Here is the recipe from the enrichment dinner last night! Thanks to everyone that came!!!!
10-12 Chicken breasts
2 Cups ground bread crumbs
4 cups stuffing mix (just the mix, don’t make up the stuffing)
1 Cups Mushrooms sliced
1 cup butter melted
Coat chicken with bread crumbs. Mix stuffing, mushrooms, and butter together and place some on each chicken breast. Fold chicken so stuffing is on inside of chicken. Bake at 375 for 45-55 minutes
Sauce:
½ C. honey
2 cups Mayo
1/3 C. Dijon Mustard
Heat in sauce pan over med heat until warm, serve over chicken.
Friday, December 19, 2008
Friday, November 21, 2008
BBQ Beef Sandwiches
BBQ Beef Sandwiches
3-4 lb. beef roast
pkg. onion soup mix (like Liptons)
1 c. BBQ sauce
1 onion, sliced
Put all ingredients in crockpot, cook for 9-10 hours on low (4-5 on high). Shred roast and mix all ingredients together. Cook on high (still in crockpot) for 30 min. Serve on hamburger buns.
3-4 lb. beef roast
pkg. onion soup mix (like Liptons)
1 c. BBQ sauce
1 onion, sliced
Put all ingredients in crockpot, cook for 9-10 hours on low (4-5 on high). Shred roast and mix all ingredients together. Cook on high (still in crockpot) for 30 min. Serve on hamburger buns.
Wednesday, November 19, 2008
Great Place for Printable Coupons
I like this website to print coupons from.....http://www.coolsavings.com/
You can print as many as you want and use one coupon per item at the stores.(ie if you buy 5 cans of rolls, print 5 coupons)
You can print as many as you want and use one coupon per item at the stores.(ie if you buy 5 cans of rolls, print 5 coupons)
Friday, November 14, 2008
Cornflake Chicken
Cornflake Chicken
8 boneless skinless chicken breasts
3/4 cup cornflakes, crushed
3/4 cup parmesan cheese (fresh shredded is best, but can use grated)
1 packet Ranch Dressing and Dip powder
1 stick of butter
Preheat oven to 350. Grease a 9x13 baking pan (or just cover in foil for easy cleanup).
Mix cornflakes, cheese, and ranch powder in shallow dish. Melt stick of butter in another shallow dish.
Dip and roll chicken in butter, then in cornflake mixture until completely covered. Place in baking pan.
Continue process with the rest of the chicken. Bake for 45 minutes, maybe a little longer if chicken
breasts are thick.
8 boneless skinless chicken breasts
3/4 cup cornflakes, crushed
3/4 cup parmesan cheese (fresh shredded is best, but can use grated)
1 packet Ranch Dressing and Dip powder
1 stick of butter
Preheat oven to 350. Grease a 9x13 baking pan (or just cover in foil for easy cleanup).
Mix cornflakes, cheese, and ranch powder in shallow dish. Melt stick of butter in another shallow dish.
Dip and roll chicken in butter, then in cornflake mixture until completely covered. Place in baking pan.
Continue process with the rest of the chicken. Bake for 45 minutes, maybe a little longer if chicken
breasts are thick.
Thursday, November 13, 2008
Pie Crusts From Demo
***Remember this demo is tonight*****
Pate Brisee by Martha Stewart
Prep Time: 2 hours
Ingredients
Makes enough for 1 double-crust 9-inch pie.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Pastry cutter directions:
Mix flour, salt, and sugar with a fork. Cut butter into ½ inch cubes and add to mix. Blend lightly with a pastry blender until butter chunks resemble raisin size. Add ice water and blend until mixture just comes together. Do NOT over mix. Shape dough into two disks. Wrap each in plastic and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).
Food processor directions:
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).
Pastry for Single-Crust Pie by Better Homes and Gardens
Prep: 10 minutes
Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
Directions
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.
Crumb Crust
One 9 or 10 inch single piecrust and topping
The flavor of the filling should determine which cracker or cookie to crumble.
Put in a bowl, reserving a tablespoon or two for topping, if desired.
Ingredients:
1 ½ cups fine graham cracker, vanilla or chocolate wafer or gingersnap crumbs
¼ to ½ cup sugar, depending on sweetness of the cookies
6 tbs butter, melted and cooled
Place the crumb mixture in a pie pan, distributing the crumbs fairly evenly, and then press another pie pan of the same diameter firmly into the dough. Trim any excess that is forced over the edge or just pat back into the pan. Freeze 20 minutes. OR Bake at 350° for 10 – 12 minutes. Cool completely before filling.
Crust making tips from The Joy of Cooking:
Measure carefully: too much flour toughens pastry; too much liquid makes it soggy; too much oil makes it greasy and crumbly.
Handle dough lightly to inhibit excessive development of gluten.
For Pate Brisee, keep butter very cold, follow all refrigeration guidelines.
Keep the pastry cool, do not roll next to a hot oven or stove.
Transfer the rolled pastry to the pan by rolling it loosely around the rolling pin.
Pate Brisee by Martha Stewart
Prep Time: 2 hours
Ingredients
Makes enough for 1 double-crust 9-inch pie.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Pastry cutter directions:
Mix flour, salt, and sugar with a fork. Cut butter into ½ inch cubes and add to mix. Blend lightly with a pastry blender until butter chunks resemble raisin size. Add ice water and blend until mixture just comes together. Do NOT over mix. Shape dough into two disks. Wrap each in plastic and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).
Food processor directions:
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).
Pastry for Single-Crust Pie by Better Homes and Gardens
Prep: 10 minutes
Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
Directions
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.
Crumb Crust
One 9 or 10 inch single piecrust and topping
The flavor of the filling should determine which cracker or cookie to crumble.
Put in a bowl, reserving a tablespoon or two for topping, if desired.
Ingredients:
1 ½ cups fine graham cracker, vanilla or chocolate wafer or gingersnap crumbs
¼ to ½ cup sugar, depending on sweetness of the cookies
6 tbs butter, melted and cooled
Place the crumb mixture in a pie pan, distributing the crumbs fairly evenly, and then press another pie pan of the same diameter firmly into the dough. Trim any excess that is forced over the edge or just pat back into the pan. Freeze 20 minutes. OR Bake at 350° for 10 – 12 minutes. Cool completely before filling.
Crust making tips from The Joy of Cooking:
Measure carefully: too much flour toughens pastry; too much liquid makes it soggy; too much oil makes it greasy and crumbly.
Handle dough lightly to inhibit excessive development of gluten.
For Pate Brisee, keep butter very cold, follow all refrigeration guidelines.
Keep the pastry cool, do not roll next to a hot oven or stove.
Transfer the rolled pastry to the pan by rolling it loosely around the rolling pin.
Kids Eat Free
http://coupondivas.com/kids-eat-free
This is a national list of restaurants that offer free kids meals. Perfect for traveling or even an inexpensive family night out.
This is a national list of restaurants that offer free kids meals. Perfect for traveling or even an inexpensive family night out.
Monday, November 10, 2008
Great Website
betterbudgeting.com is a great website that sends monthly newsletters that have all kinds of information in them such as frugal recipes, homemade gifts even differnet specials that they have found out about and coupons. It is free to sign up for their newsletters.
Impossibly Easy Cheesburger Pie
Impossibly Easy Cheesburger Pie
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1.
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3.
In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4.
Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1.
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3.
In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4.
Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
Sunday, November 2, 2008
Great Recipes
HOMEMADE GRANOLA
3/4 C brown sugar
1/3 C oil
1/3 C honey
5 C oatmeal
1/2 C raisins
1/2 C dry milk
1 tsp cinnamon
pinch salt
(you can also add sunflower seeds or other nuts to taste)Mix brown sugar, oil and honey in saucepan. Dissolve sugar. Combine ingredients (except raisins) in large cake pan. Pour sugar mixture over top and mix well. Bake at 375 for 10 minutes. Let cool in pan.Add raisins, nuts, etc.
CREAM-SOUP MIX
2 C dry milk
1 1/4 C cornstarch (or 2 1/2 C flour)
1/4 C chicken-bullion powder
2 T dried onion flakes
1/2 t pepper
1 t thyme
1 t basil
Mix and store in air tight container. If made with cornstarch use 1/3 C mix to 1 1/4 C water. If made with flour, 1/2 C mix to 1 1/4 C water. This is used as a replacement for Cream of Chicken, Cream of Mushroom, etc. soups for casseroles and other recipes. If you want the concentrated consistency, use the ratios listed. If you want a soup-like consistency double the amount of water.
3/4 C brown sugar
1/3 C oil
1/3 C honey
5 C oatmeal
1/2 C raisins
1/2 C dry milk
1 tsp cinnamon
pinch salt
(you can also add sunflower seeds or other nuts to taste)Mix brown sugar, oil and honey in saucepan. Dissolve sugar. Combine ingredients (except raisins) in large cake pan. Pour sugar mixture over top and mix well. Bake at 375 for 10 minutes. Let cool in pan.Add raisins, nuts, etc.
CREAM-SOUP MIX
2 C dry milk
1 1/4 C cornstarch (or 2 1/2 C flour)
1/4 C chicken-bullion powder
2 T dried onion flakes
1/2 t pepper
1 t thyme
1 t basil
Mix and store in air tight container. If made with cornstarch use 1/3 C mix to 1 1/4 C water. If made with flour, 1/2 C mix to 1 1/4 C water. This is used as a replacement for Cream of Chicken, Cream of Mushroom, etc. soups for casseroles and other recipes. If you want the concentrated consistency, use the ratios listed. If you want a soup-like consistency double the amount of water.
