I am trying something new today! Hope it is a “hit”!! Lisa over at Cooking Up a Sale, does just that, she shares recipes that match up with sales. (Check it out, she posts according to the Meijer sales). She does a great job at it, and well I may not be quite as thorough as she is, I would like to try my hand at it…just a bit and share a recipe or 2 on Thursday that will use an ingredient or two from either Aldi or Strack and VanTil sale fliers. I am not sure if both those stores are nationwide BUT even if they aren’t, I sure hope you enjoy the recipe(s) anyway! If you do shop those stores, I hope you find this helpful and fun! Cannot wait to hear anyone’s thoughts!!! Thanks for the idea, Lisa!
Sale items taken from Strack and VanTil this week. Sale runs from April 26-May 2.
*Eggs ~ $0.69 each. Limit of 2. Here is a Pizza Breakfast Casserole. It is great for “breakfast for dinner”. Change up the toppings as you see fit, use all meat or just veggies, or a combo of both. You can use whatever cheese suits your fancy.
*Red Potatoes ~ 2(5 lb) bags for $5.00. Red potatoes are a treat, not a dessert treat, a side dish treat! This recipe is called Ranch Potatoes, a favorite in our house.
Pizza Breakfast Casserole
1 pkg. crescent rolls
some milk, about 1/4 c.
salt & pepper to taste
1-2 c. cheddar cheese, shredded
Optional ingredients: mushrooms, ham, bacon, sausage, onions, green pepper, etc.
Grease a 9″x13″ pan. Lay crescent rolls in the bottom and stretch to cover the bottom on the pan, pinch the seams to together and press to flatten. Beat eggs together, add milk and salt & pepper. Pour over unbaked “crust”. Dice up any and all ingredients (make sure to cook the meat 1st) you want on your “pizza” and sprinkle over eggs. Top with cheese. Bake @ 350* for 25-30 minutes. ENJOY!
Recipe adapted from the cookbook “Tried and True”.
10 medium red potatoes
1/2 c. sour cream
1/2 c. prepared Ranch dressing
1/4 c. crumbled bacon
2 TB. minced parsley, or 1 tsp. dried parsley
1 c. cheddar cheese (I use more)
1/2 c. shredded cheddar cheese
1/4 c. butter (melted)
2 c. crushed corn flakes
Cook the potatoes till tender, quarter (leaving skins on, if desired) and put in greased 9″x13″ pan. Combine the sour cream, dressing, bacon, parsley and cheese. Mix well and pour over potatoes, toss gently. Top with the 1/2 c. cheese. Combine corn flakes and butter and sprinkle over casserole. Bake @ 350* for 40-45 minutes. ENJOY!!
Recipe from “Prized Recipes to Cook and Savor”.
*For the Ranch potatoes, I actually cut the red potatoes up into SMALL cubes ~ maybe 1/2″-1″ cubes ~ THEN cook in water till just tender, not cooked ALL the way, then drain. Then follow the rest of the recipe.
*I tried Greek yogurt the other week, subing it in for sour cream and mayo in some recipes, this is one of the recipes I used it in, for the sour cream. It was delicious. If you have never used it but would like to try it, I would suggest using it for 1/2 of the sour cream, just to be sure you enjoy the flavor.