Ingredients:
10 boneless, skinless chicken thighs OR 8 breasts, chunked
1 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2-3 cloves garlic, crushed
1 tsp. ginger
1/2 cup pineapple juice
2 Tbsp. cornstarch
1/4 cup water
Directions:
Place all ingredients in a crock pot and cook over low heat for 8 hours or high heat for 4-6 hours. Serve over rice.
To Freeze:
Label freezer bags with a name, date, and directions. Divide the chunked chicken between 2 quart sized freezer bags. Mix together remaining ingredients for the sauce and divide between the two bags. To reheat, thaw ingredients overnight in the fridge, or under warm water and then cook in a crock pot (low heat for 8 hours or high heat for 4-6 hours). Serve over rice.
Time to Make: 4-8 hours depending on heat of crock pot
Difficulty: Easy
Recipe Origin: http://www.six-cents.com/2012/06/crockpot-freezer-cooking-101.html
Number of Servings: makes 2 quart sized bags of 4 servings each.
06 December, 2013
Scalloped Potatoes
Ingredients:
12 large potatoes, cut into 1/4 inch round slices OR a large bag of frozen potatoes
2 cans of cream of something soup (cream of celery, mushroom, etc)
2 cans water
2 ham steaks, cubed
8 ounces cheddar cheese, grated
4 cups of frozen broccoli
salt and pepper, to taste once cooked
Directions:
Place all ingredients in a crock pot and cook over low heat for 8 hours or high heat for 4-6 hours.
To Freeze:
Label freezer bags with a name, date, and directions. Be sure to include a direction to add soup and water to the recipe when cooking. Divide all ingredients except soup, water, and salt and pepper into gallon sized bags. Freeze bags in the freezer. I froze the potatoes and broccoli in one quart sized bag and the ham and cheese in another and then taped the bags together.
Time to Make: 4 - 8 hours depending on your crock pot temperature
Difficulty: Easy
Recipe Origin: http://www.six-cents.com/2012/06/crockpot-freezer-cooking-101.html
Number of Servings: I got 3 freezer meals from these ingredients. Each meal included 2 quart sized bags of ingredients or enough to serve 4.
Spaghetti Sauce
Ingredients:
1/2 lb - 1 lb Italian Sausage
1-2 lbs. lean ground beef
2 small onions, chopped
2-3 cloves garlic, chopped
1 tsp. Italian herb seasoning
2 - 29 ounce cans tomato sauce
2 - 6 ounce tomato paste
2 - 14.5 ounce cans Italian-style diced tomatoes
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil
1 tsp. dried oregano
2 tsp. sugar
Directions:
Brown sausage and ground beef in a large pot over medium heat. Once browned, drain off the grease. Add onions and garlic and continue cooking a few minutes until onions are translucent. Add seasonings and tomatoes and simmer over medium heat for 10 minutes until hot.
To Freeze:
Chill the sauce in the refrigerator until cool. Label freezer bags and then distribute the sauce into the freezer bags. A quart size freezer bags will give 4 adult size servings. To reheat you can either thaw the bags over night in the fridge and then heat in a crockpot (low 8 hours or high 4-6 hours) or stove top, or you can thaw bags in warm water until mostly thawed and then heat over a stove top or in crockpot.
Time to Make: about 30 minutes
Difficulty: Easy
Recipe Origin: http://www.six-cents.com/2012/09/freezer-cooking-away.html
Number of Servings:
1/2 lb - 1 lb Italian Sausage
1-2 lbs. lean ground beef
2 small onions, chopped
2-3 cloves garlic, chopped
1 tsp. Italian herb seasoning
2 - 29 ounce cans tomato sauce
2 - 6 ounce tomato paste
2 - 14.5 ounce cans Italian-style diced tomatoes
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil
1 tsp. dried oregano
2 tsp. sugar
Directions:
Brown sausage and ground beef in a large pot over medium heat. Once browned, drain off the grease. Add onions and garlic and continue cooking a few minutes until onions are translucent. Add seasonings and tomatoes and simmer over medium heat for 10 minutes until hot.
