Author Archive
Mom’s BBQ Sauce
July 13, 2019 Lee
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Mom's BBQ Sauce

This recipe comes from my Mom, who has been making this since 1959 (60 years) when she first made this in a high school home economics class, and this is good BBQ sauce!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Servings 1 batch of sauce

Ingredients
  

  • 2 tablespoons white vinegar
  • 3/4 cup onion, finely minced
  • 1 clove garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup brown sugar, packed
  • 1 teaspoon prepared yellow mustard
  • 3/4 cup tomato ketchup
  • 2 tablespoons vegetable oil
  • 1/4 cup orange juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Add all ingredients to a sauce pan and simmer on low heat for 10 minutes. Now the sauce is ready for use.
  • Use in recipes calling for BBQ sauce. This recipe easily doubles or triples.

Notes

Used in Recipes Listed on this Site:
 
Provided by my Mom, Joanne Thayer. United States.
Ingredients - Sauces
Apricot Pork Chops
July 13, 2019 Lee
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Apricot Pork Chops

This recipe comes from my Mom's large recipe collection, and I will say this recipe is probably over 20 years old. This sounds like excellent pork chops, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 pork chops, bone in preferred
  • 1 packet dry onion soup mix, Shortcut
  • 1 bottle Russian salad dressing, 10 oz jar
  • 1 cup apricot jam

Instructions
 

  • Preheat your oven to 180 C (350 F) and place the pork chops in a large baking dish.
  • In a mixing bowl, add the dry onion soup mix, Russian dressing, and jam, and mix together.
  • Pour mixture over the chops and bake for 1 hour.
  • Serve with sides of your choice and enjoy.

Notes

Low cost per serving.
Shortcut: Onion Soup Mix.
Provided by my Mom, Joanne Thayer.
United States.
* Best Value $1 or Less per Serving,PORK
Cherry Bread
July 12, 2019 Lee
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Cherry Bread

This recipe comes from a good friend and it is delicious!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 1 loaf

Ingredients
  

For the Bread

  • 3/4 cup sugar
  • 2 cups all purpose flour
  • 1/2 cup milk
  • 1/2 cup cooking oil
  • 1 egg
  • 1 teaspoon almond extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 jars maraschino cherries, 10 oz jars

For the Glaze

  • 2 cups powdered sugar
  • 2 tablespoons butter, melted
  • 1/3 cup maraschino cherry juice
  • 1/2 teaspoon almond extract

Instructions
 

  • Preheat your oven to 180 C (350 F), lightly grease a 9 x 5 loaf pan with butter or non stick spray.
  • Drain the cherries and reserve the juice for use in the glaze.
  • Slice the cherries into quarters.
  • In a mixing bowl, add the sugar, milk, oil, egg, and almond extract and mix together, then add the flour, baking powder, and salt and mix together to make the batter.
  • Add the cherries and fold into the batter.
  • Pour the batter into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and place on a rack to cool for 10 minutes.
  • Use a butter knife and go around the sides and turn out the loaf and place on a plate to cool completely.
  • Once the bread has cooled to room temperature, mix the glaze ingredients, and drizzle over the top.
  • Slice and enjoy.

Notes

I will price this when I get maraschino cherries, for now I will say low cost per serving.
Variants: 1. Serve with a scoop or two of ice cream. 2. Leftover glaze? Use it as topping on the ice cream (highly recommended!) 3. For the leftover glaze, drizzle angel food cake, sugar cookies, etc.
Recipe and photo provided by good friend, Patti Stone.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAD & PASTRY
Nut Bread
July 11, 2019 Lee
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Nut Bread

I was given this recipe by my Mom and it is from one of her cookbooks that she has had for 39 years, and still uses and prepares dishes from that book. My Mom made the Banana Nut variant of this on 9 Jul 2019. This is her go to recipe and I will say, it is delicious! Feel free to make just the base recipe or any of the variants.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Cuisine American
Servings 1 loafs

