Butter Chicken Cost per serving: $1.96

This easy and affordable Butter Chicken recipe is bursting with flavor. Use leftovers in a wrap for lunch the next day and add your favorite veggies for crunch




















4 tablespoons unsalted butter

2 onions, thinly sliced $

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2 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch pieces $

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1 2-inch piece fresh ginger, cut into 1/2-inch slices

4 cloves garlic, coarsely chopped

1/2 cup slivered almonds

1 cup plain yogurt (not nonfat)

2 teaspoons garam masala

1 teaspoon salt

1 15-oz. can diced tomatoes, drained $

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1/4 cup heavy cream

3 tablespoons chopped fresh cilantro, optional

Preparation

1. 1. Melt butter in a large skillet over medium-high heat. Add onions and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Scrape into slow cooker. Place chicken pieces on top.
2. 2. Combine ginger, garlic, almonds, yogurt, garam masala and salt in a food processor and process until smooth, scraping down sides of bowl with a flexible spatula as necessary. Add tomatoes and pulse once to combine. Pour mixture over chicken. Cover and cook on low until chicken is tender, 4 to 5 hours. Stir in heavy cream, cover and cook until warmed through, about 5 minutes. Sprinkle with cilantro just before serving, if desired.

BLT Salad Cost per serving: $1.95

This classic sandwich-turned-salad is a great, easy weekday meal option. Feel free to use turkey bacon if you want to lighten up this hearty dish.








































3 cups cubed country bread (3/4-inch cubes)

2 tablespoons olive oil

Salt

3 large eggs

8 slices bacon

1/4 cup reduced-fat mayonnaise

1 tablespoon lemon juice

1 head iceberg or butter lettuce, chopped

1 large tomato, cut into wedges

Preparation

1. 1. Preheat oven to 350ºF. Toss bread with oil and salt on a rimmed baking sheet. Bake until golden, about 15 minutes, stirring occasionally. Let cool.
2. 2. Place eggs in a pan; cover with cold water. Bring to a boil over medium-high heat. When water reaches a boil, remove pan from heat, cover and let stand for 12 minutes. Run eggs under cold water to cool, then peel and quarter.
3. 3. Cook bacon in a large skillet over medium heat until crisp, about 12 minutes. Let cool on a paper towel-lined plate; crumble.
4. 4. In a large bowl, whisk together mayonnaise and lemon juice. Add lettuce; toss to coat. Divide among plates; arrange tomato wedges, bacon, eggs and croutons on top. Serve immediately.

Biscuit-Topped Chicken Potpie Cost per serving: $1.83

This tasty Biscuit-Topped Chicken Potpie recipe will be a hit with both the kids and adults. Take a shortcut: If you’re pressed for time, use 6 large refrigerated biscuits from a 1-lb. can.

Biscuits:

1 1/2 cups all-purpose flour

2 1/4 teaspoons baking powder

1 teaspoon salt

9 tablespoons unsalted butter, chilled, cut into small pieces

1/4 cup plus 3 Tbsp. milk

Filling:

1/2 cup heavy cream

2 1/2 tablespoons cornstarch

2 tablespoons unsalted butter

1 shallot, finely chopped

1 1/2 cups low-sodium chicken broth

2 cups frozen mixed vegetables, thawed $

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3 cups shredded cooked boneless, skinless chicken (from a rotisserie bird)

1/2 teaspoon salt

Preparation

1. 1. Make biscuits: Preheat oven to 375ºF. Line a baking sheet with parchment. Mix flour, baking powder and salt in a bowl. Use a pastry cutter to cut in butter until mixture resembles coarse sand. Gently stir in all but 1 Tbsp. milk. Turn dough onto a lightly floured countertop, knead just to bring together; pat into a 1/2-inch-thick circle. Cut into 6 biscuits with a 3-inch cutter. Place on baking sheet, cover and chill.
2. 2. Make filling: Whisk cream and cornstarch in a bowl. Melt butter in a large pan over medium heat. Sauté shallot until softened, about 3 minutes. Stir in broth, vegetables, chicken and salt; bring to a boil. Stir in cream mixture; cook, stirring, until thickened.
3. 3. Transfer filling to an 11-by-7-inch baking dish; arrange biscuits on top. Brush biscuits with remaining 1 Tbsp. milk. Bake until biscuits are golden, 18 to 20 minutes. Let stand 5 minutes before serving

Ice Cream Soda Pop, Cherry on the Top!.... Cream Soda Cupcakes

18 cupcakes

Ingredients:

Cupcakes:

2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
3 eggs
1 Tbsp. molasses
1-1/2 tsp. vanilla
1/2 cup buttermilk
1/2 cup cream soda (not diet)
3/4 cup toffee pieces
Directions:
Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.
Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes.





Brown Butter Frosting: For brown butter, in saucepan heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add 2 cups powdered sugar, 1/2 teaspoon vanilla, 1/8 teaspoon ground nutmeg, and dash salt. Beat in 1 to 2 tablespoons half and half (the original called for buttermilk, but I have a lot of success with half and half so I stuck with what I knew)until spreadable. Use immediately. I used an additional cup of powdered sugar and an additional 1-2 Tbs. half and half to get more frosting, frosting. If frosting begins to set up, stir in a small amount of boiling water.

