Freezer Meals for November!
I will be hosting the next exchange, which will be Thursday, November 8th at 7 PM
Please let me know if you can make it by Nov. 1st.
Thanks!
Mitzi
Wednesday, October 17, 2012
Saturday, June 30, 2012
Thanks!
I just wanted to say thank you to those of you who made me a freezer meal last month (May), they were DELICIOUS and MUCH APPRECIATED. I really should try and spread them out more :) I also wanted to ask who made the spaghetti sauce? It was Yummy and I would love the recipe. Thanks!
-Erin
Wednesday, June 13, 2012
Campurritos (Breakfast Burritos)
* 16 Eggs
* 1 lb. Sausage
* 1 Yellow Onion
* 3 Cloves Garlic, minced
* 6 Med. Potatoes, chopped
* 2 Cups Cheddar Cheese, shredded
* 4 Green Onions, chopped
* 3 T. Parsley, chopped
* 8 or 9 Tortilla Shells
* Salt & Pepper to taste
* Tin Foil for wrapping
Optional: Salsa and/or hot sauce
The Simple directions:
Chop potatoes and boil until
soft. Chop green onions and set aside. Crack 16 eggs and cook over low
heat until you have soft, scrambled eggs. Salt and pepper to taste.
Saute yellow onions and garlic in 2 T. olive oil until fragrant. Add
sausage to onion mixture and cook all the way through. In large bowl
combine Sausage mixture, scrambled eggs, potatoes, cheese, green
onions, parsley, and Salt & Pepper. Divide ingredients into 8 or 9
tortilla shells. Roll and wrap in tin foil -- ready to throw on the
fire! (Or throw in the oven at 350 for 30 minutes. We take them to the pool with us, and keep them in the cooler. They stay warm in the tin foil for a few hours!
Enjoy:)
Wednesday, May 30, 2012
Saturday, May 26, 2012
Ham & Cheese Ziti
16 oz packages ziti noodles
1/2 cup butter/margarine
2 cloves garlic, minced
1/2 c flour
1 tsp salt
4 cups milk
1 tsp Dijon mustard
4 cups Colby cheese, shredded
8 oz cooked ham (deli style), cut into thin strips
3/4 cup Parmesan cheese, grated
Cook and drain pasta according to instructions.
In large saucepan or deep skillet, melt butter on low heat. Add garlic and saute for about 30-40 seconds, stirring the entire time. Next add flour and salt, using a whisk to ensure no lumps remain. Continue cooking over medium heat, stirring the entire time, until there are no lumps and the mixture begins to bubble.
Slowly add milk, stirring the whole time, while you bring it to a boil. Once boiling, allow to continue to boil for 1 minute, then add mustard and Colby cheese. Continue stirring until cheese is melted. Add ham and pasta, stirring well. Pour into 9x13 pan. Cool and freeze
On cooking day:
Thaw overnight in refrigerator. Preheat oven to 350. Place dish (uncovered) into oven and bake 30-45 mintues or until heated through and bubbly. Serve.
1/2 cup butter/margarine
2 cloves garlic, minced
1/2 c flour
1 tsp salt
4 cups milk
1 tsp Dijon mustard
4 cups Colby cheese, shredded
8 oz cooked ham (deli style), cut into thin strips
3/4 cup Parmesan cheese, grated
Cook and drain pasta according to instructions.
In large saucepan or deep skillet, melt butter on low heat. Add garlic and saute for about 30-40 seconds, stirring the entire time. Next add flour and salt, using a whisk to ensure no lumps remain. Continue cooking over medium heat, stirring the entire time, until there are no lumps and the mixture begins to bubble.
Slowly add milk, stirring the whole time, while you bring it to a boil. Once boiling, allow to continue to boil for 1 minute, then add mustard and Colby cheese. Continue stirring until cheese is melted. Add ham and pasta, stirring well. Pour into 9x13 pan. Cool and freeze
On cooking day:
Thaw overnight in refrigerator. Preheat oven to 350. Place dish (uncovered) into oven and bake 30-45 mintues or until heated through and bubbly. Serve.
Tuesday, May 15, 2012
May Exchange in ONE Week
Just wanted to remind everyone that the Freezer Exchange is in ONE week.
So far it's Mitzi, Alisha, Jamie. If anyone else wants to participate let me know asap.
Also, I'm changing the time to 7pm, then whoever wants to hit the Berry Bar afterwards at 8pm can :)
Exchange - May 22nd @ 7pm
So far it's Mitzi, Alisha, Jamie. If anyone else wants to participate let me know asap.
