Archive for the ‘#1 Go-To Recipes’ Category
Homemade Spice Cake Mix
Spice Cake Mix, a standard cake when I was growing up, came in a box, add a few ingredients, bake, and you have a nice cake. Where I live, the boxed mix is at a premium price. This is the base mix recipe. This mix equals 1 box of store bought mix which will make two 8 inch rounds or one 9x13 pan. Link to the shortcut is listed in the Notes section.
Ingredients
- 2½ cups all purpose flour
- 1½ cups dark brown sugar, packed
- 3 tablespoons pumpkin pie spice, Shortcut
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Add all ingredients to a mixing bowl.
- Whisk together and store in an airtight container for up to one month, or use right away to make a spice cake. Use in any recipe that calls for a box of spice cake mix.
Notes
Low cost.
Shortcut: Pumpkin Pie Spice.
Variant: 1. To replace the Pumpkin Pie Spice Mix use 1½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves.
Used in Recipes Listed on this Site:
- Homemade Spice Cake, made it, GO-TO recipe.
- Dream Cake, made it, GO-TO recipe.
- Quick & Easy Pumpkin Cupcakes.
- Any Flavor Cake, made it, GO-TO recipe.
Chocolate Turtle Cheesecake
This sounds really good, on my to make and taste list, and soon! The crust can be made with Oreo cookies and butter or you can use a store bought chocolate crumb crust. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 chocolate crumb pie crust, bought or homemade, Shortcut
- 200 grams caramel candies, unwrapped, (7 oz)
- 1/4 cup evaporated milk
- 3/4 cup pecans, chopped, divided
- 1 package Cream cheese, softened, (8 oz, 225 g)
- 1/2 cup sour cream
- 1 1/4 cups milk
- 1 box instant chocolate pudding mix, (small size, 4 serving size box)
- 1/2 cup fudge topping
Instructions
- Remove packaging or prepare the cookie crumb crust.
- Add the caramels and evaporated milk to a small sauce pan, place on low heat, stirring continuously, until the mixture is smooth, about 5-7 minutes.
- Remove from heat, stir in 1/2 cup of chopped pecans.
- Pour into the prepared pie crust and spread out evenly.
- To a mixing bowl, add the cream cheese, sour cream, and milk, mix with an electric mixer until smooth.
- Add the pudding mix and mix for another 30 seconds.
- Pour cream cheese mixture into the pie dish, covering the caramel and spread out evenly. Cover and chill for 15 minutes.
- Drizzle the fudge topping over the cheesecake in a decorative pattern and sprinkle on the remaining 1/4 cup of chopped pecans. Cover and chill until you serve.
- Slice, serve, and enjoy.
Notes
Low cost per serving in the US, I will price this in Thailand when I return home.
Shortcut: Cookie Crusts.
Adapted from a 1970's recipe card.
Pear Pie
This pie can be made with fresh or canned pears. Link to the shortcuts are listed in the Recipe Notes section.
Ingredients
For the Filling
- 2-3 pears, or 2 cans drained
- 1 cup sour cream, Shortcut
- 1 tablespoon all purpose flour
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 unbaked pie shell, Shortcut
For the Topping
- 2/3 cup all purpose flour
- 1/3 cup sugar
- 1/4 cup butter, room temperature
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 180 C (350 F). Make and place a pie shell in a pie dish or if using refrigerated, place that in your pie dish. Poke the bottom of the crust 4-5 times with a fork.
- For the pears, for fresh, peel and core, then slice 1/4 inch thick. Or use 2 cans, drained.
- In a mixing bowl, add the Filling ingredients except the pears, mix together then pour into the prepared pie shell.
- Arrange the pear slices evenly on the filing.
- Place in the oven and bake 15 minutes. While the pie is baking, add the Topping ingredients to a mixing bowl, mix together with a fork.
- Remove the pie at the 15 minute mark, sprinkle on the topping evenly on the pie, place back in the oven and bake for another 30-40 minutes or until the filling is set as indicated by inserting a toothpick and it comes out clean.
- Remove pie to a rack and allow to cool completely.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Sour Cream. Pie Crust, Olive Oil Pie Crust.
Adapted from Fresh Pear Pie on the Great Grub, Delicious Treats website.
Mandarin Orange Pudding
This is an excellent and easy recipe! When I return to Thailand, I will be taking pudding mixes back with me so I can make this there! There are two ways to make this, one with fresh whipped cream and the other with ready made Cool Whip. I used Cool Whip this time, in Thailand I will use fresh whipped cream.
Ingredients
- 1 box vanilla wafer cookies, you won't use all of them
- 1 can Mandarin oranges, whole segments, drained, (29 oz / 822 g)
- 250 grams Cream cheese, softened, (8 oz)
- 1 can condensed milk, (14 oz)
- 2 cups milk
- 1 teaspoon orange extract
- 1 large box instant vanilla pudding mix, (6 serving size)
- 3 cups whipping cream, or three 8 oz containers Cool Whip
- 1/4 cup powdered sugar, omit if using Cool Whip
- 1 can Mandarin oranges, drained, for serving, optional, (11 oz / 312 g)
Instructions
- Line the bottom of a 9x13 baking dish with the vanilla wafer cookies.
- Add a layer of mandarin orange segments.
- Add the cream cheese, condensed milk to a mixing bowl, beat with an electric mixer until smooth.
- Add the dry pudding mix, vanilla, and milk. Beat until fully combined then set aside. Wash and dry the mixer blades if you are using fresh cream.
- In another mixing bowl, add the whipping cream and beat until soft peaks form, then add the powdered sugar and beat until stiff peaks form, then set aside 1 1/2 cups.
- Take the remaining whipped cream and fold that into the pudding mixture. OR fold in two containers of Cool Whip. I used Cool Whip.
- Spread the pudding mixture evenly over the oranges.
- Top the pudding with the reserved whipped cream OR another container of Cool Whip. Cover and place in the fridge for at least 4 hours, or overnight.
- To serve, slice into serving size pieces, top each serving with a mandarin orange segment if desired.
- Enjoy.
Notes
Low cost per serving.
Variant: 1. Use Cool Whip in place of the whipping cream and powdered sugar. Fold in two 8 oz containers of Cool Whip into the pudding mixture, then top with one 8 oz container before placing in the fridge.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Slow Cooker Chicken & Gravy II
This is another Chicken & Gravy recipe and is absolutely delicious! Highly recommended. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 3-4 chicken breasts, boneless, skinless
- black pepper, as desired
- garlic powder, as desired
- 2 cans condensed cream of chicken soup, Shortcut
- 1 can chicken broth, (14.5 oz can or 2 cups fresh), Shortcut
- 2 packets brown gravy mix, Shortcut
- 3 tablespoons all purpose flour
- mashed potatoes or rice, for serving
Instructions
- Season the chicken on each side with black pepper and garlic powder as desired, add the chicken to your slow cooker.
- In a mixing bowl, add the soup, broth, gravy mix, and flour. Whisk together.
- Pour mixture over the chicken. Cook on High setting for 3-4 hours or Low setting for 6-7 hours.
- Turn slow cooker to Warm setting. Remove the chicken to a shallow dish and shred with two forks into bite size pieces and return to the slow cooker. Leave the lid off the cooker while you prepare the mashed potatoes or rice.
- Serve over mashed potatoes or rice (or biscuits) with sides of your choice. Enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Chicken Broth, Gravy Mix.
Variants: 1. Serve over hot biscuits, highly recommended. 2. Serve over egg noodles, also highly recommended.
Recipe provided by Conni Layton and her recipe is here.
United States.
United States.
Applesauce Cookies
Easy to make and delicious cookies. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 1 cup applesauce, Shortcut
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate, chips
Instructions
- Prep the dry ingredients by adding the flour to a small mixing bowl then add the baking soda, nutmeg, cinnamon, and salt. Mix together. Also measure out the chocolate chips, applesauce, and crack the eggs into a bowl and mix those with a fork.
- Preheat your oven to 200 C (400 F), line a baking sheet with foil.
- Add the sugar to the softened butter and mix together. Then mix in the applesauce, then mix in the eggs.
- Dump in the dry ingredients you mixed together and mix with the wet ingredients.
- Add the chocolate chips and stir those in.
- Drop by tablespoonfuls on to the prepared baking sheet.
- Bake for 8 to 10 minutes or until the cookies are starting to brown around the edge. Remove to a wire rack to cool.
Notes
"Canned" Stew
Not the ready made 'stew' in a can but a stew made from canned beef, potatoes, carrots, and peas.
Ingredients
- 2 cans beef, (680 g / 1½ lb each)
- 1 can sliced potatoes, drained, (425 g / 15 oz)
- 1 can sliced carrots, (425 g / 15 oz)
- 1 can peas, (425 g / 15 oz)
- ¼ teaspoon paprika
- ½ teaspoon dried thyme
- 1½ teaspoons dried parsley
- salt and pepper, as desired, to taste
Instructions
- Open and empty the contents of the beef cans into a medium size pot and put on medium heat. Break up the beef and let it heat through.
- Open and drain the carrots and peas and add to the pot. Open, drain, and rinse the potatoes and drain again. Cut the potato slices in and add those to the pot.
- Season with the paprika, thyme, parsley, salt, and pepper. Simmer for 30 minutes to an hour to allow the flavors to blend.
- Serve and enjoy.
Notes
Low cost per serving.
Salmon Casserole
This is a delicious casserole that is put together quickly, I was pleasantly surprised with this dish, this will be a regular. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 2 cups dry elbow macaroni
- 2 cans pink salmon, (15 oz / 425 g each)
- 1 can sliced carrots, drained, (15 oz / 425 g)
- 1 can condensed cream of celery soup, Shortcut
- 1 can condensed cream of chicken soup, Shortcut
- 1 cup Cheddar cheese, shredded
- 1 cup milk
- ¼ teaspoon black pepper
- ½ cup dry bread crumbs, Shortcut
- 2 tablespoons butter, melted
Instructions
- Heat a pot of salted water to boiling, add the macaroni and cook until just tender, then drain and rinse under cold water to stop the cooking process, drain again. Add the macaroni back to the pot.
- Preheat your oven to 190° C (375° F), grease a 9x13 baking dish with butter.
- Open and drain the salmon, remove any skin and bones if desired, flake apart with a fork. Prep the other cans. I leave the skin on and bones in, nutrition.
- To the pot with the drained macaroni, add the salmon, soups, carrots, cheese, milk, and pepper. Mix together.
- Pour the mixture into the baking dish and spread out evenly.
- Combine the breadcrumbs and melted butter in a small bowl, sprinkle over the casserole.
- Bake for 45-50 minutes or until heated through and the topping is browning.
- Serve and enjoy.
Notes
Figure about $6 for two cans of the salmon in the US, this would come out to just over $1 per serving. For Thailand, I have seen canned salmon for much much more, and I will get the price when I make this from frozen then steamed salmon.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, Bread Crumbs.
Variants: 1. Use a can of peas, drained, in place of the carrots.
Yogurt Pie
This is surprisingly good, and easy. I have this written to use a store bought crust to make this very easy to put together, and you can also make from scratch if you desire.
Ingredients
- 1 graham cracker crust, store bought
- 3 containers flavored yogurt, all same flavor, (6 oz each)
- 1 container Cool Whip, thawed
- fresh fruit, same as yogurt choice, as garnish, if desired
Instructions
- Add the cool whip and yogurt to a mixing bowl.
- Fold the yogurt into the cool whip.
- Spread the cool whip mixture into the graham cracker crust.
- Place in the freezer and allow the pie to firm up. Remove from the freezer about 30 minutes before serving.
- Slice and place on plates, top with some fresh fruit that is the same as the yogurt. Serve and enjoy.
Notes
Low cost in the US, this would be costly in Thailand as I have only seen cool whip one time and that was pricey to say the least.
Adapted from a recipe on a cool whip container.
Gingersnap Pumpkin Pie
This is a very tasty pie, more of a cheesecake. I used a springform pan for this and that worked out really well.
Ingredients
- 1 1/2 cups gingersnap cookies, 32 cookies, finely crushed
- 1/4 cup butter, melted
- 125 grams Cream cheese, softened, (4 oz / 1/2 package)
- 1 tablespoon sugar
- 1 1/2 cups whipped topping
- 1 cup cold milk
- 2 boxes instant butterscotch pudding mix, (use the smaller, 3.4 oz boxes)
- 1/2 cup canned pumpkin
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- whipped topping, optional, for serving
Instructions
- Preheat your oven to 190 C (375 F).
- In a small bowl, mix together the cookie crumbs and melted butter, press into the bottom and sides of a 9 inch pie dish or into the bottom of a 9 inch springform pan.
- Bake the crust for 8-10 minutes or until lightly browned. Remove and allow to cool completely on a wire rack.
- When the crust has cooled completely, in a mixing bowl, add the cream cheese and sugar. Use an electric mixer and beat until smooth. Fold in the whipped topping. Spread the filling evenly in the crust.
- In another mixing bowl, whisk together the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set.
- Stir in the pumpkin, pie spice, cinnamon, and vanilla extract.
- Spread evenly over the cream cheese filling. Cover and refrigerate overnight.
- When ready to serve, garnish each slice with whipped cream as desired. Enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