Ingredients
  

Nut Bread - Base Recipe

  • 2 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 1/4 cups milk
  • 1 egg
  • 1 tablespoon grated orange peel, plus 1 teaspoon
  • 1 cup chopped nuts

Apricot Nut Bread

  • 1 cup dried apricots, finely chopped

Banana Nut Bread

  • 1/3 cup milk
  • 1 1/4 cups bananas, mashed, about 2-3 bananas

Cherry Nut Bread

  • 1/2 teaspoon almond extract
  • 1 jar maraschino cherries, 10 oz jar, chopped and drained on paper towels
  • 1 cup almonds, chopped

Cranberry Cheese Nut Bread

  • 1/2 cup chopped nuts
  • 1 1/2 cups Cheddar cheese, shredded
  • 1 cup cranberries, cut into halves

Date Nut Bread

  • 1 1/2 cups boiling water
  • 1 1/2 cups dates, chopped

Whole Wheat Raisin Nut Bread

  • 2 3/4 cups whole wheat flour
  • 1/2 cup honey
  • 1 cup raisins

Instructions
 

Common to Base Recipe and All Variants

  • Preheat your oven to 180 C (350 F), grease the bottom of one 9 x 5 loaf pan or two 8 x 4 loaf pans.

Nut Bread - Base Recipe

  • Mix all ingredients together.
  • Pour batter into prepared loaf pan(s), bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.

Apricot Nut Bread Variant

  • Prepare the Base Recipe and mix in the apricots.
  • Pour batter into prepared loaf pan(s), bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.

Banana Nut Bread Variant

  • Decrease the Base Recipe milk to 1/3 cup and omit the orange peel. Prepare the Base Recipe and mix in the bananas.
  • Mix in the chopped nuts as stated in the Base Recipe.
  • Pour batter into prepared loaf pan(s), bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.
  • Slice and enjoy, we used chopped pecans for this loaf.

Cherry Nut Bread Variant

  • Omit the orange peel from the Base Recipe and use almonds. Prepare the Base Recipe and mix in the almond extract and cherries.
  • Pour batter into prepared loaf pan(s), bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.

Cranberry Cheese Nut Bread Variant

  • Decrease the amount of nuts to 1/2 cup on the Base Recipe. Prepare the Base Recipe and mix in the cheese and cranberries.
  • Pour batter into prepared loaf pan(s), bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.

Date Nut Bread Variant

  • Omit milk from the Base Recipe. Place the dates in a bowl, pour in the boiling water, allow this to cool. Prepare the Base Recipe then stir in the water and dates.
  • Pour batter into prepared loaf pan(s), bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.

Whole Wheat Raisin Nut Bread Variant

  • Replace the flour in the Base Recipe with the whole wheat flour, and replace the honey for the brown sugar. Prepare the Base Recipe and mix in the raisins and nuts.
  • Pour batter into prepared loaf pan(s), bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.

Notes

Low cost.
Provided by my Mom, Joanne Thayer.
United States.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Chocolate Peanut Butter Dump Cake
July 11, 2019 Lee
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Chocolate Peanut Butter Dump Cake

This recipe comes from my mom, and it sounds great, and it is good! Bonus is only 5 ingredients. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 box chocolate cake mix, Shortcut
  • 1 package chocolate pudding mix, small package
  • 2 cups milk
  • 1 cup chocolate chips
  • 1 cup mini Reese cups

