Hooray! I'm now able to post on here too!

Poll: Is it wrong to have Buckeyes for breakfast? (I had skim milk to accompany them, so it was balanced.)

Bread Machine Dough Recipe

http://www.recipezaar.com/Buttery-Bread-Machine-Rolls-65340

*Optional Modification: Increase sugar from 1/4 to 1/3 and use all purpose flour.

Andes Peppermint Crunch Cookies

Ingedients:
2 sticks (1/2 Lb.) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/4 cups coarsely chopped pecans, toasted
1 1/2 cups Andes® Peppermint Crunch Baking Chips

Directions:
Preheat oven to 300° F.
Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes).
Beat in egg and vanilla extract.
On low speed, add baking soda, salt and then flour. Mix completely.
Stir in oats, coconut, pecans, and Andes® Peppermint Crunch Baking Chips.
Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheets two inches apart. Press lightly.
Sprinkle some of the remaining chips on top of each cookie.
Bake for 20 minutes for large cookies or 12-15 mins. for small cookies Do not over bake.
They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.

Chocolate Balls Recipe

1 regular size bag of Oreo cookies
1 8 oz. block of cream cheese
1 block of CandyQuick (Meijer brand-with baking goods)
1 block of White Chocolate Baking Chocolate

In a food processor chop Oreos 4 at a time until all are crushed. Slowly add small sections of cream cheese until all is mixed thoroughly. Roll into preferred sized balls and then refrigerate for one hour. Melt candy quick in microwavable bowl until melted. Drop refrigerated balls one at a time into melted candy quick and then return to wax paper to dry. Add white chocolate drizzle when candy quick is dry. Allow balls to dry completely before storing in freezer. ENJOY!

Buckeye Recipe

1 1/2 cups peanut butter
1 cup butter, softened
1/2 tsp vanilla extract
6 cups confectioners sugar
4 cups semisweet chocolate chips

1. Mix together everything but chocolate in large bowl. The dough will look dry. roll into 1 inch balls and place on a waxed paper lined cookie sheet.

2. Press a toothpick into the top of each ball (you will use this as the handle when dipping into chocolate.

3. Chill in freezer until firm, usually about 30 minutes.

4. Melt chocolate chips in crockpot about 15 minutes before taking balls out of freezer.

5. Dip frozen peanut butter balls in chocolate by holding the toothpick. Leave a small portion of peanut butter at the the top making them look like little buckeyes. Put back on cookie sheet and refrigerate (or freeze) until serving.

These make about 5 dozen. I made mine quite a bit bigger than 1 inch and made about 35 balls per serving.

I just wanted to show you that I could do this Gretchen. Aren't you proud of me?!

This is Kelly. I'm posting and this is cool.

All-Purpose Ground Meat Mix

5 lb. ground beef, turkey or chicken

1 T salt

2 cups chopped celery

2 cups chopped onion

1 cup diced green pepper

In a large pot or Dutch oven, brown ground meat, stirring to break up meat. Drain excess grease. Stir in salt, celery, onion and green pepper. Cover; simmer until vegetables are crisp tender, about 10 minutes. Remove from heat; set aside.

Ladle into six 2-cup freezer containers with tight-fitting lids, leaving 1/2-inch space at top of each. With a knife cut through mixture in each container several times to remove air pockets. Attach lids. Label with date and contents. Store in freezer. Use within 3 monthjs. Make 6 packages or about 12 cups All-purpose Ground Meat Mix.

From the Make-A-Mix cookbook.

Chicken Mix and Broth

11 lb. chicken (4 medium fryers) cut up or 12 to 14 whole boneless chicken breasts instead of fryers

4 qt. cold water

3 T parsley flakes

4 carrots, peeled and chopped

4 t salt

1/2 t pepper

2 t dried basil leaves

Combine all ingredients in a large pot or Dutch oven. Cover and cook over high heat until water boils. Simmer until chicken is tender about 1-1/2 hours. (Less time is required if you are using Chicken Breasts). Remove from heat. Strain broth and refrigerate until fat can be skimmed.

Cool chicken, remove and discard bones and skin. Put chicken into six 1-pint freezer containers, leaving 1/2 inch space at top. Pour skimmed chicken broth into six more 1-pint containers, with 1/2-inch space at top. Seal and label with date and contents. Freeze. Use within 3 months. Makes 6 pints of Chicken Mix. Makes 6 pints of chicken broth.

From the Make-A-Mix cookbook.

Whole Wheat Blueberry Buttermilk Pancakes (good for the freezer)

1 egg
1 cup whole wheat flour or all-purpose flour
1 cup of buttermilk*
1 T. sugar*
2 T. vegetable oil*
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 cup of fresh or frozen blueberries (or berries of your choice)

1. In a medium bowl, beat egg with hand beater until fluffy. Beat in remaining ingredients just until smooth. Heat pan to medium-high heat for first few pancakes, then turn down to medium once you have done a few. Grease pan (or griddle) with oil.

