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FRUGAL TIP OF THE DAY: Using Baker's Rack for Computer Equipment
When I moved into a really small apartment, I didn't have room for my large computer desk. But, I did have a baker's rack that I was not going to use for kitchen use. I decided to use it for my computer and printer.

It works well, and has lots of storage space. The top shelf holds a stereo and miscellaneous junk, the second shelf holds my large printer and assortment of pen holders, the table itself holds my monitor and tower, and the two shelves on the bottom hold a lot of boxes and storage for computer stuff and misc. 

Crab Stuffed Fish Fillets
Ingredients:
1 lb. mild fish fillets
1 (8 oz.) can crab meat
3/4 cup breadcrumbs
1/3 cup minced onion
1/2 tsp. tarragon
1 egg, beaten
2 Tbsp. melted butter

Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 cup chicken broth or 1 cup water and 1 chicken bouillon
2 tsp. lemon juice
1/2 tsp. tarragon

Directions:
Mix the crab meat, breadcrumbs, onion, tarragon, and egg. Stir until it holds together in one piece. Put an equal amount on each fillet. Roll the fillets around the stuffing and use a toothpick to hold each together. Place in a casserole dish and drizzle with the melted butter. Bake at 325 degrees F for 20 - 25 minutes, until done.

While the fish is roasting, make the sauce. Melt the butter in a saucepan. Add the flour and stir for a minute or two. Don't let it get brown. Add the chicken broth, lemon juice, and tarragon and stir until thickened. To serve, pour a little sauce on each roll. Garnish with fresh parley, if you like.

Popcorn Cake
Easy and good. This one's fun for kids to do!
Ingredients:
14-15 cups popped corn
5 cups mini marshmallows
1 stick margarine
M and M's (amount you prefer)

Directions:
Melt marshmallows and margarine. Pour over popcorn. Add MandM's. Press lightly in well greased angel food cake pan. Press more candies onto cake, after you remove from pan.

Gum Drop Salad
Love this unique, fruity, sweet salad!
Ingredients:
1 (20 oz.) can pineapple tidbits
1 (16 oz.) can spices white grapes
1 (11 oz.) can mandarin orange sections
1 cup assorted mini gumdrops (remove black ones)
1 (8 oz.) pkg. mini marshmallows
1/2 cup chopped nuts
1/2 cup sugar
1/4 cup flour
dash salt
1/4 tsp. lemon juice
1 cup pineapple juice
1 1/2 cups cream, whipped

Directions:
Combine sugar, flour, and salt in saucepan. Stir in lemon and pineapple juices. Cook over low heat until thickened, stirring constantly. Cool. Fold in whipped cream and fruit mixture. Chill in covered bowl 12-24 hours. Servings: 10-12

Greek Eggplant and Chicken Casserole
Ingredients
3 spray(s) olive oil cooking spray
2 medium raw eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
3/4 tsp table salt
1 pound(s) uncooked ground chicken breast
1 cup(s) onion(s), sliced
2 medium garlic clove(s), minced
2 tbsp parsley, fresh, chopped
1/3 tsp dried parsley
1/3 tsp chives, dried
1/3 tsp dried tarragon
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
28 oz canned diced tomatoes
2 tbsp canned tomato paste
3/4 cup(s) SoyaKaas Grated Parmesan Style Soy Cheese, or similar product

Instructions
Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of
salt; let stand 20 minutes to draw out moisture.
Meanwhile, coat a large nonstick skillet with cooking spray; set pan over
medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks,
about 5 minutes. Add onion and garlic; cook, stirring often, until onion is
soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and
1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices
are fragrant. about 1 minute.
Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and
simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a
large bowl and set aside.
Off heat, coat surface of same skillet with cooking spray; set pan over
medium-high heat. Wipe salt from eggplant slices with paper towel and add
eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
Arrange half of eggplant slices on bottom of prepared baking pan, slightly
overlapping pieces to cover entire surface of pan. Top eggplant with chicken
mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices
and remaining 1/2 cup of grated topping.
Bake until top is golden brown and filling is hot, about 45 minutes. Let
stand 10 minutes, slice into 8 pieces and serve.