Instructions
 

  • Preheat your oven to 180 C (350 F). Get out a 9x13 baking dish and lightly grease with butter or non stick spray.
  • For the cake mix, DO NOT add any items listed on the box, just use what is listed in the Ingredients and Instructions listed on this recipe.
  • The milk, chocolate chips, and reeses are measured out, I made my homemade chocolate cake mix, and the pudding mix is the darker powder in the mixing bowl.
  • Add the milk to the cake mix, and pudding mix, stir to mix together.
  • Add the Reese cups to the mixing bowl and fold those into the batter.
  • Spread the batter evenly into the prepared baking dish. Sprinkle the chocolate chips evenly over the top.
  • Bake for 30 minutes or until the edges pull away from the pan.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcut: Chocolate Cake Mix.
Provided by my Mom, Joann Thayer, United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
Yum Yum Brownie Muffins
July 11, 2019 Lee
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Yum Yum Brownie Muffins

This recipe comes from my Mom, who has made this a number of times and she says they are very good muffins. Bonus is only two ingredients needed. I simply call these Chocolate Pumpkin Cupcakes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 box devil's food cake mix, about a 18 oz box
  • 1 can pumpkin, 15 oz can

Instructions
 

  • Preheat your oven to 200 C (400 F) and get out a 12 cell muffin pan, line the cells with baking cups or spray cells with non stick spray.
  • For the cake mix, open and pour the contents of the box into a mixing bowl, DO NOT add any of the items listed on the box. Whisk to remove any lumps in the dry mix.
  • Open the can of pumpkin and add that to the mixing bowl and stir until the mixture is smooth, the mixture will be thick, DO NOT add anything to thin it out.
  • Divide the mixture between all 12 cells in the muffin pan.
  • Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and allow to cool for a few minutes before serving. Enjoy.

Notes

A box of devils food cake mix is 88 cents (Walmart), and a can of pumpkin is 98 cents (Walmart). For 12 muffins, this is 16 cents per muffin.
Recipe provided by, and made often when I was growing up, my Mom, Joanne Thayer.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
Potato & Soy Sauce Side (Gamja jorim / 감자조림)
July 8, 2019 Lee
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Potato & Soy Sauce Side (Gamja jorim / 감자조림)

Adapted from an internet recipe.
This is a Korean side dish and it sounds very good, on my to make list.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side
Cuisine Korean
Servings 4 servings

Ingredients
  

  • 2-3 medium potatoes
  • 2 cloves garlic, smashed and minced
  • ½ cup onion, diced
  • 1 tablespoon extra light olive oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon sugar, or honey
  • ½ cup water, and as needed
  • 1 tablespoon sesame oil
  • white sesame seeds, as desired, for garnish

Instructions
 

  • Wash and peel the potatoes, and slice into ¾ inch cubes until you have about 2½ cups of cubed potatoes. Place the potatoes in a strainer and run under colder water, and toss them around. Rinse the potatoes for 30 seconds or so to remove some of the starch, set aside to drain.
  • Heat a non stick pan on medium heat with the olive oil, when hot, add the onion and saute until the onion is translucent.
  • Add the potatoes to the pan and saute until the potatoes start looking translucent, stirring often.
  • Add the water, soy sauce, and sugar and stir to mix into the potatoes. Stir often so the potatoes do not burn, and cook until the potatoes are form tender and the liquid is evaporated. Adding more water as needed.
  • When the potatoes are tender and cooked through, remove from heat and drizzle on the sesame oil and mix in.
  • Pour the potatoes into a serving bowl and sprinkle with sesame seeds as desired for garnish.
  • Serve as a side with any meal or enjoy as is.
: KOREAN,POTATOES,SIDES
Chicken with Egg Noodles & Alfredo Sauce
July 4, 2019 Lee
4 Comments

Chicken with Egg Noodles & Alfredo Sauce

Just a Pinch Recipe Club, Betty Graves, United States.
This recipe uses canned chicken and it is very tasty. Feel free to use fresh cooked chicken.
4.50 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cans chicken, drained, 15 oz cans
  • 2 tablespoons extra light olive oil
  • 225 grams dry wide egg noodles, (8 oz)
  • ½ green bell pepper, diced
  • 2 cloves garlic, peeled and thinly sliced
  • ½ small onion, diced
  • 1 jar alfredo sauce, 15 oz jar
  • 1½ cups frozen peas, thawed, or 1 can drained
  • ¼ cup Parmesan cheese, grated, and more for garnish
  • salt and pepper, as desired
  • fresh parsley, chopped, for garnish

