Tuesday, February 22, 2011

Gnocchi in a Sweet Pepper Cabernet Marinara

1 lb. potato gnocchi ($1.00)
1/2 tsp. salt ($.05)
28 oz. crushed tomatoes ($.75)
1/4 C. cabernet ($.55)
1 medium orange bell pepper, finely chopped (.45)
2 cloves, crushed garlic ($.10)
1 tsp. basil ($.05)
1/2 tsp. oregano ($.05)

Cook gnocchi according to package directions.

In a large, nonstick skillet, add cabernet and crushed tomatoes and simmer over a low heat for 8-10 minutes. Add garlic, basil, oregano, salt, and pepper. Simmer for 5-8 minutes.

Serve over gnocchi. Garnish with parsley and parmesan.
Yields - 4 servings
Cost: $3.00
Cost per serving: $.75

Angel Hair Pasta with a Caramelized Onion Scampi

1 tablespoon butter ($.10)
2 tablespoons flour ($.05)
3/4 cup milk; hot ($.05)
salt and pepper, to taste ($.05)

SCAMPI SAUCE:
3 T. butter ($.20)
2 T. garlic, crushed ($.10)
2 tsps. Italian seasoning ($.10)
1 to 2 tsp. basil ($.05)
black pepper to taste ($.05)
1/2 C. white wine ($.55)
2 C. vegetable stock ($.60)
1 T. lemon juice ($.05)

REMAINING INGREDIENTS:
1/2 lb. angel hair pasta, cooked al dente and drained ($.35)
2 large yellow onions, julienned ($.15)
1/8 C. moho de ajo ($.30)
2 T. parsley ($.05)

Directions:

For white sauce: Heat butter in sauce pan, add flour and cook for 2 minutes on medium heat. Heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).

For scampi sauce: Heat butter over low heat and add garlic, Italian seasoning, and black pepper. Cook for about 2 minutes on low heat. Add the wine, lemon juice, and chicken broth and stir until combined over medium-low heat. Simmer for 20 minutes. Add the white sauce and cook until slightly thickened.

Sautee onions over medium-low heat until onions are tender and lightly golden. Add the sauce. Saute until everything is warmed. Toss pasta with sauce and garnish with parsley.

Yields = 4 servings
Cost: $2.80
Cost per serving: $.70

Sunday, February 20, 2011

Gnocchi with Italian Sausage in Roasted Pepper Alfredo

This is my answer to an easy Italian feast in less than 30 minutes. Bold flavors of succulent gnocchi, sweet Italian sausage, and creamy alfredo with a burst of roasted red pepper will make anyone think you've slaved over a meal than took you only minutes to make. Here's how:

8 oz. store-bought potato gnocchi ($.50)
1 T. olive oil ($.10)
2 links Italian sausage, mild ($.50)
1 small onion, julienned ($.05)
1 clove garlic, crushed ($.05)
2 tsp. basil ($.05)
16 oz. jar Roasted Red Pepper Alfredo ($1.50)

Cook gnocchi according to package directions.

Boil (covered) Italian sausage for 10 minutes in a medium fry pan, drain and slice sausage into thick medallions. Add sausage back to pan over medium heat. Add olive oil, garlic, and onion - cook until onion has caramelized and sausage is cooked through and is no longer pink.

Once gnocchi are cooked through, add them to the pan. Toss well and add 2 C. alfredo sauce. Heat through over medium-low heat - about 5-7 minutes.
Garnish with basil before serving.

Serve with spring blend salad and garlic bread.

Yields: 3 servings
Cost: $2.75
Cost per serving: $.92

Tip: Many forms of chicken sausage on the market would work well in this dish instead of traditional Italian sausage.

Italian Turkey and Munster Wraps

10 slices deli turkey, any variety ($.20)
5 thin slices Munster cheese ($.25)
5 flour tortillas ($.25)
2 oz. cream cheese, light ($.20)
1 tsp. Italian seasoning ($.05)
1 tsp. parmesan ($.10)
1 T. Italian salad dressing, fat free (free after coupons)

In a small bowl, combine cream cheese with parmesan, seasoning, and dressing.
Spread evenly on tortillas. Top with 2 slices of turkey and a slice of munster, roll tightly and secure with toothpick. Repeat on remaining tortillas.

