​Happy New Year's Eve to you and your family!  This is a family favorite here on New Year's Eve.  With shrimp on sale often,  you can make this delicacy without much strain on you budget.  It is quick, easy and full of flavor.  Grab a pound of shrimp and give your family an extra treat this holiday season!

You will notice there are not extra ingredients to add a bit of flavor and fluff.  Why would you want to intoxicate that delightful shrimp with unnecessary flavors?

1 pound of shrimp
1/2 stick of butter
2 -3 cloves of garlic chopped
salt and pepper to taste
1 pound of pasta

Put butter in medium saucepan with garlic and sauté on med./low until just softened.  Add peeled shrimp and cover with lid.  Let cook until shrimp just turns pink (this is the key).  Remove lid and add salt and pepper.  Toss with one pound of pasta cooked to manufacturers directions.  Yum!

If you want something special for New Year's Eve this is definitely it!  All you need to do is purchase a few extra supplies in the international aisle and you're in business.

This is by far the best Thai food I've ever eaten and that includes restaurants.  Wait till you taste the suburb textures and flavors from this beauty.

Just a word of advice: if you add condiments slowly, one or two at time, you'll have a carousal before you realize it to make some thirty, tasty food.  

Best of all you can put it together in minutes.  


4 ounces uncooked thick rice noodles
1/2 pound uncooked small shrimp, peeled and deveined
2 teaspoons canola oil
1 large onion, chopped
1 garlic clove, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
2 to 3 teaspoons chili garlic sauce
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves

Cook noodles according to package directions.

In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through.

Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

Let's keep those easy, thrifty treats coming! Here is simple recipe that takes minutes to put together.  

All  you need is one can of $1 Musselman's apple pie filling at the Dollar Tree. While you're there, pick up one of their $1 yellow cake mixes.  


1 package yellow cake mix (regular size)
1 can apple pie filling
1/2 tsp cinnamon

FROSTING:
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1 cup butter, softened
3 cups confectioners' sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1-1/2 teaspoons ground cinnamon
Thinly sliced apples, optional


Prepare and bake cake mix according to package directions for cupcakes.

Place apple pie filling and 1/2 tsp. cinnamon in a mini food processor.  Pulse several times to chop apples in 1/2 inch pieces.

Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture.

In a large bowl, combine all frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.

One last delicious holiday treat to add to your menu.  These are simple and deliciously decadent with two favorite flavors complementing each other.  Give this one a try, and you can bet they will be one of the first trays with none left.

1 pkg. of your favorite brownie mix
1 egg
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar

​Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.

Prepare brownie mix as per instructions on box and place in prepared pan.

Mix cream cheese, peanut butter, remaining sugar and egg until blended; drop in spoonfuls over brownie batter. Swirl gently with knife.

Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve

What a show-stopping side dish for a Christmas dinner.  Even though this is a deliciously decadent dessert, there is really no hassle putting this together.  

In fact, you can get a block of cream cheese for 89 cents at Aldi's.  We also substituted the Andi's Creme de Menthe pieces at Aldi for only $2.25


1 prepared 9-inch (6 oz.) chocolate crumb crust
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
2 pkgs. (8 oz. each) cream cheese, at room temperature
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup heavy whipping cream, divided
1 teaspoon vanilla extract

SET aside 1/2 cup morsels for ganache topping. From remaining morsels, sort out 1 tablespoon mint morsels and place in small, heavy-duty plastic bag for drizzle; set aside.

MELT remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring just until smooth. Cool slightly.

BEAT cream cheese, brown sugar, granulated sugar, 2 tablespoons cream and vanilla extract in medium mixer bowl on medium speed for 2 minutes. Add melted chocolate; continue beating for 1 minute. Spoon into crust and smooth top.

MICROWAVE remaining 2 tablespoons cream in 1-cup glass measure on HIGH (100% power) for 20 seconds or until boiling. Add reserved 1/2 cup morsels to cream; let sit for 1 minute. Stir until smooth. Cool for 5 minutes. Spread ganache over cheesecake to within 1/4-inch of edge.

MICROWAVE reserved mint morsels in bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle over top of ganache. Refrigerate for at least 2 hours.

