Friendship Bread Starter Recipe

New starter Recipe and Instructions Thanks justeloped!

1 cup of milk
1 cup flour
1 cup sugar (in a gallon ziplock bag)

Then, for the next 10 days follow these instructions:
Day 1 - do nothing
Day 2-5 - mush bag (let excess air out if needed)
Day 6 - feed bag 1 c flour, 1 c sugar, 1 c milk (and mush around to stir)
Day 7-9 - mush bag
Day 10 feed bag 1 c flour, 1 c sugar, 1 c milk**

Don't use metal spoon or bowl - don't refridgerate - if air gets in bag, let it out -it's normal for batter to thicken, bubble and ferment**

THEN: You'll have 5 cups of starter at that point. You can put 1 cup of starter in a new ziploc bag to give a friend (with the recipe of course), or each cup of sugar makes 2 loaves of bread according to the recipe below.

Last time I made 8 loaves of bread (4 cups of starter) and kept 1 cup of starter to do another round. This time I made all 10 loaves of bread (thank heaven, because I don't want to see any more bread for awhile, with all this baking!).

Bread instructions:
1/2 c oil
4 eggs
1 c starter
1 c sugar
1/2 tea soda
2 tea cinnamon
3/4 c milk
1 tea vanilla
2 c flour
1 1/2 tea baking powder
1/2 tea salt
1 large box instant pudding
1 c chips or nuts or raisins, if desired

Preheat oven to 325. Grease bread pans with butter, and shake cinnamon/sugar around in them to coat (on the sides, too). Mix all ingredients above and pour into pans. Bake 1 hr. (Toothpick comes out clean when bread is ready.) * Tip: if you're going to put chocolate chips in it, we've found it more effective to do this: pour the batter into the pans as directed and bake for 10 minutes. Then pull them out, sprinkle about a 1/4 c chocolate chips on top, and bake for the remaining 50 minutes. Some of the chips will sink down into the bread and some will be toward the top, but if you stir them all in at the beginning they tend to just sink down to the bottom and all be at the bottom of the bread. The exception to this is those little tiny mini-chips. They seem to stay suspended in the batter just fine.

Enjoy! :)

MeatBall Recipe

Thank you cathysmom

Italian Meatballs:
2-3 lb ground beef, maybe 80/20 (leaner meat might make them too dry)
1-1 ½ lb ground pork
¾ tsp onion salt
1 tbsp parsley flakes
1 tsp salt or more
½ tsp pepper or more
2 tsp Italian seasoning
½ tsp garlic powder
½ tsp basil
1 tsp oregano
½ tsp cilantro (optional)
¾ c grated Parmesan cheese
1 tbsp grated Romano cheese (optional)
2 ½ c Italian bread crumbs or plain bread crumbs
6 eggs
1 c milk

Combine the raw meat and other ingredients in a large bowl and mix together using your hands. Squishing the meat between your fingers is the most effective way to blend everything. Once it’s mixed, shape the meat mixture into balls large or small. Fry them in a little vegetable oil over medium heat until browned on all sides.

A lot of people will throw the meatballs into the spaghetti sauce to finish cooking, but I always had problems with them disintegrating because I cook the sauce for a full day, and I was never sure they were cooked when I did that. My MIL gave me a tip to bake them instead so that’s what I did this time. I just threw them into cake pans and casserole dishes and baked them in a 350 oven until the centers were fully cooked. Use a meat thermometer or cut a few open to check for doneness (no pink). Mine had to bake about 20-30 minutes but it varies a lot depending on how big the meatballs are and how much they were cooked on the stovetop.

There’s a LOT of latitude in how you season the meatballs. Basically you need the meat, salt, bread crumbs, eggs and milk. Everything else can be adjusted to suit your tastes. I always used the parsley and parmesan cheese because my Grandma did and she was Italian. The other seasonings change each time. I just added more this time and it turned out well, though it’s still only lightly seasoned. You could add a lot more of the spices for more flavor. Adjust the proportions of meat/breadcrumbs/eggs and milk as needed to get a workable mixture if you are having trouble with it.

