tag:blogger.com,1999:blog-4023924502748523502.post741685462053537219..comments2023-10-16T12:15:04.350-04:00Comments on ...Our Growing Family...: Cheap Eats!Daisy @ Our Growing Familyhttp://www.blogger.com/profile/00936068496090254149noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4023924502748523502.post-70042368708236023432011-02-13T14:44:22.555-05:002011-02-13T14:44:22.555-05:00That sounds yummy, Donna! Thanks for sharing! :)That sounds yummy, Donna! Thanks for sharing! :)Daisy @ Our Growing Familyhttps://www.blogger.com/profile/00936068496090254149noreply@blogger.comtag:blogger.com,1999:blog-4023924502748523502.post-34164908220082716712011-02-13T14:39:01.878-05:002011-02-13T14:39:01.878-05:00I was going to post cranberry roast beef, but it&#...I was going to post cranberry roast beef, but it's the exact same recipe as the cranberry chicken except you use a roast that you find on sale, substitute onion soup mix for a 1/2 sweet onion sliced, and cook it in a crock pot all day - it's delicious! And the cranberry/meat juices make for a wonderful gravy. :)Donna S.https://www.blogger.com/profile/03807800263179590973noreply@blogger.comtag:blogger.com,1999:blog-4023924502748523502.post-20357073239613551012010-12-06T14:35:50.200-05:002010-12-06T14:35:50.200-05:00Welcome back to this post! I just had a hankering ...Welcome back to this post! I just had a hankering for this this afternoon so I made it for myself for lunch. The hubs is on the lactose intolerant side so this recipe isn't good for a family dinner but I like it a lot. The first time I made it with sr flour and this time with all purpose. There is a slight difference in the taste because of the baking powder and baking soda but I'm sure I could make up the difference with salt if I felt like getting it from the kitchen. I'm definitely going to make this for my parents when I'm home for Christmas. My father will love it.Beckyhttps://www.blogger.com/profile/11455441491195472768noreply@blogger.comtag:blogger.com,1999:blog-4023924502748523502.post-67914806012273279102009-03-12T22:47:00.000-04:002009-03-12T22:47:00.000-04:00Sure I'll post one. I have been making a lot of wh...Sure I'll post one. I have been making a lot of whole chickens. You can buy whatever size you like. I have a big crock pot so I like to get the big roaster chickens. Rinse and pat. Rub with kosher salt, ground pepper, and paprika. Set in crock pot. Add about 1/4 cup water. Turn it on. You can cook it on low or high. It is better on low. Or you can start it on high till it starts to boil then turn it low. If you get a roaster it has the plastic temp thing, but if not it takes about 4 hours and you can just test the temp yourself. It is very tasty and you can make many meals out of it. I like to pull the meat and make burritos, chicken salad, or enchiladas. I also makes very good stock, so I usually refrigerate it and scrape off the fat. I make this whenever I can find whole chickens on sale.Kevin A. Pucketthttps://www.blogger.com/profile/12336464478036636408noreply@blogger.comtag:blogger.com,1999:blog-4023924502748523502.post-83889695656764851182009-02-26T16:58:00.000-05:002009-02-26T16:58:00.000-05:00My grandmother, Bobbie (the one who is known for m...My grandmother, Bobbie (the one who is known for making this) read the blog and sent me this message:<BR/><BR/>"I have never used self-rising flour for this. And of course, you know I never measure since I have cooked for so long, no need. Just depends on how many I am cooking for, huh?? Anyway, what works for you is what you do. And I never use less than 12 eggs, and usually 18 if for 4 people or more. Anyone who married or has come into this family, learns to love this traditional recipe that was inherited from my mother-in-law. She learned to make this in her home economics class in high school, probably@ 1934-35."<BR/><BR/>So - I guess self-rising flour is not necessary. She said she had always worried about whether it would thicken right if s-r was used. I have no problems with it, but I'm going to try all-purpose next time and see if there's a difference (since it won't have the leavening). But she also says she knows others to make it with self-rising, and that's what I've been taught. So, I'm sure either way would work! I'm curious about the difference, though. That and the amount of eggs she uses. (I just keep thinking of all the chopping that would involve....)Daisy @ Our Growing Familyhttps://www.blogger.com/profile/00936068496090254149noreply@blogger.comtag:blogger.com,1999:blog-4023924502748523502.post-30553458934068583782009-02-25T21:46:00.000-05:002009-02-25T21:46:00.000-05:00Connie - I remember those cookies! Those were very...Connie - I remember those cookies! Those were very easy and yummy! It was a fundraiser for the daycare he went to at the time (while he was on the waiting list for the CDL). <BR/><BR/>I am thinking about making some cookies soon and freezing them in little balls so that I can just pop some onto a sheet and bake. Not as easy as buying them like that, though! Haha!