Friday, July 30, 2010

Cheddar garlic thyme biscuits to go with the beef barely soup

2 cups of flour
4 tsp baking powder
3 tbls white sugar
1/2 tsp salt
1/2 tsp cream of tarter
1/2 cup butter or margerine
3/4 cup milk
1/2 cup shredded cheddar cheese
1 tbls chopped fresh thyme

preheat oven to 425

in medium bowl stir together flour  baking powder sugar salt and cream of tarter.
cut in butter using fork or pastry cutter. till its the size of peas. mix a well into the center of the mixture and measure the milk cheese and thyme into the bowl. gently mix until a soft dough forms.
Roll or pat and put on a floured surface to 3/4 inch thick cut into circles and place on a baking sheet. bake 10 minutes in preheated oven until biscuits are golden brown.

Beef barely soup

Ok my challenge we were trying to stretch out food till we got paid this week. I was down to a few potatoes and I saw that we had some stew meet so I went on a search this is what I found I combined this recipe with my mother in laws recipe and it turned out great. I even added a little of my own in it also

Beef barely soup

2 pds beef stew meet cut into 1 inch pieces
salt and pepper to taste
4 tablespoons of vegtable oil
1 cup chopped onion
1 cup sliced carrots
1/2 cup fresh sliced mushrooms
1/2 tsp minced garlif
1/4 tsp dried thyme
1 can chicken broth
3 cups water
1 pkg mixed vegtables
4 small red potatoes (I just used what I had)
1/2 cup barely

1. seasoned beef stew with salt and pepper to seasoned beef into a large soup pot add 2 tbl oil (I added more) and saute for 5 minutes on high heat. Remove meat. Add 2 more tbls of oil and add onions carrots and mushrooms saute for 5 minutes stirring often. add garlic and thyme to the pot and stir for 3 more minutes.
Add chicken broth and three cups of water add frozen mixed vegtables potatoes and barely seasoned with salt and pepper stir all together and bring to a boil cover pot reduce to low heat and simmer 1 to 1/2 hours

To make this cheaper I used minced onion and dehydrated carrots from food storage I didnt have fresh mushroom so I wated to use i can mushroom the last half hour also my mother n law adds 1 tbls lemon juice to hers plus one bay leaf and 1 tbls sugar adds more flavor. I also added a can of black beans.

Wednesday, July 28, 2010

Dulce de Leche (South American Caramel)

1 can sweetened condensed milk

Remove label from milk can. Place can on its side directly into slow cooker. Fill slow cooker with water until it is 3 to 4 inches above can. Cober and cook on low heat 8 to 10 hours Turn off slow cooker and allow can to cool 40 minutes inside slow cooker Chill caramel in unopened can in refrigerator until ready to serve Makes 6 servings,

Caramel can be used as a dip for apple slices and bananas chunks or as a topping for pancakes crepes or ice cream
Warm caramel can also be spread in bottom of premade graham cracker crust and topped with whipped topping

Country peaches

1 can (29 ounces) sliced peaches drained with juice
2/3 cup old-fashioned oatmeal (not instant)
1 cup bisquick
1/2 teaspoon cinnamon
1/2 cup brown sugar

Pour peaches into greased slow cooker mix oatmeal bisquick and peach juice together in a large bowl and spoon over peaches sprinkle cinnamon and brown sugar over top cover and cook on low heat 3 hours makes 6 to 8 servings

Serve with vanilla ice cream

Chicken alfredo lasagna

This is the best darn thing ever and It cost a little bit more but the splurge is worth it in the long run

12 lasagna noodles, uncooked
2 jars (16 ounces each) Alfredo sauce
1/3 cup water
1 1/2 cup chicken cooked and diced
1 carton (16 ounces) ricotta or cottage (I use cottage cheese its cheaper)
2 cups grated mozzerella cheese

