Crazy Cooks

February Exchange

2012-01-27T12:52:00.002-06:00

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 :)

Homemade Cheeseball

2012-01-18T08:43:00.003-06:00

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! ;)

January Exchange Update

2012-01-15T15:46:00.002-06:00

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

Count for January Exchange

2012-01-15T09:11:00.002-06:00

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

January Exchange

2012-01-04T10:11:00.002-06:00

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

January Exchange

2012-01-03T18:40:00.003-06:00

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

Cowboy Casserole

2011-12-20T16:20:00.000-06:00

1 lb ground beef
1 onion chopped
1 15 oz. can baked beans
1 cup barbeque sauce
1 T brown sugar
1 Tube refrigerated biscuits
1 Cup shredded cheddar cheese

Directions:
Brown ground beef with onion. Remove from heat. Stir in beans, barbeque sauce, and brown sugar. Place in gallon freezer bag. Label and freeze.

To serve:
Thaw. Pour into round greased baking dish. Bake uncovered for 30 minutes @ 400. Cut refrigerated biscuits in half. Arrange like spokes around edge of baking dish, cut side down. Return to oven and bake 20 minutes. Top with cheese & bake 10 minutes more.

Chicken or Beef Enchiladas

2011-12-14T22:54:00.003-06:00

2-3 cups cooked and shredded chicken, or 1 pound ground beef or turkey
1 large onion
3 garlic cloves
1 (29oz)can of enchilada sauce
2 (4-6oz) cans chilis, optional
1 cup sour cream
1 (15oz) can of olives, sliced
1-2 cups kidney or black beans, if desired
Cheddar cheese, grated
12 tortillas

Combine garlic and onions and fry in a little oil until golden brown. Add chicken, enchilada sauce, chilis, olives and just enough sour cream to make a creamy consistency. It will be runny, but that's okay. Add beans to make a complete protein. Allow to simmer for 10-15 minutes. Layer flat in a 13x9 pan (*or 2 8x8 pans), starting with a thin layer of sauce, tortilla, sauce, cheese, tortilla, etc. ending with a layer of cheese. Cover with tin foil, and bake at 350 for 30-35 minutes, or until heated through and cheese is melted. Allow to sit for 10-15 minutes otherwise it will be on the runny side.

Serve with a dollop of sour cream!

If freezing, just skip baking step until you decide to defrost it and cook it.

*Since the tortillas are round and you are placing them in a square dish, I just trimmed off the rounded edges to make a perfect square to fit just right in the 8x8 dish.

This dish can also be cooked in the crockpot:
Cook meat, onions and garlic in a large saucepan over medium heat until nicely browned. Add enchilada sauce, chilis, sour cream, olives, and beans and mix until well combined. Cover the bottom of your crockpot with a thin layer of sauce, followed by a layer of tortillas, another layer of sauce and then cheese, and repeat in that order until all your ingredients have been added (probably 3-4 layers). Finish with a layer of sauce and cheese. Turn your crockpot on low heat, cover, and allow to cook for 5-6 hours. Serve with dollo of sour cream!

POMEGRANITE DIP

2011-12-12T15:24:00.000-06:00

Sorry I meant to post this after our November exchange but just kept forgetting. It's the awesome dip I mentioned you can make with pomegranites and it's very festive for Christmas.

Seeds from 2 pomegranites(seed them under cold water in a big bowl or sink)

2-3 tomatoes chopped (optional)

2 avacodos CHOPPED notsmashed

2-3 green onion chopped

1 tsp coriander spice

1 tsp accent

1 tsp salt

1/4 - 1/2 tsp red pepper (more if you like some heat)

Fresh Lime juice to taste

Mix carefully together andserve with the BIG Fritos chips or tortilla chips!

December Participants

2011-12-09T22:20:00.002-06:00

Hey Ladies, here is the final count for December:

Crystal
Becca
Eva
Jamie
Michell

So make 5 meals..four to exchange and one for yourself. See you Dec 15th 7:30 at my home. Thanks! Crystal

December Exchange

2011-12-05T09:21:00.002-06:00

Hi Ladies,

Eva had mentioned she was hosting the December exchange, but we have decided to switch, so I will be hosting this month! The date will be Thursday the 15th of December at 7:30pm. Please let us know if you will be able to come! Thanks! Crystal

Nov Chicken Pot Pie Recipe:)

2011-12-05T09:15:00.002-06:00

Here is the recipe I used for the chicken pot pie for November.

Yield: 2 pot pies (6 to 8 servings each)
4 cups cubed cooked chicken (ham, shredded beef or turkey)
4 medium potatoes, peeled and diced
1 medium onion, chopped
1 cup butter or margarine
1 cup flour
2 1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken broth
1½ cups milk
4 cups frozen veggies (I used the bag of frozen vegatables with carrots, peas and corn mixed together.)
1 box refrigerated Pillsbury pie crusts (there are 2 pie crusts in each box)

Boil potatoes in a large stockpot until tender. In another pot, boil cubed chicken for 8 minutes. Reduce heat, cover, and simmer vegetables for 8 to 10 minutes.
Drain vegetables and chicken and set aside. In a large skillet, sauté onion in butter until tender.

Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, potatoes, and vegetables. Remove from heat.

Fill pans shells with chicken mixture. Roll out pastry to fit top of pies. Cut 4 slits in pastry. Place over filling; seal and style the edges. Bake one pot pie at 425ºF for 35 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.

To freeze: After putting 4 slits in the top of the pie, wrap the pie completely with plastic wrap, then again with foil. Cook completely defrosted pie 425 degrees for 35-40 minutes, covering crust as needed with foil (making sure plastic wrapping is removed) to prevent over-cooked crust.

To serve frozen pie: Cover edges of frozen piecrust with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70 to 80 minutes longer, or until crust is golden brown.

Serve with chicken gravy over pie!!

Enjoy! Crystal

Tip on Jiffy Cornbread!

2011-12-02T13:51:00.003-06:00

We had Becca's chili last night (SO yummy!) and I served it with the Jiffy cornbread. I've always had trouble with this kind of cornbread, it comes out too crumbly or dry. So last night I added 1/3 Cup of applesauce to the recipe and it made all the difference! It was moist, a bit sweeter and not crumbly!

Thought I'd pass it along! :)

December Exchange

2011-11-29T14:42:00.002-06:00

Hello!

I am going to host the December exchange on Dec. 13 at my house. Not sure if I'll demo something, I'll think about it. :)

Please let me know who all is coming.

Thanks!

Eva

Chili

2011-11-13T17:33:00.001-06:00

This is my mom's recipes and it's one of my favorites. I always crave it when fall weather hits.

Ingredients:
3 cans kidney beans
2 lrg. onions, chopped
2 green peppers, chopped
4lb ground beef or turkey
3 (15oz) cans crushed tomatoes
1/4 tsp paprika
3 cloves
1 bay leaf
2 Tbsp chili powder
1 tsp salt (optional)

Saute onions and peppers. Add meat and brown, drain fat. Combine all ingredients in a large pot and simmer for a few hours (3-4). Serves 8

Freezer meal instructions: thaw chili then reheat until warm. Great on baked potatoes or just in a bowl with corn bread on the side.

Mostaccioli Casserole

2011-10-11T23:44:00.003-05:00

Recipe & Photo by: Taste of Home

Ingredients
*1 package (16 ounces) mostaccioli
*1 1/2 pounds ground beef
*1 1/4 cups chopped green pepper
*1 cup chopped onion
*1 jar (26 ounces) spaghetti sauce
*1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
*1 1/2 teaspoons Italian seasoning
*3/4 teaspoon pepper
*2 cups (8 ounces) shredded park-skim mozzarella cheese, divided

Directions
*Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, sopu, Italian seasoning and pepper.
*Drain mostaccioli. Add mostaccioli and 1 1/2 cups cheese to beef mixture. Transfer to two greased pans. Sprinkle with remaining cheese.
*Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.