Caramel Macchiato Cupcakes

~about regular 16 cupcakes
Espresso/Coffee Cupcake

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup strongly brewed coffee, cooled to warm
• 1/4 cup milk
• 1 tablespoon Kahlua
• 12 tablespoons unsalted butter, softened
• 1 1/3 cups sugar
• 6 large egg yolks
• 1 rounded teaspoon instant espresso

Meringue Icing

• 2 large egg white
• 2/3 cup sugar
• 3 tablespoons light corn syrup
• pinch of salt

Caramel Drizzle

• 1/4 cup sugar
• 1 1/2 tablespoon unsalted butter, cut into pieces
• 2 tablespoons heavy cream

Instructions -
1. Place rack in the middle of the oven and preheat to 350 degrees F.Place paper liners in muffin tin.
2. Stir together flour, baking powder, and salt in a small bowl and set aside. Combine coffee, milk, and Kahlua in a cup and set aside.
3. Cream butter and sugar together in the stand mixer (with the paddle attachment) on medium speed, until light and fluffy, about 5 minutes. Beat yolks in one at a time.
4. Reduce speed to low and beat in one-third of the flour mixture, then half of the liquid mixture. Scrape down sides, then beat in another third of flour mixture, then the rest of the liquid, then the remaining flour mixture. Scrape down the bowl and divide batter in half.
5. Leave half of batter as is. Stir instant espresso into the other half.

6. Drop batter into prepare cupcake liners by putting the espresso batter in as bottom half, and spooning the coffee (non-espresso) batter on top. (In picture: left is espresso batter, right is with coffee non-espresso batter on top)

7. Bake for 15-18 minutes or until toothpick comes out clean. Allow to cool in the pan for 10 minutes, before removing them to a wire rack. Cool completely before frosting.

8. Meringue Icing
*Don’t make meringue until cupcakes have cooled.
Set up a double boiler. Whisk together meringue icing ingredients in the bowl of the stand mixer by hand. Put over double boiler and whisk as it warms to about 130 degrees F (sugar dissolved). Attach to mixer and use the whisk attachment on medium speed to whip until cooled, about 5 minutes. Drop onto cupcakes immediately. (Tip: Put something under the wire rack to catch drippings.)

9. Caramel Drizzle
*Making a small amount of caramel is a little more challenging because you have a smaller window of caramelized sugar to burnt. Make sure everything is ready by the stove before starting.
Spread sugar evenly across the bottom of a heavy bottomed saucepot and put over medium-high flame. Try not to touch the sugar but watch carefully as it melts. As soon as it is browning, you can start to stir. When it looks like all of it has browned lightly, remove the pot from heat and stir in butter. Be careful because it will bubble violently. Bring it back to the flame and stir for a few seconds until smooth. Remove from the heat again and add heavy cream, again careful of violent bubbling. Stir rapidly until smooth. Set aside and allow to cool to luke warm.
Drizzle over the cupcakes.

Make-Ahead

You can make the cake part a day before and store in airtight containers after they have cooled. Once you make the icing you have to plop it on the cupcakes immediately, but once cupcakes have been completely assembled, they can be held in room temperature for several hours before service.

White Buttermilk Cupcakes with Pineapple Filling and Cream Cheese Frosting

White Buttermilk Cake

Pa. Grange Cookbook
Submitted by Mrs. Frank Jacobs
Deemston Grange No. 1372

Ingredients:

1 cup shortening
3 cups sugar
2 cups buttermilk
4 cups sifted cake flour
4 egg whites, beaten stiff
3 tsps baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp vanilla

Directions:

Cream shortening and sugar. Add about 1/2 cup of the buttermilk and beat until fluffy. Sift dry ingredients and add alternately with the rest of the buttermilk. Add vanilla. Fold in stiffly beaten egg whites. Bake as cupcakes at 350 degrees for about 35 minutes. Test with toothpick for doneness.






Pineapple Filling


Ingredients:

1/2 cup white sugar
4 tablespoons all-purpose flour
1/8 teaspoon salt
1 egg
1 cup diced fresh pineapple
3/4 cup pineapple juice
1 tablespoon butter

DIRECTIONS
In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.


Cream Cheese Frosting

Pa. Grange Cookbook
Submitted by Mrs. John Espey
Center Grange No. 1870

I doubled this recipe and added enough powdered sugar to make the frosting stiff enough to pipe it.

Cream Cheese Frosting

1 pkg ( 8 oz) cream cheese, room temperature
1/4 cup butter
1 tsp vanilla
1 cup confectioners sugar

Let cream cheese and butter warm to room temperature. Beat them together and add vanilla. Gradually beat in sugar.

Irish Cream Cupcakes with Coffee Frosting

Makes: Approximetly 20 cupcakes
You will need:

• 1 package super moist yellow cake
• 1 (3.4 ounce) package chocolate pudding mix
• 3 eggs
• 3/4 cup Irish cream (you can use any brand)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla
• Coffee frosting (recipe follows)

1. Preheat oven to 325 degrees.
2. Sift together cake and pudding mix. Whisk in remaining ingredients until smooth. Mixture will be somewhat thick.
3. Line a cupcake pan with liners. Fill liners 2/3 full of cupcake mixture.
4. Bake for 20-25 minutes or until toothpick inserted in the middle of cupcakes comes out clean. Cool completely. Frost with coffee frosting.

Coffee Frosting

• 1 stick unsalted butter, softened
• 1 pound powdered sugar
• 1 tablespoon milk
• 3 tablespoons strong coffee

1. Beat the butter with a hand held mixer. Continue beating as you gradually add in the powdered sugar. Add in the milk and coffee until frosting is stiff but spreadable.