We are doing our Krazy in the Kitchen post early this week in honor of
St. Patrick’s Day!
These ideas are courtesy of Family Fun!

POT OF GOLD SOUP

Ingredients:

2 tablespoons butter
1 onion, finely chopped
3 medium apples
2 medium butternut squashes (about 3 pounds)
1 cup apple juice or cider
3 cups chicken stock
2 tablespoons brown sugar
1 tablespoon pumpkin pie spice
Salt and pepper

Directions:

1. Melt the butter in a saucepan over low heat. Add the chopped onion and saute until soft and translucent. Remove the onion from the heat.
2. Peel the apples and then peel, seed, and chop the squash. Core and chop the peeled apples.
3. Add the apples, squash, juice or cider, and chicken stock to the onions and bring to a boil. Then lower the heat and simmer partially covered for 25 minute
4. Add the brown sugar, pumpkin pie spice, and salt and pepper. Puree the soup, reheat, and serve. Makes 6 to 8 servings.

KEY LIME PIE

Ingredients:

1 cup graham cracker crumbs
3 tbsp. butter, melted
1 14-oz. can sweetened condensed milk
4 egg yolks
1/3 cup lime juice
Thin chocolate cookie wafers
1 kiwi, peeled and sliced

Directions:

1. Heat the oven to 350 degrees. Mix the graham cracker crumbs and butter in a bowl. Firmly press the crumbs against the bottom and sides of a 9-inch pie pan. Bake for 5 minutes.
2. In another bowl, stir the sweetened condensed milk, egg yolks and lime juice until well mixed. Pour the mixture into the crust and bake for 15 minutes or until an inserted knife comes out clean.
3. Once the pie cools, push cookie wafers into the filling along the edge. Top with kiwi slices arranged to resemble a shamrock. Serves 8.

RAINBOW CUPCAKES

Ingredient:

White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Baking cups
Whipped cream (optional)

Directions:
1.  Prepare a white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.

RAINBOW COLOR
Purple      9 red and 6 blue drops
Blue          12 drops
Green       12 drops
Yellow     12 drops
Orange     12 yellow and 4 red drops
Red            18 drops

2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

** You could choose three colors if you want to simplify the steps!

DO YOU HAVE ANY ST.PATRICK’S DAY RECIPES THAT ARE A
TRADITION IN YOUR FAMILY?

Are you all stocked to the rafters with Old Orchard Juice Concentrates?!? I know I am, so I am hoping these recipes will help you too!

$1.00/4 (FF) – Old Orchard Frozen Juice Concentrates – (bricks.coupons.com)
$1.00/4 (IE) – Old Orchard Frozen Juice Concentrates – (bricks.coupons.com)

If you have an Albertsons or Safeway the “Chill” or Frozen Food Promos go through the end of March, so you still have time to score your own Old Orchard Juice!

CITRUS TURKEY OR CHICKEN GLAZE

Ingredients:

3/4 cup unsalted butter
1/2 cup honey
3 tablespoons grated orange peel
3 tablespoons grated lime peel
2 tablespoons thyme, chopped
4 tablespoons Old Orchard Orange Juice Concentrate (or a orange blend)
1 teaspoon salt

Directions:

Melt butter in a saucepan, and then mix in the rest of the ingredients. Put mixture in the freezer for 30 minutes or until it begins to firm up. Rub on turkey or chicken and cook as usual.

I am excited to try this with chicken breasts!

OLD ORCHARD TERIYAKI SAUCE

Ingredients:

1 12-oz. can of Old Orchard Pineapple Juice
1 cup soy sauce
4 cloves garlic minced
3 teaspoon ground ginger

Mix ingredients together in small bowl then serve.

APPLE BRAN MUFFINS

Ingredients:

1 1/4 cups bran flakes cereal
1 1/4 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon baking powder
1/4 cup margarine, melted
1 teaspoon vanilla extract
1 can Old Orchard 100% Apple Juice Concentrate (do not reconstitute)

STEP 1 Preheat oven to 375 degrees F. Grease muffin tins.
STEP 2 In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in Old Orchard Apple Juice, margarine, vanilla, and apple. Spoon the mixture into the greased muffin tins.
STEP 3 Bake at 375 degrees F  for 25 to 30 minutes.

GRAPE SLUSH

Mix Frozen Grape Juice Concentrate with cold 7Up or Ginger Ale. Stir. Serve cold, or chill to slush.

