Hubby and I stopped at the bakery outlet last week. The sweet rolls were really dry, so hubby decided to make bread pudding with them. He added a few few slices of the raisin bread to get to 6 cups of pastry.

Bread Pudding

• 6 cups cubed sweet breads or rolls
• 1 cup half and half
• 3/4 cup sour cream
• 4 large egg yolks
• 1/4 cup milk
• 1 cup sugar
• 2 tsp vanilla extract
• 2 tsp grated orange zest
• 1 1/2 tsp ground cinnamon

Directions

• Cut pastry into cubes, set aside.

• Wisk together all ingredients except cut up pastry.

• Fold pastry into whisked ingredients.
• Cover the bowl and refrigerate overnight.

The next day:
• Preheat oven to 325º
• On the middle rack of the over, while preheating, place a roasting pan.
• Butter 9″ round pan, line the bottom with a disc of parchment paper.
• Fill the 9″ round with the pudding mixture.
• Place pudding-filled 9″ round into the roasting pan that is in the oven. Add enough warm water to the larger roasting pan so it comes up about an inch all around the 9″ round.
• Bake pudding until set, approximately 1 hour 15 minutes.

• Lift the pudding pan from the water and set on a rack to cool.
• Turn out onto plate after partially cooled, removing parchment paper.
• Sever in wedged topped with whipped topping.
• Refrigerate leftovers.

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Today’s recipe was provided by Didi! You can read the original post on her blog, Dishin With Didi

Breakfast on the Go Muffins

Ingredients:

1# bacon cooked
3 1/2 cups all purpose flour
1/3 cup sugar
4 tsp baking powder
1 tsp salt
2 cups milk
2 large eggs
2 1/2 tbls unsalted butter melted
1 dozen (12) small to medium *uncooked* eggs

Cooking Instructions

• Cook your bacon till almost crisp but not quite, you still want it pliable. Place on paper towel lined plate and set aside.
• Preheat your oven to 400º
• In a medium size bowl, sift your dry ingredients together, including the sugar. Set aside.
• In another bowl, add your wet ingredients. Pour your wet ingredients into the dry and mix well, the batter will be slightly lumpy.
• Spray your muffin tins with non stick cooking spray.
• Fill each muffin tin with batter to measure halfway full.

• Using your bacon make a little coral inside the muffin tin, this will be your fence and guide line.
• Gently break your egg on top of the batter and INSIDE of the bacon coral. (That is why it’s important to use small to medium eggs.)

• Use the leftover batter to gently cover the egg.
• The batter will spread and puff, so just ensure the egg is covered.

• Bake for 22-25 minutes till lightly golden.
• Let cool a few minutes inside the tins, then remove onto cooling rack to cool all the way thru.
• Store in an airtight container in the fridge.

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For us, this was a great one because hubby used leftover cooked pork and some of the old stir fry canned veges we had down the basement from a deal eons ago!

Pork Stir Fry

Ingredients

2 TBSP Sesame Oil
1/4 c Chopped Onion
2 Minced Garlic Cloves
1.5# Cooked Pork
1 can Drained Chop Suey Vegetables
1 can Drained Water Chestnuts

Sauce

1/4 c Honey
1/4 c Soy Sauce
1 TBSP BBQ Sauce or Ketchup
1/4 tsp Red Pepper Flakes
2 TBSP Toasted Sesame Seeds

Instructions

• Cut up pork into thin strips
• Heat 1 TBSP sesame oil over medium heat
• Add garlic and onion, sauté until tender
• While sautéing, mix sauce ingredients together in a small bowl
• Add pork to the garlic and onion, cook until warmed throughout
• Add stir fry vegetables, cook 2 more minutes
• Add sauce
• Serve over rice or noodles

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Thank you Tegan for this Frozen Banana Snack recipe!

This snack is very popular in Asian households. I normally take whatever ripe bananas we have in the kitchen, but the lady finger kind is preferred for its chewy sweetness. We particularly like this snack because bananas are so darn cheap and the other ingredients are already a staple in our kitchen.

Frozen Banana Snack

Ingredients

4 ripe bananas (lady finger kind preferred)
2/3 – 1 cup of unsalted roasted peanuts, crushed with mortar & pestle or your food chopper
1 can of coconut cream (13 – 16oz)
Pinch of salt
2/3 cup shredded coconut (optional)
Tsp of tapioca starch

1. Place the coconut cream on low heat. Stir in the tapioca starch and mix well. Add a pinch of salt.
2. Peel the bananas and cut in ½ lengthwise.
3. Place a piece of plastic wrap over a plate. Place the banana in the center of the plate and flatten the entire banana with a butcher knife.
4. Turn off the stove and allow the coconut cream to cool for a minute.
5. Take about a ladleful of cream and add it to the banana. Depending on what kind of banana you chose, add more/less cream to cover the entire fruit. Sprinkle in crushed peanuts and shredded coconut.
6. Wrap firmly and place in the freezer.

Don’t worry about the snack being overly sweet because of the coconut cream. My hubby isn’t fond of sweets and he loves the snack.

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We have a local Taco joint that sells something called a Nacho Deluxe. It is basically tortilla chips, ground beef and cheese, so I decided to give it a go at home with leftovers!

1/4# cooked and drained ground beef
1 jar salsa
2 Tbsp jarred nacho cheese sauce
1 Tbsp sour cream
Tortilla chips

• Cook ground beef in pan, drain, return to pan
• Add 1 jar salsa to cooked ground beef. Heat on low burner until completely warmed.
• In a separate pot (or microwave), warm cheese sauce until smooth.
• On a plate, layer a handful (or more) tortilla chips, ladle salsa mixture on top of chips, layer nacho sauce on top, top with sour cream

This is super easy but the chips will become soggy of left under the mixture for too long, so eat quickly!

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This was really a stockpile recipe! Those ingredients were hauled directly from the refrigerator and the freezer!

Creamy Turkey Soup

Ingredients

1 cup minced celery
1/4 cup butter
1 cup minced onion
2 cups diced carrots
1/4 cup flour
7 cups turkey broth, divided
2 cups milk
1 tsp no salt Cajun seasoning
1/2 tsp white pepper
1/8 tsp cayenne pepper
1 tsp dried parsley
3 cups chopped, cooked turkey
8 oz wide egg noodles

Instructions

• Saute onions, celery and carrots in butter until soft
• Add flour and mix well
• Gradually add 2 cups of brother and the milk
• Cook and stir until liquid thickens
• Stir in remaining broth
• Add remaining ingredients
• Simmer 15 minutes until noodles are tender
• Stir occasionally

Normally I dislike hubby’s turkey soups, but this one was excellent!

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I am guessing a lot of folks have leftover ham today, and will be looking for something to do with it. This recipe is sooooooooo easy, and we truly just reached into the old stockpile to make it (we even had leftover cooked rice in the fridge) as we had made a ham last week!

