Archive for the ‘* Best Value $1 or Less per Serving’ Category
Apricot & Honey Glazed Baby Back Ribs
November 10, 2020 Lee
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Apricot & Honey Glazed Baby Back Ribs

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 3 kilos pork baby back ribs, cut in half, (2 racks or about 6 lbs)
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bottle honey wheat lager
  • 1 cup apricot preserves
  • 3 tablespoons honey

Instructions
 

  • Prepare your grill for medium heat and indirect cooking.
  • In a small bowl, mix together the garlic powder, cumin, salt, and pepper. Rub the mixture over both sides of the ribs.
  • Oil the grill, place ribs meat side down on grill and cook 30 minutes. Turn ribs over and cook 30 minutes.
  • While the ribs are grilling, in a saucepan, add the lager, preserves, and honey. Place on medium high heat and bring to a boil. Cook for 20 minutes, stirring often, until the mixture is thick and reduced to 3/4 cup.
  • Turn the ribs over, brush with ½ the glaze and grill for 15 minutes. Turn ribs over and brush with remaining glaze and grill for another 15 minutes or until ribs are tender.
  • Transfer ribs to a serving tray and enjoy with sides of your choice.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER,PORK
Vanishing Oatmeal Raisin Cookies
November 8, 2020 Lee
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Vanishing Oatmeal Raisin Cookies

Jon Bargeman, Tennessee, US.
This recipe comes from a Quaker Oats container lid and was given to me to copy by my brother in law, Jon. This comes highly recommended, and I look forward to making these.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 4 dozen cookies

Equipment

  • Electric Mixer

Ingredients
  

  • 1 cup butter, softened, (2 sticks / 1 block)
  • 1 cup brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups quick cooking rolled oats, or old fashioned
  • 1 cup raisins

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out a baking sheet and line with parchment if desired for easier cleanup, or just leave it ungreased.
  • In a mixing bowl, add the flour, baking soda, cinnamon, and salt. Whisk together then set aside.
  • In a large mixing bowl, add the butter and both sugars and beat with an electric mixer until creamy.
  • Add the eggs and vanilla and beat well to combine.
  • Add the flour mixture and mix together well using a large sturdy spoon.
  • Mix in the oats and raisins until mixed in well.
  • Drop by rounded tablespoons on your prepared baking sheet.
  • Bake for 10 to 12 minutes or until golden brown.
  • Cool for 5 minutes on baking sheet and remove to wire rack to cool.
  • Serve and enjoy.

For Bar Cookies

  • Spread cookie dough evenly in an ungreased 9x13 inch metal baking pan.
  • Bake for 30 to 35 minutes or until golden brown.
  • Allow to cool, cut into squares, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,DESSERTS
Split Pea Soup with Ham & Ale
October 30, 2020 Lee
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Split Pea Soup with Ham & Ale

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • ½ cup carrot, diced
  • ½ cup celery, diced
  • 3 cloves garlic, smashed and minced
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 bottle Belgian white ale, (12 oz / 330 ml)
  • 4 cups chicken broth, fresh or from powder, Shortcut
  • 1 bag dry green split peas, debris removed, rinsed, (1lb / 500 g)
  • 500 grams smoked ham hocks, 1 lb, Shortcut
  • 2 cups water

Instructions
 

  • Heat the oil in a large heavy pot on medium heat, when hot, add the onion, carrot, celery, garlic, bay leaf, and thyme. Cook and stir often for 5-6 minutes or until the vegetables are soft.
  • Stir in the ale and bring to a boil, cook for about 5-6 minutes or until the ale is reduced by half.
  • Stir in the broth, peas, hocks, and water. Bring to a boil then reduce heat to medium low. Cover and simmer 1 hour or until the peas are tender, stir occasionally.
  • Remove hocks to a cutting board, remove the meat and discard the bones. Chop the meat and stir it back into the pot.
  • Remove the bay leaf, ladle into bowls, serve and enjoy.

