Strawberry Spinach Salad

 Spring is here!  I think.  It's hard to tell around here, because we'll get a week of beautiful weather, and then snow.  Mother Nature is a tease.  But I know, even if Spring isn't quite here yet, it's right around the corner, it's trying to push through the cold weather!

And so I start looking at the fresh food at the grocery store closer, because it's starting to become more affordable as it comes in season!  That's my favorite.  I hate buying out of season produce, because I hate spending an arm and a leg on my food!

This spinach salad is fresh and affordable, when you get the strawberries on sale especially!

When I made this salad, I used a large bag of spinach, the largest my store carried, and there was plenty for the 12 of us eating dinner.

STRAWBERRY SPINACH SALAD
Posted at: http://recipesofacheapskate.blogspot.com
Slightly adapted from: Radiant Health Inner Wealth

Salad:

• 1 bag/bunch spinach leaves (whatever size your grocer carries)
• approx 1lb fresh strawberries, trimmed and sliced
• sliced almonds, toasted (the toasted is optional, mine were not)

Dressing:

• 2 Tbsp EACH: olive oil, apple cider vinegar, sugar
• 1 Tbsp EACH: sesame seeds, soy sauce, orange juice
• 1/2 Tbsp poppy seeds
• 1/8 tsp paprika

Whisk together the ingredients for the dressing and set aside.  Layer the salad in a large bowl: spinach, strawberries, and then a sprinkle of almonds.  Continue until the bowl is full.  You can either add the dressing to the salad before serving, or let others serve themselves.  I prefer to let others serve themselves.  Give the dressing a good shake before serving.

Chocolate Pomegranate Cookies

My blogging time seems to have disappeared lately!  I'm making food, and taking pictures, and trying new things but it seems like every time I sit down I'm attacked by these little kidlets of mine.  And by the time they're in bed I'm thinking of just eating cookies, instead of blogging about them.  

Anyway, these cookies were fantastic!  Most of the arils (the little juicy red seeds in the pomegranates) stay together and so you get bites of chocolate and bits of pomegranate.  I love it!  The cookies unfortunately didn't stay together for me very long.  They were rather crumbly, but that didn't stop me from dumping them in a bowl and eating them with a spoon.  I'm totally ok with that.  And would STILL make them again.

And again. . .

CHOCOLATE POMEGRANATE COOKIES
Posted at: http://recipesofacheapskate.blogspot.com
Originally from: Dana Made It

• 1/2 cup (1 stick) butter–don’t use margarine
• 1/2 cup vegetable shortening–you can substitute more butter 
• 3/4 cups white sugar
• 3/4 cups brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 3/4 cup cocoa powder
• 1 tsp baking boda
• 3/4 tsp salt
• 2 to 2 1/2 cups choc chips–approx 1 bag of chips
• 1 cup pomegranate arils (those red seeds)

Cream together the butter, shortening, 2 sugars, vanilla, and eggs. Beat the mixture on medium-high for a full 3 minutes–it will change into a very creamy mixture. In a separate bowl mix together the flour, cocoa powder, baking soda, and salt. Combine it with the butter mixture and mix till everything is incorporated.  Add the pomegranate arils and chocolate chips. Mix briefly to incorporate everything. A few seeds may burst while mixing but that’s fine. Scoop the dough into small balls (I used a tablespoon) on an ungreased cookie sheet and bake at 350 for about 12 minutes

Banana Monkey Bread Muffins

Do you ever make something and think, "oh man, if this tastes even half as good as it smells/looks, then it's going to be amazing."

Or end up smacking (multiple) hands trying to keep them away so you can completely finish taking said item out of the pan?

This was one of those things.  They smelled fantastic cooking, and looked beautiful as I was taking them out of the pan.  I happened to be at my parents house visiting, and my dad couldn't keep his hands off of them.  Some of the muffins fell apart as they came out of the pan, and he was snatching those pieces up as quick as he could.  And yelping out, "Oh! Hot! Hot!"

