Crock Pot Schweinbraten: German Pork Roast Recipe

September 25, 2012 by Leave a Comment

crock pot schweinbraten german pork roast

How are YOU celebrating Oktoberfest this year?  How about an easy, one-pot German meal?  What’s great about this Crock Pot Schweinbraten recipe is you set it to go in the morning, and return home in the evening to your home smelling like an authentic German restaurant.  The only “work” involved is peeling and cutting the veggies (I used baby carrots to skip that step, making the prep work even easier).  Since all the veggies go in the crock pot along with the pork roast, it’s a true one-dish meal (but don’t forget the beer!).

Frugal Tips:  The pork is the most expensive part of this meal, but it doesn’t have to be.  Look for Manager’s Specials on pork roast when you shop.  At my store, they are indicated with a sticker on the package in the meat department.  Since pork roast freezes well, buy it when you see a great deal and cook it when it’s convenient for you.

Mommysavers members answer the question:  When someone mentions German food to YOU, what comes to mind?

Print
Crock Pot Schweinbraten: German Pork Roast
Serves: 6-8
 
Ingredients
  • One 3-4 lb. pork roast
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. caraway seeds
  • 1 tsp. salt
  • 1 tsp. cracked pepper
  • 3-4 cloves garlic, chopped
  • 6 medium potatoes, cubed
  • 3-4 peeled carrots, cut into 2″ chunks
  • ½ C. white wine or apple juice
  • 1 27-oz. can sauerkraut
Instructions
  1. Rub the pork roast with oil. Rub in the caraway seeds, salt, and pepper. Set aside. In the bottom of a 6-quart crock pot, place the garlic, potatoes, carrots. Pour the wine or apple juice over the vegetables. Place the roast on top, top with the sauerkraut and its liquid.
  2. Cook on low all day, 8-10 hours or until pork is done and vegetables are tender.

 

Filed Under: Blog, Crock Pot Recipes Tagged With: , , , ,

Pumpkin Cheesecake

September 25, 2012 by Leave a Comment

pumpkin cheesecake recipe

This Pumpkin Cheesecake Recipe has been a popular one over on Mommysavers.com for many, many years.  I finally got around to making it myself.  It was easy, and delicious!

Frugal Tips:  Make your own pumpkin puree when fresh pumpkins are in season.  It freezes well and often costs less than the canned pumpkin you find in stores.

Print
Pumpkin Cheesecake
 

Ingredients
  • CRUST:
  • 2¼ C. graham cracker crumbs
  • ½ C. finely chopped pecans or walnuts (optional, adds a little flavor and texture)
  • ½ C. butter, melted
  • 2 teaspoons cinnamon (optional)
  • 2 teaspoons brown sugar (optional)
  • FILLING:
  • 3 8-oz. packages of cream cheese
  • 3 tsp. ground cinnamon
  • ¼ tsp. nutmeg
  • Dash ground cloves
Instructions
  1. Preheat oven to 325 degrees. Mix crumbs, nuts and butter. Press onto the bottom (and 2-inches up sides of 9-inch of a spring form pan or 9×13 Pyrex baking dish. Bake 10 minutes.
  2. Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Add pumpkin and spices to batter and mix well.
  3. Pour batter over crust. Bake 55-60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cheesecake. Cool before removing rim of pan. Refrigerate four hours or overnight. Serve with whipped cream.

 

Filed Under: Desserts, Recipes Tagged With: , ,

Butternut Squash Ravioli with Sage Brown Butter

September 22, 2012 by 3 Comments

 

butternut-squash-ravioli

This butternut squash ravioli with sage brown butter recipe is frugal fall cooking at its best.  The creamy, rich combination of goat cheese and butternut squash will make your mouth water.  The only drawback is the time it takes.  I made mine in stages, since everything can be refrigerated and assembled when it’s convenient.  Luckily, it freezes well– so make sure to make extras while you’re at it to enjoy long after the last leaf has fallen off the tree.

Frugal Tips:  The goat cheese is the only somewhat spendy item in this recipe, but don’t substitute it for anything else.  Look for deals on goat cheese at ALDI, Sam’s Club and even Target.  If you use a Target REDcard, you’ll save an additional 5% on all your purchases, including groceries.

Make your own butternut squash puree and freeze the leftovers to enjoy all winter long.

