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!
Wednesday, February 29, 2012
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!
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!!
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 <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.
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
Here is my fav!
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.
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.
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