Sunday, November 30, 2008

$0.38 per serving ~ Leftover Turkey Chili

Day 1 of interesting ways to cook Thanksgiving leftovers...

Turkey Chili ~ $0.38 per serving
2 tbsp. olive oil
1 medium onion, chopped ($0.25)
1 large bell pepper, chopped (free, leftover from veggie tray)
1 28 oz. can crushed tomatoes ($1.00)
4 cups cooked turkey, diced (free)
2 cups chicken broth ($1.00)
1.5 cups whole kernel corn, drained (free from leftovers)
1 tbsp. cumin
2 tbsp. chili powder
1 bay leaf
coarse salt
shredded cheese (optional)

1. Saute onion, pepper, and bay leaf in olive oil until tender. Add tomatoes, turkey, broth, and corn.
2. Stir in spices and add salt to taste. Cook until flavors are well blended, about 15-20 minutes. Remove bay leaf. Serve topped with shredded cheese if desired.
Makes 6 servings

The Verdict
I've been making this for years. We always love it! You can use 1 can of corn if you don't have any leftover... I served it with dinner rolls we had left over as well. Today I cooked the turkey carcass in water in the crock pot all day as a start to tomorrow's turkey soup. Since we were at my aunt's for the holiday and my sister's for two days after, I don't have as many leftovers as I usually do. No sweet potato muffins this year. Maybe after Christmas!

Wednesday, November 26, 2008

More leftovers and a sneak preview...

Josh is sick for the 3rd day. We may have to do an impromptu at home Thanksgiving... we were planning to go see family but that won't happen if he wakes and his fever isn't gone!

Upcoming on Friday... my favorite uses for Thanksgiving leftovers :)

Tuesday, November 25, 2008


We bought a Papa John's pizza this past weekend, and I had a "free with purchase" code from Facebook, so tonight we are eating a FREE pizza from PJs.

Monday, November 24, 2008

$2.04 per serving ~ Buffalo Wing Soup and Mashed Potato Pie

Buffalo Wing Soup ~ $1.60 per serving
Adapted from "A Year Of Crockpotting"
2 cups cooked and cubed chicken ($2.00)
2 tbsp minced onion
3 stalks celery, chopped ($0.25)
1/4 cup unsalted butter ($0.25)
1/4 cup flour ($0.10)
2 cups milk, no higher content than 2% ($0.75)
3/4 cup chicken broth ($1.25)
4 oz Velveeta ($1.40)
1/2 cup hot wing sauce ($0.40)

1. Make a roux with the flour and butter.
2. Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta.

3. Stir in the flour and butter mixture. Add hot sauce.
4. Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.
Makes 4 servings

Mashed Potato Pie ~ $0.44 per serving
3 cups mashed potatoes (free, leftovers!)
1 cup shredded mozzarella ($1.50)
1 cup seasoned breadcrumbs ($0.25)
Grated cheese to taste

1. Preheat oven to 350 degrees. Mix cheese and breadcrumbs into mashed potatoes.
2. Spread mixture in 8 inch pie plate. Top with grated cheese and a sprinkling of breadcrumbs.
3. Bake at 350 for 25 minutes.
Makes 4 servings

The Verdict
The soup was delicious, we each added a splash of ranch dressing. Mashed potato pie is a great way to use leftover mashed potatoes... add MORE cheese if you want it super gooey!

Sunday, November 23, 2008

$1.08 per serving ~ Chicken and Biscuits

It was a crazy weekend. I'm having a tough time adjusting back to the life of a working mom. Good thing we had a lot of leftovers in the house for Friday and Saturday!

