Saturday, February 28, 2009

Buttery Brandy Bars

1 pkg. butter recipe yellow cake mix
2 eggs
¼ C. unsweetened applesauce
½ C. brown sugar
¼ C. brandy
1 tsp. butter extract
½ C. almonds – sliced or slivered

Preheat oven to 375. Grease 9x13” pan.

Mix well all ingredients, except nuts. Stir in nuts.

Spread evenly into pan.

Bake 24-27 minutes.

Cool and cut.
Yield: 24-30 bars.

Amaretto Bars

1 box vanilla cake mix
2 eggs
¼ C. unsweetened applesauce
½ C. brown sugar
¼ C. amaretto liquer or amaretto coffee creamer
1 tsp. rum extract
½ C. crushed almonds

Preheat oven to 375.
Grease a 13x9” baking dish.
Mix well all but nuts. Stir in nuts.
Spread evenly into prepared baking dish.
Bake 24-27 minutes.
Cool and cut.

Chocolate Covered Cherry Cupcakes

This is just a slight twist on your traditional cupcakes. I like to serve these for Christmas parties or around Valentines Day. It's sweet, homemade, and just a hint decadent.

1 pkg. chocolate cake mix, mixed as directed
48 maraschino cherries, drained
Chocolate Frosting

Follow mixing and preheating instructions as directed on the pkg. of cake mix. Fill each lined muffin tin 1/3 full. Add 2 cherries to each cup. Top with batter to 2/3 full.
Bake as directed.
Cool and frost
Yield = 24.

Friday, February 27, 2009

Oatmeal Chocolate Chippers

1 stick margarine
1/2 C. unsweetened applesauce
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. each vanilla
1/2 tsp. rum extract, optional
1 3/4 C. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
3 1/2 C. oats
1 C. mini chocolate chips

Heat oven to 350. In large mixing bow, beat margarine, applesauce, and sugars til creamy. Add eggs and extracts - mix til well blended. In separate bowl, mix together flour, baking soda, spices. Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in chips.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

Oatmeal Craisin Cookies

1 stick margarine
1/2 C. unsweetened applesauce
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. each black walnut and rum extracts
1 3/4 C. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
3 1/2 C. oats
3/4 C. dried cranberries
1/2 C. chopped walnuts

Heat oven to 350. In large mixing bow, beat margarine, applesauce, and sugars til creamy. Add eggs and extracts - mix til well blended. In separate bowl, mix together flour, baking soda, spices. Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in cranberries and nuts.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

Auntie Ann's Oatmeal Raisin Cookies

For years, oatmeal raisin cookie have been a favorite of mine, but my father used to tell me they were good, but that they were missing something. While digging through the spice cabinet on Christmas season, about 10 years ago, I noticed something called rum extract. Instantly intrigued, I had to smell it. The dark, buttery, rich scent had me hooked - so it went in the cookies....and the missing ingredient had finally been found. If you like a rich, full-flavored cookie, I think I have one for you to try:

1 stick margarine
1/2 C. unsweetened applesauce
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. each vanilla and rum extracts
1 3/4 C. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
3 1/2 C. oats
1 C. raisins

Heat oven to 350. In large mixing bow, beat margarine, applesauce, and sugars til creamy. Add eggs and extracts - mix til well blended. In separate bowl, mix together flour, baking soda, spices. Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in raisins.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

Cappuccino Bars

These are great to serve to a morning crowd, pair well with coffee (as the name might suggest), and are casual enough for girlfriends, yet fancy enough to wow the suits in the boardroom.

1 pkg. vanilla cake mix
2 eggs, minus 1 yolk
1/4 C. coffee, cold
1/4 C. brown sugar
1/4 C. unsweetened applesauce
1 tsp. each vanilla nut extract & almond extract
1 C. cappuccino chips
1/2 C. sliced almonds

Preheat oven to 375. Grease 13x9” pan.
Mix well all, but final 2 ingredients. Stir in chips and 1/2 of almonds. Spread evenly in pan.
Top with remaining almonds.
Bake 24-27 minutes, cool and cut.

Tuxedo Chip Cookies

Just a little twist on the classic chocolate chip cookies. Great to entertain with, look far more impressive than they actually are!

Tuxedo Chip Cookies
1/2 C. brown sugar
1/2 C. granulated sugar
2 T. each unsweetened applesauce and softened margarine
1 egg
1 tsp. vanilla
1/2 tsp baking powder dissolved in 1 T. hot water
2 C. flour
1/2 C. each semisweet and white chocolate chips

Preheat oven to 375.

Mix well sugars, margarine, and unsweetened applesauce. Stir in egg and extract, mix well. Stir in dissolved baking soda, stir in flour 1 C at a time, mixing until well blended. Stir in chips. Drop by rounded spoonful onto ungreased cookie sheet.

Bake for 9-11 minutes, longer for a crunchy cookie.
Yield - 2-3 dozen.