I did warn him to be fair, but he retorted that this was how monkey bread is to be eaten--right away, so it's nice and hot.  And I think I agree with him!

The flavor of banana bread mixed with cinnamon and sugar is so tasty, I couldn't believe it.  These were all eaten before I got seconds!  Next time I'm making a double batch, that's for sure.

BANANA MONKEY BREAD MUFFINS 
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: buddingbaketress.blogspot.com

Muffins

• 2 3/4 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/3 cup chilled butter
• 1/2 cup milk
• 2-3 bananas, mashed

For Rolling

• 1/2 cup butter, melted
• 1 cup granulated sugar
• 1 1/4 teaspoon ground cinnamon

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Preheat oven to 400°F. Spray a 12-cup muffin pan with cooking spray and set aside.  In a medium bowl, stir together the dry ingredients. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse meal. Add the mashed bananas and milk and stir together with a fork just until the dough comes together. Turn dough out onto a lightly floured surface and knead a few times, until everything is incorporated, adding a little bit of flour if the dough is still really sticky. It will be a little sticky, and that's ok. Roll dough into teaspoon-size balls.  In a small bowl, stir together the granulated sugar and cinnamon. In a separate small bowl, melt the 1/2 cup of butter. Roll dough balls in melted butter, then roll in cinnamon-sugar. Place 4-6 dough balls in each muffin cup. Bake for 15-20 minutes, or until done-test with a toothpick. Remove from oven and allow to cool in pan for a few minutes. Gently remove muffins from pan by running a knife around the edges and allow to cool slightly before glazing. Make the glaze by whisking together the powdered sugar, milk, and vanilla. Drizzle over muffins using a fork. 

Honey Spiced Peaches

I canned peaches a few weeks ago.  BARELY caught the end of the season.  For some reason, I thought it was going on for a while longer.  I was wrong.  I bought 2 of the last 5 boxes at the local orchard.  None of the random fruit stands around some local cities had them (I went to probably 5).  But I am sure glad I was able to get some.  

Peach cobbler is a regular treat around our house.  About every other Sunday I throw this dish into the oven after dinner and then burn my tongue when it comes out.  I just get too excited about eating it!  This recipe for Honey Spices Peaches is going to make my peach cobbler amazing.  I just know it!

Warning to those who are new to canning: Make sure you have an appropriate canning guide (from your local extension office, or a book like Ball's Blue Book OR their website has lots of good info) and the right equipment.  If any of your jars don't seal or don't look right--aka, 1 of these jars is not like the others, do not store them.  Place them in your fridge and use them quickly.  Please use caution and the smarts you have to prevent food-borne illnesses in your family.  

HONEY SPICED PEACHES

Posted at: http://recipesofacheapskate.blogspot.com

Adapted very slightly from: localkitchenblog.com and Ball's Blue Book of Preserving

(recipe below is for 12 half-pint jars)

• 12-15 average peaches, if peaches lean to the small side use at least 15, if towards the large side, 12 should be enough
• 1 cup brown sugar
• 4 cups water
• 2 cups honey
• 6 cinnamon sticks, halves into 12 pieces
• whole cloves
• allspice

Prepare your jars by washing everything.  I just run them all through the dishwasher together.  Into each jar place 1/2 of a cinnamon stick, a sprinkle of allspice, and 1-2 cloves (depending on how strong you want the flavor). We are dry packing these peaches, similar to canning regular peaches or pears.  Prepare the peaches by boiling them for a few minutes to loosen the skin.  Remove from the boiling water and place into cold water.  Slice the pieces in half and remove the skin and pit.  Chop into pieces. Place the chopped peaches into the jars full of spices.  I found 1 chopped peach fit into 1 jar fairly well.  Leave 1/2inch headspace.  Once all the jars are filled prepare your hot syrup by boiling together the sugar, water, and honey.  Pour the hot syrup into the jars leaving that 1/2inch head space! Wipe the jars down, especially around the top, then attach the lids and rings and process in a hot water bath for 20 minutes.  (adjust time according to your altitude: 10001-3000: +5minutes, 3001-6000: +10 minutes, 6001-8000: +15 minutes, 8001-10,000: +20minutes).

