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Cranberry Nut Bread Recipe

Cranberry Nut Bread

Cranberry Nut Bread

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Thanksgiving is coming up, are you cooking at your house or going out?  I’m celebrating at my house.  We’re going to have some of my relatives visit, I’m happy they want to make the trip to Ohio :)  I will have a big crowd here too.. about 35-40 people.

Anyway, I am sharing a recipe for Cranberry Nut Bread today.  I’ve made it for many years and its always good.  Its not super sweet, you can serve it with your Thanksgiving meal or its also nice for breakfast.  You can put butter on it, but its also pretty moist and doesn’t necessarily need it.

Don’t forget you can get a few deals with the Snap Rebate – $0.25/1 Cranberries, any fresh or canned and the Checkout 51 Rebate – 0.25/1 Fresh Cranberries, any variety (part of Pick Your Own Offer).

Ingredients:

-  2 cups flour
-  1 cup sugar
-  1 teaspoon salt
-  1 1/2 teaspoons baking powder
-  1/2 teaspoon baking soda
-  3/4 cup orange juice
-  2 tablespoons grated orange peel
-  2 tablespoons vegetable or canola oil
-  1 egg, beaten
-  1 1/2 cups fresh cranberries, coarsely chopped
-  1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350. Mix together flour, sugar, salt, baking powder and baking soda in a large bowl.

2. Stir in orange juice, orange peel, oil and egg. Mix until well blended. Stir in cranberries and nuts.

3. Turn into a greased 9×5 loaf pan. Bake for 55 mins or until cake tester comes out clean.

4.  Cool on rack for 15 mins. then remove from pan.

Enjoy!!

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Gigi Howe




Baked Brie Recipe

baked brie

Baked Brie

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A few days ago, Melinda and I were talking about our Cheese Basket giveaway here on LRWC.  She told me about the variety cheeses that she had purchased and asked if I knew any recipes for what she had bought.  I saw Melinda’s list, a photo of her cheese board and wham, I was hit by a lighting bolt.  ;)  I had made a baked brie quite a few years ago.  It. Was. Amazing.  Its a little tricky to make because you wrap the wheel of brie in phyllo dough but it was worth it.  This recipe is a show stopper.

The phyllo dough is light and flaky, it doesn’t overpower the cheese. You split the brie wheel in half horizontally and stuff it with sun-dried tomatoes.  Put the wheel back together, wrap it in the phyllo and bake it.  That’s it and you have one delicious appetizer.  Some people add pesto sauce to the “stuffing” but personally I find that it becomes too oily, especially if your sun-dried tomatoes are already in oil (even though you drain them). This is another recipe where you can experiment and add your own filings to the brie.

Ingredients:

-  1 Round wheel of brie – about 5-6 inches wide
-  4 sheets of Phylllo dough
-  1/4 cup Sun-dried Tomatoes, drained and chopped
-  2 tablespoons butter

Directions:

1. Separate phyllo sheets. Layer one at a time, brushing each one lightly with butter, onto a baking sheet. Try to arrange the phyllo sheets so that they are all going in opposite directions. The sheets are usually rectangular in shape, so you will end up with something that looks close to this:

brie - phyllo diagram

Do the best you can, it does not have to be perfect and the phyllo is tricky to handle. If it breaks or rips, don’t worry about it. Just patch it in as best you can.

2. Cut the wheel of brie horizontally (leave the rind on). Place sun-dried tomatoes and whatever else you decide to add in. If your sun-dried tomatoes are not in oil with spices as some bottles are, you may want to add in some basil, pepper and some of your other favorite spices.

3. Put the wheel of brie back together and place it on top of your buttered phyllo layers. Wrap the brie up in the phyllo.

4.  Bake on the baking sheet or place in a pie plate.  Bake at 375 for 15-20 mins until golden brown.  Let cool for 10-15 mins before serving.  Cut into wedges and serve with grapes, apples and/or crackers, pita or french bread.

Enjoy!!

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Gigi Howe




Waldorf Salad Recipe

waldor salad recipe

Waldorf Salad

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Want a nice change from the traditional tossed salad?  Give this a try.  This recipe has been around quite a while.  It was created in NYC in the late 1800′s.  What I like about the recipe, besides the way it tastes, is that you have the option to add other ingredients to the basic recipe.  Plus right now, with apples being in season and the Checkout 51 Rebate ($0.25/1) we have available until the 12th, why not give this recipe a try!

