In-Season Produce

Everyone heads to the apple orchard in the fall... why? Because that's when there are apples on the trees. Pretty much all produce has a season or month that it is harvested, which makes it cheaper in the grocery store since there is more of it to go around. Of course, it's fresher then too! Here's a list of most of the produce you would get in the grocery store and when it's "in season." With a lot of the produce you can buy it when it's cheap and freeze or can it by itself or making it into something yummy and freeze or can that. Since apples are in season now, mom and I made some delicious apple crisp with apples from a friend's trees (watch for the recipe coming in next week's Cooking the Deals post!). We baked one for dinner that night, and sent two with my brother, two with us, and mom kept three (since we eat over there a lot!)

Plum District: Meals by the Week for Free

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Right now Plum District is offering Meals by the Week for $8 for 13 weeks of meal plans, making it free when you sign up and get a $10 credit.

"Buy" Prices for Diapers

A friend of mine is expecting, and asked on my Facebook wall what a good deal is for diapers. Personally, as soon as Baby E starts fitting into the cloth diapers I have, I will be switching her to those. (If you missed my post about cloth vs. disposable, you can check out the price comparisons in this post.) But, until then, I am using my stockpile of diapers.

Cooking the Deals of Oct 2-8

All the recipes this week come from my mom... just ask the hubbs... she's a great cook!

Fruit Dip

½ cup raspberry or strawberry cream cheese – softened

½ cup marshmallow cream

1 - 6 oz. container of lemon yogurt

Blend all ingredients together till smooth and creamy. Serve with your favorite apple slices or fruit of choice.

Keep refrigerated.

Caramel Dip for Apples

8 oz cream cheese

¾ cup brown sugar

¼ cup white sugar

1 tsp vanilla

Beat all ingredients together until smooth and creamy. Serve with your favorite apple slices.

Keep refrigerated.

Sesame Russian Baked Chicken

1-2 1/2 pounds boneless, skinless chicken breasts

1 – 8oz bottle of Russian dressing

½ cup lemon juice

1 ½ tbsp. sesame seeds

Rinse the chicken breasts and pat dry. Mix the dressing and lemon juice in a bowl. Add the chicken and marinate in the refrigerator for 2 – 8 hours. (Over night is best.) Preheat oven to 375 degrees. Place chicken breasts in baking pan cover with foil, bake for 20 minutes. Remove from oven and baste with the marinade and return to oven for 10 minutes covered with the foil. Remove from oven and baste again with the marinade and sprinkle with the sesame seeds. Return to the oven and bake uncovered till chicken is done and the juices run clear.

*This works well with other salad dressings as well. Use what you have or what your family prefers.

Creamy Potato Soup

8 slices of bacon slices into strips or 1 cup finely cubed ham

1 cup chopped onion

2 cups cubed potatoes

1 can cream of (your choice) celery/chicken or mushroom soup

8 oz sour cream

2 cups milk

To taste: salt, pepper and parsley

Fry bacon and onion until bacon is crisp and onions translucent. Drain grease add potatoes and enough water to just cover the potatoes. Bring to a boil and cook until potatoes are tender. Reduce heat and stir in soup, milk and sour cream and heat until hot. (Do not bring to a boil again.) Add salt, pepper and parsley to taste.

This recipe doubles well and is ready in under an hour.

Pairs well with warm sour dough bread. 

Beef Buckaroo Popover

o     2 pounds ground beef

o     1 medium onion diced

o     1 package taco seasoning

o     1 can chili beans

o     1- 10 oz frozen mixed vegetables or canned

o     1 cup sour cream

o     2 cups mozzarella or cheddar cheese

Topping:

o     2 eggs

o     1 cup milk

o     1 cup flour

o     ½ tsp salt

o     ½ tsp garlic powder

Preheat oven to 350 degrees

Brown ground beef and onion until onions are translucent and beef is browned. Add taco seasoning, chili beans, mixed vegetables and sour cream. Simmer for 10 minutes. Spread beef mixture into a deep casserole or 9x13 pan, top with cheese and place in preheated oven while making the topping.

Topping: beat until smooth the eggs, flour, milk, salt and garlic powder. Pour over the meat mixture and return to oven and bake till golden brown, about ½ hour

Baked Bean Hotdish

1 pound ground beef
1 medium onion, chopped
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup ketchup
1/4 cup barbecue sauce
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 (16 ounce) can chili beans, undrained
1 (16 ounce) can butter beans, rinsed and drained
1 (16 ounce) can great northern beans, rinsed and drained
1 cup shredded cheddar cheese

In a large skillet, cook beef and onion until meat is done and onion is tender. Drain any fat. Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans. Place in a greased casserole top with 1 cup shredded cheddar cheese. Bake uncovered, at 350 degrees F for 1/2 hour or until heated through.

*This dish pairs well with biscuits or garlic bread/toast and a side salad.

Serves: 6

Black Bean Salsa Soup

Black bean salsa soup with fried flour tortilla chips and queso cheese.

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable, chicken or beef broth
1 cup chunky salsa
1 teaspoon ground cumin
Toppings:
     sour cream
     thinly sliced green onion
     avocado
     cheddar cheese
     diced fresh tomatoes
     fried or baked flour tortilla strips.

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into individual bowls, and top each bowl as desired with assorted toppings.

*I USUALLY COMBINE ALL INGREDIENTS IN THE STOCK POT AND USE MY IMERSION BLENDER AND THEN HEAT.

*I ALSO WILL VARY IT BY ADDING CHORIZO SAUSAGE (COOKED) OR THINLY SLICED AND SAUTED CHICKEN AFTER BLENDING THE SOUP.

*I WILL ALSO ADD 1 ADDITIONAL CUP OF SALASA FOR TEXTURE. I LIKE TO VARY IT BY USING DIFFERENT TYPES LIKE RASBERRY CHIPOLTE OR GREEN CHILE SALSA.

*If you double this recipe you can put the leftovers in the freezer! (Cook once eat twice!)

Makes 4 servings