Hamburger Helper ... Home-style

One of my favorite recipe sources is the More with Less Cookbook.  

This is one of the first recipes I tried when I purchased it several years ago.  It's easy to make, tastes mighty good, and hits the frugal factor.  =)

Boil pasta in salted water.  Drain and set aside until later.

Chop up one small onion and two stalks of celery.   If you have children who don't like "chunks" of vegetables, you can substitute onion powder and omit the celery.

In a shallow stock pot (5 quart is just the right size), cook the onions, celery and ground beef with a bit of salt and pepper.  

When the vegetables are tender and the meat is no longer pink, add diced tomatoes, corn, and cooked pasta.

 Turn the heat down to Low and let it simmer uncovered for 15 to 20 minutes.  Top each serving with a sprinkle of shredded cheese for an extra bit of flavor.  Yum!

Here's the best part ... Mr. K's lunches are done for the week!

HAMBURGER HELPER HOME-STYLE

Boil 2 cups crinkly pasta or noodles in salted water - drain and set aside.

Brown in a skillet & drain off extra fat if needed:

1 pound ground beef
1 small onion, chopped
2 stalks celery, chopped
1 teaspoon salt
1/2 teaspoon pepper

Add to skillet when beef is browned:
1 can corn or peas
1 can diced tomatoes (I like to use the basil-oregano ones for extra flavor)
Cooked and drained pasta

Simmer uncovered 15 minutes to blend flavors.
Sprinkle each serving with shredded cheese or Parmesan cheese.

Happy Cooking!

Erin

Chex Mix ... a Favorite Fall Snack

 

  Mr. K has eaten this all his life and it is his FAVORITE snack.  =)  

His Grandma made it for him as a child.  

His sister, Amy, made it for him when he was in college.  

Now I make it for him and maybe one day I'll pass the torch on to Abigail.  =)

Melt 1 stick of butter in the microwave.  Add season salt and Worcestershire sauce.  Mix well with a fork.

In a large mixing bowl, combine Chex/Crispix, Cheerios, Goldfish, and Honey Roasted Peanuts.

Pour butter mixture over dry cereal mixture and gently stir together.  

Divide between two cookie sheets and bake for 1 hour at 250 degrees.  

Stir and rotate cookie sheets 3 times during that hour.

It is SO good and SO easy to make.  

I might even call it healthy ... at least you know EXACTLY what is in it!

CHEX MIX

1/2 cup melted butter (1 stick)

1 1/4 teaspoons season salt

4 1/2 teaspoons Worchestershire Sauce

4 cups Chex or Crispix cereal

2 cups Cheerios

1 cup Goldfish (original recipe calls for pretzels but Mr. K doesn't like them)

1 cup honey roasted peanuts (original recipe called for dry roasted peanuts)

Mix wet ingredients.

Mix dry ingredients.

Combine together and spread on cookie sheets.

Bake at 250 degrees for 1 hour - stir every 20 minutes.

Store in gallon Ziploc bag (if it lasts that long LoL).

I hope you enjoy this recipe as much as we do!

Love,

Erin

Pizza Night

Wednesday is Pizza Night!

I think the Homemade Variety is the Best =)

This is how I make my Pizza Sauce. 

It's SOOOO simple ... you are sure to love it as much as I do!

 

Heat 3/4 cup of water in Pyrex measuring cup to a boil.  Three minutes does the trick in my microwave.

Mix the spices together in a small teacup.
Why?  I just like to do it that way.  =)

Stir into the boiling water a can of tomato paste and a squirt of honey.  

Use a fork to get it nice and smooth. 

(Forgot to take a picture of this step!)

Dump in pre-mixed spices and stir really well so there are no clumps. 

DONE and Ready to Go!

This recipe makes enough sauce for 3 pizzas.  

In our family that means Friday night is ALSO Pizza Night.

One more thing ... wear an apron.  

I always spill or slop something on me when cooking with tomato products.

EASY-PEASY PIZZA SAUCE 

• 6 ounce can of tomato paste
• 3/4 cup boiling water
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon onion powder
• 1/4 teaspoon sugar (squeeze of honey)
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder

Go-To Choco-Chip Cookie Recipe

I'm baking for tomorrow's Kindergarten Celebration and upon Abigail's request, I made these cookies.  Jot it down and add it to your recipe collection ... you won't regret it.  =)  I'm off to sample a couple with a cold glass of milk ... yum!

