Author Archive
Any Flavor Cake
I got this recipe from my Mom, and she has made this for years. This is an easy and delicious cake to make. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 box cake mix recipe, any flavor, Shortcut
- 1 box instant pudding mix, small box, a flavor that compliments the cake flavor
- 4 eggs
- 1/2 cup cooking oil
- 1 cup warm water
Instructions
- Preheat your oven to 180 C (350 F) and pick out a baking pan, either a bundt pan or 9x13 pan. Grease the pan of your choice lightly with butter or cooking spray.
- For the cake mix and the pudding mix, DO NOT follow the instructions on the boxes, just use the ingredients listed in this recipe. If you are making the homemade cake mixes, prepare per those instructions using the dry ingredients listed.
- In a mixing bowl, add all the ingredients and mix, beat 2 minutes.
- Pour into the prepared baking dish and spread out evenly.
- Bake the 9x13 cake for 40 minutes or until a toothpick inserted comes out clean. For a bundt cake, adjust the baking time to 50 to 60 minutes. Allow a bundt cake to cool completely before removing it from the pan.
- Frost with your choice of frosting if desired, serve and enjoy.
Suggested Cake & Pudding Combinations
- Devil's Food cake mix and chocolate pudding mix, add 1 cup of chocolate chips to the batter before baking, frost with a chocolate butter cream frosting.
- White cake mix and vanilla pudding mix, use coconut milk in place of the water, egg whites instead of the eggs, frost with butter cream and sprinkle with coconut.
- White cake mix and white chocolate pudding mix, use egg whites instead of eggs. (Very slight taste of white chocolate.)
- Spice cake mix and butterscotch pudding.
Notes
Low cost per cake but keep in mind, adding extras to the cake increases the overall cost per serving.
Shortcuts: Chocolate Cake Mix, Yellow Cake Mix, Spice Cake Mix, White Cake Mix.
Provided by my Mom, Joann Thayer, United States.
Salisbury Steak with Mushroom Gravy
This sounds like an excellent Salisbury steak recipe. On my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 tablespoons extra light olive oil, divided
- 1 medium onion, diced
- 750 grams ground beef, or ground pork, (1 1/2 lbs)
- 1 cup bread crumbs, Shortcut
- 1 tablespoon grill seasoning, your choice, such as Montreal steak
- 1 tablespoon Worcestershire sauce
- 1 egg
- 1/2 package baby portobello mushrooms, sliced, (8 oz package)
- 1/4 cup all purpose flour
- 2 cans beef broth, (14 oz cans)
- salt and pepper, as desired, to taste
Instructions
- In a large non stick pan, heat 1 tablespoon of the olive oil on medium heat, when hot, add the onion and saute until softened, about 5 minutes or so. Remove 1/2 the onion to a large mixing bowl and the other 1/2 to another bowl and set those aside for the gravy. Set the pan aside.
- To the large mixing bowl, add the beef, bread crumbs, grill seasoning, Worcestershire sauce, and egg. Mix everything together well and shape into 5 patties.
- Same pan used for the onion, heat the other tablespoon of oil, when hot, add the patties and brown them, cook about 4-5 minutes on each side. You are not trying to cook the patties through, just browning them. Remove the patties to a plate.
- Pour off all but 2 tablespoons of the fat from the pan and return to heat, add the mushrooms, saute the mushrooms for about 5 minutes until they start to wilt and soften up, then return the onion to the pan, then sprinkle in the flour, stir and cook for 2 minutes. Add the broth and bring to a boil.
- Return the patties to the pan and reduce the heat to a simmer. Simmer until the gravy has thickened and the patties are cooked through, about 8-10 minutes.
- Serve with mashed potatoes or egg noodles, spooning the gravy over the potatoes or egg noodles. Enjoy.
Notes
Low cost per serving.
Shortcut: Bread Crumbs.
Adapted from a recipe from my Mom, Joann Thayer. United States.
Pinto Bean Salsa Salad
Sounds like a tasty bean salad. On my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For the Salad
- 1 can pinto beans, rinsed and drained, (15 oz can) or 2 cups, Shortcut
- 1 1/3 cups frozen corn, or canned
- 1 yellow bell pepper, or orange, diced
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, cut in half
- 1 small Hass avocado, diced
- 1/4 cup fresh asparagus, chopped
- salt and pepper, as desired
For the Dressing
- 1 clove garlic, smashed and finely minced
- 2 tablespoons lime juice, and to taste as desired
- 2 teaspoons kosher salt
- 1/4 teaspoon chili powder
- 1/4 cup extra virgin olive oil
Instructions
- In a bowl, mix together all the Dressing ingredients.
- To a large mixing bowl, add the beans, corn, bell pepper, and onion, and toss together.
- Add the Dressing and toss to coat. Gently fold in the avocado, tomato, and cilantro. Taste and season with salt and pepper as desired.
