The Eat Food NOT Money Cookbook

Orange cream bars

These are just as pretty as they are delicious…I love pretty food.

What you’ll need:

1 roll refrigerated sugar cookies
2 tablespoons grated orange peel (from 2 large oranges)
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1/2 cup orange marmalade
1 teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract
2 eggs
3 tablespoons whipping heavy cream
2 drops orange food color (or 2 drops yellow and 1 drop red food color)
1 1/2 teaspoons butter
1/2 cup white vanilla baking chips

Heat oven to 350 degrees. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13×9-inch glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel. In medium bowl, beat cream cheese, sugar, marmalade and liqueur or extract with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and mixture is creamy. Spread evenly on crust. Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour. In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling. Add butter and baking chips; stir until chips are melted. Spread mixture evenly over bars. Refrigerate about 1 1/2 hours or until chilled and firm. Cover and refrigerate any leftovers. Makes 20 – 24 bars.

Cost:
refrigerated cookie dough – $2.25
cream cheese – $2.06
sugar – $1.99/4 lb bag
marmalade – $2.12
eggs – $1.09/ dozen
whipping cream – $1.49
white chocolate – $2.50
Total – $8.26

March 26, 2009 Posted by | -brownies, -cookies, DELICIOUS DESSERTS | , , , , , , , | 1 Comment

Creamy eggnog

A delicious twist on an old favorite.

What you’ll need:

For custard:

3 eggs, slightly beaten
1/3 c sugar
Dash salt
2 ½ c milk
1 tsp vanilla

For eggnog:

1 c whipping cream
2 Tbl powdered sugar
½ tsp vanilla
½ c light rum
1 or 2 drops yellow food coloring, if desired
Ground nutmeg

In a 2 quart heavy saucepan, stir eggs, sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 – 15 minutes, stirring constantly, until mixture just coats a metal spoon. Remove from heat. Stir in 1 tsp vanilla. Place saucepan in cold water until custard is cool. If custard curdles, beat vigorously with a hand beater until smooth. Cover and refrigerate at least 2 hours but no longer than 24 hours. Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and ½ tsp vanilla with electric mixer on high speed until stiff. Gently stir 1 c of the whipped cream, the rum and the food coloring into the custard. Pour custard mixture into a small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store any leftovers in refrigerator up to 2 days. Makes 10 servings.

Cost:
eggs – $1.09/ dozen
sugar – $1.99/4 lb bag
milk – $3.99/gallon
vanilla – $2.25
whipping cream – $1.49
rum – $2.50/small bottle
Total – $6.21

December 25, 2008 Posted by | -contains alcohol, DRINKS FOR ALL OCCASSIONS, HOLIDAYS/SPECIAL OCCASIONS | , , , , , , , | Leave a comment

Candy cane cake

A beautiful cake.

What you’ll need:

1 box white cake mix and ingredients needed to prepare it
½ tsp red food coloring
½ tsp peppermint extract
1 c powdered sugar
1 Tbl milk or water
½ tsp vanilla
Crushed peppermint candies, if desired

Heat oven to 325 degrees. Generously grease and flour a fluted tube cake (bundt) pan. Mix cake batter according to package directions. Pour about 2 cups batter into pan. Pour about ¾ c batter into a small bowl. Mix in food coloring and peppermint extract and carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over the top of that. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan. Cool completely, about 1 hour. In a small bowl, mix together powdered sugar, milk and vanilla. If necessary, stir in additional milk, 1 teaspoon at a time until smooth and spreadable. Spread over top of cake. Immediately sprinkle crushed candy over the icing.

Cost:
boxed cake mix – $1.29
ingredients to make cake – $1.50
mint extract – $3.12
powdered sugar – $1.69
vanilla – $2.25
peppermint candies – $2.00/big bag
Total – $3.68

December 24, 2008 Posted by | -cakes/cupcakes, -kids favorites, DELICIOUS DESSERTS, HOLIDAYS/SPECIAL OCCASIONS | , , , , , , | Leave a comment

Easy King Cake


King Cake is a traditional cake that is baked every year for Mardi Gras.

What you’ll need:

1 Tbl lemon peel, grated
1 ½ tsp ground nutmeg
1 gumdrop
1 pkg yellow cake mix
1 ½ c powdered sugar
1 Tbl lemon juice
1 Tbl water
3 Tbl sugar, divided
Red, blue, yellow and green food coloring

Preheat oven to 350 degrees. Coat a 9 x 13 inch pan with nonstick cooking spray. Mix up the cake batter according to package directions. Stir in the lemon peel, nutmeg and gumdrop. Bake according to cake package directions. Cool completely. In a small bowl, combine powdered sugar, lemon juice and water until it forms a creamy glaze. Spread the glaze over the top of the cooled cake. Put each tablespoon of sugar into individual zip close baggies. Add 1 drop of red and 1 drop of blue to one bag to make purple sugar. Add 2 drops of yellow to another bag of sugar. Add 2 drops of green to another bag. Mix all well in the individual bags. Sprinkle over the top of the glaze to decorate as desired. Makes about 12 slices.

How to…

Add items to your King Cake…

You can add different items to your King Cake to make it more traditional (beans, peas, coins). If you are using any non-edible items press them into the cake after baking but before cooling and decorating.

Cost:
lemons – $1.99/4
boxed cake mix – $1.29
powdered sugar – $1.69
sugar – $1.99/4 lb bag
Total – $1.75

December 22, 2008 Posted by | -cakes/cupcakes, -how to..., -party ideas, -vote for Foodista contest, DELICIOUS DESSERTS, HOLIDAYS/SPECIAL OCCASIONS, TIPS | , , , , , , | 2 Comments

Chocolate mint dessert

What you’ll need:

1 c flour
1 c sugar
½ c butter, softened
4 eggs
1 ½ c chocolate syrup
Mint cream center
Chocolate glaze

Preheat oven to 350 degrees. Grease a 13 x 9 x 2 inch pan. Combine flour, sugar, butter, eggs and syrup in a large bowl, beat until smooth. Pour batter into pan. Bake 25 – 30 minutes or until top springs back when touched lightly in center. Cool completely in pan. Spread mint cream center on cake. Cover and refrigerate for about an hour. Pour chocolate glaze over chilled dessert. Cover and refrigerate at least 1 additional hour before serving. Cover and refrigerate any leftovers. Makes about 12 servings.

Mint cream center

What you’ll need:

2 c powdered sugar
½ c butter, softened
2 Tbl green crème de menthe OR ¾ tsp mint extract + 1 Tbl water + 3 drops green food coloring

Beat all ingredients until smooth.

Chocolate glaze

What you’ll need:

6 Tbl butter
1 c semi-sweet chocolate chips

Melt butter in a saucepan over very low heat. Stir in chips and heat until melted. Remove from heat; stir until smooth. Cool slightly.

Cost:
flour – $2.12/5 pound bag
sugar – $1.99/4 lb bag
butter – $1.75/pound
eggs – $1.09/ dozen
chocolate syrup – $2.50
powdered sugar – $1.69
mint extract – $3.12
chocolate chips – $2.50
Total – $7.63

December 22, 2008 Posted by | -cakes/cupcakes, -chocolate, DELICIOUS DESSERTS | , , , , , | Leave a comment