Sometimes you need to make dinner on the fly, literally making due with what you have. This Russian dressing uses canned sloppy Joe sauce as its base. Continue reading
A simple recipe for a homemade buttermilk dressing mix.Don’t worry about not being able to find a gluten-free buttermilk dressing mix at the store! You can make your own mix in minutes and then have plenty to use for any recipe that comes your way. Continue reading
Cardamom Amaranth Granola is a nice change from the normal cinnamon type granola. It’s easy to make and SO good to eat!
I have been trying to come up with an alternative to milk and sugar filled sweetened condensed milk. I think this Non-Dairy Sweetened Condensed Milk is a great substitute.
A gluten free recipe for Italian Dressing mix because many of the brands available in stores are not gluten free. Make your own instead!
Easy Cassoulet: a streamlined version of the classic French peasant stew.
If you are familiar with traditional cassoulet, you know that it doesn’t necessarily look like the dish I have posted above. Yes, I know it is usually made with big pieces of duck and whole sausages. Yes, I know that it is usually packed with beans. Yes, I know that it takes a whole day or longer to make. Yes, yes, yes, I know. This is the “one hour” version and it is still delicious and I am sticking with it. Continue reading
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My kids are all about big flavors. It doesn’t matter if I am making steak or beans, if the dish has enough flavor, they will like it. With a big family like mine, I try really hard to make meals for less than $20. It just isn’t feasible to spend oodles of money on big ticket food items for every single dinner. We are big on budget meals…as long as they taste good. It almost doesn’t matter what I serve, as long as it is tasty.
Do you add dill to your chicken soup? I first saw it done when I was researching Chicken Noodle Soup as a Jewish grandmother’s cure for illness. So many of those recipes had dill that I had to try it. Now, it’s a required ingredient in my kitchen. Boy! Does it ever ramp up the flavor of what might be considered a “ho-hum” soup. Continue reading
Winter has become an unwanted guest who will not get the hint that it is time to leave. While I want to be eating salads and even ice cream, I am coerced into eating soups and casseroles because I am just so dang cold. Yes, I do live in Florida, and yes, I am a wimp. Continue reading
Every year I make up treats for neighbors and friends. What I make changes a little every year, but the fun is in the planning and delivery of the plates. My kids get involved, arguing over who gets to take which plate to which family. We take an evening early in the month of December and instead of sitting in front of the television, we give. It may be wishful thinking on my part, but I like to think that that evening of sharing sweets with friends sets the tone for the month.
This year, I did my ingredient shopping at Dollar General, which has lower prices than most of my local stores. They have a full line up of ingredients for all of my holiday baking needs. I find that their Clover Valley brand is just as good as most name brands. They had a great big section all set up specifially for making treats.
I was able to get plates, candies, sugars, chocolate chips, nuts, crackers, and many other ingredients for less than $25. I came home and fired up my stove and microwave. I made homemade caramels, peanut brittle, fudge, chocolate covered Ritz sandwiches and English toffee and then filled 16 plates.
English Toffee has been a family favorite since I was a little girl when my mom started making it. It is really simple to make. I am not very good at making dipped candies, but because this recipe is broken into randomly sized pieces on purpose, there isn’t a lot of stress over whether it looks right or not.
- 1 cup butter
- 1 cup sugar
- 2 Tbsp water
- 2 Tbsp corn syrup
- 12 oz chocolate chips
- Melt butter in a medium sized saucepan.
- Add sugar, water and corn syrup to the pan.
- Cook over low heat to 290 degrees F, about 20 minutes.
- Line a rimmed cookie sheet with foil.
- Pour hot mixture over foil.
- Sprinkle with chocolate chips.
- Wait a few minutes and then spread the chocolate evenly over the toffee.
- When cool, break into bite sized pieces.
The Dollar General Holiday holiday section can serve all of your needs. Not only are there foods and supplies for favorite holiday recipes, but there are decorations, lights, present wrapping supplies, stocking stuffers, and great ideas for presents from toys to electronics.