GO-TO CHOCO-CHIP COOKIES
1 stick butter, softened
1 egg
1/2 cup raw sugar (white will do)
3/4 cup light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/4 cup whole wheat flour
1/8 cup toasted wheat germ (optional)
3/4 cup chocolate chips

Cream wet ingredients together ... mix dry ingredients together ... combine until thoroughly mixed
Form into 1 inch balls ... place 2 inches apart on baking sheet
350 degree oven for 10 minutes
Cool 5 minutes on cookie sheet before removing to cooling rack

Hearty Vegtable Soup

Let's cook together this morning!  Run around the kitchen and gather all these ingredients.  Don't forget TWO cans of diced tomatoes and TWO cartons of chicken broth.  I did.  =)

Chop up the onion.  This was a particularly big one so I reserved some of it for our pizza tomorrow night.  Did you know there is an art to cutting an onion?  Watch this short video to learn how.  =)

Drizzle a bit of olive oil in the bottom of a big stock pot and dump in the chopped onion.  Add a generous sprinkle of salt and a good pinch of black pepper.  Stir and saute until the onions are translucent.  

Take two cartons of chicken broth, two cans of diced tomatoes (with the juices) and one can of tomato paste and add them to the onion mixture.  Give it a good swish with a wooden spoon or whisk to break up and blend the tomato paste.  I like to turn the burner down to low at this point so I don't get tomato juice eruptions all over my stove-top. 

Wash the veggies under cold running water.  You'll need four stalks celery, five carrots, and two to three potatoes.  I happened to have some mini Red Bliss potatoes growing eyes that needed to be used. I think I used about a dozen of them.  Add all three vegetables to the stockpot and give a stir to combine with the tomato/broth mixture.

 

Open up two cans of beans, drain off the juice, and give them a good rinse with cold water.  Add those to the vegetable/tomato/broth mixture and give a stir to combine.  I like to add a bit more salt and pepper before I turn the heat up to simmer for an hour.  Give the soup a couple stirs during the hour of simmering to keep any bits from sticking to the bottom of the stock-pot.

Here's my lunch!  It tastes really good.  The vegetables are tender but not mushy.  It's seasoned perfectly.  The pepper adds a nice kick without being spicy.  And my favorite part ... this is such a frugal meal to make.  =)

HEARTY VEGETABLE SOUP

• 1 1/2 cups diced onion
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 tablespoons EVOO
• 2 cups diced potatoes (3 large potatoes)
• 2 cups diced carrots (5 carrots)
• 1 1/2 cups chopped celery (4 stalks)
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can corn, drained (SORRY, I completely forgot this!)
• 8 cups chicken broth
• 2 cans diced tomatoes
• 1 can tomato paste

Saute onions with salt and pepper in EVOO.  Add broth and tomatoes to stock pot; whisk until smooth.  Add vegetables.  Simmer for 45 to 60 minutes. 

Frugal Recipe Binder

I have tried just about every possible system for storing and organizing recipes:

• Plastic box with tabbed dividers - it would get stuffed quickly and the top wouldn't close properly.  =(
• Binder with tabs and sheet protectors - larger capacity for recipes.  =)  The sheet protectors were pricey and it never fit nicely on my cookbook shelf =(
• Filing them on the computer - good idea in concept because you aren't wasting printer paper. =)   How many of us want the laptop in the middle of a hot, messy kitchen?  =(

This is no good!  There must be a better solution!  Thinking.  Thinking.  Thinking.  Aha ... I've got it!  A trip to the thrift store and $3.00 later -- my problem was solved.

It's an old style photo album.  I actually bought two of them for 50 cents because I wanted more photo pages.  I kept this binder because the flowers, striped pattern and scallops reminded me of an old-fashioned kitchen.

I bought stick-on index tabs from Wal-Mart for $2.00.  They are in the office supply section by the post it notes, index cards, thumb tacks, and such.  I already had the  index cards but if you don't, check out the $1 section of Michael's Arts & Crafts for some really fun ones.  =)  The 4x6 size card fits perfectly in the photo album. 

Wouldn't this be a fun project to do with a budding young homemaker this summer?  You could make a day of it.  =)

A trip to a thrift shop or two for the photo album.  Follow that up with a quick jaunt into Wal-Mart for the stick on tabs.  Make sure you put on your blinders or you might get sucked in to the WM time warp and not come out until supper time!!!  LOL.  If you don't already have them, buzz into Michael's and pick out the prettiest recipe cards you can find in the $1 section.  They usually have several styles from which to choose.  On your way home, stop at McDonald's for $1 Hot Fudge Sundaes, so that you will be well nourished for your creative afternoon.  =)   Put on some nice music and enjoy a nice chat while you work together.

