Orange Kissed Brownies

Orange Kissed Brownies

This recipe comes from a flavoring extract package and I will be trying this one soon. This recipe uses a store bought fudge brownie mix, which is perfectly fine, and using a store brand will be a savings. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 brownies

Ingredients
  

  • 1 box fudge brownie mix, plus ingredients listed on the box, Shortcut
  • 1 tablespoon orange extract
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven and prepare a baking pan as stated on the brownie mix box.
  • Prepare the brownie batter as directed on the box then add the chocolate chips and extract.
  • Mix in the extract and chocolate chips.
  • Pour into the prepared pan and spread out evenly, bake as directed on the brownie box.
  • Allow to cool, cut into squares, serve, and enjoy.

Notes

Several factors to determine cost per serving for this dessert. Cutting the brownies into 24 squares instead of 12 would reduce the cost per serving a lot, but who wants a smaller brownie. Based on location for pricing, the US would be Low cost per serving for sure, and using a store brand for the brownie mix will also help in reducing the cost. For Thailand, this would be Fair to High cost per serving if using a store bought brownie mix, using a homemade mix would reduce to the cost considerably even to Low cost per serving.
Shortcut: Gooey Fudge Brownies.
Adapted from a recipe on a flavoring extract package.
Pigs in Blankets

Pigs in Blankets

Joann Thayer, United States.
This is a recipe from my childhood, first being mentioned in a Betty Crocker cookbook in the 60's using packaged crescent rolls. When I was little, my Mom simply used hot dogs with the crescent rolls, now days there is many options for the sausage. This is just a guide and can be made in as many ways as there is types of sausage. Have fun and enjoy.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 1 tube crescent rolls
  • 8 hot dogs, or sausage of your choice
  • dipping sauces of your choice

Instructions
 

  • Preheat your oven to 190° C (375° F) or according to the crescent tube instructions. Line a baking sheet with foil or parchment paper.
  • Open the crescent rolls and separate into the 8 triangles. Lay a hot dog/sausage on the wide end of a triangle of dough. Roll the hot dog in the dough and place the roll on the baking sheet with the pointy end of the roll on the bottom. Repeat until all the hot dogs are rolled. I used cheese filled smoked sausages.
  • When the rolls are golden brown, about 10-15 minutes, remove from the oven, place on a serving plate, enjoy with dipping sauce of your choice.

Notes

For the US, these are certainly low cost per serving, for Thailand, I have never seen the crescent rolls in tubes although I have made crescent rolls from scratch so I have included that recipe here for those that would like to make those.
Shortcut: Crescent Rolls (Bread Machine).
My Mom and I have made these for years.
Some Mores

Some Mores

You may be familiar with the more popular version of this name, "S'mores" which is a contraction of the phrase "some more". "Graham Cracker Sandwich" was the term used when the recipe was published by the Campfire Marshmallow Company in the 1920's, then appeared as "Some More" when published in a cookbook for the Girl Scouts in 1927, and the term "S'mores" was used in 1938 in a cookbook aimed for summer camps, and was popular in both the Girl Scouts and Boy Scouts. In 1957, the recipe for "S'mores" appears in a Betty Crocker cookbook. A s'more is basically a graham cracker topped with a toasted marshmallow and some chocolate bar. This recipe is just marshmallow cream sandwiched between graham crackers and dipped in melted almond bark, easy and simple. Since no toasted marshmallows are used, these could also be called "Moon Pies" which were created in 1917. Regardless of any name you wish to use, they are easy and tasty. Measurements are approximate, this is a make what you want guide.
Prep Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 30 cookies

Ingredients
  

  • 2 packs graham crackers, (3 packs in a box, use 2 of those packs)
  • 1 jar marshmallow cream, (7 oz / 198 g), you will use about 1/2 of that
  • 750 grams almond bark, (aka chocolate coating, 1 1/2 lbs)
  • candy sprinkles, optional

Instructions
 

  • Line a baking sheet with foil. Open the two packs of graham crackers. Using the lines on the crackers, break the crackers in half, then each half in half, so you have 4 crackers from each cracker from the packs. Don't worry if a few crackers break in odd shapes, those are treats for the cook, so just enjoy those at your leisure.
  • Spread marshmallow cream on a cracker then top with another cracker, place on the prepared baking sheet. Repeat until all the crackers are used. Place the baking sheet in the fridge to chill.
  • Setup a double boiler, place on low heat, and add the almond bark. Allow the bark to melt, and stir the coating once in a while as it melts.
  • When the bark is fully melted and smooth, remove the crackers from the fridge. Drop a cracker in the bark, turn it with a fork and coat all sides, lift the cracker out with the fork, scrape off the excess bark from the bottom of the fork and place the cookie back on the foil. Repeat until all crackers are coated. If you want to sprinkle with candy sprinkles, coat about 5 cookies then sprinkle them, if you wait until all the cookies are dipped, the coating may have set up and not able for the sprinkles to stick.
  • Place the baking sheet back in the fridge to chill for about 20 minutes or longer.
  • Serve and enjoy.

