Leader Enterprise - Valentine's Recipes - Feb. 13, 2019

(Sorry this was posted late...I saw it in my drafts after it was in the paper, and thought I'd share the chocolate recipes, good all year long=)

Happy Valentine's Day to all of my family and friends! 

Here's a few easy ideas to help you celebrate Valentine's Day with someone...no matter what...and no matter who.  You don't have to have a 'sweetie' to celebrate this day of love. Showing a good friend or family member by giving them some personalized time can make a difference in their day...their world. And in yours too!

- Have dinner and a movie in. (Kind of a no-brainer huh?) Enjoy some candy conversation hearts after the meal to get some conversation going. Make time to reminisce. 

- If staying in with family, eat by candlelight and have everyone dress up in their best. The kids will get a kick out of seeing you in your 'fancy dancies'.

- Have guests make their best dish and enjoy a potluck with friends or family. Tie a ribbon around a few (red of course) lollipops to make a 'bouquet' to send home with each person. 

This luscious dessert is 'the bomb'! Great for serving guests. Don't forget the ice cream.  

CROCKPOT HOT FUDGE (PEANUT BUTTER) CAKE 

1-1/4 c. packed brown sugar, divided

1 c. all purpose flour

6 TB. baking cocoa, divided

2 tsp. baking powder

1/2 tsp. salt

1/2 c. milk

2 TB. butter, melted

1/2 tsp. vanilla

1-1/2 c. semisweet chocolate (or peanut butter) chips

1-3/4 c. boiling water

vanilla ice cream for serving

Coat a 3-qt. crockpot with nonstick cooking spray. In a bowl, combine 1 c. brown sugar, flour, 3 Tb.cocoa, baking powder and salt.  In another bowl, combine milk, butter, and vanilla; stir into dry ingredients just until combined. Spread evenly into prepared crockpot. Sprinkle with chocolate (or peanut butter) chips. In a bowl, combine remaining brown sugar (1/4 c.) and baking cocoa (3 TB.); stir in boiling water. Pour over batter; DO NOT STIR. Cover and cook on high for about 4 hours or until a toothpick inserted near center of cake comes out clean. Allow to set 15 minutes, covered, before serving. Serve warm with ice cream. Yield: 6-8 servings (Hint: lay a couple of paper towels over top of crockpot before placing on lid to catch any moisture).

GERMAN CHOCOLATE CHEESEBALL

1 pkg. (8 ozs.) cream cheese, softened

(please don't use fat free as it won't hold very well) 

1/4 c. butter, softened

1 sm. box (4-serv. size) instant chocolate (fudge) pudding mix

1-1/4 c. powdered sugar 

2 Tb. milk

1/2 c. unsweetened, shredded coconut

1/2 c. pecans, chopped 

(toasted makes them even better!)

Chocolate or regular graham crackers, vanilla wafers

pretzels, or apple slices for serving

In a large mixing bowl, beat cream cheese, butter, instant pudding mix, powdered sugar and milk for several minutes on high. Line a qt. bowl with plastic wrap.  Place half the coconut and half the pecans in the bottom.  Gently mix them together (your fingers work great for that).  Add the cheeseball mixture (sticky at this point). Roll around so the coconut and pecans coat the cheeseball mixture. When covered; fold plastic wrap around the cheeseball and refrigerate until time to serve.  

Here's a special treat for one...or two! Recipe is easily doubled and divided into 2 mugs. 

DECADENT CHOCOLATE MUG CAKE

1/4 c. all purpose flour

2 Tb. baking cocoa powder

1/4 tsp. baking powder

2 Tb. white sugar

dash of salt

1/4 c. + 1 Tb. milk

2 Tb. vegetable (or coconut) oil 

1 Tb. Nutella chocolate spread (or mini chocolate chips)

In a small or medium bowl, whisk the flour, baking cocoa, baking powder

and sugar (or sweetener) Add milk and oil; whisk until blended and smooth. 

