Classic Snickerdoodles Recipe

January 8, 2013 by Leave a Comment


classic-snickerdoodles-recipe

According to Wikipedia,  that the name “Snickerdoodles” is a corruption of the German word Schneckennudeln (“snail noodles”), which is a kind of pastry.  I grew up eating this very Classic Snickerdoodles recipe at my grandmother’s house in Iowa, who was of German heritage.   Her secret ingredient (lemon extract) made them just a little bit tangy as well as sweet.  I could never eat just one!

Frugal Tips:  Since Snickerdoodles are mainly flour and sugar based, they cost less than cookies with chocolate chips.

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Classic Snickerdoodles Recipe
 
Snickerdoodles are frugal and easy to make. The lemon is the secret ingredient!
Ingredients
  • 1½ C. sugar
  • 1 C. vegetable shortening or butter
  • 2 eggs
  • 2¾ C. flour
  • 2 tsp. cream of tartar
  • 1 tsp. soda
  • ½ tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. lemon extract

Instructions
  1. Preheat oven to 350 degrees. Cream sugar and shortening together. Add beaten eggs. Sift dry ingredients together and add to sugar mixture. Add vanilla and lemon extract. Chill dough in the refrigerator for one hour. Roll in 1″ balls. Dust in mixture of 2 Tbsp. sugar and 1 tsp. cinnamon. Bake for 12-15 minutes.

 

Filed Under: Cookies and Bars Tagged With: , ,

Baked Brie in a Bread Bowl

December 29, 2012 by 2 Comments

Baked Brie in Bread Bowl

Baked Brie in a Bread Bowl

  • Bread bowl
  • One bulb roasted garlic, mashed into spreadable paste (DIY:  How to roast garlic)
  • 1 brie cheese round
  • 1 tsp. rosemary leaves

This baked brie recipe is sure to impress any guests at your New Year’s Eve gathering.  They’ll never guess how easy (and frugal!) it really is.  First, I started with this Super-Easy Bread Bowl Recipe.  Basically, it’s any regular beer bread recipe.  Instead of making it in a bread pan, bake it in a bowl.  There are many variations on beer bread.  For this recipe, don’t make the sweet version.  You’ll want the savory nature of the cheese to stand out.  I normally add about 1/3 – 1/2 C. sugar to my beer bread.  For this version, I’d dial back the sugar in the bread dough to just a tablespoon or two.

Next, cut the top off the bread bowl and hollow out enough of the bread to insert the brie round, reserving the bread which you’ll cut into cubes for dipping.  Spread the roasted garlic paste over the brie and sprinkle with rosemary. Next, put the top of the bread bowl back on and wrap in aluminum foil.  Bake for 40-45 min. at 350 until the cheese has melted.  Remove the top and cube for dipping as well.

Frugal Tips:  If you haven’t yet discovered all of the great seasonal cheeses at ALDI, head there PRONTO!  Many of them will go away until next November.  Their brie is just $2.99.  You can’t beat that!  We also really loved their Spanish cheese variety pack, which included yummy Manchego cheese.

brie in bread bowl

brie in bread bowl

 

Filed Under: Appetizers Tagged With: , , ,

Toffee Club Crackers

December 21, 2012 by 4 Comments

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These Toffee Club Crackers were something I remember my Grandma making at Christmastime. I’m not sure I got the recipe quite right, but they were delicious (almost addictive!) nonetheless. There are many, many variations of these cracker cookies. I also have a recipe that uses graham crackers and pecans – also delicious. Really, the possibilities are endless.

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Toffee Club Crackers
Prep time: 
Cook time: 
Total time: 

Serves: 40 pieces
 
Ingredients
  • ½ stick butter
  • ½ stick margarine
  • ⅓ cup sugar
  • ¼ cup slivered almonds
  • Chocolate drizzle (optional)
Instructions
  1. Preheat oven to 350 degrees. Lay out one sleeve of Club crackers on a baking sheet. Meanwhile, heat butter, margarine and sugar in a medium saucepan until bubbly. Pour over the Club crackers. Press slivered almonds onto the tops of the crackers. Bake 8-10 minutes or until lightly browned. Once cool, add a drizzle of chocolate (optional) made from melted chocolate chips or chocolate almond bark.