Notes

Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Homemade Smoked Hocks (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Southwest Onion Soup
October 29, 2020 Lee
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Southwest Onion Soup

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 2 large Spanish onions, sliced
  • 1 boneless beef chuck roast, cut into cubes, (250 g / ½ lb)
  • 1 teaspoon ground chipotle chili pepper
  • 4 cups beef broth
  • 1 bottle Mexican beer, (12 oz / 330 ml)
  • 1 can diced tomatoes with jalapenos, (about 14 oz / 400 g)
  • 1 cup kernel corn, frozen or drained canned
  • tortilla chips
  • 2 cups Mexican cheese blend, shredded, (8 oz / 250 g)

Instructions
 

  • Heat the oil in a large saucepan on medium high heat, when hot, add the onion and cook until they are soft.
  • Add the beef and sprinkle with the ground pepper. Cook the beef until well browned, stirring often.
  • Stir in the broth, beer, tomatoes, and corn. Heat to a boil then reduce to a simmer. Cover and cook for 15 minutes or until the beef is fork tender.
  • Divide the soup into 8 microwaveable bowls, top each with 3 tortilla chips and 2 tablespoons of cheese. Microwave 2 bowls at a time on High setting for 30 seconds or until the cheese melts.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Slow Cooker Seafood Bouillabaisse
October 29, 2020 Lee
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Slow Cooker Seafood Bouillabaisse

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker
  • Steamer Basket

Ingredients
  

  • 1/2 bulb fennel, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, smashed and minced
  • 2 bottles beer, divided, (12 oz / 330 ml each)
  • 1 can tomato puree, (28 oz / 794 g)
  • 1 bottle clam juice, (8 oz / 240 ml)
  • 1 bay leaf
  • salt and pepper, as desired, to taste
  • 2 cups water
  • 250 grams red snapper, deboned, cut into 1 inch pieces, (½ lb)
  • 8 mussels, scrubbed, debearded
  • 8 cherrystone clams, scrubbed
  • 8 large raw shrimp, unpeeled and tails on
  • 4 lemon wedges
  • fresh parsley sprigs, for garnish, as desired

Instructions
 

  • Heat a large non stick pan on medium heat, when hot, add the fennel, onion, and garlic. Stir often, and cook 4-6 minutes or until the onion is soft. Place mixture into your slow cooker.
  • To the slow cooker, add 1 bottle of beer, tomato puree, clam juice, bay leaf, salt and pepper as desired. Cover and set to Low setting for 6-8 hours or High setting 3 to 4 hours.
  • During the last 30 minutes of cooking, place the last bottle of beer and water in a large saucepan, place a steamer basket in the saucepan but keep the basket about the liquid level. Bring to a boil.
  • To the steamer basket, add the fish, mussels, clams, and shrimp. Cover and steam for 4 to 8 minutes. Discard any mussels or clams that did not open.
  • Remove the bay leaf from the broth and ladle into serving bowls, place fish, mussels, clams, and shrimp in each bowl. Squeeze lemon juice over the top.
  • Garnish with parsley, serve, and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Soups, Stews, Chili - Slow Cooker
Sausage Cheese Soup
October 29, 2020 Lee
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Sausage Cheese Soup

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Course Main Dish, Soup
Cuisine American
Servings 0 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 340 grams bulk Italian sausage, (¾ lb)
  • 4 cups water
  • 2 cups beer
  • 1 can diced tomatoes with jalapenos , (about 14 oz / 400 g)
  • 3 carrots, sliced
  • 1 cup mushrooms, sliced
  • ½ cup dry pearl barley
  • 2 cloves garlic, smashed and minced
  • 500 grams cheddar cheese, cut into cubes, (1 lb)
  • salt and pepper, to taste, as desired

Instructions
 

  • In a non stick pan, brown the sausage, breaking up the meat with your spatula.
  • Drain fat from the sausage, and add to your slow cooker.
  • To the slow cooker, now add the water, beer, tomatoes, carrots, mushrooms, barley, and garlic. Cover and set your slow cooker to Low setting for 5-6 hours or High setting for 2-3 hours.
  • Remove cover and stir then add the cheese, stir in the cheese and set your slow cooker to High setting for 30 minutes or until the cheese melts, stirring occasionally.
  • Taste, season with salt and pepper as desired, ladle into bowls, enjoy.

