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Easy Homemade Gift Ideas And Other Frugal Gifts

Homemade Gifts
Now that Thanksgiving is behind us, we’re all getting serious about Christmas gifts. In the HBHW Club, we’ve been talking about easy homemade gift ideas as well as some other frugal presents for the past few weeks.

I’ve compiled our best ideas into a free report for you called the ABCs of Christmas Gift Giving. You’ll be able to download the report below and of course you are welcome to share it with family and friends.

I would also like to invite you to join the Hillbilly Housewife Club at www.Hillbillyhousewifeclub.com

Here’s the frugal gift idea report – you’ll find plenty of ideas for every letter of the alphabet (even x and y). Enjoy!

ABCs Of Christmas Gift Giving (pdf)

Warmly,

Susanne Myers – The Hillbilly Housewife

Filed Under: Frugal Living

Crockpot Turkey Frame Soup

  • 1 carcass (frame of turkey), wings, bones, skin and everything from your leftover cooked turkey
  • 3 stalks celery complete with leaves
  • 1 medium yellow onion
  • 2 bay leaves
  • 1/2 teaspoon basil
  • 1/2 teaspoon marjoram
  • 5 black peppercorns

Remove all the good meat from the carcass, wrap well and set aside in the refrigerator. Then, break up the bones and the turkey frame (carcass)  into pieces small enough to fit into your crock pot.  Be sure you’re using at least a 4 or 5 quart crock pot.  Cover the turkey bones with cold water, about 3 quarts should do it, depending on the bird and the size of your crock pot.  Just try to cover the turkey completely.

Now, wash and cut the celery into big chunks, including the leaves, and throw in the crock pot. Scrub the onion with a brush under running water to remove all dirt, especially in the root. Yes, leave the skin on but be sure the root is clean and all dry or loose skin is removed.  (Cut the root off if you’re not comfortable with this.) Then cut the onion into quarters and put that in the crock pot. Add the rest of the ingredients, put the cover on the crock pot and turn it to LOW setting.  Let the turkey stock cook like that on LOW all day, but if you can, try to leave it for a full 24 hours… the longer the better.  Don’t peek!  Every time you lift the lid it takes a long time to get simmering again.

After you’ve let it simmer in the crock pot for as long as possible, cool a little and dig out as many bones and stuff as possible with a slotted spoon.  Then lift out the crock pot insert and pour through a strainer or colander into a clean soup pot.  Discard everything you strained out.

If you’re saving the stock for another day, cool the stock quickly by putting the strained stock in the freezer for at least 30 minutes.  It can then be moved to the refrigerator.

When you’re ready to make your soup, strain off any fat that may have gathered on top.  Using a big soup pot, bring the stock back up to a boil slowly, then turn down to a nice even simmer and add your soup ingredients.  I suggest:

  • 1 1/2 to 2 cups chopped celery
  • 1 1/2 to 2 cups chopped carrots
  • 1/2 cup diced onion
  • 1/2 cup chopped parsley
  • 1 cup pasta
  • 1 to 2 cups chopped leftover cooked turkey
  • salt and pepper

Simmer for about 15 minutes. Now taste for salt and pepper and add what you like.  Add about 1 cup of pasta if you like now and let simmer until the pasta is just getting tender.  Then add some diced turkey and keep simmering until the turkey is hot and the pasta is cooked thoroughly.  This crock pot turkey stock recipe will make about 3 or 4 quarts of soup and will freeze very well.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot, Ground Beef and Ground Turkey, Recipes, Soup and Stew Recipes Tagged With: , , , , ,

Frugal Tea Without The Stove

When I make tea I use 3 large tea bags or 6 small tea bags to a gallon of HOT tap water. *Add 3/4 cups of sugar for sweet tea. I dont have to use gas or electric. Just let it do its own thing like sun tea. Takes a little longer but is worth it – Connie

Highly Recommended – Penny Pinching Mama

Find out how Jill Cooper lived on $500 per month. This e-book is filled with over 500 practical, everyday ideas to help anyone stretch a small income.

Get your copy today at:
www.HillbillyHousewife.com/penny

Filed Under: Frugal Tips

Organized Grocery List

When I make my grocery list, I list things needed in the order they appear in the store. I also place my coupons in the order the items appear in the store. If the item is on sale, I place an “S” beside the listed item. That way I can see if the store has the sale item marked appropriately. If I have a coupon for the listed item, I place a “C” beside the item as well. That reminds me that I have a coupon. All these things help me to stay organized & get out of the store sooner!

From The Hillbilly Housewife

That’s an excellent idea. I do the same thing. One of the reasons why I recommend Menu Planning Central’s Meal Planning Service is because they do this as well. It saves so much time not having to run back and forth through the grocery store when you spent a little bit of time organizing your list first.

Filed Under: Frugal Tips

Leftover Turkey Crockpot Recipes

After we’ve eaten about as much turkey as we can handle around Thanksgiving and Christmas, I like to freeze the rest of the meat and use it in various crockpot recipes during the cold winter months.

I often buy an extra turkey or two right after Thanksgiving when stores mark them down. I just stick them in the oven and cook them while I’m busy around the house. Once the turkey had a chance to cool, I set some of the meat aside for dinner that night, then remove the rest and chop it up for freezer meals. The remaining turkey carcass can be used to make turkey stock. The finished stock will last about 5 days in the fridge or 3 months in the freezer and it can be used instead of chicken stock or chicken broth in any recipe.

Crockpot Here are some of my favorite leftover turkey crockpot recipes. All of them are quick and easy to put together and practically cook themselves. Start them in the morning and come home to a hot, home-cooked meal at night.

Let’s start with one of my family’s favorites – chili. It is such a nice change from the traditional turkey dinner flavor. By day three we are usually tired of that and this chili is just perfect. I make a large batch and freeze any leftovers. You can also make this turkey chili with regular ground turkey.

Crockpot Turkey Chili

Then of course there’s the always popular turkey and rice soup. We usually have some of that the day after Thanksgiving. I make the stock (see note above) that night or first thing in the morning and then use it to cook this soup in the slow cooker.

Crockpot Turkey and Rice Soup

Or if you prefer, take a look at this turkey and noodle soup. It’s also delicious as a chicken and noodle soup when you don’t have leftover turkey to work with.

Easy Crockpot Turkey Noodle Soup

Last but not least, there are hot turkey sandwiches. They are just so much yummier than the plain old turkey and mayo ones. Give them a try and see  if you don’t fall in love with this cheesy version as well.

Hot Turkey Sandwiches from the Crockpot

I’m sure there are plenty more crockpot recipes that use leftover turkey. Feel free to post yours as a comment below. I have two more turkeys sitting in my freezer and will have plenty of cooked turkey meat to go around. Can’t wait to try out some new recipes.

Filed Under: Cooking Tagged With: , ,

Hot Turkey Sandwiches From The Crockpot

Everybody makes the usual cold turkey and mayonnaise sandwiches the day after Thanksgiving.  This year, why don’t your surprise your family with these hot turkey sandwiches from the crockpot. They are cheesy, delicious and a huge hit at our house. My six year old things this is by far the best way to eat turkey.

  • 6 c. diced turkey
  • 3 cups Velveeta cheese (American cheese), diced or shredded
  • 1 can cream of mushroom soup (or make your own)
  • 1 can cream of chicken soup (or make your own)
  • 1 onion, chopped
  • 1/2 c. Miracle Whip

Combine everything in your crockpot and cook on low for 4 hours. Stir every 30 minutes or so. Serve on buns. I usually make these 30 minute buns when I serve these hot turkey sandwiches.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot Tagged With: ,

Easy Crockpot Turkey Noodle Soup

Here’s a great dish to use leftover turkey in. If you don’t have any, you can easily substitute cooked chicken. I use some of the turkey stock I make from the carcass of the Thanksgiving turkey.

  • 2 cups of cooked turkey
  • 4 cups water
  • 4 cups turkey broth
  • 1 teaspoon seasoned salt
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small onion
  • 1 carrot
  • 2 stalks celery
  • 1 bay leaf
  • 6 ounces noodles

Cut your turkey (from leftover roasted turkey) into bitesize chunks.Chop the onion, carrot and celery. Place everything except noodles in your crockpot and cook on low for 4 hours. Remove the bay leaf and add the noodles. Cook another hour on low or 1/2 hour on high until the noodles are soft. Serve the soup hot.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot, Soup and Stew Recipes Tagged With: ,

Home Style Chicken Dinner

Makes 4 servings

  • 1 tablespoon butter or margarine
  • 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, if desired
  • 3/4 cup water
  • 1 envelope (.87 ounce) chicken gravy mix
  • 1 (14-ounce) bag frozen baby whole potatoes, broccoli, carrots, baby corn and red bell peppers strips
  • 1 (4 1/2-ounce) jar sliced mushrooms, drained
  • Chopped fresh chives or parsley, if desired

1. Melt butter in 10-inch nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Cook chicken in butter 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.

2. Mix water and gravy mix (dry) in small bowl; pour into same skillet. Stir in frozen vegetables and mushrooms. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until largest pieces of potato are hot. Add chicken; cover and simmer about 2 minutes or until chicken is heated through.

3. Serve vegetable and gravy mixture over chicken. Sprinkle with chives.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Rigatoni Pizza Stew

Makes 4 servings

  • 1 pound Italian sausage links, cut into 1/4-inch slices
  • 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
  • 1 (14 1/2-ounce) can beef broth
  • 1 cup water
  • 1/4 cup Italian-style tomato paste
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 2 medium carrots, cut into 1/2-inch slices (1 cup)
  • 1 1/2 cups uncooked rigatoni pasta (4 1/2)
  • 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices (2 cups)
  • 1/2 cup shredded mozzarella cheese (2 ounces)

1. Spray 4-quart Dutch oven with cooking spray. Cook sausage in Dutch oven over medium heat about 8 minutes, stirring occasionally, until no longer pink; drain.

2. Stir tomatoes, broth, water, tomato paste, onion and carrots into sausage. Heat to boiling; reduce heat to medium-low. Cook about 10 minutes or until carrots are tender.

3. Stir in pasta and zucchini. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Serve topped with cheese.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Tarragon Chicken

Makes 4 servings

  • 3 chicken breasts, skinless, halves
  • 3 zucchini, small, halved, cut into 2″ pieces
  • 4 ounces mushrooms, small
  • 3 carrots, cut into 1/4″ slices
  • 1/2 teaspoon paprika
  • 1/4 cup butter or margarine, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon tarragon, dried
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Place chicken breasts in freezer bag.  Combine vegetables in a separate freezer bag.  Attach to chicken with tape.  Label and freeze

When ready to prepare, arrange thawed chicken, meat side up, in a greased 9x13x2″ baking dish.  Sprinkle with paprika.  Arrange frozen vegetables around and over chicken.  Combine remaining ingredients; drizzle over chicken and vegetables. Cover and bake at 350F for 50-60 minutes or until chicken is done.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Turkey Pasta Casserole

Makes 4 servings

  • 3/4 cup uncooked small pasta shells or elbow macaroni
  • 1 pound ground chicken or turkey
  • 2 cups frozen mixed vegetables (from 1-pound bag)
  • 1 (15-ounce) can Italian-style tomato sauce
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese

1. Heat oven to 400°. Cook pasta as directed on package. While pasta is cooking, cook chicken in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain.

2. Spoon chicken into ungreased 2-quart casserole. Stir in frozen vegetables, tomato sauce, pasta, garlic salt and pepper.

3. Cover and bake about 30 minutes or until vegetables are tender. Stir; sprinkle with cheese.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Mac and Beef Dinner Entrée

Makes 4 servings

  • 1 2-pound package mac and beef dinner entree

Prepare mac and beef dinner entree as directed on package.

Filed Under: Angel Food Recipe Tagged With:

No-Wok Stir-Fry

Makes 4 servings

  • 1 8-ounce can pineapple chunks or tidbits in own juice Water
  • 1/4 cup cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 4 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 teaspoon chicken bouillon
  • 1 teaspoon ginger ground
  • 2 cloves garlic minced
  • 1 pound broiler-fryer chicken skinned
  • 6 cups fresh or frozen vegetables of your choice, such as broccoli, cauliflower, carrots, onions, zucchini, mushrooms, cabbage or water chestnuts
  • 2 teaspoons sesame seeds
  • Additional vegetable oil (optional)
  • 1/4 cup almonds toasted, cashews or peanuts (optional)
  • White rice Hot cooked, or noodles

Drain pineapple juice into a glass measuring cup. Add enough water to measure 1 cup liquid. Set pineapple aside. Pour liquid into a shallow 1 1/2- or 2-quart dish. Add vinegar, brown sugar, cornstarch, 2 tablespoons of the oil, soy sauce, catsup, bouillon granules, ginger and garlic. Stir until blended.

Cut chicken into bite-size strips. Add to marinade, stirring to coat. Let stand while preparing vegetables.

Cut or slice tender vegetables into 1- to 1 1/2 -inch pieces. Longer cooking vegetables such as broccoli, cauliflower and carrots should be cut in smaller pieces.

In a 10- or 12-inch skillet over medium-high heat, heat remaining 2 tablespoons oil until very hot. Using a slotted spoon, remove chicken from marinade; reserve marinade. Place chicken and sesame seeds in hot skillet. Cook and stir for 1 to 2 minutes or until center of chicken pieces are no longer pink. Remove to a plate; keep warm. Add additional oil to skillet if necessary. Stir-fry vegetables until partially tender. Add 1/4 cup water, cover and steam for 2 minutes.

Add reserved marinade and pineapple to skillet. Stirring, bring to a boil and boil until thickened. Return chicken to skillet and stir gently until heated through. Sprinkle with nuts.

Serve with rice or noodles.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Country Chicken Breasts

Makes 6 servings

  • 1 cup carrots thinly sliced
  • 2 tablespoons butter or margarine
  • 1/4 cup green onions sliced
  • 2 tablespoons flour
  • 1 1/2 cups chicken broth or bouillon
  • 1/2 cup whipped cream
  • 2 tablespoons sherry
  • 1/8 teaspoon black pepper
  • 6 chicken breasts boneless
  • 2 ounces ham cooked, cut in thin strips

In a 10-inch skillet over medium heat, sauté carrots in butter or margarine for 5 minutes or until crisp-tender. Add green onions and sauté for 30 seconds or until limp.

Sprinkle flour over vegetables and stir until blended. Add broth or bouillon, cream, sherry and pepper. Stirring, bring to a boil and boil for 5 minutes or until thickened and slightly reduced.

Remove skin from chicken breasts. Place chicken in skillet. Reduce heat to low, cover and simmer for 5 minutes. Turn chicken over; cover and cook 3 to 5 minutes longer or until firm in the thickest part and no longer pink in the center.

Transfer chicken to a warm platter; cover with some of the sauce. Garnish with ham and serve remaining sauce separately.

Filed Under: Angel Food Recipe, Chicken Tagged With:

How To Make Turkey Stock

One of the things I traditionally do the morning after Thanksgiving is to make a big pot of turkey stock. Depending on how early we eat our big Thanksgiving meal, I have even done it that evening. Here’s how I make it.

  • 1 turkey carcass
  • 2 medium onions, sliced
  • 3 ribs celery, cut up
  • 2 medium carrots, cut up
  • 1 bay leaf
  • 2 teaspoons dried leaf thyme
  • 2 teaspoons salt
  • dash pepper

Add your turkey carcass to a large stock pot. If needed, break it up into pieces. Add everything else to the pot and cover it with plenty of cold water. I usually fill mine up to 2 to 3 inches below the lip of the pot. Turn your stove to medium heat and allow the stock to come to a simmer, turn the heat down to low to simmer everything for 3 hours. During the first 30 minutes skim any foamy buildup from the top with a large spoon. The more you skim, the better your final stock will be.

Allow the stock mixture to cook, then strain it into another pot. Put the stock into the fridge overnight. This will allow all the fat in the broth to come to the top and solidify. In the morning, you’ll have a solid piece of fat on top of the pot. Gently remove it and toss it. Use your turkey stock in your favorite soup and stew dishes. I like to use it in this crockpot turkey soup recipe.

Filed Under: Holiday Recipes, Soup and Stew Recipes, Turkey Tagged With: , , ,

California Pizza

Makes 8 servings

  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic or onion powder
  • 1/8 teaspoon pepper
  • 2 cups Original Bisquick®
  • 1/2 cup cold water
  • 1 1/2 cups shredded Monterey Jack-Colby cheese (6 ounces)
  • 2 cups cut-up cooked chicken
  • 1/2 cup sliced ripe olives
  • 1 medium avocado, sliced

1. Heat oven to 425°. Grease 12-inch pizza pan. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside.

2. Mix Bisquick and cold water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Sprinkle
1/2 cup of the cheese over dough. Spread tomato sauce over cheese. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.

3. Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.

Filed Under: Angel Food Recipe Tagged With:

Sloppy Joe Bake

Makes 6 servings

  • 1 pound ground beef
  • 1 (15-ounce) can Original-Style sloppy joe sauce
  • 2 cups Original Bisquick®
  • 1/2 cup milk
  • 2 tablespoons margarine or butter, softened
  • 1 egg
  • 4 slices process American cheese, cut diagonally in half

1. Heat oven to 375°. Grease round pan, 9 x 1 1/2 inches. Make beef and sloppy joe sauce as directed on can.

2. Stir Bisquick, milk, margarine and egg until soft dough forms. Spread dough in bottom and up side of pan to within 1/4 inch of rim. Spoon beef mixture evenly over dough.

3. Bake uncovered 25 minutes. Arrange cheese triangles on beef mixture. Bake about 5 minutes or until cheese is melted.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey Tagged With:

Hawaiian Beans and Franks

Makes 7 servings

  • 6 slices bacon
  • 1/2 cup onions chopped
  • 2 16-ounce cans pork and beans
  • 1 pound hot dogs diagonally cut in 1-inch pieces
  • 1 15-ounce can pineapple tidbits drained and juice reserved
  • 1/2 cup brown sugar packed
  • 1/2 cup chili sauce
  • 3 tablespoons bourbon whiskey or reserved pineapple juice
  • 1 tablespoon instant coffee

Preheat oven to 400°.

In a 10-inch skillet over medium-high heat, fry bacon until crisp. Remove bacon, drain on paper towels and crumble; set aside. Discard all but 2 tablespoons of the drippings.

Add onion and sauté until tender. With a slotted spoon, remove onion from skillet and place in a 2-quart baking dish.

To baking dish, add pork and beans, frankfurters, pineapple, brown sugar, chili sauce, bourbon or pineapple juice, and coffee granules. Gently stir to thoroughly mix ingredients. Sprinkle with bacon.

Bake for 50 minutes or until beans are bubbly and juice has thickened.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Chicken Fried Rice Skillet Meal

Makes 4 servings

  • 1 package Chicken Fried Rice Skillet Meal

Prepare and serve Chicken Fried Rice Skillet Meal as directed on package.

Filed Under: Angel Food Recipe Tagged With:

Casserole Mexicana

Makes 6 servings

  • 1 cup celery chopped
  • 1/2 cup green bell peppers diced
  • 1/2 cup onions chopped
  • 1 tablespoon vegetable oil
  • 1 pound ground beef or ground raw turkey
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 1 14 1/2-ounce can tomatoes whole, cut up and juice reserved
  • 1/2 cup yellow cornmeal
  • 1 8-ounce can corn whole kernel corn, drained
  • 1 3 1/4-ounce can olives pitted, drained and chopped
  • 1/2 cup cheddar cheese shredded

Preheat oven to 350°.

In a large non-stick skillet over medium-high heat, sauté celery, green pepper and onion in hot oil for 8 minutes or until crisp-tender. Crumble ground beef or turkey into skillet. Cook and stir until meat is no longer pink. Spoon off excess fat. Sprinkle meat mixture with chili powder and garlic salt and stir.