 

Filed Under: 30 Minutes or Less, Cookies and Bars Tagged With: ,

Moroccan Chicken Stew

December 19, 2012 by 2 Comments

Moroccan Chicken Stew

My daughter has loved couscous for a long time, so while we were at Disney’s EPCOT Center last month the Moroccan restaurant Marakesh was one we could all agree upon.The food was fabulous, but the best part of our visit there was getting to know our waitress.  Like many EPCOT staff, Maryem was participating in a work-based exchange program.  She told the kids about what life was like for her in Morocco and went the extra mile to make our experience there fun and educational. We left with the desire to visit Morocco one day, but with the more immediate goal of cooking up some mouth-watering Moroccan food at home.

I did a little research and came up with this Moroccan chicken stew recipe.  It was really good, even for picky palates (my son). It would be a good way to introduce reluctant eaters to international flavors.

Frugal Tips:  Israeli couscous is a great alternative to pasta.  My kids love it!  It absorbs whatever flavors it is cooked with.  Whenever I’m looking for a filler item on Amazon, I add it to my cart.  It’s available here:  Israeli Couscous

disney moroccan restaurant marakesh

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Moroccan Chicken Stew
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 Tbsp. olive oil
  • 2 onions, chopped
  • 6 garlic cloves, minced
  • 1 lb. carrots, sliced in 1″ pieces
  • 4 celery stalks, sliced in 1″ pieces
  • 1 Tbsp. ground coriander
  • 1 Tbsp. cumin
  • 1 Tbsp. paprika
  • 1 tsp. tumeric
  • 1 tsp. lemon juice
  • 6 C. chicken broth (divided)
  • 2½ lb. chicken pieces, browned (chicken thighs work well) and cut into 1″ bites
  • 2 C. large-pearl couscous (Israeli couscous)
  • Salt and pepper to taste
  • Instructions
Instructions
  1. In a large pot or Dutch oven, heat olive oil. Saute onion until caramelized. Add garlic, carrots, and celery. Saute 2-3 minutes. Add spices, lemon juice and 4 cups of the chicken broth along with browned chicken pieces. Cover and simmer 20-30 minutes, or until vegetables are cooked through. Add couscous and additional 2 cups chicken broth, and simmer until couscous is done (about 8-10 minutes). Season with salt and pepper.

Filed Under: Meat Tagged With: , ,

Pecan Tassies: It Wouldn’t Be Christmas Without Them!

December 19, 2012 by 1 Comment

pecan tassies recipe

For our family, it wouldn’t be Christmas without these Pecan Tassies.  My grandmother made them and passed the recipe on down to my mom, and now I’m making them too.   Be warned:  it’s nearly impossible to eat just one!

Frugal Tips:  Don’t forget that you can store nuts in the freezer indefinitely.  It prevents the oils in them from becoming rancid and giving them a spoiled taste.  That said, you can save a lot by buying them in bulk and freezing what you can’t use right away.

Related Mommysavers Forum Conversation:  Fill in the blank:  It just wouldn’t be Christmas without _____________. 

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Pecan Tassies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
It just wouldn’t be Christmas without these treats.
Ingredients
  • ⅓ C. cream cheese
  • ½ C. butter, softened
  • 1 C. flour
  • 1 egg
  • ¾ C. brown sugar
  • 1 Tbsp. butter
  • 1 tsp. vanilla
  • ⅔ C. pecans
Instructions
  1. In a bowl, mix cream cheese, butter, and flour. Refrigerate dough for one hour.
  2. Remove from refrigerator and press into mini tart pans (yield: 24). Preheat oven to 325 degrees. In a medium saucepan, heat egg, brown sugar, butter, vanilla and pecans until bubbly. Remove from heat and spoon into tarts. Bake for 25 minutes

 

Filed Under: Cookies and Bars, Recipes Tagged With: , ,
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