Things I have learned the wrong way: If your meatballs are falling apart while you are forming or cooking them, the mix is probably too dry and you need more eggs. I added more breadcrumbs and made it worse. The eggs act as the glue. While the idea of adding diced onions to the mix is nice, onion pieces will make the meatballs fall apart since they create flaws in the ball shape. I haven’t tried using dried minced onion, but that might work since the pieces are so small. Onion powder would work, too.

You don’t have to use ground pork, but we always did and I like the extra flavor rather than having all-beef meatballs. My Grandma used to use unseasoned pork sausage meat (removed from the casing) instead of ground pork sometimes, but I’m not a sausage person so I’ve never tried it.

Freezing: I divided mine into containers and added just enough sauce to cover if it was a ‘meatball’ container or a lot of sauce if it was a ‘sauce and meatball’ ready to go for dinner. I made spaghetti sauce the last time I made meatballs so I had sauce available, but I think that you could freeze them dry, too. If you do try that, would you let me know if that works or if freezer-burn becomes a problem?

Helpful Website for fixing Appliances

applianceguru.com

Money Saving Blog and Website

Startsmart sent these to me a while back but I am now including them here:

http://smallnotebook.org/ a person who does an annual no spend July

www.moneysavingmom.com It has the simplist explaination of deals and coupons for free

Pumpkin Squares

PUMPKIN PIE SQUARES by Beej

Crust:
1 yellow cake mix (reserve 1 c for topping)
1/2 c melted margarine
1 egg, beaten

Filling:
2 eggs, beaten
2/3 cup evaporated milk
1 can pumpkin
3/4 c sugar
1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp cloves
(note: I substitute pumpkin pie spice for the last 3 ingredients)

Topping:
1/4 c sugar
1 tsp. cinnamon
1/4 c. margarine, cut in
1 c. dry cake mix (reserved from crust)

Preheat oven to 325 degrees. Grease 9 x 13" pan. For Crust: mix ingredients indicated above and press into pan (mixture will be a soft ball). For filling: Mix ingredients listed above (in the order given) and pour over crust (spread evenly over bottom layer). For topping: Mix dry cake mix, sugar & cinnamon and then cut in refrigerated margarine. Sprinkle over filling. Bake for approx. 45-50 minutes until filling has set.
This will not be the consistancy of pumpkin cake, more along the lines of pumpkin pie with a crumb topping. Just as with pumpkin pie, serve with whipped topping if desired! If you like pumpkin, you'll find this yummy! Enjoy!

In a Jar Recipes

Thank you Gldnluvly for giving me this website

http://www.thatsmyhome.com/general/

Cream of Artichoke Soup and Pear and Blue Cheese Salad

Cream of Artichoke soup by Ombud

1 Jar (6oz) marinated artichoke hearts
3 large garlic cloves
1/2cup chopped onion
2 T Flour
2 cans condensed chicken broth (can use bouillon cubes as subs)
1/2 cup Cream thin, or Half and Half
finely chopped parsley

Drain marinade from artichoke hearts into 2 qt saucepan. Crush garlic and
add to marinade. Add onions and cook, covered, 10 min.over low heat. Blendin flour. Slowly stir in one can of broth and heat to boiling. Turnartichokes into blender jar, add hot mixture and blend till smooth. Strain
into saucepan, add remaining broth, and cream. Heat for serving, not boil.serve with a sprinkle of fresh parsley.

Pear and Blue Cheese Salad*

2 Bosc Pears
* 4 tbsp. extra-virgin olive oil*
1 tsp. whole-grain or favorite mustard*
1 tbsp. apple cider vinegar*
one small bunch arugula and romaine

Heat over to 425 degrees. Halve and core pears and cut into 3/4 inch pieces.
Heat 1 tsp. olive oil in ovenproof skillet over medium heat. Add pears and cook, stirring occasionally until they begin to brown--about 4 min. Put pan in oven and continue cooking til pears are soft--about 5-7 min. Whisk
mustard and vinegar in small bowl. Slowly whisk in remaining olive oil to make smooth, thick dressing. Break apart arugula and romaine into bite-size pieces, and toss in salad bowl, adding blue cheese and dressing. Gently toss
in warm pears. Add chopped walnuts, too, if you like. Serve immediately.

