Archive for the ‘# Buster Approved’ Category
Pumpkin Chip Cream Pie
Common ingredients, easy to prepare, and simply delicious!
Ingredients
- 3/4 cup cold milk
- 1 box instant vanilla pudding mix, 3.4 oz / 4 serving size
- 2/3 cup mini chocolate chips
- 1/2 can canned pumpkin, (15 oz can)
- 3/4 teaspoon pumpkin spice
- 1 tub whipped topping, divided, (8 oz)
- 1 graham cracker crust
- slivered almonds, optional, for garnish
- candy sprinkles, optional, for garnish
Instructions
- In a large mixing bowl, whisk together the milk and pudding mix for 2 minutes.
- Add the chocolate chips, canned pumpkin, and pumpkin spice and mix in.
- Fold in half of the whipped topping.
- Spoon mixture into pie crust and spread out evenly. Place in the fridge for at least 4 hours to set.
- Just before serving, top with remaining half of the whipped topping. Sprinkle with candy sprinkles if desired.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Variant: 1. Use a regular pie crust that is blind baked first.
Adapted from an internet recipe.
Orange Kissed Brownies
This recipe comes from a flavoring extract package and I will be trying this one soon. This recipe uses a store bought fudge brownie mix, which is perfectly fine, and using a store brand will be a savings. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 box fudge brownie mix, plus ingredients listed on the box, Shortcut
- 1 tablespoon orange extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven and prepare a baking pan as stated on the brownie mix box.
- Prepare the brownie batter as directed on the box then add the chocolate chips and extract.
- Mix in the extract and chocolate chips.
- Pour into the prepared pan and spread out evenly, bake as directed on the brownie box.
- Allow to cool, cut into squares, serve, and enjoy.
Notes
Several factors to determine cost per serving for this dessert. Cutting the brownies into 24 squares instead of 12 would reduce the cost per serving a lot, but who wants a smaller brownie. Based on location for pricing, the US would be Low cost per serving for sure, and using a store brand for the brownie mix will also help in reducing the cost. For Thailand, this would be Fair to High cost per serving if using a store bought brownie mix, using a homemade mix would reduce to the cost considerably even to Low cost per serving.
Shortcut: Gooey Fudge Brownies.
Adapted from a recipe on a flavoring extract package.
Pigs in Blankets
This is a recipe from my childhood, first being mentioned in a Betty Crocker cookbook in the 60's using packaged crescent rolls. When I was little, my Mom simply used hot dogs with the crescent rolls, now days there is many options for the sausage. This is just a guide and can be made in as many ways as there is types of sausage. Have fun and enjoy.
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 tube crescent rolls
- 8 hot dogs, or sausage of your choice
- dipping sauces of your choice
Instructions
- Preheat your oven to 190° C (375° F) or according to the crescent tube instructions. Line a baking sheet with foil or parchment paper.
- Open the crescent rolls and separate into the 8 triangles. Lay a hot dog/sausage on the wide end of a triangle of dough. Roll the hot dog in the dough and place the roll on the baking sheet with the pointy end of the roll on the bottom. Repeat until all the hot dogs are rolled. I used cheese filled smoked sausages.
- When the rolls are golden brown, about 10-15 minutes, remove from the oven, place on a serving plate, enjoy with dipping sauce of your choice.
Notes
For the US, these are certainly low cost per serving, for Thailand, I have never seen the crescent rolls in tubes although I have made crescent rolls from scratch so I have included that recipe here for those that would like to make those.
Shortcut: Crescent Rolls (Bread Machine).
My Mom and I have made these for years.
Applesauce Pie
I stumbled upon this recipe and it is really nice. This is a nice change from applesauce straight from the can. Basic ingredients and easy to prepare. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 9 inch unbaked pie crust, homemade or store bought, Shortcut
- 1/4 cup butter, room temperature, (1/2 stick)
- 2/3 cup sugar
- 2 eggs
- 2 cups applesauce, unsweetened, Shortcut
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
Instructions
- Preheat your oven to 220 C (425 F). Line a pie dish with a pie crust and set aside. I used a frozen 9 inch deep dish pie shell from Walmart.
- In a mixing bowl, add the butter, sugar, and eggs. Beat together until smooth.
- Add the applesauce, vanilla extract, cinnamon, and allspice. Beat together until well mixed.
- Pour the filling into the pie shell.
