The only bad thing about these is that they take a lot of time, so I can't make them for breakfast. Although I wonder if I could refrigerate them after the second rise, and then take them out first thing in the morning and back them after they come to room temperature...
Cinnamon Rolls $0.26 per serving, $3.15 total cost
1 cup warm (about 100 degrees f) milk ($0.20)
2 eggs, room temperature ($0.20)
1/3 cup butter, melted ($0.35)
4.5 cups bread flour ($0.65)
2.5 tsp bread yeast ($0.05)
1 cup packed brown sugar ($0.20)
2.5 tbsp cinnamon
1/3 cup butter, softened ($0.35)
3 oz. cream cheese, softened ($0.50)
1/3 cup butter, softened ($0.35)
1.5 cups confectioners sugar ($0.25)
1 tsp vanilla extract
pinch salt
1. Place first 5 ingredients in bread machine in the order recommended by the manufacturer. Select dough cycle and press start.
2. When the cycle ends, turn dough out onto lightly floured surface, cover, and let rest for 10 minutes. In a small bowl, beat 1/3 cup softened butter until smooth. In a separate bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread beaten butter on dough, then sprinkle evenly with cinnamon mixture. Roll up dough and cut into 12 pieces. Place rolls in a lightly greased 9x13 inch baking dish. Cover and let rise 30 minutes. Preheat oven to 400 degrees F.
4. Bake rolls in preheated oven until golden brown, roughly 15 minutes. WHile baking, beat together final 5 ingredients. Spread on warm rolls before serving.
Makes 12 servings.
The Verdict
Wow. Just wow :)
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Sunday, February 14, 2010
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. )
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. )
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.
2. 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.
3. 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.
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.
2. 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.
3. 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.
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)
Frosting:
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 :)
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)
Frosting:
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!
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!
Friday, October 24, 2008
FREE - leftovers and planning for the weekend, and dessert disaster take two
We have a LOT of leftovers today... in fact, I'm eating almost nothing but leftovers today!
Breakfast ~ $0.45
Leftover pancakes from Monday... you can freeze pancakes!
1 Yoplait yogurt
Lunch
Leftover minestrone soup and garlic bread
Dinner ~ $0.10
Leftover turkey disaster pie and fresh bread from my breadmaker. I caught the mixes on clearance at 10 for a $1 back at the beginning of the summer at the dollar store!
Dessert
In hopes that I can get things done before going back to work, I started my Christmas cookie baking yesterday! Josh helped me and our ginger snaps and snickerdoodles came out great. But somehow, even following Mom's 30-plus year old recipe to the letter, the chocolate chip cookies came out all deflated and mushy. Josh looked at them and said "We can put ice cream on them, Mommy!" He's so my kid. Of course, my buddy Amy came over with a tub of homemade marshmallow frosting for us to enjoy... so instead of ice cream, we had marshmallow sandwiches. Yum!
Breakfast ~ $0.45
Leftover pancakes from Monday... you can freeze pancakes!
1 Yoplait yogurt
Lunch
Leftover minestrone soup and garlic bread
Dinner ~ $0.10
Leftover turkey disaster pie and fresh bread from my breadmaker. I caught the mixes on clearance at 10 for a $1 back at the beginning of the summer at the dollar store!
Dessert
In hopes that I can get things done before going back to work, I started my Christmas cookie baking yesterday! Josh helped me and our ginger snaps and snickerdoodles came out great. But somehow, even following Mom's 30-plus year old recipe to the letter, the chocolate chip cookies came out all deflated and mushy. Josh looked at them and said "We can put ice cream on them, Mommy!" He's so my kid. Of course, my buddy Amy came over with a tub of homemade marshmallow frosting for us to enjoy... so instead of ice cream, we had marshmallow sandwiches. Yum!
Thursday, October 23, 2008
$1.19 ~ Stromboli served with Dipping Sauce and Broccoli, plus Donuts for a Dollar!
