Happy Thanksgiving

Pecan Pie

Find out what stores have pecan pies on sale. Buy one! 

I do like homemade pecan pie & there is seldom a time you will find me saying don't make something homemade, but to me a good store bought one is just as good.  With the price of pecans it was cheaper this year to just buy one. So I did.

$5.98 for a delicious pie that I only have to thaw out Thanksgiving morning.  Oh & if you live in this house don't forget the cool whip!

Thanksgiving is a great time to make lots of yummy food, but there is no need to feel guilty if you don't make everything yourself!

Cornbread Dressing

The day before you want to make your dressing bake a 9x13 pan of yellow cornbread (you can use sweet but I prefer the traditional kind)

Other ingredients:

1-2 cups shredded, cooked chicken or turkey (optional)
1 stick butter
1 cup finely diced celery
1 cup finely diced bell pepper
1 cup finely diced onion
3 eggs, beaten
3 cups chicken or turkey broth
1 T. sage
1 T. poultry seasoning
1 tsp. Cajun seasoning (Tony's)
1 tsp. salt
1 tsp. black pepper
1/4-1/2 tsp. cayenne pepper (if you like it spicy & we do)

Now crumble your cornbread that should be a little dried out.  (You can also crumble it up the day before & let it get a little hard or pop it in the oven crumbled to do the same thing)

In a skillet sauté your celery, bell pepper, & onion in the butter.

When it's soft mix it all in with the cornbread, chicken or turkey, & seasonings.  Mix it very well. (I usually use my hands) 

--Now taste it and see if the seasonings are good. You may want to add a little more of salt or something.

Whisk up the eggs & broth.  Pour this all over the cornbread until it is just saturated not real soupy.

Bake covered for about 40 minutes.  Uncover & continue to bake about 20-30 more minutes or until set.

*This is the recipe I slightly adapted that my mother-in-law makes. She also adds in diced boiled eggs to the cornbread mixture which adds another yummy element.

Almond Biscotti

Almond biscotti

3 eggs
1/2 c. oil
1 c. sugar
2 tsp. almond extract
1/2 c. finely chopped almonds
2 tsp. baking powder
2 1/2 c. flour

Mix all wet ingredients in mixer for about 5 minutes.  Then stir in the almonds, baking powder, & flour.
On a greased an floured cookie sheet divide dough into halves and make 2 'logs.'
Bake for 25 minutes or until golden and still a little soft

Remove & let cool for about 10 minutes.

Now slice them into about 1 inch thickness.

Set back on cookie sheet and bake an additional 20 minutes.

Cool a little and serve!

About to enjoy with a hot cup of coffee & continue doing homeschool with my daughter.

Yankee Stuffing

I was born up north but have resided in the deep south for most of my life so we lovingly call this Yankee or bread stuffing.  I don't do a lot of measurements but I'll tell you what goes in and then you season it to your liking.  This will make about a 9x13 pan or you can stuff it inside the bird. (Only stuff right before you're about to bake it)

6 cups of bread, toasted & cubed (or a little stale)
1/2 stick butter
1 cup celery, chopped
1 cup onion, chopped
1 cup mushrooms, chopped
3 cups chicken broth
1 egg
poultry seasoning
sage
salt & pepper

In a skillet sauté the celery, mushrooms, & onion in the butter.

When just begins to soften turn it off.

Mix this along with the seasonings & toss into the bread cubes.

Whisk egg into the chicken broth.

Now add some chicken broth to just moisten everything.---NOT soupy.

Place in the bird and/or dish.  Cover dish with foil and bake at 350 for about 40 minutes.

If you want the top a little crunch remove the foil for the last 10 minutes of cooking time.

Thanksgiving Menu

Turkey

Stuffing

Cornbread Dressing

Mashed Potatoes & Gravy

Sweet Potatoes

Green Bean Casserole

Cranberry Sauce

Crescent Rolls

 

Pecan Pie

Delicious Lunch Salad

This is a salad that my daughter & I just adore.  If you don't like blue or feta cheese it may not be the one for you, but if you do...yum-O.  The combination of the salty bacon & cheese paired with the tart apple & sweet dressing...divine!

Salad:

1 small head  romaine lettuce
4 slices turkey bacon, cooked crisp
1 small apple (we like jonagold best)
2 Tablespoons crumbled blue or feta cheese

Chop all ingredients and divide among 2 salad bowls.

