Recipes on a budget

06/26/2025

Applesauce Cake with Cinnamon Cream Cheese Frosting
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 cup unsweetened applesauce
1 teaspoon vanilla extract
For the Cinnamon Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions:
Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch baking dish. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, then stir in the applesauce and vanilla extract until well combined.
Combine and Bake: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Make the Frosting: In a large mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and cinnamon, beating until light and fluffy.
Frost and Serve: Once the cake is completely cooled, spread the cinnamon cream cheese frosting evenly over the top. Slice and serve this moist, spiced applesauce cake with its deliciously creamy frosting

06/26/2025

Brown Sugar Pineapple Wings Chicken
Sticky Brown Sugar Pineapple Glazed Chicken Wings
Ingredients:
2 lbs chicken wings, split and tips removed
1 cup pineapple juice
1/2 cup brown sugar, packed
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon chili flakes (optional for heat)
1 tablespoon cornstarch
1 tablespoon water
Salt and pepper to taste
Green onions and sesame seeds, for garnish
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
Season the wings with salt and pepper, then arrange them in a single layer on the rack. Bake for 40–45 minutes, flipping halfway through, until golden and crispy.
While wings bake, make the glaze: In a saucepan over medium heat, combine pineapple juice, brown sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili flakes.
Bring to a simmer, stirring occasionally. Mix cornstarch with water, then whisk into the sauce. Simmer until thickened, about 5 minutes.
Once wings are done baking, transfer to a large bowl. Pour the glaze over and toss to coat evenly.
Return glazed wings to the rack and bake for another 10 minutes to caramelize.
Garnish with sliced green onions and sesame seeds. Serve hot and sticky!
Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 5 minutes
Kcal: 360 kcal | Servings: 4 servings

06/26/2025

One-Pan Creamy Garlic Butter Chicken with Egg Noodles
Ingredients:
For the Chicken:
• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
For the Sauce & Noodles:
• 3 tbsp butter
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 8 oz egg noodles
• ¼ cup grated Parmesan cheese
• ½ tsp black pepper
• 1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
• Fresh parsley, chopped (for garnish)
Instructions:
1. Sear the Chicken:
◦ Heat the olive oil in a large skillet over medium-high heat.
◦ Season the chicken with salt, black pepper, and garlic powder.
◦ Sear for 6-7 minutes per side until golden brown with a crisp outer layer. Remove and set aside.
2. Prepare the Sauce & Noodles:
◦ In the same skillet, lower the heat to medium and melt the butter.
◦ Sauté the minced garlic for 30 seconds until fragrant.
◦ Pour in the chicken broth and heavy cream, stirring well.
◦ Bring to a gentle simmer, then add the egg noodles. Cover and let them cook for 8-10 minutes, stirring occasionally.
3. Thicken & Combine:
◦ If the sauce is too thin, mix cornstarch with water and stir it in to thicken.
◦ Stir in the Parmesan cheese and black pepper, ensuring a creamy consistency.
◦ Return the seared chicken to the pan, spooning the sauce over it. Let it cook for 2-3 minutes to absorb the flavors.
4. Serve & Garnish:
◦ Sprinkle with fresh parsley and a touch of black pepper.
◦ Serve warm with extra Parmesan on the side.
• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes

06/26/2025

Brownie Mix Cookies – The Easiest, Fudgiest Cookies Ever!
DON’T LOSE THIS RECIPE – it’s your shortcut to chewy chocolate heaven!
Ingredients
● 1 box (18 oz) brownie mix
● ¼ cup all-purpose flour
● 2 large eggs
● ¼ cup vegetable oil
● 1 cup chocolate chips (optional but so worth it!)
Instructions
1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2: In a mixing bowl, combine the brownie mix, flour, eggs, and oil. Mix until a thick dough forms.
3: Fold in chocolate chips if using for that extra chocolate burst!
4: Scoop tablespoon-sized balls of dough and place them a few inches apart on the baking sheet.
5: Bake for 9–11 minutes, or until the edges are set but the centers are still soft and fudgy.
6: Let cool on the sheet for 2–3 minutes, then transfer to a wire rack.
These cookies are soft, rich, and dangerously easy to make. Perfect for quick cravings, parties, or just because you deserve a little chocolate love!

04/05/2025

French Onion Baked Potatoes

Ingredients:

4 large russet potatoes
2 tablespoons olive oil
Salt and pepper, to taste
1 large onion, thinly sliced
2 tablespoons unsalted butter
1 teaspoon sugar
1 teaspoon thyme (dried or fresh)
1 cup sour cream
1 cup shredded Gruyère cheese
½ cup shredded mozzarella cheese
¼ cup chopped fresh parsley (for garnish)
Directions:

Preheat the oven to 400°F (200°C). Scrub the potatoes under cold water, pat them dry, and pierce each one several times with a fork. Rub them with olive oil and season with salt and pepper. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.

While the potatoes bake, prepare the French onion topping. In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 10-15 minutes until the onions are soft and caramelized.

Sprinkle the onions with sugar and thyme, then continue to cook for another 5 minutes, stirring frequently, until the onions are golden brown and deeply caramelized. Remove from heat and set aside.

Once the potatoes are fully cooked, remove them from the oven. Carefully slice them in half lengthwise and gently scoop out most of the flesh, leaving a small border around the edges to maintain their shape.

Mash the potato flesh in a bowl and mix it with sour cream, half of the Gruyère cheese, and some salt and pepper to taste.

Stuff each potato skin with the mashed potato mixture, pressing gently to fill them completely. Sprinkle the tops with the remaining Gruyère and mozzarella cheese.

Return the stuffed potatoes to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

Once out of the oven, top each potato with the caramelized onions and garnish with fresh parsley.

Serve these delicious French Onion Baked Potatoes as a hearty side dish or as a comforting main meal! Enjoy!

04/05/2025

Billion Dollar Buttery Biscuits

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
½ cup unsalted butter, cold and cubed
¾ cup whole milk
2 tablespoons heavy cream
2 tablespoons melted butter (for brushing)
Optional: Fresh parsley or garlic powder for garnish
Directions:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.

Pour in the milk and heavy cream, stirring gently with a spoon or spatula until the dough just comes together. Be careful not to overmix.

Turn the dough out onto a lightly floured surface. Gently knead it about 4-5 times to bring it together, then roll it out to about 1-inch thickness.

Using a round biscuit cutter or the rim of a glass, cut out biscuits from the dough. Gather any leftover dough, reshape it, and continue cutting until all the dough is used.

Place the biscuits on the prepared baking sheet, ensuring they are touching slightly for soft edges or spaced further apart for crispier sides.

Bake for 12-15 minutes, or until the biscuits are golden brown on top.

Once baked, remove from the oven and immediately brush the tops with the melted butter for an extra buttery finish.

Optional: Garnish with fresh parsley or a sprinkle of garlic powder for added flavor.

Serve warm and enjoy these irresistibly flaky, buttery biscuits with your favorite meal or as a delicious snack!

07/04/2024

I don’t know who needs to know this but I just learned about putting your fruit in mason jars rather than the containers they are stored in at the time of purchasing! It keeps the fruit fresh for a long time. It also helps if you soak them in vinegar and water for 20 seconds then rinse them off and dry them!

06/30/2024

Pineapple Upside Down Bundt Cake
Ingredients
1/2 Cup butter (1 stick), melted
1/2 Cup packed brown sugar
1 Can pineapple rings in 100% juice (reserve the juice)
1 Jar maraschino cherries
1 Box yellow or pineapple cake mix
1 4-serving box instant vanilla pudding
3 eggs
Vegetable oil
Milk
Instructions
Preheat the oven to 350 degrees F.
Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.
Best Ever Pan Release: from I Am Baker
Mix equal parts of vegetable shortening, vegetable oil, and all-purpose flour until smooth. Using a pastry brush or paper towel, apply to the pans paying special attention to corners, nooks, and crannies.

06/30/2024

Mini Peach Cobbler Recipe 🍑🍑🍑🍑

Preheat oven to 350˚F.
Ingredients:
1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches
Directions:
Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.
Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.
Then put 1 tbsp diced peaches on top of the batter.
Sprinkle with brown sugar and then cinnamon.
Bake the regular size muffin tins for 12 minutes.
Let them cool almost completely before taking out of pan.

06/30/2024

Homemade chocolate syrup.
2 cups sugar
1 cup water
1/3 cup cocoa powder
1 Tbsp. Vanilla
1 Tbsp. Butter or Ghee
Combine sugar water and cocoa. Bring to a boil and boil for 3 minutes. Remove from heat and stir in butter and vanilla. If too runny it can be thickened with cornstarch and a little water.

06/26/2024

06/19/2024

Homemade Pineapple Soft Serve Ice Cream

Ingredients
2 cup frozen Pineapple chunks
8 oz frozen Whipped Topping (like Cool Whip)
3 tbsp Honey or 2 tbsp Sugar
6 oz Pineapple Juice

Instructions
Blend all ingredients in strong blender or food processor until whipped.
If mixture is too runny, add 1/4 cup ice and process further.
Too look more like a creamy whip, transfer mixture to piping bag with star tip and pipe into cups.