Author Archive
Zucchini Bars
September 1, 2021 Lee
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Zucchini Bars

Patti Ann, United States.
This comes from a social media friend, and it sounds tasty as well as a great way to use fresh zucchini. On my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 24 bars

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

For the Bars

  • 3 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 2 cups fresh zucchini, finely grated
  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda

For the Frosting

  • 113 grams cream cheese, softened, (4 oz)
  • ½ cup butter, softened, (1 stick / ½ block)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan and grease with butter or cooking spray.
  • In a mixing bowl, add the flour, cinnamon, salt, baking powder, and baking soda, whisk together. Set aside.
  • In another mixing bowl, add the eggs, both sugars, and oil. Beat with an electric mixer until well mixed and creamy.
  • Using a large sturdy spoon, mix in the flour mixture.
  • Mix in the zucchini.
  • Spread mixture into the prepared baking pan.
  • Bake for 30 minutes. Cool in the pan on a wire rack until completely cooled.
  • Prepare the frosting by adding the cream cheese, butter, and vanilla in a mixing bowl, mix with an electric mixer until smooth.
  • Gradually add the powdered sugar and beat in with the mixer, until all the sugar is added. Beat on high speed to make a light and fluffy frosting.
  • Spread the frosting over the "bars".
  • Slice into bars, serve, and enjoy.
DESSERTS
Big Red Heinz Ketchup Cake
September 1, 2021 Lee
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Big Red Heinz Ketchup Cake

Hope Gillespie
This recipe comes from a friend on my recipe site and it sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Electric Mixer
  • Oven
  • Baking Pans (two 9 inch round)
  • Parchment Paper

Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ cup tomato ketchup
  • ½ cup water
  • 1 tablespoon red food coloring
  • 1½ cups butter, divided, softened, (3 sticks / 1½ blocks)
  • 1½ cups brown sugar, packed
  • 2 eggs

For the Frosting

  • 170 grams cream cheese, softened, (6 oz or ¾ of a 8 oz package)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Instructions
 

  • Preheat your oven to 180° C (350° F), get out two 9 inch round baking pans and grease with butter or cooking spray, line bottoms with parchment paper.
  • In a mixing bowl, add the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. Whisk together and set aside.
  • In another bowl, add the ketchup, water, and food coloring. Mix together, and set this aside.
  • To another mixing bowl, add ¾ cup butter (1½ sticks) and all the brown sugar, beat with an electric mixer until creamy and fluffy.
  • Beat in eggs one at a time.
  • Alternately add the flour mixture and ketchup mixture, mixing well after each addition until both are mixed into the batter.
  • Pour batter evenly into both prepared baking pans.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in the pans for 10 minutes on a wire rack, then remove from pans and allow to cool on the wire rack until completely cooled.
  • Prepare the frosting by adding the remaining ¾ cup butter (1½ sticks), cream cheese, and vanilla to a mixing bowl. Beat with an electric mixer.
  • Add powdered sugar a little at a time, beating to mix in, until all the powdered sugar is mixed in. Beat on high speed to make the frosting light and fluffy.
  • When the cake has completely cooled, place the first one upside down on a plate, frost the top of that, then place the second cake right side up on top of the first. Frost the sides and top to complete the cake.
  • Slice, serve, and enjoy.
DESSERTS
Corn Casserole
September 1, 2021 Lee
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Corn Casserole

Adapted from an Instagram recipe.
I found this recipe on Instagram, made it on 10 Sep 2021, and my family loved this! Very easy to put together and excellent flavor. This will be a regular, and I will also test this with the variant, which is using fiesta corn. I did cut the recipe in half and a 8x8 inch baking pan is perfect for this.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 12 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 cans whole kernel corn, (15 oz / 425 g each)
  • 2 cans cream style corn, (15 oz / 425 g each)
  • 2 sleeves saltine crackers, crushed
  • 1 egg
  • ¾ cup milk
  • 1 tablespoon sugar
  • 1 teaspoon black pepper
  • 1 tablespoon butter, melted

Instructions
 

  • Preheat your oven to 180° C (350° F), Get out a 9x13 inch baking pan and grease with butter or cooking spray. Use an 8x8 inch baking pan if making half the recipe.
  • In a large mixing bowl, add all ingredients. If making half the recipe, use 1 egg as stated.
  • Mix together.
  • Pour mixture into the prepared baking pan.
  • Bake for 30 minutes.
  • Serve as a side dish, enjoy.

