Saturday, December 22, 2012

Homemade Apple Fritters

Homemade Apple Fritters
drizzled with honey, and served with homeamde vanilla bean gelato, picture property of Bonnie Parker
 

Ingredients:

1 heaping cup of flour

1/3 cup sugar

1 tsp. baking powder

Dash of salt

1-2 tsp vanilla

¼ tsp nutmeg

1 tsp vanilla

1 tblsp butter, melted

1 egg

1/3 cup of milk + more if needed

1 ½ cups chopped apple, your favorite kind for eating, cut peanut sized or smaller

 

Oil for frying

Milk and powdered sugar glaze for dipping or just powdered sugar for dusting

(about 1 cup powdered sugar and 1 Tblsp milk or more if needed)

 

Directions:

1.        Mix all dry ingredients together, and slowly add the wet ingredients minus the apple.  Carefully mix until well combined but not over-mixed.  Gentle fold into apple pieces.  The batter should be the consistency of a light cake mix. 

2.       Once oil is ready, using a cookie scoop or soup spoon, place 4-5 balls of dough in the fryer.  Be careful not to crowd and watch carefully for the underside to turn golden brown, gently flip over and continue frying until done.  I cooked mine about 35 seconds per side, but they were roughly the size of a golf ball.

3.       Adjust cooking times based on size of fritters and temperature of your oil, ideally around 365 degrees F. It is always a good idea to test one to ensure it comes out like you are expecting!

 

When they are done, you can drizzle glaze on them, or dust with powdered sugar and enjoy! 

 

Mommy of 6 <3 o:p="o:p">

Saturday, October 6, 2012

Pumpkin Dump Cake


Pumpkin Dump Cake
 
Ingredients:
  • 1 15 oz can Pumpkin Puree
  • 1 10 oz can Evaporated Milk
  • 1 cup light brown sugar
  • 3 eggs
  • 3 tsp pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup (2 sticks) butter melted
  • 1/3 cup coarsely chopped pecans
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat oven to 350
  2. Spray a 9×13 baking pan lightly with cooking/baking spray
  3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
  4. Pour into your prepared pan.
  5. Sprinkle your entire box of cake mix on top, followed by your nuts and mini chocolate chips.
  6. Pour your melted butter evenly on top.
  7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes: Serve with ice cream or whipped cream.

Original recipe from Cookies and Cups Blog

Friday, October 5, 2012

Pumpkin Cinnamon Roll Sheet Cake

Can I say Yum!  And YES PLEASE!!!  Or maybe I should make that MORE PLEASE?  Here is the recipe you all have to try!  It is so yummilicious!

Pumpkin Cinnamon Roll Sheet Cake
 
Ingredients:
1 box White Cake mix
4 eggs
1/2 cup canola oil
1/2 cup milk
3.4 ounce box of Pumpkin Spice instant pudding mix
1/2 cup Vanilla Greek Yogurt
1/2 teaspoon pumpkin pie spice
15 ounce can of pumpkin
 
1 stick of salted butter
3/4 cup packed light brown sugar
1 Tablespoon Cinnamon
 
3/4 cup powdered sugar
1/4 cup heavy cream (more if needed)
 
Directions:
1. Preheat Oven to 350 degrees, and spray 13x9 pan with non-stick cooking spray
1.  Mix together cake mix, eggs, oil, milk, pudding mix, Greek yogurt, pumpkin pie spice, and pumpkin for 1 1/2 minutes or until thoroughly mixed. 
2. Place butter in microwave safe bowl and melt for 30 seconds, mix in brown sugar and cinnamon.
3. Drizzle on top of cake evenly, and then drag a knife through it to swirl it.
4.  Bake cake for 30-35 minutes, until cooked through.  Place powdered sugar and heavy cream in a large bowl until creamy and smooth.  Drizzle over warm cake and then let cool for 20 minutes before cutting into squares.  Refrigerate if not serving right away. 
 
