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No-knead Onion Bread
April 12, 2021 Lee
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No-knead Onion Bread

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 205.
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 20 minutes
Cook Time 50 minutes
Passive Time 2 hours 15 minutes
Course Bread
Cuisine American
Servings 16 servings

Equipment

  • Oven
  • Electric Mixer
  • Casserole (1½ quart)

Ingredients
  

  • Flour Option
  • 2 tablespoons sugar
  • 2 packets active dry yeast
  • 1 can condensed French onion soup, (10½ oz / 298 g)
  • ¼ cup butter
  • 1 egg
  • 1 cup Cheese Option
  • 1 tablespoon water
  • 2 teaspoons Topping Option

OPTIONS

Flour - Use 1 Item

  • 3 cups all-purpose flour
  • 2 cups all-purpose flour, plus 1 cup rye flour
  • 1½ cups all-purpose flour, plus 1½ cups whole wheat flour

Cheese - Use 1 Item

  • Romano cheese, grated
  • Cheddar cheese, shredded
  • American cheese, shredded

Topping - Use 1 Item

  • sesame seeds
  • poppy seeds
  • dried minced onion

Instructions
 

  • In a large mixing bowl, add 1 cup of the Flour Option, sugar, and yeast. Whisk to combine.
  • To a small sauce pan add the soup and butter, place on medium heat. Heat until very warm, 48° - 54° C (120° - 130° F), the butter does not need to be fully melted.
  • Using a mixer at low speed, slowly add soup mixture to the flour mixture, then at medium speed, beat for 3 minutes or until smooth.
  • Add the egg, Cheese Option, and 1 cup of the Flour Option. Beat for 2 minutes more.
  • Using a large sturdy spoon, stir in enough of the remaining Flour Option to make a stiff batter.
  • Cover and place in a warm place until doubled, about 1½ hours.
  • Grease a 1½ quart casserole dish. Stir down the batter and turn into the casserole dish.
  • Cover and let rise until doubled, about 45 minutes to 1 hour. While the batter is rising, preheat your oven to 160° C (325° F).
  • When the batter has doubled, uncover, brush with water and sprinkle with the Topping Option.
  • Bake for 50 minutes or until loaf sounds hollow when tapped with your finger. Remove from oven and roll out from casserole dish and cool on a wire rack before slicing.
  • Slice and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Double Cheese Ring
April 8, 2021 Lee
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Double Cheese Ring

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 203.
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 20 minutes
Cook Time 25 minutes
Course Bread
Cuisine American
Servings 16 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • Flour Option
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • ¾ cup shortening
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • ¼ cup milk
  • 113 grams Cheese Option, thinly sliced, (4 oz)
  • 1 egg yolk
  • 2 teaspoons water
  • Topping Option

OPTIONS

Flour - Use 1 Item

  • 2 cups all-purpose flour, plus 1 cup whole wheat flour
  • 3 cups all-purpose flour
  • 2½ cups all-purpose flour, plus ½ cup rye flour
  • 2½ cups all-purpose flour, plus ½ cup wheat germ

Cheese - Use 1 Item

  • American cheese
  • Cheddar cheese
  • Swiss cheese
  • Monterey Jack

Topping - Use 1 Item

  • poppy seeds
  • sesame seeds
  • caraway seeds
  • dried minced onion

Instructions
 

  • Preheat your oven to 220° C (425° F), grease a large baking sheet with butter.
  • In a large mixing bowl, add the Flour Option, sugar, and baking powder, and whisk together.
  • Add the shortening and cut in with a pastry cutter or large sturdy fork, cut in until the mixture looks like coarse crumbs.
  • In a small bowl, add the soup and milk, and stir to mix together.
  • Add the soup mixture to the flour mixture and stir with a form just until a dough forms.
  • Turn dough out onto a floured surface and knead 10 times, then divide dough in half.
  • Roll out each dough half to a 12 inch circle, then cut each into 8 wedges.
  • Cut sliced Cheese Option into 16 slices. Place 1 piece of cheese on the wide end of a wedge and roll up towards the pointy end. Repeat for each wedge of dough.
  • Place rolls on the baking sheet side by side to form a ring.
  • In a small bowl, mix together the egg yolk and water to make a wash, brush on each roll.
  • Sprinkle each roll with the Topping Option.
  • Bake for 25-30 minutes or until golden brown. Remove from oven and let cool 5 minutes.
  • Serve warm, and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Potato Doughnuts
April 7, 2021 Lee
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Potato Doughnuts

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 202.
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 40 minutes
Cook Time 10 minutes
Passive Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 30 doughnuts

Equipment

  • Food Processor / Blender
  • Instant Read Thermometer
  • Electric Mixer
  • Doughnut Cutter or set of Biscuit Cutters

Ingredients
  

  • Flour Option
  • 1 cup sugar
  • 2 packets active dry yeast
  • 1 can condense cream of potato soup, (10½ oz / 298 g)
  • 1 soup can Liquid Option
  • ¼ cup butter, (¼ block / ½ stick)
  • Flavoring Option
  • 1 egg
  • vegetable oil, for deep frying
  • Coating Option

OPTIONS

Flour - Use 1 Item

  • 6 - 6½ cups all-purpose flour
  • 4 - 4½ cups all-purpose flour, plus 2 cups whole wheat flour, mixed together
  • 5½ - 6 cups all-purpose flour, plus ½ cup wheat germ, mixed together

Liquid - Use 1 Item

  • water
  • milk
  • orange juice

Flavoring - Use 1 Item

  • ¼ teaspoon ground nutmeg
  • ½ teaspoon lemon peel, grated
  • 1 teaspoon orange peel, grated

Coating - Use 1 Item

  • cinnamon/sugar
  • confectioners sugar
  • glaze

Instructions
 

  • In a large mixing bowl, add 3 cups of the Flour Option, sugar, and yeast. Whisk together.
  • Using a blender or food processor, blend soup until it is smooth.
  • In a 2 quart saucepan add the soup, Liquid Option, butter, and Flavoring Option. Place on low heat and stir together. Heat mixture until it is very warm, 48° - 55° C (120° - 130° F). If the butter has not fully melted, no problem, perfectly fine.
  • Using an electric mixer, mix the dry ingredients (flour, sugar, yeast mixture from Step 1) and gradually pour in the soup.
  • Increase mixer speed to medium and beat for 2 minutes, occasionally scrapping down the sides. Add the egg and beat in, then add ½ cup of the Flour Option, and beat 2 more minutes, scrapping down the sides.
  • Using a large spoon, mix in enough of the remaining Flour Option, about 2½ cups, to make a soft dough.
  • Once the dough forms, place on a floured surface and knead until smooth and elastic, about 10 minutes.
  • Shape dough into a ball and place in a large oiled bowl, turning the dough over once to oil the top. Cover and let set in a warm place until doubled in size, about 1 hour.
  • Punch dough down and push the sides to the center.
  • Place on a floured surface and roll out to about ¼ inch thick, using a floured doughnut cutter, or two different sizes of floured biscuit cutters, cut the doughnuts, remove the scrap dough, reshape, and continue to roll and cut doughnuts.
  • Cover and let rise until doubled, about 30 minutes.
  • In a pot or deep sided pan, add bout 1 inch of vegetable oil and heat to 190° C (375° F). When hot, fry doughnuts a few at a time until browned, about 1 minute on each side.
  • Drain on paper towels.
  • Decorate doughnuts with Coating Option. To make the glaze, combine 453 grams (1 lb) powdered sugar with 6 tablespoons water or orange juice and 1 tablespoon vanilla extract, mix until smooth. Dip doughnuts one at a time, on one side then the other to coat them.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Sausage Breakfast Bake
April 7, 2021 Lee
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Sausage Breakfast Bake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 200.
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. These photos are from one variant of this recipe, and it is delicious!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 340 grams Sausage Option, (12 oz)
  • 2 tablespoons water
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 eggs
  • ¾ cup Liquid Option
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • butter, as needed for serving
  • Topping Option, as needed for serving

OPTIONS

Sausage - Use 1 Item

  • pork sausage links, Shortcut
  • smoked sausage links
  • Italian sausage, links, cut into 2 inch lengths, Shortcut

Soup - Use 1 Item

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

Liquid - Use 1 Item

  • apple juice
  • milk
  • chicken broth

Topping - Use 1 Item

  • honey
  • maple syrup
  • fruit preserves

Instructions
 

  • Preheat your oven to 180° C (350° F) and grease a 7x11 baking pan with butter.
  • In a large non stick pan, add the Sausage Option and water and place on medium heat, cover and cook for 5 minutes, then uncover and continue cooking to brown the sausage and cook them through. When fully cooked, remove to paper towels to drain. I used the pork sausage links option.
  • In a small mixing bowl, add the Soup Option and eggs and stir to mix well. I used the cream of mushroom soup option.
  • To the soup mixture, slowly stir in the Liquid Option and oil, stirring until completely mixed together. I used the apple juice.
  • In a medium mixing bowl, add the flour, cornmeal, sugar, and baking powder. Whisk together.
  • To the flour mixture, add the soup mixture. Stir together until just moistened.
  • Pour into the prepared baking dish and spread out evenly. Arrange the sausages on top and push slightly into the batter.
  • Bake for 30 minutes or until the top springs back when lightly touched with your finger.
  • Use a spatula to cut and serve with. Serve with butter and Topping Option. Enjoy. After the photo I used the honey option.

