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Bonnie's Bargain Basement Specials

These recipes focus on lower ratings or unreviewed OLDER recipes. Recipes need to be either reviewed with a rating of 3 stars or under or recipes which have been posted over 1 year or more and do not have any reviews. These potentially great recipes have been "marked down" - either they have a flaw that needs tweaking, been overlooked, or they are seemingly good recipes that maybe deserve a second chance
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Found this on the William-Sonoma web site and they are so cute and look pretty easy think the DGSs will really like them. So decided to put the recipe here for safe keeping until the cookie cutters I've ordered arrive and I can make them. I think these will be fun and most recipes I get from William Sonoma taste great so hope these do to. Prep time does not include refrigeration or cooling time. I've guessed at the serving amount as the number of cookies will depend on the size of your cutters. Mine are a little larger than regular animal crackers. Finally made these and it was enjoyed by everyone, not just the kids. I think the fresh grated nutmeg is a must as it adds just that little bit of mystery to the taste that has folks asking "what is that flavor" I'm thinking they might even be good dipped in chocolate!

Recipe #326823

Found these on another site while looking for a recipe for yeast biscuits. Tried these and they are fairly simple, rise nicely and taste very light. We had them with eggs, bacon and hot gravy with jam on the side for those that wanted it. What a nice way to start the day. Time does not include rising time.

Recipe #268250

Found this on another on-line recipe channel and looks so good with great reviews. I've been looking for the perfect soft pretzel recipe that we used to enjoy in Germany at the request of my DGS and hoping this will fit the bill- sure looks like it. I've found several other recipes with this title but this is a little differant. As an update: Finally got around to making this and have to admit to them not coming out real pretty (just look at my photo) just didn't have the knack for twisting them and had trouble getting them into and out of the hot water, but the taste was really good. Maybe with practice they might look better!!!

Recipe #481613

Saw this in a Woman's World Magazine and had to buy it just to get the recipe it looks so fun, simple too I can't wait to try it. What a great way to start that special birthday off right!

Recipe #482183

Found this recipe on the back of a box of blue cheese and decided to try it. It's a nice blend of flavors and really sets off the asparagus and simple to make. Love that the asparagus is not over cooked and so fresh tasting;I guessed at the size can of mandarin oranges as don't have it handy. I used a small can as didn't want it to sweet - but there's a larger one if you prefer. I did add a teaspoon of balsamic vinager to mine for a little bit of bite, but since the original recipe did not call for it I left it out. Hope you like it.

Recipe #434690

Found this recipe in Cook's Illustrated Holiday Baking Book and I LOVE spicy gingerbread so this is going to be the center piece of my Holiday table. It states that Stout beer and hefty dose of spices, including black pepper, invest this cake with a complex, robust flavor. 4 teaspoons of fresh grated ginger adds an unmistakable element that dried spices can't muster. As for the glaze, ginger-ale lends a robust flavor but an equal amount of orange or lemon juice can be substitued for it.

Recipe #441806

Another recipe I was sent on line from TOH that not only looks pretty but is differant from most pies and sounds pretty easy to put together. One of the reviews on this had some good hints to make it serve even better. "Use a can of organic pumpkin that had sugar and all the spices in it already. Recommend having the caramel and chocolate sauces at room temp so that they can be drizzled easily over the deserts before serving. Also recommend putting the desert plates in the freezer to buy some time before the ice cream melts if you are serving a number of guests. Also make sure you have a good knife that can cut cleanly through the crust so the pieces hold together well when you scoop them out. It is an attractive and very delicious desert if served with care and a little speed." Prep time does not include freezing

Recipe #467755

This recipe came with a shortcake basket pan I purchased and we love it. The cake is not to sweet and firm enough to hold the fruit and whipped cream topping without becoming soggy. So much better than those little round discs you buy at the store. I topped with a scoop of vanilla ice cream, fresh strawberries, bananna and pineapple and a healthy serving of whipped crea. YUM

Recipe #456960

Another Food Network Magazine recipe (no wonder I love this magazine) that looks easy and fast, with such pretty colors for side

Recipe #498196

Found this recipe in a magazine and while I haven't made it, I'm anxious to give it a try. What's better for those cold, winter eves than a hot bowl of chicken noodle soup, and this one sounds a little different to me with leeks, parsnips and lemon in the stock and dill in the soup. The long prep time includes stock cooking time. You can use this as a base with differant additions, I've added frozen peas and mushroom slices a few minutes before serving and have even cooked it all in the crockpot for ease. Last time I changed out the egg noodles for home made. I haven't tried it yet - but thinking a can of stewed tomatoes added might be good to, play with it to your own liking.