I quickly sprayed a large mug (mine was 12 ozs.) with non stick cooking spray.  Pour batter into prepared microwave safe mug. Add Nutella (or choc chips) in the middle of the batter..plopping it off the spoon with another spoon if need be. 

You may want to add a paper towel to the bottom of the microwave if you're not sure your mug is large enough.  Microwave for 60-70 seconds.  Allow to stand a minute before enjoying....(I know it's hard to wait but it will need to finish 'cooking' before you dive in).  Enjoy straight from the mug (It will be warm!) or dump into a bowl and add some ice cream...

“There is nothing better than a friend, unless it is a friend with chocolate.” ― Linda Grayson

Leader Enterprise - Feb. 27, 2019 - Frugal and Healthy Recipes (My last column with the LE)

Are you sticking with your new year's resolution to take off some pounds? I'm here to help you out...

I am so fond of the quote that says "Life is like a roll of toilet paper, the closer you get to the end,the faster it goes". Whoever came up with that one knew what they were talking about!

Healthy Oatmeal Raisin Breakfast Cookies (no refined sugar/flour)

I decided this is a good time to share ideas to help you eat right when the budget is tight. Why does it seem that everything that's good for you costs more? While sometimes that is just fact, there are ways to help you eat healthy without breaking the bank. Start by establishing one new healthy habit, then one by one, add more. There are many creative ways to enjoy the foods we love while being good stewards of our food budget and our family's health. Enjoy choosing wisely! 

Detour the Snack Aisles: Take all the money you would spend on candy, chips and cookies, and spend it on fruits and vegetables instead. They are perfect for snacking, and loaded with fiber, so they'll fill you up faster than 'empty' calorie-laden snacks.

Eat more Beans: Beans are dirt cheap and a very healthy food. Loaded with nutrition, they're great for lowering both cholesterol and blood pressure. Did you know they also help keep your blood sugar steady thanks to a low glycemic index? Add beans to a salad for a protein boost. Using dried beans, you can prepare delicious meals for pennies.

Cut back on Meat Portions: Limit your meat intake by sharing a steak and filling the rest of your plate with vegetables and grains. Stock up on whole chickens and turkeys when on sale.

Eat More Oatmeal: Packed with soluble fiber and healthy carbohydrates, oatmeal has a number of key health benefits. From curbing appetite to reducing cholesterol, eating more oatmeal is a simple way to boost health.

Surrender Sweets: You don't have to totally give up sweets to tighten your budget and your waistline too. Just pace yourself and don't eat it every day. Enjoy a (diet) soda with a little ice cream to make a float and your sweet tooth craving can be satisfied.

This is a wonderful filling chili. Look for low sodium ingredients.

CROCKPOT THREE BEAN TURKEY CHILI 

1/2 lb. ground turkey

1-28 ozs. can diced tomatoes, undrained

1-16 ozs. jar chunky salsa

1-15 ozs. can black beans,rinsed

1-15 ozs. can kidney beans,rinsed

1-15 ozs. can great northern beans,rinsed

1 tsp. chili powder

1 tsp. ground cumin

1 pkg. (7 ozs) 2% milk shredded cheddar cheese

Cook turkey in large saucepan on medium-high heat 10 minutes or until no longer pink, stirring occasionally. Add to slow cooker with all remaining ingredients except cheese and crackers; stir. Cover with lid. Cook on high 2-3 hours(or low for 4-5 hours). Spoon into bowls; top with cheese. Serve with crackers. 

Love these healthy cookies with no refined sugar or flour.  You'll be surprised how good they are! 

HEALTHY OATMEAL RAISIN BREAKFAST COOKIES 

3/4 c. rolled oats

3/4 c. oat flour

2 tsp. baking powder

3/4 - 1 tsp. cinnamon

1/2 tsp. nutmeg 

1 tsp. vanilla extract

1 egg

3 Tb. honey, or more, to taste

1/4 c. plain Greek yogurt

1/4 c. chopped nuts, optional 

1/4 c. raisins or dried cranberries

Preheat oven to 375. Line cookie sheet with parchment paper or non-stick foil (or spray foil lined pan). In medium bowl, combine dry ingredients - oats, oat flour (Place just less than a cup of oats in the blender and blend until powdery; measure to be sure you have 3/4 cup), baking powder, cinnamon and nutmeg.  Then add vanilla, egg, honey and yogurt. Stir until well blended. Add in nuts and raisins. Spread cookie dough into 4 or 5 large cookies onto prepared pan. Shape with spoon and pat down a bit.  Bake 6 - 10 minutes or until done. 

Thanks to all of you who have read my column...for nearly 10 years...sad to say goodbye to the Leader Enterprise, but elated to jump on at the Bryan Times!  It's been a wonderful time with you all...and hope you'll continue to read my column in the Times. 

"Nothing can stop the man with the right mental attitude from achieving his goal. Nothing on earth can help the man with the wrong attitude."~Thomas Jefferson

Leader Enterprise - January 23, 2019 - Couponing

Smoked Sausage, White Bean & Potato Chowder

Do you “COUPON”? Do you spend time cutting and filing coupons?  Do you consider yourself to be a “Coupon Queen” (or King)?

I think in most homes, your food budget is something that can be a little flexible. I'd like to share some tips to help you recover from a, sometimes costly, holiday season and to be able to keep eating good food.  

Plan your weekly menu. When planning your menu consider what you already have in your pantry or freezer that needs to be used. What recipes can you make that will use those ingredients?

Plan your menu from the weekly sale flyer. Then make your list.

Only clip coupons you'll use. There’s no sense in saving money on something that expires in your pantry because you never used it.

Stockpile items you use on a regular basis. This is smart for several reasons. First of all, you can purchase your stockpile items when they are on sale, meaning you won’t ever have to pay full price for them. Secondly, you have items on hand for a quick meal when you can’t get to the grocery store. 

Scour your newspapers and magazines weekly. Sunday newspapers are a treasure when you are able to use many coupons and store circulars with info on sales.

Here's a few frugal and delicious recipes for you to try in your menu rotation. This veggie soup takes about 2 minutes prep time too! 

 SIMPLE VEGGIE SOUP 

1 bag (16 ozs) frozen mixed vegetables

1 can (10.75 ozs) french onion soup

1 can (10.75 ozs) tomato rice soup

1 soup can of water

In large saucepan, cook vegetables according to package directions; drain. Add both cans of soup and water; cook over medium high heat until heated through. Sprinkle with grated cheese if desired. Serve with a sandwich or cheese and crackers for a tasty lunch. 

Oftentimes, you can find smoked sausage on sale.  Stock up when you do and you'll be ready to make this luscious thick soup. 

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER 

2-1/2 c. chicken broth 

3 c. potatoes, diced

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage (or ham), chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half and half (or whole milk)

1 can (15 ozs.) northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed

1 c. shredded cheese, optional

black pepper to taste

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. 

In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts.  Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

This tasty cake has no eggs, no butter or milk and you mix it by hand. It's often been called a Depression Cake. And it's SO good. 

WACKY CAKE  

3/4 - 1 c. white sugar

1-1/2 c. all purpose flour

3 Tb. unsweetened baking cocoa

1 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350. Spray an 8" x 8" baking pan with cooking spray. In prepared baking pan, mix these 5 ingredients. Make 3 'wells' in the mixture, one bigger than the other two. In the large well, add 5 Tb. vegetable oil. In a small well, add 1 tsp. vanilla extract. In the last small well, add 1-1/2 tsp. vinegar. Add 1 c. cold water to the pan and stir with fork until combined and smooth. Bake about 25 minutes or until top springs back when touched. Cool; serve with a dusting of powdered sugar. 

To succeed in life you need three things; A wishbone, a backbone, and a funny bone - Reba McEntire 

Leader Enterprise - Dec 19, 2018 - Party Helps

It's party time! December is known as the month when we spend money left and right. I'm here to help you with some easy and somewhat frugal menu ideas. 