Also, I'm changing the time to 7pm, then whoever wants to hit the Berry Bar afterwards at 8pm can :)
Exchange - May 22nd @ 7pm
Thursday, May 3, 2012
Babies!
For those who want to make an extra meal I'm sure the new moms would love it. Erin Bailey recently had her baby. Also - Becca Moser had her baby (we just didn't do a meal exchange last month.) If you want to make any extras I'd be happy to deliver them. Thanks!
Tuesday, May 1, 2012
May Freezer Meal Exchange
I could really use some more freezer meals, so let me know if you could too!
I was going to host the exchange:
Tuesday - May 22nd @ 8pm (12514 Fern Creek Trl)
I think I'm too lazy to demonstrate anything unless you want to learn how to do cakeballs again.
Anyways, let me know if you can make it!
Hope to see you there!
- Jamie
I was going to host the exchange:
Tuesday - May 22nd @ 8pm (12514 Fern Creek Trl)
I think I'm too lazy to demonstrate anything unless you want to learn how to do cakeballs again.
Anyways, let me know if you can make it!
Hope to see you there!
- Jamie
Friday, March 2, 2012
Thursday, March 1, 2012
Monday, February 27, 2012
March Exchange
I can host the March Exchange this month.
It will be held Thursday March 15 at 7 PM
I will be demonstrating how to make homemade cheesecake!
Let me know if you can make it!
Mitzi
It will be held Thursday March 15 at 7 PM
I will be demonstrating how to make homemade cheesecake!
Let me know if you can make it!
Mitzi
Thursday, February 16, 2012
Fish Tips
I thought I'd post a couple of tips I learned in my class about cooking fish.
-When looking for good fish, you don't want any separation in the meat part. You want it to be firm and have good rebound when you press on it with your finger.
-Alisha, this is for you...this is how you remove skin from fish (salmon in particular)...my step-dad showed me this once, but I generally cook it with the skin on and then it just flakes off the skin easily. http://www.youtube.com/watch?v=aonbiLB-A8U&feature=related
-You don't want to cook the fish all the way through on direct heat as it will continue cooking once you remove it and will become over done and dry. Instead, cook both sides of the fish and leave it uncooked in the middle while transferring it to indirect heat (either a low preheated oven, or onto a plate with a foil tent on top). This will allow the fish to continue cooking without becoming overdone with just the residual heat.
-In the case of salmon, you want there to be some of that dark translucent pink in the middle when you pull it off -- not a lot mind you, but some-- then when it is transferred to a plate with foil on top it will continue cooking until perfectly done. You want the darker tone of pink in the middle of the fish (not translucent like it is when it is raw, but a darker color than the outside). It makes for perfectly cooked fish.
-I sometimes substitute steelhead trout for salmon. Both have pink colored meat and taste similar and I can usually get the trout cheaper.
-When looking for good fish, you don't want any separation in the meat part. You want it to be firm and have good rebound when you press on it with your finger.
-Alisha, this is for you...this is how you remove skin from fish (salmon in particular)...my step-dad showed me this once, but I generally cook it with the skin on and then it just flakes off the skin easily. http://www.youtube.com/watch?v=aonbiLB-A8U&feature=related
-You don't want to cook the fish all the way through on direct heat as it will continue cooking once you remove it and will become over done and dry. Instead, cook both sides of the fish and leave it uncooked in the middle while transferring it to indirect heat (either a low preheated oven, or onto a plate with a foil tent on top). This will allow the fish to continue cooking without becoming overdone with just the residual heat.
-In the case of salmon, you want there to be some of that dark translucent pink in the middle when you pull it off -- not a lot mind you, but some-- then when it is transferred to a plate with foil on top it will continue cooking until perfectly done. You want the darker tone of pink in the middle of the fish (not translucent like it is when it is raw, but a darker color than the outside). It makes for perfectly cooked fish.
-I sometimes substitute steelhead trout for salmon. Both have pink colored meat and taste similar and I can usually get the trout cheaper.
Candy Bar Freezer Dessert
Found at tasteofhome.com at this link: http://www.tasteofhome.com/Recipes/Candy-Bar-Freezer-Dessert
INGREDIENTS:
2 cups graham cracker crumbs
1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped
DIRECTIONS:
In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. Yield: 12-15 servings.
INGREDIENTS:
2 cups graham cracker crumbs
1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped
DIRECTIONS:
In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. Yield: 12-15 servings.
