Tuesday, March 22, 2011

Cinnamon Swirl Coffee Cake

1 C. (2 sticks) butter, room temperature ($.45)
1 1/2 C. granulated sugar ($.35)
1 tsp. vanilla ($.15)
2 eggs ($.20)
3/4 C. sour cream ($.45)
2 C. flour ($.20)
1/2 tsp. baking soda ($.05)
1 1/2 tsp. baking powder ($.05)
1/3 C. chopped walnuts ($.35)
1 tsp. ground cinnamon ($.15)
1/3 C. brown sugar ($.10)

Preparation:
In a large mixing bowl, combine butter, sugar, vanilla and eggs; cream at high speed with an electric mixer until light and fluffy. Blend in the sour cream. In a separate bowl sift together the flour, baking soda, salt and baking powder. Gradually stir sifted dry ingredients into creamed mixture. Combine nuts, cinnamon and sugar in separate bowl or cup and set aside. Spoon about 1/3 of the batter into a greased 9 or 10-inch Bundt pan. Sprinkle half of walnut-sugar mixture over batter. Layer another 1/3 of batter. Sprinkle with remaining nut mixture and top with remaining batter.

Bake in a 350° oven for 1 hour. Cool cake completely before removing from pan.

Yields: 10 servings
Cost: $2.50
Cos per serving: $.25

Saturday, March 19, 2011

Gourmet Mushroom and Red Pepper Pizza

1 pkg. Betty Crocker pizza crust mix ($.70)
1 tsp. garlic powder ($.05)
4 large white button mushrooms ($.35)
1/4 large red bell pepper ($.10)
1/2 . Ragu pasta sauce (free after coupons)
1 tsp. oregano ($.05)
1/2 C. shredded provolone ($.45)
1/4 C. shredded munster ($.20)
1/2 C. crumbled mozzarella ($.40)
2-3 T. parmesan ($.10)
1 T. olive oil ($.10)
1 T. parsley ($.05)

Make crust according to package directions, adding in half the garlic powder. Roll dough out thin. Brush with olive oil and remaining garlic. Grease baking sheet. Bake for 4-6 minutes.

Brush pasta sauce evenly over crust. Sprinkle with 1/2 of the shredded cheeses.

Chop red bell pepper into small, bite-sized pieces and sprinkle evenly over crust. Thin slice mushrooms, and sprinkle evenly over crust. Top with remaining cheese and sprinkle with oregano and parsley.

Bake at 450 for 12-14 minutes.
Cut into squares and serve with additional pasta sauce for dipping.

Yields = 2 servings
Cost: $2.35
Cost per serving: $1.18

Double Almond Shortbread Cookies

2 sticks butter or margarine ($.45)
2 tsp. almond extract ($.25)
3/4 C. dark brown sugar ($.25)
2 1/2 C. all purpose flour ($.15)
1 C. sliced almonds ($.50)

Beat together margarine, extract, and sugar until well blended. Add flour and mix until well incorporated. Stir in almonds until just blended.

Shape dough into a 1 1/2" log and chill for 30 minutes.
Slice dough into 1/2" thick cookies.

Bake on a greased cookie sheet at 325 for 15-18 minutes.
Cool on wire rack.

Store in an airtight container.

Yields = 30 cookies
Cost: $1.60
Cost per cookie: $.05 each

Rum Shortbread Cookies

2 sticks butter or margarine ($.45)
2 tsp. rum extract ($.25)
3/4 C. dark brown sugar ($.25)
2 1/2 C. all purpose flour ($.15)


Beat together margarine, extract, and sugar until well blended. Add flour and mix until well incorporated.

Shape dough into a 1 1/2" log and chill for 30 minutes.
Slice dough into 1/2" thick cookies.

Bake on a greased cookie sheet at 325 for 15-18 minutes.
Cool on wire rack.

Store in an airtight container.

