Thrifty Recipes Blog - Living On Food Banks

Crock Pot Recipes: Rice Pudding

3/16/2018

Yummy and always filling. This one-stop meal is filled with delicious ingredients. Try it for breakfast or as an after dinner dessert.

3⁄4 cup long-grain white rice
4 cups milk
3⁄4 cup granulated sugar
1 teaspoon ground cinnamon
1 pinch salt
2 tab. butter or margarine
1 tsp. vanilla
1/2 cup raisins (optional)

In a colander, rinse rice thoroughly under cold water.

Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.

Add remaining ingredients.

Stir to combine.

Pour butter over rice mixture.

Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.

Add more milk if necessary to reach desired consistency before serving.

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St. Patty's Day Chocolate Guinness Cake

3/16/2018

Going a little off the grid here, but what's a holiday without something a little bit special? One bite and everyone will propose a toast to this silky-smooth chocolate cake. The cream cheese frosting reminds us of the foamy head on a perfectly poured pint.

1 cup Guinness (dark beer)
1/2 cup butter, cubed
2 cups sugar
3/4 cup baking cocoa
2 eggs, beaten
2/3 cup sour cream
3 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking soda

TOPPING:

1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream

Grease a 9-in. spring-form pan and line the bottom with parchment paper; set aside.

In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.

Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.

In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers.

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Honey Orange Coconut Sticky Buns

3/15/2018

These are unlike your normal sticky buns and turn out light, fresh, and delicious. Rather then use a frozen loaf I decided to make a small "white loaf" in my bread machine. All I had to do is set it on "dough" and the appliance did all my work. This saved a few more dollars making this treat cheap and delicious.

Just for the record, a "small" loaf supplements the 1 lb. frozen loaf called for here.

1 loaf (1 pound) frozen bread dough, thawed
4 ounces (1/2 cup) cream cheese, softened
1/2 cup sweetened shredded coconut
3 tablespoons thawed orange juice concentrate
1/2 cup butter or margarine
1/2 cup honey
Toasted sweetened shredded coconut, optional

Grease two 8-in. round baking pans. Cut thawed bread dough in half; roll each half into a 10x8-in. rectangle. Combine cream cheese, coconut and orange juice concentrate; spread mixture on dough. Roll up jelly-roll style, starting with long side. Cut each roll crosswise into eight slices; place in prepared pans. Cover with plastic wrap; let rise until almost doubled, about 1 hour.

Preheat oven to 350°. In a microwave, melt butter and honey. Spoon 1 tablespoon butter-honey mixture over each bun. Bake until tops are golden brown, about 30 minutes. Immediately invert onto a serving plate. If desired, top with toasted coconut.

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Salted Caramel Walnut Torte

3/14/2018

Around the holidays I get bags of USDA nut meats from my food pantry. This year it happened to be walnuts. I've been on the prowl looking for a recipe that will put these beauties to good use.

Well, I finally found one. I made this last night and was astonished of the creamy, crunchy texture after the first bite. If you have walnuts taking up space in your freezer, give this one a try. You won't be disappointed.

2 large eggs, lightly beaten
1/4 cup plus 2 tablespoons heavy whipping cream
3/4 cup packed light brown sugar
1/4 cup plus 2 tablespoons pancake syrup
3 tablespoons unsalted butter, cubed
1-1/2 teaspoons vanilla extract
3/4 teaspoon salt
1 sheet refrigerated pie pastry
1 cup chopped walnuts, toasted

Let eggs stand at room temperature 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over medium heat, combine sugar and syrup, stirring frequently. Bring to a boil; cook, stirring constantly, for 1 minute. Remove from heat. Slowly pour cream into pan; continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt; stir until smooth. Cool.

Unroll pastry sheet into a 9-in. tart pan; trim edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.

Reduce oven setting to 350°. Whisk eggs into caramel mixture; stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely.

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Heavenly Coconut Pudding

3/14/2018

You are not going to believe it, but I found coconut milk in the Dollar Tree. Yep, for only $1 a can you can have this heavenly dessert for only a couple of bucks.

This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice comfort or flavor.

1 cup uncooked long grain rice
5 cups coconut milk, divided
2 tablespoons coconut oil or margarine
1 cup sugar
1 cup dried cranberries or raisins
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Dash salt
Toasted sweetened shredded coconut and additional coconut milk, optional

Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil; distribute evenly over top. Add the next five ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.

Lemon Pudding Dessert

1/21/2018

After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests.

