March 2013 - Frugal Bites

Lemon Blueberry Cheesecake

March 20, 2013 by frugalbites 2 Comments

Lemon Blueberry Cheesecake

It’s the first day of spring, but it definitely doesn’t feel like spring here in Minnesota. It was 5 degrees this morning, the winds are howling, and there is still plenty of snow on the ground. Summer is nowhere NEAR being on Mother Nature’s radar around here, but at least I can bring the flavors of summer into my kitchen. I spotted these blueberries on sale at ALDI this week for $1.99. They were my muse for this Lemon Blueberry Cheesecake recipe.

I used Smucker’s Blueberry topping for the glaze on top. It’s basically a topping meant for ice cream, waffles or pancakes but definitely works well with this cheesecake recipe as well. you could substitute blueberry jelly or preserves, but you’d want to thin it out a little bit before drizzling it on your cheesecake.

Frugal Tips: Look for serving plates, utensils and table linens at thrift shops. That’s where I found this gorgeous silver serving tray! I’ve also purchased linen napkins, tablecloths, and other great pieces at our local Goodwill. In many cases, they’re cheaper than disposable partyware! Plus, you get to keep them and reuse them over and over again.

Lemon Blueberry Cheesecake

Prep time: 4 hours

Cook time: 60 mins

Total time: 5 hours

A gorgeous cheesecake will stun guests at any brunch, dinner or party!

Ingredients

CRUST:
Butter, for greasing the pan
2 Tbsp. sugar
⅛ tsp. cinnamon
9 graham crackers (one sleeve)
½ stick unsalted butter, melted
FILLING:
16-oz. cream cheese (two packages), room temperature
2 eggs
6 Tbsp. lemon juice
½ C. sugar
1½ cups fresh blueberries
½ jar blueberry topping
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/lemon-blueberry-cheesecake-bars-recipe/index.html?oc=linkback

Instructions

Preheat oven to 325. In a food processor, pulse together the cinnamon, sugar, graham crackers until they are the consistency of bread crumbs. Add the melted butter. Press down into a tart pan that has been sprayed with non-stick cooking spray and lined with parchment paper. Bake for 12 minutes or until light brown. Remove and cool completely.
Beat the cream cheese, eggs, lemon juice and sugar in a mixer until well combined. Pour over the cooled crust and arrange blueberries on top. They will sink slightly – that’s OK.
Bake for 32-35 minutes. Center still may be slightly “jiggly.” Cool, then refrigerate. After refrigerating at least 3 hours, remove from pan using the parchment lining. Spread half the jar of blueberry topping over the top. Cut into ten wedges.

I was inspired by this Lemon Blueberry Cheesecake Bars recipe by Tyler Florence on Foodnetwork.com.

Filed Under: Desserts Tagged With: blueberries, cream cheese

Easter Chick Cupcakes

March 12, 2013 by frugalbites 2 Comments

You know I love the Wilton Candy Eyeballs, right? I had to make an Easter cupcake with them. I made these Easter Chick Cupcakes

First, I frosted the cupcakes with yellow frosting. Next, I “dipped” them in coconut dyed with yellow food coloring. With a little dab of frosting, I added the Wilton Candy Eyeballs. The beak is a jelly bean cut into a triangle. You could also use a gumdrop. I think they’re cute!!

Frugal Tips: Look for your Easter baking supplies and candy at ALDI food stores. I was surprised to see name-brand candy there like Peeps, Starburst Jelly Beans (what I used for this project), M&Ms, Hershey, and others. For Wilton supplies, I look at Michael’s Craft stores. They regularly have a 40% off one item coupon (both in the Sunday paper and via their mobile app) that often can be put towards the Wilton Baking Supplies.

Filed Under: Desserts, Recipes Tagged With: ALDI, coconut, cupcakes, easter, wilton candy eyes

Copycat Recipe: Carrabba’s Italian Grill Salad Dressing

March 11, 2013 by frugalbites 1 Comment

This copycat version of the creamy Parmesan dressing from Carrabba’s Italian Grill is my new favorite. Not only is it delicious, it’s incredibly easy to make.

Frugal Tips: This recipe only calls for a little bit of buttermilk, so don’t let the leftovers go to waste. Did you know you could freeze buttermilk? Here are some great ideas to use up buttermilk after making this dressing.

Copycat Recipe: Carrabba’s Italian Grill Salad Dressing

Serves: 4

Ingredients

½ C. mayonnaise
¼ C. grated Parmesan cheese
¼ C. buttermilk
1½ tsp. minced garlic
½ tsp. minced fresh parsley
½ tsp. lemon juice

Instructions

Combine all ingredients and serve with romaine lettuce, croutons, fresh black pepper and any of your other favorite salad ingredients.

See how simple the ingredient list is? Much of this is in your refrigerator already.

Mix the dressing well.

Serve with romaine and croutons.

Filed Under: 30 Minutes or Less, Copycat Recipes, Salads and Sides Tagged With: carrabba's italian grill, salad, salad dressing

The Best-Ever Parmesan Roasted Cauliflower

March 10, 2013 by frugalbites 1 Comment

It’s not often my family asks, “Why didn’t you make MORE?” when it comes to veggies. I made a whole head of this Parmesan Roasted Cauliflower last night and it was devoured within minutes. I should have doubled my batch! I didn’t even have enough left over to get a good photo of it for you.

Frugal Tips: I get my produce at ALDI. It seems as if every week there are some buys that are just too good to pass up. Be sure to follow the ALDI Grocery Stores Weekly Ads posted over in the Mommysavers Grocery Bargains Forum. It’s where members get together and talk about what they’ve found recently at ALDI.

The Best-Ever Parmesan Roasted Cauliflower

Prep time: 5 mins

Cook time: 40 mins

Total time: 45 mins

Serves: 4

Cauliflower good your kids will not only eat it, they’ll ask for more!

Ingredients

1 head cauliflower, cut into pieces
4 garlic cloves peeled and smashed
4 Tbsp. extra virgin olive oil
3 Tbsp. lemon juice
1 tsp. sea salt
1 tsp. thyme leaves
½ C. grated Parmesan

Instructions

Preheat oven to 425. Whisk together the garlic cloves, olive oil, lemon juice, and sea salt in a bowl. Toss cauliflower in olive oil mixture until well coated. Place on baking sheet, and drizzle any remaining olive oil over the cauliflower pieces. Bake for 20 minutes. Sprinkle with Parmesan cheese. Continue to bake for an additional 20 minutes until cauliflower is golden brown. Serve immediately.

Filed Under: Blog, Salads and Sides Tagged With: cauliflower

Crock Pot Orange Chicken

March 7, 2013 by frugalbites Leave a Comment

Orange Chicken is what my kids usually order when we eat at Chinese restaurants. By making it at home, we can get our takeout “fix” for less. Plus, by making it in the crock pot it’s even easier.

If I were to make it again (or if I were cooking for a larger group) I’d probably double the batch. This version served our family of four with no leftovers. Now what am I going to eat for lunch today?!

Frugal Tips: Learn how to make copycat versions of your favorite restaurant foods at home. It really does help you fight the temptation of blowing your budget by eating out too often!

Crock Pot Orange Chicken

Cook time: 6 hours

Total time: 6 hours

A crock pot version of your favorite Chinese takeout food! Easy for the busy cook, and easy on the budget.

Ingredients

4 boneless chicken breasts, cut into 1″ pieces
½ C. flour
2 Tbsp. olive oil
1 tsp. salt
1 tsp. balsamic vinegar
3 Tbsp. ketchup
6 oz. frozen orange juice concentrate (half the can), thawed
4 Tbsp. brown sugar

Instructions

Coat the chicken pieces in flour and salt mixture. Brown in olive oil over medium-high heat.
Meanwhile, combine orange juice, vinegar, ketchup and brown sugar. Place browned chicken in bottom of crock pot, then pour orange mixture over it. Cook on low for 6-8 hours or high for 4 hours. Serve over rice.