Archive for the ‘#1 Go-To Recipes’ Category
Frosting Fudge
This is a 2 ingredient fudge that is originally from a Betty Crocker cookbook. You can change this up any way you like by adding flavorings to the fudge, adding candies, cookies, trail mix, etc.
Ingredients
- 1 can frosting, (16 oz / 454 g)
- 1 bag chocolate chips, (12 oz / 340 g bag)
Instructions
Basic Instructions
- Line an 8x8 baking pan with foil.
- Add the chocolate chips to a heatproof mixing bowl, microwave on full power for 30 seconds, take the bowl out of the microwave. This softens them up.
- Open the frosting and remove the foil seal, discard the lid and seal. Place the frosting container in your microwave, microwave on full power for 1 minute. Pour the hot frosting onto the chips.
- Stir together until the chips are melted and everything mixed together, takes just 30 seconds to a minute.
- Pour the mixture into the prepared pan and spread out evenly.
- Place in the fridge for 30 minutes to firm up. Cut into squares and place on a serving tray. Serve and enjoy.
With Cookies
- To add cookies to the fudge, place 10 cookies (think store bought, like Oreo's or chocolate chip cookies, in the fridge for about 10 minutes to chill, then chop and divide. Once the frosting and chocolate chips are mixed, stir in half of the chopped cookies, pour into the pan and top with the remaining chopped cookies.
With Flavoring
- To add a flavoring, such as peppermint, which works very well, simply mix in 1 teaspoon after the frosting and chips are mixed.
With Dark Chocolate Kit-Kat Bars
- Use a package of dark chocolate chips in the base recipe along with a can of chocolate frosting. Place two king size dark chocolate kit-kat bars in the freezer for 10 minutes. Remove the candy bars, unwrap, chop 1 bar and place pieces in a bowl. Chop the second bar. Prepare the base recipe, once the chips are melted and mixed in then add the kit-kat pieces from the bowl, stir until just coated. Pour into the prepared pan, top with the rest of the chopped kit-kat pieces, press them in just a bit.
- Once chilled and firmed up, cut into squares, serve, and enjoy.
With White Chocolate Chips, Peppermint, and Kit-Kats
- Chop two king size dark chocolate kit-kat bars. You need some peppermint extract and red or green food coloring. Prepare the base recipe with a package of white chocolate chips and a can of white frosting, when mixed, stir in 2 teaspoons peppermint extract and about 8 drops of food coloring, when mixed in, stir in half the chopped kit-kats then pour mixture into the prepared pan, spread out evenly and top with the remaining chopped kit-kats and press in gently to ensure they are set into the fudge.
- Once chilled and firmed up, cut into squares, serve, and enjoy.
With Milk Chocolate Chips and Pecans
- Chop a cup of pecans, divide in half. Use a bag of milk chocolate chips and a can of chocolate frosting and prepare the base recipe, when mixed together, stir in half of the chopped pecans, pour into your prepared pan. Top with remaining chopped pecans and press into the fudge as needed. Cool then chill in the fridge for a few hours.
- Once chilled and firmed up, cut into squares, serve, and enjoy.
With Butterscotch Chips and Caramel Bits
- Use a bag of butterscotch chips and a can of vanilla frosting and prepare the base recipe, when mixed together, pour into your prepared pan. Sprinkle the top with about a cup of caramel bits. Cool on the counter, then place in the fridge to firm up better.
- Once chilled and set, cut into squares, and enjoy.
With Mint MM's
- Prepare the base recipe with chocolate chips and chocolate frosting, when mixed together, mix in 1/2 cup mint MM's, pour into the prepared pan, then top with another 1/2 cup of mint MM's. Cool on the counter then place in the fridge.
- Once chilled, cut into squares, serve and enjoy.
With Coconut and Mini MM's
- Prepare the base recipe with chocolate chips and chocolate frosting, when mixed together, mix in 1 cup shredded coconut, pour into the prepared pan, then top with 1 cup of Mini MM's, I used the bottom of the measuring cup to press the MM's into the fudge. Cool on the counter then place in the fridge.
- Once chilled, cut into squares, serve and enjoy.
With Dark Chocolate, Coconut, and Almonds
- Prepare the base recipe with dark chocolate chips and chocolate frosting, when mixed together, mix in 1 cup shredded coconut and 1/2 cup of slivered almonds, pour into prepared pan, then top with 1/2 cup of sliced almonds, press them into the fudge just a bit. Cool on the counter then place in the fridge.
