Author Archive
Peach Dump Cake II
August 4, 2023 Lee
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Peach Dump Cake II

Adapted from an internet recipe.
Sounds like an excellent cake. Link to the Shortcut is in the Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 2 cans peach slices in heavy syrup, undrained, (15¼ oz / 432 g each or see Notes)
  • 1 yellow cake mix, Shortcut
  • ½ teaspoon ground cinnamon
  • ½ cup butter, melted, plus more for greasing pan

Instructions
 

  • Preheat your oven to 190° C (375° F), grease a 9x13 baking pan with butter.
  • Add the cake mix to a mixing bowl and add the cinnamon, whisk to mix together.
  • Sprinkle the mix over the peaches.
  • Drizzle the butter over the mix.
  • Bake for 45 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool.
  • Serve and enjoy.

Notes

Shortcut: Yellow Cake Mix.
For Thailand, a great alternative is Dole peaches, but they come in 666 g plastic jars, and if I was a betting man, using 2 of these in place of the 2 cans, I think this would be perfect.
DESSERTS
Slow Cooker Roast Lamb
July 20, 2023 Lee
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Slow Cooker Roast Lamb

Adapted from an internet recipe.
I made this on 18 Jul 2023 using a 1 kilo boneless roast, and the result is juicy and fork tender roast that the entire Thai family loved! Adjust the cooking time for a larger roast.
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Prep Time 30 minutes
Cook Time 6 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 1 kilogram lamb shoulder roast, boneless, (about 2¼ to 2½ lb)
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 3 large carrots, peeled, chopped
  • 4 medium potatoes, peeled, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried rosemary
  • 1 tablespoon dried oregano
  • 1½ cups chicken stock

Instructions
 

  • Mix together the salt, pepper, and garlic powder, rub mixture all over the roast.
  • Heat the oil in a non stick pan, when hot, add the roast, brown the roast, turning as needed to get all the sides browned.
  • Place the browned roast into the slow cooker.
  • Now add the chopped carrots, potatoes, and onion all the way around the roast.
  • Sprinkle the minced garlic, rosemary, and oregano on top, then pour in the stock. Cover and cook on Low setting for 6 hours.
  • Remove roast from the slow cooker, slice and plate, add potatoes and carrots, spoon sauce from the cooker over the vegetables, enjoy!

Notes

High cost per serving based on the cost of lamb in Thailand.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,LAMB
Carrot Salad
July 4, 2023 Lee
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Carrot Salad

Just a Pinch Recipe Club, Family Favorites, United States.
This recipe comes from a friend and not only is this easy, it is an excellent salad! I did not have the apple available so I just omitted that, not a show stopper, still an excellent salad!
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Prep Time 20 minutes
Passive Time 1 hour
Course Salad, Side
Cuisine American
Servings 6 servings

Equipment

  • Mandoline

Ingredients
  

For the Salad

  • 285 grams fresh carrots, julienned or shredded, (10 oz)
  • 1 Granny Smith apple, peeled, cored, chopped, soaked for a few minutes in orange juice or 1 cup water + 1 tablespoon lemon juice, then drained
  • ½ cup raisins, soaked in warm water for a few minutes then drained.
  • ¼ cup dried cranberries

For the Dressing

  • ½ cup mayo
  • 1 tablespoon sugar

Instructions
 

  • I used a mandoline to julienne the carrots.
  • Add the Dressing ingredients to a large mixing bowl and mix together.
  • Add the prepared Salad ingredients to the mixing bowl.
  • Mix gently with the dressing. Cover and place in the fridge for 1-2 hours to chill before serving.
  • Serve as a side dish, enjoy.
#1 Go-To Recipes,SALADS,Salads - Vegetable,SIDES,Sides - Salads
Rice A Roni Casserole
June 27, 2023 Lee
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Rice A Roni Casserole

Just a Pinch Recipe Club, Amy Herald, United States.
Use chicken or ham when preparing this. I made this on 26 Jun 2023, using chicken thighs and my family and visiting friends and family, all loved this dish! This is highly recommended. I made this again on 7 Jul 2023 using cubed ham, and family loved this as well! Link to the Shortcut is listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 500 grams chicken thighs or breasts, boneless, skinless, chopped, or cubed ham, (1 lb)
  • 2 boxes Rice a Roni, chicken flavor, Shortcut
  • 1 head fresh broccoli, cut into bite size pieces, (frozen use 10 oz / 285 g)
  • 2 cans condensed creamy chicken mushroom soup, (10½ oz / 298 g each)
  • 250 grams Cheddar cheese, shredded, (8 oz)

