Author Archive
Piña Colada
April 19, 2021 Lee
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Piña Colada

Recipe from the label on a can of coconut cream.
This recipes comes from a can of coconut cream, and I have enjoyed these, this recipe is excellent.
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Prep Time 5 minutes
Course Drink
Servings 2 servings

Equipment

  • Blender

Ingredients
  

  • 4 oz coconut cream, or coconut milk, (113 g)
  • 4 fl oz pineapple juice, (118 ml)
  • 2-3 tablespoons crushed pineapple
  • 3 fl oz rum, (88 ml)
  • 2 cups ice
  • fresh pineapple wedges, for garnish, optional
  • maraschino cherries, for garnish, optional

Instructions
 

  • Place the first 5 ingredients in a blender, pulse until ice is finely crushed.
  • Pour into 2 serving glasses. Optionally, garnish each glass with a pineapple wedge on the rim and a maraschino cheery on top. Serve and enjoy.
#1 Go-To Recipes,DRINKS
Cranberry Pistachio Fudge
April 18, 2021 Lee
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Cranberry Pistachio Fudge

Adapted from a recipe by Trish at Mom On Timeout.
I came across this while researching fudge + pistachio recipes. Not only is this delicious fudge, it is a snap to make!
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Prep Time 2 minutes
Cook Time 2 minutes
Passive Time 2 hours
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Loaf Pan
  • Microwave

Ingredients
  

  • 340 grams white chocolate chips, (12 oz)
  • ¼ cup whipping cream
  • 1 tablespoon honey
  • ½ cup dried cranberries
  • ⅓ cup pistachios, shelled, chopped

Instructions
 

  • Line a loaf pan with foil, overhanging the two long sides with foil. Lightly spray with cooking spray.
  • To a microwave safe mixing bowl, add the white chocolate, cream, and honey, stir to mix together.
  • Place in the microwave and cook for 30 seconds, take out, stir with a spoon to check that the chips are melted. If they are not, repeat cooking for 30 seconds and checking with a spoon until the chips are melted, then stir to fully combine mixture.
  • Stir in the nuts and cranberries until mixed in.
  • Spoon mixture into the prepared loaf pan and smooth out evenly. Leave on the counter for 2 hours to set up completely or place in the fridge for 30 minutes once the mixture has cooled to room temperature.
  • Once cooled, use the foil on each of the long sides of the pan and lift out the fudge to a cutting board. Cut into squares, I cut 12 pieces but you can easily make 24 smaller pieces.
  • Arrange on a serving tray, serve, and enjoy.
#1 Go-To Recipes,5 Ingredients or Less,DESSERTS
Sardine Dip
April 18, 2021 Lee
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Sardine Dip

Just a Pinch Recipe Club - Chef Andy Anderson, United States.
This recipe comes from a good friend and Chef. If you like sardines in olive oil (or even water), you will love this recipe. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Passive Time 2 hours
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tins sardines in olive oil, undrained, (about 4 oz / 113 g per tin), Shortcut
  • 56 grams cream cheese, softened, (2 oz / ¼ of 8 oz / 226 g block)
  • 2 tablespoons mayo
  • 1 teaspoon lemon juice
  • pinch dried tarragon, crushed
  • pinch lemon pepper
  • chives, chopped, for garnish, optional
  • assorted crackers, for serving, or toast points

Instructions
 

  • Add all ingredients to a small mixing bowl. I used two tins of Great Value brand sardines in olive oil, feel free to use your favorite brand of sardines in olive oil or even water.
  • Mash and mix everything together.
  • Spoon mixture into a smaller bowl for serving, optionally garnish with some chopped chives. Cover and place in the fridge for 1-2 hours.
  • Serve with assorted crackers of your choice or toast points. Enjoy.