Meanwhile, in a medium saucepan over medium heat, cook and stir tomatoes with juice and cornmeal until very hot and thickened; remove from heat. Stir cornmeal mixture, corn and olives into skillet until blended. Spoon into a deep 1 1/2 -quart baking dish.

Bake for 25 minutes or until very hot in center. Sprinkle with cheese and bake 5 minutes longer or until cheese melts.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey Tagged With:

Fish Stick Supper

Makes 6 servings

  • 1 12-ounce package frozen shredded hash brown potatoes thawed
  • 4 eggs
  • 2 cups milk
  • 1 tablespoon dried minced onion
  • 1 tablespoon fresh dill (or 1 t. dried dill weed)
  • 1 1/4 teaspoons seasoned salt
  • 1/8 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1 12-ounce package frozen breaded fish sticks (approx. 18)

1.  Break apart hash browns with a fork; set aside.

2.  In a large bowl, beat eggs and milk.  Add onion, dill, seasoned salt and pepper.  Stir in hash browns and cheese.

3.  Transfer to a greased 11×7 inch baking dish.  Arrange fish sticks over the top.  Bake, uncovered, at 350 degrees for 50 minutes or until top is golden brown and fish flakes with a fork.  Let stand for 5 minutes before cutting.

Filed Under: Angel Food Recipe, Convenience Foods Tagged With:

Pineapple Pork Chops

Makes 4 servings

  • 4 pork chops 1/2 -inch thick
  • 1/4 teaspoon salt
  • Dash black pepper
  • 2 to 3 tablespoons chili sauce
  • 4 onions 1/8 -inch thick
  • 1 tablespoon vegetable oil
  • 1 8-ounce can pineapple slices in own juice
  • Vegetable oil Additional

Adjust oven rack 6 inches from heat source. Preheat broiler. Coat a broiler pan and rack with non-stick spray.

Slash fat on chops at 1-inch intervals to prevent curling. Brush both sides of chops with 1 tablespoon oil.

Broil for 8 minutes. Turn over. Sprinkle with salt and pepper. Brush with part of the chili sauce. Top each with an onion slice. Brush onion lightly with additional oil.

Drain pineapple, reserving juice. Place pineapple slices on broiler rack around chops. Broil chops and pineapple for 6 to 8 minutes or until pork is no longer pink along bone and is a light grey.

Place one pineapple slice on each onion slice. Baste with a small amount of reserved pineapple juice. Brush with chili sauce and serve.

Serve with seasoned rice or canned sweet potatoes and broccoli spears.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Beef-Bean Enchiladas

Makes 4 servings

  • 1 1/2 pounds ground beef
  • 1 onion medium chopped
  • 1 16-ounce can refried beans
  • 1 cup olives pitted, quartered
  • 1/3 cup taco sauce canned or bottled
  • 1 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 2 10-ounce cans red enchilada sauce
  • Vegetable oil
  • 12 corn tortillas
  • 3 cups cheddar cheese shredded

Crumble ground beef in a skillet; add onion. Sauté until meat is browned and onion is tender. Drain off excess fat. Stir in beans, olives, taco sauce, salt and garlic powder; heat until bubbly. Heat enchilada sauce; pour half the sauce into an ungreased 3-quart oblong baking dish.

In a small skillet, heat about 1/4 inch of oil. Dip tortillas, one at a time, in hot oil to soften; drain quickly. Place about 1/3 cup of the beef filling on each tortilla; roll to enclose filling. Place seam-side down in baking dish. Pour remaining enchilada sauce over the filled tortillas and cover with shredded cheese. Bake, uncovered, at 350° for 20 to 25 minutes or until heated thoroughly and cheese is melted.

To serve: Top each serving with sour cream combined with canned or bottled green chili salsa. Garnish with sliced pitted ripe olives.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey Tagged With:

Pork and Rice Casserole

Makes 4 servings

  • 1 cup onions finely chopped
  • 2 cloves garlic minced
  • 1/2 cup green bell peppers minced
  • 3 tablespoons olive oil
  • 1 cup white rice uncooked
  • 1 1/2 cups mushrooms sliced fresh (about 4 ounces)
  • 2 cups turkey broth or chicken broth
  • 1 1/2 cups pork steaks cubed cooked
  • 1/2 cup tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon coriander ground
  • 1/4 teaspoon cumin ground
  • 1/4 teaspoon turmeric ground
  • Freshly ground pepper to taste
  • 1 10-ounce package peas thawed

Heat oven to 350° F.

In large skillet, sauté onion, garlic, and green pepper in olive oil for 5 minutes. Add rice and cook, stirring, for 5 minutes or until rice becomes milky and opaque. Add mushrooms and cook 5 minutes. Stir in broth, pork, tomato sauce, salt, coriander, cumin, turmeric, and pepper to taste. Bring to a boil and spoon into a well-greased shallow 1 1/2 to 2-quart casserole; cover and bake for 30 minutes. Remove from oven and stir in peas. Cover, return to oven, and bake for 10 to 15 minutes longer until peas are cooked and moisture is absorbed.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Oven-Fried Sesame Chicken

Makes 4 servings

  • 2 tablespoons sesame seeds
  • 1/2 cup crackers crumbs
  • 1/2 teaspoon dried tarragon leaves
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon black pepper
  • 1 egg large
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • Dash black pepper
  • 4 chicken drumsticks and thighs (about 2 1/2 lb. total)
  • 1/4 cup vegetable oil

1.  Preheat oven to 375°.

2.  In a small skillet over medium-high heat, cook sesame seeds until golden brown, stirring occasionally. Set aside to cool slightly.

3.  In a shallow dish, mix cracker crumbs, sesame seeds, tarragon, garlic salt, and 1/8 teaspoon pepper; set aside.

4.  In a second shallow dish, beat egg, water, salt, and dash of pepper; set aside.

5.  Rinse chicken pieces and pat dry. Remove skin if desired. Dip each piece in egg mixture, then in cracker crumb mixture, turning to coat evenly. Place in an ungreased 13 x 9 x 2-inch baking pan. Drizzle oil over chicken.

6.  Bake 1 hour or until chicken is no longer pink along bone and juices run clear.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Lasagna with Meat Sauce

Makes 4 servings

  • 1 package Lasagna with Meat Sauce

Prepare and serve Lasagna with Meat Sauce as directed on package.

Filed Under: Angel Food Recipe Tagged With:

Turkey Casserole

Makes 6 servings

  • 3 cups turkeys diced, cooked
  • 2 eggs hard-cooked and chopped
  • 1 4 1/2-ounce can mushrooms sliced, drained
  • 3/4 cup celery diced
  • 1/4 cup almonds sliced blanched
  • 1 tablespoon onions minced
  • 1 10 1/2-ounce can cream of mushroom soup
  • 3/4 cup mayonnaise real
  • 1 3-ounce can chow mein noodles

Heat oven to 350° F. Mix first 6 ingredients. Stir soup into mayonnaise; toss with turkey mixture. Turn into a greased 2-quart casserole and sprinkle with chow mein noodles. Bake for 30 minutes.

Note: Shredded cheese and crushed potato chips may be used in place of noodles. May be made ahead to the point of adding the topping.

* Purchase cooked turkey from deli if you don’t have leftovers.

Filed Under: Angel Food Recipe, Turkey Tagged With:

Orange Pork Chops

Makes 6 servings

  • 6 pork chops cut 1 inch thick
  • 1 tablespoon butter or margarine
  • 1 11-ounce can mandarin orange segments
  • 1/4 cup brown sugar packed
  • 1/4 cup ketchup
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon mustard prepared
  • 1/2 teaspoon cinnamon ground
  • 3 cloves whole

In a large skillet over medium heat, brown chops in butter or margarine.

Drain oranges, reserving syrup; set fruit aside.

In a small bowl, combine syrup with brown sugar, catsup, vinegar, salt, mustard, cinnamon and cloves and pour over chops.

Cover and simmer over low heat for 45 minutes or until pork is tender.

Add orange segments during last 5 minutes of cooking. Remove cloves before serving.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Hot Chicken Sub

Makes 6 Servings

  • 6 frozen breaded chicken breast patties
  • 1 (16-ounce) loaf French bread, cut horizontally in half
  • 1/2 cup creamy Italian dressing
  • Lettuce
  • 1 large tomato, thinly sliced

Prepare chicken as directed on package.
Spread cut sides of bread with dressing. Layer lettuce, hot chicken patties and tomato on bottom half of bread. Top with top half of bread. Cut into slices.

Filed Under: Angel Food Recipe, Convenience Foods, Sandwich Tagged With:

Turkey Chili with Beans

Makes 4 servings

  • 2 tablespoons vegetable oil
  • 1 onion large, chopped
  • 1 clove garlic minced
  • 1 green bell pepper chopped
  • 1 4-ounce can green chilies diced
  • 2 16-ounce cans kidney beans
  • 1 cup turkeys diced cooked
  • 1 16-ounce can tomatoes whole, coarsely chopped
  • 1 to 2 tablespoons tomato paste
  • 1 to 2 tablespoons chili powder
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon oregano dried, crushed
  • 1 cup turkey broth or chicken broth

In Dutch oven or large skillet, heat vegetable oil over medium heat; add onion and garlic, sauté for 5 minutes, stirring. Add green pepper and green chilies, stir, and cook another 5 minutes. Stir in beans, turkey, tomatoes, tomato paste, chili powder, salt, oregano, and broth. Simmer, uncovered, for 30 minutes, adding more liquid as necessary. Stir occasionally. Adjust seasoning. Serve in soup bowls or mugs.

Filed Under: Angel Food Recipe, Turkey Tagged With:

Santa Fe Soft Tacos

Makes 4 servings

  • 1 pound ground beef
  • 1 7 1/2-ounce can mild taco sauce
  • Vegetable oil
  • 8 corn tortillas 6 inch each
  • 3 tablespoons onions chopped
  • 1/2 cup tomatoes chopped
  • 1 cup shredded iceberg lettuce
  • 6 ounces sharp cheddar cheese finely shredded
  • 1 11-ounce can mild enchilada sauce (optional)

In a 10-inch skillet over medium-high heat, sauté beef until lightly browned, breaking up meat; drain off fat. Add taco sauce. Reduce heat to low and cook for 5 to 10 minutes or until meat is moist but no longer saucy.

Preheat oven to 350°. Pour oil into a small skillet to a depth of 1/4 inch. Heat over medium heat. Dip tortillas, one at a time, in hot oil for a few seconds just to soften. Drain on paper towels.

To assemble the tacos, on one half of each tortilla, layer in order one-eighth each of the ground beef mixture, onion, tomato, lettuce and 2 tablespoons of the cheese. Fold the other half of the tortilla over the filling. In a 12 x 8 x 2-inch baking dish, arrange tacos, slightly overlapping.

Pour enchilada sauce over the tacos if desired. Sprinkle with remaining cheese; cover with foil and bake for 5 to 10 minutes or until cheese melts.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey Tagged With:

Chutney Pork Chops

Makes 4 servings

  • 1 onion medium chopped
  • 1/2 cup mango chutney
  • 1/2 cup apple juice or cider
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 pork chops (about 1-inch thick)
  • 1 1/2 cups water
  • Parsley sprigs (optional)

In a shallow glass dish, mix onion, chutney, apple juice or cider, salt and pepper. Arrange chops in dish, covering well with marinade. Cover and refrigerate overnight.

About 1 1/4 hours before serving, place chops in a medium skillet. Stir water into marinade and pour over chops. Over medium-high heat, bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes. Uncover and simmer 30 to 45 minutes longer or until chops are tender and sauce is thick and golden.

Place chops on a serving platter; cover with sauce. Garnish with parsley if desired.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes, Meat, Poultry, & Fish Tagged With:

Homemade Noodles with Chicken

Makes 6 servings

  • Noodles:
  • 1 cup flour
  • 1 egg lightly beaten
  • 2 1/2 tablespoons milk
  • * Part two.
  • 2 1/2 cups chicken broth
  • 2 1/2 cups milk
  • 1/2 teaspoon sage dried leaf, crushed
  • 1/4 teaspoon basil dried, crushed
  • 1/4 teaspoon thyme dried, crushed
  • 1 1/2 teaspoons salt
  • Freshly ground pepper to taste
  • 6 tablespoons flour
  • 1/2 cup water
  • 3 cups chicken cubed cooked
  • Paprika
  • Parsley Minced fresh

Combine flour, egg, and enough milk to make a dough; it will be stiff. Form into a ball; do not knead. Divide into 2 parts. Roll each part on a floured surface until very thin. With a very sharp knife, cut into 1/2 -inch wide strips. Allow to dry 30 to 60 minutes. Boil noodles in salted water for 9 to 12 minutes or until tender. Drain. While noodles are drying, prepare Chicken Sauce.

Chicken Sauce:
*Combine chicken stock, milk, herbs, and spices in a large saucepan; bring to boil. Combine flour and water; blend in some of hot mixture. Return to chicken stock mixture, stirring constantly. Bring to boil and cook until thickened. Add chicken and noodles; heat through. Before serving dust with paprika and garnish with parsley.

Filed Under: Angel Food Recipe, Chicken Tagged With:

November 2009 Angel Food Menus and Shopping Lists

Please Note – November Angel Food Menus are delivered in December, so you will actually be using them throughout December.

The four weekly menus are based on the food items provided by Angel Food Ministries in December which include:

  • 1.5 lb. Ribeye Steaks (3 x 8 oz.)
  • 1 lb. Boneless Center Cut Pork Chops (4 x 4 oz.)
  • 2 lb. Chicken Fried Rice Skillet Meal (All White Chicken Meat, Rice, Vegetables with Egg and Gourmet Teriyaki Sauce)
  • 22 oz. Lasagna with Meat Sauce
  • 22 oz. Breaded Fish Patties (5 ct.)
  • 1 lb. Lean Ground Beef
  • 1.5 lb. Breaded Chicken Breast Fillet
  • 1 lb. Frozen Zucchini
  • 1 lb. Frozen Cauliflower Florets
  • 1 lb. Frozen Broccoli Florets
  • 1 lb. (approx.) Hash Brown Patties (7 ct.)
  • 8 oz. Breakfast Cereal
  • 2 lb. bag Fresh Onions
  • 32 oz. 2% Shelf Stable Milk
  • Dozen Eggs
  • Dessert

Each weekly shopping list includes any additional items you need to prepare the dinner recipes suggested in the weekly menu. We’ve done our best to include low cost groceries to supplement what’s in the angel food box to come up with 4 x 7 dinner suggestions. I suggest you make sure to also have some of your family’s favorite side dishes on hand. I usually have rice, pasta and potatoes close by as well as fruits and vegetables that are on sale as well as canned items.

These menus are sponsored by our friends at Menu Planning Central. If you are looking for different types of weekly menus including kid-friendly, healthy and vegetarian options, take a look at www.menuplanningcentral.com

Week 1

Sunday
Lemon-Garlic Chicken

Monday
Saucy Chili Beef

Tuesday
Ribeye Steaks

Wednesday
Homemade Noodles with Chicken

Thursday
Chutney Pork Chops

Friday
Santa Fe Soft Tacos

Saturday
Turkey Chili with Beans

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 2

Sunday
Hot Chicken Sub

Monday
Orange Pork Chops

Tuesday
Turkey Casserole

Wednesday
Lasagna with Meat Sauce

Thursday
Oven-Fried Sesame Chicken

Friday
Pork and Rice Casserole

Saturday
Beef-Bean Enchiladas

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 3

Pineapple Pork Chops

Monday
Fish Stick Supper

Tuesday
Casserole Mexicana

Wednesday
Chicken Fried Rice Skillet Meal

Thursday
Hawaiian Beans and Franks

Friday
Sloppy Joe Bake

Saturday
California Pizza

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 4

Sunday
Country Chicken Breasts

Monday
No-Wok Stir-Fry

Tuesday
Mac and Beef Dinner Entrée

Wednesday
Turkey Pasta Casserole

Thursday
Tarragon Chicken

Friday
Rigatoni Pizza Stew

Saturday
Home Style Chicken Dinner

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Filed Under: Angel Food Menus

Ribeye Steaks

Makes 4 servings

  • 4 8 ounce ribeye steaks
  • 3 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tsp ground cumin
  • 1/8 tsp pepper
  • 1/2 cup butter
  • 1 pound fresh, sliced mushrooms
  • 2 tbsp white wine

Season steaks in soy sauce, garlic, cumin and pepper. Set aside.

Sauté mushrooms in 1/4 cup butter. Add wine and sprinkle with seasonings. Sauté seasoned steaks in 1/4 cup butter (or grill) to desired doneness.

Top with mushroom sauce!

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Saucy Chili Beef

Makes 4 servings

  • 1 pound ground beef
  • 1 11-ounce can cheddar cheese soup condensed
  • 1/4 cup milk
  • 1 4-ounce can green chilies chopped, drained
  • 1/2 tomato small, diced (about 1/4 cup)

Crumble ground beef into a 10-inch skillet. Over medium-high heat, brown meat; drain well and set aside.

Meanwhile, in a 2-quart saucepan over medium heat, whisk together soup and milk until blended and heated through. Stir in green chilies, tomato, and cooked beef. Cook until heated through.

Serve over toasted hamburger buns, corn bread, or baked potatoes.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey Tagged With:

Lemon-Garlic Chicken

Makes 5 servings

  • 4 chicken breasts
  • 6 chicken drumsticks
  • 1/2 cup lemon juice
  • 1/4 cup green onions sliced
  • 1/4 cup vegetable oil
  • 1/4 cup white wine or water
  • 1 tablespoon parsley finely chopped
  • 2 cloves garlic minced
  • 2 teaspoons chicken bouillon
  • 1 teaspoon rosemary dried, crushed
  • 1/2 teaspoon thyme dried, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon seasoned pepper

Pierce chicken pieces with tines of a fork. Place chicken in a shallow roasting pan; set aside.

In a medium bowl, stir lemon juice, green onions, oil, wine or water, parsley, garlic, bouillon granules, rosemary, thyme, salt and seasoned pepper until blended. Pour over chicken. Cover and refrigerate at least 2 or up to 24 hours, turning chicken over occasionally.

Spray cold grate with non-stick cooking spray or brush with oil. Remove chicken from marinade. Place chicken pieces on grill about 5 to 6 inches above medium-hot coals. Turning and basting every 5 minutes, cook breasts for 30 minutes and legs for 45 minutes or until meat is no longer pink and juices run clear.

Serve with lemon slices and seasoned rice.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Crockpot Turkey Soup With Rice

After you are finished removing most of the meat of your turkey, use the carcass to make turkey stock. You can then use that stock to make this delicious turkey and rice soup right in your crockpot.

* 4 cups turkey broth
* 2 to 4 slices cooked bacon, diced
* 2 cans (14.5 ounces each) diced tomatoes, undrained
* 1/2 cup diced or matchstick carrots
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 1/4 cup rice
* 1/2 teaspoon salt
* 1/2 cup frozen corn kernels
* 1 to 2 cups diced cooked turkey

Chop up your bacon, carrots, celery, onion and turkey. Add everything but the corn and turkey in your crockpot and cook on low for 6 hours. Add the corn and turkey and cook an additional hour before serving.

I serve this with a loaf of homemade bread the day after Thanksgiving. By using my breadmaker for the bread and my crockpot for the soup, there isn’t much cooking to do which is nice. The rather light soup is always a welcome change in our house after the feasting the day before.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot Tagged With: ,

Crockpot Turkey Chili Recipe

One of my favorite things to do with leftover holiday turkey is to turn it into a dish with some completely different flavors than the usual holiday fare. This turkey chili dish certainly fits the bill. After all that cooking for Thanksgiving and Christmas, I also appreciate the fact that I just need to dump everything into my crockpot and chili basically cooks itself.

  • 1 lb cooked turkey (chopped)
  • 1 small onion, chopped
  • 1 smallcan chopped chilies, drained
  • 1 can black beans, undrained
  • 1 can chickpeas, undrained
  • 1 can kidney beans, undrained
  • 1 large can diced tomatoes, with juice
  • 1 can tomato sauce
  • 1-2 tablespoon chili powder, to taste

Add all ingredients to the crockpot and cook on high for 6 hours.

