Chrysa, Author at Thrifty Recipes

Homemade Triple Berry Honey Oat Squares

March 18, 2014 by Chrysa Leave a Comment

Homemade Triple Berry Honey Oat Squares

I absolutely love what I call “bars” I eat all different types and flavors. I tend to be crazy busy so it’s easy to just grab a bar and do. I decided to start making my own since, again , it is less expensive.

A box of 5 bars usually costs me about $3.50, while that is not crazy expensive it adds up. These Homemade Triple Berry Honey Oat Squares last longer, freeze well and as long as you have most the ingredients already, will cost less to make.

Ps- they are good for you, but you would never know it!

What you need:

1 3/4 stick butter- cold & cut into pieces
1 1/2 cup flour
1 1/2 cup regular or quick oats
1 cup brown sugar- packed

1/4 cup honey
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt

For the berries: you can use a 12 oz. jar of preserves OR make your own. To make your own is easy ( of course) :

Bring 3 Cups of frozen mixed berries , 1 Cup of sugar and 2 tablespoons of water to a boil, reduce to medium low. Continue mixing until the berries break down. Remove from the heat and allow to cool completely, if the berries are too thin it will thicken as it cools.

What to do:

Preheat the oven to 350º
Grease a 13×9 pan (using butter or spray)
For this next step use a food processor, if you do not have one ( I don’t!) I just do it by hand, it works!

Food processor: Add the flour, brown sugar, oats, baking powder, cinnamon, cut butter and salt, Pulse until mixture is crumbly.

My hands method: Add the cut butter to the flour, mix using finger tips and breaking apart the butter as you go. Add the rest of the ingredients and continue mixing by hand until the mixture is blended and crumbly.

4. Spread half the oat mix into the pan, press firmly to form a bottom crust. Drizzle the honey evenly all over.

5. Spoon berries (or preserves) evenly on top. Spread the other half of the oat mixture over the top, lightly press down.

6. Bake about 30 minutes or until golden brown. Let cool completely before cutting.

Makes about 24-32 squares depending on size. Enjoy!

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Filed Under: Breakfast, Dessert Tagged With: berry, breakfast, dessert, oat bars

Vote For Us On Better Homes & Gardens Recipes!

March 15, 2014 by Chrysa Leave a Comment

VOTING IS OVER THANKS FOR YOUR SUPPORT

I have entered my first recipe contest and would love & appreciate your support!

It is very easy to vote, just click the link , CLICK VOTE and enter the security code.

No registration needed!

YOU CAN VOTE DAILY!

Thanks to everyone who is participating!!!

Filed Under: Uncategorized

3 Must Have Kitchen Conversion Charts

March 11, 2014 by Chrysa 1 Comment

3 Must Have Kitchen Conversion Charts

The following conversion charts will be your most important tool in the kitchen, well besides your stove. You may or may not think you will need them, but trust me… print them. save them. bookmark them. Do what you have to do, because once you have them you WILL use them. I created these from convenient magnet charts I made a long time ago.

If you would like a collaged printable version or any edits to make it easier for you to print, please use the contact form to send me an email. I can edit these to fit on one page and even remove some color to save on ink! OR just bookmark and come back any time you need them.

Click to enlarge image

Conversion Chart: Basic conversions that will come in handy if you are limited on measuring cups or spoons. Also if you need to convert to fluid oz. or milliliters. I use this chart a lot more than I ever expected I would.

Measurement Adjustments: Got a recipe you need to cut in half or double? Doing math while trying to cook can be overwhelming … who wants to do math when they are cooking? You just end up doubting yourself, adding more or less than you need and then screwing up your recipe. Follow this chart- it is 100% easier.

Egg equivalents: have a recipe that calls for 3 large eggs? Only have small eggs on hand? Easy enough… just take a peek at this chart to know what you need.

Filed Under: Tutorials Tagged With: baking, conversion charts, cooking, equivalent, learning, tutorials

The Easiest 3 Step Loaded Baked Potato Salad

March 1, 2014 by Chrysa Leave a Comment

3 Step Loaded Baked Potato Salad

Crispy bacon. Cheddar cheese. Sour Cream. All yummy ingredients that help make this a great addition to any meal, especially your next BBQ! Show off with this easy, Loaded Baked Potato Salad. Who knew it would be so easy to make potato salad? One pot, one bowl, a spoon and measuring cup is all you need. Last time I purchased potato salad from the deli it was $5.99 lb. I made this potato salad with ingredients I already had right in my refrigerator!