To Freeze:
Chill the sauce in the refrigerator until cool. Label freezer bags and then distribute the sauce into the freezer bags. A quart size freezer bags will give 4 adult size servings. To reheat you can either thaw the bags over night in the fridge and then heat in a crockpot (low 8 hours or high 4-6 hours) or stove top, or you can thaw bags in warm water until mostly thawed and then heat over a stove top or in crockpot.
Time to Make: about 30 minutes
Difficulty: Easy
Recipe Origin: http://www.six-cents.com/2012/09/freezer-cooking-away.html
Number of Servings:
27 November, 2013
Maple Butter
Ingredients:
1/2 cup butter
2 T. powdered sugar
2 + 1/2 T. maple syrup (the 100% real kind)
1/4 tsp. cinnamon
1/8 tsp. pumpkin pie spice (optional)
1/4 tsp. maple extract (optional)
Directions:
Place butter and powdered sugar in a mixing bowl and beat (with a hand mixer, or the whisk attachment of your stand mixer) until combined and smooth. Add maple syrup, cinnamon, pie spice, and extract. beat slowly until combined and then whip for 1-2 minutes until light and fluffy. Serve at room temperature over bread or muffins. This butter is awesome on warm baked goods when it melts a little.
Store in the refrigerator but allow time to bring to room temperature before serving. For best results, stir or re-whip before serving. Lasts for about a week or so in the fridge or several months in the freezer.
Time to Make: about 10 minutes
Difficulty: Easy
Recipe Origin: ourbestbites.com/2013/11/maple-cinnamon-butter/
14 September, 2013
Rice Crispy Brownie Bars
Ingredients:
For the Crust:
3/4 cup butter, softened
1 + 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 + 1/3 cups flour
3 Tablespoons cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped nuts (optional)
For the toppings:
4 cups miniature marshmallows
1 + 1/3 cups chocolate chips
1 cup peanut butter
3 Tablespoons butter
2 cups rice krispies cereal
Directions:
In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, coca, baking powder, and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15 x 10 x 1 baking pan. Bake at 350 degrees for 15-18 minutes, until the middle looks set. Sprinkle with marshmallows and bake 2-3 minutes longer, or until the marshmallows look melty. Remove from oven and place pan on a cooling rack. Spread the marshmallows evenly with a knife dipped in water. Cool pan completely.
Once the bars are cooled completely start the topping. In a medium sauce pan combine the chocolate chips, peanut butter, and butter. Heat slowly over medium heat and stir continuously until mixture is smooth. Remove from heat and stir in rice krispies. Spread over the bars immediately. Chill until set. Makes about 36 bars.
Time to Make: about an hour with cooling time
Difficulty: Easy
Recipe Origin: http://www.tasteofhome.com/Recipes/Deluxe-Chocolate-Marshmallow-Bars
For the Crust:
3/4 cup butter, softened
1 + 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 + 1/3 cups flour
3 Tablespoons cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped nuts (optional)
For the toppings:
4 cups miniature marshmallows
1 + 1/3 cups chocolate chips
1 cup peanut butter
3 Tablespoons butter
2 cups rice krispies cereal
Directions:
In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, coca, baking powder, and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15 x 10 x 1 baking pan. Bake at 350 degrees for 15-18 minutes, until the middle looks set. Sprinkle with marshmallows and bake 2-3 minutes longer, or until the marshmallows look melty. Remove from oven and place pan on a cooling rack. Spread the marshmallows evenly with a knife dipped in water. Cool pan completely.
Once the bars are cooled completely start the topping. In a medium sauce pan combine the chocolate chips, peanut butter, and butter. Heat slowly over medium heat and stir continuously until mixture is smooth. Remove from heat and stir in rice krispies. Spread over the bars immediately. Chill until set. Makes about 36 bars.
Time to Make: about an hour with cooling time
Difficulty: Easy
Recipe Origin: http://www.tasteofhome.com/Recipes/Deluxe-Chocolate-Marshmallow-Bars
12 September, 2013
Canned Peaches
Ingredients:
Fresh and Ripe Peaches
Salt
Sugar
Clean Canning Jars with matching Lids, & Rings
Preparation:
Gather all your supplies in advance to make things run smoothly. You'll need a water bath for sealing the jars, a large bowl of salt water (the ratio is 1 + 1/2 tsp. of salt per 1 quart of water), a pot of sugar water for syrup (see the ratios below), a small pan or pot of hot water for softening the lids, a pot of clean boiling water and a bowl of ice water for blanching the peaches, and a sharp knife.
