Archive for the ‘#1 Go-To Recipes’ Category
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.
Meatball Mostaccioli
This is an excellent dish, highly recommended! I made this as written, this is a keeper and going to be a regular. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 box mostaccioli pasta, (1 lb / 454 g)
- 2 eggs, lightly beaten
- 1 carton Ricotta cheese, or cottage cheese, (1 lb / 454 g), Shortcut
- 500 grams ground beef, or ground pork, (1 lb)
- 1 onion, diced
- 1 tablespoon brown sugar
- 1 tablespoon Italian seasoning, Shortcut
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 jars pasta sauce, with meat, (24 oz / 680 g each)
- 1/2 cup Romano cheese, grated
- 340 grams frozen meatballs, thawed
- 3/4 cup Parmesan cheese, shredded
Instructions
- Heat a large pot of salted water to a boil, add the pasta and cook until just tender, then drain.
- Preheat your oven to 180 C (350 F). Grease a 9x13 baking pan with butter. In a mixing bowl, mix together the eggs and Ricotta cheese.
- Heat a large pot on medium heat, when hot, add the onion and ground beef. Break up the beef with a spatula and cook until no longer pink, then drain excess fat. I used ground pork.
- Mix in the brown sugar, Italian seasoning, garlic powder, and black pepper.
- Add the pasta and pasta sauce. and mix together with the beef.
- Add half of the beef and pasta to the prepared baking.
- Top with the Ricotta mixture.
- Top with remaining beef and pasta mixture.
- Sprinkle with Romano cheese, top with the meatballs, then sprinkle with the Parmesan cheese.
- Bake for 40 minutes or until heated through.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Cottage Cheese, Italian Seasoning.
Adapted from an internet recipe.
No Fail Mint Oreo Fudge
This recipe comes from a friend and I made this on 4 Feb 2020. Only 6 ingredients and 1 is optional.
Ingredients
- 1 can vanilla frosting, (16 oz / 454 g)
- 1 bag white chocolate chips, (11-12 oz / 312-340 g bag)
- green food coloring, (about 8 drops liquid coloring)
- 1 teaspoon peppermint extract
- 20 Oreo cookies, (or 10 Double Stuffed Oreo's)
- candy sprinkles, optional, as desired
Instructions
- Line an 8x8 baking pan with foil. Count out the Oreo cookies and place them in your freezer for 5 minutes to firm up, then take them out and chop them coarsely.
- Add the white chocolate chips to a heatproof mixing bowl, microwave on full power for 30 seconds, take the bowl out of the microwave.
- 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 the peppermint and a few drops of green food coloring (I used 8 drops liquid coloring) and mix until an even color.
- Stir in half of the Oreo's you chopped earlier into the frosting mixture..
- Pour the mixture into the prepared pan and spread out evenly.
- Top with the remaining Oreo 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.
Homemade Spaghetti Os
Homemade meaning the sauce, not the actual pasta. I have made this with ditalini pasta and ring pasta, either one is perfect.
Ingredients
- 2 cans tomato sauce, (15 oz / 425 g each)
- 3 cups water
- 1 cup milk
- 2 cups sharp Cheddar cheese, shredded
- 1¼ teaspoon garlic powder
- 1¼ teaspoon onion powder
- 226 grams dry ditalini pasta, or ring pasta, (8 oz)
Instructions
- To a large pot, add the tomato sauce, water, and milk. Heat to a boil then reduce to low.
- Stir in the garlic and onion powders, then stir in the cheese, stir until the cheese is all melted and takes just a minute or two really.
- Add the pasta and stir that in, reduce heat to a low simmer. Cook for 20-30 minutes and stir occasionally so the pasta does not stick.
- When the pasta is tender, the Spaghetti Os are ready. Serve as is.
- Or with meatballs added, highly recommended!
- Or as an ingredient when making Spaghetti Os Goulash. (Use 2 cups of this homemade Spaghetti Os per one 15 oz can.)
- Serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Add some chicken broth instead of all water, such as 1 cup broth and 2 cups water or 2 cups broth and 1 cup water. 2. Add frozen meatballs, heated. 3. Use as an ingredient to make Spaghetti Os Goulash.