Chicken and Biscuits ~ $1.08 per serving
1 16 oz. package frozen mixed vegetables ($1.00)
2 cups cooked chicken, cubed ($2.00)
1 can condensed cream of chicken soup, undiluted ($0.70)
3/4 cup milk ($0.25)
1 cup shredded cheese ($1.50)

1.5 cups baking mix ($0.60)
2/3 cup milk ($0.20)

1/2 cup shredded cheese ($0.75)
1/2 cup french fried onions ($0.50)

1. Preheat oven to 400 degrees. Mix together all ingredients for filling and spread into a 13 X 9 baking dish. Cover and bake 15 minutes.
2. Combine baking mix and milk in another bowl. Drop by tablespoonfuls onto chicken mixture. Bake, uncovered for 25 minute or until biscuits are golden brown.
3. Top with cheese and onions. Bake 3-4 minutes longer or until cheese melts.
Makes 6 servings

The Verdict
We all really enjoyed this one. The chicken was already cooked (I defrosted and grilled 6chicken breasts on Friday so I would have some on hand for recipes I wanted to make this week) so it was super fast and easy. This makes 6 VERY large servings, so if you served it with a big salad, it would probably feed 8! It was a surprisingly elegant presentation... I could make this for company!

Thursday, November 20, 2008

$0.89 per serving ~ Ham & Cheese Over Cornbread

Another attempt at something that would either be wonderful or awful.

Ham & Cheese over Cornbread
1 box cornbread mix ($0.40)
1 egg ($0.15)
1/3 cup milk ($0.10)
2 tbsp flour
2 tbsp butter
1 tbsp ground mustard
1 tbsp paprika
1 tsp white pepper
1.5 cups milk ($0.50)
1 cup shredded cheddar cheese ($1.50)
12 oz. fully cooked ham, cubed ($2.50)

1. Prepare and bake cornbread with egg and milk according to package directions.
2. Melt butter in saucepan and whisk in flour and spices. Add milk, stirring constantly until well blended. Bring to boil and Stir 2 minutes.
3. Add cheese and stir till melted. Add ham and stir until heated through.
4. Slice cornbread. Pour ham mixture over cornbread to serve.
Makes 6 servings

The Verdict
This was pure comfort food. Next time I will use my Spanish smoked paprika in it... I think it will give it a delicious smoky flavor.

Tuesday, November 18, 2008

$1.66 per serving ~ Hawaiian Sloppy Joes with Pineapple and Glazed Carrots

Back at the end of maternity leave, I watched a show and saw a recipe by R-ch--l R-y (letters omitted in case she really is as much of a draconian control freak as the tabloids say.) I loved the idea of Hawaiian-style sloppy joes, but the way she put it together seemed icky. So I made up my own version!

Hawaiian Sloppy Joes ~ $1.31 per serving
1 lb. ground beef ($2.00)
4 slices bacon, cooked and chopped ($1.25)
1 can Manwich sloppy joe sauce ($0.50)
1 can chunk pineapple ($0.50)
4 or 5 kaiser rolls, split and toasted ($1.00)

1. Brown beef on stove in large skillet. Drain. Add chopped bacon and sloppy joe sauce, heat over low heat.
2. Drain pineapple, reserving 1/2 cup of juice. Chop 1/2 cup of pineapple, set rest aside. Add chopped pineapple and reserved juice. Stir until well mixed and heat through.
3. Serve on buns.
Makes 4-5 servings, depending on the size of the rolls.

The Verdict
This was really good and a nice change of pace! If you don't want to use the canned sauce, you can make your own by mixing equal parts canned tomato sauce and red wine vinegar, then adding brown sugar and Worchestershire sauce to taste. I served it with frozen honey glazed carrots ($1.00 a box) and the rest of the pineapple on the side.

Sunday, November 16, 2008

Leftovers and a brief break from the blog

We're eating leftovers today.

Tomorrow is my first day back to work since June 6. I won't be blogging, since we'll be eating leftovers and I'll be exhausted. Back on Tuesday! Have a great weekend! And GO GIANTS!

