Archive for the ‘#1 Go-To Recipes’ Category
Peas & Corn
This is just a mix of the two most common side dishes and is seasoned with dried thyme. Frozen, canned, or fresh peas and corn may be used.
Ingredients
- 2 cups frozen peas, or fresh, or 1 can
- 2 cups frozen corn, or fresh, or 1 can
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic salt
- 2 tablespoons butter
Instructions
- Add the frozen or fresh peas and corn to a saucepan, along with the thyme, and add about 1 cup of water and set on medium heat to warm the vegetables through. If using canned items, just pour the contents of the cans into a saucepan.
- Once the peas and corn are piping hot, drain the liquid, then mix in the butter and garlic salt, mix until the butter is melted, then pour into a serving dish.
- Serve as a side with any dish and enjoy.
Notes
Adapted from an internet recipe.
Lo Mein
This is a Chinese dish and this recipe comes from a Chinese friend so this is the authentic way to prepare this. Lo mein can be made with pork, chicken, beef, or just veggies for a vegetarian version. I will state pork in this recipe. If you do not have lo mein noodles, ramen noodles work just as well. Two ways to prepare this, one way is the veggies and meat is served over the noodles, the other way is the noodles are mixed into the veggies and meat before serving.
Ingredients
- 200 grams lo mein noodles, (7 oz)
- 50 grams pork, sliced, (2 oz)
- 2 cloves garlic, smashed and minced
- 5-7 slices fresh ginger
- 1 spring onion, sliced
- 1 small red bell pepper, diced
- ½ cucumber, cut into strips
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon cooking oil
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- 1 teaspoon salt
Instructions
- In a small bowl, mix the pork with the corn starch and salt, set aside for 10 minutes. While the pork is marinating, get the rest of the items prepped.
- Heat the oil in a non stick pan, when hot, add the garlic, spring onion, and ginger. Stir fry for a few minutes until fragrant, then add the pork and bell pepper.
- Stir fry until the pork changes color and is no longer pink, then stir in both soy sauces, stir fry for 30 seconds, remove from heat and stir in the sesame oil. Cover and set aside.
- Heat a pot of water to a boil, add the lo mein noodles and boil for 4-5 minutes or until tender, drain. Divide the noodles between 3 serving bowls.
- Divide the strips of cucumbers between the bowls, placing the cucumber on top of the noodles.
- Divide the stir fried pork between the bowls and spoon that over the cucumber strips. Serve and enjoy.
- Alternately, add the cooked noodles to the stir fried veggies and meat, toss to coat with the seasonings.
- Serve as a main dish or as a side.
Notes
Low cost per serving.
Variant: 1. This can be prepared as written, meaning the veggies and meat is stir fried and served over the noodles, or you can add the noodles to the pan and stir fry those with the veggies and meat.
Mousse in a Minute Pie
This recipe comes from my Mom and she originally got it from a Jello brand pudding box years ago. This is Mom's go to recipe for a quick no bake pie, and I remember these pies from 40+ years ago. My Mom prepared this on 24 Jul 2019 and I took the photos, flavor of the pudding used, chocolate.
Ingredients
- 1 box Jell-O Pudding mix, any flavor, large box (2.1 oz / 59 g)
- 1 package Cool-Whip topping, (8 oz / 226 g)
- 2 1/4 cups cold milk
- 1 graham cracker crust
- Cool-Whip topping, for topping if desired
Instructions
- Whisk together the pudding mix and milk in a large mixing bowl.
- Add the whipped topping to the mixing bowl, the entire 8 oz container of whipped topping will be used.
- Fold the the whipped topping into the pudding.
- Fold until evenly mixed.
- Pour the mixture into pie crust. Place in the fridge until chilled and set.
- Slice, plate, and top with additional whipped topping if desired, enjoy.
Notes
Low cost per serving.
Variant: 1. Chill a can of evaporated milk, open that and pour into a 4 cup measuring cup, then add cold milk until you have 2 1/4 cups and use that when mixing the pudding. 2. Feel free to use a pastry pie crust that has been baked first.
Provided by my Mom, Joanne Thayer, who got this from a Jell-O pudding nix box years ago.
United States.
United States.
Fried Bologna & Cheese Sandwich
There is two ways to prepare this, non-grilled and grilled, and both ways are delicious. Un-Grilled is the classic way, and Grilled is just another step added.
Ingredients
- 2-4 slices bologna, deli thin slices or to your preference
- Sharp Cheddar cheese, shredded, as needed
- Monterey Jack cheese, shredded, as needed
- 2 slices bread, of your choice
- mayo, as needed
- extra light olive oil, as needed
- butter, as needed
Instructions
Un-Grilled
- Heat about 2 teaspoons of oil in a non stick pan, when hot, add the bologna and fry until heated through or all the way to crispy, then flip.
- Place a bit of each type of cheese on each slice of bologna and cover the pan with a lid until the cheese is melted.
- While the cheese is melting, spread some mayo on each slice of bread. After the cheese is melted, layer the bologna slices on a slice of bread with the mayo side up, then top with the other slice of bread, mayo side down.
- Slice the sandwich in half, and enjoy.
Grilled
- Heat about 2 teaspoons of oil in a non stick pan, when hot, add the bologna and fry until heated through or all the way to crispy, then flip.
- Place a bit of each type of cheese on each slice of bologna and cover the pan with a lid until the cheese is melted.
- While the cheese is melting, spread some butter or mayo on each slice of bread, place one slice butter or mayo side side down on parchment paper. After the cheese is melted on the bologna, layer the bologna slices on the slice of bread on the parchment, then top with the other slice of bread, butter or mayo side up.
- Quickly wipe out the oil from the pan, return the pan to heat then pick up the sandwich and place in the hot pan. Cook until the bottom until it is golden brown.
- Then carefully flip the sandwich and cook until golden brown, remove from the pan.
- Slice in half and enjoy.
Notes
Low cost per sandwich.
Variants: 1. Use just one type of cheese if desired. 2. Use use in place of bologna.
Adapted from an internet recipe.
Peach Pie
This is a really good pie and uses canned peaches as a convenience. I made this on 22 Jul 2019, exactly as written, perfect! Very well liked by the family.
Equipment
- Pie Dish (9 inch)
- Oven
Ingredients
- 2 pie crusts, store bought or homemade, Shortcut
- 2 cans sliced peaches, drained, 15 oz (425 gram) cans
- 1 cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- ½ cup all purpose flour
- 1½ teaspoons butter, softened
- 1 egg, beaten
Instructions
- Preheat your oven to 180° C (350° F), get out a 9 inch pie dish, add the bottom crust to the dish.
- In a mixing bowl, add the peaches, sugar, cinnamon, nutmeg, lemon juice, and vanilla. Stir to mix well.
- To the mixing bowl, sprinkle in some of the flour and stir until the flour is well mixed in, repeat with the flour and stirring until all the flour is mixed in, I did this 4 times. Add the butter and stir that in.
- Pour the mixture into the prepared pie dish and spread out evenly.
- Top with the second crust, flute the edges then cut some slits in the crust. Brush the top with beaten egg. Bake for 50-55 minutes or until the crust is golden brown.
- Remove to a rack to cool.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcut: Pie Crust.
Variants: 1. Feel free to use fresh peaches. 2. Feel free to make a lattice top with the second pie crust. 3. Serve with a scoop of vanilla ice cream. 4. After brushing the top with the beaten egg, sprinkle on some sugar for a sweet crust.
Kielbasa Pasta Casserole
I like kielbasa and a good casserole, and this is a delicious win win. This is basically a nicely seasoned spaghetti without the long pasta and made with flavorful kielbasa instead of a meat sauce. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams dry ziti pasta, or penne, (1 lb)
- 1 kilo Kielbasa sausage, cut into 1/4 inch slices, (about 2 lbs)
- 1 bell pepper, your choice of color, diced
- 1 1/2 - 2 jars spaghetti sauce, (about 40-54 oz), jars or cans, Shortcut
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning, Shortcut
- 1/2 teaspoon black pepper
- 1/2 cup Italian bread crumbs, divided, Shortcut
- 250 grams Monterey Jack cheese, shredded, (8 oz)
Instructions
- Bring a large pot of salted water to a boil then cook the pasta until tender, drain.
- After starting the water, preheat your oven to 180 C (350 F) and get out a 9x13 baking dish.
- Also after the water is starting to heat, heat a non stick pan on medium heat and when hot, add the sliced kielbasa and bell pepper. Brown the sausage, stirring them often. When the sausage is starting to brown, the pepper should be softened.
- After draining the pasta, return it to the same pot, then drain any liquid from the sausage and add to the pasta, and add the spaghetti sauce, oregano, parsley, Italian seasoning, pepper, and 1/4 cup of the breadcrumbs to the pasta. Start with less spaghetti sauce than what is stated and add more as desired to your liking. I used 54 oz of sauce which was perfect.
- Mix together then pour into the baking dish and spread out evenly.
- Sprinkle evenly with the remaining 1/4 cup of bread crumbs, then the cheese.
- Bake for 30 minutes until the cheese is starting to turn golden brown.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Italian Breadcrumbs, Italian Seasoning, Spaghetti Sauce.
Variant: 1. Add sliced sauteed mushrooms. 2. If using homemade spaghetti sauce, use 4 1/2 to 6 1/2 cups.
Inspired by Thelma S. of Just A Pinch Recipe Club and her recipe is here. United States.