Banana Bread

Banana Bread by Red Wagon

1 egg
3/4 c. sugar
2-3 tsp. butter
1/2 tsp. salt
3-4 ripe bananas, mashed
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
2-3 Tbsp. lemon juice or OJ
A dash or two of cinnamon to taste

1. Cream the eggs, sugar, and butter
2. Add dry ingredients
3. Add the mashed bananas
4. Add lemon juice (more if you only use 3 bananas)
5. Add cinnamon to taste
6. Put in a greased loaf pan
7. Bake at 350 degrees for 55-60 minutes.

Fudge and Oatmeal Raspberry Bar

From Honeylioness

Oatmeal Raspberry Bar Cookies

1/2 C room-temperature butter
1/2 C light-brown sugar
1 C flour
1/4 tsp. baking soda
1/8 tsp salt
1 C rolled oats
3/4-1 C raspberry jam (the original recipe calls for seedless - but I use homemade with seeds and it is just as good)

Heat oven to 350 degrees F. Butter an 8" square pan, line with foil, then butter the foil.

Mix together all ingredients except for the jam.

Press 2 cups of the mixture into the bottom of the pan.

Spread jam to within 1/4" of the edge. Sprinkle the remaining crumb mixture over the top and lightly press into the jam.

Bake 35-40 minutes and allow to cool on a wire rack before cutting.

**NOTE: I usually make a double batch and use a 9 X 13 pan since these tend to go quickly***


+++++++++++++++++++++++++++++++++++++++++++++++++

Fantasy Fudge

6 C sugar
1 1/2 C margarine or butter
1 1/3 C evaporated milk
2 tsp vanilla extract
24 oz semi-sweet chocolate chips
13 oz of marshmallow creme (aka Fluff)
2 C chopped nuts (optional)

Combine sugar, margarine & milk in a heavy 5 quart pan. Bring to a full rolling boil, stirring constantly.

Boil for 5 minutes over medium heat (or until a candy thermometer reads 234) stirring constantly to prevent scorching.

Remove from heat and stir in the vanilla and chocolate chips - beating until the chips are all melted.

Add the marshmallow creme and nuts until well blended. Pour into two greased 9" X 13" pans. Cool at room temperature before cutting into pieces. Yields about six pounds.

Examiner Link for MrsLynch

http://www.examiner.com/x-1717-Wilmington-Parenting-Examiner

Rocky Road Bark

ROCKY ROAD BARK Thanks Nitza!

MAKES 1 ½ POUNDS
1 pound bittersweet chocolate, chopped
2 cups miniature marshmallows
1 ½ cups pecan pieces (about 8 ounces), lightly toasted

Line a jellyroll pan with wax paper. (Note: This is just a baking sheet with sides about an inch deep.) Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from the heat. Stir in 1 ½ cups of the marshmallows and 1 cup of the pecans. Scrape the mixture onto the pan and spread out with a spatula to ½ inch thick. Sprinkle the remaining marshmallows and pecans over the top, gently pressing them into the chocolate to adhere. Refrigerate the bark until completely firm, about 2 hours. Break or cut into chunks. Store in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 weeks.

The Onyx TJ series by HoneyLioness!

HoneyLioness went through the trouble to compile the last 6 months of SES's cronicles and has them here:

http://honeylioness.proboards.com/index.cgi

Thank you for your hard work!

Sweet Potato Casserole

Sweet Potato Casserole: by MittenKitten
3 cups Mashed cooked sweet potatos (I used the vacuum sealed store ones)
1 cup Sugar (I use 1/2 cup otherwise it is very sweet)
1 tsp vanilla
2 eggs
1/3 cup milk
1/2 cup butter softened

Mix together and put into 2 quart casserole dish

Topping:
1 cup chopped pecans
1 cup brown sugar
1/3 cup softened butter
1/3 cup flour

Mix together and put ontop of sweet potato mix

Bake at 350 degrees for 1/2 hour. YUMMY!

