Archive for the ‘* Best Value $1 or Less per Serving’ Category
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.
Notes
"Canned" Stew
Not the ready made 'stew' in a can but a stew made from canned beef, potatoes, carrots, and peas.
Ingredients
- 2 cans beef, (680 g / 1½ lb each)
- 1 can sliced potatoes, drained, (425 g / 15 oz)
- 1 can sliced carrots, (425 g / 15 oz)
- 1 can peas, (425 g / 15 oz)
- ¼ teaspoon paprika
- ½ teaspoon dried thyme
- 1½ teaspoons dried parsley
- salt and pepper, as desired, to taste
Instructions
- Open and empty the contents of the beef cans into a medium size pot and put on medium heat. Break up the beef and let it heat through.
- Open and drain the carrots and peas and add to the pot. Open, drain, and rinse the potatoes and drain again. Cut the potato slices in and add those to the pot.
- Season with the paprika, thyme, parsley, salt, and pepper. Simmer for 30 minutes to an hour to allow the flavors to blend.
- Serve and enjoy.
Notes
Low cost per serving.
Yogurt Pie
This is surprisingly good, and easy. I have this written to use a store bought crust to make this very easy to put together, and you can also make from scratch if you desire.
Ingredients
- 1 graham cracker crust, store bought
- 3 containers flavored yogurt, all same flavor, (6 oz each)
- 1 container Cool Whip, thawed
- fresh fruit, same as yogurt choice, as garnish, if desired
Instructions
- Add the cool whip and yogurt to a mixing bowl.
- Fold the yogurt into the cool whip.
- Spread the cool whip mixture into the graham cracker crust.
- Place in the freezer and allow the pie to firm up. Remove from the freezer about 30 minutes before serving.
- Slice and place on plates, top with some fresh fruit that is the same as the yogurt. Serve and enjoy.
Notes
Low cost in the US, this would be costly in Thailand as I have only seen cool whip one time and that was pricey to say the least.
Adapted from a recipe on a cool whip container.
Gingersnap Pumpkin Pie
This is a very tasty pie, more of a cheesecake. I used a springform pan for this and that worked out really well.
Ingredients
- 1 1/2 cups gingersnap cookies, 32 cookies, finely crushed
- 1/4 cup butter, melted
- 125 grams Cream cheese, softened, (4 oz / 1/2 package)
- 1 tablespoon sugar
- 1 1/2 cups whipped topping
- 1 cup cold milk
- 2 boxes instant butterscotch pudding mix, (use the smaller, 3.4 oz boxes)
- 1/2 cup canned pumpkin
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- whipped topping, optional, for serving
Instructions
- Preheat your oven to 190 C (375 F).
- In a small bowl, mix together the cookie crumbs and melted butter, press into the bottom and sides of a 9 inch pie dish or into the bottom of a 9 inch springform pan.
- Bake the crust for 8-10 minutes or until lightly browned. Remove and allow to cool completely on a wire rack.
- When the crust has cooled completely, in a mixing bowl, add the cream cheese and sugar. Use an electric mixer and beat until smooth. Fold in the whipped topping. Spread the filling evenly in the crust.
- In another mixing bowl, whisk together the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set.
- Stir in the pumpkin, pie spice, cinnamon, and vanilla extract.
- Spread evenly over the cream cheese filling. Cover and refrigerate overnight.
- When ready to serve, garnish each slice with whipped cream as desired. Enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Sausage & Pasta Salad
Sounds like a great pasta salad, on my to make and taste list.
Ingredients
- 2 cups dry macaroni
- 3 hard boiled eggs, peeled and chopped
- 500 grams ring smoked sausage, cut into 1/4 to 1/2 inch slices, (ready to eat type, 1 lb)
- 1 can kidney beans, rinsed and drained well, (15 oz / 425 g)
- 3/4 cup green bell pepper, diced
- 3/4 cup red onion, diced
- 2 tablespoons fresh parsley, chopped
- 1/3 cup vegetable oil, and as needed
- 1/4 cup white wine vinegar, start at little less and adjust to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
Instructions
- Heat a pot of salted water to boiling, then add the macaroni and cook until tender. Drain, rinse under cold water, drain thoroughly. Place macaroni in a large mixing bowl.
- While the pasta is cooking, prep the other ingredients, placing all in a large mixing bowl.
- Add the oil and vinegar to the mixing bowl and toss to mix in.
- Add the cooled and drained macaroni to the mixing bowl, toss with the other ingredients to coat well.
- Serve as is or on lettuce leaves. Enjoy.
Notes
Low cost per serving.
Adapted from a pasta makers recipe booklet from the 1980's.
Swiss, Ham & Noodle Casserole
Sounds like an great tasting casserole that could be tailored in many ways. On my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams egg noodles, (1 lb)
- 1/2 cup onion, diced
- 1/4 cup butter, (4 tablespoons or 1/2 stick)
- 2 eggs
- 2 cups cooked ham, cubed
- 1 container sour cream, room temp, (8 oz), Shortcut
- 1 cup Swiss cheese, shredded
- 2 teaspoons Dijon mustard
- french fried onions, optional, as desired
Instructions
- Heat a pot of salted water to boiling, then add the egg noodles and cook until just tender. Drain well.
- Preheat your oven to 180 C (350 F), grease with butter a 7x11 baking dish.
- While the oven is heating, heat the butter in a small saucepan, when hot, add the diced onion and cook until soft and translucent. Remove from heat.
- To a large mixing bowl, add the eggs and beat those, then add the remaining ingredients (including the cooked onions and butter) but not the french fried onions. Mix together well.
- Pour into the prepared baking dish and spread out evenly. Cover with foil and bake for 35 minutes.
- At 35 minutes, remove from oven, remove foil and sprinkle with french fried onions as desired, if using them and bake for another 5 minutes. If not using the french fried onions, just serve.
- Enjoy.
Notes
Low cost per serving.
Shortcut: Sour Cream.
Adapted from a recipe booklet made by a pasta maker in the 1980's.
Vanilla Custard Cups
This recipe comes from my Mom and she makes this every year, and she even made it today.
Ingredients
- 2 eggs
- 2 cups milk
- 6 tablespoons brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
Instructions
- Preheat your oven to 180 C (350 F). Get out six 6 oz (175 ml) baking cups and a baking pan large enough to hold them.
- In a mixing bowl, mix together the eggs, milk, brown sugar, and vanilla, until well blended.
- Pour mixture evenly into the 6 baking cups, and sprinkle each cup with nutmeg.
- Arrange the cups in the baking pan and pour in 1 inch of hot water around the cups.
- Bake for 30-35 minutes or until a butter knife inserted in the center comes out clean.
- Remove to a rack and allow to cool.
- Serve and enjoy.
Notes
Low cost per serving.
Provided by my Mom, Joann Thayer, who has been making this for probably 40+ years.
United States.
United States.
Andouille Sausage, Peppers & Mushrooms
Just a twist on the classic Sausage, Peppers & Onions. I had some Andouille sausage today (16 Oct 2019) and I really enjoyed that, very enjoyable. I put this dish together on a whim and it turned out perfect.
Ingredients
- 1 ring Andouille sausage, (about 396 g / 14 oz)
- 3 bell peppers, 1 red, 1 green, 1 yellow
- 250 grams button mushrooms, (8 oz)
- olive oil, as needed
- black pepper, as desired
Instructions
- Prep the ingredients by slicing the sausage into 1/4 inch pieces, slice the bell peppers into strips, and slice the mushrooms.
- Heat a large pan on medium to medium high heat and add the sausage. Cook and stir the sausage occasionally until browned and cooked through.
- Remove the sausage to a plate with a slotted spoon, draining as much fat as you can.
- Wipe out the same pan and place back on medium heat and add the bell peppers. Cook, stirring occasionally, until the peppers are tender yet crisp.
- Add the mushrooms and stir into the peppers. Season with black pepper as desired. Continue cooking, stirring often to work the mushrooms through the bottom of the pan, until the mushrooms are starting to wilt and release their water.
- Add the sausage back to the pan and continue cooking, stirring occasionally, until the mushrooms are fully wilted and the sausage heated through. Serve with rice, enjoy.
Notes
Low cost per serving.
Just a different take on a classic dish.