Dishes on a Dime: Hugs and Kisses Cookies

Posted by on Jan 23, 2013

This recipe comes from our Mom. She has a cooking blog that you should totally check out. It’s called Dancing in the Kitchen with Jonnie and Boan and is run by our Mom and our aunt, Bonnie. She is a fantastic cook and always has been!

cookies

Hugs and Kisses Cookies

1/3 cup butter or margarine
6 ounces unsweetened baking chocolate
1 can (14 ounces) sweetened condensed milk
1 package (1 lb 1.5 oz) Sugar cookie mix
1/2 teaspoon cinnamon
60 Hugs candies, unwrapped (The white ones look best, but use whatever flavor you like.)

These cookies look so good and they taste even better.  You’ll get lots of compliments when you share these.  And they are super easy.

Make sure to check out the Dancing in the Kitchen with Jonnie and Boan blog for the full baking instructions as well as lots of other recipes.


Dishes on a Dime: Banana Zuchini Bread with Salted Caramel Frosting

Posted by on Sep 15, 2012

This recipe comes from our Mom. She has a cooking blog that you should totally check out. It’s called Dancing in the Kitchen with Jonnie and Boan and is run by our Mom and our aunt, Bonnie. She is a fantastic cook and always has been!

Banana Zuchini Bread with Salted Caramel Frosting

I’m usually not a big fan of banana bread. It’s most often on the dry side. But the addition of the zucchini to the batter makes this bread moist and delicious. Can’t miss with some delicious bread that includes fruits and vegetables. The salted caramel frosting makes it just that much better. Definitely a delectable treat on a crisp fall day, or any other day.

Ingredients:
1 1/2 cups flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup mashed ripe bananas
1/2 cup canola oil
1/2 teaspoon vanilla extract
1 cup grated zucchini
1/2 cup semi sweet chocolate chips (I actually used 1 cup.)
Directions:
Preheat oven to 325 degrees.
In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt.
In a small bowl, beat the egg, bananas, oil and vanilla extract.
Stir into dry ingredients just until moistened. Fold in zucchini and chocolate chips.
Transfer to four 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray.
Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes then remove from pans to wire racks.

Salted Caramel Frosting:
4 Tablespoons unsalted butter
1/2 cup packed brown sugar
4 teaspoons whipping cream (I didn’t have cream, so I just used milk.)
2/3 cup powdered sugar
1/2 teaspoon kosher salt (Since it’s salted caramel, you really want the more coarse salt like kosher.)

In a small saucepan, heat 4 tablespoons butter and 1/2 cup brown sugar to boiling over medium heat, stirring constantly with whisk. Boil and stir 1 minute. Stir in whipping cream.
Remove from heat; stir in powdered sugar and 1/2 teaspoon salt. Immediately spread over loaves. This frosting sets up quickly, so don’t wait to spread it on the bread.



Dishes on a Dime: Inside Out Carrot Cupcakes

Posted by on Jun 10, 2012

I absolutely LOVE to bake. It’s one of my stress relievers. And since I’m about to start losing some weight with Team Cinchspiration I figured I should indulge in one of my favorites before I can’t anymore. But instead of doing traditional carrot cake I thought I’d try a spin on it and make carrot cupcakes with the cream cheese frosting in the middle. I’m thrilled with how they turned out.

Inside Out Carrot Cupcakes

Filling
One 8 ounce package of cream cheese or neaufchatel
1/4 cup granulated sugar

 

Muffins
2 1/4 cup all purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots (about 2 med-large carrots)
Makes 12 cupcakes

 

  1. Preheat oven to 400 degrees.
  2. Lightly grease a muffin pan or line the pan with paper muffin cups. I still greased my muffin cups so they would come out easily.
  3. Filling: Place cream cheese in a microwave safe bowl and heat on low power for 40 seconds. Stir in sugar and set aside.
  4. Muffin Batter: In a medium sized bowl, whisk together the dry ingredients.
  5. In a small bowl, whisk together the eggs, water, and oil.
  6. Stir the wet ingredients into the dry ingredients.
  7. Fold in the grated carrots
  8. Drop about 2 tablespoons of batter into each muffin cup (make sure it’s spread over the bottom)
  9. Drop a heaping tablespoon of filling in the middle of each muffin cup
  10. Cover with enough batter to fill the muffin cups quite full
  11. Bake for about 20 minutes or until you can insert a toothpick into the muffin (not the filling) and it comes out clean
  12. Sprinkle with powdered sugar to make them look pretty (this step is optional)
  13. Enjoy!


Dishes on a Dime: 4 Ingredient Biscuits

Posted by on Feb 25, 2012

This recipe comes from our Mom. She has a cooking blog that you should totally check out. It’s called Dancing in the Kitchen with Jonnie and Boan and is run by our Mom and our aunt, Bonnie. She is a fantastic cook and always has been!

4 Ingredient Biscuits

2 cups Bisquick (I use heart healthy.) or use any biscuit  baking mix
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

 

Preheat oven to 450 degrees.
Cut sour cream into biscuit mix. (I use my fingers.)  Add 7-Up and mix. This makes a very soft dough.
Sprinkle additional biscuit mix or flour on table and pat dough out with your hands. (No need to use a rolling pin.) Pour the melted butter into a 9 inch square pan. Cut biscuits using a round biscuit or cookie cutter or just use a drinking glass.  Place biscuits in pan into the melted butter and bake for 12-15 minutes or until golden brown.
Makes about 8 or 9 biscuits.


Dishes on a Dime:

Posted by on Sep 25, 2011

This recipe comes from our Mom. She has a cooking blog that you should totally check out. It’s called Dancing in the Kitchen with Jonnie and Boan and is run by our Mom and our aunt, Bonnie. She is a fantastic cook and always has been!

Our mom loves making these and putting them in her freezer. Then when she wants a quick and easy but delicious meal, she can just pull one out of the freezer, place on microwave safe plate and microwave for a few minutes. Fix a salad while it’s cooking and she has a yummy dinner in a short amount of time.

4 large baking potatoes (about 2 1/4 pounds)
1 Package (3 ounces) cream cheese, softened (This is a small package. You could divide an 8 ounce package.)
4 Tablespoons milk
1 envelope (1 ounce) ranch salad dressing mix
1 1/2 cups mashed potatoes*
1/4 cup shredded cheddar cheese

Scrub and pierce potatoes; place on a microwave safe plate. Microwave, uncovered, on high for 13-15 minutes or until tender, turning several times. Let stand for 10 minutes.
In a small bowl, combine cream cheese and milk; beat in salad dressing mix. Add mashed potatoes; mix well. Cut a thin slice from the top of each potato; scoop out pulp, leaving a thin shell. Add pulp to the cream cheese mixture and mash. Spoon into potato shells. Top with cheese.

If you are eating them now, microwave two potatoes, uncovered, on high for 3 1/2 -4 1/2 minutes or until heated through.
Place remaining potatoes on a baking sheet. Freeze overnight or until thoroughly frozen; transfer to a freezer bag. May be frozen for up to 3 months.

To Use Frozen Potatoes:
Place potatoes on a microwave-safe plate. Microwave, uncovered, at 50% power for 8-9 minutes or until heated through. I add a little more cheese after I microwave them.
*She just bakes a couple of extra potatoes. Peel and mash with a little milk and butter for the mashed potatoes.



Dishes on a Dime: Dinner Rolls

Posted by on Jul 17, 2011

This recipe comes from our Mom. She has a cooking blog that you should totally check out. It’s called Dancing in the Kitchen with Jonnie and Boan and is run by our Mom and our aunt, Bonnie. She is a fantastic cook and always has been!

I love these dinner rolls because they are made with things that I pretty much always have in my pantry. And they are super easy. You can even make them in your mixer. And they are a MUST at every Thanksgiving dinner. It’s just not Thanksgiving without these rolls.

2 Tablespoons yeast
1/4 cup plus 1 Tablespoon warm water
3 eggs
1/2 cup oil
1/2 cup sugar
1 cup warm milk
5 1/2 cups flour
1 teaspoon salt
Butter to brush rolls with

Directions: Mix together the yeast and warm water in your mixer. Let it sit for about 10 minutes. Meanwhile, in another bowl, combine the eggs, oil and sugar. Warm the milk in the microwave (but don’t get it hot…just warm) and add it to the yeast mixture in the mixer. Also, add in the egg mixture. Mix. Add the flour (mixed with the salt), one cup at a time. Mix well. Continue to knead for 5 minutes. (If you don’t use a mixer, you’ll have to knead for about 10 to 15 minutes.) Cover with plastic wrap and let rise until about double in size, about an hour.

After its risen, separate the dough in to 3 even balls. Roll out each ball to about the size of a dinner plate, on a lightly floured surface. Cut into 8 pizza wedge slices. Brush with melted butter. With each wedge, starting at the large bottom, roll them up. Place on a greased (sprayed) sheet pan. Place 3 rolls across and 8 down (24 per sheet). Cover the dough with plastic wrap and let rise again until doubled in size.

Heat oven to 400 degrees and bake for about 11 minutes, or until tops are a golden brown. Remove from oven and brush with melted butter.



Dishes on a Dime: Freezer Jam

Posted by on Jun 12, 2011

I am a jam snob. I HATE buying jam from the store. So I always make my own when different fruit is in season. It’s much healthier and tastes way better.

So this week it’s apricot freezer jam.

If you have never made freezer jam before you will be amazed at how simple and easy it is.