I like adding raisins or dried cranberries to the recipe.  You can add grapes, some people add pineapple or coconut, try different nuts or go where ever your taste buds send you!  You can also substitute pears for the apples, which is also delicious!  Just peel the pears first, you don’t have to peel the apples for this recipe.

Let us know if you try this and what you like to add to this recipe.

Waldorf Salad

Ingredients:

-  2 cups diced unpared apples
-  2 tablespoons lemon juice
-  1 teaspoon sugar
-  1/2 cup mayonnaise
-  1 cup thinly sliced celery
-  1/2 cup broken walnuts
-  Lettuce

Directions:

1.  Toss apples with lemon juice, sugar and 1 tablespoon mayonnaise.
2.  Just before serving, add celery, nuts and the rest of the mayonnaise.  Toss well.
3.  Serve on lettuce.

Enjoy!!

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Gigi Howe




Old Fashioned Apple Cake Recipe

apple cake

Old Fashioned Apple Cake

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I haven’t made this cake in a few years but for some reason its been on my mind the past week or so.  Probably has to do with all the apples coming into season and visiting a pick your own apple farm ;)  It is that time of year!  I decided that I’m going to make this cake this weekend.  Its delicious.  Nice and moist.. not too sweet, just right.  Its made from scratch but its really simple to put together.  Let me know if you make it also and how you like it!

Old Fashioned Apple Cake

Ingredients:

-  6 large apples – any variety or mix will do.  I usually use delicious.
-  2 teaspoons cinnamon
-  5 tablespoons sugar

-  3 cups flour
-  2 1/2 cups sugar
-  1 cup oil (I like to use canola)
-  2 1/2 teaspoons baking powder
-  4 eggs
-  1/2 teaspoon salt
-  1/4 cup orange juice

Directions:

1.  Peel and slice apples, mix with cinnamon and 5 tablespoons of sugar.  Let sit for 2 or more hours.
2.  In a separate bowl combine the remaining ingredients mix well.
3.  Lightly grease a large angel food pan.  Put one layer of batter into the pan, then layer apples, then batter, etc.  Repeat so you have 3 layers of the batter and 3 layers of apples.  Make sure you end with a layer of apples on top.
4. Bake at 350 for 1 3/4 – 2 hours.  Test with cake tester or toothpick to make sure the cake is done.
Enjoy!!

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Gigi Howe




Honey of a Hen Recipe

honey of a hen recipe

Honey of a Hen

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Do you like chicken?  Keep reading if your answer is yes :)

I have made this recipe numerous times.  Its always good.  The chicken is tender, juicy and full of flavor.  Personally I think its one of the best recipes for cooking a whole chicken that I know.   I’ll give you one HUGE tip if you do make this recipe.  Line your baking pan with foil.  The honey sticks to the pan and it can take a long time to clean it.  So experience has taught me to use foil ;)  And that tip has pretty much made this recipe perfect!

I know some people who don’t cook a whole chicken, I’m not sure why.  Its easy, economical and like I said, this recipe is near perfect ;)

Honey of a Hen

Ingredients:

-  1 whole chicken – about 2 -3 lbs.
-  2 lemons, thinly sliced
-  1 cup fresh mint leaves or 2 sprigs of rosemary
-  4 tablespoons honey
-  2 tablespoons fresh lemon juice

Directions:

1.  Preheat oven to 400.  Rinse chicken with cold water and pat dry.  Place chicken upside-down on your work surface.
2.  Gently separate the skin from the meat using your fingers.  Insert 1 lemon slice on each side of the backbone.
3.  Turn chicken over and carefully loosen the skin from the breast and thighs.  The thighs will be a little tricky so do the best you can.  Insert slices of the lemon under the skin to cover as much of the meat as possible.
4. Place remaining lemon slices and mint or rosemary in the cavity.  Close both ends of the chicken with metal skewers.
5. Place chicken on a rack in a foil-lined baking pan.
6. In bowl, combine honey and lemon juice – use to baste the chicken occasionally while its cooking.  Bake chicken for approximately 1 1/2 hrs, until juices run clear when pierced with a fork.