Notes

Variant: 1. Use fiesta corn in place of the whole kernel corn.
# Buster Approved,#1 Go-To Recipes,SIDES,Sides - Casseroles
Turkish Zucchini Dolmas
August 31, 2021 Lee
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Turkish Zucchini Dolmas

Adapted from a recipe in the Casserole Cook Book, page 70.
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. If nothing else, these sound interesting.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine Turkish
Servings 8 servings

Equipment

  • Apple Corer

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • ½ cup onion, diced
  • ⅓ cup cooked rice
  • ¾ cup milk
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon dried mint, or 1 teaspoon fresh chopped mint
  • ¼ teaspoon dried dill weed, or 1 teaspoon fresh chopped dill
  • 8 medium zucchini squash
  • 2 cups seasoned tomato sauce

Instructions
 

  • In a mixing bowl, add the first 8 ingredients, mix together well.
  • Cut each end off the zucchinis, use an apple corer and scoop out the centers of each zucchini.
  • Fill the center of each squash with the meat mixture. Leftover meat mixture, roll into small meatballs. Chop the centers of the squash.
  • Heat the tomato sauce in a large non stick pan, place the zucchinis in the pan and add the chopped centers and any meatballs you made. Cover and simmer 30-40 minutes or until the squash are tender.
  • Serve with sauce from the pan. Enjoy.

Notes

Low cost per serving.
Variant: 1. Use green bell peppers in place of zucchini and steam or bake them.
* Best Value $1 or Less per Serving,: TURKISH,BEEF
Swiss Rabbit Stack-ups
August 31, 2021 Lee
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Swiss Rabbit Stack-ups

Adapted from a recipe in the Casserole Cook Book, page 112.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup onion, finely diced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ¾ cup chicken broth
  • 1 cup milk
  • ½ cup Swiss cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 8 slices cooked ham
  • fresh asparagus, cooked, drained, as desired
  • 8 slices bread

Instructions
 

  • In a saucepan on low heat, melt the butter. Add the onion and cook until tender.
  • Stir in the flour until smooth, slowly stir in the milk and broth, stir constantly until sauce thickens.
  • Stir in both cheeses, stirring until melted in and sauce is smooth. Remove from heat.
  • Place two slices of bread on each plate, top each with a slice of ham, then top each with asparagus.
  • Spoon sauce over each sandwich, serve and enjoy.

Notes

Fair cost per serving based on the ham slices, but an option could be use 2 slices sandwich ham per sandwich, which is low cost.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Midnight Snack Rabbit
August 31, 2021 Lee
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Midnight Snack Rabbit

Adapted from a recipe in the Casserole Cook Book, page 112.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish, Snack
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 2 cups sharp Cheddar cheese, shredded
  • ¼ cup stuffed green olives, sliced
  • ¼ cup green bell pepper, diced
  • toast points, or sliced rye bread, for serving

Instructions
 

  • In a saucepan on very low heat, add the soup and cheese. Heat and stir until cheese melts in and mixture is hot.
  • Stir in the olives and bell pepper. Heat through.
  • Serve over toast points or slices of rye bread, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,BURGERS & SANDWICHES
Welsh Rabbit Sandwiches
August 31, 2021 Lee
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Welsh Rabbit Sandwiches

Adapted from a recipe in the Casserole Cook Book, page 112.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch
Servings 4 servings

Ingredients
  

  • 250 grams sharp Cheddar cheese, shredded, (8 oz / ½ lb)
  • ½ cup milk
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 2 dashes cayenne pepper
  • 1 egg, well beaten
  • 4 slices hot buttered toast
  • 4 slices tomato

Instructions
 

  • In a saucepan on very low heat, add the cheese and milk, stir constantly until melted and smooth.
  • Stir in the mustard, Worcestershire sauce, and cayenne.
  • Stir some cheese mixture into the beaten egg, then add the egg to the cheese sauce and stir in. Stir until mixture thickens and is smooth and creamy.
  • Serve over hot buttered toast that is topped with tomato. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Cheese Fondue
August 31, 2021 Lee
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Cheese Fondue