Yields = 30 cookies
Cost: $1.10
Cost per cookie: $.03 each

Friday, March 18, 2011

Maple Walnut Shortbread Cookies

2 sticks butter or margarine ($.45)
2 T. maple syrup ($.15)
2 tsp. maple extract ($.25)
1/2 tsp. black walnut extract ($.20)
3/4 C. dark brown sugar ($.25)
2 1/2 C. all purpose flour ($.15)
2/3 C. chopped walnuts ($.85)

Beat together margarine, syrup, extracts, and sugar until well blended. Add flour and mix until well incorporated. Stir in walnuts until just blended.

Shape dough into a 1 1/2" log and chill for 30 minutes.
Slice dough into 1/2" thick cookies.

Bake on a greased cookie sheet at 325 for 15-18 minutes.
Cool on wire rack.

Store in an airtight container.

Yields = 30 cookies
Cost: $2.30
Cost per cookie: $.08 each

Best Ever Pecan Sandies

I've a pecan addict - I would use them in nearly anything! In baked goods, I love the buttery flavor that pecans bring to the dish, taking it from ho-hum to Yum!!

I finally found a brag worthy recipe, with my own spin, of course, for the classic pecan sandie. So simple, I cannot believe it's taken me this long to finally master a cookie jar classic and personal favorite.

2 sticks butter or margarine ($.45)
1 tsp. good vanilla extract ($.15)
1 tsp. butter extract ($.20)
3/4 C. brown sugar - I used light brown ($.25)
2 1/2 C. all purpose flour ($.15)
1/2 C. chopped pecans ($1.25)

Beat together margarine, extracts, and sugar until well blended. Add flour and mix until well incorporated. Stir in pecans.

Shape dough into a 1 1/2" log and chill for 30 minutes.
Slice dough into 1/2" thick cookies.

Bake on a greased cookie sheet at 325 for 15-18 minutes.
Cool on wire rack.

Store in an airtight container.

Yields = 30 cookies
Cost: $2.45
Cost per cookie: $.08 each

Monday, March 7, 2011

Hearty Meatless Burritos

I've been on a Mexican cuisine kick lately - and looking to branch out beyond the standard carne asada, piccadillo, or pollo filling. After trying a few new restaurants in the area, I'm bursting with inspiration and a full pantry to help me pull it all together.

With a few basic, fresh ingredients, you can have a hearty, healthy, meatless masterpiece that everyone is sure to love.

6 large flour tortillas ($.65)
1 1/2 C. Mexican Rice ($.20)
2 C. refried beans (frijoles) ($.40)
1/4 lb. cremini mushrooms, sliced thin ($.65)
3 medium yellow onions ($.10)
2 T. vegetable oil ($.05)
1/2 tsp. minced garlic ($.10)
2 C. shredded lettuce ($.30)
2 C. shredded cheese, any blend ($1.40)
3 Roma tomatoes, chopped ($.45)
1 C. sour cream ($.50)
1/4 C. chopped cilantro ($.10)

Sautee mushrooms and onions in oil with garlic over medium heat in a nonstick pan. Cook until onions are slightly caramelized and mushrooms are tender - about 8-10 minutes.

Warm tortillas over medium heat on a large griddle pan. Once pliable, on one side of the tortilla, add 1/8 C. each rice and beans, then add 1/6 of all remaining ingredients.

Fold and roll, place seam side down on griddle pan and sear over medium-high heat for 30 seconds to one minute.

Serve with salsa and chipotle ranch or guacamole.
Repeat with remaining tortillas and remaining ingredients.

Yields = 6 servings
Cost: $4.95
Cost per serving: $.83

Ginger-Garlic Paste

Ginger-Garlic Paste:
1/2 cup cloves garlic, whole (.52)
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices ($.38)
1/4 cup canola oil ($.10)

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a thick paste.

Refrigerate paste. It should last in the fridge for 2-3 weeks.

