Like to Bake?

(yummy apple bread, fresh from our oven)

Or want to learn how?  Visit the Prepared Pantry for a free 250 page ebook, How to Bake.

I'm excited to check this one out!  I love new recipes!

Thanks, Money Saving Mom!

Can I Make a Dairy-Free Green Bean Casserole?

I don't know if it's the cool weather creeping up on me or what, but lately I have been seriously craving green bean casserole.

The thing is though, I'm not a big fan of the condensed canned soups. Have you ever noticed that slurping sound they make when they slide out of the can? Even if I were a fan, my youngest has a dairy allergy.

I have a recipe for mushroom sauce, and I figured with some tweaking, I could use it in place of the soup. This is what I came up with. And boy was it yummy! This will be appearing in my kitchen again!

DAIRY-FREE GREEN BEAN CASSEROLE

1 lb fresh or frozen green beans, or 2 14 oz cans, drained

1 c mushroom sauce (see recipe below)

1 c french fried mushrooms (I tried, and LOVED, the new Alexia baked onions for this!)

Salt and pepper

Preheat oven to 350 F. If using fresh or frozen green beans, trim to desired size. Steam in 2-3 TBSP of water until tender. Drain well. Pour into a greased casserole. Add mushroom sauce and 1/2 of the fried onions. Salt and pepper to taste. Top with the remaining fried onions. Bake at 350 F for 30 minutes until the onions on top are golden brown.

MUSHROOM SAUCE

1/2 c sliced mushrooms

3 TBSP butter

3 TBSP flour

1 tsp basil

1 c broth

1/4 tsp salt

1/4 tsp pepper

Melt butter in a saucepan over medium heat. Add sliced mushrooms and saute until soft. Add basil, salt, and pepper. Stir in flour. Mix well to combine. Slowly stir broth into the flour mixture to remove any lumps. Bring to a boil. Boil for 1 minute to thicken.

For a thinner sauce to use with pasta, potatoes, or meat, use 1 TBSP butter and 1 TBSP flour.

Works For Me: Summer Lemonade

Some things for me just scream summer. Lemonade is one of those things.

I LOVE homemade lemonade. I know you can buy the powdered stuff, but why should you when I'm giving you a delicious, simple recipe?

Feel free to use the bottled juice if you don't have access to fresh lemons. Trust me. It's worth it. You can also substitute lime juice if you prefer.

Summer Lemonade

For one gallon of lemonade:

2 c. sugar

2 c. water

1 1/2 c. lemon juice

We're gonna start with a simple syrup. In a saucepan, combine the water and sugar. Bring to a simmer. Continue to simmer until the sugar is fully dissolved. Allow the mixture to cool.

Once cooled, add the lemon juice and enough water to make one gallon. Serve over ice and enjoy!

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For more Works For Me, visit We Are That Family.

WFMW: Oatmeal Bars

These bars are so yummy and versataile. Really you can add just about anything to this recipe for a delicious bar -- nuts, dried fruit, fresh fruit, chocolate chips. Plus, their quick and inexpensive to make.

Oatmeal Bars

1 c flour

1 c oats

1 tsp baking powder

1/2 c brown sugar

1 stick (1/2 c) butter, softened

1 egg

1 tsp vanilla

1/2 c nuts, fruit, or chocolate chips

Cream butter and sugar together. Add vanilla and egg. Add flour, baking powder, and oats. Stir in fruit/nuts/chips. Press into a 9x13 pan. Bake at 350 for 20 minutes. Let cool in pan before cutting and removing. Enjoy!

Mmmm!

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For more Works For Me, this week is recipe edition, check out We Are That Family.

Meatless Monday: One-Pot Pasta

This is a slightly altered version of a delicious Pampered Chef recipe. It's quick and easy, and you make everything in one pot (no colander!). It makes clean up so much easier!

