New recipes that I'm trying for the menu plan

I posted several days ago about the 4 week menu plan that I shopped for and I'm using. I have a few recipes in there that I've never tried before, but they looked yummy and I needed some cheap meals!



Chicken Alfredo Lasagna

• 9 lasagna noodles, cooked
• 10 oz. frozen spinach, thawed and drained well (squeeze it to get most of the water out)
• 3 to 4 c. cut up cooked chicken
• 2 16 oz. jars Alfredo sauce ( I used a double batch of alfredo sauce from my Chicken Alfredo recipe)
• 4 c. mozzarella cheese
• 2 pints ricotta cheese (I used a 24 oz. carton of cottage cheese :-) )

In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.



Crockpot Chicken Cacciatore

• 7 -8 boneless skinless chicken thighs
• 1 (15 ounce) can diced peeled tomatoes
• 1 (6 ounce) can tomato paste
• 1 (14 1/2 ounce) can tomato sauce
• 2 (2 1/4 ounce) cans mushrooms, stems & pieces
• 1 (2 1/4 ounce) can sliced olives
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon dried onion flakes
• 2 teaspoons dried parsley
• 1 garlic clove, minced
• 1/2 teaspoon thyme
• 2 teaspoons italian seasoning
• 1 tablespoon sugar

Clean any unwanted fat from chicken pieces. Add all ingredients to crock pot, mix well, making sure chicken is covered. Cover and cook for 7 to 9 hours. Serve over pasta.



Redneck Casserole (from http://wheelofbrie.blogspot.com)

• 1 (28 ounce) can baked beans
• 6-8 hot dogs
• 4 cups tater tots
• 1 cup sharp cheddar cheese, shredded

Preheat oven to 450°. Pour baked beans into a casserole dish. Cut up your hot dogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce. Cover the bean and dog mixture with tater tots. Make sure to cover the mixture completely. Bake for 30 minutes or until tater tots are golden brown.



Hawaiian Chicken

• 6 large chicken breasts, cut in half
• 1/2 cup butter
• 1 (15 ounce) can pineapple chunks
• 1/2 cup pressed brown sugar
• 4 tablespoons cornstarch
• 1/4 cup very hot water
• 2 teaspoons salt
• 1/2 cup vinegar
• 1 teaspoon Worcestershire sauce
• 2 teaspoons chili powder
• 2/3 cup ketchup
• 2 teaspoons soy sauce

Set oven to 350°F. Place chicken in baking dish. Melt butter in large skillet on low heat. Mix corn starch and hot water in glass or small bowl until well blended; set aside. Add excess pineapple juice from can of pineapple chunks.

Sprinkle pineapple chunks over chicken.

Mix brown sugar, salt, vinegar, worcestershire sauce, and chili powder in skillet until well blended. Turn skillet to medium heat and let simmer for 2 minutes. Stir in ketchup and soy sauce. Stir in corn starch mixture and blend well, sauce will become very thick. Let simmer 2-3 more minutes. Pour sauce over chicken and pineapple chunks.

Bake chicken for 50-60 minutes, or until chicken is cooked completely through.



Chili Dog Casserole (from http://wheelofbrie.blogspot.com)

• 2 15 oz cans of chili (I bought chili with beans)
• 1 package hotdogs
• 8 to 10 Flour tortillas
• 1 cup shredded cheddar

Preheat oven to 425°. Spread 1 can of the chili on the bottom of a 9X13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili. Top with remaining can of chili and sprinkle with cheese. Cover dish with aluminum foil and bake for 30 minutes.

Another monthly menu plan and shopping results!

This month was tight for us. I knew I'd have about $225 to buy the groceries we needed for our family of 7. Not easy, but not impossible either. I worked on the menu and shopping list for a week, looking for new inexpensive recipes, reworking the menu plan, finding shortcuts....and then I went shopping last Saturday. Did I do it?

YES! I spent a grand total of $218.25!! That includes fresh fruits and veggies, milk, even a few extras.