Directions:
To prepare your syrup, place water and sugar in a large pot and bring to a boil. For LIGHT syrup use a ration or 1 cup sugar to 4 cups water. For MEDIUM syrup use a ratio of 2 cups sugar to 4 cups water. For HEAVY syrup use a ration of 3 cups sugar to 4 cups water.* Start preparing the lids by placing them in a small pot or pan of boiling water to soften them before using them. Start the boiling water for blanching the peaches. You only need enough water to fully cover the peaches.
Once your blanching water has reached boiling point and while the rest of the water (or syrup) is all heating up, blanch your peaches by placing them in clean boiling water for a few minutes and then in ice water for a few minutes. Peel the skins off the peaches, cut them down the crease and remove the pits. Using a spoon to help pry the peach open in half will sometimes help accomplish the task while not making a mess of the fruit.
When you have enough peaches to do a batch place the peaches in HOT jars (dip the jars in boiling water) and fill the jars with syrup to within 1/2 inch of the top of the jar. Use a knife to remove air bubbles in jar by running the knife up and down the inside edge of the jar. Place a softened lid on the jar and screw it on with a ring. Fill the bottom of your water bath with 2 quarts of water and place the jars on the water bath.
Once the plate is filled with jars place the cover on the water bath and turn the heat to high. When steam is coming steadily out the hole on the cover start the timer. For quart jars start the timer for 25 minutes. For pint jars start the timer for 20 minutes. Once time is up, remove the lid and remove the jars with a jar lifter. (We always place our hot jars on a dry towel while they cool.) Allow jars to cool completely and check to make sure they all sealed. Wipe the outside of the jars with a clean wet rag and label the lid with the current year.
Before doing another batch be sure you have more syrup heating if necessary and more lids softening. Also be sure there is still at least 2 quarts of water in the bottom pan of the water bath before using it again.
*Tip: We usually use a medium syrup for our peaches. Changing the salt water every 4 batches will help keep the peaches less messy. Mom's water bath will fit 7 quart jars at a time and 8 pint jars at a time. 1 bushel of peaches will generally yield between 20-25 quart jars depending on the size and condition of the fruit. If you choose to combine peaches and pears in the same jar you must time the jars in the water bath according to whichever fruit has the longest time, in this case the pears. Pears go for 30 minutes for a quart jar and 25 minutes for a pint jar.
Time to Make: depends on how many batches you do
Difficulty: Medium
Recipe Origin: Mom
Fresh and Ripe Peaches
Salt
Sugar
Clean Canning Jars with matching Lids, & Rings
Preparation:
Gather all your supplies in advance to make things run smoothly. You'll need a water bath for sealing the jars, a large bowl of salt water (the ratio is 1 + 1/2 tsp. of salt per 1 quart of water), a pot of sugar water for syrup (see the ratios below), a small pan or pot of hot water for softening the lids, a pot of clean boiling water and a bowl of ice water for blanching the peaches, and a sharp knife.
Directions:
To prepare your syrup, place water and sugar in a large pot and bring to a boil. For LIGHT syrup use a ration or 1 cup sugar to 4 cups water. For MEDIUM syrup use a ratio of 2 cups sugar to 4 cups water. For HEAVY syrup use a ration of 3 cups sugar to 4 cups water.* Start preparing the lids by placing them in a small pot or pan of boiling water to soften them before using them. Start the boiling water for blanching the peaches. You only need enough water to fully cover the peaches.
Once your blanching water has reached boiling point and while the rest of the water (or syrup) is all heating up, blanch your peaches by placing them in clean boiling water for a few minutes and then in ice water for a few minutes. Peel the skins off the peaches, cut them down the crease and remove the pits. Using a spoon to help pry the peach open in half will sometimes help accomplish the task while not making a mess of the fruit.
When you have enough peaches to do a batch place the peaches in HOT jars (dip the jars in boiling water) and fill the jars with syrup to within 1/2 inch of the top of the jar. Use a knife to remove air bubbles in jar by running the knife up and down the inside edge of the jar. Place a softened lid on the jar and screw it on with a ring. Fill the bottom of your water bath with 2 quarts of water and place the jars on the water bath.