ORANGE BANANA SLUSH

2 Cans Frozen Orange/Pineapple Blend
6 Ripe Bananas
3 Cup Water
2 Cup Sugar
2 2 Liters 7UP

Combine all in a blender and blend well. Freeze in zippered bags. When ready to serve, put slightly thawed punch in a punch bowl and our 7 UP over.

RASPBERRY FROST HAWAIIAN

Ingredients:

2 Pineapple Blend Concentrates
1 qt Raspberry Sherbet
32 oz Ginger Ale
10 oz Frozen Raspberries, thawed

Mix 2 Pineapple blends according to directions. Combine half of the juice with half of the sherbet, and half the ginger ale in blender. Whirl until light and frothy, about 1 minute. Pour into punch bowl and repeat with last half of ingredients.  Stir in undrained thawed raspberries.

What are your favorite ways to use Juice Concentrate?

This week’s Krazy In the Kitchen is all about sprucing up the old stand by, Mac and Cheese. If any of you came to my house and looked at my stockpile you would laugh at how much Mac and Cheese we have! Seriously, I need to start making a conscious effort to use it up! Anyone else have this problem? Maybe you hadn’t stocked up and you are taking advantage of the new printable coupon:

$1.00/5 – (IE) Kraft Mac & Cheese – (bricks.coupons.com)
$1.00/5 – (FF) Kraft Mac & Cheese – (bricks.coupons.com)

Either way, here are a few ideas that I have tried or am going to try. But, most importantly please share the ways you get creative with Mac and Cheese!

SOUTHERN STYLE MAC & CHEESE
By Kraft Foods

Ingredients:

1 Package Kraft Mac & Cheese
8 slices  Smoked Ham, chopped
1 cup frozen green peas, cooked & drained
1/2 tsp.  yellow mustard

Step 1: Prepare dinner as directed on package.
Step 2: Stir in remaining ingredients.
Step 3: COOK until heated through, stirring occasionally.

CONFETTI MAC & CHEESE
By Kraft Foods

Ingredients

1 package Kraft Macaroni & Cheese Dinner

1 cup of each: shredded carrots and zucchini

1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese

Step 1: PREPARE Dinner in large saucepan, following the Light Prep directions on package.
Step 2: Add vegetables to the boiling water for the last 3 minutes of the Macaroni cooking time.

HOT DOG MAC & CHEESE

Ingredients

1 package Kraft Macaroni & Cheese Dinner

5   Hot Dogs, sliced

Step 1: Boil Macaroni as directed on package, adding the sliced hot dogs to the cooking water after about 5 minutes
Step 2: Drain macaroni, do not rinse. Return macaroni & hot dogs to pan.
Step 3: Add cheesepowder, milk and butter as directed.

Kraft Mac and Cheese Soup
By Charlene at Associated Content

Ingredients

2 boxes Kraft Mac and Cheese
2 cups of diced ham
1 bell pepper
1 onion chopped
2 cans stewed tomatoes
1 ½ cups extra sharp cheddar cheese
1 cup of Colby cheese
1 quart V-8 Juice

Step 1: In a skillet, sauté the bell pepper and the onions.
Step 2: Boil your macaroni and drain and return to pot
Step 3: Add the cheese flavoring that comes in the Kraft Mac and Cheese box. Add in the V-8 juice. Add the onions and peppers, and the stewed tomatoes and ham.
Step 4: As the mixture begins to boil drop in all the cheese and let it melt.

Baked Mac and Cheese Casserole
By Charlene at Associated Content

Ingredients

2 boxes Kraft Mac and Cheese
1 bell pepper
1 onion
1 egg
1 can of Carnation Evaporated Milk
1 ½ cups sharp Vermont cheddar cheese
1 cup Colby cheese
Parmesan cheese (how much you want)
¼ teaspoon of nutmeg

Step 1: Cook your Kraft Mac and Cheese to almost done
Step 2: In a bowl whip up the egg, milk and nutmeg with a wire whisk, and set aside. Dice up the onion and bell pepper.
Step 3: Combine everything, and add the milk into the macaroni; add the cheese.  Now pour it all into a lightly greased casserole dish. Shake on some Parmesan cheese on top.
Step 4: Bake it for 50 to 60 minutes at 375 degrees.

What do you do to Jazz up your Macaroni and Cheese?

This week’s Krazy in the Kitchen is all about cooking with brownie mixes, which is my favorite way to cook… It’s a mix- so it’s minimal effort, it’s fast and it’s chocolate! If you haven’t printed this coupon yet, you’ll want to. It’ll score you FREE or almost free Brownie Mixes at Albertsons, Safeway and most other grocery stores!

