Recipes

Cheap Recipes Made From Items You Have Stocked Up On: 

If you have a recipe you can email to cleburnecouponclub@hotmail.com and we can get it listed for you.

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Very Berry Yogurt Pops:

Time to take advantage of the fresh berries in season. Use blueberries and strawberries, but any berry would work—raspberry, blackberry, boysenberry—whatever you have around. If you’re lactose intolerant, try substituting a fruity sherbet for the yogurt.

1 and 1/2 cups mixed strawberries (chopped) and blueberries (Use $.50/1 Driscoll’s Berries)
1 ½ cup of vanilla yogurt (Use $1/3 Dannon Greek Yogurt, $1 off Oikos Yogurt, $.75/1 Voskos Greek Yogurt)
1 tablespoon of honey (optional)

If used, pour honey over berries. Mash the berries with a fork or pulse a few times in the food processor to lightly puree.

 If using a free-standing mould, it may be helpful to arrange them on a baking sheet so you can transport them all at the same time. Spoon yogurt into the bottom of each popsicle mould, about 1/3 of the way up, then add a layer of berries to each mould. They should now be 2/3 full. Add another layer of yogurt, then insert popsicle sticks.

Place in freezer until set, about 4+ hours. Remove from moulds by running the mould briefly under warm water on all sides and gently tugging popsicle sticks. For a less work-intensive popsicles, just stir the pureed berries into the yogurt and then pour into the moulds!

Nutritional info for 1 of 6 servings: 77 calories, .9 g fat, 3.3 mg cholesterol, 34.8 g sodium, 162.4 mg potassium, 15 carbohydrates, 1 g fiber, 14.2 g sugar, 2.6 g protein. 24% DV of Vitamin C.

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Bayou Blast Seasoning

This is a good seasoning for just about anything if you love HOT!

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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Sugar Free Chocolate and Caramel Ice Box Pie

This pie is so rich, you can not tell it is sugar free!! This is my own personal recipe and it gets good ratings around here..lol

• 1 Jar of Smuckers Sugar Free Hot Fudge
• 1 Jar Smuckers Sugar Free Caramel
• 2 Tubs of Sugar Free Cool Whip, thawed
• 1 1/2 cups finely ground Sugar Free Chocolate Cookie crumbs
• 1/4 cup Splenda
• 6 tablespoons butter, melted

1. Mix graham cookie crumbs, sugar and melted butter or margarine until well blended . Press mixture into an 8 or 9 inch pie plate. and spread out with fingers until it is an even layer all over.  Place in fridge for 1 hour to chill before making the filling.
2. Mix 1 jar of Smuckers Sugar Free Hot Fudge into 2 tubs of thawed whip cream and once blended well pour into pie shell and smooth top down. 
3. Take Sugar Free Caramel and microwave 30 seconds, stir and take spoon and drizzle Caramel over top of Pie.
4.  Freeze for 4 hours or until firmly set and enjoy!!  

After serving you will need to put it back in the freezer or it melts.

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Homemade Corndogs ... Yummo!!
The kids will love these and even want to help you in the kitchen.
2 lbs. hot dogs
1 Tbsp. flour
2 ¼ cups Bisquik
6 Tbsp. yellow corn meal
1 tsp. onion powder
1tsp. garlic powder
1/4C sugar
2 eggs
1½ cups milk
Prepare hot dogs by laying on paper towels and rolling to dry them. Dust lightly w/ 1 Tbsp. flour, rolling hot dogs to coat evenly. Shake off excess flour. Insert bamboo skewers half-way into each hot dog.

Whisk all batter ingredients together in a tall pitcher or cup (this facilitates coating).

Dip floured hot dogs into batter, sealing at stick. Fry 2-3 at a time in 375ºF oil (or Fry Daddy). Rotate regularly to evenly brown, or submerge w/ spider for a minute or so. Overall cooking time is generally under 2 minutes. Remove from oil and drain on a wire rack placed over a cookie sheet.



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Orange Pineapple Layered Dessert
Taste like a dreamsicle!! So good!!

1 1/2C Boiling Water

2 4 serving packs of Orange Jell-O

1c Ice Water

1 20oz Crushed Pineapple or two cups of fresh diced

1 11oz mandarin oranges, drained

1 graham cracker pie shell

1/4c sugar

1 8oz Cream Cheese, softened

2 Tablespoons milk

1 tub cool whip

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Stir together Jell-O and boiling water until all dissolved. Stir in ice water, pineapple, and mandarin oranges. Refrigerate about 1 1/2 hours until thickened.

Beat the cream cheese, sugar, and milk together until smooth. Gently stir in 2c whip cream. Spread over graham cracker shell evenly. Then spoon gelatin mixture over the cream cheese mixture.

Refrigerate 3 hours or until Firm. Great to make a day ahead of time for family gatherings.

Serve with cool whip and enjoy!