Beef-Potato-Hash Soup

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Beef-Potato-Hash Soup

My Grandma taught me to make a different Hash recipe. She would save a small piece of leftover beef roast (about 2oz.) and add it to a small pot of water (enough to cover the potatoes), add one onion diced and one potato per person (sliced), salt & pepper to taste. This is more like hash soup but my husband loves it to this day, especially when it is cold outside. All you have to do is cook until potatoes are tender. She survived the great depression and she was a great cook. Her kitchen always smelled great!

Submitted by Judy
www.FrugalFamilyRecipes.blogspot.com

Minestrone Soup

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Minestrone Soup

Here's a recipe I picked up during my vegetarian years, this one's really easy and can feed an ARMY. Whenever I make it I always end up with enough leftovers for 2-3 days of work lunch, and it's 100x better reheated anyway. You will need:

1 large can whole stewed tomatoes
1 can tomato sauce
1-2 vegetable or chicken bouillon cubes
1/2 bag of pasta (macaroni or small shells are the best)
1 bag of frozen vegetables (whatever's on sale--I like the frozen "stew" vegetables with the whole baby onions)
1 can of beans or chickpeas
Spices

Directions: In a big soup pot, make the bouillon according to the package instructions (generally 1 cube to 1 cup water). Add the tomato sauce and tomatoes, cooking on medium heat until it begins to boil; mash up the whole tomatoes, then pour in the vegetables. Season to taste with oregano, rosemary, salt, pepper, and 1-2 whole bay leaves. Once vegetables start to cook, add the pasta and beans. Cook until the pasta's done.

Note: you may end up having to adjust the liquid, adding some water or more bouillon in order to get it "soupy" enough for your taste.

Submitted by Tiana Bodine
www.FrugalFamilyRecipes.blogspot.com

Pasta La Vista

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Pasta La Vista

I learned the original recipe for this from a vegetarian cookbook I had in my vegetarian days; I've since edited it a lot to suit my needs. The great thing about this recipe is that you can change out almost every ingredient for something you already have on hand, and it's super easy because you only need one pan. You'll need:

1 large can diced tomatoes (I like the kind with green chilies)
1 bag of frozen mixed vegetables (just about anything works great--I use whatever mix is on sale that week)
1 bag of pasta (macaroni and penne or ziti type noodles work best)
Approximately 1 cup shredded cheese
A dash of hot sauce

Directions: In a tall-sided skillet, mix the tomatoes, vegetables, and pasta with just enough water to cover the pasta. While the pasta and veggies are cooking, add spices--oregano, salt, pepper, garlic or garlic powder, whatever you have handy. Once the pasta is almost done, lower the heat to a simmer and stir in a dash of hot sauce or your favorite salsa, then sprinkle enough grated cheese over the top to cover it. Turn off the heat, let the cheese melt down on it, and you're done!

Submitted by Tiana Bodine
www.FrugalFamilyRecipes.blogspot.com

Banana Boats

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Banana Boats

4 large Bananas
1 chocolate bar or chocolate chips (1 cup)
Foil

Slice the banana in half only going through one peel down the middle.

Fill with chocolate.

Place in oven with meal while cooking until chocolate is thoroughly melted. Can also be placed over campfire for 15 minutes outside.

Submitted by Jillian
www.FrugalFamilyRecipes.blogspot.com

Favorite Baked Beans

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These are truly MY FAVORITE!

Favorite Baked Beans

2 cans pork 'n beans (soup can size)
1 cup brown sugar (I usually use 3/4 cup)
1/2 cup ketchup
1/2 cup Coca-Cola
1 small onion, diced
2 tsp. dry mustard
2 strips bacon, cut into 1-inch pieces

Mix the beans, brown sugar, ketchup, Coca-Cola, onion and dry mustard and place in a casserole dish. Dot with the bacon. Bake at 300 for 1-1/2 to 2 hrs.

Submitted by Angie of KY
www.FrugalFamilyRecipes.blogspot.com

Sour Cream Biscuits

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Sour Cream Biscuits

2 cups self rising flour
2 sticks butter or margarine
1 cup sour cream

Mix flour and butter together then add sour cream. Bake in a preheated 400-degree oven in miniature muffin pan for 8-10 minutes until golden brown.

They taste great and are so moist. I hope you enjoy them.

Submitted by Michelle Price
www.FrugalFamilyRecipes.blogspot.com

Bread Pudding Muffins

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Here is a cheap family favorite that uses up stale bread & extra eggs from our chickens. Powdered milk is cheaper & always on hand for use in baking.

Night before make ahead tip: Cut bread & store in covered bowl. Mix liquids in quart jar & store in refrigerator. Combine ingredients & follow recipe for baking. Can combine & store overnight, but texture is different. We prefer to mix in morning.

Bread Pudding Muffins

Serve as breakfast, snack or dinner dessert.

