Olive Pinwheel Bread

Tube of refrigerated pizza crust

Olive oil

Rosemary (fresh or dried)

Olives

Egg

Flour

Provolone cheese

  1. Preheat oven to 350°
  2. Chop 1/2 cup worth of olives.
  3. Cut up 1/2 cup of provolone cheese into small chunks.
  4. Unroll pizza dough and place on a lightly floured surface. Brush with 1 Tbsp of olive oil. Sprinkle with rosemary (1 Tbsp minced fresh or 1 tsp of crushed dried), olives, and cheese. Roll up jelly-roll style, starting with a short side. Pinch seam to seal and tuck ends under.
  5. Place seam side down on a greased baking sheet.
  6. Separate egg yolk from egg white.
  7. Brush bread with egg yolk. Bake for 20-25 minutes. Cool before cutting.

***This recipe is especially good with stuffed olives. My favorites to use are ones stuffed with blue cheese, garlic, and jalapenos.***

 

Baked Tomatoes

4 Tomatoesphoto (15)

Salt

Pepper

Brown sugar

Ritz Butter Garlic Crackers

Butter

  1. Preheat oven to 350°.
  2. Cut 4 tomatoes into 1/2″ slices. Arrange in a greased baking dish.
  3. Season with salt and pepper.
  4. Sprinkle 1/2 cup of brown sugar.
  5. Crush 3/4 cup worth of cracker crumbs and crumble over top of tomatoes.
  6. Dot with 4 Tbsp of butter.
  7. Bake for 25-35 minutes.

Fried Tomatoes – 77¢/serving

4 tomatoesphoto (14)

Salt

Lemon-pepper seasoning

Cornmeal

Vegetable oil

  1. Slice tomatoes 1/4 inch thick. Sprinkle both sides with 1 tsp salt and 1/4 tsp of lemon-pepper seasoning. Let stand for 20-25 minutes.
  2. Coat with 3/4 cup of cornmeal.
  3. Heat 1/2 cup of vegetable oil over medium heat in a large skillet. Fry tomatoes for 3-4 minutes on each side. Drain on paper towels. Best served immediately.

Cordon Bleu Stromboli – $2.58/serving

Loaf of frozen French or white bread, thawedphoto 2 (8)

Butter

8 oz deli ham

5 oz deli chicken

Swiss cheese

  1. Preheat oven to 350°F
  2. Shred 1/2 cup of Swiss cheese
  3. Knead on a lightly floured surface and roll into a rectangle
  4. Layer ham, cheese, and chicken
  5. Roll into a long log. Pinch the seams and tuck the ends. Place on a greased baking sheet. Cover and let sit for 20 minutes. Bake for 25-30 minutes. Refrigerate leftovers.

Chunky Cinnamon Applesauce – $3.06/cup

photo (13)8 Granny Smith apples

Sugar

Red-hot candies (I usually use hot tamales)

  1. Peel and core/slice apples.
  2. Put in a pot with 1 cup of water. Cover and simmer over medium-low heat for 20 minutes. Mash with a potato masher.
  3. Add 1 cup of sugar and 1/4 cup of red-hot candies. Stir and cook until candies are dissolved.
  4. Cool. Refrigerate until serving.

Lay Down Them Funky Beets

VinegarIMG_1458

Cornstarch

Sugar

2-4 beets, depending on size

  1. Preheat oven to 375°
  2. Wash and dry beets. Place them in oven-proof dish with a little water.
  3. Roast for 2 hours, occasionally replenishing water.
  4. When cool enough to handle, peel/rub off the skins and slice.
  5. Combine 1/2 cup of water, 1/4 cup of vinegar, and 2 tsp of cornstarch in a pot. Whisk. Bring to a boil. Cook and stir 1-2 minutes with whisk. Remove from heat. Add 4 tsp of sugar and sliced beets. Stir. Let sit for 1 hour. Heat through when ready to serve.

Breadcrumb Brussels – 68¢/serving

photo1.5 lbs brussels sprouts (or 500g or 6 cups) Salt Butter Breadcrumbs (plain or Italian-seasoned) Italian seasoning (if using plain breadcrumbs) Parmesan cheese

  1. Preheat oven to 325°
  2. Cut an X in the core of each brussels sprout
  3. Put in pot with salted water and cook 8-10 minutes. Drain and place in shallow ungreased baking dish.
  4. Combine 1/4 cup of breadcrumbs, Italian seasoning (if using), 1 Tbsp of melted butter, and 2 Tbsp of grated Parmesan cheese in a bowl.
  5. Drizzle brussels with 2 Tbsp of melted butter.
  6. Sprinkle with breadcrumb mixture.
  7. Cover and bake for 10 minutes.
  8. Uncover and bake for 10 more minutes.

 

 

 

 

Parmesan Breadsticks – 64¢/breadstick

Grated Parmesan cheese

Italian seasoning

White bread dough (Thaw it 24 hours ahead of time if its frozen)

Butter

Pizza sauce

  1. Preheat oven to 400°.
  2. Combine 3/4 cup of grated Parmesan cheese and 1 1/2 tsp of Italian seasoning in a shallow bowl. Set aside. Divide dough into 32 sections. Roll each into a 5″ rope. Twist two pieces together. Moisten ends with water and pinch to seal.
  3. Melt 1/4 cup of butter in a small bowl.
  4. Dip in dough sticks in butter, then in cheese mixture.
  5. Place on a greased baking sheet. Bake for 10-14 minutes. Serve with pizza sauce for dipping.

Green Beans Amandine

photo 1 (6)1 lb green beans (fresh or frozen)

Slivered almonds

Butter

Lemon juice

Seasoning salt

  1. Trim ends off green beans. Cut into 2″ pieces.
  2. Bring beans and 1/2 cup of water to a boil in a saucepan. Reduce heat to medium. Cover and cook for 10-15 minutes. Drain and set aside. Cook 1/4 cup of slivered almonds in 2 Tbsp of butter over low heat in a large skillet. Stir in 1 tsp of lemon juice and 1/4 tsp of seasoning salt. Add beans and heat through.

Carrot Casserole

2 lbs carrots

Butter

Velveeta (or 6 oz of another process cheese)

Dill weed

Saltine crackers

 

  1. Preheat oven to 350 degrees.
  2. Peel and slice carrots.
  3. Cube Velveeta cheese
  4. Crush 15 saltine crackers.
  5. Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat. Cover and simmer about 10 minutes. Drain. Place in a greased baking dish.
  6. Melt 1/4 cup of butter and Velveeta cheese in a small saucepan. Stir often. Stir in 1/4 tsp of dill weed. Pour over the carrots. Toss crushed saltines with another 1/4 cup of butter. Sprinkle over carrots. Bake, uncovered, for 25-30 minutes