Minestrone

A simple, classic Italian soup, made from whatever favorite veggies you have on hand.
1-2 cans diced or crushed Italian-style diced tomatoes
1 can tomato paste
4 C. water
2 cans beef broth - optional
3 T. corn starch, dissolved in water
1 red bell pepper, roasted and finely chopped
8 oz. cremini mushrooms, sliced thin
1 can butter beans, drained
1 lb. cooked carrots
1 large zucchini, finely chopped
3 medium potatoes, cooked and diced into small pieces
1 T. basil
1/2 tsp. oregano
2-3 cloves garlic, finely chopped
1/2 medium red onion, finely chopped
1 box rotini or small shell pasta, uncooked

Add all ingredients to crockpot except pasta. Cook on low for 8-12 hours. Let sit overnight for 8-10 hours. Cook on low for 4 hours or til hot, add noodles, cook an additional hour. The longer you let it cook, the more the veggies will thicken into a hearty rich broth. If you need helping thickening the broth, add additional corn starch or instant mashed potatoes.

Serve with Italian bread and sliced/cubed cheese.

Chicken Tetrazzini

2 cooked chicken breasts - diced
1/2 tsp each garlic and onion powder
1 can cream of mushroom or cream of chicken soup
1 4 oz. can mushrooms
1/2 c. sour cream
1/2 C. milk
1/4 C. shredded mozzarella cheese
3 T. parmesan cheese (optional topping)
1 lb. cooked pasta (thin spaghetti, or fettucini)

In large mixing bowl, combine all ingredients except parmesan. Top with parmesan, optional.

Microwave on high for 15 minutes or until mixture is hot and bubbly.
Serve with salad and french bread.

Beef & Potatoes in a Creamy Mushroom Gravy

I never would have believed this was a lowfat recipe if I was told that, but I found this recipe in a cookbook called Low-fat and loving it, but I have modified this from it's original form. If you like onions, feel free to add more than I have listed, I like the flavor of the onion, but dislike large hunks of it, so I have triple the mushrooms and omitted much of the onion called for in the original recipe. I typically serve this with corn on the cob and a simple salad. A warning though: I have never had leftovers from this recipe.

Beef & Potatoes in a Creamy Mushroom Gravy

2-2.5 lb.s boneless beef round steak, cubed (salt & peppered)
1-1.5 lbs. fresh mushrooms, sliced thin
1-2 packets of onion soup mix
1/4 medium onion, finely chopped, or 3 T. dry minced onion
1 can cream of mushroom soup (10.75 oz.)
Water
1/4 C. corn starch dissolved into 1 1.4 C. water
1 tsp. garlic (optional)
prepared mashed potatoes, any flavor except cheese

In crockpot, layer ingredients in the following order: beef, mushrooms, soup mix, onion til all ingredients have been used. Top with cream of mushroom soup and 2-3 C. water. Cook on low 6 hours. Remove 2 C. liquid from the crockpot and on stove heat liquid to boiling (about 1-2 minutes - it happens fast!). Pour in corn starch mixture and stir til mixture reaches desired consistency. Add in garlic, if desired. Pour gravy into crockpot to cover meat mixture or serve it on the side. Serve with mashed potatoes. Enjoy.

Buttery Butter Pecan Cookies

1 pkg. butter pecan cake mix
1 egg
1/3 C. milk
1 tsp. almond extract
1/4 tsp. butter extract
1/4 C. margarine
1/8 tsp. nutmeg
1/2 C. white chocolate chips.

Preheat oven to 350.

Grease 2 cookie sheets.

Combine cake mix, egg, milk, margarine, and nutmeg until well blended. Stir in final ingredient. Drop by rounded spoonful onto prepared cookie sheets.

Bake for 10-12 minutes.
Yield - 3-4 dozen

Light & Creamy Marinara

3 cans (14.5 oz.) diced Italian style tomatoes
2 cans (6 oz). tomato paste
2 cans tomato sauce (8 oz.)
2 cans cream of mushroom soup (condensed)
1 (4 oz.) can mushrooms
8 oz. light sour cream
1/2 small red pepper - finely chopped
2 T. basil
1/4 tsp. fennel seed
1/2 tsp. onion salt
1 1/2 T. dry minced garlic
1 1/2 tsp. chili powder

Add all ingredients to crockpot. Heat on high for 1 1/2 hours. Turn heat down to low, cook additional 2-3 hours. Let stand 30 minutes before serving. (Sauce will thicken upon standing.)
Serve over pasta, over meatballs (for sandwich), or use as pizza sauce.
Servings = 10-12

White Chocolate Raspberry Bars

1 box classic white or french vanilla cake mix
1/3 C. brown sugar
1/4 C. apple cider or juice
2 eggs
1/4 C. unsweetened applesauce
1 tsp. vanilla extract (1 1/2 tsp. if using classic white cake mix)
1/4 tsp. rum extract
1/8 tsp. nutmeg
1/2 C. white chocolate chips
1 C. fresh or frozen raspberries, thawed

Preheat oven to 375.
Grease a 13x9” pan.
Mix well all but berries and chocolate. Stir in remaining ingredients.
Spread evenly in pan, top with additional berries or chocolate if desired.
Bake 23-26 minutes.
Cool completely and cut.
Yield = 36 bars
2.5 grams of fat

*for all chocolate lovers, substitute chocolate cake mix for classic white - this tastes yummy, too!