What you need:

4 large potatoes

1/4 cup mayo

1/4 cup sour cream

1/2 cup cooked crispy bacon (or bacon bits)

1/2 cup shredded cheddar cheese

green onion to garnish

salt & pepper to taste

What to do:

Wash, dry and cut potatoes into bite size pieces. Boil on Medium high until fork tender. Drain, rinse with cool water, set aside.
In a medium bowl mix together the mayo, sour cream, bacon, cheese, salt & pepper.
Add the potatoes, cover and refrigerate until cold. About an hour.

Tip* This salad is best if made in the morning or the day before. Add a spoonful of mayo or sour cream the next day if necessary.

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Filed Under: Side Dishes Tagged With: bacon, bbq, easy, potato salad, side dishes

Vegetarian Tamale Pie Recipe with Bulgur Wheat

February 28, 2014 by Chrysa 12 Comments

This Vegetarian Tamale Pie Recipe with a cornbread top is a favorite in our house. In this meatless version, we substitute bulgur wheat for the traditional ground beef with bulgur wheat. Believe it or not my husband likes this version much better than when I used to make it with beef! It’s a perfect all-in-one meal for the “reluctant vegetarian”.

Vegetarian Tamale Pie Recipe

1 cup bulgur wheat
2 1/4 cup boiling water
2 Tbsp olive oil
1 small onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 packets taco seasoning (or use our Make Your Own Taco Seasoning recipe)
1 15-oz can diced tomatoes
1 15-oz can black beans, drained
1 15-oz can whole kernel corn, drained
1 8 oz. pkg. cornbread mix (or make your own)

In a saucepan, pour about the boiling water over over the bulgur, cover the pan, and allow it to stand for about 30 minutes. Drain excess water from bulgur.

Heat olive oil a large skillet. Add in onion and green pepper and sautée until softened. Add garlic and cook 1 minute, stirring constantly. Add in taco seasoning, tomatoes, corn and beans. Cook 2-3 minutes. Stir in prepared bulgur wheat. Prepare cornbread according to package directions.

Transfer wheat & veggie mixture to a 1 1/2 quart casserole or a 9×9 square pan. Spread cornbread mix on top and spread as evenly as you can. Cook according to directions on cornbread box, or until golden brown.

Filed Under: Main Dish, Vegetarian

Salted Caramel Brownies with Whole Wheat Flour

January 16, 2014 by Chrysa 12 Comments

This yummy treat has that perfect blend of salty and sweet. If you’re not serving it right away, keep the caramel topping separate and heat and add right before serving. While you can add it earlier, I love it fresh and warm!

Ingredients:
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole wheat flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon salt

For topping:
1/4 cup butter
1/2 cup brown sugar
1/3 cup heavy cream
1/2 tsp vanilla extract

Sea salt for the top

Preheat oven to 325 degrees.
Spray a 9″ square baking pan with cooking spray.
Blend butter and sugar until light and fluffy, then add the eggs and vanilla, mixing well.
Stir in flour, cocoa, baking powder and salt and mix until well blended.
Spread into prepared pan.
Bake for 30-40 minutes or until toothpick inserted into center of brownies comes out clean.

Caramel sauce topping:
Melt butter in a saucepan over medium low heat.
Stir in the brown sugar and whisk for approximately 2 minutes.
Add in the whipping cream and whisk for approximately another 2 minutes.
Stir in vanilla.

To serve:
Cut brownies into squares. Drizzle with caramel topping. Sprinkle top with sea salt.

Filed Under: Dessert

Easy Pumpkin Muffin Recipe – Be Carton Smart with Tetra Pak

December 24, 2013 by Chrysa 9 Comments

This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.

With the holiday season upon us we’re busy preparing food for celebrations with friends and family, as well as seeing to the everyday family meals that keep us going during this busy time of year. A well-stocked pantry makes it much easier to throw together a meal in a hurry.

When stocking your pantry, Become Carton Smart with Tetra Pak cartons! They are made of 70% paper, a renewable resource, from selectively harvested, re-grown trees that are FSC-certified (Forest Stewardship Council) using 1/3 of the packaging compared to cans. That makes them nice and eat to stack in your cabinets using less space.

Not only are you saving space, but you’re also helping the environment. They are recyclabe and result in 60% less landfill waste than cans. And you can also minimize food waste because cartons are re-closable so you can use what you need in your recipe and save the rest for later.

I recently received products from Pacific Foods, all packages in Tetra Pak cartons, to use in my holiday cooking. I decided to swap out my usual canned pumpkin in these super easy muffins with the Pacific Foods Organic Pumpkin Puree. This recipe is so easy and yummy!

Easy Pumpkin Muffin Recipe

Yellow Cake Mix
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 carton Pacific Foods Organic Pumpkin Puree

Heat oven to 350 degrees. Grease a 12-muffin tin or fill with cupcake papers. Place cake mix in a large bowl. Add spices and stir to distribute. Add in pumpkin and stir until well blended. (If it appears too thick, add a few tablespoons of water.) Bake 20-25 minutes or until a toothpick inserted in center comes out clean.

For more info on how to Become Carton Smart, you can Tweet @CartonSmart and Follow #CartonSmart on Pinterest.

What ideas do YOU have for being #CartonSmart this holiday season?

Filed Under: Breakfast

Kale and Corn Fried Rice Recipe

November 1, 2013 by Chrysa 27 Comments

This is a Sponsored post written by me on behalf of P.F. Chang’s for SocialSpark. All opinions are 100% mine.

Autumn is a season that always brings to mind particular flavors and foods. Apples, pumpkins, ginger and more all bring the flavor of fall. P.F. Chang’s is celebrating the season with a Fall Seasonal Menu. These special dishes incorporate fall ingredients such as flank steak, butternut squash, corn, brussels sprouts, red quinoa, kale, candied walnuts, Chinese broccoli, Asian mushrooms, green apples, daikon sprouts, prawns Fresno peppers and scallions. These fall ingredients also inspired me to create my own Kale and Corn Fried Rice Recipe – which I call Harvest Fried Rice……but I’ll get to that in a moment!

As part of the celebration, P.F.Chang’s is also hosting a The Goodness of Fall Contest. Contest entrtants will create at least three unique fall dishes highlighting 3 of the seasonal ingredients that are used on the new Fall Seasonal Menu. From there, the top 5 recipes will then be judged by a panel of judges for a chance to win the grand prize!

Contest Panelists include: Philip Chiang, Cofounder of P.F. Chang’s; Yuji Iwasa, Head Development Chef at P.F. Chang’s; Mary Melton, Director of Beverage at P.F. Chang’s; and Jennifer Chong; a prominent blogger partner.

Prizes include: a $50 daily P.F. Chang’s gift card winner; The grand prize winner and one lucky guest will win a two-night trip to Napa in Spring of 2014, including an exclusive visit to the guest house at a Napa Valley vineyard where judges Philip Chiang and Yuji Iwasa will be cooking some of their favorite dishes. Director of Beverage Mary Melton will also be there, guiding the winners through an extensive wine tasting. It’s a once-in-a-lifetime Napa Valley getaway!

When you visit the contest page you will also be able to print a $10 off $40 special offer!

I created my own recipe using the fall foods suggested by P.F. Chang’s and I have to say it turned out delicious!!!

Harvest Fried Rice with Kale and Corn

Ingredients:
3 cups cooked brown rice
4 cups kale
1 cup corn
3 scallions
1 large clove garlic, minced
2 tbsp olive oil

Sauce:
2 Tbsp soy sauce
2 Tbsp honey (or brown rice syrup for vegan option)
1 tsp rice wine vinegar

Make sauce by mixing soy sauce honey and vinegar in a small bowl. Wash the kale and tear into small pieces – no bigger than 1″ across – discarding any thick stems. Leave some of the excess water on the kale and place in a covered dish and microwave 3-4 minutes or until kale starts to wilt. Slice scallion keeping white and dark green parts separate. Heat oil in a large skillet or wok. Add whites of onions and sautee until beginning to brown. Add garlic and green parts of onion and stir while cooking for 1 minute. Add in kale, corn and rice. Cook until heated through. Add in sauce and stir well. Remove from heat and serve.

The fall seasonal menu items at P.F. Chang’s also look delicious. I’m most looking forward to trying the Shanghai Waldorf Salad and the Miso Chicken, but I may just have to work my way through the menu. Other delicious options included are:

*Ginger Jalapeno Mule and Apple Cinnamon Martini

*Pumpkin Dessert Wontons

*Apple Cinnamon Martini

*Apple Dessert Wontons

*Shanghai Waldorf Salad

*Crispy Korean Chicken Wings

*Miso Chicken

*Harvest Vegetable Quinoa “Fried Rice”

*Vietnamese Noodles with Steak & Shrimp

*Citrus Mustard Prawns

For more information you can Follow @pfchangs and Follow P.F. Chang’s on Pinterest.

Which Fall dish are you most excited to try?

Filed Under: Asian, Vegetarian

Tip For Melting Chocolate Every Single Time

October 31, 2013 by Chrysa

Tip For Melting Chocolate Every Single Time

With the holidays fast approaching, it is time to start planning for all those goodies you will be making! My favorite gift is a homemade one. What better than homemade chocolates? Nothing really. So every year I stock the kitchen with berries. nuts, coconut, caramel and of course CHOCOLATE. Once you learn to properly melt chocolate you can create almost anything.

This is my absolute go to for melting chocolate in the microwave.

Note* Sometimes you may find that using the double broiler method on the stove is easier for larger batches.

See how to melt chocolate in the microwave perfectly every time here How To Melt Chocolate

Courtesy of How To This And That

Filed Under: Tips & Tricks Tagged With: chocolate, tips, tricks

Easy Baked Egg Rolls Recipe with Homemade Sweet & Sour Sauce

August 27, 2013 by Chrysa 12 Comments

This is a great recipe for a meatless dinner, or can also serve as a fun party appetizer. They are easy to make, but the results look like you worked really hard! If you prefer an egg roll with meat, you can add a bit of shredded chicken or pork.

Veggie Egg Rolls

2 Tbsp olive oil
4 cups bagged coleslaw mix
1 green onion
1 tsp minced fresh ginger
2 tbsp oyster sauce
6 egg roll wraps

Heat oven to 400°. Heat oil in a wok or skillet. Add coleslaw, green onion and ginger and cook appx 3 minutes. Remove from heat and stir in oyster sauce. Place 2 heaping Tbsp of filling on the center of each wrap. Fold up starting with the bottom corner folded into the middle, turn in both sides, then wet the top corner and fold over to seal. Place rolls seam side down on a greased cookie sheet. Brush tops and sides of rolls with olive oil using either a pastry brush or your fingers. Bake 10-15 minutes or until starting to brown and crisp.

Sweet & Sour Sauce:

2/3 cup water
1/4 cup soy sauce
3/4 cup white sugar
1/3 cup white vinegar
1 Tbsp ketchup
2 Tbsp cornstarch

Whisk all together in a small sauce pan. Heat until boiling point and stir constantly until thickened. It will thicken further once removed from heat. (This makes more sauce then you will need for egg roll recipe above, but it can be stored in the fridge.)

Filed Under: Appetizers, Asian, Vegetarian

Homemade Triple Berry Honey Oat Squares

Homemade Triple Berry Honey Oat Squares

Vote For Us On Better Homes & Gardens Recipes!

3 Must Have Kitchen Conversion Charts

3 Must Have Kitchen Conversion Charts

The Easiest 3 Step Loaded Baked Potato Salad

3 Step Loaded Baked Potato Salad

Vegetarian Tamale Pie Recipe with Bulgur Wheat

Salted Caramel Brownies with Whole Wheat Flour

Easy Pumpkin Muffin Recipe – Be Carton Smart with Tetra Pak

What ideas do YOU have for being #CartonSmart this holiday season?

Kale and Corn Fried Rice Recipe

Tip For Melting Chocolate Every Single Time

Tip For Melting Chocolate Every Single Time

Easy Baked Egg Rolls Recipe with Homemade Sweet & Sour Sauce

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