Have you ever had a little voice in your head tell you to do something, ignored it and then afterward saw that you should have gone with that original thought? The other day I made a batch of Donut Muffins. They are an old family favorite that always please my kids. As I was about to put the batter into the muffin tins, I had a fleeting thought about using muffin liners. I have a nice nonstick muffin pan that never gives me trouble, so I dismissed the thought. When the muffins were done baking and cooling slightly, I turned the muffin tin over and every stinking one of the muffin tops came out without the bottoms. Continue reading
As the mother of five children, I have never been able to keep up with their tastes in food. One day my youngest son told me that he hated pizza and that I should have known that. That was the day I threw in the towel and stopped even trying to keep up. As luck would have it, there are a few foods that my kids have always agreed on: macaroni and cheese, chicken enchiladas, and good old Campbell’s Chicken Noodle soup. Continue reading
Today is Pass the CookBook Club reveal day. This month we cooked out of Seoultown Kitchen by Debbie Lee. I almost didn’t participate this month. My calendar has been so overbooked lately that I thought I’d sit out. However, when I really took a look at our three choices, I realized that this particular dinner would be a huge hit and it wouldn’t take much effort. Sold. Continue reading
I was in charge of a huge dinner at church one year and this is one of the recipes I handed out to have volunteers make. Every one of the volunteers raved over how easy it was. Every one of the attendees loved it, too. Every one of the dishes turned out. (lucky for me!) Continue reading
I love refried beans. They go so well on nachos, in burritos, over rice, under cheese…refried beans love prepositions! I don’t want to fuss and slave all day making them. On the other hand, I don’t want to open a can and stare at that cylindrical shaped glob. Solution: get out the crock pot! Continue reading
- 2 cups apple cider vinegar
- ½ cup molasses
- ½ cup gluten free soy sauce (you can use regular if you aren't concerned about gluten)
- juice of 3 regular sized limes + juice of ½ grapefruit
- 2 Tbsp mustard seeds
- 3 Tbsp salt
- 1 tsp ground white pepper
- 1 tsp whole cloves
- ½ tsp curry powder
- 5 cardamom pods, smashed
- ½ tsp crushed red pepper flakes
- 3 garlic cloves, smashed
- 1 cinnamon stick
- 4 anchovies, chopped
- 1 yellow onion, chopped
- 2 slices dried ginger
- ½ cup agave nectar
- Combine all ingredients except the sweetener in a 2 quart saucepan; boil.
- Reduce heat; simmer for 10 minutes.
- Add agave to vinegar mixture and whisk to combine.
- Cook sauce for 5 minutes, then transfer to a glass jar with a tight fitting lid.
- Refrigerate, covered for 3 weeks.
- Do not use yet!!
- Strain to remove solids and return to jar.
- Refrigerate for up to 8 months.
You cannot easily buy gluten-free dried onion soup mix….so of course, I made my own!! You must make sure that your bouillon powder is gluten free. Herb Ox is one such brand.
- ¾ cup dried chopped onions
- ¼ cup beef bouillon powder (Herb Ox brand)
- 4 tsp onion powder
- ½ tsp crushed celery seed
- ½ tsp coconut palm sugar
- 1 tsp salt
- Combine all ingredients.
- Store in an air tight container.
I am officially registering my complaint with Mother Nature. If she were a real person, at this point, I am imagining her as someone whose desk is covered with papers and piles of to-do lists. Apparently, she recently found the snow and rain memo and decided to play “catch up.” May is not the time for snow and rain. Does anyone else want to join with me in complaining? Continue reading
There are a few dishes that I grew up eating that are incredibly frugal. Whether my mother made the dish because we had no money or because it was a family recipe that she liked, I have no idea. None of my ancestors were particularly well off, in fact, you could say some were down right poor. The dishes that have been in my family for generations tend to hint at low economic status, but they survived the test of time because they were and still are delicious. Continue reading
My regular cheesecake recipe is truly the end all recipe. It came from Rosie’s Bakery All Butter, Fresh Cream, Sugar Packed No Holds Barred Baking Book and going along with the title of the cookbook, calls for a whopping 3 pounds of cream cheese. I posted it in the early years of my blog, so the photos are pretty bad. Okay. They stink. The recipe, however, is spot on. I have been paid to make that cheesecake for other people…seriously….it’s that good. Continue reading