Saturday, November 15, 2008

$0.66 per serving ~ Veggies and Kielbasa with Rotini

Veggies and Kielbasa with Rotini ~ $0.66 per serving
1 box uncooked rotini ($1.00)
1 large red bell pepper, cut into 1 inch pieces (free, from party leftovers)
1 medium onion, cut into thin wedges ($0.30)
2 cups snow peas or sugar snap peas (free, from party leftovers)
1 lb. turkey kielbasa, sliced ($2.00)
1 cup milk ($0.30)
16 oz. processed cheese, cubed ($1.65)

1. Cook penne as directed on package. Drain, cover, and keep warm.
2. Saute vegetables 4-5 minutes or until crisp-tender. Drain if necessary.
3. Add kielbasa, milk, and cheese. Simmer over low until cheese is melted and sauce is smooth, stirring constantly.
4. Add cooked rotini. Stir gently to coat. Cook a few more minutes until heated through.
Makes 8 servings

The Verdict
I usually use a box of frozen sugar snap peas, but the fresh works just as well. This is my mother-in-law's favorite dinner. I had a ton of leftovers, which is good, as I am going back to work on Monday and we could use all the leftovers as lunches that are easy to transport, heat and enjoy.

Friday, November 14, 2008

$0.88 per serving ~ Turkey Burger Pie with Salad and Green Beans

This one was quick and easy.

Turkey Burger Pie ~ $0.63 per serving
1 lb. ground turkey ($1.00)
1 small onion, chopped ($0.25)
1 cup shredded cheddar cheese ($1.50)
2 eggs ($0.50)
1 cup milk ($0.30)
1/2 cup baking mix ($0.20)

1. Preheat oven to 400 degrees. Cook turkey and onion in skillet over medium heat until meat is no longer pink. Drain and transfer to 9 inch pie plate coated with cooking spray.
2. Sprinkle cheese over meat mixture.
3. In a bowl, combine eggs, milk, and baking mix. Mix well and pour over cheese.
4. Bake at 400 degrees for 25 minutes.
Makes 6 servings

The Verdict
This was filling and hearty. It wasn't amazing, but it sure went down quickly and there was no complaining! I served it with leftover salad (free) and frozen green beans ($0.25 per serving).

Thursday, November 13, 2008

$0.97 per serving ~ Creamy Wild Rice Soup and Garlic & Cheese Biscuits

It's been grey and rainy for nearly a week... it's time for SOUP!

Creamy Wild Rice Soup ~ $0.77 per serving
1 package quick-cooking long grain and wild rice ($1.00) ~ Rice a Roni
4 cups milk ($1.20)
1 can condensed cream of potato soup, undiluted ($0.70)
8 ounces easily melted cheese ($1.50) ~ American
1/2 pound sliced bacon, cooked and crumbled ~ ($1.75)

1. In a large pot, prepare rice according to package direction, omitting any butter or oil.
2. Stir in milk, soup and cheese, mix well over low heat until cheese is melted.
3. Garnish with crumbled bacon.
Makes 8 servings

The Verdict
I served this with Garlic & Cheese Biscuits made with Colby Jack. The soup was DELICIOUS. A few changes... it is a bit salty so I think I would use a less-salty cheese and low sodium bacon in the future. I'd also change out some of the milk for half and half so that the broth would be a bit quicker. Jim was crazy about this one.

Wednesday, November 12, 2008

$0.80 per serving ~ Crockpot Lasagna

I haven't created a recipe out of my head for a while. So I decided to try my hand at something I've never done! I hear tell you can cook pasta in a crockpot, so why not try lasagna? I hate boiling the noodles and then trying to assemble the lasagna, so I gave it a whirl.

Crockpot Lasagna a la Trisha ~ $0.80 per serving
1 jar pre-made tomato sauce ($1.00)
1 lb. ground beef ($2.00)
1 15 oz. container of ricotta cheese ($2.50)
1 cup shredded mozzarella ($1.40)
8 lasagna noodles, broken in half ($0.50)

1. Brown ground beef on stovetop and drain. Mix cooked beef with ricotta cheese.
2. Pour enough sauce in to cover the bottom of a 6 qt. crockpot. Lay four noodle halves on the bottom. Layer 1/4 of the meat mixture onto noodles, top with a handful of cheese. Place 4 more noodle halves and pour sauce over it. Continue to layer until ingredients are gone, ending with noodles, sauce, and a sprinkling of cheese on top.
3. Cook on high for 5 hours. Turn off heat, uncover, and let stand for at least 20 minutes before serving.
Makes 8 servings

The Verdict
Wow. Wow! WOW! This was amazing! Next time I will increase the sauce and the ricotta, as iti absorbed a TON of moisture, but it was really fantastic!!! Make sure that you place everything carefully that it does NOT touch the sides or you will have a sticky mess to clean up. But YUM!!! :)

Tuesday, November 11, 2008

$0.20 per serving ~ Leftover Rice Pudding

Jim's mom LOVES Chinese food. But she always has a ton of leftover brown rice and she gives it to us. Other than some of the rice dishes my mom used to make in the crock pot, this is one of my very favorite ways to use it up.

Leftover Rice Pudding ~ $0.20 per serving
2 cups rice, cooked (free!)
3 cups milk, any kind ($0.60)
1/4 cup white sugar ($0.05)
1/4 cup brown sugar ($0.05)
1/4 tsp salt
1/8 tsp nutmeg, to taste
2 tsp vanilla
1/2 cup raisins ($0.50)
1 tsp cinnamon, to taste

1. Combine all ingredients in saucepan.
2. Heat over medium high heat and stir often until milk and rice thicken, about 20 minutes.
3. Serve warm or chill, if desired.
Makes 6 servings

The Verdict
Jim and Josh both love rice pudding more than any other dessert, so I love to make this for them. You can use any type of milk or cream or a combination. Omit the raisins, substitute golden raisins, cranberries, or cherries. Use all white or all brown sugar. Change the proportions of spices if you want. (If you want to make an Indian-style pudding, subsitute honey for both sugars, chopped dates for the raisins, and use ginger and cardamom in addition to the nutmeg and cinnamon. )

$0.43 per serving ~ Trisha's IN-famousVodka Sauce

We're having Jim's dad and stepmom over today, and I really need to clean. Fortunately, I have a large container of vodka sauce in my freezer! There's plenty of pasta in the house and I've got Italian Herb bread in the breadmaker!

I call this my INfamous vodka sauce after the movie "The Three Amigos". "You know, IN-famous? That means more than famous!"

Trisha's IN-famous Vodka Sauce ~ $0.43 per serving not including pasta
1/2 cup of butter ($0.50)
1 large onion, chopped ($0.35)
1 cup of vodka ($1.50)
2 28 oz. cans of crushed tomatoes ($2.00)
1 quart of half and half, light cream, or heavy cream ($2.50)
Salt and pepper

1. Melt butter in large pot. Saute onion until translucent.
2. Add vodka, simmer for at least 10 minutes, stirring occasionally.
3. Add tomatoes, simmer for at least 15 minutes, stirring occasionally.
4. Add cream, stir until well blended. Add salt and pepper to taste. Simmer for at least 15 minutes. Serve over freshly cooked pasta.
Makes 16 servings

The Verdict
Everyone I know loves this sauce. It's flavorful and comforting, and great with garlic bread. I usually pour some of the freshly made sauce over a pound of pasta, then split the rest into 3 equal sized containers to freeze for future meals. This sauce can be frozen up to 6 months. I love only having to put the effort in on one day, and knowing there's three more super-fast meals in the freezer afterwards!

Monday, November 10, 2008

Leftovers today

We had kind of a crazy day, so it was nothing but leftovers. I am exhausted so just a preview of tomorrow's post...