Notes

Shortcut: Sardines in Olive Oil (Slow Cooker).
#1 Go-To Recipes,APPETIZERS / SNACKS,Fish - Sardines
Souper Gravy
April 15, 2021 Lee
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Souper Gravy

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 177.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings 1 batch of gravy, 1 1/2 cups

Ingredients
  

  • 2 tablespoons roast drippings, see Step 1
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • Seasoning 1 Option
  • Seasoning 2 Option

OPTIONS

Soup - Use 1 Item

  • condensed golden mushroom soup
  • condensed cream of onion soup
  • condensed cream of chicken soup, Shortcut
  • condensed cream of celery soup, Shortcut

Liquid - Use 1 Item

  • ¼ cup milk
  • ¼ cup water
  • ¼ cup sour cream, plus ⅓ cup water, Shortcut
  • 2 tablespoons dry sherry, plus 2 tablespoons water

Seasoning 1 - Use 1 Item

  • ¼ teaspoon dried tarragon, crushed
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon light soy sauce
  • ⅛ teaspoon ground nutmeg

Seasoning 2 - Use 1 Item

  • 1 tablespoon fresh chives, chopped
  • ¼ teaspoon dried marjoram, crushed
  • 1 tablespoon spring onion, sliced
  • ½ cup mushrooms, cooked

Instructions
 

  • You can make this with roast beef, roast pork, or even roast chicken or turkey. If not preparing a roast just use 2 tablespoons of butter in place of the drippings and make in a saucepan on medium heat.
  • Remove roast from pan, pour off drippings, leaving 2 tablespoons in pan.
  • Add Soup Option to the pan and stir to loosen bits in the pan.
  • Blend in the Liquid Option.
  • Stir in Seasoning 1 and Seasoning 2 Options. Place pan on medium heat and stir and heat through.
  • Pour gravy into a serving dish, serve and enjoy.

Notes

Low cost.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, Sour Cream.
* Best Value $1 or Less per Serving,Ingredients - Sauces
Shredded Vegetable Sauce
April 14, 2021 Lee
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Shredded Vegetable Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 176.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2 cups

Ingredients
  

  • ½ cup Vegetable 1 Option
  • Vegetable 2 Option
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • 2 tablespoons cornstarch
  • ½ cup cold water
  • Seasoning Option

OPTIONS

Vegetable 1 - Use 1 Item

  • sweet potato, peeled, shredded
  • zucchini, shredded
  • carrot, shredded

Vegetable 2 - Use 1 Item

  • 2 spring onions, sliced, white and green parts
  • ¼ cup onion, diced
  • ¼ cup green bell pepper, diced

Seasoning - Use 1 Item

  • ⅛ teaspoon ground allspice, (dash)
  • ¼ teaspoon dried marjoram, crushed
  • 1 tablespoon fresh chives, chopped

Instructions
 

  • In a 2 quart saucepan on medium heat, add Vegetable 1 and Vegetable 2 Options, and the broth. Bring to a simmer.
  • While the soup mixture is heating, mix together the cornstarch and water in a small bowl until well mixed. Stir into soup mixture when it is simmering. Bring to a boil, and boil for 1 minute.
  • Remove from heat, stir in Seasoning Option.
  • Serve over meat dishes, poultry, rice, or vegetables. Enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,Ingredients - Sauces
Sweet & Sour Sauce
April 14, 2021 Lee
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Sweet & Sour Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 174.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2 cups

Ingredients
  

  • ⅓ cup Sweetener Option
  • 2 tablespoons cornstarch
  • Spice Option
  • 1 clove garlic, minced
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • ⅓ cup cider vinegar
  • 1-2 teaspoons light soy sauce
  • ¼ cup Vegetable Option
  • Fruit Option

OPTIONS

Sweetener - Use 1 Item

  • sugar
  • honey
  • apple jelly
  • light brown sugar, packed

Spice - Use 1 Item

  • ¼ teaspoon ground cinnamon
  • 6 whole cloves
  • 1 stick cinnamon
  • ⅛ teaspoon fresh ginger, minced

Vegetable - Use 1 Item

  • water chestnuts, sliced
  • spring onions, cut into 1 inch pieces
  • zucchini, julienned
  • green bell pepper, julienned