Cheesy Potatoes

Cheesy Potatoes
1 can cream of mushroom soup
8 oz. sour cream
8 oz. grated cheese (cheddar and mozzarella, or your favorite blend)
salt & pepper
2 lbs. frozen hashbrowns

Preheat oven to 375.
Grease a 13x9" baking dish.
In a large bowl, stir together all ingredients til well blended.
Bake uncovered for 1 hour.

Apple Almond Bars

1 box classic white cake mix
2 eggs
1/4 C. unsweetened applesauce
1/3 C. brown sugar
1/4 C. apple juice or cider
2 tsp. almond extract
1/4 tsp. rum extract
1/2 tsp. apple pie spice
1/2 C. sliced almonds
2 medium apples (overripe work great), finely chopped

Preheat oven to 375. Grease a 13x9" baking dish.
Mix well all ingredients. Pour into prepared baking dish.
Top with additional almonds, if desired.
Bake for 25-28 minutes. (Shorter for metal pan, longer for glass or ceramic dish).
Cool and cut.

Ginger-Spiced Pear Bars

At my office, one of our bosses sent us a holiday basket with some pears in it - since I've never been able to afford pears, this recipe (hopefully) will be a delightful way to use them!

1 box spice cake mix
1/4 C. unsweetened applesauce
2 eggs, minus one yolk
1/2 C. brown sugar
1/4 C. sweetened iced tea
2 pears, peeled and chopped into small pieces
1 tsp. ginger
1/2 tsp. rum extract

Preheat oven to 375.
Mix well all ingredients.
Spread evenly into greased 13x9" baking dish.
Bake for 25-27 minutes, cool, dust with powdered sugar, and cut.
Yield 24-36 bars.

Spiced Powdered Sugar

To give some desserts an elegant, flavorful finish without spending lots of money, keep these simple essentials on hand: powdered sugar, cinnamon, instant coffee, nutmeg, ginger, and cocoa powder.

For a spiced powdered sugar, simply mix 1 C. powdered sugar with 1 to 2 tsp. of any spice or instant coffee. This is sure to impress!

And to turn this into a glaze, add 1-2 T. milk and a 1/4 tsp. of your favorite extract, liquer, or flavor.

Mocha Bliss Bars

1 pkg. devils food cake mix
2 eggs, minus one yolk
1/3 C. brown sugar
1/4 C. each unsweetened applesauce and cold coffee
1 tsp. cinnamon
1 tsp. almond extract
1/2 C. chocolate chips or chunks
1/4 C. white chocolate chips

Preheat oven to 375.

Grease a 13x9" baking dish.

Mix well ingredients except chips. Stir in chocolate chips or chunks.

Spread evenly into prepared baking dish. Top with white chocolate chips (if desired).

Bake for 24-27 minutes.

Cool, dust with spiced powdered sugar, and cut.

Yield = 24-30 bars.

Haute Cocoa Biscotti

I call these haute(roughly translates into stuck-up in French)cocoa instead of hot chocolate because of a few yummy (and frugal) twists to the recipe. Hope you enjoy!

1 pkg. chocolate cake mix (butter recipe or dark works best)
2 envelopes of hot cocoa mix
1 1/4 C. flour
2 eggs
1/2 C. unsweetened applesauce
1 tsp. brandy extract (or 1 T. chocolate liquer)
1/2 C. dark chocolate chips or pieces, finely chopped
1/4 C. chopped hazelnuts

Drizzle:
1/2 C. powdered sugar
3-4 T. milk (enough to make it thin)
1/8 tsp. vanilla extract
Mix together in small bowl.


Mix well all ingredients except nuts and chips. Stir in remaining ingredients.
Divide the dough in half and form each half into a 9x3" log - slightly flattened on top.
Place 4" apart on greased cookie sheet.

Bake 20-25 minutes or til tops are golden. Cool 10 minutes, then remove from cookie sheet. Slice each log into 3/4 " thick slices.

Bake 10-15 minutes or til cookies are golden and crisp.
While warm, top with drizzle, dust with cocoa powder.

Yield: 36-40 cookies.

Yummy Punch

This punch recipe was brought to my attention by Amanda over at the Martha Initiative. Her ideas and recipes have never lead me astray, so check it out!

Coconut Almond Bars

1 pkg. Duncan Hines coconut supreme cake mix
1/4 C. each unsweetened applesauce and milk
1/2 C. brown sugar
2 eggs
1 tsp. almond extract
1/2 tsp. coconut extract
1 C. sweetened, flaked coconut
1/2 C. sliced almonds, (plus 2 T. sliced almonds, reserved)


Preheat oven to 375.

Grease a 13x9" baking dish.

Mix well all but final 2 ingredients. Stir in almonds and coconut.

Spread evenly into prepared pan. Top with reserved almonds.

Bake for 24-27 minutes. Cool and cut.
Yield = 24-30 bars.

