Budget Stretching Recipe Betty's Crazy Eight Can Soup Recipe

Hot Chocolate Cupcakes

Vanilla frosting "marshmallows" are piped onto devil's food cupcakes to mimic the look of a favorite hot drink. Don't forget the pretzel "cup handles!"
Recipe from Betty Crocker

1/2 box Betty Crocker® SuperMoist® devil's food cake mix (about 1 2/3 cups)

1/2 cup water

1/4 cup vegetable oil

1 egg

1 cup Betty Crocker® Whipped vanilla frosting

1/2 cup marshmallow creme

1/4 teaspoon unsweetened baking cocoa

6 miniature pretzel twists, broken in half

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.

In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)

Pipe 3 small dollops of frosting mixture on top of each cupcake to look like melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle. Store loosely covered.

If you like peppermint, frost these fun cupcakes with the frosting mixture, and sprinkle the tops with crushed candy canes.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Pumpkin-Chocolate Pound Cake Recipe from Betty Crocker

Recipe from Betty Crocker

Cake

3 cups Gold Medal® all-purpose flour

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter or margarine, softened

1 1/3 cups packed brown sugar

1 cup granulated sugar

4 eggs

1 can (15 oz) pumpkin (not pumpkin pie mix)

2 teaspoons vanilla

1/2 cup milk

1 1/4 cups semisweet chocolate chips

Glaze


1 1/2 cups powdered sugar

2 to 3 tablespoons milk

1/2 teaspoon vanilla

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.

In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating on low speed after each addition until blended. Add pumpkin and 2 teaspoons vanilla; beat on medium speed until blended. On low speed, beat in flour mixture alternately with 1/2 cup milk until smooth. Stir in 1 cup of the chocolate chips. Spoon batter into pan.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake. Sprinkle with remaining 1/4 cup chocolate chips.

Rich Chocolate Truffle Pie

Source: Allrecipes.com
Ingredients:
12 ounces semisweet chocolate chips 1 1/2 cups heavy whipping cream 1/4 cup sifted confectioners' sugar 1 tablespoon vanilla extract 1 (9 inch) prepared chocolate cookie crumb crust

How to Make It:

1. In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.

1. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.

1. Refrigerate at least 8 hours before serving.

Meal Stretching recipes: Main dishes Slow-Cooker Lasagna

This recipes comes from Kraft Foods

What You Need
1 lb. ground beef
1 jar (24 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked


Make It

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.


Healthy Living
Save 30 calories and 4g fat per serving by preparing with lean ground beef, POLLY-O Natural Part Skim Ricotta Cheese and KRAFT Reduced Fat Parmesan Style Grated Topping.
Make Ahead
If your slow cooker has a removable liner, layer ingredients in liner as directed. Refrigerate overnight. Place liner in slow cooker the next day and cook as directed.
Note
Recipe was successfully tested in 4-, 5- and 6-qt. slow cookers. For best results, do not cook on the HIGH heat setting.

Green Bean Casserole

Check out this link for Money saving Coupons from Campbells


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

* Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
* Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
* Bake for 5 minutes or until the onions are golden brown.

Southwest Beef and Dumplings Soup

This is a hearty and complete meal.  The soup is made with ground beef, tomatoes, corn, garlic, and chili powder.  The dumplings are made with corn meal.  Corn, beef, and chili—that’s a southwestern dish.

For the soup

1 pound lean ground beef
1 medium onion, peeled and chopped
1 clove garlic, minced
3 cups canned or frozen corn, drained
1 28-ounce can diced tomatoes
2 15-ounce cans of beef broth
1/2 tablespoon basil
1/2 teaspoon chili powder
1/2 teaspoon thyme
1/2 teaspoon rosemary
salt and pepper to taste

Directions

1. Crumble the ground beef and stir in the onion and garlic.  Brown over medium heat and then drain the fat.
2. Add the corn, tomatoes, and beef broth.  Add the spices: basil, chili powder, thyme, rosemary, and salt and pepper.  Bring to a boil and then simmer for 20 minutes. 

For the dumplings

1 cup all-purpose flour
1/2 cup corn meal
2 1/2 teaspoons baking powder
1/2 tsp salt

1 large egg
2/3 cup milk
1 cup drained corn
1/2 cup grated cheese
1 tablespoon dried parsley

Directions

1. In a medium bowl, mix the flour, corn meal, baking powder, and salt together.
2. In another, bowl whisk the egg and milk together. Add the cheese, corn, and parsley to the egg mixture.
3. Make a well in the dry ingredients.  Add the wet ingredients to the dry and stir just until moistened.
4. Drop the dough by tablespoons into simmering soup. Cover the soup with a lid and simmer for 15 minutes without lifting lid. Test for doneness by inserting a toothpick into a dumpling.  It will come out clean if done.

How to Make Chocolate Covered Caramel Apples

Caramel apples are a special treat and a fabulous gift. They are not hard. All you need is some good quality apples, caramels, and some great chocolate. With just a little practice, you can make some gorgeous apples. The ones in the pictures were dipped in caramel, then chocolate, and drizzled with almond bark. But use your imagination. How about caramel apples rolled in cinnamon candy bits or chopped pecans?

Mormon Peach Cobbler

Cobblers—we love the fruit and cake combination of these old-fashioned comfort foods. The fruit, usually immersed in a sweet syrup, is traditionally covered with a biscuit topping so that it has the rough, uneven appearance of cobblestones—hence the name “cobblers”. Now, the top is often more cake-like than biscuit-like.

Years ago, while vacationing in Yellowstone Park, we found a little cookbook titled Mormon Cooking: Authentic Recipes. Buried in the back of this book was a recipe for peach cobbler that was terrific. Over the years, we tinkered with the recipe using canned peaches instead of fresh and adding cinnamon and more butter. We think the result is divine. And you can always go back to fresh peaches—or another fruit for that matter—but canned fruit just makes this dessert so easy.

Here's the recipe:

Preheat the oven to 350 degrees.

Fruit Mixture

1 29 ounce size can of sliced peaches in syrup
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Drain the juice into a saucepan. Mix a little of the juice with cornstarch to make a soft paste and add the paste to the rest of the juice. Add the spices.

Heat until bubbly, stirring as needed. The syrup should thicken to a slurry.

Pour the slurry and peaches into a small casserole dish.

Topping

1 egg
1/3 cup milk
4 tablespoons butter, melted
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt

In a medium bowl, whisk the butter, milk, and egg together. Add the sugar and stir.

Combine the dry ingredients and add them to the liquid mixture. Stir until well combined.

Spoon over the peach mixture so that the fruit is covered.

Bake for 45 minutes or until the top is a golden brown.

Serving suggestions

Serve hot or cold. We prefer it hot with vanilla ice cream or even cold milk.

How to Make a Yummy Lemon Cheesecake that is Diabetic Friendly

Author: Linda Wilson

Receiving a diagnosis of diabetes usually means a change in lifestyle and diet. If you are like me--I have a terrible sweet tooth!--I had this mental image of all things sweet and good disappearing from my diet. Imagine my surprise to discover this is not true. In fact, doctors and nutritionists recommend eating fresh fruit. And there are many ways to make delicious diabetic desserts. As with all foods, we diabetics have to watch our portions and even more so with sweets. Do not make this cheesecake and eat it all before bedtime! But incorporated into a healthy diet, you should be able to enjoy it. With its sugar-free ingredients and fresh fruits, it is healthy and tasty enough for anyone!

DIABETIC'S LEMON CHEESECAKE

1 1/4 graham cracker crumbs*

1/4 cup Splenda granular

1/3 cup butter, melted

1 pkg (3-oz) sugar-free lemon gelatin mix

2/3 cup boiling water

2 bars (8-oz each) light cream cheese

6-oz. lite/firm silken tofu

grated rind of 1 lemon

juice of 1 lemon

1 cup sugar-free frozen whipped topping, thawed

Fresh fruit of your choice, optional

In a small mixing bowl combine the graham cracker crumbs, Splenda, and melted butter until mixed together well. Using the back of a large spoon, press the mixture on the bottom and up the sides of an 8-inch springform pan. Chill the crust for about ten minutes.

In a blender container mix the lemon gelatin mix and the hot water; slowly add in the cream cheese and the tofu. Continue to mix until smooth. Pour the mixture into a large mixing bowl and add the lemon rind, lemon juice and the thawed topping. Pour into the prepared pan, smoothing the top. Chill for 4 hours or more. Before serving garnish with more whipped topping and fresh fruit/fruits of your choice, if desired.

*If you cannot use crumbs made from graham crackers, make your crumbs from sugar-free butter cookies or sugar-free vanilla wafers.

Serves 12.

Enjoy!

Article Source: http://lindawilson.articlesbase.com/desserts-articles/how-to-make-a-yummy-lemon-cheesecake-that-is-diabetic-friendly-2246584.html

About the Author

A grandmother with diabetes along with other autoimmune diseases, I enjoying sharing my recipes and diabetic tips on my blog at http://diabeticenjoyingfood.blogspot.com