Recipes

Fat Free Angel Pineapple cake

05/16/2012 3:00 pm · 6 comments

Ingard here, ions ago I did Weight Watchers and came across this recipe for a

Fat Free delicious cake that was very low in WW points

(how many WW points you ask, sadly it is lost in the hamster wheel in my head now, LoL)

Ingredients are:

Angle Food cake mix (in my area prices ranged from $2.29 to $1.89 ~ you can use store or name brand)

1 can of crushed pineapple (20oz)

While the direction on the box don’t request a greased or even greased and floured Angel Food Cake Pan

pan preparation is optional (I have done it both ways)

dump crushed pineapple in cake mix and stir until well blended

(be sure to give yourself a bowl with room as it expands with bubbles :)

Bake as directed on package for your pan choice. Allow to cool then turn cake out of pan.

This could be made in a 13×9 pan as well and be just an delicious.

****************

Now here is my confession.

I hadn’t made this in several years and in my memory it was puffy like an Angel food cake can be.

You are seeing my 3rd attempt at getting this pretty and still flat fallen cake.

Now don’t get me wrong the other 2 cakes were happily consumed and were delish!

In fact this one fell as well and was also happily consumed (good thing it is Fat Free).

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Beef and Pea Pod Stir Fry Recipe

05/14/2012 7:03 pm · 2 comments

beef and peapods recipe

Beef and Pea Pod Stir Fry Recipe

This is a Barrand family recipe that Matt’s Dad has been making for years.  The  whole family loves it both young and old.  I have been part of the family for almost 12 years but never attempted the recipe because I knew I would never be able to make it as good as Papa does.  But for my first attempt it turned out really good and I look forward to perfecting it over the coming years.

Ingredients:

  • 1-2 lbs steak  cut into small bite sized pieces ( I used thin cut round roast)
  • 2 teaspoons oil
  • 3-5 cup water
  • 1 small onion chopped
  • 3  beef bouillon cubes
  • 2 tablespoons soy sauce
  • 2 tablespoon cornstarch (mixed in 1/4 cup water)
  • 1 pk frozen snow pea pods (I used fresh sugar-snap peas)
  • 1 can water chestnuts sliced

beef and peapods recipe1

Since I used a tougher cut of meat I used my meat tenderizer to really make it tender….plus it is a good way to get your daily irritations at the world out.  Whacking the crap out of a piece of meat…is cheaper than therapy :) .

beef and peapods recipe2

Dice your meat and onion and cook in 2 tablespoons oil. Once you have the meat and onions cooked through add water ( 3-5 cups depending on how much sauce you want.  Add bouillon, soy sauce, cover with a lid and turn heat down to a simmer.   Simmer anywhere from 10-30 minutes depending on how tender you want the meat (or how big of a hurry you are in).

beef and peapods recipe3

Add the corn starch mixed with water, stir well to prevent lumps this will thicken your sauce.  Add more if you wish to have a thicker sauce, salt and pepper to taste.  Last 5 minutes of cooking at pea pods and water chestnuts.  Serve over rice… enjoy!

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Almond Joy Brownies ~ Money Saving Recipe

05/10/2012 11:00 am · 0 comments

Almond Joy Brownies by Tiffany
Lately, I’ve had a Major food crush on coconut. Last week, I brought you my Oatmeal Coconut Cookies, I hope you liked them. Today, I’m bringing you a chocolately, coconut, nutty creation called, ”Almond Joy Brownies.” One. big. fat. brownie with a bunch of yumminess inside and topped with meltedalmond joy candy bars. Ooh girlz and guyz you can get your chocolate fix on with this one for sure. Hope y’all are having a great week!
Almond Joy Brownies
Ingredients
1 cup butter, salted, room temp.
1 3/4 cup sugar
4 eggs, room temp.
1 teaspoon pure vanilla extract
1 teaspoon chocolate extract
2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking powder
1 cup flaked sweetened coconut
2 cups milk chocolate chips
1 cup sliced almonds
1 package 7.2 oz. snack size Almond Joy candy bars (for topping)
1/4 cup toasted coconut (for topping)
Directions
Preheat oven 350 degrees F. (Used convection setting)
1. In a standing mixer, beat butter, sugar, and extracts until light and fluffy. (about 8 minutes) Next beat in eggs.
2. In a medium sized bowl, whisk flour, baking powder, cocoa. Add to creamed mixture, just until moistened.
3. Next stir in coconut, chocolate chips and sliced almonds. Spread into a 12×8 greased baking dish. Bake for 30 minutes or until toothpick inserted in the middle comes out clean.
4. While brownie is baking, toast coconut in a small sized pan over medium heat, stiring continual making sure not to burn. Set aside. Next, open all 12 of the snack size Almond joy candy bars. Chop into small pieces, set aside. When Brownie comes out of the oven, sprinkle the Almond Joy pieces over the entire top of brownie; pieces will start to melt. Spread evenly with a knife. Top with toasted coconut if desired. Let cool or serve warm with ice cream.