4 cups crushed fruit (I did apricot this time, but any fruit will work)

1 1/2 cups sugar or Splenda (I used Splenda to keep it even healthier)

1 package of pectin (Ball is my favorite)

5 freezer jars

  1. Stir pectin and sugar in a bowl.
  2. Add crushed fruit. Stir 3 minutes.
  3. Ladle jam into clean jars and let stand 30 minutes.
  4. Enjoy!!

This jam will stay good forever in your freezer. We put it on sandwiches, pancakes, toast, ice cream, and anything else you can think of. So stinkin’ good!



Dishes on a Dime: Berry Trifle

Posted by on May 29, 2011

This recipe comes from our Mom. She has a cooking blog that you should totally check out. It’s called Dancing in the Kitchen with Jonnie and Boan and is run by our Mom and our aunt, Bonnie. She is a fantastic cook and always has been!

This is such an easy and beautiful dessert. It takes longer to wash and dry the berries and get them ready than anything else. It’s elegant and looks like it took a great deal of time. Try it, you’ll like it. Use whatever fruit you have. Try to have a variety of colors for a better presentation.

Ingredients:
4 cups cold fat-free milk
2 packages sugar-free, fat-free instant vanilla pudding mix (or cheesecake or white chocolate pudding mix)
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided (or sugar free)
1 prepared angel food cake, cut into 1-inch cubes (When I’m near Walmart I buy one of the sugar free angel food cakes.)
1 pint blackberries
1 pint raspberries
1 quart strawberries, sliced or quartered
Other fruit as desired (I like mango, kiwi, and bananas)
Directions:
In a medium bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 5 minutes or until soft-set. Mix in 2 cups of the thawed whipped topping. Set aside.
Place a third of the cake cubes in a trifle bowl. Top with a third of the pudding mixture and a third of the berries. Repeat layers twice. Top with remaining whipped topping. Garnish with quartered strawberries, if desired.
Serve immediately or refrigerate for up to 24 hours.
Yield: 12 servings.

I’ve used canned mandarin oranges, peaches, pears, or whatever I have.
I put raspberries on one layer, blackberries on a separate layer, and strawberries on another layer. But layer however you wish.
One twelfth of this is 4 Weight Watchers points, less if you use sugar free angel food cake.

Dishes on a Dime: Hamburger Soup

Posted by on Apr 10, 2011

This recipe comes from our Mom. She has a cooking blog that you should totally check out. It’s called Dancing in the Kitchen with Jonnie and Boan and is run by our Mom and our aunt, Bonnie. She is a fantastic cook and always has been!

This recipe is quick, easy and delicious! Cook it in your pressure cooker so it’s super fast!

1 lb hamburger
¼ tsp onion powder
½ tsp garlic powder, divided
¼ tsp lemon pepper
½ tsp seasoned salt
2 medium potatoes, diced
4 medium carrots, sliced
2 stalks celery, sliced
1 quart tomato juice
¼ tsp sweet basil
½ tsp oregano
salt and pepper to taste
Put hamburger in dutch oven. Sprinkle with onion powder, ¼ tsp garlic powder, lemon pepper, and seasoned salt. Stir and fry until browned.
Add potatoes, carrots, and celery. Cover with water and cook until vegetables are tender.
Drain the water off. Add the tomato juice, sweet basil, oregano, the rest of the garlic powder, and the salt and pepper. Heat through.
Serve. You can garnish with shredded cheese, sliced green onions, or fresh Basil leaves.

(You could cook it in the crockpot all day in the water. Then drain the water, add the tomato juice and heat through after the vegetables get cooked.) 1 point for a 1 cup serving.

Dishes with the Divas: Pizza Pockets

Posted by on Feb 20, 2011

Every week we will show you a delicious recipe. Don’t get too excited, we are not master chefs. But these are recipes we know and like. We would LOVE to also feature recipes from Bargain Divas readers. Just submit your own recipe by emailing us at bargaindivas@gmail.com with a picture and your recipe!

Pizza Pockets
This recipe size is perfect for my family for lunch, but sometimes we’ll do it for dinner and then I double it.

1 Pillsbury refrigerated pizza crust
approximately 1/2 cup pizza (or marinara) sauce
about 1 cup shredded cheese (I use a pizza blend, but mozzarella would work, too)
20-30 pepperoni or Canadian bacon slices
Any other toppings you like

Preheat oven to 400°.
Open & lay out pizza dough. Cut into 4 rectangular pieces. Spread each piece with about 2 Tbsp of sauce, leaving a 1/2″ border around the edge. Top evenly with 1/2 the cheese, then the meat, then the other half of the cheese.
Roll up starting at one short end. Then pinch the edges & ends together. Place seam side down on cookie sheet sprayed with cooking spray.
Bake for approximately 20-25 minutes until golden brown.

This recipes obviously has lots of room for customization. You could add just about any veggie or whatever your favorite pizza toppings are. My son loves to include pineapple bits in his. My daughter loves to have tomatoes in hers. Just be careful not to overstuff them.