*TO USE FROZEN CASSEROLE: thaw in the refrigerator overnight. /Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 50-60 minutes or until heated through and cheese is melted.

Ham and Cheese Braid

2011-10-11T18:30:00.003-05:00

1 FAMILY:
1 loaf Rhodes bread dough
¼ cup butter or margarine
½ envelope hidden valley ranch mix ( not generic):
3/4 lb. thinly sliced ham
1 1/2 cups shredded cheddar cheese
1 tsp poppy seeds

6 FAMILIES:
6 loaves Rhodes bread dough
1 ½ cups (3 cubes) butter or margarine
3 envelopes hidden valley ranch mix (not generic)
4 1/2 lbs. thinly sliced ham
9 cups shredded cheddar cheese
6 tsp. poppy seeds

TO PREPARE BEFORE FREEZING:
Roll bread dough out into a rectangular shape so its approx. 1/2 inch
thick. Combine margarine and ranch mix. Spread about 5 TBS of mixture on the rectangle. Layer ham and cheese down the center of the rectangle. Use a pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece, cross and twist. Continue cris-crossing until your pizza is braided. Brush remaining butter/ranch mixture over top. Sprinkle with poppy seeds. Wrap loaf with plastic wrap and then foil.

TO PREPARE AFTER FREEZING: To thaw over night. Place in fridge as is if you wish to cook it on the foil. If you do not wish to cook it on the foil unwrap it and place on lightly greased baking sheet, cover with plastic wrap. Let thaw overnight. A couple of hours before you are ready to bake place it on the counter to continue to thaw and begin to rise. Bake at 350 for 25-30 minutes.

Note: White bread dough recommended.
If you bake it right on the foil there is no mess to clean up!

Found here: http://fabulesslyfrugal.com/2009/03/fabuless-freezer-cooking-ham-and-cheese.html

Meal question!

2011-10-07T18:09:00.002-05:00

Hey ladies,

So I'm excited to come back for this month but I have a question for you all.... I'm having a hard time deciding what to make and I saw this post on Pinterest about crock pot freezer meals. Is that cheating if the meal isn't ready to eat in 1 hour (as most freezer meals are) or would y'all be cool having all the stuff for a crock pot meal handy in the freezer and all you'd have to do was dump it in and turn it on?

Here's the blog: http://mamaandbabylove.blogspot.com/2011/04/freezer-cooking-with-slow-cooker.html

Let me know what you think as it's coming up soon! Thanks!

~Eva

Updated Numbers

2011-10-06T11:01:00.003-05:00

Okay, here is the final count on the October exchange:
Erin
Amy
Becca
Eva
Alisha

So make five meals. Four to exchange, one for yourself. Thanks! See you all Tuesday!

October Numbers

2011-10-05T19:20:00.002-05:00

This is who I have for the exchange:
Erin
Amy
Becca

So make three meals...two to exchange and one for yourself. Let me know if this is not correct or if you still want to get in on the exchange.

For the demonstration part I thought about showing ways to cook butternut squash or sweet potatoes...or maybe just talking a little bit about vegetarian eating. I don't know. If you have a preference let me know, if not, I'll come up with something. Or if you'd rather not have anything, tell me that too. Seriously, I'm low in the cooking talents department.

October Exchange

2011-09-27T15:52:00.003-05:00

Tuesday, October 11th
7:30 pm
Erin's house (17603 Sierra Creek Ln.)

I will demonstrate something. Probably. I'm not sure what yet. It's a surprise!

Please RSVP by Wednesday, October 5th to idahawg@gmail.com

Thanks!

Tips we learned tonight!

2011-09-20T20:39:00.000-05:00

Here are a few tips we learned while at our exchange tonight:
*to cook beets, boil them like you would potatoes (for an hour or so depending on size), then the peeling comes right off!
*When making muffins or cakes, etc. flour your chocolate chips to avoid them all sinking to the bottom!
*For muffins, spray your paper cups with cooking spray (after its in the tin) and after the muffins bake, they will pop right out of the paper lining!
*Some good websites to find yummy recipes: Food and Wine Magagzine (online) and allrecipes.com

Also-- I am ordering more cookbooks for those who are interested in buying the ward cookbook from 2009. Currently, we have 20 orders, which will be $19.59each, but if we have 50 books ordered, the price will come down to $12.76. Basically, we just need about 15 more orders for the price to even out. So if any of y'all are interested, let me know:) They make good Christmas gifts.
Have a great day!

Curried Chicken Thighs with Buttery Croutons

2011-09-20T16:36:00.003-05:00

Found at www.eatingwell.com

Ingredients
• 3 teaspoons canola oil, divided
• 8 boneless, skinless chicken thighs, trimmed
• 3/4 teaspoon salt, divided
• 1 large onion, sliced
• 2 tablespoons curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground pepper
• 6 tablespoons all-purpose flour
• 1 14-ounce can reduced-sodium chicken broth
• 1 cup low-fat milk
• 1 10-ounce bag frozen peas (2 cups)
• 1/4 cup low-fat mayonnaise
• 1 tablespoon lemon juice or cider vinegar
• 2 tablespoons unsalted butter
• 4 slices whole-wheat country bread, crusts removed, cut into 1-inch cubes

Preparation

Preheat oven to 400°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Sprinkle chicken with 1/2 teaspoon salt. Add half the chicken to the pan and cook until browned on both sides and just cooked through, 8 to 10 minutes total. Transfer to the prepared baking dish. Repeat with the remaining chicken.

Add the remaining 1 teaspoon oil and onion to the pan. Cook, stirring often, until softened and light brown, 4 to 5 minutes. Add curry powder, ginger, pepper and the remaining 1/4 teaspoon salt; cook for 1 minute. Sprinkle with flour and stir to coat. Add broth and milk. Bring to a simmer, stirring constantly, until thickened, about 2 minutes. Remove from the heat and stir in peas, mayonnaise and lemon juice (or vinegar). Pour the sauce over the chicken.

Wash and dry the pan. Melt butter in the pan over medium heat. Remove from the heat and stir in bread cubes. Toss to coat. Arrange the bread on top of the casserole.
Bake the casserole until it is bubbling and the croutons are golden brown, 35 to 40 minutes. Let stand for 10 minutes before serving.

Freezer Meal: Prepare through Step 4; cover and refrigerate for up to 1 day or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes, then bake at 400°F for about 1 hour.

Serve with rice.

Mustard-Oregano Chops

2011-09-20T16:26:00.002-05:00

For 12 pork chops
Ingredients:
1/2c prepared mustard
1/4c red wine vinegar
1/4c lemon juice
1/4c vegetable oil
2Tbsp honey
3tsp dried oregano
3tsp minced garlic

Directions:
Whisk together ingredients and pour over chops. Seal and freeze.

To cook:
Thaw completely. Arrange chops in a greased broiler pan. Broil under high heat about 5'' from heat source. Turn frequently and baste for 15-18 min or until temperature 160F. Do not baste for last 5 min of cooking.
Or Grill.
Serve with rice and veggie/salad

Chocolate Beet Cupcakes

2011-09-20T16:19:00.002-05:00

Chocolate Beet Cupcakes

Ingredients:
4-5 med beets (enough to make 1 1/2 cups of beetpuree)
2 c flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 c cocoa powder
1/4 c veg oil
1/2 c applesauce
1/2 c packed brown sugar
1 c sugar
1 tsp vanilla extract
3 eggs
3/4 c mini chocolate chips
1 can cream cheese frosting

Place beats in a large glass microwave-safe bowl.Add 1/4 c water, and
cover with microwave-safe plastic wrap. Cook onhigh for 8-10 minutes
or until beets are tender. (I found potato buttonon my microwave
cooked it the fastest) Drain and let coolslightly. Once cool to the
touch, rub skins off the beets with paper toweland quarter them.
(This didn't work for me so good luck) Place themin blender or food
processor and puree until smooth; let cool to roomtemperature.