Enjoy!!

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Gigi Howe




How to Dry Herbs in the Microwave

Dry Herbs in Microwave

How to Dry Herbs in the Microwave

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Its that time of year for some of us that our gardens start to disappear.  Every year I plant a bunch of herbs.  There’s nothing like having fresh herbs when you need them.  But the weather is turning cold and most of my herbs will not survive a frost.  I harvest them, freeze some but I also dry some of them.

I’ve tried hanging them to dry.. but it takes a long time and I’ve never had a whole lot of luck doing that.  But you can dry them in the microwave!  Even if you buy a bunch of herbs from the store, you may use a little for a recipe but what do you do with the rest?  Here’s your answer!  Dry them.  Its fast, its easy and the herbs keep their flavor.

I have dried parsley, basil, tarragon, rosemary, oregano, chives… and yes, catnip for my kitties.  Have to keep them happy too :)

Drying Herbs in the Microwave

Directions:

1.  Place a few sprigs or 1/2 – 1 cup of leaves between two paper towels.
2.  Place in microwave and heat on high for 1 – 1 1/2 mins. or until herbs are dry and crumbly.  Timing may vary with different herbs.
3.  Store dried herbs in labeled jars.

Enjoy!!

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Gigi Howe




Red Beans and Rice Recipe

Red Beans & Rice recipe

 

Red Beans and Rice

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Here’s a dish that is terrific in a few different ways.. its economical, healthy, easy to prepare and tastes good!!  And its made in the crock pot.  Personally, I love crock pot recipes.  You can spice it up, or keep it mild.  If you want to make it a meatless meal omit the turkey sausage and add another can of beans, doesn’t have to be kidney beans, you can do a mix.

Red Beans and Rice

Ingredients:

-  1 can of red kidney beans
-  1 cup onions, chopped
-  1 cup green pepper, chopped
-  3/4 cup celery, chopped
-  7-8 oz turkey sausage
-  1 bay leaf
-  1 teaspoon paprika
-  1 teaspoon dried thyme
-  5 cloves of garlic, minced
-  1/4 cup scallions, chopped for garnish
-  salt & pepper to taste

Directions:

1.  Put all ingredients except scallions and salt and pepper to taste in crock pot.  Cover and cook on low for 5-7 hours.
2.  Discard bay leaf and stir in salt and pepper.  And a little red pepper or Tabasco sauce if you want to spice it up.
3.  Sprinkle with chopped scallions.  Serve with rice (which is cooked separately).

Enjoy!!

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Gigi Howe




White Walnut Pesto Recipe

white walnut pesto

 

White Walnut Pesto

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I’m so excited, I have been looking for this recipe for weeks.  I knew it was somewhere…  Pretty much gave up hope and then I was looking through one of my recipe boxes and there it was!  Guess it doesn’t take a whole lot to make me happy ;)  But anyway, this is a good recipe – a nice change from a tomato sauce and a traditional pesto sauce.

When I was growing up we had many meals with pasta mixed with ricotta.  You can put a little sauce on it or leave it plain.  Its a simple dish that was a staple in my house as a kid.  This recipe takes that simple dish a little further.

You can toast the walnuts before you add them to the recipe, but I’ve never done that.  Depending upon your “garlic meter” you can add as much garlic as you dare.  I’m a big fan so I usually put more in that what it says in the recipe.

White Walnut Pesto

Ingredients:

-  3/4 cup walnuts
-  6 tablespoons olive oil
-  4 cloves of garlic, minced
-  15 large fresh basil leaves
-  1 1/2 cups ricotta
-  1/2 teaspoon grated lemon rind
-  1/4 cup milk (might need a little more)
-  4 tablespoons Parmesan cheese
-  salt & pepper to taste

Directions:

1.  Saute garlic in 2 tablespoons of olive oil until light brown.
2.  Scrape sauteed garlic into food processor and add the rest of the ingredients.  Blend until completely mixed and somewhat smooth.
3.  Spoon over cooked pasta and mix until combined.  Serve immediately.

Enjoy!!

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Gigi Howe




Black Bean Chili Recipe

Black Bean Chili recipe

 

Black Bean Chili

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A few weeks ago, Cindy posted an article – 10 Things You Should Not Buy at the Grocery Store.  Check it out if you haven’t already.  One thing that really caught my eye was the section about beans.  I always buy the canned but the dried beans peaked my interest.  I’ve made a few soups with a mix of dried beans.  I always liked it.  My mother used to used dried beans for a few recipes.  Anyway, I wanted to try something new.

Today, I am sharing a recipe for Black Bean Chili.  Using the dried beans is simple.  You have to let them soak, then cook them until tender and then they are ready for this recipe.  The biggest mistake you could make with this recipe is not letting the beans cook long enough after their overnight soak, so be sure to make certain that they are tender.

This is a meatless chili.  I’ve found that when I make a vegetarian chili that 99% of the time no one notices that I don’t add the meat.  It does taste good without the meat!  If you want, you can add meat to this recipe (browned ground beef or turkey).

Give this recipe a try and see if you can taste a difference with the beans.  Maybe you will be hooked on using the dried beans vs the canned.   Let us know!

Black Bean Chili

Ingredients:

-  4 cups dried black beans
-  3 onions, chopped
-  6 cloves of garlic, crushed
-  1 bell pepper, chopped
-  2 teaspoons cumin
-  1 1/2 tablespoons chili powder
-  2-3 tablespoons olive oil
-  28 oz can of crushed tomatoes (or use fresh)
-  Crushed red pepper to taste or chop up a jalapeno pepper if your family likes spice foods
-  Shredded cheese and/or sour cream for topping (optional)

Directions:

1. The day before:  Prepare the beans to be soaked.  Sort through them on a plate and get rid of any twigs, leaves or whatever else does not belong.  Some brands of bagged beans are cleaner than others.  Put the beans in a colander and rinse with cold water.  Soak the beans in plenty of water overnight.
2. Drain the beans and cook in fresh boiling water until tender (could take about 2 hrs).  Check the water level during cooking and add more if needed.
3.  Transfer the beans to a large pot, include about 2-3 cups of their cooking water.
4.  Saute garlic, onions, pepper and seasonings in oil for 10 mins.  Add sauted mixture to the beans.  Add tomatoes and crushed red pepper.
5.  Simmer, covered for 1 hour.
6.  Serve with cheese and sour cream.  Nice with rice or use with taco shells or serve with salsa and chips.

This recipe makes 6-8 servings.

Enjoy!!

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Gigi Howe




Peach Cobbler Recipe

peach cobbler recipe

Peach Cobbler

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I should call this “Mike’s Peach Cobbler”.  Its my guy’s recipe :)  He doesn’t cook much but when he does, you know its going to be good.  This recipe is really pretty easy.  The hardest part is peeling the peaches.  Mike has made this for company.. friends and relatives.  When he tells everyone that he has made it they don’t believe him.  I don’t know if that’s a reflection on him or on the cobbler!!

You use ready-made pie crust for this recipe.  Mike puts a bottom layer of crust down first, then adds the peaches, then sprinkles the other ingredients and last, another layer of pie crust on top.  Personally, I am not a big fan of pie crust.  If I were to make this recipe I think I would only put on the top layer… don’t tell him that.  I figure if he wants to make a peach cobbler, he can make it any way he would like!!!!  ;)

Ladies, challenge your hubby to see if he can make this peach cobbler too!!!  :)

Peach Cobbler

Ingredients:

-  Ready-made Pie Crust
-  Peaches – about 2 – 3 lbs, peeled and sliced
-  3 – 4 tablespoons flour
-  1/2 – 2/3 cup sugar
-  2 tablespoons butter

Directions:

1. Put 1 pie crust sheet at the bottom of a baking dish.  We usually use a 9×9 pan.  The pie crust may not fit exactly, work it in the best you can.
2. Place sliced peaches on top of the bottom pie crust.  Sprinkle flour and sugar on top of peaches.  Dot with butter.
3.  Put 2nd pie crust on top.  Do your best to fold edges over.  Cut off excess crust if there is any.  Poke a few air holes for venting in top crust.
4. Bake for 1 hour at 350.

Enjoy!!

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Gigi Howe







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