90s Nostalgia Party

My birthday party. Budget $100

 

Salad: Mixed greens, Mandarin orange slices, Grapefruit, Pistachios, Sunflower seeds, Almonds, Pecans, Creamy Peach/Mango Dressing

BBQ Lima Beans:

Preheat oven to 350°. Open, rinse, and drain 4 cans of lima beans. Combine beans in a bowl with 1 1/2 cups of brown sugar, 1 cup of ketchup, and 1 chopped onion. Transfer to a greased baking dish. Dice 3 uncooked bacon dish and sprinkle on top of beans. Bake, uncovered, for 1 1/2 hours.

Cherry Turnovers:

Preheat oven to 375°. Unroll 3 tubes of refrigerated crescent rolls and separate (or cut) into 24 triangles. Make 12 squares by pressing the seams of 2 triangles together and rolling into shape. Place on an ungreased baking sheet.

Spoon 1/4 cup of cherry pie filling in one corner of each square. Fold to make triangles. Pinch to seal. Bake for 10-12 minutes. Mix 1 1/2 cups of icing sugar with 3-6 Tbsp of milk. Use 3 Tbsp if you want a thick icing to make designs or squiggly lines with. Use 6 Tbsp if you want to use as more of a glaze to brush over pastries. Serve warm.

Bison burgers with cheese and bacon

Cheese smokies

Grape KoolAid spiked with vodka

Tang spiked with tequila

Shasta punch spiked with rum

Cake

Chips

Potato smiley faces

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Chocolate Cookie Breakfast Cereal (Dinner for Two Week 15)

Breakfast: Chocolate Cookie Breakfast Cereal

Lunch: Cherry Coke Salad, Fruit Medley, Salad with French Salad Dressing, Papaya or Peach

Dinner: Mac and Cheese Tuna Casserole or Beef and Bean Skillet, Zucchini Pancakes, Egg Noodles, Green pepper or Leafy greens

Dessert: Bananas Foster Loaf Cake

French Salad Dressing

Combine 1/4 cup of vegetable oil, 2 Tbsp of vinegar, 3/4 tsp of salt, 1 minced garlic clove, and a dash of pepper in a jar with a tight-fitting lid. Shake well. Store in the refrigerator.

Mac and Cheese Tuna Casserole

Preheat oven to 350 degrees. Prepare a package of macaroni and cheese according to package directions. Stir in a can of cream of celery soup, a drained and flaked can of tuna, and 1/2 cup of milk. Pour into a greased baking dish. Sprinkle with 1 cup of shredded cheddar cheese and minced fresh parsley. Bake, uncovered, for 2o minutes.

Bananas Foster Loaf Cake                               Gluten-free, Dairy-free!

3 – 4 large bananas
¾ cup sugar
2 Tbsp unsalted butter or shortening, in 1 piece
1   large egg plus 1 large egg white
1 tsp pure vanilla extract
1   cup gluten-free all-purpose flour
1   tsp baking powder
1   tsp cinnamon
¼ tsp salt
½ cup canola oil or melted coconut oil (unflavored or virgin)

1. Position a rack in the center of the oven and preheat to 325°. Grease a loaf pan. Trim both ends off each of 3 bananas so the bananas will fit crosswise in the pan. Peel the ends and the long pieces and halve the long ones lengthwise. Transfer to a plate.
2. In a large, heavy skillet, bring ¼ cup sugar and 2 Tbsp of water to a boil, without stirring. Cook until the water evaporates and the mixture just starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the banana pieces cut side down and cook over low heat for 1 minute. Transfer the banana pieces to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
3. Transfer 1 cup of the banana ends (add more banana if necessary to equal 1 cup) to a medium bowl. Mash with the remaining ½ cup sugar. Beat in the egg, egg white and vanilla.
4. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil and whisk until blended. Scrape the batter over the bananas in the pan and bake 50-55 minutes. Let cool on a rack for 10 minutes and then invert onto a serving platter and let cool completely.

Chocolate Cookie Breakfast Cereal

  • 3/4 cup gluten-free corn flour
  • 1/2 cup gluten-free oat flour
  • 3 Tbsp cocoa powder
  • 1 cup warm water
  • 2 Tbsp coconut oil or butter, melted
  • 1/2 tsp vanilla
  • 1/4 cup natural peanut butter
  • 1/4 tsp Stevia
  • 1/4 tsp sea salt
  • Preheat oven to 375 degrees with the rack in the middle. Prepare a cookie sheet with parchment paper. Spray the pan first with some cooking spray so the paper sticks to it. Mix the dry ingredients together in a medium bowl. Mix peanut butter with warm butter or coconut oil until there are no lumps. Stir in water. Combine wet and dry ingredients and stir until well combined.
  • Spread the batter as thin as possible on the cookie sheet with a spatula. About 1/8″ is good. Try to keep the same thickness throughout the batter. Bake for about 22-25 minutes. Leave oven on and remove baking pan. Carefully place on a cutting board (be sure parchment is removed too, it can go back in the pan for the next step.) Cut strips of dough with a pizza cutter or serrated knife, then cut into squares. 1/2 inch is a good size that fits well on a spoon.
  • Arrange cereal squares back on sheet pan in a single layer. Put back in the oven and bake for another 3-5 minutes per side, flipping once. Be sure to watch they do not burn. Your cookie cereal will crisp up more as it cools. Store at room temperature in an airtight container.

Egg Noodles

Beat 1 egg, plus 3 yolks until light and fluffy in a mixing bowl. Add 3 Tbsp of cold water and 1 tsp of salt. Mix well. Stir in 2 cups of all-purpose flour. Turn onto a floured surface. Knead until smooth. Divide into thirds.

Roll out each portion to 1/8 inch thickness. Cut noodles to desired width. Cook immediately in boiling salted water or chicken broth for 7-9 minutes. Drain. Sprinkle with chopped fresh parsley.

Zucchini Pancakes

Shred 2 zucchinis and lightly beat 1 egg. Combine zucchini, egg, 2 Tbsp of biscuit/baking mix, and 3 Tbsp grated Parmesan cheese in a bowl. Heat 1 Tbsp of vegetable oil in a skillet over medium heat. Drop batter by 1/4 cupfuls and flatten. Fry until golden brown. Turn and cook the other side.

Fruit Medley

Combine a can of peach or apricot pie filling, 2 drained cans of fruit cocktail, a drained can of pineapple chunks, and a drained can of mandarin oranges in a large bowl. Cover and refrigerate. Stir in a few slices of banana to each serving just before eating.

Cherry Coke Salad

Drain a can of crushed pineapple, but reserve juice. Set fruit aside. Bring pineapple juice and 1/2 cup water to a boil in a pot. Add 2 packages of cherry gelatin. Stir until dissolved. Stir in a can of cherry pie filling and 3/4 cup of cola. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

Bean and Beef Skillet                              I usually double the batch and use half as a dip for tortilla chips as a late night snack

Cook 1 lb of ground beef and a chopped onion over medium heat in a large skillet. Drain. Stir in a can of baked beans and 1/4 cup of ketchup. Heat through. Sprinkle with 1 cup of shredded cheddar cheese. Cover and cook on low until cheese is melted.

SHOPPING LIST:

Cheddar cheese (12 oz)

Parmesan cheese

Eggs

2 onions

2 zucchinis

3 green peppers

Leafy greens

Parsley

Bananas

Papaya

6 peaches

2 lb ground beef

Can of tuna (6 oz)

2 cans of baked beans (28 oz)

Can of condensed cream of celery soup (11 oz)

1 can of crushed pineapple, 1 can of pineapple chunks

2 cans of pie fillings – one cherry and one peach or apricot (21 oz each)

2 cans of fruit cocktail

Can of mandarin oranges

2 pkgs of cherry gelatin

Tortilla chips

Can of cola

Biscuit/baking mix

Gluten-free oat flour

Cocoa powder

Fine sea salt

Natural peanut butter

Gluten-free all-purpose flour

Pkg of macaroni and cheese

[Also needed: ketchup, vegetable oil, salt, all-purpose flour, butter, vanilla extract, sugar, baking powder, cinnamon, canola oil, coconut oil, milk, vinegar, garlic, pepper]

Corn State Broccoli Bake (Dinner for Two Week 14)

Lunch: Salad with honey poppy seed dressing, Watermelon cups, Nectarine or Orange

Dinner: Crispy chicken strips or Cheesy beef macaroni, Corn state broccoli bake or Citrus carrots, Cabbage

Corn State Broccoli Bake

Preheat oven to 375 degrees. Crush a package of Chicken in a Bisket crackers. Combine with 1/2 cup of melted butter. Reserve 1/2 cup for topping. Combine a thawed package of chopped broccoli, a drained can of whole kernel corn, a can of cream-style corn, and remaining crumbs in a bowl.

Transfer to a greased baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, for 25-30 minutes.

Citrus Carrots

Combine 3 Tbsp of orange juice, 1 tsp of melted butter, and 1/2 tsp of cumin. Set aside. Cut carrots into 3 inch chunks, then into matchstick strips. Bring 6 cups of water to a boil in a large saucepan. Add carrots. Cook for about 2 minutes. Drain. Place in a serving bowl. Drizzle with orange juice mixture.

They taste great served straight out of the serving bowl, but for extra presentation/style points, cut a bundle of green onions lengthwise into ribbon-like strips and tie up a serving-sized bundle of carrots. It should kind of look like a bundle of firewood. So cute!

Honey Poppy Seed Dressing

Combine 1/3 cup of vegetable oil, 1/4 cup of honey, 2 Tbsp of cider vinegar, 2 tsp of poppy seeds, and 1/2 tsp of salt in a small bowl or jar with tight-fitting lid. Mix or shake well. Store in the fridge.

Serve over a plain lettuce salad or fresh fruit.

Salad suggestion: Lettuce, endive, cucumber, green beans, green onions, grapefruit, and mango. Squeeze a lemon and grate a little zest over the whole thing. Also add any leftover dried fruit, nuts, seeds, and cheese you have kickin’ around.

Watermelon Cups

Dissolve a package of watermelon gelatin in 1 cup of boiling water in a bowl. Stir in 1 cup of cold water. Refrigerate for 1 hour.

Meanwhile, slice 4 limes in half lengthwise. With small scissors or a sharp knife, cut the membrane at each end to loosen pulp from shell. Using fingertips, pull membrane and pulp away from shell. Discard pulp or save for another use.

Fold 1/4 cup of mini chocolate chips into the gelatin. Spoon into lime shells. Refrigerate for 2 hours.

Crispy Chicken Strips

Flatten 3/4 lb of chicken breasts to 1/2 inch thickness. Cut into 1 inch strips. Combine 1/2 cup of mashed potato flakes and 1/2 cup of seasoned bread crumbs in a shallow bowl. Dip chicken in egg substitute equivalent to one egg, then in potato mixture. Cook chicken in 2 Tbsp of olive oil for 4-5 minutes in a skillet.

Cheesy Beef Macaroni

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a large skillet. Drain. Add a drained can of whole kernel corn and a can of cream of chicken soup. Shred 8 oz of Velveeta and set aside 1/2 cup for topping. Stir remaining cheese into meat mixture until melted. Cook elbow macaroni according to package directions. Gently stir in 2 1/2 cups of macaroni until coated.

Transfer to a greased baking dish. Top with reserved cheese. Bake, uncovered, for 20-25 minutes.

SHOPPING LIST:

Egg substitute

8 oz process cheese (like Velveeta)

Orange juice

4 limes

Lemon

Grapefruit

Mango

6 nectarines

6 oranges

Lettuce

Cucumber

Endive

Cabbage

Green beans

2 bundles of green onions

1 lb carrots

1 lb ground beef

3/4 lb boneless skinless chicken breasts

Frozen chopped broccoli

Can of whole kernel corn (15 oz)

Can of cream-style corn (15 oz)

Cider vinegar

Elbow macaroni

Chicken in a Bisket crackers

Mashed potato flakes

Pkg of watermelon gelatin

Mini chocolate chips

Poppy seeds

Ground cumin

Gluten-Free Corn Flour

[Also needed: seasoned bread crumbs, olive oil, vegetable oil, honey, salt, butter]

Summer Sippin’ (Dinner for Two Week 8)

Lunch: Snowball Peaches, Green Salad with Balsamic Salad Dressing, Papaya or Guava

Dinner: Hamburger Casserole or Beef Bake, Bell Pepper or Artichoke, Mint Iced Tea Cooler or Lemonade Slush

Balsamic Salad Dressing

Combine 3/4 cup of tomato juice, 1/4 cup of balsamic vinegar, an envelope of Italian salad dressing mix, and 2 tsp of sugar in a jar with a tight-fitting lid. Shake well. Store in the fridge.

Salad suggestion: Leaf lettuce and red cabbage with carrots, grilled asparagus, a can of drained mandarin oranges, chopped or dropped cherries, and cranberries

Snowball Peaches

Beat 2 packages of softened cream cheese and 2 Tbsp of apricot preserves in a small mixing bowl until blended. Drain a can of pineapple tidbits. Stir 1 cup of pineapple into cream cheese. Drain 3 cans of peach halves and place peaches cut side up on a lettuce-lined serving platter. Fill with cream cheese mixture. Garnish with fresh mint.

Tortilla Beef Bake

Preheat oven to 350 degrees. Cook 1 1/2 lbs of ground beef over medium heat in a skillet. Drain. Stir in a can of cream of chicken soup. Sprinkle 1 1/2 cups of crushed tortilla chips in a greased shallow baking dish. Top with beef mixture, a jar of salsa and 1 1/2 cups of shredded cheddar cheese.

Bake, uncovered, for 25-30 minutes. Sprinkle with 1 more cup of crushed tortilla chips. Bake 3 minutes longer.

Hearty Hamburger Casserole

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a skillet. Drain. Stir in a can of ready-to-serve chunky vegetable soup and set aside. Prepare stuffing mix according to package directions. Spoon half into a greased baking dish. Top with beef mixture, 1/2 cup of shredded cheese, and remaining stuffing. Bake, uncovered, for 30-35 minutes.

Mint Iced Tea Cooler

Steep 3 peppermint-flavored tea bags in 7 cups of boiling water for 5-10 minutes. Discard tea bags. Pour tea into a pitcher or large bowl. Stir in 1 cup of cranberry juice and 3/4 cup of pink lemonade concentrate. Cover and refrigerate overnight (so flavors can fully blend). Serve over ice.

Lemonade Slush

Combine 1 1/2 Tbsp of partially thawed lemonade concentrate, 2 Tbsp of milk, 1 1/2 Tbsp of water, 1/8 tsp of vanilla, and a drop of yellow food coloring in a blender. Cover and process. Crush 2 ice cubes. While liquid is processing, slowly add crushed ice. Process until slushy. Serve immediately. Enough for one serving.

SHOPPING LIST:

Cheddar cheese (8 oz)

2 pkgs of cream cheese

Leaf lettuce

Red cabbage

Carrot

Asparagus

3 bell peppers

2 artichokes

 Cherries

Cranberries

3 guavas

Papaya

Fresh mint

Cranberry juice

Tomato juice

2 1/2 lbs of ground beef

2 lemonade concentrates (one pink and one yellow)

Can of ready-to-serve chunky vegetable soup (19 oz)

Can of condensed cream of chicken soup

Can of pineapple tidbits

Can of mandarin oranges

3 cans of peach halves (15 oz each)

Salsa (16 oz)

Apricot preserves

Package of instant stuffing mix (6 oz)

Peppermint-flavored tea

Italian salad dressing mix

Tortilla chips

Yellow food coloring

Balsamic vinegar

[Also needed: milk, vanilla extract, sugar]