Notes

Low cost per serving if using the Shortcuts.
Shortcuts: Pork Sausage, Italian Sausage, Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),CASSEROLES
Vanilla Porter Milkshake
April 7, 2021 Lee
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Vanilla Porter Milkshake

Breckenridge Brewery, St Louis, MO.
This is recipe is made with Vanilla Porter, which is a very good tasting and smooth dark beer, and is just two ingredients. I have not tried this but will very soon. I put the price as Fair per serving only based on the US price as I do not believe this porter will ever be available in Thailand.
Print Recipe
Prep Time 2 minutes
Course Drink
Cuisine American
Servings 1 milkshake

Equipment

  • Blender

Ingredients
  

  • 4 scoops vanilla ice cream
  • ½ bottle Vanilla Porter

Instructions
 

  • Add both ingredients to a blender, cover, and mix until combined.
  • Pour into a glass, and enjoy.

Notes

Fair cost per serving in US.
5 Ingredients or Less,DRINKS
Malted Chocolate Fudge
April 6, 2021 Lee
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Malted Chocolate Fudge

Adapted from Malted Chocolate Fudge at Marsha's Baking Addiction
I found this recipe while searching for recipes that used malted milk powder. Not only did it sound easy to make it also sounded delicious, it is both easy and delicious! If you have a digital scale, weighing the ingredients in grams is the preferred way to measure the chocolate, malted milk powder, and Whoppers. The cooking method for this is a microwave oven.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dessert
Cuisine American
Servings 16 servings

Equipment

  • Microwave
  • Baking Pan (8x8 or 9x9 inch)

Ingredients
  

  • 525 grams chocolate chips, semi, milk, or dark, (18 oz)
  • 1 teaspoon vanilla extract
  • 1 can sweetened condensed milk, (14 oz / 397 g)
  • 65 grams malted milk powder, (½ cup)
  • 200 grams Whoppers, or Maltesers, (7 oz)
  • Whoppers, or Maltesers, optional, for topping

Instructions
 

  • Line a 8x8 or 9x9 baking pan with foil.
  • Measure out the chocolate
  • In a glass mixing bowl, add the chocolate chips, microwave for 30 seconds, remove and give it a stir, repeat until the chips are melted and creamy. (I did this 3 times and the chips were perfect consistency.)
  • Stir in the vanilla and condensed milk, mixture will thicken so microwave for another 15 seconds, then stir in the malted milk powder.
  • Stir in the Whoppers.
  • Spoon mixture into the prepared pan, add more Whoppers on top, pat down with the bottom of a glass or even the bottom of the Whoppers carton.
  • Let fudge cool for 3-4 hours, cut, enjoy.

Notes

I will say Fair cost per serving now as Maltesers are available through Lazada as well as malted milk powder.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,DESSERTS
Sammy’s German Chocolate Cookies
April 4, 2021 Lee
2 Comments

Sammy's German Chocolate Cookies

Samantha - United States/Thailand
This is my daughter's recipe that she created. I made these on 4 Apr 2021, and my comment as well as the rest of the family, "damn good cookies!" Highly recommended.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 36 cookies

Equipment

  • Oven
  • Baking Sheets
  • Electric Mixer

Ingredients
  

  • 2¼ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chocolate chips, milk, semi, or dark
  • 1 cup sweetened shredded coconut, heaping
  • ¼ cup pecans, chopped, or walnuts
  • 1 cup caramel bits
  • 1 cup butter, (1 block / 2 sticks)
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 eggs

Instructions
 

  • Preheat your oven to 190° C (375° F), Line a baking sheet or sheets with parchment paper or foil.
  • Add the flour, cocoa, baking soda, and salt to a mixing bowl and whisk together.
  • In another bowl, measure and add the chocolate chips, coconut, pecans, and caramel bits.
  • In a large mixing bowl, add the softened butter and both sugars. Use an electric mixer to cream together for about 5 minutes, scrapping the sides occasionally to fully mix everything.
  • To the butter mixture, add the eggs and vanilla and mix that in for 1 minute.
  • Add the flour mixture and mix together with a large sturdy spoon.
  • Add the chocolate chip mixture and mix in.
  • Drop by rounded half tablespoons. (I went overboard on this batch and went with rounded tablespoons, they cookies were big but still delicious.)
  • Bake for 9-11 minutes or until set. Cool on the sheet for 5-7 minutes then move to a wire rack to cool completely. (I baked for 10 minutes and these were perfect.)
  • Place on a serving tray, serve, and enjoy.

Notes

Fair cost based on the caramel bits and pecans.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,DESSERTS
Shake & Bake Mix
April 2, 2021 Lee
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Shake & Bake Mix

Just a Pinch Recipe Club, Chef Andy Anderson, United States.
This comes from a good friend, and chef. Feel free to use store bought fine breadcrumbs or make your own. The main rule is do not use panko which does not absorb oil like regular breadcrumbs do. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 5 minutes
Servings 2 batches

Ingredients
  

  • ½ cup cornmeal
  • 1 tablespoon black pepper
  • 1 tablespoon parsley flakes, crushed
  • ½ teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon garlic powder
  • 3 cups fine breadcrumbs, Shortcut

Instructions
 

  • Add all ingredients except the breadcrumbs to a mixing bowl.
  • Mix together.
  • Add the breadcrumbs and mix together. Now you are done if you are just making this ahead of time. Place in an airtight container, label, and use as needed.
  • To use, simply add some mix to a zip lock bag, preheat your oven to 200° C (400° F), brush olive oil on chicken or pork chops, add a few chicken pieces or pork chops to the bag, seal and shake, for chicken place on a baking sheet lined with foil or parchment; for chops, place on a rack and place rack on a foil or parchment lined sheet. Bake 20-30 minutes depending on thickness or until cooked through.

Notes

Shortcut: Breadcrumbs.
INGREDIENTS,Ingredients - Spice Mixes
Scrambled Eggs in Pita Pockets
April 1, 2021 Lee
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Scrambled Eggs in Pita Pockets

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 199.
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 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 pita bread rounds, halved so you have 8 half moons
  • 8 eggs
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup Vegetable Option
  • Meat Option
  • 2 tablespoons butter
  • 1 cup Cheese Option, shredded

OPTIONS

Soup - Use 1 Item

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

Vegetable - Use 1 Item

  • fresh mushrooms, sliced
  • tomatoes, diced
  • green bell pepper, diced
  • zucchini, diced

Meat - Use 1 Item

  • 6 slices bacon, diced
  • 1 cup cooked ham, diced, plus 2 tablespoons vegetable oil
  • 113 grams bulk pork sausage, (¼ lb), Shortcut
  • 113 grams pepperoni slices, diced, (¼ lb)

Cheese - Use 1 Item

  • Cheddar cheese
  • American cheese
  • Monterey Jack cheese
  • Muenster cheese

Instructions
 

  • Preheat your oven to 180° C (350° F), wrap the pita bread in foil and bake for 15 minutes to warm the bread through.
  • While the bread is warming, add the eggs to a mixing bowl and whisk until foamy.
  • Stir in the Soup and Vegetable Options, then set aside.
  • Heat a large non stick pan on medium heat then cook the bacon or pork sausage until done or cook the ham or pepperoni until heated through. Stir occasionally to prevent burning, then drain off fat.
  • To same pan, with Meat Option still in it, add the butter and heat until foamy. Pour in the egg mixture.
  • Cook until almost set, stir and lift eggs to let the uncooked eggs run to the bottom.
  • Cook until the eggs are completely set.
  • Stuff egg mixture into the pita pockets and top with the Cheese Option.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Bulk Pork Sausage.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Barbecued Beef Sandwiches
March 31, 2021 Lee
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Barbequed Beef Sandwiches

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 198.
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 15 minutes
Cook Time 5 hours 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 can condensed tomato soup, (10½ oz / 298 g)
  • 2 tablespoons vinegar
  • Seasoning Option
  • ¼ teaspoon black pepper
  • Bread Option, split and toasted

OPTIONS

Soup - Use 1 Item

  • condensed Spanish-style vegetable soup, no longer produced by Campbell's
  • condensed golden mushroom soup
  • condensed vegetarian vegetable soup
  • condensed chili beef soup, no longer produced by Campbell's

Seasoning - Use 1 Item

  • 1 teaspoon dry mustard
  • ¼ teaspoon hot pepper sauce
  • 1 tablespoon fresh Jalapeno pepper, diced
  • 1 teaspoon chili powder

Bread - Use 1 Option

  • 8 hamburger buns
  • 8 English muffins
  • 8 hot dog buns
  • 8 hard rolls

Instructions
 

  • In a large non stick pan, add the ground beef, onion, bell pepper, and garlic. Cook, breaking up beef with your spatula, until meat is browned and vegetables are tender. Drain off fat.
  • Stir in the Soup and Seasoning Options, tomato soup, vinegar, and black pepper. While stirring often, bring to a boil then reduce heat to low. Simmer uncovered for 20 minutes or until you reach desired consistency.
  • Serve in or over Bread Option using about ⅓ cup per serving. Enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Tomato Soup.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES