Author Archive
Cherry Dream Pie
September 22, 2021 Lee
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Cherry Dream Pie

This is a recipe on the packaging of a graham cracker crust, and it sounds easy, and good. On my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 4 hours
Course Dessert
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Electric Mixer

Ingredients
  

  • 3 egg yolks
  • 1 can sweetened condensed milk, (14 oz / 396 g)
  • ⅓ cup lemon juice
  • 1 graham cracker pie crust, ready made
  • 1 can cherry pie filling, chilled, (21 oz / 1 lb 5 oz / 595 g)

Instructions
 

  • Preheat your oven to 160° C (325° F), get out a ready made graham cracker crust.
  • In a medium mixing bowl, add the egg yolks and beat with an electric mixture until pale yellow.
  • Stir in the condensed milk and lemon juice.
  • Pour mixture into the pie crust.
  • Bake for 25 minutes. Remove to a wire rack to cool for 1 hour.
  • Place in the fridge for at least 3 hours or until set.
  • When set, top with pie filling. Place back in the fridge until ready to serve.
  • Slice, plate, and top with whipped cream as desired. Serve and enjoy.
DESSERTS
Crockpot Cream Cheese Chicken Chili
September 20, 2021 Lee
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Crockpot Cream Cheese Chicken Chili

Mary Jackson, United States.
This recipe is from a friend on social media and it is excellent chili! Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 2 chicken breasts, boneless, skinless
  • 1 package cream cheese, cut into quarters, (8 oz / 226 g)
  • 1 packet ranch dressing mix, Shortcut
  • 1 teaspoon ground cumin
  • 1½ teaspoons chili powder, or as desired
  • 1 teaspoon onion powder
  • 1 can whole kernel corn, undrained, (15 oz / 425 g)
  • 1 can Rotel tomatoes and chilies, undrained, (10 oz / 283 g)
  • 1 can black beans, undrained, (15 oz / 425 g)

Instructions
 

  • Place the chicken in the bottom of your slow cooker.
  • add the rest of the ingredients.
  • Stir together. Cover and set to Low setting for 6 hours, quickly stir after about 3 hours to mix in the cream cheese.
  • Remove chicken breast to a cutting board, shred or dice, return to the pot and stir in.
  • Cover and cook for another 15 minutes. Stir to mix everything together.
  • Serve and enjoy. Feel free to use chili toppings as you desire.

Notes

Fair cost per serving based on the Rotel, but I am looking at making a shortcut for that and I will update the recipe with that shortcut.
Shortcut: Ranch Dressing Mix.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,Soups, Stews, Chili - Slow Cooker
Seasoned Pork Belly (Pressure Cooker)
September 20, 2021 Lee
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Seasoned Pork Belly (Pressure Cooker)

Sandy Wu
This recipe is from a friend on social media and is a make as much as you want recipe and seasoned to taste, keeping in mind the limits of your pressure cooker. When I make this, I will come up with some basic measurements. I will be using my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine Asian
Servings 0

Equipment

  • Pressure Cooker
  • Timer

Ingredients
  

  • fresh pork belly
  • 1 tablespoon cooking oil
  • garlic, minced
  • onion, diced
  • soy sauce
  • Chinese 5 Spice powder
  • water, (I will say 1 cup as a starting amount)
  • rice wine, (I will use Shaoxing when I test this)
  • palm sugar
  • star anise
  • hot cooked rice, for serving

Instructions
 

  • Cut the pork belly into 1 to 1½ cubes.
  • With the lid off your pressure, add the oil and place the pressure cooker on medium heat, when hot, add the garlic and onion, sauté until tender.
  • Add the pork belly and remaining ingredients, except the rice, stir together.
  • Add the lid to the pressure cooker and lock in place, add the weight on the lid. Place on high heat until the weight (jiggler) starts venting and making some sound and moving a little. Reduce heat to low or medium low to just keep the jiggler venting and moving, set your timer for 20 minutes.
  • At 20 minutes, turn off the heat and carefully move the pressure cooker to an unused burner and allow the pressure to release naturally, about 15-20 minutes.
  • When you have indications of zero pressure inside the cooker, carefully remove the weight, then remove the lid.
  • Remove the pork belly to a serving bowl, and pour the liquid into another bowl.
  • Serve pork belly with hot cooked rice, and spoon over liquid from the pot, as desired. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK,Pork - Pressure Cooker
Basic Pork Belly (Pressure Cooker)
September 20, 2021 Lee
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Basic Pork Belly (Pressure Cooker)

Sandy Wu
This recipe is from a friend on social media and is a make as much as you want recipe, keeping in mind the limits of your pressure cooker. I will be using my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Course Lunch, Main Dish
Cuisine Asian
Servings 0

Equipment

  • Pressure Cooker
  • Timer
  • Broiler

Ingredients
  

  • fresh pork belly
  • dipping sauces of your choice, as desired, for serving
  • hot cooked rice, as desired, for serving

Instructions
 

  • Cut the pork belly into strips about 2 inches wide.
  • Place a rack in your pressure cooker and add 1½ cups of water, the rack should be above the water.
  • Place the pork belly strips on the rack.
  • Add the lid to the pressure cooker and lock in place, add the weight on the lid. Place on high heat until the weight (jiggler) starts venting and making some sound and moving a little. Reduce heat to low or medium low to just keep the jiggler venting and moving, set your timer for 22 minutes.
  • At 22 minutes, turn off the heat and carefully move the pressure cooker to an unused burner and allow the pressure to release naturally, about 15-20 minutes.
  • When you have indications of zero pressure inside the cooker, carefully remove the weight, then remove the lid.
  • Remove the pork belly to a cutting board to sit and dry out. I will verify the time when I prepare this.
  • Lightly score the skin side of the pork belly with a knife.
  • Now for crisping up the skin, I am going to use a broiler, but feel free to use an air fryer.
  • Place the pork belly on a rack, skin side up, and broil until the skin is blistered and crispy. I will verify a time for this when I prepare this.
  • Cut pork belly into 1 inch wide pieces.
  • Serve with dipping sauces of your choice or simply with salt and pepper, and rice on the side if desired. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,5 Ingredients or Less,PORK,Pork - Pressure Cooker
Creamy Swiss Chicken Bake
September 19, 2021 Lee
1 Comment

Creamy Swiss Chicken Bake

The Cookie Rookie - Creamy Swiss Chicken Bake.
This recipe comes from a social media friend. And it is truly delicious! Only 5 ingredients and quick to put together. Links to the Shortcuts are listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 6 chicken breasts, boneless, skinless
  • 6 slices Swiss cheese
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • 1 cup Chardonnay
  • 1 box herbed stuffing mix, (6 oz / 170 g), Shortcut

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan, and grease with butter or non stick spray. Arrange chicken breasts in pan.
  • Place a slice of cheese on each chicken breast.
  • In a small mixing bowl, add the soup and wine, whisk together. Pour mixture over the chicken.
  • Sprinkle with the stuffing mix.
  • Cover and bake for 40 minutes, then remove cover and continue baking for 20 more minutes or until the stuffing is browned and toasted. Test a piece of chicken for doneness, if using a thermometer, target temp is 74° C (165° F). I baked these for 1½ hours as I was using some large chicken breasts.
  • Serve with sides of your choice, and don't forget to spoon the sauce and stuffing over the chicken, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Stuffing Mix.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Party Cheese Ball I
September 19, 2021 Lee
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Party Cheese Ball I

Favorite Recipes page 5, Sharon Szepietowski, Madison Heights, MI; Kathy Peirson, Saginaw, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Passive Time 2 hours
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 packages cream cheese, room temp, (8 oz / 226 g each)
  • 226 grams sharp Cheddar cheese, shredded, (8 oz)
  • 1 tablespoon pimento, chopped
  • 1 tablespoon green bell pepper, finely diced
  • 1 tablespoon onion, finely diced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon lemon juice
  • dash cayenne pepper
  • dash salt
  • ½ cup pecans, finely chopped
  • assorted crackers, for serving

Instructions
 

  • To a large mixing bowl, add the cream cheese and cheddar. Mix together until well blended.
  • Add the rest of the ingredients except the pecans and crackers. Mix together well. Cover and place in the fridge for 1-2 hours to firm up.
  • When ready to serve, form cheese mixture into a ball. Place pecans in a shallow dish, roll cheese ball in pecans, then place on a serving tray.
  • Serve with assorted crackers, and enjoy.
APPETIZERS / SNACKS
Cheese Ball V
September 18, 2021 Lee
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Cheese Ball V

Favorite Recipes page 5, Connie Fitzner, Plymouth, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Passive Time 8 hours
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 jars Kraft Old English Sharp Cheddar cheese, (5 oz / 140 g each)
  • 1 jar pimento, diced, (4 oz / 113 g)
  • 1 package cream cheese, room temp, (8 oz / 226 g)
  • dash garlic salt
  • 1 tablespoon red wine vinegar
  • ½ cup pecans, finely chopped
  • assorted crackers, for serving

Instructions
 

  • To a mixing bowl, add all ingredients except the pecans and crackers.
  • Mix together well.
  • Form into a ball and wrap in plastic wrap or foil, place in a bowl, and place in the fridge overnight.
  • When ready to serve, remove wrapping on cheese ball, roll in pecans and place on a serving tray.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Cheese Ball IV
September 18, 2021 Lee
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Cheese Ball IV

Favorite Recipes page 5, Loretta Bass, St. Clair Shores, MI; Dee La Roix, Benton Harbor, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Passive Time 2 hours
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 85 grams Roquefort cheese, crumbled, room temp, (3 oz)
  • 1 jar Kraft Old English Sharp Cheddar cheese, (5 oz / 140 g)
  • 113 grams cream cheese, room temp, (4 oz)
  • 1 tablespoon onion, finely minced
  • ½ teaspoon Worcestershire sauce
  • ½ cup pecans, finely chopped, divided
  • ¼ cup fresh parsley, finely chopped, divided
  • assorted crackers, for serving

Instructions
 

  • In a mixing bowl, add the first 5 ingredients.
  • Mix together well.
  • Add ¼ cup of the pecans and ⅛ cup of the parsley, and mix in.
  • Shape into a ball and place in a parchment lined bowl. Place in the fridge for 2 hours to firm up.
  • Before serving, mix together the remaining pecans and parsley in a shallow bowl. Roll the cheese ball in mixture to coat. Place on a serving tray.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Easy Cheese Ball
September 18, 2021 Lee
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Easy Cheese Ball

Favorite Recipes page 4, Patricia M. Kotenko, Saginaw, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Passive Time 2 hours
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 packages cream cheese, room temp, (8 oz / 226 g each)
  • ¼ cup Cheese Whiz
  • ½ teaspoon onion juice
  • ½ teaspoon garlic salt
  • 1 tablespoon dry onion soup mix
  • ½ cup butter, softened, (1 stick / ½ block)
  • fresh parsley, chopped, for garnish
  • assorted crackers, for serving

Instructions
 

  • Add all ingredients except the parsley and crackers to a mixing bowl.
  • Mix together well. Cover and place in the fridge 1-2 hours to firm up.
  • Shape into 1 large ball or 2 smaller balls. Roll in the parsley to coat.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Cheese Ball III
September 18, 2021 Lee
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Cheese Ball III

Favorite Recipes page 4, Peggy Hunt, Garden City, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 226 grams extra sharp Cheddar cheese, grated fine, (8 oz)
  • 85 grams chive cream cheese, room temp, (3 oz)
  • 1 package cream cheese, room temp, (8 oz / 226 g)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon onion juice
  • ½ teaspoon red pepper, or cayenne pepper
  • 1 cup nuts, chopped fine
  • assorted crackers, for serving

Instructions
 

  • Add all ingredients except the nuts and crackers to a mixing bowl.
  • Mix together well.
  • Form mixture into a ball, roll in the nuts to coat.
  • Serve with assorted crackers. Enjoy.
APPETIZERS / SNACKS