I would love to see pictures of your finished Frugal Recipe Binders so send them to erin1978 at gmail dot com.

 

Seasoned Oven Roasted Potatoes

This is one of my favorite side dishes!  It's easy to make, goes with lots of main dishes, and the leftovers (if you have them) can be served with scrambled eggs the next morning.

You will need 6-8 medium sized potatoes.  I like to use the red variety because they are my favorite color.  =)  Cut them in quarters the long way and then chop them into 1/4 inch-ish slices.  Check out my pretty new knife ... it's so shiny and pretty!

Get out your big or little jug of EVOO (extra virgin olive oil) and jar of  potato seasoning mix.  

Put the sliced potatoes in a bowl.  I like to use a stainless steel Farberware-style bowl with a plastic lid but any big bowl will do.  Add 1/2 cup potato seasoning mix and 1/4 cup EVOO.

I snap the lid on tight and hand it to my darling domestic diva-in-training so she can shake, shake, shake it.  She loves this job ... can you tell??  

Dump the well coated potatoes onto a cookie sheet and pop them in a 425 degree oven for 30 minutes.  I forgot to do that, so I turned the oven on as I put the potatoes in and added 5 minutes to the baking time.  =)  If you feel so inclined, give the potatoes a turn at the 15 minute mark.  They still taste good if you don't.

Thirty minutes later, you open the oven to find this ... Yum-Yum!:

 

POTATO SEASONING MIX

1 cup flour

1 cup plain bread crumbs

2 teaspoons salt

1 teaspoon Italian seasoning

1 teaspoon pepper

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon thyme

Mix together and store in canning jar. 

I'm Going to Have Fun with my New Freezer

This little darling is being delivered between 11am and 3pm TODAY!

I've been gently asking ((cough-nagging-cough)) Mr. K for one for the last 3 years and he very kindly agreed to purchase one this year.  In honor of our new addition to the household, I'd like to share a couple of my MOST FAVORITE freezer cooking recipes:

BAJA BURRITO FILLING

Brown together in large dutch oven - drain off extra grease:

3 pounds lean ground beef

3/4 cup chopped onion

Add to meat mixture, stirring well to combine:

3/4 cup flour

3 tablespoons chili powder

1 tablespoon salt

1 1/2 teaspoons paprika

3/4 teaspoons garlic powder

1 1/2 cups water

1 1/2 cups enchilada sauce

Let cool before dividing between 3 quart freezer bags or freezer containers.

BEER MARINADE FOR CHICKEN

4 pounds chicken legs and thighs

1 cup BBQ sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 bottle beer (1 can Coke optional replacement)

Salt and Pepper to taste

Wash chicken and divide between 4 quart freezer bags.

Mix marinade and divide evenly between bags.

Seal, label, freeze.




LITTLE ITALY COOKING SAUCE
Use in lasagna, with meatballs, or as pizza sauce!
Makes 9 quarts


Saute in very large stock pot in a bit of EVOO:
1 large onion, chopped finely
1 large green pepper, chopped finely

Add and simmer 1/2 hour or until desired thickness:
6 cans crushed tomato (87 ounces total)
12 cans tomato sauce (96 ounces total)
6 cups water
6 cans tomato paste (36 ounces total)
1/4 cup + 2 tablespoons dried parsley flakes3 tablespoons salt
1/4 cups + 2 tablespoons cornstarch (mix with a little water so it won't clump when added to pot)
1 tablespoon garlic powder
3 tablespoons sugar
1 tablespoon + 1 1/2 teaspoons Italian seasoning

ETA @ 11:20am - She's here!!!  It's so nice being at the beginning of the delivery schedule rather then the end.  Miss Francis Freezer is sitting next to the fraternal twins Miss Lucy Washer and Miss Gwendolyn Dryer in the Utility Room.  I do hope they play nice.  =)  

 

Cottage Cheese Pancakes

I have many fond memories of my Grandma and Grandpa Mellema making these pancakes when I was growing up. Abigail wanted pancakes for breakfast so I decided to make a batch of these instead of the light and fluffy ones she usually eats. She devoured FOUR ... oh yeah! This is pretty amazing for my non-foody daughter. =)

Cottage Cheese Pancakes

1 cup cottage cheese
4 eggs
1/2 cup flour
1/4 teaspoon salt
1/4 cup oil
1/2 cup milk
1/2 teaspoon vanilla

Whirl at high speed 1 minute in blender.
Bake on lightly greased griddle.

