Mexican Spoon Bread

Mexican Spoon Bread Recipe  | Frugalbites.com

In honor of Cinco de Mayo, I present to you my recipe for Mexican Spoon Bread.  This custard-like corn dessert is yummy enough to satisfy any sweet tooth.  It’s the perfect ending or side dish for a savory Mexican meal.  I prepare it in a casserole dish, then scoop into ramekins for individual servings.

Mexican Spoon Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A delicious Mexican dessert that will satisfy any sweet tooth
Ingredients
  • 1 C. sour cream
  • 1 box Jiffy cornbread mix
  • ⅓ C. corn meal
  • 1 15-oz. can creamed corn
  • ½ C. white sugar
  • 1 egg
  • ½ stick butter, softened
  • ¼ C. milk
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix all ingredients well.
  3. Spray a 1½-qt. casserole dish with nonstick cooking spray. Pour batter into the casserole dish.
  4. Bake for 55-60 minutes or until golden brown on top. If desired, drizzle with honey.

 

I originally posted this in the Mommysavers forum:  Don Pablo’s Mexican Spoon Bread Recipe

Easy Fried Ice Cream

easy fried ice cream recipe

Ask anyone their favorite Mexican dessert, and they’re likely to say fried ice cream.  The trouble is, the “real” version is kind of intimidating to make.  This Easy Fried Ice Cream recipe incorporates all the flavors without the deep frying.  Plus, the extras are easily refrozen for later (that is, if there are any leftovers).

Plus, once you make the crushed corn flake topping for your homemade fried ice cream, you could easily store it for later use.  It would be fun at an ice cream sundae bar!

Frugal Tip:  My friend just said she gets her vanilla ice cream at ALDI.  Instead of buying the ‘premium’ Belmont brand, she actually prefers the cheaper kind they have there, and says it tastes just like Schwan’s.  I’m going to pick some up next time I’m there!

Easy Fried Ice Cream
 
Ingredients
  • 2 C. crushed corn flakes
  • 1 stick butter
  • ¾ C. sugar
  • 2 quarts vanilla ice cream, softened about ½ hour
  • 1 tub whipped topping
  • 1 tsp. cinnamon
  • Honey
Instructions
  1. In a skillet, melt the butter over medium heat. Add crushed corn flakes and sugar and stir constantly until lightly browned (3-5 minutes). Don’t let sugar burn. Set mixture aside to cool.
  2. Meanwhile, in a large mixing bowl combine whipped topping, ice cream and cinnamon.
  3. In cake pan, sprinkle about ½ of the corn flake mixture on the bottom. Add ice cream. Top with remaining corn flake mixture.
  4. Freeze 1-2 hours to set well.
  5. Before serving, drizzle with honey.

easy fried ice cream recipe

easy fried ice cream recipe

easy fried ice cream recipe

easy fried ice cream recipe

White Chocolate Macadamia Nut Cookies

white chocolate macadamia nut cookies

 

Last week, I was searching for an easy dessert that would be kid-friendly yet sophisticated enough to serve with a nice meal.  Since I planned on sharing the meal with our neighbors, I had to be at the top of my culinary game.  The kids requested cookies, but to me chocolate chip cookies just are too ordinary to be impressive.   I landed on this version of the white chocolate macadamia nut cookie.  The saltiness of the macadamia nuts go perfectly with the sweet white chocolate.  Plus, it’s just a little bit more refined than its chocolate chip cousin.

White Chocolate Macadamia Nut Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36
 

A flavorful change from the traditional chocolate chip cookie. Macadamia nuts give these cookies a salty goodness that highlights the sweet chocolate.
Ingredients
  • 1 C. butter, softened
  • ¾ C. brown sugar
  • ½ C. white sugar
  • 2 eggs
  • ½ tsp. vanilla extract
  • 1 tsp. almond extract
  • 2½ C. flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 C. coarsely chopped macadamia nuts
  • 1¼ C. white chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixer, cream the butter, sugars, and eggs together.
  3. Add eggs, one at at time. Add vanilla and almond extract.
  4. Next, combine flour, baking soda and salt in a small bowl. Add to the butter mixture and stir until well-combined.
  5. Add nuts and chocolate chips.
  6. Drop teaspoons of batter onto ungreased baking sheet. Bake for 10 minutes or until golden brown.

 

Lemon Blueberry Cheesecake

blueberry cheesecake via frugalbites.com

Lemon Blueberry Cheesecake

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.

blueberry cheesecake

Lemon Blueberry Cheesecake
Prep time: 
Cook time: 
Total time: 
 
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
  1. 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.
  2. 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.
  3. 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.

Easter Chick Cupcakes

Easter Chick Cupcakes

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.


aldi easter candy aldi easter candy

  easter cupcakes