Notes

Low cost based on the number of servings.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
MVP Chili
October 24, 2020 Lee
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MVP Chili

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 12 cups

Ingredients
  

  • 1125 grams Italian sausage, bulk or links with casings removed, (2 ¼ lbs)
  • 1 large onion, diced
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons chili powder
  • ¼ teaspoon ground cumin
  • 1 bottle beer
  • 1 can diced tomatoes, (28 oz / 794 g)
  • 2 tablespoons tomato paste
  • 1 can kidney beans, rinsed, drained, (15 oz / 425 g)
  • 1 can black beans, rinsed, drained, (15 oz / 425 g)
  • 1 ½ cups corn kernels, fresh or frozen

Instructions
 

  • Heat a large saucepan on medium heat, then add the sausage, cook while turning and breaking up the sausage. Cook until no longer pink, about 8-10 minutes.
  • Add the onion, garlic, chili powder, and cumin, Stir together and cook about 5 minutes or until the onion is soft and translucent.
  • Add the beer and simmer for 5 minutes, stir a few times to loosen any bits on the bottom of the pot.
  • Stir in the tomatoes and tomato paste, simmer uncovered, 10-15 minutes on low heat, stir occasionally.
  • Stir in the beans, simmer for another 10-15 minutes until the chili is heated through.
  • Serve and enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Kielbasa & Cabbage Soup
October 22, 2020 Lee
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Kielbasa & Cabbage Soup

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams kielbasa, cut into ½ inch cubes, (1 lb)
  • 1 package coleslaw mix, cabbage & carrot, (500 g / 1 lb)
  • 3 cans beef broth, (14.5 oz / 411 g each)
  • 1 can beer
  • 1 cup water
  • ½ teaspoon caraway seeds
  • 2 cups French fried onions, Shortcut
  • fresh dill, for garnish, as desired

Instructions
 

  • Spray a 5 quart pot with cooking spray, place on medium high heat and add the sausage. Sauté for about 5 minutes or until browned.
  • Mix in the coleslaw and sauté until tender.
  • Add the broth, beer, water, caraway seeds, and 1 cup of French fried onions. Bring to a boil on medium high heat.
  • Reduce to a simmer, and cook uncovered for 10 minutes.
  • Ladle into serving bowls, top with remaining French fried onions. Garnish with fresh dill sprigs as desired. Enjoy.

Notes

Low cost per serving.
Shortcut: French Fried Onions.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Slow Cooker Little Smokies
October 22, 2020 Lee
2 Comments

Slow Cooker Little Smokies

Spend with Pennies, Holly, Canada.
This recipe comes from a good friend and it is so easy, and tasty! Just three ingredients, and four if you want just a hint of spicy heat.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 1 kilo little smokies, (2 lb)
  • 1 cup BBQ sauce, bottled or homemade, Shortcut
  • ½ cup grape jelly
  • 1-2 teaspoons Sriracha Chili Garlic sauce, optional

Instructions
 

  • Add all the ingredients to your slow cooker.
  • Mix together, cover, and set the slow cooker to Low setting for 2-3 hours.
  • Scoop out the little smokies and place in a serving bowl. Serve as an appetizer or as a main dish with sides of your choice. Enjoy.

Notes

Low cost.
Shortcut: Basic BBQ Sauce.
Variants: 1. Use apply jelly or cranberry sauce in place of grape jelly. 2. Use ketchup in place of BBQ sauce. 
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,Chicken - Sausage,Pork - Sausage
Hearty Beefy Beer Soup
October 21, 2020 Lee
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Hearty Beefy Beer Soup

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon vegetable oil
  • 340 grams beef round steak, cut into 1/2 inch cubes, (¾ lb)
  • 1 large onion, diced
  • 2 medium carrots, sliced
  • 2 stalks celery, diced
  • 5 cups beef broth
  • 1 bottle dark ale, (12 oz / 330 ml)
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 can kidney beans, rinsed and drained, (15 oz / 425 g)
  • 1 small zucchini, cut into 1/2 inch cubes
  • 115 grams mushrooms, sliced, (4 oz)

Instructions
 

  • Heat the oil in a 5 quart pot on medium heat, when hot, add the beef, onion, carrot, and celery. Cook, stirring occasionally until the vegetables are tender and the beef is no longer pink, about 5-8 minutes.
  • Pour in the ale and broth, add the oregano, salt, and pepper. Give the pot a stir and bring the pot to a boil on high heat, then reduce temp to medium low and simmer uncovered for 45 minutes or until the beef is fork tender.
  • Add the beans, zucchini, and mushrooms and bring to a boil on high heat, then reduce heat to medium low and simmer for 5 minutes or until the zucchini is tender.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI