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