The Show

Here is the quick and easy snickerdoodle cookie recipe. We usually make these cookies only around the holidays- but after making them for you now- they are going to be a year round treat! This recipe only cost me $2.95 or $0.07 a cookie- what a steal!!!

Ingredients:
1 cup soft shortening (Crisco) ($1.50)
1 1/2 cups sugar ($0.25)
2 eggs ($0.15)
2 3/4 cups flour ($0.80)
2 teaspoons of cream of tartar ($0.20)
1 teaspoon of baking soda ($0.05)
1 /2 teaspoon of salt

Equal parts cinnamon and sugar (2 tablespoons each). Place this mixture in a shallow dish in which the cookies can be rolled in before going into the oven.

Directions:
Cream together the first three ingredients-add one egg at a time. Sift together the rest of the ingredient and then add to the creamed mixture a little at a time. Mix on medium speed until all of the flour mixture is incorporated. You may need to scrape down the sides of the bowl once or twice. Roll the dough into balls about the size of walnuts.

For this show, I used a tablespoon measuring spoon and I got 3 1/2 dozen cookies. Roll each dough ball into the cinnamon and sugar mixture. Place on a cookie sheet and bake on 400 degrees for 8-10 minutes. These cookies do not brown, but if left in the oven too long they will be crispy and you want them to be nice and chewy. Leave on a baking sheet for about 2 minutes before transferring to a cooling rack.

I hope you enjoy these little delights- let me know how they turned out!

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I love how quick and easy this recipe is, not to mention for a family of four, the cost per serving is only $0.57!!!  Add this to your list of favorites, it quickly became one of mine!

Ingredients:
1 chicken breast cubed ($0.87)
Cajun seasoning
1 can of cream of mushroom soup ($0.99)
2 cups of instant white rice ($0.45)

Directions:
Start by cooking your rice.  Read and follow the directions on the box.  Usually, you boil equal parts water to rice. Once the water for the rice is boiling, add the rice and turn off heat.  The rice should be nice and fluffy in about 5 minutes.

To cook chicken, heat a 10 inch skillet to medium.  Meanwhile, add a little bit of olive oil to the skillet, and season chicken with the Cajun seasoning.  Add chicken to the pan and cook for only about 2-3 minutes or until the inside of the chicken is no  longer pink and the outside is starting to get nice and brown.

Once the chicken has cooked, turn down the heat to low.  Add the can of cream of mushroom soup and about a half of can of milk.  Gently stir to combine.  Let the soup warm through before adding the rice.  Once the soup is warm, go ahead and add the rice to the soup and chicken mixture.  Mix to combine all ingredients.

Once you have tried this recipe, let me know how well you liked it!  I will be waiting…..

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This homemade chicken noodle soup recipe is a great one to have on hand. I love whipping up a batch of this for lunch on a rainy day or when I am a little under the weather. Homemade soup tastes so great because you made it-make a batch for yourself today!

Ingredients: ($1.56 per serving)
1 chicken breast
3/4-1 cup of diced carrot
1/2 cup of chopped onion
1/4-1/2 cup of diced celery
1 cup of egg noodles
1 can (14 oz.) of vegetable broth
1 large can of chicken broth
1 bullion cube
1 tablespoon of butter
Salt
Pepper
Italian Seasoning

Directions:
Begin by poaching your chicken breast in a small stock pot. Place your chicken breast, bullion cube, 1/4 tsp. of salt and pepper, and 1/2 tsp. of Italian seasoning into the pot. Cover with enough cold water to cover the chicken breast by about an inch. Place pot onto stove. Set to medium. Bring to a boil, reduce heat to simmer and simmer for about 2-4 minutes. Once you have poached your chicken, shred using two forks.

To start the soup, place carrots, onions, and celery into a large stock pot with one tablespoon of butter. Sautee vegetables over medium heat until the onions just begin to turn translucent. Once your vegetables have sauteed, add the entire can of vegetable broth to your pot. Let simmer for about 10 minutes.

While the vegetables have been cooking, your chicken should be poached and shredded. Go ahead and add the chicken and egg noddles to your large pot. At this time, add about half of the container of chicken broth. Bring to a boil. Reduce heat to low and cook for another 10-15 minutes, stirring occasionally and adding more chicken broth as needed. This would also be the time to test your broth, adding any additional salt or pepper if needed.

Once your noodles are cooked, vegetables slightly softened, you are ready to eat! Enjoy this warm and yummy homemade chicken noodle soup. This recipe is enough for 4 and comes out to about $1.56 per serving. You can’t beat that!

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This recipe is a great one to entertain with.  It looks hard to prepare, but it isn’t and it tastes great!

Ingredients:

$3.37 – 4 chicken breasts
$0.49 – 4 oz. can of sliced mushrooms
$0.33 – Half of a medium sized onion sliced thinly
$1.75 – 1 cup of mozzarella cheese

TOTAL: $5.94

You will also need salt, pepper, garlic powder, butter, and olive oil

Directions:
Preheat your oven to 375 degrees.

In a small skillet, melt 1 tablespoon of butter over medium heat. Add onions and gently sautee for about 3 minutes. Add the mushrooms to the skillet and continue to cook for another 2 minutes.

Prepare a second larger skillet for the chicken. Warm to medium high heat. Clean chicken and pat dry. Sprinkle both sides with salt, pepper, and garlic powder. Add a drizzle of olive oil to the pan right before you add chicken. Cook the chicken for 4 minutes per side or until lightly golden brown.
Once the chicken, mushrooms, and onions have cooked, it is time to start smothering! Place your chicken in a 9×13 glass pan that has been sprayed with some non-stick spray. Cover each chicken breast with the onion and mushroom mix. Top with the mozzarellla cheese. Bake in your oven for about 10-12 minutes or until the cheese is melted.

Serve with a side of noodles, a salad, or some fresh steamed vegetables.

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Episode #4: Tacos Recipe

In: Entrees, Recipes, The Show

This taco recipe is plenty for a family of four. I have included the directions for the rice, but feel free to make it your own by adding diced tomatoes, green chilis, or leave it plain. Hope you have good luck with it.

Ingredients:
$1.66 – 1 lb. ground beef
$1.50 – 1 package of taco shells
$0.40 – Taco seasoning (I use Tones and follow the directions)
$2.00 – Taco toppings such as cheese and lettuce
$0.50 – 2 cups of white rice
$6.06 Total

Directions:
Prepare taco shells according to the directions on the package.

In a 10 inch skillet over medium heat, brown your ground beef. Make sure you break up the meat into small pieces so it will fit onto your taco shell. Once the meat is brown (about 4-6 minutes), turn the heat to low, and drain the grease from the meat. Add seasonings according to the package ( I did 1/4 cup of seasoning and 2/3 cup of water). Stir and simmer for about 3 minutes. Eat and enjoy!

Directions for Rice:
Prepare 2 cups of white rice according to the directions on the box. I used instant white rice. To the two cups of water, I added one chicken bullion cube. When the water was boiling and the rice was ready to be put in, I added 1/2 tsp. of chili powder and paprika to the top of the rice and give it a quick stir. When you are ready to serve, top with 2 tablespoons of butter.

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Featured Episode

Flickr PhotoStream

  • Snickerdoodles
  • Spicy Chicken with Mushroom Rice
  • Chicken Noodle Soup
  • Smothered Chicken
  • Tacos
  • Chicken Quesadillas
  • BBQ Chicken Pizza - Detail
  • Cinnamon Toast Crispies

This Week’s Menu (09/21/09)


Monday: Teriyaki Chicken with noodles and green beans

Tuesday: BBQ with coleslaw and french fries

Wednesday: Beef Fried Rice

Thursday: Creamy chicken with mushrooms, noodles, and broccoli

Friday: Fish fry! (out to eat)


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