"leftover" rice pudding


Trisha's INfamous Vodka Sauce!!!!

Sunday, November 9, 2008

$0.53 per serving ~ Football Food! Sausage Cheese Dip

Another Sunday, another pot full of dip to enjoy...

Sausage Cheese Dip ~ $0.53 per serving
1 pound ground sausage, any type ($2.80)
1 2 pound loaf processed cheese, cubes ($3.80)
1 cup sour cream ($1.00)
1 14 oz. can diced tomatoes with green chiles, drained ($1.00)

1. Brown sausage evenly. Drain and set aside.
2. Melt cubed processed cheese over medium heat, stirring often.
3. Add browned sausage, sour cream, and diced tomatoes. Mix until well blended. Transfer to crock pot to keep warm.
4. Serve with pita chips, tortilla chips, or corn chips.
Makes 64 servings!!!!

The Verdict
We'll also have veggies and hummus so we're not eating nothing but garbage all day. This is some seriously tasty garbage, though! I use turkey sausage, lite sour cream, and the low-fat Velveeta just to take the edge off of how bad it is. I make no bones about the fact that this is BAD for you. That may be why we only have it once in a blue moon...

Saturday, November 8, 2008

$0.18 per serving ~ Monster Cookies on leftovers day!

We have so many leftovers in the fridge I think we will eat leftovers all weekend!

Breakfast ~ $0.35
Eggo waffles ($0.15)
Grapes ($0.20)

Lunch ~ FREE
Leftover Cheesy Sausage & Penne

Dinner ~ FREE
Leftover Healthier Carbonara

Monster Cookies ~$0.18 per serving
1 cup shortening, softened ($0.50)
2 cups white sugar ($0.25)
2 cups packed brown sugar ($0.25)
3 cups peanut butter ($1.00)
6 eggs ($1.50)
1 1/2 teaspoons corn syrup
1 1/2 teaspoons vanilla extract
4 teaspoons baking soda
9 cups rolled oats ($1.00)
6 oz candy-coated milk chocolate pieces ($1.00)
6 oz pound semisweet chocolate chips ($1.00)

1. Preheat oven to 350 degrees.
In a large bowl, cream together the shortening, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.
Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.
Makes 72 cookies.

The Verdict
These are some of my very favorite "comfort on a cold day" cookies. Perfect with a glass of milk and the recipe makes a TON! You can freeze extras and zap them in the microwave for 10 seconds later on. The cookies are HUGE, and two make up one serving.

Friday, November 7, 2008

$0.61 per serving ~ Sweet and Spicy Lentil Stew with Cornbread

This recipe looked too good not to try!

Sweet and Spicy Lentil Stew ~ $0.41 per serving
1 tbsp. olive oil
1 large onion, chopped ($0.35)
1 small bell pepper, chopped (free, leftovers from the party!)
2 tbsp. minced garlic
2 tbsp. chili powder, or more to taste
1 1/2 cups dried lentils ($1.15)
1 28 oz. can crushed tomatoes ($1.00)
1/3 cup dark unsulphured molasses ($0.50)
1 tsp. ground allspice
1 tbsp. ground ginger
Salt and pepper
Cayenne pepper if desired
2 cups water
1 cup apple juice ($0.25)

1. Heat the oil in a large skillet. Add onion, bell pepper and garlic, saute until softened. Stir in chili powder and cook another minute.
2. Transfer the mixture to a large slow cooker. Add lentils, tomatoes, molasses, and allspice. Season with salt and pepper, and cayenne if desired. Stir in water and apple juice. Cverand cook on low for 8 hours. Add more water is stew is too thick.
Makes 8 servings.

The Verdict
I served this with cornbread... we love cornbread here! (The mix I use costs about $0.90 fully prepared and makes 9 servings.) It was good, but I left out the cayenne because I was afraid it would be too spicy. That was a mistake! It was all sweet! I will definitely add cayenne or hot sauce to the leftovers when I eat them. This is nice for a change of pace but won't be a new "staple" meal for us.

Thursday, November 6, 2008

$0.65 per serving ~ Healthier Carbonara

Sorry this post is late, we had some craziness last night and I didn't get to finish my update. Carbonara is one of my favorite dishes, and SOOOO bad for you, so I came up with a good healthy version!

Healthier Carbonara ~ $0.65 per serving
1 12 oz. package of whole grain fettucine ($1.75)
1 cup frozen green peas ($0.50)
4 slices center cut bacon ($0.85)
1 small onion, chopped ($0.30)
3 tbsp. minced garlic
1 tsp. thyme
3/4 cup fat free half and half ($0.50)
3/4 cup grated cheese ($1.00)

1. Cook pasta according to package directions. Three minutes before pasta is supposed to be done, add peas to the pot. Drain, reserving 1 cup of cooking liquid.
2. Meanwhile, cook bacon in large skillet until crispy. Remove bacon from pan and set aside. Discard all but 2 tbsp. of bacon drippings. Add onion to pan and saute until soft. Add garlic and thyme and cook another minute.
3. Stir in pasta and peas, reserved cooking liquid, and half and half. Cook until warmed through. Add cheese and crumbled bacon. Stir and serve.
Makes 6 servings.

The Verdict
Wow! I will never order carbonara again... this is so EASY! Serve with crusty bread and enjoy, enjoy, enjoy!

Wednesday, November 5, 2008

$0.87 per serving ~ Dogs, Beans n' Cornbread

This is a family favorite, and on a miserably cold & dreary day this felt like comfort food. Strictly speaking this isn't the healthiest meal, but it is wonderfully flavorful and fun.

Dogs, Beans n' Cornbread ~ $0.87 per serving
1 28 oz. can baked beans ($1.67)
1 package hot dogs, halved lengthwise and sliced ($2.00)
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. spicy brown mustard
1 package corn bread mix ($0.50)
1 egg ($0.25)
1/3 cup milk ($0.10)
4 oz. shredded cheddar cheese ($0.70)

1. Preheat oven to 350 degrees. Combine first 5 ingredients in a bowl and transfer to a greased baking dish.
2. Prepare cornbread mix according to package direction (Jiffy brand uses the egg and milk.) Stir in cheese. Drop by spoonfuls onto bean mixture.
3. Bake uncovered at 350 for 45 minutes.
Makes 6 servings.

The Verdict
Yum. And I served it with the leftover green beans from yesterday so we would have a little something healthy with all this evil...

Tuesday, November 4, 2008

$2.25 per serving ~ An All-American Dinner

In honor of election day, we went all-American!

Hamburgers (Burgers $4.00, day old rolls $1.00)
Baked Beans ($1.25)
Green Beans ($0.75)

Baked Basil Fries ~ $0.50 per serving
1/2 cup grated cheese ($1.00)
2 tbsp. olive oil
dried basil
garlic powder
4 medium Yukon Gold potatoes ($1.00)

1. Preheat oven to 425 degrees. Combine cheese, oil, basil, and garlic powder in a bowl.
2. Cut potatoes ontp 1/4 inch sticks. Add to cheese mixture, toss to coat. PLace in a large baking pan coated with cooking spray.
3. Bake at 425 degrees for 15 minutes. Turn potatoes, bake 15-20 minutes longer.

The Verdict
Quick, easy, delicious, and pretty healthy. Always a crowd pleaser, and Jim has leftovers for lunch tomorrow.

Monday, November 3, 2008

$0.90 per serving ~ Cheesy Sausage and Penne

Julia had a very rough day... I needed comfort food.