Preheat oven to 350
Line two 12-cup cupcake pans with paper liners andset aside.

In medium bowl, combine flour, baking soda, bakingpowder, salt and
cocoa powder; set aside.

In a large bowl, using an electric mixer onmedium speed, mix
together oil, applesauce, both sugars and vanillauntil well combined.
Add eggs, one at a time, mixing well after eachaddition. Add beet
puree and mix until well combined. Gradually addflour mixture and
mix; fold in chocolate chips. Evenly divide batteramong the prepared
cupcake pans and bake for 15-20 minutes untiltooth pick comes out
clean. Let cupcakes cool in pan for 10 minutes.Turn cupcakes out onto
a cooling rack and let cool completely. Once cool,frost tops with
frosting and serve. Enjoy

Makes 24 cupcakes

Sloppy Joes

2011-09-19T08:16:00.002-05:00

1 pound ground turkey
1/2 cup cooked cracked wheat*
2 cups ketchup
3 Tbsp sugar
3 Tbsp vinegar
2 tsp chili powder
2 tsp dry mustard
2 tsp Worcestershire sauce
cheese
Brown ground turkey on a skillet.
Add cooked cracked wheat. In a bowl, combine ketchup, sugar, vinegar, chili powder, dry mustard and worcestershire sauce. Mix well. Add to the ground turkey. Let simmer for 10-15 minutes.
Serve on toasted buns with a slice of cheese

*Cooked cracked wheat:
Crack wheat in your hand grinder.
In a saucepan, add 1 cup cracked wheat, 2 cups water, and a dash of salt. Bring it to a boil. Cover and cook on low heat for 10-20 minutes until tender. This will make 3 cups. Keep any extra cooked wheat in an airtight container or divide into portion sizes and freeze.

Food Storage Cookbook

2011-08-25T07:15:00.001-05:00

Hey Ladies,

I was wondering if anyone else would be interested in purchasing this new e-cookbook. If we had multiple people who were interested, we would get a discounted price on each additional one we buy. Please let me know.

Thanks, Alisha

http://everydayfoodstorage.net/2011/08/24/the-every-day-bean-e-cookbook-is-h-e-r-e/food-storage-recipes

September Exchange

2011-08-23T15:47:00.003-05:00

Ok ladies I don't know about you but I am dying with out my freezer meals. Now that the summer is drawing to a close I thought enough of us might be around for an exchange.

I'll host on Sept 20th at 7:00pm. (12226 Fall River Pass Ln) I can do a demo on making home- made baby food or chocolate cupcakes with a beet puree. Let me know your vote when you RSVP. Please RSVP by Sept 13th to moser.rebecca@gmail.com.
There are a lot of new move-in's to the ward feel free to invite some new faces. Can't wait.

Beefy Spanish Rice

2011-04-26T13:41:00.002-05:00

1 pound ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced

Place the above ingredients in a pan a cook until beef is cooked through.

In a separate frying pan melt 2 T. butter. Once melted add the rice and cook until brown (5mins)

Place the following ingredients in the pan with the beef mixture and let simmer for 30mins.
1 cup long grain rice

2 1/2 cups of beef broth
1 teaspoon salt
1 teaspoon chili powder
2 teaspoons sugar
1/4 teaspoon black pepper

This is a great meal by itself, but is always good in tortilla shells or as a side dish:-)!

Ranch Bean Chili

2011-04-26T13:11:00.003-05:00

Photo by: Taste of Home

1 pound lean ground beef
3/4 cup chopped onion
1 medium green pepper, chopped
1 teaspoon minced garlic
1 orange pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
2 cans (16 oz. each) kidney beans, rinsed and drained
1 can (16 oz) chili beans, undrained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (11.5 oz) tomato juice
1 1/3 cups fresh or frozen corn
1 cup water
1 envelope ranch salad dressing mix

1. In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink, drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Serve the desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months.

TO USE FROZEN CHILI: Thaw in the refrigerator. Place in a saucepan; heat through.

Taste of Home, pg. 68 Fall 2010 Edition

Parmesan Knots

2011-04-26T13:07:00.003-05:00

Photo by: Taste of Home

1/2 cup canola oil
1/4 cup grated Parmesan cheese
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
dash of pepper
3 tubes (12 oz each) refrigerated buttermilk biscuits

1. In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
2. Cut each biscuit in half. Roll each portion into a 6 in. rope; tie in a loose knot. Place on greased baking sheets.
3. Bake at 400 degrees for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.

TO USE FROZEN KNOTS: Reheat, unthawed at 350 degrees for 15-20 minutes.

pg. 72 Taste of Home, Fall 2010 Edition

Mexican-Style Pinto Beans

2011-04-24T14:34:00.003-05:00

1 small bag of dry pinto beans (1 lb.)
bacon
sausage
cilantro
onion
small jar of salsa to taste
salt & pepper

Rinse bag of beans and soak overnight. Next day put in crockpot or slow cooker 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, sausage onion, and cilantro until bacon and sausage is cooked through and onion is clear; drain well.
Add bacon, some bacon drippings, sausage & onions to beans. Add salsa to taste. Cover and cook about 1 to 2 more hours. This could be a main meal or served with Spanish Rice.

Cowboy Casserole

2011-04-23T22:16:00.003-05:00

1 lb ground beef
1 onion chopped
1 15-0z can baked beans
1 cup barbeque sauce
2 T brown sugar

*1 Tube refrigerated biscuits
**1 Cup shredded cheddar cheese

Directions:
Brown ground beef with onion. Remove from heat. Stir in beans, barbeque sauce, and brown sugar. Place in gallon freezer bag. Label and freeze.

To serve:
Thaw. Pour into round greased baking dish. Bake uncovered for 30 minutes @ 400. Cut *refrigerated biscuits in half. Arrange like spokes around edge of baking dish, cut side down. Return to oven and bake 20 minutes. Top with **cheese & bake 10 minutes more.

April People - 2011

2011-04-20T15:25:00.002-05:00

So far I have participating in this exchange:
- Mitzi
- Jamie
- Amy
- Alisha

So make 3 meals to exchange, or 4 if you want to keep one.
Let me know if I missed anyone that wanted to participate!
Thanks!

April Exchange Reminder

2011-04-18T00:03:00.003-05:00

Let me know by WEDNESDAY the 20th if you want to do the exchange this month! Where: Jamie Smith's Home (12514 Fern Creek Trl) When: Tuesday - April 26th @ 7pm Demonstration: I will be doing a quick demo on making cake balls/pops. If you want to come for just the demo or to see how the freezer exchange works you can do that too. Just let me know if you are coming so I can plan! Thanks. Please RSVP: JamieB2003@hotmail.com

2011-03-24T15:09:00.001-05:00

Smoothies

One of our recent favorite Shakes:
You can buy fresh or frozen fruits and veggies. If they are in season, they are generally cheaper, but if not I choose to buy it frozen.

What to buy:
1 frozen bag of:
blueberries
blackberries
Mixed fruit (strawberries, peaches, pineapple, cantaloupe & grapes)
spinach
western fiesta mix of veggies (broccoli, carrots, kidney beans, white beans, garbanzo beans, green beans & red bell pepper)

Kale (fresh)
yogurt (we have used peach or strawberry, but plain works just fine too since there are so many fruits)
banana
Orange juice
ziploc sandwich baggies

Now, this seems like a lot of things to pull out of the freezer everytime you want shake, so this is what I do:

When I get home from the store, I wash my kale, open all my bags, and put a small handful of each fruit/veggie in each ziploc bag. For the kale, I add one leaf to each bag (Keep the banana, OJ, & yogurt out of the bag until you are ready to make it fresh in the blender)
It usually makes about 7-8 bags. Then I put them all in a big freezer bag & label it "Add 1 banana, OJ & yougurt to taste"

When I am ready for a shake, all I have to do is add yogurt (about a cup--depending on your taste, drop my shake mix in the blender, add 1 banana, & a little orange juice. (Add more juice if you want it thinner, and less if you like it thick.) Marshall loves to drink his shake, and I like to put it in this little Munchkin cup so he can't spill it on the floor. Also, if you have kids that won't drink it because they can see the "green stuff" this may be a good way to introduce it, because you can't see it as well. Try it out, it may sound weird to have so many different veggies in your shake, but I honestly can't taste the veggies. Jared even likes this shake:)
Good luck and try some of your own experimenting!