Yields = 5 wraps
Cost: $1.05
Cost per wrap: $.21

Saturday, February 12, 2011

Italian Tea Cookies

2 C. butter (or margarine) ($.50)
1 C. granulated sugar ($.20)
3 tsp. almond extract ($.20)
3 tsp. almond flavored coffee creamer ($.10)
4 1/4 C. flour ($.25)
3/4 C. finely chopped hazelnuts ($.75)
1 C. powdered sugar ($.20)
1/2 tsp. nutmeg

Directions:

1. In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and nuts, mix until blended. Cover and chill for 3 hours.

2. Preheat oven to 325 degrees.

3. Shape dough into tablespoon-sized balls. Place on an ungreased cookie sheet and bake for 15 minutes in the preheated oven. Remove from pan to cool on wire racks.

4. When cookies are cool enough to handle, roll in confectioners' sugar mixed with nutmeg. Roll cookies in sugar mixture twice. Place cookies in an airtight container and hide the container from those who seek to devour your goodies.

Yields = 8 dozen
Cost: $2.20
Cost per cookie: $.02

Lemon Tea Cookies

2 C. butter (or margarine) ($.50)
1 C. granulated sugar ($.20)
2 tsp. lemon extract ($.20)
1 tsp. butter extract ($.10)
3 tsp. lemon juice ($.05)
4 1/4 C. flour ($.25)
1 C. finely chopped almonds ($.75)
1 C. powdered sugar ($.20)

Directions:

1. In a medium bowl, cream the butter and sugar. Stir in extract and juice. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.

2. Preheat oven to 325 degrees.

3. Shape dough into small (teaspoon-sized) balls. Place on an ungreased cookie sheet and bake for 15 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool enough to handle, roll in confectioners' sugar twice. Place cookies in an airtight container and hide the container from those who seek to devour your goodies.

Yields = 8 dozen
Cost: $2.25
Cost per cookie: $.02

White Chocolate Tea Cookies

2 C. butter (or margarine) ($.50)
1 C. granulated sugar ($.20)
3 tsp. vanilla extract ($.20)
3 tsp. water (free)
4 C. flour ($.25)
1 C. white chocolate chips ($.75)
1 C. powdered sugar ($.20)

Directions:

1. In a medium bowl, cream the butter and sugar. Stir in extract and water. Add the flour and chips, mix until blended. Cover and chill for 3 hours.

2. Preheat oven to 325 degrees.

3. Shape dough into small balls. Place on an ungreased cookie sheet and bake for 15 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool enough to handle, roll in confectioners' sugar twice. Place cookies in an airtight container and hide the container from those who seek to devour your goodies.

Yields = 8-9 dozen small cookies
Cost: $2.10
Cost per cookie: $.02

Wednesday, February 9, 2011

Traditional Mexican Wedding Cookies

I'm helping cater a 60th wedding anniversary party for my husband's grandparents. I've been planning my portion of the festivities for the past 3 weeks and here we are, just mere days away from the party (on Saturday). I could not think of a better couple to honor for Valentine's Day than them.

A little history: Rosa and Macario Pesina were married on February 14th, 1951. From that one couple have sprung 5 children, 18 grandchildren, and 2 great grandchildren, and a legacy that will live with me always. I'm honored and more excited than you can imagine to help celebrate this occasion. Naturally, I volunteered my efforts in the kitchen and that was an offer the family simply could not refuse!

I've roasted 4 pork tenderloins in a savory garlic sauce and have run them through my meat slicer. Yes, I have a small (non-professional grade) meat slicer. It's worth it's weight in gold. But, I digress. The piles of pork tenderloin are too delicious to contemplate right now. I'm so glad I put them in the freezer or I'd be snacking on them. It really is that good.

Today, I was making the cookie dough for Mexican wedding cookies. I couldn't have thought of a more perfect dessert offering than that. Though there will be wedding cake offered, too. After making the first batch of cookies, I thought of a perfect variation (typical me - can't stand to make a simple recipe without doing something to make it personal) especially for Valentines.

I'm so glad I've got the cookie dough chilling in the fridge, because that is a crazy temptation of mine. Why is cookie dough as appealing (or even more so) than baked cookies? I really wish I knew.