God Bless,

ERIN =)

RECIPE - Spanish Potatoes

This recipe comes from the cookbook Miserly Meals by Jonni McCoy. She is also the author of Miserly Moms which was the first "frugal" book that I checked out of the library when I began my journey to simple living 4 1/2 years ago. =)

SPANISH POTATOES
Serves 4
Prep Time: 1 hour, 15 minutes
Cook Time: 5 minutes
Approximate cost per serving (1 filled potato): $.59

4 large potatoes
1/2 pound lean ground beef
1/4 teaspoon chili powder
1/4 cup diced onion
3 cloves garlic, pressed
1/2 teaspoon Tabasco sauce
6 ounces tomato sauce
3/4 cup grated cheddar cheese

Bake the potatoes at 425 degrees (or microwave) until tender in the center. Cut each potato in half lengthwise, then scoop out the center of each potato with a spoon, being careful not to cut into the skin. Place the potato pulp in a large mixing bowl.

Brown the ground beef in a skillet. Drain the beef. Add the beef to the bowl with the potato pulp. Add the chili powder, onion, garlic, Tabasco sauce, and tomato sauce. Mix well.

Stuff the potato shells with the potato-meat mixture. It will be heaping out of the skins. Sprinkle 3 tablespoons of cheese over the top of each potato. Place the potatoes on a cookie sheet, and return to the oven for 2-3 minutes to melt cheese.

Edited to add picture of tonight's supper.

God Bless,

ERIN =)

MMMMMeatloaf

Meatloaf, mashed potatoes, and corn was on the docket for dinner last tonight. It happens to be Mr. K's all-time FAVORITE meal.


Here is the recipe that I used:

Robbyn's Meatloaf
(This recipe comes from a OAMC website)

2 pounds ground beef
1 cup oatmeal
1 egg
1 envelope onion soup mix
1/2 cup milk
1 carrot, grated

Blend milk and carrot to pulp. Mix with remaining ingredients. **Here is where I diverged from the original recipe and tried something new.** I shaped the meat mixture into a free form loaf in a 9x13 Pyrex dish and slathered the top with ketchup. I poured water into the Pyrex dish so that the bottom of the meatloaf was covered with water by about 1/2 inch. This was not an original idea but something I learned at Tammy's Recipes. Bake for 2 hours at 300 degrees. Let sit 5-10 minutes before slicing.

Mr. K's response ...

"This is the best meatloaf I've ever eaten!" What was that, dear, I don't think I heard you correctly? "This is the best meatloaf I've ever eaten!" LOL I had him say it three times. =) What you see above is a leftovers lunch all ready for Mr. K to take to work.

God Bless,

ERIN

Italian Cooking Sauce

Making a pot 'o' sauce is lovely Saturday morning project. It only takes 5-10 minutes of prep and an hour of low simmer to make. It is very freezer or canning friendly. The recipe comes from ... you guessed ... Make A Mix by Karin Eliason:

Italian Cooking Sauce
2 (14.5 ounce) cans stewed tomatoes, pureed (I just buy crushed tomatoes)
4 (8 ounce) cans tomato sauce
2 cups water
2 (6 ounce) cans tomato paste
2 tablespoons dried minced onion (I usually saute' 1/2 a finely minced onion in a bit of EVVO)
2 tablespoons parsley flakes
1 tablespoon salt
2 tablespoons cornstarch
4 teaspoons dried green pepper flakes (I can't find these so I just saute' 1/2 a finely minced green pepper along with the onion)
1/4 teaspoon garlic powder
1 1/2 teaspoon Italian seasoning

Saute onion and green pepper in a bit of EVVO until onion is translucent in a large stock pot or Dutch oven. Add remaining ingredients and simmer for a minimum of 15 minutes, but an hour is better. Cool. Divide into freezer containers (or can it in a water bath). Makes 6 pints.

I use this sauce for Lasagna, Homemade Meatballs, and Pizza Sauce. It tastes so much better then store-bought sauce and very easy to make.

God Bless,

ERIN

(PS - That is a picture of the sauce I made on Saturday)