Post by tbhas6 on Jul 26, 2008 11:07:44 GMT -5
Hey Ladies,
The following recipes are from my new edition of Taste of Home cooking magazine. All the recipes cost less than $1 per serving and I've never had a "bad" recipe from Taste of Home.
Deviled Chicken ($0.58 per serving)
6 chicken leg quarters
1/4 c. butter, melted
1 tblsp. lemon juice
1 tblsp. prepared mustard
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
Place chicken in a 15x20x2 in. baking pan. In a small bowl, combine the remaining ingredients. Pour over the chicken. Bake, uncovered, at 375 degrees for 50-60 minutes or until juices run clear, basting occasionally with pan juices. serves 6
Garden-Fresh Fettuccine ($0.88 per serving)
1 16oz. pkg. fettuccine
1 lg. zucchini, julienned
2 med. green peppers OR sweet red peppers, cut into strips
2 med. onions. chopped
5 cloves garlic, minced
2 tblsp. vegetable oil
4 med. tomatoes, peeled, seeded and chopped
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. crushed red pepper flakes
1/3 c. shredded Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute zucchini, peppers, onions and garlic in oil until tender. Add the tomatoes, salt, pepper and pepper flakes; saute 4-5 min. longer. Drain pasta; add vegetable mixture and toss to coat. Sprinkle with cheese. serves 6
Apple Peach Cobbler ($0.53 per serving)
4 c. frozen peeled peaches or frozen unsweetened peach slices, thawed
1 med. tart apple, peeled and thinly sliced
1/3 c. sugar
1/3 c. packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
topping:
1 c. all-purpose flour
1 tblsp. sugar
1 tsp. baking powder
1/4 tsp. salt
2 tblsp. cold butter
1/2 c. milk
1 1/2 c. vanilla ice cream
In a large bowl, combine first six ingredients. Sthingy into a greased shallow 2 qt. baking dish. For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by sthingyfuls over peach mixture. Bake at 400 degrees for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream. serves 6
Frozen Fruit Pops ($0.10 per serving)
3 6oz. cartons raspberry yogurt
2 tblsp. lemon juice
2 medium ripe bananas, cut into chunks
12 popsicle molds or paper cups (3oz. ea.) and popsicle sticks
In a blender, combine the yogurt, lemon juice and bananas; cover and process for 45 seconds or until smooth. Stir if necessary. Fill molds or cups with 1/4 c. yogurt mixture; top with holders or insert sticks into cups. Freeze. makes 12 servings
Barbecued Meatballs ($.0.38 per serving)
1 egg, beaten
1 c. crisp rice cereal, crushed, divided
1 tblsp. finely chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
Sauce:
1/4 c. brown sugar
3 tblsp. ketchup
1 tsp. prepared mustard
1/8 tsp. ground nutmeg
In a large bowl, combine the egg, 3/4 c. cereal, onion, salt and pepper. Crumble beef over mixture and mix well. For sauce, in a small bowl, combine the remaining ingredients. Add 2 tblsp. sauce to meat mixture; mix well. Shape into 1 1/2 in. balls. Place meatballs on a greased rack in a shallow baking pan. Brush with remaining sauce; sprinkle with remaining cereal. Bake, uncovered, at 400 degrees for 20-25 min. or until no longer pink; drain. makes 1 1/2 dozen meatballs
Sage Meatloaf ($0.65 per serving)
1 egg, beaten
2/3 c. milk
1 tblsp. Worcestershire sauce
1 c. crushed saltines
1/4 c. finely chopped onion
1 tsp. salt
1/2 tsp. rubbed sage
1/4 tsp. ground pepper
1 1/2 lb. ground beef
1/4 c. ketchup
3 tblsp. brown sugar
1 tsp. ground mustard
1/4 tsp. ground nutmeg
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Pat meat mixture into an ungreased 9x5x3 in. loaf pan. Bake, uncovered, at 350 degrees for 50 minutes. Combine ketchup, brown sugar, mustard and nutmeg; spread over top. Bake 15-20 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing. serves 6
Veggie Mac & Cheese ($0.47 per serving)
1 1/2 c. uncooked elbow macaroni
3 c. fresh broccoli florets
2 c. fresh caulifowerets
3 lg. carrots, halved and thinly sliced
2 celery ribs, sliced
1 med. onion, chopped
1 tblsp. butter
1/4 c. all-purpose flour