Recipe #254985

Found this recipe in April 2008 "Taste of Home" Magazine, tried it and loved it. Fairly simple to make, attractive presentation and wonderful blend of flavors with a just a hint of garlic and a wonderful citrus flavor. There are other similar recipes here, but this one is a little differant and my family really loved it. I served w/steamed white rice and spooned the extra sauce over that and it made for a lovely dinner.

Recipe #296917

This recipe came in my King Arthur catalog and is a little differant than the others I was able to find. Not to difficult to make and a dark, rich, creamy chocolate. No way it'll be on any diet, but for those special occassions could be just right. Cooking time includes crust and cooling time for pie

Recipe #481628

Chocolate pizzelle � a delicious variation on the usual almond, anise, and rum-flavored cookies. Snapping crisp yet tender, pizzelle are a must-have at any Italian celebration. Got this in an email from King Arthur Flour and sounds great. It'll be awhile before I can make it do to finding ingrediants here in Beijing - but want to save it until I can get back home. I hope you give it a try and enjoy. UPDATE: Finally had the chance to make these and they were so easy and really good - next time I think I'll make the 2-tone (as in step #5) ones with a rum flavor and see how that goes.

Recipe #418015

This recipe came with the canoe pan I purshased on-line and though they call them "Chocolate Canoes" to me they are twinkies (chocolate version of my recipe#414937 ) You could also make them as cupcakes if you've no canoe pan. Using the box mix with this makes it easy and the DGSs love them. Hope you do too.

Recipe #440819

This light-textured yeast bread, topped with cinnamon-y apples, is a delicious snack or breakfast bread. To save time, bake it the day before, then tent lightly with foil and reheat in a preheated 350°F oven for about 10 minutes, just before serving. Individual slices are just fine reheated briefly in the microwave, too. Recieved this recipe from King Arthur Flour on the internet and it's a good way to use up some of that extra sourdough starter. After making this I realized the directions can be confusing. The "Filling" is actually a TOPPING, and the TOPPING is actually just a syrup poured over the top so I'm changing that and hoping it makes more sense but be sure and read the directions all the way. Still yummy for breakfast but makes a lot. One mistake I think I did (though the taste is still good) is not spread the dough thin enough so it rose higher than I wanted. I've frozen over half into one person servings and hoping to pull out on busy days for DH and my breakfast on the run.

Recipe #424972

These little gems just arrived in my newest King Arthur Catalog and I know they'll be a HUGE hit with my family. They are savory little pancakes that look even better with a topping of black bean salad. I change the bean salad based on what I have available adding things like celery, left over corn, and even differant beans if black arn't available.

Recipe #484951

Got this from an email from King Arthur Flour and oh my it sounds good - just listen: This "Creamsicle®" cheesecake features vanilla extract plus Fiori di Sicilia and orange zest, giving it wonderfully bright flavor. It's perfect topped with summer fruit. It recommends 1/4 teaspoon of Fiore di Sicilia in the recipe but Zaar does not recognize and also lemon can used instead of oranges if desired and well as changing the topping to blueberry or even fresh fruit. I got my Fiore di Sicilia from King Arthur but if you choose to make plain vanilla cheesecake, omit the Fiori di Sicilia, and increase the vanilla extract to 1 tablespoon

Recipe #430770

There's plenty of crab cake recipes here but I saw this one in a womans day magazine and the presentation is so cute I've got to save it. These are a such cute made in mini muffin tins and "frosted" with a lemony cream cheese. What a cute and yummy sounding idea for an appy table. In ingrediants I didn't know how to put 1/3 cup of mixed celery, onion & red pepper so it's listed with onion.

Recipe #395407

Found this in a Taste of Home Magazine and tried it and was not disappointed. A nice change from your every day sandwiches, easy to make with a little kick from the curry. I filled buns from recipe #133547 and used imitation crab meat. DH & I really enjoyed it, maybe you will too.

Recipe #277447

Another TOH on-line recipe. A little differant from the other recipes I've seen on here, made with light ingredients like yogurt and egg whites, but soft and chocolaty. I wanted to frost mine (which I'm know takes away from the lower fat part) and used recipe#260061

Recipe #360087

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