Friday, September 9, 2016

Penny Pinchin' Cuisines

Cooking on a budget doesn’t have to be a task. Check out these low cost recipes that the entire family will enjoy!

Creamy Chicken Noodle Soup


  • 3-4 carrots, diced
  • ½ white onion, diced
  • 3-4 celery stalks, diced
  • 2 tablespoons butter
  • 7 cups chicken broth
  • Fresh parsley, chopped
  • 3 cups egg noodles, dry
  • 1 lb. chicken, cooked and diced
  • ¼ cup butter  
  • ¼ cup flour
  • 2 cups whole milk
  • 1 cup heavy whipping cream 

  • Instructions:

    1. In a large pot, melt 2 tablespoons of butter.
    2. Add carrots, onions and celery and saute until tender.
    3. Add in chicken broth and fresh parsley.
    4. Bring to a boil.
    5. Add in noodles and cook until noodles are tender, about 7-8 minutes.
    6. Remove from heat.
    7. In saucepan over medium heat melt butter.
    8. Stir in flower and whisk constantly for about 1½
    9. Slowly pour in milk, whisking constantly.
    10. Stir in heavy cream and bring to a light boil.
    11. Boil lightly until sauce thickens, continue stirring.
    12. Pour sauce into chicken noodle soup and stir until combined.
    13. Add in cooked diced chicken.
    14. Season with salt and pepper if needed.
    15. Serve immediately.
    16. Garnish with chopped fresh parsley.

    Funnel Cake Bites


  • 1 egg, beaten
  • 2 tablespoons canola oil
  • 4 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 2 tablespoons granulated sugar (optional)
  • 2 cups milk (I used almond milk)
  • 2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Canola oil, for frying
  • Powdered sugar

  • Instructions:

    1. In a large bowl, whisk together egg, oil, butter, vanilla extract, milk and sugar (if using).
    2. Gently stir in flower, baking powder and salt.
    3. Stir until flour is combined. Batter will and should be a little bit lumpy.
    4. Heat oil on med-high in a deep skillet.
    5. When oil is hot, do a test by dropping a bit of batter into the oil. (The batter should begin to fry calmly instantly. If it smokes, sputters, or browns quickly, the oil is too hot.)
    6. Use a mini ice cream scoop and scoop out the batter and drop it into the oil. (Work quickly and be careful not to crowd the batter.)
    7. Fry until golden on both sides.
    8. Remove from oil and place a paper-towel lined plate.
    9. Sprinkle generously with powder sugar.
    10. Eat immediately.

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