Dressing:

1/2 c. sugar
1/4 c. olive oil
1/4 c. red wine vinegar
1/4 tsp. dried mustard
1/4 tsp. onion powder
1/2 tsp. sea salt

Place all dressing ingredients into a jar & shake well.
(This will make enough dressing for about 4-5 salads so you won't use it all this time)

Pour dressing over salad.

Refrigerate left-over dressing.

 

Ordering From Food Co-ops

 

I am a member of a food co-op. I've actually been in 3. Two of them several years ago that fizzled out after not enough orders and now I'm in one that orders from Azure Standard.  I've been ordering here and there for about a year & half now. 
Why don't I order all of the time? Price.  When you buy in bulk you do save money sometimes.  Not always. Then there is figuring it into our regular grocery budget.  There is no way I could afford to get all of our groceries from Azure. Organic & bulk are great but they can be expensive & only getting them shipped here 1x a month would not work for fresh items.
What I'm doing now is trying to shop every other week at our local grocery store. I'm giving myself $150 to spend each time.  With the staples usually in my home & knowing how to cook from scratch this usually works. That gives me a budget of $100 to spend for an Azure order.
Maybe others have an endless budget, but I do not. We live on a modest income & do not like to use credit so this is what works for us. 
Here are some pictures from my last order & I'll list what we got & how much the total was. 
( I love reading about recipes & budgeting type things so here is a peek into my order)

5 lbs. shredded coconut

2 lbs. sushi rice

5 lbs. red kidney beans

5 lbs. split peas

1 lb. banana chips

2 cans butternut squash

1 lb. Celtic gray sea salt

1 lb. cinnamon

1 lb. Mexican seasoning

1 lb. chili powder

20 lbs. jonagold apples

1 case (6) half gallon canning jars

1 dish mat

 

Total with shipping $98.74

 

Most of these we made into applesauce that we canned. Apples typically keep for a while so the rest are in a basket on the counter for snacks.

 

 Does that sound like a lot? I stayed within my budget & these things all will be used over time in our meals.
The main tip I can give about a co-op and buying in bulk is buy things you actually use.  When you first look on the website everything will look great.  They have lots of ingredients that you've probably seen in health food store for less & then all can look so tempting.  I can tell you from experience though that if you didn't eat them before you probably won't fit them into your usual cooking either.
The only things I usually buy in the 25 lb. bags are wheat berries that I use to grind our own flour, and some beans.  Usually pintos as my family really likes these and you can also grind them to make your own cream of whatever substitute in recipes.
Do you buy things in bulk?  I would love to hear what you get & some recipes.

Menu Monday

Sunday: Chicken fajitas
Monday: Cheeseburger sliders, baked fries
Tuesday: Birthday dinner outdoors: hotdogs, chili, chips, cookie cake & ice cream
Wednesday: Crockpot black bean soup, tortillas
Thursday: Beef tips & rice, peas, rice, rolls
Friday: Crockpot BBQ pork, coleslaw, chips (didn't make this last week)
Saturday: Baked chicken thighs, salad, corn

Breakfasts are usually either eggs, oatmeal, or pancakes/waffles.  Sometimes just yogurt or chia pudding.

Lunches usually left-overs, salad, salmon patties, or some kind of sandwich or wrap.   Sometimes we eat what we call a cracker plate. 
This is a combo of several small things that I make on our sectioned plates.  --crackers, celery sticks, carrot sticks, cucumber, cheese, olives, fruit, etc.  My daughter loves days like those & you use up little things in the fridge.

Mac & Cheese

I don't know why, but my daughter cannot eat the easy mac type macaroni and cheese. When she does her lips and around her mouth turn red & it hurts.  It took a couple of times to pin it down, but that's the culprit.  This does not happen with the great value mac & cheese in the box.  There are so many chemicals in that stuff  & I don't like it anymore so we rarely have it.
Here is a fairly easy way to make your own mac & cheese.
Like most of my meals it makes a whole pot full.  I've never tried to freeze it but the left-overs reheated are good.

1 lb. elbow macaroni
1/3 c. flour
1/4 c. butter
1/2 tsp. onion powder
1/2 tsp. dry mustard (optional)
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 c. whole milk or half & half
2 c. shredded cheese (I usually use cheddar)

Cook macaroni according to package directions. I like it just done, not mushy.  Drain the macaroni.  While it is draining go back to the same pot and put in the butter, flour, and seasonings.  Constantly stir this with a whisk for about 2 minutes.  Then slowly add in the milk & keep whisking.  It should be like a thin gravy. If it is too thick just add in a little more milk.  When it is at the consistency you like turn the fire off.  Now stir in the cheese.  When the cheese is melted stir in the macaroni.
Yum!

