Cheapskating

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.

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.

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!

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.

Mix all ingredients in a gallon ziploc.

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

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.

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.

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

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.

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.

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.

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.

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.

Combine all ingredients in a blender. Makes two servings.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

Put Meat, cheese and pickles through food processor.

combine all ingriedients and stir until well mixed

add may last to bind.

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

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.

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.

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.

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.

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!

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!

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.

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.

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.

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.