April Exchange

2011-03-22T20:40:00.003-05:00

April Exchange

Where: Jamie's House (12514 Fern Creek Trl)

When: Tuesday -April 26th @ 7pm

Demonstration: I'll be doing a demonstration on making cake balls & cake pops. So even if you don't want to do the exchange, come just for the demo and of course you can take some home, or just eat them!

Please RSVP: JamieB2003@hotmail.com

Enchilada Casserole

2011-03-20T23:31:00.003-05:00

Photo and Recipe: Taste of Home Fall 2010 Issue, pg. 20

1 1/2 pounds ground beef
1 large onion, chopped ( I used about 1/2)
1 cup water
2 to 3 tablespoons chili powder (I used closer to 3)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas, cut into 3/4 inch strips, divided
1 cup sour cream
2 cans whole kernel corn, drained
4 cups shredded mozzarella cheese (This was too much cheese for me. I probably used about 3 - 3 1/2 cups.)

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Place 1/4 cup salsa each in two greased 8 in square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa.
3. Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.
4. Cover and freeze one casserole for up to one month. Cover and bake second casserole at 350 degrees for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Serve with rice and beans!

TO USE FROZEN CASSEROLE:
Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

March Exchange

2011-03-18T11:27:00.002-05:00

Just a reminder the March exchange is on Tuesday at 7 p.m.

Here is who has RSVP-ed:

Jamie Smith
Mitzi Peterson
Rebecca Moser
Alisha Ashton

Make three meals to exchange (4 if you want one for yourself).

Please let me know if I am missing anyone. Thanks!

Alisha

March Exchange

2011-02-14T10:45:00.002-06:00

Hey Ladies,

I know my February was packed and I didn't even think about doing an exchange this month. I thought if I plan the March exchange in advance maybe more people will be interested. So, let me know if you are interested in the March exchange.

Tuesday, March 22nd (this is the week after spring break)
7 p.m.
Ashton Home

-Alisha

Italian Meatball Subs

2011-01-18T16:59:00.002-06:00

Meatball ingredients:
1lb lean ground beef
1c. italian bread crumbs
1/2c. shredded parmesan cheese
1 Tbsp fresh minced parsley (or 1 tsp dried)
1 garlic clove, minced
1/2c. milk
1 egg

Sauce ingredients:
1 (15oz) can tomato sauce
1 (29oz) can crushed italian tomatoes
1c. red pepper puree (~1 large pepper)
1/2c. shredded parmesan cheese
2 envelopes spaghetti sauce seasoning

To serve:
hogi buns
shredded mozzarella or provolone cheese

Combine meatball ingredients in a large bowl. Set aside. In another large bowl, combine the sauce ingredients and stir until well mixed. Pour about 1/3 of the sauce mixture in the bottom of a large slow cooker. Form the meatballs from the meat mixture and put them in a single layer in the sauce in the slow cooker. Add some sauce to cover the tops and sides of the meatballs. Add more meatballs and cover with more sauce. When all the meatballs are in the slow cooker, pour the rest of the sauce on and cover. Cook on low for 8 hours or high for 4 hours.

Freezer directions: After cooking, allow to cool. Pour into freezer bags. To serve, heat in a large saucepan. Serve on buns with shredded cheese on top. Include a bag of 1 1/2c. shredded cheese and package of buns.

Chicken and Bows

2011-01-18T16:42:00.004-06:00

Photo by : TASTE OF HOME

Ingredients

1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups 2% milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.
Serve half of the mixture immediately. Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.

Exchange Jan 18th

2011-01-03T15:27:00.003-06:00

Hello all,
Hope you had a great Christmas and New Year.
I'll host the exchange for January.
Plan on January 18th, 7pm @ Becca Moser's. (12226 Fall River Pass Ln.) I'll also be demonstrating a recipe using veggie purees. So come join us.

Let me know if you are interested in the meal exchange. Thanks!

ES Community Cookbook

2010-12-16T00:08:00.003-06:00

ES Community is putting together a cookbook and they need your recipes!
Here is the info if you are interested:
First Annual ES cookbook
Bring your families and your favorite recipes to share with everyone along with a copy of the recipe to be published in the 1st Annual ES Cookbook.

When:
Dec 16,
6:30-9PM
ES Clubhouse

The cookbooks will be $10 and will be ready for Easter. All proceeds will be donated to the Leukemia & Lymphoma Society. For more info, go to:
http://www.insideeaglesprings.com/custom.asp?id=461534&page=80

Final Count for November Exchange

2010-11-07T13:40:00.003-06:00

Hi All!

Here is the final count for those participating in the freezer exchange on Tuesday November 16th @ 7pm at Amy Smith's home:

1. Mitzi P.

2. Becca M.

3. Becca S.

4. Alisha A.

5. Amy S.

Make 4 freezer meals to exchange and 5 if you want one for yourself. Also, if you'd like to make an extra for Jamie Smith, that would be great!

Thanks,

Amy

November Exchange/Cooking Taster's Group

2010-10-26T05:34:00.002-05:00

Hi!

I would like to host the next Freezer Exchange and do a Cooking Taster's Group. It will be held on Tuesday November 16th, 7pm @ Amy Smith's home. For the cooking portion, I will be teaching how to make a meal/dessert bread braid. You DO NOT have to do the freezer exchange to come. All are welcome! We had such a great time at Mitzi's last month and learned tips from everyone. Please let me know if you are interested in doing the exchange. Hope to see you there!

Amy

Chicken Lasagna Rolls

2010-10-19T12:15:00.002-05:00

Photo by: Taste of Home

1 small onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14 1/2 oz.) chicken broth
1 cup milk
1 1/2 cups shredded Monterey Jack cheese
3 cups diced cooked chicken
6 cups frozen chopped broccoli, thawed and drained
2 eggs, lightly beaten
3/4 cup dry bread crumbs
1 jar (6 1/2 oz.) diced pimientos, drained
1/4 cup minced fresh parsley
1/2 teaspoon salt, optional
12 lasagna noodles, cooked and drained

In a large sauce pan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in cheese. Pour 1/3 cup each into two greased 8 in. square baking dishes; set aside.

In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt. Spread about 1/2 cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks.

Place six roll-ups curly end down in each baking dish. Top with the remaining cheese sauce.

Cover and freeze one casserole for up to 3 month. Cover and bake second casserole at 350 degrees for 40 minutes. Uncover; bake 5 minutes longer. Discard the toothpicks.

TO USE FROZEN CASSEROLE: Thaw in the refrigerator for 8 hours. Bake as directed.

Pg. 44 Taste of Home Fall 2010 Magazine

Serve with salad and bread! A few tips if you want to make this. Cook 2-4 extra lasagna noodles; you will have enough mixture to fill a few extras. Also – if you are doubling it, make sure you have a REALLY big bowl for the mixture. Plan some time to make this. I think just rolling them up took me 30 minutes to make 6 small pans. Hopefully they turn out really yummy!

2010-10-13T11:09:00.002-05:00

My sister found this blog for freezer meals.
I haven't tried any of these yet, but I thought you might be interested.
See y'all next tuesday!

http://feedyourfreezer.blogspot.com/

Oct exchange

2010-10-05T15:28:00.001-05:00

Hi Girls,

Here is who I have down for the Freezer Meal Exchange for this month, Tues Oct 19 @ & PM, Mitzi's house:

1. Rebecca Moser
2. Alisha Ashton
3. Jamie Smith
4. Amy Smith
5. Mitzi Peterson
6. Heika DeHart

Please let me know if I forgot someone :)

This means you need to make 5 meals--6 if you would like one for yourself.