WARNING: Lower the jars into hot water slowly and carefully to avoid breaking the jars.

Apple Pie Cupcakes

Time for the Crazy Cooks Challenge!  This month the theme is Apple Pie.  Seeing how I already have a Sour Cream Apple Pie, and a Apple Pie topping recipe on here, I thought I'd take it a different direction.  

I also didn't want to make a pie crust.  I kinda sorta stink at that.  

So I found this wonderful recipe for Apple Pie Cupcakes!!  And it was awesome.  Completely gobbled up.  And completely messy.

But wonderful.

APPLE PIE CUPCAKES
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: Alpine Berry

For The Cupcakes

• 2 1/4 cups all purpose flour
• 2 1/4 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp
• 1 1/2 cups granulated sugar
• 4 eggs
• 1/2 tsp pure vanilla extract
• 1/2 tsp lemon zest
• 1 cup (8oz) milk

Apple Topping

• 3 tbsp unsalted butter
• 1/3 cup granulated sugar
• 3 granny smith apples, peeled, cored and thinly sliced/diced

To cook the apples
Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.

To make the cupcakes
Preheat oven to 325F. Line 24 muffin wells with paper liners. Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients. In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest. On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.  Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples. Bake at 325F until a toothpick comes out clean, about 20 minutes. Remove from pan and cool cupcakes on cooling racks. 

Lemon Blueberry Pancakes

Breakfast really is one of those meals that I could go without.  Wouldn't even phase me.  I usually have to wait 2-3 hours after waking up before I even feel ready to eat breakfast.  So that's not to say I don't like breakfast foods, because I love them.  I just can't eat them in the morning.  Not my thing.  

The pancakes were quite filling, and I loved the lemon and blueberry flavor.  Because I had cake flour on hand, I made them like the recipe called, but needed a fair amount of extra to make them the proper consistency.  Next time I make them I'll try them with regular flour and let you know how they turn out!

LEMON BLUEBERRY PANCAKES
Posted at: http://recipesofacheapskate.blogspot.com
Originally From: The Pioneer Woman (adapted slightly)

• 1 1/2 cups cake flour+approx 1/2 cup extra to add as needed
• 1/4 tsp salt
• 1 (heaping) Tbsp baking powder
• 3 Tbsp sugar
• 1 1/2 cups milk
• 1 lemon, zested and juiced
• 1 large egg
• 1 1/2 tsp vanilla extract
• 2 Tbsp melted butter
• 1 heaping cup of blueberries (I used a full package (6oz I believe) from the store)

Mix together the 1 1/2 cups flour, salt, baking powder, and sugar.  In another bowl, combine the milk, lemon juice and zest.  Allow to sit for about 5 minutes.  Add the egg, extract, and melted butter.  Pour the wet ingredients into the dry and mix.  If the mixture is too thin, start add some of the extra flour.  If too thick, add extra milk.  Gently stir in the blueberries.  Check the thickness of the batter again, and add flour or milk as needed.  You want it slightly pourable, not soup-like.  Melt some butter in a skillet on medium heat.  Add batter in 1/4 cup increments to make pancakes.  When 1 side is browned, flip and cook on the other side.  Continue until batter is all gone, occasionally melting more butter in the pan as needed.

Grilled Pineapple

Have you ever grilled pineapple?  It's such a quick, wonderful grilled fruit.  You don't even need to add much to it.  Keep it simple.  I like to sprinkle each slice with brown sugar, and let it sit for a little while.  The juices start going and then you have that sweet pineapple/brown sugar liquid to baste it with on the grill.  Or drink it.  It's really up to you.

Now, is this a dessert or a side dish??

In our house it's lucky to make it to the dinner table at all!

GRILLED PINEAPPLE
Posted at: http://recipesofacheapskate.blogspot.com

• 1 pineapple--skin removed, sliced into approx 1/2 inch slices
• brown sugar

Heat your grill up to medium-high.  Prepare your pineapple by sprinkling with brown sugar.  Feel free to rub the brown sugar into the pineapple, getting all the surfaces covered.  At this point you can grill it up right away, or let it sit and the sugar will dissolve some more, giving you a liquid to baste on the pineapple.  Grill for a few minutes on each side, and serve it up!

Sour Cream Banana Bread

I have a few favorite banana bread recipe.  This bread is so soft and moist, I've made 3 batches in the past two weeks.  Ok, yeah, I had a lot of bananas that need to be used!

I even successfully made them into muffins.  However, they made 15 muffins, which was kind of annoying when you have a 12 cup muffin tin (like most people!) They were just as tasty as the bread.  I love eating this bread when it's nice and warm, with butter melting into every spot.  Mmmmmm. . .

SOUR CREAM BANANA BREAD
Posted at: http://recipesofacheapskate.blogspot.com

• 1 1/2 cups flour
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup mashed ripe bananas (about 3 medium bananas)
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 1 tsp vanilla extract

Preheat oven to 350degs.  Grease a 9x5x3 loaf pan.  In a large bowl, combing the bananas, eggs, oil, sour cream, and vanilla.  Add the dry ingredients to the wet--flour, sugar, baking soda, and salt.  Stir until just moistened.  Pour into the prepared pan.  Bake for about 1 hour, until a toothpick comes out clean.  Cool for about 10 minutes, the remove bread from pan to a wire rack.

Linked up at:

Sour Cream Apple Pie

Now that Halloween is out of the way, and November is HERE, I'm ready for Thanksgiving!!  Which means pie. . .and leftovers. . .and mashed potatoes!

But it's pie here today, and this pie is so yummy.  And not very pretty on a plate. . . but it's yummy!  The sour cream gives it a nice twist on your normal apple pie, and I love the topping.  It's perfect.  Finish it up with a nice spoonful of whipped cream, and you'll love it.

IMPORTANT!!  This pie has TWO cooking periods.  once, before the topping, and then after you add the topping you KEEP COOKING!! 

SOUR CREAM APPLE PIE
Posted at: http://recipesofacheapskate.blogspot.com

• 1 cup sour cream
• 2/3 cup white sugar
• 2-3 Tbsp flour
• 1/4 tsp salt
• 1 tsp vanilla
• 1 egg
• 1/2 Tsp cinnamon
• 3 cups peeled, sliced tart apples (it ended up being about 4-5 apples for me)
• pie crust for bottom of pie--FROZEN for at least 1/2 hour before cooking

Mix together the sour cream, sugar, flour, salt, vanilla, egg, and cinnamon.  Add the apples, and gently mix.  Add to an unbaked pie shell, and then bake in a 400deg preheated oven for 25 minutes.  After 25 minutes, take the pie out, and add the streusel topping.

TOPPING

• 1 cup flour
• 3/4 cup quick oats
• 1 cup brown sugar
• 1 stick (1/2 cup) butter, melted

Mix all the above together.  Hands work wonderful for this.  Sprinkle over the pie.  Bake the pie at 400degs for another 20 minutes.


 “Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton,Bags by Bloom and  Harvard Common Press”

Strawberry Crumb Bars

Fresh strawberries are one of my favorite summer fruits.  I could eat them all day!  And well, sometimes I do. It's just too easy.  And while yes, they are better fresh, they are still good baked up into these crumbly bars.

Yes, they are crumbly, but it's so tasty.  I made these up for my dear sister-in-law's baby shower she had last month.  (she just had a cute, TINY (5lb1oz tiny) baby girl last week!)  and they were a big hit!  Along with the Double Chocolate Cream Cheese Bars, and Gooey Coconut Dream Bars, you can't go wrong!