Cookies and Cakes

Here are two links from the NorthPole Website Thanks SES

Cookies:
http://www.northpole.com/Kitchen/Cookbook/cat0001.html

Cakes:
http://www.northpole.com/Kitchen/Cookbook/cat0002.html

All:
http://www.northpole.com/Kitchen/Cookbook/

Frappe

Frappe by Mrs Bradford

Great for showers and parties.

2 quarts vanilla icecream
2 quarts any flavor sherbet
1 pckg unsweetened punch to match sherbet flavor and to give color
12 oz pineapple juice - cold (1/3 large can)
Mix with mixer and add cold 7-up until shake like consistency.

Easy No Bake Pumpkin Pie

Easy No-bake Pumpkin Pie by Mrs Bradford

Servings: 6 Calories: 110 / Fat:0.3g / Carbs: 23g / Fiber: 2.2g / Protein: 1.5g (Assumes no crust or substitutions)
1 can (15 oz.) Pumpkin puree
1/2 c. Skim milk
1 pkg. (1 oz.) Instant sugar-free vanilla pudding mix
1 tsp. Pumpkin pie spice (I like to use a little more here)
1 pkg. (8 oz.) Fat-free whipped topping
1 8" pie crust (optional)

In a medium bowl, mix together the pumpkin, milk and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping. Pour into an 8 inch pie plate (or crust), and spread remaining whipped topping over the top. Chill for 1 hour, or until set. As a mousse: Layer parfait-style in a glass, alternating the leftover whipped topping and pumpkin mixture.

SES's Beautiful Writings

12/12/08 I got off work a bit early (ten minutes) and was really enjoying all the pink clouds in the western sky as I drove down the hill through the forest, but as I get deeper into the valley between an eastern ridge and a western ridge I happened to notice the full moon peak over the eastern ridge and then climb up and engulf the rise atop the headland. Now, i know it is about a mile across the rise, but that old man just eased up and and took it over, looked down and smiled a moonlight path across the ponds beside the highway. As I drove further he had climbed up into the deep blue sky grinning away as he receded into the night sky. I don't know which i love most, the full moon climbing across the sky or the nights it is so clear you can almost reach up and pick a star for your pocket.


11/4/08 I hurried out of the school to run home and watch all the election updates. As I was at the front gate I noticed the grey clouds of the cool front moving into the northern and western sky then I saw the sun resting on top of the pine trees on top of the high ridge. As I drove along the length of the ridge it was fascinating to see the clouds turn a pale pink and then the sun peeking through the burnt skeletons of pine trees from the forest fire two years ago. The sun slowly slid behind the trees and the clouds started turning a pale peach with brilliant golden edges until there was no more sun, just a wonderful pink sky with wispy peachy gold clouds. As I descended into the valley the sun popped back over the lower ridge for a last glance at the farm buildings on the east end of the valley who all stood proudly wearing windows of gold nestled into the embraces of the dark forest beyond them. After a quick look the sun vanished completely leaving behind the most glorious golden display among the clouds. And then I turned into town and it was night.
I may complain about coming home in the dark, but I forget these little gifts of Nature. I am so glad I don't live in a big city any more!

Dried Beef and Onion Spread/Dip

Dried Beef and Onion Spread/Dip (very easy to double) contributed by SES

One block of cream cheese (8 oz, I think)
Two or three green onions(scallions) sliced fine, both the white and green parts
About one Tablespoon of Worcestershire sauce
About one teaspoon seasoned salt
About one teaspoon garlic powder
About one teaspoon onion powder
One small jar of dried beef, diced small (about the size of the scallions)

Combine everything BUT the onions and dried beef, I use the food processor for this part. Stir the beef bits and onion pieces in by hand. It makes a better contrast than using the processor. At this point shape into a cheese ball or whatever shape you want. If you want to roll it in chopped parsley or nuts or whatever at this point go ahead. Chill until you want to serve with veggies or crackers (I love it with dark rye crackers or toast points)
VARIATION
If you want to use it as a dip rather than a spread thin it with sour cream to the consistency you want.
If you are going for taste over presentation blend it all in the food processor.
It makes a great sandwich spread Hmmm maybe cocktail rye bread sandwiches--or pipe a bit on the bread/cracker with a pastry bag.

Tortilla Pie

Tortilla Pie contribruted by Nitza
Sautee a cup of frozen corn and some chopped green onions (if you like those) with a tsp of cumin for 3 min. Remove from heat and add a can of black beans (drained/rinsed) and 1.5 cup salsa.

On a sprayed cookie sheet, put one burrito-size tortilla. Top with one cup bean/corn mixture and half cup shredded cheese. Make a 2nd layer with another tortilla, another cup beans, another half cup cheese, and then a 3rd layer, same way. Top with final tortilla and final 1/2 c cheese (You'll need 4 tortillas and 1 8-ounce bag of shredded cheese all together).

Bake at 450 for 10 minutes, makes 4 entree sized servings (although you might want a salad or something to go along with, if you have bigger eaters).

Absolutely delicious! And vegetarian, although that was accidental :) But SO didn't even notice that there wasn't any meat in it, and if he didn't notice no one will.

MOANing Website

http://www.moaningwir.ning.com

Candy Recipe Links

CANDY
This is remarkable. Just click on the underlined name of the CANDY and bam the recipe appears!


2 Minute Microwave Fudge
5 Minute Fudge
7 Layer Bars
Aaron's Buttery Cashew Brittle
Almond Bark
Amanda's Peppermint Creams
Ann's Cream Nut Candy
Bavarian Inn Peanut Bars
Beth's Delicious Fudge
Brownie Fudge Dessert
Buckeyes
Buckeyes
Butter Toffee
Candied Yams
Candy Bar Brownies
Candy Cane Brittle
Candy Cane Fudge
Caramel Krispie Treats
Caramels
Carmel Corn
Carol's Christmas Treats
Chocolate Almond Bars
Chocolate Balls
Chocolate Billionaires
Chocolate Chow Mein Candy
Chocolate Covered Cherries
Chocolate Covered Nuts
Chocolate Covered Peanut Butter Balls
Chocolate Covered Pretzels
Chocolate Covered Pretzels
Chocolate Covered Pretzels
Chocolate Nut Caramels
Chocolate Popcorn
Chocolate Silk Bon Bons
Chocolate Truffels
Christmas Candied Walnuts
Christmas Crackle Candy
Christmas Mice
Chunky Mallow Candy
Cinnamon Hard Candy
Cinnamon Popcorn
Cranberry Nut Fudge
Cream Cheese Candy
Creamy Chocolate Truffles
Creamy Microwave Pralines (Texas Stye)
Crispy peanutbutter balls
Dark Chocolate Fudge
Deborahe's Holiday Chocolates
Disappearing Marshmallow Brownies
Dish of Dirt
Divinity
Dorothy's Peanut Butter/Butterscotch Noodle Cookie
Dreamcicle Fudge
Easy Candy
Easy Divinity
Easy Divinity Easy Divinity Candy
Easy Fudge
Easy Granola Candy
Easy Microwave Carmel
Easy Microwave Fudge
Easy Pecan Logs
English Toffee
English Toffee
English Toffee Bars
Fabulous Fudge
Fake Brittle
Fantasy Fudge
Festive Chocolate Truffles
Five Minute Fudge
Fool-Proof Fudge
Frosted Pecans
Fudge
Brownies
Fudge for One