For each pancake, use slightly less than 1/4 cup of batter. I made mini pancakes so I used about an 1/8th of a cup for each pancake. Cook pancakes until it bubbles on top, puffed and dry around edges. Turn and cook other side until golden brown.

Regular pancakes: Substitute 3/4 cup milk for the 1 cup buttermilk. Increase baking powder to 3 teaspoon. Omit baking soda.

*For healthier options, use Rapadura instead of sugar and use coconut oil instead of vegetable oil.

I tripled this recipe and froze most of the pancakes for later in the month. I layed them on a cookies sheet (2 actually) and flash froze and then put them in a Ziplock bag after they were frozen.

September's Monthly Meeting

Time to start planning next months meeting...

Date: Thurs Sept. 11th

Time: 7:00

Place: Kelly's

Theme: Breakfast

Activity: Pizza Assembly

Snack: Amy (you did volunteer, right?)

RSVP: Sept 3rd

Some breakfast meal ideas:

Sausage Breakfast Muffins http://www.recipezaar.com/87629

Bagel Breakfast Sandwiches http://www.recipezaar.com/120519

Berry Good Moirning Breakfast Casserole http://www.recipezaar.com/122197

Breakfast Bake http://www.recipezaar.com/262761

Breakfast Burritos http://www.recipezaar.com/191627

Quick bread/muffins (banana, pumpkin, zucchinni)

We'd like to start committing to whether or not you can come by the first of the month in order to better plan the number of meals that we'd need to make. Since I'm getting a late start, I extended it to the 3rd, but please let me know ASAP is you will or will not be coming and if you know what you'd like to make. As soon as I hear from everyone, I'll send out a message to the group.

I will also create a sign-up sheet for the pizza ingredients. If you have a bread maker and would be able to make some dough, let me know.

During the meeting we'll also attempt plan dates, locations and themes for the rest of the year. So some prepared with some potential ideas for our meetings and when you might be able to host.

Some potential ideas:

-Christmas cookies in November

-Meatless meals

-Apple night: applesauce, pies, fritters in the fall (many hands make the cutting go so much faster)!

-More sewing projects

We could also try to plan another field trip and hope we don't get rained out again. I'll look into some potential apple orchards.

Already looking forward to our next meeting!

Appetizer and Dessert ideas

Artichoke Dip - Krista's got this one down!
Sausage and Mushroom pizza pockets
Chili's salsa
Ham It Up Crescent Rolls
Eggrolls
Pizza Spirals
Bacon Roll ups
Chicken Empanadas

Desserts
Raspberry Summer Sensation
Caramel Dessert
Orange Cream Freezer Dessert
Heidi's Chocolate Chip Cookies (which you know you can make up and freeze)

August meeting

July went well. We made a few bags despite a few glitches with our sewing machines. If Heidi will send me a picture of her's I will post it here. August's meeting is the 14th. We have to decide who is hosting and what we are going to do.

Several people mentioned making August - appetizer and dessert month. I agree! So post some ideas here when you get time.

Next Meeting

We will be meeting on July 17th at Amy's house. Don't forget those that made their June meals just bring that and those that didn't you will just bring a new dish. I think we are going to try our hand at sewing bags so it should be fun. If you aren't good at sewing no worries! We will have fun anyway.

Freezer Smoothies

I make smoothies very simply. I never measure so this is a guess at the exact ingredients.

1 cup of frozen strawberries or blueberries or 1/2 cup of both
1/2 cup of frozen/peeled chopped banana
1 cup (or so) of Milk
1 T. of sugar (optional)
3 ice cubes (optional)

I just put this in my blender and run it until it is smooth. This usually makes about 2 really good size smoothies or 4 smaller size smoothies. If it is too thick I just add more milk. If it is not sweet enough for me I might add a little more sugar.

I don't usually make mine with protein powder, but you could put that in there or put 1 T. of peanut butter as well which is yummy too!

You can freeze these in ice cube trays and then use about 1/2 the cubes for 1 smoothie. Or you can freeze them in freezer bags and allow to thaw a little bit on the counter and pour it into your glass in the morning.

Obviously you can use any number of fruit combinations. Some people use yogurt and milk or just yogurt. I have done both, but I find milk works just as well.

Granola

Granola

You can freeze this. You can use it as a cereal or put it in yogurt.

10 cups of old-fashioned oats
1 cup wheat germ
½ lb. shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans or walnuts
1 ½ cups brown sugar, packed
1 ½ cups water
¾ cup vegetable oil
½ cup honey
½ cup molasses
1 ½ t. salt
2 t. ground cinnamon
3 t. vanilla extract
Raisins or other dried fruits, if desired

Preheat oven to 300F (150C). In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well.

In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13” x 9” baking pans or cookie sheets with sides.

Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 20 cups.

*This recipe is from the Make-A-Mix cookbook.

June Cooking Club

This month we are going to be picking strawberries. I believe this will happen this coming weekend. Remember to bring your coolers packed with ice and your meals to the strawberry picking. Maybe try some recipes that would be good on the grill since it is grilling season. Below are some ideas. With these you could put all of the ingredients in a bag or foil packet and then thaw overnight in the fridge and grill!

