Cheapskating

PARTY FUN TREATS & RSS UPGRADE

Sat, 17 Oct 2009 12:47:59 GMT

PARTY FUN TREATS

Parties are exciting this time of year and being financially challenged shouldn't stop you from having a great gathering.Plan ahead, do it yourself,ask people you intend to invite to make one of your recipes.Make your own costumes.Second hand stores have alot of great ideas or maybe in your own closet.

The Story of Halloween

Halloween is one of the oldest holidays with origins going back thousands of years. The holiday we know as Halloween has had many influences from many cultures over the centuries. From the Roman's Pomona Day, to the Celtic festival of Samhain, to the Christian holidays of All Saints and All Souls Days.

Hundreds of years ago in what is now Great Britain and Northern France, lived the Celts who worshipped nature and had many gods, with the sun god as their favorite.

The Celts celebrated their New Year on November 1st. It was celebrated every year with a festival and marked the end of the "season of the sun" and the beginning of "the season of darkness and cold."

On October 31st after the crops were all harvested and stored for the long winter the cooking fires in the homes would be extinguished. The Druids, the Celtic priests would light new fires and offer sacrifices of crops and animals. As they danced around the the fires, the season of the sun passed and the season of darkness would begin.

When the morning arrived the Druids would give an ember from their fires to each family who would then take them home to start new cooking fires. These fires would keep the homes warm and free from evil spirits.

The November 1st festival was called Samhain (pronounced "sow-en"). The festival would last for 3 days. Many people would parade in costumes made from the skins and heads of their animals. This festival would become the first Halloween.

During the 1st century the Romans invaded Britain, bringing with them many of their festivals and customs. One of these was the festival know as Pomona Day, named for their goddess of fruits and gardens. It was also celebrated around the 1st of November. After hundreds of years of Roman rule the customs of the Celtic's Samhain festival and the Roman Pomona Day mixed becoming 1 major fall holiday.

The next influence came with the spread of the new Christian religion throughout Europe and Britain. In the year 835 AD the Roman Catholic Church made November 1st a church holiday to honor all the saints ~ All Saint's Day, or Hallowmas, or All Hallows. Years later the Church would make November 2nd a holy day. It was called All Souls Day and was to honor the dead. It was celebrated with big bonfires, parades, and people dressing up as saints, angels and devils.

But the spread of Christianity did not make people forget their early customs. On the eve of All Hallows, Oct. 31, people continued to celebrate the festivals of Samhain and Pomona Day. Over the years the customs from all these holidays mixed. October 31st became known as All Hallow Even, eventually All Hallow's Eve, Hallowe'en, and then - Halloween.

The Halloween we celebrate today includes all of these influences, Pomona Day's apples, nuts, and harvest, the Festival of Samhain's black cats, magic, evil spirits and death, and the ghosts, skeletons and skulls from All Saint's Day and All Soul's Day.

Carnival Caramel Apples

Treat the kids to these delicious Caramel Apples. Be sure to treat yourself to one it will bring back memories of your young years at the carnival :) From Land-O-Lakes Cookbook

1 hour | 20 min prep

10 -14 apples

1/2 cup butter

2 cups brown sugar, firmly packed

1 cup light corn syrup

1 dash salt

14 ounces sweetened condensed milk

1 teaspoon vanilla

10-14 tart apples, washed, dries

1 cup salted peanuts, chopped

in 2 qt saucepan melt butter, add brown sugar, corn syrup and salt, cook over med heat stirring occasionally until mixture comes to a full boil 10 to 12 minutes.

stir in sweetened condensed milk.

continue cooking stirring occasionally until candy thermometer reaches 245*F or small amount of mixture forms a firm ball 20 to 25 minutes.

remove from heat, stir in vanilla.

dip apples in caramel mixture, dip end of apples in chopped peanuts.

place on greased waxed paper.

refrigerate until firm, about 10 minutes.

Candied Apples Recipe

Great for all of your Halloween Trick or Treaters

30 min | 10 min prep

SERVES 6

2 cups granulated sugar

2 cups corn syrup

1/3 cup red cinnamon candies

1 cup water

3/4 teaspoon cinnamon

1/2 teaspoon vanilla

1/4 teaspoon clove

3/4 teaspoon red food coloring

6 medium apples

Remove stems from apples, wash, and pat dry.

Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end.

Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan.

Cook until candies dissolve, stirring constantly.

Be careful not to boil.

Add cinnamon, vanilla, cloves, and food coloring.

Mix thoroughly.

Boil mixture to 300 degrees using a candy thermometer without stirring.

While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time.

As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated.

Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens.

Let apples reach room temperature before eating.

Puppy Chow/ Muddy Buddy

Puppy Chow or, as the Chex box likes to call it, Muddy Buddy! Added chocolate and butter make this richer than other versions! It's addicting! And the star of all parties!

15 min | 5 min prep

SERVES 9 -18

9 cups Corn Chex or Crispix cereal

1/2 cup creamy peanut butter

1/2 cup butter (1 stick)

2 cups semi-sweet chocolate chips (12 oz. bag)

2-4 cups powdered sugar

Measure out the 9 cups of Chex cereal into a large bowl, set aside.

In a grocery bag, or large plastic bag, measure out 2 cups of powdered sugar and set aside.

In a large saucepan, measure out the butter, peanut butter, and chocolate chips.

Melt the chocolate chips, peanut butter, and butter together in the saucepan over low heat. Don't turn the heat on the stove up too high, or you will burn it. It should take a few minutes to completely melt this mixture.

Pour this melted chocolate mixture over the 9 cups Chex in the large bowl. Stir it all together, making sure that all the pieces of Chex are covered in the melted chocolate.

