Wednesday, December 31, 2008

Hot Tuna Salad

  • 4 cans chunk light tuna, drained
  • 1/3 to 1 tsp. salt
  • 3/4 cup mayonnaise
  • 2 large stalks celery, chopped
  • 2 T minced onion
  • 2-3 tbsp. lemon juice
  • 1/2 cup shredded cheddar cheese
  • 1-3 cups crushed chips (potato, or we used tortilla)
  1. Preheat oven to 350
  2. Combine all except cheese and chips in a 3-quart casserole (I used my Pyrex pie dish).
  3. Top with cheese and chips.
  4. Bake for 15-25 minutes, or until cheese is melted and celery is tender.

Found On: Fun Foods on a Budget

Tuesday, December 30, 2008

Tater Tot Casserole

  • 1 pound browned ground beef (you can substitute ground turkey)
  • 2 cans of cream of mushroom soup
  • 1/2 bag of tater tots
  • 1 can of green beans (drained)
  • 1 soup can of milk
  1. Preheat oven to 325
  2. Mix the soup, milk, beans and ground beef in a casserole dish.
  3. Stir in half the tater tots and then top the hotdish with more tater tots.
  4. Bake until bubbling. Take out and let cool a few minutes. Serve.

Found On: Savvy Frugality

Monday, December 29, 2008

Pasta alla Vodka

  • 1 medium onion, chopped finely
  • 2 to 3 cloves of garlic, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3/4 to 1 cup vodka
  • 1 can tomato puree
  • 1 cup heavy cream
  • Pinch of red pepper flakes
  • 1/4 to 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 pound pasta
  • 1 cup grated Parmesan cheese
  1. Cook pasta according to package directions, being careful not to overcook.
  2. In a large skillet over medium heat, add olive oil and butter.
  3. When butter is melted, add in chopped onions and garlic. Stir and allow to cook for two minutes.
  4. Pour in vodka. Stir and cook for three minutes.
  5. Add in tomato puree and stir.
  6. Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat.
  7. Stir in red pepper flakes, salt, pepper, and Parmesan cheese.
  8. Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick.
  9. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it.
  10. Stir in Parmesan cheese.
  11. Pour mixture into large serving bowl.

Found On: The Pioneer Woman Cooks!

Sunday, December 28, 2008

Pesto Parmesan Mini Twice Baked Potatoes

  • 18 small new potatoes, halved
  • 2 russet potatoes, baked and peeled
  • 1/2 c. milk (or more)
  • 1/2 c. prepared pesto
  • 1/2 c. grated parmesan cheese
  • salt and pepper
  1. Place sliced potatoes cut side down on a steamer basket. Steam for 10 minutes, or until tender. Cool, then scoop out the insides with a mellon baller.
  2. Place potatoes on a baking sheet.
  3. Mash scooped potatoes with russet potatoes and milk. Fold in pesto and half the parmesan cheese. Taste for seasonings. Mix well.
  4. Place in a piping bag and pipe into each shell. Top with remaining parmesan.
  5. Bake at 375 for 20 minutes, or until crisp on top and heated through.

Found On: A Year in the Kitchen

Saturday, December 27, 2008

Zero Point Garden Vegetable Soup

  • 4 cans fat free chicken broth
  • 2 C. diced carrots
  • 1 large onion, diced
  • 1/2 head of cabbage, chopped (I am not a big fan so I usually omit this, but others say it makes the soup)
  • 1 zucchini diced
  • 1/2lb frozen green beans
  • 4 garlic cloves, minced
  • 1 sm can tomato paste
  • 1 10 3/4 oz can diced tomatoes
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp salt
  1. On med-high heat cook carrots, onion, and garlic for about 5 minutes.
  2. Add all the remaining ingredients and bring to a boil.
  3. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender.
  4. Enjoy your guilt free lunch, dinner, or snack!!