Here's what's on the menu this month:

Breakfasts: cornflakes, pancakes, oatmeal, eggs, homemade yogurt and fruit, waffles, smoothies

Lunches: Sandwiches (tuna, egg or chicken salad, PB & J), soups, pizza bagels (homemade bagels), leftovers, mac & cheese, pigs in a blanket, chicken gravy & biscuits

Dinners:
9/18 Quick meal of hot dogs & mac & cheese & steamed veggies (long day)
9/19 Home made pizza
9/20 Chicken alfredo lasagna, veggies
9/21 taco salad
9/22 potato & ham chowder, apple spice muffins
9/23 spaghetti & meatballs, steamed peas
9/24 shepherd's pie, pears
9/25 sloppy joes, onion rings, pickled beet or veggie salad
9/26 crockpot chicken cacciatore, homemade spaghetti, tossed salad with homemade croutons and homemade Italian dressing
9/27 Redneck casserole (baked beans & weenies, tator tots & cheese) & veggies
9/28 Hawaiian chicken, rice, green beans
9/29 Beef & barley soup (crockpot), muffins
9/30 Roast chicken, lentil vegetable salad
10/1 Tuna melts, dill spears, potato chips, jello salad
10/2 Hamburger goulash, salad
10/3 crock pot chicken & rice, dinner rolls, steamed peas
10/4 Salisbury patties & gravy, mashed potatoes, green beans
10/5 chicken alfredo, homemade fettuccine, steamed broccoli
10/6 chili dog casserole, fruit
10/7 sesame chicken, rice, oriental stir fry veggies
10/8 Wet burritos
10/9 oven fried chicken, mashed potatoes & gravy, steamed peas
10/10 Crockpot scalloped potatoes & ham, green beans
10/11 chicken stew with homemade egg noodles or dumplings, muffins
10/12 Tator tot casserole with veggies
10/13 Bruschetta chicken bake, homemade Italian bread, green beans
10/14 Hamburger stew, muffins or biscuits
10/15 homemade chicken strips, pasta salad, veggies

A few new recipes, I'll add them soon!

Apples!

'Tis the season for apples, the oh-so-versatile fruit! Here are some of my family's favorite recipes to use up the abundance of apples from our trees.

Crock Pot Apple Butter:

• 4 quarts sliced unpeeled apples
• 2 1/2 c. white sugar
• 2 Tbsp. cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cloves

Place apples in crock pot. Top with mixture of sugar and spices. Let stand, covered, overnight. Cook covered, on high for 4 hours, stirring occasionally. Put mixture through a food mill (we have a Squeezo). Ladle into 1/2 pint or pint jars leaving 1/4 inch head space. Seal with lids. Process 10 minutes in boiling water bath.



Mom's Apple Pie - my mom gave me this recipe for her signature apple pie. I'm not supposed to share, but it's too good to keep to myself!

• 1/4 c. brown sugar
• 1/2 c. white sugar
• 2 Tbsp. flour
• 1/4 tsp. salt
• 3/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 5 to 6 cups peeled, cored and sliced baking apples

Combine all ingredients and stir carefully. Put in an unbaked pie shell and dot with 2 Tbsp. butter cut into small pieces. Top with top crust, seal edges and cut slits in the top crust. Brush with milk and sprinkle with a bit of white sugar. Bake at 425 degrees for 40 to 45 minutes. Cover edges of the crust with foil if they begin to get too dark.

Crumb topped Apple Pie: Prepare as above but don't add the top crust. Instead, make a topping of 1 c. flour, 1/2 c. firm butter or margarine and 1/2 c. backed brown sugar mixed until crumbly. Cover pie with foil during last 10 minutes of baking.

Caramel Spiced Apples

• • 1 tsp. ground cinnamon
  • 1/4 tsp ground cloves
  • 5 med. red-skinned cooking apples( such as Romee or Jonathan),cored and halved
  • 1/2 c apple juice or apple cider
  • 1 TB lemon juice
  • 2/3 c caramel ice cream topping
  • 1/2 c toasted,chopped pecans

  In small bowl, combine cinnamon and cloves. Place half of apple halves in 4 Qt. slow cooker. Sprinkle evenly with half of cinnamon mixture. Add remaining apples and sprinkle with remaining cinnamon mixture. Pour apple juice and lemon juice over apples. Stir to coat apples evenly.
  Cover and cook on low for 2-1/2 to 3 hours,stirring gently half way through cooking time.
  Spoon apples and cooking liquid into individual serving dishes.
  Drizzle with caramel topping and sprinkle with pecans.

• Apple Fritters

  • 1/4 cup rum
  • 6 tbsp. sugar
  • 1 tsp. cinnamon
  • 5-6 apples (peeled, cored and thinly sliced)
  • 2 eggs, separated
  • 1/4 cup milk
  • pinch of salt
  • 1 cup flour
  • 2 tsp. baking powder
  • oil for frying (vegetable or sunflower)
  • confectioner's sugar for dusting

  Mix half the rum, the sugar and cinnamon together and toss with the apples.
  Beat the egg yolks with milk, remaining rum and a pinch of salt.
  Sift the flour and baking powder together into the mixture and stir well, until there are no lumps. Beat the egg whites to soft peaks and fold into the batter. Stir in the apple slices. Discard excess liquid from the apples.
  Heat the oil in a deep heavy pan or deep fryer (there should be a couple inches of oil in the pan) until 350F. Fry the apples in batches until golden on both sides (flip with tongues if needed). Drain on paper towels and sprinkle with confectioner's sugar.

Caramel Apple Bundt Cake

Ingredients:

Cake:

• 3 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 lb apple, peeled, cored and chopped into about 1/3-inch cubes (can use more apples if desired)
• 1 teaspoon salt
• 1 1/4 cups brown sugar
• 1 1/2 cups vegetable oil
• 1 cup white sugar
• 3 large eggs
• 3 teaspoons vanilla
• 1 cup chopped pecans

Caramel Glaze:

• 1/2 cup butter (no subs!)
• 1 cup brown sugar
• 1/4 cup half-and-half cream
• 1 teaspoon vanilla

Directions:

Prep Time: 25 mins

Total Time: 1 1/2 hrs

Set oven to 350°F. Set oven rack to second-lowest position. Grease a 12-cup bundt pan.

In a bowl, sift flour, cinnamon, baking soda, baking powder and salt. Sprinkle 3 tablespoons of the flour mixture into the bundt pan and tilt pan to coat.

In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.

In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes). Gradually beat in the remaining flour mixture until combined. Fold in the chopped apple mixture and pecans into the batter. Transfer to prepared bundt pan. Bake for about 1 hour or until the cake tests done. Transfer the cake to a rack then prepare the caramel glaze.

To make the glaze: melt butter in a small heavy-bottomed saucepan. Whisk in 1 cup brown sugar then the half and half or cream. Continue whisking until the glaze is smooth and comes to a boil. Add in 1 teaspoon vanilla, and remove from heat. Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan. Let the cake sit for 15-20 minutes to absorb the glaze. Turn the cake onto a platter, then pour the remaining glaze over the cake. Let stand until cool (at least 1 hour) before slicing.

Apple Maple Cream Pie

• 1 double crust pie crust
• 1/3 c. sugar
• 3 Tbsp. cornstarch
• 1/4 tsp. salt
• 6 c. cored, peeled, sliced apples
• 1/2 c. maple flavored or pure maple syrup
• 1/4 c. whipping cream
• 1/2 tsp. vanilla
• milk
• sugar or more maple syrup

Prepare bottom crust of pie and place in 9 inch pie plate. Set aside.

For filling, in a large bowl, stir together the 1/3 c. sugar, the cornstarch, and the salt. Add the apples, gently toss until coated.

In a small bowl, stir together maple syrup, whipping cream, and vanilla. Pour over apple mixture. Fold until combined. Transfer to the pastry-lined pie plate. Trip pastry to 1/2 inch beyond edge of pie plate.