Fudge Puddles
Georgia Nuggets
Grandma Donna's Nummies
Grandma F's Delicious Fudge
Grandmother' s Holiday Fudge
Hard Candy
Hard Tack Candy
Hazelnut Fantasy Fudge
Ho-Ho Hash
Holly Confection
Honey Comb
J & D's Peanut Butter Balls
Jeanne's Tiger Butter
Jen's Chocolate Meringues
J's Cream Fudge
Kim's Famous Cashew Brittle
Magic Marshmallow Fudge
Mama's Fudge
Maple Rum Balls
Margie's Best Candy
Martha Washington Candy
Martha Washington Mounds
Marzipan
Melting Moments
Melting Moments
Memaw's Reese's
Meme's Best Ever Peanut Butter Fudge
Meringues
Micky's Mints
Microwave Peanutbutter fudge
Microwave Pralines
Milk Fudge
Milky Way Bars
Million Dollar Fudge
Mimi's Famous Fudge
Mocha Truffles
Mom's Mints
Mr. Monroe's Famous Fudge
Mrs. Eisenhower's Fudge
Never Fail Fudge
Never Fail Fudge
No Bake Rum Balls
No Cook Peanut Butter Fudge
No Fail Fudge
Novia Scotia Treats
Nut Mallow Goodies
Nutty North Pole Fudge
Orange Balls
Orange Glazed Pecans
Out Of This World Fudge
Oven Carmel Corn
Peanut Brittle
Peanut Brittle
Peanut Brittle
Peanut Brittle (Microwave)
Peanut Butter Balls
Peanut Butter Balls
Peanut Butter Balls
Peanut Butter Bars-An Elve's Favorite Treat
Peanut Butter Candy
Peanut Butter Candy
Peanut Butter Cups
Peanut Butter Cups
Peanut Butter Fruit Squares
Peanut Butter Fudge
Peanut Butter Fudge
Peanut Butter Fudge
Peanut Butter Snowballs
Peanut Clusters (mircrowavable)
Peanut Krispies
Peanut Patties
Pecan Candy
Pecan Kisses
Penuche
Peanut Butter Buckeyes
Peppermint Bonbons
Peppermint Bark
Peppermint Bark
Peppermint Bark
Peppermint Wands
Popcorn Cake
Popcorn Cake
Potato Candy
Potato Candy
Potato Candy
Potato Candy
Praline Kisses
Pralines

Puppy Chow
Puppy Chow
Puppy Chow
Puppy Chow (for Humans)
Quick and Easy Mini Marshmallow Sandwiches
Quick and E-Z Fudge
Raspberry Fudge Balls
Reindeer Chow
Reindeer Chow
Reindeer Chow
Reindeer Chow
Reindeer Droppings
Reindeer Food
Reindeer Food
Rocky Road
Rocky Road
Rocky Road Bark
Rudolph's Favorite Pecans
Rum Balls
Salt Water Taffy
Sea Foam Candy
Skor Fudge
Snowballs



Snowy Day Brownies
Snowy Divinity
Snowy Pretzels
Spiced Pumpkin Fudge
Stained Glass Candy
Sugared Nuts
Super Peanut Clusters
Treacel Fudge
Triple Layer Bars
TripleLayer Chocolate Bars
Truffles

Turkish Delight
Turkish Delight
Turkish Delight
Turtles
Uncle Ferd's Butter Crisp Cracker Candy
Uncle Jack Hallwood's Peanut Butter Fudge
Very Easy Fudge
White Christmas
Willy Wonka Bars
Winter Strawberries

Misc Websites

http://lightbulbsdirect.com/ for a chart to see how bright a florescent bulb are (FYI 5000K is natural Sunlight bright) From SES

Moaning

Post your MOANing miles here (also the offical MOANing site):
http://moaningwir.ning.com/

Recipe Websites

The Pioneer Woman website has recipes, her photography, and a romance story she is writing about how she met her husband. Her recipes are wonderful, many on the Grocery Challenge have made a number of them and I personally have made her Buffalo Wings
http://thepioneerwoman.com

www.recipezaar.com is another great source

Websites for shopping deals

For those into coupons, CVS or Walgreens here are a couple of sites:

http://iheartcvs.com Learn about the current and future deals at CVS

http://www.hotcouponworld.com A forum that many post on about different grocery stores and drug stores. I have learned a lot from them and use them to see what others are doing and if I am missing anything (often I am, in fact this is how I learned of my camera deal)

http://www.taylortownpreview.com On around Wednesday they will list the coupons coming out in Sundays paper. They do vary by where you live but it is a pretty good idea of what is coming out and if you should buy the paper for the coupons.