Sausage Casserole
Ingredients:
11 ounces sage flavored
breakfast sausage
2 cups shredded potatoes,
drained and pressed
2 tablespoons and 2 teaspoons
butter, melted
1/2 pound mild Cheddar cheese,
shredded
1/3 cup onion, shredded
2/3 (16 ounce) container small
curd cottage cheese
4 jumbo eggs
Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch
square baking dish.
2. Place sausage in a large, deep skillet. Cook over medium-high heat until
evenly brown. Drain, crumble, and set aside.
3. In the prepared baking dish, stir together the shredded potatoes and butter.
Line the bottom and sides of the baking dish with the mixture. In a bowl, mix
the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the
potato mixture.
4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center
of the casserole comes out clean. Let cool for 5 minutes before serving.

Calabacitas
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 small zucchini, diced
1 fresh poblano chile pepper, seeded and chopped
1 cup frozen whole kernel corn
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon salt, or to taste

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic,
and cook, stirring until translucent. Add zucchini and poblano pepper, and saute
until soft. Stir in corn and beans, and heat through. Season with salt to taste.

Caesar Pasta Salad
1 lb. pasta -- bowtie or spiral
1 pint grape tomatoes -- halved or quartered
4 green onions -- sliced on the bias (4 to 5)
1/2 cup red onion -- minced
1 cucumber -- peeled, seeded and cubed
juice of 1 lemon
12 oz. Caesar dressing -- approx.
1/2 cup shredded Parmesan cheese -- or more to taste
kosher salt and fresh black pepper -- to taste

Cook pasta in salted boiling water. Drain and rinse under cold water.
Meanwhile, in a large bowl mix together tomatoes, green onions, red onion, and
cucumber. Add pasta, lemon juice, about 8 oz. of dressing, and salt and pepper.
Chill several hours. Before serving stir in the rest of the salad dressing.

Have an old dresser that is not worth anything and a small space to garden?

I love old file cabinet & sewing machine drawers to organize things.

Spicy Parmesan Shrimp Skillet
1 pound raw peeled and deveined shrimp
1/3 cup olive oil
1/4 cup parmesan cheese
4 garlic cloves, minced
2 teaspoons brown sugar
2 teaspoons soy sauce
1/2 teaspoon red pepper flakes
2 cups uncooked whole wheat penne

In a bowl, whisk olive oil, parmesan, brown sugar, soy sauce, garlic and red pepper flakes together. Add shrimp to a large ziplock bag, pour marinade over top, then seal bag and shake to coat. Place in the fridge to marinate for 30 minutes… or 2-4 hours… or overnight if desired!

When ready to eat, bring water to boil in a large pot and cook penne according to directions. While pasta is cooking, heat a large skillet over medium-high heat. Add shrimp and marinade (just dump the entire contents of the bag into the skillet), then cook shrimp until pink – about 2 minutes per side. Be careful not to overcook! As soon as shrimp is finished, add penne into the skillet and toss to coat completely. Top with additional parmesan cheese and sliced green onions, then serve. Serves 4

Slow Poached Eggs with Shrimp and Grits
Ingredients
2 cups white or yellow quick-cooking grits
2 cups Bacon Dashi
2 tablespoons usukuchi (light soy sauce)
Coarse salt and freshly ground black pepper
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 pound smoky bacon, cut crosswise into 1-to-1 1/2-inch-long strips
1 pound medium shrimp, peeled and deveined
2 tablespoons grapeseed oil
4 Slow-Poached Eggs
1/2 cup chopped scallions

Directions
Place grits in a medium bowl and add 2 cups water. Let grits soak at least 8 hours and up to overnight.
Drain grits and transfer to a medium saucepan. Add dashi and bring to a simmer over medium-high heat. Cook, whisking constantly, for 5 minutes. Add usukuchi, a large pinch of salt, and season with pepper. Continue whisking constantly until thickened, bubbling, and no longer grainy, about 10 minutes. Stir in butter until melted; season with salt and pepper. Set aside and keep warm.
Heat a large cast-iron skillet over medium heat. Add bacon and cook, stirring occasionally until it shrinks to about half its original size and is crisp and browned, 5 to 6 minutes. Remove bacon from skillet using a slotted spoon and transfer to a paper towel-lined plate. Drain fat and wipe skillet clean; set aside.
Place shrimp in a large bowl and add grapeseed oil; season with salt and toss to coat. Heat cast-iron skillet over high heat and add shrimp, working in batches if necessary. Press down on shrimp using the back of a spatula or a smaller pan to sear for 1 to 2 minutes. When shrimp look about halfway cooked, turn and press down on second side. Continue cooking until shrimp have just become opaque and have browned slightly. Remove from pan.
Divide grits evenly between 4 bowls; top each with a poached egg. Divide shrimp and scallions evenly between bowls and serve immediately.

