Tuesday, August 23, 2011

Pear Berry Bars with Streusel Topping

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 ($.05)
1/2 tsp. cinnamon ($.05)
1/4 C. hazelnuts, chopped ($.20)

2 medium pears, peeled, cored, and chopped ($.65)
1/2 C. frozen blueberries, rinsed ($.50)
2 T. dark brown sugar ($.05)
1/8 tsp. nutmeg ($.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)


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 (1/8 tsp.) to crumb topping and crumble remaining oat mixture over filling. Sprinkle hazelnuts over the top.

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: $3.10
Cost per bar: $.11

Sunday, August 7, 2011

Oatmeal Chocolate Cranberry Cookies

A nice twist on a classic oatmeal cookie, this combines mini chocolate chips with tangy dried cranberries for a sweet and chewy cookie. This flavor punch is bold, comforting, and really unique.

1 C. margarine, softened ($.25)
1/2 C. sugar ($.10)
3/4 C. brown sugar ($.15)
2 eggs ($.15)
1 tsp. butter extract ($.15)
1 tsp. baking powder ($.05)
1/2 tsp. baking soda ($.05)
1 tsp. cinnamon ($.05)
1 1/2 C. all purpose flour ($.10)
2 C. oats ($.35)
1/2 C. mini chocolate chips ($.35)
1/2 C. dried cranberries, roughly chopped ($.40)

Heat oven to 375.

In a large mixing bowl, beat margarine and sugars, the gradually beat in eggs, extract. Whisk baking powder, baking soda, and cinnamon into the flour. Gradually beat flour mixture into the sugar mixture. Stir in oats, then mini chocolate chips and dried cranberries.

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: $2.15
Cost per cookie: $.05

Ginger Lime Vinagrette

3 T. lime juice ($.10)
1 T. minced gingerroot ($.05)
3 T. white wine vinegar ($.05)
4-5 T. olive oil ($.35)
salt and pepper, to taste ($.05)

Whisk together lime juice and gingerroot, whisk in each ingredient individually, serve on your favorite salad. Can keep in the refrigerator for up to 1 week.

Cost: $.60

Want to kick up the flavor on some chicken - use this as a marinade! Also pairs well with salad served alongside BBQ, pasta, or hearty sandwiches.

Spinach and Pear Salad

I'm a spinach salad addict, and this is a lovely twist on a classic spinach salad, with a little twist at the end. Got to love lime juice! Super simple, here's how it goes:

6 oz. baby spinach, rinsed and patted dry ($1.00)
1/4 head red leaf lettuce, rough chopped ($.22)
2 medium bosch pears, cored and sliced thin ($.50)
1/2 C. shredded carrot ($.30)
1/3 medium cucumber, cut into small cubes ($.12)
1/8 C. chopped walnuts ($.35)
1 tsp. lemon juice ($.05)
Ginger Lime Vinagrette

Toss baby spinach with carrots and red leaf lettuce, top with remaining ingredients except dressing.
Brush pears with lemon juice to help them keep their color.
Chill 15 minutes before serving. Drizzle with vinagrette right before serving.

Yields = 6 side salads or 3 entree salads
Cost: $2.54
Cost per serving: $.85 for entree or $.43 per side salad