The secret to great entertaining? It doesn't have anything to do with the foods you prepare, the drinks you serve, or the music you play. It's all about being friendly and adding that spice of personalized imagination to each and every little piece of celebration. You should be happy and joyful when your guest come to the door. Don't stress about what you have to offer, stay within your budget and you will have the best party ever. Make your guests feel like they are part of something magical. It is the holiday season, of course.

Crockpot Cranberry Sauerkraut Meatballs

These meatballs are a favorite holiday dish. Even folks who think they don't like sauerkraut end up loving this dish too. Recipe is easily doubled. 

CROCKPOT CRANBERRY SAUERKRAUT MEATBALLS

1 (14 ozs) can whole-berry (or jellied) cranberry sauce

1 (14 ozs) can sauerkraut, rinsed and drained well

1 (12 ozs) bottle chili sauce

3/4 c. brown sugar

1 (2#) pkg. frozen fully cooked original meatballs

In 4-qt.slow cooker, combine cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs; cover and cook on low 3-4 hrs. or until heated through. Yield: 5-1/2 dozen delicious meatballs!!

I know I've shared this pretzel recipe before, but it's too good to pass up when feeding a crowd.  Very simple recipe and can be made ahead. Addicting! Is perfect for gift giving also. 

Ranch Pretzels (3 Ingredients)

RANCH PRETZELS    

2# mini pretzels (or 2-20 ozs. bags)

1 (12 ozs) bottle Orville Redenbacher butter-flavored oil

1 pkt. (1 oz) ranch dressing mix, dry

Place pretzels in large 2 gal. ziploc bag (I use a clean 13 gallon garbage bag) and pour oil over pretzels. (I place the bag in a pan to keep the oil from going through the bag onto the counter). Shake bag to cover pretzels evenly with oil - sprinkle dressing mix over and shake again until mixed well. Shake bag about every 2 hours for several hours.  Let set overnight - keep in a sealed container. They keep well for several weeks stored in sealed container. 

PECAN PIE MINI MUFFINS 

1 c. packed brown sugar

1/2 c. all purpose flour

1 c. chopped pecans

2/3 c. butter (no substitutes), softened 

(not melted)

2 eggs  

Preheat oven to 325. Combine sugar, flour and pecans; set aside. In large bowl, combine butter and eggs; blend with mixer or whisk, until well blended. Stir both mixtures together until moistened. (I blend by hand). Fill greased and floured or paper-lined mini muffin cups 2/3 full.  Bake 16 - 18 minutes. Yield: about 2-1/2 dozen 

Crockpot Candy (for a crowd)

CROCKPOT CANDY

1 (20 ozs) pkg. white almond bark

1 (4 ozs) box German chocolate baking squares

1 (12 ozs) bag semi sweet chocolate chips 

1 (16 ozs) jar dry roasted peanuts

1 (16 ozs) jar unsalted dry roasted peanuts 

Turn crockpot on high.  Break almond bark into pieces and place in crockpot. Break German chocolate baking squares on top of almond bark, then add semi sweet chocolate chips.  Place lid on crockpot. (Tip: Place a paper towel under lid to catch moisture) DO NOT STIR FOR FIRST HOUR. Then, turn crockpot on low. Pour in the peanuts and stir. Place the lid on and stir candy every 15 minutes for the second hour.  Turn off crockpot.  Drop candy by tablespoonsful onto waxed paper and let cool until firm.  Store in airtight container.  Keeps well in refrigerator for weeks. Yield: about 30 - 40 pieces

MINI BROWNIE TREATS  

1 box (9" x 13" pan size) fudge brownie mix

48 striped chocolate (peppermint) candy kisses, unwrapped 

Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18-20 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen yummy little treats

"Gifts of time and love are surely the basic ingredients of a truly merry Christmas" ~ Peg Bracken