SimplyCook.net

While my  mother is out of town I have been entrusted with her site, and though I may not be as “recipe savvy” as she, I did recently stumble upon an article that may save you a few bucks. While perusing one my favorite tech oriented blogs, lifehacker.com, I found an article about a woman who purchased $140 of groceries for $5. Too good to be true? Thats what I thought, but an attached story from a local news crew, and some inside tips for online coupons, and the tale begins to ring true. It is far from an easy task, but definitely attainable with some work. With all the money I save on groceries I can even get those power tools my wife that spa treatment she wanted.

Original Article:

Consumerist.com

Online Coupons:

GottaDeal.com

HotCouponWorld.com

Bow Tie Pasta with Sausage & Sweet Peppers

Ingredients
1 (8-ounce) package uncooked bow tie (farfalle) pasta
3/4 pound spicy Italian sausage links, cut into 1-inch pieces
2 medium red sweet peppers, seeded and chopped
1/2 cup beef or vegetable broth
1/4 teaspoon pepper
1/4 cup chopped fresh Italian parsley

Directions
Cook pasta according to package directions; drain.

Meanwhile, heat sausage and peppers in large skillet over medium-high heat. Cook 5 minutes, stirring often, until sausage is brown. Drain fat. Add broth and pepper; bring to a boil. Reduce heat and simmer 5 minutes to blend flavors. Add cooked pasta and parsley; toss gently to coat. Cook 1 minute, stirring constantly, or until pasta is thoroughly heated.  4 servings.

My mother-in-law is out of town and asked if I could take care of her site while she is away.  As if living up to her cooking isn’t enough!  So here is a favorite from my side of the family.  I’m sure you will enjoy it.

This easy to prepare slow cooked dish is great stand-alone, served as a side, or even rolled up in a tortilla.

Special Baked Beans

Ingredients

1/2 pound hamburger

1/4 c. - 1/2 c. onion, chopped

1 large (28 oz) can of B&M Baked Beans

1 medium (15 oz) can of tomatoes, undrained

1/4 c. white minute rice

1/4 c. brown sugar

1 (10.5 oz) can Campbell’s Chicken with Rice soup

1 tsp. garlic powder

Directions

Cook hamburger and chopped onion in a large skillet until hamburger is brown; drain fat.  Combine browned hamburger and onions with remaining ingredients in a large slow cooker or crock pot and cook on low for 1-2 hours or until heated through.

This delicious topping is made with just a hint of rum flavoring. Enjoy over ice cream or your favorite dessert.

Praline Ice Cream Topping

Ingredients
1 cup firmly packed brown sugar
1/4 cup butter
1/4 cup whipping cream
1/8 teaspoon rum extract
1/4 cup chopped pecans

Directions
In small saucepan, combine brown sugar, butter and whipping cream. Bring to a boil; reduce heat to low. Simmer 2 minutes stirring occasionally. Remove from heat. Stir in rum extract and pecans. Serve over ice cream.

Similar Recipes:  White Chocolate Rum Sauce,  Balsamic-Strawberry Ice Cream Topping,  Hot Fudge Sauce

Linguine topped with a shrimp, and garlic-herb mushroom sauce.

Garlic Shrimp & Mushroom Linguine

Ingredients
8 ounces uncooked linguine
1/2 cup chicken broth
2 teaspoons cornstarch
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried basil
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 medium yellow or green bell pepper, chopped
2 tablespoons minced garlic
1 (14.5-ounce) can Italian-style stewed tomatoes, undrained
8 ounces frozen, peeled cooked shrimp
1/4 cup grated Parmesan cheese

Directions
Cook pasta according to package directions. Drain and keep warm. Combine broth, cornstarch, and basil in small bowl. Set aside.

Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms, pepper, and garlic. Cook 3 minutes or until pepper is tender, stirring frequently. Add broth mixture, and undrained tomatoes; heat to a boil, stirring constantly. Add shrimp; cover. Reduce heat and simmer 2 minutes or until shrimp are heated through.

To serve, transfer hot cooked pasta to serving platter or individual serving plates. Top with shrimp mixture; sprinkle with cheese. 4 servings.

Serving fresh, warm buttermilk doughnuts couldn’t be easier! The trick? These doughnuts are made with refrigerated buttermilk biscuits!

Glazed Buttermilk Doughnuts

Chocolate Glaze
1/2 cup powdered sugar
1 tablespoon unsweetened cocoa
1 tablespoon butter or margarine, melted
2 to 3 teaspoons milk

Vanilla Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk

Doughnuts
Oil for deep frying
2 (7.5-ounce) cans refrigerated buttermilk biscuits

Directions
Choose either chocolate or vanilla glaze. Combine desired glaze ingredients in small bowl; blend until smooth. Cover; set aside.

In deep fryer or heavy saucepan, heat oil to 375°F. Separate biscuit dough into 10 biscuits. Cut hole in center of each biscuit. Cook biscuits and holes in hot oil for 1 to 1-1/2 minutes on each side or until golden brown; drain on paper towel. Dip top of each doughnut in desired glaze. Serve warm. 20 doughnuts and 20 holes.

Refrigerated Alfredo sauce and purchased roasted red peppers pair up to make a delicious Italian meal in minutes.

Tortellini with Roasted Red Pepper Alfredo

Ingredients
1 (9-ounce) package refrigerated meat or cheese filled tortellini
1 (4-ounce) jar roasted red peppers, drained and cut into 1/2-inch wide strips
1/2 cup refrigerated Alfredo sauce
1/2 cup chopped fresh basil
1/4 teaspoon fresh ground black pepper
Grated Parmesan cheese, optional garnish

Directions
Cook tortellini according to package directions; drain.

Meanwhile, heat Alfredo sauce in large saucepan over medium heat, stirring occasionally. Add cooked tortellini; toss gently to coat. Add red pepper strips. Reduce heat and simmer, uncovered, for 5 minutes or until thoroughly heated, stirring often. Stir in basil and pepper. Transfer mixture to serving platter or individual serving plates. Garnish with fresh grated Parmesan cheese and basil leaves if desired. 3 servings.

Similar Recipes: Classic Fettuccine Alfredo, New Twist on Chicken Fettuccine Alfredo, Chicken Penne in Garlic Parmesan Cheese Sauce, Artichoke Heart & Chicken Tortellini Salad

Prepare this recipe the night before, so the chicken can absorb the flavors. If you want a mild flavored chicken, use a pilsener-style beer, use a dark stout for a rich malty flavor.

Beer Marinated Grilled Chicken

Marinade
2 cups beer
1/2 cup vegetable oil
1/2 cup Dijon mustard
1 tablespoon paprika
1 teaspoon black pepper
1 medium onion, thinly sliced
12 cloves garlic, sliced
2 bay leaves

Chicken

1 (3-1/2 to 4 pound) broiler chicken, quartered

Directions
For the marinade, combine beer, oil, mustard, paprika, and pepper in a large non-metal bowl; whisk until well combined. Stir in onion, garlic, and bay leaves. Add chicken, turning to coat. Cover with plastic wrap. Marinate, refrigerated, 6 to 24 hours, turning chicken occasionally during marinade time.

Preheat charcoal or gas grill and lightly coat rack with oil or cooking spray. Remove chicken from marinade, reserving marinade. Place chicken quarters, bone side down, on grill 4 to 6 inches from heat source. Grill chicken over medium-high heat about 12 minutes, brushing occasionally with marinade. Turn chicken and continue grilling and basting 12 minutes. Discard marinade. Continue grilling chicken about 15 minutes more, turning the chicken occasionally, until chicken quarters are golden brown and the juices no longer run pink (160°F on meat thermometer). Transfer chicken to serving platter. 4 servings.

Similar Recipes: Grilled Chilean Chicken with Fresh Mango Salsa,  Grilled Chicken with Dijon Peach Glaze, Mediterranean Chicken Skewers with Feta Dipping Sauce, Quick & Easy Grilled Chicken Caesar Salad, Grilled Chicken & Asparagus Focaccia