Potato Pancakes with Nutmeg
Ingredients:
1 pound(s) Russet Potatoes, peeled
1 medium Yellow Onion, peeled and grated
1 teaspoon(s) Salt
1/8 teaspoon(s) Freshly Ground Black Pepper
2 1/2 teaspoon(s) Freshly Grated Nutmeg
2 tablespoon(s) All-Purpose Flour
1 Egg, lightly beaten
1 1/2 tablespoon(s) Canola Oil

Directions:
Toss the potatoes, onions, salt, pepper, nutmeg, flour, and egg together in a large bowl. Heat 3/4 tablespoon canola oil in a large nonstick skillet over medium-high heat. Drop 3 tablespoons of the potato mixture (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until pancakes are golden brown -- about 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding additional oil as needed. Serve warm.

Honey Pound Cake, Quick and Delicious
Ingredients:
1 cup(s) (2 sticks) Butter, softened
1 1/3 cup(s) Sugar
1/4 cup(s) Honey
5 large Eggs
2 teaspoon(s) Vanilla Extract
1 3/4 cup(s) Flour, sifted
1 teaspoon(s) Baking Powder
1/2 teaspoon(s) Salt

Directions:
Preheat oven to 325 degrees F. Lightly oil a 6-cup loaf pan.
Beat the butter, sugar, and honey together using a mixer set on high until very light and fluffy--about 3 minutes. Beat in the eggs, one at a time. Add the vanilla extract. Add the flour, baking powder, and salt and beat until smooth.
Spoon into the prepared pan and bake until a skewer inserted into the center of the cake comes out clean--about 1 hour. Cool 15 minutes before unmolding

Maple Squares with Walnuts
8 tbsp. unsalted butter, cubed and chilled, plus more for pan
1 cup plus 2 tbsp. flour, plus more for pan
1/4 cup plus 2/3 cup maple sugar
1 cup maple syrup
1 cup chopped walnuts
1/4 tsp. kosher salt
2 eggs, lightly beaten

Heat oven to 350°. Butter and flour an 8″ square baking pan; set aside. In a food processor, process butter, 1 cup flour, and 1/4 cup maple sugar until combined; transfer to pan and press evenly into bottom. Bake until lightly browned, about 15 minutes. Whisk remaining flour and maple sugar with maple syrup, walnuts, salt, and eggs in a bowl; pour over baked crust. Bake until filling is golden brown and set, 30–35 minutes.

Nutella Chocolate Chip Cookie for my friend Erin Libranda
1 cups all-purpose flour
1/3 cup whole wheat or spelt flour (optional - you may use all all-purpose flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup Nutella
1/3 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup chocolate chips

Preheat the oven to 375 degrees.
In a large bowl combine flour, whole wheat or spelt flour (if using) baking powder, baking soda and salt and set aside.

In a medium bowl combine the butter, Nutella, sugar and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combine. Add chocolate chips and stir until combine.

Spoon out the cookie dough onto a cookie sheet, spacing the dough about 4 inches apart. Bake only until lightly golden around the edges, about 10-12 minutes. Allow cookies to cool for a minute or two on the baking sheet and then transfer to a wire rack to cool.

Man Pleasing Chicken
To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar.

Put a 1.5 pound package of chicken thighs into an oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 155ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

Quick Cinnamon Roll-Ups
1 sheet of puff pastry, frozen or thawed
2 tablespoons of butter, melted
1/4 tablespoons of brown sugar
2 tablespoons of sugar
1 tablespoon of cinnamon
1/2 cup of powdered sugar
2 tablespoons of milk (+ more for thinning, if necessary)

Cut puff pastry into triangles - any size, big-small, just stay consistent. Brush with melted butter. Sprinkle with brown sugar, granulated sugar and cinnamon. Roll up. Place on a baking sheet. Place under a high broiler for 3-5 minutes (depending on the size of your triangles). Watch them carefully. When they've puffed and just begin to brown on the corners, they're ready. Meanwhile, stir together powdered sugar and milk to make an easy icing. When you remove the roll-ups from the oven, drizzle with icing glaze.