There will be a Cooking/Tasters Table to introduce our freezer meal group to others who are interested. The meal I will be making is Macadamia Nut-Crusted Mahi Mahi, Chinese Coleslaw, & Pickled Beets.
Please invite anyone who is interested in the cooking/tasters group! Come and get some new ideas for meals for your family!

October Exchange

2010-09-20T13:16:00.002-05:00

Hi Girls!

We took off a while for the summer, anyone up for starting up the exchange again?
I am willing to host, why don't we try for Tues, Oct 19, 7 PM.
Please email me to know if you would like to participate in the Exchange.

Also,I want to try out the "cooking/tasters group", so I might experiment with that if you don't mind. You can come to the cooking group whether you participate in the Freezer Meal exchange or not. It will probably end up being more of a tasters table, where you can ask questions about preparation, enjoy yumminess, and good company:). It will probably end up being less than 45 minutes for the cooking group, if you only want to do the exchange, you don't have to stay for the rest.

I am thinking of doing either Pizza (with a twist of olive oil in place of tomato sauce)--it sounds weird, I know, but it is so yummy... or Macadamia Nut Crusted Mahi Mahi (fish). Please let me know what your preference is, and I will decide based on interest! Thanks and Have a great day,
Mitzi

July Exchange

2010-07-09T11:20:00.002-05:00

Hey Girls,

Just a reminder that our meal exchange will be Tuesday, July 13th at 7 p.m. Please let me know ASAP if you plan on coming so we can let everyone know how many meals to make. THANKS! :)

Alisha

July Exchange

2010-06-30T09:00:00.003-05:00

Hi Girls....I haven't hosted in quite a while, so I guess it's my turn. The exchange (possibly cooking/dessert group?) will be :

Tuesday, July 13th
7 p.m.
Ashton Home - 12330 Crescent Mtn. Ln.

Please let me know if you plan on attending so I can get a head count! Thanks!
Alisha

Sweet and Sour Chicken

2010-06-15T17:58:00.002-05:00

Ingredients

Batter to coat chicken:
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying

Sauce:
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 2 green bell pepper, cut into 1 inch pieces
• 3/4 cup white sugar
• 3/4 cup water (divided)
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 1/4 cup cornstarch

Directions
1. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
2. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
3. In a saucepan, combine 1/2 cup water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Add pineapple and green bell pepper pieces and allow to simmer for a couple of minutes. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water in a cup and mix thoroughly; slowly stir mixture into saucepan. Continue stirring until sauce thickens.
4. Spoon sauce over chicken and eat with rice and egg rolls.

Freezer version
Freeze fried chicken and sauce separately. On serving day: Thaw sauce. Pull chicken out of freezer as oven is preheating to 350 degrees. Place chicken on cookie sheet and bake for 15 minutes to crisp outside. In meantime, put sauce in a pot and heat through.

EXTRA TIPS
-Don't pour sauce over all of the chicken. If you have leftovers it makes the chicken soggy. Store them separately in the fridge and the next day, crisp the chicken in the oven at 350 for 10 ish minutes or pan fry the chicken for a couple of minutes, then put sauce on individual portions.

-If you don't have self-rising flour, just add an additional 1/2 teaspoon salt and 1 1/2 teaspoons baking powder to the regular flour.

-The full version makes A LOT, so I like to double the sauce, or if I'm making it just for my family, I half the batter and the chicken and keep the regular amount of sauce.

June Exchange

2010-06-06T22:55:00.002-05:00

Here is who will be participating in the June Exchange:

1. Erin Bailey
2. Jamie Smith
3. Mitzi Peterson
(Please let me know if I missed anyone.)

Please make 2 meals to exchange.
If you would like to make an extra one for Becca Moser, I am sure she would appreciate it!:) Thanks! See you June 15th at 7 PM

June Freezer Meal Exchange

2010-06-02T11:52:00.002-05:00

The June exchange will be held at Mitzi's house on
Tuesday June 15th at 7 PM
If you would like to participate, please email me to let me know!
Thanks!
Mitzi

2010-05-31T22:11:00.002-05:00

Is anyone hosting the freezer meal exchange for June? I missed May, and didn't hear if someone else is hosting. If no one is, I would be willing to do it.
Thanks,
Mitzi

White Chicken Chili

2010-05-11T18:32:00.003-05:00

2 teaspoon minced dried onions

1 teaspoon ground cumin

½ teaspoon oregano leaves

½ teaspoon garlic powder

2 cans (14 ½ ounces each) white beans

2 cups cooked, cubed chicken

1 cup chicken broth

1 can (4 ½ ounces) chopped green chilies (optional)

* Mix all ingredients in large saucepot. Simmer 15-20 minutes or until heated through.

Freezer meal: Follow all directions, when done place in ziploc bags and freeze. On cooking day- Thaw. Heat through in large pot.

May Exchange

2010-05-11T14:55:00.002-05:00

Hi Ladies,

For the exchange tonight I made Baked Ziti. I think Erin has made this before and posted it here. The recipe is from Joy Kirkham. See you tonight!

May Exchange

2010-04-27T14:27:00.003-05:00

Hi ladies,
May's exchange will be Tues the 11th, 7:00pm @ my house (12226 Fall River Pass Ln). Let me know if your interested (moser.rebecca@gmail.com). See you then.

Breaded Parmesan Chicken

2010-04-13T16:43:00.005-05:00

INGREDIENTS:
1 clove garlic, minced
1 stick unsalted butter (1/2 cup), melted
1 C dried bread crumbs
1/3 C grated Parmesan chicken
2 Tbls. chopped parsley
1/4 tsp. salt
1/4 tsp. garlic salt
1 lrg. pinch Italian Seasoning
1/8 tsp. ground black pepper
2 lbs. boneless, skinless chicken meat, cut into 2x2 in pieces or smaller

DIRECTIONS:
Preheat oven to 450. In bowl, combine garlic and melted butter. In another bowl, mix bread crumbs, parmesan cheese, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into butter then crumb mixture to coat.

Place chicken pieces in 9x13 in. baking dish. Drizzle w/ remaining butter and bake uncovered for 15 minutes, or until chicken is cooked through.

* To freeze: Place chicken pieces into two 8x8 in. tin pans and bake 15 mins or until cooked through. Cool, cover with foil and put in freezer.

** To eat freezer meal: I've never done this before, but I think you would want to heat the oven to 350 and bake the frozen chicken for 20 minutes or until hot through. Remove chicken from oven. Heat oven to 450 and bake 5-10 minutes to get the outside crispy.

Add one more meal

2010-04-11T17:06:00.002-05:00

Ladies,
I was an idiot and didn't see Becca's email to me, but she would like to participate. So, we have Jamie, Alisha, Mitzi, Becca, and Erin.

Make 4 meals to exchange, 5 if you want one for yourself.

Sorry about that. If you've already made your meals, then let me know and I'll figure something out.

Thanks!

April Exchange

2010-04-08T08:16:00.004-05:00

Hi ladies,
For this month I have Mitzi, Jamie, Alisha, Erin.

Let me know if anyone else wants to join. If not, then make 3 meals to exchange, 4 if you want one for yourself and I'll see you Tuesday, the 13th at 7pm!

APRIL Exchange

2010-03-22T14:59:00.003-05:00

Hi ladies,
The next exchange will be Tuesday, April 13th at 7pm at my house.

17603 Sierra Creek Ln.

Let me know if you can make it!

