I really don’t, except for a few things that well, you know…pizza, I can eat a really good pizza, breakfast, lunch and dinner and homemade chili, it always tastes better then next day.
Recycle Those Leftovers!
It’s just that I don’t like the same thing two days in a row. Now, if you can mix it up and make it a little different then I am all for that. So here’s a little recipe for using up those leftover mashed potatoes and it really is one of my favorites I even sometimes make extra mashed potatoes so that I can have me some of these the next day.
So here’s some of what we had for dinner the other day: The next day slice the meatloaf thin and it makes a great Meatloaf Sandwich. Cube up the corn bread and whip up a Cornbread Salad. Take the leftover mashed potatoes and cook up some of my favorite Potato Patties.
Southern Potato Patties (a.k.a. Potato Cakes)
approx. 2 cups of leftover mashed potatoes
1 egg beaten
1/2 cup self rising flour
1 tablespoon finely chopped onion
milk
- Mix the first 4 ingredients well. Add just enough milk to bring it to the consistency of a fairly thick cake batter.
- Heat a skillet to medium heat on the stove top with a small amount of vegetable oil or cooking spray.
- Drop by heaping tablespoon onto hot pan and cook until browned on one side, then turn.
- Once turned press the potato cake just a bit with a spatula to flatten just a bit.
- Cook until done and serve as a side dish with ketchup.
You can adjust this recipe according to the amount of mashed potatoes you have left over. It doesn’t have to be precise but you do need at least one egg.
Sorry about the bad Iphone photo! But here they are cooking up in the good ole Lodge Cast Iron Skillet (can you tell I am a Lodge Fan?).
So don’t always throw out those leftovers….mix it up and stretch your dinner and your dollar! It can be yummy!
Pin It Tagged as:
leftovers,
recipe,
Side Dish
My intentions were to make this cake from scratch but I didn’t have enough of some of the ingredients so guess what, I had a chocolate cake mix and chocolate icing and that got my mind to rolling ….
If MTV can have Pimp My Ride I can have a series called:
What do you think?
Well, I don’t believe a recipe has to be “From Scratch” to be homemade and it certainly doesn’t have to be made from scratch to be delicious and made with love. Serving this cake can get a little messy but that doesn’t matter it still tastes yummy!
My Memaw didn’t believe a cake was a “cake” unless it was a layered cake. Being the good diabetic (LOL) she was, of course she would eat it but she would make sure you know a cake needed to be in layers. Regardless if this cake is in layers or in a 9×13 pan this recipe is delicious!
By the time I finished taking photos there wasn’t much left of the cake in the plate! It is sooooo good.
So here it goes!
Sorry....I had to take a bite. My mom would make this quite a bit and it didn't last long. She would make two layers and split them into. I did it the easy way and made 3 layers, so no slicing the cake in 1/2.
Ingredients:
- 1 chocolate cake mix
- 1 chocolate icing
- 24 marshmallows
- 3/4 cup of milk
- 14 ounces of coconut
- 1 teaspoon of vanilla
Instructions:
- Mix cake as directed on the box. Grease and flour 3 round cake pans and bake at 350 for 10-12 minutes until done. Cool.
- Once cool, prepare filling. In a sauce pan, pour in the milk and warm slowly add the marshmallows and stir until they are completely melted. Add the coconut mixing well. Remove from the heat and add 1 teaspoon of vanilla.
- One the first layer cover with 1/2 of the coconut filling, Top with the second layer cover this layer with the remaining filling. Cover with the last layer of cake.
- You may want to insert toothpicks to hold the cake layers together well before icing.
- Ice top and sides with the chocolate icing.
- YUM!
Notes
You can also make this recipe in a 9x13 cake pan, top it with the coconut filling. Because it may be difficult to spread over the filling I would suggest microwaving the icing in the tub in 15 second increments, stirring between the microwaving until it is almost the consistency of hot fudge and then pour and spread on the top.
2.2
http://groundbeefbudget.com/2012/08/mounds-bar-cake/ Ground Beef Budget 2013
This recipe is also shared at The Weekend Dinner Party Extravaganza check it out!
Pin It Tagged as:
cake,
dessert,
recipe,
recipes
This is a wonderful recipe for a pot luck dinner or a cookout…Labor Day is coming up so you can whip this up the night before and you are ready to go! The longer it sits the better it gets. Easy peasy, I tell you, once the cornbread is cooked and cooled, a little chopping, draining and rinsing you can layer this up in no time.
This recipe calls for cornbread! You can cook it up from a mix or used what you had left over from dinner or buy it at the store or restaurant but I must confess I do not have a recipe for my cornbread posted on here yet, I promise one day I will sit down and measure it all out for you and share my recipe…I just haven’t done that yet. I have made cornbread forever without a recipe. Shame….shame on me!