Enjoy!
Mommy of 6 <3 p="p">

Tuesday, October 2, 2012

White Mocha Pumpkin Frappe

Found this recipe Gem on Pinterest the other day and just HAD to try it!  I am in LOVE!!!  <3 a="a" href="http://www.eatthelove.com/2012/10/mocha-pumpkin-frappuccino/" irvin="irvin" lin="lin" with="with">Eat the Love blog
posted this recipe and picture, and I thought I would share!  Enjoy!
 
 
White Mocha Pumpkin Frappe
Can we say Yes, please?
Ingredients
Frappuccino Mix
1/2 cup fresh brewed hot double strength brewed coffee
3 heaping tablespoons (50 gram) chopped white chocolate or white chocolate chips
2 tablespoon (25 g) dark brown sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons of canned pumpkin puree (not pumpkin pie filling)
1 standard tray of ice cubes
1/2 cup whole milk (feel free to use whatever milk you want, but I just like whole)
1 tablespoon vanilla extract
Whipped Cream (optional)
1/2 cup heavy whipping cream
1 tablespoon confectioners’ (powdered) sugar
ground cinnamon for garnish

Directions
1. Measure the coffee in a heatproof glass measuring cup. Add the white chocolate and brown sugar Stir until the white chocolate and sugar have melted. If you have difficulty getting the white chocolate to melt completely, microwave the glass for 15 seconds and stir, repeating if necessary. Add the cinnamon and nutmeg after the white chocolate and sugar have melted and stir until the spices have incorporated.
2. Place the pumpkin puree, ice cubes, milk and vanilla extract in the blender. Add the coffee syrup and pulse to chop the ice and blend the drink.
3. If you want to get fancy, you can make whipped cream for a topping by placing the cream and powdered sugar in stand mixer. Beat on high until soft peaks form (don’t overbeat or you turn the cream into butter). Spoon over the drink and sprinkle with the cinnamon.
Makes one grande Frappuccino.

Mommy of 6 <3 p="p">

OCTOBER!!!!

Can you hardly believe it is already October!  This is my favorite month, since I get to eat all the pumpkin I can!  :)  You guys benefit from this, because I share with all you, well the recipes that is!  LOL!  I hope you enjoy all the wondrous apple and pumpkin recipes this month!  As always,
 
Happy Fall!!!
 
~Mommy of 6 <3 font="font">

Wednesday, September 12, 2012



I found this recipe on pinterest the other day and tried them, they are TO DIE FOR!  Such yumminess!  I can't take credit for this recipe though.  LOL! Hope you guys enjoy too!

Olive Garden Lasagna Rollata Al Forno
Ingredients
Five Cheese Marinara Sauce
2 cups marinara sauce
2 cups alfredo sauce
1/2 cup ricotta cheese
1 cup italian blend shredded cheese
1/4 cup red wine
Filling
1 egg
15 ounces whole milk ricotta cheese
1 (8 ounce) mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1/2 cup asiago cheese, grated
1/2 cup romano cheese, grated
1 tablespoon italian seasoning, blend
salt and pepper, to taste
Noodles
1 lb lasagna noodle
1/2 cup Italian breadcrumbs
Directions:
Blend first two marinara ingredients together in a large saucepan. Add remaining ingredients and heat on medium, stirring frequently. The cheese will melt and the sauce will become creamy. Keep warm.
Set aside 1/4 of mozzarella cheese. Beat egg into a large mixing bowl and add all remaining ingredients, blending well. Keep refrigerated until you are ready to use.
Cook lasagna exactly according to package directions. Drain and rinse immediately with cold water so they are cool enough to handle.
When ready to make, spread about 1/4 cup of marinara sauce in a large 9×13 baking dish. Based upon the number of noodles in your 1 lb of noodles, divide the filling accordingly. Lay one lasagna noodle in baking dish and spread with filling along noodle. Loosely roll the noodle up, jelly-roll style. Decide if this looks about right to you. If so, keep rolling the rest of the noodles. Otherwise use more filling per noodle and discard the extra noodles.
Continue with each lasagna noodle until all noodles are rolled and arranged in baking dish. Cover each roll with remaining sauce, the remaining mozzarella cheese and top with Italian breadcrumbs.
Bake in preheated oven at 350 degree for about 35 minutes.
Recipe found here: Olive Garden Lasagna Rollata Al Forno
~Mommy of 6 <3 p="p">

Friday, September 7, 2012

Baked Apples for dessert!

