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    You are in: Home / Cookbooks / Bonnie's Bargain Basement Specials
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    64 recipes in

    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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    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

    Found this in a Rachael Ray magazine and will make for a bar b q I'm having, differant from your regular deviled eggs, something a little more special. Made these and they are just as good as they looked. Only for those of you who like smoked salmon - but if you do you'll enjoy this. I used shortstuff's recipe #24799 to prepare the eggs and worked like a charm.

    Recipe #362548

    Found this in a Rachel Ray magazine and sounds really good. I've been looking for something special with lamb chops and want to save this. It also states that the pomegranate gravy can be served over sliced sauteed chicken if lamb is not your thing.

    Recipe #366239

    My Mother is a diabetic with a severe sweet tooth so I'm always looking for something that is not quite so bad for her while satisfying that sweet craving she has. Found this on the King Arthur Flour Website and decided to give it a try. It states "when you find yourself with extra egg whites left over from a recipe calling for yolks, don't throw them away: make meringues, those light-as-air, nonfat cookies that go together in a flash, then crisp up ever so gradually in a slow oven. I did change the granulated sugar for baking Splenda (in order to lower the sugar count) and found they where a little to sweet for my taste but think they'll be perfect when I reduce it to about 1/3 cup. I only had gold and silver sugar crystals and think they'd be much prettier with brighter colors so I'll buy those for the next time. Maybe you'll enjoy them too.

    Recipe #378152

    Found this recipe in a William Sonoma catalog and as DH loves peppers decided to give it a try. I did buy a special pan (see photo) to make it and the smoky flavor of the grill gave a wonderful fire-roasted flavor. Make sure you wear gloves when handling the raw jalapenos. The little effort involved with making this was so worth it. I'm sure you could also do these in a regular pan in the oven - but we loved that grill flavor. Be sure and get all those little seeds out or they can be really hot.

    Recipe #393416

    Found this in the Womans Day Holiday Magazine and it looks so cute I've got to try this for Christmas. Though it shows how to make the wreaths by hand, my guess is that if you have a cookie press could do the same thing with the wreath design. These should look so pretty on a holiday cookie tray. This looks like a lot of work, but hey - the holidays only come once a year right!! When decorating you can use a thin red or green ribbon to tie a bow on top if you really want to be fancy, which is what they did in the magazine

    Recipe #395296

    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 recipe in one of my all time fav magazines Taste of Home, it's described as a flavor of vanilla chips and creamy filling. A luscious dessert that's a cinch to prepare. It can sometimes be garnished with shaved chocolate to dress it up. Time does not inlude 2 hours refrigeration to set.

    Recipe #410287

    My Mom used to make a warm dressing that I loved, but has forgotten the recipe, I've been looking for something close to it and found this in Taste of Home magazine and it sounds like it comes close. Described as a tangy-sweet dressing perfect for large gatherings. Recommends keeping it warm in a slow cooker prior to serving. Good over spinach, just a little gives a lot of flavor. They even say it would be good mixed in with mashed potatoes but I'm not to sure of that. This is just the recipe for the dressing, pour over prepared spinach salad and sprinkle top with cooked and crumbled bacon. Serving is a guess as it depends on the amount you use.

    Recipe #410372

    Found this in Taste of Home and it looks so pretty and it states this is a great way to serve yams to those who think they don't like them. This can be made ahead and simple reheated before serving. The picture looks so elegant but doesn't sound to hard. As an update, finally got around to making these and loved the flavors however, as you can see in my picture I think I made the potatoes a little to thin so they didn't hold the shape I was hoping for. As a recommendation - watch the consistancy, or make sure you use a tip small enough to get the shape you want.

    Recipe #410375

    This recipe is in my newest Good Housekeeping magazine and looks so pretty. I've recently tried several meringue recipes (Pavlova) and really enjoy making them, I love the taste and the impressive presentation. So with summer berries to soon be in season I really want to save this one to try. Bet the grapefruit will add a unique taste. Prep times does not include drying time for the nests

    Recipe #415581

    This pretty citrus dessert is refreshing, simple to make and elegant-looking. Nice for both after a meal and with tea in the afternoon or evening. Recieved it in an email from Taste of Home and as I love meringue AND grapefruit now I'm going to like it once I get a chance to try it out. Finally got around to trying this and it was a hit and very pretty too. I did choose to add some of the grapfruit sections into the filling and tht worked out well.

    Recipe #424485

    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

    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

    Got this online from King Arthur Flour and described as: Stir up the batter for this easy yeast bread, scoop it into a 9" x 13" pan, and bake up a moist, golden flatbread, studded with melting cheese and chopped garlic. Serve it fresh; or let it rest overnight, then cut into strips and crisp in the oven, to make delightfully crunchy appetizer bread sticks. Prep time does not include rising

    Recipe #432893

    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

    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

    Found this recipe in 11-2010 edition of Good Housekeeping and looks so good I want to save it. It's states - "Our version of this cranberry side is tangy, thanks to ginger and orange peel-and lower in calories" I'm thinking I might even add some chopped walnuts to give it a nice crunch.

    Recipe #440955

    I found this recipe in Weight Watchers 2010 Holiday Special Magazine and the photo is soooo pretty and enough differant from the other similar recipes I found here that I decided to post for safe keeping. Not sure when I'll get around to making it but it'll be the star of my next big get together. The ingrediants look scaled back to e a lighter version so I'm hoping the tangy taste with the soft cake texture will still be there. I wasn't sure how to put the cups +extra in the ingredients so added it after the item. Though there are a lot of steps, it's reported the cake can be made up to a month in advance and then frozen prior to frosting and serving. (what a nice way to have a special desert on hand and ready during the holidays)

    Recipe #441741

    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

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