Wednesday, October 29, 2008
Good Deals this Week
Lay Chips 1.88 at Harmons
Gala Apples 1.00 ib at Harmons
16 oz marshmallows $.69 at Maceys
General Mills Asst. Cereals/Fruit Snacks 1.50 with in ad coupon
Assort Fruit 15 oz Healthy Kids $.50 a can at Big Lots (If anyone goes there and gets it let me know because I am wondering if it is good fruit.)
***Walmart does price match
Gala Apples 1.00 ib at Harmons
16 oz marshmallows $.69 at Maceys
General Mills Asst. Cereals/Fruit Snacks 1.50 with in ad coupon
Assort Fruit 15 oz Healthy Kids $.50 a can at Big Lots (If anyone goes there and gets it let me know because I am wondering if it is good fruit.)
***Walmart does price match
Pumpkin Stew
This recipe is not necessarily cheap, but it is fun to make on Halloween.
Pumpkin Stew
8-10 servings
2 lbs. beef stew meat, cut into 1 inch pieces
3 Tbsp. cooking oil, divided
1 C. water
3 large potatoes, peeled and cut into 1 inch pieces
4 medium carrots, sliced ( I use baby carrots)
1 large green pepper, cut into ½ inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 tsp. salt
½ tsp pepper
2 Tbsp. instant bouillon granules
1 can (14-1/2oz) tomatoes, undrained, cut up
1 pumpkin (10-12 pounds)
In a large pot, brown meat in 2Tbsp. oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours.
Stir in bouillon and tomatoes.
Wash pumpkin; cut a 6 to 8 inch circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil.
Bake at 325 for 2 hours or until the pumpkin is tender. DO NOT OVERBAKE.
*You can simmer the first part and add the bouillon and tomatoes, the night before and then refrigerate it overnight. Just heat it up on the stove on Halloween and put it in the pumpkin and bake it.
* It is great in bread bowls!!!
Pumpkin Stew
8-10 servings
2 lbs. beef stew meat, cut into 1 inch pieces
3 Tbsp. cooking oil, divided
1 C. water
3 large potatoes, peeled and cut into 1 inch pieces
4 medium carrots, sliced ( I use baby carrots)
1 large green pepper, cut into ½ inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 tsp. salt
½ tsp pepper
2 Tbsp. instant bouillon granules
1 can (14-1/2oz) tomatoes, undrained, cut up
1 pumpkin (10-12 pounds)
In a large pot, brown meat in 2Tbsp. oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours.
Stir in bouillon and tomatoes.
Wash pumpkin; cut a 6 to 8 inch circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil.
Bake at 325 for 2 hours or until the pumpkin is tender. DO NOT OVERBAKE.
*You can simmer the first part and add the bouillon and tomatoes, the night before and then refrigerate it overnight. Just heat it up on the stove on Halloween and put it in the pumpkin and bake it.
* It is great in bread bowls!!!
Monday, October 27, 2008
Red Box Deals
Redbox distributes a code every Monday that you can use for 1 free rental. The code expires tonight at midnight.
The code for today is: 93NCA5
To use the code, do the following: on the first screen select "Rent With Promo, enter the code, choose your movie and swipe your debit or credit card (this is in case you don't bring the movie back. They will put a $1 charge on your card to hold the movie, but if you return the movie by 9 pm the next day, the charge will be removed).You can use 1 code for each debit/credit card that you have, so to rent multiple movies, just do the above process with each card.
This blog address has lots of great deals:
http://frugalisfab.blogspot.com/
The code for today is: 93NCA5
To use the code, do the following: on the first screen select "Rent With Promo, enter the code, choose your movie and swipe your debit or credit card (this is in case you don't bring the movie back. They will put a $1 charge on your card to hold the movie, but if you return the movie by 9 pm the next day, the charge will be removed).You can use 1 code for each debit/credit card that you have, so to rent multiple movies, just do the above process with each card.
This blog address has lots of great deals:
http://frugalisfab.blogspot.com/
Wednesday, October 22, 2008
Pot Pie
Pot Pie
Maire Calendars Frozen Pie Shell (It comes with two shells..one for the top one for the bottom)
1-2 Chicken Breasts, cooked and chopped
1/4 lb baby carrots, chopped
2 stalks celery, chopped
3-4 potatoes, peeled and chopped
onion to taste
Frozen peas
Let pie shells thaw for 20 minutes. Cook carrots, celery, potatoes, and onions in two cups chicken broth until tender, about 20 minutes. Drain. Mix one can cream of chicken soup and milk (less than 1/4 cup) to desired consistency. Combine soup, veggies, chicken, and frozen peas, and place in bottom of pie shell. Remove top shell from pie dish and place on top of pie. Pinch the edges together. Put fork hole in top and bake at 415 degrees for 30 minutes.
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