The yummiest thing about being the household cook is making delish desserts that the kids LOVE and aren't that bad for them.  I tried something different this past week, and to my surprise (Ok not really, because my kids love fruit and vegetables), they LOVED IT, and wanted more!

Dessert Baked Apples
3 medium ripe apples, peeled and halved
2 Tbsp melted butter
juice and zest of 1 lemon (two if they are small)
1 Tbsp dark Brown sugar
1/4 tsp pumpkin pie spice
cinnamon and fresh whipped cream for garnish

Directions:
1. Peel ( I peel for my kids, but personally I like the skin left on mine), core, and halve the apples.  Place in baking dish.
2. Melt the butter and drizzle over the apples.
3. Drizzle the juice over the apples next.  Then mix the lemon zest, brown sugar and the pumpkin pie spice together in a small bowl and sprinkle over apples. 
4. Bake at 350 for 20-25 minutes. 
5. Garnish with whipped cream and a sprinkle of cinnamon before serving or our favorite, top with granola, crasins and vanilla frozen yogurt.  :)

Possible substitutes: Sub the brown sugar for honey and mix it in the melted butter before drizzling on the apples.




Thursday, September 6, 2012

Man Pleasing Chicken

Man pleasing chicken

What do you need:
8-10 chicken thighs (boneless and skinless)
1 Tbsp paprika
1 tsp Garlic powder
1 tsp crushed red pepper flakes
1 tsp black pepper
1 tsp cumin
1 Tbsp sea salt
1/4 cup brown sugar
1/4 cup vinegar
1 Tbsp honey

Directions:
1. Mix all seasonings and brown sugar in a bowl until throughly mixed.
2. Roll chicken in the seasoning mixture.  Put chicken down in Crockpot.
3. Mix together vinegar and honey in a small bowl and pour over top of chilcken. 
4. Cook on low for 8 hours, turning chicken every 2-3 hours.
5. Serve and Enjoy!

~Mommy of 6 <3 nbsp="nbsp" p="p">
 

Wednesday, September 5, 2012

Tuna Dinner

Not your average tuna dinner!


What you need:

1 Box Farfalle (Bow tie) pasta
1 handful of Kale (Chopped into bite size pieces)
2 cans of Chunk white Tuna
1 cup heavy cream
1 cup chicken stock (vegetable stock can be substituted)
2 cloves fresh garlic, diced finely
chopped onion
fresh green beans chopped into bite size pieces
salt and pepper to taste

Directions:
1. Boil pasta as directed to on box.
2. In large saute pan, add a little butter and melt.  Add the diced onions, green beans, and fresh garlic.  Saute' on medium low until onions are translucent. 
3. Turn down to low, and add pasta, tuna, heavy cream, chicken stock, and kale.  Stir well to make sure everything is covered.
4. Season with salt and pepper, and cover.  Cook on medium low until kale is wilted (about 20 minutes).

When serving, top with fresh parmesan or mozzerella cheese.

MIA?

Wow, was it really March 4 that I posted last...  WOW...  I have missed writing, I think I will be tryign to get more on here.  Thank you to pinterest, I have tried a lot more recipes, so I will be posting those, along with the new ones I have written.  So stay tuned!  :)

BTW, did you notice we just passed the 250 post mark?  WOW!!!  I think thats awesome!  Lets see if we can get to 300 before the end of the year!  :)

Sunday, March 4, 2012

Make Ahead Seasoning Staples

South Western Spice Blend
1 tablespoon coarse salt

2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons pepper
1/2 teaspoon unsweetened cocoa
Preparation
Combine all ingredients. Store in airtight container. Use as a meat or poultry rub or to flavor chili and soups.

Southwestern Chicken: Rub Southwestern Spice Blend over 6 skinned and boned chicken breast halves. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 6 to 7 minutes on each side or until done.