Erin

Orange Rolls

2010-03-09T20:30:00.000-06:00

Grandma Theobald's ORANGE ROLLS

SCALD then let cool: 1 C. milk
1/2 C. butter
1/2 C. sugar

DISSOLVE together: 1/3 C. warm water
1 yeast cake
1 tsp. sugar (let mixture rest about 5 minutes)

Add yeast mixture to COOLED MILK mixture (milk should be cooled enough so
"NOT" hot to the touch) I put the milk in a bowl and then set the bowl in a
larger bowl of ice to cool the milk faster. If the milk is "too" hot it will
kill the yeast and your dough will not raise!

Add 2 beaten eggs and 4 C. flour and stir. ( I add about 1/2 Cup more flour
is dough seems too sticky)

Cover dough with a dish towel and let rise until double in size.

Roll out dough to 1/2 inch thickness. (like you would for cinnamon rolls)
Spread orange sauce over evenly, roll up and slice about 1 inch thick.
Place in greased muffin tins to bake. Let rolls rest about 1/2 hour before
baking.

ORANGE SAUCE:

GRATED RIND OF 2 ORANGES OR 2 TLB.
1/2 C. BUTTER
1 C. SUGAR

Cook in small skillet, let sauce bubble 1 minute, then pour immediately over
dough. Bake 350 degrees 15-20 minutes (makes 24)

Honey Mustard Chicken

2010-03-09T17:18:00.000-06:00

Makes two meals for six people, three meals for four or four meals for three people!

12 skinless, boneless chicken breast halves
salt and pepper to taste
1 cup honey
1 cup prepared mustard
2 tsp dried basil
2 tsp paprika
1 tsp dried parsley

Preheat oven to to 350F. In a 9x13 baking dish, lightly greased, place chicken breasts. In a small bowl, combine honey, mustard, basil, paprika and parsley, mixing well. Pour half of mixture over chicken, using a spoon to make sure that all the chicken has some sauce on top to prevent chicken from drying out. Lightly cover with tin foil. Bake for 30 minutes, remove foil and turn chicken over. Pour remaining sauce over chicken and cook for 10 minutes or until chicken is cooked.

Allow to sit for 10-15 minutes, then divide chicken into appropriate freezer containers for the servings you desire (makes 2 meals for six people; 3 meals for four people; or four meals for three people). Allow to cool and freeze.

On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 20-45 minutes depending on number of breasts, or until completely hot throughout. Serve!

Double Grilled Aloha Quesadillas

2010-03-05T23:04:00.000-06:00

Double Grilled Aloha Quesadillas

4 boneless, skinless chicken breasts
6 Tbsp olive oil
2 Tbsp apple cider vinegar
1 Tbsp honey
1/3 c. fresh cilantro, finely chopped
2 cloves garlic, finely chopped
¼ tsp salt
1/8 tsp pepper
1 c. pineapple, finely chopped
½ c. kiwi, finely chopped
½ c. mango, finely chopped
½ c. red onion, finely chopped
8 large flour tortillas
3 c. Monterrey Jack cheese, shredded

In a large bowl, whisk together 4 tablespoons olive oil, vinegar, honey, cilantro, garlic, salt & pepper until well combined. Add pineapple, kiwi, mango & red onion to bowl and lightly toss fruit to coat. Measure out about 1 cup of fruit mixture and pour into a large re-sealable plastic bag. Drain off any excess liquid from remaining fruit mixture and add to fruit in bag. Place chicken breasts in bag and lightly toss to coat. Marinate in refrigerator 30 minutes to 1 hour. Wash hands. Cover remaining fruit mixture and place in refrigerator until ready to use.
Pre-heat grill to medium high. Remove chicken from marinade. Discard leftover marinade. Grill chicken 7 to 10 minutes per side or until done (internal temp 180 degrees F). Remove from grill, cool slightly then coarsely chop.
Brush one side of each tortilla with 2 Tbsp olive oil. Place tortillas on work surface, oiled side down. Sprinkle half of cheese evenly over five of the tortillas. Top cheese with chicken pieces. Using a slotted spoon, spoon 1 to 2 tablespoons reserved fruit mixture over chicken. Sprinkle with remaining cheese, then top with remaining flour tortillas, oiled side up. Grill quesadillas 1 to 2 minutes per side or until cheese has melted and quesadillas are heated through.
Serving suggestion: Serve with any remaining fruit salsa & sour cream. Refrigerate leftovers.
Texas Fixin's Cookbook, pg 1

A Thought

2010-03-01T08:02:00.003-06:00

I know most of you have already made your meals, darn you people who don't procrastinate :) Anyway, I thought it would be a nice gesture if we made additional meals for Cherie Black. For those of you who don't know, Cherie had her baby last Tuesday morning via emergency c-section. She is doing well, but baby Charlie is in the NICU. He has had to have two platelet transfusions and they aren't sure what is going on with him. His liver doesn't seem to be functioning properly. Anyway, they are constantly at the hospital, so hot meals are kind of hard to do, but I thought freezer meals might be nice so that they could cook them whenever they are back at home.

If you have already made your meals, then don't worry about it, but if you haven't, maybe consider doing an extra one. Thanks ladies!

Erin

2010-02-28T16:23:00.003-06:00

Hi Ladies,
Here is everyone who wants to participate in the March exchange:
Alisha
Erin
Jamie
Mitzi
Everyone make 3 meals (4 if you want one for yourself). If there is someone I have missed, please let me know.
THe meeting date is March 9th at 7pm
17251 Pecos Park Lane
See you there!
~Mitzi

Additional Meal Favorites

2010-02-27T22:32:00.003-06:00

I learned after I created the favorite meal pole that once people start voting you can't edit or add more meal options. So just FYI these are also some meals people really liked:

Beefy Spanish Rice
Stuffed Shells
Chicken Flautas
Chicken Pot Pie

Chicken Flautas

2010-02-27T17:05:00.002-06:00

6 (10 inch) flour tortillas
1/2 c. chopped onion
1 clove garlic, minced
1 tsp. cooking oil
2 c. shredded cooked chicken
1 c. canned black beans, rinsed and drained
1/2 c. salsa
1/2 c. shredded Mexican cheese
2 Tbsp snipped fresh cilantro

Warm tortillas in microwave for 30 seconds or until heated through.
In a large saucepan, cook onion and garlic in the 1 tsp hot oil until tender. Stir in chicken, black beans, salsa, the cheese, and cilatnro.
For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1 1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks. Place flautas on a large baking sheet and brush with 1 Tbsp cooking oil. Bake at 350 for 30-40 minutes or until golden brown and heated through. Serve as directed.
Serve with guacamole, salsa, and sour cream.

Vote for your Favorite Meals

2010-02-24T15:57:00.002-06:00

OK I've added a few meals my family really liked to a poll on the side. Vote for your favorites to help us get ideas of meals everyone really liked and wouldn't mind repeated. I think you can sign in and add more meals to be voted on. If someone wants to try it and let me know. If that doesn't work just email them to me and I'll be happy to add them into the poll.

2010-02-18T13:45:00.002-06:00

Hi Ladies,
I will be hosting the next freezer meal exchange for March.
It will be Tues. March 9th at 7 PM at my house, 17251 Pecos Park Lane.
Please email me to let me know if you want to participate!
Have a great day!
~Mitzi

Mexicali Pork Chops

2010-02-09T18:32:00.001-06:00

**Recipe from Families.com

Serves: 4

* 4 pork loin chop -- 3/4" thick
* 1/2 cup green bell pepper -chopped
* 1/4 cup diced onion
* 1 can diced tomatoes -- (16 ounce)
* 1 can corn -whole kernel -- (8 ounce) drained
* 1 can kidney beans -- (8 ounce) drained
* 1/2 cup white rice
* 1/2 cup water
* 1 can diced green chilies -- (4 ounce)
* few dash hot pepper sauce

If pork chops are frozen, do not thaw until ready to use. If they are fresh, freeze them and keep with the dish. Cook green pepper and onion in oil till tender but not brown. Stir in undrained tomatoes, drained corn, drained kidney beans, uncooked rice, water, chilies, hot pepper sauce, and 3/4 tsp salt. Bring to a boil. Pour into a 12x7 1/2x2-inch baking dish. Freeze.

