Thursday, December 30, 2010

Quick Breakfast Muffins

2 whole eggs ($.15)
1 egg white ($.10)
salt and pepper ($.05)
1/8 C. shredded pepperjack cheese ($.20)
4 slices of ham (off the bone or deli sliced) ($.25)
2 split English muffins, toasted and buttered lightly ($.35)

Scramble eggs with egg white and season with salt and pepper. Spray a skillet with cooking spray and fry eggs in pan, turning over once (after 2 minutes).

Cut egg into 4 even pieces. Top with shredded cheese.
Place 1 egg quarter on two of the English muffin halves. Warm ham in pan that you removed the egg from (will only take 1-2 minutes). Place ham on top of egg, top with remaining egg quarters (one per muffin half), then top with remaining muffin half.

Yields = 2 servings
Cost: $1.10
Cost per sammie: $.55

Smoky Salt

1/8 C. iodized salt ($.15)
1 T. cumin ($.10)
1/8 tsp. cayenne, optional ($.05)
1 tsp. ground white pepper ($.05)

Combine well all ingredients, store in a sealed spice jar.
Salt blend will keep for up to 6 months.

Yield = 1 batch
Cost: $.30

Hickory Smoked Oven Roasted Chicken

5 lb. whole chicken ($3.45)
2 T. smokey salt ($.05)
2 T. olive oil ($.20)
1/4 C. steakhouse marinade (free after coupons)
1 large onion, peeled and quartered ($.20)
3 cloves garlic, peeled and crushed ($.25)


Rinse and pat dry the whole chicken, remove and discard liver and gizzards (if included).

Rub smoky salt into chicken. Place onion and garlic in the cavity of the chicken. Drizzle with olive oil and cover with marinade.

Grease a baking dish, place chicken (breast side up) in pan and roast uncovered for 1 hour 30 minutes - basting every 30 minutes. Chicken is done when skin is golden and the internal temperature has reached 160. If chicken is golden before the internal temperature reaches 160, cover the chicken for the remainder of the baking time.

** Variation **
Baste with BBQ sauce during last 15-20 minutes of cooking for a BBQ roasted chicken.

Yields = 6 servings
Cost: $4.15
Cost per serving: $.69

Wednesday, December 29, 2010

Sweet & Smoky Roasted Pork Tenderloin

4 to 5 lb. pork tenderloin (whole or half) ($7.80)
1 C. brown sugar ($.20)
2 T. honey (.15)
2 T. soy sauce ($.10)
2 T. worchestshire sauce ($.10)
1 C. water, divided (free)
1 tsp. cumin ($.05)
1/2 tsp. black pepper ($.05)
2-3 cloves garlic, minced ($.10)
1 medium yellow onion, julienned ($.10)
1 medium red pepper (bell or ancient), seeded and minced ($.10)

Heat oven to 350. Rinse and pat dry the pork tenderloin. Grease a 13x9" baking pan.
In a medium sized bowl, combine brown sugar, honey, soy, worchestershire sauce, 1/4 C. water, cumin, black pepper, garlic, and minced pepper. Spread mixture evenly onto pork.

Add onions to bottom of pan and pour remaining water into pan.
Roast at 350 for 1 hour 45 minutes to 2 hours - checking meat every 30 minutes, and basting meat thoroughly.

Meat is done when it has reached an internal temperature of 165 and the outside of the meat has developed a nice crust.

Let meat rest 15 minutes before slicing.

**This makes a great deli meat - just cool to room temperature before slicing very thin.

Yields = 6-8 servings
Cost: $8.75
Cost per serving: $1.46

** As deli-sliced meat, this should yield 12-16 sammies.**

Thursday, December 23, 2010

Basic Substitutions: Sweetened Condensed Milk

If you are ever in a bind, try this quick and easy substitution for sweetened condensed milk - it works like a charm!

1 C. instant dry milk (solid)
2/3 C. sugar
1/3 C. boiling water
3 T. melted butter

In blender, combine instant dry milk, sugar, boiling water and melted butter. Blend until smooth. Store in refrigerator until ready to use. Yields approximately 14 ounces (a little less), about the same as a store bought can.

Tuesday, December 21, 2010

Butter Cookies

A holiday classic and my hubby's favorite cookie ever, I was surprised at how quickly they come together with basic, everyday, cookie-making ingredients. These will stay on my holiday baking list for years to come. Whether you roll them out and cut them, or make simple drop-style cookies out of this dough, they are sure to be a big hit with kids of all ages....even the adult ones!

1 1/2 sticks butter, softened ($.45)
1/3 C. granulated sugar ($.10)
1/4 C. packed light brown sugar ($.10)
1 egg ($.10)
1/2 tsp. butter extract ($.10)
2 C. flour, all purpose ($.15)
3/4 tsp. baking powder ($.10)
pinch of salt ($.05)

Beat butter, sugars, egg, and extract together in large bowl until well blended. Add flour, baking powder, salt, and mix well. Cover and chill until firm (about 43 hours to overnight).

Preheat oven to 350.

Roll dough on lightly floured surface with floured rolling pin until dough reaches a thickness of about 1/4". Cut into desired shapes with cookie cutters and place on ungreased cookie sheet(s).

Bake 8 to 10 minutes or until edges are lightly browned. Remove cookies to a wire rack to cool. Cool completely before storing in an airtight container.

Yields = 24-30 cookies
Cost: $1.15
Cost per cookie: $.05

** To make this recipe a little more affordable, swap out margarine for part or all of the butter - just increase the amount of butter extract by 1/4 tsp. for every half stick of margarine that you substitute in.

Monday, December 20, 2010

Ham & Swiss Frittata

9 whole eggs ($.75)
3 egg whites ($.25)
1/2 C. swiss, shredded ($.75)
1/8 C. sour cream, light ($.20)
2 T. parmesan ($.15)
1/4 C. cubed ham ($.25)
2 T. oil ($.10)
salt & pepper ($.10)

Preheat oven to 325.

Scramble eggs with egg whites, add 3-4 T. lukewarm to keep eggs fluffy. Beat in parmesan.

Grease a pie plate, 8" square pan, or 3 quart oven safe casserole dish. Add ham, top with egg, then top with cheese.

Bake uncovered for 35-40 or til eggs are fluffy and golden on top. Top with additional cheese, if desired.

Yields = 4 servings
Cost: $2.55
Cost per serving: $.64

Almond Nougat Cookies

1 C. butter ($.35)
1/2 C. sugar ($.10)
1 1/2 tsp. almond extract ($.10)
1/2 tsp. butter extract ($.10)
2 1/4 C. flour ($.15)
1/2 tsp. salt ($.05)
1 1/4 C. finely chopped walnuts ($.75)
1 C. powdered sugar ($.20)

Cream butter, sugar and extracts until fluffy.
Sift flour and salt, add to creamed mixture, blending thoroughly.
Add nuts and mix well.

Shape into 1 inch balls and place on baking sheet. Bake at 325 degrees about 20 minutes. Bake until barely golden - do not brown the cookies.
Cool cookies and roll gently in confectioner’s sugar.

Yield = 5 dozen
Cost: $1.80
Cost per cookie: $.03

Walnut Nougat Gems

Much like the Archway nougat cookies that come out at Christmas time, these nougat gems are perfectly suited to a holiday dessert tray, tea time, or anytime you want these precious cookies.

1 C. butter ($.35)
1/2 C. sugar ($.10)
1 tsp. vanilla ($.10)
1 tsp. butter or black walnut extract ($.10)
2 1/4 C. flour ($.15)
1/2 tsp. salt ($.05)
1 1/4 C. finely chopped walnuts ($.75)
1 C. powdered sugar ($.20)

Cream butter, sugar and vanilla until fluffy.
Sift flour and salt, add to creamed mixture, blending thoroughly.
Add nuts and mix well.

Shape into 1 inch balls and place on baking sheet. Bake at 325 degrees about 20 minutes. Bake until barely golden - do not brown the cookies.
Cool cookies and roll gently in confectioner’s sugar.

Yield = 5 dozen
Cost: $1.80
Cost per cookie: $.03

Sunday, December 19, 2010

Pork Torta with Cilantro Mayo

A perfect way to makeover leftover pork chops and pork steaks, the torta is a Mexican sandwich, made in a slightly hollowed out, firm sub roll or bolio, topped with many of the same fillings you would use in a taco or burrito.

2 pork steaks (or 2-3 chops) cooked, approximately 1 lb. cooked meat ($1.00)
2 medium onions, julienned ($.15)
1/8 C. mayo, light ($.10)
1 T. chopped cilantro ($.10)
2 sub, french, or bolio rolls ($.50)

Mix well chopped cilantro and mayo. Split the rolls in half length-wise and slightly hollow out the top half.

Thinly slice the pork, reheat in pan on medium high - add onions and cook until onions carmelize and pork is heated through.

Toast rolls, spread with cilantro mayo, and top with pork and onions.

Yields = 2 tortas (or sammies)
Cost: $1.85
Cost per torta: $.93

Chocolate Cherry Biscotti

1 pkg. chocolate cake mix, any variety ($.45)
2 eggs, minus one yolk ($.15)
1/2 C. unsweetened applesauce ($.25)
1 3/4 C. flour ($.15)
2 tsp. vanilla syrup ($.10)
1/2 tsp. rum extract ($.10)
3/4 C. chopped dried cherries ($.35)

Preheat oven to 375.

Mix well all ingredients except cherries. Stir in cherries. 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.

Drizzle:
1/4 C. powdered sugar
1 T. cocoa powder
1 T. milk
1/4 tsp. vanilla extract

Mix well all ingredients, mixture should be thin.

Yields = 3 dozen
Cost: $1.55
Cost per biscotti: $.05

Friday, December 17, 2010

Maple Pecan Biscotti

1 pkg. yellow cake mix ($.45)
2 eggs, minus one yolk ($.15)
1/2 C. unsweetened applesauce ($.25)
1 3/4 C. flour ($.15)
2 T. maple syrup ($.10)
1 tsp. maple extract ($.15)
3/4 C. chopped pecans ($.35)

Preheat oven to 375.

Mix well all ingredients except pecans. Stir in pecans. 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.

Drizzle:
1/4 C. powdered sugar
1 T. milk
1 T. maple syrup
1/8 tsp. maple extract

Mix well all ingredients, mixture should be thin.

Yields = 3 dozen
Cost: $1.60
Cost per biscotti: $.05

Pumpkin Spice Biscotti

1 pkg. yellow cake mix ($.45)
2 eggs, minus one yolk ($.15)
1/2 C. unsweetened applesauce ($.25)
1 1/2 C. flour ($.10)
1 T. pumpkin spice ($.10)
1 tsp. rum extract ($.10)
1/4 tsp. black walnut extract ($.10)
1/2 C. chopped walnuts ($.35)

Preheat oven to 375.

Mix well all ingredients except walnuts. Stir in walnuts. 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.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/8 tsp. rum extract

Mix well all ingredients, mixture should be thin.

Yields = 3 dozen
Cost: $1.60
Cost per biscotti: $.05

Mocha Nut Biscotti

1 pkg. chocolate cake mix ($.45)
2 eggs, minus one yolk ($.15)
1/2 C. unsweetened applesauce ($.25)
1 1/2 C. flour ($.10)
1 T. instant coffee dissolved in 2 tsp. water ($.20)
1/8 tsp. cinnamon ($.05)
1 tsp. vanilla extract ($.10)
1/2 C. sliced almonds ($.25)
1/2 C. chocolate chips, optional

Preheat oven to 375.

Mix well all ingredients except almonds. Stir in almonds (and chips). 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 10-12 minutes or until cookies are just crisp. Top with drizzle.

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

Mix well all ingredients, mixture should be thin.

Yields = 3 dozen
Cost: $1.55
Cost per biscotti: $.05

Cranberry Almond Biscotti

1 pkg. yellow cake mix ($.45)
2 eggs, minus one yolk ($.15)
1/2 C. unsweetened applesauce ($.25)
1 1/2 C. flour ($.10)
1/4 tsp. nutmeg ($.05)
2 tsp. almond extract ($.15)
3/4 C. chopped dried cranberries, any variety ($.35)
1/2 C. sliced almonds ($.25)

Preheat oven to 375.

Mix well all ingredients except cranberries and almonds. Stir in remaining ingredients. Divide dough in half and form each half into a 9x3" log, flattened slightly 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.

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

Mix well all ingredients, mixture should be thin.

Yields = 3 dozen
Cost: $1.75
Cost per biscotti: $.05

Thursday, December 16, 2010

Rum Raisin Biscotti

1 pkg. yellow cake mix ($.45)
2 eggs, minus one yolk ($.15)
1/2 C. unsweetened applesauce ($.25)
1 1/2 C. flour ($.10)
1 tsp. cinnamon ($.05)
1/4 tsp. nutmeg ($.05)
1 tsp. rum extract ($.15)
1 tsp. black walnut extract ($.10)
3/4 C. chopped crimson raisins ($.35)

Preheat oven to 375.

Mix well all ingredients except raisins. Stir in raisins. 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.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/8 tsp. rum extract
pinch of nutmeg

Mix well all ingredients, mixture should be thin.

Yields = 3 dozen
Cost: $1.65
Cost per biscotti: $.05

Spiced Rum Cookies

1 (18 oz.) box spice cake mix ($.45)
1/4 C. vegetable oil ($.05)
1/4 C. sugar & spice flavored coffee creamer ($.15)
2 eggs ($.15)
1 tsp. rum extract ($.10)
1/8 tsp. nutmeg ($.05)
3/4 C. chopped golden raisins ($.25)

Heat oven to 350.

Line 2 cookie sheets with waxed paper or parchment paper. Set aside.

Beat cake mix, oil, creamer, eggs, extract, and spice together in a large bowl until well blended. Stir in raisins.

Drop by tablespoonful onto prepared cookie sheets.

Bake at 350 for 10-12 minutes, or until cookies are set in the center. Cool cookies completely before removing them from the waxed or parchment paper.

Yields - 3 dozen
Cost: $1.20
Cost per cookie: $.04

15 Minute Pasta Sauce

Not all sauces need to simmer for hours to develop their flavor, this easy sauce I threw together in a pinch last week when hubby wanted to make chicken parmesan. The results were great - a sweet, tangy sauce to stand up to the buttery goodness of the chicken parmesan. Definitely a go-to for me in the future!

2 cans (14.5 oz.) diced tomatoes with basil, garlic, and oregano ($.90)
1/2 medium onion, julienned ($.10)
1 small ancient pepper, minced ($.10)
1 T. olive oil ($.10)
1 T. parmesan cheese ($.15)
2 T. sour cream, light ($.10)
1/2 tsp. minced garlic ($.05)
1/2 tsp. oregano ($.05)
1 tsp. basil ($.05)

Add olive oil to a pan, heat over medium high. Add minced pepper, and let sautee for 2-3 minutes. Add onion and carmelize (3-4 minutes on high heat). Reduce heat to a medium low.

Stir in all remaining ingredients. Gently crush tomatoes as you stir the sauce. Stir the sauce occasionally, sauce is done when it has reached the desired consistency.

Serve over pasta, atop meatballs, use as a pizza sauce, or as a dipping sauce.
Yields = 4 servings
Cost: $1.60
Cost per serving: $.40

Maple Walnut Bars

Like something straight out of a magazine, these bars taste just as good as the look! The perfect compliment to any dessert table, the subtle flavor of walnut with the comfort of maple makes these an instant crowd favorite!

1 box yellow cake mix ($.45)
2 eggs ($.15)
1/4 C. brown sugar ($.10)
1/8 C. water (free)
1/8 C. maple syrup ($.10)
1/4 unsweetened applesauce ($.15)
1/2 tsp. maple extract ($.10)
3/4 C. walnuts, chopped ($.45)

Heat oven to 375.

Grease a 13x9" pan.

In a large bowl, combine all ingredients except walnuts, mix well to combine. Stir in 1/2 C. walnuts.

Pour batter into pan, mixture will be thick. Spread evenly, top with remaining walnuts.

Bake for 24-27 minutes.

Bars are done when lightly golden at the edges and set in the center.

Cool completely and cut.

Yields = 24 bars
Cost: $1.50
COst per bar: $.06

French Vanilla Walnut Cookies

1 (18 oz.) box french vanilla cake mix ($.45)
1/4 C. vegetable oil ($.05)
1/4 C. vanilla flavored coffee creamer ($.15)
2 eggs ($.15)
1 tsp. vanilla extract ($.10)
1/2 tsp. black walnut extract ($.10)
3/4 C. chopped walnuts ($.45)

Heat oven to 350.

Line 2 cookie sheets with waxed paper or parchment paper. Set aside.

Beat cake mix, oil, creamer, eggs, and extracts together in a large bowl until well blended. Stir in walnuts.

Drop by tablespoonful onto prepared cookie sheets.

Bake at 350 for 10-12 minutes, or until cookies are set in the center. Cool cookies completely before removing them from the waxed or parchment paper.

Yields - 3 dozen
Cost: $1.45
Cost per cookie: $.05

Double Chocolate Rum Cookies

1 (18 oz.) box dark chocolate cake mix ($.45)
1/4 C. vegetable oil ($.05)
1/4 C. flavored coffee creamer - I used dark chocolate ($.15)
2 eggs ($.15)
1 tsp. rum extract ($.10)
pinch of cinnamon ($.05)
1/2 C. chocolate chips (any variety but white) ($.25)

Heat oven to 350.

Line 2 cookie sheets with waxed paper or parchment paper. Set aside.

Beat cake mix, oil, creamer, eggs, vanilla, and cinnamon together in a large bowl until well blended. Stir in chocolate chips.

Drop by tablespoonful onto prepared cookie sheets.

Bake at 350 for 10-12 minutes, or until cookies are set in the center. Remove parchment paper with cookies on it to a wire rack to cool. Cool cookies completely before removing them from the waxed or parchment paper.

Yields - 3 dozen
Cost: $1.20
Cost per cookie: $.04

Chocolate Walnut Cookies

1 (18 oz.) box chocolate cake mix, any variety ($.45)
1/4 C. vegetable oil ($.05)
1/4 C. flavored coffee creamer ($.15)
2 eggs ($.15)
1 tsp. vanilla extract ($.10)
1/8 tsp. cinnamon ($.05)
1/2 C. chopped walnuts ($.30)

Heat oven to 350.

Line 2 cookie sheets with waxed paper or parchment paper. Set aside.

Beat cake mix, oil, creamer, eggs, vanilla, and cinnamon together in a large bowl until well blended. Stir in walnuts.

Drop by tablespoonful onto prepared cookie sheets.

Bake at 350 for 10-12 minutes, or until cookies are set in the center. Cool cookies completely before removing them from the waxed or parchment paper.

Yields - 3 dozen
Cost: $1.25
Cost per cookie: $.04

Peanut Butter Oatmeal Cookies with Chocolate Chips

3/4 C. margarine, softened ($.15)
1/2 C. chunky peanut butter ($.05)
1 C. sugar ($.10)
1/2 C. brown sugar ($.10)
1 tsp. baking powder ($.05)
1/2 tsp. baking soda ($.05)
2 eggs ($.15)
1 tsp. butter extract ($.15)
1 1/2 C. all purpose flour ($.10)
2 C. oats ($.25)
1/2 C. mini chocolate chips ($.35)

Heat oven to 375.

In a large mixing bowl , beat margarine and peanut butter until well combined. Add sugars, baking powder, and baking soda - beating until well combined. Beat in eggs and extract until combined. Gradually beat in flour, then oats. Stir in mini chocolate chips.

Drop dough by rounded teaspooonful onto ungreased cookie sheet - spacing cookies approximately 2" apart (cookies will spread).

Bake at 375 for 10-12 minutes or until the edges are lightly browned.
Remove from oven and cool.

Yields = 4 dozen
Cost: $1.50
Cost per cookie: $.04

Sunday, December 5, 2010

Frosted Peanut Butter Swirl Brownies

1/2 cup sugar ($.10)
2 T. brown sugar ($.05)
1/3 cup peanut butter ($.10)
2 tablespoons flour ($.05)
1 egg ($.08)
1 box (17-19 oz.) brownie mix ($.11)
Water, vegetable oil (or substitute equal amount of applesauce) and egg called for on brownie box ($.30)
2-3 T. Chopped peanuts, if desired ($.25)

Peanut Butter Frosting
2/3 cup vanilla frosting (from 16 oz container) ($.25)
1/3 cup peanut butter ($.10)
1 to 2 teaspoons milk ($.05)

Heat oven to 350°F (325°F for dark or nonstick pan).

Grease bottom only of 8" square pan.

In small bowl, beat sugar, 1/3 cup peanut butter, flour and 1 egg with electric mixer on medium speed 2 minutes; set aside. Make brownie batter as directed on box. Spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife.

Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.

In small bowl, stir all frosting ingredients, using spoon, until smooth and spreadable. Frost brownies, top with additional chopped peanuts, if desired.

Yields = 24 brownies
Cost: $1.44
Cost per brownie: $.06

Tuesday, November 23, 2010

Basil Pesto Turkey

Double batch of basil pesto marinade ($1.40)
14-16 lb. turkey ($4.78)
6-8 cloves of garlic ($.35)
1 T. basil ($.10)

Crush cloves of garlic, mince very fine. Add garlic and 1 T. basil to marinade. Clean turkey, remove gizzards, etc. Pat dry.

Pour marinade over turkey, marinade 24 hours before roasting, basting every 4-8 hours.

Bake turkey at 375 for 4-5 hours, basting turkey every hour while roasting.

Let rest 30 minutes before carving.

Reserve pan dripping for gravy.

Yields = 10-12 servings
Cost: $6.63
Cost per serving: $.66

Classic Green Bean Casserole

3 - 15 oz. cans green beans ($.72 after coupons)
10 oz. can cream of mushroom soup ($.50)
1/2 tsp. garlic powder ($.05)
1/8 tsp. black pepper ($.05)

Mix all ingredients well, bake in oven at 375 until heated through - approximately 10-15 minutes.

Yields = 12 servings
Cost: $1.32
Cost per serving: $.11

Monday, November 22, 2010

Peas in a Bechamel Sauce

16 oz. frozen peas (or 2 15 oz. cans of peas, drained) ($1.00)
4 T. flour ($.10)
4 T. butter ($.35)
2 C. milk ($.50)
salt and pepper to taste ($.05)
pinch of nutmeg, optional

In a nonstick skillet over medium high heat, melt butter and whisk in flour, until a paste forms. Slowly pour in milk, whisk to combine thoroughly. Cook over a medium low heat, stirring constantly - being careful not to bring mixture to a boil. Once sauce has reached desired consistency, season with salt and pepper, then fold in peas, heat through and serve.


Lighter variation:
Replace 2 C. milk with:
1 1/2 C. milk & 1/2 C. chicken stock or use equal amount of fat free milk

Yields = 8
Cost: $2.00
Cost per serving: $.25

Basil Pesto Marinade

I was looking for a chicken dish to compliment lasagne and spaghetti marinara - something light to balance with the heartier flavors of the garlic tomato sauce used in the pastas, but still with enough to flavor to stand up to the rich pastas.

With a few simple pantry staples, I whipped up a great marinade in less than 5 minutes. It's almost too simple to be called a recipe...

2 T. basil (dried) ($.15)
1/2 C. lemon juice (I used bottle lemon juice) ($.20)
3 T. extra virgin olive oil ($.15)
1 1/2 tsp. salt ($.05)
1 tsp. fresh ground black pepper ($.05)
2 cloves garlic, minced ($.10)

Whisk all ingredients together. Use to marinade chicken, turkey, pork, or beef. Allow meat or poultry to marinade 4 to 24 hours. Grill, oven roast, or pan fry the meat/poultry. Discard any excess marinade.

Yield - 2 batches of marinade (enough to marinade 5 lbs. of meat each)

Tuesday, November 9, 2010

Ginger Stirfry with Chicken

1/3 C. Kraft Asian Sesame salad dressing (free after coupons)
1 1/4 lb. cubed chicken ($1.75)
8 oz. mushrooms, quartered ($.89)
4 medium yellow onions, sliced very thin ($.30)
1 each red, yellow, and orange bell peppers, cut in bite-sized chunks ($.89)
2" piece of gingerroot, peeled and chopped/minced ($.40)
3 T. sesame ginger marinade (free after coupon)
2 T. canola oil ($.10)
3-4 T. soy sauce ($.10)
2 cloves garlic, minced ($.10)
pinch of crushed red pepper, optional

In a large covered skillet, heat oil and add minced/chopped ginger and half of the onions. Cook over medium-low for 5-7 minutes or until onions are soft and translucent. Add in 2 T. soy sauce, pork, mushrooms, marinade, garlic, crushed red pepper, Kraft salad dressing, and remaining onions. Cook over medium high heat to lightly brown pork, then simmer over medium heat for 10-12 minutes. When mushrooms are fork tender and chicken is cooked through, add bell pepper chunks and additional soy sauce (to taste) and heat an additional 2-3 minutes.