One Pot Pasta

4 gloves garlic, sliced

1 TBSP olive oil

5 1/4 c broth (3-14.5 oz cans)

1 lb penne or rotini pasta

1 head broccoli, cut into florets

2 medium carrots, sliced

4 oz cream cheese

1/4 tsp salt

1/2 tsp pepper

1/2 tsp basil

Heat oil in pan. Add garlic and basil. Cook until garlic is golden-brown. Add broth. Bring to a boil. Stir in pasta. Cover and simmer for about 10 minutes or until pasta is almost done. Dice cream cheese. Add cream cheese, carrots, and broccoli to pan. Stir until cream cheese is well combined. Add salt and pepper. Reduce heat and cook another 4 minutes or until veggies are tender. You may stir in 1 pt cherry tomatoes, halved with the veggies if you desire.

I just had some leftovers for lunch. Mmm!

Works for Me: Dutch Baby

On the weekends, I have a ridiculously hard time getting out of bed in the morning. Every Saturday, I develop an acute case of the lazies. On those days, I need to come up with a quick and easy meal (brunch) to whip out for everyone.

This recipe is super easy and quick, and it's a delicious way to make use of the spring berries just coming into season.

Dutch Baby

1/2 c flour

2 TBSP sugar

1/2 tsp salt

1/2 c milk

2 eggs

1 tsp vanilla

2 TBSP butter

Preheat oven to 450. Beat eggs, sugar, and salt with an electric mixer until light and fluffy. Gradually add in milk and vanilla. Fold in flour. Melt butter in a pie pan in the oven. Brush up sides to prevent sticking. Pour in batter. Bake at 450 for 10 minutes. Reduce heat to 350, and bake for an additional 10 minutes.

Once finished, the pancake will form a basket shape that can be filled with fresh or frozen (thawed) fruit or preserves and dusted with powdered sugar. My boys' favorite is fresh strawberries.

You can check out the rest of the Works for Me Wednesday posts over here

Meatless Monday: Tex-Mex Wraps

Guess what? Meatless Monday is back!

Hooray!

Wait, you didn't even notice it was gone?

I thought we were friends. I'm going to go pout now, but first I'll share the recipe.

Tex-Mex Wraps

2 c corn (frozen or fresh are best)

1 bell pepper, diced

1 can black beans, drained and rinsed

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp cilantro

1/4 tsp salt

1 c shredded cheese

6 tortillas (burrito size)

salsa and sour cream to serve

Preheat oven to 450. Gently saute corn and bell pepper in a little olive oil until tender crisp. Add beans and spices. Heat through. Remove from heat. Spoon mixture into tortillas. Top with cheese. Roll up tightly. Place seam side down on a lightly oiled baking pan. Lightly brush wraps with oil. Bake 10-12 minutes, until wraps are crisp and browned.

Meatless Monday: Potato and Zucchini Casserole

This dish is so good! I couldn't tell you the last time we had it though. . . I have a little one with a milk allergy. I'm thinking I may make a batch, freeze it, and use it for my lunch. Yummy!

Potato and Zucchini Casserole

1/2 tsp soy sauce

2 c. potatoes, peeled and diced

2 TBSP butter

3 zucchini. scrubbed and sliced (feel free to peel it if you need to get off wax)

1 clove garlic, minced

1 TBSP basil

3 TBSP milk

1/2 tsp paprika

salt and pepper

1/2 shredded cheddar cheese

Preheat oven to 350. Boil potatoes until soft. Drain. Mash potatoes with milk and paprika. Salt and pepper to taste. Melt butter in a pan over medium heat. Add garlic, zucchini, and basil. Cook until zucchini is just soft. Put zucchini mixture into a greased 9x9 baking dish. Top with potatoes and shredded cheese. Bake for about 25 minutes or until cheese is golden and bubbly.

Meatless Monday: Brown Rice Gratin

This is super quick and yummy. You can make this dish using whatever vegetables you have on hand. It's delicous with just spinach! You can also alter the rice using what you have on hand as well.

