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Italian Ricotta Cheesecake Recipe

italian cheesecake

Italian Ricotta Cheesecake

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I never met a cheesecake that I didn’t like.  Not sure if that’s a good thing, or a bad.  ;)

My grandmother used to make an traditional Italian cheesecake with ricotta.  My mother made this recipe that I am sharing today.  I actually prefer this one to the one my grandmother made.  It is easy to make and tastes great, a good combo!  This cheesecake has ricotta, cream cheese and sour cream, there is no crust.  Its not as heavy as a cheesecake made with cream cheese.  This recipe has become an Easter tradition for my family.

I serve it with a bowl of fresh sliced strawberries so everyone can add their own if they like.  Everybody loves this cake.  I hope you do to!

Italian Ricotta Cheesecake

Ingredients:

-  1 lb ricotta
- 1 lb cream cheese
- 4 eggs, slightly beaten
- 1 tablespoon lemon juice
- 1 tablespoons flour
- 1 teaspoon vanilla
- 4 tablespoons cornstarch
- 1 stick butter, melted
-  1 1/2 cups sugar
- 16 ounces sour cream

Directions:

1. Preheat oven to 325.
2. Cream ricotta and cream cheese until smooth.  Slowly add beaten eggs.  Then add lemon juice, vanilla, cornstarch and flour, beat until smooth.
3. Add melted butter, sugar and sour cream beat until completely combined.
4. Pour batter into a 9-inch round springform pan and bake for 1 hour.  You may need to bake it longer depending upon your oven.  I usually have to bake it for 1 1/2 hours.
5. Turn off oven and leave the cake in the oven with door closed for 2 more hours.  Chill before removing from pan.  Garnish with fresh fruit.

Enjoy!

Printable Recipe:

Gigi Howe




Cream of Mushroom Soup Recipe

Cream of Mushroom Soup

Cream of Mushroom Soup

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I love soup and have made quite a few different recipes over time.  Some are slightly more complicated to make than others but this recipe that I am sharing today, is pretty simple.  You put it through the blender so its becomes a nice thick soup.   I’ve made it for company and everyone has always liked it.

The recipe calls for chicken broth so don’t forget to print out your coupon for Swanson broth!  And of course, if you prefer to make this a vegetarian soup, use vegetable broth instead of the chicken.

Cream of Mushroom Soup

Ingredients:

-  2 cups chicken broth
- 1/2 chopped onion
- 1 package of mushrooms – sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/8 teaspoon nutmeg
- salt and pepper to taste

Directions:

1. In a saucepan combine broth, onion and mushrooms.  Bring to a boil.  Reduce heat, cover and let simmer for 5 mins.

2. Let cool slightly and then put mixture in blender or food processor (you will probably have to do it in 2 or 3 batches).  Blend until smooth and pour into a bowl.

3.  In the same saucepan melt the butter and blend in flour and add milk.  Cook and stir until thickened.  Stir in the blended mushroom mixture.  Cook until heated through and serve.  Season with salt and pepper to taste.

Enjoy!

Printable Recipe:

Gigi Howe




Mexican Tortilla Pie Recipe

Mexican Tortilla Pie

Mexican Tortilla Pie

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I have to tell you a funny story about this recipe.  I’ve made it several times before and we like it.  Made it again this week because I planned to write it up for a recipe here on LRWC.  That was Wednesday.  Prepared it, baked it, took it out of the oven – it looked picture perfect – so went to get my camera to take a picture of the pie.  I come back in the kitchen and a chunk has been taken out!  I hear, “oops”.  Oh well, so I didn’t get a pic of the whole pie, somebody was hungry and enjoyed it.  I hope you do too!!

This is a pretty simple recipe to make.  It calls for ground beef but you could substitute any ground meat or even beans if you’d like.  Change the recipe in whatever way you think your family will like it.  You can even put in layers of sauteed vegetables, if you would like a meatless meal.

When I see ground beef on sale, I buy a bunch of it and brown it all.  Then I freeze portions of the cooked meat.  That’s what I used to make this recipe, so it went together really quickly for me.

Here’s the recipe, hope you like it!

Mexican Tortilla Pie

Ingredients:

- 1 lb ground beef (or any meat you prefer)
- 1 onion diced
- 2 Tbs taco seasoning
- 1 small can of tomato sauce
- 1 jar of salsa
- 3 large tortillas (I prefer flour instead of corn)
- 2 cups grated cheddar cheese (you can use a combo of monterey jack and cheddar if you’d like)

Directions:

1. Start heating oven to 350.
2. Brown ground meat and drain the fat. Add onion and cook until onion has softened. Remove from heat. Add seasoning, tomato sauce and salsa.
3. Now you will layer meat mixture, tortillas and cheese into a large pie plate or round casserole.  Start with the meat, then sprinkle with cheese and then put at tortilla on top. Add 2 more layers and if you have some meat mixture left over put that on top of the 3rd tortilla and then top with cheese. (When I made the recipe the last time I did have enough meat to put on top, but other times I haven’t.) You will basically have cheese on the top.
4. Bake for 25 minutes or until bubbly and cheese has melted.

Enjoy!

Printable Recipe:

Gigi Howe




No-Crust Coconut Pie Recipe

Coconut Pie

No-Crust Coconut Pie

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I used to make this recipe a lot.  I’m not sure why I stopped but I would say that hands-down it is the fastest homemade dessert I have every prepared in my life!  I made this pie yesterday and timed myself.  You have to put everything in the blender for 2 mins.  Including those 2 minutes, it only took me 5 minutes to prepare.  It took my oven longer to preheat than for me to make this pie!

Besides being a quick fix, its tasty too.  It calls for Bisquick which kind of makes a bit of a crust on the pie but there is not much of one at all.  If you like coconut, you will like this pie.  Just so you know this pie is more like a custard pie, rather than a cream pie.

Hope you like it!

No-Crust Coconut Pie

Ingredients:

- 1/4 cup butter or margarine, softened (1/2 stick)
- 3/4 cup sugar
- 4 eggs
- 2 cups milk
- 1 tablespoon vanilla
- 1 cup coconut
- 1/2 cup Bisquick
- 1/2 teaspoon nutmeg (optional)

Directions:

1. Start heating oven to 350.
2. Put all ingredients into the blender except the coconut and blend for 2 minutes on low.
3.  Gently stir in coconut.
4. Pour into a well-greased 9 inch pie plate.  Sprinkle top with nutmeg if desired.
5. Bake for 50 minutes or until knife inserted in to the pie comes out clean.

Enjoy!

Printable Recipe:

Gigi Howe




Irish Soda Bread Recipe

Irish Soda Bread

Irish Soda Bread

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I have no Irish blood in my lineage but every year my 100% Italian mother would cook up a traditional dinner of corned beef and cabbage for St. Patrick’s Day.  One thing that she always made, and actually made a second loaf to share with friends and neighbors, is Irish Soda Bread.  I don’t know about you, but I do like soda bread if it is made right.  I’ve had plenty that tasted drier than the Sahara Desert. Blah.

The recipe I am sharing today is my mother’s recipe and its a nice, moister soda bread compared to the traditional recipe.  I think the buttermilk gives the bread its nice texture.  This soda bread is good with butter, toasted or untoasted, its just yummy.  Hope you like it!

Irish Soda Bread

Ingredients:

- 4 cups flour
- 1/4 cup sugar
- 1 teasp. salt
- 1 teasp. double acting baking powder
- 2 tablespoons caraway seeds
- 1/4 cup butter or margarine (melted)
- 2 cups light or dark raisins
- 1 1/3 cups buttermilk
- 1 egg
- 1 teasp. baking soda
- 1 egg yolk

Directions:

1. Start heating oven to 375.  Grease a 2 quart casserole.
2. Mix flour, sugar, salt & baking powder in mixing bowl.  Stir in caraway seeds.
3.  Add butter to flour mixture and cut in until it looks like coarse corn meal.  Stir in raisins.
4. Combine buttermilk, egg, baking soda; stir into flour mixture and mix together.
5. Turn dough onto a lightly floured surface and knead lightly until smooth.  Shape into a ball and place in prepared casserole.
6. With a sharp knife make a 4 inch X (1/4 inch deep) in the center of the loaf.  Brush with beaten egg yolk.
7. Bake for 1 hour and 10 minutes or until done.  Cool in pan for 10 minutes.

