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).

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

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 .

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).

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!

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.

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

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!!!

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

Easy as can be

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!

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.

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.

Blueberry Orange 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

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!

I was going to make the kids mini pizzas for dinner with Pillsbury Grands Biscuits.  But since I had just made Pecan Monkey Bread  I decided to try something a little different instead.  I made a Cheese Pizza Monkey Bread… and let me just say it turned out finger licking good!  Not to mention it looked really pretty too, I love it when a simple recipe turns out “looking all fancy”.

To make this recipe you will need

• 1 Tube Pillsbury Grands Flaky Biscuits 16.3oz
• 5 tablespoons butter  2 tablespoons to grease the pan and 3 to pour on top
• 1/8 lb grated or cubed mozzarella cheese
• 1/2 tablespoon Italian seasoning
• 8 teaspoons pizza sauce
• Any other topping you would like to add, (I added green peppers)
• Bundtform Cake Pan

To prep your pan spread 2 tablespoons of butter on the pan then sprinkle 1/2 tablespoon dry Italian seasoning along the sides and bottom.  At the top of the biscuit pull it apart, stuff the inside with 1 teaspoon sauce, cheese and toppings.

Pinch the top back together to seal it back up.  Place seam side up on it’s edge in the pan.  Once you have all 8 of them stuffed, pour 3 tablespoons melted butter on top

Bake in a 350 degree oven for 15-20 minutes till top is a rich golden brown color.  Take out of oven and flip onto a serving platter.

I can not claim this recipe as my own, this was handed down in the Barrand Family Cookbook from Matt’s Mom.  It is a family favorite and comes out tasting absolutely delicious every time.  The best part is, it is super quick to make, but tastes like you slaved over a hot stove all day to make this savory soup.

Potato Cheese Soup ~ made in 25 minutes or less

• 6 cups diced potatoes
• 1 Cup Diced Celery
• 1 Cup Diced Carrots
• 1/2 Cup Chopped Onion
• 2 Tablespoon Parsley
• 2  Chicken Boullion ( or use chicken broth)

Cover with water (at least 3 cups) simmer until vegetables are tender.

• Blend 1 1/2 cup milk with 2 Tablespoons Flour whisk into veggies.
•  Stir until well blended, add 1 pound diced velveeeta cheese, stir until melted and well blended.

Take off heat, salt and pepper to taste.  Enjoy!

Don’t pay the super high prices for a specialty pizza like BBQ Chicken Pizza! This is one of our favorite’s, and it’s so easy. All for just a few bucks. Here is the recipe for my –  Matt’s BBQ Chicken Pizza – mmmm!

Ingredients:

• Mozzarella cheese (read here how to make mozzarella cheese your self)
• Chicken breast – plain is fine, or lightly seasoned (great as left overs)
• Red Onion – depending on size of pizza and desire
• Green onions – mainly for color
• BBQ sauce – your favorite works best
• One pound dough – we buy a pre-made dough from WinCo, it’s right next to the mozzarella blocks
• 1/2 cup corn meal – we use this instead of flour because it gives a good flavor to the dough and many pizza places use it

Directions:

Place a “cooking stone” or cast iron cooking plate, or a large flat non-stick oven safe pan/plate in the oven. Pre heat oven to “as hot as you can get the oven with out turning on the broiler. Yes, as hot as you can get it. Why? Every pizza joint cooks their pizzas quick. Traditional pizza ovens are well over 500-700 degrees! That’s how they cook it so fast! Try it – it works!

Depending on your crust thickness preference, we like ours “hand tossed” or “original”, cut the one pound pizza dough in half, gently place one ball of dough to the side. With the first dough ball, gently roll the ball round, then hold the edge of the ball and allow gravity to help pull the dough ball larger. If you know how to spin the dough in the air, or want to “try” now is your chance. The kids think it is so fun! If you start to feel the dough fight you, and not stretch, lay the dough down on a light sanding of corn meal. Dough and the gluten molecules need time to relax.  While it relaxes prepare the toppings.

Cut chicken into bite size pieces. Cut red onion and green onions into cubes. Grate mozzarella cheese depending on preference. For a one pound dough ball it takes about one pound of cheese – as a reference.

Continue spinning, rolling the dough to desire thickness. Don’t worry about roundness, fancy places have irregular shapes too…

Moderately dust a thin metal or wood sheet or cutting board with corn meal. Place dough on it. Place BBQ sauce in middle and spread with the back of a spoon to thickness. With BBQ sauce you will probably like a thin layer, less then normal pizza sauce. So it doesn’t over power the chicken. Gently sprinkle half of the cheese onto sauce. Doing this helps keep toppings locked onto pizza and you will have less fall off. Then evenly spread chicken, red and green onions, and then sprinkle the rest of the cheese to the edge of the dry dough out side of the sauce area. Remember one pound of dough you will use one pound of cheese. The dough balls I used, originally were one pound, and we have already split them in half. So half pound of dough equals half pound of cheese.

Open the pre-heated oven, at least over 450 degrees, carefully slide the rack holding the hot plate or stone further out. With a spatula, carefully slide the pizza off onto the  hot stone or plate. Carefully slide the rack back in. Close door, and do not go that far away.

You heat the stone first because the incredibly hot stone cooks the dough, while the hot oven air simply melts the cheese.

Carefully watch the pizza cook. It only takes about 4-8 mins depending on how hot you were able to get the oven. Once the cheese melts, the delicious lightly browning of the cheese will change in the blink of an eye!