<BR/><BR/>Camden would agree with you on the white choc macadamia nut. He said the other day that is his favorite and mentioned that we never have them. I'm not a white choc fan, so I don't make them. I told him he's more than welcome to make them himself sometime! ;) Actually, I think we have some refrigerated dough in that flavor that someone else gave us... I'll have to remind him!Daisy @ Our Growing Familyhttps://www.blogger.com/profile/00936068496090254149noreply@blogger.comtag:blogger.com,1999:blog-4023924502748523502.post-73766547331365122132009-02-25T21:26:00.000-05:002009-02-25T21:26:00.000-05:00You asked a couple of days ago whether it was real...You asked a couple of days ago whether it was really baking if you use a mix - this takes it up to a whole new level of easy (lazy?) It's an Ecovillage thing - before I lived there, I never knew there was such a thing as refrigerated cookie dough that is already pre-formed and you just put it on the cookie sheet. Once I got some frozen dough from Camden and that was really delicious. Not so cheap, but MUCH cheaper than getting deli cookies. So, that's my "recipe." White chocolate macadamia nut is the best.Life Scraps and Patcheshttps://www.blogger.com/profile/15369832113049358654noreply@blogger.comtag:blogger.com,1999:blog-4023924502748523502.post-15977754442570394682009-02-25T21:21:00.000-05:002009-02-25T21:21:00.000-05:00aunt amanda - i make a similar dish in the crockpo...aunt amanda - i make a similar dish in the crockpot. some chopped onion (i'm not a huge onion fan, so i just add however much i want - i think it calls for a med onion? i've done it without when we had no onion on hand, too.), 1 can whole cranberry sauce, a cup of barbecue sauce, and the chicken. combine the sauces & onion. place chicken in greased crockpot, pour over sauces, and cook for a few hours. very yummy. <BR/><BR/>the catalina sounds interesting... i'll have to try this sometime soon. thanks for sharing!Daisy @ Our Growing Familyhttps://www.blogger.com/profile/00936068496090254149noreply@blogger.comtag:blogger.com,1999:blog-4023924502748523502.post-45005712884034878062009-02-25T21:17:00.000-05:002009-02-25T21:17:00.000-05:00CHICKEN WITH CRANBERRY SAUCE 1 pkg. dry onion so...CHICKEN WITH CRANBERRY SAUCE <BR/><BR/>1 pkg. dry onion soup mix<BR/>1 can whole cranberry sauce<BR/>1 (8 oz.) bottle Catalina dressing<BR/>8 boneless chicken breasts, skinless<BR/><BR/>Mix onion soup, cranberry sauce and dressing. Pour over chicken breasts in 13 x 9 inch pan. Bake at 350 degrees for 45 minutes, covered and uncovered 15 minutes. Serve over rice. Always better the next day! Also great when company comes. Also is very bright and festive around the holidaysAunt Amandahttps://www.blogger.com/profile/07863643190072077087noreply@blogger.comtag:blogger.com,1999:blog-4023924502748523502.post-44964857924116416602009-02-25T11:46:00.000-05:002009-02-25T11:46:00.000-05:00I made 3 day Chicken. I buy a whole chicken (you k...I made 3 day Chicken. I buy a whole chicken (you know how much your family eats so buy one accordingly)--Sometimes I can get the pre cooked rotisserie ones cheaper than the uncooked. For the first night, we have baked chicken. After dinner, I take all the meat off the carcass and throw the bones (with some onions and seasoning) in a stock pot with water (this can be done in a large crockpot) to make chicken stock. On day 2 I make curry chicken salad with 2/3 of the left over meat and on the 3rd day I make chicken soup with the stock.It takes about a day to make the stock b/c I strain it in a tea cloth then refrigerate it so I can skim the fat off the top.Samarahttps://www.blogger.com/profile/08332311861534050517noreply@blogger.comtag:blogger.com,1999:blog-4023924502748523502.post-82207895527761394132009-02-25T08:25:00.000-05:002009-02-25T08:25:00.000-05:00ok, I'm thinking of cheap eats and I'll get back t...ok, I'm thinking of cheap eats and I'll get back to you. :-) I promise.Ginnyhttps://www.blogger.com/profile/07061522418883898682noreply@blogger.comtag:blogger.com,1999:blog-4023924502748523502.post-43355924808238431702009-02-25T08:09:00.000-05:002009-02-25T08:09:00.000-05:00Interesting recipe.. I assume all-purpose flour wo...Interesting recipe.. I assume all-purpose flour won't work?? <BR/><BR/>I blogged about this reciepe<BR/>http://jonesberry.blogspot.com/2009/02/another-use-for-baby-food-cubes.html VERY GOOD.. although I'm not sure if you would consider it cheap, but it certainly isn't expensive. <BR/><BR/>and last night I made this one:<BR/>http://allrecipes.com/Recipe/Working-Moms-Lasagna-Toss/Detail.aspx <BR/>This one I found while trying to find a meal to mimic my mother-in-laws lasagna which has cottage cheese instead of ricotta. Plus it will re-heat nicely for left overs which means I don't have to cook tonight (and maybe tomorrow too)! Horray for that!<BR/><BR/>okay I'm done.Beckyhttps://www.blogger.com/profile/11455441491195472768noreply@blogger.com