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Cuisanart electric pressure cooker & recipe for Beef Stew

05/09/2012 10:00 am · 8 comments

Ingard here, are any of you like me where you have all the intentions of getting that meal in the crockpot and giving yourself 6-8 hours for it to cook properly. I am always scrambling at 3pm trying to figure it out, wishing I could turn back the clock.

Thanks to a benevolent gift giver :) . I got one of these time saving, meal making miracle workers and now I can cook those wonderful meals in far less time.

Here is the miracle machine I am referring to.


Cuisinart CPC-600 1000-Watt 6-Quart Electric Pressure Cooker, Brushed Stainless and Matte Black

$93.99

& this item ships for FREE with Super Saver Shipping 

Looking for More Online Deals?  Click here for more  THRIFTY DEALS
Please note that Amazon priced tend to change often so prices may be higher or lower without notice

 I am sharing a recipe I modified from the recipe book that is included.

My family gobbles it up every time!

Beef Stew in electric pressure cooker

  • 2-3lbs of Beef ~ chuck or stew meat
  • salt and pepper (or season salt)
  • 2 teaspoons olive oil (or any oil)
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 2 large parsnips (optional). chopped
  • 1 stalk celery, chopped
  • garlic cloves to taste, finely chopped
  • 4 medium potatoes, diced
  • 1 cup dry red wine (I didn’t have any so I used Pom Juice)
  • 2 Tbsp tomato paste
  • 1 bay leaf (I added 3)
  • 1/2 cup barley (optional)
  • 1 cup frozen peas
  • 2 teaspoons Kitchen bouquet (optional ~ for enriched color) ~ not pictured

Select Browning on the pressure cooker and brown beef in stages and remove from pan to continue browning it all!

Change pressure cooker to saute,

and saute onion until translucent

Add parsnips (optional), carrots and celery. Saute for 3 minutes.

Add garlic and potatoes and saute another minute.

add wine (in my case Pom juice) and let this reduce by 1/2.

Then add barley, tomato paste, bay leaf and beef bouillon.

Stir well… add reserved beef and water to pot to fill level found on side of pan.

Set pressure cooker on HIGH pressure for 16 minutes.

Make sure the float valve is set in the pressure position.

Once the timer beeps. you can let it sit and reduce in pressure before serving

or you can do a quick release of pressure (careful this is VERY hot steam)

About 3 minutes before serving add peas and kitchen bouquet (see picture for visual)

Serving size is 1 1/2 cups, serves approximately ten.

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One lemon Lemonade – easy recipe

05/07/2012 4:01 pm · 1 comment

Easy Lemonade

It’s getting hot and the kids are going to be running around crazy. Friends are always thirsty and you don’t want to have to offer milk…

So what can you make that is quick, easy and thrifty?

One Lemon Lemonade!

In fact you don’t even need a real lemon!

What you need:

  • One lemon (optional) slice half of lemon
  • 1 and 1/2 cup sugar
  • 1 tbs Citric Acid (we found our in the bulk spices at Fred Meyer)
  • 3 tbs Lemon Juice
  • 3 tbs Lemon Extract (use imitation)
  • 3 quarts water
  • couple cups of ice
Directions: 
Add all the ingredients and stir. Add the slices of the half of the lemon. Squeeze the other half into the pitcher. Be careful of seeds. If it is too sweet you can add more lemon juice, or Citric Acid. Then next time cut back on sugar. If it is too acidic, then add some more sugar. Poor and enjoy! Don’t forget to save the lemon slices because you can leave them in the pitcher and make another batch!
Easy Lemonade

 

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1/2 a Hot Dog Bun = A Perfect Mini Slider Bun ~ Money Saving Idea

05/02/2012 12:02 pm · 5 comments

mini sliders bun, money saving tip

The other day I sent Matt to the store to get some hamburger buns for dinner.  When he came home he handed me the bag, I looked inside to find hot dog buns…. confused I thought for sure he must have bought them by mistake.  When I questioned him he told me that yes he knew we were having hamburgers and he thought these would make great mini slider buns.  Being that our kids are still little and never seem to eat a whole burger this is a brilliant idea!   A simple idea to reduce  food waste.  Plus they were a perfect fit for their little hands.  I was surprised to see how well they worked!

Now some of you girls like flowers, or cards… Me on the other hand I am all about saving money and keeping it simple.  When my cute hubby came up with this simple money saving idea (all on his own) and then cooked dinner for the kids.  Well lets just say he spoke my “ Love Language” some princes ride a white horse… mine makes money saving meals :) (LOL)  Ain’t these just the cutest little burgers you have ever seen!

You can get 16 mini slider buns out of one standard bag of 8 count Hot Dog Buns.  Normal cost for buns is $.89-$1.99 a bag… so that makes each little slider bun low as $.05 each!!!

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Coconut Oatmeal Cookies ~ Money Saving Recipe

04/30/2012 2:00 pm · 7 comments

Coconut Oatmeal Cookies by Tiffany

The other day while concocting a new recipe for you, I wanted to bring something this week that disappeared very quickly in my home. I almost wasn’t able to catch a picture, that’s how quick these babies disappeared. I have since had numerous requests to make them again. This is a great recipe to use on that stock pile you have of oats.  If you’re a coconut lover like myself, switch up the vanilla extract with coconut extract to give them that extra coconut taste. I hope you enjoy them as much as we did!