Ham Casserole

Ingredients:

2 cups cooked rice
2 cups diced ham
1 package frozen peas
1 cup milk
1 can cream of mushroom soup (the 98% fat free works fine)
2 cups shredded sharp cheddar cheese
bread crumbs

Instructions

• Preheat oven to 350º
• Spray 2 quart casserole dish with non-stick cooking spray
• Layer rice, ham and peas (note, it reduce cooking time, microwave frozen peas for 2 minutes)
• Mix cream of mushroom soup, cheese and mil together. Pour over the layered rice, ham and peas.
• Sprinkle with bread crumbs to top.
• Bake for 45 minutes, or until hot and bubbly. If you microwaved the peas, this should be done in 40 minutes.

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Today Liz shares her Bisquick Chicken Pot Pie Stockpile Recipe!

Bisquick Chicken Pot Pie

Ingredients:

• 1 cup cooked chicken cut into bite sized pieces
• 1 2/3 cups frozen vegetables, thawed (can also use canned veggies)
• 1 (10 ounce) can cream of chicken soup (I use low sodium)
• 1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)
• 1/2 cup nonfat milk or 1/2 cup milk
• 1 egg

Instructions

• 1 Preheat oven to 400°F.
• 2 Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
• 3 Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
• 4 Bake in oven for 30 minutes or until top turns golden brown.

Makes 6 Servings

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Today Tracy shares her Ham Rice Casserole Stockpile Recipe!

Ham Rice Casserole

2 cups cooked rice
2 cups cubed ham
1/2 cup grated cheddar cheese
5oz can evaporated milk (1/2 c)
1 can cream of chicken soup
2-4 T chopped onion
10 oz frozen chopped broccoli
3 T butter, melted
3/4 cup crushed cornflakes

• Preheat oven to 375°.
• Combine all ingredients except butter and cornflakes.
• Spoon into a greased casserole dish.
• Combine butter and cornflakes, put over top of casserole.
• Bake for 40 minutes or until heated through and topping is lightly browned.

Serves 8

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Today Tracy shares a Crockpot Ravioli recipe!

Crockpot Ravioli

1 (25oz) bag of ravioli (meat or cheese)
1 (26oz) jar of pasta sauce
1 (8oz) can of tomato sauce
1 cup water
Italian Spices to taste
1 cup shredded Mozzarella cheese

• Mix pasta sauce, tomato sauce and water, pour 1/3 of it into the bottom of the crockpot.
• Add ravioli and cover with the remaining sauce mixture.
• Top with cheese.
• Cook on low for 4-5 hours or until ravioli are tender.
• Serve with a salad and bread!

Serves 6-8

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Today, Tegan shares her easy Mango Chicken recipe with us!

Here’s a stockpile recipe that I came up with today. My neighbor moved this week so I inherited her frozen foods and veggies. We also have a box of Ataulfo mango so I made mango chicken.

HUGE disclaimer: I’m not a cook. I just threw whatever sauces I have in the pantry to make this dish…and I eyeball everything so the measurements below are definitely made up. Hubby doesn’t like fish sauce so I made the dish with soy sauce.

Mango Chicken

2 boneless, skinless chicken breasts
1 ataulfo mango, cut into chunks
1/2 bag of frozen sugar snap peas (I prefer bell pepper, cut into strips, for its crunch, but this is what we have in the freezer.)
2 tsp of chopped ginger
3 scallions/green onions chopped
1/2 – 2/3 cup of soy sauce (sub with fish sauce or sweet chili sauce based on your preference)
a few dash of teriyaki sauce
a dash of sweet rice cooking wine

1. Combine the soy sauce, teriyaki sauce, chopped ginger and scallions together. Mix it well.
2. Marinate the chicken in the sauce overnight.
3. Put a pan on high heat. Pour about a tbsp of oil on the pan and allow the temp to rise.
4. Cook the chicken until it’s tender. Put a dash of sweet rice cooking wine while cooking the chicken.
5. Stir in the snap peas and mango. Don’t stir the pan too much or you’ll bruise the mango.

Cooking time should be 10 minutes

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Today Patti shares a Brownie Alpine Biscotti recipe!

They always have been a hit with our girls. Got the original recipe from a Taste of Home Cook Book.

Brownie Alpine Biscotti

Ingredients

• 1 package fudge brownie mix (13-inch x 9-inch size)
• 3/4 cup ground almonds (I have used pecans or even walnuts and it’s worked).
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1 egg plus 3 egg whites
• 1 teaspoon almond extract (NO imitation here!)
• 1/4 cup sliced almonds, optional
• 3 ounces white baking chocolate, optional

Directions

• In a large bowl, combine the brownie mix, ground almonds, flour and baking powder. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined.

• Divide dough into thirds. On a greased baking sheet, shape each portion into a 7-in. x 3-1/2-in. rectangle. Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes.

• Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Directions here tell you to place cut side down on greased baking sheets. I place it bottom up. This leaves the cut sides open to dry and the cookie doesn’t overcook as easily. Bake 12-14 minutes longer or until firm. Watch carefully. You can overcook biscotti.

• Cool on wire racks. If desired, sprinkle with sliced almonds and drizzle with white chocolate. Let stand until chocolate is completely set. Store in an airtight container. Yield: 2-1/2 dozen.

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Cathy C was kind enough to share with us her Breakfast Smoothie recipe!

I cannot thank Cathy enough for coming to my recue with her Stockpile Recipes this month while I was away from home. Thank you Cathy!!

Breakfast Smoothie

I often make smoothies in the morning or for dessert if I have fruit or yogurt to use up. I put over ripe bananas in the freezer just for when I make these and I stock up and freeze yogurt if on sale.

This morning’s smoothie:

Strawberry banana smoothie
1 cup vanilla yogurt or any flavor. I used chobani vanilla.
1/2 banana sliced. It was slightly thawed.
1 cup sliced strawberries (frozen or ripe, slightly thawed) or can use blueberries, peaches or whatever fruit you have. Can also use canned fruit.
1/2 cup OJ
Blend until smooth and creamy!!

My ingredients vary depending upon what I have in stock. I also use milk. Sometimes I make without any other fruit except for the frozen banana and use a fruit yogurt. My daughters love these and a great way to sneak in good Greek yogurt and nutrition. This and nutella on Italian toast, mama mia!

Normally I don’t add whipped cream but today I dressed it up for picture day!!

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Cathy C was kind enough to share with us her Tortellini Tomato Spinach Soup recipe!