Enjoy & Happy St. Patrick’s Day!

Printable Recipe:

Gigi Howe




Switzerland Cheese and Onion Pie Recipe

Switzerland Cheese and Onion Pie

Switzerland Cheese and Onion Pie

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I have made this quiche recipe many times.  My mother used to make this when I was growing up so its been a staple in my recipe collection for quite a while.  Its easy to make and tastes good.. can you beat that?!  Its meatless so if you are a vegetarian or just taking a break from meat, I think you’ll like this quiche.

This recipe is nice for dinner, lunch or a snack.  You can serve it with a tossed salad and soup.  Hope you like this quiche as much as I do!

Switzerland Cheese and Onion Pie

Ingredients:

- 1 9″ unbaked pie crust
- 2 large onions thinly sliced
- 2 tablespoons butter or margarine
- 1/2 lb. Swiss cheese, shredded or grated
- 1 tablespoon flour
- 3 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper

Directions:

1. Start heating oven to 400.
2. Saute onions in butter until tender, then turn into the unbaked pie crust.
3. Toss swiss cheese with flour; sprinkle over onions.
4. Beat eggs well, stir in milk, salt and pepper.  Pour over cheese.
5. Bake 20 minutes then lower the oven temperature to 300.
6. Bake 25 minutes longer or until knife inserted in center of pie comes out clean.

Enjoy!

Printable Recipe:

Gigi Howe




Fat Tuesday Gumbo Recipe

Fat Tuesday GumboFat Tuesday Gumbo

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Fat Tuesday…  Mardi Gras…  Carnival… its coming up next week.  Some countries mark the day by eating special foods.  In England and Ireland, pancakes are the fare for the day!  For me, I can’t think about Fat Tuesday without thinking about New Orleans and the Mardi Gras.

A few years back I had the opportunity to visit New Orleans.  It was not during Mardi Gras – I don’t think that is quite for me!  But what a fun place!  While I was there I fell in love with the food, music and sights.  I picked up a cookbook while I was there in hopes to recreate some of the tasty Cajun food.  Some of the ingredients are not easy to find if you are not down South but I have a recipe that doesn’t include some of the tougher spices to find in most areas of the country.

This is recipe where you can be somewhat creative.  Make the basic recipe and you can add other meats and seafood.

Fat Tuesday Chicken & Sausage Gumbo

Ingredients:

- 3/4 cup flour (separated)
- 1/2 teasp. black pepper
- 1/4 teasp. cayenne pepper (omit if you prefer)
- 1 teasp. paprika
- 1/2 teasp. onion powder
- 1/2 teasp. garlic powder
-  6 uncooked chicken breasts cubed
- 1/4 cup vegetable oil
- 2 cups chopped onion or scallions
- 1 1/2 cups chopped bell pepper (I use red)
- 1 1/2 cups chopped celery
- 6 cups of chicken broth
- 3/4 lb. of sausage (Andouille would be most authentic)
- 2 cloves of garlic minced
- 3 cups cooked rice to serve

Directions:

1. Mix 1/4 cup flour with seasonings and then toss with chicken until the cubes are well coated.
2. Saute chicken in a large skillet with a little oil until browned. Drain and set aside. Brown sausage and cut into slices.
3. Now you will make the “roux”. In a heavy saucepan over low to medium heat add 1/4 oil. When its hot, start adding the 1/2 cup of flour, whisking it smooth. As the roux cooks you will see the color darken. You want it to become a dark brown color.
4. Remove roux from heat and add chopped vegetables. Return to heat and cook 5 mins.
5. Slowly add chicken broth, stir until well blended. Bring to boil and add chicken, sausage and garlic.
6. Reduce heat and simmer for 1 hour.
7. Taste and adjust seasonings.  Serve over rice and with Tabasco sauce!
Enjoy!

Printable Recipe:

Gigi Howe




Ravioli with Sausage & Peppers Recipe

ravioli with sausage and peppers

Ravioli with Sausage & Peppers

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Total time: 15

This recipe is a big hit at our house.  I like it because its a different way to use ravioli without a traditional tomato sauce.  Its easy to prepare and tastes great!