E-mail me your websites you would like to see here at mittenkittenwir@gmail.com

Pumpkin Squares

PUMPKIN PIE SQUARES by beej

Crust:
1 yellow cake mix (reserve 1 c for topping)
1/2 c melted margarine
1 egg, beaten

Filling:
2 eggs, beaten
2/3 cup evaporated milk
1 can pumpkin
3/4 c sugar
1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp cloves
(note: I substitute pumpkin pie spice for the last 3 ingredients)

Topping:
1/4 c sugar
1 tsp. cinnamon
1/4 c. margarine, cut in
1 c. dry cake mix (reserved from crust)

Preheat oven to 325 degrees. Grease 9 x 13" pan. For Crust: mix ingredients indicated above and press into pan (mixture will be a soft ball). For filling: Mix ingredients listed above (in the order given) and pour over crust (spread evenly over bottom layer). For topping: Mix dry cake mix, sugar & cinnamon and then cut in refrigerated margarine. Sprinkle over filling. Bake for approx. 45-50 minutes until filling has set.
This will not be the consistancy of pumpkin cake, more along the lines of pumpkin pie with a crumb topping. Just as with pumpkin pie, serve with whipped topping if desired! If you like pumpkin, you'll find this yummy! Enjoy!

Monkey Bread

Monkey Bread by Nitza:
Take a can of those refrigerated biscuits and cut them into halves (or 1/4s, if you want them smaller). You can do this with kitchen shears.

Take a big gallon ziploc bag and put in some cinnamon-sugar mix.

Dump some of the biscuit pieces in at a time and shake them around to coat.

Place on a sprayed cookie sheet and bake for however long the can says to normally bake the biscuits (and at whatever temperature it says).

Voila! Bite size, a little sweet but not too sweet, kids will eat three million of them. Be careful, though, because you may also want to eat three million of them.

I have been told you can also bake them in a bundt cake pan for cinnamon pull-apart bread (and top with plain white drizzle icing, if that's your thing).

Monkey Bread

Monkey Bread by Nitza:
Take a can of those refrigerated biscuits and cut them into halves (or 1/4s, if you want them smaller). You can do this with kitchen shears.

Take a big gallon ziploc bag and put in some cinnamon-sugar mix.

Dump some of the biscuit pieces in at a time and shake them around to coat.

Place on a sprayed cookie sheet and bake for however long the can says to normally bake the biscuits (and at whatever temperature it says).

Voila! Bite size, a little sweet but not too sweet, kids will eat three million of them. Be careful, though, because you may also want to eat three million of them.

I have been told you can also bake them in a bundt cake pan for cinnamon pull-apart bread (and top with plain white drizzle icing, if that's your thing).

Muffkins

Muffkins by Red Wagon



1 can pumpkin (in bakery aisle)

1 box devils food cake

mix1-2 Tbsp water



Mix together and bake according to temp and time on box. Egg is not necessary, unless you want fluffier muffkins. Use mini-muffin tin. Each muffkin is worth one Weight Watcher's point.



Variation: Someone tried it with spice cake mix, not sure if you use egg for that.

Cinnamon Corn

Cinnamon Corn (Caramel Corn) by SES_Books

1/2 cup margarine (1/2 cup margarine)
1/2 cup granulated sugar (1/2 cup brown sugar)
1/2 cup white karo syrup (1/2 cup white karo syrup)
1/2 tsp salt (1/2 tsp salt)

Combine in a microwave safe bowl( I use a 4 cup pyrex measuring cup). Microwave on high 90 seconds. Stir. Microwave on high another 90 seconds. Stir again. Microwave another 60 seconds.

Remove from microwave and stir in
1/2 tsp soda (1/2 tsp soda)
1/2 tsp Vanilla (1 tsp vanilla)
few drops red food coloring
few drops of cinnamon oil(buy at pharmacy-use carefully)
~It will foam so be prepared~

Pour over about three quarts of popped corn in a brown paper grocery bag (or large microwave safe glass bowl). Mix and microwave for 90 seconds). Shake bag (or mix in bowl) than microwave another 90 seconds. Shake bag (or mix in bowl) then microwave another 60 seconds. Cool on waxed paper or parchment.
Enjoy

Variations

Sometimes I will mix in 1 cup of mixed nuts into the caramel version
once I added redhot candies to the cinnamon version

This caramel concotion works well in sticky rolls~
Pour the caramel mixture on the bottom of a 9 X 13 pan or a bit larger, let it cool to room temp.(sprinkle chopped pecans, if nuts are desired) arrange a bag of Rhodes frozen cinnamon rolls on top of the caramel. Cover loosely with plastic (I spray the plastic with Pam so the rolls don't stick) and let rise overnight. Bake in the morning as the directions on the bag specify. Invert onto a large serving platter. Stand back and accept the kudos. DON'T tell anyone how easy these are!

Quick Chocolate Cakes

5 MINUTE CHOCOLATE MUG CAKE submitted by MittenKitten

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-raising)
4 tablespoons sugar (can use Splenda)
2 tablespoons baking cocoa
1 egg
3 tablespoons milk3
tablespoons oil (can use applesauce)
3 tablespoons chocolate chips(optional)
a small splash of vanilla essence

Add dry ingredients to mug, and mix well Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla essence, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT!

(This can serve 2)And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Homemade Warm Delights submitted by Ravin
4 Tbs Cake Mix (or brownie mix)
2 Tbs water
1.5 tsp mayo

Microwave in a bowl for ONE minute. If you want to top with Carmel or Fudge ice cream topping, do it the second you pull it out of the microwave - if you do it before you microwave it will burn.

Disclaimer - I haven't tried this yet b/c I don't have any cake mix, but I have read that it turns out exactly like the warm delights bowls. The mayo is a substitute for oil and egg so I am not sure if their would be any healthier sub for the mayo, but there isn't that much called for and you could use light mayo.

Vegetarian Chili by better in black

vegetarian chili
2 tsp. olive oil
1 c. chopped onion
1 c. chopped red bell pepper
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
3 garlic cloves, minced
1 (4.5 oz) can chopped green chilis
2/3 c. uncooked quick-cooking barley
1/4 c. water
1 (15 oz.) can black beans, drained
1 (14.5 oz) can diced tomatoes, undrained
1 (14.5 oz) can vegetable broth
3 T. chopped cilantro (for garnish)

Heat oil in a heavy pot over medium-high heat. Add onion and bell pepper; saute 3 minutes. Add chil powder, cumin, oregano, garlic, and green chilis; cook for 1 minute. Stir in barley, water, black beans, tomatoes, and broth; bring to a boil. Cover; reduce heat and simmer for 20 minutes or until barley is tender. Stir in cilantro. Serve with a scoop of sour cream and tortilla chips.

Note: Any canned bean may be substituted for the barley. (But the barley is soooo good!)

Welcome to the Controlled/No Spend Blog. This blog is a supplement to the controlled/no spend threads on MSN Women In Red Board. Feel free to e-mail me at mittenkittenwir@gmail.com with what you would like to see on this blog. Here is a place we can compile all the websites, recipes and interesting tidbits we wish to share with each other.

For those new to us our goal is to save money by controlling the number of days we spend money each month. Basically just one step in taking control of our financial lives. On our thread (it starts over each month or I would post the link) we keep track of the days we have not spend or had a controlled spend. Everyone makes their own rules, some count if they spend anything others allow themselves $5-$10 and still count it as a controlled/no spend day.