If you don’t have any leftover turkey to work with, you can use 1 lb ground turkey. Just fry it until no longer pink before adding it to the crockpot.

I like to serve this with cornbread, tortillas or rice.

Filed Under: Crockpot Tagged With: , ,

Crockpot Breakfast Supreme

  • butter (for buttering your crockpot)
  • 12 eggs
  • 1 med. onion
  • 2 cups green peppers
  • 2 cans mushrooms
  • 2 cups ham (cubed)
  • 1 package of bacon (fried and chopped)
  • 3 tsp minced garlic
  • 1 cup of milk
  • 1 can of green beans (drained)
  • 1/4 lb of velvetta cheese (cubed)
  • 1/2 stick of butter or margarine (cubed)
  • salt and pepper to taste

Butter your crockpot or use crockpot liner. In a big bowl scramble up the eggs, then add all other ingredients. Stir everything together and pour it into your crockpot. Start it on low late in the evening (right before you go to bed). It will be ready in the morning just in time for breakfast. Serve with toast.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot

Good Ol’ Dumplin’s

1c.flour, 2t. baking powder pinch of salt,1 egg (beaten) 1/2c milk. Sift your flour, baking powder,salt.Add your milk and egg,stir down good, drop by spoonfuls over mixture. Put these over boiling gravy or whatever your making, If you do leave covered for 20 min.

Filed Under: Breads

Rhubarb Cake with Bake in Topping

  • 1-1/2c brown sugar
  • 1 egg 2c rhubarb
  • 2t. vanilla
  • 2t. almond extract
  • 1c. sour cream
  • 2t. baking powder
  • 1c.nuts
  • 2c. flour
  • 1-1/2c. shortening

Mix all together except add rhubarb,nuts last.you want to gently roll them in the batter last. Grease and flour pan.

For topping…

  • 1/2c brown sugar
  • 1/2c. white sugar
  • 3T. butter
  • 2t. cinnamon

Sprinkle over batter, Bake at 350 degree for 40. minutes.

I love making this cake in the winter,for I have rhubarb in freezer from the summer, and get to enjoy and share the bounty and fruits of my labor with others.

Filed Under: Cake and Frosting

Pizza Casserole

Substitute pasta for the crust of your favorite pizza and get the flavors you love in a one dish meal. Just choose your favorite pizza toppings. It’s the method not the precise ingredients and measurements you need. I never measure for this one so everything is approximate. Feel free to improvise!

2c macaroni or spiral pasta, cooked, drained
1-2c. sliced or chopped pepperoni (or cooked sausage, kielbasa, etc)
1 green pepper chopped
1 onion chopped
1/2c sliced olives, drained
1 jar spaghetti sauce
2c. shredded mozarella

Cook pepper and onion in nonstick pan or microwave. In a large bowl mix cooked peppers, onions, pasta, olives, sauce and HALF the cheese until everything is well coated with sauce. Pour into a casserole dish. Sprinkle with remaining cheese. Bake/microwave until hot and bubbly (5-30 minutes depending if everything was room temp, warm or hot to begin with).

Filed Under: Pasta and Pizza

All Fruit Mincemeat

4 cups unpeeled chopped apples – Granny Smith or similar;
2 cups raisins – chopped
l cup dried apricots – chopped
6 oz can frozen apple juice concentrate
1/4 cup honey
l.l/2 tsp. Allspice
l/2 tsp. salt
2 Tbs. Brandy or Rum (optional)

In a large saucepan, stir together the apples, raisins, apricots, apple-juice concentrate, water, honey, allspice and salt. Bring to boiling, reduce heat. Cover and simmer for 50 minutes, stirring occasionally. Uncover and simmer for 10 – 15 minutes more or till liquid has nearly evaporated, stirring occasionally. Stir in the brandy or rum. Cool. Store covered in refrigerator.

If you like to make Mince Pies or cookies, this recipe is a great substitute for the expensive kind found in the grocery stores.

Source – CDKitchen.com

Filed Under: Holiday Recipes

Chicken and Mushrooms Baked in Hot Pots

Hot pots: mushrooms and chicken

Hot pots made of clay and soil are very popular in Turkish cuisine. I like to cook in the pots for three reasons:

  1. The taste of the dish cooked in these pots is certainly different from the dishes in ordinary pots. It tastes like it was baked which our family really enjoys.
  2. Eating from a hot pot is a nice way to diversify your meals. It can be turned into some cool family tradition;
  3. Each pot can be meant for the separate family member, so you can customize it accordingly (for example, my brother hates fried onion,so I never put any into his pot).

Ingredients:

  • 1 chicken breast,
  • Mushrooms (500gr),
  • 3 tiny onions
  • 4-5 middle-sized potatoes
  • fresh fennel
  • sour cream
  • salt and black pepper
  • yellow cheese
  • 2 tbsp olive oil

Chop chicken in cubes (the size is whatever you prefer, I prefer the cubes to be quite large) and slice mushrooms (Again, I like them to be sliced in big size as well). Saute chicken in a pan until until it whitens, then add sliced mushrooms. Sprinkle salt and black pepper on it. Saute it for a few minutes, then remove the lid and let the water evaporate. Add sour cream:

Saute mushrooms and chicken on a pan

Add fennel and cook for 10 minutes until the water evaporates a bit and the saute becomes “yellow-ish”:

Saute mushrooms, chicken and sour cream

Saute mushrooms, chicken and sour cream

Preheat the oven to 200 C. (392F)

Chop potatoes in cubes, put evenly in pots and add the saute from the pan.

Garnish the saute in pots with grated yellow cheese and tiny onions; covr them with lids and put them into the oven. Cook them for 30-40 minutes.

Hot pot

Serve the meal hot right in the pots – this should be fun!

Jessy Troy is a new mom who blogs on Chick and Fit. She also collects vegetarian meals and diabetic diets (Note: yes, she realizes this recipe is neither vegetarian nor diabetic – she likes the variety!)

Filed Under: Holiday Recipes

Pork & Kraut with Dumpling’s

3-4pd. pork roast, add 1 medium sliced onion,1qt.jar of homemade sauerkraut (or 2cans of sauerkraut),caraway seed, pepper&salt,1/2 stick butter or margarine,add water to the roast a little less than half the crockpot.Mix up your dumplings using bisquick mix or homemade dumplings, put on top of roast and kraut,by the tablespoons, cover and enjoy later.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot, Recipes

A Different Green Bean Casserole

1 lb frozen french cut green beans
1 can cream of celery soup or 10 oz of the homemade equivelant.
1 cup slivered toasted almonds

Mix green beans with 1/2 cup almonds and the cream of celery soup and place in a greased casserole dish. Top with remaining almonds and bake at 350 degrees 25-30 minutes.

Filed Under: Holiday Recipes Tagged With:

Sweet and Sour Chicken and Rice

Suggested ingredients and amounts (all are adjustable to your taste)
3-4 cups cooked rice
1 cup broccoli florets or peas
2-3 scrambled eggs
1-2 cooked and cubed chicken breasts (optional)
1 bottle sweet and sour sauce

Put all ingredients in a bowl while they’re hot, add sauce, and mix.

Filed Under: Chicken Tagged With:

Cranberry Chutney

4 small oranges
2 cups sugar (or sugar substitute)
4 cups fresh cranberries
1 cup chopped unpeeled apple
1/2 cup seedless raisins
1/2 cup chopped walnuts
1 Tablespoon vinegar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon

Cut oranges in half and scoop out orange segment with sharp teaspoon or grapefruit spoon. In 3-quart saucepsn, combine all the ingredients. Heat to boiling and simmer until the cranberries start to pop and are cooked. Do not overcook; remove from heat when about 1/4 have popped.
When cool, spoon chutney into jars and refrigerate. Good with turkey, ham and/or chicken.

Filed Under: Holiday Recipes Tagged With: ,

Once A Month Cooking Didn’t Work and Orange Date Bread- HBHW Newsletter

November 18th 2009

Editorial

I bought my turkey yesterday and am slowly but surely getting ready for Thanksgiving. How about you? Are you cooking for Thanksgiving or Christmas this year? If so, take a look at the holiday planning guides my friend Christine from Menu Planning Central has put together. I love the tips she shares in her guides as well as the to-do lists. She even shares complete menus and shopping lists for both Thanksgiving and Christmas.  I’ve been using her to-do lists and a modified version of her shopping list for a couple of years now and it really helps keep me organized.

You can buy the holiday guide for $20 here:

http://www.menuplanningcentral.com/holiday.html

or you can join Menu Planning Central and receive the guides as part of your membership.

http://www.menuplanningcentral.com/main.html

And since we’re getting so close to Thanksgiving, I thought I’d share last year’s special Thanksgiving Edition of the Hillbillly Housewife Newsletter with you. You can read it here:

http://www.hillbillyhousewife.com/blog/?page_id=553

A big THANK YOU goes out to everyone that submitted a holiday recipe. The Holiday Recipe Section is still growing nicely and all the old recipes have been added to it.

Of course there’s still time to submit your own favorite recipes. Just click on the link below and fill out the form to share your family’s favorite Holiday recipes with all of us here at HillbillyHousewife.com.

Submit Holiday Recipes

That’s it for this week. As always, I welcome your comments and suggestions. Feel free to email me at susanne@hillbillyhousewife.com

Warm Regards,

Susanne – The Hillbilly Housewife

Inspirational Quote

Have patience with all things, but chiefly have patience with yourself. Do not lose courage in considering your own imperfections but instantly set about remedying them – every day begin the task anew. - Saint Francis de Sales, 1567-1622

Sponsor

Meal Planning

Order the Menu Planning Central Holiday Planning Guide here for $20

or

Join Menu Planning Central and get them both for FREE

News From The HBHW Club

This is a new section of the newsletter. Each week I’m going to share some tidbits of what’s going on at the HBHW Club with you. I hope you enjoy these extra tips, recipes and ideas and of course would love to have you join the club.

As a HBHW newsletter subscriber, you can join for only $10 per month here: http://www.hillbillyhousewifeclub.com/special.html

And to make it even easier, I’ll let you try it out for just a dollar for the first 7 days.

Here’s one of the recipes that were submitted this past week.

Orange Date Bread

* 2 Tblsp. butter
* 1 cup sugar

* 1 egg, beaten with fork

* 1 large orange, juiced
* boiling water, enough to make 1 cup with juice from orange
* 1 tsp. baking soda

* 1 cup dates – chopped
* 1 orange rind – chopped

* 2 cups flour
* 1 tsp. salt

* 1 tsp. vanilla extract

* 1/2 cup chopped nuts (your choice)

Cream butter and sugar with mixer, then add beaten egg and mix together well.

Put juice from orange into separate bowl, add boiling water until you have 1 cup total, stir in baking soda.

Put chopped dates and orange rind in food processor or blender and pulse until chopped fine but not mushy.

Pour the orange juice mixture over the dates and orange rind.

Add this mixture to the butter/sugar mixture, then stir in the flour and salt.  Stir in vanilla, then add nuts and mix together well.

Put in greased loaf pan and bake for 1 hour in 300 degree oven.

And here are some of the other recipes that have been added in the past few days.

  • Apple Sauce Walnut Bread
  • Turkey Wild Rice Casserole
  • Brewed Pork Chops
  • Use-It-Up Beef and Potato Hash
  • Easy-Does-It Spinach Lasagna
  • Homemade Creamy Bacon Salad Dressing

All in all, we have over 230 new recipes in the member area already.

What else has been going on at the HBHW Club? We’ve been talking about planning Thanksgiving meals and sharing some of our favorite recipes, holiday gift ideas and finding inexpensive yarn for us knitting addicts out there.   I’m sure you have a lot to contribute to the conversation. Ready to join us? Try The HBHW Club for only $1. We’d love to have you! http://www.hillbillyhousewifeclub.com/special.html

Featured Article

Today I’d like to share an article on Once a Month Cooking with you by Peg Baron. OMC just didn’t work for either one of us, but we’ve both come up with ways to make homemade freezer meals work for us. I hope you’ll enjoy reading about and more importantly trying some of the cooking tips she’s sharing in this article.

Once a Month Cooking Just Didn’t Work For Us

Frugal Tips

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Do you have a tip to share? Fill out the submit a frugal tip form and I’ll be glad to add it to the site and share your tip in an upcoming edition of the newsletter.

Recipes

Here are some of the most recent recipes that have been added to the HBHW site. Enjoy!

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Do you have a recipe you would like to share? Click here to send it to me and I’ll be happy to add it to the website.

I’m Looking For:

This section is going to be all about you. If you are looking for a particular recipe or a tip on how to do something, submit it here and I will post it in an upcoming newsletter. I’ll give you my input and other readers of the newsletter will have the opportunity to share their recipes and tips as well. So take a moment to post your questions and of course if you have a tip or idea for any question posted in this section feel free to leave a comment under the appropriate post.


I’m Looking For Requests
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I’m Looking For Responses
Below you will find some of the recent responses to the “I’m Looking For” Requests. You may also want to go directly to this section and browse through all the recent submissions and replies. To do so, click on “I’m Looking for” here, and start looking through them.
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Inspirational Story

THE SHIPWRECK

The only survivor of a shipwreck was washed up on a small,  uninhabited island. He prayed feverishly for God to rescue him, and every day he scanned the horizon for help, but none seemed forthcoming.

Exhausted, he eventually managed to build a little hut out of driftwood to protect him from the elements and to store his few possessions. But then one day, after scavenging for food, he arrived home to find his little hut in flames, the smoke rolling up to the sky.

The worst had happened; everything was lost. He was stunned with grief and anger. “God, how could you do this to me!” he cried. Early the next day, however, he was awakened by the sound of a ship that was approaching the island. It had come to rescue him. “How did you know I was here?” asked the weary man of his rescuers. “We saw your smoke signal,” they replied.

It is easy to get discouraged when things are going badly. But we shouldn’t lose heart, because God is at work in our lives, even in the midst of pain and suffering. Remember, next time your little hut is burning to the ground–it just may be a smoke signal that summons The Grace of God.

Final Thought

That’s it for this edition of the Hillbilly Housewife Newsletter. I hope you’ve had as much fun reading it as I had creating it for you. I also hope that you have found the information helpful and useful. And by all means feel free to forward the newsletter to family and friends or even better, encourage them to subscribe to it.

Do you have a question, a tip, a recipe or a story you’d like to share with us? Email it to me and I’ll include it in a future issue. Can’t wait to see what you have to say.

Warm Wishes,

Susanne – The Hillbilly Housewife

Filed Under: Newsletters

Frugal Thanksgiving Decorations

Since Thanksgiving in the US is just a few days away, I thought I’d share some of my favorite frugal Thanksgiving decorating tips.

  • Anything from pumpkins to fall flowers can be used to make a pretty fall center piece. Use what you have and get creative. Dig out a bowl or basket and fill it with anything from before mentioned small pumpkins or even some pretty fall leaves and pine cones.
  • Many people associate the pilgrim’s hat with Thanksgiving. You can create a pilgrim hat out of terracotta pot, black felt, and some yellow paper. Determine the size of the brim by rolling the terracotta pot in a circle, marking the top and the bottom until you get a complete circle. Cut out the shape on both lines, and cover the pot and brim with black felt. Cut out a buckle out of the yellow paper. Glue the buckle on the covered pot. After the glue has dried, put a potted flower inside and place it in the center of your table.
  • If you have plenty of apples, make them your center piece. Fill a bowl with them, or cut out part of the core on two of them and use them as candle holders. We are making some more turkey apples this year with the kids. It keeps them busy while the food is cooking and it makes for a cute decoration.
  • Here’s another cute idea for the kids…let them create a Thanksgiving turkey out of a large paper grocery sack. Gather colorful fall leaves to use as the tail of the turkey. Fill the bag with crumpled newspaper and tie it off with rubber band to create the head. Draw on wings. Create a waddle and legs from construction paper. Glue the leaves on the flat part of the bag as tail feathers. Glue the waddle and legs where they belong. Don’t forget to give your turkey eyes.

Highly Recommended – Penny Pinching Mama

Find out how Jill Cooper lived on $500 per month. This e-book is filled with over 500 practical, everyday ideas to help anyone stretch a small income.

Get your copy today at:
www.HillbillyHousewife.com/penny

Filed Under: Frugal Tips Tagged With:

Delicious Beans and Potatoes

Make mashed potatoes. While they are cooking take cooked pinto beans, drained, cooked kidney beans, drained, or a mix, or leftover bean soup or leftover beans that kidney or pinto beans are in them, and put them in a processor until relatively smooth. May add salt, spices, especially chili powder &/or cumin. Heat, then turn off burner and add grated mozzerella cheese. Serve beans over mashed potatoes. I enjoy serving this with stir-fried veggies, and add them to the beans and potatoes.

Filed Under: Beans, Peas & Lentils

Scratch Jiffy Cornbread Recipe

looking for a from scratch recipe for cornbread that tastes like the Jiffy brand. I’ve tried adding sugar to some recipes, but they still don’t taste similar. My son prefers this to southern style and there are times when I just don’t want to run out to the store.

thanks!

Filed Under: I'm Looking For Requests

In search of gluten-free lemon bars

Lemon bars are an economical sweet and have always been my favourite but now I must cook gluten-free meals (no wheat or wheat byproducts, read flour, etc., etc., – everything, especially prepared foods of all sorts seems to have wheat as an ingredient!). I can ‘jerry rig’ a pastry bottom for the bars using rice flour and other non-wheat flours but I wondered if I needed to re-invent the wheel. Anyone out there preparing low-cost gluten-free foods?

Filed Under: I'm Looking For Requests

Closet Damp Absorber

Hi

Just wondering in any readers have any ideas on how to make your own closet damp absorber, you know the sort that collects the humid water in linen closets etc.

Gayle

Filed Under: I'm Looking For Requests

Egg Nog Recipes

I am looking for a variety of egg nog recipes out there. If you have a great traditional recipe, or one with a different twist or flavor to it, I’d love to hear about it.

Filed Under: I'm Looking For Requests

Homemade Johnson’s No More Bedhead spray

I have boys with thick hair that needs quick taming in the morning. Plain water isn’t controlling it. I sometimes use No More Bedhead or No More Tangles, but it’s too costly anymore. I wondered if anyone had a recipe for something I can spray on their hair that won’t gunk it down too much. I tried adding a little conditioner to the water, but it makes their hair dirty very quickly, and getting them in the bath every other day is challenge enough! Thank you!

Filed Under: I'm Looking For Requests

Cooking Turkey

Last year there was a post on how to use your oven as a slow cooker and cook a turkey overnight. My turkey turned out fantastic!! But, I lost my directions. Please help!

Filed Under: I'm Looking For Requests

Chicken and Dumplings Recipe – Homemade

looking for homemade chicken and dumplings made the old- fashioned way.thank you.

From Susanne – Here’s my chicken and dumplings recipe. My biggest trick is to start the day before by cooking the chicken then. That gives you time to let the chicken stock cool so you can skim all the fat of the top.

I’m sure there are plenty of other good recipes for this dish out there. I can’t wait to hear yours. Please share it in a comment below.

Filed Under: I'm Looking For Requests

Grocery List

I make a grocery list with the following heading: Meats, Produce, Dairy, Can Goods, Frozen, & Misc: No Eat.

In doing this I can get in and out of the grocery store without back tracking through the store several times.

I can then save time and money cause it will not put temptation in front of me several times.

Highly Recommended – Penny Pinching Mama

Find out how Jill Cooper lived on $500 per month. This e-book is filled with over 500 practical, everyday ideas to help anyone stretch a small income.

Get your copy today at:
www.HillbillyHousewife.com/penny

Filed Under: Frugal Tips

Sweet Potatoe Cassarole

I am looking for a sweat potatoe cassarole that has the marshmellowes on top and has a thick like syrup and fruit cocktail in it. my aunt used to make it but she passed away and no one remembered to bring any last year.