Shepherd's Pie
INGREDIENTS:
8 medium potatoes, cut into chunks
8 medium carrots, cut into small chunks
1 lb. ground turkey or ground beef
1 medium onion, chopped
3 garlic cloves, minced
20 ou. can tomato sauce, diced or stewed tomatoes
2 1/2 tsp. sweet basil leaves
1-2 Tbsp natural sweetener (honey, rapadura or sucanat)
1 tsp. salt
1 tsp paprika
1/2 tsp ground mustard
1 tsp garlic powder or more fresh garlic
1 bay leaf or 1 tsp chopped bay leaf
1 cup fresh mushrooms, sliced (optional)
3-4 cups total veggies – mushrooms, green beans, peas & corn, fresh or frozen
milk, butter & salt to season mashed potatoes, as desired (our favorite combination: 1/4 cup butter, 1/2 tsp salt, 2 Tbsp mayonaise, and 1 garlic clove)
1/2 – 1 1/2 cups grated cheddar cheese
DIRECTIONS:
Boil and cook potatoes and carrots. Carrots take longer then potatoes, so I encourage starting with carrots and then adding potatoes after 10 minutes or so. While cooking, brown ground turkey/beef in a skillet adding onion and garlic when about half browned. Add remaining ingredients, except vegetables. Season as desired. Allow to simmer for 20-25 minutes. Add mushrooms, green beans, peas and corn, as desired in the last 5-10 minutes. Mash the potatoes and carrots once they are soft with a mixer and add milk, salt and butter to flavor. Layer the meat mixture in a 9×13 pan (or two 8×8 pans), followed by the mashed potatoes. Top with cheese and a dash of paprika (if desired). Bake for 30 minutes at 350 degrees.
For the Freezer:
Combine and assemble all the cooked ingredients as instructed but refrain from baking. Cover and freeze as desired. When ready to serve, thaw and bake at 350 for 30 minutes. For our smaller family, I divide this into two 8×8 pans and freeze one for later. Yum!
*This recipe was found here--
http://www.passionatehomemaking.com/2009/02/shepherds-pie-revised-updated.html
8 medium potatoes, cut into chunks
8 medium carrots, cut into small chunks
1 lb. ground turkey or ground beef
1 medium onion, chopped
3 garlic cloves, minced
20 ou. can tomato sauce, diced or stewed tomatoes
2 1/2 tsp. sweet basil leaves
1-2 Tbsp natural sweetener (honey, rapadura or sucanat)
1 tsp. salt
1 tsp paprika
1/2 tsp ground mustard
1 tsp garlic powder or more fresh garlic
1 bay leaf or 1 tsp chopped bay leaf
1 cup fresh mushrooms, sliced (optional)
3-4 cups total veggies – mushrooms, green beans, peas & corn, fresh or frozen
milk, butter & salt to season mashed potatoes, as desired (our favorite combination: 1/4 cup butter, 1/2 tsp salt, 2 Tbsp mayonaise, and 1 garlic clove)
1/2 – 1 1/2 cups grated cheddar cheese
DIRECTIONS:
Boil and cook potatoes and carrots. Carrots take longer then potatoes, so I encourage starting with carrots and then adding potatoes after 10 minutes or so. While cooking, brown ground turkey/beef in a skillet adding onion and garlic when about half browned. Add remaining ingredients, except vegetables. Season as desired. Allow to simmer for 20-25 minutes. Add mushrooms, green beans, peas and corn, as desired in the last 5-10 minutes. Mash the potatoes and carrots once they are soft with a mixer and add milk, salt and butter to flavor. Layer the meat mixture in a 9×13 pan (or two 8×8 pans), followed by the mashed potatoes. Top with cheese and a dash of paprika (if desired). Bake for 30 minutes at 350 degrees.
For the Freezer:
Combine and assemble all the cooked ingredients as instructed but refrain from baking. Cover and freeze as desired. When ready to serve, thaw and bake at 350 for 30 minutes. For our smaller family, I divide this into two 8×8 pans and freeze one for later. Yum!
*This recipe was found here--
http://www.passionatehomemaking.com/2009/02/shepherds-pie-revised-updated.html
Pinto Beans & Rice with cornbread
Pinto Beans
1 lb. or 2 cups Pinto beans
bacon
cilantro
onions
polka kiebasa sausage
salsa to taste
Rinse bag of beans and soak overnight. Next day, put in crockpot or slowcooker covered with water, almost to the top. Cover and cook on LOW heat 5 to 7 hours, until beans are tender. After about 5 hours, (when beans are tender), fry up desired amount of bacon, onions, sausage, and cilantro. Make sure bacon is cooked through and onion is clear.