Here's the simple recipe for Mexican Wedding Cookies:

Ingredients:

2 C. butter (or margarine) ($.50)
1 C. granulated sugar ($.20)
3 tsp. almond extract ($.20)
3 tsp. water (free)
4 C. flour ($.25)
1 C. finely chopped nuts (almonds or walnuts) ($1.50)
1 C. powdered sugar ($.20)

Directions:

1. In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and nuts, mix until blended. Cover and chill for 3 hours.

2. Preheat oven to 325 degrees.

3. Shape dough into small balls. Place on an ungreased cookie sheet and bake for 13 to15 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool enough to handle, roll in confectioners' sugar twice. Place cookies in an airtight container and hide the container from those who seek to devour your goodies.

Yields = 5 dozen
Cost: $2.85
Cost per cookie: $.05

Tuesday, February 8, 2011

Lemon Tea Squares

1 pkg. lemon cake mix ($.49)
2 eggs, minus 1 yolk ($.15)
1/4 C. unsweetened applesauce ($.20)
1/4 C. lemon juice ($.15)
1/4 C. brown sugar ($.10)
1/2 tsp. nutmeg ($.10)
1 tsp. rum extract ($.10)

Frosting:
1 container vanilla frosting ($.25 after coupons)
1 tsp. almond extract ($.10)
1/2 C. sweetened toasted coconut flake ($.20)

Preheat oven to 375.
Grease a 13x9" baking dish.

Mix well cake mix, eggs, brown sugar, applesauce, juice, nutmeg, and rum extract until well combined. Spread evenly into bottom on prepared baking dish - mixture will be very thick.

Bake for 24-27 minutes.
Cool completely. Combine vanilla frosting with almond extract. Frost bars and top with shredded coconut. Cut and serve.

Yield: 24 bars
Cost: $1.84
Cost per bar: $.07

Maple Brown Sugar Bars with Walnuts

1 pkg. classic white cake mix ($.35 after coupons)
2 eggs, minus 1 yolk ($.15)
1/4 C. unsweetened applesauce ($.20)
4 T. maple syrup ($.15)
1/8 C. coffee creamer, vanilla flavored ($.15)
1/2 C. brown sugar ($.10)
1 tsp. maple extract ($.10)
1/2 C. walnuts, roughly chopped ($.35)

Frosting:
4 oz. cream cheese, light ($.35 after coupons)
1/4 tsp. maple extract ($.05)
1/8 C. brown sugar ($.05)

Preheat oven to 375.
Grease a 13x9" baking dish.

Mix well cake mix, eggs, brown sugar, applesauce, syrup, coffee creamer, and extract until well combined. Spread evenly into bottom on prepared baking dish - mixture will be very thick. Top with walnuts.

Bake for 24-27 minutes.
Cool completely. Combine cream cheese with brown sugar and maple extract. Frost bars and top with additional walnuts, if desired. Cut and serve.


Yield: 24 bars
Cost: $2.00
Cost per bar: $.09

Monday, February 7, 2011

Barbecue Chicken Pizza

A new twist on Game Day food - I combined two classics into one finger-lickin' dish. A thin-crut pizza topped with barbecue sauce and chicken....what's not to love? It was a huge hit, not a single piece left. To me, that's the mark of a dish worth making again. It's not what is said, but how much is left on the table. Even my mom, a die-hard Italian-sausage-&-mushroom-pizza lover had a few pieces! The best part is, I have tons of bottle barbecue sauce (mostly cheap/free from couponing) so this will be an easy dish to make again. Don't let the shortcuts fool you, it tastes like you slaved over the stove for this treat.

1 pkg. Betty Crocker pizza crust mix ($.69)
3 baked chicken thigh strips seasoned with garlic and pepper ($.40)
1/8 C. Sweet Baby Ray's Sweet Vidalia BBQ sauce ($.10 - after coupons)
1 tsp. oregano ($.05)
1/2 tsp. garlic powder ($.05)
1/2 C. shredded munster ($.30)
1/2 C. crumbled mozzarella ($.40)
2-3 T. parmesan ($.10)
1 T. olive oil ($.10)

Make crust according to package directions. Roll dough out thin.

Brush dough with olive oil place on a lightly greased baking sheet.

Brush BBQ sauce evenly over crust. Top with garlic powder. Sprinkle with munster.