Filed Under: I'm Looking For Requests

Pie Shell Cake

I’m looking for a recipe for a cake that was baked in a pie shell. It may have had chocolate syrup on the bottom. It was great and my kids loved it. Now I would like to make it for the grandkids.

Filed Under: I'm Looking For Requests

Frugal Vegetable Soup Mix

I keep leftover vegetables in a gallon bag in the freezer. When the bag is full, it’s simple to add hamburger or other meat and make a great soup or stew since the vegetables are already seasoned and cooked. A great time-saver for busy evenings, and a delicious and frugal alternative to takeout.

Highly Recommended – Penny Pinching Mama

Find out how Jill Cooper lived on $500 per month. This e-book is filled with over 500 practical, everyday ideas to help anyone stretch a small income.

Get your copy today at:
www.HillbillyHousewife.com/penny

Filed Under: Frugal Tips

Once A Month Cooking Just Didn’t Work For Us

If you’ve read my freezer cooking guide, you know that I tried Once a Month Cooking (OMC), but it just didn’t work for me. Instead I’ve developed a system of cooking and freezing meals on an ongoing basis and then pulling them out for dinner whenever we have an extra busy day (or I just don’t feel like doing much cooking).

I came across the article below and was glad to see that I wasn’t the only OMC drop out. I hope you’ll enjoy Peggy’s freezer cooking tips as much as I have.

Confessions of a Once-A-Month-Cooking Drop-Out

By Peg Baron

Okay, I admit it. I’m a Once-A-Month-Cooking drop-out. I tried to make a month’s worth of meals for the freezer, but I couldn’t come up with enough time or enough meals. Next I tried to make 2 weeks of meals for the freezer and stopped because I ran out of dishes, freezer bags, and patience. I had good intentions, but I’m just not that organized.

Even though I flunked OAMC, my freezer is not empty. I do have a few tricks up my sleeve that I’d like to share.

Buy hamburger in bulk. I usually get about 7-8 pounds at a time. Divide the hamburger out into 1 pound increments, wrap in foil, and store in the freezer for later use when hot-off-the grill hamburgers sound good. Brown the rest of the meat with some chopped onions, drain the grease, and wrap each pound in foil. These you defrost when you want tacos, spaghetti, sloppy joes, or some casserole that you’re making up as you go according to what you have leftover in your fridge. Just think, you’ve gotten your stove all greasy just once instead of 5 times. And did you know — frozen browned hamburger defrosts a lot quicker than frozen raw hamburger which is a plus when you have several starving children that want to eat NOW.

Pick up some boneless, skinless chicken breasts in bulk too. Grill these with a minimum of seasonings, cool, and chop into bite-size pieces. Toss them in freezer bags and toss those bags in the freezer. Got a chicken pasta, or chicken salad, or chicken noodle soup to make? Reach in the freezer and grab yourself a handful of chicken that’s ready to go. This works great with bacon too. Add your cooked, crumbled, and frozen bacon to salads, beans, or scrambled eggs.

When you make soup, or a casserole, or any meal that can be frozen, double the recipe. We all know how time consuming and messy (well, for me it’s messy) it is to make lasagna, why not make two and only clean your kitchen once? Sometimes I just make 2 smaller ones without doubling the recipe. Soup is easy to make a large amount of. You can divide soup into any smaller amounts you want, usually depending on what size containers you have available. Save on freezer space by using zipper freezer bags. Just be sure to double the bags.

Here’s a chance to really use your food processor before you have to break it down and wash all the parts. Chop up onions, green peppers, carrots, or whatever else you can think of that freeze well (not potatoes) and that you like to add to a casserole, soup, or dish. Put them in small baggies inside a bigger freezer bag.

Soak your dry beans overnight, rinse, and put them in serving size freezer bags. Next time you want to make beans or bean soup, you’ve already got the first step out of the way. The beans won’t take as long to cook either. If you want to take it one step further you can cook the beans before you put them in the freezer.

A big tip is to always label your freezer bags or storage containers. Trust me, you will not remember what is in the bag and the food won’t look exactly like it did when you put it in the bag.

These tips won’t give you complete meals to pull out of your freezer every day for a month; they’re more like guidelines to shortening your steps to a quickly prepared meal. The benefits are fewer trips down fast food alley, fewer dollars spent on food, and more nutritious meals for your family.

Peggy Baron cooks with her kids in Colorado, and runs http://www.cookinkids.com which is a website devoted to helping other parents and kids have fun together in the kitchen. Peggy is the editor of the popular Cookin’ Kids Newsletter. Each bi-monthly newsletter has fun facts, recipes, jokes, games, cooking safety, and cooking terms wrapped around a different theme.

Ready to get started freezer cooking yourself? Get a copy of my Freezer Cooking Made Simple guide and get started today.

Filed Under: Cooking Tagged With: , ,

Crockpot Cornbread Dressing

Here’s another one of my crockpot dressing recipes. My husband prefers this cornbread version. I usually make the cornbread the night before and leave it sitting on the kitchen counter covered with a clean tea cloth.

  • cornbread
  • 8 slices day old bread, toasted and cubed
  • 4 eggs
  • 1 med. onion
  • 1/2 c. chopped celery
  • 1 to 2 tsp. poultry seasoning
  • 1/2 tsp. black pepper
  • 2 cans cream of chicken soup
  • 2 tbsp. butter or margarine

Grease slow cooker. Crumble cornbread into a large mixing bowl. Add all ingredients except the butter. Pour dressing mixture into the slow cooker and dot with butter. Cook on high for 2 hours or on low for 4 hours.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot Tagged With: , , ,

Crockpot Stuffing Recipe

My biggest challenge on Thanksgiving has always been getting my stuffing or dressing done before the turkey got cold. I don’t like to cook it in the bird, but cooking it in the oven takes quite some time and since I have only one, it’s always been a bit tough to time things right. For the past few years, I’ve been making it in the crockpot instead. Here’s the recipe.

  • 1 cup butter or margarine
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1/4 cup parsley sprigs
  • 12 cups bread cubes, slightly dry
  • 1 teaspoon poultry seasoning
  • 2 eggs, well beaten
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sage
  • 1 teaspoon thyme
  • 1/2 teaspoon pepper
  • 1/2 teaspoon marjoram
  • 3 1/2 cups chicken broth or turkey broth

Melt butter in a skillet and saute onion and celery until they are tender. The onion will start to turn translucent. Add the parsley and pour the mixture over the bread cubes. I put the bread cubes in a large mixing bowl first. Add the seasonings and stir well. Add the broth and eggs and mix until everything is well combined. Scoop it into the crockpot and cook on high for 50 minutes, then turn to low and cook 4 hours.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot Tagged With: , , ,

Crockpot Red Beans And Rice

  • 1 cup dried red beans
  • 4 cups water, (or more if needed)
  • 1 tablespoon Cajun seasoning
  • 1 1/2 teaspoons Tabasco pepper sauce
  • 1 cup chopped celery
  • 1 1/2 cups chopped onion (or 1/4 cup onion flakes)
  • 1 finely chopped green bell pepper
  • 2 cloves chopped garlic (or a good dash of garlic powder)
  • 1/2 pound spicy smoked sausage, sliced
  • 2 cups diced ham
  • salt and pepper to taste

Sort through your beans and add them to your crock pot along with the water. Cook on high for 4 to 5 hours or until the beans are tender. If you prefer, you can also cook the beans on low overnight. Just increase the water to 5 cups.

Add the seasonings, vegetables and meat. Cook on low for another 4 hours or on high for 2 hours. You may need to add a little more water if the mixture gets to thick.

Serve with cooked white rice.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Beans, Peas & Lentils, Crockpot Tagged With: , , ,

Crock Pot Macaroni and Cheese

3 cups elbow macaroni, uncooked
3 Tbl. butter
8 oz. Velveeta cheese, cubed
1 ¼ cup sharp cheddar cheese, shredded
1 tsp. Dijon mustard
1 cup milk
½ cup heavy cream
1 tsp. salt
¼ tsp. pepper

Start by cooking the pasta in boiling, salted water for 5 minutes. Drain it well and add the macaroni to your crock pot.
Put everything else in and stir. Cook on high for about 3 hours, stiring your mac and cheese every 30 minutes.

This crock pot marcaroni and cheese dish is perfect for potlucks or big holiday meals.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot, Pasta and Pizza Tagged With: , , , ,

Crockpot Goulash Recipe

When I was a little girl, goulash and noodles was one of my favorite meals. I remember my mom simmering this dish on the stove all afternoon. I don’t always have the time to stand by the stove for hours to stir the pot. I modified my mom’s recipe a bit and cook it in the crockpot instead. Our whole family loves this and it makes a great weekday meal. Just add a vegetable, a salad or some cut up fruit and sit down and enjoy a big plate of goulash and noodles.

  • 1 to 1 1/2 pounds beef stew meat
  • 1 cup chopped onion
  • 2 small cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • 2 tablespoons sweet paprika
  • 1/4 cup all-purpose flour
  • 1/2 cup water
  • 1/4 cup sour cream
  • cooked noodles

Add the meat, onion and garlic to your crockpot.Sprinkle with salt and pepper. In a small bowl, stir together the water, tomato paste and paprika and pour it over the meat mixture. Cook on low for 8 to 9 hours.

Get out a small bowl and whisk together the flour, water and sour cream. Stir it into your cooked beef mixture and cook it uncovered on high for 15 to 20 minutes. You’ll notice that the sauce will start to thicken. Serve the goulash over the noodles.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Beef, Pork, Ham and Lamb Recipes, Crockpot Tagged With: , ,

Pumpkin Crisp

I don’t like Pumpkin Pie as I got sick on it when I was a kid, however I always felt cheated at Thanksgiving time when everyone else was eating their Pumpkin Pie. Not anymore tho do I feel cheated since I have this recipe. Try it , it’s DELICIOUS!!! B. J. S.

PUMPKIN CRISP

1-15 oz. Can of Pumpkin
1 Cup Evaporated Milk
1 Cup Sugar
1 teaspoon Vanilla
1/2 teaspoon Cinnamon

1 Box Yellow Cake Mix
1 Cup Chopped Pecans
1 Cup Melted Butter (1 stick)

Stir together the first 5 ingredients (Pumpkin,milk,sugar,vanilla,& cinnamon)
and pour into a lightly greased pan 13″x9″ pan

Spread Cake Powder evenly over Pumpkin mixture,
then sprinkle Chopped Pecans over top of the cake powder

Then Drizzle Melted Butter over top and BAKE at 350 for 35-45 min. or until Golden Brown

Let Stand 10 Minutes

Serve Warm with a Glob of Cool Whip ____________________________________________________________

Filed Under: Desserts & Sweets, Holiday Recipes Tagged With:

Easy Crockpot Beef Stew

There is nothing better on a cold day than a cup of homemade beef stew and a big hunk of homemade bread or a biscuit. My favorite way to cook my beef stew is in the crockpot. It can slowly simmer away all day while I go about my busy day. At dinner time the veggies are tender and the stew meat just melts in your mouth. Yum!

  • 3 large potatoes, peeled and cut into chunks
  • Small bag of baby carrots
  • 1 lg. onion, chopped
  • 2 lbs. stew beef
  • ½ c. soy sauce
  • 1½ tsp. salt
  • 1 tsp. paprika
  • ½ tsp. black pepper
  • ¾ c. flour
  • 1 cup CONDENSED beef broth
  • 8 oz. tomato sauce

Add the potato, carrots, onion and beef into the bottom of the crockpot. Mix the soy sauce, spices and flour. Add the broth and tomato sauce and whisk with a fork until everything is well combined. Pour it over the meat and vaggies and cook on low for 7 to 8 hours. If you are in a hurry, you can cook it on high for about 4 hours.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot Tagged With: , , , ,

Crockpot White Chicken Chili

* 1 lb chicken, cut up into small chunks
* 1 cup chopped onion
* 1 can chicken broth
* 2 cloves of garlic, chopped finely
* 2 tsp Cumin seed
* 1/2 tsp dried oregano leaves
* 3 -15oz cans white beans, drained and rinsed
* 1 or 2 chopped red, green or yellow bell peppers, or combination
* 1 small can jalapenos, chopped

Add the chicken, onions, broth and spices to your crockpot and cook on low for 4 to 5 hours. Add the drainded beans and peppers and cook for another hour.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot Tagged With: , , , , ,

Roasted Vegetables

1/2 stick butter softened at room temp.
2 T chopped fresh sage
1/2 tsp salt (omit if using salted butter)
1 butternut squash, peeled and cubed
3 parsnips, peeled and cubed
2 carrots, peeled and cubed
2 leeks, chopped, white part only

Heat oven to 350.
put softened butter in a bowl and add chopped sage and salt if using.

Spray a roasting pan with vegetable spray. Add cut up squash, parsnips and carrots. Save leeks for later. Dab pats of sage butter on top of vegetables. Roast in the oven for 20-25 minutes or until almost tender. Add leeks and stir to coat with melted butter. Roast an additional 15 minutes.

Filed Under: Holiday Recipes

Thanksgiving Soup Recipe

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 4 carrots, finely chopped
  • Salt and pepper
  • 1/2 cup pulpy orange juice
  • 2 to 3 cups butternut squash puree
  • 2 or 3 cups chicken broth
  • Salt and pepper
  • Grated nutmeg
  • 1 tablespoon chopped fresh thyme leaves, for garnish
  • 1 tablespoon orange zest, for garnish

Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper. De-glaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. To mixture, add the butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine.

Ladle soup into bowls and garnish with chopped thyme and orange zest.

This is a wonderful soup to fix anytime in the fall but for some reason I always fix it for Thanksgiving. I put it in the slow cooker after it is cooked and leave it on the counter so if anyone is hungry before dinner is ready they can have a tasty cup of soup to hold them over. I think it is much better than a lot of other appetizers and much better for them.

By HBHW reader CeCe

Filed Under: Holiday Recipes Tagged With: ,

Thanksgiving Quiche Recipe

This quiche is a favorite at our house as a Saturday or Sunday breakfast / brunch dish. It also works well if you have a potluck dish you need to whip up quickly.

  • 5 large eggs
  • 2 1/2 -3 cups leftover stuffing
  • 1 cup shredded Swiss cheese (or any meltable cheese you have on hand)
  • 1 cup diced cooked turkey
  • 1/3 cup thinly sliced green onions (optional)
  • 1/2 cup sliced mushrooms
  • 1 cup half and half
  • Salt and pepper to taste

Beat one egg and add stuffing to it. Press this into the bottom of a deep pie dish or a quiche pan if you have one, it will serve as a mock-crust for your quiche. Bake on the bottom rack of the oven for 15 minutes at 425 degrees F. Sprinkle cheese evenly over the stuffing-crust. Layer in the turkey, onion, mushrooms in any order you wish. Beat remaining 4 eggs in a small bowl. Stir in the half and half. Season with salt and pepper to your tastes. Pour egg mixture evenly over the layers in the pan. Bake on the bottom rack of the oven for 30 minutes at 350 degrees F. Let it stand and cool for about 15 minutes to firm up before cutting and serving.

Filed Under: Holiday Recipes Tagged With: , , , ,

Thanksgiving Pot Pie

It’s a few days after Thanksgiving, your family is tired of turkey sandwiches and there’s still plenty of leftovers. What do you do? Turn them into a pot pie of course.

  • 1 medium onion, chopped
  • 1 cup carrots, sliced
  • 1 cup celery, diced
  • 1 tablespoon vegetable oil
  • 1 package (9 oz.) frozen chopped spinach
  • 3 cups cooked turkey
  • 1/2 cups country or baked ham
  • 1 can (10 3/4 oz.) canned cream of chicken soup
  • 2 1/2 cup milk, divided
  • 1/4 teaspoon black pepper
  • 1 1/2 cup self-rising flour
  • 1/4 cup Parmesan cheese
  • 1/2 cup butter or margarine

Cook onion, sliced carrots and celery with a little bit of vegetable oil in the skillet under just tender. Stir in the spinach and pour it all into a shallow baking dish (at least 3 quarts or bigger). Spread the chopped turkey and ham cubes evenly over top of everything in the dish. Next, in a medium mixing bowl blend together undiluted soup, 1 cup of milk and ground pepper. Pour this evenly over top of everything in the dish. Now mix together the flour, grated cheese, butter (or margarine) and remaining milk until nice and smooth. Pour this over top of everything in the dish. Bake 45 minutes to one hour at 400 degrees F. The top will be golden brown when done.

I love this recipe because it is so versatile and these pot pies freeze well. Most of the ingredients listed above can easily be substituted with whatever you have in your cabinet. You can leave out the spinach, stick in a few chopped up cooked potatoes instead, use cream of celery soup instead of cream of chicken etc. Pot pie tastes great with just about anything in the filling.

Filed Under: Holiday Recipes Tagged With: , , ,

Thanksgiving Leftover Casserole

  • leftover turkey or chicken (a cup or so)
  • one sweet onion sliced
  • broccoli one bunch (or 2 boxes If you use frozen, thaw and drain…)
  • 2 carrots peeled and sliced
  • 1 can cream of chicken soup
  • 1 cup sour cream

Bring water to a boil and add your fresh vegetables and boil them for 5 minutes…drain.

In a bowl combine turkey, cooked vegetables, soup and sour cream…combine well. Put in a baking dish and top with leftover stuffing and bake at 350 about 20 to 25 minutes until bubbly.

This is always a favorite at potlucks, and when we have company. If you don’t want to use or don’t have turkey or chicken you don’t need to use any meat at all…it’s just as good as a side dish with just vegetables.

Submitted by HBHW reader Diane

Filed Under: Chicken, Holiday Recipes, Turkey Tagged With: ,

Thanksgiving Smoothie Recipe

I love this smoothie as a healthy breakfast the day after Thanksgiving, or Thanksgiving morning while I’m busy cooking.

  • 1 can (16 oz.) cranberry sauce
  • 1 bag (16 oz) frozen unsweetened peach slices, partially thawed
  • 1 container (6 oz) vanilla yogurt
  • 3/4 cup orange juice
  • 1/4 to 1/2 teaspoon ground cinnamon

Add everything in blender and blend until smooth. Depending on how sweet your peaches are and how tart the cranberry sauce (and of course depending on your personal taste) you may want to add a little sugar or sweetener to your smoothie.

I always grab a few extra cans of cranberry sauce, just for this smoothie. Cranberries are full of antioxidants and I need all the help I can get after eating all turkey and stuffing.

Filed Under: Beverages, Fruit, Holiday Recipes Tagged With: ,

Hot Apple Cider Recipe

Makes 6 servings

  • 6 cups apple cider
  • 1/2 teaspoon whole cloves
  • 1/4 teaspoon ground nutmeg
  • 3 sticks cinnamon

1. Heat all ingredients to boiling in 3-quart saucepan over medium-high heat; reduce heat. Simmer uncovered 10 minutes.

2. Strain cider mixture to remove cloves and cinnamon if desired. Serve hot.

Hot Buttered Rum Spiced Cider: Make as directed. For each serving, place 1 tablespoon butter (do not use margarine or vegetable oil spreads), 1 tablespoon packed brown sugar and 2 tablespoons rum in mug. Fill with hot cider.

Submitted by HBHW reader Christine from Dine Without Whine

Filed Under: Beverages, Holiday Recipes Tagged With: ,

Oven Caramel Corn Recipe

  • 8-9 quarts popped corn
  • 2 cups brown sugar
  • 2 sticks butter or margarine
  • 1 teaspoon salt (optional)-I don’t use it and don’t miss it either!
  • 1/2 cup corn syrup (clear kind like Karo syrup)
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking soda

Boil all ingredients except corn and soda for 5 minutes, mixing well and stirring occasionally. Remove from heat and quickly stir in soda. Pour over corn, mix well. Put into two large pans then bake in 250 degree oven for 1 hour, stirring 2 or 3 times. Cool on waxed paper. Keeps for weeks in canister or Tupperware containers, but at our house it disappears quickly!