Tortellini Tomato Spinach Soup

Ingredients

1 Tbsp. olive oil
1/2 cup minced onion
1 garlic clove, minced
4-6 cups chicken broth
1 (14 oz) cans diced tomatoes
1 (9 oz) package tortellini
kosher salt
cracked black pepper
10 oz. fresh spinach or frozen spinach, defrosted
1/2 cup grated parmesan cheese

Preparation

1. In soup pot, heat olive oil over medium high heat.
2. Sauté the onion and garlic, stirring often until onions are translucent, about 5-7 min.
3. Add broth and tomatoes, turn heat up to high and bring to a boil.
4. Add the tortellini and cook according to package directions.
5. When tortellini is done, add spinach and taste, adjust seasonings with salt and pepper.
5. Serve with garnish of parmesan cheese.

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Cathy C was kind enough to share with us her Chicken Pot Pie in a Casserole recipe!

Chicken Pot Pie in a Crockpot

INGREDIENTS

4 cups diced potatoes, peeled or scrubbed
3 cups baby carrots, cut in half
4 boneless, skinless chicken breast halves
1/2 teaspoon garlic salt, or to taste (I usually add 1 teaspoon)
black pepper, to taste
1 tablespoon dry onion flake or 1/2 cup minced fresh onion
2 cans (10.75 ounce size) cream of chicken soup
1 1/2 cup frozen peas
Chicken broth, optional
Refrigerator biscuits or English Muffin
Shredded cheese

PREPARATION:

• Fill 12-cup slow cooker 2/3 full of vegetables by dicing potatoes and place in bottom of cooker.
• Cut carrots into 1-inch pieces and add to cooker.

• Place chicken breasts on top of vegetables. Sprinkle with garlic salt, black pepper to taste and onion.

• Spread with condensed cream of chicken soup.
• Place lid on cooker and cook on high for 4-5 hours or until vegetables are tender.
• To check for doneness, insert knife to the bottom of cooker, piercing vegetables.

• Cut chicken into shreds or pieces using two knives in a scissor action. Stir in frozen peas (and if desired, a little chicken broth to create desired broth consistency).

• Replace lid and allow heating for 20-30 minutes longer.

• Split biscuits or English muffin in half and toast. To toast large amounts, place biscuits on cookie sheet under broiler unit in oven until toasty brown.

• Serve over toasted muffins or biscuits and sprinkle with shredded cheese.

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Cathy C has been kind enough to share with us her Chicken Spaghetti Casserole

Chicken Spaghetti Casserole

8 ounces uncooked spaghetti
1 cup ricotta cheese
1 cup mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
½ teaspoon Italian seasoning
½ teaspoon garlic powder
1 jar (28 oz) meatless spaghetti sauce
1 can (14 ½ oz) Italian diced tomatoes, undrained
1 jar sliced mushrooms, drained (I rarely add these and it still tastes delicious!)
4 breaded fully cooked chicken patties (I use straight from the freezer)

• Cook spaghetti according to directions

• Meanwhile in a large bowl combine the ricotta, ½ cup mozzarella, parmesan, Italian seasoning and garlic powder; set aside.

• In another bowl combine the spaghetti sauce, tomatoes and mushrooms

• Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat then transfer to a greased 13X9 inch baking dish, top with cheese mixture.

• Arrange chicken patties over the top; drizzle with the remaining sauce mixture. Sprinkle with the remaining mozzarella.

• Bake uncovered at 350º for 40-45 minutes or until bubbly.

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Anyone throwing a Super Bowl Party next weekend? You may want some inexpensive ideas for food. Here are a few Stockpile Recipes to help defray costs:

Appetizers and Snacks

• Hip Dip

• Basil Cream Cheese

• Cheeseballs

• Easy Nacho Dip

• Ground Beef and Nachos

• Hot Bean Dip

• Nachos From Leftovers

• Onion Dip

• Pretzels

• Taco Casserole

• Vegetable Dill Dip

Easy Dinner Recipes

• African Peanut Stew

• BBQ Pizza

• Crockpot Beef Stew

• Oven Stew

• Pork Tamale Pie

• Simple Stockpile Tacos

• Slowcooker Chili

• Slowcooker Mac & Cheese

• Taco Pie

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Alecia at Savings and Stewardship has shared with us an easy to make Sticky Buns recipe – perfect for a cold January weekend morning!

Sticky Buns Recipe

To Make the Dough –
• 1/4 c. warm Water (105 – 115 degrees)
• 1 (1/4 oz) pkg of Active Yeast (or 2 1/4 tsp from the jar)
• 1/3 c. Sugar
• 3/4 c. Milk
• 4 tbsp Butter, softened
• 3 lg Egg Yolks
• 1 1/4 tsp Salt
• 4 – 4 1/2 c. all-purpose Flour

In a large bowl combine warm water, yeast, & 1 tsp sugar. Stir and let rest 5 minutes. In another large bowl, whisk 3 cups flour and salt. Set aside. Add milk, butter, sugar, and egg yolks to yeast mixture and blend until well combined. Add flour mixture and stir until very soft dough forms. Turn out onto a floured surface, add enough remaining flour, and knead until a smooth (slightly sticky) dough is formed.
Shape into a ball and let rest (covered) in a buttered bowl, turning to coat, until doubled in size – about 1 hour.

When dough has risen enough, punch down and turn out onto a floured surface. Cover and let rest 20 minutes.

To Make the Filling -

• 1/2 c. Light Brown Sugar, firmly packed
• 1 tbsp ground Cinnamon
• 4 tbsp Butter, melted

In a small bowl, combine sugar and cinnamon. Roll out dough on a floured surface into a 12″ x 18″ rectangle. Brush with melted butter, leaving 1/2 inch around the edges clean. Sprinkle evenly with sugar mixture.
Starting with the long side, roll dough to form a long cylinder. Pinch lightly to seal the seam and edges.
Cut crosswise into 15 even pinwheels.

To Make the Topping -

• 3/4 c. Light Brown Sugar, firmly packed
• 4 tbsp Butter, cut into pieces
• 3 tbsp Honey
• 1 tbsp Light Corn Syrup
• 1 c. Pecans, chopped

In a small saucepan, dissolve the sugar with the butter, honey, and corn syrup over low heat for 2-3 minutes. Do not over-heat or your sugar will begin to caramelize. Once all ingredients are melted & well combined, pour into greased 9″ x 13″ baking dish.

Sprinkle chopped pecans on top of the sugar layer.

Evenly arrange the dough pinwheels on top of the sugar and pecan layers, leaving room for the dough to rise.

• If making the night before, cover and refrigerate overnight. The next morning, allow pan of rolls to sit on the counter while the oven preheats to 375 degrees. Bake for 30 – 35 minutes, or until golden brown.

• If making immediately, cover and let rise for 30 minutes. Preheat oven to 375 degrees and bake for 20 – 25 minutes, or until golden brown.

Allow rolls to cool for 5 minutes before turning out onto a plate or dish (I use a baking sheet lined w/ aluminum foil). Be careful not to spill the topping on yourself or the floor (it will be VERY runny). Let buns cool slightly and serve warm or at room temperature.

Cover leftover rolls and keep at room temperature to enjoy all day long!

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Didi has once again graciously shared with us one of her amazing recipes!