Pour this chocolate Chex mixture into the plastic bag with powdered sugar in it. Tie the bag and throw the bag around until all the Chex pieces are coated in a layer of powdered sugar. If you want to add more powdered sugar to your preference, you can. I usually add about 1 and half more cups.

Open the bag and pour out into a bowl to enjoy! Perfect for parties or to just snack on!

Lower Calorie Lower Sugar Peoples Puppy Chow

You could try cutting out the oil/margarine altogether and maybe even the peanut butter. And you could experiment with other low-calorie cereals. I would guess plain puffed rice might be nice. This is basically the same as the regular recipe, but with slightly less chocolate, oil/margarine, and a powdered sugar alternative.

25 min | 15 min prep

SERVES 9 , 9 Cups

1/4 cup olive oil or margarine

1 1/2 cups semi-sweet chocolate chips

1/3 cup peanut butter

9 cups Cheerios toasted oat cereal (Multi grain or other high-fiber cereal)

2 cups nonfat dry milk powder

2 cups cornstarch

1 cup sugar substitute (Splenda or 1/2 to 3/4 cup stevia might work, too)

In a large sauce pan, melt chocolate chips with the peanut butter and add the olive oil/margarine.

Stir until all is evenly distributed and all is completely melted.

Measure out chex into a large bowl.

Pour chocolate mixture over chex and fold until all the chex are completely covered in the chocolate mixture.

Mix the nonfat dry milk, cornstarch, and Splenda in a blender until it looks like powdered sugar. This is the "powdered sugar" in the following steps.

Put the "powdered sugar" into large paper bag.

Put chex into the bag with the "sugar" and shake until all chex are covered.

Add more "sugar" as needed.

PAPA CHOW

The ultimate snacking treat. Colorful and great tasting! .

5 min | 5 min prep

SERVES 10

12 ounces dry roasted peanuts

12 ounces white vanilla chips

16 ounces craisins

12 ounces M&M's

Mix all ingredients in a gallon ziploc.

Party Ryes

Quick and easy. Great for party appetizers or snacks.

10 min | 10 min prep

SERVES 20 , 20 appetizers

2 cucumbers, peeled and sliced into rounds

1 envelope Italian dressing

1 loaf miniature party rye rounds or pumpernickel rounds .

1 pkg cream cheese

Mix dressing and Cream Cheese

Spread cream cheese onto bread slices (don't skimp but don't overdue it).

Place cucumber round on top of spread.

Garnish with alittle parsley or an olive

Party Meatballs

I usually make these the night before and reheat in a crockpot. Wonderful sweet/tangy sauce.

1¼ hours | 30 min prep

60 meatballs

3/4 cup evaporated milk

1 (1 1/4 ounce) envelope onion soup mix

5 teaspoons worcestershire sauce, divided

2 lbs ground beef

2 cups ketchup

1 cup packed brown sugar

In a large bowl, combine the evaporated milk, soup mix and 2 teaspoons Worcestershire sauce.

Crumble beef and add to mixture; mixing well.

Shape into 1-inch meatballs.

Place 1 inch apart in ungreased 15 x 10 inch baking pans.

Bake, uncovered at 400 degrees for 12 minutes or until meat is no longer pink.

Drain on paper towels.

Meanwhile, combine the ketchup, brown sugar, and remaining Worcestershire sauce in a large Dutch oven.

Bring to a boil over medium heat.

Cook and stir until thickened.

Reduce heat and add meatballs.

Simmer until heated through, about 15 minutes.

Keep warm while serving in either a chafing dish or a crockpot.

Party Chicken

This recipe was given to me by a coworker years ago. It's very good and easy to make.

½ day | 8 hours prep

SERVES 8

4 whole chicken breasts (boned or 8 fillets) or chicken tenders

8 slices bacon

1 (4 ounce) jar dried beef

1 cup sour cream

1 can condensed golden mushroom soup

Separate beef and place in a layer on the bottom of a greased 8 inch square pan.

Wrap bacon around chicken and lay on beef slices.

Pour soup and sour cream mixture over chicken.

Refrigerate overnight. optional

Bake at 350 for 2 hours.

Party Salad

Very easy,tasty and fast..

10 min | 10 min prep

SERVES 8 -10

1/2 red bell pepper

1/2 orange bell pepper

1 (8 ounce) can black beans

1 (8 ounce) can corn

1 (8 ounce) container feta cheese

2-3 green onions

1/4 cup sugar

1/2 cup apple cider vinegar

1/2 cup olive oil

Wash and cut Bell Peppers in small pieces.

Drain Corn.

Rinse and drain Black Beans.

Use crumbled Feta Cheese or cut block Feta in small pieces.

Cut Green Onions in thin rings.

All ingredients (besides the onions) should be about the same size.

Mix all Salad and Dressing ingredients in a bowl

Party Pizza

They were always a big hit at any party.

20 min | 10 min prep

SERVES 12

1 lb hot pork sausage

1 lb Velveeta cheese

1/2 teaspoon oregano

1 tablespoon ketchup

miniature party rye rounds, slices

Brown and drain pork sausage.

Add cheese, ketchup and oregano and heat until cheese is melted.

Spoon onto rye bread.

Bake 5-10 minutes at 350 degrees.

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PUMPKINS ,PARTIES & TIPS

Sat, 10 Oct 2009 14:51:56 GMT

Halloween and Thanksgiving are coming.Instead of going out or sticking to tradition have a nice lunchen or dinner party .You will save alot of money and have lasting memories.

Pumpkin Fun Facts

I found these facts on the net.