Zesty Chicken Marinade
Ingredients
4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon coarse salt
1/2 teaspoon ground red pepper

Preparation:  Mix together in a gallon bag, put thawed chicken breast halves in the mixture, squeeze air out of it, and seal.  Refrigerate until ready to cook.  Pull it out and grill chicken or put all into a casserole dish, and bake until cooked throughly.

Makes about enough for 4 chicken breast halves
Meditteranian Blend
2 teaspoons ground sage
2 teaspoons dry thyme
2 teaspoons pepper
1 teaspoon coarse salt
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed

Preparation
Combine all ingredients. Store in an airtight container. Use to coat lamb, chicken, or beef.

Mediterranean Steak: Stir together Mediterranean Rub and 1 tablespoon olive oil; rub over 1 (2-pound) flank or sirloin steak. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness.
Italian Blend
2 teaspoons ground sage
2 teaspoons dry thyme
2 teaspoons pepper
1 teaspoon coarse salt
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed

Preparation
Combine all ingredients. Store in an airtight container. Use to coat lamb, chicken, or beef.

Mediterranean Steak: Stir together Mediterranean Rub and 1 tablespoon olive oil; rub over 1 (2-pound) flank or sirloin steak. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness.

Southern Living August 2003

Classic Steakhouse blend
Ingredients

2 teaspoons garlic powder
2 teaspoons coarse salt
2 teaspoons dry mustard
1 teaspoon coarsely ground pepper

Preparation
Combine all ingredients. Store in an airtight container. Use to coat flank, sirloin, or rib-eye steak.

Classic Flank Steak: Rub Classic Steakhouse Blend over 1 (2 to 2 1/2-pound) flank steak. (For investment cooking, freeze in a freezer bag for up to 6 months. Thaw before cooking.) Grill, covered with grill lid, over meduim high heat (350º to 400º) 8 minutes on each side or to desired degree of doneness.

Southern Living November 2003
Enjoy, ~Mommy of 6 <3

Saturday, March 3, 2012

Freezer meals!!

Tips and Tricks:
From Southern Living

Sharon Gray needed to change the way she prepared family meals. Cooking had always been a hobby and creative outlet for her. But now with two children, a husband, and a growing business (she's a senior director for The Pampered Chef in Mount Juliet, Tennessee), she needed ways to make homemade meals easy.


Unwilling to pay extra for the new generation of convenience products, such as marinated or seasoned frozen meats, Sharon created her own method of "investment cooking," a strategy taught by many Pampered Chef consultants. She takes advantage of grocery meat specials and invests time cooking in large quantities and freezing meals in various stages of preparation. With her freezer stocked, Sharon and her family can quickly and easily prepare their nightly meals.

Understanding the Easy Freezer Meals Method
Investment cooking revolves around cooking and freezing one type of meat at a time.

Here's how it works. Buy large quantities of meat on special. Most of Sharon's favorite family meal recipes are built around ground beef, chicken, and sometimes sausage. Her first step is to buy those items on sale. Her husband, Ricky, works in the supermarket industry, so Sharon knows when to look for items on special. To determine what cycle of weekly specials your favorite supermarket follows, talk to the meat manager. He or she will usually be more than willing to share how specials are planned and give tips on shopping. You can also check the newspapers to find the best bargains.

After determining what's on special, make your grocery list for all the meals you'll be preparing. In addition to meat, purchase any other ingredients needed, such as spices for rubs or marinades. Be sure to check the pantry and spice rack to avoid duplicating items you already have.

Shop one day; then prepare meals for the freezer the next. This will make your to-do list for each day manageable. Chop any vegetables you'll need for your recipes, such as onions, mushrooms, and peppers, and line them up on your counter for easy assembly. (Sharon is partial to The Pampered Chef's food chopper, but you can also use a sharp chef's knife.) Then move on to the meat preparation.


Chicken Freezing Tips
We're pleased to share some of Sharon's specific investment cooking tips and recipes for chicken here. We've included instructions for using a rub and marinade on flank steak, which is great for investment cooking.