Instructions
 

  • Cook the chicken your preferred way, such as boil, pressure cook, or bake, then chop the chicken, removing the bones, skin, gristle.
    If using ham, just cube that.
  • While the chicken is cooking prepare the Rice a Roni using the package instructions, or prepare 2 batches using the Shortcut, which is my preferred way.
  • While all that is cooking, steam or simmer the broccoli until it is tender crisp. Drain.
  • Preheat your oven to 180° C (350° F), and get out a 9x13 baking dish and grease with butter or non stick spray.
  • To a large mixing bowl or large pot, add the chicken or ham, Rice a Roni, and drained broccoli, and mix together.
  • Add the soup and mix that in.
  • Spoon mixture into the prepared baking dish and spread out evenly. Sprinkle with the cheese.
  • Bake for 30 minutes or until the cheese is starting to brown on top. Remove from the oven and let rest for 10 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving.
Shortcut: Rice a Roni (Rice Cooker).
Variants: 1. Use cubed ham, cooked and chopped chicken thighs or chicken breasts. 2. For the soup, use 1 can of condensed cream of mushroom soup and 1 can of cream of chicken soup in place of the 2 cans of condensed creamy chicken mushroom soup.
Updated on 7 July 2023.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,CHICKEN & TURKEY,PORK
Ranch Corn Salad
June 27, 2023 Lee
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Ranch Corn Salad

Together as Family, Jessica, United States.
I made this on 25 Jun 2023, exactly as written, but did use canned corn and ranch dressing made from a packet. My first time making corn salad and my first time tasting this, and this one is a keeper! The flavors are a perfect blend. This was well liked by my family and visiting houseguests who also enjoyed this.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Salad, Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cans corn, drained well, (425 g / 15 oz), or 12 oz / 340 g frozen, thawed and drained well
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh spring onion greens, sliced, and slice 1-2 white parts and add them as well
  • ½ cup ranch dressing
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon onion powder

Instructions
 

  • Drain the canned corn in a colander. If using frozen corn, thaw at room temperature in a colander for about 30 minutes. Add the corn to a large mixing bowl.
  • Add the bell peppers, spring onion greens, and cilantro. Mix together.
  • In a bowl, add the ranch dressing, salt, Italian seasoning, onion powder, and black pepper. Stir to mix together.
  • Pour dressing over the corn mixture and mix together.
  • This can be served immediately or covered and placed in the fridge to chill for up to 2 hours before serving (giving it another stir when served to mix in any liquid that collects at the bottom. Enjoy.
#1 Go-To Recipes,SIDES,Sides - Salads
Cheese Cannelloni
June 18, 2023 Lee
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Cheese Cannelloni

Spend with Pennies, Holly, Canada.
I made this on 18 Jun 2023, well beyond expectations! The family and I absolutely loved this dish. The recipe now reflects my slight changes, basically used more cheese and more sauce. More cannelloni tubes will be ordered again, soon! This dish is easy to prepare and is highly recommended. Link to the Shortcut is listed in the Notes section.
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Prep Time 20 minutes
Cook Time 50 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Equipment

  • Piping Bag , not required but helpful.
  • Baking Pan (9x13 inch)
  • Foil
  • Oven

Ingredients
  

  • 12-18 dry cannelloni tubes, oven ready
  • 3 cups pasta sauce, jarred or homemade, your choice
  • 2 cups Mozzarella cheese, shredded

For the Filling

  • 2 cups cottage cheese, (a 450 gram container / 14 oz works well), Shortcut
  • 1 package frozen chopped spinach, thawed, squeezed dry, (10 oz / 285 g)
  • 2 eggs
  • 1 cup Mozzarella cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • 1 teaspoon Italian seasoning

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking dish.
  • To a mixing bowl, add the Filling ingredients.
  • Mix together.
  • In another mixing bowl, add the pasta sauce then add ⅓ cup water and mix together.
  • Scoop out ½ cup sauce and add to the bottom of the baking pan, spread out evenly by gently shaking the pan.
  • Add the filling mixture to a piping bag or a zip lock bag with a corner cut off, fill each cannelloni tube, and place in the pan in the a single layer.
  • Pour the remaining pasta sauce over the cannelloni tubes.
  • Cover the dish with foil and bake for 40 minutes.
  • Remove the foil, sprinkle the dish with cheese.
  • Bake uncovered for 15-20 minutes or until the cheese is melted and starting to brown.
  • Serve and enjoy.

Notes

High cost per serving.
Shortcut: Cottage Cheese.
Updated on 18 June 2023.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,: ITALIAN,PASTA
Ricotta Gnocchi
June 14, 2023 Lee
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Ricotta Gnocchi

Just a Pinch Recipe Club, Family Favorites, United States.
This recipe comes from a good friend and it is excellent gnocchi, family and I loved this. Serve with your favorite sauce, we used a Prego canned mushroom carbonara. One thing I did change was I used my homemade cottage cheese and just strained it more so I had the consistency of ricotta, worked perfectly. Link to the Shortcut is listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Equipment

  • Baking Sheet

Ingredients
  

  • 500 grams ricotta cheese, (15-17 oz is fine, about 2 cups), Shortcut
  • ¾-1 cup all-purpose flour, start with ¾ cup
  • 1¼ cups Parmesan cheese, shaker can type works fine
  • 2 eggs, beaten
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions
 

