The Eat Food NOT Money Cookbook

Cherry angel food trifle

This is absolutely decadent!

What you’ll need:

  • 5 c angel food cake cubes (1 store bought angel food cake)
  • 1/4 c cherry liqueur (optional)
  • 1 c powdered sugar
  • 1 (3 oz) pkg cream cheese, softened
  • 1 (8oz) carton frozen whipped topping, thawed
  • 1/2 c toasted, chopped pecans
  • 1 (21 oz) can cherry pie filling

Place cake cubes in a large bowl and cover with cherry liqueur. Let stand 30 minutes. In a medium bowl, cream sugar and cream cheese well. Fold in all but 2 Tbl of the whipped topping. Stir into cake cubes. Add pecans and mix well. Spoon 1/2 of the mixture into serving bowl. Top that with 1/2 of the cherry pie filling. Top that with the other 1/2 of the cake cube mixture and then top that with the other 1/2 of the cherry pie filling. Refrigerate at least 3 hours. Top with the reserved 2 Tbl whipped topping and serve. Feeds 8 – 10.

Cost:

angel food cake from bakery – $3.25
cherry liqueur – $2.25
powdered sugar – $1.67
cream cheese – $0.98
frozen whipped topping – $1.78
pecans – $3.00/lb
pie filling – $1.99

Total – $10.05

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January 18, 2010 Posted by | -cakes/cupcakes, -fruit dishes, -party ideas, DELICIOUS DESSERTS, HOLIDAYS/SPECIAL OCCASIONS | , , , , , , , | 1 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

Shortcut Key lime pie

You can use already prepared pudding for this recipe (such as Kozy Shack Key Lime Pudding & Pie Filling) but I always use the instant, powdered pudding mix. It sets up fast and I’m just picky enough to want to have made it myself 🙂

What you’ll need:

1 pie shell
1 large or 2 small box(es) Key lime pudding mix and milk to prepare it
1/2 c whipped topping
lime slices, if desired

Prepare pudding as directed on package for PIE; set aside. Prepare shell and allow to cool (you can use a graham cracker or cookie crumb pie shell if desired. Skip this step if you do.) Whisk together prepared pudding and whipped topping until mixed well. Pour mixture into pie shell and spread evenly. Place in freezer for 3 hours. Let sit at room temperature for 15-20 minutes before serving. Slice and serve with a dollop of whipped cream and a lime slice if desired.

Cost:
pie shell – $2.00
pudding – $0.49/ box
milk – $3.99/gallon
whipped topping – $0.99
limes – $1.99/4
Total – $4.00

March 24, 2009 Posted by | -pies, DELICIOUS DESSERTS | , , , , | 4 Comments

Mocha mint moo-moo’s

I call these moo-moo’s because of their brown and white color and my love of cows =) Delicious and creamy. I think you’ll love them!

What you’ll need:

1 tsp vanilla
¾ c water
¾ c peppermint mocha flavored liquid creamer
3 oz dark chocolate baking bar
Whipped topping

Bring water to a boil in a small saucepan. Stir in vanilla and cook for one minute. Reduce heat to medium and add creamer and chocolate. Whisk until smooth, slightly thickened and hot. Divide between 4 large or 6 small coffee cups. Top with a dollop of whipped topping.

Cost:
vanilla – $2.25
flavored creamer – $2.99
chocolate baking bar – $2.49
whipped topping – $0.99
Total – $5.02/approximately $0.84 per drink

January 10, 2009 Posted by | -chocolate, -party ideas, DRINKS FOR ALL OCCASSIONS | , , , , , , | Leave a comment

Butterscotch pudding

I just love butterscotch and I love pudding so this is the best of both worlds!

What you’ll need:

4 Tbl butter
1 c dark brown sugar
¾ tsp salt
3 Tbl cornstarch
2 ½ c milk
2 large eggs, beaten
1 tsp vanilla
Whipped topping, optional

Melt the butter in a medium sized saucepan over medium high heat. Add the sugar and salt and stir until all the sugar is moistened. Remove from heat. In a small bowl, mix together cornstarch and ¼ c milk. Using a wire whisk, blend until smooth (no lumps of cornstarch). Whisk in the eggs. Gradually mix remaining milk with brown sugar mixture, then whisk in cornstarch mixture. Return the pan to heat (medium high) and bring to a boil, stirring often. Reduce heat to low and cook for an additional 1 minute or until the pudding thickens, stirring constantly. Remove from heat and whisk in the vanilla. Pour into serving bowls and refrigerate at least 4 hours before serving. Top with whipped topping if desired. Makes 4 – 6 servings.

Tip: If your pudding curdles after the addition of vanilla simply beat with an electric mixer set to the highest speed until it’s smooth again.

Cost:
butter – $1.75/pound
brown sugar – $1.89/ 2 pound bag
cornstarch – $1.29
milk – $3.99/gallon
eggs – $1.09/ dozen
vanilla – $2.25
whipped topping – $0.99
Total – $2.58

January 6, 2009 Posted by | -how to..., -kids favorites, -pudding, DELICIOUS DESSERTS, TIPS | , , , , , , | Leave a comment