1 cup cold butter or margarine
2 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
2 packages (3.4 ounces each) instant lemon pudding mix

In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until set. Cool on a wire rack.

In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust.

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for at least 1 hour

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Extra Moist Manischewitz Pudding Chocolate Cake

6/22/2017

It seems that anytime a Jewish holiday passes, I can be sure to find several boxes of items, in my bag, that have been overstocked commemorating the event. This particular item is one of my favorites. By tweaking it a bit you've got quite a scrumptious brownie cake mix.

I keep a packet of chocolate pudding mix on hand when I receive these just to douse the mix with a bit of moist flavor. Now, if you read up on this mix at the Manischewitz site, you will note they add pudding to their mix already. But we're going to kick it up another notch by making this cake taste a bit more like a moist brownie.

1 cake mix
1/2 pack of chocolate pudding
1 egg
1/2 cup cold water

Preheat oven to 350 degrees F. Grease enclosed baking pan. Empty large bag of mix into mixing bowl. Add cold water, pudding mix, and egg. Mix by hand gently. Spread batter evenly in greased pan. Bake: Bake at 350 degrees F for 25-30 minutes.

Cool in pan on rack for 15 minutes. Frosting prep: Empty small bag of frosting mix into small bowl. Add 1 tablespoon margarine or butter and mix. Gradually add 1 tablespoon boiling water until desired spreading consistency is reached. Stir until smooth and spread on completely cooled cake.

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Heavenly Eclair Cake

4/22/2017

I am sharing a favorite family dessert with you today. Trust me; once you've tried this delectable, velvety-smooth cake, it will have a place in your recipe file always. I am lucky if this cake lasts 24 hours in my house! It is light, and refreshing so family members come back for multiple "tastes" throughout the day.

I was given this recipe by my wonderful neighbor Lois. Lois is an amazing cook and has blessed me with many of her household recipes. They are quick and easy to prepare, and receive accolades from my boys whenever I cook one. One day Lois came over with a piece of this heavenly cake. I barely made it to the table when I was swarmed by my boys wondering what was on the plate. With forks in hand, they devoured the cake in seconds- complimenting it was the most fabulous cake they had ever tasted! Luckily, I retrieved a piece for myself to taste this gem before all was gone. My taste buds were awakened, and this became a family favorite.

I wait until pudding boxes and chocolate gram crackers go on sale for buy one get one free. This way, I get two cakes for the price of one.

1 Keebler chocolate gram box
2 large vanilla pudding boxes (4.6)
5 cups of milk
1 container of Cool Whip (8 oz.)
1 can chocolate frosting

Open packages of vanilla pudding and beat in milk. On low mixer speed, add cool whip that has been defrosted. Set aside to allow mixture to thicken. Layer one cellophane package of gram crackers on the bottom of a 13 x 9 inch pan. Don't worry about spaces, grams will expand. Spoon on 1/2 of the pudding mixture. Top with another cellophane package of gram crackers. Spoon on remaining pudding mixture. Top with last package of gram crackers. Set in refrigerator for 1 hour. Take out and carefully frost top layer with chocolate frosting. Cover with Saran Wrap and place back in refrigerator for 8 hours or overnight

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Canned Peach Cobbler

3/15/2017

The cobbler is said to have been an improvisation of the much-loved pie into a trail-modified dessert. Fruit, however it came, was dumped into a Dutch oven, topped with globs of biscuit dough, and baked over an open fire until golden brown. Cobblers were quickly integrated into the settler diet, many choosing to eat the sweet dish for breakfast, as a first course, or as a main dish – it wasn’t until the late 19th century that the cobbler was officially labeled as a dessert.

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1 cup milk
2 (16 oz.) canned peaches
1/2 cup butter or margarine

Melt butter or margarine in 9 x 13 inch pan.

Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

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Gingersnap Cookies

2/5/2017

I was riding with a friend the other day to work, and we got on the topic of favorite snacks. She mentioned her husband just loves gingersnap cookies. She said, "I just have to make sure our cookie jar is full by purchasing them often."

"Purchasing them?" I thought, "But they are so much better home made!" Those oooey gooey cookies are just indescribable if they are under baked a tad.

She mentioned her grandmother used to bake them often. Well, he's a recipe to add to your list should you have a Gingersnap Cookie Monster.

3/4 cup shortening
1 cup plus 2 tablespoons sugar, divided
1 large egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well.

Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 10-15 minutes. Remove to wire racks to cool.

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