Red Zone Bites

Ingredients

1 package medium wonton wrappers
1 lb ground beef
1 medium onion diced
1 large potato, cooked, cubed with peel on
1 jalapenos, fresh diced with seeds (if you don’t want the heat, remove seeds and membranes prior to dicing)
1 1/2 c shredded sharp cheddar or Monterey Jack cheese
2 tsp garlic powder
1/2 tsp salt
pinch crushed red pepper flakes
1 Tbsp dry ranch dressing (i used hidden valley)
2 Tbsp fresh parsley chopped fine
2 Tbsp fresh cilantro chopped fine

Basting Sauce

1 stick unsalted butter (1/2 cup) melted
1 1/2 tsp dry ranch dressing (i used hidden valley)
1/4 tsp garlic powder

Dipping Sauce

2 cup sour cream
3-4 Tbsp dry ranch dressing (i used hidden valley)
1/4 tsp garlic powder

Additional Ingredients
1 cup water to wet down sides of wonton wrappers

Directions

1) In a large saute saute pan, place your ground beef and brown, breaking up into small pieces. Once ground beef is almost brown, add your onions and potatoes. Saute till meat has browned and onion has softened and potato is starting to crisp.
Add your spices and thoroughly stir in.
Let mixture saute for about 1 minute or so longer. Turn off heat. Add the fresh pepper, fresh herbs and cheese. Thoroughly incorporate and set aside.

2) As mixture is cooling, on your work station, lay out 1 wonton wrapper. Using a small basting brush, wet the outer edges of your wonton wrapper, add about 2 tsps or so meat mixture in the middle of the wrapper. Fold wrapper over and seal. Using your fingers to manipulate spreading the mixture throughout the wrapper so it’s not just in the middle. Place on baking sheet. Continue with rest of wonton wrappers and meat mixture.

3) Melt butter for the basting sauce. Add your ranch dressing and garlic powder. When
baking pan is full, baste the top of your wonton bites with the basting sauce.
Bake for 18-20 minutes till nice and crisp.

4 )While wontons are baking, make your dipping sauce.
In a bowl add your sour cream, your ranch dressing and your garlic powder. Stir till thoroughly incorporated.

5) Take your wontons out of the oven, and let cool enough to handle. Place on a platter alongside your dipping sauce.

Be ready for “high fives”, “go team”…. rave reviews and empty platters!!!!

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A while back, I picked up some eye of the round for $1.99#. I like this cut of beef because it is very versatile. Hubby decided to make his version of Italian beef, and it is very easy to do! (said the woman that watches while he cooks)

Italian Beef

2-3# Roast
3 Tbsp Italian Seasoning
3 Tbsp Diced Garlic (from a jar)
Pepper to taste

• Preheat Oven to 500º

• Tenderize the beef with a good meat tenderizer that pokes holes

• Place garlic and Italian seasoning in a bowl. Roll the roast through the seasoning coating completely.

• Place seasoned roast on a rack in a roasting pan.

• Roast in preheated 500º oven for 20 minutes.

• Turn heat down to 300º and roast for an additional 45 minutes.

• Remove from oven and allow to rest for 15 minutes before slicing.

OMG is this gooooooooooood!!

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One of the greatest things about couponing regularly is the ability to build a stockpile for very little money. Unfortunately, a varied diet on a pantry full of mustard, pasta, beans and inexpensive meats can challenge even the most versatile cook.

For the last three years I have posted Stockpile Recipes most Monday afternoons at 3pm eastern. I ran out of recipes from my file quite some time ago. Since then, I have relied on hubby’s creativity, and a lot of you!

Right now the Stockpile Recipes cupboard is bare of recipes after January 30th (yes, they are scheduled that far in advance).

So, I need a bit of help from you all!

If you could email me your recipes in which all (or close to all) ingredients are items that you pull from your stockpile, along with a picture (of either the recipe, some ingredients within the recipes, etc) it would be greatly appreciated. Appetizers, main entree, dessert, it matters not. What is important is that your recipe is tasty and can be made from common stockpile ingredients.

Thank you so much for your help!

Since this is an army recipe, I think you all can figure out what the S.O.S. stands for.

Hubby was wandering food.com again, and decided to make this recipe since we had all the ingredients on hand. He, of course, made a few changes.

Ground Beef S.O.S

Ingredients

1# ground beef
1/4 c chopped onion
1/4 c flour
2 tsp beef bouillon powder
pinch ground black pepper (and pepper to taste when serving)
1/4 tsp garlic powder
1/4 tsp onion powder
pinch cayenne powder
1 Tbsp Worcestershire sauce
2 3/4 c milk

• In a large skillet over medium heat, brown the ground beef and onion
• Stir in the flour, granulated bouillon, salt, pepper, garlic powder, onion powders and cayenne powder
• Saute until flour is absorbed, approximately 5 minutes
• Gradually stir in the Worcestershire sauce and milk
• Bring to a simmer.
• Stir and cook until thickened, approximately 5 – 10 minutes.
• Serve over toast, biscuits, noodles, rice, or potatoes.

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The picture above was the leftovers in the dish after the cod had been eaten. Sorry. I completely forgot to take a pic before we ate!

While fishing around for a cod recipe for Christmas Eve dinner hubby discovered this one on Polska foods. It was a big hit at dinner! Hubby did not deviate much from the original recipe, although he did double it due to the amount of fish he made. We used a portion of the sauce later in the week over pasta.

Saucy Baked Cod

3# fillets of cod
4 Tbsp Olive Oil
3 Tbsp jarred mined garlic
2 medium onion
4 small zucchini sliced
2 small yellow summer squash sliced
2 medium red pepper cubed
1.5 tsp dried thyme
2 bay leaf
1 cup fresh parsley diced
2 jars (25 ounces) pasta sauce
1 cup dry white wine
Dash of cayenne pepper
Dash of Tabasco
Dash of Worcestershire sauce
Salt
Pepper

1. Brine defrosted (or fresh) cod by soak for 20 minutes in a bath of cold water and 1/2 cup salt and 1/2 sugar

2. Preheat oven to 375º

3. Make the sauce by heating the oil in a medium pot over medium heat. Add garlic, onion, peppers, cook until softened, not browned

4. Add remaining ingredients (hold back 1/2 of the zucchini for later) to the pot and simmer for 15-20 minutes

5. Pour a little of the sauce into a shallow earthenware casserole dish. Cover bottom of dish. Add the held zucchini on the bottom of the dish to prevent the fish from sticking. Drain fish from brine, pat dry, and place cod on top of zucchini. Pour rest of pasta sauce over and around fish.