Instructions
 

  • Prep the garlic, onion, bell pepper, and measure out the dry egg noodles.
  • Bring a pot of salted water to a boil then add the egg noodles and cook until tender, drain, and cover to keep warm, set aside.
  • After you get the noodles started, heat a non stick pan with the olive oil, when hot, add the onion, bell pepper, and garlic, saute until softened, then add the chicken.
  • Cook the chicken until heated through. Add the Alfredo sauce and peas and stir together. Stir in the Parmesan, taste, and season with salt and pepper as desired.
  • Drain the egg noodles when tender and add to the sauce and mix together. Garnish with parsley, serve with Parmesan for topping, and enjoy.

Notes

I will add pricing to this when I determine how much chicken I use. For now I will say low cost per serving.
Variant: 1. Add sautéed sliced mushrooms.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Chicken - Canned,PASTA
Fried Green Tomatoes II
July 3, 2019 Lee
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Fried Green Tomatoes II

This is another version of fried tomatoes and it sounds delicious. Perfect as a side dish, snack, or appetizer. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 medium green tomatoes
  • 1 1/4 cup buttermilk, Shortcut
  • 2 eggs
  • 2 teaspoons salt, divided
  • 1 1/2 teaspoons pepper, divided
  • 1 1/4 cups all purpose flour, plus an additional 2 tablespoons
  • 1/4 cup yellow cornmeal
  • cooking oil, for frying, as needed

Instructions
 

  • Rinse and slice the tomatoes into 1/4 inch slices.
  • In a mixing bowl, add the eggs, buttermilk, 1 teaspoon salt, 1/2 teaspoon of pepper, and 2 tablespoons. Mix together.
  • Add the tomato slices to the buttermilk mixture and let them soak while you continue.
  • In another mixing bowl, add the flour, cornmeal, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix together.
  • Heat a nonstick pan with enough oil to cover the bottom of the pan, oil should be 180-190 C (350-375 F). When hot, coat tomato slices in the flour mixture and carefully add to the hot oil in a single layer, working in batches, don't overcrowd the slices.
  • Fry until the bottom is golden brown, then using tongs, turn the slices over and fry the other side until gold brown, remove to paper towels to drain. Repeat adding and heating the oil until all slices are cooked.
  • Serve as is or with a dipping sauce of your choice. Enjoy.

Notes

Low cost per serving.
Shortcut: Buttermilk.
Provided by Heather Haddo of Just A Pinch Recipe Club and her recipe is here.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SIDES
Fried Green Tomatoes I
July 3, 2019 Lee
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Fried Green Tomatoes I

This is the basic way to prepare fried green tomatoes and is the method I grew up with. No quantities stated as this is a make as much as you want guide.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Side
Cuisine American
Servings 0

Ingredients
  

  • green tomatoes, as desired
  • all purpose flour, as needed
  • salt and pepper, as desired
  • cooking oil, for frying, as desired

Instructions
 

  • Rinse the tomatoes and slice thinly, less than 1/4 inch thick.
  • Place some flour in a shallow dish and season with salt and pepper as desired and mix into the flour. Coat the tomato slices in the flour.
  • Heat a non stick pan with cooking oil to just cover the bottom of the pan, when hot, add a layer of tomato slices, don't overlap.
  • Fry until golden brown on the bottom, then use tongs and turn the slices over and fry the other side until golden brown.
  • Remove to paper towels to drain. Continue with remaining slices, adding and heating additional oil as needed.
  • Serve and enjoy. Serve as a side dish or as a snack or appetizer.

Notes

Low cost.
Family recipe I have used for many years. Lee Thayer.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,SIDES