Ingredients:

1 1/4 cups cold water
1/3 cup + 1 ½ Tablespoons Instant Non-Fat Dry Milk Powder
2 eggs
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
¼ tsp ground cinnamon, if desired
4 cups 1/2" day old bread cubes - about 6 slices
Note: Use any bread that is not savory (herbs, garlic, or cheese in it). Use cinnamon swirl, muffins, white bread, challah, french bread, wheat bread, scones, cinnamon rolls, etc.
1 Tablespoon margarine or butter, melted

Directions:

Combine cold water & powdered milk in a medium bowl; mix well.
Add eggs, sugar, vanilla, and salt; mix well again.
Add bread and mix until well moistened.
Let stand at room temperature 15 minutes.
Preheat oven to 350 degrees. Line 12 medium sized muffin cups with paper liners or spray/grease muffin tins.
Spoon bread mixture evenly into prepared cups (can fill all the way to the top as it won’t raise & spill over); drizzle evenly with margarine.
Bake 30 to 35 minutes or until snacks are puffed and golden brown. Remove to wire rack to cool completely.
Note: Muffins will fall slightly upon cooling.

Submitted by Corrine Richey
www.FrugalFamilyRecipes.blogspot.com

Beef Lo Mein - Ramen Noodles

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Here is a favorite of mine that hubby loves and easy to make.

Beef Lo Mein

Brown 8 oz. of ground beef and 1 chopped onion in a large skillet. Drain. Add 2 and a half cups of water; bring to a boil. Crumble in noodles from 2 3-oz bags of Ramen noodles and add seasoning packets and 2 cups of thawed frozen broccoli florets. Simmer, covered, 3 minutes; uncover and simmer 3 minutes more or until liquid evaporates and noodles are tender. Serves 4.

I found the recipe from some website someone had written it down and had the stuff in the house. Tried it the first time and, well, lets just say hubby and I ate it out of the pan. Really good.

Submitted by Barbara Snyder
www.FrugalFamilyRecipes.blogspot.com

Easy Chicken & Broccoli Rice Casserole

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Easy Chicken & Broccoli Rice Casserole

3 small boxes Rice-A-Roni Broccoli Rice
6 chicken breasts
6 cups water
3 T. butter
Large baking dish

Preheat oven to 450 Degrees. Grease large baking dish. Boil chicken until done. While chicken is boiling, pour water, rice box contents, and butter into baking dish and stir. Drain chicken, shred into baking dish, and stir. Add salt & pepper to taste. Bake uncovered roughly 30-45 minutes. Yield: About 6 Servings

This recipe is one I just made up one night when I didn't really have anything else in the house. It is very budget friendly and my daughter just loves it! You could also use any other kind of rice or even scalloped potatoes with it.

Submitted by Rebecca Coleman
www.FrugalFamilyRecipes.blogspot.com

Chicken Casserole

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Chicken Casserole

1 pkg. macaroni and cheese dinner
1 can chicken (6.5oz)
1 can cream of chicken soup
1 1/2 cup chicken broth
1 T. onion flakes
1 can french fried onion rings
2 T. butter

Combine macaroni and cheese dinner, chicken, cream of chicken soup, onion flakes, pepper flakes and chicken broth in 2-quart casserole. Microwave on full power 16 minutes, covered. Stir once. Rest, covered for 5 minutes. Add butter and mix well. Top with onion rings.

Submitted by Angie of KY
www.FrugalFamilyRecipes.blogspot.com

Crock Pot Pizza

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Crock Pot Pizza

1-1/2 lb. hamburger
2/3 pkg. cooked rigatoni
2 cans pizza sauce
2 large bags mozzarella cheese
1 pkg. pepperoni

(Cook meat and drain. Cook noodles and drain.) Layer ingredients in crock pot. Cook on low for 5 hours. I do the noodles on the bottom, then ground beef, sauce, cheese and pepperoni on top.

Submitted by Angie of KY
www.FrugalFamilyRecipes.blogspot.com

Corn Dog Casserole

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My kids love this. Very easy!

Corn Dog Casserole

3/4 lb hot dogs
1/4 tsp. pepper
1 egg
1 pkg. Jiffy Cornbread Mix
3/4 cup milk
Cooking spray
1 tsp. dry mustard

Slice hot dogs. Spray skillet with cooking spray and saute hot dogs for 5 minutes. Reserve 1 cup of the hot dogs. Put the remainder hot dogs in a bowl. In a separate bowl, combine egg, milk, mustard & pepper. Add hot dogs. Stir in cornbread mix. Spread mix into casserole dish. Top with reserved hot dogs. Bake at 400 degrees for 30 minutes. Cut into squares and serve with ketchup and/or mustard for dipping.

Submitted by Angie of KY
www.FrugalFamilyRecipes.blogspot.com

Cheezy Tomato Pasta Bake

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Cheezy Tomato Pasta Bake

8 breakfast sausage links
1 12oz can of tomato sauce (I use Kroger brand because it tastes the same as Hunt's and it's cheaper :)
4-5 slices of Colby jack cheese
8oz bag of egg noodles
4oz mushrooms (I omit this item because I'm not a fan, but my husband loves them!)
3 T. water

Preheat your oven to 350 degrees. Start to boil your egg noodles. Boil the sausage links for 5-7 minutes and then saute them in a saute pan until they are nice and brown on the outside and not pink on the inside. Saute your mushrooms in the yummy drippings of the sausage links. Chop links into 1/2-inch pieces and dice mushrooms as well. Drain pasta and put in glass casserole dish. Pour tomato sauce over pasta, add water to thin out the sauce (so it's not so concentrated). Stir in the sausage and mushrooms. Top with cheese slices and pop in oven for 20-30 minutes or until the cheese is melted and enjoy!!!

Submitted by Beth Martyniak
www.FrugalFamilyRecipes.blogspot.com

How to Bake Pumpkins for Pumpkin Pie, Pumpkin Bread, Muffins and More!

How to Bake Pumpkins
Copyright by Michelle Jones, www.FrugalFamilyRecipes.blogspot.com


Our family loves pumpkin! Small, sweet pumpkins are plentiful this time of year and so fun to bake. Get the kids involved, it's a great cooking experience for them. Now these are not the large pumpkins you make "Jack-o-lanterns" out of for Halloween, but the smaller sized sweeter pumpkins also known as "pie" pumpkins. Pumpkins can be purchased throughout the Fall season at your local grocery stores, farms, farmer's markets and pumpkin patches--as long as supplies last. Once the pumpkins have all been sold that's usually it for the year; until next season.



1. Before baking your pumpkins scrub them with a little soap and water first as you do with all vegetables. You can cut them up and cook them in the microwave or on the stove top in a pot of water but I definitely prefer the oven, just slicing them in half one time is enough cutting for me. To bake pumpkins in the oven, slice them in half with a large chef's knife, scrape out seeds and stringy stuff, then place them skin side up with a bit of water (about 1/2 cup) in a baking dish, uncovered.



2. Generally, you will be able to fit one pumpkin (two halves) in each dish, so it may take a few hours to bake a large quantity of pumpkins. Bake at 350 degrees for 45-60 minutes, remove from oven to cool for about 30 minutes. The skin will come off so easily; after the pumpkins have been baked. You can either just peel the skin off with your fingers or turn the pumpkin halves over and scoop out the pumpkin flesh with a spoon or fork. The pumpkin will be a little thick and stringy but will soften completely into puree as you continue to work with it, perfect for recipes.



3. Each pumpkin (depending on size), will make about 2 or more cups of puree, just like a can of pumpkin at the store. Of course this will be fresh pumpkin and not processed... yum! (Our 7 pumpkins made 20 cups of puree.) After you have removed the pumpkin skin you can mash the pulp with a fork, put it in a food processor or blender, or puree it with a hand blender. The appliance you choose to use may depend on how much pumpkin you have. If you're preparing a dozen pumpkins, a large mixer would work best.



You can use some of the pumpkin now (my kids wanted me to make pumpkin pies the same day we baked the pumpkins, and boy does it make the house smell SO good!), then put the rest in the freezer to use for recipes during the holidays or later in the year. I like to use plastic zip freezer bags because they store in flat layers and make for easy clean up. (When freezing foods be sure to clean the zip seal before closing the bags and gently squeeze the extra air out, write the contents and date on the bag with a sharpie marker. Fruits and vegetables can be frozen for 8-12 months at 0°F.) Pumpkin is frozen by itself, not with the added ingredients that you will use when making pumpkin pies.

When we baked these pumpkins there were two more in the house that I had forgotten to round up so I had to bake them on another day. I handled removing the skins with the second option that I described and took this last photo for you. Instead of peeling the thin rind off I decided to make a cut down the center of each pumpkin half and scraped the pulp off with a large spoon. Either way works fine, whatever gets the job done, though the kids do seem to have an easier time with peeling the skin.



Cooked food generally keeps well for one week in the fridge so be sure to freeze your pumpkin puree quickly if you're not going to use it up. Pumpkin can be used in many recipes for pies, breads, cakes, muffins and soup... do you have a special recipe you'd like to share with us? :o) - Michelle

Pumpkin Crunch Cake

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My ALL TIME FAVORITE CAKE! This is good at Thanksgiving! This cake is WONDERFUL! It is very moist and just tastes so good.

Pumpkin Crunch Cake

1 box yellow cake mix
1 c. pumpkin
3 eggs
1 tsp. pumpkin pie spice
1 c. brown sugar
1 c. nuts, chopped
2 tsp. cinnamon
2 T. flour
2 T. melted butter

Mix together cake mix, pumpkin, 1/2 c. water, eggs and pumpkin pie spice. Pour 1/2 of batter in 9 x 13 in greased, floured cake pan. Combine brown sugar, nuts cinnamon, flour and butter and sprinkle half of mixture over batter. Spread remaining batter over top then remaining crunch mixture. Bake in 350 degree oven 45-50 min.

Angie, Mom of 5 in KY

Submitted by Angie Steele
www.FrugalFamilyRecipes.blogspot.com

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This sounds delightful, Angie, perfect for all that pumpkin we're putting up in the freezer this week! - Michelle

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