Add bacon, some bacon drippings, onions, cilantro and sausage to the beans. Add salsa to taste. Cover & cook about 1 to 2 more hours. This could be a main meal, or served with rice and cornbread.
Homemade Cornbread
(all from food storage!)
Grind:
½ cup popcorn (to make 3/4 cup cornmeal)
about ¾ cup wheat kernels (to make 1 ¼ cup flour)
Combine:
¾ cup cornmeal
1 ¼ cup whole wheat flour
¼ cup sugar
2 tsp baking powder
½ tsp salt
Add:
1 egg
1 cup milk
¼ cup vegetable oil
Stir until dry ingredients are moist, with no lumps. Pour into a round pan or muffin tins.
Bake at 400 degrees for 20-25 minutes or until toothpick comes out clean. Enjoy some yummy & nutritious bread!
*If you want to do this recipe all from food storage, instead of an egg, use 1 ½ Tbsp whole egg powder + 3 Tbsp water. For the milk, use 3 Tbsp powdered milk + 1 cup water.
1 lb. or 2 cups Pinto beans
bacon
cilantro
onions
polka kiebasa sausage
salsa to taste
Rinse bag of beans and soak overnight. Next day, put in crockpot or slowcooker covered with water, almost to the top. Cover and cook on LOW heat 5 to 7 hours, until beans are tender. After about 5 hours, (when beans are tender), fry up desired amount of bacon, onions, sausage, and cilantro. Make sure bacon is cooked through and onion is clear.
Add bacon, some bacon drippings, onions, cilantro and sausage to the beans. Add salsa to taste. Cover & cook about 1 to 2 more hours. This could be a main meal, or served with rice and cornbread.
Homemade Cornbread
(all from food storage!)
Grind:
½ cup popcorn (to make 3/4 cup cornmeal)
about ¾ cup wheat kernels (to make 1 ¼ cup flour)
Combine:
¾ cup cornmeal
1 ¼ cup whole wheat flour
¼ cup sugar
2 tsp baking powder
½ tsp salt
Add:
1 egg
1 cup milk
¼ cup vegetable oil
Stir until dry ingredients are moist, with no lumps. Pour into a round pan or muffin tins.
Bake at 400 degrees for 20-25 minutes or until toothpick comes out clean. Enjoy some yummy & nutritious bread!
*If you want to do this recipe all from food storage, instead of an egg, use 1 ½ Tbsp whole egg powder + 3 Tbsp water. For the milk, use 3 Tbsp powdered milk + 1 cup water.
Saturday, February 11, 2012
Numbers for February Exchange
Okay, so this is who I have for the freezer meal exchange:
Mitzi
Erin
Becca
Alisha
So make four meals, one for yourself, three to exchange.
For the dessert exchange I have:
Erin
Becca
Alisha
So make three desserts, one for yourself, two to exchange.
If there is anybody I missed, let me know asap and I'll add you in. Thanks everyone! See you Thursday!
Oh, and I'm demonstrating some Fish Skillz so if you want to come just for that part, feel free!
Mitzi
Erin
Becca
Alisha
So make four meals, one for yourself, three to exchange.
For the dessert exchange I have:
Erin
Becca
Alisha
So make three desserts, one for yourself, two to exchange.
If there is anybody I missed, let me know asap and I'll add you in. Thanks everyone! See you Thursday!
Oh, and I'm demonstrating some Fish Skillz so if you want to come just for that part, feel free!
Friday, January 27, 2012
February Exchange
Hi Ladies,
So the February exchange is going to be on Thursday, February 16th at 7:30pm at Erin Bailey's house (17603 Sierra Creek Ln.) This month we are doing both the freezer meal exchange and the freezer dessert exchange. You can do either one or both if you wish. Please RSVP to me by Thursday, February 9th and let me know if you want to do the freezer meal exchange, dessert exchange, or both. Thanks!
Oh, and I will be demonstrating some fish recipes that I learn at my Sur La Table class on the 7th :)
So the February exchange is going to be on Thursday, February 16th at 7:30pm at Erin Bailey's house (17603 Sierra Creek Ln.) This month we are doing both the freezer meal exchange and the freezer dessert exchange. You can do either one or both if you wish. Please RSVP to me by Thursday, February 9th and let me know if you want to do the freezer meal exchange, dessert exchange, or both. Thanks!