With Trail Mix
- Prepare the base recipe with semisweet chocolate chips and vanilla frosting, when mixed together, mix in 1 cup trail mix, pour into prepared pan, then top with 1/2 cup or so of more trail mix. Cool on the counter then place in the fridge.
- Once chilled, cut into squares, serve and enjoy.
With Coconut Pecan Frosting
- Prepare using Coconut Pecan Frosting and milk chocolate chips, after microwaving and mixing, pour into prepared pan, top with sprinkles. Cool on the counter then place in the fridge.
- Once chilled, cut into squares, serve and enjoy.
Notes
Variants: 1. Chocolate frosting and chocolate chips. 2. Vanilla frosting and dark chocolate chips. 3. Strawberry frosting and white (vanilla) chocolate chips. 4. Vanilla frosting and white (vanilla) chocolate chips and green food coloring and peppermint extract. 5. Add cookies of your choice. 6. Add sprinkles on top of your choice. 7. Be creative.
Oatmeal Chocolate Chip Cookies
These sound delicious, and easy, on my to make and taste list.
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temp, (1/2 block / 1 stick)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg, room temp
- 1 teaspoon vanilla extract
- 1 1/2 cups quick cooking rolled oats
- 1 cup semisweet chocolate chips
Instructions
- In a mixing bowl, add the flour, cinnamon, baking powder, salt, and whisk together.
- In another larger mixing bowl, add the butter, brown and white sugar, and beat with an electric mixer for 1-2 minutes until well mixed. Then mix in the egg and vanilla. Use a spoon and scrape down the sides of the bowl.
- Using the mixer on slow speed, slowly add the previously whisked dry ingredients and mix until just combined. Remove the mixer and clean off the blades.
- Use a sturdy spoon and mix in the oats and chocolate chips. Cover the bowl and place in the fridge for at least 30 minutes.
- About 10 minutes before you want to start baking, preheat your oven to 180 C (350 F), and line two baking sheets with parchment paper or foil.
- Remove the cookie dough from the fridge, scoop out dough in 1 1/2 to 2 tablespoon scoops and place evenly on the baking sheets. Place one sheet in the fridge.
- Bake one sheet for 12-15 minutes or until the tops of the cookies are set up (I did have to flatten the cookies with a glass about 10 minutes into cooking as they were not changing shape from how they were scooped, then I added a few chips on each cookie as well and continued to bake for a few more minutes). Remove from the oven and place the second sheet in the oven to bake. Cool the sheet on a wire rack for 10 minutes.
- Remove the cookies from the sheet to a wire rack to cool completely. Cool the second sheet also before removing the cookies to a rack.
- Serve and enjoy.
Notes
Low cost per cookie.
Adapted from an internet recipe.
Tater Tot Casserole I
I am not a fan of tater tots, but since I am still in the states, tater tots are a common ingredient, and there is even a fast food hamburger joint that has tater tots as a side instead of fries. My Mom really likes tater tots so I made this mainly for her, but I will say, it is delicious. When I return to Thailand I will make this but use homemade hash browns instead of tater tots. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, (1 lb)
- 1 onion, diced
- 1 can condensed cream of mushroom soup, Shortcut
- 1/2 cup sour cream, Shortcut
- 2 cups frozen mixed vegetables
- 1/4 cup milk
- 1/4 teaspoon garlic powder
- 1 teaspoon dry mustard
- 2 1/2 cups Cheddar cheese, shredded, divided
- salt and pepper, as desired, to taste
- 1 bag tater tots, (32 oz / 2 lb / 907 g)
Instructions
- Preheat your oven to 200 C (400 F), grease a 9x13 baking dish.
- In a non stick pan on medium heat, cook the ground beef and onion, breaking up the beef with your spatula as it cooks. Cook until there is no more pink visible. Drain off any fat. (I am cooking ground pork for this.)
- While the beef is cooking, to a large mixing bowl, add the soup, sour cream, milk, garlic powder, mustard, 1/2 cup of the Cheddar cheese, and mix together.
- To the mixing bowl, add the drained beef and the mixed vegetables. Mix together. Pour the mixture into the prepared baking dish and spread out evenly.
- Lay the tater tots on top of the beef mixture.
- Sprinkle the remaining 2 cups of Cheddar over the tater tots.
- Cover the dish with foil and bake for 30 minutes or until bubbly.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
Variant: 1. Use ground pork in place of ground beef.
Inspired by Spend With Pennies and the link to this recipe is here. United States.
