by Marsha | Aug 10, 2009 | Budget Friendly, Desserts, Holidays |
These cookies will be a big hit with your family. Who doesn’t love chocolate? What I like most about them is that they are made from simple ingredients that I usually have on hand. Try them and see how fast they disappear at your house! 1 box chocolate cake mix 1/3 cup canola oil 2 large eggs 1 Tablespoon Water 1/2 cup semi-sweet chocolate chips sugar Preheat oven to 350 degrees. Combine first 4 ingredients and stir until just combined. Fold in chocolate chips. Measure each cookie by heaping teaspoons and roll into balls and then roll in sugar or confectioners sugar. Place on lightly greased baking sheet and bake at 350 degrees F for 10-12 minutes. Remove from oven and cool for 2 minutes on pan. With a spatula, move cookies to wire cooling rack to cool completely. Enjoy! ~Marsha...
by Marsha | Jul 12, 2009 | Budget Friendly, Side Dishes, Vegetarian Recipes |
4 medium green tomatoes 1 cup buttermilk 1 cup self-rising flour 1 teaspoon salt 1/2 teaspoon pepper oil for frying Wash and slice tomatoes thin. Place slices in a shallow dish and pour buttermilk over them. Mix flour, salt and pepper in on a plate. Take tomatoes and dredge them in flour mixture and place in a hot skillet. Brown on both sides over medium high heat. You may have to turn heat down a little once the skillet gets hot. Drain on a baking rack with pan under it. Serve warm. ~Marsha...
by Marsha | Jul 11, 2009 | Breads, Breakfast / Brunch, Budget Friendly |
This basic pancake mixture has a wonderful taste. Check this site for other “flavored” pancakes. 1 egg slightly beaten 2 Tablespoons butter -melted 1 1/2 cups milk 2 cups self-rising flour 2 Tablespoons sugar Directions: Mix first 3 ingredients. Add flour and sugar and stir until just moistened. I use a 1/4 cup dry measuring cup to ladle batter into a hot buttered skillet. Let cook until you see bubbles on top and turn to brown the other side. These are wonderful served with a pat of butter and maple syrup. Batter will keep in refrigerator for 3 days. ~Marsha...
by Marsha | Jul 1, 2009 | Budget Friendly, Main Dishes, Side Dishes |
This recipe is simple and good. The whole family will love it. 1/2 lb. mild sausage 4 medium potatoes 1 medium onion 1 large bell pepper 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons vegetable oil Cook sausage in skillet until no longer pink. Drain off fat. Add 2 Tablespoons oil to skillet (can us same skillet) and add potatoes, onions, salt and pepper. Cook for 5 minutes. Stir in peppers and cook 5-10 minutes longer or until potatoes are almost tender. Add sausage just to reheat it and stir all together. ~Marsha...
by Marsha | Jun 30, 2009 | Budget Friendly, Side Dishes |
Summer in the south means two things, hot humid weather and fried squash. This dish is simple to make and tastes great too. 1 cup milk 1 cup water 4 Yellow Squash 2 cups self-rising corn meal 2 tablespoons canola or vegetable oil 1 medium onion-chopped 1 teaspoon salt 1/2 teaspoon pepper Mix milk and water together in a medium sized bowl. Wash squash and cut off ends. Slice thin and place in milk. Put cornmeal in a zip top bag. Heat a non-stick pan with 2 Tablespoons oil on medium high heat. Take squash out of milk mixture one handful at a time and place in bag of meal. Shake to coat. Place coated squash into frying pan. Continue this proceedure until all the squash have been coated. Add chopped onion, salt and pepper to the skillet. Let squash brown before turning to brown the other side. It may be necessary to add a little more oil to the pan when you turn them. Cook until squash is tender and serve hot. ~Marsha...
by Marsha | Apr 21, 2009 | Budget Friendly, Side Dishes, Vegetarian Recipes |
I usually make this recipe when we are cooking on the grill or as a covered dish to take to social events. I had one lady tell me that she doesn’t eat potato salad but she really liked mine. 3 1/2 pounds Yukon Gold Potatoes or 6 medium 1 teaspoon salt 1/2 cup chopped red onion 2 green onion chopped 2 hard boiled eggs chopped 3 teaspoons chopped Bread and Butter pickles 1 2 oz jar of diced pimientos 1/2 teaspoon celery seeds 2 teaspoons spicy brown mustard 1/2 cup mayonnaise 1/2 teaspoon coarse ground black pepper salt to taste Directions: Add just enough water to potatoes to almost cover them and cook with 1 teaspoon salt in water until fork tender. Drain and cool until just slightly warm. Pour potatoes into a large bowl and add remaining ingredients. Stir until thoroughly mixed. Store in refrigerator until ready to eat. Store any left-overs in refrigerator. ~Marsha...
