Archive for the ‘#1 Go-To Recipes’ Category
Sammy's German Chocolate Cookies
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.
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.
Easy Pistachio Pie
I made this exactly as written and it is delicious, my family loved this! Easy to assemble and looks beautiful when served.
Equipment
- Electric Mixer
Ingredients
- 226 grams cream cheese, softened, (8 oz)
- 1 box jello pistachio pudding mix, (96 g / 3.4 oz)
- 1 can crushed pineapple, undrained, (567 g / 20 oz / 1 lb 4 oz)
- 1 cup mini marshmallows
- 1 container Cool Whip whipped topping, (8 oz / 226 g)
- graham cracker pie crust, store bought or homemade
Toppings - Optional
- whipped topping, can or fresh whipped
- maraschino cherries
- ¼ cup pistachio nuts, chopped
Instructions
- In large bowl, add the cream cheese and jello mix.
- Beat with an electric mixer until the cream cheese is light and fluffy.
- Add the undrained can of crushed pineapple and mix together with the cream cheese using the electric mixer.
- Stir in the marshmallows.
- Fold in the whipped topping. (I forgot to get a photo after this step.)
- Spoon mixture into the prepared pie crust. Place in the fridge for at least 3 hours to chill and set up.
For the Topping - Optional
- Before serving, use a can of whipped cream, or pipe if using fresh made whipped cream, and add a border around the top of the pie. Place cherries as desired on top of the whipped cream, and sprinkle with chopped pistachios as desired.
- Slice, serve, and enjoy.
Notes
High cost per serving just based on the limited availability of the whipped topping and pistachio jello. I will prepare this using fresh made whipped cream and will comment on how that goes.
Cornbread
This is adapted from a Betty Crocker recipe. I made this as written and I will say, this is some of the best cornbread I have eaten. Great texture, excellent flavor, perfect.
Equipment
- Oven
- Baking Pan (8 or 9 inch)
Ingredients
- 1¼ cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup butter, melted, (½ stick or ¼ block)
- 1 cup milk
- 1 egg
Instructions
- Preheat your oven to 200° C (400° F). Grease with butter a 8 inch square baking pan or a 9 inch round baking pan.
- In a bowl, add the cornmeal, flour, sugar, baking powder, and salt. Mix together with a large fork or whisk.
- In another bowl, add the melted butter, milk, and egg. Beat together with a large fork or whisk.
- Add the cornmeal/flour mixture all at once to the wet mixture, stir until the flour is wet, batter will be lumpy. Pour batter into the prepared baking pan and smooth out.
- Bake for 25 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
- Slice into squares, serve as a side dish. Enjoy.
Notes
Low cost per serving.
Salmon Dip
I came across this recipe on Instagram and it called for a can of smoked salmon and the use of a food processor. I had a lot of regular canned salmon on hand so I went with that, and used an electric mixer in place of a food processor. The result was an excellent tasting dip! Highly recommended if you like canned salmon and dips. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Electric Mixer
Ingredients
- 226 grams cream cheese, softened, (8 oz)
- ¼ cup sour cream, Shortcut
- ¼ cup mayo
- 1 tablespoon lemon juice
- 1 can salmon, drained, (15 oz / 425 g), Shortcut
- 2 teaspoons dried dill weed
- 2 tablespoons fresh chives, chopped
- 2 tablespoons capers, drained
- assorted crackers, for serving
Instructions
- To a mixing bowl, add the cream cheese, sour cream, mayo, and lemon juice. (I microwaved the cream cheese first for 10-15 seconds and it is very softened, then added the other ingredients.)
- Mix with an electric mixer until well mixed.
- Add the drained salmon, dill, chives, and capers. (I took the photo before adding the chives.)
- Mix with the mixer again to blend the salmon into the cream cheese mixture.
- Spoon mixture into a serving bowl and serve with assorted crackers.
Notes
Low cost overall as you get a lot of appetizer servings from this.
Shortcuts: Sour Cream, Steamed Salmon.
Variants: 1. This would make and excellent sandwich filling!
Seattle Salmon Pie
This recipe is from a cookbook titled Casserole Cook Book, printed in 1961. This recipe turned out great, very easy to prepare. I and my parents were pleasantly surprised with how simple, and good tasting this is. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish
Ingredients
- 1 can salmon, drained, (15 oz / 425 g), Shortcut
- 2 eggs, beaten
- ½ cup milk
- 1 tablespoon butter, melted
- ¼ cup onion, diced
- 2 tablespoons fresh parsley, minced, or 2 teaspoons dried
- ¾ teaspoon dried basil
- ¼ teaspoon salt
- 1 pie crust, store bought or homemade, Shortcut
Instructions
- Preheat your oven to 220° C (425° F). Grease a 8 or 9 inch pie dish with butter.
- To a mixing bowl, add the salmon, eggs, milk, butter, onion, parsley, basil, and salt.
- Mix together with a spoon, the mixture will be quite thin compared to making a loaf.
- Pour mixture into the prepared pie dish, I used a 9 inch dish for this.
- Roll out your store bought crust or homemade crust, cut dough into a circle to a size that will fit the dish without going up the sides. Cut dough into 6 even pieces.
- Place each piece on the salmon mixture to cover without overlapping.
- Bake for 25 minutes then remove from oven.
- Cut pie into 6 pieces, cutting the seams between each piece of crust. Serve, and enjoy.
Notes
Fair cost per serving, may have to use the shortcut for the salmon in Thailand as I have only seen frozen salmon never canned.
Shortcuts: Steamed Salmon, Pie Crust.
Salmon & Noodle Skillet
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 turned out great, very easy to prepare, and the noodles and patties have excellent flavor. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can salmon, drained, flaked, (15 oz / 425 g), Shortcut
- 1 can Soup Option, (10½ oz / 298 g)
- Crumbs Option
- 2 tablespoons onion, finely diced
- 2 tablespoons fresh parsley, chopped or 2 teaspoons dried
- 1 tablespoon lemon juice
- 1 egg, beaten
- Vegetable Option
- 2 tablespoons butter
- ½ cup sour cream, Shortcut
- ½ cup milk
- 2 cups dry egg noodles
- Seasoning Option
OPTIONS
Soup - Use 1 Item
- condensed cream of celery soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
Crumbs - Use 1 Item
- 1 cup soft bread crumbs
- ½ cup saltines, finely crushed
- ½ cup bread crumbs, dry, fine
- ¼ cup quick cooking rolled oats
Vegetable - Use 1 Item
- 2 cups cut asparagus, fresh or frozen, steamed
- 2 cups cut green beans, fresh or frozen, steamed
- 2 cups cut broccoli, fresh or frozen, steamed
- 1 cup peas, fresh or frozen, steamed
Seasoning - Use 1 Item
- ½ teaspoon dried dill weed
- ½ teaspoon dried marjoram
- ¼ teaspoon ground nutmeg
- 2 tablespoons Parmesan cheese, grated
Instructions
- Heat a pot of salted water to boiling, add 1½ to 2 cups dry egg noodles. Cook until just tender, drain.
- While the noodles are cooking, to a mixing bowl, add the salmon, ¼ cup of Soup Option, Crumbs Option, onion, parsley, lemon juice, and egg. Mix together.
- Shape salmon mixture into 4 patties.
- Heat a large non stick pan and melt the butter. When the butter is hot, add the patties.
- Cook until browned on the bottom then turn patties over to brown the other side. Remove to a plate.
- To the same pan on medium heat, add remaining Soup Option, sour cream, and milk. Stir until sauce is smooth.
- Stir in the noodles, Vegetable and Seasoning Options. Reduce heat to low.
- Place the salmon patties on the noodles. Cover and let cook for 10 minutes to heat the patties through.
- Serve and enjoy.
Notes
Fair cost per serving, may have to use the shortcut for the salmon in Thailand as I have only seen frozen salmon never canned.
Shortcuts: Steamed Salmon, Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Breadcrumbs.
Saucepan Brownies
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. I made these on 23 Mar 2021, these are excellent brownies, very easy to put together. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
Ingredients
- ½ cup butter, (1 stick / ½ block)
- Flavoring Option
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g)
- ½ cup Sweetener Option
- 2 eggs, beaten
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup Addition Option
OPTIONS
Flavoring - Use 1 Item
- 1 package semi-sweet chocolate chips, (12 oz / 340 g)
- 1 package butterscotch chips, reduce butter to ¼ cup, (12 oz / 340 g)
- 1 package white chocolate chips, (12 oz / 340 g)
Sweetener - Use 1 Item
- sugar
- brown sugar, packed
- light corn syrup
Addition - Use 1 Item
- pecans, chopped
- coconut, flaked or shredded
- pistachio nuts, hulled
Instructions
- Preheat your oven to 180° C (350° F). Grease a 9x13 inch baking pan with butter or cooking spray.
- To a 3 quart saucepan, add the butter and place on medium heat. Melt the butter then reduce heat to low.
- Add the Flavoring Option and stir until fully melted. Remove from heat.
- Using a spoon, beat in the soup, Sweetener Option, and eggs.
- Stir in the flour and baking powder.
- Stir in ¾ cup of the Addition Option.
- Pour batter into the prepared baking pan and spread evenly. Sprinkle remaining ¼ cup of the Addition Option over the top.
- Bake for 25-35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack until completely cooled.
- Cut and serve. The recipes states 24 brownies if you prefer smaller ones, I simply cut the brownies into 12 pieces for large brownies, perfect. Enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cheddar Cheese Soup.
Cherry Chocolate Chip Cookies
This recipe comes from a label on a package of Sunrise Fruit Products candied red cherries. The nice thing about this recipe is candied red cherries are available in Thailand, I have found them on Lazada.