- Bake for 30-40 minutes or until the center is set by checking when a toothpick inserted comes out clean. Remove from the oven and cool on a rack.
- When cooled, slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Pie Crust, Basic Applesauce (Slow Cooker).
Adapted from an internet recipe.
Pecan Pie Brownies
This recipe comes from a Pillsbury recipe booklet from 1995. These are excellent tasting brownies! This recipe uses a store bought fudge brownie mix, which is perfectly fine, and using a store brand will be a savings. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For the Topping
- 1/4 cup butter, (1/2 stick)
- 2 tablespoons all purpose flour
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups pecans, chopped
For the Brownies
- 1 box fudge brownie mix, Shortcut
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 egg
Instructions
- Preheat your oven to 180 C (350 F). Grease the bottom only of a 9x13 baking pan.
For the Topping
- Melt the butter in a medium saucepan on medium low heat, when melted, stir in the flour and stir until smooth, then add the brown sugar and eggs, continue stirring to mix well. Cook for 5 minutes, stirring constantly.
- Remove the topping from heat, stir in the vanilla extract then stir in the pecans. Set aside.
For the Brownies
- To a large mixing bowl, add all the Brownie Ingredients (the box mix and the other ingredients listed here, NOT the ingredients on the box) and mix together and beat 50 times with a spoon.
- Spread the brownie mix evenly in the prepared pan.
- Spread the Topping mixture evenly over the brownies. Bake for 30-35 minutes or until set.
- Remove from oven and place baking pan on a wire rack and allow the brownies to cool completely.
- Cut into 12 or 24 squares, serve and enjoy.
Notes
Several factors to determine cost per serving for this dessert. Cutting the brownies into 24 squares instead of 12 would reduce the cost per serving a lot, but who wants a smaller brownie. Based on location for pricing, the US would be Low cost per serving for sure, and using a store brand for the brownie mix will also help in reducing the cost. For Thailand, this would be Fair to High cost per serving if using a store bought brownie mix, using a homemade mix would reduce to the cost considerably even to Low cost per serving.
Shortcut: Gooey Fudge Brownies.
Adapted from 1995 Pillsbury recipe card.
Some Mores
You may be familiar with the more popular version of this name, "S'mores" which is a contraction of the phrase "some more". "Graham Cracker Sandwich" was the term used when the recipe was published by the Campfire Marshmallow Company in the 1920's, then appeared as "Some More" when published in a cookbook for the Girl Scouts in 1927, and the term "S'mores" was used in 1938 in a cookbook aimed for summer camps, and was popular in both the Girl Scouts and Boy Scouts. In 1957, the recipe for "S'mores" appears in a Betty Crocker cookbook. A s'more is basically a graham cracker topped with a toasted marshmallow and some chocolate bar. This recipe is just marshmallow cream sandwiched between graham crackers and dipped in melted almond bark, easy and simple. Since no toasted marshmallows are used, these could also be called "Moon Pies" which were created in 1917. Regardless of any name you wish to use, they are easy and tasty. Measurements are approximate, this is a make what you want guide.
Ingredients
- 2 packs graham crackers, (3 packs in a box, use 2 of those packs)
- 1 jar marshmallow cream, (7 oz / 198 g), you will use about 1/2 of that
- 750 grams almond bark, (aka chocolate coating, 1 1/2 lbs)
- candy sprinkles, optional
Instructions
- Line a baking sheet with foil. Open the two packs of graham crackers. Using the lines on the crackers, break the crackers in half, then each half in half, so you have 4 crackers from each cracker from the packs. Don't worry if a few crackers break in odd shapes, those are treats for the cook, so just enjoy those at your leisure.
- Spread marshmallow cream on a cracker then top with another cracker, place on the prepared baking sheet. Repeat until all the crackers are used. Place the baking sheet in the fridge to chill.
- Setup a double boiler, place on low heat, and add the almond bark. Allow the bark to melt, and stir the coating once in a while as it melts.
- When the bark is fully melted and smooth, remove the crackers from the fridge. Drop a cracker in the bark, turn it with a fork and coat all sides, lift the cracker out with the fork, scrape off the excess bark from the bottom of the fork and place the cookie back on the foil. Repeat until all crackers are coated. If you want to sprinkle with candy sprinkles, coat about 5 cookies then sprinkle them, if you wait until all the cookies are dipped, the coating may have set up and not able for the sprinkles to stick.
