Posts Tagged ‘ Recipe ’

Tasty Tuesday: Quick Caramel Icing

Tuesday, November 12th, 2013

This Quick Caramel Icing is so delicious and it’s easy enough that even an inexperienced cook can make it.  We love it with chocolate cake and it also goes perfectly with Gingerbread Cake, a yummy winter dessert.

If you are worried about not being able to eat a whole cake, you can easily half the recipe.   Or just make a whole cake and freeze part of it.  Cake is something that freezes really well and it’s always handy to have things like that in the freezer!

Quick Caramel Icing
Recipe type: Dessert

  • ½ c. butter
  • 1 c. brown sugar
  • ¼ c. milk
  • 2 c. sifted powdered sugar

  1. Melt butter and brown sugar together on low heat. Bring to boil and boil 2 minutes, stirring constantly. Add milk and heat just until boiling again. Remove from heat and cool slightly. Mix in powdered sugar until smooth. (I find using a whisk really helps in getting it smooth.)
  2. Several things to note: The icing will be pretty runny but it WILL set up firm. This makes plenty for a 9×13 cake- in fact you might not even want to use it all if you aren’t much of a sweet tooth.

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Tasty Tuesday: Applescotch Dessert (easy apple dumplings!)

Tuesday, October 29th, 2013

I love apple dumplings but don’t make them terribly often just because they can be a bit time consuming to make.  So recently when a friend was telling me about this Applescotch Dessert recipe and how it tastes like apple dumplings but is much easier, I was all ears!  I made it last week for some dinner guests and oh my- it was so yummy!  Do you see all that gooey, caramel-y syrup?  How could it not be good?!

Applescotch Dessert
1 1/4 c. brown sugar
1 Tbsp. cornstarch
2 c. cold water
1 tsp. vanilla
1 Tbsp. butter

Dumpling Mixture:
2 c. flour
1/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 c. butter, softened (or shortening)
5 to 6 c. apples, chopped and peeled
3/4 c. milk
1/2 tsp. vanilla

3 Tbsp. sugar
2 1/2 tsp. cinnamon

For sauce, combine the first 3 ingredients in saucepan and cook until slightly thickened.  (It won’t thicken much at all.)  Add vanilla and butter.  Pour into a greased 9×13 baking dish.

Make dumpling mixture by mixing together first 5 ingredients until crumbly.  Add apples and stir.  Combine milk and vanilla and stir into mixture just until moistened.  Drop by spoonfuls over sauce in dish.

Combine sugar and cinnamon and sprinkle over the top.  Bake at 350° for 35 to 40 minutes.  Serve warm with ice cream.

Yields: 10 servings

Linking up at Living Well Spending Less, Clean and Scentsible, Six Sisters Stuff, Practically Functional, Shaken Together and Mostly Homemade Mom.

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Tasty Tuesday: Salsa Ranch Chicken Wraps

Tuesday, October 15th, 2013

Fast, easy and bursting with flavor, these Salsa Ranch Chicken Wraps that I created several years ago make a great lunch or light dinner.  It doesn’t matter if I make them for guests or just us, they always get devoured in a flash!

Salsa Ranch Chicken Wraps
4 flour tortillas (10-inch)
1 1/3 c. cooked chicken, chopped (could used canned)
4 Tbsp. Ranch dressing
4 Tbsp. salsa
1/3 c. shredded cheese
Dried basil
Garlic powder
Butter (about 2 Tbsp.)

Spread 1/3 c. chicken down center of each tortilla.  Top chicken with Ranch dressing and salsa, 1 Tbsp. per tortilla.  Sprinkle with shredded cheese, dried basil and garlic powder.  (I’m pretty liberal with the basil and garlic powder- it’s what gives it a good flavor!)  Fold ends of each tortilla over filling.

Melt butter in skillet.  Place folded wraps in skillet, seam side down.  Cook over medium heat for 3 to 4  minutes on each side or until lightly browned and cheese is melted.

How to Eat Healthy: Raising Nutrition-Smart Kids
How to Eat Healthy: Raising Nutrition-Smart Kids
How to Eat Healthy: Raising Nutrition-Smart Kids

Linking up at Clean and Scentsible, Living Well Spending Less, Practically Functional, Mostly Homemade Mom.

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Tasty Tuesday: Pumpkin Crunch Cake

Tuesday, October 8th, 2013

I’m not entirely sure why this recipe is called Pumpkin Crunch Cake because it really isn’t much of a cake at all.  It’s more of a custard-y pumpkin dessert with a yummy crunchy topping (as you can see in the picture above).  Maybe the cake part comes from the cake mix that you use in the recipe?

At any rate, I really don’t think you’ll be disappointed if you try it.  It is one of those desserts that we find terribly addictive- it’s that good.  In fact, I don’t make it unless I know that I we are having people over that we can share it with, otherwise we eat too much.  And well, like most desserts, it’s not exactly low calorie or terribly healthy!

Easy Pumpkin Crunch Cake
1 can pumpkin (15 oz.)
1 can evaporated milk (12 oz.)
3 eggs
3/4 c. sugar
1/2 tsp. salt
3 tsp. pumpkin pie spice
1 pkg. yellow cake mix
1/2 c. butter, melted

Combine first 6 ingredients.  (I like to use a whisk.)  Pour into a greased 9×13 baking dish.  Sprinkle dry cake mix evenly on top and drizzle butter over that.  Bake at 350 degrees for 45 to 60 min.  Cake should look set and top should be golden brown.  Cool completely.

This dessert is delicious as is, but you can also serve it with whipped cream or with ice cream.

Linking up at The Pint Sized Baker, Clean and Scentsible, Mums Make Lists, Living Well Spending Less, Mostly Homemade Mom, Feeding BigPractically Functional and Love Bakes Good Cakes.

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Tasty Tuesday: Easy Frozen Peaches

Tuesday, September 3rd, 2013


We love fruit around here and I’ve found that one of the ways to save on the cost of fruit is to buy it in season and then can or freeze it to enjoy the rest of the year.  I can some peaches but our favorite way to eat them is frozen- well, actually slightly thawed and just a little bit slushy.  It’s almost like eating fresh peaches! And if you pack lunches of any sort these are perfect to add to them since they act sort of like an ice pack.

I typically use Red Haven peaches for freezing since they don’t discolor as quickly, but really, almost any peach will work.  The orange juice concentrate not only adds a great flavor but the acid from it also helps keep the peaches from turning brown.

If you want to enjoy some fresh peach goodness in the middle of the winter, give this recipe a try!

Easy Frozen Peaches- recipe can easily be halved
20 lb. peaches (before pealing or cutting- whole peaches)*
12 oz. frozen orange juice concentrate
4 c. sugar

Peel peaches and slice into small, bite sized pieces.   Add orange juice concentrate and sugar.  Mix and let sit until dissolved.  Scoop into containers and freeze.  To eat, thaw slightly and eat slushy.

* I typically just put the peaches in a dishpan and then weigh them on the bathroom scales.

Yields: approximately 8 1/2 qts.

Linking up at Mostly Homemade Mom.

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