Impossible Pumpkin Pie
I made this on 17 Feb 2020, and it was very well liked by the family, my Mom loved this pie, even she said this is good pie! The beauty of this recipe, no crust is needed. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can canned pumpkin, (15 oz can or 2 cups fresh cooked)
- 1/2 cup Bisquick Mix, Shortcut
- 1/2 cup sugar
- 1 cup evaporated milk
- 1 tablespoon butter, softened
- 2 teaspoons pumpkin pie spice, Shortcut
- 1 teaspoon vanilla extract
- 2 eggs
- whipped topping, for serving, as desired
Instructions
- Preheat your oven to 180 C (350 F) and grease a pie dish with butter.
- Add the bisquick mix, sugar, and pumpkin pie spice to a mixing bowl and use a whisk to mix together. Goal is to reduce any lumps.
- To the mixing bowl, now add the pumpkin, butter, evaporated milk, vanilla, and eggs. Whisk together, again, goal is to reduce the amount of lumps. Whisk until you have a mostly smooth mixture.
- Pour the batter into the prepared pie dish. Bake for 45 minutes or until the center is set and a knife inserted in the center comes out clean.
- Cool on a wire rack for 30 minutes then place in the fridge to chill for at least 3 hours.
- Slice, top with whipped topping as desired, serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Bisquick Mix, Pumpkin Pie Spice.
Adapted from a Betty Crocker recipe and the link to the recipe is here.
Easy Apricot Pie
This is a simple pie that goes together quickly, and it is delicious! This is basically an 'impossible' pie in that this makes its own 'crust.' Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 cans apricot halves, drained, (15 oz / 425 g cans)
- 1/2 cup Bisquick Mix, Shortcut
- 1 cup evaporated milk
- 1/2 cup sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- whipped cream, for serving, optional
Instructions
- Preheat your oven to 180 C (350 F), grease a pie dish with butter.
- After draining the apricots well, remove 6 halves to a bowl and set that aside. Add the rest to a sturdy mixing bowl as you will mash those. The remaining apricots will be used last. Mash the apricots in the mixing bowl.
- Then add the remaining ingredients except the whipped topping and the reserved apricots. Mix together well.
- Pour the batter into the prepared pie dish.
- Place the leftover apricot halves, evenly spaced, on the batter, cut side up and press them down gently into the batter.
- Bake for 35-40 minutes or until a knife inserted in the center comes out clean and the edge is lightly browned. Cool completely on a wire rack for at least an hour, then place in the fridge to chill for a few more hours.
- Slice, top with whipped cream as desired, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Bisquick Mix.
Adapted from a Betty Crocker recipe and the link to the recipe is here.
Quick Quesadillas
I say quick for these as I use a microwave and only a few ingredients. These are excellent for a quick meal. This is basically a make with what you have on hand or want to use. A full quesadilla uses 2 tortillas, a half quesadilla use 1 tortilla that is folded. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Microwave
Ingredients
- 2 flour or corn tortillas, 8-10 inch size
- cooked chicken, chopped
- Cheddar cheese, shredded
- Mozzarella Cheese, shredded
- sour cream, for serving, as desired, Shortcut
Instructions
- This will make 1 full quesadilla. Place both tortillas on a microwave safe plate, microwave for 15 seconds. Remove the top tortilla, sprinkle some Cheddar or Mozzarella on the tortilla on the plate.
- Spread some chopped chicken on the Cheddar. I had some diced red bell pepper on hand so I added some of that as well.
- Sprinkle some Cheddar, then some Mozzarella over the chicken.
- Place the other tortilla on top and press down just a little to even everything out. Place back in the microwave for 1 to 1½ minutes.
- Cut in half or quarters, top with sour cream, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Sour Cream.
Variants: 1. Use cheeses of your choice. 2. Add refried beans. 3. Add chopped green chilies. 4. Use no meat or add cooked chopped meats of your choice.
Death by Chocolate Poke Cake
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. This sounds good, I look forward to making and tasting this, and soon. This will use two box mixes plus the ingredients to prepare each mix.
Ingredients
- 1 box dark chocolate cake mix, plus ingredients to prepare this
- 1 cup semisweet chocolate chips
- 1 box instant chocolate pudding mix, 4 serving size, plus ingredients to prepare this
- 1 cup white chocolate chips
Instructions
- Preheat your oven to the temp stated on the cake package, prepare a 9x13 baking pan as stated on the cake package.
- Prepare the chocolate cake mix according to the instructions on the box using the ingredients it calls for.
- Add the semisweet chocolate chips and mix them in.
- Pour the batter into the prepared pan and bake according to the box instructions.
- Cool cake in the pan on a wire rack until completely cool.
- When the cake has cooled, use the handle end of a wooden spoon or a wood skewer and poke holes in the cake about 1/2 inch apart.
- Prepare the pudding mix according to the box instructions using the ingredients it calls for. Pour pudding over the cake and smooth evenly over.
- Sprinkle the white chocolate chips on the top, I used a Variant and used dark chocolate chips. Place the cake in the fridge for 2-3 hours to firm up.
- Slice, serve, enjoy.
Notes
Low cost per serving.
Variants: 1. Use semisweet, milk chocolate, or dark chocolate chips in place of the white. 2. Sprinkle with candy sprinkles of your choice.
Adapted from a recipe listed in 'the chocolate cookbook', page 12.
Chocolate Chip Cookie Chocolate Fudge
I came up this from a previous fudge I made and is based on that way of making it. For the cookies, store brand is used, and Kroger brand "Chunky ChipMates" is highly recommended. Only 4 ingredients and 1 is optional.
Ingredients
- 1 can chocolate frosting, (16 oz / 454 g)
- 1 bag semisweet chocolate chips, 12 oz / 340 g bag)
- 10 chocolate chip cookies, store brand
- candy sprinkles, optional, as desired
Instructions
- Line an 8x8 baking pan with foil. Count out the chocolate chip cookies and place them in your freezer for 5 minutes to firm up, then take them out and chop them coarsely. Here is the chopped cookies and the can of store brand frosting.
- Add the chocolate chips to a heatproof mixing bowl, microwave on full power for 30 seconds, take the bowl out of the microwave. This softens them up.
- Open the frosting and remove the foil seal, discard the lid and seal. Place the frosting container in your microwave, microwave on full power for 1 minute.
- Pour the hot frosting onto the chips, stir together.
- Stir in half of the cookies you chopped earlier.
- Pour the mixture into the prepared pan and spread out evenly.
- Top with the remaining cookie pieces and push them onto the top. Sprinkle with candy sprinkles as desired, I used some chocolate sprinkles.
- Place in the fridge for 30 minutes to firm up. Cut into squares and place on a serving tray. 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.
Tortilla Pizzas
This is a cheater recipe when you want a fast and simple pizza. This is a base recipe for 1 tortilla meatball pizza, this is a make as much as you want guide. The use of a microwave makes this quickly with no heating up of your kitchen. Go with store brand items as I did for additional savings. Even though these are inexpensive and quick to make, they are actually well liked. Sometimes simple really is best.
Equipment
- Microwave
Ingredients
- 1 flour tortilla, 8-10 inch size
- pasta sauce
- Mozzarella Cheese, shredded
- cooked frozen meatballs, thawed, cut in half
- Italian seasoning
Instructions
- Place a tortilla on a microwave safe plate.
- Spread some sauce evenly on the tortilla, keeping about ½ inch from the edge. Amount of sauce is up to you. I used a sauce with mushrooms. Add some meatballs, cut side down.
- Sprinkle with Mozzarella cheese as you desire and sprinkle the cheese with Italian seasoning as desired as well.
- Cook in the microwave for 2 minutes. Microwaves can vary, so start with 1 minute first and check to make sure the cheese is melted and gooey.
- Remove from the oven, serve, and enjoy.
Notes
Low cost per pizza.
Pumpkin Chocolate Chip Muffins
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. I made these on 12 Feb 2020, they are delicious!
Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin, or made from fresh
- 1 cup brown sugar, packed
- 3/4 cup milk
- 2 eggs
- 1 cup semisweet chocolate chips
- 1/2 cup pecans, chopped, or walnuts
Instructions
- Preheat your oven 200 C (400 F), Line an 18 cell muffin pan with baking paper or spray with non stick cooking spray.
- In a large mixing bowl, add the first 7 ingredients and mix together.
- In another mixing bowl, add the pumpkin, sugar, milk, and eggs and mix together until well blended.
- Add the flour mixture, chocolate chips, and nuts to the wet mixture. Stir until moistened.
- Spoon batter evenly into the muffin pan.
- Bake for 15 minutes or until a toothpick inserted in the centers comes out clean. Cool pan on wire rack for 10 minutes.
- Then remove muffins and cool them on a rack until completely cooled.
Notes
Low cost per serving.
Adapted from a recipe listed in 'the chocolate cookbook', page 82.