Serve over fried rice or with basmati rice and a salad.

Yields = 4 servings
Cost: $4.53 or $1.13 per serving
(A comparable dish at our favorite local Thai restaurant costs $9.95 a plate!)

Monday, November 1, 2010

Peanut Butter Shells

With a few, simple ingredients - these tasty treats come together in a matter of minutes. Full of that smooth, creamy peanut butter flavor, these balls are a combination of delicious decadence and roasted nuttiness that kids and adults will be clamoring for - only you know that you didn't spend hours creating this dessert.

8 oz. peanut butter sandwich cookies, crushed ($.49 - after coupons)
2 oz. fat free cream cheese ($.25)
6 T. peanut butter, divided ($.10 - from $.29 jar of peanut butter after coupons)
4 squares almond bark ($.10 - from holiday mark down at Target last year)

Mix 3 T. peanut butter with cream cheese, stir in cookie crumbs (must be very finely crushed). Mix together until a soft dough forms. Add additional cream cheese if needed.

Chill dough 30 minutes.

Place almond bark in a microwave safe bowl. Microwave on high in 45 second intervals until bark is smooth and creamy. Add remaining peanut butter and stir to combine.

Form dough into balls, dip in almond bark mixture to coat. Place on a sheet of waxed paper, refrigerate until serving.

*Variation*
Top with chopped peanuts or even a halved peanut for a little crunch and an elegant appearance.

Yields = 22-26 balls.
Cost: $.94
Cost per ball: $.05

Tuesday, October 26, 2010

Easy Empanadas

I grabbed 10 cans of free Pillsbury Biscuits during the last big Catalina deal at Jewel. I've looked for some new recipes to use all these biscuits, and I created an easy take on empanadas. With a handful of basic ingredients, this meal came together in less than 30 minutes.

1 can reduced fat Pillsbury buttermilk biscuits (free after coupons)
1/4 lb. ground turkey ($.30)
1 small onion, minced ($.10)
1/2 red bell pepper, chopped fine ($.20)
1/4 tsp. oregano ($.05)
1/4 tsp. chile powder ($.05)
1 clove garlic, crushed ($.05)
3 oz. shredded Mexican cheese blend ($.45)
1 1/2 tsp. canola oil ($.05)

In a small, nonstick skillet, brown ground turkey and add onion, bell pepper, oregano, chile powder, and garlic. Cook until veggies are tender.

Roll out biscuits to approximately 6" around. Add 1/8 of mixture to one side of each rolled out biscuit, top with 1 to 2 T. cheese. Fold dough over filling and use a fork to seal the edges. Brush dough lightly with oil and place on greased cookie sheet.

Bake 15-17 minutes, serve with salsa, sour cream, chopped tomato, shredded lettuce, and refried beans.

Yields = 8 empanadas
Cost: $1.25
Cost per empanada: $.16

Monday, October 25, 2010

Orange Soaked Cranberry Brownies

3/4 C. cranberries ($.65)
1/3 C. orange juice ($.25)
1 box Betty Crocker Fudge Brownie mix ($.11 after coupons)
2 eggs ($.24)
1 C. vanilla caramel coffee creamer ($.39)
1/2 C. unsweetened applesauce ($.25)
1/2 tsp. cinnamon ($.10)
1/2 tsp. black walnut extract ($.25)

In a small pot, bring orange juice to a simmer. Pour over cranberries and let soak for 15-20 minutes.

In a large bowl, mix together all ingredients except cranberries. Mix until well combined. Drain cranberries and fold them into the brownie batter. Pour into a well greased 13x9" baking dish.

Bake according to directions on box.

Cool and cut.
Yields = 24 brownies
Cost: $2.24
Cost per brownie: $.09

Basic Tostadas

1 lb. ground turkey ($.79)
1/2 red bell pepper, chopped fine ($.25)
1 small onion ($.05)
2 cloves garlic, minced ($.10)
1/2 tsp. oregano ($.05)
1/4 tsp. onion salt ($.05)
2 T. Mexican-style marinade (free after coupons)
1 T. Worchester sauce ($.05)
1/2 tsp. black pepper ($.05)

8 oz. monterey jack cheese blend, shredded ($1.00)
12-14 tostadas ($.99)
16 oz. can refried beans ($.59)
2 small onions, minced ($.10)
1 small bunch cilantro ($.33)
1 C. salsa (any variety) ($.22)

In a nonstick skillet, add turkey, bell pepper, 1 small minced onion, seasoning, marinades, and cook over medium heat for 10-12 minutes, until meat is browned and veggies are tender.

Heat refried beans in a small skillet until hot.

Top tostadas with beans, cheese, browned meat, salsa, minced onion, cilantro, and cheese.

Yields = 4-6 servings
Cost: $4.62
Cost per serving: $.77 - $1.15

Additional Topping Ideas:
Sour cream
Black olives
Shredded lettuce
Chopped tomatoes
Hot sauce
Guacamole

Mushroom & Swiss Burgers

1 lb. ground chuck ($1.69)
1/8 C. bread crumbs ($.15)
1/4 tsp. hickory smoked salt ($.05)
3/4 tsp. black pepper ($.05)
1/2 tsp. onion salt ($.05)
1 tsp. salt ($.05)
1/4 small onion, minced ($.05)

1 T. olive oil ($.10)
salt and pepper ($.10)
8 oz. mushrooms (white button or cremini) ($.99)

4 slices swiss cheese ($.35)

Mix well ground chuck, bread crumbs, seasonings, and minced onion.
In a preheated, nonstick skillet, add burgers and cook over medium high heat 4-6 minutes per side.

In a separate, nonstick pan add oil and mushrooms. Saute over medium heat, add salt and pepper. Cook until tender.

Top burgers with mushrooms and cheese - cook covered over medium heat until cheese melts.

Yields = 4 servings
Cost: $3.63
Cost per burger: $.91

Mozzarella Stuffed Meatballs

3/4 lb. mild Italian sausage ($1.15)
1 lb. ground chuck ($1.69)
1 tsp. fennel ($.10)
1/2 C. bread crumbs ($.10)
1 egg, slightly beaten ($.10)
1 tsp. basil ($.10)
1/2 tsp. oregano ($.05)
1 tsp. garlic powder ($.05)
1/2 tsp. onion powder ($.05)
1 tsp. salt ($.05)
1/2 tsp. black pepper ($.05)
3 oz. mozarella, - 12 cubes total ($.59)
2 T. olive oil ($.25)

Combine all ingredients except mozzarella and olive oil, mix until well combined.
Divide meat into 4 equal parts. Divide each quarter into thirds and form into balls around the cube of mozzarella.

Heat oven to 375. Drizzle olive oil over formed meatballs and place in a nonstick baking dish.

Bake for 15-18 minutes, turning over every 5 minutes during baking to brown evenly.

Yields = 12 meatballs

Cost: $4.33
Cost per meatball: $.36

Serving size = 2 meatballs per person (cut meatballs in half for subs, placing cut side down on sub bun and drizzle with marinara)

Cookie Truffles

8 oz. sandwich cookies (any variety)
2 to 4 T. cream cheese
¼ pkg. almond bark

In a food processor, add cookies and process until mixture resembles fine crumbs.
Add in cream cheese, 1 T. at a time and mix until a soft dough forms. Shape dough into 1” balls, chill for 1 hour.

Place 3-4 squares of almond bark in a microwave safe bowl, heat on high for 45 seconds, stir. When almond bark is melted and smooth (microwave in 30 second intervals until almond bark is fully melted), dip balls into bark – turning over to coat completely.

Place balls on wax paper (or parchment paper) lined cookie sheet. Chill for 1 hour in fridge or freezer.
Yields = 15-20 truffles

Friday, September 24, 2010

Fajita-Style Burrito's

3/4 lb. pork roast, cooked and sliced thin ($.89)
3 small onions, sliced thin ($.11)
1 ancient red pepper, chopped small ($.17)
1 red bell pepper, chopped small ($.29)
1 tsp. canola oil ($.05)
1 tsp. salt ($.05)
3/4 tsp. black pepper ($.05)
1 C. shredded monterey jack or quesadilla cheese ($.69)
2 large flour tortillas ($.50)
1 T. chopped cilantro ($.05)
1/2 C. refried beans ($.25)

Heat oil in a nonstick pan over medium high heat, add onions, reduce heat to medium low. Cook for 5-8 minutes, until the onions are tender and translucent. Add pork and cook over medium heat until the meat is browned. Add peppers and heat through.

Warm flour tortilla until warm and pliable. On one half of the tortilla, line meat mixture, cheese, cilantro, and beans. Fold ends opposite the filling strip towards filling, then fold onto unused portion of tortilla.

Place on griddle pan, heat over high heat, placing folded down. Turn over once, grilling for about 2-3 minutes per side.

Serve with salsa, guacamole, sour cream, lettuce, chopped tomato, or your favorite Mexican sides.

Yields = 2 large burritos
Cost: $3.10
Cost per burrito: $1.55

Wednesday, September 22, 2010

Provolone and Apple Melt

I love bright, bold flavors for my sandwiches, and this is a great alternative melt for those that are trying to cut back or eliminate meat from their diets. With the full flavor crunch of a sweet snack apple, kids are sure to love this twist on a classic melt.

8 slices pre-sliced Italian bread ($.50 - bread outlet store)
8 slices provolone cheese ($.99 - 30 slices for $2.99 at deli)
3 small Gala apples, cored and peeled ($.71)
2 tsp. light margarine or canola oil ($.15)

Lightly brush one side of each bread slice with margarine or canola oil. Lay 4 slices of bread on a hot grill or griddle pan, top with 1 slice of provolone, 4 slices of apple, another slice of cheese, and remaining slice of bread - buttered side up. Grill over medium heat until cheese melts and bread is golden brown and firm.

Yields = 4 sammies
Cost: $2.35
Cost per sammie: $.59

Penne Alla Arrabbiata

1 lb. penne rigate ($.69)
2 28 oz. cans crushed tomatoes ($2.30)
3/4 tsp. crushed red pepper ($.05)
1 medium red bell pepper, roasted, skin removed, and finely chopped ($.25)
1 medium dry yellow onion, minced ($.10)
5 cloves garlic, minced (or 1-2 T. minced garlic) ($.15)
2 tsp. olive oil ($.20)
1 tsp. salt ($.05)
3 T. parsley, chopped fine ($.10)
1/8 C. parmesan, grated or shredded ($.25)

Cook pasta according to directions on package, until pasta is al dente.

In a large, nonstick skillet, add olive oil, onion, and chopped pepper. Cook over medium-low until onions are soft and translucent. Add garlic, cook 2 additional minutes. Stir in crushed tomatoes, season with salt if necessary. Bring to a simmer, cook 10-15 minutes. Sauce should thicken slightly.

Toss pasta with sauce, top with parmesan and parsley.

Yields = 8 servings
Cost: $4.14
Cost per serving: $.52

Monday, September 20, 2010

Chicken Sausage & Peppers

An easy meal to grill, this twist on the classic sausage and peppers is just as easy on the wallet but much leaner - and has lots of bright, colorful veggies to fill you up. Look for chicken sausage - usually right alongside pork sausage in most grocery stores. I used Hillshire Farms Hardwood smoked chicken sausage, but your favorite brand and variety will do nicely in this recipe.

1 lb. HillShire Farms Hardwood Smoked Chicken Sausage (free after coupons)
2 red bell peppers ($.35 - on sale $.49/lb.!!)
1 yellow bell pepper ($.45)
2 medium onions (I used dry yellow) ($.24)
6 4" firm sub rolls ($1.99)

Cut sausage into 4-6 chunks and grill over a medium-high heat. Since chicken sausage is fully cooked, grill 6-10 minutes (turning over as needed), until heated through and meat has grill marks on each side.

Add whole peppers to grill and grill until they start to blister. Remove from heat and set aside. Cut onions into large rings, grill 4-6 minutes, or until firm but tender and heat through with grill marks on them.

Rub off the skin of the peppers, remove stem and seeds and cut into strips.
Split sausage down the middle, place into sub rolls. Top with peppers and onion rings - serve with your favorite condiments (as desired).

Yields = 6 sammies
Cost: $3.23
Cost per sammie: $.54

Pork Taco Filling

Looking for an alternative to ground beef tacos - perhaps something a little leaner, a little less expensive? Try slow cooking a pork roast (bone in works great) until it just starts to pull away from the bone, and 15 minutes later - you'll be ready to eat. I use a few simple pantry staples to pull this meal together, you'd be amazed at how easy it can be.

4 lb. pork roast ($3.89)
1 envelope onion soup mix ($.05)
1 clove garlic, cut into slivers ($.05)
2 C. water (free)

2 small onions, sliced paper thin ($.14)
2 cloves garlic, minced (or 1 tsp. minced garlic) ($.10)
1 tsp. oregano (or to taste) ($.05)
pinch of cumin

In a slow cooker, add water. Cut slits into the roast, fill with slivers of garlic - this allows the flavor to penetrate deeper into the meat. Rub with onion soup mix and cook on high 2 hours and reduce to low, cook an additional 4-5 hours. Meat should be just pulling away from the bone and be cooked through.

Cool meat 15 minutes, then finely slice and chop half of the meat. (Use remaining meat as pork roast with potatoes and gravy, or turn into pulled pork for sandwiches.) In a nonstick skillet, add meat, onions, garlic, and 1/2 tsp. oregano. Cook on medium-high heat, until meat is browned and lightly crispy. Add cumin and additional oregano if desired.

Serve in warmed tortillas with cilantro, cheese, roasted bell pepper strips, lettuce, and tomato.

Yields = 12 servings (or 24-28 tacos)
Cost: $4.28
Cost per taco: $.18

Wednesday, September 15, 2010

Kansas City-Style Pulled Pork Sammies

12 slices honey wheat bread ($.45)
1 1/2 lbs. pulled pork ($.72 - meat markdown)
1 small onion, finely chopped ($.08)
1 C. Sweet Baby Ray's BBQ sauce - Sweet Vidalia Onion ($.35)
3 T. Lawry's Steakhouse marinade (free after coupons)
2 T. brown sugar ($.10)
1 tsp. onion powder ($.10)
1 T. molasses ($.10)
pinch of cumin ($.05)
1 tsp. white whine vinegar, optional (free after coupons)

In a small sauce pan, whisk together all ingredients except bread and pork. Simmer until mxiture is heated through and well combined.

In a small nonstick fry pan, heat pork with chopped onion. Cook until onion is tender and pork is heated through.

Toast bread and top with pork. Drizzle with BBQ sauce, top with another slice of toast and serve hot.

For a variation: serve topped with a dry coleslaw mix for some added crunch.

Cost: $1.95
Yields = 6 sammies
Cost per sammie: $.33

Tuesday, September 7, 2010

Peach Pie

This is the best pie I've never tasted. Yes, that's right...I didn't even get a slice. Looks like I'm going to make another one to see what all the fuzz was about! I made this for our Labor Day Weekend BBQ and with 8 people, the pie simply disappeared. I did, however, eat the pan scrapings (after everyone went home) and must admit, it was rather tasty.

1 premade pie crust $1.05
12-14 fresh peaches, peeled and pitted ($1.85)
1 C. brown sugar ($.45)
1 tsp. cinnamon ($.10)
3/4 C. flour ($.15)

Slice peaches. In a large mixing bowl, combine brown sugar, flour, and cinnamon. Toss peaches in flour mixture and bag in resealable freezer bags. Freeze.

Remove from freezer 2 quart-sized bags of peach pie filling. Let thaw completely.
Add peawches to pie crust, bake at 400 for 35-40 minutes, until filling is bubbly and thick.

Serve with whipped cream, ice cream, or plain.
Yields = 8 servings

Cost: $3.60
Cost per slice: $.45

Thursday, September 2, 2010

Steakhouse Roasted Potatoes

I was too lazy to make mashed potatoes tonight, so I opted for this easy replacement. I had the oven on to roast the chicken drummies (thunderstorms wiped out our plans for grilling).

6 size "b" red potatoes ($1.20)
2 tsp. olive oil ($.25)
1 T. steak spice ($.15)
1/2 tsp. black pepper ($.05)
1/8 C. parmesan cheese ($.20)
1 T. parsley ($.10)

Cut potatoes into bite sized pieces. Toss potatoes with all remaining ingredients.
Coat a 8x8" baking dish with cooking spray. Add potatoes to the prepared baking dish.

Roast at 400 for 20-25 minutes.

Serve with sour cream.

Yields = 2 servings
Cost: $1.85
Cost per serving: $.93

Wednesday, September 1, 2010

Oatmeal Pecan Dark Chocolate Chip Cookies

2 sticks margarine ($.25)
1 heaping C. dark brown sugar ($.15)
1/2 C. granulated sugar ($.10)
2 eggs ($.15)
2 tsp. vanilla extract ($.10)
1 tsp. butter extract ($.10)
1 3/4 C. flour ($.20)
pinch of nutmeg ($.05)
1 tsp. baking soda ($.10)
3 2/3 C. oats ($.75)
1 C. chopped pecans ($.75)
3/4 C. dark chocolate chips or chunks ($.45)


Heat oven to 350.

In large mixing bow, beat margarine and sugars until creamy. Add eggs and extracts - mix until well blended. In separate bowl, mix together flour, nutmeg, and baking soda.

Slowly add dry ingredients to the large mixing bowl - stirring until well blended. Stir in oats (I do this by the cupful), stir in pecans and chocolate chips.

Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie.

Yields - 4 1/2 dozen small cookies
Cost: $3.15
Cost per cookie: $.06 per cookie

Tuesday, August 31, 2010

Maple Pecan Apple Crisp

I was craving a sweet and fruity dessert tonight, so I tossed together some premade, homemade apple pie filling with a few pantry staples. Looks like I've got another favorite that doesn't require any "fancy" ingredients. I can't wait to try this with an apple and pear combination and some walnuts. With dozens of possible variations, I'm thinking I can even soak some raisins in a dark rum and add that as another twist.

1 quart-sized bag apple pie filling ($.50)
1 C. brown sugar ($.20)
2/3 C. rolled oats ($.10)
1/2 C. flour ($.10)
3 T. maple sugar ($.15)
1 T. molasses ($.10)
2 T. margarine ($.10)
2 T. pecans ($.20)


Grease a loaf pan.

Heat oven to 375.

Combine apples with maple syrup and molasses. Add to loaf pan.Combine all remaining ingredients except margarine and pecans.

Cut the cold margarine into the dry ingredients until mixture resembles fine crumbs. Sprinkle this over the apples, top with pecans.

Bake for 20-25 minutes.

Yields = 3-4 servings
Cost: $1.45
Cost per serving: $.49

Onion and Chicken Rice

I love fried rice, seasoned rice, well - I'm definitely a rice eatin' kind of girl. Since I often have chicken broth/stock on hand and onions are a pantry staple, this hearty side dish came about mostly due to the ingredients on hand. Easy to tweak and personalize, rice dishes are some of my most affordable and favorite go-to sides when I'm making a 30 minute meal, or when I simply do not have a lot of fresh ingredients on hand.

2 C. white or brown rice ($.29)
4 C. chicken broth or stock ($.25)
2 cubes beef bouillion ($.10)
1 medium onion, finely minced ($.10)
pinch of cumin ($.05)
1 T. oil ($.05)
1 clvoe garlic, minced ($.05)

In a large, nonstick skillet, add oil and heat over medium-high. When oil is hot, add finely minced onion and cook over medium high to carmelize. Once onion is brown, add garlic and rice, toast rice (cook until rice is no longer translucent).

Add stock and bouillion. Bring to a simmer, cover, and cook 15-18 minutes, stirring occasionally. Cook until rice is tender and all the liquid is absorbed.

Yields = 6-8 servings
Cost: $.89
Cost per serving: $.15

Portabella Alfredo over Fettucine with Grilled Chicken

I forgot to thaw something for yesterday's dinner, so I decided to build a meal around some of my pantry basics. I always keep a variety of pasta sauces and pastas on hand for moments like this. While I like my made-from-scratch sauces better, the variations you can make using a jarred sauce as a base for pasta are endless. Last night, I had a handful of cremini mushrooms (baby bellas) still in the fridge that I needed to use. This recipe idea just popped into my head....and, to be honest, it might have been inspired by the Olive Garden commercials.

1 jar Bertolli 4 Cheese Alfredo ($.75 after coupons)
1 tsp. olive oil ($.10)
6 cremini mushrooms, chopped small ($.13)
1 lb. fettucine pasta ($.50)
1/2 Italian Herb grilled chicken breast, cut into thin strips ($.45)
salt and pepper ($.05)
2-3 T. water (free)

Cook pasta according to package directions to al dente. Drain and rinse.

In a nonstick skillet, add oil and heat over medium-high heat. When oil is hot, add chopped mushrooms, season with salt and pepper, and cook over medium heat until mushrooms are just fork tender. Pour sauce into pan, add water to pasta sauce jar, shake well and add that to the pan, cook over medium-low for 6-10 minutes.

Toss 2/3 of pasta with sauce to coat well. Top with chicken.

Yields = 3 servings
Cost: $1.98
Cost per serving: $.67

Sunday, August 29, 2010

Hot Beef Sammies

I love fun sammies and diner food. There's nothing better for a busy week night dinner than a fancier-than-grilled-cheese sandwich and a good salad for dinner. I keep the fixin's for both on hand, when time gets a little too short to do the recipe I originally had scheduled in my meal plan, or one of the major components for the meal is missing.

I have a bread outlet store less than 3 miles from my house, which typically sells breads for under $1 a loaf, making sammies a clear favorite for my hubby and I. With cheap and easy access to bread, a crockpot, and a cabinet full of spices and tons of free marinades (from my couponing adventures), I'm usually in good shape to whip up a hearty sandwich and salad dinner. This helps the budget, too. We get takeout maybe once a month. I honestly can't remember the last time I had takeout.

3 lb. boneless beef rolled roast ($4.51)
2 envelopes onion and mushroom soup mix ($.10 after coupons)
1 envelope savory garlic and herb seasoning mix (free after coupons)
4 C. water (free)
1 cube chicken bouillion ($.06)
salt and pepper ($.05)
3 T. corn starch ($.05)
1/4 C. water (free)
4 slices pre-sliced Italiaf loaf bread ($.10)

Rub roast with contents of seasoning packets. Place in crockpot, season with salt and pepper (if desired). Add water cube of chicken bouillion, and cook over high heat for 4 hours, reduce heat to low and cook an additional 2-3 hours. When roast is just fork tender, remove from crockpot.

In a medium, nonstick skillet, add broth from the crockpot, salt and pepper. Heat to a simmer, uncovered. Mix well corn starch and 1/4 C. water. Whisk this slowly into the broth, stirring constantly until mixture reaches desired consistency.

Remove any netting from beef (if necessary), discard. Slice beef thin. Toast the bread.

Add 4-6 slices of beef on top each slice of bread, top with gravy.

Yields 1 open-faced sammie per person (4 servings)
Cost: $4.87
Cost per serving: $1.22

Leftover Makeover:
Beef in a Creamy Mushroom Gravy

Saturday, August 28, 2010

Oatmeal Walnut Cookies

2 sticks margarine ($.25)
1 heaping C. dark brown sugar ($.15)
1/2 C. granulated sugar ($.10)
2 eggs ($.15)
2 tsp. vanilla extract ($.10)
1 tsp. walnut extract ($.10)
1 3/4 C. flour ($.20)
1/4 tsp. nutmeg ($.10)
1 tsp. baking soda ($.10)
3 2/3 C. oats ($.75)
1 C. chopped walnuts ($.80)


Heat oven to 350.

In large mixing bow, beat margarine and sugars until creamy. Add eggs and extracts - mix until well blended. In separate bowl, mix together flour, nutmeg, and baking soda.

Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in walnuts.

Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

Yields - 4 1/2 dozen small cookies
Cost: $2.80
Cost per cookie: $.05 per cookie

Italian Herbed Crusted Chicken

Hubby made this for dinner tonight and must admit, I'm pretty impressed. Better than what I've had at Olive Garden, this recipe is too easy to be believed for as good as it turned out. I can't wait to use this for entertaining, I'm sure if paired with a skin-on mashed potatoes in a light sauce (something reminiscent of a parmesan-garlic cream sauce). Served with a salad of mixed greens or seasonal roasted veggies, this is my new go-to for dinner entertaining or date nights at home.


2 envelopes Weber's Italian Herb marinade (free after coupons)
1/4 C. olive oil ($.35)
1/2 C. water (free)
3 T. white wine vinegar (free after coupons)
3 1/2 lbs. chicken breast, cut into filets ($4.55)

Whisk together all ingredients except chicken. Marinate chicken in mixture for 2 hours.

Grill chicken over medium heat for 10-12 minutes per side. Chicken is done when juices run clear and internal temperature reaches 165 F.

Serve with rice or pasta, on top of a salad, or slice thin and use this to top a pizza.

Yields = 6-8 servings
Cost: $4.90
Cost per serving: $.82

Monday, August 23, 2010

Sharp Cheddar & Pepper Frittata

1 large or 2 medium red bell peppers, seeds removed, and quartered ($.40)
2 tsp. olive oil ($.20)
2/3 C. sharp cheddar, shredded ($.45)
6 whole eggs ($.40)
3 egg whites ($.20)
3 T. light sour cream ($.10)
3 T. milk, skim or 1% ($.05)
salt and pepper ($.05)

Heat oven to 325.

Drizzle bell pepper with olive oil, place on a grill pan over high heat, roast until skin is blackened, turning over once, approximately 3-5 minutes per side. Remove from grill pan, place pepper in a paper bag. Let set for 5-10 minutes.

Meanwhile, whisk together eggs, egg whites, sour cream, milk, and salt and pepper. Grease a pie plate well with canola oil. Add cheese, pour egg mixture on top.

Remove bell pepper from bag, discard bag, and remove skin from pepper. Chop the bell pepper as fine as you'd like (I like mine chopped fairly fine). Add to egg mixture and bake for 35-40 minutes.

Frittata is done when egg is cooked through and lightly golden on top.
Yields = 4 servings
Cost: $1.85 or $.47 per serving

Sunday, August 22, 2010

Beef in a Creamy Mushroom Gravy

3 lbs. boneless beef rolled roast ($4.50)
8 oz. white button mushrooms, thin sliced ($.99)
2 C. water (free)
2 garlic cloves, cut into slivers ($.10)
2 envelopes onion mushroom soup mix ($.05 after coupons)
2 T. flour ($.05)
1 T. water (free)
2 T. minced garlic ($.05)
2 T. light sour cream ($.05)
1 tsp. oil ($.05)
1 tsp. basil ($.05)
salt and pepper ($.05)

Rub soup mix into roast. Pierce roast and insert garlic slivers. Top with basil.

In a large crockpot, add roast, 2 C. water, and minced garlic.

Cook over low for 6-8 hours, until meat is tender.

Cool meat to room temperature, remove netting (if tied), cut in thin slices. Remove fat from liquid, add 1 T. water and flour - mix well.

In a nonstick skillet, saute mushrooms in oil over medium heat until fork tender (6-8 minutes). Add liquid from crockpot (after fat has been removed) and flour/water mixture. Season with salt and pepper to taste and bring to a simmer. Cook until gravy reaches desired consistency. Stir in sour cream and add beef slices.

Serve with toast, over mashed potatoes, or on rice.

Yields = 8-10 servings
Cost: $5.94
Cost per serving: $.60

Friday, August 20, 2010

Hickory Pork Tenderloin

My favorite cut of pork (or meat, for that matter) is pork tenderloin. Boneless, lean, and adaptable to any of the dozens of great recipes I can think of, this meat has a light, subtle flavor that plays well with many of the spices, sauces, marinades, and condiments I can think of. It doesn't hurt that this meat is often found for under $1.50 lb. and looks absolutely elegant when you're entertaining guests for dinner. This can meat can be as simple as a thin sliced sandwich meat, hearty slices can be topped with sauces or gravies, and looks bold enough to be served in a holiday meal.

Here, I'm taking some of my favorite smoky flavors, tossing them together in a dry rub, and I'm faking out the BBQ experience by roasting it to develop the flavors. When you don't have time, conducive weather, or the energy to grill - this entree will fool everyone. If you want to complete the grilled look, pop this meat on your grill pan on high for a 5-6 minutes per side before transferring it to an over-safe dish to bake.

3.5 lb. - 4 lb. pork tenderloin half ($4.39)
3 1/2 tsp. cumin ($.10)
1 tsp. garlic powder ($.05)
1 tsp. onion powder ($.05)
1/2 tsp. season salt ($.05)
1 1/2 tsp. hickory smoked salt ($.15)
1 tsp. smoked paprika ($.05)
1/2 T. oregano ($.05)
1 T. brown sugar ($.05)
1/2 tsp. ancho chile powder ($.05)
cooking spray

Combine all ingredients except tenderloin and cooking spray, mix well.

Rub mixture directly onto tenderloin.
Spray a baking dish with cooking spray, bake uncovered at 350 for 1 hour 45 minutes or until internal temperature reaches 165.

Let meat rest 15 minutes before slicing.

Variation:
Slice thin using a meat slicer for amazing deli meat. Freeze in 1/2 to 1 lb. packages and pull them out when you want to.

Cavatappi in a Garlic Portabella Sauce

1 lb. cavatappi ($.50)
6 cloves garlic ($.15)
2 tsp. olive oil ($.18)
8 oz. cremini mushrooms, sliced very thin (baby bellas) ($.99)
8 oz. white button mushrooms, sliced very thin ($.99)
2 T. flour ($.05)
2 C. chicken or vegetable stock ($.69)
1/4 C. sour cream, light ($.15)
1 T. basil ($.10)
1 tsp. oregano ($.10)
1/2 tsp. black pepper ($.05)
1 tsp. salt ($.05)

Boil cavatappi as directed on the package to al dente. Drain.

In a large, nonstick skillet, add oil and thin sliced mushrooms and cook over medium heat. Add garlic, salt, and pepper when mushrooms are almost tender. Once mushrooms are tender, whisk in flour. Once flour and oil are well incorporated, stir in stock and remaining seasonings. Cook over medium heat for 5-10 minutes, until sauce begins to thicken. Once sauce starts to thicken, stir in sour cream. Heat through to desired consistency. Stir in cooked pasta, cook an additional 5 minutes, and serve.

Yields = 6-8 servings
Cost: $4.00
Cost per serving: $.58

Smoky Pork French Bread Pizza

Over the last few weeks, we've been using grilled pork ribs as a meat option (since I have a few meals sized bags already grilled, lightly shredded) in my freezer. I used my Easy Rib Rub on them before grilling - and it gives them such a lovely flavor. I've still got 1/3 of a quart-sized bag of ribs left to use this week - and it's more than enough for one, but not quite enough for two. This simple twist on a flatbread pizza recipe I saw in Houlihan's is a great alternative to eating out (too expensive) and a traditional (more calorie-laden) pizza.

The only thing that can compete with the flavors in this dish are how budget-friendly it is to put together!

1 twin-loaf package of french bread ($1.19)
1 1/2 tsp. olive oil ($.10)
1 C. shredded pork ($.40)
1 tsp. cumin ($.10)
3/4 C. shredded cheddar, reduced fat ($.35)
8 thin slices provolone cheese, cut in half ($.65)
1 T. steak sauce (free after coupons)
1/3 C. BBQ sauce (free after coupons)
1 T. teriyaki marinade (free after coupons)
1/2 medium orange bell pepper, cut match-stick sized ($.16)
1 tsp. oregano ($.10)
1/4 C. parmesan, if desired ($.20)
1 T. parsley ($.05)

Whisk together steak sauce, BBQ sauce, and marinade. Cut each loaf of french bread in half lengthwise. Brush with olive oil and lightly grill (indoors or on a grill) until bread is lightly crispy on cut side (approximately 3-4 minutes).

Toss pork with oregano and cumin. Brush BBQ sauce mixture onto bread, top with pork and bell pepper. Top bread evenly with pizza (first provolone, then cheddar). Dust with parmesan if desired. Top with parsley.

Bake at 400 for 8-11 minutes.

Cut each pizza into quarters, serve with BBQ or marinara for dipping.
Serve with side salad.

Yields = 6 servings
Cost: $3.30
Cost per serving: $.55

Variations:
1. Cut pieces smaller to use as an appetizer.
2. Swap in pulled chicken for the pork and basil for the oregano.
3. Make it 100% veggie by adding carmelized onions and thin sliced mushrooms in place of the pork, topping with a little minced garlic.
4. Want something more decadent? Add in fontina cheese for the provolone - it will be more expensive, but fontina would be a great addition to this recipe.
5. Make it kid friendly by using pepperoni in place of the pulled pork and cut the amount of parlsey used in half.

Tuesday, August 17, 2010

Hubby's Amazing Meatballs

My hubby has been craving restaurant-quality (and sized) meatballs for a little while now, so he did what every man has to do sometimes....he made them himself. And they were delicious. Tender, juicy, and bursting with flavor - his meatballs bested the ones we've had at restaurants hands down. All I can think of to say is:

Grab your meatballs, Mama, we're coming to a fork in the road!

3/4 lb. ground beef ($1.39)
1/2 lb. bulk Italian sausage, mild ($.79)
1 egg ($.07)
2 T. worchestshire sauce ($.15)
2 cloves garlic, minced ($.10)
1 tsp. fennel seed ($.05)
1 T. basil ($.15)
1 heaping tsp. oregano ($.10)
1 C. bread crumbs ($.20)
1/4 medium yellow onion, minced very fine ($.05)

In a large mixing bowl, whisk egg and add add remaining ingredients. Mix by hand until all ignredients are just incorporated. Overmixing will cause meatballs to be very dense and hard, to make juicy meatballs, handle the dough as little as possible.

Divide dough in half, divide each half into 4-5 equal sized portions. Roll gently into a ball and place on a greased baking dish. Drizzle with olive oil, if desired.

Bake at 375 for 20 minutes.

Remove from baking dish and place into pasta sauce (marinara) to simmer for 12-15 minutes.

Serve over pasta.

Yields = 9-10 meatballs
Cost: $3.05
Cost per meatball: $.30

Variations: After simmering the meatballs in marinara, serve on a provolone or mozzarella topped roll for an amazing meatball sub. Since these are large meatballs, you may want to cut them in half when making this sammie.

Monday, August 16, 2010

Blueberry Dessert Bread

2 eggs ($.15)
1 C. white sugar ($.18)
1 C. milk, fat free ($.10)
1 tsp. vanilla extract ($.10)
3 tablespoons vegetable oil ($.10)
3 C. all-purpose flour ($.18)
1/2 tsp. cinnamon, optional ($.05)
4 teaspoons baking powder ($.15)
1 C. frozen blueberries ($.28 after coupons)

Mix together beaten eggs with the sugar. Add milk, extract, and vegetable oil.

Sift together flour, cinnamon, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in frozen blueberries.

Pour into greased loaf pan. Bake at 350 degrees for 55 minutes.

Cool in pan but try to turn it out of pan before it is completely cooled. It will be easier to remove. This can also be made in 2 small loaf pans.
Yield = 1 loaf
Cost per loaf: $1.29
Cost per servig (yields 16 servings): $.08

For a twist on this recipe, substitute 1 tsp. lemon extract and 1/2 tsp. for lemon zest for vanilla.

Sunday, August 15, 2010

Ginger Lime Roasted Chicken

I love the flavors of summer, and this twist on chicken is light, bursting with flavor, and super simple to put together on a busy weeknight when you don't have time to watch something cooking on the stove.

4 bone in, skin on chicken breasts ($1.99)
juice of 3 limes, plus the zest of 1 lime ($.25)
2 T. minced ginger ($.25)
1 tsp. black pepper ($.05)
1 1/2 tsp. salt ($.05)
1 tsp. olive oil ($.10)
1 T. brown sugar ($.05)

In a small bowl, whisk together all ingredents except chicken. Remove skin from chicken, marinade in the ginger lime mixture for 2 hours.

Bake uncovered at 325 for 1 hour 15 minutes, or until juices run clear and chicken is no longer pink.

Yields = 4 servings
Cost: $2.74
Cost per serving: $.69

Chicken Sausage & Pepper Flatbread Pizza

1 chicken sausage link $.25
1/2 medium orange bell pepper $.10
1 clove garlic $.05
1 flatread pizza crust (free after coupon)
1/2 C. marinara sauce $.15
1/2 tsp. Chicago Deep Dish Pizza spice $.10
2 T. parmesan $.10
4 oz. shredded mozzarella cheese $.50
3 oz. shredded cheddar $.40
1 tsp. basil $.05

Thinly slice chicken sausage, julienne bell pepper, cut strips into bite-sized pieces. Mince garlic, spread sauce evenly onto crust. Top with minced garlic and half of the sausage slices and half the bell pepper pieces. Sprinkle with Chicago Deep Dish pizza spice, top with mozzarella and cheddar, add remaining toppings, and sprinkle with parmesan and basil.

Bake at 400 for 10-11 minutes.
Cut into squares and serve
Yields = 2-3 servings (12 square pieces of pizza)

Cost: $1.70

Saturday, August 14, 2010

Easy Rib Rub

2 tsp. granulated garlic $.05
1 tsp. cumin $.05
1/2 tsp. ancho chile powder $.05
1/2 tsp. cocoa powder $.10
1/4 tsp. ground mustard $.10
1/4 tsp. hickory smoked salt $.10
1 tsp. oregano $.05

Mix well and rub onto ribs. Grill over medium heat or cook in crockpot with 1/2 C. water and 1/4 C. teriyaki marinade until tender.

Yields = rub for 3-4 lbs. of ribs
Cost: $.50

Monday, August 9, 2010

Simple Pork Tacos

1 1/2 lbs. pork ribs, lightly shredded $1.69
12 corn tortillas $.39
1 medium onion, minced $.15
1 bunch cilantro, rough chopped $.33
1 C. shredded quesadilla cheese, optional $.60

In a nonstick skillet, add cooked pork, and cook over medium high heat to lightly crisp.

Warm tortillas on a griddle pan. Add 2-3 T. shredded pork to a tortilla, top with onions, and cilantro.

Serve hot.

Yeilds = 12 tacos (3-4 per serving)
Cost: $3.16
Cost per taco: $.26

Diner Classic: Monte Cristo

I love this diner classic, with it's simple and hearty flavors, it's been a longtime favorite of mine for years. Since we have no diners anywhere near our town (not kidding - it really kills me, too!), I have to go out on a limb and make my own. This is much healthier than standard restaurant fare, using egg whites for the batter dip, and whole wheat bread for the sandwich!

6 slices whole wheat bread (not thin sliced) $.28
2 egg whites $.20
12 thin slices of brown sugar or honey ham $.69
12 thin slices of smoked turkey breast $.79
3 thin slices of reduced fat swiss cheese $.66
1/4 tsp. white pepper $.05
pinch of salt $.05
cooking spray

In a deep bowl, whisk egg whites with salt and pepper. Set aside.

Top 3 slices of bread with 4 slices each ham and turkey and 1 slice swiss cheese each. Top each with another slice of bread, and dunk thoroughly into beaten egg mixture.

Cover a non-stick pan with cooking spray and lightly fry each sammie for 3-6 mintues per siude, turning over once when crust is lightly golden, bread is cooked through, and cheese is melted.

Serve hot.

Yields = 3 sammies
Cost: $2.72
Cost per sammie: $.91

Teriyaki Sweet BBQ Sauce

1 C. BBQ sauce - your favorite variety (I use Sweet Baby Rays Sweet Vidalia) $.30
1/4 C. teriyaki marinade (free after coupons)
1/4 medium onion, minced ($.15)
1/4 tsp. oil ($.05)

Saute onion in 1/4 tsp. oil. Mix well all ingredients, heat through. Use on top pork, chicken, beef, or atop hearty veggies.

Yields = 1 batch (enough to cover 2 - 3 lbs. meat or veggies.
Cost: $.50

Tuesday, August 3, 2010

Italian Sauteed Mushrooms

1/2 lb. white button mushrooms ($.99)
1 tsp. canola oil ($.05)
1 clove garlic, smashed ($.05)
1 tsp. basil ($.05)
salt and pepper to taste ($.05)

Slice mushrooms thin, add oil to a nonstick pan over medium heat. When oil is hot, add mushrooms and season with salt and pepper. Cook for 5-6 minutes, stirring occasionally. When mushrooms are almost fork tender, add garlic and basil. Cook an additional 2-3 minutes.

Serve: on top of meat, poultry, or seafood, serve in gravies and sauces, serve with pasta or potatoes or over a rice dish.

Yields = 1 batch (2-3 servings)
Cost: $1.19

This is great to change up any leftover - top a leftover chicken breast with mushrooms and serve with a light sauce, gravy, or topped with melted cheese - works great on many dishes!

Wednesday, July 28, 2010

Mini-Bagel Breakfast Sammies

6 mini bagels (free after coupon)
2 whole eggs ($.15)
2 egg whites ($.15)
6 sausage patties ($.60)
3 slices reduced fat cheddar cheese, cut in half diagonally ($.25)
1 T. butter ($.10)

Toast mini bagels and lightly butter them.

Scramble whole eggs with egg whites, season with salt and pepper to taste. Add 1/2 tsp. butter to a nonstick skillet over medium high heat. When butter is hot, add seasoned egg mixture and cook over medium heat until egg is set, turning over once halfway through cooking.

Heat sausage patties through according to package directions.

Cut egg into 6 wedges or pieces, top bagel with a section of egg, on sausage pattie and 1/2 slice of cheese.

Serve hot.

Yields 2-3 servings
Cost: $1.25
Cost per mini-bagel: $.21

Tuesday, July 27, 2010

Spinach Mandarin Salad with Chicken and Walnuts

I was looking for some new recipes, and came across a simple spinach salad with mandarin orange wedges which looks just divine. I wanted more on an entree salad than a side salad, so I browsed through my refrigerator and pantry and came up with this - a salad exploding with flavor and color - a treat to the palate and the eyes.

3 C. baby spinach (free after coupon)
8.5 oz. can mandarin oranges (free after coupons)
3 T. chopped pecans ($.35)
1/2 C. thin sliced chicken breast ($.40)
1/4 red bell pepper, julienned (free after coupon)
1/4 C. shredded munster cheese ($.30)

Toss all ingredients together. Serve with your favorite dressing.
Yields - 1 entree sized salad or 2 side salads
Cost: $1.05

Olive Garden Inspired Chicken Alfredo Margarita Flatbread Pizza

DH & I used a free Olive Garden gift card for a mini-date a few weeks ago, and just went for appetizers and dessert. As much as we love their entrees, we love their appetizers even more. On a lark, we decided to order the Chicken Margarita Flatbread - and it was amazing.

Then this past week, we had a good ol' time with the $3 off bakery bread coupon from Jewel and I grabbed 2-3 flatbread pizza crusts that I'm eager to work with. Since DH was craving a roasted chicken and happened to have one on hand, I'm roasting a chicken for tonight's dinner and the leftover white meat (DH & I are dark meat fans through and through) will be perfect on top this lovely recipe.

Since fresh herbs tend to be rather expense here, I'll substitute in dried basil for fresh, but this recipe looks like a great treat for far less than the $7.95 the Olive Garden charges!

1 flatbread pizza crust ($.49 after coupon!)
1 C. chicken breast strips ($.55)
2/3 C. alfredo sauce (light (free after coupons)
1 T. basil ($.10)
14 oz. can Italian-style diced tomatoes, drained ($.29 after coupons)
2/3 C. reduced fat mozzarella cheese ($.79)
1 medium red bell pepper, julienned (free after coupon)
1/4 C. parmesan, if desired ($.35)

Spread the alfredo sauce evenly on flatbread crust. Dust with basil, sprinkle with cheese. Thoroughly drain the diced tomatoes, top flatbread with chicken, bell pepper, and diced tomato. Top with parmesan.

Bake at 400 for 8-10 minutes, or until cheese is melted and crush is lightly golden.

Cut into wedges and serve.
Yields = 16 wedges
Cost: $2.57
Cost per wedge: $.16
Servings: 4 (appetizer-style), 2 (entree)

Want a simple variation? Go meatless by removing the chicken. Top with sliced pepperoni or Italian-style chicken sausage, swap out marinara or pesto for alfredo, or add on your favorite veggies.

Chicken, Bacon, Ranch Tostadas

If you love the idea of a wrap, but want something a little lighter in these hot months, give tostadas a try. Simple, fresh ingredients, minimal cooking, and crunch-tastic - these are definitely the way to go when you're looking for a great meal that everyone will enjoy and you don't have more than 15 minutes to spare. Here's how:

12 tostadas ($.99)
1 heart of Romaine (or half a head of Iceberg), shredded $.29
1 1/2 C. shredded cheddar cheese ($.95)
1 boneless, skinless chicken breast (pre-cooked), sliced very thin ($1.09)
6 slices of bacon, cooked and crumbled ($.50)
1 C. diced tomatoes, if desired ($.50)
1/2 bunch cilantro, chopped ($.25)
1 bottle (12-16 oz.) ranch dressing ($.29 after coupons)

Drizzle tostada lightly with ranch, top with any (or all) of the above ingredients, drizzle again with ranch, if desired.

Yields = 3-4 servings
Cost: $4.86
Cost per tostada: $.41

Sunday, July 25, 2010

4 Ingredient Chicken Wing Glaze

Hubby was grilling some chicken wings and chicken drummies the other night and I offered to whip up a quick glaze - all it took was a little rummaging in my pantry and fridge - and a new flavor of wings were winging their way to our table. And it took all of 90 seconds to put it together!

3 T. barbeque sauce (Sweet Baby Rays Sweet Vidalia) ($.05)
1 T. honey ($.20)
2 T. marinade (Hawaiian) (free after coupons)
1/4 tsp. hickory smoke (salt or liquid would work fine) ($.10)

Whisk and brush over chicken during last few minutes of grilling.

Yields = 1 batch (enough for 3 lbs. of chicken)
Cost: $.35

Tip: Make this ahead and refrigerate. Allow to come to room temperature before using. This can be refrigerated for up to 3 weeks.

10 Tips to Baking on a Budget - Gourmet Style

This weekend, my husband and I decided to "tour" a local upscale market and see if they had anything interesting on offer. Boy, were we in for a shock! A 10 oz. pkg. of simple, chocolate chip cookies was selling for $4.39. Yep, not kidding. I couldn't make up prices that ridiculous. But, I also couldn't pay prices that ridiculous either. I may not have walked away with a small package of over-priced sweets and confections, but I did leave with some great ideas and a few tips for anyone looking to bake beautiful concoctions on a shoe-string.

1. Play up the presentation. We saw adorable mini-brownies that had been baked in a mini-muffin tin, dust with powdered sugar, and cost over $7 for a dozen and a half. I bet your average brownie mix could yield at least 2 dozen and all your ingredients cost less than $3. That's more than a 65% savings. We also saw cookies topped with chips, instead of stirring them into the batter. I'd probably go 50-50: stir in half and use the over half of the chips (nuts, etc.) for topping. Bringing goodies to a function? Bag cookies in small, cellophane bags tied off with curling ribbon, bring a loaf presliced on a pretty plate, or wrap a few biscotti in a coffee mug. Grab small items from clearance sales, dollar stores, and garage sales and offer your goodies as a hostess gift, too!

2. Flavor combinations. Everyone has their favorite flavor combinations - from chocolate and caramel, to white chocolate macadamian nut, to lemon almond. Want a different flavor of muffin? Use a favorite pie or cookie flavor combo and you'll have a new family favorite in no time. I saw dessert breads for $7.49 a loaf in my favorite muffin flavors (cranberry orange or lemon almond). Looks like I have a new recipe just waiting to be created.

3. Bringing back tea time. Yes, that's right - more people are opting for finger foods reminiscent of what you'd serve at tea time. Mini-scones, anyone? A dozen mini-scone wedges (in orange cranberry, again) for $6.99. Hmmm...after having learned to make scones earlier this year, I don't think I'd ever pay for them again - let alone at that price. Not a scone fan? Bake a sweet bread in mini-loaf pans and serve the lovely, little slices. I saw 10 slices of a raspberry swirl mini-loaf selling for $5.49.

4. It's all about size. I noticed that mini- is all the rage. From mini-muffins, mini brownies, mini scones, and mini-bagels - pound per pound, people are paying a hefty premium for less - more than 20% more on average. Mini-treats are easy to do at home - mini cookies are a snap, mini scones (just cut the dough in half, then form the discs and cut into wedges), mini muffins and more - with very little equipment required. For the cost of a pkg. of mini-muffins, you can buy a mini-muffin tin (or two).

5. Convenience is key. Keeping basic baking staples on hand will save you a fortune: from the delicious traps that most bakeries are, and the expense of having to get there. I already have flour, sugar, eggs, baking soda/powder, flavors and extracts, spices, and some nuts, a few dried fruits, and chips on hand. With simple things like that, I can make most of what I saw at that bakery. Don't worry about the expense of cookbooks - there are thousands of websites and blogs (including this one) that give great tips, recipes, and ideas - for free.

6. Planning ahead. You can make and freeze/refrigerate cookie dough. If you have the inredients to spare, you save time and a little cash by making a double batch. It's less dishes to wash later on, saving on water, dish soap, and it doesn't take you much longer to make a double batch versus a single batch.

7. Experiment. This is the time of year that many local fruits are in season. My favorite discovery this year has been the versatile, bountiful peach. I've made peach almond bars and muffins that were huge favorites among fmaily, friends, and coworkers. Best part is: I'm saving a bundle - the peaches were the cheapest in-season fruit that week and I needed to bake for a few get-togethers anyway.

8. Imitation is the finest form of flattery. Love the look of those bluebery pies in the window? Make your own version of it! Many ideas of mine come from the delicious inspiration of cookbooks, bakeries, and are built around what I have on hand. Not enough blueberries for a full pie? Make a mixed berry pie. Don't have a lot of berries hanging around? Try a blueberry loaf, bluebery buckle, blueberry scones, or blueberry muffins. Love the flavor of that chocolate cherry cake - make a cookie version.

9. Speak up. Don't be afraid to ask someone for their recipe for a dessert you like, either. In all my years, I've never had someone say they couldn't possibly share a recipe. Also, I've always shared a recipe when asked for it. That's partially how this blog came about. I wanted to keep all my recipes in one central location and people would often ask for a particular recipe when I would be at a function. Now, all I have to do (if I don't have the recipe with me), is refer them here with the recipe title.

10. Build on what you already know. For years, I was the cookie queen. Then, on a lark - I decided to try my hand at bars. Next thing you know, I'm bold enough to take on biscotti - and I've never looked back. Once in a while, I still get a bit nervous trying a type of dish I've never made, but if you challenge yourself just once a month - by the end of the year - you'll have added a dozen new dishes (that you can make variations of) to your repertiore.

Friday, July 23, 2010

Peach Syrup

This was a recipe by accident. I was hoping to make something resembling preserves or even peach butter. Let me explain...

I was blanching peaches to freeze and a few of them cooked a bit too much for slicing. So, after I peeled the overcooked peaches, I tossed them into a pot I had next to me, and when I was done, I slowly simmered the peaches with a few choice ingredients, mashing the peaches as they cooked.

Since the mixture isn't all together thick - like spreadable thick, I would call it a syrup. Perfect to serve over pancakes, french toast, and waffles - which is exactly what I plan to do with it!

8-10 ripe peaches, peeled (free after coupons)
1 1/2 C. brown sugar ($.20)
2-3 T. butter ($.25)
1/2 tsp. cinnamon ($.15)
1/8 tsp. nutmeg ($.10)

Add all ingredients to a pot and simmer, stirring occasionally, breaking up the chunks of peaches until they're very soft. Simmer for 20-30 minutes, or until most of the peaches have dissolved.

Cool and store in airtight jars in the fridge.

Yields = 3 pints
Cost: $.70
Cost per pint: $24

Chicken Alfredo Subs

Doesn't that just sound too tasty to be true? All the creamy, dreamy goodness of alfredo sauce and the lovely flavor of chicken all rolled into a handy sandwich...I'm hungry for it all ready! Would you ever beleive that I can make 4 of them for under $2 - not $2 a serving, but $2 total?? This is going to be lunch for tomorrow - and I can't wait! I bet hubby really likes this one.

4 sub rolls or french rolls (free after Jewel coupon)
1 large chicken breast ($1.29)
salt and pepper ($.10)
1 C. alfredo sauce (free after coupons)
1 C. baby spinach (free after Jewel coupon)
1/2 C. mozzarella cheese ($.20)
1/4 C. parmesan cheese ($.15)

In a nonstick pan, add 1 tsp. oil over medium high heat. Once oil is hot, add chicken breast (seasoned with salt and pepper to taste), and cook for 5-7 minutes per side, chicken is done when it's golden on the outside and juices run clear. Let rest 5 minutes, then slice very thin.

Warm alfredo sauce in a pan on the stove for 5-6 minutes, or until it reaches desired temperature. Or if you prefer, serve the alfredo sauce at room temperature.

Cut each roll in half and top with 1/4 of the chicken mixture. Top each sammies with shredded mozzarella, a sprinkling of parmesan, and drizzle with alfredo sauce. Top with spinach and serve.

Yields = 4 sammies
Cost: $1.74
Cost per sammie: $.45

Want to make this sammie a meal? Top with additional veggies and toppings like:
Bell pepper strips
Thin sliced or carmelized onions
Thin sliced, sauteed mushrooms
Sundried tomatoes
Crumbled bacon
Green onions
Chives
Arugula
Fresh basil
Shredded carrot

Thursday, July 22, 2010

Zesty Bean Dip

16 oz. can refried beans, fat free $.50
1/8 to 1/4 C. salsa (your favorite variety) $.20
2 T. minced onion ($.10)
pinch of chili powder or cayenne powder ($.05)

In a microwabe safe bowl, add all ingredients and stir well to combine. Top with 2 T. shredded cheese, if desired. Heat through and serve with tortilla chips, corn chips, whole wheat crackers, or as part of a taco, tostada, or Mexican bar/buffet.

Yields = 8-12 servings
Cost: $.85
Cost per serving: $.10

Peach Lime Spritzer

1-2 fresh peaches (free after coupons)
8 fresh limes ($.40)
6-8 C. cold water (free)
1 C. crushed ice (free)
1 1/2 C. sugar ($.45)

Rinse fresh peaches, cut in half, remove the pit, then slice very thin (leaving the peel on). Add sugar and 6 C. water to large glass pitcher, stir to dissolve sugar. Add in ice, sliced peaches, and juice from 7 limes. Slice remaining lime into thin rings, and add to pitcher. Chill and serve. Add additional water if desired.

Yields = 10-14 8 oz. servings
Cost: $.85
Cost per serving: $.08

Thursday, July 8, 2010

Peach & Almond Muffins

With the crazy good prices of peaches lately ($.39 lb.), I've been loving the crazy-good recipes I've been coming up with to use them. This is the first summer where I've seen such a good price on peaches, and will confess that before this season, I'd never bought (or had) a fresh peach in my life. Now, there's no turning back!

I've made peach salsa (which I absolutely adore), peach & pecan bars (heavenly), grilled peaches (beyond words...they are that good), and now....peach almond muffins. Why muffins? Because I was baking a batch of them anyway. While I was in the kitchen baking blueberry vanilla muffins and white chocolate raspberry muffins, I sectioned out some muffin dough and tossed in peaches, a splash of rum extract, and a palmful or two of sliced almonds. The result: a light, sweet, delicious muffin variation that I've never seen - anywhere. The only thing better than a new recipe turning out well - coming up with a flavor combination that you've never seen done before.

At a fraction of the cost of bakery muffins (roughly a dozen muffins for the price of one bakery muffin!), these will be a hit with your wallet and your family!

1 egg, beaten ($.07)
1/2 tsp. rum extract ($.10)
1/4 tsp. vanilla ($.05)
1/2 C. milk (fat-free) ($.05)
1/4 C. vegetable oil ($.10)
1 1/2 C. flour ($.15)
1/2 C. sugar ($.15)
2 tsp. baking soda ($.10)
1/4 C. sliced almonds ($.25)
1-2 peaches, peeled and chopped small ($.20)

In a large mixing bowl, beat egg. Stir in rum, vanilla, milk, and oil. Add flour, sugar, baking soda and stir 15 times. Add in almonds and peaches, fold in until just combined.

Heat oven to 400.

Grease muffin tin and fill cups (3/4 for small muffins, to the top for larger muffins)

Bake for 17-20 minutes, muffins are done when tops are lightly golden on top.

Cool and serve

Yields 9-12 muffins
Cost: $1.22
Cost per muffin: $.14

Wednesday, July 7, 2010

Boneless Chicken Wings with a Sweet Apricot Glaze

2 large chicken breasts, boneless, skinless ($2.00)
1 egg white ($.07)
salt and pepper, to taste ($.05)
1 C. flour ($.10)
1 T. canola oil ($.05)
1 tsp. garlic powder, optional ($.05)
2 T. lemon juice ($.15)
4 T. brown sugar ($.20)
2/3 C. apricot preserves ($.65)
1 T. soy sauce (optional) ($.10)
1/8 tsp. crushed red pepper (optional)

Cut chicken into bite sized nuggets. Combine flour with salt, pepper, and garlic. Whisk egg white with 1 tsp. water. Dunk chicken nuggets into egg wash, then into the flour mixture. Shake off excess flour.

Add oil to non-stick pan over medium high heat, then add chicken nuggets. Cook until brown on the outside and juice run clear (5-7 minutes).

In a small pot, add lemon juice, brown sugar, apricot preserves, soy sauce, and crushed red pepper. Bring to a simmer, cook until mixture is well combined and has thickened slightly.

Drizzle the apricot glaze over chicken just before serving.

Yields = 4-6 servings
Cost: $3.42
Cost per serving: $.86

Sweet Honey-Lime Chicken Drummies

I am a huge fan of bone-in chicken, particularily the drummies. In my area, I can typically buy drummies for under $.79 per pound, making it a great, budget-friendly staple. This recipe would work equally well with bone-in breasts or wings, if your family prefers white meat. No chicken on hand? Try this with pork chops - an easy way to get more variety out of your meals is by swapping chicken out for pork in a recipe (or vice versa). For chicken, always reduce your marinating time by half is using in a pork-based recipe.

I'm excited about the bright, bold flavors of this dish - I love the tangy bite of lime paired with the smooth sweetness of the honey. With a dash on ancho chile powder for some heat and a bit of kick, this is sure to be a favorite for kids and adults.

With many of the ingredients of this dish on sale now, I'll be working this into next week's meal plan. I can't wait to see how it turns out!

juice and zest of 2 limes ($.10)
3 T. honey ($.25)
3 T. soy sauce ($.15)
1/2 tsp. ancho chile powder (you can use regular chile powder or paprika if you don't have ancho) ($.10)
1 T. chopped scallions, optional ($.35)
8-10 chicken drummies, bone in ($2.20)

Whisk together juice and zest of limes, honey, soy sauce, and ancho chile powder. Pour half of this over chicken and marinate for 1 hour. Reserve the other half of the marinade.

Remove chicken from marinade, and grill over medium heat (or pan fry over medium heat) for 4-6 minutes per side, turning over once or twice while cooking. Chicken is done when meat is no longer pink and juices run clear.

Heat remaining half of marinade over medium low, stirring often. Mixture should thicken slightly. Cook over low for 5-8 minutes.

Pour glaze over chicken, then serve.
Top with scallions, if desired.
Serve with rice, tortillas, stirfry veggies, or with mixed greens salad.

Yields = 4-5 servings
Cost: $3.15
Cost per serving: $.79

Friday, July 2, 2010

Chocolate Chip Cookies

1/2 C. brown sugar ($.10)
1/2 C. granulated sugar ($.10)
1 stick softened margarine ($.18)
1 egg ($.09)
1 tsp. vanilla ($.10)
1/2 tsp baking powder dissolved in 1 T. hot water ($.10)
2 C. flour ($.20)
3/4 C. semisweet chocolate chips ($.70)

Preheat oven to 375.

Mix well sugars and margarine. 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 - 24-30 cookies
Cost: $1.57
Cost per cookie: $.06

Summer Fruit Salad

2 medium apples, sweet snacking varieties ($.88)
2 T. lemon juice concentrate ($.10)
2 small peaches, skin on ($.38)
1/2 lb. grapes, any variety ($.40)
1 C. golden raisins ($.45)
1/4 C. orange juice blend ($.20)
1/2 C. chopped pecans, optional ($.50)

Place raisins in microwave-safe bowl, add juice and heat for 45 seconds. Let raisins stand until they absorb all the juice and get plump.

Peel apples and slice both the apples and the peaches very thin. Toss with lemon juice to prevent browning. Rinse grapes and add to bowl. Stir in raisins and top with chopped pecans.

Yields = 6-8 servings
Cost: $3.01
Cost per serving: $.50

Thursday, July 1, 2010

Sweet Mesquite Chicken Strips

1 pkg. Mesquite Marinade (dry seasoning packet) (free after coupons)
1/2 C. flour ($.05)
2 T. brown sugar ($.05)
1 tsp. garlic powder ($.05)
1/2 tsp. black pepper ($.05)
1 1/4 lbs. chicken breast, cut into strips ($2.25)
cooking spray or 2 tsp. oil ($.05)


In a wide, shallow bowl, combine all ingredients except chicken. Dip chicken strips in flour mixture, turning to coat thoroughly. Add cooking spray (or oil) to a non-stick pan and cook over medium-high heat for 5-7 minutes, turning over once during cooking.

Yields = 5 servings (3-5 strips per person)
Cost: $2.50
Cost per serving: $.50

4 Cheese French Bread Pizza

I absolutely adore French bread pizzas. So simple, so tasty - I got hooked on those shortly after meeting my hubby, they've been a favorite of ours for years. I will hang my head and admit, I first tried the frozen ones. Now, I'm not a big fan of prepared frozen foods in general, and it wasn't long before I figured out a way to make this one in particular.

During Lent, this meatless basic turns up on the menu fairly often, but even in the summer, when I am crazing some pizza goodness, without a heavy, hearty meal, this twist on the classic pizza is a perfect go-to recipe. Served with a side salad and some marinara dipping sauce, this is a ideal summer meal.

1 loaf French Bread ($.99)
2 T. olive oil ($.15)
1-2 T. finely minced garlic ($.10)
1 T. basil ($.10)
1 C. parmesan ($.60)
2 C. mozzarella cheese, shredded ($1.75)
8 slices provolone cheese ($.50)
3/4 C. Munster, shredded ($.75)
1 T. parsley ($.05)

Heat oven to 400.

Cut French bread in half lengthwise, then width-wise.

Combine garlic, olive oil, and basil. Place french bread on a baking sheet, crust side down. Brush top evenly with seasoned olive oil. Top each portion with 2 slices of provolone, then evenly distribute shredded cheeses. Top with parmesan and parsley.

Bake for 6-9 minutes, or until cheese in melted and lightly golden. Cut into slices and serve with marinara for dipping.

Yields = 4 dinner sized portions or 12 appetizers
Cost: $4.99
Cost: $1.25 (per dinner)
Cost: $.41 (per appetizer)

For variations:

Top with:
Roasted bell pepper strips
Carmelized onion
Grilled chicken breast strips
Thin sliced mushrooms
Crumbled bacon
Black olives
Oregano
Roasted garlic chips
Sundried tomatoes
Or any of your favorite pizza toppings!

Wednesday, June 30, 2010

Blueberry Buckle (Coffee Cake)

This recipe is one my mom crafted, using a little Betty Crocker guidance and a few amazing tweaks of her own. With deals everywhere right now on blueberries - this coffee cake is full on flavor, low on cost, and is a hit with adults, friends, and kids alike.

4 C. flour ($.50)
1 1/2 C. sugar ($.25)
5 tsp. baking powder ($.30)
1 tsp salt ($.05)
1/2 C. shortening ($.25)
1 1/2 C. milk, nonfat ($.10)
2 eggs ($.14)
2 pints blueberries, fresh or frozen ($2.00)

Topping:
3/4 C. brown sugar ($.20)
1/2 C. flour ($.10)
1 tsp. cinnamon ($.05)
5 T. margarine or butter, cold ($.40)

Mix together until crumbly.


Heat oven to 375. Grease a 13x9" cake pan. Blend together all ingredient except topping and blueberries, beat vigorously for 1 minute. Fold in blueberries. Spread in pan. Sprinkle with topping.

Bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
Serve warm or room temperature.

Yields = 16-24 serving
Cost: $4.34
Cost per serving: $.28

Lime Sugar Cookies

1 package Betty Crocker sugar cookie mix ($.50 - after coupons)
1 stick margarine, softened - not melted ($.20)
1 egg, minus the yolk ($.07)
juice & zest of 1-2 limes ($.10)
1/2 tsp. almond extract ($.05)

Mix well all ingredients.

Bake on ungreased cookie sheet at 375 for 8-11 minutes.

Cool and remove from cookie sheet.

Yields = 2 dozen cookies.
Cost: $.92
Cost per cookie: $.04

Tuesday, June 29, 2010

Smoky Swiss Burgers with a Mushroom Sauce

1 lb. ground chuck ($2.29)
1/2 lb. ground beef ($.69)
1 tsp. cumin ($.10)
2 T. steak sauce, any variety (free after coupons)
1 tsp. black pepper ($.05)
1 T. each dry minced garlic and onion ($.15)
1 tsp. hickory msoked salt ($.10)

Mushroom Sauce
8 oz. white button mushrooms, sliced very thin ($.99)
1 T. canola oil ($.05)
1/2 tsp. Liquid Smoke ($.05)
1 clove garlic, minced ($.05)
3/4 tsp. cumin ($.05)
salt and pepper, to taste ($.05)

6 slices Swiss cheese ($.85)
6 croissants or buttery buns ($1.50)

Combine ground beef, chuck, 1 tsp. cumin, steak sauce, black pepper, salt, garlic, and onion. Divide into 6 equal portions. Form each portion into a patty and fry over medium-high heat until burgers reach desired doneness.

While burgers are fry, add oil to a medium non-stick fry pan over high heat. When oil is hot, add mushrooms, salt, pepper, cumin, Liquid Smoke, and garlic. Cook over medium high, stirring often, until mushrooms are tender.

Top burgers with mushrooms, then with cheese.
Serve on bun or croissant.

Yields = 6 servings
Cost: $6.97
Cost per serving: $1.16

Sweet Nectarine Lemonade

1/2 C. lemon juice concentrate ($.25)
1 1/2 C. sugar ($.25)
3 C. cold water (free)
1 1/2 C. ice, crushed (free)
2 nectarines, peeled and sliced very thin ($.39)
1 lemon, cut into thin slices ($.25)
2 T. honey, if desired ($.25)

Combine lemon juice concentrate, cold water, and sugar, mix well. Drizzle nectarines with honey, and all all remaining ingredients. Serve chilled.

Yields = 4-5 servings
Cost: $1.39

Tostadas: Meatless

16 oz. can refried beans, fat free ($.65)
2 1/4 C. salsa, divided - any variety ($.60)
1/4 medium yellow onion, minced ($.05)
1/4 head lettuce, any variety ($.20)
1 1/2 C. shredded cheese (any blend) ($.70)
1 avocado ($.69)
1 lime ($.05)
salt to taste ($.05)
1/4 C. chopped cilantro ($.20)
8 oz. container sour cream ($.79)
8 oz. can sliced black olive ($.75)*optional
12 tostadas ($.99)

In small container, mix 1/4 C. salsa to refried beans, heat through, mix well.
Remove avocado from skin/peel. Remove pit, and mash well, adding juice of 1 lime to keep from browning. Season with salt - to taste.

Shred lettuce very fine.

Top tostada with the fixings listed above.
Yields = 12 toastadas (4 servings)
Cost: $4.97
Cost per serving: $1.25

Monday, June 28, 2010

Garlic Chicken Stirfry

12 cloves garlic, crushed (or 2-3 T. minced garlic) ($.35)
1 1/4 to 1 1/2 lb. chicken breast, cut in thin strips ($2.50)
1/2 small yellow onion, sliced paper thin ($.10)
1 large red bell pepper, julienned ($.28)
1/4 C. Italian salad dressing, fat free ($.10)
1/4 C. garlic based marinade (free after coupons)
2 T. soy sauce ($.10)
salt and pepper, to taste ($.05)
2 T. canola oil ($.10)

Toss chicken garlic, Italian dressing, garlic marinade, soy sauce, and season with salt and pepper.

Add oil and onion to non-stick pan or wok over medium heat, cook until onions carmelize. Add chicken and cook over medium-high, 5-8 minutes, or until chicken golden and juices run clear. Add pepper strips, and heat through (1-2 more minutes).

Serve over rice.
Yields = 3-4 servings
Cost: $3.58
Cost per serving: $1.20

Sunday, June 27, 2010

Hawaiian Grilled Shrimp Skewers

3/4 C. Lawry's Hawaiian Marinade (free after coupons)
1 lb. medium raw shrimp, peeled and deveined ($5.98)
1 T. parsley ($.05)
1 16 oz. can pineapple chunks ($.89)
1/4 tsp. crushed red pepper ($.05)
2 medium red bell peppers, cut into chunks ($.51)
10-12 wooden skewers, soaked in water ($.15)

Marinade shrimp in 1/2 C. Hawaiian marinade for 30 minutes. Discard marinade and season shrimp with parsley and crushed red pepper. Add salt and pepper to taste, if desired.

Skewer shrimp, bell pepper, and pineapple, alterating until all ingredients are used.

Grill over medium-high heat for 4-6 minutes, turning over halfway through cooking. Brush with remaining marinade while grilling.

Yields = 4 servings
Cost: $7.63
Cost per skewer: $.76

Saturday, June 26, 2010

Italian-Style Sliders

3/4 lb. ground pork ($.79)
3/4 lb. ground sirloin ($1.00)
1/2 C. Italian bread crumbs ($.15)
2 tsp. garlic powder ($.10)
1/3 C. parmesan ($.35)
2 T. basil ($.15)
1 1/2 tsp. fennel seed ($.10)
1 tsp. oregano ($.05)
5 cloves garlic, minced ($.15)
1 1/2 C. jarred spaghetti sauce, any variety (free after coupons)
1/2 large red onion, cut into thin rings ($.69)
8 thin slices provolone or mozzarella cheese, cut in half ($.65)
16 dinner rolls, mini foccacias, mini onion bagels, etc. ($2.00)

Mix well pork, sirloin, fennel seed, basil, oregano, and minced garlic. Mix together bread crumbs, parmesan, and garlic powder.

Divide meat into 16 equal portions. Form into patties. Dredge each patty in the breadcrumb mixture.

Fry in a nonstick pan over medium-high heat, 3-5 minutes per side, until patties are fully cooked through.

Top each with a half slice of cheese.
Serve topped with thin sliced onion and 3-4 T. jarred marinara sauce.

Yields = 16 sliders (2 per person for appetizers, 4 per person for entree)
Cost: $6.18
Cost per slider: $.39 each

Friday, June 25, 2010

Summer Fruit Salsas: Hawaiian-Mango Salsa

1 small can pineapple rings ($.69)
1 ripe mango, peeled ($.50)
1 large bell pepper, any color ($.21)
3 T. Lawry's Hawaiian marinade (free after coupons)
2 small yellow onions, minced ($.12)
1 clove garlic, minced ($.05)
1 T. cilantro, chopped fine ($.11)
1/4 tsp. oregano ($.05)
salt to taste ($.05)

Finely chop pineapple, mango, and bell pepper. In a glass bowl, combine all ingredients, gently stirring to combine.
Chill and serve.

Yields = 3 C. salsa
Cost: $1.78

Teriyaki Pork Ribs

4-5 lbs. country style pork ribs ($4.75)
1 C. teriyaki marinade (free after coupons)
1 tsp. each garlic and oregano ($.10)

Marinade ribs in teriyaki and spices overnight.
Grill over medium-low heat for 15-20 minutes, turning over once as ribs cook.

Ribs are done when juices run clear and are no longer pink.

Yields = 8 servings
Cost: $5.00
Cost per serving: $.40

Raspberry Swirl Cheesecake

2 8 oz. pkgs. fat-free cream cheese, softened ($1.50)
3/4 C. sugar ($.25)
1 tsp. almond extract ($.05)
2 tsp. vanilla extract )$.10)
2 eggs, minus one yolk ($.14)
1/2 C. frozen raspberries ($.44)
1 premade graham cracker crust ($.79)

Preheat oven to 325.

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

Bake 35 to 40 minutes. Chill 3 hours.
Yield = 8 servings
Cost = $3.27
Cost per serving = $.41