Frugal Simplicity

The cost of name brand bread is just nonsense. Making your own bread using a bread maker not only saves money on the cost of bread, it’s absolutely delicious and tastes so much better than the store bought bread.

Bread
2 eggs
2 tablespoons milk
1 large ripe banana, mashed
1 1/2 tablespoons butter
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3 cups bread flour
2 1/4 teaspoons bread machine yeast

Filling
1 1/2 tablespoons butter, softened
3 tablespoons brown sugar
3/4 teaspoon ground cinnamon
3 tablespoons chopped pecans

Put the dough ingredients in the bread pan in the order suggested by your bread machine instructions. Set for white bread, dough stage. Press start. When the dough is ready, turn it out onto a lightly floured board and punch it down. Let it sit a for a few minutes. Roll the dough into a rectangle no more than 9 inches wide, or the length of your loaf pan. Spread the softened butter over the dough. In a small bowl, combine the the brown sugar, cinnamon and nuts. Sprinkle the cinnamon mixture evenly over the dough. Roll up the dough, jellyroll fashion, starting with the short, 9 inch side, forming a loaf; pinch the edge to seal. Spray a 9 1/2 inch loaf pan with nonstick spray. Place the shaped loaf in the pan, seam side down. Cover and let rise in a warm place until the loaf has doubled in size, about 1 hour. Preheat the oven to 350 degrees F. Bake the loaf in the preheated 350 degree F oven for 30 to 45 minutes or until the loaf is golden brown. Turn out of the pan and place on a wire rack to cool. Yield: Makes one 1 1/2 pound loaf of bread.

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Popularity: 5% [?]

Are you wanting to know how to make your own corn dogs? Corn dogs are yummy and easy to make at home. This homemade corn dog recipe is one the family is sure to love. This corn dog recipe offers an easy and delcious corn dog recipe that you can make instead of using the store bought ones.

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons chili powder
2 eggs
1 cup milk
1/4 cup vegetable oil
oil or shortening for deep frying
1 pound hot dogs, about 10, or use 1 pound of cocktail hot dogs
wooden skewers, popsicle sticks, or toothpicks for cocktail hot dogs

In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth.

Heat oil in the deep fryer to 360°, or until it’s just about to smoke. You want the oil to be very hot so that when the corn dog is put into the oil it begins to fry immediately.

Lightly flour each weiner. This makes the batter stick to the wieners. Insert a wooden skewer or popsicle stick into each hot dog, to make a “handle” for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly.

Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Don’t cook anymore than 3 at a time so they cook correctly. Drain on paper towels.

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Popularity: 8% [?]

2 T. chopped onion
1 can mushrooms, drained
1/2 C. cooked chicken, ham or pork
2 T. cooking oil
4 C. cold cooked rice
2 T. soy sauce
1 egg well beaten
1/8 t. pepper

Saute onion, mushrooms and meat in oil in a skillet until tender. Add rice and soy sauce. Cook over low heat 5-10 minutes stirring occasionally with a fork. Add egg and pepper. Cook over low heat 5 minutes stirring constantly with a fork. If desired add additional soy sauce.

Popularity: 9% [?]

1 cup sliced carrots
1 cup sliced zucchini
1 cup broccoli flowerets
1 cup green beans, halved
8 ounces fettuccine
1 1/3 cups low-fat cottage cheese
2/3 cup skim milk
2 teaspoons basil
1/4 cup chopped parsley

Steam carrots, zucchini, broccoli, and green beans until tender. Put in a serving bowl to cool. Cook pasta according to package directions, drain and set aside to cool. Using blender or food processor, puree cottage cheese until smooth. Blend in skim milk, basil, and parsley. Combine vegetables and pasta. Pour sauce over cool vegetables and pasta and mix until they are thoroughly coated.

Popularity: 8% [?]

6 T. (3/4 stick) butter or margarine, divided
1 pkg. (30 oz) frozen shredded hash brown potatoes thawed
1 onion, chopped
1 T. minced garlic
1 C. shredded Mozzarella
1/4 t. Italian seasoning
1 t. salt
1/4 t. pepper

In a large nonstick skillet, melt 3 T. butter over medium heat. Add the potatoes, and cook turning frequently 12-15 minutes until browned. Place in a large bowl and set aside. In the same skillet, melt the remaining 3 T. butter then add the onions and garlic. Saute’ the onions and garlic until golden, being careful not to burn. Stir the onions and garlic into the potatoes. Add the remaining ingredients; mix well. Using an ice cream scoop, scoop the potatoes into 12 equal sized scoops, packing tightly, and place the scoops on the baking sheet. Bake 18-20 minutes or until browned and heated through.

Popularity: 8% [?]

1 large egg white
1/2 cup powdered sugar
1 pint very ripe strawberries, cleaned and stems removed
1/2 tsp vanilla

Beat egg white until frothy then beat in sugar. Add vanilla extract. Add strawberries and beat at high speed until light and fluffy. Pour into two serving glasses and freeze.

Popularity: 9% [?]

1 large package chicken drumsticks
1 large can of pineapple (crushed or chunk)
1/2 cup brown sugar
garlic, salt and pepper to taste.

Saute the chicken until is 3/4 done. Pour the pineapple, juice and all over the chicken and add the brown sugar. stir and let reduce on low heat. When chicken is done serve over rice.

Popularity: 7% [?]