Rum Raisin Bars

1 pkg. spice cake mix
2 eggs, minus one yolk
1/4 C. each milk and unsweetened applesauce
1/2 C. dark brown sugar
1 tsp. rum extract
1/2 tsp. nutmeg
1 C. raisins

Preheat oven to 375.

Grease a 13x9" baking dish.

Mix well all but raisins. Stir in raisins.

Spread evenly into prepared pan.

Bake for 24-27 minutes. Dust with powdered sugar, cool, and cut.
Yield = 24-30 bars.

Classic Biscotti

1 pkg. yellow or white cake mix
1 1/2 C. flour
2 eggs
1/2 C. unsweetened applesauce (or margarine)
1 1/2 tsp. vanilla extract
1 C. mini chocolate chips


Drizzle:
1/2 C. powdered sugar
3-4 T. milk (enough to make it thin)
1/8 tsp. almond extract
Mix together in small bowl.



Mix well all ingredients except chips. Stir in chips.

Divide the dough in half and form each half into a 9x3" log - slightly flattened on top.
Place 4" apart on greased cookie sheet.

Bake 20-25 minutes or til tops are golden. Cool 10 minutes, then remove from cookie sheet. Slice each log into 3/4 " thick slices.

Bake 10-15 minutes or til cookies are golden and crisp.
While warm, top with drizzle.

Yield: 36-40 cookies.

Chocolate, Caramel, Nut Biscotti

These remind me of the flavor of a turtle all wrapped in an elegant biscotti. Great for entertaining, anyone that loves Turtles will love these!

1 pkg. Duncan Hines caramel cake mix
1 1/2 C. flour
2 eggs
1/2 C. unsweetened applesauce (or margarine)
1 1/2 tsp. vanilla nut extract
1 C. mini chocolate chips
3/4 C. pecans, finely chopped.

Preheat oven to 375.

Mix well cake mix, flour, eggs, applesauce, and extract. Stir in nuts and chips.
Divide dough in half, shape each half into a 9x3" log. Place on a greased cookie sheet (4" apart) and slightly flatten the tops of each log.

Bake 20-25 minutes or til tops of logs are golden brown. Cool on cookie sheet 5 minutes, then move logs to wooden cutting board and cool 10 minutes.

With serrated-edge knife, cut logs into 1/2" to 3/4 " slices, return slices to cookie sheet and bake an additional 10-15 minutes or til cookies are golden brown.

Drizzle lightly with chocolate or caramel syrup.
Yield: 36-40 cookies

Maple Nut Biscotti

1 pkg. french vanilla or yellow cake mix
2 eggs
1/2 C. unsweetened applesauce
2 T. maple syrup
1 1/4 C. flour
1 tsp. maple extract
1/4 tsp. butter extract
1 C. finely chopped pecans

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/2 tsp. maple extract

Mix well all ingredients, mixture should be thin.


Preheat oven to 375.

Mix well all ingredients except nuts. Stir in nuts. Divide dough in half and form each half into a 9x3" log, flattened on top.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.
Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.
Using a serrated knife, cut cookies into 1/2" to 3/4" slices.
Bake for 10-15 minutes or til cookies are just crisp. Top with drizzle.

Yield = 36-40 cookies
Pairs well with teas, coffees, and juices.

Thursday, February 26, 2009

Lemon Almond Biscotti

1 pkg. lemon cake mix
1 C. flour
1/2 C. unsweetened applesauce
1 tsp. lemon extract
1/2 tsp. butter extract
2 eggs, minus 1 yolk
1 C. sliced almonds

Drizzle:
1/2 C. powdered sugar
3-4 T. milk (enough to make it thin)
1/8 tsp. almond extract
Mix together in small bowl.



Mix well all ingredients except chips. Stir in nuts.
Divide the dough in half and form each half into a 9x3" log - slightly flattened on top.
Place 4" apart on greased cookie sheet.

Bake 20-25 minutes or til tops are golden. Cool 10 minutes, then remove from cookie sheet. Slice each log into 3/4 " thick slices.

Bake 10-15 minutes or til cookies are golden and crisp.
While warm, top with drizzle.

Yield: 36-40 cookies.

Cranberry Nut Rum Biscotti

1 pkg. white cake mix
1 pkg. cheesecake pudding mix
1 C. flour
1/2 C. unsweetened applesauce
1 tsp. rum extract
1/2 tsp. butter extract
2 eggs, minus 1 yolk
1/2 C. walnuts
1/2 C. dried cranberries, roughly chopped

Drizzle:
1/2 C. powdered sugar
3-4 T. milk (enough to make it thin)
1/8 tsp. rum extract
Mix together in small bowl.



Mix well all ingredients except chips. Stir in chips.
Divide the dough in half and form each half into a 9x3" log - slightly flattened on top.
Place 4" apart on greased cookie sheet.
Bake 20-25 minutes or til tops are golden. Cool 10 minutes, then remove from cookie sheet. Slice each log into 3/4 " thick slices.
Bake 10-15 minutes or til cookies are golden and crisp.
While warm, top with drizzle.
Yield: 36-40 cookies.