Cheesy Sausage and Penne ~ $0.90 per serving
1 box whole wheat penne ($1.00)
1/4 cup butter ($0.25)
1/3 cup flour ($0.05)
Italian seasonings
garlic powder
3 cups milk ($0.60)
2 cups shredded Italian-style cheese ($2.80)
1/2 cup grated cheese ($0.50)
16 oz. smoked turkey sausage, sliced ($2.00)
3 cups steamed broccoli florets (free ~ leftover from Saturday's party!)

1. Preheat oven to 350 degrees. Cook and drain pasta according to package directions. Steam broccoli.
2. While pasta is cooking, melt butter in a large saucepan. Stir in flour, salt, pepper, garlic powder, and Italian seasonings to taste. Cook over medium-low heat, stirring, until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute, then remove from heat. Stir in Italian cheese and 1/4 cup grated cheese until melted.
3. Gently stir pasta, sausage, and broccoli into cheese sauce. Pour into large backing dish. Sprinkle with remaining grated cheese and extra pepper ifdesired. Bake uncovered 30 minutes.
Makes 8 servings

The Verdict
I played with this recipe tonight... I've made it before, but without the veggies added into the baking dish. That was an experiment. I also didn't want to open another bag of shredded cheese, so I used half Italian cheese and half cheddar jack. It came out GREAT!!!! I will try this again with different vegetables, but this was a big hit. This works with any kind of pre-cooked sausage. I've made it with kielbasa as well as beef smoked sausage... so far, there are no bad choices!

Sunday, November 2, 2008

$0.30 per serving ~ Butterscotch Pumpkin Cupcakes

We're heading off to my sister's house today to celebrate my nephew's birthday. No cooking for me, but I baked these yesterday and they were a BIG hit!

Butterscotch Pumpkin Cupcakes ~ $0.30 per serving
1 and 3/4 cup white whole wheat flour ($0.05)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs, lightly beaten ($0.50)
1 cup canned pumpkin puree ($0.90)
1/2 cup canola oil ($0.15)
1/2 cup honey ($0.35)
1/3 cup water
1/2 cup chopped walnuts (optional) ($0.40)
1 cup butterscotch chips ($1.00)

4 oz. cream cheese, softened ($0.50)
2 tbsp. butter, softened ($0.15)
1/2 tsp. vanilla extract
1 cup confectioners' sugar ($0.50)

1. Preheat oven to 350 degrees. In a large bowl, combine the first 7 ingredients. Combine the eggs, pumpkin, oil, honey, and water in a separate bowl, miz well. Stir wet mixture into dry mixture just until combined. Fold in nuts and chips.
2. Fill foil muffin cups 3/4ths full. Bake 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completel.
3. For frostin: beat cream cheese, butter, and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes.
Makes 15 servings.

The Verdict
These were amazing. If I hadn't given the leftovers to my pregnant friend who loved them so much, we'd be eating them for breakfast :)

Saturday, November 1, 2008

Pot Luck Open House! ~ $0.10 per serving ~ Super Rich Chocolate Cupcakes

I had my yearly Autumn/Halloween party today. Since we're at the end of our savings for my maternity leave I decided to make it a potluck, and WOW was that a good idea! J&W brought this amazing pork and cabbage crockpot, L&B brought fantastic veggies and dip, Mr. G. brought yummy tomato, garlic and rosemary bread, and M&D brought an apple pie from Linvilla... I was very motivated so I made the Autumn Sausage Casserole again as well as some desserts. Here is one of the lovely cupcakes...

Super Rich Chocolate Cupcakes ~ $0.10 per serving
(These are 1 point for those doing WW!!!)
1 box devil's food cake mix ($1.00)
1 15 oz. can pumpkin puree ($1.25)
2 tbsp water
1/2 cup mini chocolate chips ($0.50)

Stir all ingredients together until well blended. Spoon into 18 cupcake cups and bake according to package directions. Makes 18 servings.

The Verdict
There are only 2 left. I topped these with a dollop of cream cheese icing, but if you are on WW and want to keep this to 1 point, top with a dollop of sugar-free Cool Whip!