Found On: Blissfully Domestic

Friday, December 26, 2008

Down Home Mac & Cheese

  • 1/4 Cup (1/2 stick) butter, divided
  • 1/4 Cup all purpose flour
  • 1 Cup Milk
  • 1/2 lb (8 oz) Velveeta pasteurized prepared cheese, cut into 1/2 inch cubes
  • 2 Cups elbow macaroni, cooked and drained*
  • 1/2 Cup Kraft shredded Cheddar Cheese
  • 1/2 Cup crushed Ritz Crackers
  1. Preheat oven to 350F. Melt 3 Tbsp. of butter in medium saucepan over low heat.
  2. Add flour and mix well. Cook 2 minutes, stirring constantly
  3. Gradually add milk, stirring until well blended.
  4. Cook on medium heat until mixture boils and thickens, stir constantly.
  5. Add Velveeta and cook until melted, stirring frequently
  6. Add macaroni and mix lightly
  7. Spoon into greased 2 qt casserole dish; sprinkle with shredded cheddar. Melt remaining 1 Tbsp. butter; toss with Ritz crumbs and sprinkle on top.
  8. Bake 20 minutes or until heated through

Found On: Blissfully Domestic

Thursday, December 25, 2008

Roasted Garlic and Parmesan Stuffed Crescents

  • 1 tube of reduced fat crescent rolls
  • 1 bulb of garlic, roasted
  • 1/2 c. shredded parmesan cheese
  • 1 tsp. penzeys pizza seasoning (salt, pepper, crushed red pepper, oregano, fennel seed, sugar)
  • EVOO

To roast garlic:

  1. Preheat oven to 375
  2. Slice garlic bulb 2/3 from the top.
  3. Place on foil, drizzle with EVOO, close up packet, roast for 1 hour.
  4. Remove and open, cool.

To make rolls:

  1. Open crescents, spread out on a cutting board.
  2. In a small bowl, mix together garlic cloves, parmesan and seasoning. Make a paste.
  3. Use a spatula to apply some to each roll. Roll up and place on a baking sheet.
  4. Bake for 13 minutes.

Found On: A Year in the Kitchen

Wednesday, December 24, 2008

Chicken Tortilla Soup

  • 2 skinless, boneless chicken breasts
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice (I used lime juice)
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese (optional)
  1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. (I pre-cooked and shredded the chicken and then cooked this in the crockpot on low for 6 hours)
  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Found On: Sweet Savory Southern

Tuesday, December 23, 2008

Non-Alcoholic Punch

  • 4 cups cranberry juice
  • 4 cups pineapple juice
  • 1/3 cup hot tamales or red hots candy
  • 1 cinnamon stick
  1. Combine juices in your crockpot, and add hot tamales or red hots.
  2. Cover and cook on high for 2 hours, or on low for 4-5. Stir. The candy will pretty much dissolve, leaving just a hint of cinnamony-flavor.

Found On: A Year of CrockPotting

Monday, December 22, 2008

Sugar Cookies with Royal Icing

Sugar Cookies:

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 tsp vanilla
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  1. In a bowl whisk together the flour, baking powder, and salt; set aside.
  2. Preheat the oven to 350F. In a mixing bowl cream the butter and granulated sugar until fluffy. This may take about three or four minutes. Beat in the vanilla, followed by the eggs, one at a time.
  3. Mix until well combined.
  4. Gently stir in the flour.
  5. Use a spatula to scrape the sides and bottom. The dough will be very thick, but quite soft.
  6. Divide the dough in half, flatten into a disc and wrap with plastic wrap. Chill for an hour, until firm.
  7. Roll out to 1/4″ thick and cut with a floured cookie cutter. Mine is a top-of-the-line, cutting edge jar band. A glass will do just fine.
  8. Place on a baking sheet and chill in the refrigerator for 5-10min to prevent the dough from spreading during baking.
  9. Bake at 350F for 8 - 10 minutes or until the edges are slightly brown.
  10. Cool on the baking sheet for five minutes and then gently transfer to a wire rack to cool completely.
  11. Cool completely before frosting.

Royal Icing:

  • 2 egg whites
  • 3 cups confectioners sugar
  • 2 tsp fresh lemon juice
  • 1/2 tsp vanilla (optional and do not use if you want the icing to remain pure white)
  1. Whip the egg whites and slowly add the the sugar, scraping the sides with a spatula. Whip until smooth.
  2. Stir in food coloring. Cover tightly with plastic wrap as this frosting hardens when exposed to air.

Store cookies in an airtight container and separate with wax paper if cookies are frosted.

Found On: Home Ec 101

Sunday, December 21, 2008

Basic Chicken Noodle Soup

  • Drizzle of EVOO
  • 1 yellow onion, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 8 sprigs of thyme
  • 6 c. chicken stock
  • 2 c. water
  • 1 c. egg noodles or other pasta
  • 1/2 lb. poached, shredded chicken
  • salt and pepper
  1. Over medium-low heat, sautee onions, carrots and celery for 5 minutes.
  2. Add thyme, salt and pepper, stock, water, and bring to a simmer.
  3. Add shredded chicken and simmer until 15 minutes before you're ready to serve (but at least 30 minutes).
  4. Add pasta, keep at a simmer and cook for 15 minutes. Serve.

Found On: A Year In The Kitchen

Saturday, December 20, 2008

Oreo Cookie Truffles

  • 1 lb of Oreos
  • 1 block of cream cheese
  • chocolate for melting
  1. Take one package of Oreos and throw it in your food processor. Pulverize totally. It should look like sand.
  2. Add an entire block of cream cheese. Pulverize again until it forms a dough-or as I like to call it "oreo mud".
  3. Put dough in fridge for about 45 min to firm up a bit.
  4. Roll dough into walnut sized balls. Stick in fridge again to firm up.
  5. Melt white chocolate (or regular chocolate) in a double boiler or the microwave.
  6. Dip balls into the chocolate and lay on wax paper to harden.

Found On: Frugal Upstate

Friday, December 19, 2008


  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 cup butter
  • 1/2 cup sugar
  1. Mix the flour and salt in a bowl.
  2. Cream the butter and sugar in another bowl
  3. Mix the flour into the butter.
  4. Roll out the dough on a lightly floured surface and cut out the shapes that you want.
  5. Bake in a preheated 350F oven until lightly brown, about 8-10 minutes.

Found On: Closet Cooking

Thursday, December 18, 2008

Simple Peanut Butter Fudge

  • 1 cup butter + extra for greasing
  • 1 cup peanut butter
  • 1 tsp vanilla
  • 1 lb powdered sugar
  1. Line an 8×8 inch pan with foil, grease it well with softened butter. Cut and grease a piece of wax paper to fit over the fudge. Set aside.
  2. In a large microwave safe container (capacity should be at least 6 cups) place the butter and peanut butter. Microwave on high for two minutes.
  3. Carefully remove the container from the microwave and give it good stir. When you first remove it from the microwave it will be in 3 separate layers. Stir enough to create a smooth consistency.
  4. Return to the microwave, cover, and heat on high for another two minutes.
  5. Be careful, the peanut butter is extremely hot. Remove from the microwave and stir constantly while adding the powdered sugar and vanilla.
  6. Once the mixture is smooth press into the foil lined pan and cover with the wax paper. Place in the fridge to cool. If your refrigerator has glass shelves, place a dishtowel beneath the pan. This is important, unless you firmly believe that nothing says fun like picking glass shards out of produce. Allow to cool completely (at least two hours, but preferably overnight) before cutting. Fudge dries out quickly, so cover with wax paper and store in an airtight container.

Found On: Home Ec 101

Wednesday, December 17, 2008

Girdle Busters


  • 1 box yellow cake mix with pudding
  • 1 stick butter, melted
  • 1 cup nuts (I use pecans)
  • 1 egg, beaten
  1. Mix & pat in 9x13 pan.


  • 2 eggs
  • 8 oz cream cheese
  • 1 box powdered sugar
  1. Beat together & spread on top of base.
  2. Bake at 350* for 45 minutes.

Note: May add chocolate chips to topping if you like. I usually use half a small bag, but you can adjust to taste.

Found On: Kaci's Life