Oh, and I will be demonstrating some fish recipes that I learn at my Sur La Table class on the 7th :)
Wednesday, January 18, 2012
Homemade Cheeseball
Thanks to everyone who came last night for the exchange. I have really missed participating the past few months! Here is the recipe for the cheeseball that was made last night.
Homemade Cheeseball
*2 (8 oz.) packages cream cheese, softened (Philadelphia tastes the best)
*1 (1 oz.) package ranch dressing mix
*2 1/2 cups shredded Cheddar cheese (I used finely grated, sharp cheddar)
*1 1/2 cups chopped pecans
*Bacon (about 5 slices), diced
*Green onion (I used maybe 1/4 cup chopped, be sure to use the dark green part for coloring too)
In a medium sized bowl mash cream cheese and dressing mix. Mix well using hands. Then add cheddar cheese and continue to mix until well blended. Add bacon and green onion and mix some more. Using your hands form balls with the cheese mixture. You can make them large or small. Roll balls in chopped pecans and place on a plate or in a tupperware container. LET THE CHEESEBALLS SIT OVERNIGHT IN THE FRIDGE. If you try to eat them right away they will taste like salt....awful! Although they look so yummy, you have to let them soak all the flavor from the ranch packet before you eat them. Serve with your favorite crackers, we use town house! YUM!
To freeze cheeseballs, wrap them individually in syran wrap. Then place in tupperware container and seal. Place in freezer. I'm not sure how long they last in the freezer because we eat them too fast! ;)
Homemade Cheeseball
*2 (8 oz.) packages cream cheese, softened (Philadelphia tastes the best)
*1 (1 oz.) package ranch dressing mix
*2 1/2 cups shredded Cheddar cheese (I used finely grated, sharp cheddar)
*1 1/2 cups chopped pecans
*Bacon (about 5 slices), diced
*Green onion (I used maybe 1/4 cup chopped, be sure to use the dark green part for coloring too)
In a medium sized bowl mash cream cheese and dressing mix. Mix well using hands. Then add cheddar cheese and continue to mix until well blended. Add bacon and green onion and mix some more. Using your hands form balls with the cheese mixture. You can make them large or small. Roll balls in chopped pecans and place on a plate or in a tupperware container. LET THE CHEESEBALLS SIT OVERNIGHT IN THE FRIDGE. If you try to eat them right away they will taste like salt....awful! Although they look so yummy, you have to let them soak all the flavor from the ranch packet before you eat them. Serve with your favorite crackers, we use town house! YUM!
To freeze cheeseballs, wrap them individually in syran wrap. Then place in tupperware container and seal. Place in freezer. I'm not sure how long they last in the freezer because we eat them too fast! ;)
Sunday, January 15, 2012
January Exchange Update
Okay so I'm a little slow in the brain...and forgot to check blog comments. I only went off of emails. Here is who is in for the exchange on Tuesday:
Alisha
Erin
Mitzi
Michelle
Becca
So make 4 meals to exchange, 5 if you want one for yourself. Please let me know if I missed anyone else.
Thanks,
Alisha
Alisha
Erin
Mitzi
Michelle
Becca
So make 4 meals to exchange, 5 if you want one for yourself. Please let me know if I missed anyone else.
Thanks,
Alisha
Count for January Exchange
I guess it's going to be a small crowd. Here's who is in for the January Exchange:
Alisha
Erin
Mitzi
Please let me know if I missed anyone who wants to exchange this month. You are welcome to just come and socialize with us/eat cheeseball if you'd like.
Thanks,
Alisha
Count Michelle and I in too. So total will be 5. Thanks!
~Becca
Alisha
Erin
Mitzi
Please let me know if I missed anyone who wants to exchange this month. You are welcome to just come and socialize with us/eat cheeseball if you'd like.
Thanks,
Alisha
Count Michelle and I in too. So total will be 5. Thanks!
~Becca
Wednesday, January 4, 2012
January Exchange
I can host the January Exchange.
Tuesday, January 17th, 2012
7:00 p.m.
Ashton Home
I will be demonstrating how to make home-made cheeseball. Please let me know if you plan on coming so when I send out the email everyone knows how much to make! Thanks!
Alisha
Tuesday, January 17th, 2012
7:00 p.m.
Ashton Home
I will be demonstrating how to make home-made cheeseball. Please let me know if you plan on coming so when I send out the email everyone knows how much to make! Thanks!
Alisha
Tuesday, January 3, 2012
January Exchange
I was originally scheduled to host for January, but our freezer is filled to capacity, so I'm going to not participate in January and come back in February. Sorry for the inconvenience! ~Eva
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