If you wish you can also add some peanuts to this to make it similar to Cracker Jack.

By HBHW reader Lori Niemi

Filed Under: Holiday Recipes, Snack Recipes, Snacks Tagged With: ,

Microwave Peanut Brittle Recipe

  • 1 C sugar
  • 1 C salted peanuts
  • ½ C light karo syrup
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda

Put sugar & syrup in a 2 qt glass microwaveable bowl, stir. Microwave on high 5 minutes.

Remove & stir in peanuts. Microwave on high for 1½ minutes, remove & stir.

Microwave for another 1½ minutes. Remove & add butter, vanilla & baking soda, stir

until foamy. Pure onto buttered cookie sheet and spread out the best you can. After

cooled, break into pieces, store in air tight container.

I use glass jars to put the brittle in, trim the top with fabric and secure a ribbon around the jar top.

By HBHW reader B. A. Z.

Filed Under: Holiday Recipes, Snack Recipes, Snacks Tagged With: ,

Cranberry Bundt Cake Recipe

  • 3/4 cup butter or margarine, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1-1/2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups (12 ounces) sour cream
  • 1 can (16 ounces) whole-berry cranberry sauce
  • 1/2 cup finely chopped pecans
  • 3/4 cup confectioners’ sugar
  • 4-1/2 teaspoons water
  • 1/2 teaspoon almond extract

Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for brunch.

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt, add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of the batter into a greased and floured 10-in fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. sprinkle with pecans. Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth. Drizzle over warm cake. yields 12-16 servings.

By HBHW reader Barbara K, Richmond, VA

Filed Under: Cake and Frosting, Holiday Recipes Tagged With: , ,

Homemade Ginger Bread House

Every December the kids and I make a gingerbread house from scratch. It takes a few days, more because we have to wait for things to cool or wall joints to harden, but overall it is a pretty easy project. Just be sure to purchase LOTS of extra candies for decorating because half the fun of decorating the house is eating all of the “damaged” or “imperfect” candies. J We use our gingerbread house as a table decoration and then after Christmas dinner the kids get to bust it apart with a hammer (yes, it does make a huge mess) and eat it up.

Day 1 – Dough

(I use a stand mixer. This is a LARGE batch of dough.)

  • 1 C butter (room temp.)
  • 1 ¾ C brown sugar
  • 1 ¼ C white sugar
  • 2 Tbl molasses
  • 6 eggs
  • 6 C all-purpose flour
  • 2 tsp baking soda
  • 1 Tbl ground ginger
  • 1 Tbl ground cinnamon
  • 1 Tbl allspice

Cream the butter and sugars, then beat in the molasses and eggs. Combine all of the dry ingredients together in another large bowl. Then combine the mixtures and knead until smooth. Cover and refrigerate overnight.

Day 2 – Pattern, Cutting, Baking

Pattern: I have the kids measure these out on construction paper (help with illustrations needed!!!)

Roof – 2 rectangles: 7” x 11”

Side walls – 2 rectangles: 5” x 8”

End walls – 2 of these (each piece will look as if you took a square and set a triangle on top)

Square part – 5” x 5”

Triangle (peak part) – find the center of the base (2.5”) and measure up 9” to make your peak

Cutting/ Baking:

Preheat oven to 325F. You will need several cookie sheets lined with parchment paper or foil that has been greased and floured. Bake 15-20 min or until slightly firm. Dry overnight (so they are firm enough for building).

Roll dough out on a well-floured surface until ¼” thick. Place a pattern piece on the dough and cut around the edges. (I use a pizza cutter for this part.) Gently lift with and put onto prepared cookie sheet (sometimes the dough gets a little misshapen – I have found that lifting the cutting board and sliding the dough onto the cookie sheet works well, but this will never have the perfect edges of a store bought kit).

Save the scraps of dough for gingerbread men or drop cookies (wonderful if you roll them in crystallized ginger and sugar first).

Day 3: Assembly

Base: I use two pieces of cardboard glued together and covered in foil. A scrap piece of plywood or even a cookie sheet turn upside down would work well too.

Royal Icing: this is the glue that holds it all together and it must be VERY stiff! You will need several batches to complete the decorating of the house, but only make one batch at a time. Seal well and refrigerate any that doesn’t get used. I use a piping bag to apply, but a Ziploc bag with the tip cut off work well too.

  • 3 egg whites
  • 1 ½ tsp cream of tartar
  • 4 – 4 ½ C powdered sugar

Beat egg whites until they begin to foam. Add the cream of tartar and beat until mixture forms peaks. Gradually beat in sugar until it is VERY stiff (might take more than 4+ cups).

Assembly:

Pipe two thick lines of icing onto the base at a 90degree angle – one for a sidewall and one for a peak wall. Pipe the side wall where the edges will meet. Place the walls on the base, touching each other. (We usually have the sidewall edges on the exterior and the peak wall edges on the interior.) Repeat. Let the structure dry for about 2 hours – you can use cans to prop it up if needed. Pipe a lot of icing on the top of the wall and stick on the roof. (There will be an “unsightly” seem along the top of the roof but that gets coved up with icing and candies, so don’t worry about it.) Again, use cans or whatever to help prop it up while the roof dries.

Day 4: Decorating!!!!

Let your imagination run wild. We use peppermint candies, gum drops, candy canes, cookies for the roof, licorice, red hots, and whatever else looks good. Make another batch of royal icing, give each child a small “piping bag”, and turn them loose.

To make “stained glass windows”: roll out gum drops on a sugared surface and attach to the house with icing.

I hope this starts a new tradition in other households too! Happy holidays!

~Karen Hoffman

Here are a few more pictures of this gorgeous gingerbread house.

Filed Under: Holiday Recipes Tagged With: , , ,

Indian Pudding Recipe

Here is a fun dessert that celebrates Thanksgiving history. Don’t forget to use this opportunity to talk to your kids about the history Native Americans played in the first Thanksgiving while you make this pudding dessert with them.

  • 1 quart plus 1 cup milk
  • 1/2 cup Indian meal (aka cornmeal)
  • 1 cup molasses
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 2 tablespoon butter
  • ice-cream (optional)

Bring a quart of milk to its boiling point but do not go into rapid boil. Combine the cornmeal with 1/2 cup cold milk and add this to the hot milk stirring very well! In a baking dish blend together molasses, sugar, eggs, salt, cinnamon, ginger, butter and remaining 1/2 cup of milk. Add the cornmeal mixture to the baking dish spreading out evenly. Bake for 3 hours at 300 degrees F. Serve while hot and with ice cream on the side.

Filed Under: Corn and Cornmeal, Holiday Recipes, Pudding, Gelatin, Sweet Sauces and Spreads Tagged With: , ,

Pumpkin Mousse Recipe

Light and fluffy, this Pumpkin Mousse makes for a great dessert.

  • 1 package (4-serving size) butterscotch instant pudding mix
  • 1 cup milk (reconstituted powdered milk is fine)
  • 1 can (15 oz) solid-pack pumpkin
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground ginger
  • Pinch of ground cloves
  • 1 container (8 oz) whipped topping (or make your own whipped topping)

In a large bowl whisk the milk and pudding mix until thickened. Next add the cinnamon, ginger, cloves and pumpkin and continue to whisk until blended.

Save 1/4 cup of the whipped topping for garnish and fold the rest into the pudding mixture.

Refrigerate for an hour or until the mousse is set. Top with remaining whipped topping for garnish.

Filed Under: Holiday Recipes, Pudding, Gelatin, Sweet Sauces and Spreads Tagged With: ,

Easy Peanut Butter Fudge Recipe

This is a super simple peanut butter fudge recipe. It’s a lot of fun to make with the kids and also makes a nice frugal present. When I give these away as a gift, I allow them to completely cool, then package them in holiday themed plastic bags. Add a bow and you have a nice little gift that’s always welcome.

  • 12 oz. Jar of peanut butter
  • 1 can sweetened condensed milk
  • 1 bag of chocolate (or Peanut butter) chips

Melt chips and peanut butter together over medium high heat. After they are completely melted together, remove from heat and mix in milk. Pour into pan lined with wax paper and chill for an hour or two. Then cut into squares and serve.

Submitted by HBHW reader Priscilla

Filed Under: Cookies, Candy and Bars, Holiday Recipes Tagged With: , , , , ,

Pumpkin Cheesecake Bars Recipe

  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 5 tablespoons cold butter or margarine
  • 1 cup finely chopped pecans
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup cooked or canned pumpkin
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice

In a bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350 degrees F for 15 minutes or until edges are lightly browned. Cool on a wire rack. In a mixing bowl, beat cream cheese and sugar. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Submitted by HBHW reader Bonnie

Filed Under: Cookies, Candy and Bars, Holiday Recipes Tagged With: ,

Sweet Potato Pie Recipe

This is a “must-have” on our Thanksgiving table.  Fortunately for me, my husband has this recipe down and he makes two of these pies for us every year. It’s so nice to have something I don’t have to worry about fixing on Thanksgiving  myself.

  • 2 cups sweet potatoes, cooked and drained
  • 4 tablespoons margarine, melted
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1 9″ pie shell, baked (use the easy pie crust recipe)
  • 1/4 cup chopped pecans (optional)

Mash together your cooked sweet potatoes with melted butter or margarine. Whip in eggs, sugar, cinnamon and nutmeg. When well mixed add in the milk and vanilla. Pour it all into your baked pie shell and heat in the oven for about 40 minutes at 350 degrees F. It’s done when the center is somewhat firmed up. Scatter chopped pecans over the top of the pie before serving (optional).

Filed Under: Holiday Recipes, Pies, Cobblers and Crisps Tagged With: ,

Tryphena’s Pumpkin Pie

Here is the Pumpkin Pie recipe that I use all year long. My family would NEVER stand for it if I only made it during the holidays!!! I have some friends that will come to our house anytime if they know I am baking these pies!

PIE CRUST
1 c. Shortening- like lard or Crisco
3 c. Flour
1 t. Salt
Cut shortening into flour and salt until well-blended.
Mix together:
1/4 c. Oil
1/4 c. Milk
1/4 c. Water
Add to the flour mixture. The more you mix, the better!
Makes about 4 crusts.
Don’t be deceived that the ingredients and directions are too simple for it to work. This crust gets me raves every time!

PUMPKIN PIE
2 c. Brown sugar
2 T. Flour
2 t. Pumpkin pie spice
2 c. Pumpkin
2 c. Evaporated milk
4 eggs
2 c. Milk
Mix all ingredients in a large bowl. Pour into 2 pie crusts and bake at 450 for 10 minutes, then turn oven back to 350 for about 30 minutes.

Do not overbake!!! The center should be “jiggly” when you get the pies out of the oven. This will make a custard type pie, which is wonderful. I mix everything with a wire whip, and it works beautifully.

(This pie is the only reason I buy pumpkin pie spice, which some may look at as an extra expense. One bottle will last a LONG time.)

I hope this recipe can bring joy to others also this holiday season, like it does to us!

Submitted by HBHW reader Tryphena

Filed Under: Holiday Recipes, Pies, Cobblers and Crisps Tagged With: ,

Chocolate Cream Pie Recipe

  • 1 baked pie crust
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 6 Tablespoons of flour
  • 6-7 Tablespoons powdered cocoa
  • 3 egg yolks ( save the whites for the topping)

Mix all ingredients (except pie crust) together in a medium saucepan & heat over medium heat until thick ..stirring constantly.

Pour thickened mixture into baked pie shell & cool completely.

Beat the egg whites with a little cream of tartar & a little sugar until mixture makes a stiff peak. Spread generously over the top of the cooled pie making peaks with the mixture. Turn on the broiler & brown the pie top…watch it so it won’t burn…

Submitted by HBHW reader Jalynn

Filed Under: Holiday Recipes, Pies, Cobblers and Crisps Tagged With: ,

Cranberry Apple Sauce Recipe

  • 1 can cranberry sauce (can use jellied or whole berry)
  • 1 pint applesauce

Mix well and chill before serving. This is good with turkey or ham, even pork chops or grilled chicken.

Submitted by HBHW reader Susan

Filed Under: Fruit, Holiday Recipes, Pudding, Gelatin, Sweet Sauces and Spreads Tagged With: ,

Plum Bread Recipe

  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped nuts (optional)
  • 2 small jars baby fruit…(plums, apricots or peaches)
  • 2 cups flour ~ all purpose~ (If using self rising flour omit the following ingredients)
  • 2 3/4 teaspoon baking powder
  • 3/4 teaspoon salt

Preheat oven to 350 degrees. Mix all ingredients together & bake at for 1 hour in a greased & floured pan or a coffee can, makes great muffins too!

Submitted by HBHW reader Jalynn

Filed Under: Breads, Pudding, Gelatin, Sweet Sauces and Spreads Tagged With: ,

Spoon Bread Recipe

  • 2 c. corn meal
  • 2 c. boiling water
  • 3 large Tbsp. butter, melted
  • 1 tsp. salt
  • 14 oz. can sweetened condensed milk
  • 3 eggs

Sift meal three times, dissolve in boiling water, mix until smooth and free of lumps. Add melted butter and salt. Thin with milk. Separate eggs; beat whites until light; add the yolks THEN the whites. Pour into greased (tall) baking dish and bake at 350 degrees for 30 minutes to 1 hour until “scoopable.” Serve warm in same dish.

Filed Under: Corn and Cornmeal, Holiday Recipes Tagged With: ,

Apple Stuffed Acorn Squash

Have you been tempted to cook with acorn squash (it just looks so pretty), but aren’t quite sure what to do with it? Same here until I came across this yummy recipe.

  • 2 large acorn squash
  • 3 cups apples, peeled, cored and cut in 1/2″ pieces (about 4 large apples)
  • 2 tablespoons honey
  • 1/4 teaspoon ground allspice
  • 1/2 cup raisins

First cut the squash in half and clean out the seeds. Bake these halved squash in the oven for 20 minutes at 350 degrees F. While those bake, get out a mixing bowl and mix all the remaining ingredients together for the filling. Fill the hot squash and return to oven to bake for another 30 minutes at 350 degrees F

Ta-da! A colorful, pretty and delicious filled squash.

Filed Under: Holiday Recipes, Vegetables Tagged With:

Potato and Cheese Gratin Recipe

  • 3 cups heavy cream
  • 6 tablespoons all-purpose flour
  • 3 cups Havarti or cheddar cheese, shredded
  • 2 tablespoons chicken flavored bouillon
  • 3-1/2 pounds potatoes, peeled and sliced thinly

Preheat oven to 400 degrees. Grease a 13 x 9 inch dish and set aside.

Place 1/3 of the potatoes in the dish. Sprinkle with black pepper and 1 teaspoon chicken bouillon. Next add 1/3 of the cheese and 2 tablespoons flour. Continue in this manner, adding 2 more layers.

Combine heavy create and remaining 1 tablespoon chicken bouillon in a bowl. Pour mixture over the potatoes and place in oven.

Bake for 1 hour or until the potatoes are tender or top is golden brown in color.

Filed Under: Holiday Recipes, Potato Tagged With: ,

Chicken Curry Crockpot Recipe

It always amazes me how many different crockpot recipes are out there. Last night we tried this chicken curry recipe and everyone loved it. I used a rather mild curry powder to make sure my 6-year-old would be able to eat it. I did use a store-bought leek and potato soup mix this go around, but will probably try to come up with a scratch version the next time I make this. As is, this recipe is perfect for any busy mom because it’s so simple to put together.

  • 1 large chicken, cut into large pieces
  • 1 packet leek and potato soup mix
  • 1 tablespoon curry powder
  • water
  • grated peel of ½ lemon
  • 1/2 lb  green beans, lightly cooked
    salt and pepper to taste

Add the chicken to your crockpot. Sprinkle with the soup mix and the curry powder. If you like things spicy, you may want to add a little more curry powder. The soup mix I used had plenty of salt in it, so I didn’t add any extra. If you’re not using a soup mix, you may want to add salt and pepper to your chicken at this point. Add just enough water to cover everything and cook on low for 6 hours. Add the lemon peel and green beans and cook for another hour.

I served this with cooked white rice.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot Tagged With: ,

Corn Pudding Recipe

  • 2 cans whole kernel corn, white, drained
  • ¾ cup sugar
  • 1 t. vanilla
  • 1-1/2 T. cornstarch
  • 2 eggs

Combine all ingredients well and pour into a 9 inch square baking pan. Top w/ pats of butter. Bake at 350 for 45 minutes.

Corn pudding has to be on the table at Thanksgiving at our house.

Submitted by HBHW reader Susan

Filed Under: Holiday Recipes Tagged With: ,

Cider Glazed Carrots

  • 9 cups diced carrots(about 2½ pounds)
  • 1/4 cup packed brown sugar
  • 2 tbsp cider vinegar
  • 1/2 tsp dry mustard
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp celery seeds
  • 1 tbsp chopped fresh parsley

Place carrot in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 minute or until tender. Drain.

Combine brown sugar and remaining ingredients except parsley in a large nonstick skillet over low heat; cook until butter melts, stirring frequently. Bring to a boil.

Reduce heat to medium; add carrots. Cook 3 minutes or until carrots are glazed and thoroughly heated, stirring constantly. Sprinkle with chopped parsley; toss to combine.

Makes approximately 12 servings.

Filed Under: Holiday Recipes Tagged With: ,

Asparagus Casserole Recipe

  • 2 cups cracker crumbs
  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 (15 oz.) can asparagus tips
  • 1 (10 oz) can mushroom soup
  • 1/2 cup (1 stick)margarine, melted

Preheat oven to 350 degrees.

Combine cracker crumbs & cheese in a medium bowl & mix well. Drain the asparagus, reserving 1 cup liquid. Combine the reserved liquid & the soup in a large bowl & mix well.

Layer 1/3 of the cracker mixture, 1/2 of the asparagus & 1/2 the soup mixture in a greased 2 qt. casserole. Repeat the layers & top with remaining cracker mixture. Drizzle with margarine. Bake for 25 min. our until golden brown.

Submitted by HBHW reader Jalynn

Filed Under: Holiday Recipes Tagged With: ,

Sweet Potato Casserole Recipe

Filling:

  • 3 cooked sweet potatoes
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon salt
  • 4 Tablespoons butter or margarine
  • 1/2 cup milk or reconstituted milk
  • 1 1/2 teaspoons vanilla extract or imitation vanilla

Topping:

  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans or rolled oats
  • 1/3 stick butter or margarine, cold and diced

Mash cooked sweet potatoes. Add remaining ingredients and mix thoroughly; put in a casserole dish. In a separate bowl toss together topping ingredients. Sprinkle on top of mashed mixture. Bake at 325 degrees for 30 minutes.

Filed Under: Holiday Recipes Tagged With:

Pumpkin Pie Cake

Crust:

1 box (2 layer size) yellow cake mix, reserve 1 cup

1 stick margarine/butter, softened

1 egg

Mix together and press into a 9 x 13 baking pan (this is where I warm it
so it smooths well)

Filling:

1 large can pumpkin the big one (30 oz.)

3 eggs

1 can (2/3 cup) evaporated milk

1 cup sugar

2 tsp. cinnamon

Mix together and pour over crust

Topping:

1 cup of the reserved cake mix

½ cup sugar

½ stick margarine/butter, softened

1 cup chopped pecans (sprinkle on top at the end)

Combine cake mix, sugar and margarine together until it’s crumbly. Sprinkle
over filling. Sprinkle pecans on top last. Bake at 350 degrees for 1 hr 15
minutes. Serve warm w/whipped topping or ice cream.

Filed Under: Cake and Frosting, Holiday Recipes Tagged With:

Holliday Potatoes

What I do with mashed potatoes during the holidays is 2.5 lbs of taters ready to mash 1 12oz of sour cream garlic and onion to taste and a 12oz grated cheese of choice. mix all togeather and you have my 200 lb taters in a flash.

Filed Under: Holiday Recipes Tagged With:

Frozen Vegetable Casserole

1 pkg frozen broccoli
1 pkg frozen cauliflower
1 pkg frozen brussel sprouts
8 oz cheez whiz
1 can cream of mushroom soup
1 can of onion rings

Cook vegetables as directed on package and place in casserole dish. Mix cheez whiz and soup and heat slowly. Pour over vegetables and bake at 350 degrees for 30 minutes. Top with onion rings at the last 10 minutes of baking.

Filed Under: Holiday Recipes Tagged With:

Homemade Refried Beans

As prices of canned refried beans have gone up, I looked for an alternative to paying $.80-$1/can and decided to make my own. It’s so simple and doesn’t take much time or effort.

1 bag pinto beans
water
bacon grease or veg shortening (optional)
salt to taste

Soak beans overnight. Cook over low heat 3-4 hours until tender. Drain. Mash with potato masher until they resemble refried beans. Add bacon grease/shortening & salt to taste. Use ice cream scoop to make large “scoops” onto cookie sheet. Freeze. Once frozen you can place them all into a large freezer bag for easy storage. To use for meals, take one or two out of freezer and thaw on medium power in the microwave for a couple of minutes. So simple and very economical.

Filed Under: Beans, Peas & Lentils

No-Knead Refrigerator Crescent Rolls

This recipe is SO easy! It makes the equivalent of 2 ‘cans’ purchased refrigerated crescent rolls; or use as crescent roll dough base (will cover the bottom of an 11x15x1 pan), I love using this recipe during the holidays. Recently, I encouraged a newly married friend who has never made rolls to try this recipe…..was she ever excited when she called to tell me “I can make rolls”.

2 tsp. dry yeast
½ c. lukewarm water
1 stick butter or margarine, melted
1 T. sugar
6 T. beaten egg (1 large + egg white or 2 smaller eggs)
¼ tsp. salt
1 c. whole wheat flour
1 to 1¼ c. unbleached flour

Mix yeast and water; set aside. In bowl: mix melted butter or margarine, sugar; add eggs and salt. Mix in whole wheat flour and yeast mixture. Stir in enough unbleached flour, until dough leaves side of bowl and is soft; do not knead. Cover; refrigerate overnight. Two hours before meal: remove dough from fridge, punch down. Turn out on floured surface. Divide evenly in half. Gently (do not press hard) roll each ball into a flat circle. Cut into 8 even wedges (a pizza cutter works). Roll up each wedge, starting at wide end. Place on greased baking sheet; can curve form crescent shape. Cover; raise about 1½ hours. Bake at 350° for 20 to 22 minutes, until golden.

Makes 16 rolls. Or just make one large flat circle and cut it into 12 wedges for a dozen bigger crescent rolls.

Filed Under: Holiday Recipes

Cranberry Salad

1 can WHOLE cranberry sauce
1/2 bag tiny marshmallows
small bag crushed pecans
8 oz container whip cream

Place all items into a bowl and fold together.

This is very yummy!

Filed Under: Holiday Recipes Tagged With:

Whole-berry Cranberry Sauce

½ cup white sugar
½ cup brown sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries
½ t. cinnamon, optional

1. In a medium saucepan over medium heat, dissolve the sugars in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Add cinnamon, if used. Cranberry sauce will thicken as it cools. Serves about 12.

What’s Thanksgiving without cranberry sauce ? ? ?

Filed Under: Holiday Recipes Tagged With:

Butternut Squash Casserole Recipe

  • 2 cups mashed cooked squash
  • 1 t. salt
  • 1 cup sugar
  • ¾ cup milk
  • 1 t. cinnamon
  • 2 eggs
  • ½ t. nutmeg
  • ½ t. ginger
  • ½ stick butter or margarine

Mix all but butter and place in a 8” square baking dish. Cut butter and evenly space it on top. Bake at 350 for 45 minutes until center is even and knife comes out clean.

We love this. It is very similar in taste to pumpkin. Delicious hot out of the oven w/ whipped cream on top. We even have it for dessert some nights!

Submitted by HBHW reader Susan

Filed Under: Holiday Recipes Tagged With: ,

Mashed Butternut Squash Recipe

  • 1 butternut squash, peeled and cubed
  • 2 Tbsp butter or margarine
  • 2 tsp brown sugar (more or less to taste)
  • salt and pepper to taste
  • dash fresh ground nutmeg (optional)

Boil squash cubes until tender, about 20 minutes. Drain. Mash as you would for potatoes, then add remaining ingredients. Serve hot.

This is a yummy nutritious side dish! Serves about 4 depending on the size of the squash and the appetites!

Submitted by HBHW reader Sylvia

Filed Under: Holiday Recipes Tagged With: , ,

Removing Rocks in Beans

Does anyone have a method for removing all the pebbles from pinto & other dried beans?

Filed Under: I'm Looking For Requests

Tomato Preserves

My former Grandmother-in-law made tomato preserves and they were SO good. Can’t find a recipe anywhere. Help if you can! Thanx,

Filed Under: I'm Looking For Requests

Substitution for Tomato

My DH does not tolerate tomatoes (actually his tummy is the culprit). Does anyone have any ideas for a substitution in recipes?

Thanks!

Filed Under: I'm Looking For Requests

Mincemeat Recipes

I adore mincemeat pies, cookies, etc. However, the cost is very prohibitive to be able to indulge. My grandmother used to make mincemeat with hamburger, I did not like that, but am looking for a mincemeat recipe that will not need to be aged for months before using, therefore, no booze in it.
Any suggestions? Please!

Filed Under: I'm Looking For Requests

Green Chili

I lived in colorado for several years and there they make green chili and put it on every thing it is soooo good does anyone have a recipe they would share?

Filed Under: I'm Looking For Requests

Wonderful Grilled Turkey

For over 30 years, my husband and I have used a Weber Kettle to cook our turkeys. (For those of you who may not know, a Weber Kettle is sort of a round type charcoal grill). We use regular charcoal, put on opposite sides of the grill rack with a drip pan in between. Clean turkey and tie up the wings with a thin wire to keep them close to the body (so not to get burned so much). We baste it about every 30-45 min with butter or margarine spiced with salt, pepper,crushed red pepper, garlic, onion, even some herbs. Just whatever your taste is. It cooks faster usually than in the oven, just follow the directions for the grill, and bring to proper temperature on a meat thermometer, and you will have the juiciest,most flavorful bird you have ever made! We have even cooked the turkey this way when the snow outside was GRILL DEEP-we had to dig it out first. Our neighbors thought we were nuts, until they got a bite of that bird! Oh, and you can make gravy from the drippings for a smokey tasting gravy. Just drain the drippings, and use a small amount (they are VERY rich)and proceed the normal way with your gravy. We have made turkeys all year long this way, no need for a special occasion :)

Filed Under: Frugal Tips

Milk toast

My mother in law used to make something she called “milk toast”, but it was far more than just heated mild over toast. She no longer remembers even making it, let alone how she did it. It was something like a white sauce with small squares or chunks of toast. It was very good, very filling and very inexpensive to make which was why she made it–almost as a last resort.

Filed Under: I'm Looking For Requests

Easy Toffee Recipe

1 pkg unsalted saltine crackers
1/2 stick salted butter (MUST be butter!)
1 cup semisweet chocolate chips

pre-heat oven to 350 degrees.
lay entire package of saltines on cookie sheet, melt butter and pour over crackers; bake for 10-15 minutes until hot and starting to brown; sprinkle chocolate chips over buttered crackers and bake for 5 minutes or until chips start to get shiny; frost crackers with hot chocolate chips and let cool completely.

fast and oh so good! great for giving as a gift!

Filed Under: Holiday Recipes Tagged With: ,

Molasses Recipes

I’m trying to add blackstrap molasses to my diet because it is high in iron, and supposedly a complete iron – like red meat iron – without the red meat. I am not a vegetarian, but eat very little red meat. The red cross keeps rejecting me because of my low iron :-(

Anyway, I’ve tried using it as a substitute for honey in a few things without much success. So I’m looking for recipes using molasses (NOT cookies, “real food” recipes – main dishes or side dishes) Preferably blackstrap molasses, which is darker and a little less sweet than regular molasses.

Thanks!

Filed Under: I'm Looking For Requests

No Sugar Fudge

I’m looking for a receipt for fudge that uses artifical sugar. Thanks for your help.

Filed Under: I'm Looking For Requests Tagged With:

Frosting Recipe

I’m looking for a fluffy cake frosting. Does anyone have a good recipe?

Filed Under: I'm Looking For Requests

Spinach Pie

1 10oz box of Spinach thawed
5 garlic cloves
Oil
6 eggs
1 handful of Grated Parm Cheese
1 cup of shredded cheese
Salt and Pepper
1 Deep Dish Pie Shell. (OK when they are on sale I buy the frozen. I can get 2 for like 1.50).

Saute Spinach with oil and garlic. Set aside. Beat eggs in a bowl. Add Cheeses and the cooled Spinach. Pour into Pie shell that is unbaked. Bake at 350 degrees for 30 – 45 min. It should be golden brown and set. MMMMMMMMM So YUMMY! You can add broccoli instead. And use Mozz cheese or chedder or mixed.

Filed Under: Egg and Cheese Recipes Tagged With:

Remove Hairspray

mix backing soda with shampoo and work into very wet hair, rinse and repeat, as many times as it takes. Make sure you then condition. I like biolage conditioning balm. yes I’m a hairdresser, have been for 30 years, it works and it want damage your hair, if you condition! Have a great hair day!

Further Reading – Keeping It Clean

This is a 3 ebook series that will help you spend less time and money on your laundry. Tawra and Jill from Living On A Dime share their best frugal laundry, cleaning and home organization tips.

Grab your copy today at http://www.hillbillyhousewife.com/laundry

Filed Under: Frugal Tips

Looking for a special cookie bar

this recipe was made 40 years ago and served at a little restaurant called Cambridge Junction Inn. The lady who made this lebchuken type bar never would give out her recipe to “we Kids” but I have never found a bar that tasted like this.. it had the almond placement on the top of each bar. was soft like a old fashioned gingerbread cookie, and I am sure had molasses in it.. The only thing that I think might have had some influence in it was the fat, lard, or bacon drippings that kept it soft. Can anyone help me? The cook was Ruth Mays or Maes from Brooklyn, Michigan

Filed Under: I'm Looking For Requests

Broad Beans

Hi My broad beans plants are flourishing and now i have loads of broad beans but i don’t know how to cook them.Any suggestions??I am an Indian so would like few Indian recipes too.

Filed Under: I'm Looking For Requests

Pumpkin Pie with Vanilla Pudding

I lost my old recipe that is my family’s favorite pumpkin pie.

Filed Under: I'm Looking For Requests

Whitening Laundry Detergent

I have tried making homemade laundry detergent in the past. And, though I like the economical piece of it, I have not found it very effective in whitening the laundry. I prefer not to use bleach. Does any one have any suggestions??

Further Reading – Keeping It Clean

This is a 3 ebook series that will help you spend less time and money on your laundry. Tawra and Jill from Living On A Dime share their best frugal laundry, cleaning and home organization tips.

Grab your copy today at http://www.hillbillyhousewife.com/laundry

Filed Under: I'm Looking For Requests

Veteran’s Day, Holiday Recipes and Frugal Thanksgiving – HBHW Newsletter

November 11th 2009

Editorial

Happy Veteran’s Day!

I’m about to head to my daughter’s school for their annual Veteran’s Day Salute, but wanted to get the newsletter out to you first. You’ll notice a bit of a patriotic theme in today’s inspirational quote and story.

A big THANK YOU goes out to everyone that submitted a holiday recipe. The Holiday Recipe Section is growing nicely and I’m in the process of moving all the recipes that were submitted by readers two years ago to this section as well. I’m hoping to be done with that sometime tomorrow.

Of course there’s still time to submit your own favorite recipes. Just click on the link below and fill out the form to share your family’s favorite Holiday recipes with all of us here at HillbillyHousewife.com.

Submit Holiday Recipes

That’s it for this week. As always, I welcome your comments and suggestions. Feel free to email me at susanne@hillbillyhousewife.com

Warm Regards,

Susanne – The Hillbilly Housewife

Inspirational Quote

“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.” - John F. Kennedy

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News From The HBHW Club

This is a new section of the newsletter. Each week I’m going to share some tidbits of what’s going on at the HBHW Club with you. I hope you enjoy these extra tips, recipes and ideas and of course would love to have you join the club.

As a HBHW newsletter subscriber, you can join for only $10 per month here: http://www.hillbillyhousewifeclub.com/special.html

And to make it even easier, I’ll let you try it out for just a dollar for the first 7 days.

Here’s one of the recipes that were submitted this past week.

Sausage & Egg Crescent Casserole

* 1 (8 oz) pkg refrigerated crescent rolls
* 1 (8 oz) pkg breakfast sausage links, thawed and cut into little pieces
* 2 cups shredded Monterey Jack cheese
* 4 eggs
* 3/4 cup milk
* 2 Tbsp chopped green bell pepper
* 1/2 tsp salt
* 1/8 tsp black pepper
* 1/4 tsp oregano

Preheat oven to 425 degrees.

Pop open the crescent rolls and roll out.  Place in 9×13 inch baking pan, laying evenly over the bottom and inching the dough up onto the sides, about 1/2 inch, in order to form a crust.  Pinch the perforations closed and press the dough firmly down in the pan.

Place the sausage pieces over the crust and sprinkle the cheese on top.  In a separate bowl, whisk together the remaining ingredients and pour over the cheese.

Bake in 425 degree oven for 20 to 25 minutes or until top becomes golden brown.

This is good for breakfast, brunch, lunch, or dinner.  You might want to serve it alongside a green salad for dinner.

And here are some of the other recipes that have been added in the past few days.

  • Holiday Spiced Tea Mix
  • Magic Cheesecake Pie
  • School Days Chow Mein
  • Yukon Gold Potato Bake
  • Tomorrow Morning’s Egg Casserole

All in all, we have over 230 new recipes in the member area already.

What else has been going on at the HBHW Club? We’ve been talking about meal planning, using craigslist to sell stuff instead of holding a yard sale and our favorite Thanksgiving dishes.  I’m sure you have a lot to contribute to the conversation. Ready to join us? Try The HBHW Club for only $1. We’d love to have you! http://www.hillbillyhousewifeclub.com/special.html

Featured Article

Just two more weeks until Thanksgiving here in the US. Have you bought your turkey yet? I’m still shopping around for the best deal. Today’s article is all about saving time and money when hosting this year’s Thanksgiving dinner.

Frugal Thanksgiving Feast – Tips For Saving Time and Money

Frugal Tips

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Do you have a tip to share? Fill out the submit a frugal tip form and I’ll be glad to add it to the site and share your tip in an upcoming edition of the newsletter.

Recipes

Here are some of the most recent recipes that have been added to the HBHW site. Enjoy!

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Do you have a recipe you would like to share? Click here to send it to me and I’ll be happy to add it to the website.

I’m Looking For:

This section is going to be all about you. If you are looking for a particular recipe or a tip on how to do something, submit it here and I will post it in an upcoming newsletter. I’ll give you my input and other readers of the newsletter will have the opportunity to share their recipes and tips as well. So take a moment to post your questions and of course if you have a tip or idea for any question posted in this section feel free to leave a comment under the appropriate post.


I’m Looking For Requests
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I’m Looking For Responses
Below you will find some of the recent responses to the “I’m Looking For” Requests. You may also want to go directly to this section and browse through all the recent submissions and replies. To do so, click on “I’m Looking for” here, and start looking through them.
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Inspirational Story

RAGGED OLD FLAG

By Johnny Cash

I walked through a county courthouse square,
On a park bench an old man was sitting there.
I said, “Your old courthouse is kinda run down.”
He said, “Naw, it’ll do for our little town.”
I said, “Your flagpole has leaned a little bit,
And that’s a Ragged Old Flag you got hanging on it.

He said, “Have a seat”, and I sat down.
“Is this the first time you’ve been to our little town?”
I said, “I think it is.” He said, “I don’t like to brag,
But we’re kinda proud of that Ragged Old Flag.”

“You see, we got a little hole in that flag there
When Washington took it across the Delaware.
And it got powder-burned the night Francis Scott Key
Sat watching it writing _Oh Say Can You See_.
And it got a bad rip in New Orleans
With Packingham and Jackson tuggin’ at its seams.”

“And it almost fell at the Alamo
Beside the Texas flag, but she waved on through.
She got cut with a sword at Chancellorsville
And she got cut again at Shiloh Hill.
There was Robert E. Lee, Beauregard, and Bragg,
And the south wind blew hard on that Ragged Old Flag.”

“On Flanders Field in World War I
She got a big hole from a Bertha gun.
She turned blood red in World War II
She hung limp and low by the time it was through.
She was in Korea and Vietnam.
She went where she was sent by her Uncle Sam.”

“She waved from our ships upon the briny foam,
And now they’ve about quit waving her back here at home.
In her own good land she’s been abused –
She’s been burned, dishonored, denied and refused.”

“And the government for which she stands
Is scandalized throughout the land.
And she’s getting threadbare and wearing thin,
But she’s in good shape for the shape she’s in.
‘Cause she’s been through the fire before
And I believe she can take a whole lot more.”

“So we raise her up every morning,
Take her down every night.
We don’t let her touch the ground
And we fold her up right.
On second thought I DO like to brag,
‘Cause I’m mighty proud of that Ragged Old Flag.”

Final Thought

That’s it for this edition of the Hillbilly Housewife Newsletter. I hope you’ve had as much fun reading it as I had creating it for you. I also hope that you have found the information helpful and useful. And by all means feel free to forward the newsletter to family and friends or even better, encourage them to subscribe to it.

Do you have a question, a tip, a recipe or a story you’d like to share with us? Email it to me and I’ll include it in a future issue. Can’t wait to see what you have to say.

Warm Wishes,

Susanne – The Hillbilly Housewife

Filed Under: Newsletters

Frugal Thanksgiving Feast – Tips For Saving Time and Money

I don’t know about you, but when I’m in charge of hosting our family Thanksgiving dinner, I tend to become a bit of a control freak and end up trying to cook every single dish. Thankfully I have some wonderful women in my family who won’t let me and we end up having Thanksgiving “pot luck style” where each of them brings a few dishes to share.  It works out beautifully.

I came across this article earlier today and it really struck home. I hope you will find the ideas and tips helpful as well.

Organizing a Thanksgiving Feast When Time & Money Are Short

Even if money and time are tight, you can have a wonderfully rich and full Thanksgiving. All it takes is a little organization and some willingness to let go of the need to do everything.

Sarah on “Never Look a Gift Horse in the Mouth”

“My mom is an incredible entertainer. She can cook like Julia Child, dress a table like Martha Stewart, and get people to dish like they’re on Oprah – all after a full day’s work at the hospital. It’s pretty impressive. Her Thanksgiving dinners are legendary. But for the life of her, she will not accept a bit of help, even if that means she’s up to all hours stressing and cooking in the days before the big event and running around like a chicken with her head cut off as friends and family arrive. Because she’s my mom, I just stopped asking her if she wanted help and started bringing a side dish and a dessert to her house the day before Thanksgiving. It feels great to be able to contribute, and it means that there are a few less things for her to do, which means we’ll get to see more of her on the big day. If you’re hosting the big Turkey Day this year and have a tendency to do everything yourself, give your stress meter and wallet a break by letting others help by bringing a dish, some wine, or a dessert. Not only will it save you time and money, but more importantly, it gives them an opportunity to truly share in the day.”

Alicia on “Relax Those Perfectionist Tendencies”

“The purpose of Thanksgiving is to celebrate all of those things in our lives for which we are truly grateful. It’s not a contest to see how many fancy dishes you can cook or how perfectly you can decorate the table. Before you start on the preparations for this year’s dinner, take a beat to think about the true spirit of Thanksgiving. Then relax. It’s much easier to make decisions about what to serve and how to pull it all together when you’re not putting pressure on yourself to pull off a ‘perfect’ event. You can have a wonderful celebration eating less expensive chicken instead of turkey and using paper plates instead of fancy dishes.”

