Pecan Shortbread Sandies

Mix 2 cups butter with 1 cup powdered sugar and 1 tsp vanilla

Sift together 3.5 cups flour and .5 cups cornstartch and a pinch of salt.

Mix it in slowly, adding a little – mix, add a little – mix.

It will get really thick.  My 14 year old mixer can barely handle it…

Clean off beaters

SPOON in 1.5 cups of chopped pecans.

Make sure to get them really incorporated.  Nothing blows harder then getting a cookie with only one nut in it and the next one having a quadmillion…

Roll into balls and place on cookie sheet. 

{side note:  I couldn’t find my GOOD cookie sheet, it was a HUGE “air bake” pan.  Took up the whole shelf.  Anyway, I ended up going and buying a new one.  This one is by WILSON, and its AWESOME!  The sides dip DOWN so the cookies literally just slide off!}

So you have all your balls, then you moosh them down.  They wont deflate or settle ANY in the oven.  So how they look at this stage is how they will come out.  If you are a perfectionist and want perfect cookies, smoosh with the bottom of a glass or coffee mug.  If you are like me, and don’t care how they look – then just moosh em down with your hands and move on. 

I always cover the dough that has to wait its turn.  I don’t know why.  I guess I feel like since its not time to “take the stage”  it should get to remain hidden until time for the show.  hehehe…

*DO NOT REFRIDGERATE!  It will make it too hard, and you will have to wait for it to get back to room temp to be able to ball it!

Bake in the over at 350 for 12-13 minutes.  They should come out hard firm – and toothpick clean, but not crunchy.  Crunchy means you cooked em too long!

While they are baking, get yourself out a big freezer bag and put in about 3/4 cups powdered sugar in there. (Recipe books will say put it in a bowl.  Trust me, freezer bag is easier and way less MESS!)

See, I told ya they wouldn’t deflate any. 

While the cookies are still pretty warm, dump them about 2 at a time in your freezer bag.  Gently shake them around in there and then give them just a tiny squeeze.  Not so much to crack the cookie, but enough to get some sugar to stick!

Then just set um on some wire racks to cool.

*Clean up tip – I always put a sheet of wax paper UNDER my cooling rack, right on the table.  It will catch any droppings and when you are ready to clean up there is NO SCRUBBING!  Just put your cookies in your cookie tin,  pick up the wax paper and shake loose powder sugar in there too 

and wah-lah!

Oh, just  a warning.  REALLY use BUTTER.  Don’t use butter substitute, or butter flavor crisco.  It wont work.

Frugal Feeding: Chili

 

no pic, sorry.  Will edit to add one next time I make chili.

$$$ is certainly on my mind lately, and I imagine on most of yours too, so… for today a recipe that is not expensive.  Under $15 and feeds a family of 4 for 2 days+.

Frugal Feeding: Chili

My shopping list:
I shopped at Sureway.
{If I was downstairs I would just scan my receipt, but Im in the recliner so – no scan for you!}

Hot Dogs x 2 $2.00
Buns $.99
Crackers $1.60
Ground Beef $1.74
Sharp Cheddar $1.50
Diced Tomatoes .99
Tomato Juice $1.69
Chili Beans $.83
Dark Red Kidney Beans $.83
Kidney Beans $.83
Field Chili Roll $1.89
Onion $.46

the goal:
Night 1 = Chili
Night 2= Chili Dogs

PREP:

Dice Onion, and toss about 2/3rds in a skillet coated in olive oil.  As onions start to go clear, toss in the hamburger meat to brown. 

Meanwhile, in a large pot, place the chili roll, all cans of beans {all drained except the chili beans.  Just dump them in juice and all}, diced tomatos, and fill one of the bean cans with water and add that.  Then add about half the can of tomato juice. 

When the meat is browned, drain grease {I like to rinse mine too, bluck!} and dump meat mix into the chili cocktail.  Cook over low low heat for about 2 hours.  For added flavor, you can add salt, garlic powder, chili powder, and/or cumin but it will be just fine without!  Serve in a bowl sprinkled with shredded cheddar, and sided with crackers.  Refrigerate or freeze left overs. Baggie and refrigerate left over onion jibbles.   {Even if everyone has seconds (we do)  you will still have enough left for another meal.}

For night 2.

Prepare hotdogs as stated on package.  Serve on bun topped with chili.  Set out the left over onions in a dish and some shred cheddar in a dish and let kids add their own addons!

There ya have it.  One cooking night, 2 meals.  {+ you will still have some chili left even after the second night, or we do.  Great for a quick lunch for the hubs at work!}

Bunny’s Lowfat Pancake Breakfast

Serves: 3 adults

1 cup Heartsmart Bisquick
2/3 cup Fat Free Milk
Egg substitute = to 1 egg
1/2 tsp vanilla
2 banana
4-5 Strawberries
1/2 cup Low Fat Vanilla Yogurt (I LOVE Light & Fit or Activia)
2 Tblsp Fat Free Whipped Topping

Prep:

Preheat Griddle or skillet.

In mixing bowl mix Bisquick, Milk, egg sub, and vanilla.  When griddle is hot, start cooking.  I use a 1/8 cup measuring cup to scoop and poor batter.  This gives me 6 good sized pancakes!  While the pancakes are cooking slice bananas and dice strawberries.  In another bowl combine yogurt and whipped topping.

To serve:
Place a pancake on your plate, layer a few banana slices, place another pancake, sprinkle some banana slices, strawberries, and a few tbsp of the topping mix.  So each plate gets too pancakes and some of everything else.

To my best guess (mathin’ is no  longer my forte) This is ABOUT 300 calories.  Of course it all depends on  how much fruit and how much topping you add.

Bunnys Easy Spaghetti Meat Balls

Bunnys Easy Meat Balls

• 1 pound ground beef
• 1 cup Italian or plain bread crumbs
• 1/2 onion, minced
• 1 egg – beaten
• 2/3 cups milk
• 1/4 cup grated parmesan cheese
• 2 tsp Italian Seasonings
• 1 tsp garlic salt

Preheat over to 400 then lower to 375
Coat baking pan with EVOO

Mix all ingredients.  Roll in one inch balls and bake until brown and completely done in the centers.  *NO PINK!!!*  Remove from oven and drain grease.  Let set atleast 5 minutes to “crisp” up before serving.  {this is usually about 15-20 minutes.  I put them in and THEN put my water on for my noodles.  By the time the noodles are done, the balls are done.  And by the time the garlic toast is done, they are ready to serve}

VARIATIONS:

If you know you will only use them in spaghetti, throw some sundried tomato’s in the meat mix!  YUM!

Roll the balls in a parmesan cheese/bread crumb mix for CRISPIER BALLS.

TIPS:

Taste best if mixed up, balled out,  and let set in the fridge over night.

You can use left over balls as Cocktail Balls.

FREEZE for spaghetti another night!  They freeze SO WELL!!!