I need an easy dinner tonight, I'm feeling under the weather. For me, pizza and the like are comfort foods... and I have everything on hand for this!
Stromboli ~ $0.84 per serving
1 lb. pizza dough ($1.00 - I get it from my local pizza place!)
2 cups shredded Italian-style cheese ($2.80)
1/4 pound capicola ($1.25)
Olive Oil
Salt and pepper
Grated Cheese
Flour
1. Preheat oven to 400 degrees.
2. With floured hands and surface, Stretch pizza dough out to a 9X13' rectangle.
3. Layer half the cheese, the capicola, and the rest of the cheese, leaving 1 inch around edges.
4. Roll up carefully, sealing long edge and tucking short edges under.
5. Place seam side down on cookie sheet. Brush top with oil, sprinkle with salt, pepper, and grated cheese.
6. Bake 20 minutes at 400. Let rest at least 10 minutes before slicing.
Makes 6 servings
The Verdict
I've made this for years, and I know the whole family loves it. I always serve it with broccoli drizzled with olive oil and garlic powder ($0.25 per serving) and a side of tomato sauce for dipping. ($0.10 per serving.) This is a favorite, and a good "go to" meal when things are hectic. My local pizza shop occasionally runs specials of 10 lbs. of dough for $10. I'll usually buy 20 pounds and keep them packages separately in the freezer. Pizza or stromboli is always easy to do, so I try to keep the fixings on hand...
Plus, you can make fresh donuts with pizza dough! :) Just roll out your dough, cut it into donut shapes w/ cookie cutters, and fry briefly on both sides in very hot oil. Drain on paper towels, then dip in sugar, sprinkles, or other topping. Enjoy!
Stromboli ~ $0.84 per serving
1 lb. pizza dough ($1.00 - I get it from my local pizza place!)
2 cups shredded Italian-style cheese ($2.80)
1/4 pound capicola ($1.25)
Olive Oil
Salt and pepper
Grated Cheese
Flour
1. Preheat oven to 400 degrees.
2. With floured hands and surface, Stretch pizza dough out to a 9X13' rectangle.
3. Layer half the cheese, the capicola, and the rest of the cheese, leaving 1 inch around edges.
4. Roll up carefully, sealing long edge and tucking short edges under.
5. Place seam side down on cookie sheet. Brush top with oil, sprinkle with salt, pepper, and grated cheese.
6. Bake 20 minutes at 400. Let rest at least 10 minutes before slicing.
Makes 6 servings
The Verdict
I've made this for years, and I know the whole family loves it. I always serve it with broccoli drizzled with olive oil and garlic powder ($0.25 per serving) and a side of tomato sauce for dipping. ($0.10 per serving.) This is a favorite, and a good "go to" meal when things are hectic. My local pizza shop occasionally runs specials of 10 lbs. of dough for $10. I'll usually buy 20 pounds and keep them packages separately in the freezer. Pizza or stromboli is always easy to do, so I try to keep the fixings on hand...
Plus, you can make fresh donuts with pizza dough! :) Just roll out your dough, cut it into donut shapes w/ cookie cutters, and fry briefly on both sides in very hot oil. Drain on paper towels, then dip in sugar, sprinkles, or other topping. Enjoy!
Wednesday, October 15, 2008
$1.14 per serving - Moroccan Turkey and Butternut Squash Stew - Plus a dessert disaster!
I saw a neat recipe in the newspaper, but didn't have all the ingredients. So I improvised with what I had...
Moroccan Turkey and Butternut Squash Stew - $1.14 per serving
1 lb. 97% fat free ground turkey $1.00
(Original recipe called for chicken. You could use any ground or cubed meat for this!)
1 medium onion, chopped $0.35
2 carrots, peeled and chopped $0.50
2 tbsp. minced garlic
1 tsp. ground cumin
1/2 tsp. allspice
1/8 tsp. ground red pepper
20 oz. broth of your choice $1.75
1 14.5 oz. can diced tomatoes $1.00
1 6 oz. can tomato paste $0.70
1 small butternut squash peeled, seeded, and cubed $1.00
(I'm sure you could substitute other squashes, pumpkin, or even sweet potatoes!)