Baked, grilled, or stir-fried chicken: Buy several pounds of boneless, skinless chicken breasts. Make four or five different recipes of marinades and rubs. Prick chicken several times with a fork to allow marinades and rubs to penetrate the meat. Package chicken according to your family's appetite.

Combine marinade and breast halves in labeled freezer bags. Seal bags, and knead the pieces of meat to circulate the marinade. Lay bags flat with pieces of meat side by side in a flat pan with sides. Marinate meat for desired time in refrigerator. Place pan in freezer; freeze bags flat. Remove frozen bags from pan, and stack in freezer. For kabobs or stir-fry, cut breast halves into cubes or strips, and follow the same instructions.

Cooked chicken for casseroles, wraps, chicken salad, etc.: Bring 2 whole chickens and enough water to cover to a boil in a large stockpot. Add 2 celery ribs, 2 carrots, 1 onion, and 4 garlic cloves. Reduce heat; cover and simmer about 40 minutes. Remove chicken, and discard vegetables, reserving broth. Remove chicken from bones, and shred. Place 2 cups shredded chicken in labeled quart-size freezer bags. Seal and freeze. Strain broth, cool, and refrigerate. Freeze broth in airtight containers or freezer bags for soups and other recipes.


Ground Beef Freezing Tips

Economical and versatile, ground beef is excellent for investment cooking. Prepare meat loaves, hamburgers, and meatballs, and freeze them uncooked. Or cook the meat with onions and garlic, and freeze it to use as a base for other dishes. On cooking day, just heat the base and add other needed ingredients to create quick tacos, sloppy joes, or beef stroganoff.

Divide 15 pounds raw ground beef, chuck, or sirloin into 3 (5-pound) portions. Use one portion to make 3 (1 1/2-pound) meat loaves (using your favorite recipe); one portion to make 20 (4-inch) hamburger patties (try Sharon's Moroccan Hamburgers); and one portion to make small, medium, or large meatballs (for spaghetti, meatball subs, or meatball lasagna).

Meatloaf: Line loaf pan with enough foil to close over the top. Press meat loaf into pan; close foil, and place in freezer for several hours or overnight. Once frozen, remove from loaf pan. Seal tightly with foil, label, and freeze. On cooking day, remove the foil, and place frozen loaf in loaf pan to thaw and bake.

Hamburgers: Form patties, using the recipe of your choice, and place in a single layer on a greased baking sheet. Freeze until the patties are no longer soft in the center. (This is called "flash freezing," which will keep them from sticking together when put into the freezer bags.) Seal frozen patties in labeled freezer bags, and freeze. On cooking day, remove the desired number of patties to a platter. By the time the grill is heated, the burgers will be thawed enough to grill.

Meatballs: Make up meatball mixture using your favorite recipe. Form meatballs using an ice-cream scoop; place in a single layer on a greased baking sheet. Place sheet with meatballs in freezer for approximately 30 to 40 minutes. Transfer frozen meatballs to labeled freezer bags, and freeze. On cooking day, brown meatballs, add sauce or gravy, and enjoy over rice or pasta.

Ground meat base: Cook 5 pounds ground beef in a large Dutch oven with 1 cup water, stirring occasionally until meat is no longer pink; drain. Stir in 2 onions, chopped, and 6 garlic cloves, minced. Cook until onions are tender, about 3 minutes. Cool and pack into 5 (1-quart) labeled freezer bags. Lay sealed bags flat in a pan with sides (this helps them keep their shape), and freeze for several hours. Remove frozen bags from pan, and return bags to freezer. On cooking day, heat the base, and add other needed ingredients to create tacos, sloppy joes, or beef stroganoff in 10 to 15 minutes.

Andria Scott Hurst
Happy Cooking,
~Mommy of 6 <3

Friday, March 2, 2012

Freezer Meals - pork egg rolls

Martha Stewarts Pork Egg Rolls

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
bottled sweet-and-sour sauce and spicy mustard, for serving

Directions
1.In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.

2.Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.

3.In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.

4.To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.