Once the plate is filled with jars place the cover on the water bath and turn the heat to high. When steam is coming steadily out the hole on the cover start the timer. For quart jars start the timer for 25 minutes. For pint jars start the timer for 20 minutes. Once time is up, remove the lid and remove the jars with a jar lifter. (We always place our hot jars on a dry towel while they cool.) Allow jars to cool completely and check to make sure they all sealed. Wipe the outside of the jars with a clean wet rag and label the lid with the current year.
Before doing another batch be sure you have more syrup heating if necessary and more lids softening. Also be sure there is still at least 2 quarts of water in the bottom pan of the water bath before using it again.
*Tip: We usually use a medium syrup for our peaches. Changing the salt water every 4 batches will help keep the peaches less messy. Mom's water bath will fit 7 quart jars at a time and 8 pint jars at a time. 1 bushel of peaches will generally yield between 20-25 quart jars depending on the size and condition of the fruit. If you choose to combine peaches and pears in the same jar you must time the jars in the water bath according to whichever fruit has the longest time, in this case the pears. Pears go for 30 minutes for a quart jar and 25 minutes for a pint jar.
Time to Make: depends on how many batches you do
Difficulty: Medium
Recipe Origin: Mom
Canned Pears
Ingredients:
Fresh and Ripe Pears
Salt
Sugar
Clean Canning Jars with matching Lids, & Rings
Preparation:
Gather all your supplies in advance to make things run smoothly. You'll need a water bath for sealing the jars, a large bowl of salt water (the ratio is 1 + 1/2 tsp. of salt per 1 quart of water), a pot of sugar water for syrup (see the ratios below), a small pan or pot of hot water for softening the lids, a peeler, and a pear corer.
Directions:
To prepare your syrup, place water and sugar in a large pot and bring to a boil. For LIGHT syrup use a ration of 1 cup sugar to 4 cups water. For MEDIUM syrup use a ratio of 2 cups sugar to 4 cups water. For HEAVY syrup use a ration of 3 cups sugar to 4 cups water.* Start preparing the lids by placing them in a small pot or pan of boiling water to soften them before using them.
While the water is all heating up, peel and core your pears and place them in the bowl of salt water. When you have enough pears to do a batch place the pears in HOT jars (dip the jars in boiling water) and fill the jars with syrup to within 1/2 inch of the top of the jar. Use a knife to remove air bubbles in jar by running the knife up and down the inside edge of the jar. Place a softened lid on the jar and screw it on with a ring. Fill the bottom of your water bath with 2 quarts of water and place the jars on the water bath.
Once the plate is filled with jars place the cover on the water bath and turn the heat to high. When steam is coming steadily out the hole on the cover start the timer. For quart jars start the timer for 30 minutes. For pint jars start the timer for 25 minutes. Once time is up, remove the lid and remove the jars with a jar lifter. (We always place our hot jars on a dry towel while they cool.) Allow jars to cool completely and check to make sure they all sealed. Wipe the outside of the jars with a clean wet rag and label the lid with the current year.
Before doing another batch be sure you have more syrup heating if necessary and more lids softening. Also be sure there is still at least 2 quarts of water in the bottom pan of the water bath before using it again.
*Tip: We usually use a medium syrup for our pears. Changing the salt water every 4 batches will help keep the pears less messy. Mom's water bath will fit 7 quart jars at a time and 8 pint jars at a time. 1 bushel of pears will generally yield between 25-30 quart jars depending on the size and condition of the pears.
Time to Make: depends on how many batches you do
Difficulty: Medium
Recipe Origin: Mom
Fresh and Ripe Pears
Salt
Sugar
Clean Canning Jars with matching Lids, & Rings
Preparation:
Gather all your supplies in advance to make things run smoothly. You'll need a water bath for sealing the jars, a large bowl of salt water (the ratio is 1 + 1/2 tsp. of salt per 1 quart of water), a pot of sugar water for syrup (see the ratios below), a small pan or pot of hot water for softening the lids, a peeler, and a pear corer.
Directions:
To prepare your syrup, place water and sugar in a large pot and bring to a boil. For LIGHT syrup use a ration of 1 cup sugar to 4 cups water. For MEDIUM syrup use a ratio of 2 cups sugar to 4 cups water. For HEAVY syrup use a ration of 3 cups sugar to 4 cups water.* Start preparing the lids by placing them in a small pot or pan of boiling water to soften them before using them.