Update: Print limit reached… looks like you saved yourself some calories if you hadn’t printed them already!

$0.50/1 Betty Crocker Fudge Brownie Mix, any variety – (bakesweetmemories.com)

EASY CHEESECAKE BROWNIES
By This Food Thing

Ingredients:

1 package (20.5 ounces) brownie mix
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 cup chopped nuts  (walnuts or pecans)

Step 1. Mix the brownie mix according to the directions on the package.  Spread in a greased 9X13 cake pan.

Step 2. Beat the cream cheese until smooth, and then add sugar, egg and vanilla, and mix just until blended.  Mix in nuts. Be careful not to over mix.

Step 3. Pour the cream cheese mix over the brownie mixture.  You can run a fork or knife through the mix to give it a ‘marbled’ effect.

Step 4. Put cake pan in a preheated  oven  (at 350 Degrees) and bake between 35 & 40 minutes, or until the cream cheese is lightly browned.

Step 5. Cool completely & cut into squares

ROCKY ROAD BROWNIES
By Squidoo

Ingredients:

1 brownie mix
1 cup chopped pecans
3 cups mini marshmallows
2 squares of unsweetened chocolate (1 oz each)
1/3 cup milk
1/2 cup butter
1 package powdered sugar (16 oz)
1/2 tsp vanilla extract

Step 1. Mix the brownies according to the package directions. Then fold in the 1 cup of chopped pecans into the batter. Spread the batter mixture in a greased pan and bake for 25 minutes.

Step 2. Remove from oven and sprinkle the miniature marshmallows over the hot brownies so they melt a bit. Cool.

Step 3. In a heavy saucepan, melt the chocolate, milk and butter together until combined (be sure to stir constantly). Remove chocolate mixture from the heat and add the vanilla. Then add the powdered sugar a little at a time, mixing with a hand mixer on low speed, until the frosting is the desired consistency for spreading. Spread over brownies with marshmallows.

Step 4. Cool and cut into bars.

OATMEAL BROWNIES
By Betty Crocker

Ingredients:

2-1/2 cups oatmeal, uncooked
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 tsp. baking soda
3/4 cup butter, melted
1 pkg. brownie mix + ingredients needed on box
1/2 cup chopped nuts

Step 1. Heat oven to 350° F. Grease bottom only of 13- x 9- x 2-inch baking pan.

Step 2. Mix oats, flour, brown sugar, and baking soda; stir in margarine. Reserve 1 cup of the oat mixture.

Step 3. Press remaining oat mixture in prepared pan. Bake 10 minutes; cool 5 minutes.

Step 4. Prepare brownies as directed on package; stir in nuts. Spread over baked oat layer; sprinkle with reserved oat mixture. Bake 35-40 minutes

Step 5. Cool & Cut into bars.

Other ‘Add In’ Ideas from this food thing:

• Add 1/2 cup of peanut butter and 1/4 cup of chopped peanuts.
• Add in a cup of milk chocolate chips
• Add in a cup of mini M&Ms.
• Add in 2-3 tablespoons of instant coffee to the mix
• Use macadamia nuts instead of the traditional walnuts or pecans

How do you get creative using brownie mixes?

It’s that time of year!  Who’s throwing a SuperBowl party?

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Check out a great assortment of Dip Recipes here.

GLAZED CHICKEN WINGS
by BlissTree

Glazed Chicken Wings
Serves 4; Prep time: 10 minutes; Total time: 45 minutes

Mayo: $0.75/1 (IE) – Hellmann’s Product, 20 oz or larger – (bricks.coupons.com)
$0.75/1 (FF) – Hellmann’s Product, 20 oz or larger – (bricks.coupons.com)

Sour Cream: $0.50/1 Daisy Sour Cream from SS 12/23
$0.55/1 – Breakstones Sour Cream, avail to zip 30320 – (coupons.com)

3 pounds (about 16) chicken wings
Honey-Mustard Sauce or Classic Hot Sauce
Celery and carrot sticks
Blue-Cheese Dip, for dipping

1. Heat broiler. Rinse chicken wings; pat dry. Place on a baking sheet, wing tips down. Broil until golden brown, rotating sheet occasionally, 35 to 40 minutes. Transfer wings to a large bowl. Drain off fat from baking sheet.

2. Toss wings with desired sauce, and return to baking sheet, wing tips down. Reserve sauce in bowl. Broil wings again until glazed, 2 to 3 minutes, rotating sheet once. Toss wings with reserved sauce. Serve hot, with celery and carrot sticks, and Blue-Cheese Dip.

Honey-Mustard Sauce

1/4 cup Dijon mustard
3 tablespoons butter, melted
2 tablespoons honey
1 teaspoon cider vinegar
Coarse salt and ground pepper

1. In a small bowl, whisk together ingredients.

Classic Hot Sauce

6 tablespoons ketchup
2 to 3 tablespoons hot sauce, such as Tabasco
4 tablespoons butter, melted
Coarse salt and ground pepper

1. In a small bowl, whisk together ingredients.

Blue-Cheese Dip

1/2 cup sour cream
1 tablespoon mayonnaise
1/2 teaspoon hot sauce, such as Tabasco
1/4 teaspoon coarse salt
1/3 cup crumbled blue cheese

1. In a small bowl, stir together sour cream, mayonnaise, hot sauce, and salt. Stir in blue cheese. Chill, covered, until ready to serve.

MINI PIGS IN A BLANKET
$0.50/2 – Pillsbury Crescent Dinner Rolls – (coupons.com)
$1.00/2 – Pillsbury Crescent Dinner Rolls – (pillsbury.com)
$1.00/2 (IE) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)
$1.00/2 (FF) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)
$1.00/2 – Pillsbury Crescent Dinner Rolls – (boxtops4education.com)

These little piggies are pretty self explanatory, but this is my family’s favorite way to eat our Pillsbury Crescents.  Makes for a great lunch for the kids or a great appetizer if you’re hosting a football party!

Half a package of Lil’ Smokies
Pillsbury crescent rolls dough, divide a perforations and cut in half length wise.
Place on cookie sheet and back according to instructions on crescent dough label.

Serve with ketchup and mustard

POTATO SKINS

by Closet Cooking
(makes 4 appetizer sized servings)

Bacon: $1.00/2 – Bar S products, ANY – (bar-s.com)
Sour Cream: $0.50/1 Daisy Sour Cream from SS 12/23
$0.55/1 – Breakstones Sour Cream, avail to zip 30320 – (coupons.com)

Ingredients:
4 baking potatoes (such as russet, scrubbed clean)
canola oil
salt and pepper to taste
4 slices bacon (cooked and crumbled)
1 cup cheese (grated)
1/2 cup sour cream
2 green onions (chopped)

Directions:
1. Prick the potatoes a few times with a fork.
2. Bake in a preheated 400F oven until tender, about an hour.
3. Let the potatoes cool and cut in half and scoop out the middle. (Reserve the scooped potato for another use.)
4. Brush the potato skins all over with the canola oil.
5. Bake in a preheated 450F over for 10 minutes on each side.
6. Season the inside of the potato skins with salt and pepper and fill with the cheese and bacon.
7. Broil until the cheese has melted, just a few minutes.
8. Serve while still warm from the oven along with some sour cream and green onions.

PARMESAN CRUSTED BAKED ZUCCHINI STICKS WITH MARINARA
by Closet Cooking
(makes 4 appetizer sized servings)

$1.10/1 (IE) – Progresso Crispy Bread Crumbs – (bricks.coupons.com)
$1.10/1 (FF) – Progresso Crispy Bread Crumbs – (bricks.coupons.com)

*I’m might try using Kraft Italian Style 5-Cheese blend instead with this coupon:
$1.00/2 – Kraft or Cracker Barrel Natural Cheese – (coupons.com)

Ingredients:
1/4 cup bread crumbs (I used panko)
1/4 cup parmigiano reggiano (grated)*
1 teaspoon oregano
1 pound zucchini, sliced into sticks and pat dry
salt and pepper to taste
1 egg (lightly beaten)

Directions:
1. Mix the bread crumbs, parmigiano reggiano and oregano in a bowl.
2. Season the zucchini with salt and pepper.
3. Dip the zucchini in the egg and then dredge in the bread crumb mixture.
4. Place the zucchini on a baking sheet in a single layer with the skin side down.
5. Bake in a preheated 425F oven until golden brown, about 20-25 minutes.

It’s National Oatmeal Month!  Walgreens had cheap oats last week and many more of our favorite stores will likely be seeing oatmeal sales soon!  Plus, there is a HOT $1.00 off one coupon!  Here’s a few delicious recipes if you’re looking to plow through your newly acquired oat stockpile.

