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.
Friday, November 21, 2008
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.
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