Cook's Note

HOW TO ROLL AN EGG ROLL

1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.

2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that's closest to you over the pork mixture, and tuck under the filling.

3. Folding It In: Fold both side corners toward center of wrapper (they won't meet in the center). It should look like an open envelope.

4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

Recipe from Everyday Food, April 2007

Thursday, March 1, 2012

Freezer Meals - Mini Meatballs

A slight change from Martha's Meat Balls


Ingredients
1/2 pound lean ground beef
1/2 pound ground pork (Substitute for ground turkey as well)
2 slices bacon (2 ounces), finely chopped (Substitute for Turkey bacon as well)
1/4 cup chopped fresh parsley
2 garlic cloves, minced
3 tablespoons grated Parmesan cheese
1 tablespoon plain dried breadcrumbs
1 large egg
1/8 teaspoon ground nutmeg
Coarse salt and ground pepper

Directions
1.In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs. (For equal-size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball. Then roll between your palms to shape into balls. I use my two teaspoon cookie scoop)

2.Arrange in a single layer on a baking sheet or on two large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.

3.To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

Makes 40
adapted From Everyday Food, March 2005.
Read more at Marthastewart.com: Mini Meatballs - Martha Stewart Recipes

Wednesday, February 29, 2012

Freezer Meals - Mashed Potatoes

Mashed Red Potatoes
Ingredients:

12 small red potatoes
6 slices bacon
1/4 cup butter
2/3 cup 1% milk
1 teaspoon salt
1/8 teaspoon pepper

Directions:
1. Scrub and quarter potatoes. Do not peel. Cook in salted, boiling water until tender.
2. Cut bacon in 1-inch pieces and cook until almost crisp.
3. Drain potatoes and leave in pan.  
4. Add butter, milk, salt and pepper. Beat on medium speed until throughly mixed and slightly lumpy. Stir in bacon.
Makes 6 servings.
Too freeze, put into freezer gallon bag ( I love Ziplock brand, they don't melt, off brands will start to deform and melt when microwaved), squeeze all the air out, and seal.  Put it freezer and when ready to use, microwave on 50% power until warmed, kneading bag every few minutes.  Be careful, bag will be HOT, and watch so it doesn't melt! 

Oven stew tops this dish perfectly, and makes for one complete meal!

Tuesday, February 28, 2012

Freezer Meals - Oven Stew

Oven Stew
Ingredients:

2 pounds beef stew meat
1 cup chopped onion
2 cups sliced carrots
1 cup sliced mushrooms
1 (10.75-ounce) can beefy mushroom soup
1 (10.75-ounce) can golden mushroom soup

Directions:
1. Cut beef stew meat into 1-inch cubes. Arrange stew meat, onion, carrots and mushrooms in a baking dish. 2. Combine soups and pour over all. Cover tightly with extra heavy foil and bake 3 hours at 325. Remove from oven and allow to cool. Place in freezer bag. Label and freeze. 8 servings.

To serve: Thaw. Heat until hot and bubbly. Serve over hot mashed potatoes.

Oven Stew is especially delicious served over Mashed Red Potatoes. See recipe in On the Side, Sample Recipes

My favorite way to prepare, freeze, and cook are int he Glad Ovenware dishes.  This makes for easy storage, and easy clean-up!  You can prepare them in the pans, freeze them, then go straight from the freezer to the oven and bake them in the same dishes!

Monday, February 27, 2012

Freezer meals!!

Nothing better than on a crazy-busy day, being able to pull out an already-home-made meal out of the freezer, putting it in the oven for however long it takes, throwing together a quick side, and having dinner...  RIGHT?  I love the idea of taking one day a month, and cooking tons of freezer meals (breakfast, lunch, and dinner) and having them at a arms reach when needed!  I will be posting some of those meals this week.  I hope you can enjoy them as much as I do.
 
if you have any you would like to share, please email them to me!!!  I would love to share them with the rest of our followers! 

~Mommy of 6 &lt;3

Monday, February 13, 2012

Valentines Day recipes

Fresh Fruit Salad from "Worldwide Ward Cookbook"


One of those recipes my children look forward to on special days!!!  I think because it is sweeter than the usual fruit salad we have.  :)

Ingredients:
1-2 C strawberries, sliced
1-2 C seedless grapes
3 bananas, sliced
1 8-oz can mandarin oranges, drained
1 small pkg. instant vanilla pudding mix
1 3/4 C milk
To make it pink for valentines day, we add 4-5 drops of red food color.

Directions:
Place fruit in a large bowl (any assorted fruit may be used--grapes, bananas, and strawberries are my favorite). Add drained oranges. In a separate bowl, combine pudding with milk. Whisk well. Pour the pudding over the fruit and stir. Refrigerate for about an hour. Stir before serving.

Friday, February 10, 2012

Valentines Day recipes

Betty Crocker is one of the best go to for the holiday recipes!  At least I LOVE HER!  Who would have knew right?  LOL!  So i check my inbox today and WOW!!!  She has the top 100 Valentine's Day recipes!  So I am sharing a few!

Here is my fav!

Ingredients:

2 packages (8 oz each) semisweet baking chocolate, coarsely chopped

1 cup butter or margarine
6 eggs
8 oz white chocolate baking squares, coarsely chopped (about 1 1/2 cups)
1 1/2 cups whipping cream
4 oz cream cheese (from 8-oz package), softened
1 can (21 oz) cherry pie filling
1/4 teaspoon almond extract
2 tablespoons amaretto

Directions:
1. Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool 30 minutes.
2. In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until about triple in volume. Using rubber spatula, fold eggs into cooled chocolate mixture. Pour into springform pan
3. Bake 15 to 20 minutes or until edge is set but center is still soft and jiggles slightly when moved. Cool completely in pan, about 1 hour 30 minutes. Then cover and refrigerate 1 hour 30 minutes.
4. In medium microwavable bowl, place white chocolate and 2 tablespoons of the whipping cream. Microwave uncovered on High 20 to 40 seconds, stirring after 20 seconds, until chocolate is melted. Stir until well blended. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in white chocolate mixture until smooth. Add 1 cup of the pie filling; beat on medium speed until well blended and cherries are broken up.
5. In chilled medium bowl, beat remaining whipping cream and almond extract on high speed until stiff peaks form. Fold in cherry-chocolate mixture until well blended. Spread over semisweet chocolate layer. Refrigerate at least 2 hours but no longer than 48 hours.
6. In small bowl, stir remaining pie filling and liqueur until well blended. Remove side of pan. Cut torte into wedges; place on individual dessert plates. Top individual servings with cherry sauce.
Enjoy!
Mommy of 6 <3

Picture and recipe from Bettycrocker.com

Thursday, February 9, 2012

Cinnamon Sugar Pull Apart Bread

Cinnamon Sugar Pull-Apart Bread


Makes: one 9x5x3-inch loaf

Recipe adapted from HungryGirlPorVida

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

Thursday, January 19, 2012

Well Hello!

I know it's been forever!  But I have some exciting recipes coming soon!  :)  Can you beleive that my last blog post was before halloween...  nows it's nearly February!  WOW, time flies by when you are having fun! 

Before we know it, it will be October again and I will be posting Pumpkin recipes again!  LOL! 

A little preview of what I have been up to...
So you know Julia and Julie, the movie where she cooks through a cookbook.  Yeah, I am trying it with this beauty!  I LOVE EVERYTHING SOUTHERN!  And hello ya'll, this is as southern as it gets!  Paula deen makes a pound of sugar and a pound of butter look fabulous!  Just saying!  So when this cookbook arrived a few days before Christmas on my doorstep from my secret Santa, I knew exactly what I was going to do with it!  COOK MY WAY THROUGH IT, with Paula!  I have found it is really hard to follow a recipe when you are use to writing your own, but at the same time I am finding I have become more humbled by following a recipe and not so arrogant in my kitchen!  LOL!  I will be sharing recipes I have tried by her, so that you can try them as well!  So far we have enjoyed many, ESPECIALLY the desserts!  :)
<3 Mommy of 6