Cost: $1.00

Indian-Style Aloo (Potatoes)

3 T. Ginger-Garlic Paste ($.15)
1 tablespoon ground coriander ($.10)
1/4 teaspoon turmeric ($.10)
1 C. water, divided (free)
2 tablespoons canola oil ($.05)
1/4 medium jalapeno pepper, seeds removed ($.10)
1 heaping tsp. cumin seeds ($.10)
3 large russet potatoes, peeled and cut into 1/2-inch cubes ($.30)
1 tsp. Kosher salt ($.05)
1 T. freshly minced cilantro leaves, to garnish ($.05)

Directions:
Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.


In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.


Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 3-4 minutes.


Add the potatoes, stirring to coat the potatoes well with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the potatoes are cooked through and fork tender, about 5 minutes. Roughly mash the potatoes. Garnish with cilantro and serve.

Yields = 4 servings
Cost: $1.00
Cost per serving: $.25

Saturday, March 5, 2011

Roasted Potato & Onion Enchiladas

Roasted Potato Filling:
3 large Russet baking potatoes ($.75)
4 T. vegetable oil ($.05)
1 tsp. oregano ($.05)
1 tsp. onion salt ($.05)
3 T. parmesan cheese ($.10)
1 tsp. garlic powder ($.05)
1/2 tsp. black pepper ($.05)
2 medium yellow onions, cubed ($.10)

16 corn tortillas ($.55)
1 can enchilada sauce ($1.00)
1 1/2 C. shredded Mexican cheese ($.85)

Heat oven to 425 F.

Cover a baking sheet with aluminum foil and grease well.

Clean and chop potatoes into small cubes. Combine vegetable oil with remaining potato filling ingredients. Toss cubed potatoes with seasoned oil.

Cover a small baking sheet with aluminum foil and lightly grease. Add potatoes and onions to prepared pan and roast for 20 minutes, remove from oven, rotate potatoes and bake an additional 15 minutes.

Cover a 13x9" pan with foil and grease well.

Warm tortillas until pliable and dip in enchilada sauce. Spoon 3-4 T. of potato and onion mixture and roll tortilla around the filling. Place in prepared pan, seam side down. Repeat with remaining ingredients. Pour any remaining enchilada sauce on top and top with cheese.

Bake at 375 F until cheese is melted - about 12-15 minutes.

Serve with shredded lettuce, salsa/diced tomatoes, beans, and rice.

Yields = 4 servings
Cost: $3.60
Cost per serving: $.90

Potato Soft Taco

I love exploring meatless opportunities for filling and fast meals. I love taking inspiration from fast food menus - knowing that their meals can be made more healthy and are always a hit with kids and adults alike. This idea was liberally borrowed from Taco Bell - a flavorful twist on their Crispy Potato Soft Taco.

With the Lent season almost upon us, I took a look at Mexican cuisine, and came up with a winner. While the roasted potatoes take some time, the end result is a tastebud wake-up call.

Roasted Potato Filling:
2 large Russet baking potatoes ($.65)
3 T. vegetable oil ($.05)
1/2 tsp. oregano ($.05)
1/2 tsp. onion salt ($.05)
2 T. parmesan cheese ($.05)
1/2 tsp. garlic powder ($.05)
1/4 tsp. black pepper ($.05)
1/4 small onion, chopped fine ($.05)

2 T. cilantro ($.05)
3-4 T. ranch dressing (free after coupons)
1/4 C. shredded cheese ($.25)
10 tortillas ($.35)
1/4 C. light sour cream ($.15)

Heat oven to 425.

Clean and chop potatoes into small cubes. Combine vegetable oil with remaining potato filling ingredients. Toss cubed potatoes with seasoned oil.

Cover a small baking sheet with aluminum foil and lightly grease. Add potatoes and onions to prepared pan and roast for 20 minutes, remove from oven, rotate potatoes and bake an additional 15 minutes.

Warm tortillas on a griddle pan until soft and pliable.
Fill tortillas with roasted potatoes, ranch dressing, cheese, cilantro, and sour crema.

Serve with salsa, if desired.

Yields = 10 tacos
Cost: $1.80
Cost per taco: $.18