$1.00/1 – (IE) – Quaker Instant Oatmeal or Oats – (bricks.coupons.com)
or $1.00/1 – (FF) – Quaker Instant Oatmeal or Oats – (bricks.coupons.com)

BLUEBERRY OATMEAL BREAD
by Betty Crocker

2/3 cup packed brown sugar
3/4 cup milk
1/2 cup vegetable oil
2 eggs
2 1/4 cups Gold Medal® all-purpose flour
1 cup quick-cooking or old-fashioned oats
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or Cascadian Farm® organic frozen blueberries (thawed and drained)

1. Heat oven to 350ºF. Grease bottom only of 8- or 9-inch loaf pan.
2. In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries. Pour into pan. Sprinkle with additional oats if desired.
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

OATMEAL PIZZA DOUGH
by OatmealMix.Wordpress.com

Pizza dough – makes 3 thick pieces
1 1/4 cups ww flour
1/4 cup quick oats [I used 2 tbsp pancake mix in this 'cause I was curious what it'd be like--made no difference]
enough water to make a dough–1/2 cup – 2/3 cup?
1/4 tsp salt
3/4 tsp EVOO
3/4 tsp brown sugar
1 tsp yeast

Mix and let sit 2 hours.
Knead dough on floured surface after 2 hours and shape into balls. Place onto baking pans or whatever you want [I used aluminum foil] Roll them out however thick you want. Cover and let sit for 1 hour.
Preheat oven to 350F.
Bake for 7 mins.

Apple-Strawberry Baked Oatmeal
by Homespun Oasis

3 cups rolled oats
1 cup brown sugar
1 Tbsp. ground cinnamon
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
3 eggs
1/2 cup melted butter (optional – if you’re trying to cut down on butter, you can omit this)
2 tsp. vanilla
3 large MacIntosh apples (peeled and chopped)
6-8 large strawberries (chopped)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl, combine the first 5 ingredients and mix well, making sure to break up any clumps of brown sugar.
3. Stir in remaining ingredients.
4. Spread in a 9×13 inch baking dish.
5. Bake in your preheated oven for 40 min.

You can pour maple syrup on top, or heated milk….or a pat of butter. Enjoy!

OATMEAL SCOTCHIES
by ChowMama.com
adapted from Nestle TollHouse

1 1/4 c  flour
1 tsp baking soda
1/2 tsp salt
1 tsp organic cinnamon
1 c (2 sticks) organic butter, softened
1/2 c organic granulated sugar
3/4 c organic packed brown sugar
2 organic large eggs
1 tsp organic vanilla extract
3 c organic quick or old-fashioned oats
5 1/2 oz (1/2 of an 11 oz pkg; just shy 2 cups) organic chocolate chips
5 1/2 oz (1/2 of an 11 oz pkg; just shy 2 cups) organic butterscotch chips

1. Preheat oven to 375 degrees. Combine flour, baking soda, salt and cinnamon in a bowl.

2. Beat together butter, granulated sugar, brown sugar, eggs and vanilla with an electric mixer. Gradually add dry ingredients and beat until well mixed.

3. Stir in oats and both kinds of chips.

4. Drop 1 tablespoon scoops onto an ungreased baking sheet and bake for 7 to 8 minutes. Makes about 4 dozen cookies.

Here are some yummy recipes you can try after scoring some Pillsbury Crescent rolls for super cheap with some of these coupons!

$0.50/1 (IE) Pillsbury Crescent Rolls (bricks.coupons.com)
$0.50/1 (FF) Pillsbury Crescent Rolls (bricks.coupons.com)
$0.50/1 – Pillsbury Crescent Dinner Rolls – (pillsbury.com)

$1.00/2 (IE) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)
$1.00/2 (FF) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)
$1.00/2 (IE) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)
$1.00/2 (FF) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)

CRESCENT CARAMEL SWIRL

1/2 cup LAND O LAKES® Butter (do not use margarine)
1/2 cup Fisher® Chef’s Naturals® chopped nuts
3/4 cup packed brown sugar
1 tablespoon water
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1. Heat oven to 350°F. In 1-quart saucepan, melt butter. Coat bottom and sides of 12-cup fluted tube cake pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Heat to boiling, stirring occasionally. Boil 1 minute, stirring constantly.
2. Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
3. Bake 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Turn upside down onto serving platter or waxed paper. Serve warm.

ITALIAN ZUCCHINI CRESCENT PIE

2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 Eggland’s Best eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 teaspoons yellow mustard

1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

BROCCOLI-BACON CRESCENT SPIRAL

1/4 cup garlic and herb cream cheese spread (from 8-oz container)
1 tablespoon grated Parmesan cheese
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 slices bacon, crisply cooked, crumbled
1 cup frozen broccoli florets, thawed, finely chopped and patted dry with paper towel
1/4 cup coarsely chopped drained roasted red bell peppers (from a jar)
1 egg, beaten
1 teaspoon sesame seed
Sprigs fresh rosemary, if desired

1. Heat oven to 375°F.
2. In small bowl, mix cream cheese spread and cheese. Unroll dough and separate into 2 long rectangles. Place and pinch 2 short ends of rectangles together; pat or press into 22×4 1/2-inch rectangle. (If using crescent rolls, press perforations to seal.)
3. Spread cream cheese mixture lengthwise down center 1 1/2 inches of rectangle. Top with crumbled bacon, broccoli and roasted peppers.
4. With kitchen scissors or sharp knife, make 30 cuts about 3/4 inch apart on long sides of rectangle to about 1/4 inch of filling. Alternately cross strips over filling. Press ends together to seal. Coil braid into spiral shape (see photo). Gently slide ungreased cookie sheet under spiral, and move to center of cookie sheet. Carefully brush dough with beaten egg; sprinkle with sesame seed.
5. Bake 11 to 13 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen from cookie sheet; slide onto serving platter. Cut into thin slices. Garnish platter with rosemary. Serve warm.

MUSHROOM GARLIC CREAM TARTLETS

2 tablespoons butter or margarine
1 package (8 oz) fresh mushrooms, finely chopped
1 tablespoon all-purpose flour
1 tablespoon finely chopped onion
2 cloves garlic, finely chopped
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons chopped fresh parsley

1. Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
3. Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.

CRANBERRY ORANGE-GLAZED CINNAMON ROLLS

1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/4 cup dried cranberries
2 tablespoons butter, melted
2 tablespoons honey
2 teaspoons orange juice
1 can (13.9 oz) Pillsbury® refrigerated orange flavor sweet rolls with icing

1. Heat oven to 375°F. In small bowl, mix all ingredients except rolls and icing. Spread in ungreased 9-inch round cake pan.
2. Separate dough into 8 rolls; set icing aside. Place 1 roll in center of pan and remaining rolls around center roll.
3. Bake 24 to 27 minutes or until deep golden brown. Turn pan upside down onto heatproof serving plate. Cool 5 minutes.
4. Remove cover from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm rolls. Serve warm.

Thanks to Pillsbury.com for the recipes!

This week’s recipes feature a variety of items that are very cheap this week including Honey Nut Cheerios $0.49 at Safeway ($0.41 at Albertsons), Yoplait $0.30 at Albertsons ($0.38 at Safeway), Nature Valley & Cascadian Farms!

STRAWBERRY CREAM TART

featured coupons:
$1.00/1 – Cheerios, Honey Nut – (honeynutcheerios.com)
$1.00/2 – Cheerios, Honey Nut – (honeynutcheerios.com)

3 cups Honey Nut Cheerios® cereal
1 tablespoon sugar
2 tablespoons canola or vegetable oil
4 teaspoons water
6 oz fat-free cream cheese (from 8-oz package), softened
1/3 cup Cascadian Farm® organic strawberry fruit spread
1 teaspoon vanilla
1 lb fresh strawberries, sliced
1 tablespoon Cascadian Farm® organic strawberry fruit spread
1 tablespoon honey
1. Heat oven to 350°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray.
2. Place cereal in food processor; process until crumbly. Add sugar, oil and water; pulse just until moist. Press mixture in bottom and up side of pan. Bake 8 to 10 minutes or until light brown. Cool on cooling rack 15 minutes.
3. Meanwhile, in small bowl, beat cream cheese, 1/3 cup fruit spread and the vanilla with electric mixer on high speed about 1 minute or until completely blended and smooth. Spread over crust.
4. Arrange strawberry slices in circular pattern over cream cheese mixture.
5. In small microwavable bowl, mix 1 tablespoon fruit spread and the honey. Microwave uncovered on High 15 seconds; stir until blended and smooth. Spoon over strawberries. Cover; refrigerate at least 2 hours.

FRUIT AND PASTA SALAD WITH YOGURT

featured coupons:
$1.00/8 (IE) – Yoplait Yogurt Cups (bricks.coupons.com)
$1.00/8 (FF) – Yoplait Yogurt Cups (bricks.coupons.com)
$0.50/6 – Yoplait Yogurt Cups – (coupons.com)
$0.50/6 – Yoplait Yogurt Cups – (smartsource.com)
$1.00/1 – Cascadian Farms product, any – (cascadianfarms.com)

2 cups uncooked gemelli pasta (4 oz)
3 cups cut-up fresh fruit, such as strawberries, grapes, plums, peaches
1 container (6 oz) Yoplait® 99% Fat Free creamy vanilla or creamy harvest peach yogurt (from 2-lb container)
1/4 cup poppy seed dressing
1 teaspoon grated orange peel
1/4 teaspoon salt

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. In large bowl, stir together pasta and remaining ingredients. Serve immediately, or cover and refrigerate up to 2 hours before serving.

BAKED APPLES WITH GRANOLA

featured coupons:
$0.40/1 – Nature Valley Granola Bars – (coupons.com)
$0.40/1 Nature Valley Granola Bars- (cellfire.com)
Catalina printing at Safeway & Albertsons.  More here.

2 large crisp apples (such as Braeburn, Gala or Fuji)
2 tablespoons raisins or sweetened dried cranberries
2 tablespoons packed brown sugar
4 teaspoons butter or margarine, softened
4 Nature Valley® crunchy granola bars (2 pouches from 8.9-oz box) (any flavor), crushed
Milk, cream or fruit-flavored yogurt, if desired

1. Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off bottoms to keep halves from tipping.
2. Fill each apple half evenly with raisins and brown sugar; dot with butter. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam.
3. Microwave on High 5 to 6 minutes or until apples are tender. Top each with granola. Serve with milk.

SPINACH MANICOTTI

featured coupons:
$1.00/1 – Cascadian Farms product, any – (cascadianfarms.com)
$1.00/2 – Muir Glen Products – (bettycrocker.com)

1 box (8 oz) uncooked manicotti shells (14 shells)
1 1/2 cups shredded Italian cheese blend (6 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) reduced-fat ricotta cheese
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen® pasta sauce (any flavor)

1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 cup of the Italian cheese blend, the pepper flakes, ricotta cheese, spinach, garlic and egg.
2. In bottom of ungreased 13×9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil.
3. Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Thanks EatingBetterAmerica for the photos and recipes!

Corn Flakes are FREE at Safeway this week!  We showed you how to get them for a quarter here; and now with the $5.00/4 – Kellogg’s Cereals – (target.com) coupon reset, you can get them absolutely free!  So what are you gonna do with all those Corn Flakes?  Here’s some ideas to get you stockpiling these while they’re free!
$1.50/2 – Kellogg’s Corn Flakes Cereal – (coupons.com)
$1.50/2 – Kellogg’s Corn Flakes Cereals – (kelloggs.com)

OVEN UN-FRIED CHICKEN
photo credit: FoodNetwork

This is a quick and easy recipe my family has made for years.

One whole chicken, cut up or Boneless breasts
2 to 3 cups crushed corn flakes
¼ teaspoon garlic salt
Dash pepper
Butter

Dip pieces in butter, then in crumbs.
Bake at 375 for about 1 hour.

.

CHEDDAR BROCCOLI CORN BAKE
by HostesswiththeMostess

1/4 cup margarine or butter, divided
2 tablespoons flour
1/4 teaspoon salt
1 1/2 cups fat-free milk
1 1/2 cups (6 oz.) shredded, low-fat low sodium Cheddar cheese
2 cups Kellogg’s Corn Flakes® cereal (crushed to 1 cup)
1 can (16 oz.) whole kernel corn, drained
2 packages (10 oz. each) frozen broccoli spears, thawed and drained

In 2-quart saucepan, melt 2 tablespoons of the margarine over low heat. Stir in flour and salt. Add milk, stirring until smooth. Increase heat to medium and cook until mixture boils, stirring constantly. Add cheese, stirring until melted. Stir in 1/4 cup of the Kellogg’s Corn Flakes® cereal and corn. Remove from heat.

Arrange broccoli in 12 x 7 1/2 x 2-inch (2-quart) glass baking dish coated with cooking spray. Pour cheese sauce over broccoli.

Melt remaining 2 tablespoons margarine in small saucepan. Stir in remaining cereal. Sprinkle over casserole.

Bake at 350° F about 30 minutes or until thoroughly heated. Serve hot.

HOMEMADE MACARONI & CHEESE
photo credit: myrecipes

Has the blue box taken over your life?  Are the days of homemade mac and cheese out the window?  Not if I can help it!  Here’s another family recipe that I grew up on- yum!

Cook 3 cups macaroni in a pot of boiling, salted water.