Used in Recipes Listed on this Site:
- Spaghetti Os Goulash, Made it, GO-TO recipe.
Pig Pickin' Cake
Sounds good and is on my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
For the Cake
- 1 box yellow cake mix, Shortcut
- 1 can Mandarin oranges, undrained, (11 oz / 311 g)
- 3 eggs
- 1/2 cup applesauce, Shortcut
For the Topping
- 1 can crushed pineapple, undrained, (20 oz / 567 g)
- 1 box instant pudding mix, small 4 serving size box
- 1 tub whipped topping, (8 oz / 226 g)
Instructions
- Preheat your oven to 180 C (350 F) and grease a 9x13 baking pan with butter.
- In a mixing bowl, add the Cake ingredients.
- Beat with an electric mixer on low speed for 2 minutes.
- Pour into the prepared pan, bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake on a wire rack until completely cooled.
- When the cake is completely cooled, add the pineapple and pudding mix to a mixing bowl, mix together, the pudding mix soaks up the juice.
- Fold in the whipped topping until just mixed.
- Spread the topping over the cake, cover, and place in the fridge for at least 1 hour before serving.
- Optionally, add some mandarin orange segments to the top, or pineapple tidbits, each one well drained, then place in the fridge.
- Cut into squares, serve, and enjoy.
Notes
White Chicken Chili II
This is my Go-To white chicken chili! Easy to put together and common ingredients. Feel free to use cooked from dry beans instead of canned. Links to the shortcuts are listed in the Notes section.
Ingredients
- 4 cans Great Northern Beans, drained, (15 oz / 425 g cans), Shortcut
- 1 can condensed cream of chicken soup, Shortcut
- 3 cups cooked chicken, cubed
- 1â…” cups milk
- 1 can green chilies, chopped, drained, (4 oz / 113 g)
- 1 tablespoon fresh cilantro, minced, or 1 teaspoon dried
- 1 tablespoon dried onion flakes, or 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- sour cream, optional, for serving
- oyster crackers, optional, for serving
Instructions
- To a large pot, add the beans, chicken, soup, and chilies and give the mixture a stir.
- Add the milk, cilantro, onion and garlic powders, cumin, and oregano, stir together and bring to a boil, then reduce to a simmer and cover. Stir occasionally and simmer for 30 minutes.
- Serve, top with sour cream or oyster crackers as desired, enjoy.
Notes
Low cost per serving. If using beans cooked from dry, which is a cost saver for you, use 6-7 cups of cooked beans.
Shortcuts: Condensed Cream of Chicken Soup, Great Northern Beans (Pressure Cooker).
Pasta Piselli
This is an easy and tasty side dish. Keep in mind for these photos I made half of this recipe.
Ingredients
- ¼ cup extra virgin olive oil
- 1 onion, finely diced
- pinch cayenne pepper, as desired, or red pepper flakes
- 454 grams frozen peas, (1 lb)
- 4 cups water, and as needed
- ¼ cup fresh Italian parsley, finely chopped or 2 tablespoons dried
- ¾ teaspoon salt
- 454 grams ditalini pasta, (1 lb)
- salt and pepper, as desired
- Parmesan cheese, grated, for serving
Instructions
- In a large sauce pan, 3-4 quart size, heat the olive oil on low heat then add the onion and saute until translucent and soft. Add the cayenne pepper and saute for another minute.
- Add the frozen peas and cook for about 2-3 minutes.
- Stir in the water, salt, and parsley, bring to a boil then reduce to a simmer. Cook the peas for about 3-4 minutes.
- Add the pasta and increase heat to medium high. Cook the pasta uncovered, stirring often, until tender and the water is absorbed. If all the water is absorbed and the pasta is not tender, stir in ¼ cup of water and continue cooking until tender.
- When the pasta is tender, taste and season with salt and black pepper as desired.
- Serve with grated Parmesan cheese for a topping if desired. Enjoy.
Notes
Variant: 1. Added heated meatballs for a meal.