Recipes Archives | Living Rich With Coupons®Living Rich With Coupons®

Recipes

Old Fashioned Pound Cake Recipe

Old Fashioned Pound Cake

Old Fashioned Pound Cake

By: Gigi Howe

When Cindy told me that today is National Pound Cake Day, I immediately thought of this recipe.  I can’t tell you how old this recipe is, but for some reason when I was a kid, I used to make it.. a lot.  I think I was about 9 or 10 at the time and a few people actually paid me to make them a cake.  Maybe they were being kind, but I think its really the recipe.  This recipe is a little complicated but this will probably be the best pound cake you’ve ever tasted (and remember, I did made when I was a kid so it can’t be all that difficult).

Old Fashioned Pound Cake

Ingredients:

– 8 eggs (at room temperature – let stand for 1 hour before using), separated
– 2 1/4 cups sifted flour
– 1/4 teaspoon baking soda
– 2 1/4 cups sugar
– 1 1/2 cups butter, softened
– 2 tablespoons lemon juice
– 2 1/4 teaspoons vanilla extract
– 1/8 teaspoon salt
– 1 1/2 teaspoons cream of tartar

Directions:

1.  Butter and flour a bundt cake pan.  Preheat oven to 325.

2.  Sift together flour, baking soda and 1 1/4 cups of sugar.

3.  In large bowl blend butter with flour mixture.  Add lemon juice and vanilla.  Beat in egg yolks one at at time, just until yolks are blended.

4.  In another large bowl, with mixer at high speed, beat egg whites until frothy.  Add salt, then gradually add 1 cup of sugar and cream of tartar.  Continue beating until soft peaks form.

5. Gently fold egg whites into the flour mixture, then turn into prepared bundt pan.  Using a spatula, gently cut through the cake batter 1 or 2 times.

6. Bake cake 1 1/2 hours, or until cake tester comes out clean.  Do not open the oven door during the first hour of cooking.

7.  Once the tester comes out clean, turn off the oven and let the cake stay in the oven for 15 more mins.  Then remove to a wire cake rake and let cook for 15 mins.

8.  Remove cake from the pan and let cool on rack.

 

Enjoy!!

Printable Recipe:

Show More

gigi bio2




Banana Cream Pie Recipes

Banana Cream Pie

Banana Cream Pie

By: Gigi Howe

In honor of today being Banana Cream Pie Day, guess what we have here!  Yes, a Banana Cream Pie recipe.  Actually, I have two recipes for you.  One is a recipe if you want to make your Banana Cream Pie from scratch, the other is recipe is made with pudding and goes together pretty quickly.  I can’t say which is tastier, I will let you be the judge!

Banana Cream Pie from Scratch

Ingredients:

– 1 prepared, baked pie shell – 9 inch
– 3/4 cup sugar
– 1/4 cup cornstarch or 1/2 cup all-purpose flour
– 3 cups milk
– 4 egg yolks
– 1 tablespoon butter
– 1 1/2 teaspoons vanilla extract
– 3 bananas (about 2 1/2 cups sliced)
– 1/2 cup heavy or whipping cream

Directions:

1.  In medium saucepan combine sugar and cornstarch or flour.  Stir in milk and mix well.  Cook and stir over a medium heat until the mixture thickens.  Cook and stir for 2 mins more.  Remove from heat.

2.  Slightly beat egg yolks with a fork.  Gradually stir in about 1 cup of the hot milk mixture into the yolks.  Pour the egg yolk mixture into the rest of the hot filling in the saucepan.  Bring to a gentle boil.  Cook and stir for 2 more mins.  Remove from heat.

3.  Stir in butter and vanilla.  Set aside.

4.  Arrange the sliced bananas over the bottom of the pie shell.  Pour warm filling over bananas.  Chill in refrigerator for 4-6 hours before serving.

5. To serve – in a small bowl, with mixer at medium speed, beat cream until soft peaks form and spread over filing.

 

If you want to make something that is a little quicker, here is…

Easy Banana Cream Pie

– 1 prepared, baked pie shell – 8 inch
– 1 3 or 3 1/4 oz. package of regular vanilla pudding
– 2 tablespoons butter or margarine
– 1/4 teaspoon vanilla or almond extract
– 2 bananas – sliced 1/2 inch thick
– whipped cream or cool whip

Directions:

1. Prepare pudding mix as label directs.  Stir in butter or margarine and extract.  Cover pudding surface with waxed papper and refrigerate for 30 mins.