Roll out remaining pastry and cut into 1/2 inch wide strips or roll out to cover pie filling (cut slits). Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom edge over strips, seal and crimp edge. Brush pastry with milk and sprinkle with sugar. To prevent over-browning, cover edge of pie with foil.

Bake the pie in 375° F oven for 25 minutes. Remove foil. Bake for another 30 minutes until top is golden. Serve warm or cool.

Taffy Apple Salad

• 1/2 c. brown sugar
• 1 Tbsp. cornstarch
• 2 Tbsp. lemon juice
• 1 egg, beaten
• 1 can (20 oz.) pineapple tidbits, drained (save the juice)
• 8 oz. Cool Whip
• 5 medium size apples, cored and diced
• 2 c. miniature marshmallows
• 1 c. salted peanuts

In a small heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg, and pineapple juice. Cook over low heat, stirring constantly, until thickened, about 10 minutes. Refrigerate for 1 hour.

In a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended.

In a large bowl, combine pineapple, apples, marshmallows and peanuts. Stir in topping mixture.

Refrigerate for 2 to 3 hours before serving.



APPLE DIP

• 8 oz. cream cheese
• 1 jar (7 oz.) marshmallow creme
• 1/4 tsp. cinnamon

Let cream cheese soften just slightly at room temperature. With a mixer, combine cream cheese and marshmallow creme until smooth. Add cinnamon and stir. Refrigerate until serving.

Make-your-own recipes for pasta, tortillas, and more!

Maybe I'm frugal, maybe I just like homemade over store-bought, but I've accumulated several recipes for things that you wouldn't think twice about buying at the store....until you need it and don't have time or money to go shopping. That point was brought to my attention today, when I needed cream of coconut. I hadn't been able to find it at the store and I needed it for my coconut mango cheesecake. So, I went a-hunting for a make-your-own! Yes, I found one, and it's turned out pretty good!

Anyway, here are several make-your-own recipes.



Sweetened Condensed Milk

• 1/3 c. boiling water
• 4 Tbsp. butter or margarine
• 3/4 c. sugar
• 1/2 tsp. vanilla extract
• 1 c. dry milk powder

Using an electric mixer, blend together the water, butter, sugar, and vanilla. Add powdered milk and continue to blend until thick. Makes 12 oz. You can store this in the refrigerator for up to one week.
NOTE: to make the cream of coconut that I needed, I added 1/4 tsp. coconut extract to this.




Red Enchilada Sauce:

• 1 Tbsp. olive oil
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. cumin
• 2 Tbsp. mild chili powder
• 4 Tbsp. flour
• 4 c. chicken broth (or made from water & chicken bouillon)
• 8 oz. can tomato sauce

Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown. Slowly add chicken broth and tomato sauce and cook & stir until thickened. Store in refrigerator, or may even freeze.





Egg Roll Wrappers

• 2 c. all purpose flour, sifted
• 1 tsp. salt
• 1 egg
• 1/2 c. ice water
• cornstarch

Sift flour and salt into a large bowl. Make a well in the center and add egg and water. Using a fork, stir the dough until it just holds together and leaves the sides of the bowl. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes OR (gotta love my KitchenAid mixer) use the dough hook on your mixer.
Cover the dough and allow to rest for at least 30 minutes.
Divide the dough into 4 parts. Dust your rolling area with cornstarch and roll each piece of dough out to an 11 x 14 rectangle.
Cut the 14 inch length into 4 equal parts and the 11 inch length into 3 equal parts. You will have twelve 3 1/2 inch squares of dough. Stack them on a platter or plate. The cornstarch will prevent them from sticking.
Repeat with the remaining rectangles. If you're not going to use them right away, wrap well and freeze.
Keep a supply in the freezer and you'll always be able to make your favorite egg rolls!

