Archive for the ‘# Buster Approved’ Category
Banana Split Pie
Easy and tasty! This is a delicious pie.
Ingredients
- 1 chocolate cookie crust
- 2 cups cold milk
- 2 boxes instant vanilla pudding, (4 serving size)
- 1 cup fresh strawberries, sliced lengthwise
- 1 banana, sliced
- 12 maraschino cherries, drained well
- 1 tub Cool Whip, divided, (8 oz tub)
- 1/4 cup pecans, chopped
- chocolate syrup, as desired
Instructions
- To a mixing bowl, add the milk and pudding mixes, whisk for 2 minutes.
- Spread 1 1/2 cups of the pudding in the pie shell.
- Top the pudding with strawberry and banana slices.
- Add half the Cool Whip to the remaining pudding and stir together until blended.
- Spread mixture over the fruit. (I totally missed taking this photo.)
- Spread remaining Cool Whip over the pudding mixture.
- Drizzle with chocolate sauce and sprinkle with the chopped pecans.
- Cover and place in the fridge for at least 3 hours to set.
- Slice, top each slice with a maraschino cherry, serve, and enjoy.
Notes
Low cost in the US, I will price this again if I can make this in Thailand.
Adapted from an internet recipe.
15 Bean Soup (Slow Cooker)
I prepared this on 21 Nov 2019, and used a variant and added some meat and broth, result is hands down, delicious! I will be taking several bags of these beans back to Thailand with me.
Ingredients
- 1 bag 15 Bean Soup, (20 oz / 567 g)
- 8 cups water
- 500 grams smoked sausage, sliced, (1 lb) (optional)
- 1 large onion, diced
- 1 clove garlic, smashed and minced
- 1 teaspoon chili powder, (optional)
- 1 can diced tomatoes, drained, (14.5 oz / 411 g can)
- 2 tablespoons lemon juice
Instructions
- Sort the beans and remove any debris or stones, and remove the Seasoning Packet and set that aside for use later, then rinse the beans.
- Place the beans, onion, sausage, garlic, and chili powder in the slow cooker. (I went overboard with the meat addition, I added smoked sausage, Andouille sausage, and smoked ham, about 1 kilo / 2 lbs.)
- Add the water or broth, stir to mix, cover, and set the slow cooker to High setting and cook for at least 5 hours, without lifting the cover.
- At the 5 hour mark, check the beans for tenderness. If the beans are not tender, continue cooking, checking again each hour until tender. (Mine were done, and perfect right at the 5 hour mark.)
- When the beans are tender, stir in the tomatoes and lemon juice. Turn the slow cooker to Low setting and cook for another 30 minutes.
- You can leave on Keep Warm for several more hours if needed, and this blends the flavors as well.
- Just before serving, open and stir in the seasoning packet that came with the beans.
- Serve with bread, biscuits, or even over rice. Enjoy.
Notes
Low cost per serving.
Variants: 1. Omit the sausage for a meat free dish. 2. Substitute the sausage with ham, ham bone, or ham hocks. 3. Increase the amount of sausage or other meat to 1 kilo (2 lbs). 4. Replace half the water with chicken, beef, or vegetable broth.
Adapted from the 15 Bean Soup recipe on the Hurst Beans website.
Dream Cake
This uses the dry whipped cream mix named Dream Whip. I look forward to making this as I just found a whipped cream dry mix on Lazada and then I may be able to prepare this in Thailand. This is on my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 box cake mix, Shortcut
- 1 packet Dream Whip
- 4 eggs
- 1 cup cold water
- frosting, of your choice
Instructions
- For the cake mix, your choice, I have included in the Recipe Notes for three shortcuts for yellow, chocolate, and spice cake mixes.
- Preheat your oven to 180 C (350 F), grease with butter two 9 inch rounds or one 9x13 inch pan.
- Add all the ingredients to a mixing bowl, and use an electric mixer on on Low speed and mix until everything is combined. Switch to Medium speed and mix for 4 minutes or until well blended.
- Pour into the prepared dish(s) and spread out evenly. Bake for 30 minutes or until toothpick in the center comes out clean.
- Remove from the oven and place on a wire rack to cool. For two round cake pans, cool for 15 minutes then loosen edge with a butter knife and turn out the cakes to cool completely. For a 9x13 pan, allow to cool completely in the pan.
- When the cake is completely cool, frost with frosting of your choice, and I have listed several shortcuts for frosting in the Recipe Notes section.
- Slice, serve, and enjoy.
Notes
Low cost in the US per serving and I will price this in Thailand using locally bought ingredients, not imported items, which would be high cost.
Shortcuts: Yellow Cake Mix, Chocolate Cake Mix, Spice Cake Mix, Dream Frosting, Chocolate Buttercream Frosting.
Adapted from the recipe on a box of Dream Whip.
Country Gravy & Biscuits
This can be prepared with your own homemade country (white) gravy, from a store bought packet (which I used), or from a shortcut to make the packets (which I will be doing soon to test). This also uses store bought refrigerated biscuits in a tube (also which I used) or you can make biscuits from scratch. Since I am in the US now, I used the store bought items for the low cost and convenience. When I return to Thailand, I will certainly be making the shortcuts for the sausage and gravy. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams bulk breakfast sausage, (1 lb), Shortcut
- 2 packets country gravy, (2.75 oz / 78 g packet size), Shortcut
- 1 bell pepper, any color, diced
- 3 cups water
- 1 cup cold milk
- biscuits, for serving, your choice
Instructions
- Heat a pot on medium heat and add the sausage, breaking it up with your spatula as it cooks.
- Cook until the sausage is no longer pink and cooked through. Remove the sausage to a plate and pour out any fat from the pot.
- Place the pot back on heat and add the diced bell pepper. Saute until just softened. Remove from the pot and add to the sausage.
- Place the pot back on heat and add the water and bring to a boil. While the water is heating, measure out the 1 cup of milk into a measuring cup and add the 2 packets and stir with a fork. Bake the biscuits of your choice.
- Once the water is boiling, give the milk mixture another stir, then grab a whisk and start whisking, then pour in the milk mixture and whisk until the gravy thickens. Reduce heat to low.
- Add the sausage to the gravy and swap out the whisk for a spoon and mix the sausage in. Simmer until the sausage is heated through.
- Split open some biscuits, ladle the gravy over, and enjoy.
Notes
In the US this is low cost for the store bought sausage, gravy packets, and refrigerated biscuits. When I return to Thailand, I will be making this from scratch using shortcuts.
Shortcuts: Breakfast Sausage, Country Gravy.
The amount of gravy and sausage worked out perfectly. Lee Thayer.
United States.
United States.
Cherry Vanilla Chocolate Chip Cake
Sounds like a tasty cake, on my to make and taste list and soon.
Ingredients
For the Cake
- 1 box white cake mix
- 3 eggs
- 1 can cherry pie filling, (595 g / 21 oz)
- 1 cup mini chocolate chips
For the Icing
- 2 tablespoons warm water
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1 2/3 cups powdered sugar
Instructions
- Preheat your oven to 180 C (350 F), grease with butter a 9x13 baking pan or bundt pan.
- Add all the Cake ingredients to a mixing bowl.
- Mix together until just combined.
- Pour the cake mix in the baking pan and spread out evenly.
- Bake a 9x13 pan 30-35 minutes or a bundt cake 35-45 minutes. The cake should be golden brown and a toothpick inserted in the center comes out clean. Remove to a rack to cool completely.
- If using a bundt pan, after the pan has set on a rack for 10 minutes, place a plate on the top, grab each side with oven pads, both the pan and plate, and turn the pan and plate over to turn the cake out onto a plate. Let the cake completely cool.
- Prepare the icing when the cake is completely cooled. In a mixing bowl, stir together the first 4 ingredients, then use an electric mixer to mix in the powdered sugar.
- Drizzle the icing over the cake. (I also sprinkled some candy sprinkles on it.)
- Slice, serve, and enjoy.
Notes
Low cost per serving in the US and in Thailand.
Adapted from an internet 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.