While the water is all heating up, peel and core your pears and place them in the bowl of salt water. When you have enough pears to do a batch place the pears in HOT jars (dip the jars in boiling water) and fill the jars with syrup to within 1/2 inch of the top of the jar. Use a knife to remove air bubbles in jar by running the knife up and down the inside edge of the jar. Place a softened lid on the jar and screw it on with a ring. Fill the bottom of your water bath with 2 quarts of water and place the jars on the water bath.
Once the plate is filled with jars place the cover on the water bath and turn the heat to high. When steam is coming steadily out the hole on the cover start the timer. For quart jars start the timer for 30 minutes. For pint jars start the timer for 25 minutes. Once time is up, remove the lid and remove the jars with a jar lifter. (We always place our hot jars on a dry towel while they cool.) Allow jars to cool completely and check to make sure they all sealed. Wipe the outside of the jars with a clean wet rag and label the lid with the current year.
Before doing another batch be sure you have more syrup heating if necessary and more lids softening. Also be sure there is still at least 2 quarts of water in the bottom pan of the water bath before using it again.
*Tip: We usually use a medium syrup for our pears. Changing the salt water every 4 batches will help keep the pears less messy. Mom's water bath will fit 7 quart jars at a time and 8 pint jars at a time. 1 bushel of pears will generally yield between 25-30 quart jars depending on the size and condition of the pears.
Time to Make: depends on how many batches you do
Difficulty: Medium
Recipe Origin: Mom
01 September, 2013
Scratch Banana Cream Pie
Ingredients:
1 - 9" pie crust (recipe found here)
3 cups half & half
5 egg yolks
1 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 Tablespoons butter
1 + 1/2 tsp. vanilla
2 - 3 large ripe bananas
1 - 8 ounce tub of cool whip
vanilla wafers or sliced almonds for garnishing
Directions:
In a medium bowl, whisk together the egg yolks and half & half. In a medium saucepan combine the sugar, cornstarch, and salt and stir till well blended. Whisk the half & half mixture with the ingredients in the saucepan and heat over medium-low heat until boiling, stirring CONSTANTLY with a rubber spatula. Boil for 1 minute. Remove from heat and stir in the butter and vanilla. Cover with plastic wrap and chill for 45 minutes.
Meanwhile bake the pie crust till it is light brown and set aside till cool. Once the time is done on the custard, slice 1 banana into thin slices and line the bottom of the pie crust with the slices. Cover with half of the custard. Slice another 1 - 2 bananas and layer them on top of the custard layer. Cover with the remaining custard. Lightly cover the pie with plastic wrap and chill pie for 4-5 hours, (or overnight). After the pie is chilled, top it with the cool whip and decorate it with the vanilla wafers or sliced almonds. Refrigerate leftovers.
Difficulty: medium
Time to Make: about 45 minutes prep time
Recipe origin: online somewhere
1 - 9" pie crust (recipe found here)
3 cups half & half
5 egg yolks
1 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 Tablespoons butter
1 + 1/2 tsp. vanilla
2 - 3 large ripe bananas
1 - 8 ounce tub of cool whip
vanilla wafers or sliced almonds for garnishing
Directions:
In a medium bowl, whisk together the egg yolks and half & half. In a medium saucepan combine the sugar, cornstarch, and salt and stir till well blended. Whisk the half & half mixture with the ingredients in the saucepan and heat over medium-low heat until boiling, stirring CONSTANTLY with a rubber spatula. Boil for 1 minute. Remove from heat and stir in the butter and vanilla. Cover with plastic wrap and chill for 45 minutes.
Meanwhile bake the pie crust till it is light brown and set aside till cool. Once the time is done on the custard, slice 1 banana into thin slices and line the bottom of the pie crust with the slices. Cover with half of the custard. Slice another 1 - 2 bananas and layer them on top of the custard layer. Cover with the remaining custard. Lightly cover the pie with plastic wrap and chill pie for 4-5 hours, (or overnight). After the pie is chilled, top it with the cool whip and decorate it with the vanilla wafers or sliced almonds. Refrigerate leftovers.
