The Eat Food NOT Money Cookbook

Chocolate mint sauce

This is a super simple sauce that is excellent over ice cream

What you’ll need:

  • 10 York Peppermint Patties (the candy)
  • 3 – 5 Tbl cream (depending on how thick you want it)

Melt the candies in the top of a double boiler stirring occasionally. Blend in cream when candies are completely melted. Use immediately. Makes enough to cover 6 servings of ice cream (or 4 if you heap it on like I do!)

Cost:
candy – $1.50
cream – $1.12
Total – $1.72

January 7, 2010 Posted by | -chocolate, -ice cream, -sauces/toppings/marinades/dressings, DELICIOUS DESSERTS | , , , | Leave a comment

Simple strawberry shortcake

What you’ll need:

1 ½ c flour
2 Tbl granulated sugar
1 Tbl baking powder
½ tsp grated orange zest
3 Tbl unsalted butter or margarine, cut into pieces
¾ c skim milk

For filling:

2 pints fresh strawberries, sliced
1 Tbl orange juice
1 Tbl granulated sugar

For garnish:

Vanilla yogurt or whipped cream
Mint leaves

Preheat oven to 450 degrees. Spray a baking sheet with cooking spray and set aside. In a large bowl, sift together flour, sugar and baking powder. Stir in orange zest. Using a pastry blender or two knives, cut butter into flour mixture until coarse crumbs form. Quickly stir in milk until a soft dough forms. On a lightly floured surface, roll out dough to ½” thickness. Using a 2 ½” biscuit cutter, cut out biscuits, gathering and re-rolling until all the dough is used. Place on prepared pan and bake until golden, usually 12 – 15 minutes. Place on a wire rack and cool slightly. Combine strawberries, orange juice and sugar and mix well. Split warm biscuits in half. Top each bottom with filling. Place top on and place a spoonful of filling over that. Garnish with a dollop of yogurt or whipped cream and a sprig of mint. Serves 8.

Cost:
flour – $2.12/5 pound bag
sugar – $1.99/4 lb bag
baking powder – $2.38
oranges – $2.25/bag
butter – $1.75/pound
milk – $3.99/gallon
strawberries – $3.50
whipped topping – $0.99
Total – $7.16

August 12, 2009 Posted by | -cakes/cupcakes, -fruit dishes | , , , , , , , , , | 1 Comment

Melon mint salad

This fruit salad is so easy you just mix it together and let it chill! This is great for breakfast too!

What you’ll need:

4 cups honeydew melon, cut into 1-inch chunks
1 Tbl fresh lime juice
3 Tbl chopped cilantro leaves and stems
1/3 cup chopped fresh mint leaves
Sugar to taste

Mix all ingredients together well and refrigerate at least 2 hours before serving. Feeds 8 – 10.

Cost:
melon – $2.25
limes – $1.99/4
herbs – $1.00
Total – $3.69

March 11, 2009 Posted by | -breakfast items, -fruit dishes, -party ideas | , , , | 4 Comments

Greek-style chicken meatballs


This recipe came from the Johnson & Johnson Company website Right@Home. I tried it and just loved it! It feeds 4.

What you’ll need:

2 pounds ground chicken
4 scallions, chopped
4 Tablespoons chopped fresh mint (or 2 Tablespoons dried mint)
1 teaspoon lemon zest, from 1 lemon
2 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons olive oil
2 cups plain yogurt (low-fat or full-fat)
1/2 cup water
2 teaspoons ground cumin
3 cups cooked white or brown rice, warmed through

step 1 In a large bowl, combine the chicken, the scallions, 2 Tablespoons of the chopped mint (or 1 Tablespoon of dried mint), the lemon zest, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Mix well.

Divide the mixture equally and store half in a Ziploc® Container in the freezer or refrigerator for another meal later. Shape the remaining half into 16 one-inch-wide balls.

Note: The mixture can be refrigerated for up to two days or frozen for up to two weeks.

step 2 In a large nonstick skillet, heat the oil over medium-high heat. Add the meatballs and cook for 20 minutes or until they are cooked through and browned all over. Turn off the heat and keep the meatballs warm by covering the skillet with a lid or aluminum foil.

step 3 In a small bowl, whisk the yogurt with 1/2 cup of water, 1 Tablespoon of mint (or 1 1/2 teaspoons of dried mint), cumin, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Serve the meatballs over the rice, drizzled with yogurt sauce and sprinkled with the remaining 1 Tablespoon of chopped mint (or 1 1/2 teaspoons of dried mint).

chef’s notes

If possible, use fresh mint instead of dried, because it will yield a finished dish with a fresher flavor.

The cooked meatballs can be cooled and kept frozen in a Ziploc® Freezer Bag for up to two weeks, or refrigerated for up to two days.

Cost:
ground chicken – $2.50/lb
scallions – $2.50
lemons – $1.99/4
yogurt – $2.12
rice – $2.12
Total – $10.87

March 10, 2009 Posted by | -chicken, MAIN DISHES | , , , , , | Leave a comment

Chocolate surprise truffles

As I’ve told you before, I get some of my favorite recipes off of the backs of boxes, bags, cans and jars. I first found this recipe on the back of a cocoa container and then I found it again on the Hershey’s website. I just love these truffles. They’re rich and delicious and have a surprise center! I think you’ll love them too!

What you’ll need:

½ cup (1 stick) unsalted butter, softened
2 ½ cups powdered sugar
½ cup HERSHEY’S Cocoa
¼ cup whipping cream
1 ½ teaspoons vanilla extract
Centers: After-dinner mints, whole candied cherries, whole almonds, pecan or walnut halves
Coating: Powdered sugar, MOUNDS Sweetened Coconut Flakes or chopped nuts

Beat butter in large bowl until creamy. Stir together powdered sugar and cocoa; add to butter mixture alternately with whipping cream and vanilla, blending well. Refrigerate until firm. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into desired coating, turning until well covered. Refrigerate until firm. Makes about 3 dozen truffles.

Variation: Add ½ teaspoon rum extract, decrease vanilla to 1 teaspoon.

Cost:
butter – $1.75/pound
powdered sugar – $1.69
cocoa – $1.69
whipping cream – $1.49
vanilla – $2.25
cherries – $1.12
Total – $3.89

January 19, 2009 Posted by | -cakes/cupcakes, -chocolate, -kids favorites, DELICIOUS DESSERTS | , , , , , , , , , , | Leave a comment