Chop chicken strips into small, bite-sized pieces and sprinkle evenly over crust. Top with crumbled mozzarella, oregano, and parmesan. Sprinkle with oregano.

Bake at 350 for 13-15 minutes.
Cut into squares and serve with buttermilk ranch dressing and additional BBQ sauce for dipping.

Yields = 3-4 servings
Cost: $2.19
Cost per serving: $.71

Sunday, February 6, 2011

Caprese-Style Pasta

I love the fresh sweet taste of tomatoes and tossed with crumbles of mozzarella and perfectly al dente pasta, this is a dish that is ready in the time it takes to cook the pasta. So simple, refreshing, light, and packed with a flavorful punch that tingles the tastebuds, this has become the ideal, no-shopping-required, light meal that makes me look like I slaved in the kitchen for hours.

1/2 lb. linguine ($.35)
14.5 oz. can fire-roasted diced tomatoes ($.55)
2 T. olive oil ($.10)
1 T. balsamic vinegar ($.10)
salt and pepper, to taste ($.05)
2 tsp. basil ($.10)
1/2 C. crumbled mozzarella ($.35)
3 sundried tomatoes, chopped fine, optional ($.30)

Cook pasta to al dente according to package directions. Drain well.

In a medium nonstick skillet over medium-low heat, combine fire-roasted tomatoes, olive oil, vinegar, basil, and season with salt and pepper to taste. Cook for 8-12 minutes, until all ingredients are well combined and heat through. Toss pasta and mozzarella with sauce, topping with sundried tomatoes, if desired.

Serve with salad and bread.
Yields = 4 servings
Cost: $1.90
Cost per serving: $.48

* This dish also serves well as a side dish, paired with fish, seafood, poultry, or as part of an Italian feast. *

Valentines Cookie Truffles

24 vanilla sandwich cookies ($.50)
2 to 3 oz. cream cheese, light ($.20)
4-6 squares almond bark ($.50)
4 T. colored sugar or favorite sprinkles ($.20)

In food processor, pulse cookies until they are fine crumbs. Stir in cream cheese, until a soft dough forms. Chill dough 30 minutes.

Melt almond bark in microwave, microwaving on high for 40 seconds or until mixture is melted, stirring well.

Roll dough into small balls and dip in melted almond bark. Sprinkle with decorative sugars/sprinkles immediately.

Chill until gifting/serving.

Yields = 15-20 truffles
Cost: $1.40
Cost per truffle: $.10

Thursday, February 3, 2011

5 Cheese Stuffed Mushrooms with Pesto Sauce

Pesto Sauce:
1 T. basil ($.10)
1 tsp. lime juice ($.10)
3 T. olive oil ($.15)
1 T. parmesan ($.10)

Stuffed Mushrooms:
12 medium white mushrooms, stems removed ($.40)
3 slices smoked mozzarella or provolone ($.15)
2 T. shredded munster ($.05)
1 T. shredded cheddar ($.05)
2 oz. cream cheese ($.15)
2 T. sour cream ($.10)
1 T. olive oil ($.10)
salt & pepper, to taste ($.05)
2 T. minced red pepper ($.05)
1/8 C. chopped pork roast ($.05)
1 tsp. basil or Italian seasoning ($.05)
cooking spray

Heat oven to 350.

In a small bowl, combine all ingredients for the pesto sauce. Set aside.

In a medium sized bowl, combine all ingredients except mushrooms, smoked mozzarella, and pesto. Mixture should be almost crumbly.

Coat a glass baking dish with cooking spray.

Fill mushroom caps with mixture, making a small indent in the top of the stuffing. Top each stuffed mushroom with a teaspoon or two of pesto.

Cut each slice of cheese into 4 sqaures, top each mushroom with a square of cheese.

Bake at 350 for 20-23 minutes, until cheese is melted and stuffing is hot.

Serve with peppercorn ranch, marinara, or additional pesto.

Yield = 12 mushrooms
Cost: $1.55
Cost per mushroom: $.13

Carmelized Onion and Potato Frittata

2 T. olive oil ($.10)
1 tsp. minced garlic ($.10)
1 pound redskinned potatoes ($.20)
1 small onion ($.05)
3 slices bacon, chopped ($.20)
Salt and pepper to taste ($.05)
8 eggs, beaten ($.75)
3 T. milk ($.05)
1/2 C. shredded munster cheese ($.25)

Directions:
Heat oven to 450.