DID YOU KNOW

Pumpkins have been growing in North America for more than 5,000 years. Aboriginal peoples had been eating them for several centuries before the arrival of the Pilgrims.

Pumpkins are a good source of vitamin A, vitamin B, potassium, protein, iron and fiber. (Eat up!)

Pepitas (pumpkin seeds) were a celebrated food of the Native American Indians.

Around the time of the first Thanksgiving (1621) it was traditional to serve baked pumpkin filled with milk, honey and spices.

The yellow-orange flowers that bloom on pumpkin vines are edible.

Pumpkin was once recommended as a cure for freckles and a remedy for snake bites.

The largest pumpkin pie on record is a 2,020-pounder baked up in 2006 by the New Bremen Giant Pumpkin Growers of Ohio. They used 900 pounds of pumpkin, 300 pounds of sugar, 62 gallons of evaporated milk, 155 dozen eggs and two pounds of pumpkin pie spice.

Jack-o'-lanterns originated in Ireland where children used to hollow out turnips and light them with coals or candles. The glowing turnips were placed outside of homes to ward off evil spirits, particularly "Jack," a legendary villain so evil, he was rejected by both God and Satan.

The Irish Potato Famine (1845-1850) prompted over 700,000 Irish to immigrate to the United States. Since turnips were not as readily available in the U.S. as their homeland, they used pumpkins for their jack-o'-lanterns instead. Today the carved pumpkin is the most popular symbol of the Halloween holiday.

Halloween pumpkins will keep longer if you coat them inside and out with antiseptic spray.

Pumpkin Stew (Cooked in the Pumpkin)

This smells so wonderful while it is cooking and makes a great presentation dish. Good comfort food for cold nights and kids think it's COOL!

3¼ hours | 10 min prep

SERVES 6

10-12 lbs pumpkin

2 lbs beef stew meat

2 tablespoons oil

1 bell pepper, diced into large pieces

1 onion, diced

4 medium potatoes, cubed

3 carrots, diced

2 garlic cloves, minced

2 stalks celery, diced

1 (15 ounce) can diced tomatoes

2-3 cups water

salt and pepper

Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.

Brown the meat in a Dutch oven, then add all the cut up vegetables, salt, pepper, and water. Let simmer 1 hour.

Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.

Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.

Vegan Pumpkin Stew (Cooked in a Pumpkin!)

A vegan recipe from Compassion Over Cruelty website. This calls for a 10-12 pound pumpkin.

2½ hours | 20 min prep

SERVES 8 -10

1 fresh pumpkin

2 (16 ounce) cans kidney beans or pinto beans

1 bell pepper, cut into inch-thick slices

1 onion, peeled and roughly chopped

4 medium potatoes, cubed

3 carrots, peeled and cubed

2 garlic cloves, peeled and diced

2 celery ribs, sliced

1 (15 ounce) can diced tomatoes

2 1/2 cups water or vegetable stock

salt and pepper

vegetable oil (for coating)

Carve a hole in the top of the pumpkin and remove the seeds.

Scoop out 2 cups of pumpkin and cube. Then set the pumpkin aside.

In a large pot, simmer the cubed pumpkin chunks, beans, bell pepper, onion, potatoes, carrots, garlic, celery, tomatoes, and vegetable stock or water for 35 to 45 minutes.

Stir occasionally and season to your taste.

Place the pumpkin in a shallow pan and place the stew inside the pumpkin. Brush the outside of the pumpkin with a very light coating of vegetable oil.

Bake the pumpkin and stew at 350°F for 2 hours, or until the pumpkin is tender.

Serve out of the carved pumpkin while hot.

Pumpkin Dessert

This is easy and delicious.

1¼ hours | 30 min prep

SERVES 10 -12

1 (16 ounce) can pumpkin, not pumpkin pie mix

1 (5 ounce) can evaporated milk

1 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup butter, melted

1 (18 ounce) duncan hines butter recipe cake mix

2 cups pecans, chopped

Topping

1 (8 ounce) package cream cheese

1 cup powdered sugar

2 cups Cool Whip

Mix the pumpkin, evaporated milk, sugar, cinnamon and nutmeg together, blending well.

Spread this mixture in the bottom of a well-greased 13 X 9 inch baking dish.

Sprinkle the dry cake mix over the pumpkin mix, breaking up any clumps.

Add one cup chopped pecans over this mixture and then pour the melted melted butter over the cake mix and pecans.

Bake 50-60 minutes at 350 degrees until the top is a light golden brown and the middle is set.

COOL COMPLETLY.

Topping:.

Once the cake is cooled, in a separate bowl, mix the cream cheese and powdered sugar until well blended.

Then mix in the Cool Whip. This mixture will be fairly thick.

Spread the topping over the cooled cake and sprinkle with the remaining chopped pecans.

Keep refrigerated.

A DIFFERENT PUMPKIN SEED

1 quart water

2 tablespoons salt

2 cups pumpkin seeds

1 tablespoon unsalted butter, melted

Option ,add some worchestershire to the butter

For the seeds

Preheat oven to 250.

Pick through seeds and remove any cut seeds.

Remove as much of the stringy fibers as possible.

Bring the water and salt to a boil. Add the seeds and boil for 10 minutes.

Drain and spread on a kitchen towel and pat dry.

Place the seeds in a bowl and toss with melted butter. Spread evenly on a large cookie sheet or roasting pan.

Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir every 10 minutes, until crisp and golden brown.

Cool the seeds, then shell and eat or pack in airtight containers and refrigerate until ready to eat. These are so good they will be gone before they make it to the refrigerator

Pumpkin Soup

I got this recipe from an Italian cookbook. Canned pumpkin or Butternut squash work well too.