Strawberry Crumb Bars
source: adapted from Smitten Kitchen, via Annie’s Eats

• 1½ cups sugar, divided
• 1 tsp baking powder
• 3 cups all-purpose flour
• ¼ tsp salt
• Zest of 1 lemon
• 2 sticks (½ lb) cold unsalted butter, cut into pieces
• 1 large egg
• 4 cups fresh strawberries, hulled and quartered
• 4 tsp cornstarch
• Juice of 1 lemon

Preheat the oven to 375° F.  Grease a 13×9 inch pan; set aside. In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt and the lemon zest, and stir together with a fork.  Cut in the butter and egg with a pastry blender (or two knives if you don’t have one) until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.  Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust. In another bowl, stir together the remaining sugar, cornstarch and lemon juice.  Gently mix in the strawberries with a rubber spatula until combined.  Spread the berry mixture evenly over the bottom crust.  Crumble the remaining dough over the top of the berries.  Bake for about 45 minutes or until the top is slightly golden brown.  Cool completely before cutting into squares and serving.

Key Lime Trifle

KEY LIME TRIFLE

A while ago, I had a whole lotta limes to use up, so decided key lime pie was the way to go!  Only I've never made a key lime pie, and I wanted some prettier for a dinner.  So I searched around the internet, trying to find the perfect recipe.  I didn't find one, but I figured out the basics, and here you have it!  Key Lime Trifle!

The flavor was perfect, with just enough lime taste without being overwhelming.  However, I put grated lime zest in the whipped cream, and that was not so tasty.  I think I'd rather just have plain lime juice.  I felt like I had to pick lime peel out of my teeth after eating this!

KEY LIME TRIFLE
Posted at: http://recipesofacheapskate.blogspot.com

CAKE

• 1 box white/yellow cake mix
• 1/4 cup lime juice

TOPPINGS (2)

• 1 box vanilla pudding mix (and milk to make it)
• 1 large container whipped cream
• 1/4 cup lime juice
• 1Tbsp lime juice
• green food coloring
• 1 1/2 cup powered sugar

• Lime slices for garnish

Mix together the cake according to directions, substituting some water for lime juice.  Bake according to package.  For the GREEN topping, mix together the pudding mix according to directions, adding 1/4 cup lime juice, green food coloring (to get the color you like) and powered sugar.  Mix together well, and set aside.  Add 1Tbsp lime juice to the cool whip, and some lime zest if you'd like.  Mix together well.  When the cake is done, let it cool completely, and cut into 1inch squares.  Layer in a trifle dish--cake, topping 1, topping 2, cake, repeating until out of everything.  Garnish with lime slices. 

Coconut Crusted Bananas--Saturday's Party 11-20-10

SATURDAY'S PARTY WITH COCONUT CRUSTED BANANAS

Thank you all for linking up last week!  Such great entries! Here's a taste of what was shared real quick, before I give you this perfect banana recipe.

Roasted Red Pepper Dip over at Cookin' With Cat.  What a perfect way to start your Thanksgiving off!  And keep everyone out of that turkey. 

And how about these little turtle doves?  K-girl would get such a kick out of making these with me.  And they'd make a wonderful addition to any candy plates you're making for the holidays.  Check them out at Chestnut Tree Lane.

Easy To Be Gluten Free shared a wonderful recipe for flourless pumpkin rolls.  A perfect treat to lay out for a party buffet. 

Now here's the Coconut Crusted Bananas.  These would be great for a nice intimate dinner with a few friends, since they do take a little time, and they're best eaten warm.

But boy, they are GOOD.

