Passionate Penny Pincher Recipes 5/23
May 23, 2013
Laurie over at Passionate Penny Pincher has several great recipes for us this week. Ribs are on my menu this week too. My husband will be firing up the grill for me. If you prefer to let your slow cooker do the work, check out Laurie’s recipe. We have a really great sale on ribs right now at Publix so it’s a great week to whip these up!
Strawberry & Cream Trifle
Slow Cooker Ribs
Broccoli & Cheese Casserole
Passionate Penny Pincher Recipes 5/16
May 16, 2013
Laurie over at Passionate Penny Pincher shared more great recipes this week. First whip up some chicken for dinner then some brownies for an after dinner treat.
I have a very similar crockpot chicken recipe that I love to do for nights that I am busy and need dinner waiting for me. Throw everything in the crockpot and dinner will be ready when you need it.
Peanut Butter Bars + Good Cook Touch Treasure Hunt & Giveaway Reminder
May 14, 2013
Products for this recipe sponsored by Good Cook
My guys requested something sweet today. I got some great Touch products from the folks at Good Cook, so I thought I’d give them a test drive. My oldest wanted brownies, my husband requested something with peanut butter and my little one said chocolate. I thought for a moment and came up with something to please them all – Peanut Butter Bars!
This is one of my all time favorite treats. Whenever my mom let me pick the treat…this is what I requested! She would bake up a batch and my brother and I would be salivating just waiting for these to cool.
I decided to whip up a batch this afternoon. I had to send my boys out to the trampoline so they’d stop asking to eat them! Even my husband stopped to pick at them when he passed by the kitchen.
I told my mom I was going to make these and share them with you guys. I had never asked her where she got the recipe from. When I asked her who I should credit for the recipe, I was tickled to find out where this recipe originated. It seems my mother’s best friend helped out in the school cafeteria at their middle school. This was the recipe that the kids at Osborne Middle School ate back in the 60′s!
I also went to Osborne Middle School but don’t remember ever having these gems. Luckily, my mom kept the recipe and has been making them for over 40 years now. I am continuing the tradition and now you guys can do the same!
Try this recipe and let me know what you think!
- ½ cup brown sugar
- ½ cup white sugar
- 1 cup flour
- 1 cup Quick Oats
- ½ cup melted butter
- ⅓ cup peanut butter
- 1 pound box confectioners sugar
- ½ cup cocoa
- 6 tablespoons melted butter
- 1½ teaspoons vanilla
- ¼ cup water
- ¼ cup evaporated milk
- Preheat oven to 375 degrees.
- Mix all ingredients (dough will be thick).
- Press dough into a 9″ x 13″ pan.
- Bake for 20 minutes or until lightly browned.
- Combine all ingredients except evaporated milk.
- Add milk as necessary to get to desired consistency (frosting should be thick).
- Frost bars immediately after removing from oven by pressing chocolate onto warm bars.
- Allow to cool before cutting into bars.
The folks at Good Cook sent me a bunch of their Touch line of products. I can honestly say that my absolute favorite is the 2qt Batter Bowl. I have used that thing on over half of my recipes since I got it. I love that it has a non slip bottom and an easy pour spot but my favorite thing about it is the handle. I just find it so much easier to grab that handle while trying to mix up ingredients. For dense batters like that bar dough, you need a good grip on the bowl to mix it up.
Don’t forget that the Good Cook Touch Treasure Hunt is going on right now!
All you have to do is search for and find all the Touch icon codes and then enter to win $1,000 in Good Cook Touch Prizes. Just head over and search goodcook.com to find random Touch icons codes that have been posted on select products. How great would it be to fill your kitchen with some of the best products for FREE?!
You can also enter to win your own Good Cook 2qt batter bowl in my giveaway over HERE. I know you guys will love this bowl just as much as I do!
Right now you can get 30% instant saving on all Touch Items. Plus, you’ll get an extra 10% off with promo code: HUNT. This offer is valid through May 21, 2013.
This post is sponsored by the folks at Good Cook. I am posting as a Good Cook Kitchen Expert but all comments and opinions are my own.
