Monday, December 7, 2020

Leftover Cranberry Sauce - Two Ways!

 Recipes at the Top!  Chat-chat at the bottom!

Surprise Muffins (Cranberry Sauce)

  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 3 teaspoons baking POWDER
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup oil (I used vegetable oil)
  • Leftover cranberry sauce (about 1 cup)
  • Colored sugar/sprinkles if you have some
  • 12 cupcake papers or spray the pan well.


PREHEAT OVEN to 350 degrees and place liners in muffin tin (12)

COMBINE:  In a mixing bowl, combine all dry ingredients.

COMBINE SEPARATELY:  In a separate dish, add milk, oil and egg.  Blend well.

COMBINE:  Wet and dry ingredients and stir well to make a thick batter.

MUFFIN TIN:  Spoon one scoop (like 1 heaping Tablespoon) of batter in each cup of a 12-muffin tin.  Spread it around a little to cover the bottom of the cup.

ADD CRANBERRY SAUCE:  On top of the batter in each cup, add a Tablespoon of cranberry sauce to each cup.

TOP:  Top with another scoop of batter.

SPRINKLE:  If you have colored sugars or sprinkles, shake some on!

BAKE approximately 25 minutes at 350 degrees.

WAY #2


  • 1 cup cranberry sauce (I used homemade- recipe HERE)
  • 2 cups prepared whipped cream (I used homemade-recipe HERE) but cool whip would be just perfect also
  • Optional:  Could add drained crushed pineapple, nuts like pecans or walnuts.  (I didn't use anything and it was just a piece of heaven!)


Combine roughly two parts whipping cream/cool whip to one part prepared cranberry sauce and stir it up.  Chill (or just eat from the bowl if no one is looking). 


The Chit-Chat!

I rid my fridge of the last of the Thanksgiving leftovers yesterday with the precious bowl of Homemade Cranberry Sauce and a dish of Homemade Whipped Cream which I had left at my daughter's house.  I dearly love homemade cranberry sauce so I wasn't letting a single bit of THAT go to waste!  I make it with just cranberries, sugar, and water so no weird spices or fruit in it.  It's so yummy!  I've recently been inspired by a favorite frugal blog and I couldn't toss that cranberry sauce without making an effort at Remaking it into something wonderful.

First up - I made some Surprise Muffins with cranberry sauce in the centers.  They are delicious!  I often made these Surprise Muffins for my girls when they were growing up.  I typically add jam in the middle.  Our favorites are grape, apricot, and apple butter but I assumed cranberry sauce would be equally fantastic.  It really was even better than regular jam because the cranberry sauce held it's shape and really made a nice little surprise in the center!  These muffins were so yummy with my coffee Sunday morning and were even more moist and delicious leftover today!

After making the muffins Sunday morning, I still had a little Homemade Cranberry Sauce leftover.  I decided to simply combine the leftover cranberry sauce with some leftover Homemade Whipped Cream.  

Let me tell you, this combo is delicious!  The creamy sweet whipped cream combined with the tart fruity cranberry sauce just made a perfect little treat.  I was so glad I tried it because who really needs jello salads with tons of ingredients and lots of steps when you can just stir a few things together... like TWO things!  (Note to self to remember this next Thanksgiving.)  I could have added crushed pineapple and some nuts but I didn't have any and didn't want a big dessert in the fridge since I'm the only person eating it.  But definitely adding extras would make a little dabble of whipped cream and a little dabble of cranberry sauce go even further if you have a family to feed.

It's always nice to know you used every bit of something.  Tightwad success with these two dishes! LOL

Enjoy everyone!  


Monday, November 23, 2020

Crockpot Pineapple Pork Loin - Easy and So Delicious!



Crockpot Pineapple Pork Loin

  • 2- 3 lb pork loin (not the same as pork roast or pork tenderloin)
  • 2 Tablespoons oil 
  • salt & pepper
  • 2 teaspoons garlic powder
  • 1/4 cup soy sauce
  • 1/2 cup brown sugar
  •  23.5 oz can chunk pineapple (not drained)

TRIM:  Trim the fat off as best you can from the pork loin

BROWN:  Brown the meat on all sides in a skillet before adding to the crockpot.  (Not absolutely required but makes makes a richer flavor.

ADD:  Add pork loin to the crockpot.

SPRINKLE:  Sprinkle with garlic powder and salt/pepper.

TOP:  Top with pineapple, the juice, and soy sauce.

SPREAD:  Spread brown sugar evenly over the pork loin.

COOK:  Cook on low 6-8 hours OR on high 4-5 hours until fork tender.

OPTIONAL:  You could thicken the juice (before serving) with a mixture of a little flour blended into cold water and stirred in, then heated to thicken (like for gravy).

SERVE:  I served mine with rice and mashed potatoes (because Big Daddy doesn't like rice) and steamed vegetables.


Hello everyone!  

I made a new to me recipe last night and since it was such a winner, I decided to post here for future reference.  I definitely will be making this again.  

Pineapple Pork Loin tastes very much like Hawaiian Chicken except it's a ton easier.  The combo of pineapple and soy sauce is just over the top wonderful.  Doug and I both loved it!  If you like pork and sweet, asian flavors, you're going to love it too.

Lately, my Gerbes / Dillons grocery has been having huge discounts on pork loin.  I found several for $1.29/lb.  Cannot beat that!  Pork loin is our favorite cut of pork and I like to keep a few in the freezer for meals like this, for slicing as pork chops, and for making our go-to Tangy Pulled Pork.  Pork loin is lean and that's a must have at our house.

If you are looking for a cozy Sunday Supper, or weeknight crockpot meal, try this Pineapple Pork Loin.  You will love it and will be adding it to your family favorites!



Wednesday, November 11, 2020

Schoolhouse Vegetable Soup - Simple and Quick - Weeknight Supper!


Schoolhouse Vegetable Soup

  • 1 pound lean ground beef
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt & Pepper as desired
  • 28 oz diced tomatoes (not drained)
  • 1 3/4 cups frozen mixed vegetables (frozen - no need to thaw)
  • 1 cup frozen corn
  • 5 cups water
  • 3 beef bouillon cubes
  • 1 cup uncooked elbow macaroni


Brown ground beef in a soup pot.  Add salt, pepper, onion powder, and garlic powder while cooking the meat.  Drain if needed.

Add diced tomatoes including the juice in the can, frozen corn, and frozen mixed vegetables.  Add the water and beef bouillon cubes.  Stir.

Simmer about 15-20 minutes.  I used a lid to cover while cooking.

Next, add 1 cup uncooked macaroni.  Stir a bit.  (It tries to stick to the bottom of the pot until it starts to simmer so may need to stir a few times.)

Simmer approximately 15-20 minutes or until macaroni is done.

Serve with crackers, corn muffins, biscuits, or grilled cheese sandwiches. Oh yea!  

Hello everyone!

I have been craving vegetable soup!  And not stew, but rich brothy soup!  I made this last night for supper and it was perfect!  Absolutely wonderful!

I've seen a version of this recipe on pinterest lately and it just kept calling my name.  I had to try it.

I tweaked the original recipe just a tad by adding the frozen corn (which I love in vegetable soup because the homegrown taste of store bought frozen corn really adds something special) and the garlic powder (who can have soup without garlic?).

This recipe nailed it for me.  I told my husband last night that it reminded me of being in the cafeteria at school, lined up waiting on a steaming bowl of delicious vegetable soup.  Remember that one little packet of crackers you got and smashed until the cracker dust flew all over?  LOL.  Oh the days of fun in the cafeteria!

I wanted to "blog" this recipe so I would have it in the future.  

I have a few other vegetable soup recipes on my blog.  They are all delicious and have their own special  place at the table.  

Hamburger Soup (Spaghetti meets Vegetable Soup) is a family favorite!  Loaded with italian spices and heady with garlic.  Mmmm!

Homemade Alphabet Soup is my take on the canned favorite.  It uses no meat and is great for lunch packing!

And now this Schoolhouse Vegetable Soup!  It comes together speedy quick and can be made after work or school and served for a fast, weeknight supper.  It will  also be great for potlucks, family game night, and just making on Sunday for the week ahead.  

This is a keeper recipe at my house and I wanted to share it with you!