1 c. milk
1 c. chicken broth
3 c. shredded cheddar cheese
1 tblsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
Cook macaroni according to package directions, adding the broccoli, cauliflowerets, carrots and celery during the last 6 minutes. Drain; transfer to a greased 13x9x2 in. baking dish. Meanwhile, in a dutch oven, saute onion in butter until tender. Sprinkle with flour; stir until blended. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 min. or until thickened. Stir in the cheese, mustard, salt and pepper. Pour over macaroni mixture, stir to coat. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 15-20 minutes or until heated through. serves 12
Banana Crumb Snack Cake ($0.48 per slice)
2/3 c. slivered almonds
1/4 c. packed brown sugar
2/3 c. butter, softened
1 1/2 c. sugar
2 eggs
3/4 tsp. almond extract
3 c. all-purpose flour
2 tsp. baking soda
1/4 tsp. baking powder
2 c. mashed ripe bananas (3-4 med)
1 c. sour cream
1 c. vanilla or white chips
In a small bowl, combine almonds and brown sugar; set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda and baking powder; add to the creamed mixture alternatively with bananas and sour cream. Fold in chips. Spread into a greased 13x9x2 in. baking pan. Sprinkle with reserved almond mixture. Bake at 350 degrees for 35-40 min. or until a toothpick inserted in center comes out clean. Cool on a wire rack. 16 servings.
Raisin-Zucchini Spice Cupcakes ($0.13 ea.)
1 pkg. spice cake mix
1 1/3 c. water
1/4 c. vegetable oil
3 eggs
2 c. shredded zucchini
1/2 c. raisins
Cinnamon Frosting:
1/4 c. butter, softened
1 3/4 c. confectioners' sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 - 2 tblsp. milk
In a large mixing bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in zucchini and raisins. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. For frosting, in a small mixing bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon and nutmeg. Add enough milk to achieve a spreading consistency. Frost cupcakes. makes 2 dozen.
The following recipes are from my new edition of Taste of Home cooking magazine. All the recipes cost less than $1 per serving and I've never had a "bad" recipe from Taste of Home.
Deviled Chicken ($0.58 per serving)
6 chicken leg quarters
1/4 c. butter, melted
1 tblsp. lemon juice
1 tblsp. prepared mustard
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
Place chicken in a 15x20x2 in. baking pan. In a small bowl, combine the remaining ingredients. Pour over the chicken. Bake, uncovered, at 375 degrees for 50-60 minutes or until juices run clear, basting occasionally with pan juices. serves 6
Garden-Fresh Fettuccine ($0.88 per serving)
1 16oz. pkg. fettuccine
1 lg. zucchini, julienned
2 med. green peppers OR sweet red peppers, cut into strips
2 med. onions. chopped
5 cloves garlic, minced
2 tblsp. vegetable oil
4 med. tomatoes, peeled, seeded and chopped
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. crushed red pepper flakes
1/3 c. shredded Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute zucchini, peppers, onions and garlic in oil until tender. Add the tomatoes, salt, pepper and pepper flakes; saute 4-5 min. longer. Drain pasta; add vegetable mixture and toss to coat. Sprinkle with cheese. serves 6
Apple Peach Cobbler ($0.53 per serving)
4 c. frozen peeled peaches or frozen unsweetened peach slices, thawed
1 med. tart apple, peeled and thinly sliced
1/3 c. sugar
1/3 c. packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
topping:
1 c. all-purpose flour
1 tblsp. sugar
1 tsp. baking powder
1/4 tsp. salt
2 tblsp. cold butter
1/2 c. milk
1 1/2 c. vanilla ice cream
In a large bowl, combine first six ingredients. Sthingy into a greased shallow 2 qt. baking dish. For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by sthingyfuls over peach mixture. Bake at 400 degrees for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream. serves 6
Frozen Fruit Pops ($0.10 per serving)
3 6oz. cartons raspberry yogurt