Have a hankering for take out?  On a budget that is not take out friendly?  Give this one a whirl.  You won't be sorry.  For a mere fraction of what it would cost to feed a family of four you can easily make this treat.  

I buy Chinese condiments one at a time.  They last for months and there is no need for repurchase soon.  Just buy one or two when you're shopping and keep them on hand for future thrifty stir fries.

1/4 cup reduced-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon brown sugar
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1/4 cup sherry
1/4 cup hoisin sauce
3 tablespoons minced fresh cilantro
1 tablespoon sugar
1 teaspoon Mongolian Fire oil or sesame oil
2 tablespoons canola oil, divided
2 cups fresh pea pods, cut into thirds
3 plum tomatoes, seeded and cut into 1-inch pieces
1 garlic clove, minced
1 tablespoon minced fresh gingerroot
Hot cooked rice

In a shallow dish, combine the soy sauce, cornstarch and brown sugar. Add the chicken; turn to coat. Let stand at room temperature for 30 minutes.

Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and fire oil until smooth; set aside. Drain chicken and discard marinade.

In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm. Stir-fry the pea pods, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes.
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Add sherry mixture to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add chicken; heat through. Serve with rice.

Oh, my! I am so excited to share with you this morning my cheap, delectable recipe that highlights one of my favorite vegetables, Brussels sprouts. I just went to my EXTREME discount food store, 6th St. Food Sales.

In back section is a sale refrigerated vegetable/dairy case. I found a whole box of FRESH Brussels sprouts for only 69 cents a pound! I bought 4 pounds and proceeded home to blanch my beauties. All you need to do this is a pot of boiling water, blanch for 2 minutes, cool, and freeze in Ziploc 
bags. There's enough in this bag for several meals. If you haven't found your EXTREME discount/wholesale food store, you need to do some hunting. They are popping up all over the place since this recession began. You can attain fresh veggies again! Just get out there and look for a wholesale food store!

1 pd. 
Brussels sprouts
4 tab. butter
1/4 cup Seasoned Bread Crumbs
salt
pepper
garlic salt

Trim and boil Brussels sprouts for about 10 min. Drain well. In a 
saucepan on med./low, melt butter and add breadcrumbs. Stir for 3 minutes. Add 
Brussels sprouts and season with salt, pepper, and garlic salt. 
YUM!

​Grab out that slow cooker, fall is here! Apples are on sale everywhere and there is nothing like a warmed bowl of spiced apples to accompany breakfast, lunch, or dinner.  

More importantly, it make the house smell just wonderful!

• 1/3 cup sugar
• 1/4 cup packed brown sugar
• 1 tablespoon cornstarch
• 3 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 6 large apples, peeled and cut into eighths
• 1/4 cup butter, cubed

In a small bowl, mix the first five ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

Oh yum! The perfect recipe when there is a chill in the air.  There is nothing like a slow-cooked soup.  One of the timeless pieces of a rib-sticking dinner that boasts true love.

• 2-1/2 cups 2% milk
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1-3/4 cups frozen corn
• 1 cup frozen shredded hash brown potatoes
• 1 cup cubed fully cooked ham
• 1 large onion, chopped
• 2 teaspoons dried parsley flakes
• 2 tablespoons butter
• Salt and pepper to taste

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

Deciding on what Christmas cookie to share?  This is one that is always on my cookie tray every Christmas Eve.

You can't go wrong with a luscious mint filling and chocolate cake layer.  Each time I put these out during our evening Christmas part, they are the first to go.  

In a large bowl:
1/2 cup butter, softened
1 cup sugar
Cream well.

Mix and add to the creamed mixture:
4 eggs
1 tsp. vanilla
1 cup flour
1/2 tsp salt
1 (16 oz) can chocolate syrup
Beat 1 minute.  Pour into greased 9 x 13 inch pan.  Bake 30 min. at 350.  Cool completely.

In another bowl:
1/2 cup + 2 tbs. butter, melted
3 cups powdered sugar
1/3 cup green Creme de Menthe liquor
Mix well and spread on cooled 
cake.

In a small pot:
2 cups of 
chocolate chips
6 tab. butter
Melt over low 
heat; cool slightly.  Spread on Creme de Menthe layer.  Cool.  Cut into bars.