I had a lady tell me that her newly married grandson called wanting her recipe for her cornbread. She said “Ok, you have a pen and paper?” he said “Hold on let me run and get it.” When he came back to the phone ready to jot down the recipe she said ” Go to the store…. and grab a box of Jiffy Cornbread mix and prepare as directed on the box.” haha that was funny. That Jiffy Cornbread Mix is pretty good stuff and sure fits a Ground Beef Budget.
I searched high and low for my trifle bowl and could not find it anywhere!!! So I made do with what I could find. Wouldn’t this look pretty in some pint size mason jars? That would be great for a picnic!
Ingredients:
- I box Jiffy Cornbread Mix prepared as directed and cooled to room temp and cubed
- 1 can Light Red Kidney Beans (rinsed and drained)
- 1 can yellow sweet corn (rinsed and drained)
- 1 Red onion chopped
- 1 bell pepper chopped
- 3 tomatoes cubed
- 2 cups shredded cheddar cheese
- 1 8 ounce bottle of ranch dressing
-
Instructions:
- In a large bowl or trifle bowl begin with a layer of the cornbread, then a layer of 1/2 each of the chopped pepper, onion, tomato, beans and the corn, sprinkle on 1/2 of the shredded cheese. pour over 1/2 of the ranch dressing, repeat layers ending with the shredded cheese. Optional you can top with a dollop of sour cream and real bacon bits.
- Refrigerate at least 2 hours or overnight. The longer it sits the better it gets.
2.2
http://groundbeefbudget.com/2012/08/cornbread-salad/ Ground Beef Budget 2013
If you don’t have a Trifle Bowl or like me and can’t seem to locate yours you can pick one up at Amazon!
This recipe was shared on Lil Coutry Sugar’s Foodie Friend’s Friday
Pin It Tagged as:
cookout recipe,
cornbread salad,
pot luck recipe,
recipe,
salad,
southern cornbread salad
Believe it or not I live in the south and I don’t fry everything….I actually rarely fry at all. Most of my meats are baked in the oven or cooked out on the grill. On occasion I fry chicken tenders or hamburgers but for the most part I bake. It is great to throw meat in the oven and not have to keep that watchful eye while it’s sizzling away in the frying pan, plus it is so much better for you. Are you like me and feel like you cook the same thing all the time? Well, I had some boneless skinless chicken breast to cook for dinner and I wanted to do something different….I mean really, there are only so many ways you can bake chicken. I looked around online and found different ways of making homemade Shake N Bake and concocted my own little recipe.
This chicken was delicious, I think you will love it and you can tweek it and add seasonings that you know your family will like and it makes enough seasoning/coating for another dinner or two.
Ingredients:
- 5 cups of corn flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 seasoning salt (I happened to have a chicken seasoning salt)
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 beef bouillon cube (crushed)
-
- Other options include:
- 1/4 teaspoon cayenne pepper
- Parsley
- Sage
- Whatever you like!
Instructions:
- If you have a food processor throw it all in and process until all is blended and is a coarse powder.
- No food processor:: Crush the corn flakes fairly well in a bowl. Add all the ingredients to a blender and process until all is blended to a coarse powder.
- 1/2 cup will coat approx 3-4 chicken breast.
- Preheat oven to 400 degrees.
- Spray cooking sheet with cooking spray.
- Add 1/2 cup to a quart size zip lock bag add chicken 1 piece at a time and shake until completely coated.
- Bake:
- Boneless skinless chicken breast for 20 minute
- Chicken Tenders bake for 10-15 minutes
- Bone in Chicken Breast bake for 45 minutes
- Make healthier chicken nuggets by cutting up boneless skinless chicken and bake for 10 minutes....your kids will love them.
- This mix makes approx 1 1/2 cups you can keep it in a zip lock freezer bag and use 1/2 cup for 3-4 breast and you will have some on hand for the next time your craving some oven fried chicken.
2.2
http://groundbeefbudget.com/2012/08/homemade-shake-n-bake/ Ground Beef Budget 2013
Use Gluten Free Corn Flakes and you have Gluten Free Oven Fried Chicken.
Enjoy,
Pin It Tagged as:
Homemade Mixes,
Main Dish,
recipe
Fresh out of the oven
I love a challenge when it comes to baking and for me yeast bread is usually the most challenging. I have had plenty of failures but I usually try until I get it right. With all the rave reviews on Pinterest and such simple ingredients I just had to try this recipe. There really is no challenge to this……. It turns out perfect every time with a crispy crust and tender inside.
It is so simple to mix up the night before and cook the next day.
I live on a Ground Beef Budget so I don’t have a Le Crueset pot (insert sad face here) like she uses in the original post but I do have two different types of cookware that I have used to bake this bread.
