Sample Sandra Lee’s money-saving meals, sweet treats

In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil  is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.

While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender. 

To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. (Skim off the fat and reserve 1 cup of the juices and one short rib for Round 2 Recipe: Beef and mushroom soup.) Serve the ribs with the juice and garnish with chopped parsley leaves.

Cook time: 8 hours

$18.37/$4.59 per person

Preheat oven 375 F degrees. Prepare piecrust mix according to package instructions. Divide between 10 cups of a muffin tin, pressing in bottom and up sides in an even layer. Refrigerate while preparing the filling. 

Heat canola oil in a large skillet over medium-high heat. Add onion, garlic, sliced mushrooms, thyme. Season with salt and pepper to taste. Saute until mushrooms are golden. Set aside 10 mushroom slices to top tarts. (Set aside 1/3 cup mushrooms and onions for Round 2 Recipe:  Beef and mushroom soup).

Add remaining sauteed mushrooms and onions with walnuts into bowl of food processor fitted with a blade attachment. Pulse to coarsely chop. Add bread crumbs and ¼ cup beef broth.  (Reserve remaining beef broth for Round 2 Recipe: Beef and mushroom soup).

Spoon mushroom and walnut mixture into piecrust-lined muffin tins. Top each with a sliced mushroom. Bake in over for 20-25 minutes, or until crust is golden. Remove from oven and cool in pan before carefully removing tarts. 

Cook time: 25 minutes

$4.06/$1.02 per person

In a medium pot over medium heat add drippings from short ribs. Add leftover mushroom and onions. Bring to a simmer. Stir in beef broth and two cups water. Bring to a simmer, then stir in leftover meat.

Cook time:  10 minutes

$0.00 in extra ingredients

Preheat oven to 350 F degrees. Spray an 8-inch cake pan with nonstick cooking spray. Place grated ginger in 2 layers of cheesecloth, or 2 layers of paper towel. Squeeze to extract juice from zest and set aside for glaze. In a large bowl whisk together the baking mix with pumpkin pie spice and juice grated ginger.

In a separate bowl whisk together the brown sugar, applesauce, canola oil, egg, and vanilla until well combined. Stir together the wet ingredients into the dry ingredients until thoroughly incorporated. Scrape batter into prepared cake pan leveling top with a spatula. Bake for 40-45 minutes or until toothpick inserted in center comes out mostly clean with a few crumbs clinging to it. Remove from oven, when cool enough to handle invert cake onto a wire cooling rack.

For glaze, stir together the powdered sugar with ginger juice and just enough water to form a pourable but very thick consistency. When cake is completely cool, while still on wire rack, make a thin horizontal cut through top to partially level the cake. Flip cake over so bottom side is up. Pour glaze onto center, use an off-set spatula to help the glaze run down the sides. Sprinkle the edges with chopped walnuts to garnish.

Cook time: 35 minutes

$3.94/$0.49 per person

In a large bowl, using a stand mixer, beat together the whipped topping with mascarpone cheese until light and fluffy. In another small bowl, stir together the espresso powder and cocoa with marsala, vanilla and sugar.  Beat this coffee syrup into whipped topping and cheese mixture. Spoon into four dessert glasses and refrigerate. Garnish with two lady finger cookies and cocoa powder. 

Put 1 ounce cocoa mix onto saucer. Put some water onto another saucer. Dip the rims of 4 martini glasses into the water and shake off any excess. Dip the glasses in the cocoa mix. In a blender, combine remaining cocoa mix, milk, vodka, and 6 cups ice and blend until smooth. Divide the mixture among the prepared glasses and garnish with the marshmallows and cocoa mix.

In a large pitcher, combine eggnog, rum, and white chocolate liqueur. Pour the mixture into cups. Place a heaping teaspoon of the whipped topping into each cup. Garnish with the grated white chocolate and a sprinkling of pumpkin pie spice.

Preheat oven to 350 F degrees. Beat together cake mix with coconut water. Fill two 6-count mini angel-food cake pans halfway with batter. Bake for 12 to 15 minutes or until golden brown. Cool completely before removing cakes from pans. In a medium saucepan, bring 2 cups of water to a simmer.

In a large glass bowl that will fit over saucepan of boiling water, combine ¼ cup water, sugar, corn syrup, cream of tartar, and egg white. Place on top of pot and beat for 7 minutes using an electric hand mixer. Frosting will be smooth and shiny and will form peaks when mixer is lifted from bowl. Remove from heat and slowly beat in marshmallow cream. Frost each cake with the icing and sprinkle tops with coconut flakes.

Cook time: 22 minutes