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

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

Easy Succotash

Using fresh ingredients in this recipe makes all the difference.

What you’ll need:

2 c (about 1 lb) fresh lima beans
4 c (about 8 ears) fresh corn, cut from cob
3 Tbl butter
½ c whipping cream
½ tsp salt
1/8 tsp pepper

Bring a heavy saucepan filled with salted water to a boil. Add beans and boil about 15 minutes or until almost tender; drain and return to pan. Mix in remaining ingredients and stir well. Reduce heat to low and cook and stir about 10 minutes or until corn is tender. Serves 6.

Cost:
lima beans – $2.85/lb
corn – $1.99
butter – $1.75/pound
whipping cream – $1.49
Total – $7.85

February 17, 2009 Posted by | -vegetarian (*or almost*), MAIN DISHES | , , , | 1 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

Creamy potato soup

This soup always makes me think of my mom. She loves potato soup!

What you’ll need:

3 c chicken broth
1 can evaporated milk
About 6 large potatoes
1 c onion, chopped
4 slices bacon, cooked and crumbled
½ c diced ham
1 garlic clove, chopped
1 pint whipping cream
Shredded cheddar cheese & chopped green onion for garnish

Sauté the onions and garlic in about a tablespoon of butter over medium heat until the onions are translucent. Scrape them into a large pot making sure to get all the good stuff off the bottom of the pan. Add chicken broth and milk and cook over medium heat about 2 minutes. Stir in remaining ingredients except for garnishes. Bring to a boil. Reduce heat and simmer until the potatoes are tender. Mash several of the potatoes against the side of the pot and stir to thicken the soup. The more you mash the thicker it will be. Add salt and pepper to taste and continue simmering over low heat for about 10 minutes or until soup is heated through and at the desired consistency. Sprinkle cheese and chopped green onion on top of individual bowls when serving. Makes about 10 bowls.

Cost:
bouillon cubes – $1.89/jar of 20
evaporated milk – $1.50
potatoes – $2.00/5 lb bag
onion – $1.12
bacon – $2.29/ 1 pound package
cooked ham – $2.12/lb
whipping cream – $1.49
garnish – $1.25
Total – $7.06

January 7, 2009 Posted by | --potatoes, -bacon, -pork, MAIN DISHES | , , , , , , , , , , | 1 Comment

Creamed corn

Creamy is the right word to describe this side dish. It melts in your mouth.

What you’ll need:

4 – 6 ears fresh corn
1 c chopped green onions
1 Tbl butter
1 c heavy whipping cream
1 tsp salt
½ tsp pepper

Use a sharp knife to remove kernels from ears of corn cutting as close to the cob as possible. Melt butter in a skillet over medium heat. Sauté onions for 2 minutes in butter. Add corn and cream. Bring to a boil stirring constantly. Reduce heat to medium low and let simmer 10 minutes, stirring occasionally. Stir in salt and pepper and serve.

Cost:
corn – $1.99
onion – $1.12
butter – $1.75/pound
whipping cream – $1.49
Total – $4.84

January 1, 2009 Posted by | -vegetables, SIDE DISHES | , , | Leave a comment