Difficulty: medium
Time to Make: about 45 minutes prep time
Recipe origin: online somewhere
11 August, 2013
Chocolate Zucchini Bread
Ingredients:
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2 cups sugar
1 T. vanilla
2 cups zucchini, grated
2 + 1/2 cups flour
1/2 cup baking cocoa
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. baking powder
1 + 1/3 cups chocolate chips (plus a few to sprinkle on the top of the loaf before baking)
Directions:
Preheat oven to 350 degrees. In a mixing bowl, beat eggs, oil, sugar, and vanilla. Stir in zucchini. Combine dry ingredients with chocolate chips and add to zucchini mixture. Mix well. Pour into two greased bread pans and bake at 350 degrees for 50-60 minutes or until an inserted knife comes out clean. Makes 2 loaves.
Time to Make: about 20 minutes prep + 90 minutes for cooking and cooling
Difficulty: Easy
Recipe Origin: www.food.com
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2 cups sugar
1 T. vanilla
2 cups zucchini, grated
2 + 1/2 cups flour
1/2 cup baking cocoa
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. baking powder
1 + 1/3 cups chocolate chips (plus a few to sprinkle on the top of the loaf before baking)
Directions:
Preheat oven to 350 degrees. In a mixing bowl, beat eggs, oil, sugar, and vanilla. Stir in zucchini. Combine dry ingredients with chocolate chips and add to zucchini mixture. Mix well. Pour into two greased bread pans and bake at 350 degrees for 50-60 minutes or until an inserted knife comes out clean. Makes 2 loaves.
Time to Make: about 20 minutes prep + 90 minutes for cooking and cooling
Difficulty: Easy
Recipe Origin: www.food.com
02 June, 2013
Ranch Pasta
Ingredients:
1 small package or box of bow tie pasta, cooked according to directions
1 cucumber, peeled and diced
2-3 tomatoes, diced
1 can olives, sliced
1 cup mayonnaise
1 pkg. ranch dressing mix
Directions:
Cook the box of pasta according to the directions on the package. Rinse under cold water until pasta is cool. Add the diced cucumber, diced tomato, and sliced olives. Mix together the package of ranch mix and the mayonnaise. Add the ranch mix to the other ingredients and stir till well blended. Store leftovers in the refrigerator.
Difficulty: Easy
Time to Make: about 25 minutes
Recipe Origin: Annette Gardner
1 small package or box of bow tie pasta, cooked according to directions
1 cucumber, peeled and diced
2-3 tomatoes, diced
1 can olives, sliced
1 cup mayonnaise
1 pkg. ranch dressing mix
Directions:
Cook the box of pasta according to the directions on the package. Rinse under cold water until pasta is cool. Add the diced cucumber, diced tomato, and sliced olives. Mix together the package of ranch mix and the mayonnaise. Add the ranch mix to the other ingredients and stir till well blended. Store leftovers in the refrigerator.
Difficulty: Easy
Time to Make: about 25 minutes
Recipe Origin: Annette Gardner
Tin Foil Dinner
Ingredients:
1.5 lbs. ground beef
1 large onion, chopped
1 small bag of baby carrots, chopped into medium sized pieces.
4-5 cups chopped potatoes
1 family size can of cream of mushroom soup
Salt and Pepper
Directions:
Preheat oven to 375 degrees. Spread the ground beef evenly across the bottom of 9x13 pan. Top the ground beef with the chopped onion. Then layer the chopped carrots over the onions. Top with the chopped potatoes. Spread the can of cream of mushroom soup over the potatoes and sprinkle with salt and pepper.
Bake at 375 degrees for 70-90 minutes (or until the potatoes are cooked through and tender).
*You can also prepare this into individual dinners. Simply add the ingredients in the same order onto a medium square of tin foil. Top with another piece of tin foil and cook until the ingredients are done.
Difficulty: Easy
Time to Make: about 20 minutes prep time plus cooking time
Recipe Origin: Mom
1.5 lbs. ground beef
1 large onion, chopped
1 small bag of baby carrots, chopped into medium sized pieces.
4-5 cups chopped potatoes
1 family size can of cream of mushroom soup
Salt and Pepper
Directions:
Preheat oven to 375 degrees. Spread the ground beef evenly across the bottom of 9x13 pan. Top the ground beef with the chopped onion. Then layer the chopped carrots over the onions. Top with the chopped potatoes. Spread the can of cream of mushroom soup over the potatoes and sprinkle with salt and pepper.