Adapted from a recipe in the Casserole Cook Book, page 112.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer
Servings 5 servings

Equipment

  • Fondue Pot

Ingredients
  

  • 750 grams Swiss cheese, shredded, (¾ lb / 12 oz / 3 cups)
  • 1 tablespoon all-purpose flour
  • 1 clove garlic, halved
  • 1¼ cups sauterne wine, (sweet white wine)
  • dash black pepper
  • dash ground nutmeg
  • 3 tablespoons dry white wine
  • French bread, cut into bite size pieces

Instructions
 

  • In a mixing bowl, toss the cheese with the flour to coat.
  • For your fondue pot, rub the inside of the pot with the cut garlic. Add the sauterne. Heat until bubbles just start to form on the bottom. Do not cover and do not boil.
  • Stir in the cheese a handful at a time, keep stirring continuously until cheese is melted in, then repeat until all the cheese is add and melted in and mixture is gently bubbling, continuously stirring.
  • Stir in the pepper, nutmeg, and white wine.
  • Serve with skewers and the French bread pieces, and enjoy.
  • If the sauce gets too thick, stir in a little warmed sauterne at a time.
APPETIZERS / SNACKS
Quick Chicken a la King
August 29, 2021 Lee
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Quick Chicken a la King

Adapted from a recipe in the Casserole Cook Book, page 109.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ¾ cup canned mushrooms, sliced,
  • ½ cup green bell pepper, diced
  • ½ cup celery, diced
  • 2 tablespoons butter
  • 2 cans condensed cream of chicken soup, (10½ oz / 298 g each), Shortcut
  • 2 cups cooked chicken, diced, fresh cooked or canned - drained
  • ¼ cup pimento, chopped
  • ¼ teaspoon MSG
  • toast points, for serving

Instructions
 

  • Drain mushrooms and reserve ¼ cup liquid.
  • In a large saucepan, melt the butter, then add the bell pepper and celery, cook until tender.
  • Stir in the soup and mushroom liquid.
  • Stir in the mushroom, chicken, pimento, and MSG. Cook and heat through.
  • Serve over toast points, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
Variant: 1. Use turkey in place of chicken.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned
Moist Zucchini Cookies
August 28, 2021 Lee
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Moist Zucchini Cookies

Holly - Spend with Pennies
This recipe comes from a friend, and is delicious! As a way to use zucchini, I have a lot on hand, I had to try this, and it is certainly worth it! Very easy to prepare, and the chill time is a must to keep the cookies from spreading out too much.
Print Recipe Pin Recipe
Prep Time 20 minutes
Passive Time 2 hours
Course Dessert
Cuisine American
Servings 20 cookies

Equipment

  • Electric Mixer
  • Box Shredder
  • Oven
  • Baking Sheets
  • Parchment Paper

Ingredients
  

  • 1 cup fresh zucchini, finely shredded
  • ½ cup raisins, or dried cranberries, optional but works well
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened, (1 stick / ½ block)
  • ½ cup light brown sugar, packed
  • ½ cup sugar
  • 1 egg

Instructions
 

  • Shred zucchini using the small holes on your box shredder until you have 1 cup, just lightly packed. Measure out raisins or cranberries if using those.
  • In a mixing bowl, add the flour, baking soda, cinnamon, and salt, whisk together.
  • In another mixing bowl add the butter and sugars. Beat with an electric mixer for about 1 minute.
  • Mix in the egg and zucchini.
  • Add ½ the flour mixture and mix in, then add the remainder and mix in. Then mix in the raisins or cranberries. Cover and place in the fridge to chill for at least 2 hours or up to overnight.
  • When ready to bake, preheat your oven to 190° C (375° F), get out 2 baking sheets and line with parchment paper.
  • Drop by round tablespoons on the prepared sheets.
  • Bake for 10-12 minutes or until lightly browned on the edge. Cook on the sheet for 5 minutes then transfer to wire racks to cool.
  • Serve and enjoy.
#1 Go-To Recipes,DESSERTS