*For a pot luck or company I will make the sauce just a tad thinner.  Put it in a greased casserole dish. Top with more shredded cheese & allow to bake just until the cheese is melted.  --Happy Thanksgiving :)

Cheep & Yummy = Crockpot Red Beans & Sausage

Crockpot Red Beans & Sausage

1 lb. red kidney beans (or could substitute small red beans) $1.50
14 oz. pkg. smoked sausage  $2.50
1 T. Mexican seasoning blend (could use taco seasoning)  .25
2 tsp. salt
2 c. rice $1.00

Soak beans over night if you want but it's not really necessary with kidney beans.
In crock place washed beans, salt, & Mexican seasoning.
Cover with water to about 2x over the beans.
Turn crockpot on high & cook for about 4 hours.
Now add in the smoked sausage, sliced.
Allow to cook another hour or two or until beans are tender.

Cook rice in another pot according to package directions.

Place a scoop of rice in a bowl and ladle over a big scoop of the beans & sausage.

$5.25  for the entire meal.  Serves 6-8.

Now this is a whole yummy meal but my husband insists it needs a big hunk of cornbread on the side.   :)

Homemade Pizza

This is my daughter's topped with some ham, pineapple, & cheese

 

One of our favorite meals to make is homemade pizza.  Most of the time I grind up my own flour blend to use, but my grinder is still at the repair shop so we did us all-purpose flour...scary...LOL.

It's still homemade & is still better for you. Also, it's fun to make your own pizza!

 

 

Crust:

1 T. yeast

1 cup warm water

1 tsp. sugar

2 T. oil

1/2 tsp. salt

3 cups flour

 

In your bowl (or can use a bread maker with a dough setting) Place the warm water, yeast, oil, & sugar.   Allow to set for about 3-5 minutes.

Then add in the flour & salt.

Mix or knead it until all combined and looks like a nice soft ball of dough.

Cover and allow to rise in a warm spot for about 1 hour.

On a lightly greased pizza pan or cookie sheet roll or press out into the shapes you want. 

Now bake the plain crust for 5 minutes on 425*

Then remove & put on your toppings.

Return to the oven for about 10-15 minutes or until bubbly and the crust looks a little golden.

This will make 2 large pizzas or about 4-5 smaller ones.

 

The left has hamburger, onion & cheese

The right had it all.

They are shaped different to fit on my cookie sheet.

Cheap & Yummy = Dirty Rice

Some of the moms in our homeschool co-op were talking about different meals. A meal swap even came up.  Sounds fun to me! 
Anyhoo, I thought I'd share a couple of really cheap & really easy meals that will serve a family.

First up:

Dirty Rice

1 lb. breakfast or Italian sausage (get in breakfast meat section)- $2.50
1 1/2 cups minute rice- (store brand)- $2.99 for whole box so I'll say 1/3 would be- $1
1/2 onion, finely chopped- .50
1/2 bell pepper, finely chopped-.50
3 stalks celery, finely chopped- .25
1 1/2 c. water- free

In a large skillet add sausage, onion, pepper, & celery. Cook until sausage is browned.  Then drain a little of the grease but leave some in the pan.  Mix in the rice & then add in the water.  Allow to come to a boil & then turn fire off. Cover with a tight lid.  Allow to set about 5-10 minutes.

Serve!

Total cost:  $4.75 and I think it could even be a little less depending on the type of onion and pepper you choose.

If you have it in the budget serve with a side salad.

This makes quite a bit.  Left-overs are good & you can freeze them also.
Something else good is to reheat the left-overs in a skillet & scramble in a couple of eggs. 

Cheap & Yummy = Vegetable Barley Soup

Vegetable Barley Soup

1 can tomato paste- .50
3 quarts water -free
3 beef bullion cubes- (I get the ones in the Mexican section)- .50
1 T. oil - .10
1 bag mixed vegetables $1.50
1 cup barley $1
1 T. Italian seasonings -.25

Mix all in a soup pot. 
Bring to a boil and allow to simmer about 45 minutes.
Stir occasionally to prevent sticking.
When the barley is tender it's done.

Total cost:  $4.35

The barley will fill you up. Of course you could add meat or other vegetables but that would add to the cost.  Served with a loaf of French bread to sop up the delicious broth would add about $2 more to the meal if store bought or make your own for about $1.  Still a good, comforting, cheap recipe!

This freezes well!