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Waffle Cookies

I would have taken a picture of a plate of them…… but they were eaten to fast.

Waffle Cookies

1/2 cup  butter, melted

1/2 cup plus 2 Tbs. firmly packed light brown sugar

2 large eggs

1 tsp. vanilla extract

3/4 cup unbleached all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1-1/2 cups oatmeal

3/4  cup semisweet chocolate chips  (I used half chocolate and half white chocolate)

Heat the waffle iron.

In a large bowl, mix the butter and brown sugar until smooth. Mix in the eggs and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.

Use a  small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 to 3 minutes, depending on the heat of your waffle iron.  Transfer the cooked cookies to a wire rack and repeat with the remaining dough.

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Tangy Orange Beef

TANGY ORANGE BEEF

3 tablespoons cornstarch

2 tablespoons granulated sugar

1 tablespoon grated lemon peel

12 ounces boneless sirloin steak, trimmed and cut into strips

1 tablespoon canola oil

½ cup sliced orange peel

1 teaspoon ground ginger

Black pepper

¼ cup rice vinegar

3 tablespoons orange juice

In large bowl, combine cornstarch, sugar, and lemon peel.  Mix well.  Add steak and toss to coat.  In large skillet, heat oil over medium high heat.  Add orange peel slices and ginger.  Cook stirring constantly for 1 minute.  Place orange peel slices on a plate. Set aside.  Add steak to skillet.  Cook stirring frequently, until browned.  Sprinkle orange peel slices and pepper over steak.  Cook, stirring, for 1 minute.  Add vinegar and orange juice: cook, stirring, until liquid evaporates.

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MEXICAN PORK CHOPS

MEXICAN PORK CHOPS

4 pork chops (3/4 to 1 inch thick)

Salt and pepper to taste

¼ cup flour

1 tablespoon cooking oil

¾ cup chopped onion

1 cup diced green chilies (7oz can)

2 cups Mexican style sliced stewed tomatoes (14.5 oz)

2 teaspoon dried oregano

2 teaspoon garlic powder

1 oven bag

Preheat oven to 275*.  Sprinkle port chops with salt and pepper; dredge in flour to coat.  Heat oil in skillet and lightly brown pork chops on both sides.

Place baking bag on baking tray or shallow dish.  Lay port chops at the closed end of baking bag and roll the top back to expose chops.  Spoon chopped onion and diced green chilies onto top of each pork chop.  Sprinkle chips with oregano, onion powder, and garlic powder.  Spoon stewed tomatoes into spaces between covered pork chops.  Seal bag and puncture top of bag with four small holes.

Bake for 3 hours.

TIP: I didn’t read the directions well before I decided to make this last night and didn’t have 3 hours to cook it.  So, I raised the temp to 320* and cooked for almost 2 hours.  It came out juicy and tender.

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Easy Cake Mix Cookies

CAKE COOKIES

1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M’S® etc. (anything you like in cookies)

Preheat oven to 350°F. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredients. Drop by teaspoon about 1 inch apart onto greased cookie sheet.  Bake 15 minutes or until done.

We used chocolate cake mix and added a half bag of mini chocolate chips, super YUMMY!!!  It was so easy that my 12 and 8 year old were able to do it with no help.  Hope you enjoy all the recipes.  Please follow the blog and leave feadback.

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Zesty Meatball Chili

Zesty Meatball Chili

ZESTY MEATBALL CHILI

2 cans Mexican style stewed tomatoes

1 large onion chopped

1 green bell pepper, chopped

3 cups chili cheese flavored corn chips, crushed

1 tablespoon olive oil

5 garlic cloves

Chili powder

Cumin

1 can tomato sauce

1 can red kidney beans, drained and rinsed

1 ½ cup water

1 egg

2 tablespoon milk

½ teaspoon salt

1 pound 85% lean ground beef

Shredded cheddar cheese

Preheat oven to 425*.  Place oil, onion and bell pepper in pan and cook until tender.  Add two pressed garlic cloves, 1 tablespoon chili powder and 2 teaspoon cumin.  Add tomatoes, tomato sauce, beans, water and half of the crushed chips to dish.  Bring to a gentle simmer; reduce heat to low and cook 18-22 minutes or until thickened.

Combine egg, milk and salt in bow.  Add remaining crushed chips, 3 garlic cloves, 2 teaspoons chili powder, and 2 teaspoons cumin; mix well.  Make small meat ball and place on baking dish over parchment paper.  Bake 8-9 minutes.  Gently stir meatballs into chili; cover and simmer 10-15 minutes.  Serve with cheddar cheese on top.

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Super Easy Pudding

This is great for the kids to make.

Large box of instant pudding mix

1 cup milk

plastic zip bag

mini cones

Put pudding mix and milk into a large zip bag.

knead the bag to mix the ingredients.  I also let the kids do this part.  In a classroom, just pass it around and let everyone have a turn.  Sometimes, we turn on music and dance to mix.

Cut a small corner off the bottom of the bag.  Then squeeze pudding into the mini cones.

Enjoy this super easy treat.

TIP: If you let the kids help to mix this, put it into a second zip bag to prevent messes in case the first bag breaks.

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PRETZEL AND PEANUT CRUSTED CHICKEN

PRETZEL AND PEANUT CRUSTED CHICKEN

1 bag salted pretzels, any shape

1/2 cup coarsely chopped honey-roasted peanuts

3 sprigs fresh thyme, leaves removed

Salt and pepper

2 eggs

16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick

1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)

Honey mustard or barbeque sauce, for drizzling

Preheat oven to 300°F

Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add thyme, season with salt and pepper, and mix to combine.

Crack and beat 2 eggs in a second shallow dish with a splash of water.

Coat the chicken in the ground pretzels and peanuts, then the egg, then the pretzels again.

Preheat a large skillet with EVOO, enough to go 1/4 inch up the sides of the skillet, over medium-high heat. Add coated chicken pieces to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until cutlets’ juices run clear and the breading is evenly browned. Transfer finished chicken strips to the oven to keep warm as you cook remaining strips.

TIP: I used chicken breasts and baked it in the oven at 400* for 40 minutes.

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Garlic Cheddar Biscuits

Garlic Cheddar Biscuits

2 cups Bisquick mix

1 cup grated cheddar cheese

1/2 tsp. garlic powder

2/3 cup milk

2 Tbsp. butter, melted

2 tsp. dried oregano

1/4 tsp. garlic salt

Preheat oven to 400 degrees.

Coat a baking sheet with cooking spray.

In a large bowl, mix together bisquick mix, cheese and garlic powder. Add in milk, and stir until well mixed.

Shape the dough into biscuit-sized clumps, and drop onto the baking sheet.

Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.

While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits with the mixture until they are well-coated.

Serve warm.

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Cornbread Surprise

CORNBREAD SURPRISE

1 package corn muffin mix

1 cup shredded cheddar cheese

4 hot dogs, cut into pieces

Preheat oven to 400*.  Prepare corn muffin mix as directed on package.  Add ½ cup cheese.  Pour into greased 8 inch baking pan.  Put hot dog pieces on top of batter.  Bake for 20-25 minute or until golden brown.  Sprinkle with cheese and bake until cheese is melted.

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S’MORE CUPS RECIPE

S’MORE CUPS

7 whole graham crackers, finely crushed

¼ cup powdered sugar

6 tablespoons melted butter

4 bars milk chocolate candy

12 large marshmallows

1. Preheat oven to 350*.  Place graham crackers into a large plastic bad and crush.

2. Combine with powdered sugar and butter in small bowl.  Place small amount of mixture into mini muffin pan.  Press crumbs to form a shallow cup.

3. Bake 4-5 minutes or until edges are bubbling.   When out of oven place one square of chocolate into each cup.  Cut marshmallow in half crosswise.  Place one marshmallow half, cut side down into each cup.

4. Return to oven 1-2 minutes or until marshmallow is slightly softened.  Remove from pan and cool.

5. Break remaining candy bars and melt in microwave.  Dip top of each marshmallow in melted chocolate.  Let stand until it sets.

TIP: I put the pieces of chocolate in a ziploc bag and melted in microwave.  Clipped off the bottom corner of bag and drizzled chocolate over cups.

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