6. Bake for 20-25 minutes, check to see if fish is flaky and not translucent

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I have shared with all of you my pierogi recipe which is very good for traditional, filled pieogi. My grandmother always made flat pierogi for us too. This is just the dough. Her dough was always pretty sweet though, and I could never figure out what she did not write down on her recipe to make my dough just as sweet. I have searched for years for the secret, and while reading Tasting Poland a few weeks ago, I can across a hint – which I tried – and the result was marvelous! I dissolved a tablespoon of sugar into some milk and added that to the dough. The result was a sweeter dough that went over very well Christmas Eve.

Flat Pieogi

Dough
3 cups Sifted, Unbleached Cake Flour
1/4 tsp salt
3/4 cup Boiling Water
1/4 Cup Milk w/1 TBSP Sugar (stir to dissolve sugar)
1/2 tsp Cooking Oil

Water
6 Quarts Boiling Water
1 tsp Cooking Oil

• Combine sifted cake flour and salt in a large bowl
• Pour 3/4 cups boiling water to flour, stir with fork. Any lumps should be crumbled with the fork
• Cover bowl with cotton dishtowel and set aside for 5 minutes
• Add 1/4 cup of milk w/sugar, again mash the flour with a fork
• Cover bowl with cotton dishtowel, set aside for 15 minutes
• Add 1/2 tsp Cooking Oil, knead dough until smooth (approximately 5 minutes)

• Bring water to a rapid, rolling boil on the stove. Add cooking oil. (Note: you can run 2-3 pots to speed up the process)

• Roll dough until flat. Hubby came up with this idea a few years ago to put the dough through a pasta maker. I was skeptical at first, but I must say it makes the process go a lot faster!! We rolled on 2

• Rerolled on a 3.5

• The final roll was a 5.
• Cut into squares, rectangles, etc. Size does not matter. I usually mix it up with small and large pieces so people can choose.

• Add uncooked dough to the boiling water
• Cook at least 3 minutes. With a filled pierogi you can tell the dough is cooked when it floats to the top. Since these are unfilled, they float almost immediately. Cook them for 3 minutes to ensure they have been boiled.

• Use a slotted spoon to remove the dough from the boiling water.
• Place on rack to dry

• Once you have boiled your dough, the pierogi are technically cooked, and may be frozen or served. I cannot image eating them that way though. The traditional preparation for a sweet pierogi is butter and sugar. We treat the flats as sweet dough in our house, and prepare in a pan on the stove with butter and brown sugar. Be very careful though as this is basically candy and you can burn yourself if you get the brown sugar and butter mixture on your skin.

• Serve hot and enjoy!

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Whether looking for an entire holiday meal or just an inexpensive side dish or dessert, consider these Stockpile Recipes posted over the course of the last few years on Coupons, Deals and More!

Christmas Eve Dinner Recipes

• Baked Haddock (we will be enjoying this!)

• Baked Potato Soup

• French Onion Soup

• Panera’s Cream Cheese Potato Soup (we will be enjoying this!)

• Pierogi (we will be enjoying this!)

Christmas Dinner Recipes

• Baked Ziti

• Beef Brisket

• Faux Sourdough Bread

• Ground Beef Wellington

• Italian Roast Beef

• Parsley Potatoes

• Steak and Bacon Rolls

Holiday Desserts

• Apple Pie

• Awesome Chocolate Cake

• Black Magic Cake

• Can’t Leave ‘Em Alone Bars

• Candy Cane Cookies

• Cinnamon Cake

• Cherry Apple Crisp

• Chocolate Slush Cake

• Christmas Cookie Frosting

• Cranberry Cookie Strudel

• English Trifle (we will be enjoying this on Christmas Eve!)

• Ice Cream Cake

• Kris Kringle Cookies

• Lemon Cake

• Orange Cake

• Pineapple Cake

• Seven Layer Cookies

• Sour Cream Cheesecake

• Spiced Rum Cake

• Texas Sheet Cake

• Zucchini Carrot Bread

• And here are 7 Cost Saving Holiday Decorating Tips

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Hubby reads a lot of cooking sites. He found a recipe for chili he found interesting, and since we had all ingredients on hand, it was perfect for a Stockpile Recipe!

His change was using chicken breast instead of chicken thighs.

I am not a chili fan, and he is, yet I liked this a lot more than he did.

Slowcooker Chili

2# Boneless, Skinless Chicken Breast Cubed
1 Diced Onion
1 Can (15oz) Kidney Beans (drained)
1 Can White Cannelloni Beans (drained)
1 Can (15oz) Corn (drained)
1 Can (15oz) Fire Roasted Tomatoes
1 Can (4oz) Diced Green Chiles
1 Medium Sweet Potato, peeled and grated
1/2 c Spicy Brown Mustard
2 Tbsp Soy Sauce
2 Tbsp Honey
3 Tbsp Chili Powder
1 Tbsp Chipotle Chili Powder
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp White Pepper
1 tsp Oregano
1 tsp Cumin
1/4 tsp Cinnamon
1/4 tsp Cloves
2 c Chicken Broth

• 6-quart or larger slow cooker
• Place the chicken into the bottom of your slow cooker
• Add diced onion, canned beans, tomatoes, chiles, corn, and grated sweet potato
• Add the mustard, honey, and dried spices
• Stir to distribute spices and canned goods
• Pour in the chicken broth.
• Cook covered on low for 8-10 hours

When serving, add sour cream and/or cheese to your bowl.

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Didi shared this Black Magic Cake recipe with me, along with her tweaks which include:

Double the frosting
Decorate with express beans

Black Magic Cake

Preheat oven to 350º

1 3/4 c all purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 tsp real vanilla extract

Frosting

1 cups margarine, softened
4 oz melted unsweetened chocolate, cooled
6 cups powdered sugar
6 TBSP milk
4 tsp real vanilla extract

Cake directions:
• Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl
• Add eggs, coffee, buttermilk, oil and vanilla
• Beat on medium speed for two minutes. Batter will be thin
• Pour batter into a greased and floured 13″ x 9″ pan, or use (2) 9 rounds
• Bake at 350º for 35-40 minutes (13″ x 9″ pan), or 30-35 minutes ((2) 9 rounds)
• Done when pick comes out clean

Frosting directions:
• Combine all frosting ingredients
• Mix
• Decorate cooled cakes, add espresso beans for garnish

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Ida told me about this amazing Broccoli Salad she made when broccoli was on sale. I asked her for some pics, so when she made it for Thanksgiving dinner, she kindly took pics and forwarded us her recipe!!

Broccoli Salad

3 broccoli heads and stalks about 3-4lbs (this recipe is great for using up
the stalks)
3/4 cup of raisins
1 bag sunflower kernels (1.75oz )
1cup of miracle whip
1/3 cup sugar
1/8 cup of balsamic vinegar

• Start off by washing the broccoli and trimming the broccoli leaves off the stalks.
• Cut the stalks leaving about 1inch of stalk attached to the broccoli head.

• In a food processor shred the stalks until they are small 1/4in shredded pieces.

• Then in a food processor slice the broccoli heads, this will give you some fine broccoli pieces and some larger pieces.
• In a small bowl mix miracle whip, sugar and vinegar.
• In a large bowl combine all ingredients.

* substitutions
* can use apple cider vinegar, instead of balsamic
* if using regular mayo use 1/2cup sugar and 1/4cup balsamic or cider vinegar
* salt and black pepper to taste
**sunflower seeds are 39¢ at Ali’s

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If you are cooking for Thanksgiving this week, you may want to give your stockpile a look-see and utilize what you have. Here are some stockpile recipes that could work well for Thanksgiving dinner:

• Last year’s Thanksgiving dinner menu at the Coupons, Deals and More household. This post is loaded with Thanksgiving recipes of the low-salt, low glycemic variety!

• Thanksgiving dinner recipes from a prior year.

• Wines To Pair With Turkey

Soups

• Baked Potato Soup

• French Onion Soup

• Panera’s Cream Cheese Potato Soup

• Squash Soup

• Turnip, Potato, Leek Soup

Side Dishes

• Parsley Potatoes

• Squash Casserole

Dessert

• Apple Pie

• Awesome Chocolate Cake

• Can’t Leave ‘Em Alone Bars

• Cinnamon Cake

• Cherry Apple Crisp

• Chocolate Slush Cake

• Cranberry Cookie Strudel

• Crock Pot Pumpkin (or Squash) Pie Pudding

• Lemon Cake

• Orange Cake

• Pumpkin Muffins

• Pumpkin Nut Roll

• Pumpkin Spice Cupcakes

• Seven Layer Cookies

• Spiced Rum Cake

• Squash Pie

• Texas Sheet Cake

• Zucchini Carrot Bread

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We received our pig a few weeks ago. Hubby once again rendered the fat to make lard, and below are his directions:

This is the fat from the pig we purchased.

You will need a pot or dutch-oven.

Pre-heat oven to 250º regular oven 225º convection oven.

Place 5+ pounds of ground pig fat into a covered oven-safe dutch oven.
Bake at 250º regular oven 225º convection oven, stirring occasionally for about an hour or so. Most of the solid should have turned to liquid by then. Be careful that the ground fat doesn’t turn brown in color.
Ladle out the liquid and strain through coffee filters layered in a metal strainer.
Put any strained solids back into the dutch oven.

Let the lard cool to about 100 degrees, and portion them into plastic soup containers or silicone bakeware.

Put in freezer until completely cool and solidified.
Leave headspace, as the lard will expand in volume as it cools.

Turn out onto a cutting board and slice into usable pieces.

Wrap for freezering.

This is freezer-tite so when foodsavered and frozen, one piece can be removed from the pack and the pack can just be re-sealed.

This is what I call “white lard” and is good for baking.
Foodsaver for freezing.

For the remaining ground pig fat in the pot, turn up the heat to 325/350, and stir more frequently than before. Eventually, the ground pig fat will release all of its liquid lard, and the remaining solids will sink to the bottom of the pot. These solids are called chicharrones in Spanish (or cracklins down south).

Take the cracklins and spread them out in a baking pan and bake them for another 10 to 15 minutes to make sure they get crispy. Use these like bacon bits. Keep them refrigerated or frozen. Microwave them for 30 seconds to crisp them up (cover them in case they splatter).

Pour everything into a coffee filter strainer. The liquid will be a light amber color. This is what I call “dark lard”. It will have a roasted pork flavor to it, so it should only be used for savory dishes, not baking.

Didi has been at it again. More baking, another blue ribbon. And, she once again graciously is sharing her recipe with us!

Congratulations, Didi, and thanks!

Pumpkin Muffins Filled With Spiced Marshmallow Creme

Muffins

1 pkg spice cake mix
1/2 c water
1/2 c vegetable oil
4 eggs
1 c canned pumpkin (not pie mix)
1 tsp pumpkin pie spices
1/2 c chopped nuts (i used walnuts)
1/2 c raisins
1/2 c shredded coconut

Marshmallow Creme

2 tsp hot water
1/4 tsp salt
1 jar(s) marshmallow creme (7 oz)
1/2 c shortening
1/3 c confectioners’ sugar
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spices
2 Tbsp canned pumpkin (optional) **see note**

• Preheat oven to 350ºF

• In a bowl, add your nuts, coconut & raisins. Cut off the top of cake mix and add 2 tbls of cake mix to your ingredients. Stir thoroughly to make sure all ingredients are coated. This will ensure even distribution to your muffins.

• In your stand up mixer, or using a hand mixer and a bowl, add your cake mix. Add the rest of ingredients. Mix for 2-3 minutes.

• Fold in your nut mixture. Spray muffin tins with non stick cooking spray. Using a 1/4 c measure scoop batter into muffin tins. Bake for 17-19 minutes

• Meanwhile, as muffins are baking, you can start on your spiced marshmallow cream.

• In a small bowl, combine hot water and salt. Nuke for 30 seconds till all salt is dissolved.

• Using your mixer, beat the marshmallow creme, shortening, confectioners’ sugar and vanilla until light and fluffy. Add the salt mixture and beat for 1 more minute. Using your pastry bag or plastic bag, insert star pastry tip, add cream and chill till ready to use.

• Remove muffins from oven. Let rest on cookie rack for 1-2 minutes, then remove from tins and let them cool thoroughly.

• Using a citrus corer or whatever you prefer. Insert citrus corer into top of muffins. Make a hole thru the muffin, but ensuring you don’t go all the way thru to the bottom.

• Continue with rest of muffins. Fill with marshmallow creme. If you don’t have a pastry bag, a Ziploc bag with the corner snipped works just fine.

Enjoy!!

**Note: I have made the marshmallow cream without the canned pumpkin as well. The cream is very good either way. Without the pumkpkin, they have a more striking appearance.

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Remember that Apple Pie Filling I made? Well, I needed to make a pie from it to report how truly wonderful it is!

Or at least that was hubby’s spin.

Apple Pie

Crust

Preheat Oven to 425º
Pie plate – 8′ will produce a full pie, deep dish will produce a thinner pie. This is just a personal preference

• 2 1/2 cups white flour
• 2 TBSP castor sugar (remember a whirl in the small food processor of regular white sugar will do it)
• 1/4 tsp salt
• 1 stock cold (or frozen) cubed unsalted butter
• 4 TBSP cold vegetable shortening
• 12 TBSP ice water (fill a container with ice, add a little water)

• Combine flour, castor sugar and salt
• Add vegetable shortening and butter
• Mix until well blended
• Add 4 TBSP water, mix
• Add 2 more TBSP water, continue mixing. Keep adding the water until well blended. YOU may not need all 12 TBSP.

