Tips:

• If you are having a potluck or buffet, be sure to place the silverware, napkins and drinks at the end of the food table so your guests don’t have to juggle them while filling their plates.
• If you need a punch bowl, check out your covered cake dish. Many of them are designed so you can turn the base upside down and turn the bowl upside down to make a punch bowl out of them. If you are in a real bind, just use a pretty large bowl.
• Don’t have a dipper? Set a fancy cup (not your husband’s football mug) on a saucer next to the punch bowl.
• Don’t have a gravy boat? Serve your gravy and sauces in small heat proof pitchers. I have seen some really cute pitchers and gravy boats at the dollar stores. This is one item that would be worth buying. Not only can you use it for gravy, but it is a nice way to serve chocolate syrup, caramel syrup, pancake syrup, melted butter, etc.

Menu:

Sausage Stroganoff*
Tossed Salad
M&M Marshmallow Bars*

Recipes:

Today’s main dish recipe is a quick and easy one dish meal for these hectic days. Just mix it up, toss it in the oven and by the time you have your salad made and table set it will be ready. It’s also a great dish to make to use leftover potatoes and peas.

*Sausage Stroganoff

1 lb. bulk pork sausage
1 cup onion, chopped
2 1/2 oz. jar sliced mushrooms, undrained
2 Tbsp. flour
1 1/2 cups milk
1 1/2 cups potatoes, cooked, cubed
1 cup sour cream
10 oz. can buttermilk biscuits
1 cup peas, cooked

Heat oven to 375°. In a 10 inch oven proof skillet, brown sausage and onion, drain. Add mushrooms and flour. Over low heat, slowly add milk, stirring constantly. Add potatoes and heat till bubbly. Stir in sour cream. Arrange the 10 biscuits around the outer edge of the skillet and spoon the peas into the center. Bake for 15-20 minutes or until biscuits are golden. Serves 5-6.

Use red and green M&M’s on these bars to make a fun and different Christmas cookie. I haven’t tried it yet but in a pinch you could probably replace the first four ingredients with a brownie mix and just top with the marshmallows, M&M’s and peanuts.

*M&M Marshmallow Bars

1 (18 1/4 oz.) pkg. devil’s food cake mix
1/4 cup butter or margarine, melted
1/4 cup water
1 egg
3 cups miniature marshmallows
1 cup plain M&M’s
1/2 cup peanuts

Combine dry cake mix, butter, water and egg and mix well. Press into a greased 13×9 pan. Bake at 375° for 20-22 minutes until a toothpick inserted in center comes out clean. Sprinkle marshmallows, M&M’s, and peanuts on top. Bake 2-3 minutes until marshmallows melt. Cool before cutting.

Extra Holiday Recipe

In the following recipe, you can add red or green food coloring to tint for Christmas or add another food coloring to tint for any other holiday you want. You can also add 1/4 tsp. of peppermint extract if you like chocolate and peppermint flavors together.

Cookies While You Sleep

2 egg whites
Pinch of salt
1/4 tsp. cream of tartar
2/3 cup sugar
1 tsp. vanilla
1 cup chopped pecans
3/4 cup chocolate chips (optional)

Preheat oven to 350°. Beat egg whites until foamy; add salt and cream of tartar and beat until stiff. Very gradually add sugar, then vanilla and peppermint (if you are using it). Peaks should be shiny and stiff. Fold in nuts and chocolate chips. Drop by teaspoons on greased cookie sheet. Place in oven, turn off heat and leave oven closed until morning. NO PEEKING! or you will lose oven heat. Store in airtight containers.

It might be fun to experiment with these cookies and replace the chocolate chips with peppermint, butterscotch chips, chopped maraschino cherries or different types of crushed candy.

Make the meatballs from this next recipe and freeze them in a plastic bag. Lay the bag flat in the freezer to help make them freeze individually. They will keep for up to 3 months. They are so handy to keep on hand to take to a last minute activity, whether it is tailgating, a Christmas or New Year’s get together or as an appetizer for unexpected company.

Christmas Meatballs

2 lbs. ground beef
1 pkg. Stove Top stuffing for chicken
1 cup water
2 eggs
1 bottle barbecue sauce
1 (16 oz.) can cranberry sauce

Line 2 – 15 x 10 x 1 pans with foil and spray with cooking spray. Mix first 4 ingredients. Shape into balls the size of walnuts and place on pans. Bake at 400° for 15-20 minutes until done. While they are baking, mix barbecue sauce and cranberry sauce in a large saucepan and bring to a boil, stirring occasionally. Add meatballs to sauce and coat evenly.