Flour Tortillas

• 2 c. flour
• ½ t. salt
• 1 heaping ¼ t. baking powder
• ¼ c. oil
• 2/3 c. almost boiling hot water

Now, I cheated and used my bread machine to mix the dough....but you can make these without a bread machine also. Just mix the dry ingredients, stir in the oil until mixture resembles pea sized crumbs, then add the hot water and knead until smooth.

Divide the dough into 8 equal sized pieces. Roll out each piece to desired thinness and size. Cook on a lightly greased griddle or heavy skillet, just a brief minute or so on the first side until you get light bubbles and small golden brown spots, then on the other side for under a minute until you get more golden brown spots. Remove from skillet to a plastic resealable bag. You can stack the next tortillas on top of the first. Putting them in the bag lets the steam soften them as they cool. Store in refrigerator.





Plain Egg Noodle Dough:

• 2 1/2 c. flour
• pinch of salt
• 2 eggs
• 1/2 c. milk
• 1 Tbsp. butter or margarine

Stir dry ingredients together. Mix in rest of ingredients and knead until smooth, about 5 minutes. Divide dough into halves or thirds and roll out on lightly floured surface to about 1/8" thick. Cut into desired widths/shapes. Lay on cookie sheets to dry for at least an hour. If not using right away, put into container or resealable plastic bag and refrigerate until ready to use.

Carrot Pasta Dough:

• 1/2 c. carrot puree (cook 3-4 medium carrots in boiling water until soft, put through food mill or blender)
• 2 large eggs
• 1 large egg yolk
• 2 1/2 c. flour, need a bit more for dusting the rolling surface
• 1 tsp. salt, more or less to taste, maybe even omit
  

Combine all ingredients and mix together. Knead until smooth (may need to add small amounts of flour if dough is sticky). Cover and let rest for one hour. Roll out and cut as desired, or put through a pasta maker.






Spinach Pasta Dough:

• 1 bunch baby spinach leaves, washed
• 4 extra large eggs
• 3 1/2-4 cups all-purpose flour
• 1/2 teaspoon extra virgin olive oil

Cook spinach in boiling water for one minute. Remove with slotted spoon and cool in ice water. When cooled, remove from the water, squeeze in a towel to dry and place in the bowl of a food processor. Puree until a very fine paste forms. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg and spinach and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. The dough will come together when half of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll out and cut as desired or use a pasta maker.

Alternate Spinach Pasta Dough:

• 1 (10 ounce) packages frozen spinach, thawed,drained and squeezed as dry as humanly possible
• 2 eggs
• 2 1/2-3 cups flour
• 1 teaspoon salad oil
• 1 teaspoon salt

Process spinach in a food processor or blender until fine. Squeeze dry again. Combine with eggs and oil. Stir in flour and salt. Knead until smooth. Cover and let rest for 30 minutes. Roll out and cut as desired, or put through a pasta maker.

Tomato Pasta Dough:

• 2 1/4 c. flour
• 2 eggs
  
• 1 Tbsp. warm water
• 1 Tbsp. olive oil
  
• 3/4 tsp. salt
• 1/3 c. tomato paste

Place the flour on a large floured surface or in a bowl. Make a well in the center. Break the eggs into the well. Add the salt, oil, water, and tomato paste. Beat the mixture in the well with a fork, then gently start to work the flour into the liquid. Continue until the dough becomes sticky and difficult to work with the fork. Use your hands to form the dough into a ball. Transfer the dough to a lightly floured surface. Knead the dough until it is smooth and elastic, about 10 minutes (or use a stand mixer with a dough hook.) You may need to add more flour since this dough can be sticky. Cover with a bowl or towel and let rest for 10 to 15 minutes. Proceed with rolling and cutting the pasta or use a pasta maker.

Whole Wheat Pasta Dough:

• 1 1/2 cups whole wheat flour
• 2 eggs
• 1/2 cup water
• 1 teaspoon salt
• 1 cup white flour

Stir flours together in a bowl with the salt. Add water and eggs and mix. Knead until smooth. Let rest for 30 minutes. Roll out and cut as desired, or put through a pasta maker.