Valentine’s Cherry Pie Bars

This original recipe  was inspired by Betty Crocker’s fabulous fruit bars.  I came across these the other day and they looked so good I had to try them.  After a few changes on the second batch ( I thought they turned out too thick).  When I did, they turned out super amazing and incredibly easy.  Serve them warm with a  side of vanilla ice-cream and you’ve got a special treat.  definite keeper!

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1/2 cup of butter softened
1 cups of sugar
2 eggs
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp almond extract
1 1/2 cups all purpose flour
1 can of cherry pie filling (or any of your favorite pie filling)

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Preheat Oven to 350F.  In a mixing bowl, cream your butter, sugar- add eggs & extract.. beat well to mix. Add flour & Salt, Mixing Well.  Spread half of the batter in a greased 15X10 jelly roll pan.  (I love my jelly roll pan I found at Bed Bath and Beyond it’s fabulous and it’s non-stick so no need to grease your pan).20140207-222455.jpg

Spoon the Pie Filling over the batter Randomly

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drop tablespoons of the remaining batter over the top of pie filling (I used the back of the tablespoon to smooth out the batter to cover a little more).

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 Bake for 35 min or until your toothpick comes out clean.

If you wish to add a glaze mix 1 c. Powdered sugar, 1 tsp almond extract, 2-3 tsp milk and drizzle bars and cool.  Enjoy!

 

 

Little Hammies

A long time friend from my moms group gave me this recipe and it’s become a favorite among all in my house.  These little sandwiches are great for any party,  after school snacks or lunch! They are quick, easy, and delicious.

 Recipe:

Potato Rolls ( I use Kings Hawaiian Rolls in the deli section)
Sliced Ham
Provolone Cheese
Sauce:
2. T Mustard
4 T. Brown Sugar
2 T. Poppy Seeds
2 Sticks of butter
1 T. Worcestershire
Cook sauce – put ham & cheese in rolls and drizzle sauce on top.  Cook at 350 covered for 20 minutes and 10 minutes uncovered. Enjoy!

Classic Ruben Sandwich

The hubby and I love this sandwich.   It’s the perfect meal for a quick lunch and super easy to throw together.  Serve it with a dill pickle and chips on the side and enjoy!

Recipe:

Jewish Rye Bread (no seeds)
Corned Beef – thin sliced from the deli
Swiss cheese – Sliced
Thousand Island dressing
You can add sauerkraut if you want you should drain/rinse and warm it up first.

Butter both sides of bread, add dressing, Swiss cheese on each side of the sandwich and a good helping of corned beef and cook on stove top (or George Foreman) till brown and Excellent!

 

Super Bowl Recipes

This Sunday is Super Bowl.  I don’t know who’s going to win because I don’ really care about either team… What I do know is that I’m going to eat my body weight in all these yummy recipes!  And hey, I do also appreciate the Super Bowl for uniting all Americans in our inability to read Roman numerals:)

To get you ready for the big game, Two Frugal Gals put together a list of what we think are the best game day menu items here on our blog.  There are dips, appetizers, crock pot desserts, some main dishes and sides. We hope you enjoy!

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Dips
Seven Layer dip
Black bean salad

Finger Foods, Snacks & Appetizers
Jalapeno poppers
Copy Cat Auntie’s pretzels Dogs
Football pizza pockets
Copy cat sonic pretzel dogs
Sweet and Sour Meatballs
Spiced Nuts in the Microwave
Giant Soft Pretzels
Bacon wrapped stuffed chicken
Homemade pretzel bites
Pigs in a Blanket

Main Dishes
Smoking Mac and Cheese
Texas pile on
Tator Tot Casserole
Pretzel Bun Sandwich
Chili dog casserole
Pizza Pasta Casserole

Sweets
copy-cat Chick-Fil-A Cookies
S’mores in the oven
Chocolate Pretzel Bites
Dessert in Crockpot
Chocolate Covered Snacks
Chocolate Spice Cake
Mini M&M Cookies
Chocolate White Chocolate Chip Cookies
New York Cheesecake
Crock Pot Chocolate Lava Cake
Peanut Butter Striped Delight
Salted Carmel Brownies
Cookiewiches

What’s your favorite thing to serve for the Super Bowl?