2.  Meanwhile, slice bananas and arrange in baked pie shell.

3.  With whisk beat pudding mixture until smooth.  Pour over bananas.  Refrigerate until cool.  Top with whipped cream and garnish with more banana slices dipped in lemon juice.

 

Enjoy!!

Printable Recipe:

Show More

gigi bio2




Creamy Carrot Soup Recipe

Creamy Carrot Soup

Creamy Carrot Soup

By: Gigi Howe

I’m so excited that I found this recipe.  Its been missing since I moved over a year ago and decided that I would make another effort to find it and I did!  This soup is delicious.   If I could guarantee that you’d love recipe, I would do that.  :)

This recipe is easy to put together,  you puree the cooked soup and its done.  I’ve had this recipe for quite a few years, in fact it was my mother’s recipe.  She used to make it and I have followed the tradition.. and thank goodness I found the recipe!  Coincidentally, I was emailed another carrot soup recipe this morning.  I checked out that recipe, but I have to say that it doesn’t sound as good as mine ;)

 Creamy Carrot Soup

Ingredients:

– 2 tablespoons vegetable oil
– 1 cup coarsely chopped onion
– 1 tablespoon peeled and minced fresh ginger
– 1/4 cup uncooked rice (not minute rice)
– 1 teaspoon curry powder
– 2 pounds carrots, peeled and sliced
– 10 cups chicken or vegetable broth
– Salt and pepper to taste

Directions:

1.  Cook onions and ginger in oil over low heat for 10 mins.

2.  Add rice and curry powder, mix well.  Add carrots and broth.  Bring to boil and let simmer for 30 mins or until carrots are tender.  Let soup cool slightly.

3.  Puree soup in blender or food processor and return to pot to reheat.

Makes approximately 10 servings.

Enjoy!!

Printable Recipe:

Show More

gigi bio2




Seafood Alfredo Recipe

Seafood Alfredo

Seafood Alfredo

By: Gigi Howe

This is an easy recipe to make.. tastes good too.  And what I like about recipes like this one, you can change it to your liking.  The original recipe calls for fish but it tastes just as yummy with chicken or shrimp.  You can also do a seafood combo which is great.  You can even add some extra vegetables or olives if you’d like.

 Seafood Alfredo Recipe

Ingredients:

– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2-3 garlic cloves, minced
– 1 can of condensed cream of mushroom soup
– 1 can diced tomatoes (14.5 oz), undrained
– 1/2 cup milk
– 1 lb. fish fillets – tilapia, swai, pollock or flounder (fresh or frozen), cut into 2 inch pieces
– linguine or fettuccine
– Parmesan cheese

Directions:

1.  Saute onion and garlic in olive oil, until tender.

2.  Stir in soup, tomatoes and milk.  Heat to boil.  Add fish and reduce heat.  Cover and cook for 10 mins or until fish flakes.

3.  Serve over pasta. Sprinkle with grated cheese

Chicken breast can substituted for fish. If you are using chicken, cook for approximately 20-25 mins until chicken is cooked.

Enjoy!!

Printable Recipe:

Show More

gigi bio2




Upside Down German Chocolate Cake Recipe

Upside Down German Chocolate Cake

Upside Down German Chocolate Cake

By: Gigi Howe

Want to make something special for Valentine’s Day?  Try this recipe for an Upside Down German Chocolate Cake.  German Chocolate Cakes have always been my favorite kind of cake.  But if you have ever made one, you’ll know its a little tricky and complicated to make one, especially from scratch.  This recipe that I am sharing today, is easy to make!  It doesn’t have layers like the traditional cake, but just as tasty!

I’ve seen a few other upside down German chocolate cake recipes but this one is a little different because you melt the cream cheese and butter on the stove and then add the powdered sugar.

Give it a try, its easy to make and I have never met anyone who doesn’t like this recipe.

Ingredients:

– 1 cup of coconut
– 1 cup of chopped pecans
– 1 German chocolate cake mix
– 16 oz of powdered sugar
– 8 oz cream cheese
– 1 stick of butter

Directions:

1.  Preheat oven to 350. Mix pecans and coconut in a bowl. Spread into greased 13×9 cake pan.

2.  In a sauce pan, melt cream cheese and butter. Once melted, whisk in powdered sugar, blend well.

3.  Prepare cake mix as directed on box. Once cake is mixed, pour over coconut/pecan mixture in cake pan.

4. Spread/pour or swirl cream cheese, butter, powdered sugar mixture on top of the cake batter.

5. Bake for 40 – 50, until cake tester comes out clean. Let cool and serve.  You can flip over the pieces so that the coconut and pecans are on top.

Enjoy!!

Printable Recipe:

Show More

gigi bio2




Zucchini Tomato Stew Recipe

Zucchini Tomato Stew

Zucchini Tomato Stew

By: Gigi Howe

I made this recipe for the first time a few weeks ago.  I really didn’t know what to expect from it but we liked it a lot.  It was quick to prepare and tasted great.  I can’t ask for much more.. well yeah, for someone else to do the cooking..  kidding… maybe.  ;)

This recipe calls for Italian sausage, I used turkey sausage.  While browning, I crumbled some of the sausage but left some in little slices/chunks.  I shredded the zucchini and by the time the stew was ready to serve there was no visible trace of any zucchini;  I love hiding those vegetables!  The recipe says you can use fresh tomatoes and tomato juice or use canned diced tomatoes.  I did a little bit of both.  I had some tomatoes from my garden which I had frozen, so I used them, along with some tomato juice that we had canned, then threw in a small can of diced tomatoes.

Anyway, this was good and warmed us up on a cold night.  I hope you like it also.

Ingredients:

– 1 lb Italian pork or turkey sausage
– 2 small zucchini, sliced or shredded
– 1 /12 cups sliced celery
– 8 medium tomatoes (about 4 cups) *
– 1 1/2 cups of tomato juice *
– 2 garlic cloves, minced
– 1 teaspoon oregano
– 3 cups frozen corn
– 2 medium bell peppers chopped
– 1/4 cup cornstarch
– 1/4 cup water
– parsley for garnish
– salt and pepper to taste

Directions:

1.  Brown sausage, crumble some, leave some in chunks or slices.  Drain.

2.  Return sausage to pot and add celery, cook for 5 mins.  Add tomatoes, tomato juice (if using), garlic and seasonings, bring to boil.  Reduce heat, cover and simmer for 20 mins.

3.  Add chopped peppers and corn.   Simmer for 20 mins.

4. Combine cornstarch and water.  Stir into stew.  Cook until mixture thickens.  Sprinkle with parsley and serve.  Nice served with crusty Italian or French bread.

* you can substitute two 28 oz. cans of diced undrained tomatoes instead of the fresh tomatoes and juice.

Yield: 6 servings

Enjoy!!

Printable Recipe:

Show More

gigi bio2




Super Bowl Recipe Ideas

Super Bowl Recipe Ideas

Super Bowl Recipe Ideas

By: Gigi Howe

The weekend is here, the Super Bowl!  Whether you’re a football fan or not, everyone seems to enjoy Super Bowl Sunday.. for the game, commercials, gatherings or the food!  I did a little research and found some interesting recipes to share.. something a little out of the ordinary.  I have a few in mind to make myself.

If you haven’t already, don’t forget to check out some of our recent posts:  Top 10 Super Bowl Appetizers & Snacks, 9 Tips for Saving Money on Your Super Bowl Party and Cindy’s Money-Saving Tips for Your Game Day on the Rachael Ray Show.

Here we go!

  • White Pizza Dip:  This dip is made with grape tomatoes, mozzarella, cream cheese, provolone and Parmesan cheese.  I dare you to visit this page and not drool.
  • Need a complete set of ideas on what to make for Sunday?  Take a look at The Pioneer Woman’s Super Bowl Food article.  She lists appetizers, main dishes and desserts.  Kind of makes you ask, why can’t we have the Super Bowl more than once a  year!  ;)
  • Savory Monkey Bread:  This is right up my alley.  Cut up a loaf of bread, add in some pesto sauce and cheese then bake it.

 

Have fun on Sunday!

Enjoy!!

 

 

gigi bio2




Olive Salad Recipe

Olive Salad

Olive Salad

By: Gigi Howe

I might be an olive freak.  I love them.  :)  I think I will leave it at that but I could go on!  ;)

Anyway, being the olive lover that I am I had to try this recipe.  First of all, it is sooo easy to make, everything goes in the food processor.  Secondly, its delicious and third.. Olives!  If you love olives like I do, you will like this recipe.

What’s great about this recipe is that you can really add whatever else you would like to the mix.  This recipe is simple, but I can see adding a little onion, capers, feta cheese and more.  I made mine a little on the chunky side when I chopped it.  You could chop this real fine, almost into a puree and then using it as a sandwich spread.  I put my olive salad into a tossed salad and also had it on some nice Italian bread.  I think I need to make some more!

Ingredients:

– 1 can (6 oz.) pitted ripe olives, drained and chopped
– 1 jar (5-6 oz) stuffed green olives, drained and chopped
– 2 celery stalks, thinly sliced
– 2 garlic cloves, minced
– 2 tablespoons olive oil

Directions:

1.  Combine all ingredients in a bowl. Mix well. Cover and refrigerate for at least 4 hours.

Yield: 3-4 cups

Enjoy!!

Printable Recipe:

Show More

gigi bio2




Three-Bean Turkey Chili Recipe

Three Bean Turkey Chili

Three-Bean Turkey Chili

By: Gigi Howe

I ran the gamut with recipe ideas for this week.  My mind was definitely going from soup to nuts.  But I decided on a crock pot chili recipe.  This recipe is made with ground turkey, but I am sure if you make it with ground beef it would taste just as good.  It calls for 3 different types of beans – garbanzo, kidney and black beans.  I’m not a fan of garbanzo beans so I substitute pinto beans.  You can add whatever type you enjoy.

Ingredients:

–  1 pound ground turkey
–  2 onions, chopped
–  1 bell pepper, chopped
–  2 (14-15 oz) cans diced tomatoes
–  1 can garbanzo beans (or pinto), drained
–  1 can kidney beans, drained
–  1 can black beans, drained
–  1 can tomato sauce (8 oz)
–  1 – 2 tablespoons chili powder
–  1/2 – 1 teaspoon cumin
–  fresh jalapeño pepper, chopped – optional
–  Shredded cheddar cheese – optional
–  salt and pepper to taste

 

Directions:

1.  Cook turkey and onions in skillet until turkey is no longer pink. Drain and pour into crock pot.

2.  Add bell pepper, tomatoes, beans, tomato sauce, spices and jalapeño pepper (if used). Mix well.

3.  Cover and cook on high for 6-8 hours. Garnish with cheddar cheese if desired.

Makes 6 – 8 servings

Enjoy!!

Printable Recipe:

Show More

gigi bio2




Chicken Noodle Soup Recipe

Chicken Noodle Soup

Chicken Noodle Soup

By: Gigi Howe

This recipe will be prepared at my house today.  The flu got its hooks in us and knocked us down for a while.  There is nothing like a good bowl of hot chicken soup when you’re under the weather but homemade soup tastes good anytime.  And with these cold temperatures throughout the U.S. soup sounds just about right.

What is great about chicken soup is that you can freeze the broth and save it for cooking or for soup at a later date.  This recipe makes a nice sized pot of soup.  You use about 2-3 pounds of chicken.  You can use a whole chicken or parts.  For the batch that I will make today I am using thighs (its what I have in the freezer).  You can add your own favorites to the broth, or keep it simple.  I’ll give you the basic recipe and then  you can be creative with your own add-ins.

 

Ingredients:

–  2 1/2 – 3 lbs of chicken
–  2 onions, peeled and quartered
–  2 carrots, roughly chopped
–  2 celery stalks (with leaves if possible), roughly chopped
–  a few sprigs of parsley
–  2 cloves garlic, halved
–  1 bay leaf
–  10 whole peppercorns
–  1/2 teaspoon salt
–  6 ounces vermicelli (broken into pieces) or egg noodles
–  salt and pepper to taste

–  Optional add-ins:  grated carrots, chopped tomatoes, sliced scallions, peas, beans, sliced mushrooms

 

Directions:

1.  Put the chicken into a large pot with all the vegetables, bay leaf, peppercorns and salt.  Cover with approximately 10-12 cups of cold water.

2.  Bring to a boil, then turn down heat.  Partly cover the pot and simmer soup slowly for 3 hours.  Turn off heat and let soup cool slightly.

3.   Strain soup into a large bowl or another pot.  Separate the chicken from the bones.  Save some chicken to add back into the soup, rest can be used for sandwiches.  Separate vegetables and puree in food processor.  Discard bay leaf and peppercorns.

4. Let soup cool and carefully remove the layer of fat that will rise to the surface.  If you make this recipe the day before you want to serve it, put the broth in the refrigerator and the fat will be very easy to remove from the soup.

5. Reheat soup in a large pot.  Add pureed vegetables and chicken.  Add optional vegetables.  Add noodles or vermicelli and let simmer for 6 – 8 minutes until pasta is cooked.

Enjoy!!

Printable Recipe:

Show More

gigi bio2


















Top