Yields approx. 2 dozen

 Ingredients

  • 1/2 cup butter, salted
  • 1/2 cup Crisco
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups all-purpose flour
  • 2 cups old fashioned oats
  • 1 1/2 cups sweetened coconut flakes

Directions

Preheat oven 350 degrees F.

1. In a standing mixer beat butter, Crisco, sugars and vanilla until light and fluffy. (About 8 minutes) Next beat in eggs.

2. In a medium sized bowl, whisk flour, cinnamon, and baking soda together; add to creamed mixture. Next stir in oats and coconut.

3. Shape cookie dough into 1 inch balls and place 2 inches apart on a large baking sheet. Place on the middle rack in oven and bake for 10 minutes. Remove from oven and let cookies set on baking sheet for 1-2 minutes before transferring to a cooling rack.

Notes: Store cooled cookies in a covered container, sealed bag or cookie jar. If freezing store in freezer safe bags, covered dishware, such as Pyrex brand.

Cookie Tip:

When I’m feeling like a super woman, and this isn’t to often, I might add. I make several batches of different kinds of cookie dough, roll into 1 inch balls and lay on a large baking sheet to freeze. I then take the frozen cookie dough balls and transfer them to gallon sized freezer bags. When we feel like cookies and I don’t feel like making them, all I do is preheat the oven and pop in the amount of frozen cookie dough that I need and voila’, cookies in no time flat!

 Hope you enjoy this Money Saving Recipe.

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The Pink Stuff ~ Fruit Salad Recipe

04/22/2012 1:00 pm · 7 comments

The Pink Stuff Fruit Salad

Since we got a lot of fruit in our Bountiful Basket last week I made a fruit salad as a side for dinner.  I have made this for years, I do not even remember where I learned to make it… or what it is called.  When I take it to a family picnic the kids just say “Can I have some of The Pink Stuff”… I plop some on their plate and I have never given it much thought as to what it’s official name is (lol).

So if you are just itching to make a recipe that is so grand… it does not even have a formal name.  Then you are totally in luck… cause I have one for you!  Get your pens ready cause this one is tricky….

  • 6 cups diced fruit ( I used, Green apples, Gala Apples, Red Pears, Banana and Mandarin Oranges drained)
  • 3 oz package of Raspberry  Jello Gelatin Dessert
  • 8 oz Cool Whip
Pour the dry jello over the fruit, mix…. Add the cool whip, mix …. then have a big tasty bowl of “The Pink Stuff”
Easy as can be :)

The Pink Stuff Fruit Salad2

 

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Cranberry Orange Pecan Muffins Recipe

04/20/2012 11:00 am · 0 comments

Cranberry Orange Pecan Muffins Recipe

Cranberry Orange Pecan Muffins Recipe

In a bowl mix,

  • 3/4 cups softened butter
  • 1 (8oz) cream cheese softened
  • 2 cups sugar

Mix till well blended then add

  • 2 large eggs
  • zest from 2 medium oranges
  • 1/4 cup plus 1 tablespoon fresh orange juice with pulp
  • 1 teaspoon vanilla

In another bowl mix dry ingredients

  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Once you have the dry ingredients mixed in, fold in

  • 1/2 cup Crasins minced or chopped (dried cranberries)
  • 1/2 cup chopped pecans

Slowly add to wet ingredients, Don’t over mix it… Spoon into muffin tin with paper liners or greased cups.  Yields 24 muffins.  Bake the muffins at 350 degrees for 25 minutes. Test it with a toothpick if it pulls out clean it should be done.  Enjoy!

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Light and fluffy Sugar Cookie recipe

04/19/2012 7:05 pm · 3 comments

Ingard here~

A dear friend (Marcee) shared a recipe that totally reminds me of

a certain frosted sugar cookie sold in retail stores that is also light and fluffy.

I am sharing this recipe with all of you.

Here is what to do and what you will need:

½ cup butter
1 cup granulated sugar

Cream with a mixer (or by hand) until light and fluffy

Add 1 egg, mix well.

Add 1 teaspoon vanilla (optional: ½ teaspoon almond extract as well~ I didn’t use almond but it is very good with it).

Add ½ cup sour cream (I use light sour cream), blend well.

Now for the dry ingredients:

2  and ²/3  cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg

Mix into the wet ingredients. Once you have all those ingredients mixed up,
place a large dollop on a floured surface.
This dough is very wet and soft, I kneaded in some additional flour right from my floured surface and then
rolled out the dough to ¼ to ¹/3 inch thick.

use floured cookie cutters to cut dough into shapes (you might need to repeat dipping the cutters into flour once you begin to cut the shapes, as the dough is very wet).

Place your shapes on a cookie sheet (I like to line mine with parchment paper).

You can use a turning spatula that is floured to ease these off your surface.

Bake at 350° for 8-10 minutes

Test for doneness by lightly touching the top of the cookie if an impression is made with your finger then cook 2 minutes longer.

These cookies are VERY tender, fluffy and purposely only very lightly browned.

You can frost or leave plain.

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