Passionate Penny Pincher Recipes 5/9
May 9, 2013
Looking for a new recipe to try? Laurie over at Passionate Penny Pincher has a couple that sound great.
I love banana bread and have never thought about adding blueberry to it. But boy does it sound delicious. I happen to have some extra blueberries on hand…maybe I’ll whip up a loaf this afternoon if I can find a few minutes to spare.
Breakfast For Mom – Blueberry Lemon Crepes
May 8, 2013
Mother’s Day is Sunday – hip hip hooray!
I know there are a lot of hardworking moms out there. Often we are the first ones up in the morning and the last ones to plop our heads on the pillow in utter exhaustion each night. Being a mom means a lot of planning, organizing, shopping, cooking, cleaning and so much more. It’s a lot of work to be a mom but I think everyone will agree, it’s totally worth it.
I hope you all have a great Mother’s Day planned. Even if your plan is to do nothing and simply take the day to relax (which is my plan!)
I think the start to a good Mother’s Day is getting someone else to do the cooking for you. I mean, who doesn’t like to be presented with a delicious meal? I have a great recipe that is delicious and super simple. Even better is that it pairs nicely with the sale at Publix. I think you might want to check out my recipe for Blueberry Lemon Crepes and use the share buttons to give a certain someone a hint on how you’d like to start Mother’s Day!
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 1 cup flour
- 3 tablespoons melted butter
- 1 teaspoon lemon juice
- 1 cup blueberries (fresh or frozen)
- ¼ cup granulated sugar
- 1½ tablespoons cornstarch
- 1 tablespoon lemon juice
- 8 oz cream cheese
- ⅓ cup powdered sugar
- 1½ teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- In a blender, combine all of the ingredients and pulse for 10 seconds. Refrigerate batter for one hour before cooking to allow bubbles to subside (helps prevent tears).
- Heat a small non-stick pan and coat with a very small amount of butter.
- Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
- Cook on medium high heat for 30 seconds to one minute then flip.
- Cook for another 30 seconds and remove to a plate to cool.
- Continue until all the batter is gone.
- Place blueberries, sugar, cornstarch and lemon juice into a small saucepan.
- Mix ingredients and cook over low heat for 3 minutes until bubbly and thickened.
- Place cream cheese, powdered sugar, lemon juice and vanilla extract into a small bowl and mix well.
- Spread 2 – 3 tablespoons of the cream cheese filling on each crepe and roll, tucking in the ends before the final roll.
- Add a heaping spoonful of the blueberry topping on top of the crepes and serve.
These are so good and so easy. In all honesty the hardest part is learning to swirl the crepe batter. Just remember to pour it in the middle then swirl the pan. After a few tries, you will be a pro!
Even better is that this works with pantry staples and the deals in the Publix ad. Put these items on your shopping list and whip up some crepes for about $1 per serving! Happy Mother’s Day!
Dole Blueberries, 12 oz, BOGO $4.69
Publix Regular Cream Cheese, 8 oz, $0.89
Tools used in these recipes:
- Cutting Board, 10″x 15 1/2″
- Measuring Cup
- Measuring Spoons
- Chrome Wisk 10 “
- Citrus Juicer
- “Classic” Saute Pan
- Silicone Flex Turner
Keep in mind that Publix carries a huge variety of Good Cook products. You can find a large selection of tools and cookware throughout the store.
Also, don’t forget about my giveaway and the Good Cook Touch Treasure Hunt. Head over HERE to enter my giveaway and learn more about the Treasure Hunt!
Chicken Fajita Quesadillas & Mexican Corn
May 2, 2013
Fire up the grill for these great Cinco de Mayo recipes. A simple marinade can turn plain quesadillas into ones that will have your family yelling ¡Ole! Whip up some Chicken Fajita Quesadillas and Mexican Corn and you can skip out the lines at your local Mexican joint.
The great thing about this one is that you can throw your veggies on the grill with the chicken and you’ll have dinner done in no time flat. Cook up some Mexican Rice and you’ll have a meal without dipping into your entertainment budget.
- ¼ cup olive oil
- 1 lime (juiced)
- 1 garlic clove, minced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 2 Tablespoons cilantro (chopped)
- Place all ingredients into a zipper bag or bowl and mix well. Refrigerate 1 – 3 hours. Grill and enjoy.
Grill up the chicken with some bell peppers and onions. Once the chicken is cooked and the veggies are charred, remove from grill and slice.
Layer chicken, vegetable and cheese on a flour tortilla and heat in a skillet until cheese melts. Fold tortilla in half and cut into wedges. Serve with lettuce, tomatoes, guacamole and queso cheese dip.
- 4 ears of corn (husked with silk removed)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 tablespoons cilantro chopped
- queso fresco
- lime
- Combine mayonnaise and sour cream and set aside.
- Grill corn until charred – approximately 7 – 10 minutes.
- Remove from grill and brush with mayo mixture.
- Sprinkle with cumin, chili powder, garlic powder and cilantro.
- Add cheese and squeeze lime wedge over the corn.
- Enjoy!
Tools used in this recipe:
Keep in mind that Publix carries a huge variety of Good Cook products. You can find a large selection of tools and cookware throughout the store.
Chilaquiles Verdes With Chicken
May 2, 2013
I have another great Cinco de Mayo recipe for you guys today – Chilaquiles Verdes with Chicken!
If you love Mexican food, you will love this one. It’s full of bold flavors and the ultimate comfort food. It’s super easy to throw together and you can even cheat a bit and use a few pre-made substitutes if you need a meal in a pinch!
I used leftover grilled Fajita Chicken for my recipe. If you don’t have time to fry up the tortillas, you could substitute thick corn chips instead.
- 1 pound fresh tomatillos
- 3 fresh serrano chiles
- 3 garlic cloves (unpeeled)
- 1 large onion (chopped)
- Olive oil, as needed
- Salt & pepper to taste
- ½ cup fresh cilantro leaves
- ¼ cup chicken broth (more if needed)
- Canola Oil
- 10 -12 corn tortillas (stale)
- Grilled Chicken (shredded)
- 1½ cup Cheese (queso fresco, Monterey Jack or your favorite cheese)
- Preheat the broiler or oven to 550 degrees F.
- Remove husks from the tomatillos and rinse to remove the stickiness.
- Place the chiles, garlic, onion and tomatillos on a baking sheet, rub with olive oil, and sprinkle with salt and pepper.
- Cook until softened and slightly charred, about 5 to 7 minutes (turning once during cook time).
- Remove from oven and peel the garlic and pull off the tops of the chiles.
- Add all the broiled ingredients to a blender along with the fresh cilantro and puree.
- Add chicken broth and blend to combine.
- Set salsa verdes aside.
- Reduce oven to 350 degrees.
- Heat canola oil in pan over medium heat.
- When the oil is hot, add the tortillas and cook until lightly browned and nearly crisp. (cook in batches)
- Drain the tortillas on paper towels.
- Stack tortillas in a 2 quart baking dish overlapping to cover the dish.
- Pour the salsa verdes over the tortillas.
- Cover with chicken the top with cheese.
- Bake at 350 degrees for 20 minutes.
- Remove and serve with lettuce, tomatoes, sour cream, and guacamole.
Tools used in this recipe:
Keep in mind that Publix carries a huge variety of Good Cook products. You can find a large selection of tools and cookware throughout the store.
Recipe – Mexican Rice
May 2, 2013
Cinco de Mayo is right around the corner. An absolute must have for any Cinco de Mayo feast is a good Mexican Rice. You know that fluffy rice that is perfectly seasoned and usually only found at your favorite restaurant.
Well, I have a recipe that will have your family thinking that you brought home take out.
12 oz very ripe tomatoes (cored and quartered)- 1 large white onion (quartered)
- 3 medium minced jalapenos (halved and seeded)
- 2 cups long grain white rice
- ⅓ cup canola oil
- 4 garlic cloves (minced)
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1½ teaspoons salt
- ½ cup fresh cilantro (minced)
- 1 lime
- ½ cup frozen peas & carrots
- Preheat oven to 350 degrees
- Place tomato and 3 quarters of the onion in food processor and puree until smooth.Transfer to measuring cup and reserve exactly 2 cups. Discard excess.
