Green (Deviled) Eggs and (No) Ham: Happy Birthday, Dr. Seuss!

March 2, 2013 by Leave a Comment

Green Eggs - Colored Deviled Eggs

Did you know that March 2nd is the anniversary of the legendary Dr. Seuss’ birthday?  Today, I honored his memory by making my version of green eggs (without the ham).  These colored deviled eggs are pretty easy to make, yet they look really difficult.  I made them in neon colors last year around Easter time.  Since my son recently requested deviled eggs (and they are one of my husband’s favorites as well) I decided to have a little fun with them.

I would eat them with a goat.  I would eat them in a boat.  I would eat them here and I would eat them there.  I would eat them anywhere!

Visit Mommysavers for complete step-by-step instructions on how to make these crackled colored deviled eggs

 

Green Eggs

Filed Under: Appetizers Tagged With:

Pumpkin Bars: Yummy Any Time of the Year

February 25, 2013 by Leave a Comment

pumpkin bars

This is another one of the terrific recipes from the forums at Mommysavers.com (Pumpkin Bars via Mommy2Mercedes).  I made it last week and it was delicious.  I ate a whole row myself, and brought some to the neighbors.  However, at one point I forgot to cover the bars and my husband came home to find the bars that were remaining had no more frosting.  Our cats had licked it off!  (Gross, I know….  and such a terrible waste of good food!)

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Best-Ever Pumpkin Bars
 
This easy recipe is sure to please. Even our cats liked it!
Ingredients
  • BARS
  • 3 eggs
  • 1⅔ C. sugar
  • ¾ C. vegetable oil
  • 2 15-oz. cans pumpkin puree
  • 2 C. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. salt
  • FROSTING
  • 1 8-oz. package cream cheese, softened
  • 1 C. butter, softened
  • 2 tsp. vanilla extract
  • 4 C. powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Beat eggs, sugar, oil, and pumpkin until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir into pumpkin mix until thoroughly combined.
  2. Spread the batter into a greased jellyroll pan. Bake for 25 to 30 min. Cool before frosting.
  3. For the frosting, cream cream cheese and butter together. Stir in vanilla. Add powdered sugar a little at a time. Beat until smooth. Frost cooled bars.
Filed Under: Cookies and Bars Tagged With: , , ,

Stuffed Pepper Soup

February 12, 2013 by 5 Comments

stuffed pepper soup

It’s been over a week since I’ve posted here on Frugal Bites… I’m having withdrawal!  It’s not because I haven’t been cooking.  It’s mainly because everything I’ve been cooking has been pretty boring, or recipes I’ve already shared with you.  However, last night I made a wonderful Stuffed Pepper Soup.  I came here right away to record the ingredients and instructions before I forgot, since it was one my husband said, “Definitely make that again!”

Stuffed Pepper Soup

1 lb. ground beef
1 large onion, diced
1 green pepper, diced
1 28-oz. can diced tomatoes
1 8-oz. can tomato sauce
1 1/3 C. beef broth (this made a thick soup. I’d bump it up to 2 C. if you like your soup thinner)
2 C. cooked brown rice
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
Salt and fresh cracked black pepper to taste

In a stock pot or dutch oven, brown the ground beef with the onion and green pepper.  Drain.  Add tomatoes, tomato sauce and broth.  Simmer for 10-15 minutes.  Add cooked rice, spices and Worcestershire sauce.  Heat through and serve.  Top with cheese if desired.

 

stuffed pepper soup stuffed pepper soup stuffed pepper soup stuffed pepper soup stuffed pepper soup stuffed pepper soup stuffed pepper soup

Filed Under: ground beef, Soups and Stews Tagged With: , , , ,

Fillo Cups with Almond Cream

January 30, 2013 by 1 Comment

fillo cups with almond cream

 I picked up these cute little Fillo Cups at Cub Food recently, not quite sure what to make with them.  I knew I wanted to make a dessert.  And that I had cream cheese, heavy cream and ricotta already in the fridge.  Basically, I landed on this recipe in an effort to use up what I already had.

The nice thing about Fillo cups is their flexibility.  You can put just about any filling inside them and they’ll look elegant, which makes them great for parties or special dinners at home.  I made these to go with my Italian-themed dinner for Scott the other night.  We had a wonderful braised beef as our first course and these little cuties as dessert.

Frugal Tips:  Use up what’s in your refrigerator!  If you’re like most families, you’re throwing hundreds of dollars in food away each year.  If you can’t use you what you have by its expiration date, freeze it for later use.

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Fillo Cups with Almond Cream
 
A sweet filling for fillo cups, cannoli or other pastries
Ingredients
  • ½ of a 15-oz. container ricotta cheese, strained (I used a coffee filter to strain it)
  • 4 oz. cream cheese, softened
  • 1 C. confectioners’ sugar
  • ½ C. heavy cream
  • ½ tsp. almond extract
Instructions
  1. Whip ingredients in a mixer until well blended.
  2. Pipe the filling into the fillo cups with a pastry bag
  3. Top with a raspberry, blackberry, or piece of chocolate – get creative!

 

Filed Under: Desserts Tagged With:

Homemade Asiago Cheddar Crackers

January 26, 2013 by 1 Comment

homemade cheese crackersThese yummy homemade cheese crackers are based on my Homemade Cheese Straws recipe, they just are cut with a tiny fondant cutters  instead of made into straws.  Don’t have Asiago cheese?  Not to worry!  This dough recipe is very flexible.  Substitute a wide variety of cheeses and spice combinations, based on your favorite flavors and what you have at home already.

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Homemade Asiago Cheddar Crackers
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Better than store-bought!
Ingredients
  • 1 C. grated sharp Cheddar cheese
  • ½ C. grated asiago cheese
  • ¾ stick butter
  • 1 C. flour
  • 1½ Tbsp. milk
  • ½ tsp. salt
  • ½ tsp. seasoning (I used Tuscan seasoning)
Instructions
  1. Preheat oven to 350 degrees. In a mixing bowl, combine cheese and additional ingredients to form a pliable dough. Roll dough to ⅛” thick. Use a fondant cutter to create fun shapes, or simply use a knife to make squares. Bake 15-18 minutes or until lightly browned.
Filed Under: Appetizers Tagged With: ,
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