  • Get out a baking sheet and lightly spread some flour on it, you will use this to set the cut gnocchi on.
  • Add all ingredients to a large mixing bowl. For the flour, add just ¾ cup at first, add more as needed, a little at a time. If you get the mixture too dry, add milk 1 tablespoon at a time to get the proper consistency.
  • Mix together until blended and forms a ball, the dough is soft.
  • Flour your work surface, turn out dough to the work surface, if sticky, lightly flour the dough. Cut the dough into thirds.
  • Use ⅓ of the dough and roll into a rope, about 1 to 1½ inches wide. Cut the rope into 1 inch or so lengths.
  • Place the pieces on the prepared baking sheet.
  • Repeat until all the dough is rolled and cut, and placed on the sheet. If you are not going to cook this right now, cover the sheet with plastic wrap and place in the fridge until you are ready to cook.
  • When you are ready to cook the gnocchi, heat a pot of salted water to a gentle boil. Carefully add ⅓ of the gnocchi to the pot, stir briefly to prevent sticking together or to the bottom. Boil for 3-5 minutes or until they float. Remove with a slotted spoon and drain.
  • Top with your favorite pasta sauce, and serve with sides of your choice, enjoy.

Notes

High cost per serving based on the cheeses used.
Shortcut: Cottage Cheese.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,: ITALIAN,PASTA
Ham & Pineapple Pasta Salad
June 11, 2023 Lee
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Ham & Pineapple Pasta Salad

Spend with Pennies, Holly, Canada.
I made this on 11 Jun 2023, easy to put together. The Thai family and I loved this! Excellent flavor. Highly recommended.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish, Salad
Cuisine American
Servings 6 servings

Ingredients
  

For the Salad

  • 250 grams dry bow tie pasta, (8 oz)
  • 1 can pineapple, sliced or tidbits, reserve juice, (14 oz / 400 g)
  • 1 red bell pepper, diced
  • 2 cups cooked ham, diced
  • 2-3 spring onions, thinly sliced, green and white parts

For the Dressing

  • ½ cup mayo
  • ⅓ cup pineapple juice
  • ¼ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste, as desired

Instructions
 

  • Prep the ham, bell pepper, spring onion, and pineapple. Drain and reserve the juice from the pineapple as you will need some for the dressing. If you have tidbits, use them as is, if you have sliced rings, then cut them into pieces. Add the prepped ingredients to a mixing bowl.
  • Heat a pot of salted water to a boil, then add the pasta and cook until just tender. Drain and run under cold water to stop the cooking.
  • While the pasta is cooking, add the Dressing ingredients to a small mixing bowl and mix together until smooth.
  • Add the drained pasta and dressing to the salad ingredients, gently mix together. Cover and place in the fridge to chill for at least 2 hours.
  • Serve as a light lunch or dinner, enjoy.

Notes

Fair cost per serving.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,Salads - Main Dish,Salads - Pasta
Two Step Chicken
June 3, 2023 Lee
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Two Step Chicken

Campbell's Website
Adapted from the Campbell's website, I look forward to testing this out. I need to test this out with thighs and legs as well. I made this on 2 Aug 2024 and used bone in skinless chicken thighs, family absolutely loved this dish!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Baking Pan (7x11 inch)
  • Foil
  • Oven

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • salt and pepper, as desired
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g)

Instructions
 

  • Preheat your oven to 190° C (375° F). Season chicken breasts with salt and pepper as desired, place in baking dish. I used bone in skinless chicken thighs so I used a 2 quart baking dish.
  • Spread the soup over the chicken. Cover with foil and bake 30 minutes or until internal temp is 74° C (165° F). For the bone in chicken thighs, I baked for 45 minutes, temp was perfect. I also used condensed creamy chicken mushroom soup.
  • Serve with sides of your choice, enjoy. Spoon the sauce over the chicken as well as rice or mashed potatoes.

Notes

Low cost per serving.
Variants: 1. In place of cream of mushroom soup, feel free to use cream of chicken or creamy chicken & mushroom soup. 2. In place of chicken breasts, use bone in skinless chicken thighs and use a 2 quart baking dish.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Baked Chicken Quarters
June 3, 2023 Lee
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Baked Chicken Quarters

Adapted from an internet recipe.
This is an excellent way to prepare chicken quarters resulting in juicy and flavorful chicken.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Baking Sheet
  • Foil
  • Oven

Ingredients
  

  • 4 chicken quarters, skin on, excess fat trimmed off
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground sage

Instructions
 

  • Preheat your oven to 200 °C (400° F). Line a baking sheet with foil, with the edges turned up to make clean up easier.
  • Rinse and dry the quarters with paper towels.
  • Mix together the seasonings in a small bowl, sprinkle seasoning on all sides of the quarters, and place on the baking sheet.
  • Bake for 1 hour or until juices run clear. Or measure the internal temp with a instant read thermometer, measured at thickest part without touching bone is 74° C (165° F). Remove from oven and let chicken rest for 5 minutes.
  • Serve with sides of your choice and enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY