Archive for the ‘#1 Go-To Recipes’ Category
Cake Batter Milkshake
Easy and oh so good! Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Blender
Ingredients
- 4 scoops vanilla ice cream, (large scoops)
- ½ cup yellow cake mix, dry, Shortcut
- splash milk
- candy sprinkles, as desired, for garnish
- corn syrup, if using the sprinkles
Instructions
- If using the sprinkles, lightly wipe the edge of a tall glass with corn syrup then dip edge into sprinkles.
- To a blender, add the ice cream, dry cake mix, and a good splash of milk. Blend until mixed well.
- Pour into prepared glass, add a few sprinkles to the top, serve, and enjoy.
Notes
Shortcut: Yellow Cake Mix.
Mackerel Patties
This is a basic recipe for mackerel patties using canned mackerel in brine, and basic certainly is best, these are excellent tasting patties.
Ingredients
- 1 can mackerel, in brine, (15 oz / 425 g)
- 1 sleeve saltine crackers, crushed
- 2 eggs
- black pepper, as desired
- vegetable oil, for frying, as needed
Instructions
- This is the can of mackerel I tested, Kroger brand, $2.29 per can. This is a product of Thailand.
- Open and drain the mackerel, add to a mixing bowl and break up with a fork.
- Add the crushed saltines and eggs to the bowl.
- Season with black pepper as desired, mix together.
- Shape into 4 patties. Heat a non stick pan with a tablespoon or two of olive oil, when hot, add the patties.
- Turn patties over when browned turn over and repeat for the other side, seasoning pepper as desired.
- Transfer the cooked patties to a serving plate.
- Serve with sides of your choice and enjoy.
Notes
Low cost in the US, about 67 cents per serving for 4 servings from 1 can. In Thailand however, I have never seen mackerel in cans like this, always the small cans and in tomato sauce. So I will come up with a way to make 'canned' mackerel, probably just boil some. Then I will come back with a report on that.
Marshmallow Sandwich Cookies
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from.
Ingredients
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2/3 cup butter, softened
- 1 1/2 cups sugar, divided
- 1/4 cup light corn syrup
- 1 egg
- 1 teaspoon vanilla extract
- 24 large marshmallows
Instructions
- In a mixing bowl, add the flour, cocoa powder, baking soda, and salt. Whisk together.
- In a larger mixing bowl, add the butter and 1 1/4 cups of sugar and beat with an electric mixer at medium high speed until light and fluffy.
- Add the egg, corn syrup, and vanilla, beat until well mixed.
- Add the flour mixture to the wet mixture, use a heavy spoon and mix together. The dough comes together quickly. Cover and place in the fridge for 15 minutes or until the dough is firm enough to shape into balls.
- When you place the dough in the fridge, preheat your oven to 180° C (350° F), get out a couple of baking sheets, use them as is ungreased, or line with parchment for easy cleanup.
- When the dough is ready, place the remaining 1/4 cup of sugar in a small bowl. Shape dough into 1 inch balls, roll in sugar, and place 3 inches apart on baking sheet. (This was my 2nd sheet before going into the oven, I missed the photo from the first sheet.)
- Bake 10-11 minutes or until set. Cool on the sheets for 3 minutes. (This is the 1st sheet that went into the oven, I missed taking the before photo with this sheet and took that photo with the second sheet.)
- Then transfer to wire racks to cool completely.
- Place 1 cookie upside down on a microwave safe plate. Place the flat end of a marshmallow on top.
- Microwave on high for about 8-10 seconds or until the marshmallow is softened, it will expand when it is hot and soft, remove from microwave and quickly place another cookie on top, bottom side down, press down to make a sandwich cookie. Set aside to cool.
- Repeat with remaining cookies and marshmallows.
- Serve and enjoy.
Notes
Low cost per serving.
A note about the marshmallows. I bought large roaster marshmallows, not the regulation marshmallow. On my first test, I used a pair of scissors and cut a marshmallow in half, cutting across the round side so you have two short cylinders. Using 1/2 marshmallow was too large, so next test was cut a marshmallow into thirds, cutting across the round side so you have three short cylinders. Using 1/3 marshmallow per cooking was perfect. So if all you have is the really large roaster marshmallows, cut them into thirds and they will work perfect.
Adapted from a recipe listed in 'the chocolate cookbook', page 48.
Turkey Meatballs with Summer Squash
I found this recipe on a bag of Kroger Turkey Meatballs. This is a basic recipe for an easy dinner, and is wide open to changes you want to make, such as roasting the vegetables instead of frying, changing the gravy, etc. Summer squash can mean several types of squash, for this, I am using yellow crookneck and zucchini. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 package turkey meatballs, I used Kroger brand, (26 oz / 737 g), Shortcut
- 1 large zucchini
- 1 large summer
- 2 cloves garlic, smashed and minced
- 1 packet turkey gravy, or chicken gravy, Shortcut
- salt and pepper, as desired, to taste
- extra light olive oil, as needed
Instructions
- Rinse the zucchini and summer squash, if the squash you find are small, just use several of them. For large squash, slice in half lengthwise, then slice each part into 1/4 inch or less half moons. For smaller squash, just slice into 1/4 inch or less rounds.
- Heat about 2 tablespoons of olive oil in a large non stick pan. When hot, add the squash and garlic. Season with salt and pepper as desired.
- Cook the squash, turning often, until softened and tender.
- While the squash is cooking, heat the meatballs by spreading them out on a microwave proof plate, cover, and microwave for 2 minutes, turn them, and microwave for another 2 minutes.
- Prepare the gravy according to the packet instructions when the squash is looking almost done.
- When the squash is cooked, the gravy is cooked, go ahead and microwave the meatballs for 1 minute.
- Set all the items on the table and let everyone help themselves, spoon gravy over the meatballs, enjoy.
Notes
This is low cost in the US (I used Kroger turkey meatballs that I bought when they were on sale), but any kind of meatball would work well. Back in Thailand I will be making this often but will use homemade chicken meatballs.
Shortcut: All Purpose Chicken Meatballs, Gravy Mix.
Variants: 1. Use chicken or beef meatballs / gravy. 2. Roast the squash instead of frying.
Adapted from a recipe on the package of meatballs.
Strawberry Shortcake
This is absolutely delicious. I doubled the shortcake recipe and made it in a 9x13 pan, came out perfect. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
For the Shortcake
- 2⅓ cups Bisquick Mix, Shortcut
- 3 tablespoons sugar
- 3 tablespoons butter, melted
- ⅔ cup milk
For the Strawberries
- 4-6 cups fresh strawberries, trimmed / cleaned
- 1-2 tablespoons sugar
For Serving
- whipped topping, as desired
Instructions
- Preheat your oven to 200° C (400° F). Get out a 8x8 baking pan, lightly grease with butter.
- Add all Shortcake ingredients to a mixing bowl and mix together.
- Spoon batter into the prepared pan, spread out evenly.
- Bake for 15-20 minutes or until golden brown.
- While the cake is baking, slice the strawberries and place in mixing bowl, sprinkle and toss with 1-2 tablespoons of sugar. Cover and place in the fridge until ready to serve.
- Remove shortcake from the oven and allow to cool a little. You can serve the shortcake while it is a little warm or at room temperature.
- When ready to serve, cut the shortcake into 4 squares, slice each square in half horizontally, top each bottom with strawberries.
- top with the other half of the shortcake, top with more strawberries.
- Then top with whipped topping. Serve, and enjoy.
Notes
Shortcut: Bisquick.
Variants: 1. Double the recipe and bake in a 9x13 baking pan. 2. Use your choice of fruit, blueberries as well as peaches sounds very tasty. 3. Slightly mash the fruit after it has been soaking in the sugar, for a mush fruit presentation. 4. If serving warm, generously butter the bottom piece of the shortcake. 5. Use Jiffy Baking Mix, your favorite store brand of Baking Mix (I used Kroger brand while I was in TN) or make the baking mix from the shortcut.
Harvest Soup
I found this soup mix in a Mennonite store in Tennessee. This uses the Harvest Soup Dry Mix which is listed in the Recipe Notes section. This is the soup instructions using the dry mix. I made this in 18 Jun 2020 using the dry mix from the Mennonite store. This is a hearty soup and is very delicious. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 1/2 cups Harvest Soup Dry Mix, Shortcut
- 7 cups water, divided
- 1 cup fresh carrot, chopped
- 1 cup fresh celery, stalk and leaves, diced
- 1 cup fresh cabbage, shredded
- 1 cup fresh tomatoes, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chicken broth powder
- 250 grams chicken breasts, boneless, skinless, cubed, (8 oz)
Instructions
- To a large pot, add the dry soup mix and 4 cups of water, simmer for 60 minutes.
- Stir often while it is simmering, and after 1 hour it will look similar to this.
- Add remaining 3 cups of water and all other ingredients and simmer another 40-60 minutes. (I used smoked sausage instead of chicken and I took this photo just before I added the water.)
- Simmer for another 40-60 minutes to soften the carrot and celery.
- Ladle into bowls, serve with oyster or saltine crackers, enjoy.
Notes
Low cost per serving.
Shortcut: Harvest Soup Dry Mix.
Variants: 1. Use cooked ground beef or pork in place of chicken. 2. Use smoked sausage in place of chicken. 3. Substitute 1 cup chopped cabbage for the tomatoes and add 1 cup of peeled and chopped apple.
Adapted from a recipe on the package of the soup dry mix.
Basic Macaroni Salad
This is my go to guide for a macaroni salad, I make them different each time, and for this I finally documented what I would call a basic macaroni salad. Add or subtract anything you like, have a favorite way, let us know in the comments.
Ingredients
- 1 1/2 cups dry macaroni
- 4 hard boiled eggs, peeled and chopped
- 1 small onion, diced
- 1 jar green olives with pimento, drained, sliced, (5 3/4 oz / 163 g)
- 250 grams cheese, your choice, cubed (8 oz / 1/2 lb)
- mayo, as needed
Instructions
- Heat a pot of salted water to a boil, then add the macaroni and cook until tender. Drain, rinse under cold water to stop the cooking, drain well again, add to a mixing bowl. Add the onion, olives, and eggs to the mixing bowl.
- Give everything a mix.
- Add the cheese to the mixing bowl. I used a Colby/Monterey Jack blend.
- Give the salad another mix. I find it easier to mix the ingredients a few at a time instead of all at once.
- Add a heaping spoon or two of mayo and mix that into the salad. Add more mayo as needed. Goal is well coated but not dripping with mayo.
Notes
Low cost per serving.
Been making this type of salad for many years, Lee Thayer.
United States.
United States.
Gingerbread Fudge
This sounds very good, on my to make and taste list and soon!
Ingredients
- 3 cups white chocolate chips
- 1 can sweetened condensed milk, (14 oz / 396 g)
- 1/4 cup molasses
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
Instructions
- Line a 8x8 pan with foil and lightly grease the foil with butter.
- In a saucepan, add the chips, milk, molasses, and butter and set on medium heat.
- While the saucepan is heating, go ahead and measure out the spices so they are all ready.
- Stir the chip mixture often until all the chips are melted and smooth.
- Stir in the vanilla and spices.
- Set the prepared pan on a hot pad and pour in the hot mixture. (I also sprinkled with some candy leaf decorations, feel free to decorate as you like or just leave as is after pouring in.)
- Cut into 16 squares, serve and enjoy.
Notes
Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Chocolate Chip Muffins
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from.
Ingredients
- 1 3/4 cups all purpose flour
- 1/3 cup brown sugar, packed
- 2 tablespoons cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg, lightly beaten
- 1/4 cup applesauce
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2/3 cup mini semisweet chocolate chips
Instructions
- Preheat your oven to 200 C (400 F), spray a 12 cell standard muffin pan with non stick spray or line cups with foil or paper baking cups. Measure out the mini chocolate chips and set them aside.
- In a mixing bowl, add the flour, brown sugar, cocoa powder, baking powder, cinnamon, and salt. Whisk to mix together.
- In another bowl, add the milk, applesauce, egg, butter, and vanilla, whisk together.
- Pour the milk mixture into the dry ingredients, stir until just combined, a few dry spots is ok as you will stir one more time.
- Add the mini chocolate chips and stir them in until just mixed through.
- Spoon the batter evenly into the prepared muffin pan.
- Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes. (I checked at 14 minutes and they were perfect.)
- After 5 minutes, remove from the pan and allow to completely cool on a wire rack.
- Serve and enjoy.
Notes
Low cost per serving.
Variant: 1. Use mini MMs candies in place of the chips, it will discolor the muffins slightly.
Adapted from a recipe listed in 'the chocolate cookbook', page 92.
Kielbasa Lazy Pierogi
I made this on 12 Jun 2020 exactly as written and went with 1¾ lb kielbasa. The family loved this, it is easy to put together and delicious.
Ingredients
- 500 grams sour kraut, rinsed and drained well, (1 lb)
- 1 large onion, diced
- 3 tablespoons butter, for cooking the onion
- ½-1 kilo Kielbasa sausage, (1-2 lb)
- 500 grams dry egg noodles, (1 lb)
- ¼ cup butter, softened, (½ stick, ¼ block)
- ½ teaspoon salt
- black pepper, as desired
- ⅔ cup Parmesan cheese, grated
- 1-2 pinches poppy seeds
Instructions
- Drain and rinse the sour kraut well, set aside.
- Heat a non stick pan and melt 1-2 tablespoons of butter, when hot, add the onion. Saute the onion, adding butter as needed, until the onion is softened and turning golden brown. Set the cooked onion aside.
- While the onion is cooking, add the whole sausage to a pot and cover with water. Bring to a boil and cook until the sausage is heated through, about 5-10 minutes after the water starts boiling.
- Place the sausage on a cutting board, slice into coins about ½ inch thick, then cut each slice in half.
- Using the same or another pot, add enough water to cook the egg noodles, lightly salt and bring to a boil, when boiling, add the egg noodles and cook until tender. Drain water from the pot leaving the noodles in the pot.
- Add the ¼ cup butter and mix in until melted, then stir in the Parmesan, onions, salt, pepper as desired, and a pinch or two of poppy seeds.
- Drain the sour kraut again, gently squeeze out any water. Add the sour kraut and sausage to the egg noodles. Place on low heat and mix together. Stir often and heat through.
- Serve and enjoy.
Notes
Low cost in the US, I will have to research this in Thailand for the sausage and sour kraut.
Variant: 1. For a milder sour kraut, soak the kraut in 2-3 cups water and 1/4 cup brown sugar for 15-20 minutes, then rinse and drain well.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