Vanilla Almond Biscotti

1 pkg. french vanilla cake mix
1 C. flour
1/2 C. unsweetened applesauce
1 tsp. vanilla extract
1/2 tsp. butter extract, optional
2 eggs, minus 1 yolk
1 C. sliced almonds

Drizzle:
1/2 C. powdered sugar
3-4 T. milk (enough to make it thin)
1/8 tsp. almond extract
Mix together in small bowl.



Mix well all ingredients except nuts. Stir in nuts.

Divide the dough in half and form each half into a 9x3" log - slightly flattened on top.

Place 4" apart on greased cookie sheet.

Bake 20-25 minutes or til tops are golden. Cool 10 minutes, then remove from cookie sheet. Slice each log into 3/4 " thick slices.

Bake 10-15 minutes or til cookies are golden and crisp.

While warm, top with drizzle.
Yield: 36-40 cookies.

Double-Chocolate Cheesecake Biscotti

1 pkg. chocolate cake mix, any variety except devils food
1 pkg. cheesecake pudding mix
1 C. flour
1/2 C. unsweetened applesauce
1 tsp. rum extract
1/2 tsp. butter extract
2 eggs, minus 1 yolk
1/2 C. mini-chocolate chips

Drizzle:
1/2 C. powdered sugar
3-4 T. milk (enough to make it thin)
1/8 tsp. almond extract
Mix together in small bowl.



Mix well all ingredients except chips. Stir in chips.
Divide the dough in half and form each half into a 9x3" log - slightly flattened on top.
Place 4" apart on greased cookie sheet.
Bake 20-25 minutes or til tops are golden. Cool 10 minutes, then remove from cookie sheet. Slice each log into 3/4 " thick slices.
Bake 10-15 minutes or til cookies are golden and crisp.
While warm, top with drizzle.
Yield: 36-40 cookies.

Cheddar Bay Biscuit - just like Red Lobster's Biscuits

2 C. bisquick (I prefer the heart healthy version)
2/3 C. fat-free milk
1/2 C. cheddar cheese, shredded
1 stick margarine, melted
1/2 tsp. garlic powder
1/8 tsp. onion powder

Preheat oven to 450.

Mix Bisquick, milk, and cheese until a soft dough forms. Drop by rounded spoonful onto an ungreased baking sheet.

Mix melted margarine, garlic, and onion in a separate bowl.

Bake 8-9 minutes or til lightly golden on top. Brush tops of warm biscuits with seasoned margarine.
Yield: 8-10- biscuits

Basic Cheesecake

2 8 oz. pkgs. fat-free cream cheese, softened
3/4 C. sugar
1 tsp. vanilla
2 eggs, minus one yolk
1 premade graham cracker crust.

Preheat oven to 325.

Mix cream cheese, sugar, and vanilla til just blended. Add in eggs (one at a time)and beat thoroughly. Pour mixture over crust.

Bake 35 to 40 minutes. Chill 3 hours.
Yield = 8 servings

Quickie Chickie

1 1/2 lbs. chicken, diced into bite-sized pieces
8 oz. fresh mushrooms - sliced
1/2 tsp. each basil, onion powder, and garlic salt
2 cans cream of chicken soup
1 can cream of mushroom soup
1/2 tsp. black pepper


Spray large skillet with cooking spray, on medium-high heat, add chicken and spices and cook 5-7 minutes or until chicken golden on outside. Add mushrooms and cook until chicken is no longer pink. Add soups and black pepper - simmer on medium-low for 20 minutes or til mixture is well-blended and hot. Serve over mashed potatoes, wide egg noodles, or pasta.

Oatmeal Island Cookies

1 stick margarine ($.20)
1/2 C. unsweetened applesauce ($.25)
1 C. brown sugar ($.20)
1/2 C. sugar ($.10)
2 eggs ($.14)
2 T. honey (optional) ($.10)
1/4 tsp. coconut extract ($.10)
1 tsp. rum extract ($.15)
1 3/4 C. flour ($.10 - after coupons)
1 tsp. baking soda ($.05)
1 tsp. ginger ($.05)
3 1/2 C. oats ($.45 - after coupons)
1 C. coconut (toasted or untoasted) ($.35)
1/2 C. almonds (sliced) or macadamian nuts ($.75)

Preheat oven to 350. Beat together margarine, applesauce, sugars til creamy. Add in eggs, honey, and extracts, beat well. Add in combined flour, ginger, baking soda, stirring in slowly til all ingredients are well blended. Stir in oats, coconut, and nuts. Drop by rounded spoonful onto ungreased cookie sheet. Bake 10-12 minutes, cool and store in airtight container.
Yield = 36-42 cookies
Cost: $2.99
Cost per cookie: $.08

Cinnamon Roll Brownies

1 pkg. cinnamon swirl cake mix ($.47 - after coupons)
2 eggs ($.14)
1/4 C. each brown sugar and unsweetened applesauce ($.35)
1/3 C. milk ($.10)
1 tsp. vanilla extract ($.05)
1/4 tsp. cinnamon ($.05)
1/2 C. white chocolate chips ($.55)
1/2 C. raisins (optional) ($.45)
1/2 C. chopped walnuts ($.75)

Preheat oven to 375.
Grease a 13x9" baking dish.
Mix well all but final 2 ingredients. Stir in chips (and raisins/nuts).
Spread evenly into prepared pan.
Bake for 24-27 minutes. Dust with powdered sugar, cool, and cut.

Yields = 24-30 bars
Cost per batch: $2.91
Cost per bar: $.09

Fruity Tropical Bars

1 pkg. pineapple cake mix
2 eggs, minus one yolk
1/3 C. brown suigar
1/4 C. each unsweetened applesauce and juice (apple or orange)
1/2 tsp. rum extract
1/4 tsp. ginger
1/2 C. sweetened flaked coconut
1/2 C. macadamia nuts
1/2 C. dried cherries or pineapple

Preheat oven to 375.
Grease a 13x9" baking dish.
MIx well all ingredients. Spread evenly into prepared pan.
Bake for 24-28 minutes.
Cool and cut.
Yield = 24 bars.

Chocolate Chip Muffins

1 egg ($.07)
1/2 C. milk ($.10)
1/4 C. vegetable oil ($.10 - after coupons)
1 1/2 C. flour ($.10 - after coupons)
1/2 C. sugar ($.10)
2 tsp. baking powder ($.10)
1/2 tsp. salt ($.05)
1 tsp. vanilla ($.05)
1 C. mini chocolate chips (or chopped chocolate chips) ($.75)


Heat oven to 400. Line muffin tin with muffin cups.

Beat egg, stir in milk and oil. Combine remaining ingredients in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. Batter should be lumpy. Fill cups 2/3 full with mixture.
Bake 20-25 minutes or til golden brown on top.

Yield = 10-12 muffins
Cost: $1.42
Cost per muffin: $.14

Orange Walnut Muffins

1 egg
1/2 C. milk
1/4 C. vegetable oil
1 1/2 C. flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. rum extract
1 tsp. orange zest
1 C. walnuts, chopped


Heat oven to 400. Line muffin tin with muffin cups.

Beat egg, stir in milk and oil. Combine remaining ingredients in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. Batter should be lumpy. Fill cups 2/3 full with mixture.
Bake 20-25 minutes or til golden brown on top.

Yield = 10-12 muffins.

Almond Sweet Muffins

1 egg ($.08)
1/2 C. milk ($.15)
1/4 C. vegetable oil ($.20)
1 1/2 C. flour ($.20)
1/2 C. sugar ($.20)
2 tsp. baking powder ($.12)
1/2 tsp. salt ($.05)
1 tsp. almond extract ($.15)
3/4 C. sliced almonds ($.65)

Heat oven to 400. Line muffin tin with muffin cups.

Beat egg, stir in milk and oil. Combine remaining ingredients in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. Batter should be lumpy. Fill cups 2/3 full with mixture.
Bake 20-25 minutes or til golden brown on top.

Yield = 10-12 muffins
Cost: $1.80
Cost per muffin: $.16 - $.18

White Chocolate Raspberry Muffins

1 egg ($.08)
1/2 C. milk ($.10)
1/4 C. vegetable oil ($.15)
1 1/2 C. flour ($.20)
1/2 C. sugar ($.20)
2 tsp. baking powder ($.10)
1/2 tsp. salt ($.05)
1 tsp. brandy extract ($.25)
1 C. raspberries, fresh or frozen (if frozen, thaw 10 minutes before adding to the mix) (free from Amy's Organic Garden)
2/3 C. white chocolate chips (chopped if desired) ($.44)


Heat oven to 400. Line muffin tin with muffin cups.

Beat egg, stir in milk and oil. Combine remaining ingredients in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. Batter should be lumpy. Fill cups 2/3 full with mixture.
Bake 20-25 minutes or til golden brown on top.

Yield = 10-12 muffins
Cost = $1.57
Cost per muffin = $.13 - $.16 per muffin

Cran-Orange Muffins

1 egg
1/2 C. milk
1/4 C. vegetable oil
1 1/2 C. flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. orange zest
1 tsp. rum extract
1 C. dried orange flavored cranberries, chopped

Heat oven to 400. Line muffin tin with muffin cups.

Beat egg, stir in milk and oil. Combine remaining ingredients in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. Batter should be lumpy. Fill cups 2/3 full with mixture.
Bake 20-25 minutes or til golden brown on top.

Yield = 10-12 muffins.

Cran-Nut Muffins

1 egg
1/2 C. milk
1/4 C. vegetable oil
1 1/2 C. flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla nut extract
1 C. walnuts, chopped
3/4 C. dried cranberries, chopped

Heat oven to 400. Line muffin tin with muffin cups.

Beat egg, stir in milk and oil. Combine remaining ingredients in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. Batter should be lumpy. Fill cups 2/3 full with mixture.
Bake 20-25 minutes or til golden brown on top.

Yield = 10-12 muffins.

Blueberry Muffins

1 egg
1/2 C. milk
1/4 C. vegetable oil
1 1/2 C. flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 C. blueberries, fresh or frozen (thaw partially before using)

Heat oven to 400. Line muffin tin with muffin cups.