Notes

Cost per serving would be based on location for these. Low cost per serving in the US, this would be costly in Thailand as 2 out of 3 items would have to be bought at high end western stores.
Just something I made on a whim, Lee Thayer.
United States.
Sauteed Shrimp

Sauteed Shrimp

Shrimp is a versatile ingredient in pastas, soups, stir fry's, etc, and is easily overcooked resulting in a rubbery texture. Often times people will cook shrimp, normally by boiling them, then unintentionally 'cooking' them again in the final dish. Minimal is best when preparing shrimp, when they are pink, they are done, then just need to be heated in the final dish. No quantities are provided here, this is a make what you want guide.
Cook Time 4 minutes
Total Time 4 minutes

Ingredients
  

  • shrimp
  • extra light olive oil
  • salt and pepper

Instructions
 

  • Peel, remove tails, and devein the shrimp. I cleaned 4 pounds of Gulf shrimp for this.
  • Heat a tablespoon of the oil in a large non stick pan on medium high heat. When hot, add shrimp in a single layer. Season lightly with salt and pepper. Cook for about 2 minutes or until the bottom is pink, the bottom of the sides no longer translucent. The shrimp, on average, will be just beginning to curl when they are ready to be turned.
  • Turn the shrimp over and cook for about 2 more minutes or until the bottom is pink and there is no more translucent flesh visible. On average, the shrimp will be curled up now.
  • Remove to a plate while you finish the remaining shrimp. When using in a recipe, such as a soup or pasta, you want to add the shrimp at the end as it is already cooked and you simply want to reheat it. Enjoy.

Notes

No pricing as that can vary widely based on the type, size, and amount of shrimp you are using.
Been preparing shrimp like this for use in other recipes for many years. Lee Thayer.
United States.
Baked Ranch Chicken

Baked Ranch Chicken

From a Ranch seasoning packet.
Easy baked chicken recipe with only 3 ingredients and you can use shortcuts to make two of them. Two methods are listed here as I have seen and done both. Links to the Shortcuts are listed in the Notes section.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American

Equipment

  • Baking Sheet
  • Foil
  • Oven

Ingredients
  

Method 1

  • 6-8 chicken pieces, think legs, thighs, breasts
  • ¼ cup bread crumbs, Shortcut
  • 2 packets dry ranch dressing mix, Shortcut

Method 2

  • 6-8 chicken pieces, think legs, thighs, breasts
  • 2-3 tablespoons extra light olive oil
  • 1 packet dry ranch dressing mix, Shortcut

Instructions
 

Method 1

  • Preheat your oven to 190° C (375° F). Line a baking sheet with foil and turn up the edges, this makes clean up much easier. Place chicken pieces on the foil.
  • In a shallow bowl, mix together the bread crumbs and dressing mix.
  • Roll chicken in the crumb mixture and place on the prepared baking sheet.
  • Bake for 50 minutes, if checking with an instant read thermometer, 79° C (175° F) is the minimum needed.
  • Serve with sides of your choice and enjoy.

Method 2

  • Preheat your oven to 190° C (375° F). Line a baking sheet with foil and turn up the edges, this makes clean up much easier. Place chicken pieces on the foil.
  • To small mixing bowl, add the oil and dry mix. Stir together. Use 2 tablespoons oil first, if mixture is too thick, thick it down with another tablespoon of oil.
  • Brush mixture onto chicken pieces.
  • Bake for 50 minutes, if checking with an instant read thermometer, 79° C (175° F) is the minimum needed.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Bread Crumbs. Ranch Dressing Mix.
Fried Summer Squash

Fried Summer Squash

This is a simple recipe that I started cooking when I was child learning to cook. No quantities are given as this is a make what you want recipe.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine American

Ingredients
  

  • fresh yellow summer squash, sliced 1/4 inch thick
  • extra light olive oil, as needed
  • salt and pepper, as desired, to taste

Instructions
 

  • Heat a non stick pan with a tablespoon of olive oil. When hot, add the summer squash. Season with salt and pepper as desired and give the squash a toss in the pan.
  • As the squash cooks, it will release water. Cook for about 20-30 minutes or until the thickest slices of squash are softened and tender, stirring the squash often.
  • Serve with a main dish of your choice.