Equipment
- Oven
- Electric Mixer
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened, (2 sticks / 1 block)
- ¾ cup sugar
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 eggs
- 1 bag semi-sweet chocolate chips, (12 oz / 340 g)
- 1 cup nuts, chopped
- 226 grams candied red cherries, (8 oz)
Instructions
- Preheat your oven to 190° C / (375° F). Get out at least 1 baking sheet, you can use the sheet ungreased or for easier cleanup, line sheet(s) with parchment paper.
- In a mixing bowl, add the flour, baking soda, and salt. Whisk together.
- In a large mixing bowl, add the butter, sugars, and vanilla. Beat with an electric mixer until creamy.
- Add the eggs and beat to incorporate.
- Add about half flour mixture and mix together with a large sturdy spoon, when combined, add the remaining flour and mix together.
- Add the walnuts, chocolate chips, and cherries. Stir to mix together.
- Drop by rounded tablespoons on to baking sheet(s).
- Bake for 9-12 or until the edges are starting to brown. Remove from oven and leave cookies on the sheet to cool for 10 minutes then remove them to a rack to completely.
- Enjoy.
Favorite Dream Cake
I bought the Kroger store brand of Dream Whip, simply named Whipped Topping Mix and this recipe was on the back. This can be made with the name brand Dream Whip or a store brand of that product. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Bundt Pan
- Electric Mixer
Ingredients
BASE Recipe
- 1 box cake mix, see options
- 1 packet Whipped Topping Mix, (Dream Whip)
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
CAKE MIX OPTIONS
Spice Cake
- 1 box spice cake mix, Shortcut
- 2 bananas, mashed
Yellow Cake
- 1 box yellow cake mix, Shortcut
- ½ cup orange juice
- 2 teaspoons orange zest
Chocolate Cake
- 1 box chocolate cake mix, Shortcut
- 1 tablespoon instant espresso
- 1 cup mini chocolate chips
Icing
- 1½ cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
For the Cake
- Preheat your oven to 180° C (350° F). Grease a bundt pan with butter or cooking spray, and flour the pan as well.
- I made the chocolate version of this and used my homemade cake mix for this. If using a boxed mix, just add that to a large mixing bowl.
- To the mixing bowl, add the rest of the Base Recipe ingredients as well as any ingredients listed under the Cake Option you are making. Mix with an electric mixer for 2-3 minutes to fully mix everything, optionally you can just mix by hand, which is what I did this time.
- Pour batter into the prepared bundt pan.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean. Remove from the oven and place on a rack to cool for 10-15 minutes.
- Run a butter knife around the edge, plate plate upside down on the pan, invert the pan and the cake should drop out onto the plate. Allow the cake to cool completely.
For the Icing
- Add the icing ingredients to a mixing bowl, and only use 2 tablespoons of milk to start with, add additional milk as needed for the consistency you desire.
- Mix together the ingredients until the icing is smooth.
- Drizzle over the cooled cake. I really liked the consistency this batch, makes the cake look like a snow capped chocolate mountain.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Spice Cake Mix, Yellow Cake Mix, Chocolate Cake Mix.
Seared Scallops with Garlic Butter
This was my first time tasting scallops and I was surprised at how good they are, tender and juicy cooked this way. I made these on 13 Feb 2021 while in the US using a package of store brand sea scallops. Although not a low cost dish to prepare, this would normally be lower cost than scallops at a restaurant.
Ingredients
- 454 grams sea scallops, fresh or frozen, (1 lb)
- salt and pepper, as desired
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 1 clove garlic, minced
- ⅓ cup dry white wine
- lemon wedges, as desired for serving
- fresh parsley, chopped, for garnish, as desired
Instructions
- If using frozen scallops, thaw according to package instructions. When fully thawed, or if using fresh scallops, pat dry with paper towels. Lightly season both sides with salt and pepper as desired.
- Heat the oil in a non stick pan on high heat. The pan will be at the right temperature when the oil starts to smoke. Pat the scallops dry one more time then add to the pan, do not touch them, just let them cook 2-3 minutes, based on size, or until golden brown on the bottoms.
- Turn the scallops over and cook without moving them, for another 1-2 minutes or until browned and just firm.
- Quickly remove from the pan to a plate to let them rest. Wipe out the pan with paper towels and place back on medium heat.
- Add the butter and garlic to the pan, cook for 30 seconds.
- Add the white wine and whisk, cooking to reduce the liquid by half, about 2-3 minutes.
- Return the scallops back to the pan and spoon sauce over the top of the scallops.
- Transfer scallops to a serving plate.
- Serve with lemon wedges if desired and garnish with parsley as desired. Enjoy.
Notes
I have see sea scallops on half shell in Tesco's for about 85 Baht/150 grams, this would be a high cost per serving.