• Divide dough in half
• Wrap with plastic wrap
• Refrigerate 30 minutes

• Roll onto lightly floured surface, until you have (2) 12″ round disks

I thought long and hard about blind baking (pre-bake the pie crust). I decided to quasi-blind bake for 6 minutes.
• I placed 1 raw dough disk in the pie plate and fluted the edges.
• Cover bottom with lightly sprayed parchment paper
• Cover with beans or pie weights
• Prick sides of dough with fork
• Bake on 425º for 6 minutes
• Remove from oven, remove pie weights and parchment paper
• Cool slightly
• Add apple pie filling
• Cover with pie crust top, pinching edges to connect.
• (Brush with egg wash if you like)
• Make 6 small slits in pie crust top
• Bake for additional 25 minutes on 425º – of you do not like brown edges, wrap with aluminum foil before baking

• Remove pie from oven
• Allow to cool slightly

• Serve warm or cold (this is cold) ala mode.

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Hubby and I purchased a lot of apples this year. Looking for something to do with them, we decided to make Apple Pie Filling. We searched around online, and adapted and merged a few recipes to come up with this:

Apple Pie Filling

22 sliced apples
Lemon Juice
4 1/2 cups white sugar
1 cup cornstarch
2 tsp cinnamon
1/4 teaspoon ground nutmeg
9 cups water

Hubby purchased this apple peeler. I scoffed as I can peel apples quicker than he can peel one with this machine – until I saw that it cores and slices!!

• No matter how I tried, I could never get the slices that uniform, nor do all three functions as quickly.

• Place peeled and sliced apples into lemon water. This will prevent browning while you are peeling the rest of the apples.

In pot on stove combine:

• Sugar, cornstarch, cinnamon and nutmeg
• Slowly add water
• Stir well
• Allow mixture to thicken and come to a low boil
• Allow to boil 3-4 minutes

• Drain lemon water from apples
• Add apples to sugar mixture on stove
• Allow to come to a boil for 2 minutes
• Reduce heat, cover and allow to simmer for 10 minutes until apples soften

• Cool for 30 minutes, no longer than 90 minutes

• Portion out evenly into five containers, allowing 1/2″ headroom

Sometimes things do not go exactly as planned. We did not have any large freezer containers, so we used two soup containers for each pie.
This recipe makes a total of five (5) portions for 8″ pies.

Total cost:

22 apples (38¢# at the farm stand) $1.90
Sugar 25¢
Cornstarch 25¢
Cinnamon 10¢
Nutmeg 10¢
Let’s give the water and lemon juice a total of a quarter
= $2.85 to make the filling for five pies!

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While rooting through the freezer, hubby found some leftover beef brisket and decided to make some Beef Barley soup with it. This was pretty darned good, and I am not a barley fan!

Beef Barley Soup

2 tsp vegetable oil
2 chopped onions
2 minced garlic cloves
2 diced carrots
2 diced celery stalks
4 c beef broth
4 c chicken broth
3 c water
1 c barley
1 c tomato sauce
1 tsp salt free Cajun seasoning
1 tsp salt free seasoning (Mrs Dash)
4 tsp Worcestershire sauce
1/2 dried thyme
1 tsp pepper
2 c cooked beef brisket
2 1ounce packages demi-glace or au jus mix
1 bay leaf

• Heat oil in large pot
• Saute onions and garlic
• Add carrots and celery, cook for 10 minutes
• Add broth, water, barley and bay leaf
• Cover pot and bring to a boil
• Add Worcestershire sauce, tomato sauce, all spices and beef brisket
• Stir in demi-glace
• Lower heat and simmer for 1 hour
• Remove bay leaf before serving

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I made stew once, about 25 years ago. It was so bad, I shoved it down the garbage disposal and never tried again… until now.

I gathered up some stew ingredients, a couple of basic recipes, and this is what I ended up doing:

Crockpot Beef Stew

2.5# beef stew meat cubed
1/2 cup flour + 3 Tbsp
1 Tbsp Minced Garlic
1 Tbsp Worcestershire sauce
48-64 oz Beef Broth (the more liquid, the more like soup)
1 Onion sliced or diced
4 Cubed Potatoes
8oz Sliced Mushrooms
2 Sliced Carrots
1 Bag Frozen Peas
Olive Oil
Pepper to taste

• Flour Cubed Beef
• Heat Olive Oil in fry pan
• Add minced garlic and floured beef
• Cook until a slight crust forms on on flour
• Add to crockpot

• Add remaining ingredients to crockpot, holding back 3 TBSP flour and 8 oz liquid

• Cook for 6-8 hours on high, or 8-10 hours on low heat.

• Open lid, if the stew is too soup-like, add 3 TBSP to 8 oz of withheld liquid in a separate bowl.
• Stir thickener into liquid until smooth

Note: if you do not thicken the stew, it will thicken on its own over the next few days for leftovers.

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A few weeks ago, Amazon had a free Pumpkin Cookbook download. So, hubby did. When we stopped in Corning last month for wine, I popped into a bakery that sold pumpkin nut roll. It was delicious, and I mentioned to hubby I needed to find a recipe and make it myself. Hubby said there was a recipe in that download, I decided to give it a try! I doubled the cream cheese recipe as reflected below. There is no way the original recipe had enough ingredients to make a decent filling. Also, if you don’t use pecans (or any nut), the roll will be just fine. You may want to dust with confectionery sugar for interest.

Pumpkin Nut Roll

Preheat oven to 325º

Ingredients

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 Tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 cup chopped pecans (use your small food processor to chop the nuts quickly)
2 cups plus 3 Tbsp powdered sugar, divided
1 8oz softened cream cheese
1 stick softened butter
1 tsp vanilla extract

• Beat eggs with an electric mixer on high speed for 5 minutes
• Gradually add sugar
• Stir in pumpkin
• Add lemon juice
• Set aside

• Combine flour, baking powder, cinnamon, ginger and nutmeg in a mixing bowl
• Fold into pumpkin mixture

• Line a greased jelly-roll pan with wax paper
• Spray wax paper with non-stick vegetable spray
• Spread pumpkin mixture over paper
• Top with pecans

• Bake at 325º for 15 minutes until done (do not overcook)
• Turn out onto a clean towel sprinkled with 2 to 4 tablespoons powdered sugar

• Combine two cups powdered sugar, softened cream cheese, softened butter and vanilla extract in mixing bowl
• Beat until creamy
• Spread over cake
• Gently roll up cake as for a jelly roll

• Cool and serve chilled
• Serves 12

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Didi was telling us Saturday about this amazing strudel she makes. I asked her if she would share the recipe, and she was kind enough to send it over for us!

Cranberry Cookie Strudel

Preheat oven to 375º

Ingredients

CRANBERRY SAUCE
1 pkg (12 oz) fresh cranberries
1 1/2 c sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
zest of one lemon

REST OF INGREDIENTS

10 Keebler sandies or any shortbread of choice
2 tsp grated orange zest
1/2 stick softened butter or margarine
2 pre-made pie crusts
1/2 c decorative sugar crystals
1 egg white
1 Tbsp water

• Make your cranberry sauce:

• In a pot add your cranberries, spices, zest and water. Let simmer for approximtely 30 minutes, till all the sugar has disolved, the cranberries are soft and most of them have popped. Turn off heat and cool.