- Serve as a side with any main dish.
Notes
Pinto Bean Salad
This sounds like a good bean salad, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can Pinto beans, rinsed and drained, or 2 cups, (15 oz can), Shortcut
- 2 plum tomatoes, chopped
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 stalk celery, diced
- 2 tablespoons Dijon mustard
- 2 tablespoons lime juice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon ground cumin
Instructions
- Add everything to a large mixing bowl.
- Toss to mix everything together. Chill for at least an hour to let the flavors blend.
- Serve as a side with any dish, enjoy.
Notes
Best-Ever Beans & Sausage
This is an easy and tasty dish to put together, and geared towards using canned beans but I have listed the shortcuts to prepare from dry if you desire to. This recipe makes a lot! To use beans you cooked, use 1½ cups cooked for each can. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 kilo bulk spicy pork sausage, or bulk breakfast sausage, (2 lbs), Shortcut
- 1 green bell pepper, diced
- 1 onion, diced
- 1 can pork and beans, (28 oz / 794 g)
- 1 can red Kidney beans, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 can Great Northern Beans, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 can black-eyed peas, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 can Pinto beans, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 can chickpeas, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 ½ cups tomato ketchup
- ¾ cup brown sugar, packed
- 2 teaspoons dry mustard
Instructions
- Preheat your oven to 180° C (350° F) and grease a 9x13 baking dish with butter.
- Heat a large pot on medium heat, add the sausage, onion, and green bell pepper. Crumble the sausage with your spatula and cook the sausage through. Drain the fat. (I used breakfast sausage.)
- Add the ketchup, brown sugar, and mustard to the pot and mix together.
- Add all the beans and mix together.
- Pour mixture into the prepared baking dish and spread out evenly. Bake uncovered for 30 minutes.
- Remove from oven, allow to cool for several minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Spicy Pork Sausage, Kidney Beans (Pressure Cooker), Great Northern Beans (Pressure Cooker), Black-eyed Peas (Pressure Cooker), Pinto Beans (Pressure Cooker), Chickpeas (Pressure Cooker).
Variants: 1. The use of breakfast sausage is highly recommended! 2. Top each serving with a fried egg or two. 3. Use a can of black beans instead of black-eyed peas, drained. 4. Reduce ketchup to 1 cup and add 1/2 cup BBQ sauce. 5. Use baked beans instead of pork and beans.
Fruit Cocktail Dump Cake
Excellent use for canned fruit cocktail. I made this on 22 Nov 2019 exactly as written and it was very much liked. This will be a regular now.
Ingredients
Cake Ingredients
- 1 1/2 cups sugar
- 2 cups all purpose flour
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 can fruit cocktail, undrained, (16 oz / 454 g can)
Topping Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar, packed
- 1 cup sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut, sweetened
- 3/4 cup pecans, chopped
Garnish Ingredients, as desired
- whipped topping
- maraschino cherries
Instructions
- Preheat your oven to 180 C (350 F), grease a 9x13 baking dish with butter or non stick spray.
- Add all Cake Ingredients to a large mixing bowl and stir to combine.
- Pour batter into the prepared baking dish and spread out evenly.
- Bake for 40 minutes or until a toothpick comes out clean.
- About 10 minutes before the cake is due to come out of the oven, it is time to make the topping. To a saucepan, add all the topping ingredients and set the pan on medium heat.
- Bring to a boil, always stirring, and continue to boil for 2 minutes. Remove from heat and set aside.
- After the cake is removed from the oven, go ahead and pour the topping over the hot cake and spread out evenly.
- Allow cake to cool, then slice, plate, and add a spoon of whipped topping and a maraschino cherry. Enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe and the original recipe is here.
One Pot Pasta with Chicken
Sounds tasty, and can be ready in less than 30 minutes. On my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 tablespoon olive oil
- 500 grams chicken breasts, boneless and skinless, (1 lb)
- salt and pepper, as desired
- 1/2 cup onion, diced
- 2 cloves garlic, smashed and minced
- 1 teaspoon Italian seasoning, Shortcut
- 1 tablespoon fresh parsley, chopped, or 1 1/2 teaspoons dried
- 1 can diced tomatoes, (14.5 oz / 411 g can)
- 3 cups chicken broth, fresh or from powder, and as needed, Shortcut
- 1 cup whipping cream
- 340 grams dry Penne pasta, (12 oz)
- 2/3 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan cheese, grated, divided
Instructions
- Dice the chicken into 1/2 inch pieces, and toss the chicken with salt and pepper as desired. Heat the oil in a non stick pan on medium heat, when hot, add the chicken and saute until no longer pink. Do not over cook the chicken or it will be dry and tough. Remove the chicken from the pan and aside.
- To the same pan, add the onion and garlic and saute until the onion is tender.