Make a white sauce:

2 T butter
4 T flour
½ t salt
2 c milk

Add 1 ½ c grated cheddar cheese to melt.

Bake with a topping of additional cheese and corn flakes at 350 for 30 minutes.

CHOCOLATE CORN FLAKES
by Food Network

4 cups corn flakes
16 oz chocololate, tempered

Pour the corn flakes into a large mixing bowl,

then pour about half of the bittersweet chocolate over them. Using a rubber spatula, mix until they are coated evenly. The chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give it second coat.

Quickly scoop the chocolate corn flakes into small mounds onto a parchment-lined sheet pan. (It is easier to use one spoon to scoop the mounds and another spoon to scrape them onto the sheet pan.) It is important to work quickly because the mixture is easier to scoop before the chocolate hardens.

If your kitchen is very hot, you can place the sheet pan in the refrigerator for about 5 minutes to allow the chocolate to harden, however, do not leave them in the refrigerator for more than 10 minutes. If they get too cold, condensation will form on them when they are removed from the refrigerator due to the difference in temperature between the cold chocolate and the warm air, which will cause the chocolate to turn white. While this doesn’t affect the taste, it does ruin the appearance.

Store in an airtight container in a cool, dry area for up to 2 weeks.

This week, I’ve been thinking about what I’m going to make for my friends and neighbors for the Holidays.  Despite my best efforts, I couldn’t be farther from Martha Stewart, so around my house we try to keep our projects simple and family friendly.  Here are some ideas I came up with (along with my trusty “google”).

If you’re in the mood to make candy, you can check out our Holiday candy recipes here.

MELTED SNOWMAN COOKIES
from Stacey’s Sweet Shop

For step by step directions, visit

Stacey’s sweet shop,

but I’m going to make these painlessly with my kids by using Pillsbury cookie dough with coupon :

$1.00/2 – Pillsbury Refrigerated Cookie Dough – (coupons.com)

CHOCLATE DIPPED SPOONS & HOT COCOA
thanks FamilyEducation.com

Coupon for milk chocolate chips:
$1.00/1 – Nestle Tollhouse – (verybestbaking.com)

Coupon for Chinet spoons:

$1.00/1 – (IE) Chinet Product – (bricks.coupons.com)
$1.00/1 – (FF) Chinet Product – (bricks.coupons.com)

Get Swiss Miss Hot Cocoa to accompany your spoons for Free at Target; read How.

· Plastic spoons
· dipping chocolate
· Cookie sheet
· Waxed paper
· glass bowls or measuring cups
· Colored plastic wrap
· Colored ribbon

What to do:

Step One: Line the cookie sheet with a layer of waxed paper.

Step Two: Put the white and dark chocolate in separate bowls and melt each type of chocolate in the microwave. Microwave until the chocolate is smooth (about one or two minutes), stopping every 20 seconds to stir the mixture.

Step Three: When the chocolate is melted, dip a spoon into the bowl, covering both sides completely. Make some spoons using white chocolate and others using dark chocolate.

Step Four: Decorate your spoons if you with, then place the spoons face down on the wax paper and let them dry completely. This should take 30 minutes to an hour.

Step Six: Cut a piece of plastic wrap (at least 8 x 6 inches) and a strand of ribbon for each chocolate spoon.

Step Seven: Wrap a sheet of plastic over each spoon, then secure it with a ribbon tied around the spoon’s base.

CANDY CANE REINDEER

How many of you are underwhelmed?  Are you getting a sense of my skill level yet?
thanks SkiptomyLou!

Candy Cane Coupon:

$1.00/2 – WONKA Candy Canes – (coupons.com)

Low temp hot glue gun
Ribbons or yarn for hanging
1 wrapped candy cane (this has to be wrapped around the candy, not a ‘bagged’ candy cane)
1 tiny pom-pom for the nose

2 little wiggle eyes (or paper eyes drawn and cut out)
Brown pipe cleaners for the antlers

PIN-UP WREATH
by Martha Stewart

Coupon for embroidery hoop
40% off JoAnns purchase printable coupon
thanks freesnatcher!

Coupon for Ribbon
$5.00 any purchase at Hallmark printable coupon

Decorate a wall or an interior door by hanging a holiday-card wreath. Using wood glue, affix miniature wooden clothespins to a large (about 14-inch-diameter) embroidery hoop. Alternate clothespins to point outward and inward, spaced 1 1/2 inches apart. Suspend from a ribbon, and clip your cards in place as you receive them.