- Rinse rice in a fine mesh strainer under cold running water until water runs clear- about 1½ minutes. Shake rice vigorously to remove excess water. (Do not skip this step or you will not have fluffy rice)
- Heat oil in a Dutch oven about 2 minutes. (Make sure to choose a pot with a tight fitting lid) Add rice to oil. Fry rice until it is light golden and translucent, stirring constantly about 6-8 minutes.
- Reduce heat to medium, add garlic and minced jalapenos. Cook until fragrant, about 1 minute.
- Stir in broth, pureed mixture, tomato paste, salt, last quarter of onion (chopped) and frozen vegetables. Increase heat to medium high, and bring to a boil.
- Remove from stove top. Cover pan and transfer to oven to bake until liquid is absorbed and rice is tender, about 25 – 30 minutes. Stir well after 15 minutes.
- Remove from oven. Stir in cilantro, minced jalapeno to taste, and serve with lime wedges.
Tools used in this recipe:
- Nonstick Utility Knife
- Food Chopper
- Cutting Board, 10″ X 15 1/2″
- Measuring Cup
- Measuring Spoons
- Slotted Wood Spoon
Keep in mind that Publix carries a huge variety of Good Cook products. You can find a large selection of tools and cookware throughout the store.
Queso Cheese Dip
May 2, 2013
I love going out to eat at Mexican restaurants – not only because it offers me an escape from the kitchen but also because the food is fantastic. I think I could close my eyes and point to the menu and be happy with whatever I happened to choose.
One of my favorite things about my favorite place is the chips and dips that they offer. I have major love for queso cheese dip. I looked online for recipes for many years and was disappointed with all that I made. One day, I decided to ask the owner at the restaurant that we have gone to for years.
After years of trying various specialty Mexican cheeses, it turns out all I needed was a big chunk of White American Cheese from the Publix deli! That is the key to the perfect flavor and texture to get that dip to turn out like the one I love so much when I go out to eat!
It is so simple to throw this one together. This recipe makes quite a bit of dip, so invite lots of friends over and enjoy!
I was going to whip up some salsa but I was surprised with a box full of goodies from the folks at Wholly Guacamole. I’ll happily save myself a little bit of effort!
- 1¼ pound White American Cheese (shredded)
- ½ cup water
- ⅔ cup milk
- 2 – 3 TBSP chopped pickled jalapeño (depending on heat desired)
- 1½ oz pickled jalapeño juice
- Add all ingredients to a microwavable-safe bowl and stir together.
- Microwave for a total of 4 – 5 minutes (stirring after each minute)
- Remove from microwave and use a whisk to stir to desired consistency.
- The cheese can be stored in the refrigerator and reheated.
Tools used in this recipe:
- Salsa Dish
- Tortilla Warmer
- Food Chopper
- Cutting Board, 10″ X 15 1/2″
- Stainless Steel Box Grater
- Measuring Cup
- Measuring Spoons
- Chrome Wisk 10″
Keep in mind that Publix carries a huge variety of Good Cook products. You can find a large selection of tools and cookware throughout the store.
Guacamole Recipe
May 2, 2013
Products for this recipe sponsored by Good Cook
You guys know I have a special love for avocados and guacamole. I have tried dozens of recipes over the past years and finally came up with what I believe to be the best homemade guacamole recipe ever.
The best part – it is super simple and can be throw together in 5 minutes.
2 Hass avocados (remove seed and peel)- ½ Jalapeño (minced)
- 1 TBSP onion (minced)
- ¼ TSP kosher salt
- ½ TSP cumin
- 1 clove garlic (minced)
- 1 lime (juiced)
- 2 TBSP cilantro (chopped)
- Put all ingredients into a bowl and mix. You can mix lightly if you prefer chunky guacamole or use a fork to mash further if a smoother consistency is desired.
- Garnish with chopped tomatoes and serve at room temperature.
Tools used in this recipe:
- Avocado Slicer
- Citrus Juicer
- Salsa Dish
- Tortilla Warmer
- Nonstick Utility Knife
- Food Chopper
- Cutting Board, 10″ X 15 1/2″
Keep in mind that Publix carries a huge variety of Good Cook products. You can find a large selection of tools and cookware throughout the store.