Here are a few more tips for pulling off a Thanksgiving feast that doesn’t gobble up your wallet or too much of your time:

1. Make A Little Less. Do you really need 10 side dishes? And do you really need to make enough to feed 24 people when only 10 are coming? No. Sure, it’s nice to have leftovers, but the more you make, the more likely you are to end up throwing things away down the line. This year, make one or two fewer dishes and make just enough for the group you have coming over.

2. Take 2 Minutes and Download Some Coupons. It has never been easier to use coupons. Before you hit the store, take five minutes and go to coupons.com and your local grocery store website and print out coupons for the items you know you will need to buy. No clipping from circulars, no fumbling for coupons at checkout only to find the ones you want to use have expired. Just point, click, print and bring to the store.

3. Use All Natural Decorations. Rather than heading to a fancy store to load up on Thanksgiving decorations, just head outside. Pine cones, colorful leaves and things like dried hydrangeas are free and make a wonderful decorative statement. Take a sharpie and write each guest’s name on a leaf and use it as a place setting card. Gather a handful of pine cones and stack them loosely in the center of the table as an autumnal centerpiece. Clip some dried hydrangea leaves and flowers, tie them with some ribbon and put in a vase or two around the room.

Buttoned Up is dedicated to helping stretched & stressed women get organized. Co-founders Alicia Rockmore & Sarah Welch team up with a group of Gurus to give you tips & products for all your messy, stressed needs & introduce “imperfect organization.”

Filed Under: Articles, Cooking Tagged With:

Apple and Walnut Stuffed Pumpkin

Not only does this make a very tasty side dish, it’s also a beautiful centerpiece for your holiday table.

  • 1 medium pumpkin (that will fit in your oven) (* – see note below)
  • Apples
  • Walnuts
  • Raisins
  • Brown sugar and Cinnamon or Pumpkin Spice to taste

Cut the top off the pumpkin like you would to make a Halloween pumpkin. Leave the stem on. If the stem is too long, cut it down to a manageable size– but so you could still pick it up with the lid.

Core the apples and cut them into chunks. Mix the apples, walnuts, raisins and spice mixture in a large bowl. Put a little of this mixture in the pumpkin.
Add some butter/margarine
More mix
More butter/margarine
Keep going until the pumpkin is full.

Cover the pumpkin WELL with foil. Leaving the top open to check for doneness. Cover the lid separately with different foil. Place lid on top of pumpkin (you want to be able to lift up the lid and check the insides.)

Place in a 9 x 13 pan

350 degrees for 1 hour – 1 hour 20 minutes or until done

Remove foil to serve

* Get your pumpkin free if you go to a pumpkin patch after Halloween and ask for one. Under $2 if you decide to purchase

Submitted by HBHW reader Dana

Filed Under: Holiday Recipes Tagged With: ,

Cornbread Stuffing Recipe

  • Cornbread, stale and torn into chunks (the equivalent to a 9 X 13 pans worth)
  • 2 cups of turkey or chicken broth
  • 2 stalks celery, chopped finely
  • 1/2 onion
  • 3 carrots, chopped finely1/2 pound sausage, crumbled (can be leftover breakfast sausage, I like Sausage with Sage)
  • 1/4 cup butter or margarine

Saute the celery, carrots and onion in a skillet until the onions are translucent. Cook sausage. Combine the cornbread, veggies and sausage in a 9 X 13 pan. Pour broth over entire thing, dot with butter or margarine and put in refrigerator so flavors can meld a bit. Bake at 350 for 30 minutes.

When I am feeling wealthy I might use 1 pound of sausage and add pecans which is yummy but ups the price.

Submitted by HBHW reader Kathryn

Filed Under: Corn and Cornmeal, Holiday Recipes Tagged With: , ,

Turkey Gravy Recipe

Turkey Gravy is a must have on the Thanksgiving table. Here’s a quick and simple version.

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 6 ounces ground turkey
  • 6 cups chicken broth
  • 1 teaspoon poultry seasoning
  • 3 tablespoons all-purpose flour
  • 1/2 cup cold water

In large skillet heat the oil over medium heat. Add the onion and cook for one minute. Now add the ground turkey and cook for 10 to 15 minutes or until it is very browned and dry.

Move the turkey mixture to a large saucepan. Add in the poultry season and broth; let simmer for 30 minutes over medium heat. Pour the mixture into a strainer and set  the cooked turkey aside (you can use it in another dish later on in the week).

In a small bowl combine the flour and water until smooth: add the mixture to broth and cook over medium low heat,stirring occasionally for about 30 to 45 minutes.

Filed Under: Holiday Recipes, Savory Sauces, Gravy and Condiments Tagged With: , , ,

Maple and Orange Glazed Turkey

  • 1(10 pounds) turkey, thawed
  • 1/2 cup water
  • vegetable oil
  • 1/4 cup butter
  • 1/2 cup orange juice
  • 2 tablespoons maple syrup
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup chicken broth
  • 1 to 2 teaspoons all-purpose flour

Preheat oven to 325 degrees. Prepare turkey for roasting being sure to remove any packets from cavity. Place turkey in a shallow roasting pan and add water to pan. Brush turkey with oil and cover loosely with tin foil. Roast for 1-1/4 hours, remove the foil and roast for another hour.

In a small saucepan melt the butter over medium heat. Stir in the maple syrup, chili powder, orange juice, salt and pepper. Brush or poor the glaze over the turkey. Roast for 35 to 45 more minutes until turkey is golden brown and temperature has reached 170 degrees. Remove from oven and cover with tin foil, let rest for 15 to 20 minutes.

Place turkey on platter and then skim the fat from the roasting pan. Place the pan on stovetop and pour in 3/4 cup chicken broth. Release the browned bits on the bottom of the pan by using a spoon. In a small bowl, combine the flour and remaining 1/4 cups chicken broth. Pour into roasting pan and cook over low heat stirring constantly until it is slightly thickened. If gravy becomes too sick add more water or broth.

Filed Under: Holiday Recipes, Turkey Tagged With: ,

Perfect Roasted Turkey Recipe

  • 4 C. kosher salt or 2 cups table salt
  • 1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved to make gravy
  • 3 medium onions, chopped coarse
  • 1 1/2 medium carrots, chopped coarse
  • 1 1/2 celery stalks, chopped coarse
  • 6 thyme sprigs
  • 3 T. unsalted butter, melted

Dissolve salt in 2 gallons of cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool (40° F. or less) spot for 4 to 6 hours.

Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels. Place turkey on meat rack set over rimmed sheet pan. Place turkey in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.

Adjust oven rack to lowest position, and heat oven to 400° F. Toss one-third of onion, carrot, celery, and thyme with 1 tablespoon of melted butter and place this mixture in body cavity. Bring turkey legs together and perform a simple truss.

Scatter remaining vegetables and thyme over a shallow roasting pan. Pour 1 cup water over vegetables. Set V-rack in pan. Brush entire breast side of turkey with half of remaining butter, then place turkey, breast side down, on V-rack. Brush entire backside of turkey with remaining butter.

Roast for 45 minutes. Remove pan from oven (close oven door); baste with juices from pan. With wad of paper toweling in each hand, turn turkey, leg/thigh side up. If liquid in pan has totally evaporated, add another 1/2 cup water. Return turkey to oven and roast for 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn other leg/thigh side up; roast for another 15 minutes. Remove turkey from oven for final time, baste, and turn it breast side up; roast until breast registers about 165° F. and thigh registers 170 to 175° F. on an instant-read thermometer, 30 to 45 minutes. Remove turkey from pan and let rest until ready to carve. Serve with gravy.

Source: americastestkitchen.com

Filed Under: Holiday Recipes, Turkey Tagged With: , , ,

Pepperoni Dip Recipe

  • 3/4 can fried onion rings
  • 2 (8 oz.) cream cheese, softened
  • 1 c. sour cream
  • 1 sm. minced, green pepper (optional)
  • 1/4 lb. ground pepperoni
  • Pinch garlic powder

Combine all ingredients in a bowl and mix well. Place in a small casserole dish. Sprinkle the remaining 1/4 can of onion rings over mix. Bake at 350 degrees for 30 minutes. Serve on crackers or Frito’s Scoops! Enjoy!

Submitted by HBHW reader Tara

Filed Under: Holiday Recipes Tagged With: ,

Corn Soup Recipe

What a festive way to start your Holiday meal with a cup of this delicious soup made from corn.

  • 4 teaspoons tamari or soy sauce
  • 1 cup light cream
  • 16 ounces frozen corn
  • 2 cups milk
  • 4 teaspoons whole wheat flour
  • 2 teaspoons butter
  • 4 teaspoons corn oil
  • 1 cup onion, finely chopped
  • 1 cup sweet red pepper, finely chopped

In a large saucepan add butter and oil. Sauté the sweet red pepper and onion until tender but not browned. Stir in the flour and continue to cook over very low head for 2-3 minutes. Slowly pour in the milk stirring continuously to prevent any lumps from forming. Place 1 cup of corn, cream and the tamari (or soy sauce) in a blender on medium speed until smooth. Next add the corn mixture to the soup as well as the remaining corn. Continue to cook until heated through. If desired sprinkle a little parsley or nutmeg on top for garnish.

Filed Under: Holiday Recipes, Soup and Stew Recipes Tagged With: , ,

Pumpkin Soup Recipe

  • 1/8 teaspoon pepper
  • 1 teaspoon salt
  • 2 cups milk
  • 1 tablespoon all-purpose flour
  • 2 chicken bouillon cubes
  • 2 cups water
  • 2 cups mashed cooked squash or pumpkin
  • 1 can (8-1/4 oz.) tomatoes, diced
  • 2 tablespoons butter or margarine
  • 1 bay leaf
  • 1/8 teaspoon thyme leaves
  • 1 teaspoon parsley flakes
  • 2 tablespoons onion, chopped
  • 1/4 cup green pepper, chopped

In a large saucepan melt butter and saute onion, green pepper, thyme, parsley, and bay leaf until tender but not browned. Next add the pumpkin, water, tomatoes and bouillon and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionaly. Combine milk and flour in a small mixing bowl then stir into the soup. Add the salt and pepper and cook soup over medium heat stirring often until it comes to a boil.

Filed Under: Holiday Recipes Tagged With: , ,

Crab Dip Recipe

  • 8 oz. imitation crab ( cut up in bite size and flake )
  • 2- 8oz. pkgs. Cream cheese
  • 3 to 4 sliced onions
  • 2 to 3 Tbsp. Horseradish Sauce

It is easier to mix if your cream cheese is room temperature. Mix all ingredients together. Serve with crackers.

Submitted by HBHW reader Kelly

Filed Under: Holiday Recipes Tagged With: , ,

Basic Cheese Ball Recipe

  • 1 (8oz) pkg. cream cheese
  • 1/2 stick butter (margarine is fine)
  • 1 C. shredded cheese (see notes)
  • A dash of Worcestershire sauce

Combine all together. Form into a ball or log. Roll in nuts or parsley.

Notes: Now, that’s just the basics. You can make a variety of flavors by changing up the cheese you use. use your imagination and your taste to guide you, but some favorites of mine are: Swiss Almond (using shredded Swiss and rolling in sliced almonds.) Hot Pepper (using hot or super hot pepper cheese, adding a dash of hot pepper sauce and 1/4 tsp. ground red pepper) Smoked Cheddar (using smoked cheddar, or medium cheddar and a drop or two of liquid smoke)

Submitted by HBHW Reader Tanya

Filed Under: Holiday Recipes Tagged With: , ,

Bread Ends and Butter Wrappers

I take the bread ends or the last few pieces of bread and put them in an ongoing large freezer bag..when it is full I make homemade stuffing or bread pudding, bread crumbs, or croutons.
Also, I take butter wrappers that have a fair amount of butter residue, put them in ongoing freezer bag, when I need to grease a pan for baking, I pull 1 or 2 out and they work great! Hope this helps someone.

Laura (having to be frugal) :)

Highly Recommended – Penny Pinching Mama

Find out how Jill Cooper lived on $500 per month. This e-book is filled with over 500 practical, everyday ideas to help anyone stretch a small income.

Get your copy today at:
www.HillbillyHousewife.com/penny

Filed Under: Frugal Tips Tagged With:

Homemade 409

I make my own grease cutting, non streaking, smells good general cleaner that I use on my windshield, my film tinted truck windows, my stove top, my bathroom mirrors, my sliding glass door, etc. I also spray a small amount on a damp towel and wipe the inside of my microwave.
The recipe is as follows:
2 Tablespoons of Johnson’s Baby Shampoo. (some off brands don’t work as well so should use the brand shown)
Mix this with one quart of tap water.

You’re all set. I have a spray bottle of this in every room for all of my glass and mirror needs. I also clean my crystal with this and it is safe to use on window film.

Further Reading – Keeping It Clean

This is a 3 ebook series that will help you spend less time and money on your laundry. Tawra and Jill from Living On A Dime share their best frugal laundry, cleaning and home organization tips.

Grab your copy today at http://www.hillbillyhousewife.com/laundry

Filed Under: Frugal Tips Tagged With: ,

Inexpensive Bath Powder

I love bath powder, but the ones that match my expensive cologne are way too expensive. So I fill my container with corn starch and spray or drizzle a little cologne into the powder, stir and replace the cover.Voila!!Bath powder to match my cologne

Further Reading – Keeping It Clean

This is a 3 ebook series that will help you spend less time and money on your laundry. Tawra and Jill from Living On A Dime share their best frugal laundry, cleaning and home organization tips.

Grab your copy today at http://www.hillbillyhousewife.com/laundry

Filed Under: Frugal Tips Tagged With:

Frugal Pork “Fried” Rice

This recipe came from having a bare cupboard. I threw it together and it tastes amazing and makes a lot of food for 7 people.

4 pork chops diced into 1/4″ pieces $1.79
2 cans french -style green beans $.98
3 cups rice (yields about 6 cups)$1.00
3-6 eggs scrambled $.59
Soy sauce to taste $.25

Cook rice as directed while browning pork with a few tablespoons of Soy sauce. Add green beans to pork to heat through. Combine rice, pork, green beans and scrambled eggs, adding more soy sauce to taste as needed. Total cost $4.61 to feed my family of 7!

Filed Under: Beef, Pork, Ham and Lamb Recipes, Rice Tagged With:

Ham and Potato Bake

1 package of frozen fries (can use any type of frozen potatoes, tater tots, hashbrowns)
1 10 oz. package thawed and drained frozen broccoli but any vegetable will work
1 1/2 cups diced fully cooked ham
1 can condensed cream of broccoli soup (any cream soup works)
3/4 cup milk
1/2 cup mayonnaise
1 cup shredded cheddar cheese (any cheese will do)

In 3 qt. baking dish layer the first 3 ingredients in the same order. Combine the soup, milk and mayonnaise until smooth. Pour over ham. Cover and bake at 350* for 20 min. Uncover and sprinkle with cheese and cook 20-25 min longer.

Filed Under: Beef, Pork, Ham and Lamb Recipes Tagged With:

Homemade Individual Pizzas

My boys LOVE these pizzas for an after school snack. They also take them in their lunch…just pull one out of the freezer and throw it in the lunchbox…how easy is that?

1 package of bagels (regular or mini)
1 15 oz. can pizza sauce
1 8 0z. package of shredded mozzarella
1 package of pepperoni ( or ham or whatever else you like)

Bake @375 for about 7-10 minutes. Cool on wire racks and when they are completely cool store in individual zip top baggies.

To reheat just toss in the microwave for about 1 min.

I also like to use whole wheat or regular english muffins. I buy tons of the bagels and muffins at the bread outlet and then make up a bunch of these.

Filed Under: Snacks Tagged With:

Frugal Gift Ideas & Golden Curried Split Pea Soup – HBHW Newsletter

November 4th 2009

Editorial

I hope everyone had a good weekend and beginning of the week. It poured down rain Halloween night – much to my daughter’s dismay because it cut her “trick-or-treating” short.  Since then it has been beautiful and sunny and we were able to enjoy spending some time outside.

Stores are already busy displaying all their holiday fare and has gotten me thinking about the two big holidays (here in the US) that are coming up – Thanksgiving and Christmas. With that in mind, let’s share some of our favorite holiday recipes. I set up a new category or section on the site for holiday recipes and have set up a page that will allow you to submit them. Here it is:

Submit Holiday Recipes

Which reminds me… I wanted to address the frugal tip, recipe and “I’m looking for” submissions. Most readers are using them exactly as intended, but a few still seem to be confused. Here are a few tips to use them as well as a refresher on what to do and what not to do.

  • Be sure to include a title and make it as specific as possible.
  • Capitalize the first letter of each word in the title (but do not use all CAPS – that’s considered shouting online).
  • When answering a “I’m Looking for Request” leave a comment on that request. Do not create a new request.
  • Try to be as specific and detailed as possible in your requests. If you are looking for a particular recipe, try to describe what you think was in it, what the texture was etc. This will make it more likely you will get exactly the recipe you were looking for.

The “I’m Looking For Requests” and most recipes and frugal tips will be published right before the next issue of the newsletter comes out.

That’s it for this week. As always, I welcome your comments and suggestions. Feel free to email me at susanne@hillbillyhousewife.com

Warm Regards,

Susanne – The Hillbilly Housewife

Inspirational Quote

“Enjoy when you can, and endure when you must.” – Johann Wolfgang von Goethe

Shared by Ellie Mae, one of our members in the Hillbilly Housewife Club

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Click Here to learn more about The Living On A Dime E-book Extravaganza package.

News From The HBHW Club

This is a new section of the newsletter. Each week I’m going to share some tidbits of what’s going on at the HBHW Club with you. I hope you enjoy these extra tips, recipes and ideas and of course would love to have you join the club.

As a HBHW newsletter subscriber, you can join for only $10 per month here: http://www.hillbillyhousewifeclub.com/special.html

And to make it even easier, I’ll let you try it out for just a dollar for the first 7 days.

Here’s one of the recipes that were submitted this past week.

Golden Curried Split Pea Soup

* 2 cups dry yellow split peas
* 3 cups fresh cold water
* 6 cups chicken stock
* 2 small yellow onions, diced
* 1/2 tsp curry powder
* 1/8 to 1/4  tsp grated nutmeg
* 1 tsp salt
* pinch black pepper

Put split peas and water in big soup pot, bring up to almost a boil, and immediately turn heat down to a slow simmer.  Cover and simmer about 1 hour, or until the peas are soft but not mushy.  Stir often.

Scoop out 1 cup of peas when they are cooked and blend in blender or food processor until smooth like a puree, then return to the soup pot and stir until combined.

Add the remaining ingredients to the soup pot, stir gently, and bring up to almost a boil, and again turn the heat down to a slow simmer.  Cover and simmer together slowly for about 30 minutes.  Be sure to stir once or twice.

And here are some of the other recipes that have been added in the past few days.

  • Tangy Macaroni & Franks
  • Cool ‘n’ Icy Pumpkin Pie
  • 6 Ingredient Apple Crisp
  • Newlywed Pumpkin Pie Filling
  • Pumpkin Custard Squares
  • Nutty Pumpkin Bread

All in all, we have over 230 new recipes in the member area already.

What else has been going on at the HBHW Club? We’ve been talking about meal planning, using craigslist to sell stuff instead of holding a yard sale and our favorite Thanksgiving dishes.  I’m sure you have a lot to contribute to the conversation. Ready to join us? Try The HBHW Club for only $1. We’d love to have you! http://www.hillbillyhousewifeclub.com/special.html

Featured Article

Now that the leaves are turning and it’s getting cold even down here in the south, I’m getting a little more serious about my Christmas planning. If you’re like me, you have quite a few frugal minded women that you want to get a little something special for. That’s what today’s featured article is all about. Enjoy!

Frugal Gift Ideas For Frugal Housewifes

Frugal Tips

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Do you have a tip to share? Fill out the submit a frugal tip form and I’ll be glad to add it to the site and share your tip in an upcoming edition of the newsletter.

Recipes

Here are some of the most recent recipes that have been added to the HBHW site. Enjoy!

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Do you have a recipe you would like to share? Click here to send it to me and I’ll be happy to add it to the website.

I’m Looking For:

This section is going to be all about you. If you are looking for a particular recipe or a tip on how to do something, submit it here and I will post it in an upcoming newsletter. I’ll give you my input and other readers of the newsletter will have the opportunity to share their recipes and tips as well. So take a moment to post your questions and of course if you have a tip or idea for any question posted in this section feel free to leave a comment under the appropriate post.


I’m Looking For Requests
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I’m Looking For Responses
Below you will find some of the recent responses to the “I’m Looking For” Requests. You may also want to go directly to this section and browse through all the recent submissions and replies. To do so, click on “I’m Looking for” here, and start looking through them.
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Inspirational Story

THE NIGHT HAS A THOUSAND EYES

By Francis William Bourdillon

The night has a thousand eyes,
And the day but one;
Yet the light of a bright world dies
When day is done.

The mind has a thousand eyes,
And the heart but one;
Yet the light of a whole life dies
When love is done.

Final Thought

That’s it for this edition of the Hillbilly Housewife Newsletter. I hope you’ve had as much fun reading it as I had creating it for you. I also hope that you have found the information helpful and useful. And by all means feel free to forward the newsletter to family and friends or even better, encourage them to subscribe to it.

Do you have a question, a tip, a recipe or a story you’d like to share with us? Email it to me and I’ll include it in a future issue. Can’t wait to see what you have to say.

Warm Wishes,

Susanne – The Hillbilly Housewife

Filed Under: Newsletters

Inexpensive “Perfume”

I’ve started using Febreeze as perfume! It’s much less expensive and some of the scents are great. I always have a can at home and one in the car so it’s easy. I always get compliments.

Filed Under: Frugal Tips

Reusing Bath Poufs

I save and reuse my bath poufs when they start falling apart. They work great for scrubbing the shower, sinks, and tub.

My husband confiscates ours to scrub the windshield on the car. They are apparently great for scrubbing bugs off – Susanne

Further Reading – Keeping It Clean

This is a 3 ebook series that will help you spend less time and money on your laundry. Tawra and Jill from Living On A Dime share their best frugal laundry, cleaning and home organization tips.

Grab your copy today at http://www.hillbillyhousewife.com/laundry

Filed Under: Frugal Tips

Haitian Spaghetti Sauce

I was in Haiti last summer and had some wonderful haitian spaghetti and was wondering if anyone would have a recipe for such a sauce.

Filed Under: I'm Looking For Requests Tagged With:

Bulk Food Buying

In my community there is a fruit market that sells to the public and to local restaurants. I found that if I buy an entire bushel, or large bag, etc. I can buy produce for close to half the cost per pound as when I buy the produce by the pound. For instance, three-pound bags of onions cost $1.49, or about 50 cents a pound. When I bought the 48 pound bag, I paid $15, or 31 cents a pound. I had to ask if they would sell in large quantities for a discount – they didn’t advertise their bulk pricing. If the produce isn’t the type to store well, then consider freezing or canning it.

Filed Under: Frugal Tips

Peanut Butter Fudge Recipe

When I was little, my brother used to make a peanut butter fudge that was really good. I found it again years ago and it was surprisingly easy to make, but I lost it. Does anyone have one to share?

Filed Under: I'm Looking For Requests Tagged With:

Fudge Pie Recipe

I am looking for a recipe for a Fudge Pie that has a fudgy consistency rather than a pudding consistency. Can anyone help?

Filed Under: I'm Looking For Requests Tagged With:

Frugal Glass Stove Top Cleaner

PowerHouse Brand Foaming Bathroom Cleaner that comes in a pressurized can works great to clean food, and burnt on food from your glass top stove.
One Dollar per can is a frugal choice!

Further Reading – Keeping It Clean

This is a 3 ebook series that will help you spend less time and money on your laundry. Tawra and Jill from Living On A Dime share their best frugal laundry, cleaning and home organization tips.

Grab your copy today at http://www.hillbillyhousewife.com/laundry

Filed Under: Frugal Tips

Save on Your Favorite Products

If any of your favorite products have a website (most do these days), sign up for their mailing lists or newsletters. They usually send coupons, tips, and sometimes samples of their products to subscribers. If you don’t like putting your information online, you can call the 800 number on package (most things have a number for comments or complaints) and ask to be put on the mailing list.

Filed Under: Frugal Tips

Hamburg Gravy over Mashed Potatoes

2 Pounds of Hamburger (as lean as you like)
1 Medium Onion chopped
1/4 cup butter
1/2 cup flour
1 tsp salt
1/4 tsp pepper
1 quart milk
5 pounds potatoes

Brown your hamburger and onion in large skillet till cooked. Drain off any fat and put into bowl to hold. In large skillet melt butter then add flour with salt and pepper added in. It will clump up and look not right, its OK, cook with faith! Add the quart of milk all at once and begin to stir. It will take quite a little while (like 10 min or so) till the white gravy begins to thicken, but it will. After it is thickened add your hamburger and onions that have drained. Of course serve over your mashed potatoes. We love to throw a few (about 2-3 garlic toes) into the pot of potatoes to be boiled to cook with the potatoes. Mash the garlic toes in with your potatoes. Serve the hamburg gravy over your garlic mashed potatoes. Very economical and very filling.

Filed Under: Ground Beef and Ground Turkey Tagged With: ,

Pressure Cooker Recipes

I was just recently given a pressure cooker. I’ve heard great things about them, but I need some recipes or tips on how to use it.

Thanks in advance!

Filed Under: I'm Looking For Requests Tagged With:

Repurposing Cereal Bags

Some (almost all!) of my favorite holiday treats are chocolate covered: puppy chow, chocolate covered pretzels, haystacks, etc. However, using wax paper to allow them to dry can take up a lot of my money. Instead, I save the plastic bags (inside the box) that cereal comes in, cut them open, wipe them down and use them in place of wax paper. I don’t ever put them in the oven, but it works great for allowing treats to dry and harden while repurposing something that would have been thrown away!

Highly Recommended – Penny Pinching Mama

Find out how Jill Cooper lived on $500 per month. This e-book is filled with over 500 practical, everyday ideas to help anyone stretch a small income.

Get your copy today at:
www.HillbillyHousewife.com/penny

Filed Under: Frugal Tips

Bring Your Own Bags

Many grocery retailers plus Target will credit you 5 cents for each bag used for your purchases. This often saves at least 50 cent or more per trip to the store. This adds up over time, and is a great step for the environment.

Highly Recommended – Penny Pinching Mama

Find out how Jill Cooper lived on $500 per month. This e-book is filled with over 500 practical, everyday ideas to help anyone stretch a small income.

Get your copy today at:
www.HillbillyHousewife.com/penny

Filed Under: Frugal Tips

Crust-Less Pie Recipes

My mom used to make a crust-less buttermilk pie that I loved. She said there used to be lots of pies (dinner and dessert) that make their own crust. If you have some meat-free dinner and dessert crust-less pie recipes, please share!

Filed Under: I'm Looking For Requests Tagged With: ,

Vegetarain Gluten-free Recipes

I have been trying to eat healthier and go vegetarian but I think I’m gluten intolerant, so I am looking for recipes that fit both of these criteria. Thank you for your help!

Filed Under: I'm Looking For Requests Tagged With:

Speedy Pat-in Pastry

For those busy days when you want pie, but not all the mess.
Put directly into a 9″ pie plate & mix with a fork:
1 1/2c. flour, 1 1/2 tsp white sugar, 1/4 tsp salt.
Combine slightly less than 1/2 c. veg. oil & 3 Tbsp cold milk in a cup. Beat with a fork until creamy. Pour all at once over dry ingredients & mix with fork until it is dough. Push dough with your fingers to line bottom & side of pie plate evenly. Continue with your favorite pie filling recipe or bake @ 425 for 10 minutes for a baked shell.

Filed Under: Pies, Cobblers and Crisps

Juice That Goes On And On

I have discovered that 1 can of frozen orange juice can make a whole gallon of if I add a cup of sugar and dilute it with a gallon of water! It’s the cheapest thing I could find for my four growing boys to drink.

Filed Under: Beverages

Sugar Cookies Without Baking Powder

I’m looking for simple cookie recipes made without baking powder. I am allergic to corn starch which is the filler in baking powder. I also can’t eat my own biscuits and white cake anymore :-(

Filed Under: I'm Looking For Requests Tagged With:

No more callouses

Soak feet for 20 min in white vinegar and warm water–50/50. Callouses will rub right off using dry bath towel. Especially nice for men. No more expensive foot cream. Leaves feet soft.

Highly Recommended – Penny Pinching Mama

Find out how Jill Cooper lived on $500 per month. This e-book is filled with over 500 practical, everyday ideas to help anyone stretch a small income.

Get your copy today at:
www.HillbillyHousewife.com/penny

Filed Under: Frugal Tips

Pinto Bean Fudge and Pie

I am looking for a recipe for pintobean fudge and pie.

Filed Under: I'm Looking For Requests Tagged With:

Using The Heal Of A Loaf Of Bread

instead of not using the heal of the loaf of bread, flip it over and put mayo. or whatever on it for a sandwich and no one can tell the diffrence.

Highly Recommended – Penny Pinching Mama

Find out how Jill Cooper lived on $500 per month. This e-book is filled with over 500 practical, everyday ideas to help anyone stretch a small income.

Get your copy today at:
www.HillbillyHousewife.com/penny

Filed Under: Frugal Tips

Tomato Gravy Recipe

there was a recipe for Tomato Gravy on this site and it is gone. Does anyone have a copy?

It’s still there. Here’s the Tomato Gravy recipe. – Susanne

Filed Under: I'm Looking For Requests Tagged With:

Turkey in a Bag

To keep a turkey very moist and juicy simply bag it. I use 2 large brown paper bags that have been coated in shortening on the inside. I slide the stuffed turkey on its’ rack into the first bag then slide the other bag over the other end of the bird. If using a thermometer stick it in the bird now so you can read it. Then I place the bird in the roasting pan and roast it as usual. You never have to open the oven to baste the bird. Lots of juices remain for gravy

Filed Under: Turkey Tagged With:

Frugal Gift Ideas For Frugal Housewifes

It’s getting closer to Christmas and I don’t know about you, but I’m starting to seriously look for gifts for loved ones. Most of the women in my family, as well as my close girl friends are frugal (just like me) and I like to give them gifts they will appreciate. When I came across the article below, I knew I had to share it with ya’ll. I love the gift ideas she has come up with. And I feels sure we can come up with quite a few of our own.

Frugal Gifts for Frugal Gals
By Cheryl Johnson

A frugal gift is measured first by it’s usefulness. Speaking from my own experience, I would say that my most appreciated gifts are those that I not only find useful, but that I would have had to purchase myself at some point. With that in mind, the frugal mind that is, the gift actually serves two practical purposes; It is useful and saves me money.

If you are a frugal gal, this task will be much easier for you. If great minds think alike, the same is true of frugal minds. Simply look within yourself. The frugal gal can get excited about the most ordinary of items. For the rest of you, here’s a little help.

Although you may question some items on the list, remember, the frugal gal enjoys frugal things! She looks to get the best value for her money and this IS what makes her happy! It just makes sense that providing a practical frugal gift that may also save money, will make her happy. Isn’t that what great gifts should do? So here’s to happiness and the pursuit of the frugal lifestyle! Happy holidays, happy birthdays, happy Mother’s day, etc. etc. etc….

FRUGAL GIFT BASKET IDEAS

Some of these unique gift baskets might seem odd or unusual to the average person. If you’re a frugal gal, you’ll completely understand. The rest of you will just have to trust me.

  • THE LAUNDRY GIFT BASKETFor the frugal gal who holds onto things until they fall apart (or even after they fall apart).

    This is the gal who has a laundry basket held together with duct tape, tied together with string or rope, or repaired several times with other various ingenious methods.
    Probability is, she may not even have a laundry basket. I have several produce boxes (they are extremely strong, especially banana boxes) that make wonderful laundry carriers! And, they are free.

    Fill a sturdy laundry basket with one or two boxes each:

    • Arm and Hammer Washing Soda
    • 20 Mule Team Borax
    • A few bars of Fels-Naptha Laundry Bar Soap

    I say “sturdy” basket because it will inevitably be put to the test by a frugal gal! If your frugal gal doesn’t need a new laundry basket, you can give these gifts in an appropriate size traditional gift basket or just gift bag ‘em.

    This is a great gift for anyone who doesn’t mind saving money. And, I don’t know anyone who minds! I would mix up one batch and put in a tightly sealed container. (You can make a decorative container yourself i.e. – a quart mason jar and some decorative fabric banded over the top. Tie with pretty ribbon.) Place with the laundry detergent ingredients to get them to try it and started down the right path. Include the following Laundry Detergent Recipe with the Laundry Basket Gift.

    Powdered Laundry Detergent

    1 Cup Grated Fels Naptha Soap

    1/2 Cup Washing Soda

    1/2 Cup Borax

    For light load, use 1 tablespoon. For heavy or heavily soiled load, use 2 tablespoons.

    Options:

    1. If budget allows, throw in some cloth napkins, utility towels, bath towels, hand towels, or washcloths.

    2. Make a little book with a variety of laundry tips, tricks, and homemade recipes. This is great for a new bride.

  • THE CLEANING GIFT BASKETThe frugal gal makes her own cleaning solutions and is always looking for cleaning and organizing tips. The cleaning basket might include such items as, a couple of spray bottles, steel wool, a pumice stone, cream of tartar, vinegar, baking soda, gloves, scrub brushes, utility towels or cleaning rags, dusters, cloth diapers (make great cleaning rags), household cleaning and organizing tips book or recycling tips.

    Top with a personalized cleaning shirt or apron or any other little cleaning gadgets you think your frugal gal might find handy. Throw in a coupon for a coffee break date, with you, at your home, her home, or a local coffee shop! Your treat of course.

  • THE KITCHEN GIFT BASKETThe kitchen basket contents is limited only to your imagination! This is a great gift for anyone who loves to cook. Frugal gals know the importance of saving through cooking. If you’re a frugal gal you can reflect on your own needs and frequent uses to spark some ideas. By the way, the “basket” doesn’t have to be a basket. Did that make sense? You’ll see what I mean. Here are a few suggestions:

    1. Baker’s Basket: Fill a large mixing bowl or basket [she'll probably get more use out of the bowl ;-) ] with baking tools and/or supplies as much as will suit your budget. i.e. – Wire whisks of various sizes, wooden spoons, measuring spoons and cups, a sifter, cookie cutters, rubber spatulas (you know, those things you use to scrape every last bit of batter out of the bowl. My husband and I still argue about what these are called), a bag of bulk yeast, can of baking powder, various spices (nutmeg, cinnamon, allspice, cloves, etc.), vanilla extract, or anything else you know your frugal gal or cook will use or needs.

    Top it all off with a personalized apron. Make or buy an apron and write the person’s name or a personal message, poem, or saying on it, using a fabric paint pen or paints. Other contents might include a cookbook, some of your own favorite recipes printed neatly on a recipe card or made into a mini cookbook, a recipe file, cookbook stand, well I could go on and on.

    2. Cook’s Basket: Fill a large stock pot or basket with a variety of cooking utensils or supplies. i.e. – Most of the above items could be considered as well as, ladles, cutlery, small strainer/s, tongs, special seasonings, cooking spices (Italian seasoning, cumin, onion powder, garlic, oregano, thyme, etc) and again, top it off with a pretty apron! Throw in a cookbook if your budget allows and/or toss in some homemade recipes for taco seasoning, chicken bake coating, stuffing, whatever you can find to replace higher priced store bought mixes.

    A good idea might be to actually make the mixes and give them already mixed in a tightly sealed container or jar along with the recipe. How to save money on groceries tips or book.

  • THE FOOD GIFT BASKET1. Frugal Food Basket: Mix up some master baking mix, pancake mix, cookie mix, or muffin mix. Pick and choose or give them all in tightly sealed containers or jars and attach recipes for using and the mix recipe. Decorate accordingly of course. Specialty rice and rice mixes, bean mixes, bean and rice mixes, oatmeal, and couscous. A pack of herb seeds or starter plants for indoor herb gardening. Top it off with an apron, or a gift card from your local grocery store.

    2. Treat Gift Basket: Now this one is great to give the frugal gal food items that her budget, or frugal mind, just won’t allow. Even frugal gals have favorite gourmet items that they love but rarely treat themselves to. For instance, I love Macadamia nuts. But they are very expensive, making them cost prohibitive for my financial goals right now.

    If you don’t already know, ask a spouse or close relative what items the recipient enjoys. Fill a basket or other creative container with those foods and other various specialty foods, snacks, nuts, and/or cheeses. Remember to take into consideration any diet restrictions and select your contents accordingly.

    3. Coffee or Tea Gift Basket: I’m a true coffee lover. But, as a frugal gal, I know that a common brand will get me through the day just as well as a gourmet brand. That doesn’t change the fact that I enjoy a good cup of gourmet or specialty coffee once in a while. But, with my current financial goals, the treat comes few and far between.

    The coffee basket will definitely be appreciated by the frugal gal who loves a good cup of joe! Pack that basket with several different brands of gourmet or specialty coffee or a lot of the one brand you know she loves. Include a permanent coffee filter to fit the brand of coffeemaker she uses to show you haven’t forgotten her practical side! You can easily adapt the contents to fit the tea lover instead. Top it off with a nice coffee cup.

  • THE GARDENER’S GIFT BASKETThe gardener’s basket is simply a collection of any supplies a home gardener might need; A garden knee pad, gardening tools, seeds, (starter plants if it’s the right time of year) Gardening books and tips. Starter pots. Containers for the container gardener. Gloves and a hat.
  • SEWING GIFT BASKETFill a basket or sewing box with a variety of sewing notions. Include some decorative fabric or a collection of scrap fabrics; Sewing patterns or instructions for home decorating sewing tasks or sewing level appropriate apparel patterns. In other words, keep it real. Not everyone is a seamstress but, most frugal gals can make a curtain or pillow cover given simple instructions. Your frugal gal might be a mender or a seamstress. Choose your gift basket contents accordingly. Include such novelties as velcro, snaps, hemming tape (or fusion tape), iron on patches, as these will be handy for most frugal gals.

    Now don’t worry frugal gals, I’ve got your back! ;-) I wouldn’t want your friends and family to think you will be offended if they give you a non-frugal gift. So here’s my last thought……

    Although the frugal gal will love and appreciate the practical, useful, gift like no one else can, she is indeed a woman. So, if the notion strikes, you may certainly reward her with a luxury gift. The frugal gal will enjoy a luxurious treat that she would not normally consider for herself. For example, a trip to the salon for a professional manicure, pedicure, or hair style.

    If you know your frugal gal has had her eye on an outfit, or other item, that she’s convinced she doesn’t need but secretly admires and wants, of course (if your budget allows) Get It For Her! Odds are she won’t buy it for herself and she will surely be happy to receive it as a gift. She’ll get to have something she wants but doesn’t actually need, and still remain faithful to her lifestyle or financial commitments.

    I hope these ideas help you create beautiful gifts for anyone in your life. Choosing a basket theme to suit the recipients interests or needs is always a winning gift. Personalized gifts are more appreciated and keep on giving. Each time the recipient uses the item/s they are reminded of the thoughtfulness of the giver.

    Cheryl Johnson is a mother of four helping herself and others become and remain debt free. Publisher of Simple Debt Free Living at http://www.simpledebtfreeliving.com – a self-help plan, ideas, and resources for a simple proven debt elimination strategy, household budget planning, frugal living, and practical home business ideas . Money saving tips for monthly bills, home decorating, gifts, weddings, groceries, clothing and much more save money every day.

    Got some great gift ideas? I’m sure you’ve put some wonderful gifts together for your frugal friends. Share them as a comment below.

    • Filed Under: Frugal Living Tagged With: