Carrot Cake

I plan on subbing at least some of the oil for applesauce next time I make it.  I'll try to remember to post how it turns out.

1 1/2 cups oil
2 cups sugar
4 eggs
2 cups flour
1 tsp baking powder
1 tsp soda
1/4 tsp salt
2 cups grated carrots
1 cup nuts
1 tsp cinnamon
1 tsp vanilla

Bake 40 minutes at 350.

Frost with cream cheese frosting after the cake has cooled:

1 8oz package cream cheese
1 cube margarine
1 lb powdered sugar
1 tsp vanilla

Crockpot "Refried" Beans

*Makes about 16 cups

INGREDIENTS
2 lbs pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic
2 1/2 Tbsp salt
1 tsp black pepper
2 tsp cumin
10 cups hot water

DIRECTIONS
Rinse the beans in a colander. Pick out any bad beans.

Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 2 hours and on LOW for 4 hours.

Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. (We like our beans somewhere between the very-liquidy restaurant style beans, and the canned version of refried beans.)

Mash beans with a potato masher to desired consistency.

Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

~ Savings ~

Cost Breakdown:

4 lbs dry pinto beans - $3.68 = $0.92/lb = $1.84

3 lb onion - $1.96 = $0.245 each = $$0.49 for 2 small

26 oz. salt - $0.42 = 122.75 tsp = $0.003/tsp = $0.023

32 oz. jarred minced garlic - $4.48 = 181 tsp = $0.025/tsp = $0.216

8 oz. black pepper- $3.84 = 37.75 tsp = $0.102/tsp = $0.204

2 oz. cumin - $3.12 = 22 tsp = $0.142/tsp = $0.284

Total Recipe Cost: $3.06

Cost per Cup: $0.19

The Contender:

Old El Paso Vegetarian Refried Beans (15 oz.): $1.25

Cost per Cup: $0.71

Savings: 73%

"Over a Year" Scenario:

Make Crockpot "Refried" Beans 4 times: $12.24

Use Equivalent Old El Paso Vegetarian Refried Beans: $45.71

*Money Saved: $33.47

Black Bean Salsa

I can corn drained
1 can black beans drained
1 onion coarsely chopped
1 lrg tomato diced
1 bottle of italian dressing (I use zesty fat free)
cilantro chopped and added (I usually use a medium bunch, just so there is nice color throughout)

I used less italian dressing than is listed here.  Just enough to make it moist.

Condensed “Cream of Anything” Soup

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions:
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Broccoli Quinoa Casserole

One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (*see note for gluten free)

1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)

2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Freshly grated Parmesan cheese

To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…or  here is a recipe for a Cream of Anything Soup.  Haven’t tried it, (a comment-er  below did and loved it…) but it’s been a big hit on a Celiac/Gluten Free forum.)

Condensed “Cream of Anything” Soup
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions:
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Clam Chowder

Scott requested clam chowder.  Usually I buy canned soup when it is on sale.  But, the stores here don’t do sales like Publix (I miss it).  So, I found this recipe.  I made this for dinner tonight – we loved it.    In the reviews on the recipe, some people posted their tweaks to make it taste better.  I will include the ones I used.

I had liquid smoke, so I did include it.  Love that smoky flavor.   I used the seasonings listed in the review.  I also added real bacon bits to the veggie mixture while it was cooking.  (Not a ton, but some for flavor.)   Scott didn’t like the carrots in it (I grated them rather than dicing them because it was faster and I prefer smaller pieces of carrots so they aren’t really crunchy).  I told him he’d better get used to eating more veggies.   I don’t think he liked that answer.  Haha  

I also added my spices to the clam juice so they could cook longer and be more flavorful.  Loved it.

It is a “chunky” clam chowder.   Lots of veggies.  But I am more of a stew person than a soup person so it was perfect for me.  If you prefer more of a soupy texture, you can cut back on the veggies.

I made homemade sourdough bowls, and they were fine – but not great.  I’m going to try another recipe.  Once I find one I love, I’ll post it.  If you have one you love – please email it to me.

I only used ½ of the red wine vinegar.  I wasn’t sure if my family would like it, so I was being a little cautious.  Next time I will probably leave it out.  My stomach feels a bit acid-y tonight.  (pretty common for me - but no one else in the reviews complained about it, so I'm sure it's just me.)

Ingredients

• 3 (6.5 ounce) cans minced clams
• 1 cup minced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 1 cup diced carrots
• 3/4 cup butter
• 3/4 cup all-purpose flour
• 1 quart half-and-half cream (or milk if you want a thinner soup)
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• ground black pepper to taste

Directions

1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

From the Reviews:

(IMPORTANT NOTE: You must let the roux cook down before adding the half and half ~ this will eliminate the flour taste that so many are noting in their reviews). Added 1/2 teaspoon of Bay Seasoning and 1/2 teaspoon of onion powder for more flavor. Used a mix of chopped and minced clams and substituted 1/2 teaspoon garlic salt for a portion of the 1 1/2 teaspoon regular salt. Stirred only 1 tablespoon of the vinegar into the chowder prior to serving. Topped the chowder with crumbled bacon and a few chives for color. Helpful Tips: For a smokey flavor, add 1/2 teaspoon of liquid smoke which adds depth and complexity to the chowder base. Add fresh grilled corn cut off the cob which increases the smokey flavor. Replace black ground pepper with white pepper ~ it has a more delicate flavor than the ground black pepper which can be rather harsh with such a creamy base. Most Important: Do not add the clams to the chowder until you are ready to serve ~ the longer seafood "cooks" the tougher it becomes! Delicious with the changes.

Delicious!! I make this recipe twice a month. Following other reviews, I use cornstarch instead of flour. I heat the cream (fat free) over low heat, while the vegetables are simmering. I mix 3/4 cornstarch in with 1/4 cup milk, then add that to the cream. I don't use the red wine vinegar, b/c I don't think it needs it. I also add Old Bay seasoning, garlic and onion powder, and I use dried minced onion instead of fresh. LOVE THIS RECIPE!!

Blueberry Lime Pie

Sadie made this with a friend.  Not sure where she found the recipe.  It is delicious!!!

Start by preheating your oven to 400°F.
Grab your 1 lb of frozen blueberries and empty into a bowl.
Add 1/3 cup frozen, thawed limeade.
Add 3 tbsp sugar.
Add 3 tbsp quick-cooking tapioca.
Mix everything together well.
Add 1 tsp lime zest.
Once more, mix it all together well, and grab your bottom pie crust.
Fill your pie shell with your blueberry mixture. Moisten overhang of pie crust with milk.
Place your top crust over your filling. Press the two crusts together, and create a ridge with your fingertips.
Sprinkle sugar over your top crust and lightly coat with milk.
Vent your top pie crust however you like.

Raspberry (or any fruit) syrup

1 cup raspberries (fresh or frozen)
1 cup sugar
2 tablespoons cornstarch
1 cup water

Directions:
In a medium saucepan, combine sugar and cornstarch.
Stir in water.
Over medium heat, bring mixture to a boil.
Cook until thickened, stirring constantly.
Stir in the raspberries.

 My Comments:

The reviews on this recipe said it was runny, so I did rounded tablespoons of cornstarch.  Worked great.

I smooshed the raspberries before adding them in, and then ran the finished syrup through my strainer (picture below) to get the seeds out.   I had to take a spoon and scrape the bottom of the strainer to get all the syrup through.  The seeds plug up the holes.  :)   I would do the same with blueberries.  Smoosh them, cook it, and run it through the strainer to strain out the skins.

I didn't measure it exactly, but I would say it makes about 16 ounces of syrup.  I doubled it and filled up a 24 ounce syrup bottle, and still had some left over.

Pumpkin Muffins - Weight Watchers

These are so great. And only 2 points per muffin.  (Unless you add chocolate chips - which I did.  I was making them for my kids for lunch/breakfast on the go with school and all.)

I box spice cake mix
15 oz can pumpkin
1 cup water
Optional:  Chocolate chips or Nuts

mix, pour in muffin tin.  Bake 350 for 20-25 minutes.

Makes 24 regular size muffins.

Reese’s Peanut Butter Bars

I also made these tonight.   They are very easy to make.  No cooking and they come together in about 10 minutes.  My family loved them, but Forrest said that the bottom part is very sweet.  I am not sure if they would still set up if I cut back the powdered sugar, but I might try that.   Even Scott liked it (and he is the picky one).


Reese’s Peanut Butter Bars
(from Let’s Dish)
Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips
Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Feta & Parmesan Zucchini Bake

I made this for dinner tonight (along with jerk chicken, and my yummy Caribbean rice).  This was the favorite dish out of everything on the table.  Yummy.

Feta & Parmesan Zucchini Bake
(recipe adapted from Kalyn's Kitchen)
6-7 medium zucchini or yellow summer squash
2 Tb canola oil
2 Tb minced garlic
2 tsp dried thyme
4 eggs
2/3 C light sour cream
1 C crumbled feta cheese
1/2 C fresh parmesan cheese
2 Tb lemon juice
salt and pepper

1.  Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
2.  Slice the squash into 1/4" slices.  If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan.  Add the squash, garlic and thyme.  Saute and stir just until the squash is starting to soften slightly.  Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
3.  Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl.  Place half of the squash into the bottom of the casserole.  Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top.  Repeat with remaining squash and egg mixture.
4.  Bake for 40-45 minutes, until the mixture is bubbling and slightly set.  Serve hot.

Peanut Butter Cookies - Gluten Free

Shayna got this recipe at school and has made it several times.  It's great and has 3 ingredients.

1 cup peanut butter
1 cup sugar
1 egg

Preheat oven to 325.  Put ingredients in a bowl and stir until it forms a thick dough.  Spray cookie sheet really well with Pam.  Put flour on your hands and roll the dough into balls and then put on cookie sheet.  Bake for 11 minutes.  Let cool for 3-5 minutes.   Enjoy.

Asparagus Chicken

from my Dad!  

I wasn't sure how my family would like this.  Shayna and I love asparagus and the others will eat it but it is not their favorite.  Everyone seemed to love it.   I tripled the recipe and it was perfect.  I also made rice to go under it and added a little extra soy sauce for liquid in the pan, not much though.  I will definitely make this again.

2 Tsp. Cornstarch

1/4 Tsp. Sugar

1 Tbsp Soy Sauce

2 Tbsp. Water

1 Large Garlic clove crushed

1 Tbsp. oil

1 Whole, Boneless Chicken Breast, partly frozen, then cut crosswise into 1/4 inch strips (about a cup).  I crosscut to make squares that were bite size.

1 Lb. Asparagus, cleaned trimmed, then sliced diagonally (about 2 cups).

Stir together the cornstarch, sugar, soy sauce, water, and garlic.

Add the chicken and marinate 1 hour or more.

In a black skillet over fairly high heat, heat the oil.  Add chicken and marinade, then the asparagus, stir frying 3 minutes or less until chicken is cooked.  Serves 2 as a main meal or 4 as a side dish.

It would be better if the asparagus was picked from the ditch bank at Mom and Dad's home in Woodruff but it is good enough to enjoy.