Fruit - Use 1 Item

  • 1 can Mandarin orange segments, drained, (226 g / 8 oz)
  • 1 cup pineapple chunks, drained
  • ½ cup cherry tomatoes, halved
  • 1 can apricot halves, drained, cut up (226 g / 8 oz)

Instructions
 

  • In a 2 quart saucepan, add the Sweetener and Spice Options, cornstarch, and garlic. Mix together. Slowly stir in the broth, then stir in the vinegar and soy sauce.
  • Place on medium high heat and bring to a boil and boil for 1 minute. Reduce heat to low. Remove cloves or cinnamon if those were used.
  • Stir in the Vegetable and Fruit Options. Heat through then remove from heat.
  • Serve over fish or poultry. Enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,Ingredients - Sauces
Tea Bread
April 14, 2021 Lee
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Tea Bread

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 208.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Bread
Cuisine American
Servings 16 servings

Equipment

  • Oven
  • Loaf Pan (5x9 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 tablespoons vegetable oil
  • 1 egg, beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Flavoring Option
  • 1 cup Addition 1 Option
  • ½ cup Addition 2 Option

OPTIONS

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut

Flavoring - Use 1 Item

  • 2 teaspoons orange peel, grated
  • 1 teaspoon lemon peel, grated
  • 1 teaspoon ground cinnamon

Addition 1 - Use 1 Item

  • cranberries, chopped
  • dried apricots, chopped
  • carrots, shredded

Addition 2 - Use 1 Item

  • walnuts, chopped
  • toasted flaked coconut
  • raisins

Instructions
 

  • Preheat your oven to 180° C (350° F) and grease the 5x9 loaf pan with butter or cooking spray.
  • In a medium mixing bowl, add the Soup Option, sugars, oil, and egg. Mix together.
  • Add the flour, baking powder, and Favoring Option. Stir until just moistened.
  • Stir in Addition 1 and Addition 2 Options.
  • Turn batter into the prepared loaf pan.
  • Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 10 minutes.
  • Turn out from pan and cool on a rack.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Giant Zucchini Muffins
April 14, 2021 Lee
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Giant Zucchini Muffins

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 207.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Bread
Cuisine American
Servings 12 servings

Equipment

  • Oven
  • Muffin Pan (12 cell)

Ingredients
  

  • 2½ cups all-purpose flour
  • Addition Option
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • Herb Option, crushed
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup Liquid Option
  • 2 eggs
  • ¼ cup vegetable oil
  • 1 cup zucchini, shredded

OPTIONS

Addition - Use 1 Item

  • ½ cup quick cooking rolled oats
  • ½ cup wheat germ
  • ½ cup nuts, finely chopped

Herb - Use 1 Item

  • 1 teaspoon dried dill weed
  • 1 teaspoon dried summer savory
  • ½ teaspoon dried thyme

Soup - Use 1 Item

  • condensed cream of asparagus soup
  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut

Liquid - Use 1 Item

  • milk
  • orange juice
  • water

Instructions
 

  • Preheat your oven to 200° C (400° F). Grease a 12 cell muffin pan cups with butter or cooking spray.
  • In a large mixing bowl, add the flour, Addition Option, sugar, baking powder, and Herb Option. Whisk together.
  • In a medium mixing bowl, add the Soup and Liquid Options, eggs, oil, and zucchini. Mix together.
  • Pour wet mixture into the flour mixture, stir to just moisten , the batter will be lumpy.
  • Spoon batter into muffin pan cups filling each almost full.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Serve warm, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,BREAD & PASTRY
German Cheese Fruit Kuchen
April 13, 2021 Lee
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German Cheese Fruit Kuchen

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 206.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. 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 45 minutes
Passive Time 1 hour 30 minutes
Course Bread
Cuisine German
Servings 12 servings

Equipment

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

Ingredients
  

  • 3½-3¾ cups all-purpose flour
  • ¼ cup sugar
  • 2 packets instant dry yeast
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • ½ cup water
  • ¼ cup butter, (¼ block / ½ stick)
  • 4 eggs
  • Filling Option
  • 1 package cream cheese, softened, (8 oz / 226 g)
  • ⅓ cup sugar
  • Flavoring 1 Option
  • Flavoring 2 Option
  • Topping Option

OPTIONS

Filling - Use 1 Item

  • 1 can cherry pie filling, (595 g / 21 oz)
  • 4 cups apples, shredded and tossed with ¼ cup additional sugar
  • 1 can blueberry pie filling, (595 g / 21 oz)
  • 1 can crushed pineapple, drained, (567 g / 20 g)

Flavoring 1 - Use 1 Item

  • 1 tablespoon orange peel, grated
  • 2 teaspoons lemon peel, grated
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract

Flavoring 2 - Use 1 Item

  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 2 tablespoons orange liqueur

Topping - Use 1 Item

  • ground nutmeg
  • vanilla wafer crumbs
  • gingersnap crumbs
  • toasted flaked coconut

Instructions
 

  • In a large mixing bowl, add 1½ cups of flour, ¼ cup sugar, and the yeast. Whisk together.
  • In a 1 quart saucepan on low heat, add ½ cup of the soup, the ½ cup of water, and the butter. Heat until mixture is very warm, 48° - 54° C (120° - 130° F), the butter does not need to be fully melted.
  • Using an electric mixer at low speed, slowly pour the soup mixture into the flour mixture, then beat at medium speed for 2 minutes, scraping down the side of the bowl as needed.
  • Beat in 2 eggs and ½ cup of flour, beat for 2 minutes.
  • Using a large sturdy spoon, mix in enough of the flour mixture (about 1½ cups) to make a soft dough.
  • On a floured surface, knead dough until smooth and elastic, about 5 minutes.
  • Grease a large bowl with butter or oil, shape dough into a ball and place into the bowl, turning dough over to grease the top of the dough ball. Cover with a towel and let rise in a warm place until doubled, about 45 minutes.
  • Grease a 9x13 baking pan with butter. Press dough into the pan, making a 1 inch rim on the edges.
  • Top dough with the Filling Option. Cover and let rise until doubled, about 30 minutes. Preheat your oven to 180° C (350° F).
  • While the dough is rising, in a mixing bowl, beat the cream cheese and remaining soup with an electric mixer at medium speed, beat until smooth. Then beat in 2 eggs and the ⅓ cup of sugar.
  • Stir in Flavoring 1 and Flavoring 2 Options.
  • Pour mixture over the filling, then sprinkle with the Topping Option.
  • Bake for 45-55 minutes or until the edges are golden brown and the cheese is set. Cool slightly in pan on rack.
  • Serve warm, and enjoy.

Notes

Fair value based on the cost of the pie fillings and cheeses.
* Fair Value $1.01 to $1.50 per Serving,BREAD & PASTRY
Buttered Dill Peas & Carrots
April 12, 2021 Lee
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Buttered Dill Peas & Carrots

Holly - Spend with Pennies
I got this recipe from a friend and I will say it is well liked by the family. Very easy to prepare and the dill gives a nice flavor to the dish. The original recipe is to sauté the carrots, I simmered them, both versions are listed in the steps.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 teaspoon olive oil
  • 2 large carrots, peeled and cut into ¼ inch slices
  • 2 cups frozen peas
  • 1 tablespoon butter
  • ½ teaspoon dried dill weed
  • salt and pepper, to taste, as desired

Instructions
 

Sauté Method

  • Heat a non stick pan with the oil on medium heat. Add the carrots and sauté until tender yet crisp, about 5-6 minutes.
  • Add the peas and stir in the dried dried dill and 1 tablespoon of water. Cover and let cook 4-5 minutes.
  • Add the butter and mix in. Season with salt and pepper as desired, to taste.

Simmer Method

  • Add the sliced carrots to a saucepan and cover with ½ inch of water. Place on medium high heat and cook until the carrots are tender crisp.
  • Add the peas and continue to simmer until the peas are tender and heated through.
  • Drain the water from the saucepan, stir in the dried dill and ½ tablespoon of butter. Pour into a serving dish and top with another ½ tablespoon of butter. Serve as a side dish with any main dish. Enjoy.

Notes

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