1/2 cup raisins $0.50
2 tbsp. lemon juice
(Original recipe called for lime juice, I had none.)
1. Brown meat until fully cooked, drain excess fat.
2. Add onion, carrots, garlic, and cook over medium high heat until softened. Stir in cumin, allspice, and red pepper.
3. Add broth, tomatoes, tomato paste, squash, and raisins. Bring to boiling. Reduce heat to medium low, cover, and simmer 20 minutes or until squash is tender.
4. Stir in juice and serve. Makes 6 servings.
The Verdict
This was AMAZING. Without a doubt one of the best meals I've cooked in a long time. I can't rave about this one enough! Jim and Josh both loved it and asked for seconds, and our young neighbor Julie asked for the recipe to bring home to her mom. Wow. Just wow. This one goes into heavy rotation :)
AND NOW ~ Turning Disaster into Delicious!
So I decided to do something special for the family. I had all the ingredients to make the 7 layer brownie bars from Bitsy's Kitchen. Josh had fun layering the chips and nuts, and we couldn't wait for it to come out! But somewhere in there I blew it, and the brownie crust wound up overcooked. The whole thing fell apart and I was so upset! I felt I had wasted money and time... until Jim looked in the freezer.
"Honey, we have ice cream!"
So we each got a scoop of vanilla ice cream topped with ooey gooey chocolate chips, butterscotch chips, coconut, chopped pecans, and sweetened condensed milk. YUM! :)
It's hard to create a truly unsalvageable disaster out of such delicious ingredients... though I did sacrifice a 13 x 9 baking dish for it!
Moroccan Turkey and Butternut Squash Stew - $1.14 per serving
1 lb. 97% fat free ground turkey $1.00
(Original recipe called for chicken. You could use any ground or cubed meat for this!)
1 medium onion, chopped $0.35
2 carrots, peeled and chopped $0.50
2 tbsp. minced garlic
1 tsp. ground cumin
1/2 tsp. allspice
1/8 tsp. ground red pepper
20 oz. broth of your choice $1.75
1 14.5 oz. can diced tomatoes $1.00
1 6 oz. can tomato paste $0.70
1 small butternut squash peeled, seeded, and cubed $1.00
(I'm sure you could substitute other squashes, pumpkin, or even sweet potatoes!)
1/2 cup raisins $0.50
2 tbsp. lemon juice
(Original recipe called for lime juice, I had none.)
1. Brown meat until fully cooked, drain excess fat.
2. Add onion, carrots, garlic, and cook over medium high heat until softened. Stir in cumin, allspice, and red pepper.
3. Add broth, tomatoes, tomato paste, squash, and raisins. Bring to boiling. Reduce heat to medium low, cover, and simmer 20 minutes or until squash is tender.
4. Stir in juice and serve. Makes 6 servings.
The Verdict
This was AMAZING. Without a doubt one of the best meals I've cooked in a long time. I can't rave about this one enough! Jim and Josh both loved it and asked for seconds, and our young neighbor Julie asked for the recipe to bring home to her mom. Wow. Just wow. This one goes into heavy rotation :)
AND NOW ~ Turning Disaster into Delicious!
So I decided to do something special for the family. I had all the ingredients to make the 7 layer brownie bars from Bitsy's Kitchen. Josh had fun layering the chips and nuts, and we couldn't wait for it to come out! But somewhere in there I blew it, and the brownie crust wound up overcooked. The whole thing fell apart and I was so upset! I felt I had wasted money and time... until Jim looked in the freezer.
"Honey, we have ice cream!"
So we each got a scoop of vanilla ice cream topped with ooey gooey chocolate chips, butterscotch chips, coconut, chopped pecans, and sweetened condensed milk. YUM! :)
It's hard to create a truly unsalvageable disaster out of such delicious ingredients... though I did sacrifice a 13 x 9 baking dish for it!
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