Break 4 noodles to fit in bottom of greased 6 to 7 quart slow cooker Layer a third of alfredo sauce half of water and half of chicken over noodles. Spread half of ricotta or cottage cheese and sprinkle a third of mozerella over meat layer. Add another layer of noodles layer a third of alfredo sauce remaining chicken water and ricotta or cottage cheese Sprinkle second third of mozzarella layer remaining noodles sauce and mozzarella Cover and cook on low heat 4 to 5 hours Do not cook more than 5 hours Makes 10 to 12 servings. Serve with hot garlic bread. For a variation you could add a small can of sliced olives between layers

Chicken and green chilies

4 to 6 boneless, skinless chicken breasts
1 1/2 cups chopped onion
1 can (10.75 ounces) cream of chicken soup, condensed
2 cans green chilies with liquid

Place in greased slow cooker. Combine remaining ingredients and pour over chicken. Cover and cook on low heat 6 to 8 hours or on high heat 3-4 hours. Makes 6-8 servings.

Serve over steamed brown rice and garnish with a dallop of sour cream.

Dont have chilies then spice it up with a few tablespoons of chili powder something that gives the chicken flavor and taste. Garlic would also be good on it. This is a cheap and quick recipe I love it.

Three bean chowder

Too busy to cook I know I was today I am looking for a job and dont have time to spare right now so I put everything in the crockpot and let it cook itself. Easy done and overwith. I will try to put some of my favorite crock pot recipes on here.

1 can (16 ounces) Kidney beans
1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans
1 can (14 ounces)vegtable broth
1 can (14.5 ounces) diced stewed tomatoes, with liquid
1 medium onion, chopped
3/4 cup chunky salsa
1 tsp minced garlic
2 teaspoons chili powder
1/4 teaspoons cumin

Combine all ingredients in greased 4 to 5 quart slow cooker. Cover and cook on low heat 6  to 8 hours. Makes 8-10 servings.
Serve with pita pockets stuffed with lettuce rings or red onion and green pepper slices

I just serve this as soup and I add sour cream on top it is so delicious. Instead of the canned beans I use the food storage beans and I boil them each up before I cook them. and then I put them in the crock pot it saves so much money and helps me use my food storage.

Tuesday, July 27, 2010

Pizza Dough from scratch

3 1/2 cups of flour
1 cup warm water
2 tbls yeast (i use only 1 tbls)
2 tbls honey
1/4 cup olive oil
1/2 tsp salt
2 tsp sugar

450 for 15 minutes

I start with the warm water and yeast let it sit for a few minutes then I put in the oil and honey sugar and salt and then I add the flour I had to add more flour so it would hold just guess at what you like then I let it sit for an hour and then punch it down let it sit for another hour then punch it down again and then roll it out. I bake it for 5 minutes. Also a trick I learned is to poke holes with a fork so it doesnt buble up and remember to put corn meal under it so it doesnt stick after about 5 minutes of baking then add your ingeredients. For the chicken alfredo I do ragu alfredo sauce and then a couple cups of cooked and shreded chicken and then mozzerella cheese over the top its so good. But you can make this recipe however you want with what ever toppings you want the sky is the limit

Sunday, July 25, 2010

No bake chocolate Penut butter Oatmeal Cookies

1/2  cup milk
2 cups white sugar
3 tbls unsweetened cocoa powder
3 tablespoons of crunch penut butter (I used plain and it was fine)
1/2 cup butter
3 cups rolled oats
1 tsp vanilla extract

grease 3 quart pan to prevent from sticking then combine milk butter sugar cocoa and penut butter stir and bring to a boil over medium heat let boil for 1 and a half minutes do not stir remove from heat stir in oats and vanilla stir until oats are evenly distributed drop by tsp on to waxed paper

Saturday, July 24, 2010

Orange cream fruit salad

To hot to cook try this one

1 pkg instant vanilla pudding mix
1 1/2 cups milk (I would add less might make it to runny at least thats what was recomended)
1/3 cup frozen orange juice concentrated
3/4 cup sour cream
1 can pinaple tidbits drained
1 can sliced peaches drained
1 can mandrain orange segments
2 bananas sliced
1 apple cored and sliced

in a medium mixing bowl combine pudding mix milk and orange juice concentrate beat with electric mixer on medium speed for 2 minutes mix in sour cream in a large salad bowl combine fruits gently mix in orange dressing cover and refregerate 2 hours

ok so this recipe is a little more expensive but hey every now and then you have to splurge right

cheaper grocieries

One thing I found that helped me on grocieries was waiting for the grocery adds each week and going and getting only what is on sale setting a budget each week and stocking up on that item say if tuna was 4 for 1 then I buy 2 or 3 dollars worth of tuna that week. Also if corn was 5 for 1 try to get as much as I can before I know it wont waiste. It is so important to rotate your food storage so it doesnt go bad. Also I stock up on dry milk so if there is ever a week that we have no money for some odd reason I can pull out the powdered milk and make that up. Its really not bad if you add a little bit of vanilla into it for flavor. Also make sure you keep it cold. Cheese....we buy a lot of it when its on sale and put it in the freezer if you buy the brick and you want to shred it then make sure you let it get to room temperature before shredding otherwise it will get really crumbly. Also its not a bad idea to invest in a extra freezer if you have space. That way you can put all the food there. that went on sale during the week. I find as long as I have flour sugar butter milk and eggs and cheese my family will never go hungry. Invest in the time to learn how to cook and do it from scratch you save so much money and its healthier.

beans and rice

ok im on a mission now medical bills pilling up trying to go as cheap as possible so whats cheaper then beans and rice

1 tbls vegtable oil
1 onion chopped
1 can black beans undrained
1 can stewed tomatoes
1 tsp dried oregano
1/2 tsp garlic powder
1 1/2 instant brown rice

in a large saucepan heat oil over medium high heat. add onion cook and stir. until tender.Add beans tomatoes and oregano.and garlic powder bring to a boil stir in rice.cover reduce heat.let stand 5 minutes before serving. For more flavor can add sour cream and or salsa

helpfull hint

last year i had zucchini and summer squash growing out of my ears so i spent hours using my food  processor and cutting them up and putting them into freezer bags I'm glad i did because this year my garden didn't turn out as well and i still have squash and zucchini and yes its still ok in the freezer that long

Bisquick Immitation

8 cups flour
1 to 1/4 dry milk powder
14 cup baking powder
1 tbls salt
2 cups shortening

Friday, July 23, 2010

Taco Stew

1 pd ground beef
1 envelope taco seasoning
1 can tomato soup condensed
1 can black beans rinsed and drained
4 cups water
1/2 medium onion
4 carrots chopped
3 potatoes
1 can kernel corn

combine all ingredients in a 4-6 quart pot bring to a boil reduce heat and simmer an additional 35-40 minutes or until vegetables are done makes 6-8 servings

helpful hint if the sauce is to thin i like to add corn starch to thicken it

Squash cornbread casserole

1 box corn muffin mix
1/4 cup butter
2 to 3 medium yellow summer squash peeled and cubed
1 can cream of mushroom soup condensed
1 cup sour cream
1 tbs sugar
1 green pepper
1 medium onion chopped
salt and pepper

bake cornbread in a greased 8 by 8 inch pan according to directions preheat oven to 375 degrees. boil wash until tender drain in a large bowl combine cooked squash and remaining ingredients crumble cornbread and stir it into squash mixture place mixture in a 2 quart casserole dish bake about 35-40 minutes or until golden brown makes 6 serving

Coconut Pie

unbaked pie shell

3 eggs
1/4 cup buttermilk
2/3 cup butter melted
2 cups flaked coconut

mix all ingredients and pour into pie shell bake 45 minutes at 350

Apple cream pie

4 cups apples peeled and quartered
1 cup sugar
1 cup half and half
2 tbs flour
unbaked pie shell
combine all ingredients pour into unbaked pie shell bake 45 min to 1 hr or until browned 350

Cookie cream pie

1/2 cup half and half
1 pkg instant vanilla pudding
1 carton cool whip
1 cup crushed chocolate sandwich cookies

pour half in half into large bowl add pudding mix beat at low speed until well blended about 1 min let stand 5 min fold in cool whip and crushed cookies pour in baked pie shell freeze 6 hours remove let stand 10 minutes before serving

my friend asked for pie recipes so i will be adding some

Veggie Rice

3 cups cooked brown rice (can use white)
1 9 ounce can peas, drained
2tbls parsley
2 tbs low fat margarine
in medium saucepan combine ingredients stir until the mixture is heated through 6 servings
for more variety try adding scrambled eggs and bacon to the mix

calories 115.5

Candied Acorn Squash

2 acorn squash                                                                      more garden recipes
4 tbs lite maple syrup
2 tsp low fat margarine
1/4 tsp ground allspice

Cut squash in half and remove seeds and stringy parts Place halves cut side up in baking dish put 1 tbs syrup and 1/2 tsp margarine in each half Sprinkle with allspice cobler and bake at 375 for 35 min 8 servings

calories 74.79

Spinach Chicken Salad

2 packages frozen chopped spinach
1 pd chicken breasts cooked skinless boneless
2 tbl lemon pepper
1 cup fat-free mayo

Thaw spinach and pat dry with paper towel. Place in large bowl. Shred chicken breast and add to spinach. Toss spinach and chicken with lemon pepper and mayo. 6 servings.

Calories 172.5
total fat 3.04

Cucumber salad

1/4                                                     great way to use up more garden veggies
 cup white vinegar
1 tbs honey
1/2 medium green pepper diced
4 medium cucumbers peeled and thinly sliced

combine vinegar and honey and pour over cucumbers and green peppers chill for several hours before serving serves 8
.08 g

Apple coleslaw

2 cups cabbage shredded
2 medium apples cored and diced
1 can crushed pineapple drained
3/4 cup fat free mayo

combine above ingredients cover refrigerate 1 hour or more before serving 8 servings

calories 60.87
total fat .22g

Zuchini bites

Don't know what to do with all that Zucchini from your garden? This is perfect

4 small unpeeled zucchini thinly sliced (3 cups )
1 cup Bisquick
1 medium onion finally chopped
1/2 cup grated Parmesan cheese
1/2 cup vegetable oil
2 tbs chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 dried marjoram
1 clove of garlic finely chopped
4 eggs slightly beaten

Heat oven to 350 grease bottom and sides of rectangular pan 13 by 9 inches stir all ingredients until blended spread in pan bake about 25 minutes or until golden brown cut into 2 inch squares diagonally in half into triangles   

To save money I don't always by the seasoned salt so I would just use 1 tsp of regular salt and if you don't have marjoram i am sure it will still come out just fine also I cant afford to by the Parmesan cheese at 8 bucks a shot so I use the Parmesan cheese that comes in a bottle all ready grated its only a few dollars and last forever and as far as the garlic same thing I use powder garlic but just a little maybe 1 tsp a little goes along way

all those little things make all the difference in a food budget

Dill dip

This is perfect to go with those garden tomatoes cucumbers and carrots

1 cup miracle whip
2 tbs onion finally chopped
1 tbs milk
1 tsp dill

my grandmother used to make this all the time you can even eat this with potato chips

hot cheese dip

1 pound Velveeta cheese
2 cups mayo
1 small onion chopped
3 jalapeno peppers

place cheese in saucepan and melt over low heat add other ingredients and mix well. Serve with crackers or fresh vegetables

Sweet fruit dip

1 7 ounce jar marshmallow cream
1 8 ounce  package cream cheese
1 carton sour cream
1 can sweetened condensed milk
combine all ingredients in container of an electric blender and blend until smooth chill at least one hour serve with assorted fruits

had this at a party once so delicious

Lemmon pepper chicken

2 to 3 pds chicken pieces
4 tbs margarine melted
1/2 cup soy sauce
lemon pepper

place chicken in greased baking dish spread margarine soy sauce and lemon pepper on each piece of chicken bakes 350 1 hour serves 4 to 6

Mushroom chicken

6 chicken breast thighs or legs
3 tbl oil
2 cans button mushrooms
2 cans cream of mushroom soup

Brown chicken in oil frying pan remove and arrange chicken in casserole combine soup and mushrooms and pour over chicken bake 350 for 1 1/2 hours serves 4 to 6 to save time i never fried it up and i like to add Swiss or mozzarella cheese the last 5 minutes baking

oven fried Ritz chicken

8 chicken  breast skinned and boned
1.2 box Ritz crackers crushed into fine crumbs (you could probably get by using less)
1/2 cup yogurt
1/4 tsp pepper

Dip chicken in yogurt and roll in cracker crumbs with pepper place chicken in casserole dish and bake 30 minutes on each side at 350 degrees serves 6 to 8

Salisbury Steak

1 pound lean ground beef
1 egg
1 medium onion chopped
1 beef bouillon cube dissolved in 1/2 cup water

Mix beef, egg and onion Shape into patties and brown over high heat drain off any fat. Pour into bouillon and simmer uncovered until desired thickness. serves 4. This is good with homemade rolls and corn on the cob or salad

BBQ cups

1 pound lean ground beef
1/2 cup barbecue sauce
1 can refrigerator biscuits
3/4 cheddar cheese

brown meet drain. Add barbecue sauce and set aside.Place biscuits in ungreased muffin cups pressing dough up sides of edge of cup spoon meat mixture into cups.Sprinkle with cheese Bake 12 minutes at 400 degrees serves 4 to  for bigger family just double recipe

Applesauce oatmeal cookies

I want to make these for my neighbor its her birthday (yesterday) I'm a little behind schedule I wanted to do something healthy for her so these were it. Finally a cookie that isn't bad for you.

1/3 cup butter softened
2/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp baking soda
1 egg
1/2 cup applesauce
1 and 1/4 cup flour
1 and 1/4 cup rolled oats

in bowl beat batter tell creamy add brown sugar cinnamon and baking soda. Stir until combined. Mix in applesauce and egg. Add flour a little at a time. Stir in oats. Drop dough onto ungreased cookie sheet. Bake at 375 f 190 degrees c for eight to 10 minutes until lightly browned...... Calories 182,,,,fat 6.2 grams Cholesterol 32mg

Thursday, July 22, 2010

French omelet

2 eggs
1 tbs water
1/8 tsp salt and a nonstick spray coating

In a bowl combine eggs water salt and a dash pepper. Using a fork beat till combined but not frothy Spray a cold 8 or 10 inch nonstick skillet with flared sides with nonstick coating
Add egg mixture to skillet cook over medium heat as eggs set run a spatula around the edge of the skillet lifting eggs so uncooked portion froths underneath when eggs are set but still shiny remove from the heat fold omelet in half transfer to a warm plate Serves 1

Low Fat Omelet prepare as above except use 1 whole egg and 2 egg whites

you can add tomatoes or mushrooms or cheese or sausage or pretty much anything inside this omelet

Welcome to my new blog this is all about cooking for cheap we find the less we can spend on food the better

   Hi for those of you that dont know me I am Tennille and I have just started this blog. In the morning I will put all kinds of recipes on here  for really cheap. Have you ever gone to look at your budget and realized hey I have to cut something somewhere and If you have and it ends up being food then I understand how you feel. I have learned to cook from scratch and find that it saves alot on food and the food budget. I have many recipes that have just 4 simple ingredients in them and I would like to share them with you. I will also show you ways of substituting food and also coupon ideas so I hope you like this.