Archive for the ‘* Best Value $1 or Less per Serving’ Category
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.
Homemade White Cake
This uses the Homemade White Cake Mix recipe on this site. This will make two 8 inch rounds, one 9x13 pan, or 24 cupcakes. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 white cake mix recipe, (Shortcut)
- 6 egg whites
- 1/2 cup butter, softened, (1/2 block or 1 stick)
- 1 1/4 cups milk
- 1 tablespoon vanilla extract
- frosting, of your choice
Instructions
- Preheat your oven to 180 C. Grease and flour a 9x13 baking dish or two 8 inch rounds.
- Add the cake mix to mixing bowl, add the butter and work that into the flour. Add the egg whites into another bowl and mix in the vanilla into egg whites. Pour the eggs into the flour and mix to combine. Slowly add the milk and mix just until the cake batter comes together, do not over work the batter or the result will not be a light and fluffy cake.
- Pour the batter into your prepared pan(s) and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before turning out to a platter before frosting.
Notes
Homemade White Cake Mix
White Cake Mix, a standard when I was growing up, came in a box, added a few ingredients, bake, and you have a cake. Where I live, the city does have this boxed mix at a premium price as well. This is the base mix recipe.
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Whisk all ingredients together and store in an airtight container for up to one month, or use right away to make a white cake.
- This mix equals 1 box of store bought mix which will make two 8 inch rounds or one 9x13 pan.
- Use in any recipe that calls for a box of white cake mix.
Notes
Low cost.
Used in Recipes Listed on this Site:
- Homemade White Cake.
- Any Flavor Cake, made it, GO-TO recipe.
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.
Homemade Spice Cake
This recipe uses the Homemade Spice Cake Mix on this site. This will make two 8 inch rounds, one 9x13 pan, or 24 cupcakes. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 spice cake mix, (Shortcut)
- 3 eggs
- 1/2 cup butter, softened, (1/2 block or 1 stick)
- 1 1/4 cups milk
- 1 tablespoon vanilla extract
- frosting, of your choice
Instructions
- Preheat your oven to 180 C. Grease and flour a 9x13 baking dish or two 8 inch rounds.
- Add the cake mix to mixing bowl, add the butter and work that into the flour.
- Crack the eggs into another bowl and whisk then whisk in the vanilla into the eggs. Pour the eggs into the flour and mix to combine.
- Add the milk and mix just until the cake batter comes together, do not over work the batter or the result will not be a light and fluffy cake.
- Pour the batter into your prepared pan(s) and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before turning out to a platter before frosting.
- Serve and enjoy.
Notes
Quick & Easy Pumpkin Cupcakes
Sounds like some tasty, and easy to make, cupcakes, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 box spice cake mix, Shortcut
- 2 cups cooked pumpkin, (or one 15 oz can)
- 3 eggs, chicken or duck
- 1/3 cup vegetable oil
- 1/3 cup water
- frosting, of your choice, as desired
Instructions
- Preheat your oven to 180 C (350 F), Line a cupcake pan with papers
- In a mixing bowl, add all ingredients except the frosting.
- Mix until everything is moistened then with an electric mixer, beat on medium speed for 2 minutes.
- Pour into the cupcake papers, filling each about 3/4 full.
- Bake for 18-24 minutes or until a toothpick inserted in the center comes out clean. remove from the oven and cool in the pan for 10 minutes.
- Remove the cupcakes to a rack to cool completely.
- Frost the cupcakes with frosting of your choice. Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Homemade Spice Cake Mix.
Adapted from a recipe card from the 1970's.
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.
Cookie Crusts
For those that wish to make pie crusts from scratch, here is a few shortcuts for you. For Thailand I have to make these from scratch, and when in the states, I do in fact use the store bought crusts based on low cost and convenience. Here is 3 I have made and I will add more when I make them.
Ingredients
Chocolate Cookie Crust
- 25 Oreo cookies, whole, meaning with the filling
- 1/4 cup melted butter
Gingersnap Cookie Crust
- 32 gingersnap cookies
- 1/4 cup melted butter
Graham Cracker Crust
- 12 rectangular graham crackers
- 1/2 cup melted butter
- 2 tablespoons sugar
Instructions
- To make the crumbs, use a food processor, blender, or a great alternative is a rolling pin. Mix the crumbs with the melted butter (and sugar for the graham cracker crust), place in the baking dish and spread out evenly. Press down evenly with the bottom of a measuring cup or can.
- Here is a Oreo cookie crust getting pressed into my 9 inch pie dish.
- Here is a gingersnap cookie crust pressed into my 9 inch spring form pan. Spring form pans are definitely the easiest to prepare.
- Optionally, you can bake the crust for 5-8 minutes, then allow to cool completely before using.
Notes
Low cost per crust.
Used in Recipes Listed on this Site:
- Oreo Pie, made it, GO-TO recipe.
- Mandarin Orange Pie II, made it.
- Chocolate Turtle Cheesecake, made it, GO-TO recipe.
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.