Author Archive
Pumpkin Brownies
This recipe comes from a social media friend. I made this on 7 Sep 2021, and these are excellent! I made these exactly as written using a Great Value brand brownie mix and prepared this an an 8x8 inch pan. Hands down, these are delicious! Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Electric Mixer
- Oven
- Baking Pan
Ingredients
- 1 box brownie mix, of your choice, and ingredients listed on brownie box to prepare the mix
- ½ can pumpkin, (15 oz / 425 g, use just ½ of the can)
- 170 grams cream cheese, softened, (6 oz)
- 3 tablespoons sugar
- 1 tablespoon pumpkin pie spice, Shortcut
- ½ cup chocolate chips
Instructions
- Preheat your oven to what the box of brownie mix states.
- Make the brownie mix in a mixing bowl, using the ingredients called for on the box and the box instructions. Mix in the chocolate chips.
- In another mixing bowl, add the cream cheese, pumpkin, sugar, and pumpkin pie spice. Use an electric mixer to mix until smooth and well blended.
- Use an electric mixer to mix until smooth and very well blended. Don't let the spoon fool you, I used that to clean down the side of the bowl, you will need an electric mixer for this.
- For the baking pan, depends on what the brownie mix recommends, 9x13 or 8x8 inches seem fairly standard, but do make a note of the baking time for the size pan you use. Grease the pan with butter or cooking spray.
- Pour half the brownie batter into the prepared pan and spread out evenly.
- Add the pumpkin to the pan, spreading evenly over the brownie batter.
- Add the remaining brownie batter to the pan, spreading evenly over the pumpkin.
- Bake the brownies, adding 10 minutes to the time stated on the brownie box instructions, this is due to increased thickness. To check for doneness, insert a fork in the center and if it comes out clean, it is done, if there is batter on the tines, continue baking, checking every 5-8 minutes until done. The fork method for testing works perfectly!
- Let brownies cool completely, cut into squares, serve, and enjoy.
Notes
Shortcut: Pumpkin Pie Spice.
Lasagna, Shortcut Style
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 500 grams ground beef, (1 lb)
- 3½ cups canned tomatoes, with juice
- 1 cup seasoned tomato sauce
- 1-2 packets dry spaghetti sauce mix
- 2 cloves garlic, minced
- 226 grams dry lasagna noodles, (8 oz)
- 226 grams Mozzarella cheese, thin sliced, (8 oz)
- 1 cup cottage cheese, Shortcut
- ½ cup Parmesan cheese, grated
Instructions
- Brown the beef in a large saucepan, cook until no longer pink. Drain off excess fat.
- Add the next 4 ingredients and stir together. Cover and simmer 40 minutes, stirring occasionally. Taste and season with salt as desired.
- Cook the noodles in a pot of boiling salted water until just tender. Drain, rinse under cold water, drain.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- Place ½ the noodles in the bottom of the baking pan.
- Cover noodles with ⅓ of the sauce.
- Cover sauce with ½ of the Mozzarella.
- Cover the Mozzarella with ½ of the cottage cheese.
- Repeat the layers, ending with remaining sauce.
- Top with Parmesan cheese.
- Bake for 30 minutes. Let rest for 10 minutes after removing from oven.
- Cut into squares, serve, and enjoy.
Notes
Fair cost based on the cheese.
Shortcut: Cottage Cheese.
Baked Lasagna
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 500 grams bulk Italian sausage, or pork sausage, (1 lb), Shortcut
- 1 clove garlic, minced
- 1 tablespoon dried parsley, crushed
- 1 tablespoon dried basil, crushed
- 1½ teaspoons salt
- 1 can whole tomatoes, (16 oz / 454 g / 2 cups)
- 2 cans tomato paste, (6 oz / 170 g each)
- 280 grams dry lasagna noodles, (10 oz)
- 3 cups cottage cheese, Shortcut
- 2 eggs, beaten
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons dried parsley, crushed
- ½ cup Parmesan cheese, grated
- 500 grams Mozzarella cheese, thin sliced, (1 lb)
Instructions
- In a large saucepan, add the sausage and brown until no more pink is visible, pour off fat.
- Add the next 6 ingredients. Stir together. Simmer uncovered for 30 minutes to blend flavors, stir occasionally.
- Cook the noodles in a pot of boiling salted water until just tender. Drain, rinse under up cold water, drain.
- In a mixing bowl, add the cottage cheese, eggs, seasonings, salt, pepper, parsley, and Parmesan cheese. Mix together.
- Preheat your oven to 190° C (375° F), get out a 9x13 inch baking pan.
- Place ½ the noodles in the bottom of the baking pan.
- Spread ½ the cottage cheese mixture over the noodles.
- Add ½ the Mozzarella slices over the cottage cheese.
- Spread ½ the meat sauce over the Mozzarella slices.
- Repeat the layers.
- Bake for 30 minutes. Let rest for 10 minutes for the filling to start to set up.
- Cut into squares, serve, and enjoy.
Notes
This is borderline between Fair and High cost per serving based on the cheese used, but with 12 servings, that stretches it out pretty good. The cottage cheese shortcut will certainly save you money, and it is easy.
Shortcuts: Italian Sausage, Cottage Cheese.
Mushroom Pizza
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pizza Pans (four 10 inch)
Ingredients
- 340 grams Mozzarella cheese, thin sliced, (12 oz)
- 4 pizza crusts, 10 inch, Shortcut
- 1 cup onion, diced
- ½ cup green bell pepper, diced
- 1 cup mushrooms, sliced, drained, canned or fresh
- salt and pepper, as desired
- 1⅓ cups pizza sauce, Shortcut
- banana pepper, slices, as needed
Instructions
- Cut each slice of cheese into 4 triangles. Set aside 16 triangles, add remaining slices among the 4 pizza crusts.
- Top the cheese with onion, bell pepper, then mushrooms. Season with salt and pepper as desired.
- Drizzle pizza sauce over the pizzas. Top each pizza with 4 cheese triangles, arranged in the center, top each triangle with a slice of banana pepper.
- Bake until the crust is browned. Or according to package instructions if using store bought crusts.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Tomato Sauce, Pizza Dough.
Sausage Pizza
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pizza Pans (two 12 inch)
Ingredients
- 500 grams bulk Italian sausage, or pork sausage, (1 lb), Shortcut
- 2 cloves garlic, minced
- 1½ tablespoons dried oregano, crushed
- 1 tablespoon dried basil, crushed
- 2 pizza crusts, 12 inch, Shortcut
- 2 cans tomato paste, (6 oz / 170 g each)
- 1⅓ cups mushrooms, sliced, drained, canned or fresh
- 340 grams Mozzarella cheese , thin sliced, cut in large pieces, (12 oz)
Instructions
- Crumble sausage in a non stick pan, cook until browned, break up large pieces with your spatula. Drain fan, then stir in garlic and seasonings.
- Spread each pizza crust with 1 can of tomato paste, sprinkle sausage mixture over both crusts.
- Add mushrooms to each pizza.
- Sprinkle each pizza with Mozzarella cheese.
- Bake until the crust is browned. Or according to package instructions if using store bought crusts.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Italian Sausage, Pizza Dough.
Pepperoni Pizza
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pizza Pans (two 12 inch)
Ingredients
- 226 grams pepperoni, thinly sliced, (8 oz)
- 2 pizza crusts, 12 inch, Shortcut
- 2 cups tomato sauce, Shortcut
- ¾ cup onion, diced
- 1 tablespoon dried oregano, crushed
- 1 teaspoon anise seed
- ½ teaspoon salt
- dash black pepper
- 2 cloves garlic, minced
- 170 grams Mozzarella cheese, thin sliced, cut in large pieces, (6 oz)
Instructions
- Place pizza dough rounds on pizza pans. Scatter ½ of the pepperoni slices on the crusts.
- In a mixing bowl, add the tomato sauce, onion, oregano, anise seed, salt, pepper as desired, and garlic. Mix together.
- Spread sauce on pizzas.
- Add the cheese on top, add remaining pepperoni.
- Bake until the crust is browned. Or according to package instructions if using store bought crusts.
- Slice, serve, and enjoy.
Notes
Fair cost per serving based on the pepperoni, as I have only seen that in a high end western market.
Shortcuts: Tomato Sauce, Pizza Dough.
Patsy's Pizza
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pizza Pans (two 12 inch)
Ingredients
- 500 grams bulk Italian sausage, (1 lb), Shortcut
- 2 fresh tomatoes, peeled, sliced thin
- 2 pizza crusts, 12 inch, Shortcut
- 170 grams Mozzarella cheese, thin sliced, cut in large pieces, (6 oz)
- 1 can tomato paste, (6 oz / 170 g / ⅔ cup)
- 2 cloves garlic, minced
- 2 tablespoons dried oregano, crushed
- 1 tablespoon dried parsley
- salt and pepper, as desired
- ¼ cup olive oil
- ¼ cup Romano cheese, grated
Instructions
- Crumble sausage in a non stick pan, cook until browned, break up large pieces with your spatula. Drain on paper towels.
- Place pizza dough rounds on pizza pans. Place a layer of tomato slices on dough.
- Cover with ½ of the Mozzarella slices.
- In a bowl, add the tomato paste and garlic. Spread over the Mozzarella.
- Sprinkle with the oregano and parsley. Drizzle with ½ of the olive oil.
- Sprinkle on the sausage and top with the remaining Mozzarella.
- Sprinkle on the Romano cheese, drizzle with remaining olive oil. Sprinkle with salt and pepper as desired.
- Bake until the crust is browned. Or according to package instructions if using store bought crusts.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Italian Sausage, Pizza Dough.
Mushroom Pasta Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ⅔ cup canned mushrooms, sliced, with liquid
- 1 large onion, diced
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 3 tablespoons fresh parsley, chopped
- 1½ cups tomato juice, (concentrated if you find it), Shortcut
- 1½ cups water
- 1 tablespoon sugar
- 1½ teaspoons salt
- 1 teaspoon dried basil, crushed
- hot cooked pasta, of your choice, for serving.
Instructions
- Drain the mushrooms and reserve liquid.
- In a large saucepan, heat the oil. Add the onion and garlic, cook until tender but not browned.
- Add the parsley, mushroom liquid, tomato juice, water, and seasonings. Simmer 35 minutes uncovered, or until desired consistency is reached.
- Prepare pasta of your choice while sauce is simmering.
- Stir in the mushrooms.
- Serve over hot cooked pasta, enjoy.
Notes
Low cost per serving.
Shortcut: Tomato Juice.
Fine Spaghetti with Green Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 280 grams dry thin spaghetti, (10 oz)
- 2 tablespoons dried basil
- 2 tablespoons dried parsley
- ¼ cup butter, softened
- 226 grams cream cheese, softened, (8 oz / 1 block)
- ⅓ cup Parmesan cheese, grated, plus additional for serving.
- ¼ cup olive oil
- 1 clove garlic, minced
- ½ teaspoon black pepper
- ⅔ cup boiling water
Instructions
- Cook the pasta in a pot of boiling salted water, until just tender, do not over cook. Drain.
- In a heatproof mixing bowl, add the butter, basil, and parsley, and cream together.
- Mix in the cream cheese.
- Mix in the Parmesan, olive oil, garlic, and black pepper.
- Add the boiling water and mix together well.
- Serve sauce over the hot pasta, enjoy.
Notes
Low cost per serving.
Italian Meat Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- ½ cup onion, sliced
- 2 tablespoons olive oil
- 500 grams ground beef, (1 lb)
- 2 cloves garlic, minced
- ⅔ cup canned mushrooms, sliced, with liquid
- 2 cans whole tomatoes, (16 oz / 454 g each / 4 cups)
- 2 cups tomato sauce, Shortcut
- 1 can tomato paste, (6 oz / 170 g)
- ¼ cup fresh parsley, chopped
- 1½ teaspoons dried oregano, crushed
- 1 teaspoon salt
- ½ teaspoon MSG
- ¼ teaspoon dried thyme, crushed
- 1 bay leaf
- 1 cup water
- 1 recipe Italian Green Noodles, or hot cooked spaghetti, Link in Notes
Instructions
- In a pot, heat the oil, add onion and cook until almost tender.
- Add beef and garlic. Brown beef until almost no pink remains.
- Add mushrooms and cook for a few minutes.
- Stir in remaining ingredients.
- Simmer uncovered for 2-2½ hours or until thick. Remove the bay leaf.
- Serve over Italian Green Noodles or hot cooked spaghetti. Enjoy.
