Archive for the ‘#1 Go-To Recipes’ Category
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
- â…” 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.
Baked Jalapeno Poppers
These are really good, I made these on 31 May 2020 to test these out, excellent poppers. Now I need to grow some of these peppers in Thailand! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 12 fresh Jalapeno peppers
- 250 grams Cream cheese, softened, (8 oz)
- 1 cup Cheddar cheese, finely shredded
- 1 1/2 tablespoons taco seasoning mix, Shortcut
- 2 tablespoons fine breadcrumbs
Instructions
- Slice each pepper in half lengthwise, leaving the stem on one of the halves, remove the seeds.
- Preheat your oven to 190 C (375 F). Line a baking sheet with parchment or foil.
- In a mixing bowl, add the cream cheese, Cheddar cheese, and taco seasoning. Mix together.
- Spread the cheese mixture into the pepper halves and place on the prepared baking sheet. Sprinkle the breadcrumbs over the cheese filling in the peppers. I used two teaspoons to add the filling to the peppers, worked great.
- Bake for 15-20 minutes, or until the peppers are just tender, so start checking on them at 15 minutes. Serve as appetizers or as a side dish, enjoy.
Notes
In the US, this is low cost per serving, in Thailand I have not seen Jalapenos in any grocery stores but I am going to try and grow them again soon.
Shortcut: Taco Seasoning.
Adapted from an internet recipe.
Tuna & Noodles
This is an old time favorite when I was growing up, and it is just as good now as it was then. Link to the shortcut is listed in the Notes section.
Ingredients
- 500 grams dry egg noodles, (16 oz)
- 2 cans tuna, drained, (12 oz / 340 g each)
- 1 can sweet peas, drained
- 2 cans condensed cream of mushroom soup, Shortcut
- salt and pepper, as desired
Instructions
- Heat a pot of salted water to a boil, then add the egg noodles and cook until just tender. Drain noodles and return to the pot.
- Add the soup and tuna and mix in, then add the peas and mix together (I used a variant and used frozen peas and carrots that were steamed first).
- Taste and season with salt and pepper as desired. Simmer for a few minutes until heated through.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use frozen peas, steamed, in place of canned peas. 2. Use peas and carrots (I used a 12 oz bag of frozen). 3. Add sliced mushrooms. 4. Use pasta of your choice. 5. Stir in 1 cup of shredded cheese.
Fruit Cocktail Pie II
This is an excellent dessert, easy to prepare, and delicious! Highly recommended! I made this on 16 May and served the next day, highly recommended to chill overnight in the fridge.
Ingredients
- 2 cans fruit cocktail, (15 oz / 425 g cans)
- 1 can condensed milk, (14 oz / 396 g)
- 1 jar maraschino cherries, (10 oz / 283 g)
- 2 tubs Cool Whip whipped topping, (8 oz / 226 g each)
- 6 tablespoons lemon juice
- 2 graham cracker crusts
Instructions
- Open and drain the fruit cocktail and cherries, slice cherries in half, drain well. I used a Variant and used a can of tart cherries in place of maraschino cherries (got a hater in the family).
- In a mixing bowl, add the condensed milk and lemon juice, stir to mix together until incorporated.
- Add the fruit cocktail and cherries and gently stir into the milk mixture.
- Add 1 3/4 containers of cool whip, gently fold into the fruit mixture so you do not deflate the cool whip.
- Divide the mixture between two pie crust. Place the covers on the pies, seal the edges, and place in the fridge for at least 2 hours before serving. Can easily make the night before.
- Slice, serve, and enjoy.
Notes
Low cost per serving in the US, I will have to experiment making this with homemade whipped topping (stabilized) in Thailand.
Variants: 1. Use a can of tart cherries, drained and cut each cherry half, in place of the maraschino cherries (I got a maraschino cherry hater in the family so I used tart cherries and it worked perfect). 2. Use a chocolate Oreo crust (I had one on hand and used it, also worked perfectly).
Recipe adapted from Just A Pinch Recipe Club, Amber Franks, and the original recipe is here.
United States.
United States.
Italian Chicken Bean Soup (Slow Cooker)
This is an excellent soup, and I made this on 28 Dec 2021 using my own bean mix as well. You can use a bag of Hurst's Italian Bean Soup beans or make my bean mix from a Shortcut. This recipe also uses a pressure cooker to cook the beans first, then everything goes into your slow cooker. For this I use my 9 liter (9½ quart) 80 kPa (12 psi) stovetop pressure cooker, follow all safety precautions for your model of pressure cooker. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Pressure Cooker
- Slow Cooker (6+ quart)
Ingredients
- 1 bag Italian Bean Soup beans, (15.5 oz / 440 g), Shortcut
- 2 quarts water
- 2 tablespoons cooking oil
- 3 chicken breasts, boneless, skinless, (about 1½ lb)
- 3 stalks celery, sliced
- 2 carrots, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- ½ teaspoon dried rosemary, or 1 sprig fresh
- 2 quarts chicken broth, (8 cups), Shortcut
- 2 cans Italian diced tomatoes, with juice, (15 oz / 425 g each)
- salt and black pepper, as desired, to taste
If using homemade bean mix
- 2 teaspoons Italian seasoning, Shortcut
- 1½ teaspoons dried oregano
- 1 tablespoon dried basil
Instructions
- Place beans in a colander (if using Hurst's beans, remove the seasoning packet and set that aside), rinse the beans, remove any debris or bad beans, then add to a container and cover with 2 inches of water. Set aside to soak for at least 6 hours.
- Drain and rinse the beans after 6 hours, place in your slow cooker, add 2 quarts (8 cups) of water, and 2 tablespoons of oil. Place the lid on the cooker and lock in place. Add the weight on top and place on high heat. When the weight (jiggler) starts to move and vent pressure, turn heat to low or medium low to keep the weight moving and venting. Set your timer for 9 minutes.When 9 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally (about 15-20 minutes) until you have indication of zero pressure inside the cooker. While waiting for the pressure to release, continue with the next step.
- Add the chicken breasts, celery, carrot, onion, garlic, and seasonings to the slow cooker. (If using the bag of Hurst's beans, add rosemary, and if using the homemade bag of beans, add the Italian seasoning, oregano, and basil.)
- When you have zero pressure in the slow cooker, remove the lid, drain the beans, and add the beans to the slow cooker.
- Pour in the chicken broth, give the pot a stir, place the lid on, and set to the High setting for 3 hours.
- At the 3 hour mark, remove the rosemary sprig if you used fresh. Remove the chicken to a cutting board and cube and return to the pot. Add the diced tomatoes, and if using the Hurst's beans, sprinkle in the seasoning packet from the beans. Give the pot a stir, cover, and continue cooking for another 30 minutes to an hour.
- Taste, season with salt and pepper as desired. Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Italian Bean Soup Mix, Chicken Broth (Pressure Cooker), Italian Seasoning.
Updated on 28 December 2021.
Smoky Hard Boiled Eggs
I made these on 30 Dec 2021 and taste tested on 31 Dec, and these are excellent hard boiled eggs salty from the soy sauce and a nice flavor from the liquid smoke. This recipe assumes you have hard boiled eggs on hand, if not, a Shortcut is provided to my preferred way to make them. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- hard boiled eggs, amount is up to you, Shortcut
- 1 cup light soy sauce, for less salty, use ½ cup light soy sauce and ½ cup water
- 2 tablespoons liquid smoke
Instructions
- Prepare the hard boiled eggs with your preferred method. Cool and peel. Place eggs in a glass or ceramic container, preferably with a watertight lid, makes for turning the eggs easier. I used just 4 eggs to test out the recipe.
- Measure out the light soy sauce and liquid smoke.
- Add the liquid smoke to the soy sauce and mix together, pour over the eggs, cover and soak eggs for 3 hours or even overnight, rotating the eggs occasionally until all the sides are a nice brown, containers with waterproof seal, just shake the eggs around to turn them. Soak longer for a darker brown.
- Serve as is, make into deviled eggs, slice for salad or a sandwich, enjoy.
Notes
Shortcut: Perfect Hard Boiled Chicken Eggs.
Lentil Chili
This chili is easy to make, common ingredients, and it is delicious. I used the variants and added 1 lb of cooked ground pork, and can of kidney beans and a can of pinto beans. If making this with fresh cooked from dry beans, use about 3 cups of cooked and drained beans. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 cup green bell pepper, diced
- 4 cloves garlic, smashed and minced
- 2 tablespoons chili powder, Shortcut
- 1 teaspoon ground cumin
- 1 1/4 cups dry brown lentils, rinsed
- 2 cans kidney beans, drained, (15 oz / 411 g each), or 3 cups cooked, Shortcut
- 2 cans diced tomatoes, with juice, 15 oz / 411 g cans
- 1 cup tomato sauce, Shortcut
- 4 cups beef broth
Instructions
- I added a variant and cooked 500 grams / 1 lb of ground pork. Once it was just cooked through, I drained it and removed it from the pot and set it aside.
- Heat the oil in pot on medium heat, when hot add the onion and bell pepper. Saute for about 5 minutes or until softened.
- Stir in the chili powder, cumin, and garlic, and cook for about 1 minute.
- Add the rinsed lentils, beans, tomatoes, tomato sauce, and broth, and stir to mix.
- Bring to a boil then reduce to a simmer, cover, and cook for 25 minutes, stir occasionally.
- Remove cover and cook for an additional 15 minutes to thicken the chili. Thicken to your liking.
- Serve, add toppings of your choice, cheddar cheese, spring onion, oyster crackers, and sour cream are all good choices. Enjoy.
Notes
Low cost per serving.
Shortcuts: Chili Powder, Red Kidney Beans (Pressure Cooker), Tomato Sauce.
Variants: 1. Brown 500 g / 1 lb of ground beef, pork, or Italian sausage and add to the chili. 2. Use pinto beans instead of kidney beans, or 1 can kidney and 1 can pinto. Or use beans of your choice.
Inspired by Spend With Pennies and the link to this recipe is here. United States.
Best Chicken Enchiladas
This recipe comes from a friend, and it is delicious! I made this with red sauce as well as green sauce. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 8 flour tortillas, 7-8 inch size is perfect
- 1 kilo chicken breasts, or thighs, (2 lb)
- 113 grams Cream cheese, room temperature, (4 oz / ½ block)
- â…“ cup sour cream, Shortcut
- 1 can diced green chilies, mild, with juice, (113 g / 4 oz)
- 2 cans red enchilada sauce, mild, (283 g / 10 oz cans), Shortcut
- 1 teaspoon salt, divided
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2½ cups Mexican cheese blend, divided
Instructions
- If the chicken is already cooked, go ahead and shred that. If the chicken is not cooked, add chicken to a pot, cover by 1-2 inches of water and sprinkle in ¾¾ teaspoon of salt. Bring the pot to a boil and cook the chicken for 8-10 minutes or until cooked through. There, you just cooked chicken and made a basic broth. If you have time, allow the chicken to cool in the water to room temperature, this will give you juicy chicken. Remove and shred the chicken, pour the liquid through cheese cloth and reserve that for use in another recipe.
- Preheat your oven to 200° C (400° F) and get out a 9x13 baking dish.
- In a large mixing bowl, add the cream cheese, chilies, enchilada sauce, ¼ teaspoon salt, pepper, garlic powder, and paprika. Beat until combined. Remove ⅓ of sauce to a smaller bowl and set that aside.
- To the large bowl, add the chicken and 2 cups of the cheese, and fold into the sauce until combined.
- Lay out a tortilla, add â…› of the filling down the center of the tortilla.
- Fold one side over the middle.
- Roll the tortilla tightly in the same direction as the first fold. Place tortilla seam side down in the baking pan.
- Repeat with remaining tortillas.
- Pour the reserved enchilada sauce over the top of the tortillas.
- Sprinkle with remaining cheese (or more as desired).
- This step is optional, but the family really likes cheese so I added sliced Pepper Jack to half the pan, and the other half with Colby slices, worked perfect!
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted on top.
- Serve with toppings of your choice, and enjoy. I doubled the recipe, made one pan with red sauce, and one with green sauce, both were well liked and either one is highly recommended.
Notes
Low cost per serving.
Shortcuts: Sour Cream, Enchilada Sauce.
Variants: 1. Use green enchilada sauce in place of red sauce. 2. Add sliced cheese to the top before baking, I used Pepper Jack and Colby.