- Place the baking sheet back in the fridge to chill for about 20 minutes or longer.
- Serve and enjoy.
Notes
Cost per serving would be based on location for these. Low cost per serving in the US, this would be costly in Thailand as 2 out of 3 items would have to be bought at high end western stores.
Just something I made on a whim, Lee Thayer.
United States.
United States.
Hershey's Chocolate Cheesecake
This recipe was given to me by my sister and is from an old Hershey Easy Bake recipe card. I made this on 29 Sep 2019, and the family and I, thoroughly enjoyed this cheesecake. The flavor was beyond expectation, and is a easy recipe to prepare as well. Highly recommended.
Ingredients
For the Crust
- 1 cup Oreo cookies, crushed, 15 cookies
- 1/4 cup butter, melted, (1/2 stick)
- 1 springform pan, 9 inch
For the Chocolate Filling
- 3 packages Cream cheese, 8 oz / 250 g packages, room temperature
- 1 1/4 cups sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup cocoa powder
- 2 tablespoons all purpose flour
- 3 eggs
For the Chocolate Drizzle
- 1/2 cup semi-sweet chocolate chips
- 2 teaspoons butter
Instructions
- Preheat your oven to 230 C (450 F). Assemble your springform pan.
- Add the cookies to your food processor and pulverize until they are crumbs. Melt the butter in your microwave. Add the crumbs to a mixing bowl, add the butter, mix until combined.
- Pour the crumb mixture into the springform pan and tamp down to make an even layer. Set the pan aside.
- In a mixing bowl, beat together the cream cheese and butter until smooth. Then add the sour cream and vanilla and mix in.
- Add the cocoa powder and flour, beat together.
- Add the eggs one at a time, mix in until just blended.
- Pour into the prepared pan. Bake for 10 minutes then reduce the heat to 120 C (250 F) and bake for another 40 minutes.
- Remove from the oven and place on a wire rack, loosen the cake from the side of the pan with a knife.
- Allow the cake to cool completely.
- After the cake is cooled completely, remove the springform side.
- Prepare the drizzle by microwaving the chocolate chips and butter for 30 seconds, then in 15 second intervals until fully melted, stirring after each time microwaving. Or melt some almond bark in the microwave (this is what I did) for the drizzle.
- Drizzle the chocolate on the cake. Cover and place the cake in the fridge for 4 to 6 hours before serving.
- Slice, serve, and enjoy.
Notes
Low cost per serving in the US using a store brand cream cheese, in Thailand, this would be High cost per serving.
Variant: 1. Use a store bought chocolate crumb crust. 2. Use almond bark for the drizzle.
Adapted from a Hershey's recipe card.
Ham & Rice Casserole
Sounds a like a great use for leftover ham or even store bought ham scraps. On my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 cans condensed Cheddar cheese soup, Shortcut
- 2 2/3 cups water
- 1 teaspoon Italian seasoning, Shortcut
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups dry Jasmine rice, rinsed
- 4 cups broccoli florets, fresh or frozen
- 4 cups ham, leftovers, chopped
- 1-2 cups Colby Jack cheese, shredded
Instructions
- Preheat your oven to 180 C (350 F), get out a 9x13 baking dish.
- In a large mixing bowl, add the soup, water, Italian seasoning, salt, pepper, and garlic powder. When mixed, add the rice, broccoli, and ham.
- Pour the mixture into the prepared baking dish and cover tightly with foil. The foil is going to steam this dish and cooks the rice.
- Bake for 60 minutes, remove from the oven and remove the foil, it will look watery, that is ok. Taste test some rice, if still crunchy, cover with the foil and bake another 20-30 minutes or until the rice is cooked and tender.
- Stir the casserole, sprinkle with the shredded cheese, and return to the oven and bake for 5-7 minutes or until the cheese is melted and bubbly.
- Serve and enjoy.
Notes
Low cost per serving if using leftover ham, and low to fair cost per serving if using purchased ham scraps.
Shortcuts: Condensed Cheddar Cheese Soup, Italian Seasoning.
Variants: 1. Replace the ham with cooked chicken or turkey. 2. Instead of broccoli, use cauliflower and or sliced carrots. 3. Add sliced mushrooms.
Adapted from an internet recipe.
Ham, Peas, & Creamy Noodles
This is simply delicious, easy, and a perfect use for leftover ham or in my case, purchased ham scraps. This is a one pot dish as well, no precooking the egg noodles. I made this on 15 Sep 2019 for the family, served 5 people, nearly everyone had seconds and it was well liked! I doubled this and I will say this doubles very easily. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 250 grams dry egg noodles, (8 oz)
- 2 cups chicken broth, Shortcut
- 1 cup half and half, or whipping cream
- 500 grams cooked ham, diced, (1 lb)
- 1 cup frozen peas
- 1 tablespoon lemon juice
- salt and pepper, as desired
Optional, may or may not be needed
- 1 tablespoon corn starch
- 3 tablespoons cold water
Instructions
- For the ham, I used 1 kilo (2 lbs) of smoked spiral cut ham scraps that was sold as a package from a ham producer (2 lbs for $5, and I was doubling the recipe so this worked out well. These are excellent quality and the flavor is perfect. On the left is the ham pieces from the package and in the bowl is diced and excess fat went to my parents dog, Buster.
- Ham diced and ready to be used.
- Melt the butter in a pot on medium high heat, when hot, add the onion and saute until lightly browned.
- To the pot, add the egg noodles, broth, and half and half or cream. Stir, bring to a boil then reduce to a simmer.
- Add the ham. Cover and simmer until the egg noodles are tender.
- Stir in the ham, cover, and let simmer until the noodles are tender.
- Once the noodles are tender, if the sauce has not thickened, mix together the cornstarch and cold water, pour that into the pan and stir to thicken.
- Season with salt and pepper, add the peas and lemon juice. I used the variant and used a mix of peas and carrots.
- Stir in the peas, cover, and remove from heat for about 10 minutes to warm the vegetables through.
- Serve and enjoy.
Notes
Low cost per serving using leftover ham, and probably Fair cost per serving if using deli ham.
Shortcut: Chicken Broth (Pressure Cooker).
Variant: 1. Use frozen peas and carrots in place of just peas.
Adapted from an internet recipe.
Ham & Cheese Pot Pie
This is an excellent and filling pot pie and is easy to make.
Equipment
- Oven
- Pie Dish
Ingredients
- 2 unbaked pie crusts, homemade or store bought
- 2 cups ham, diced
- 1 small onion, diced
- 1 tablespoon butter, for sauteing ham
- salt and pepper, as desired
- 1½ cups frozen peas and carrots
- 1½ cups fresh potato, diced, cooked fork tender
- ¼ cup butter, for the sauce, (¼ block / ½ stick)
- ¼ cup all purpose flour
- 2 cups milk
- 1 cup Cheddar cheese, shredded
- 2 tablespoons butter, melted, for the top crust
Instructions
- Preheat your oven to 200° C (400° F). Line a pie dish with one of the crusts, bake for 5-10 minutes or until the crust is just starting to brown. The reason for this is to prevent the pie from having a soggy bottom crust.
- Heat the 1 tablespoon of butter in a large non stick pan on medium high heat, when hot, add the onion and ham, season with salt and pepper as desired. Cook until the ham is starting to brown and the onion is soft. Remove the ham and onion to a mixing bowl.
- While the ham is sautéing, measure out the peas and carrots and add to the mixing bowl. Scrub and dice the potatoes to measure 1½ cups, then boil until just tender, about 6 minutes or so, drain, and add the mixing bowl.
- Same pan used for the ham, add the ¼ cup of butter and melt that on medium heat. When melted, sprinkle in the flour and mix, stirring constantly until it just starts to brown, then pour in the milk and cheese. Stir until the sauce is thickened and smooth, and the cheese is melted. Taste and season with salt and pepper as desired, to taste.
- Add the cheese sauce to the mixing bowl and mix to combine.
- Pour the mixture into the prepared pie crust and spread out evenly.
- Top with the second crust, flute as desired. Melt the final two tablespoons of butter and brush the top crust. Cut several slits across the top.
- Bake for 45-55 minutes or until the top is golden brown. Remove from oven and allow to cool on a rack for 5-10 minutes, this also sets up the sauce a little.
- Cut and serve.
- Enjoy.
Notes
Low cost per serving.
Variants: 1. Replace the fresh potato with one can of diced potatoes, drained (15 oz / 425 g). 2. Replace the ham with 1 can of Spam (12 oz / 340 g), diced.