Balsamic Glazed Pork Chop

Ok my friends, Let me start by saying that I have never made a meal that is truly like going to a fine dining restaurant. I’m serious… These were probably the best pork chops I have ever made, low calorie and simple too.  It goes great with Broccoli Rice Casserole or Loaded Mashed Potatoes or just a good ol’ side of veggies.  So, if you’re ever having one of those days where life is knocking you down, and your just pretending to be a functioning adult and/or parent… try making dinner a little easier by having a few pork chops in your freezer it’s a fabulous go to meal for your entire family:)

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4 boneless thinly sliced pork chops, pounded to 3/4″ thick
garlic salt
pepper
onion flakes or onion powder
2 tablespoons olive oil
2/3 cup balsamic vinegar
2 teaspoon sugar

Pound pork chops to 3/4″ thick.  Season chops with garlic salt, pepper, and onion flakes or onion powder.  Heat pan to medium heat for one minute, then add olive oil and heat another minute.  Add pork chops and cook over medium high heat until browned on both sides (about 5 minutes.)  Place pork chops on plate, lower heat a bit, then add vinegar and sugar and cook until sauce thickens (about two minutes, sauce won’t get very thick but will become a little more syrup like.)  Place pork chops back in pan and cook an additional 4 minutes, rotating and turning over a few times to glaze the pork chops with the sauce.  Serve hot, with sauce poured over pork chops.

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Enjoy!

Crock-Pot Roast

Isn’t it great to come home to your whole house smelling wonderful!  I guess that’s mostly why I’m addicted to my crock-pot and the fact that it’s super easy to throw a warm meal together in the morning and have it ready to eat before my kiddos fall apart in the evenings.  I’ve made this recipe several times and have never been disappointed.  I typically buy a  3 -4 lb. chuck roast which always seems to be enough for my family of five.  But before I place the roast in the slow cooker I lightly cover the meat with a mixture of flour, garlic salt, celery salt and pepper and then sear all sides a bit with butter or olive oil (this only takes a few minutes and really helps to seal in the juices of the meat).  The meat is so tender and the gravy is awesome. If you have leftovers, take the rest and add about 1 cup of sour cream, and a pound of cooked egg noodles, and 1/4 cup chopped green onions to make a simple yet different beef stroganoff.  A delicious and frugal meal for any two nights of the week!

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3 -4 lb. chuck roast
2 cans cream of mushroom soup
1 can beef broth
1 package of dry onion soup mix
1 Lb. bag baby carrots
6-7 small red potatoes
1 small chopped onion
4 tablespoons of minced garlic

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Mix cream of mushroom soups, dry onion soup mix, and beef broth together.  Place pot roast in slow cooker and coat with soup mixture, carrots, red potatoes, garlic and onions.  Cook on high setting for 3-4 hours, or on low setting for 8-9 hours.

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Bada-Bing!! Enjoy!

Broccoli-Cheese Soup

Since the start of my adventure into the “cooking” world, I’ve been slightly scared to make Broccoli soup.  Crazy right?  I guess I have too many scary memories of all of those “Cream of” canned soups growing up.  And for years, I wished that I could duplicate the broccoli and cheese soup I remember eating back home at my favorite deli Murray’s.  Their soup was incredibly flavorful as a side to their Turk-ado sandwich which was a triple decker with turkey, avocado, bacon, and sprouts. Yummmm  So I figured it was time to finally stop being afraid of what could go wrong and think of what could go right.  I’m glad I did!  This soup was also a great way to get the kiddos to eat their vegetables they don’t ordinarily like.  Mission accomplished!

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1 whole Onion, Diced
1 stick 1/2 Cup Butter
1/3 cup Flour
4 cups Whole Milk
2 cups Half-and- Half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Chicken Broth If Needed For Thinning

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Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute.20140110-112048.jpg

Then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.  Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) Enjoy!

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