- Once the onion is tender, add the Italian seasoning, parsley, broth, tomatoes, and the cream. Bring mixture to a boil then add the pasta, stir in, and reduce the heat to a simmer to cook the pasta for about 15 minutes or until the pasta is tender. If needed, add another 1/2 cup of broth if the liquid runs out before the pasta is tender.
- After the pasta is tender, mix in the chicken and 1/4 cup of Parmesan cheese.
- Sprinkle the Mozzarella and remaining Parmesan on top and broil for 2-3 minutes to brown and melt the cheese.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Italian Seasoning, Chicken Broth.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Slow Cooker Chicken with Bacon Cream Gravy
I made this for my family on 25 August 2019 and it was a big hit.
Ingredients
- 3-4 chicken breasts, boneless and skinless
- 1 tablespoon bacon fat
- 1/4 teaspoon dried thyme
- 2 cloves garlic, minced
- salt and pepper, as desired
- 1 package dry chicken gravy mix
- 1 cup cold water
- 1 cup heavy cream
- 1/4 cup all purpose flour
- 6-8 slices bacon, cooked crispy and crumbled
- fresh parsley, chopped, for garnish
Instructions
- Place the chicken, garlic, and bacon fat in your slow cooker. Sprinkle with thyme and season with salt and pepper as desired.
- In a measuring cup, mix together the gravy mix with the cold water, pour over the chicken. Set the slow cooker to High setting and cook for 3 hours.
- After 3 hours, roughly shred the chicken, you can do this while the chicken is in the pot.
- In a measuring cup, use a whisk and mix together the cream and flour until smooth. Stir the cream into the slow cooker. Switch the slow cooker to Low setting and cook for another hour.
- After 1 hour, turn the slow cooker off, stir in the bacon.
- Serve over biscuits, rice, egg noodles, or even mashed potatoes. Sprinkle with parsley for garnish as desired. Optionally, top with a side vegetable of your choice.
Notes
Low cost per serving.
Recipe adapted from Just A Pinch Recipe Club, Amy Herald, and the original recipe is here.
United States.
United States.
Pork & Noodles
This is a basic recipe for using canned pork for a quick and low cost meal, and it is very versatile. Read the Variants. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams dry macaroni, or any bite size pasta, (1 lb)
- 1 can pork, drained, fat removed, (750 g / 1½ lb)
- 1 can condensed cream of chicken soup, (26 oz / 737 g Family Size can), Shortcut
- 1 packet chicken gravy mix, Shortcut
- 1 can peas, drained, or 2 cups frozen, steamed
- salt and pepper, as desired
Instructions
- Heat a pot of salted water, when boiling, add the pasta and cook until tender, drain.
- While the water is heating for the pasta, prepare the packet of chicken gravy in a small sauce pan.
- While the water is heating for the pasta, add the pork and soup to a pot. Heat the pot on medium low heat, breaking up the pork with your spatula and stirring occasionally.
- When the pasta is tender and drained, add to the pot with the pork. Stir to combine, taste, and season with salt and pepper as desired.
- Add the peas and gravy, mix in. Cook until heated through.
- Serve with a side veggy or salad. Enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup. Chicken Gravy Mix.
Variants: 1. Add a can of drained vegetable, such as corn, diced carrots, or even mixed vegetables in place of peas. 2. Add a can of diced tomatoes. 3. Saute a diced onion, diced bell pepper, or even sliced mushrooms, or any combination of these, before adding the pork. 4. Add a jar of sliced green olives with pimentos. 5. Season with fajita seasoning. 6. Add spices to taste such as rosemary, parsley, thyme, oregano, in addition to salt and pepper. 7. Use ground pork, cooked and drained, in place of canned pork.
Updated on 9 June 2021.
Tuna with Cream
Sounds easy and tasty, on my to make and taste list.
Ingredients
- 1 can tuna, drained, (about 8 oz / 250 grams)
- 1 cup whipping cream
- ¼ cup extra light olive oil
- pepper, as desired
- rosemary, as desired
- oregano, as desired
- 1 medium onion, diced
- 150 grams dry spaghetti, (6 oz)
- 1 tablespoon butter
- 1 small onion, peeled, to cook pasta
- salt, as desired
Instructions
- Heat a small pot of water with the butter, peeled onion, and some salt. When boiling, add the pasta and cook until tender. Drain.
- While the water is heating, open and drain the tuna and shred with a fork, set aside.
- Heat the olive oil in a non stick pan on low heat, when hot, add the diced onion, cook, stirring often until the onion starts to turn golden brown.
- Then add the tuna and season with pepper, rosemary, and oregano as desired and cook for a few minutes to heat the tuna through.
- Add the drained pasta and cream, toss everything together and cook for a few minutes to heat everything through.
- Remove from heat, serve, and enjoy.
Notes
Low cost per serving.