Bake at 375 degrees for 70-90 minutes (or until the potatoes are cooked through and tender).
*You can also prepare this into individual dinners. Simply add the ingredients in the same order onto a medium square of tin foil. Top with another piece of tin foil and cook until the ingredients are done.
Difficulty: Easy
Time to Make: about 20 minutes prep time plus cooking time
Recipe Origin: Mom
Brown Sugar Muffins
Ingredients:
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
Bake at 375 degrees for 10-15 minutes.
Difficulty: Easy
Time to make: about 20 minutes
Recipe Origin: Mom
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
Bake at 375 degrees for 10-15 minutes.
Difficulty: Easy
Time to make: about 20 minutes
Recipe Origin: Mom
26 January, 2013
Molten Chocolate Cupcakes
Ingredients:
6 oz semisweet baking chocolate
1/2 cup + 2 Tbsp. butter
3 whole eggs
3 egg yolks
1 + 1/2 cups powdered sugar
1/2 cup flour
additional powdered sugar for dusting
baking cocoa for dusting
Directions:
Preheat oven to 425 degrees. Grease 2 muffin tins (enough for 24 cupcakes) and then dust each with baking cocoa (just like you would dust a cake pan with flour). You can also use cupcake papers to line each muffin spot. In a small saucepan, melt the baking chocolate with the butter over medium heat, stirring continuously. Once smooth, remove from heat and set aside.
In a large bowl, wisk the whole eggs and the egg yolks together until they are well beaten. Add the powdered sugar and the flour and beat until smooth. Then add the melted chocolate mixture and beat until smooth again. Divide batter evenly among the muffin tins (this recipe should make about 16). Bake at 425 degrees for 9 minutes. Be sure to watch them carefully. They are done when the edges look set and the middle is still soft. Although they taste just fine if they are cooked all the way through. Remove from pan and sprinkle with powdered sugar. These are really good served warm with a little ice cream.
Difficulty: Easy
Time to make: 20 minutes
Recipe Origin: http://www.bettycrocker.com/recipes/molten-chocolate-cakes/be3b3ba1-f88e-4da1-9c89-75f4f1a08bba?sc=Warm%20Dessert%20Recipes&term=Comfort-Food-Warm-Desserts&itemId=eccb1270-e38a-4f54-9e6c-2bcc22d181ea
6 oz semisweet baking chocolate
1/2 cup + 2 Tbsp. butter
3 whole eggs
3 egg yolks
1 + 1/2 cups powdered sugar
1/2 cup flour
additional powdered sugar for dusting
baking cocoa for dusting
Directions:
Preheat oven to 425 degrees. Grease 2 muffin tins (enough for 24 cupcakes) and then dust each with baking cocoa (just like you would dust a cake pan with flour). You can also use cupcake papers to line each muffin spot. In a small saucepan, melt the baking chocolate with the butter over medium heat, stirring continuously. Once smooth, remove from heat and set aside.
In a large bowl, wisk the whole eggs and the egg yolks together until they are well beaten. Add the powdered sugar and the flour and beat until smooth. Then add the melted chocolate mixture and beat until smooth again. Divide batter evenly among the muffin tins (this recipe should make about 16). Bake at 425 degrees for 9 minutes. Be sure to watch them carefully. They are done when the edges look set and the middle is still soft. Although they taste just fine if they are cooked all the way through. Remove from pan and sprinkle with powdered sugar. These are really good served warm with a little ice cream.
Difficulty: Easy
Time to make: 20 minutes
Recipe Origin: http://www.bettycrocker.com/recipes/molten-chocolate-cakes/be3b3ba1-f88e-4da1-9c89-75f4f1a08bba?sc=Warm%20Dessert%20Recipes&term=Comfort-Food-Warm-Desserts&itemId=eccb1270-e38a-4f54-9e6c-2bcc22d181ea
03 January, 2013
Bread Machine Rolls
Ingredients:
1 tsp salt
4 T. sugar
1 egg
1 cup milk
4 T. butter (or margarine)
3 cups bread flour (good flour like the turkey flour from Lehi Mills)
1 heaping tsp. yeast (I use quick rise)
Directions:
Put loaf container in bread machine and put on the kneading attachment. Add salt, sugar, and egg to the container. In a small bowl microwave the milk and butter for 1 minute. (The milk will be hot and the butter soft, but not melted.) Carefully pour the milk into the container. Add the flour and spread it around to cover the liquid ingredients. Then add the yeast. Set bread machine for 1st rise cycle only. (In my bread machine there is a dough setting - #7. Set it to that and let it knead. Watch it after few minutes to make sure all the ingredients are kneading properly and not getting stuck in the corner. If they are stuck, use a bread knife to scrape them off into the middle of the container so they can be kneaded as well.
