Thrifty Recipes Blog - Living On Food Banks

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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Mrs. Field's Chocolate Chip Cookies

12/23/2016

These cookies are by far the most requested recipe during the holiday season. They are moist, chewy, and full of chocolate chips and nuts (if desired). This recipe has been handed down for many years, and will soon become part of your favorite cookie recipes. No Christmas party celebration is complete without this addition to the cookie tray. Try it, you will be utterly amazed!

Cream together:
1 cup margarine (2 sticks)
1 cup sugar
1 cup brown sugar

Add:
2 eggs
1 tsp. vanilla
Beat well.

In a separate bowl mix:
2 cups of flour
2 1/2 cups of Oatmeal (measure and then put into blender until it resembles a powder)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

Put dry ingredients into first bowl. Mix well. Add:
12 oz. bag of semi-sweet chips
1 cup nuts (if desired)

Preheat oven to 350. Roll cookies from large tablespoon. Place 2 inches apart and press lightly with fingers. Bake for about 10 min. If you place cookies on aluminum foil to cool, they will be chewier. Makes about 4 dozen cookies. Once cool, I freeze them in Ziploc bags so there are a few left for Christmas! I can never keep these long enough even in the freezer!

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Creme de Menthe Bars

12/23/2016

A very Merry Christmas! I share one last family favorite this morning. If you need one more Christmas cookie on your plate, then this is the one worth making today. This was given to me by my dear neighbor Lois. She makes some of the most fabulous Christmas cookies and always brings a plate of joy when she does!

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.
YUM!

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Peppermint Patty Brownies

12/23/2016

This was one of those last minute ideas I put together to add a bit of finesse to our holiday table. Quick and easy, you'll be surprised of the amazing flavors that will pop when you bite into this one.

1 box brownie mix.
1 package (12 ounces) chocolate-covered peppermint patties

In a large bowl, mix brownie according to package directions.

Spread about two-thirds of the batter in a greased 13-in. x 9-in. baking pan. Arrange peppermint patties over top. Carefully spread remaining batter over patties. Bake at 350° for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted near the center comes out clean (top will appear uneven). Cool

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Buckeye Bark

12/23/2016

OMG! If you're looking for one more cookie recipe to flank your card file as a keeper, look no further. Make this quick, thrifty recipe one time, and I promise you'll be making it each Christmas.

This easy, peasy recipe keeps well in a Ziplock bag in the freezer. Just delve out a few on your best holiday plate with your other favorites, and you have a wonderful platter to bring to a Christmas party.

I buy the chocolate chips from Aldi at only $1.39 a bag during the holidays. Peanut butter can be had there, too, for only $1.89 a jar.

This recipe doesn't use the normal chocolate candy coating called for in other versions. Rather, it encompasses the natural goodness of semi sweet chocolate.

Happy Holidays, enjoy!

18 oz. chocolate chips
16 oz. peanut butter
2 cups confectioner's sugar
1 tsp. vanilla
1/2 cup butter, melted

Line cookie sheet with parchment paper.

Melt one-half of the chocolate chips in microwave in 45 second intervals. Spread onto cookie sheet so chocolate forms large rectangle, approximately 1/4 inch thick. Place in freezer.

While chocolate is freezing, combine peanut butter, sugar, vanilla, and melted butter. Remove first chocolate layer and spread peanut butter over chocolate. Return to freezer.

Melt rest of chocolate. Remove bark and pour final chocolate layer over. Return to freezer until well set.

Cut with butcher knife. Store in freezer or refrigerator.

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Easy Slow Cooker Apple Crisp

12/17/2016

Here's a delicious recipe you can put together in minutes and place in your slow cooker while you go about your errands for the day.

When you return, you'll be presently surprised that dinner now includes a ready made dessert this evening.

1 can (21 ounces) cherry or apple pie filling
1 package yellow cake mix (regular size)
1 teaspoon of cinnamon
6 tablespoons of margarine or butter
1/3 cup chopped walnuts, optional

Place pie filling in a slow cooker. Combine cake mix with cinnamon; sprinkle over filling. Place margarine over top in spoonfuls. Sprinkle with walnuts if desired. Cover and cook on low for 4 hours. Serve in bowls.

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Peanut Butter and Oreo Icebox Cake

9/17/2016

What a slice of heaven this one is! Believe it or not, all of this can be switched out for store products instead of brand name.

Then you have one sweet success! Thrifty and down right delicious!

1 (16 oz.) cool whip
1 1/2 cups peanut butter
3/4 cup fudge sauce
1 box of Oreos (store brand) divided
1/2 cup lightly chopped nuts

Line a 8 x 8 baking pan with aluminum foil. Spread 4 rows in a single layer at the bottom

In a bowl beat peanut butter and cool whip until combined. Spread 1/2 the mixture over the Oreo layer.

Top with another layer of Oreos and 1/2 of the fudge sauce.Add the rest of the peanut butter topping. Top with another layer of Oreos.

Pour the rest of the fudge topping over the top and sprinkle with nuts.

Freeze for 4 hours.

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