2 tblsp. lemon juice
2 medium ripe bananas, cut into chunks
12 popsicle molds or paper cups (3oz. ea.) and popsicle sticks
In a blender, combine the yogurt, lemon juice and bananas; cover and process for 45 seconds or until smooth. Stir if necessary. Fill molds or cups with 1/4 c. yogurt mixture; top with holders or insert sticks into cups. Freeze. makes 12 servings
Barbecued Meatballs ($.0.38 per serving)
1 egg, beaten
1 c. crisp rice cereal, crushed, divided
1 tblsp. finely chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
Sauce:
1/4 c. brown sugar
3 tblsp. ketchup
1 tsp. prepared mustard
1/8 tsp. ground nutmeg
In a large bowl, combine the egg, 3/4 c. cereal, onion, salt and pepper. Crumble beef over mixture and mix well. For sauce, in a small bowl, combine the remaining ingredients. Add 2 tblsp. sauce to meat mixture; mix well. Shape into 1 1/2 in. balls. Place meatballs on a greased rack in a shallow baking pan. Brush with remaining sauce; sprinkle with remaining cereal. Bake, uncovered, at 400 degrees for 20-25 min. or until no longer pink; drain. makes 1 1/2 dozen meatballs
Sage Meatloaf ($0.65 per serving)
1 egg, beaten
2/3 c. milk
1 tblsp. Worcestershire sauce
1 c. crushed saltines
1/4 c. finely chopped onion
1 tsp. salt
1/2 tsp. rubbed sage
1/4 tsp. ground pepper
1 1/2 lb. ground beef
1/4 c. ketchup
3 tblsp. brown sugar
1 tsp. ground mustard
1/4 tsp. ground nutmeg
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Pat meat mixture into an ungreased 9x5x3 in. loaf pan. Bake, uncovered, at 350 degrees for 50 minutes. Combine ketchup, brown sugar, mustard and nutmeg; spread over top. Bake 15-20 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing. serves 6
Veggie Mac & Cheese ($0.47 per serving)
1 1/2 c. uncooked elbow macaroni
3 c. fresh broccoli florets
2 c. fresh caulifowerets
3 lg. carrots, halved and thinly sliced
2 celery ribs, sliced
1 med. onion, chopped
1 tblsp. butter
1/4 c. all-purpose flour
1 c. milk
1 c. chicken broth
3 c. shredded cheddar cheese
1 tblsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
Cook macaroni according to package directions, adding the broccoli, cauliflowerets, carrots and celery during the last 6 minutes. Drain; transfer to a greased 13x9x2 in. baking dish. Meanwhile, in a dutch oven, saute onion in butter until tender. Sprinkle with flour; stir until blended. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 min. or until thickened. Stir in the cheese, mustard, salt and pepper. Pour over macaroni mixture, stir to coat. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 15-20 minutes or until heated through. serves 12
Banana Crumb Snack Cake ($0.48 per slice)
2/3 c. slivered almonds
1/4 c. packed brown sugar
2/3 c. butter, softened
1 1/2 c. sugar
2 eggs
3/4 tsp. almond extract
3 c. all-purpose flour
2 tsp. baking soda
1/4 tsp. baking powder
2 c. mashed ripe bananas (3-4 med)
1 c. sour cream
1 c. vanilla or white chips
In a small bowl, combine almonds and brown sugar; set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda and baking powder; add to the creamed mixture alternatively with bananas and sour cream. Fold in chips. Spread into a greased 13x9x2 in. baking pan. Sprinkle with reserved almond mixture. Bake at 350 degrees for 35-40 min. or until a toothpick inserted in center comes out clean. Cool on a wire rack. 16 servings.
Raisin-Zucchini Spice Cupcakes ($0.13 ea.)
1 pkg. spice cake mix
1 1/3 c. water
1/4 c. vegetable oil
3 eggs
2 c. shredded zucchini
1/2 c. raisins
Cinnamon Frosting:
1/4 c. butter, softened
1 3/4 c. confectioners' sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 - 2 tblsp. milk
In a large mixing bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in zucchini and raisins. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. For frosting, in a small mixing bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon and nutmeg. Add enough milk to achieve a spreading consistency. Frost cupcakes. makes 2 dozen.