Once the bread cycle is done, dump the dough out onto the counter and divide it into 16 balls. Place the rolled balls into a greased 9x13 pan. Cover the pan with plastic wrap and let the rolls rise until they have doubled in size (about 2 hours). Bake at 350 degrees for 15-17 minutes (until the rolls are golden brown over most of the top surfaces).
Remove rolls from pan and let them cool on top of a cooling rack or clean towel.
*This dough can also be used to make cinnamon rolls. Simply follow the same directions for the rolls until the dough is done in the bread maker. Roll out the dough into a rectangle and spread with cinnamon & sugar filling:
1/2 cup softened butter
2/3 cup brown sugar
2 tsp. cinnamon
Roll up dough and cut into slices. Let rise for 90 minutes (or until doubled in size) and then bake at 350 degrees for 16 minutes. Frost while warm.
Difficulty: Easy
Time to Make: about 3 + 1/2 hours
Recipe Origin: Annette Gardner (although I don't know where she got it)
1 tsp salt
4 T. sugar
1 egg
1 cup milk
4 T. butter (or margarine)
3 cups bread flour (good flour like the turkey flour from Lehi Mills)
1 heaping tsp. yeast (I use quick rise)
Directions:
Put loaf container in bread machine and put on the kneading attachment. Add salt, sugar, and egg to the container. In a small bowl microwave the milk and butter for 1 minute. (The milk will be hot and the butter soft, but not melted.) Carefully pour the milk into the container. Add the flour and spread it around to cover the liquid ingredients. Then add the yeast. Set bread machine for 1st rise cycle only. (In my bread machine there is a dough setting - #7. Set it to that and let it knead. Watch it after few minutes to make sure all the ingredients are kneading properly and not getting stuck in the corner. If they are stuck, use a bread knife to scrape them off into the middle of the container so they can be kneaded as well.
Once the bread cycle is done, dump the dough out onto the counter and divide it into 16 balls. Place the rolled balls into a greased 9x13 pan. Cover the pan with plastic wrap and let the rolls rise until they have doubled in size (about 2 hours). Bake at 350 degrees for 15-17 minutes (until the rolls are golden brown over most of the top surfaces).
Remove rolls from pan and let them cool on top of a cooling rack or clean towel.
*This dough can also be used to make cinnamon rolls. Simply follow the same directions for the rolls until the dough is done in the bread maker. Roll out the dough into a rectangle and spread with cinnamon & sugar filling:
1/2 cup softened butter
2/3 cup brown sugar
2 tsp. cinnamon
Roll up dough and cut into slices. Let rise for 90 minutes (or until doubled in size) and then bake at 350 degrees for 16 minutes. Frost while warm.
Difficulty: Easy
Time to Make: about 3 + 1/2 hours
Recipe Origin: Annette Gardner (although I don't know where she got it)
Chicken and Rice Dinner
Ingredients:
4-6 Chicken Breasts, skinless and boneless
2 Cans Cream of Chicken Soup
1 Can Cheddar Soup
Salt and Pepper (to taste)
1 tsp. garlic powder
6 cups cooked rice
Directions:
Wash the chicken and trim the fat from the breasts. In the slow cooker, combine the chicken, chicken soup, cheddar soup, salt and pepper, and garlic powder. Cook over low heat for 4-6 hours. Cook your rice according to the directions on the package. Once cooked, place the chicken mix over the rice and serve warm.
Tip: You can also cook vegetables to add to the chicken dish just before serving such as broccoli, carrots, or any other vegetable you want to try.
Difficulty: Easy
Time to Make: about 6 hours
Recipe Origin: allrecipes.com
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