You can vary the recipe by using whatever type of sausage you would like to use.. pork, chicken, turkey and even vegetarian sausage!  If you go the vegetarian route, substitute vegetable broth for the chicken broth.

Give it a try and see how your family likes it.

Ravioli with Sausage & Peppers

Ingredients:

- 2 bell peppers
- 1 onion
- 1 lb of sausage (approximately – could be less than 1 lb.)
- 1 lb to 1 1/2 lbs ravioli
- 2 tsp olive oil
- 1 – 2 cloves garlic – minced
- 1/4 cup chicken broth
- grated parmesan cheese
- Fresh basil or parsley (or both) optional

Directions:

1. Cook sausage and cut into slices.
2. Cook ravioli as directed on package.
3. Slice peppers and onions and saute in oil for 4 mins.  Add sliced sausage and garlic; cook 2-3 more minutes.
4. Stir broth into the sausage mixture and remove from heat.
5. Drain ravioli and add to sausage and peppers.
6. Sprinkle with grated cheese and herbs.

Enjoy!

Printable Recipe:

Gigi Howe




Crock Pot Chocolate Delight

chocolate-delight5-copy

Crock Pot Chocolate Delight

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Total time: 5-10

I like to find different uses for things.  I can’t help it.  Not everyone in my house is thrilled with some of my “experiments” but I can’t help myself.  ;)  Anyway, I wanted to make a cake in my crock pot, why not, right?!   I looked through my crock pot cookbooks and I made this recipe last night.  It was so simple to make.  You put everything in your slow cooker and mix it right in there.  Doesn’t make a big mess and I prepared it in less than 10 minutes.  Set my crock pot to cook and we had something different for dessert.  The cake was good, moist and melted the ice cream.  Not bad for a new experiment!

Chocolate Delight

Ingredients:

- 1 package of chocolate cake mix
- 1 cup of sour cream
- 1 cup chocolate chips (I used milk chocolate)
- 1 package instant chocolate pudding (4 serving size)
- 4 eggs
- 3/4 cup vegetable oil
- 1 cup water

Directions:

1. Grease the inside of your crock pot or use a cooking spray
2. Put all ingredients into your crock pot and mix well.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.   Serve hot or warm with ice cream.

Very easy and tasty!!!!!

Enjoy!

Printable Recipe:

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Gigi Howe




Cookie Dough Hummus Recipe

Cookie Dough HummusCookie Dough Hummus Recipe

Linda, one of the LRWC Team Members, brought Cookie Dough Hummus into the office one day.  I love hummus, all kinds, so when she said it tastes like cookie dough I was like…WHAT?  No way!  Well, sure enough, it does taste like cookie dough.  And, the best part, it’s got all great stuff in it.  So, you can have a nice treat and not feel guilty about eating junk.

I am hooked on this recipe now and I hope you will like it as much as us.  By the way, we used Almond Milk in the video below but we have found that the closest taste to cookie dough is achieved using coconut milk.  And, I’m sticking with chocolate chips when I make it! ;)

Watch Linda & I make this yummy Cookie Dough Hummus:

If you can’t view the video, you can view here: How to Make Cookie Dough Hummus

Cookie Dough Hummus Ingredients:

Cookie Dough HummusCookie Dough Hummus Recipe

Ingredients:

  • 1 1/2 cups Chickpeas (Drained & Rinsed)
  • 1/4 cup Almond, Cashew or Peanut Butter
  • 1/4 cup Coconut, Almond or Regular Milk (Coconut makes it taste the most like cookie dough)
  • 1/4 cup Agave, Honey or Stevia
  • 3 tbsp. Ground Flax
  • 1 tbsp. Vanilla Extract
  • 1/8 tsp Baking Soda
  • Dash Salt
  • 1/3 cup Chocolate or Carob Chips

Directions:

  1. Place all ingredients (excluding the chocolate chips) into a food processor.
  2. Blend until smooth
  3. Place in serving dish and top with chips
  4. Enjoy!

Printable Recipe:

Recipe adapted from: Damy Health









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