• As cranberry sauce is cooling, in a mini food chopper or food processor, add your cookies. Pulse till your cookies are fine crumbles.

• Once cranberry sauce has cooled, it’s time to prepare your strudel:

• Cut a piece of wax/parchment paper and unroll your pie crust on the paper.
• Roll out the pie crust on the left and ride side, making almost like a rectangle, but not quite.
• Spread 1/4 c of butter over the pie crust
• Add your 1/4 of the cookie crumbs
• Add 1 tsp grated orange zest over the cookie crumbs.
• Add 1/2 your cranberry sauce.
• Sprinkle another 1/4 of the cookie crumbs over the cranberry sauce mixture.

• Working from the end closest to you, roll the pie crust jelly roll style away from you. Tuck your ends in as your rolling. When you finish, the seam should be on the top. Press the seam into the pie crust to ensure it doesn’t separate upon breaking.

• Beat the egg white with the water till frothy.
• Baste the egg white mixture over the strudel and sprinkle the decorater sugar all over the strudel.

• Repeat with second pie crust, sauce, cookie crumbs and zest.

• Bake in a preheated 375ºF oven for 35-45 minutes or till nicely golden.

• Remove from oven and let cool. Pairs nicely with vanilla ice cream.

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Of all the recipes I make from my stockpile, this is by far the easiest! It actually looks like you took the time to make a big meal, when all you did was make white rice and this bake to put over it.

Chicken Bake

Preheat oven to 350º

Ingredients

1 packet Lipton Onion Soup Mix
1 Can Campbell’s Condensed Cream of Chicken Soup
Milk – fill the empty soup can
8 oz Sour Cream
1 – 1.5# trimmed and cubed Chicken Breast
1 package frozen Broccoli (or peas, or fresh mushroom, or all three!)

• Trim off fat from fresh chicken breast (or defrosted frozen breast)
• Cube

• Combine cream of chicken soup, onion soup mix, milk (fill the empty soup container with milk and pour into bowl) and sour cream
• Mix well

• Pour soup mixture into lightly sprayed 13″x9″ pan
• Add chicken (make sure you cover the chicken with the liquid mixture)
• Add broccoli

• Bake for 1 hour
• Serve over white rice

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Because you can never have enough zucchini recipes at this time of year, let’s do yet another one!

Most people get bags dumped off at their door, my hubby pays a buck. *sigh*

In any event, another recipe he found online that we tweaked.

Zucchini Bars

1 c oil
2 tsp vanilla
3 large eggs
1/4 c sugar
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
2 cups shredded unpeeled zucchini
1 shredded carrot
3/4 c uncooked oatmeal
1 c chopped walnuts

Preheat oven to 350º

• Grease a 15″x9″ jelly roll pan
• Line with parchment paper (this makes removal a breeze!)

• In large bowl beat together eggs, oil, vanilla and sugar.

• Sift together flour, baking powder, baking soda and cinnamon
• Combine flour mixture with egg mixture

• Blend well

• Fold in zucchini, carrots, oatmeal and nuts into the egg/flour mixture

• Blend well

• Place mixture in prepared pan, spreading so it is even

• Bake for 22 minutes until edges are brown
• Allow to cool and lift from pan by parchment paper corners

I would honestly resist frosting these bars. *gasp* I cannot believe I am suggesting that as I think frosting is one of nature’s nearly perfect foods. These are actually better unfrosted, and I can almost convince myself I am eating veges that way!

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As hubby and I keep making produce runs, we find we actually have to use the produce we purchase for these runs to be cost effective. So, another week, another Stockpile Recipe using produce!

This one hubby found on some non-American website (I am guessing British or French) and we followed the original recipe fairly closely, but of course made some tweaks to make it our own. While all these pictures make it seem difficult, nothing could be further from the truth – this is a long process, but quite easy! And, this dough is super sweet and tasty!

Nectarine Tart

There are several stages to this tart. I advise making the crust first due to refrigeration times. I would bake/roast the nectarines next as they will need to cool. While the custard needs to cool, it does so rapidly. As long as you have the crust and nectarines ready, you will be golden doing the custard last.

You can use a flan tin or a quiche pan for the crust. I used a quiche pan.

Crust

1 2/3 c Flour
2/3 c Confectionery Sugar
1 Stick Cold Butter, sliced into cubes
1 Egg Yolk
1 1/2 – 2 Tbsp Cold Water

Heat oven to 325º

Cut butter into flour and confectionery sugar mixture.
Add egg yolk.
Add water to make the dough come together.

When the dough is formed into a ball, wrap it in plastic wrap and refrigerate for 30 minutes.

After chilling dough for 30 minutes, bring it out and roll it in between sparsely floured parchment paper. You want just enough flour to allow for rolling. This dough will warm rapidly, and become soft.

Press dough into your tin, and trim away any excess.
Return to refrigerator for 30 minutes.

Place parchment paper on top of uncooked crust, and place beans on to to weight the paper down and not allow for much rising. (No, there is no parchment paper in this pic, I forgot and had to go back and dump the beans and start again and neglected to snap another picture.)

Bake uncovered for 10 minutes on 325º.
Remove paper and beans, return to oven and bake another 10 minutes or until the pastry is slightly browned.

Roast/ Bake Nectarines

8 Nectarines cut in half with the stones removed
1/4 c Orange Juice
1/2 C Firmly Packed Brown Sugar

If you have a convection oven setting, use the roast setting instead of bake.
Preheat oven to to 400º
Place nectarines in a single layer in large, shallow baking dish.
Sprinkle with OJ and brown sugar

Roast/Bake for 20 minutes until nectarines are soft.
Cool to touch.

Remove skins from nectarines.
Slice into thin slices.

Custard

1 1/4 c Whipping Cream
1 c Milk
1/2 C Caster Sugar (forget paying for this at a gourmet shop! Just put 1/2 c of regular sugar in a small food processor and whirl until fine)
1/4 tsp Vanilla
3 Egg Yolks
2 Tbsp Corn Starch
6 Tbsp Butter

Combine cream, milk and sugar in medium saucepan.
Add vanilla.
Bring to a low boil.

Beat egg yolks in a small mixing bowl.
Add corn starch.
Gradually beat in hot cream mixture.
Return entire combined mixture to medium saucepan.

Allow to come to a boil.
Heat until thickened.
Remove from heat and add butter.

Cover with plastic wrap and allow to cool to room temperature.

Assembly

Pour custard into cooled pastry shell.
Place nectarines on top of custard. You do not have to push down, they will settle into the custard. Hubby refers to the custard as the glue.

Chill for 3 hours (or overnight) until set.

This is the final product, and wow is it tasty!

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