Friday, July 29, 2011

Italian Meat Trio Pasta Salad

8 oz. cavatappi pasta ($.40)
1/3 C. light mayo ($.05)
2 T. dijon mustard (free after coupons)
3 T. Italian salad dressing, fat free (free after coupons)
2 T. parmesan cheese ($.05)
1/2 tsp. garlic powder ($.05)
1/2 tsp. basil ($.05)
1 tsp. parsley ($.05)
1/8 C. chopped Italian sausage ($.15)
6 slices black forest ham or prosciutto ($.15)
1/8 C. shredded Italian cheese blend ($.10)
1 small red bell pepper, seeded and chopped fine ($.18)

Cook pasta according to package directions. Rinse with cold water and drain completely. Whisk together layo, mustard, saladdressing, parmesan, garlic, basil, and parsley. If mixture is too thick, add 1-2 additional T. of mayo.
Gently stir in all remaining ingredients, toss to coat well.

Chill and serve.

Yields = 6-8 servings
Cost: $1.23
Cost per serving: $.22

Wednesday, July 20, 2011

Spiced Raisin Biscotti

1 pkg. white cake mix ($.45)
2 eggs, minus one yolk ($.20)
1/2 C. unsweetened applesauce ($.25)
1 3/4 C. flour ($.15)
2 tsp. cinnamon ($.10)
1/2 tsp. nutmeg ($.05)
1 tsp. vanilla extract ($.05)
1 tsp. rum extract ($.10)
3/4 C. golden raisins, rough chopped ($.35)
3 T. brown sugar ($.05)
1/2 tsp. cinnamon ($.05)

Preheat oven to 375.

Mix well all ingredients except raisins, brown sugar, and 1/2 tsp. cinnamon. Stir in raisins. Divide dough in half and form each half into a 9x3" log, flattened on top. Dust with cinnamon- brown sugar mixture.

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 12-16 minutes or til cookies are just crisp. Top with drizzle.

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

Mix well all ingredients, mixture should be thin.

Yields = 3 dozen
Cost: $1.80
Cost per biscotti: $.05

Monday, July 4, 2011

Peach and Golden Raisin Streusel Bars with a touch of Honey

Crust and Topping:
1 C. margarine, chilled ($.25)
1 C. packed dark brown sugar ($.15)
2 C. quick-cooking oats ($.20)
1 1/2 C. all-purpose flour ($.15)
1 tsp. baking soda ($.05)

Filling:
3 medium peaches, peeled, pitted, and chopped ($.75)
1/2 C. golden raisins, rough chopped ($.30)
2 T. honey ($.25)
1/8 tsp. nutmeg ($.05)
2 T. coffee creamer (free after coupons)
6 oz. carton fat free honey almond flavored yogurt ($.40)
3/4 C. sugar ($.15)
1/8 C. all-purpose flour ($.05)
1 tsp. black walnut extract ($.10)
1 egg ($.10)

Directions:

Heat oven to 350ºF.

Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 C. flour and the baking soda until crumbly. Press half of the mixture in ungreased 13x9" pan. Bake 10 to 12 minutes or until golden brown.

Mix filling ingredients in large bowl. Pour over baked crust. Add a dash of nutmeg (an additional 1/8 tsp.) to crumb topping and crumble remaining oat mixture over filling.

Bake 30 to 35 minutes or until top is golden brown and filling is just set. Cool completely, about 1 hour.

Serve warm with ice cream or at room temperature.

Yields = 30 bars
Cost: $2.95
Cost per bar: $.10