COCONUT CRUSTED BANANAS
Posted at: http://recipesofacheapskate.blogspot.com

• 2-3 bananas
• 1/2 cup flour
• 1/2 cup water
• a sprinkle or 2 cinnamon
• coconut (about 1/2 a bag)
• oil for frying--about 1/4 inch in the pan

Peel the bananas and slice into thirds.  Take each third and slice it in 1/2 length-wise.  While the oil is heating in the pan, mix together the water, flour, and cinnamon in a shallow dish.  Place the coconut in another dish.  When the oil is heated through, dredge the bananas in the flour mixture, then roll in the coconut.  Fry for a few minutes on each side, until the coconut is browned.  Serve warm with a brown sugar glaze (I made this by melting together some butter and brown sugar, and a splash of vanilla).

(Linked up at: Friday Potluck, )

Now let's link up to SATURDAY'S PARTY!

Not sure what Saturday's Party is? See link HERE.

• Please link to your original POST, not directly to your blog's homepage.
• Anything pertaining to a party is welcome!  Food, drinks, decoration  ideas, theme ideas, etc. 
• Grab the Saturday's party button to add to your post, or link back to this post so others can come here and see the other great party ideas!
• go check out the other bloggers and see what they made!  Who knows, you might find a new blog to follow!

<center><a href="http://recipesofacheapskate.blogspot.com/p/saturdays-party.html" target="_blank"><img alt="Recipes Of A Cheapskate" src="http://i699.photobucket.com/albums/vv352/littlerockflower/SaturdaysParty-a.jpg" /></a></center>

Peach Cobbler

PEACH COBBLER

(still time to link up to Saturday's party!  See link HERE.)

 This was amazing.  By far, the best peach cobbler I have ever eaten.  I can't wait to try it in a dutch oven. 

 The edges were crispy and full of buttery flavor.  Oh, and the ratio of cake vs peaches was perfect.  Not too much cake, and not too many peaches.  How I wish I had fresh peaches to make this with!  Someday, when we have our own peach tree.

And I can only imagine it, warm out of the oven, with a scoop of vanilla ice cream on top.  Perfect!


EASY PEACH COBBLER
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: Southern Living

• 1/2 cup butter
• 1 cup flour
• 2 cups sugar, divided
• 1 Tbsp baking powder
• pinch of salt
• 1 cup milk
• 4 cups peach slices or two cans (small ones), drained
• 1 Tbsp lemon juice
• cinnamon

Turn oven to 375deg.  Place the butter in a 9x13 pan, and put the pan in the oven.  (remember, butter gets HOT in the oven, and could easily stop popping and burn you when you take it out!) While the butter melts, mix together the flour, 1 cup of sugar, baking powder and salt.  Add a little bit of cinnamon. Add the milk and stir until combined.  Pour the batter over the melted butter.  Don't stir them together!  This gives us our crunchy edge.  Mix the other 1 cup sugar, peaches, and lemon juice and bring to a boil on the stove.  Pour over the batter.  Once again, don't stir!!  Sprinkle generously with cinnamon.  Bake for about 45minutes.

I had good success in cutting this recipe in 1/2 for a 9x9pan.  I also didn't boil the peaches the second time.  If using fresh peaches, I would probably still boil to get the juices flowing, but with using canned, I just mixed the sugar and lemon juice with them.  I baked for about 30 minutes.

October 30th 2011--
I've made this recipe a lot since originally posting it.  Here are my changes: I don't mix the peaches with the extra cup of sugar, and most of the time, don't even use the lemon juice.  If I were using fresh, I'd probably still use the lemon juice and some sugar, but I am usually using canned.  Instead I sprinkle the top of the cobbler with brown sugar before baking.  It's pretty awesome this way :)

Saturday's Party-10-16-10

 SATURDAY'S PARTY
 (still time to enter the giveaway for chocolate!  See post HERE Giveaway is now closed)

Wow, I'm late.  But I've had this going on. My sister got MARRIED TODAY!!  so I was WAY busy.  And out of town.  In the mountains.  Freezing cold.  With no internet OR phone service.

But it was a beautiful wedding, and as stressful as it was getting all our crap in and out of places, it was wonderful spending time with my family.

Here's a taste of what was shared last week.

Chaya, over at My Sweet And Savory, shared this recipe for Dulce de Leche cookies.  Oh my goodness, they look so great!

Thanks to everyone for linking up and helping spread the word about Saturday's Party over here!

Here's what I have to bring to the party today. Fruit dip.  We made this for my sister's wedding this weekend, and I just ate it with a spoon.  It's amazingly tasty.  And I probably gained 10 pounds too.  But it was totally worth it. 

FRUIT DIP
Posted at: http://recipesofacheapskate.blogspot.com

• 1 8oz pkg cream cheese
• 1/2 cup brown sugar
• 1 tsp vanilla
• 1/4 cup heath toffee bits, or a crushed Skor candy bar

Mix together, chill, and serve with a variety of fruit.  Apples and grapes are great.  Oranges probably wouldn't be so great.  

Questions about Saturday's Party?  See HERE.

Let's start the party!!

<center><a href="http://recipesofacheapskate.blogspot.com/2010/10/saturdays-party-10-16-10.html" target="_blank"><img alt="Recipes Of A Cheapskate" src="http://i699.photobucket.com/albums/vv352/littlerockflower/SaturdaysParty-a.jpg" /></a></center>

RULES:

• Please link to your original POST, not directly to your blog's homepage.
• Anything pertaining to a party is welcome! Food, drinks, decoration ideas, theme ideas, etc.
• Grab the Saturday's party button to add to your post, or link back to this post so others can come here and see the other great party ideas!
• go check out the other bloggers and see what they made! Who know, you might find a new blog to follow (ok, not a rule, but it's sure nice!)

So what are you bringing?

(Linked up to Potluck Sunday at Mommy's Kitchen, Recipe Swap Sunday's at Remodelaholic, )

Crockpot Banana Bread

CROCKPOT BANANA BREAD

Yes, that's a loaf pan in my crockpot. I know, you probably thought I cooked it and it was shaped like the crockpot. How annoying would THAT be to try to toast!

This recipe utilizes your crockpot to bake your bread, so you don't have to heat your house up. I've said it before, and I'll say it again. We don't have an a/c and I do whatever I can to NOT turn the oven on when it's hot.


I'll admit, I was surprised at how well it turned out. When I bake banana bread, it usually doesn't cook enough in the middle, but the outside gets too dry. It's frustrating!

I didn't have that problem with this bread. It was cooked all the way through, and not too dry.

One problem you might have, is if you don't have a wide crockpot like mine. The taller/skinner ones just don't fit a loaf pan.

CROCKPOT BANANA BREAD
Posted on: http://recipesofacheapskate.blogspot.com

• 1 cube margarine
• 1 cup sugar
• 2 eggs
• 4 mashed ripe bananas
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. vanilla

Place a small loaf pan, or 2 canning rings from mason jars on the bottom of your crockpot. Or if you're lucky, the very lip of your pan will rest nicely on the edge of the crockpot. While you mix together the bread, turn your crockpot on high, to heat up. Pour your bread mixture into your loaf pan, and place in the crockpot. Cook for about 2-3 hours, until a knife comes out clean in the middle.

This is my favorite banana bread recipe, feel free to use your own! :)

Summer Kabobs

SUMMER KABOBS

This is a perfect summer dessert. Or appetizer. Or snack. Or meal. It's just perfect anytime!! And it's easy. Use whatever fruit you want! I wanted to use raspberries, but they weren't in season yet.

Such a simple, refreshing dessert. And did I mention easy?

SUMMER KABOBS
recipesofacheapskate.blogspot.com

• fresh strawberries
• cream puffs (the kind you can buy in the freezer section)
• chocolate for drizzling
• skewers

Thread strawberries and cream puffs alternately on the skewers. They usually fit about 2 strawberries, and 3 cream puffs. Drizzle with melted chocolate. Keep refrigerated until ready to serve.