Friday, October 31, 2008

CrockPot Shepherd's Pie

  • 3 cups leftover mashed potatoes
  • 1 lb ground turkey or beef
  • 2 cloves garlic, chopped
  • 2 cups frozen vegetables
  • 1 medium onion, chopped finely, or 1 T onion flakes
  • 1/2 tsp seasoned salt
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp paprika (then a bit more for garnish)
  • 1 cup water
  • 2 cups shredded cheese
  1. I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.
  2. Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didn't but next time I'd probably put the garlic and spices in with the meat in the frying pan, it would be easier.
  3. Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.
  4. Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.

Someone will ask about using raw meat. I'm sure it will work, but I have a swimming-in-fat-and-grease phobia, so I didn't do it. If you are going to try, I'd cut the water down to 1/2 a cup and remember that the potatoes might not get the type of crust you are looking for unless you vent the crockpot with a chopstick or wooden spoon.

Found On: A Year of CrockPotting

Thursday, October 30, 2008

Decadent Peanut Butter Pie


  • 1 prepared chocolate cookie pie crust
  • 1 cup Creamy peanut butter
  • 8 oz cream cheese
  • 1/2 cup sugar
  • 4 1/2 cups (12 oz) cool whip
  • 1 (11.75 oz) jar hot fudge ice cream topping


  • 2 T peanut butter
  • 2 T hot fudge


  1. In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.
  2. Reserving 2 tablespoons of hot fudge, place remaining hot fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time.
  3. Just before serving, spread the remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
  4. Place the 2 Tbs. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbs. peanut butter going in the opposite direction of the hot fudge.

Found On: Simple, but Delicious

Wednesday, October 29, 2008

Cabbage Roll Casserole

  • 1 ½ lbs ground beef (or venison)
  • 2 onions
  • 1 clove garlic
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 can tomato soup (or 1 can tomato sauce)
  • 1 C water
  • ½ C uncooked rice
  • 4 C shredded cabbage
  1. Chop onion and mince garlic.
  2. Brown beef, onion, and garlic together.
  3. Mix in tomato soup, salt, pepper, water and rice. Bring to a boil & simmer for 20 min.
  4. Layer cabbage, rice mixture, cabbage, rice mixture in a greased casserole dish and cook, covered, at 350 degrees for 1 hour.


  • Use 1 cup cooked rice instead of the dry rice & water.
  • Substitute tomato juice for the tomato soup and water.
  • Bagged “coleslaw” mix could be used, but is usually more expensive than buying cabbage & shredding it.
  • The entire casserole could be cooked on low in the crockpot for 4 hrs.

Found On: Frugal Upstate

Tuesday, October 28, 2008

Super Easy CrockPot Lasagna

  • box of regular lasagna noodles
  • jar of pasta sauce
  • ricotta cheese
  • package of shredded Italian cheese
  • mushrooms
  • chopped veggies (I used broccoli and cauliflower)
  • mushrooms
  • spinach
  • hardboiled eggs
  • meat (optional)-- I happened to use 1/2 pound of hamburger meat.
  • spices you use normally when you brown ground meat
  • 1/4 cup water
  1. brown meat with chosen spices in large skillet
  2. pour in entire jar of pasta sauce (save jar, don't rinse or throw away!)
  3. simmer on low for a few minutes
  4. put a ladle-full of sauce mixture into the bottom of your crockpot.
  5. top with a layer of dried lasagna noodles. You'll have to break them to fit
  6. smear ricotta cheese on top of lasagna noodles
  7. layer veggies, mushrooms, eggs and spinach on top of the ricotta cheese
  8. add a handful of the shredded cheese
  9. ladle on some more of the meat sauce
  10. top with more dry noodles and repeat layers until crock is to desired capacity.
  11. put the 1/4 cup of water into your empty pasta jar and shake. Pour tomatoey juice over the whole pile of food.
  12. cover and cook on low for 8 hours, high for 4.
  13. Check noodles an hour before serving, and push the top ones down into the liquid if they are getting too hard or are curling up.

Found on: A Year of Crock Potting

Monday, October 27, 2008

PB&J Muffins

  • 2 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup brown sugar
  • 6 tbsp butter, melted and cooled
  • 1/2 cup crunchy peanut butter
  • 2 large eggs
  • 1 cup milk
  • approx 1/3 cup jam
  1. Preheat oven to 375F and line a muffin tin with paper liners (I do suggest using the liners instead of just greasing - the jam could leak out and stick to the tin, making a big mess.)
  2. In a large bowl, whisk together flour, baking powder, salt and brown sugar.
  3. In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
  4. Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
  5. Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
  6. Cool on a wire rack.

Found On: Fun Foods on a Budget

Sunday, October 26, 2008

Herbed Chicken & Dumplings

  • Cooking spray
  • 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3/4 cup (1/4-inch) diagonally cut celery
  • 1/2 cup (1/4-inch) diagonally cut carrot
  • 1/2 cup chopped onion
  • 1/8 teaspoon dried thyme
  • 3 parsley sprigs
  • 1 bay leaf
  • 3 cups fat-free, less-sodium chicken broth
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup 1% low-fat milk
  1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
  2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.

Found On: Sweet Savory Southern

Saturday, October 25, 2008

PW's Pumpkin Cake with Whiskey Whipped Cream

  • 1 cup golden raisins
  • 1 cup whiskey (optional)
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 stick of softened butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/4 cup plain, unflavored yogurt
  • 1 cup canned or fresh pumpkin puree
  1. Preheat oven to 325 degrees.
  2. Spray 9 x 13 inch pan with baking spray.
  3. Combine whiskey and raisins in a bowl and allow to soak for awhile.
  4. Sift together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
  5. Add butter to a mixing bowl and beat. Add sugar and beat. Add in eggs 1 at a time, beating after each egg.
  6. Add yogurt and pumpkin and mix gently until just combined.
  7. Add flour mixture in increments, beating until just combined.
  8. Drain raisins and stir in by hand.
  9. Pour batter into pan and bake for 35 to 45 minutes, or until set.
  10. Remove from oven and allow to cool completely.

When cake is cool, make Whiskey Whipped Cream:

  • 1 cup heavy cream, very cold
  • 2 to 3 tablespoons sugar
  • 2 tablespoons whiskey
  1. Combine ingredients and begin mixing immediately on high speed until stiff, about 4 minutes. Spoon over cooled cake.

Found On: Pioneer Woman

Friday, October 24, 2008

Sour Cream & Onion Chicken

  • 3-4 boneless skinless chicken breasts, pounded thin
  • 8 oz cream cheese, softened
  • 1/4 cup chives
  • 1/2 stick butter, softened
  • Salt and pepper
  1. Preheat oven to 350 degrees.
  2. Mix together cream cheese, chives, and butter.
  3. Sprinkle both sides of the chicken with salt and pepper.
  4. Lay flat and spread filling across chicken.
  5. Roll up chicken and place in a baking sheet.
  6. Spread any additional filling on top of the chicken. Cook for 1 hour.

Found On; Simple, but Delicious

Thursday, October 23, 2008

Paula Deen's Creamy Macaroni & Cheese

  • 2 cups uncooked elbow macaroni
  • 4 tablespoons (1/2 stuck) butter, cut into pieces
  • 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 1 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
  2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  3. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
  4. Then add drained macaroni and stir again.
  5. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
  6. Add extra shredded cheese to the top for the last 30 mins of cooking (optional, and not in ingredients list)

Found On: FoodNetwork

Wednesday, October 22, 2008

Microwave Mug Cake

  • 4 tbsp. flour
  • 4 tbsp. sugar
  • 4 tbsp. cocoa
  • 1 egg
  • 3 tbsp. milk
  • 3 tbsp. oil
  • 3 tbsp. chocolate chips
  • Small splash vanilla
  1. Measure flour, sugar, and cocoa in a large mug. Mix well.
  2. Add egg and mix well.
  3. Add milk and oil and mix well.
  4. Add chocolate chips and vanilla and mix well.
  5. Microwave for 3 minutes at 1000 watts. The cake will rise up over the top of the mug, but don't be alarmed.
  6. Let cool
  7. Turn out to a plate (if desired)
  8. EAT!

Found On: Fun Foods On a Budget

PW's Creamy Carrot Soup for Kids

  • 8 large carrots, peeled and sliced
  • 1 1/2 cups low-sodium chicken broth
  • 2 cloves garlic, pressed
  • zest of 1 lemon
  • 1 1/2 cups half & half
  • lemon juice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt (or regular salt to taste)
  • ground black pepper
  • fresh basil
  1. Simmer carrots with chicken broth, garlic, and lemon zest for 20 minutes or until tender.
  2. Blend carrots and broth until smooth.
  3. Add in half & half and juice of 1/2 lemon.
  4. Stir to combine.
  5. Add nutmeg, salt, and pepper to taste, checking seasoning as you go.
  6. Heat soup until just warm, then serve in bowls, garnished with basil.

Found On: Pioneer Woman

Tuesday, October 21, 2008

Corn Chowder

  • 4 slices bacon (cut)
  • 1 onion (chopped)
  • 2 ribs celery (chopped)
  • 1 jalapeno pepper (chopped)
  • 1 teaspoon cumin (tasted & ground)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground chipotle chili powder
  • salt and pepper to taste
  • 1 stewing potato (cut into bite sized pieces)
  • 2 tablespoons corn meal
  • 1 cup chicken stock
  • 1 cup milk
  • 1 teaspoon oregano
  • 2 ears of corn (kernels cut from the cob and one cob reserved)
  • 1 handful cilantro (chopped)
  1. Cook the bacon in a large sauce pan and set aside.
  2. Drain all but a tablespoon of the bacon grease.
  3. Add the onions, celery, jalapeno, cumin, paprika, chili powder, salt and pepper and saute until the onion is soft, about 5-7 minutes.
  4. Add the potatoes and cook for 5 minutes.
  5. Sprinkle the corn meal over everything.
  6. Add the stock, milk, oregano, corn kernels and cob.
  7. Bring to a boil, reduce the heat to low and simmer covered for 30 minutes.
  8. Remove from heat and stir in the cilantro and remove the cob.

Found On: Closet Cooking

Monday, October 20, 2008

Butter Crisp Cookies

  • One box Pillsbury "pudding in the mix" yellow cake mix
  • 1 egg, slightly beaten
  • 3/4 cup butter, melted
  • 1 cup Rice Krispies
  1. Preheat oven to 350
  2. Blend all ingredients together. Dough will be crumbly.
  3. Form into tight 1-inch balls, place on cookie sheet and flatten slightly.
  4. Bake for 10-12 minutes.

Found On: Rocks In My Dryer

Saturday, October 18, 2008

Skillet Apple Cake

  • 1/3 cup margarine or butter
  • 2/3 cup sugar
  • 1 tsp. cinnamon
  • 5-6 apples, sliced and peeled
  • Chopped pecans
  • 1 cup self rising flour (or 1 cup all-purpose flour plus 1 1/2 tsp. baking powder and 1/2 tsp. salt)
  • 1/3 cup sugar
  • 3/4 tsp. cinnamon
  • 3 tbsp. additional melted margarine
  • 1 egg, well beaten
  • 1/3 cup evaporated milk
  • 1/3 cup water
  • pecans
  1. Melt butter in skillet. Stir in 2/3 C sugar and 1 tsp. cinnamon. Top with apple slices (in a single layer. This is important so that the cake turns out pretty)
  2. cover over medium heat for ten minutes. Top with pecans.
  3. In separate bowl, stir together flour, 1/3 C sugar, and 3/4 tsp cinnamon.
  4. Combine 3 T melted margarine, egg, milk, and water in separate bowl.
  5. Add to flour mixture and mix until just moistened. Spoon over hot apples and pecans.
  6. Cover and cook on stove eye for twenty minutes on low heat or until firm to the touch.
  7. Turn out onto large plate.

A couple notes: I think my skillet was a little too large, and my apple slices too thin, in too many layers. I should have put the apples all in one layer. The cake didn't turn out of the pan neatly. It ended up slightly unsightly, in a huge pile on the platter. But that's just an aesthetic problem - the cake tasted so incredibly delicious no one noticed how funny it looked!

Found On: Fun Foods On a Budget

Friday, October 17, 2008

Corn Pudding

  • 2 ears worth of corn kernels
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 tablespoon all-purpose flour
  • 1 egg (beaten)
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 tablespoon of melted butter
  • 1/4 teaspoon freshly grated nutmeg
  1. Preheat oven to 350
  2. 1. Mix everything in a bowl.
  3. Pour into a baking dish.
  4. Bake until it is golden brown on top and set like a custard, about 30 minutes. (A knife inserted into the center should come out clean.)

Found On: Closet Cooking

Thursday, October 16, 2008

Pumpkin Chocolate Chip Cookies

  • 2 1/2 C Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp Nutmeg
  • 1/2 C Softened Butter
  • 1 1/2 C Sugar
  • 1 C Canned Pumpkin
  • 1 tsp Vanilla
  • 1 Egg
  • 1 C Chocolate Chips
  1. Preheat oven to 350
  2. Cream butter and sugar together.
  3. Add pumpkin, vanilla and egg. Beat until the mixture is light and creamy.
  4. Mix all dry ingredients together well in a bowl.
  5. Add dry ingredients to wet and mix well.
  6. Fold or gently mix in chocolate chips.
  7. Drop by the rounded teaspoonful onto a greased cookie sheet and bake for 15-20 minutes (until lightly browned).

Found On: Frugal Upstate

Wednesday, October 15, 2008

Cream of Zucchini Soup

  • 1 1/2 lb. zucchini, unpeeled and sliced thin (or shredded)
  • 1 medium onion, chopped
  • 1/4 cup butter
  • 1 can chicken broth (or equivalent of water and bouillon)
  • 1 can cream of chicken soup
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 cup light cream (or evaporated milk)
  • Parsley for garnish (optional)
  1. Saute zucchini and onion in butter til limp.
  2. Add chicken broth and simmer covered 15 minutes.
  3. Puree in blender.
  4. Add cream of chicken soup, nutmeg, salt, pepper, and cream. Mix well.
  5. Heat through and serve.

Found On: Fun Foods On a Budget

Tuesday, October 14, 2008

Apple Dapple Cake


  • 1 cup oil
  • 2 cups sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 3 c. all purpose flour
  • 1 t. salt
  • 1 t. baking soda
  • 1 cup pecans, chopped
  • 3 cups raw apples, peeled and chopped fine
  1. Preheat oven to 350.
  2. Mix oil, sugar, eggs, and vanilla.
  3. Sift together flour, salt, and baking soda. Add to first mixture.
  4. Fold in pecans and apples.
  5. Bake in tube or bundt pan for 1 hour.


  • 1 cup packed brown sugar
  • 1/4 cup milk
  • 3/4 cup margarine (1 1/2 sticks)
  1. Mix and cook 3 minutes after it begins to gently boil, stirring constantly.
  2. Pour over hot cake while cake is still in pan.
  3. Let cake cool completely before removing.

Found On: Fun Foods On A Budget

Monday, October 13, 2008

Roasted Flank Steak with Olive Oil Herb Rub

  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh parsley
  • 2 teaspoons olive oil
  • 1/8 teaspoon grated lemon rind
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (1½-pound) flank steak, trimmed
  • ¼ cup dry red wine
  • ¼ cup beef broth
  1. Preheat oven to 400°.
  2. Combine first 6 ingredients in a small bowl; set aside.
  3. Sprinkle salt and pepper over steak. Heat a large ovenproof skillet over medium-high heat.
  4. Add steak to pan; cook 1 minute on each side or until browned.
  5. Add wine and broth; cook 1 minute. Spread herb mixture over steak; place pan in oven.
  6. Bake at 400° for 10 minutes or until desired degree of doneness.
  7. Let stand 10 minutes before cutting steak diagonally across the grain into thin slices. Serve with the pan sauce.

Found On: Brown Eyed Baker

Sunday, October 12, 2008

Fresh Corn & Wild Rice Casserole

  • 2 cups cooked wild rice
  • 3 to 4 cups fresh corn kernels (scraped off the cob)
  • 2 eggs, beaten
  • 1 cup heavy cream
  • 1 to 2 teaspoons kosher salt (or table salt to taste)
  • cayenne pepper to taste
  • 6 tablespoons butter
  • 1/2 to 1 cup milk, for thinning
  1. Preheat oven to 350 degrees.
  2. Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
  3. Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
  4. Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.Taste for seasonings, adding more salt or cayenne pepper if needed.
  5. Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set

Found On: The Pioneer Woman Cooks!

Saturday, October 11, 2008

Cream Cheese, Egg Nog, & Ice Cream Freezer Pie

  • 1 package cream cheese, softened
  • 1/3 cup sugar
  • 1/2 cup eggnog
  • 1/2 cup butter pecan ice cream, softened
  • 1 9-inch graham cracker crust
  1. Beat cream cheese and sugar until smooth.
  2. Beat in eggnog and ice cream.
  3. Pour into crust and freeze until firm.
  4. Remove from freezer 10 to 15 minutes before slicing to soften the pie.
  5. Return any uneaten portion to the freezer.

Found on: Fun Foods on a Budget

Friday, October 10, 2008

Super Easy Crab Salad

  • 4 cups shredded imitation crab meat (oh, alright, if you can find real crab for really cheap, you can go ahead and use that instead!)
  • 1/2 cup sliced olives
  • 1/4 cup chopped green pepper
  • 1 or 2 carrots, shredded
  • 3 tbsp. sugar
  • 1/4 tsp. salt
  • Dash pepper
  • 1/4 cup milk
  • 1/4 cup mayonnaise
  • 2 tsp. white vinegar
  • 1 tbsp. lemon juice
  1. Prep crab meat and vegetables, and set aside.
  2. Combine sugar, salt, pepper, milk, mayonnaise, vinegar, and lemon juice. Whisk until smooth.
  3. Add crab and vegetables and mix well.
  4. Cover and refrigerate at least two hours before serving. This allows all the flavors to blend properly, and really makes this salad delicious!

Found on: Fun Foods on a Budget

Thursday, October 9, 2008

CrockPot Buffalo Chicken Lasagna

  • uncooked traditional lasagna noodles
  • 4 already cooked chicken breast halves
  • jar of prepared pasta sauce
  • 1 cup buffalo wing sauce (Franks)
  • 3 red, yellow, or orange bell peppers
  • tub of ricotta cheese (15 oz)
  • 2 cups shredded cheese (mozzarella and cheddar blend)
  • 1/2 cup bleu cheese crumbles
  • 1/4 cup of water (add at very end)
  1. use at least a 5qt crockpot, or cut back on the amount of ingredients.
  2. In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.
  3. Ladle a big spoonful of the sauce into the bottom of your crockpot.
  4. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.
  5. Add a smear of ricotta cheese to the top of the noodles.
  6. Add a layer of chopped bell pepper.
  7. Sprinkle on a handful of shredded cheese.
  8. Repeat layers until you run out of ingredients.
  9. Add the bleu cheese crumbles, if desired.
  10. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.
  11. Cover and cook on low for 6-7 hours, or on high for 4-5.
  12. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart.

Found On: A Year of CrockPotting