Holland House Cooking Wine is wine MADE for cooking. Holland House uses premium quality wine stock and has a perfectly balanced taste and aroma. The salt that is added makes it stable in your pantry. This gives you a consistency of flavor you can depend on from the first time you open it to the last drop. Cooking wine is used as an ingredient; it is not meant to be consumed as a beverage. Its very convenient to use because it doesn’t require refrigeration after opening, so you can just store it in your kitchen cabinet.

You can find lots of great recipes using Holland House® Cooking Wines or Premium Vinegars on the Mizkan web site.  Explore to find Quick & Easy ways to make flavor come alive!  Check out the yummy Chicken Cacciatore recipe below.

 Chicken Cacciatore

This is a robust, quick-to-make combination of chicken, onions and bell peppers in a wine-sparkled spaghetti sauce. If you prefer, use skinned chicken breasts to eliminate excess calories.

2 Tbsp. oil
1 lb. boneless chicken breast halves
1/4 tsp. pepper
1 medium onion, sliced
1/2 each red & green bell peppers, chopped
1 jar (16 oz.) prepared spaghetti sauce
1/2 cup HOLLAND HOUSE White Cooking Wine
1 can (3.8 oz.) sliced ripe olives, drained
1/2 lb. spaghetti, cooked, drained

In medium skillet, heat oil over medium-high heat. Add chicken; sprinkle with pepper. Cook until chicken is light brown, about 2 minutes on each side. Add onion and peppers; cook 1 to 2 minutes. Stir in spaghetti sauce, cooking wine and olives. Bring to a boil; reduce heat. Simmer until chicken is tender and no longer pink, about 10 to 15 minutes. Serve over cooked spaghetti.

Reader Giveaway:  One lucky Thrifty Recipes reader will win two bottles of Holland House Cooking Wine.   To enter, simply fill out the form below by 12/21/11.

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This is a delicious, moist banana bread recipe. It is hard to believe that it has less fat and sugar than common recipes. I add whole wheat flour (see ingredient list) to make even more healthy. However, I also like to add about 3/4 cup of semi-sweet chocolate chips. This ups the fat level, but dark chocolate is good for you!

• 2/3 cup white sugar
• 1/4 cup butter, softened
• 2 eggs
• 1 tsp vanilla
• 2 large bananas, mashed
• 1/4 cup water
• 1 2/3 cups all-purpose flour (I use 1 c. white flour and 2/3 c. whole wheat)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder

This chicken stew looks like it would be the perfect thing for a chilly fall day.  It was submitted by Lisa at Mommy’s Nest. She mentioned it is something her grandma might love and I think MY grandma would have loved it too!

3 Sausages of your choice – I used Chicken Apple without casings – you can be flexible and use what you like. I would suggest avoiding spicy sausage as it would negate the herbs.

1 chicken breast, diced – raw or cooked/leftover. (Alternatively, you could just add two more sausages and omit thechicken breast)

1 cup rice, uncooked

1/2 cup white wine (if you don’t want wine, use more chicken stock)

4 cups of stock – chicken or vegetable

The important parts are next and I don’t consider them flexible!

3 carrots, sliced to 1/4 inch
1 large onion
1 red bell pepper, sliced
1/2 cup corn
2 T. Olive Oil
1 T. Garlic chopped
1 tsp salt
1 tsp black pepper
2 bay leaves
1 tsp. thyme – dried
1/4 t cumin

Directions: Place two Tbsp water, carrots and sausages in pan.  Cover and heat over medium heat for five minutes until steamy. Remove lid and brown sausages. Remove sausages and carrots, set aside on a plate. Add onion, thyme, salt and peper, and olive oil to pan and cook until translucent, about 5 minutes on medium heat. Add raw chicken and cook through about 5 minutes more. (If using cooked chicken you can just add after onions are translucent).

Deglaze the pan with 1/2-1/4 c. white wine.

Add red bell pepper, cumin, garlic and cook on medium for 2-3 minutes.

Add stock, rice, bay leaves and bring to a boil.  Reduce heat and let simmer for 15 minutes. Then check salt and pepper to see if you need more. (If rice is already cooked, just heat through at this stage)

Add in corn, sausages sliced 1/2 inch thick and the carrots.  Let simmer for five minutes.

Serve and enjoy!

Have a favorite recipe you would like to share? Do so and you could win $50 in cold hard cash! (Well, actually it’s PayPal, but you can turn that into cold, hard cash.)

For the Thrifty Recipes contest, you don’t have to submit an original recipe. You can submit an old family favorite, a clipping from a magazine, something you found on a product label, or a recipe from a treasured cookbook. The only thing we ask is that you do NOT copy a recipe from the internet and that you also let us know where your recipe came from. (i.e. the name of the cookbook, magazine, etc.)

Throughout the month, we will feature reader-submitted recipes.   At the end of each week we will draw one winner to win a prize pack of free product coupons.  Then at the end of the month, one grand prize winner will win $50!

We’re anxious to see what you come up with.  Just use the form below to submit your recipe.  You may enter up to one recipe per day.  (p.s.  If this is a recipe you have published on your blog, send us the link and we will include it if we post your recipe.)

Rules:  All entrants must be 18 or older.   Weekly prize winners must be located within the US, but grand prize winner may be located anywhere in the world.  All recipes must be submitted in English.  All entries must be received by 11:59 pm CT on 10/31/11.  By submitting your recipe, you are agreeing to have it published at ThriftyRecipes.com.

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It’s that time of year when pumpkins are ripe for picking. This weekend we went to a pumpkin patch fall festival event and it was so fun!  If you have pumpkin-picking planned, you can use this FREE Gooseberry Patch Pumpkin eCookbook download from Amazon. (You can always use canned pumpkin to make it a little easier.)  It includes over 20 recipes like Pumpkin Coffee Cake, The Great Pumpkin Stew, Pumpkin Cobbler and more.

This is a very easy recipe for roast pork – basically a “set it and forget it” type meal.  It calls for center cut pork loin roast, but you can use it for pretty much any type of pork roast that you may find on sale.

Ingredients:

4-5 pound center cut pork loin roast
1 tsp rosemary leaves
4 cloves garlic, minced (may substitute with 1 tsp garlic powder)
1 1/2 tsp  oregano leaves
1 1/2 tsp thyme leaves
1 1/2 tsp rubbed sage

Preheat oven to 450°.  Place the roast on a rack in a roasting pan with the fat side up.  Season with salt and pepper.  Cut 1/2 inch deep slits in the fat between the ribs.    Mix the seasonings together and press 1/2 tsp of the mixture into each slit.  Rub remaining seasoning mixture over the roast.  Put the roast in the oven and reduce the heat to 325°.  Roast 30 minutes per pound or until meat thermometer registers at 185°.

Get a FREE Little Joys Holiday Recipe Brochure from Land O Lakes when you sign into or join the Simple Rewards Club.  You will receive your brochure 3-4 weeks after ordering.

The FREE Gooseberry Patch Tailgating Cookbook is a collection of over 20 favorite game-day recipes, including Touchdown Taco Dip, Running-Back Stuffed Mushrooms and more!  The current price for this book download on Amazon is FREE! Get it while it lasts.

Download the book for free to your Kindle, iPad, iPhone, PC or other compatible device.

The Circle of Friends Cookbook – 25 Dip & Spread Recipes contains recipes for dips and spreads for every occasion! Try Robert’s Corn Dip, Chocolate Chip Cheese Ball, Vickie’s Favorite Guacamole, Undefeated Bacon Cheese Dip, and more.

You can download it for FREE to your Kindle or other compatible eReader or to your PC/laptop.

It’s always nice and easy to grab a box of Bisquick when you’re making biscuits, pancakes, waffles, etc and want to be done in a hurry.  But, it can be a lot more inexpensive to make your own mix!  After you spend a few minutes making the original mix (this recipe makes 12 1/2 cups) using it is just as quick and easy as using the Bisquick.

10 cups all-purpose flour
1/3 cup baking powder
1/4 cup sugar
4 tsp. salt
2 cups shortening

Mix first four ingredients in a large bowl (use a whisk to mix well). With two forks, or a pastry cutter if you have one, cut the shortening into the mixture until it forms coarse crumbs. Mix can be stored in an airtight container for up to 6 months.