Brown Rice Gratin

1/2 c brown rice

2 TBSP butter

1 medium onion, diced

2 cloves garlic, minced

2 cups vegetables, thawed if using frozen

2 TBSP sunflower seeds or pine nuts, toasted (optional)

1 c mozzarella cheese

1-2 tsp mixed herbs (based on veggies, for example if I were making an Italian gratin, I'd use a combination of basil, oregano, and parsley. For southwestern gratin, I'd use cumin, chili powder, and cilantro)

1/2 tsp salt

1/4 tsp pepper

Cook rice in salted water until tender. Drain and set aside. Preheat oven to 350. Melt butter in a large pan. Cook onion in butter until tender. Add garlic, herbs and vegetables, stirring constantly until tender. Remove from heat. Stir in rice mixture and seeds if using. Add salt, pepper, and 1/2 c of the cheese. Pour into a greased casserole or 9x9 pan. Top with remaining 1/2 c cheese. Bake at 350 for about 25 minutes or until cheese is golden.

Meatless Monday: My Favorite Salad

I know salad itself doesn't quite constitute a meal, but it really rounds one out! This salad is pretty versatile. I've served it with numbers of things including soup. Bagged spinach is available year round in most grocers for a good price. This salad also works well with other greens. I enjoy mine stuffed inside a toasted whole wheat pita for a sandwich of sorts. Mmmmm! =)

Plus, I know your must be getting sick of soup recipes, right? You're not?

That's good. I've lots more!

Spinach Salad w/ Lemon Vinaigrette

about 4 cups fresh spinach

1/2 c. thinly sliced radish

1/2 c. diced tomato

1/2 c. diced green onion

1 cucumber thinly sliced

Rinse vegetables well. Prepare, combine and set aside while you make the dressing. This is where the magic happens.

3 TBSP fresh lemon juice

1/4 c. olive oil

1 clove garlic, pressed

1/2 tsp basil

1/2 tsp parsley

1/2 tsp cilantro

dash cayenne pepper

Combine all ingredients together in a small bowl. Whisk to combine well. Pour over salad. Toss well to coat. You may add croutons or toasted pita strips is desired for a little extra crunch.

The dressing is also great as a marinade. It's even better spread over french bread and toasted in the oven. You don't want to know how much bread I've eaten this way. . .

Quick and Easy Tater Soup

This soup is so yummy with very few ingredients! If you don't have a blender or food processor that's okay. A potato masher will work just as well to "puree" some of the veggies.

Quick and Easy Tater Soup

1 TBSP butter

1 c diced onion

1-2 cloves garlic minced

1 1/2 c potatoes diced

1/2 c carrots diced

2 c broth

1/4 tsp pepper

1 c milk

1/4 tsp cumin

1/4 tsp rosemary

1 tsp parsley

Saute onions and garlic in butter until tender. Add potatoes and carrots. Cook for about 2 more minutes. Add broth and pepper. Simmer covered for 10 minutes or until all veggies are tender. Gently stir in milk to heat through. Add parsley, cumin, and rosemary. May run part of the soup through a processor or blender or use a potato masher for a smoother consistency.

You may also make this soup in a crockpot if you choose. To do so, combine all ingredients except the milk in a crockpot on low setting. Microwave the milk to warm and stir ir just before serving.

Happy New Year!

Our holidays were great, and now, after a little siesta, I'm back to blogging. Thank you to all who have tuned in during 2008. I look forward to spending 2009 together!

I hope to unviel some new and interesting ideas as well as some new features! Stay tuned!

I do plan on keeping track of what we are spending vs. saving using our coupons and playing the drugstore games. Not only will this keep me accountable for my own spending, but I hope it is a blessing to you as you embark on your own frugal adventure. Because, to be perfectly honest, it can all be a little overwhelming when you first get started.

You wouldn't believe how many times I've gone into CVS and spent more out of pocket than planned or lost money because of impatience. Coupons are meant to be used, right? Right? =)

Last but not least, here's a recipe for holiday rum cake. My recipe was inspired by Pioneer Woman's recipe here, but I rarely have cake mix on hand. After some tweeking of my own here's the recipe I came up with. I can't wait to get one of these guys to mix up the fruit ice cream. Maybe I should get a mixer first...

Coconut Rum Cake

The Cake

1 stick butter, softened

1 1/2 c sugar

2 eggs

2 tsp vanilla

2 c flour

1 tsp salt

3/4 c milk

1/2 c coconut (optional)

Preheat oven to 350. Lightly spray a bundt pan or two loaf pans. Combine butter, sugar, eggs, and vanilla until ight and fluffy. Sift together dry ingredients. Add 1/3 of the dry ingredients. Mix well. Follow with 1/4 c milk. Mix well. Continue alternating between dry ingredients and milk, ending with the milk. Stir in coconut if using. Pour into pan(s). Bake at 350 for 25-30 minutes or until a knife in the center comes out clean. Cool on rack 10 minutes in the pan. Remove from pan to finish cooling.

While your cake cools, go ahead and through together your glaze.

1/4 c water

1 stick butter

1 c sugar

3/4 c coconut rum

Combine water, butter, and sugar in a saucepan. Heat to dissolve sugar and butter. Bring to a boil. Boil on high 3 minutes. Remove from heat. Stir in rum. You can return the pan to the stove if you'd like to cook off a bit of the rum. Resist the urge to taste too much glaze. It is yummy, but a bad idea.

Your cake should be cool to the touch by now. Go ahead and turn it upside down (what would be the bottom in the pan) on your cooling rack. Begin gently poking holes in the cake with a fork. Gently. These are going to be the channels for the rum to soak into the cake. Generously poke both the bottoms and sides of the cake. Spoon about half of the glaze into your pan or pans. If your using two pans, about 1/4 of the stuff in the bottom of each pan. Return the cake to the baking pan. Repeat the poking on the remaining side of the cake. Drizzle the remaining glaze over the cake. Step away from the cake. Resist the urge to just dive in. The cake tastes best once all the glaze has had a chance to soak in. Go make ice cream to keep yourself occupied.

And keep an eye on the kiddos. This cake is obviously not kid friendly.

Fruit Ice Cream

1 1/2 c cold evaporated milk

1/2 c sugar

2 large ripe bananas

1 8 oz can crushed pineapple, drained

1 tsp vanilla

Mash bananas with a fork. Combine all ingredients and place into an ice cream freezer, following your machine's directions. May add 1/2 c toasted coconut if desired. Toast on a single layer in the microwave. Use high heat in 30 second intervals until coconut is lightly browned and dry. Stir in between intervals. Crumble between fingers once done.

Meatless Monday: Orzo with Artichokes and Pine Nuts

Orzo is a small pasta that looks like overgrown rice. If you have a hard time finding it, you can substitute another small pasta like mini penne instead for similiar results.

Orzo with Artichokes and Pine Nuts

1 1/2 c orzo (10 oz)

1/3 c toasted pine nuts (optional)

1/2 c diced onion

2 cloves minced garlic

1 T butter

1/4 c olive oil

1 can artichokes (14 oz) - rinsed to remove brine and chopped

2 T lemon juice

1/2 tsp salt

1/2 tsp pepper

2 tsp lemon zest

2 T parsley

Cook pasta in salted water to al dente. Drain and set aside. If using pine nuts, toast in oven at 350 for abour 5 minutes. Saute onion and garlic in 1 T butter and 1 T olive oil until soft. Add artichoke. Saute for 3 more min. Stir together remaining olive oil and seasonings. Remove pan from heat. Add orzo, pine nuts and olive oil mixture to the onion mixture in pan tossing to coat.

Meatless Monday: Curried Rice Pilaf

The curry powder gives the rice an unusual neon color, but it tastes wonderful! The almonds give it a nice crunch.

Curried Rice Pilaf

1/4 c butter

1 c long grain or wild rice

2 1/4 c broth or water

1 1/2 tsp curry powder

1/4 c slivered almonds

1/4 c raisins (optional)

Heat butter in pan over medium heat. Add rice cooking until rice is just brown. Add in remaining ingredients. Bring to a boil. Reduce to a simmer. Simmer covered until rice is tender and liquid is absorbed adding more liquid if neccessary.

Gingersnaps

Gingersnaps

3/4 c shortening

1 c sugar

1 egg

1/4 c molasses

2 c flour

2 tsp baking soda

1/8 tsp salt

1/4 tsp ginger

1/4 tsp cinnamon

1/4 tsp ground clove

1/4 tsp allspice

Preheat oven to 350. Lightly grease cookie sheet or line with parchment paper. Personally, I vote for the paper. You'll be able to bake quicker and have less to clean up! Cream together egg, sugar, and shortening until light and fluffy, about 5 min with an electric mixer. Stir in remaining ingredients with a spatula or wooden spoon. Using about 2 T of dough, shape in balls and roll in sugar. I cheat and use something similiar to this. Place on cookie sheet 2 1/2 inches apart. Bake for 8-10 minutes. Cool on racks. Cookies will have a cracked appearance.

Holiday Favorites: Honey Glazed Carrots

These are one of the simplest things I throw together and probably one of the quickest to disappear! You can either bake these in the oven or cook in the microwave depending on what works best for you. You can also slice full size carrots if you prefer. Just be sure to peel them first.

Honey Glazed Carrots

2 lbs baby carrots

4 T butter - sliced

1/4 c honey

Preheat oven to 350. Pour carrots into a glass baking dish. Drizzle carrots with honey. Top with butter. Bake for 20 minutes or until carrots are tender. Stir occasionally to combine butter and honey as they melt.

Pecan Pralines

These are fairly simple to make. I suggest suckering someone else into the stirring as the cool. You won't regret it. If you're feeling extra motivated, these would be wonderful coated in chocolate.

Pecan Pralines

1 c sugar

1 c brown sugar

1/2 c evaporated milk

4 TBSP frozen butter

1 TBSP vanilla extract

3/4 c chopped pecans

Combine sugars and milk in a large saucepan. The mixture will resemble sludge. Heat over medium high to 236F or soft ball stage. Remove pan from heat. Add in butter, vanilla, and pecans. Stir with a wooden spoon until shine leaves the mixture, about 10 minutes. Drop by tablespoon onto waxed paper. Cool to harden.

Chocolate Coating

This chocolate coating is great for fruit, pretzel rods, or even cookies. It is quick and easy to make. You are limited only by your imagination! And anything just seems a little fancier (and tastier!) when covered in chocolate.

I'm looking forward to trying mint chocolate over these cookies (minus the candycane of course). Doesn't that sound delicious?

Chocolate Coating

12 oz your choice chocolate
1 T butter

Heat ingredients together in microwave on med-high for one minute. Stir well. Continue to microwave in 30 sec. intervals until chocolate is smooth when stirred. Line a baking sheet with waxed paper. Dip your indulgence of choice in the chocolate, tapping off excess. Place on waxed paper and refrigerate until coating is firm.

Holiday Favorites: "The" Ham Glaze

I used to do Thanksgiving at our house. A couple of years ago, my mom gave me a ham to save me the money of buying an expensive turkey to feed everyone. I had never made a ham before, and the idea of pouring coke over it just didn't set with me.

I opted for the crockpot instead of the oven. For one, I had no idea how long it would need to be in the oven, and it's pretty hard to mess something up in the crockpot. I came up with this orange glaze to put over the top.

That year's ham was a huge success, and I've made it each year since. Cooking it in the crockpot works best for me (if you have one large enough) because I can get it going the night before, and my oven is freed up for other things. The glaze would be fine for an oven ham as well. Check your label for oven cooking times.

"The" Ham Glaze

(for about a 10-15 lb ham)

1/2 c concentrated orange juice

1/2 c brown sugar

1/4 tsp ground clove

Stud your ham with cloves. Combine juice, sugar, and ground clove. Pour into crock pot. Cook on low 12-15 hours. Your ham will be moist, tender, and oh so yummy!

Holiday Favorites: Cranberry Sauce

This cranberry sauce is really quick and simple to make. With cranberries in season, it's inexpensive as well. It makes a great addition to any sort of pork. It also cans well if you want to save some for another time or give some as a gift. I run mine through the food processor for a smoother texture.

Did I mention it's way better than that canned stuff?

Cranberry Sauce

12 oz bag fresh cranberries

1 small can mandarin oranges

1 large apple, peeled, cored and diced

1/2 tsp cinnamon

1/2 tsp nutmeg

3/4 c brown sugar

1 tsp fresh orange zest (optional)

If you want to grind your sauce, go ahead and do that first. It'll save you a little mess and some work cutting. Pour all ingredients into a large sauce pan. Bring to a boil. Reduce heat. Simmer covered for 20 minutes. May serve warm or cold. Adjust sweetness if needed.