Beat egg, stir in milk and oil. Combine remaining ingredients in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. Batter should be lumpy. Fill cups 2/3 full with mixture.
Bake 20-25 minutes or til golden brown on top.

Yield = 10-12 muffins.

Ginger-Spiced Pear Muffins

1 egg
1/2 C. milk
1/4 C. vegetable oil
1 1/2 C. flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ginger
2 medium pears, peeled, and roughly chopped

Heat oven to 400. Line muffin tin with muffin cups.

Beat egg, stir in milk and oil. Combine remaining ingredients in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. Batter should be lumpy. Fill cups 2/3 full with mixture.
Bake 20-25 minutes or til golden brown on top.

Yield = 10-12 muffins.

Apple Spice Muffins

1 egg
1/2 C. milk
1/4 C. vegetable oil
1 1/2 C. flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 medium apples, chopped

Heat oven to 400. Line muffin tin with muffin cups.

Beat egg, stir in milk and oil. Combine remaining ingredients in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. Batter should be lumpy. Fill cups 2/3 full with mixture.
Bake 20-25 minutes or til golden brown on top.

Yield = 10-12 muffins.

Sweet Muffins

1 egg
1/2 C. milk
1/4 C. vegetable oil
1 1/2 C. flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. salt

Heat oven to 400. Line muffin tin with muffin cups.

Beat egg, stir in milk and oil. Combine remaining ingredients in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. Batter should be lumpy. Fill cups 2/3 full with mixture.
Bake 20-25 minutes or til golden brown on top.

Yield = 10-12 muffins.

4 Hats & Frugal - Chili

1 can (29 oz.) each tomato sauce and crushed tomatoes
8 oz. each BBQ sauce and salsa (mild)
1 lb. ground turkey, browned with 1/2 lb. ground portabella mushrooms and 2 T. dry minced onion
1 palmful chocolate chips (dark or semisweet)
1 T. cumin
1 tsp. each minced garlic and cajun seasoning
2 T. honey or 1/4 C. sweet n sour sauce
1 tsp. cinnamon
1 medium red bell pepper, finely chopped

Add all ingredients to crockpot, cook on low for 3-5 hours.
Serve with sour cream, shredded cheese, chopped red onion, and cilantro.
Serves: 6-8

Beef & Mushroom Jerk-Style Fajitas

1 1/4 lbs. flank steak, julienned
1/2 lb. cremini mushrooms, sliced thin
1/2 lb. white button mushrooms, sliced thin
1 large red bell pepper, julienned
1/4 medium red onion, sliced thin
1/2 C. Caribbean Jerk style marinade (Lawry's), plus 2 T. marinade
1 tsp. cumin
1/2 tsp. dry minced garlic
cilantro (optional)

In medium bowl, marinate flank steak, add cumin and garlic. Allow to marinate 1-2 hours.
In large skillet, liberally coat the bottom with cooking spray. Add mushrooms with 2 T. marinade, cook on medium-high for 6-8 minutes. Add in meat, onion, pepper. Cook on medium high for 10-12 minutes until mushrooms are tender and meat is no longer pink. Serve with tortillas, shredded cheese, salsa, cilantro, sour cream, rice, and beans.
Yield = 4-6 servings

Banana Split Bars

1 pkg. banana flavored cake mix
2 eggs, minus one yolk
1/4 C. each brown sugar, unsweetened applesauce, and juice (orange, apple, or blend)
1 tsp. strawberry-banana extract
12 strawberries, chopped (optional)
1/4 C. each chocolate chips, dried pineapple, and chopped pecans

Preheat oven to 375. Grease a 13x9" baking dish.
Mix well cake mix, eggs, brown sugar, applesauce, juice, extract, and strawberry pieces til well blended. Stir in dried pineapple. Mixture will be thick.
Spread evenly into prepared pan.
Top with nuts and chocolate chips.

Bake for 24-27 minutes.
Cool, cut, and serve.
Yield = 24-36 bars

Serving suggestions: Top with vanilla frozen yogurt, light whipped topping, and caramel syrup

St. Pattys Day Mint Chocolate Brownies

1 pkg. chocolate cake mix
2 eggs
1/4 C. brown sugar
1/4 C. flour
1/4 C. milk
1/3 C. unsweetened applesauce (or margarine)
1 tsp. mint extract
1 C. mint chips (or chopped Andes Mints)
1/2 C. dark chocolate chunks
Green sugar sprinkles (optional)

Preheat oven to 375.
Grease a 13x9" baking dish.
Mix well ingredients except chips and chocolate. Stir in mint chips & chocolate chunks. Spread evenly into prepared baking dish. Top with green sprinkles (if desired).
Bake for 25-28 minutes. Cool and cut.
Yield = 24 bars.

Rotini in a Creamy Mushroom Sauce with Chicken

1 jar Light Alfredo Sauce (free after coupons)
1 can cream of mushroom or cream of chicken soup (reduced sodium) ($.26 after coupons)
1/3 C. sour cream ($.15)
1 tsp. garlic powder ($.10)
3 T. milk ($.10)
8 oz. button mushrooms, sliced thin ($.99)
6 slices of turkey bacon, cooked til crispy, then crumbled (free after coupons)
1 medium to large chicken breast, cut into strips ($.79)
1/2 tsp. each garlic salt, dry minced onion, and oregano ($.15)
1 lb. rotini pasta, cooked as directed on the box ($.67)
1/4 lb. mozarella cheese, shredded ($.50)
1 tsp. parsley ($.05)

Preheat oven to 375.

In small non-stick pan, spray with cooking spray and sauteed mushrooms over a medium high til they are tender.

In 13x9" baking dish, combine jar of alfredo sauce, cream of mushroom/chicken, sour cream, and milk. Crumble turkey bacon, add mushrooms and cooked pasta, stir well.

In medium fry pan, spray with cooking spray and add chicken and spices. Coat well. Cook on medium for 6-10 minutes, when juices run clear turn to to a high heat and lightly brown. Cool and rough chop the chicken, add to pasta mixture, top with cheese, then with parsley.
Bake for 10-15 minutes or til cheese is fully melted.

Yield = 4-6 servings
Cost: $3.76
Cost per serving: $.63-$.94

Sweet, Tangy Chicken

2 lbs. boneless, skinless chicken breast, cut into strips
1 tsp. each cumin and toasted onion powder
2 tsp. lemon pepper
3/4 C. Asian Sesame marinade
1 lb. white button mushrooms, sliced
2 medium orange bell peppers, finely diced
2 T. corn starch
cooking spray

Coat large covered skillet with cooking spray. Heat on medium high and add chicken and spices. Cook for 3-4 minutes, turn chicken, add marinade and mushrooms. Cook for 5-8 minutes, add pepper, cooking additional 5-10 minutes. Add corn starch, cook til sauce has thickened. Serve over rice.
Yield = 6 servings

Stuffed Mushrooms

8 large white button mushrooms, stems removed
¼ medium red bell pepper, finely chopped
2 oz. fat-free cream cheese
¼ C. light sour cream
¼ C. shredded cheese (mozzarella works well)
1/8 C. each bread crumbs and parmesan cheese
3 sliced turkey bacon, cooked and crumbled (optional)
½ tsp. garlic powder
¼ tsp. each toasted onion powder and basil
Parsley
Cooking Spray

Preheat oven to 375.

Spray lightly a 13x9” baking dish. In mixing bowl, combine all ingredients except mushroom caps and shredded cheese, stirring until all ingredients are well mixed. Lightly spray each mushroom with cooking spray (to keep from sticking). Pack 3-4 T. of mixture into each mushroom cap, then top with shredded and parsley.
Bake for 12-18 minutes at 375. Mushrooms are done when mixture is cooked through and cheese is melted.

Italian-Style Chicken Salad

1 large chicken breast, boneless, skinless, cut into strips
1 tsp. toasted onion powder
2 tsp. garlic powder
1 T. oregano
1/2 tsp. basil
1 C. Fat-Free Miracle Whip
1 palmful sundried tomatoes, chopped fine
1/2 medium red bell pepper, chopped fine
1/4 C. grated parmesan cheese
1 tsp. parsley

In medium skillet, coat generously with cooking spray and combine chicken breast, garlic, onion, oregano, and basil. Cook on medium high for 8-10 minutes or til juices run clear and chicken begins to lightly brown. Remove from skillet onto cutting board and cool. Once cool, chop into bite sized pieces. Mix with miracle whip, red bell pepper, sun-dried tomato, and parsley. Serve in a sandwich (with shredded lettuce or baby spinach), preferably a panini.
Serves 6-8 sandwiches

Coconut Crunch Cookies

1 pouch (17.5 oz.) sugar cookie mix
1/4 C. margarine, softened
1/4 C. applesauce, unsweetened
1 egg, slightly beaten
1/2 tsp. almond extract
1/4 tsp. coconut extract
1 C., (plus 1/4 C. reserved) sweetened, flaked coconut (untoasted)
1/2 C. sliced almonds


Heat oven to 375.

In large bowl combine cookie mix, margarine, applesauce, egg, and extracts. Stir in 1 C. coconut and almonds.

Shape dough into balls, approximate yield is 30-36 cookies.

Using remaining coconut, dip top half of cookie in coconut, place 2" apart on ungreased cookie sheet.

Bake 8-10 minutes. Coll 2-3 minutes, remove from cookie sheet to cooling racks, cool completely. Store in airtight container.

Cream of Mushroom Soup

• 2 cups sliced fresh mushrooms
• water
• 4 bouillon cubes (I prefer beef)
• 2 cups milk
• 4 tablespoons butter, melted
• 4 tablespoons flour
Directions
1. Put sliced mushrooms in medium sized saucepan. Add enough water to just cover the tops.
2. Bring to boil; add bouillon & let dissolve.
3. In a small bowl, combine the melted butter with the flour.
4. Add milk to the mushrooms.
5. Bring to a boil.
6. Add the butter/flour mixture a little at a time, whisking in well each time. For a thinner soup, use less. For a thicker soup, use more.
7. Bring back to a boil.
8. Reduce heat and let simmer until it is as thick as you like!