There are a few things that are necessary to make this bread the first one is unbleached all purpose flour, I love Gold Medal Bread Flour for bread making. Bleached flour, from experience, will make the crust super tough and chewy. The second requirement is a large heavy duty baking dish with a cover.
I have used this Lodge Logic Cast Iron Combo Cooker~It is a two in one set. One shallow frying skillet and a deep frying skillet that fit together making a dutch oven. You can purchase at Lodge or Amazon
And I have used a Pampered Chef stoneware baker similar to this one. It doesn’t look like they sell the one I have anymore.
Ingredients:
- 3 cups of unbleached flour
- 3/4 teaspoon yeast
- 1 3/4 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 cup of water
Instructions:
- In a bowl using a whisk stir together, flour, yeast, salt and sugar.
- Add water mixing well.
- Cover with plastic wrap and let rise on the counter for 12-18 hours.
- Place you baking pan and lid in the oven and preheat to 450 degrees leave pan and lid in the oven for 30 minutes.
- While you are waiting turn dough out onto floured parchment paper or wax paper.
- Form dough into a round shape using lightly floured hands.
- Do not knead. Cover with plastic wrap while the pan and oven heats.
- After 30 minutes remove pan from oven, if you are using parchment paper lift the dough using the parchment and lower into the pan, carefully cutting away excess parchment paper. If you are not using parchment just drop dough into the baking pan, according to the original recipe there is no need to oil or grease the pan. (I have only baked it using the parchment method).
- Cover with the lid bake at 450 degrees for 30 minutes.
- After 30 minutes of baking time remove the lid and continue to bake for 15 minutes.
- Remove to a wire rack to cool.
Notes
After the 30 minutes in the oven and you remove the lid you will be shocked how amazing this bread looks.
This recipe doesn't require any oil, milk or eggs, It's amazing but it works.
2.2
http://groundbeefbudget.com/2012/07/rustic-bread-easy/ Ground Beef Budget 2013
This recipe was adapted from the recipe I found via Pinterest at Simply So Good! I made a couple of changes and increased the yeast a bit and added a teaspoon of sugar.
Pin It Tagged as:
bread recipe,
Easy Recipe,
recipe
It has been hotter than blue blazes around here and the last thing I want to do is crank up the oven. My air conditioner is running 90 to nothing and barely can keep this house below 80 degrees. When it’s this hot I try to think of recipes that don’t require baking and makes more than a enough for one meal so we can eat it another day and then it saves me from cooking and this one fits the bill and kind of like chili, it’s better the next day.
This is a wonderful recipe and doesn’t take that long to prepare. You can bake extra chicken a day or so before and have it ready, bake it early in the morning before the temp gets too high, or cook it on my trusty George Foreman Grill, like I did. If your chicken is already cooked you can whip this together in no time at all. So it’s great to prepare after a long day at work and kids usually love it!
Serve this Spicy Cheesy Chicken Spaghetti
with a tossed salad
and some garlic bread.
Spicy Cheesy Chicken Spaghetti
Ingredients:
- 1/2 stick of butter or margarine
- 2 tablespoons of Worcestershire Sauce
- 1 medium to large onion chopped in chunks
- Salt and pepper to taste
- 3-4 boneless skinless chicken breast cooked and cut into bite size pieces
- 1 can of cream of chicken soup
- 1 10 ounce can of diced tomatoes with green chilies drained (like Rotel)
- approx 1/3 of a block of a 32 ounce package of pasteurized prepared cheese (a.k.a Velveeta) cubed
- 1 16 ounce package of spaghetti
Instructions:
- Begin by cooking the spaghetti noodles according to package directions. While the spaghetti is cooking saute the onions in the butter and Worcestershire Sauce until tender, add the chopped and cubed cooked chicken and the can of cream of chicken soup and the drained tomatoes with green chilies. Combine well. When the pasta is done, drain the liquid and return the pasta to the cooking pot while the pasta is still hot. Add the ingredients from the frying pan and the cubed cheese, stir well until well combined and the cheese is melted. Serve.
Notes
You control how spicy this dish is depending on the type of diced tomatoes with green chilies you buy. Buy mild if you don't like it too hot...or add an extra can if you want to kick up the spiciness a bit!
2.2
http://groundbeefbudget.com/2012/07/spicy-cheesy-chicken-spaghetti/ Ground Beef Budget 2013
Pin It Tagged as:
Chicken Recipe,
Main Dish,
recipe
The one thing I love about Summer time is the fresh fruits and vegetables. There is nothing like fresh picked, farm grown tomatoes, cucumbers, squash and of course, my favorite… corn. I love corn just about anyway it’s cooked but I especially love fresh fried corn. Well, that is what we call it around here but some people call it creamed corn. It’s not really fried just cooked in a skillet on the stove top and a little bacon grease added for flavor. It takes a little extra work but so worth it.
One thing about it is that you can do all the shucking and cutting a day or so before and it will be ready to cook when you have time.
Ingredients:
- 4 ears of fresh corn
- 1-2 teaspoons of bacon grease
- water
- salt and pepper
- flour and milk
Instructions:
- *Prepare one ear of corn per person. You can adjust this recipe accordingly.
- Shuck your corn and remove the silks Remove any bad kernels with a knife. Rinse the corn well. With a knife cut through the center of each row of corn kernels. Then take a knife and cut the kernels from the cob into a bowl. Once all of the kernels have been cut take the dull side of the knife blade and run it down the cob letting the juices and pieces of corn run into the bowl. Melt 1-2 teaspoons of bacon grease melt in an iron skillet, add the corn kernels and enough water to cover the corn cook slowly for 20-30 minutes adding water as needed. Salt and pepper to taste, Mix 1 tablespoon flour and 1 tablespoon milk in a cup stirring well to remove the lumps. Add a little of the flour/milk slurry mixture at a time allowing it to come to a simmer between additions until the corn has the desired consistency. If you get it to thick just add a little water.
2.2
http://groundbeefbudget.com/2012/06/southern-fried-corn/ Ground Beef Budget 2013
Pin It Tagged as:
Corn,
Creamed Corn,
Fresh Corn Recipe,
Fried Corn Recipe,
recipe,
Side Dish
I am not a poor man but I am a single mom with a daughter that doesn’t like pecans so this pie works out great for us.
Poor Man’s Pecan Pie (Oatmeal Pie)
Ingredients:
- 3 eggs beaten
- 1 cup sugar
- 3/4 cup coconut
- 3/4 cup uncooked oats
- 1 cup white Karo Syrup
- 1/4 cup of buttermilk
- a pinch of salt
Instructions:
- Mix the eggs, sugar, syrup, buttermilk and salt well add the coconut and oatmeal mixing well pour into an unbaked 9" inch pie shell and bake at 350 degrees and bake 35-40 minutes until the top is golden brown.
2.2
http://groundbeefbudget.com/2012/05/poor-mans-pecan-pie/ Ground Beef Budget 2013
Pin It Tagged as:
Frugal Recipes,
pie,
Poor Man's Pecan Pie,
recipe
It’s that time of year! Time to crank up that grill for your summertime favorite foods and baked beans are a wonderful side dish that goes along wellwith your smoky grilled meats as well as Sunday Dinners that include fried chicken, or ham.
I love the sweet and sour tangy taste that the combination and brown sugar and mustard gives to my baked beans so you can adjust this recipe easily to match your taste and what your family likes.
Ingredients:
- 2 can pork and beans
- 1/4 cup onion chopped
- 1/4 of a green bell pepper chopped
- 1 tablespoon pancake syrup
- 1-2 tablespoons prepared mustard -or more
- 2 tablespoons brown sugar
- 1/4 cup ketchup
- 1 teaspoon bacon grease melted
- salt and pepper....lots of pepper
Instructions:
- Preheat oven to 350 degrees
- Mix all ingredients in a bowl.Taste add more mustard for more of a tangy taste (that's how we like them) or more brown sugar or ketchup for a sweeter taste. Lots of pepper.
- Pour into a baking dish and bake for 30 minutes until nice and bubbly
2.2
http://groundbeefbudget.com/2012/04/tangy-baked-beans/ Ground Beef Budget 2013
Pin It Tagged as:
Baked Beans,
Cookout Recipes,
recipe
I have been using this recipe for years. Anytime I want to whip up a quick single layer cake this is the recipe I use. I use it for a quick strawberry shortcake, pineapple upside down cake and it’s great if you just want to make around 12 cupcakes.
Today my daughter was babysitting so I got the girls in the kitchen and they helped me mix this cake up. I was trying to teach them that baking is a science and Rachel said “we do science in school be we don’t bake.” Well, they were really more worried about when they were going to get the beater and the spoon once the batter was mixed. I turned on the oven light so they could watch it as it baked.
Ingredients:
- 1 1/2 cups self rising flour
- 3/4 cups sugar
- 3/4 cups milk
- 1/3 cup shortening
- 1 beaten egg
- 1 1/2 teaspoon vanilla
Instructions:
- Preheat oven to 375 degrees.
- Grease and flour a 9x9 baking pan.
- Place all ingredients in a mixing bowl, beat for 2 minutes on medium speed.
- Bake 25-30 minutes until done.
2.2
http://groundbeefbudget.com/2012/03/quicky-cake/ Ground Beef Budget 2013
I wish I had snapped a photo of them while we were cooking but this is Rachel and Rebecca this past summer.
Pin It Tagged as:
cake,
recipe