SERVES 6

1 lb pumpkin

1/2 lb potato

1 onion, chopped

1/3 cup butter or margarine

2 1/2 cups milk

salt & pepper

2 leeks, sliced

2 1/2 cups chicken stock

1/2 cup cream

2 tablespoons parsley, chopped

Peel and dice pumpkin and potatoes Melt half the butter or margarine in a saucepan and saute the onion until golden brown.

Add the diced pumpkin and potatoes and milk.Bring to a boil,reduce heat and simmer for about 40 minutes.

Sieve or puree in an electric blender.

Season to taste with salt and pepper.

Saute the leeks in the remaining butter or margarine. Add to the soup with the chicken stock.Bring to a boil.

Reduce heat and simmer for five minutes.

Before serving,stir in cream and chopped parsley.

Pumpkin Shake

This is a refreshing breakfast drink or a light desert. There are many different things you can do with this basic recipe. Different spices, ice cubes for a slushier drink, ice cream, vanilla yogurt. The possibilities are endless.

5 min | 2 min prep

SERVES 2 , 2 drinks

4 ounces chilled canned pumpkin

1 1/2 cups cold skim milk

8 teaspoons sugar ("or" substitute sweetener)

1/8 teaspoon cinnamon or pumpkin pie spice

1 teaspoon vanilla

Combine all ingredients in a blender. Makes two servings.

Pumpkin Butter

Easy recipe for a healthy and tasty alternative to butter for topping breads, pancakes, muffins, whatever! I really love this on pancakes,toast or anything toasted

50 min | 5 min prep

2 cups

1 (15 ounce) can 100% pure pumpkin puree not pie filling

1 cup applesauce

1/3 cup packed light brown sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2 tablespoons fresh lemon juice

In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.

Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.

or until mixture becomes very thick.

Stir in lemon juice.

Let cool, then spoon into tight-sealing container and refrigerate.

Will keep in the refrigerator up to 2 weeks.

Slow-Cooker Pumpkin Pie Pudding

One doesn't usually think of using a crockpot for desserts; this, however, is a keeper!

6¼ hours | 10 min prep

SERVES 4

15 ounces pumpkin, canned

12 ounces evaporated milk, canned

3/4 cup sugar

1/2 cup buttermilk baking mix

2 eggs, beaten

2 tablespoons butter, melted

1 tablespoon pumpkin pie spice

2 teaspoons vanilla

whipped cream

Mix together all ingredients except whipped cream. Pour into greased slow cooker.

Cover and cook on Low 6-7 hours, or until thermometer reads 160 degrees.

Serve in bowls topped with whipped cream.

Whenever I have an abundance of fruit and it is about to go bad, I puree it and freeze in ice cube trays. Then whenever anyone wants a smoothie, I take the flavor I want and put it in the blender along with the other ingredients. I no longer have to buy expensive, out-of-season frozen fruit.

SAVE THAT JUICE
I do this all of the time and thought I would share this with all of you frugal cookers out here.

Every time I open a can of veggies I drain the liquid off in to those 1/2 gallon plastic milk jugs.

I then place this in the freezer.

When they are full you can thaw this liquid out and use it as the base to make many a soup from.

It is full of all of the good stuff and has great flavor.

And yes I even add the spinach liquid.

I add the beef, pork and chicken liquid too, but not the tuna. My cats get that!

Hope this helps others save a pretty penny as it does for me!

More Newspaper uses

Dry shoes. Place crumpled paper in them overnight.

Wrap gifts. Use the comics to wrap a child’s birthday gift, or try the wedding announcements for an engagement gift.

Create a home for slushy snow boots. During the winter, keep a pile of newspaper near the entryway. When your little snowmen and -women come home, they can toss their winter wear onto the newspaper instead of creating puddles on the floor.

Prepare a garden. In the fall, mow a patch of lawn to make room for a dedicated bed. Cover it with four layers of newspaper, then a four-inch layer of shredded leaves or bark mulch. Hose it down. Come spring, the compost blanket will have smothered the grass roots, and the bed will be primed for planting.

Keep the refrigerator vegetable drawer dry and free of smells. Line the bottom with newspaper.

SOUPS,STEWS ,APPLE CRISP

Sun, 04 Oct 2009 13:59:21 GMT

Soups, stews and chowders are soothing and comforting.They can be extensive or fairly simple.Taking advantage of case lot sales really makes soups only cost pennies per serving and so good for you.

What I can't grow in my garden I get by the case and save .50 to .75 cents per can for broth and vegies.If you don't have time to cook get soup in a can that you like and kick it up with vegetables or chips.If you don't have space for a case split it with a friend or family member or just donate it to your local food pantry.Here are some of my favorite soups and stews.

SPLIT PEA SOUP

Water,Vegeteble or Chicken Broth to cover Peas

1 cup chopped onion

1 teaspoon vegetable oil

1 pound dried split peas

1 pound ham bone or Ham Hock

Optional ingred.

3 or 4 Celery stalks diced

2 Carrots sliced

Bay Leaf or 1 pinch of Thyme

salt and pepper to taste

DIRECTIONS

In a medium pot, saute onions in oil Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and season with salt and pepper.

Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.

Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

Beefy Vegetable Soup

This is fabulous for a cool fall evening or winter dinner. IT does not take long to make it, and it tastes wonderful. . I often buy marked-down roast/steaks in order to make this.I have yet to buy something that is not tender when the soup is completed. Make this your own recipe by adding or taking out ingred.