Heat the olive oil in medium heat-proof skillet over medium-low heat with the minced garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion.

Add the potatoes, bacon, and onions to the skillet and season salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more.

In a large bowl, whisk the eggs and milk together, season with salt and pepper. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Sprinkle the cheese on top, turn the oven off and let sit for another couple of minutes.

Remove from the oven and serve.
Serve with juice and fresh fruit.

Yields = 4 servings
Cost: $1.75
Cost per serving: $.44

Wednesday, February 2, 2011

Italian Pork Roast with Redskin Potatoes

3 - 3.5 lb. pork roast ($1.85 - in the markdown bin)
1 envelope White Wine and Herb marinade packet (free after coupons)
2 C. chicken broth ($.50)
1/4 C. minced onion ($.05)
1 tsp. minced garlic ($.10)
4-5 medium red skinned potatoes ($.20)

Directions:
Rub pork roast with contents of marinade packet.

Place roast in crockpot, add all remaining ingredients and cook over low heat for 6 hours.

Quarter potatoes and add to crockpot. Cook over high heat for 45 minutes to an hour.

Optional
To make a gravy:
melt 2 T. margarine and whisk in 2 T. flour. Once flour is fully incorporated, slowly add 1 1/4 C. stock from crockpot. Whisk in the liquid amd heat over medium high heat until gravy is thick and bubbling.

Serve with your favorite veggies and bread.
Yields = 4-5 servings
Cost: $1.70
Cost per serving: $.43

Leftover Makeover Ideas:
1. Shred meat and serve in a tortilla topped with mozzarella, shredded lettuce, and minced onion.
2. Pot Roast Sliders
3. Smoky Pork French Bread Pizza
4. Topping for a flatbread pizza
5. Filling for tortas, sandwiches, and empanadas

Tuesday, February 1, 2011

Breakfast Panini with Bacon

8 slices honey wheat sandwich bread ($.10)
6 slices of bacon, cut in half ($.30)
1/2 C. shredded munster cheese ($.25)
4 eggs ($.40)
2 egg whites ($.20)
salt and pepper ($.05)
3 T. butter, melted ($.20)

In a medium mixing bowl, scramble eggs and egg whites. Melt 1 T. of butter in a medium nonstick pan. Coat pan thoroughly and add egg mixture. Stir in salt and pepper to taste. Cook over medium-low, flip egg mixture once bottom is fully set. Cook an additional 3-4 minutes. Cut egg mxiture into 4 squares.

Cook bacon over medium heat to desired crispness.

Melt butter and brush one side of each slice of bread.

Heat a griddle pan and place bread, buttered side down, top with one egg square, 1/8 C. cheese, 3 bacon halves, and additional slice of bread - buttered side up. Grill for 2-4 minutes per side, until bread is lightly golden and cheese is melted.

Cut in half diagonally and serve with fruit and juice.

Yields = 8 sandwich halves (4 full sandwiches)
Cost: $1.50
Cost per sandwich: $.43

Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting

Cake:
1 pkg. spice cake mix ($.49)
1 C. water (free)
3 eggs ($.35)
16 oz. can pumpkin (not pumpkin puree) ($.69)
1/3 C. unsweetened applesauce ($.15)
1/3 C. chopped walnuts ($.30)

Frosting:
1 pkg. Neufchatel cheese, softened ($.50)
1/3 C. light brown sugar, packed ($.10)
1/2 tsp. vanilla extract ($.05)
1 1/4 C. Cool Whip Lite ($.10)
1/2 tsp. nutmeg (for garnish) ($.05)

Directions:
1. Heat oven to 350.

2. Grease a 13x9" glass baking dish (will cook more evenly in glass).

3. In a large mixing bowl, beat spice cake mix with water, pumpkin, egg, and applesauce.

4. Stir in nuts. Pour into prepared pan.

5. Bake at 350 for 30-34 minutes, or until toothpick inserted in cetner of the cake comes out clean. Cool completely.

Frosting:
1. Beat Neufchatel with brown sugar, mix in 1/2 tsp. extract, if desired. Fold in whipped topping.

2. Spread frosting evenly over cake. Dust with nutmeg, if desired.

Yields: 16 servings
Cost: $2.78
Cost per serving: $.17