To serve: Thaw dish. Brown pork chops. Season with salt and pepper. Arrange pork chops on top of dish. Cover and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more or until meat is tender.

Ice Cream Sandwich Dessert

2010-02-09T17:56:00.002-06:00

12-19 Ice cream sandwiches
1 carton (12oz) whipped topping, thawed
1 jar (11 3/4oz) hot fudge ice cream topping
almonds or Heath bar for topping
1 C. peanuts

Cut one ice cream sandwich in half. Place one whole and one half sandwich along the short side of ungreased 13x9x2-inch pan. Arrange sandwiches in the opposite direction in the pan. Spread half the whipped topping. Spoon fudge topping by teaspoon full onto the whipped topping.

Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ingredients. Pan will be full. Cover and freeze up to 2 months. When ready to serve, take out of freezer 20 minutes before serving, & cut into squares.

**pg. 198 in Texas Fixin's cookbook.

Stawberry Oreo Cookie Whip

2010-02-09T16:20:00.003-06:00

Ingredients:
4c strawberries
1 (14oz) can fat free sweetened condensed milk
1/4 c. lemon juice
1 (8oz) pkg cool whip (thawed)
8 low fat oreo cookies
1 Tbsp butter (melted)

Directions:
Line a bread pan with foil. In a large bowl mash 2 cups of the strawberries with a potato masher. Add the condensed milk to the strawberries, stir. Add lemon juice, stir. Add 2 cups of cool whip, stir. Pour the strawberry mixture into the foil lined pan.

Crush the oreo cookies finely into a small bowl. Add melted butter, stir. Spread the cookie mixture evenly over the top of the strawberry mixture. Use the back of a spoon to lightly press the oreo cookie mixture into the strawberry mixture. Cover the top of the loaf pan with foil. Freeze overnight.

The next day remove it from the freezer, remove the foil from the top. Invert the pan onto a plate, if any foil sticks peel it off. Frost the loaf with the other 2 cups of cool whip. Slice the remaining strawberries and arrange them on top of the cool whip frosting. Slice like bread to serve.

(p. 191 of Texas Fixin's ward cookbook)

Great minds think alike, sorry guys I too made Tater-Tot Casserole. See p. 128 of Texas Fixin's ward cookbook, recipe by Stephanie Crosby.

Butterscotch Cheesecake Bars

2010-02-08T10:16:00.002-06:00

I thought about not posting this since it is a family recipe, but it sounded like most of you wanted it...so I caved... :)

1 pkg. (12 oz.) butterscotch chips
1/3 c. margarine or butter
2 c. graham cracker crumbs
1 c. chopped nuts (Walnuts are what I use)
1 (8 oz.) cream cheese softened
1 (14 oz.) can Eagle Brand milk
1 tsp. vanilla
1 egg

Pre-heat oven to 350 degrees. In medium saucepan, melt butterscotch chips and butter. stir in crumbs and nuts. Press 1/2 mixture into greased 9x13 pan. in large mixing bowl, beat cream cheese until fluffy. Beat in milk, vanilla and egg. mix well. Pour over crumbs and top with remaining crumbs. Bake 25-30 minutes or until toothpick comes out clean. Cool to room temperature. Chill before cutting into bars. Refrigerate leftover.

Tater Tot Casserole

2010-02-08T10:13:00.002-06:00

1 lb. ground beef
1 pkg. Tater tots (you won't use the whole thing)
1 can cream of celery soup
1 can cheddar cheese soup
1/2 - 1 onion, chopped
1/2 - 1 green pepper, chopped

Brown meat, onion and green pepper. Drain fat and place mixture in bottom of casserole dish. Spread cream soup and cheddar soup on meat. Put frozen tater tots on top and bake using instructions on tater tot package.

Feb Exchange

2010-02-02T14:06:00.003-06:00

Reminder: We are doing a dinner & dessert exchange this month.

Feb. 9th @ 7:00pm
Rebecca Moser's
12226 Fall River Pass Ln

Count:

Dinners: Amy, Alisha, Erin, Becca, Mitzi (so bring 4 to exchange)
Desserts: Amy, Alisha, Erin, Becca, Jamie (again bring 4 to exchange)

Desserts should we do 12 or 24 serving size? Let me know what you think is best.

Also, if I missed anyone let me know.

February Exchange

2010-01-19T21:46:00.002-06:00

When: Tuesday, February 9th @ 7:00pm
Location: Rebecca Moser's 12226 Fall River Pass Ln
Please email at moser.rebecca@gmail.com to RSVP or with questions

We will be exchanging both freezer meals and freezer desserts. If you only want to do one or the other that's fine just let me know.

TEX-MEX TURKEY CASSEROLE

2010-01-12T17:46:00.002-06:00

** from page 108 of ward cookbook

Ingredients:
1 lb. ground turkey (I used extra lean ground beef)
1 med. green pepper, chopped
1 med. onion, chopped
3 garlic cloves, minced
2 cans black beans- I used one
1 jar salsa (16 oz)
1 can tomato sauce (15 oz)
1 can Mexican stewed tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground cumin
12 corn tortillas
2 C shredded cheese

Directions:
In a large pan sprayed with cooking spray, cook turkey, pepper, onion, and garlic until meat is no longer pink. Stir in beans, salsa, tomato sauce, tomatoes, and spices. Bring to a boil, reduce heat and simmer for 10 min.

Spread 1 cup meat sauce in a 13x9 dish and top with 6 tortillas (torn in pieces). Spread with half of remaining meat sauce. Sprinkle w/ 1 cup cheese. Layer with remaining tortillas and meat sauce. Cover and bake at 350 for 20 min. Uncover,
sprinkle with remaining cheese and bake 5-10 minutes longer.

**If freezing: Follow directions, but don't bake. Cover with foil and freeze.

On cooking day: Thaw completely and follow baking directions from above, you may need to bake a few minutes longer the first time.

Swiss Cheese Chicken

2010-01-10T22:04:00.002-06:00

Swiss Cheese Chicken
(pg. 89 in the ward cookbook)

Chicken breasts, enough to fill bottom of 8x8 dish
Swiss cheese
1 can cream of chicken soup
1/2 can milk
Stove Top Turkey Stuffing
butter

Layer chicken in 8x8 dish. Layer Swiss cheese over chicken. Mix 1 can cream of chicken soup and 1/2 can milk. Pour over chicken. Top with Stove Top Turkey Stuffing. Drizzle butter on top. Bake @ 350 for 1 hour.

January Exchange

2010-01-02T10:11:00.002-06:00

Just a reminder that the January exchange is coming up.

Tuesday, Jan. 12th
7:00 p.m.

Ashton Home
12330 Crescent Mtn. Ln.

Right now I have Alisha, Mitzi and Erin participating in the exchange. If anyone else wants to participate please let us know so we know how many meals to make.

January Exchange

2009-12-16T09:11:00.003-06:00

I would be willing to host for January. How does this work for everyone?

Tuesday, January 12th
7:00 P.M.
Alisha Ashtons' home

Let me know if you want to do the exchange for January so we can get numbers of how many meals to make!

January Exchange

2009-12-15T21:34:00.001-06:00

Is anyone willing to host in January? If not I'd be willing to host again.

Jamie had mentioned doing a frozen dessert exchange as well. Would you guys like to do this separate from a meal exchange or in collaboration with meals? We could do it in January or February. Feel free to give feedback.

Thanks everyone for your great participation.