3½ hours | 20 min prep

SERVES 12 , 12 2.5 cup servings

3 lbs beef roast or steak

2 (16 ounce) packages frozen mixed vegetables

1 (16 ounce) package frozen peas

1 (16 ounce) package frozen corn

1 (14 ounce) can diced tomatoes (or 2-3 freshly diced tomatoes)

48 ounces beef stock

48 ounces tomato juice

1 1/2 minced garlic cloves

1/2 teaspoon salt

1 teaspoon pepper

1 large diced onion

2-3 tablespoons olive oil

8 ounces potatoes (frozen) (optional)

In an 8 quart pot:

add olive oil, salt, pepper, garlic, onions. Cook over medium heat until onions are slightly tender.

Add beef (previously cut into bite size pieces) cook until almost done. Keep the broth from the meat (it will help to flavor the soup),

add beef broth, tomato juice and all frozen vegetables along with diced tomatos at this time.

Allow soup to simmer for 2-3 hours as this will allow time to reduce and for the soup to flavor the meat/vegetables.

frozen diced potatoes can be added the last 30 minutes of cooking time.

Breakfast Soup or Bacon and Egg Soup

1 hour | 30 min prep

SERVES 8

3/4-1 lb bacon, cut crosswise into 1/2 inch pieces

4 tablespoons bacon drippings

5 tablespoons flour

9-10 cups water

8 chicken bouillon cubes

1/4 teaspoon white pepper

1/8 teaspoon cayenne pepper

1 teaspoon salt (depending upon the saltiness of the bouillon)

2 medium russet potatoes, peeled and grated

1/2 teaspoon instant onion flakes

4 eggs, well beaten

1/8 teaspoon freshly grated nutmeg

2 tablespoons dried parsley flakes

3 tablespoons grated parmesan cheese

italian style breadstick (optional)

cook bacon until crisp, stirring occasionally to keep pieces separate.

Remove and drain bacon; keep warm.

Discard all but 4 tablespoons of the drippings.

Over medium heat, stir the flour into the drippings, blending well.

Cook roux over medium heat for two minutes, stirring constantly.

Add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using).

Heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved.

Add freshly grated potatoes and instant onion; simmer for ten minutes.

In bowl, mix eggs, nutmeg, parsley and Parmesan cheese.

Stir into simmering soup and continue stirring constantly for three minutes.

Eggs will separate into "rags"--just like the classic Italian Straciatella Soup.

Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks, which are optional.

Pizza Soup

8 min | 5 min prep

SERVES 2

1 (10 ounce) can condensed tomato soup

10 ounces milk

1/2 cup mozzarella cheese, divided

8-10 slices pepperoni, cut into quarters, divided

1/4 teaspoon dried oregano, divided

Mix the condensed soup and milk (use the empty soup can to measure your milk) and heat until warm; either in microwave or on the stove top.

Pour soup into two bowls.

Add 1/4 cup mozzarella cheese, 4-5 slices of pepperoni and 1/8 teaspoons oregano to each bowl. Stir and serve.

Other favorite pizza toppings can be added too.

Taco Soup

Fast, easy & delicious!

2½ hours | 30 min prep

SERVES 10 , 10 cups

1 lb ground beef

1 (1 ounce) package taco seasoning mix

1 (1 ounce) package dry ranch dressing mix

1 (28 ounce) can diced tomatoes

1 (15 ounce) can diced tomatoes

1 (10 ounce) can Rotel Tomatoes

1 (15 ounce) can corn

1 (15 ounce) can ranch style beans

Brown ground beef and drain well. Put in crock pot. Add taco seasoning and ranch dressing mix. Stir. Add all other ingredients. Do not drain. Cover and heat until warm.

Can be served with diced onion, tortilla chips, sour cream and cheese to sprinkle on the top of the soup.

Healthy Delicious Butternut Squash Soup

This simple soup is so comforting on a crisp fall day! This recipe courtesy of "America's Test Kitchen."

40 min | 10 min prep

SERVES 4 -6

3 pieces bacon

1 butternut squash (long neck)

1 medium onion

4 cups broth (chicken or vegetable)

1/2 teaspoon salt

1. Fry bacon in large skillet. Leave fat in pan and save bacon.

2. Cut onion and cook in bacon fat.

3. Cut squash in half and scoop out seeds. Peel squash.

4. Cut squash in 1 inch chunks. Saute squash with onions for about 10 minutes.

5. Add chicken or vegetable broth, bring to boil, then simmer for about 20 minutes. Add salt to taste.

6. Puree soup in blender or food processor till smooth.

7. Garnish with chopped bacon and sour cream.

Creamy Potato Soup

One of my faves. I frequently make this It's also great with crackers and a simple salad. It is easily turned into clam chowder with a can of clams and some clam juice

1½ hours | 30 min prep

SERVES 4 -6

4 large baking potatoes

1 medium onion

3 celery ribs

2-3 cups milk (whole milk is best, but you can use 2% if you prefer)

6 slices bacon, fried crisp, crumbled for garnish

2-3 tablespoons butter

2-3 tablespoons bacon drippings

salt

pepper

water

parsley (fresh or dried)

shredded cheddar cheese (to garnish, I prefer sharp)

green onion, chopped for garnish

Peel and cut potatoes in cubes (basically a large dice). Finely chop onions and celery. Place in soup pot, and just barely cover with water. Bring to boil, and reduce to medium heat. Cook until potatoes are really super tender.

Drain off some of the cooking liquid. (you can reserve it to add back instead of some of the milk) Mash potatoes. Doesn’t have to be mashed really fine - but you don’t want hunks of potatoes.

Gradually add milk to make a thick soupy mixture. Add bacon drippings and butter. Salt and pepper to taste. Add parsley about a tablespoon chopped parsley. Return pan to stove, cover, and cook over low heat, stirring occasionally.

