Homemade Brownie Mix

Posted on June 23, 2013 by tazscott

Never buy boxed brownie mix again! Follow the recipe below and make brownies for approximately .30 a mix!
Be sure to save this by clicking “SHARE”! You will be able to find it on your own timeline later!
So simple, so easy. Not just frugal but cuts out the unknown ingredients.
1 Cup Sugar, 1/2 Cup All-Purpose Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder.
At Baking Time Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla.
Bake @ 350 degrees for 20-25 minutes in an 8×8 or 9×9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time – depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!

Put mix in plastic zip-lock bags or mason jars.

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6-Minute Carmels

Posted on June 22, 2013 by tazscott

Six Minute Caramels
SOURCE: Melody Murray

Ingredients
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions:

1 Combine all ingredients.
2 Cook 6 minutes on a medium high heat, stirring every minute.
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in an air tight container

www.sfolds.sbcrotator.com

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Fruit Infused Water

Posted on June 21, 2013 by tazscott

Infused waters. Here are their benefits to help with detoxification energy and hydration. Put as much fruit in water as you like and let the water sit for at least 30 minutes before drinking.

1. Green tea, mint, lime-fat burning, digestion, headaches, congestion and breath freshener.
2. Strawberry, kiwi-cardiovascular health, immune system protection, blood sugar regulation, digestion.
3. Cucumber, lime, lemon- water weight management, bloating, appetite control, hydration, digestion
4. Lemon, lime, orange- digestion vitamin C, immune defense, heartburn, (Drink this one at room temperature)

www.jenuinechampken.com

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Chicken Pot Pie Puffs

Posted on June 20, 2013 by tazscott

Chicken Pot Pie with just 4 ingredients? It couldn’t get any easier!

Grands!® Chicken Pot Pie Puffs

2 cups Green Giant® frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.

If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

Posted in Casserole, Chicken | Leave a comment

Homemade Chocolate Syrup

Posted on June 19, 2013 by tazscott

Homemade Hershey’s Chocolate Syrup Recipe
Makes about 16 ounces (2 cups)

Ingredients:
3/4 cup cocoa powder
1 1/4 cups water
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
Dash salt

Directions:
Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stovetop! (I use this 3-quart saucepan that was part of a bigger set I received as a gift. It’s my favorite!)
Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.
Stir constantly with a whisk or a wooden spoon until it boils.
Allow it to boil for 1-2 minutes.
Remove from heat.
Add vanilla.
Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.
Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge.

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Chicken-Apple Lettuce Wraps

Posted on June 18, 2013 by tazscott

Chicken Apple Wraps

Ingredients
1/2 cup chopped cooked chicken breast
3 tablespoons chopped Fuji apple
2 tablespoons chopped black or red grapes
2 tablespoons Crunchy Peanut Butter
1 tablespoon lite mayonnaise (or greek yogurt)
2 teaspoons honey
Iceberg lettuce

Preparation
Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.

Spoon into open lettuce leaf, roll and serve.

Posted in Appetizers, Chicken, Salad | Leave a comment

DIY Onion Soup Mix

Posted on June 17, 2013 by tazscott

DIY Onion Soup Mix

Ingredients:
4 tsp beef bouillon granules
8 tsp dried onion flakes
1 tsp onion powder
1/4 tsp pepper

Instructions:
Mix all ingredients together.
Store in airtight container. Use within 6 months.
One single recipe (above) is equal to 1 pkg/envelope of onion soup mix.

Posted in Appetizers, Condiments, Soups | Leave a comment

Fall Cheese Ball

Posted on June 16, 2013 by tazscott

FALL CHEESE BALL

Ingredients:
6oz cream cheese, room temp
2 cups cheddar cheese
3 tbsp minced onion
3 tbsp salsa
1 tsp ground cumin
2 cups nacho cheese chips, crumbled
top of 1 bell pepper for stem garnish

1. With a mixer, combine cream cheese, cheddar, onion, salsa and cumin. Mix until creamy.
2. Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours.
3. When ready to serve, roll ball into the crushed nacho chips and place bell pepper stem on top. Serve with chips, vegetables or pretzels!

Posted in Appetizers, Condiments, Holiday | Leave a comment

Beef Enchilada Casserole

Posted on June 15, 2013 by tazscott

Enchilada Casserole

Ingredients
1 lb ground beef
1 dozen corn tortillas
1 can chopped olives
1 10oz can cream of chicken soup
1 10oz can cream of mushroom soup
½ chopped onion
1 lb shredded cheddar cheese
1 can diced green chilies
1 10oz can enchilada sauce
Optional garnish: sour cream, guacamole and salsa

Instructions
Cook the ground beef until well done.
Mix together soup, enchilada sauce, olives, onion, and chilies.
Add ground beef and cheese.
Cut corn tortillas into strips or sections and add in to the mix.
Transfer to a casserole dish and bake for 45-60 minutes at 350.
Garnish with sour cream, guacamole and/or salsa (optional).

Helloskinny.net

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Meat Loaf Cupcakes

Posted on June 14, 2013 by tazscott

MEAT LOAF CUPCAKES WITH MASHED POTATOES

Ingredients:
1 pound extra lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-ounce) slices deli cheddar cheese

Potato Topping:
1 1/4 cups water
6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste

Directions:
1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
4. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.

Recipe courtesy of Chef Ron Lock
Photo: @ Foodnfunstuff.com

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