Print
Butternut Squash Ravioli with Sage Brown Butter
Cuisine: Vegetarian, Pasta
 
Ingredients
  • 1 Tbsp. + 7 Tbsp. butter
  • 3 Tbsp. minced shallots
  • Puree from one medium butternut squash (approx. 1½ C.)
  • 3 Tbsp. heavy cream
  • 1 tsp. salt
  • 1 tsp. pepper
  • ¾ tsp. nutmeg
  • ½ C. ricotta cheese
  • 2 oz. goat cheese
  • One batch fresh pasta dough
  • 12 sage leaves, chopped + 5-6 additional whole sage leaves for garnish
  • Toasted pine nuts (optional for garnish)
  • Goat cheese crumbles (optional for garnish)
Instructions
  1. In a medium saucepan, melt one tablespoon butter and sautee the shallots until translucent. Turn the heat down and add the butternut squash puree, heavy cream, salt, pepper, and nutmeg. Remove from heat and stir in the ricotta cheese and goat cheese.
  2. Roll the pasta dough into thin strips. Use a glass to cut circles as pictured below. Spoon one teaspoon butternut squash filling into the middle of each round. Brush edges with water and press to seal. Use a fork to crimp the edges.
  3. Boil pasta for 3-4 minutes until it floats. Give it a toss in a skillet with butter to brown it as well.
  4. Meanwhile, heat the butter and chopped sage leaves over low to medium heat until brown. Remove from heat.
  5. Spoon butter over the pasta and sprinkle with toasted pine nuts and goat cheese (optional).

butternut squash ravioli   butternut squash ravioli

butternut squash ravioli

butternut squash ravioli

I was inspired by Emerill’s recipe for Butternut Squash Ravioli with Sage Brown Butter on Foodnetwork.com but adapted it according to my own taste.

Filed Under: Pasta, Recipes Tagged With: , , , , , ,

Pumpkin Donut Holes

September 18, 2012 by Leave a Comment

pumpkin donut holes

These pumpkin donut holes are easy, frugal and perfect for those fall mornings when there’s a slight chill in the air.   Besides, nothing says fall food like pumpkin does.  Make up a big batch of dough early in the week, and make enough for fresh donuts each morning.

Frugal Tip:  In 2010, a pumpkin shortage made canned pumpkin not only expensive, but very hard to find.  Back then, I shared how to make your own pumpkin puree from fresh pumpkins on Mommysavers.  It’s still a great resource today.  The pumpkin puree can be frozen and enjoyed all winter long.

skillet pumpkin donut holes

Sizzle sizzle sizzle

Print
Pumpkin Donut Holes
 
Pumpkin and spices add the flavors of fall to this easy donut holes recipe
Ingredients
  • 3½ C. flour
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. nutmeg
  • 1 C. sugar
  • 4 Tbsp. butter, softened
  • 1 egg
  • 2 egg yolks
  • 1 tsp. vanilla
  • ½ C. milk
  • 1 Tbsp. sour cream
  • 1 C. canned pumpkin or homemade pumpkin puree
Instructions
  1. In a medium-sized mixing bowl, combine the dry ingredients and the spices. Set aside. In a mixing bowl, blend the sugar and butter until smooth. Add egg and egg yolks, vanilla, milk, sour cream, and pumpkin. Blend well, then add dry ingredients gradually until a batter forms. Chill the dough for 1-2 hours or overnight.
  2. Roll 1″ dough balls, adding a little flour to prevent stickiness if necessary. Heat 1-2″ oil in a skillet or frying pan over medium heat. Place the dough balls in the pan, turning to brown on all sides. Remove with a slotted spoon. When cool enough to touch, roll in a mixture of cinnamon sugar (1/2 C. sugar, 2 tsp. cinnamon). Serve immediately.
This recipe was adapted from the pumpkin donuts recipe on Annie’s Eats.

 

Filed Under: Breads Tagged With: , , ,

Shrimp Scampi with Linguine Noodles

September 11, 2012 by 1 Comment

shrimp scampi linguine

Last weekend, I was watching an old episode of Barefoot Contessa and Ina Garten presented her fabulous shrimp scampi recipe.  It looked so simple and easy, I decided to put it to the test.  I’ve made shrimp scampi many times before, but Ina’s recipe called for lemon and cracked red pepper in addition to my typical recipe.  As expected, it was delicious!

Frugal Tips:  I rarely pay full price for shrimp.  Often, it goes on sale at the grocery store during BOGO sales.  When it does, I stock up!

Adapted from Shrimp Scampi by Ina Garten/Barefoot Contessa on Foodnetwork.com

Print
Shrimp Scampi with Linguine Noodles
Recipe type: main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This delicious dish is ready in under 30 minutes
Ingredients
  • 1 box linguine noodles
  • 3 Tbsp. unsalted butter
  • 2½ Tbsp. extra virgin olive oil
  • 4 cloves minced garlic
  • 1 tsp. salt
  • ¼ tsp. cracked black pepper
  • 1 lb. uncooked shrimp
  • ⅓ C. chopped fresh parsley leaves
  • ¼ C. lemon juice (I used juice from concentrate)
  • ⅛ tsp. red pepper flakes
Instructions
  1. Prepare linguine according to package instructions. In a large skillet, melt butter in olive oil. Add garlic and give a quick stir. Next, add salt, pepper and shrimp and cook until they turn light pink, turning as necessary. Add parsley, lemon juice, and red pepper. Add linguine noodles, tossing to coat with the shrimp scampi sauce. Serve immediately.

 

Filed Under: 30 Minutes or Less, Fish and Seafood, Pasta Tagged With: , , , ,
«Previous Page
Next Page»