As you cook it, add a bit of milk now and then, thinning it out gradually to a consistency of a thick soup.

When done, ladle each serving into a bowl, then garnish with crumbled bacon, cheese, and green onion.

This is good, with sandwiches, if you don’t feel just soup is enough. But this soup is pretty filling.

About leftovers. The starch in the potatoes will cause this to thicken up, almost to a solid mass. To reheat leftovers, just gradually stir in milk, while heating over low heat, until it’s the consistency you want.

Weight Watchers Veggie Soup

I have always loved this hearty vegetable soup . Please note that this recipe serves only 2, so you'll want to double or triple it.

55 min | 15 min prep

SERVES 2

1/4 cup diced onion

1 teaspoon fresh garlic

1 cup zucchini

1/2 cup carrot

1/2 cup chopped tomato

1 teaspoon fresh parsley

1/4 teaspoon salt

1/4 teaspoon basil

1/8 teaspoon black pepper

2 cups water

In a 1 ½ quart nonstick saucepan combine onion and garlic and cook, stirring occasionally, until onion is translucent. Add remaining ingredients except water and stir to combine. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about ½ cup vegetables from saucepan and set aside. In two batches, puree remaining soup in blender container. Return pureed mixture to saucepan, add reserved vegetables, and heat.

Vegan Black Bean Soup

Hearty, yummy, and healthy! This is a really easy soup to make, it cooks really fast without many steps, and is very rich with black beans. Some fresh cilantro would make a nice replacement to the coriander but I usually don't have it on hand, so I used dry spices for everything but it came out great. I like my soups with a tad of salt, but you can omit the salt if you're watching your sodium intake It's very pleasant and mild, though you could probably put some red cayenne in the spice mixture if you want it hotter. Yields about 2-3 small servings.

20 min | 5 min prep

SERVES 3 , 3 cups

1 1/2 cups vegetable broth

1 (16 ounce) can black beans

2 teaspoons olive oil

onion powder

1 pinch garlic powder

1/2 teaspoon ground oregano

1 teaspoon ground coriander

1/4 teaspoon kosher salt

Rinse and drain the black beans. Put the vegetable broth in a saucepan and let it come to a low boil, then put the beans in and stir them in well.

Add the oil and stir it inches Add all the dry ingredients (which is pretty much everything else) and raise the heat.

Let it simmer on medium heat for 15 minutes.

MICROWAVE APPLE CRISP

4 medium tart cooking apples, peeled, sliced (4 cups)

2/3 cup packed brown sugar

2/3 cup quick-cooking or old-fashioned oats

1/2 cup Original Bisquick® mix

3 tablespoons butter or margarine, softened

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

DIRECTI0NS

1. In ungreased 2-quart microwavable casserole or 8-inch square microwavable dish, arrange apple slices. In small bowl, stir remaining ingredients until crumbly. Sprinkle over apples.

2. Microwave uncovered on High 7 to 10 minutes, rotating dish 1/2 turn after 5 minutes, until apples are tender. Serve warm.

Teens,Old Newspapers & Success

Sun, 27 Sep 2009 12:58:27 GMT

Junior high and high school students are typically very image and body conscious—and today's kids are more health-savvy than ever. Soon, they'll be moving away from home, off to college or jobs. Don't let them cut the apron strings without first giving them a solid foundation in making tasty, balanced meals all by themselves. With a solid recipe repertoire, they'll never be forced to survive on fast-food or costly take-out. Awesome!

Most teenagers don't want to be told what to do, so give them a piece of the recipe, along with the right tools and ingredients. Let them do it their way, giving casual advice only when asked. If they make a mistake, so what? How else will they learn? Making dinner with my daughters has turned them into confident cooks.

Teen Time Spread

This goes over well with the Teens

5 min | 5 min prep

SERVES 10 -12 , 1 bowl

1 lb bologna

1 lb American cheese

3 medium dill pickles

1 tablespoon pickle juice

1 tablespoon onion salt

1 cup mayonnaise

salt

pepper

Put Meat, cheese and pickles through food processor.

combine all ingriedients and stir until well mixed

add may last to bind.

Pita Pizza in Less Than 10 Minutes!

This is a super quick and easy way to take care of that pizza craving! Great for a quick lunch or snack. I also use English Muffins if I have them.

7 min | 2 min prep

SERVES 1 , 2 mini-pies

1 piece pita bread (white or whole wheat) or 1 english muffin

store-bought jar your favorite sauce (spaghetti or pizza)

shredded mozzarella cheese (part-skim or whole milk)

your favorite Italian spices (garlic powder, oregano, basil, parsley, etc.)

Split open the pita bread to make two flat round halves. Or slice the muffin in half

Spread spaghetti/pizza sauce with a spoon. Drop the sauce with the spoon and use the flat back-end of the spoon to spread.

Spread mozzarella cheese on top.

Dash of your favorite spices.

Microwave on high for 1 minute or til the cheese melts.

Enjoy!

ENGISH MUFFIN PIZZA

INGREDIENTS

4 English muffins, split

1/2 cup canned pizza sauce

2 cups shredded mozzarella cheese

16 slices pepperoni sausage

DIRECTIONS

Place the English muffin halves cut side up onto a Microwave sfae plate Spoon some of the pizza sauce onto each one. Top with mozzarella cheese and pepperoni slices.

Microwave for about 30 seconds til cheese melts

Microwave Mexican Pizza

Need a quick meal so throw together some stuff from the fridge..

4 min | 2 min prep

SERVES 1

2 fat free tortillas

1/4 cup low fat mozzarella

1/4 cup low-fat cheddar cheese

1/2 cup salsa

2 tablespoons low-fat sour cream

Optional stuff,Tomatoe sauce,vegies,left overs etc.

Lay out one tortilla, and spread evenly with cheese.

Microwave for 30 sec and place second tortilla over the first.

microvave again for 40 seconds.

Mix sour cream and salsa and spread over top.

Cut and eat.

Microwave Scrambled Eggs

A recipe I received from a friend of mine who did a little experimenting on making scrambled eggs in the microwave. Ended up being a really good recipe .I cook and stir in 1 minute segments at first to understand how my microwave will cook it.If you reduce the recipe also reduce the time cooked.

9 min | 5 min prep

SERVES 2

4 eggs

3 teaspoons milk

salt and pepper

onion, diced

Beat eggs well.

Add milk, salt and pepper.

Stir in diced onion.

Place in microwave save dish and cook on high for 2 minutes.

Stop and stir.

Cook 1 1/2-2 minutes longer on high.

Super Fast & Easy Tuna Noodle Casserole

Yummy, nutritious and easy as can be.

20 min | 5 min prep

SERVES 6

1 lb dry packaged noodles

7 ounces tuna in water

10 ounces frozen peas

10 1/2 ounces cream of mushroom soup

1/2 cup milk

Fill a 4.5 quart pan about two-thirds full of water, add 1 tsp salt per quart of water, and bring to a rapid boil. Add noodles and boil until al dente.

Meanwhile, open a 7 oz can of tuna, drain it, and break tuna into flakes. Mix with cream of mushroom soup and 1/2 cup milk.

Open 10 oz package of frozen peas and empty into colander. When noodles are done, drain them through peas in colander to thaw peas.

Combine everything.

Turn heat to medium-low and warm until hot.

No-Mayo Tofu Eggless Salad

From the SuperfoodsRX Diet book

2¼ hours | 10 min prep

SERVES 4

14 ounces pakacge firm light tofu, drained well

1/2 cup plain nonfat yogurt

1 stalk celery, finely chopped

1 scallion, chopped

1 teaspoon pickle relish or finely chopped dill pickles

1 teaspoon Dijon mustard

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

In large mixing bowl, mush tofu or press thru potato masher. Add yogurt, celery, scallion, relish, mustard, salt and pepper. Stir to combine. Cover and chill at least 2 hours.

One thing I've learned is that success is not accidental. You're not going to accidentally accomplish your dreams. You don't accidentally have good relationships. You won't accidentally lose twenty pounds. You have to have a plan. If you're going to get to the right destination, you've got to know where you’re going and how you are going to get there.

If you've ever been at the beach just floating in the water and relaxing, you'll notice that after a while, the current will take you far away. That's how it is in life, too. If you don't have clear-cut goals with a plan in place to accomplish those goals, you're not going to end up at the right place. You'll just float around in life easily distracted not knowing where you're headed.

Use Newspaper to:

1. Deodorize food containers. Stuff a balled-up piece of newspaper into a lunch box or thermos, seal it, and let sit overnight.
2. Ripen tomatoes. Wrap them individually and leave them out at room temperature.
3. Pack delicate items.Wrap frames and figurines with several pieces of newspaper, then crumple the remaining sections to fill extra space in the box.
4. Wipe away tough streaks on glass. Use newspaper with cleaning fluid to clean mirrors and windows.
5. Preserve antique glass. Some older frames have finishes on the glass that can be damaged by cleaning solutions. Remove smudges by rubbing with newspaper dipped in a solution of one part white vinegar and one part warm water. Let air-dry.

COLLEGE FOODS & ODOR CONTROL

Sun, 20 Sep 2009 13:14:09 GMT

College is so challenging ,expensive and exhausting .The food is usually tasty and reasonably priced but not always affordable for those on a limited budget.Many students have one or maybe 2 jobs just to get school costs.I have found some recipes that may help during tough times in school.

If you have any recipe requests,food questions or you want one of your recipes posted please email me anytime.And don't forget the archives for previous recipes,hints and tips.

Tuna Ramen Dinner

Ramen and canned tuna were some of the cheapest foods I could get my hands on (especially because they could be mailed!). Everyone I've had try this has enjoyed it, and it definitely hits the spot!

5 min |

SERVES 1 -2

1 (6 ounce) can tuna in vegetable oil

1 (3 ounce) packet ramen noodles, any flavor

1/2 cup frozen mixed vegetables

heat a nonstick frying pan to about medium heat, and fry the tuna until hot and slightly crispy. You can use tuna in water, but it sticks less if you use tuna in oil.

At the same time, cook the ramen on the stove top and add the veggies to the pot as well.

Drain the ramen and veggies and add them to the frying pan with the tuna and continue to cook until the noodles become slightly sticky.

Pour the seasoning packet over the whole thing and mix.

Enjoy!

5 Min Baked Bean Nachos

This is a quick simple meal. All you need is a can of baked beans, corn chips and cheese.

6 min | 1 min prep

SERVES 4 -6

2 (16 ounce) cans baked beans in tomato sauce

1 (28 ounce) corn chips

1 cup grated cheddar cheese

Fill a casserole or oven proof dish with baked beans.

Slightly crumble corn chips and lay on top.

Cover with cheese.

This can either be cooked in the microwave for a few minutes or place in oven till the beans are hot and cheese is melted.

SO EASY & QUICK!

Hot Dog Boats - 3 Ingredients -

3 min | 2 min prep

SERVES 5

5 hot dogs

1 cup mashed potatoes or instant mashed potatoes

1/4 cup cheddar cheese

Slice hot dogs length-wise but only half-way through so that they open up like a book.