Butternut Squash Fries
This recipe comes from my Mom from one of the many recipes she has collected over the years, and these not only sound good, they are excellent, a great alternative to rating mashed squash.
Ingredients
- 1 butternut squash, the one I used was 1.5 kilos, about 3 lbs
- coarse salt, as desired
Instructions
- Preheat your oven to 220 C (425 F). Spray a wire rack with non stick spray and place on baking sheet.
- Peel the squash, cut the ends off, then cut the round part off from the straight part.
- Cut the round part and straight parts in half lengthwise. Scoop out the seeds from the round parts.
- Use a straight knife or crinkle knife and slice the parts into fries.
- Place the fries on the rack and sprinkle with sea salt as desired.
- Bake for 20 minutes then use tongs to carefully turn the fries over, bake again for about 20 minutes or until they are tender.
- Sprinkle with additional salt as desired, serve and enjoy as a side dish with your favorite dipping sauce such as ketchup, sriracha, mayo, etc.
Notes
Low cost.
Provided by my Mom, Joanne Thayer.
United States.
United States.
Cherry Bread
This recipe comes from a good friend and it is delicious!
Ingredients
For the Bread
- 3/4 cup sugar
- 2 cups all purpose flour
- 1/2 cup milk
- 1/2 cup cooking oil
- 1 egg
- 1 teaspoon almond extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 jars maraschino cherries, 10 oz jars
For the Glaze
- 2 cups powdered sugar
- 2 tablespoons butter, melted
- 1/3 cup maraschino cherry juice
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 180 C (350 F), lightly grease a 9 x 5 loaf pan with butter or non stick spray.
- Drain the cherries and reserve the juice for use in the glaze.
- Slice the cherries into quarters.
- In a mixing bowl, add the sugar, milk, oil, egg, and almond extract and mix together, then add the flour, baking powder, and salt and mix together to make the batter.
- Add the cherries and fold into the batter.
- Pour the batter into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and place on a rack to cool for 10 minutes.
- Use a butter knife and go around the sides and turn out the loaf and place on a plate to cool completely.
- Once the bread has cooled to room temperature, mix the glaze ingredients, and drizzle over the top.
- Slice and enjoy.
Notes
I will price this when I get maraschino cherries, for now I will say low cost per serving.
Variants: 1. Serve with a scoop or two of ice cream. 2. Leftover glaze? Use it as topping on the ice cream (highly recommended!) 3. For the leftover glaze, drizzle angel food cake, sugar cookies, etc.
Recipe and photo provided by good friend, Patti Stone.
United States.
United States.
Chocolate Peanut Butter Dump Cake
This recipe comes from my mom, and it sounds great, and it is good! Bonus is only 5 ingredients. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 box chocolate cake mix, Shortcut
- 1 package chocolate pudding mix, small package
- 2 cups milk
- 1 cup chocolate chips
- 1 cup mini Reese cups
Instructions
- Preheat your oven to 180 C (350 F). Get out a 9x13 baking dish and lightly grease with butter or non stick spray.
- For the cake mix, DO NOT add any items listed on the box, just use what is listed in the Ingredients and Instructions listed on this recipe.
- The milk, chocolate chips, and reeses are measured out, I made my homemade chocolate cake mix, and the pudding mix is the darker powder in the mixing bowl.
- Add the milk to the cake mix, and pudding mix, stir to mix together.
- Add the Reese cups to the mixing bowl and fold those into the batter.
- Spread the batter evenly into the prepared baking dish. Sprinkle the chocolate chips evenly over the top.
- Bake for 30 minutes or until the edges pull away from the pan.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcut: Chocolate Cake Mix.
Provided by my Mom, Joann Thayer, United States.
Yum Yum Brownie Muffins
This recipe comes from my Mom, who has made this a number of times and she says they are very good muffins. Bonus is only two ingredients needed. I simply call these Chocolate Pumpkin Cupcakes.
Ingredients
- 1 box devil's food cake mix, about a 18 oz box
- 1 can pumpkin, 15 oz can
Instructions
- Preheat your oven to 200 C (400 F) and get out a 12 cell muffin pan, line the cells with baking cups or spray cells with non stick spray.
- For the cake mix, open and pour the contents of the box into a mixing bowl, DO NOT add any of the items listed on the box. Whisk to remove any lumps in the dry mix.
- Open the can of pumpkin and add that to the mixing bowl and stir until the mixture is smooth, the mixture will be thick, DO NOT add anything to thin it out.
- Divide the mixture between all 12 cells in the muffin pan.
- Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and allow to cool for a few minutes before serving. Enjoy.
Notes
A box of devils food cake mix is 88 cents (Walmart), and a can of pumpkin is 98 cents (Walmart). For 12 muffins, this is 16 cents per muffin.
Recipe provided by, and made often when I was growing up, my Mom, Joanne Thayer.
United States.
United States.