Notes

Low cost in the United States, this type of squash is hard to locate in Thailand.
Variant: 1. Add a chopped onion to the squash when cooking.
Been cooking squash like this for many years, Lee Thayer.
United States.
Smoked Sausage & Peppers

Smoked Sausage & Peppers

Lee
This is my very basic recipe for the common dish called Sausage, Peppers, and Onions. I make this as a side with pasta dishes, and typically the Sausage, Peppers, and Onions dish is a main dish. No quantities are given here, just use what you want. And this could not be easier, just smoked sausage and peppers, let the sausage season the peppers.
Course Side
Cuisine American

Ingredients
  

  • smoked sausage, sliced at a bias
  • bell peppers, your choice of color, sliced into strips

Instructions
 

  • Prep the bell peppers and sausage. For this I used 2 yellow, 1 orange, and 1 green. For the smoked sausage, I used two 340 g / 12 oz packages.
  • Heat the cooking oil in a non stick pan on medium heat, when hot, add the sausage and pepper and stir together.
  • Cook, stirring once in a while until the peppers are softened and tender and the sausage heated through.
  • Serve as a side dish.

Notes

Variation of a common dish, Sausage, Peppers, and Onions.
Chocolate Buttercream Frosting

Chocolate Buttercream Frosting

Easy chocolate frosting with only five ingredients. This, is my go to chocolate frosting!
Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Servings 2 cups frosting

Ingredients
  

  • 6 tablespoons butter, room temperature
  • 1/2 cup cocoa powder
  • 2 2/3 cup powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Add all ingredients to a mixing bowl and mix by hand or with a electric mixer until you have a spreadable frosting, add milk 1 tablespoon at a time to achieve your desired consistency.
  • Makes enough frosting for a layer cake, a 9x13 pan, or 24 cup cakes.

Notes

Used in Recipes Listed on this Site:
 
Adapted from an internet recipe.
Peach Dump Cake I

Peach Dump Cake I

Holly - Spend with Pennies
This is a 4 ingredient dessert that is much like a cobbler, and is quick and easy to put together. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • 3 cans sliced peaches, in syrup, (14-15 oz / 425 g cans)
  • 1 box yellow cake mix, Shortcut
  • 1 teaspoon pumpkin pie spice, Shortcut
  • 3/4 cup butter, cut into 24 slices, (1 1/2 sticks)

Instructions
 

  • Preheat your oven to 180 C (350 F). Get out a 9x13 baking dish. Slice the butter.
  • Open all 3 cans of peaches, drain 1 can only. Pour the cans of peaches with the syrup into the baking dish and pour the drained peaches into the dish as well.
  • Add the boxed cake mix to a mixing bowl, just the contents of the box, no items listed on the box are used. Add the pumpkin spice to the cake mix and whisk that together.
  • Sprinkle the cake mix over the peaches, covering all the peaches, smooth out the dry mix evenly.
  • Place the butter slices equally over the cake mix. Bake for 50-60 minutes or until nice and golden brown and bubbly.
  • Remove from oven and let rest for 15 minutes before serving.
  • Serve with whipped topping or vanilla ice cream.

Notes

Low cost per serving.
Shortcut: Yellow Cake Mix, Pumpkin Pie Spice.
Inspired by Spend With Pennies and the link to this recipe is here. United States.
Cheese Cracker Chicken

Cheese Cracker Chicken

This comes from a friend, and just three ingredients needed. I made these on 18 August 2019, using 9 legs and 4 thighs, and I will say, this is tasty chicken. Feel free to use breasts, legs, or legs and thighs.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 1/4 cup butter, melted, (1/2 stick)
  • 3 cups Cheez-It crackers, crushed, about 12 oz box

Instructions
 

  • For the stated ingredients, keep in mind you can make this with different chicken pieces and any amount you like, but do not mix breasts with legs or thighs to ensure even cooking on all items at one time. Also if increasing the number of chicken pieces, increase the butter as needed.
  • Preheat your oven to 180 C (350 F). Get out a baking sheet and line it with foil for easy clean up, making sure the foil has an edge on all sides to prevent any fat from contacting the baking sheet.
  • I crushed up one 12 oz box of Cheez-It crackers, whole grain type, and it came out to 3 cups. I left the crumbs with a bit of texture to them. And I melted the butter in the microwave, about 1/2 cup was used as I increased the amount of chicken.
  • I used 9 legs and 4 thighs, all skin on. After dipping in butter and coating with the crackers, I sprinkled some of the cracker crumbs on the chicken after all pieces were placed on the baking sheet.
  • Bake for 50 minutes then check either with a meat thermometer, target temp is 74 C (165 F) or just cut a large piece in half or through to the bone to check that it is cooked through and juices run clear.
  • Transfer chicken to a serving tray, serve, and enjoy.

Notes

Low cost per serving.
Recipe adapted from Just A Pinch Recipe Club, Ellen Bales, and the original recipe is here.
United States.