Carefully pull out the pizza when you see it start to brown on the outside edge of the cheese. use a spatula to slide the pizza from the stone or plate onto the original metal or wood board you used to make the pizza. If you leave on the hot stone it will continue to cook even outside of the oven!

Allow the pizza to cool for a min or two, so that when you cut it the cheese will not melt right back together. Enjoy!

Is has been a long  time since I have made a quiche, I did not follow a recipe instead just tossed in some things I had on hand ( crossed my fingers… maybe even my toes and prayed it would turn out).  It turned out great and my whole family loved it!  Something I will be making again in the future.

You will need :

• Pie Crust (unbaked) buy one or make your own ( pie crust recipe here)
• 1 1/2 cup cooked chicken breast cubed ( I made Cilantro Lime  Chicken  then cubed it)
• 1/2 cup sour cream
• 4 eggs whipped
• 1 cup grated cheddar cheese
• 1 cup heavy whipping cream
• 2 green onions washed and minced
• 1/2 cup cooked chopped spinach ( I steam it from fresh spinach, since I do not like the taste of frozen spinach)
• Salt and Pepper to taste
• 1/4 teaspoon garlic powder

I have posted my Monkey Bread  recipe before but that one used freezer rolls and you have to plan ahead to make it.  Last week my inlaws were visiting and I wanted to make them in a hurry… so I thought I would tweak the recipe and try it with Pillsbury Grands Rolls and it turned out amazing!

To make this recipe you will need (preheat oven to 350)

• 1 Tube Pillsbury Grands Flaky Biscuits 16.3oz
• 1/2 stick of butter (1/4cup) Plus 1 table spoon to grease the pan
• 1/4 cup white sugar
• 1 tablespoon cinnamon
• 1/4 cup brown sugar
• 1/4 cup Karo Syrup
• 1/4-1/2 cup chopped pecans
• Bundtform Cake Pan

Take the 1 tablespoon butter and grease the pan, sprinkle half the nuts into the bottom of the pan.  Put the white sugar and cinnamon in a bowl and mix well, set aside. Cut the grands biscuits into quarters ( you could leave them whole if you wanted, but  this makes better pull apart bread).  Toss the quarter pieces in the cinnamon and sugar mixture, layer along the bottom and sides of  buttered pan. Sprinkle the rest of the nuts on top.

On the stove top in a medium sauce pan melt the butter, and stir in the left over sugar cinnamon mixture and the brown sugar and Karo.  Bring to a boil, then boil 1 minute take off heat and pour over the quartered dough in the bunt pan. Bake at 350 for 18-25 mins.  Once they are done, flip pan onto a serving platter while hot…. they should come right out of the pan. Enjoy!

My 7 year old daughter loves to do projects, and loves to read.  But she is not reading your standard 1st grade books she LOVES to read cook books.  She saw this Silly Smile Recipe the other day and just had to try it.  It was quick and easy and my kids loved it so, I am sure Silly Apple Smiles we be on our Menu Plan in the future.

You will need ( makes 8 apple smiles)

• 1 large apple (an variety will work)
• 4 tablespoons peanut butter
• 40 mini marshmallows

Recipe was adapted from the Friend Magazine October issue

Strawberry Biscuits With Strawberry Cream Cheese Spread ~ By Tiffany

The other day while in the kitchen I developed these strawberry biscuits with a strawberry cream cheese spread. The fresh strawberries in the biscuits and strawberry cream cheese spread tasted like you were eating strawberry shortcake for breakfast. I have to admit, I’ve been guilty of this a time or two, okay… more than that! I just can’t help myself, sometimes this gal just needs cake for breakfast or a doughnut, chocolate or maybe even a piece of lemon pie! I. know. totally not healthy, but I’m telling you, sometimes my friends, sometimes. You followin’ me?!  I’ve been so excited about strawberry season. I just love concocting recipes with strawberries. These biscuits were great for a yummy breakfast treat, but they will also be welcomed the next time I make strawberry shortcake. I’ve always made strawberry shortcake with biscuits, it’s how I was taught. There’s something about a hot biscuit with the melted butter, cold sweet strawberries and fresh whipped cream combined. The combination makes my taste buds do the happy dance. I know a lot of folks serve strawberry shortcake with angel food cake. So, how do you roll when it comes to making strawberry shortcake, angel food or biscuits? I’d have to say, “I’m a biscuit gal, with buttah of course!” 

Last week I shared two recipes with you….

Mandarin Orange Lime Poppy Sees Dressing

Cilantro Lime Marinade 

But I did not share the salad recipe that brought them both together in one dish.  I made it again this weekend for a family Easter picnic and everyone loved it, so I thought it would be worth posting.  This is a tossed salad so amounts do NOT have to be exact.

Spinach Mandarin Orange & Pecan Salad

• 1 12oz bag of baby spinach  (washed and dried)
• 1 cup crasins (dried cranberries)
• 1/8-1/4 cup red onion sliced thin
• 3/4 cup candied pecans
• 2 cups mandarin oranges

Top with grilled chicken (Cilantro Lime Marinade for Chicken) and Mandarin Orange Lime Poppy Sees Dressing

My kids had fun making Peeps on a Stick with Granny this weekend.  We took them to our family picnic yesterday and all the kids loved them!

You will need:

• Peeps
• White chocolate or Dipping chocolate
• Sprinkles
• Pretzel rods

Dip half of the pretzel rod in to the melted chocolate, add sprinkles to one side, and stick the other side to the back of a peep.  Place on waxed paper and allow to cool.