Fill open end with the potatoes - distribute evenly among the 5 hot dogs.

Sprinkle tops evenly with cheese.

Microwave for 1 minute or until wieners are hot and cheese is melted.

Simple Pasta With Parmesan

A simple side dish made from pantry staples .The savory combination of flavors goes well with many other foods. It can be made with freshly-cooked pasta or with leftover, cooked pasta that has no sauce on it.

15 min | 5 min prep

SERVES 6 -8

1 lb pasta, cooked (any type)

3-4 tablespoons butter or olive oil

1/4-1/3 cup grated parmesan cheese

1/8-1/4 teaspoon garlic powder

fresh ground black pepper

Put pasta into a microwavable dish large enough to give you a little room for stirring and tossing.

Dot pasta with butter or drizzle with olive oil.

Sprinkle Parmesan over top. Add plenty of fresh-ground, black pepper.

Heat in microwave on high 3 to 5 minute at a time, stirring frequently, until thoroughly hot.

Serve, passing the pepper grinder at the table.

You can add 1-2 cups of cooked meat (chicken, turkey, and ham are all especially good), and/or 1-3 cups pre-cooked, chopped vegetables. I particularly recommend broccoli, zucchini, onions, and/or green, snap, or snow peas.

College Scrapple

It is very easy and inexpensive.

25 min | 10 min prep

SERVES 6 -8

1 lb ground beef or ground turkey

1 cup egg noodles or rice

1 can corn

1 can cream of mushroom soup

1 pinch salt

1/4 teaspoon pepper

Brown hamburger in skillet on medium heat.

While browning meat, boil noodles.

When done drain corn, and mix all ingredients together.

Serve with garlic bread.

This is quick and easy, and fits your college budget.

No Bake Cheesecake--college Style

College students everywhere can rejoice! You can now have your cheesecake This is a cheap alternative to the dilicious and rich taste of cheesecake.

2¼ hours | 10 min prep

SERVES 16 , 2 Pies

1-2 graham cracker pie crusts

1 (3 1/2 ounce) box instant vanilla pudding

2 cups cold milk

1 (6 ounce) package cream cheese

frozen strawberry

Thaw strawberries.

Prepare pudding as directions on box indicate.

Using an electric mixer, blend pudding with the cream cheese until smooth.

Pour into pie crusts and place as many strawberries as you like on top.

Freeze until firm and serve.

Healthy Hamburger & Green Bean Soup

I make this thick, comforting soup often during the cold winter months. It is so fast & easy to fix and it is rather low in fat and calories. This makes 4 very large servings. To reduce sodium, you may use low sodium green beans if you prefer. I adapted this recipe from "Fast,Cheap,& Easy," by JoAnna Lund.

30 min | 5 min prep

SERVES 4

1/2 lb lean ground beef or chicken

1 cup onion, chopped

1 (10 3/4 ounce) can condensed cream of tomato soup.I use regular)

1 (8 ounce) can tomato sauce

1 1/2 cups water

2/3 cup instant rice, uncooked

1 (15 ounce) can cut green beans, rinsed & drained

2 teaspoons dried parsley flakes

1/8 teaspoon ground black pepper

cooking spray or oil

Spray a large saucepan with cooking spray.

Brown beef and chopped onions over medium heat until cooked though; drain any fat.

To the browned meat& onions, add the can tomato soup, tomato sauce, and water.

Bring to a boil, then add uncooked instant rice, green beans, parsley, and black pepper; stir well.

Cover and reduce heat to low; let simmer for 15 minutes or until rice is tender, stirring once or twice.

Quick and Easy Tuna Salad Sandwich

This tuna salad has anyone at bay. Simple and delicious.

6 min | 5 min prep

SERVES 2

6 ounces tuna drained

2-2 1/2 tablespoons mayonnaise

1-1 1/2 tablespoon sweet pickle relish

lettuce

American cheese optional

any type of sliced bread

Empty tuna into bowl.

Add mayonnaise and pickle relish.

Mix well and taste. Add more mayo or pickle relish if necessary.

Toast bread.

Add lettuce, tuna and cheese.

College Student Faux-Casserole

20 min | 5 min prep

SERVES 1

1 cup frozen broccoli and cauliflower

1/2 cup seriously sharp cheddar cheese

1 medium potato

butter

breadcrumbs (optional)

Put vegetables in a small sauce pan and bring to a boil. Simmer according to package directions until cooked.

While vegetables are boiling, poke potato with a fork, wrap in a damp paper towel and microwave 4 minutes, 5 for larger potatoes.

Melt a little butter in a sauce pan and add cheese over low heat so it will melt but not brown.

Drain vegetables and cut up the potato.

Pour cheese over vegetables and potatoes and sprinkle breadcrumbs on top for a little extra texture.

Cheap College Lunch- Ramen

.10 min |

SERVES 2

1 (3 ounce) package Top Ramen noodles (any flavor)

2 cups water

1/2 cup frozen peas

2 eggs

hot sauce

Prepare the Ramen noodles in water as the directions say but DO NOT ADD THE SEASONING PACKET.

While it is still boiling, add the peas and crack the eggs in .

Stir the mixture to break up the egg into little pieces.

Take off stove top and add Tapatio to taste.

Get rid of those nasty odors

Smell of onion or garlic on hands: Rinse hands in cold water, rub with salt or baking powder, rinse again, then wash with soap and water.

Fish odor: Rub fish with lemon juice and salt to prevent the odor from being absorbed by other food.

Food smells in the refrigerator: Open a box of baking soda and leave in the refrigerator. Replace with fresh box every month or two.Also works in the Freezer .Write date on the box.