Fruit Galore! (Dinner for 2 Week 6)

Lunch: Sunshine Salad or Fruit Salad with Maple Cream Fruit Topping; Pear or Date; Roasted Mixed Nuts

Dinner: Turkey Broccoli Hollandaise or Fisherman’s Specialty; Black Salsify or Eggplant; Mock Champagne Punch

Maple Cream Fruit Topping

Combine 1 Tbsp of all-purpose flour, 3/4 cup of maple syrup, and 1 egg in a pot until smooth. Ad 1 Tbsp of butter. Bring to a boil. Boil and stir for 2 minutes. Cover and refrigerate until completely cooled. Whip 1 cup of heavy whipping cream. Fold whipped cream into flour-maple syrup-egg-butter mixture.

Spoon on top of fruit salad or sliced melons.

Fruit Salad Suggestion: Sliced strawberries, bananas, kiwis, cubed honeydew melon, and squeeze a lime on top of everything to keep fruit tasting fresh and to prevent browning in the fridge.

Sunshine Salad

Drain a can of pineapple tidbits and a can of mandarin oranges, but reserve the liquid. Combine a package of instant lemon pudding with reserved fruit juices in a large bowl. Fold in pineapple, oranges, and 1 cup of quartered strawberries. Chill for at least 2 hours. Add a few slices of banana to each serving just before eating.

Turkey Broccoli Hollandaise

Cook and cube two turkey or chicken breasts or use leftover cooked chicken or turkey from a previous dinner. You will need approximately two cups worth.

Preheat oven to 325 degrees. Place 1 inch of water and 1 cup of fresh broccoli florets in a saucepan. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes. Meanwhile, prepare a package of stuffing mix and an envelope of hollandaise sauce mix according to package directions.

Spoon stuffing into a greased baking dish. Top with 2 cups of cooked chicken or turkey. Drain broccoli. Arrange over turkey/chicken. Spoon sauce over the top. Sprinkle with a can of french-fried onions. Bake, uncovered, for 25-30 minutes.

Fisherman’s Specialty

Crush 30 crackers into a pie dish or shallow bowl. Beat 2 eggs and a tsp of lemon-pepper seasoning in another shallow bowl. Dip 6 bluegill, crappie, or perch fillets in egg mixture, then coat with cracker crumbs. Sprinkle with another tsp of lemon-pepper seasoning.

Heat 1/4 inch of vegetable oil in a skillet. Fry fillets for 3-4 minutes on each side.

Roasted Mixed Nuts

Preheat oven to 300 degrees. Combine 1 lb of mixed nuts 1/4 cup of maple syrup in a bowl. Mix well. Sprinkle with 2 Tbsp of brown sugar and an envelope of ranch salad dressing mix. Stir gently to coat.

Spread in a greased baking pan. Bake for 20-25 minutes. Cool. Store in an airtight container.

Mock Champagne Punch

Combine equal parts of white grape juice and ginger ale in a punch bowl or individual glasses. Garnish with strawberries and raspberries.

SHOPPING LIST:

Heavy whipping cream

Eggs

Broccoli florets

6 black salsify roots

Eggplant

2 bunches of bananas

2-3 flats of strawberries

2 flats of raspberries

Honeydew melon

Lime

3 kiwis

6 pears

6 dates (If you don’t like to eat them on their own, chop them up and add to green salads)

6 bluegill, perch, or crappie fillets (2-3 oz each)

Chicken or turkey (use leftovers, breasts, deli, whatever works, but you will need roughly 2 cups worth)

1 lb mixed nuts

Saltine crackers

Can of french-fried onions

Can of pineapple tidbits (20 oz)

Can of mandarin oranges (11 oz)

Package of instant lemon pudding

Package of stuffing mix (6 oz)

Hollandaise sauce mix

Ranch salad dressing mix

Lemon-pepper seasoning

Ground cloves

White grape juice

Ginger ale

Maple syrup

All-purpose flour

[Also needed: brown sugar, vegetable oil, butter]