Lasagna

2009-12-15T21:26:00.002-06:00

Ingredients:
1 jar (28oz) spaghetti sauce
6 uncooked whole wheat lasagna noodles
1 container (15oz) cottage cheese
1lb hamburger
1c chopped raw vegetable (ie mushrooms, broccoli or bell pepper)
1 pkg (8oz) shredded low-fat mozzarella cheese

Directions:
Preheat oven to 375. Spray 11x7'' baking dish with non-stick cooking spray.
Spread 1/3 of spaghetti sauce on bottom of dish; arrange 3 noodles in a single layer over sauce. Top with another 1/3 of sauce, all of the cottage cheese, vegetables and 1/2 the mozzarella cheese. Then place remaining noodles in a single layer on top. Spread evenly with remaining sauce.

Cover dish with foil. Freeze for later or bake.
Bake until noodles are tender and mixture is hot and bubbly (~1hr). Uncover and sprinkle with remaining mozzarella cheese. Bake for 5 minutes more. Let stand 5 minutes before serving.

Cafe Rio Salad/ Tortilla Burritos

2009-12-10T09:35:00.003-06:00

Sweet Pork

1 3-5 lb. Pork boneless pork loin recommended
1 cup salsa
½ cup brown sugar, packed

Mix salsa & brown sugar. Add pork. Cook in crock pot on low for 6-8 hours. Shred pork & place pork back in pot with juices. Freeze.

Cilantro Lime Rice

1 cup uncooked rice
1 tsp butter
1 clove garlic
1 tsp grated lime peel
½ tsp black pepper
3 cups chicken broth
2 Tbsp chopped cilantro

Toppings:
chopped lettuce
warm black beans
corn
salsa
shredded cheese
crushed tortilla chips
tortillas
sour cream
guacamole

Warm up pork, rice, black beans & tortillas. (I like to warm up my tortillas on the Foreman Grill). Pile on all your favorite toppings in tortilla (chopped lettuce,
corn, salsa, shredded cheese, crushed tortilla chips, guacamole, sour cream etc.)

Clarification

2009-12-07T12:55:00.002-06:00

Just to clarify for everyone. The exchange was changed to Thur the 10th, 7:00pm due to the memorial service for Sister Long scheduled on Tues. evening.
Location: 12226 Fall River Pass Ln (my house)
Thanks. Sorry about the confusion.
~Becca

Count for December

2009-12-04T16:56:00.002-06:00

Ok, for the meal exchange there are 6: Eva, Mitzi, Erin, Alisha, Jamie, Becca.

For the cookie exchange there are 4: Eva, Mitzi, Erin, & Jamie.
So everybody make 4 dozen of your favorite cookie. Plate them up by the dozen so they are easy to exchange. You'll go home with 3 dozen different cookies and keep a dozen of your own cookie. Such an easy way to get Christmas plates together.

Let me know if I missed anyone.

Dec Exchange

2009-12-02T14:13:00.002-06:00

Erin pointed out that Maralayne Long's memorial is the night of the 8th. Would everyone interested still be able to make the exchange if we pushed it back to Thur the 10th?

December 8th Exchange

2009-12-01T15:11:00.003-06:00

Hi, Just a reminder the meal exchange for this month is at my house (12226 Fall River Pass Ln) 7:00pm. If you are planning on participating in the meal exchange this month please let me know asap so I can get the numbers to everyone.

Also, since most of you were either traveling or unable to participate in the cookie exchange the RS just had I thought I'd open up our freezer meal exchange as a cookie exchange as well. I've asked Erin to let the rest of the RS know also that way you can get a bigger variety of cookies from the exchange. So let me know if you are interested in participating in the cookie exchange in addition to the freezer meal exchange. Please let me know by this Friday.
Thanks!

2009-10-25T13:28:00.002-05:00

Hi all,
In response to the earlier post for nov/dec exchanges:
I think I would possibly interested in the nov. exchange, and for Dec I would also be interested in exchanging meals. I could host one of those dates if anyone is still interested in doing it these months.
Thanks
Mitzi

Exchanges for Nov/Dec

2009-10-22T11:33:00.003-05:00

Just wondering what everyone's feelings are for the months of Nov/Dec?
Amy, Erin and I chatted at the last exchange and it sounded like most of us would be gone in November. Please comment and let us know if you are interested in a Nov exchange and if you would be willing to host. I'll leave it up to those who will be here if they want to exchange.

Dec 1st the RS is doing a cookie exchange. I did it last year and it was fantastic. Makes the stress of Christmas goodie plates so much less! So I encourage you all to participate. Let me know if anyone is interested in doing a meal exchange in Dec as well. I'd be happy to host this one but I just wanted to get a feel for who would be around to participate. I am thinking either 12/8 or 12/15. Let me know if you're interested.

2009-10-20T21:38:00.002-05:00

THANKS SO MUCH to everyone who made some extra meals for us!! You are all very thoughtful!!
Marshall, Jared and I are doing very well. Jared and I are really enjoying being parents :) ...Very rewarding! We hope to see you all soon.
Thanks again for everything!
~Mitzi

You guys rock!

2009-10-20T20:50:00.002-05:00

Awww...you guys are the best. Thanks so much for making some extra meals for us! I wish I would have known I'd still be prego right now, I could have done the meal exchange tonight. We will definitley be eating these meals over the next few weeks because I will not be cooking after tonight! :) Thanks again, you guys are so sweet!

Angela's Awesome Enchiladas

2009-10-20T16:11:00.001-05:00

Ingredients
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups Cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Directions
• Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
• Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Notes: This makes about two 8x8 freezer meals. For a freezer meal, follow directions, without baking. Put in freezer. To eat: Thaw completely. Preheat oven to 350, bake until heated through...I'm guessing about 40 minutes.

Au Jus Sandwiches

2009-10-20T15:47:00.002-05:00

Ingredients:
1.5lb London broil
1 pkg au jus gravy mix
1 pkg brown gravy mix
3 c water

Directions:
Trim fat off meat. Combine ingredients in crock-pot and cook on low for 3-4 hours. Slice meat and return to sauce. Serve on toasted buns.

Freezer meal instructions:
Thaw. Reheat on stove or in oven (covered). Spoon meat out into toasted buns. (Follow instructions on bun package for toasting). Use additional sauce for dipping. Good side dishes are corn and salad.

Note: for a different variation, sour cream can be added to the cooked meat and served on noodles.

Killer Spaghetti Sauce

2009-10-20T15:01:00.003-05:00

Simmer together in a VERY LARGE pot:
2/3 c. olive oil
2 lg. onions chopped (or 1 Tbsp + 1 tsp onion powder)
2 cloves garlic chopped (or 2 tsp garlic powder)

Then STIR in:
5 (12 oz) cans of Pureed Tomatoes
8 (15 oz) cans Tomato Sauce

1 1/2 tsp garlic salt
1/2 tsp thyme
3/4 c. sugar
1 1/2 tsp basil
1 1/4 tsp black pepper
2 1/4 tsp oregano
1 1/2 tsp rosemary
1/2 tsp majoram
Dried Parsley to taste.

COOK for 45 Minutes.

Then ADD:
4 (6 oz.) cans tomato paste
2 lbs. browned hamburger
2 lbs. browned mile Italian sausage
1 lb link sausage (cooked) cut into bites
Can of olives chopped and can of muchrooms (optional)

SIMMER until ready to eat. - Makes about 8 Quarts.
Put leftovers in either quart size jars or ziplock bags and freeze.
Then just pull out when your in a hurry! Enjoy!

October Exchange

2009-09-21T05:56:00.002-05:00

Hello All-

I will host the exchange for October. We will be meeting on Tuesday October 20th at 7:00pm. Let me know if that will work for you.

Thanks,

Amy

Host for October

2009-09-18T09:34:00.001-05:00

Hi all!
We are in need of a host for the October exchange. If you are willing and able please post the date and time of the next exchange. Thanks!

Sweet Onion Pork Chops

2009-09-15T17:50:00.000-05:00

See post from June 17th for recipe and freezer directions.

I know I'm repeating, but only one person was at that exchange, so I figured it doesn't count :)