Photo By: André di Lucca

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Here is a delicious recipe submitted by one of our readers. Thanks, Grandma!

Cheddar Turkey Bake

2 cups chicken broth
2 cups water
4tsp dried minced onion
2 cups uncooked long grain rice
2 cups frozen peas thawed
4 cups cubed cooked turkey
2 cans condensed cheddar cheese soup undiluted
2 cups milk
1 tsp salt
2 cups finely crushed butter flavoured crackers
6 tbsp butter, melted

In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice. Cover and simmer for 15 minutes. Remove from the heat and fluff with a fork.

Divide rice between two greased 9" square baking pans. Sprinkle each pan of rice with peas and turkey. In a bowl, combine the soup, milk and salt until smooth. Pour over turkey. Toss the cracker crumbs and butter and sprinkle over the top.

Cover and freeze one casserole for up to 3 months. Bake the second at 350 degrees for 35 minutes or until golden brown.

To use the frozen casserole, thaw in the fridge for 24 hours. Bake uncovered at 350 degrees for 45-50 minutes or until heated through.

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How To Roast A Turkey

Turkey isn’t expensive at all so stock up now. I got two turkeys today for .39/lb. I had the butcher cut them in half just like last year and the year before! Tawra

Thawing

Sometimes turkeys do not cook properly because they don’t get thawed. You need to allow 1 day of thawing time for every 4 lbs. of turkey plus you can keep a thawed turkey in the fridge for at least 3-4 days. Thaw your turkey with the breast side down so the juices will run into the breast.

Roast Turkey

1 turkey, 20-22 lbs.
1 stick margarine or butter

Defrost frozen turkey for several days in the refrigerator according to the directions on the package. Line a roasting pan with aluminum foil. Remove the insides of the turkey and save for giblet gravy or for fried livers and gizzards.

Lay turkey, breast side down, in the pan and place the stick of butter on the inside. Cover tightly with aluminum foil. Bake at 250° for 1 hour. Reduce heat to 200° and roast for 10-15 hours. Cooking time can be longer to fit your schedule. Test with a meat thermometer to make sure the temperature in the thigh is 180°.

If I have a 20-22 lb. turkey, I put it in the oven one hour before I go to bed (that way I can turn it down to 200° and sometimes I go down to 180° before I go to bed.) It will be done by noon the next day. Because it is at such a low temperature, if you aren’t going to eat until 1-2 PM,  it will stay just fine in the oven until then.

If I have a 10 lb. turkey, I put it in the oven early on Thanksgiving morning (about 6 or 7 AM in order to eat at noon. You don’t need to worry too much about it getting done. An hour or two before the meal, check it and see how it is doing. If it isn’t cooking quickly enough, you can always raise the temperature to 350°. With a 10 -12 lb turkey you only need to use half of a stick (about 4 Tbsp.) of butter. You can place it in a large crockpot on low, too.

This is the best turkey you will ever eat. The meat will just fall off the bones so you will have to serve it already carved. It will be very juicy and moist.

       -Jill

For lots more easy and delicious home cooked recipes like this, check out our Dining On A Dime Cookbook!

photo by: the bittin word

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Halloween is going to be here before you know it! Here are some yummy tips to use for your Halloween party or on Halloween night.

• For some cute and tasty ghosts, dip Nutter Butter cookies in melted white chocolate. Use mini chocolate chips or M&M’s for eyes. Use a toothpick to touch up the area where you held it while dipping.
• Mix up your favorite Chex Mix recipe and when you are done baking it, add some candy corn to it.
• Mix equal parts of peanuts and candy corn for a different snack.

  The Chex Mix and the peanuts in these tips helps with the overload of sweets that will inevitably happen.

• Use leftover Halloween candy in Christmas baking and for making gingerbread houses.
• Place a plastic spider or a pair of plastic teeth at the bottom of everyone’s punch cup for an unexpected surprise.
• Serve your punch in a large plastic pumpkin instead of the usual punch bowl.

Halloween Orange Punch

1 can (46 oz.) pineapple juice
3 cups lemon – lime soda
3 cups orange drink
2 liters ginger ale
1/2 pkg. (half gallon) orange sherbet

Mix first three ingredients and chill. When ready to serve, pour in ginger ale and drop-in scoops of sherbet.

Jack O Lantern Juice
(This is a twist on the usual Orange Julius.)

1 (14 oz.) can sweetened condensed milk (not evaporated)
1 (46 oz.) can pineapple juice, chilled
1 (2 liter) bottle orange soda, chilled
Orange sherbet, optional

Mix all together in a large punch bowl. Top with a scoop of sherbet. Refrigerate leftovers.

For a fast dessert or for those school treats your kids forgot to tell you about until the night before, grab your favorite brownie mix and bake it.

Jack O Lantern Brownies

When brownies are cooled, cut with a large pumpkin cookie cutter. Then frost with orange butter cream frosting. If using canned frosting just add a little orange food coloring to vanilla. Decorate as much or as little as you like.

Jack O Lantern Eggs

Hard boil eggs. Dye with orange food coloring:

1. Put a couple of teaspoons of vinegar in a mug and several drops of food coloring. Remember if you don’t have orange food coloring, red and yellow mixed make orange.
2. Fill mug with boiling water and place egg in mug. You can let the water cool slightly before putting the eggs in if kids are doing this.
3. Use black markers to decorate with faces and other fun designs!

Jack O Lantern Pizza

English muffins
Spaghetti sauce
Cheddar cheese, grated
Black olives

Spread muffins with sauce and then cheese. Slice olives in different shapes to make eyes, nose and mouth. Broil or bake long enough to melt cheese.

Need more creative Halloween Ideas? Halloween On A Dime shows you practical and creative ways to make your own decorations, costumes, party games and more! Buy Halloween On A Dime e-book now!

Photo By: Crystl

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Tips:

• Cool weather is on its way, which means yummy soups and stews. If your children’s soup is too hot for them, add a few frozen vegetables to it. The veggies cook and, at the same time, it cools down the soup.
• For a quick and different dessert, top a brownie with ice cream. Then top it with chocolate syrup mixed with chunky peanut butter. You can add as little or as much as you want.

Menu:

Potato Flake Chicken Tenders*
Easy Vegetables*
French Fries
Soda Cracker Pie*

With football season here, this recipe will come in handy to serve not only for dinner but while watching the game.

Potato Flake Chicken Tenders

1/2 cup vegetable oil for frying
1 cup milk
1 egg
1 (7.6 oz) pkg instant garlic flavor potatoes
2 tsp. salt
1 tsp. pepper
1 1/2 lbs. chicken tenders

While oil is heating in skillet on medium heat, beat egg and milk together in a bowl. On a piece of wax paper or a small plate, mix potatoes and seasonings. Dip chicken into milk mix; then roll in potato flakes. Fry 7-10 minutes, until golden. Drain on paper towels.

Note: You can add some Parmesan cheese or other seasonings you might like to the potato flakes. You can use regular instant potatoes and just add garlic powder to season them.

Easy Vegetables

Broccoli florets
Cauliflower florets
Green beans, with the ends trimmed
Red Pepper, cut into strips
Italian Dressing
Parmesan cheese, shredded

Take any amount of first three vegetables you want and drop into boiling water for 2 minutes or until they are bright in color and still crisp. Do not overcook. Drain immediately and rinse in cold water. Drain well. Add pepper strips, cover and chill. Before serving toss with dressing and cheese.

You can serve this pie with just whipped cream or you could leave out the nuts and top with lemon, blueberry, cherry or any other pie filling. You can also use Ritz, graham or saltine crackers in place of soda crackers or add chocolate chips. Someone suggested spreading it with jam and sprinkling with brown sugar.

Soda Cracker Pie

3  egg whites
1 cup sugar
1/2 tsp. baking powder
20 soda crackers, finely crushed
2 tsp. vanilla
1 cup pecans or nuts, chopped

Preheat oven to 325 degrees (165 degrees C). Beat egg whites to stiff peaks. Fold in all the rest of ingredients. Spoon into a greased 9 inch pie pan and bake 25-30 minutes. Cool.

For lots more quick and easy home cooked recipes, check out our Dining On A Dime Cookbook.

Photo By: Robert Banh

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