Grilled Chicken Breast with BBQ Glaze
Smokin' Chicken Kabobs - I'm sure you can substitute veggies of your choice that freeze well
Beef Kabobs
Grilled Ginger Salmon
Grilled Steak Soft Taco
Shrimp Robby
Veggie Burger
Lemon Pepper Chicken

Also, don't forget how to make strawberry jam.

Really Easy Breakfast Casserole

This recipe can be frozen and it can also be made the night before.

6-8 slices of bread
1 lb. of sausage, cooked and drained (you can substitue bacon or veggies)
1 dozen eggs
8 - 12 oz. grated cheddar cheese
salt and pepper to taste

Spray casserole dish with non-stick cooking spray. Layer bread in the bottom of pan. Sprinkle the bread with sausage or bacon or veggies. Pour beaten eggs over sausage. Sprinkle cheese over eggs. Bake at 350 degrees for 30 minutes.

This recipe is from the Mt. Comfort Bible Church (Springfield, MO) cookbook. Recipe submitted by Joyce Highfill.

Alfredo Sauce

This is a homemade alfredo sauce that is easy and delicious. I make it a lot. It's almost as easy as opening a can of store-bought alfredo sauce. It says not to use Parmesan from a can, but I do. I also use whatever milk I have on hand 1%, skim or 2%. I have used real garlic and garlic salt and it turns out well with both.

3/4 cup grated Parmesan cheese (not from a can)
1/2 cup of milk
1 stick of real butter
1 8-oz. package of cream cheese
garlic to taste

Combine all ingredients in saucepan over medium heat, stirring often until smooth. Pour over cooked fettuccini. Chicken and vegetables can be added for a really good meal.

*This recipe is from the Mt. Comfort Bible Church's Cook Book. Recipe submitted by June Willard.

Betty Crocker Chocolate Chip Cookies

I have had trouble in the past with not getting my chocolate chip cookies to be just right. They were either flat or too "cakey". This recipe is the best ever. If I follow the recipe, they really do turn out perfect every time. Of course, that is if I follow the recipe because sometimes I do like to experiment! Also, I have substituted half wheat flour for the white and they still turned out really good.

By the way, this is a freezer recipe. You make up the dough and you can either freeze it in a log shape and you have your own slice-and-bake cookies. Or, you can use a small ice cream scoop and put the scoops on a pan and flash freeze and then put those into a big gallon freezer bag for later use!

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 large egg
2 1/4 cups all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts (I don't love nuts in my cookies so I omit these)
1 bag (12 oz.) semisweet schocolate chips (2 cups)

1. Heat oven to 375 Degrees F.

2. In a large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.

3. On ungreased cookies sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

*If using self-rising flour, omit baking soda and salt.

The trick for me to get pretty much perfect cookies every time is that I bake them for only 8 minutes and then I take them out and leave them on the pan for a few more minutes to finish “baking”.

Honey Mustard Vinaigrette

I do not like mustard at all, but I love this dressing!

Servings: 18

1/3 cup dijon mustard*
1/3 cup apple cider vinegar
1/3 cup honey*
1 cup canola oil
salt and peppter to taste

Whisk together dijon mustard and vinegar, add honey.
Gradually add canola oil as you whisk - may use immersion blender.
Season with salt (about 1 teaspoon) and pepper to taste.

Yield: 2 cups

*I substituted regular mustard and sugar for honey and it still tasted delicious.

This recipe is from the Bloomington Cooking School.

Recipes Ideas

Hide the Veggies Pasta Sauce
Taco Filled Pasta Shells
Pizza Roll Ups
Zucchini Breakfast Jumbo Muffins
Low fat Taco soup
Lower fat Cheesy Chicken and Noodles
Crockpot spaghetti sauce
Black bean Lasagna Rolls
Easy Teriyaki Chicken
Glazed baby carrots
Mini Sausage Calzones
Granola bars

May Days!

Well, I am obviously getting late in posting this, but here goes! Comment to this post about what you are bringing for next week. It is on the 15th remember at 6:45 pm. We are having a "guest" speaker come this month to teach us how to can strawberry jam, which will come in handy since we are planning on picking strawberries next month. I think I am going to make Easy Teriyaki Chicken.

I will try to update this site a little better and add recipes and tips for OAMC! Since we are make strawberry jam and we all get to take some home, let's not make a side dish or dessert this time unless you absolutely want to, and Krista is bringing dessert!

April's Meals and Cooking together

Please comment to this post as to what you are bringing. I am bringing calzones.

Also, when you comment decide what side dishes/dessert you want to make:
Choose one out of these side dishes:
Glazed Baby Carrots - http://www.recipezaar.com/255213
Cheddar Cauliflower cheese - http://www.recipezaar.com/216237
Hashbrown casserole - http://www.recipezaar.com/57129
No Cheeze Whiz broccoli rice casserole - http://www.recipezaar.com/105080

And desserts:
Cookies - http://www.recipezaar.com/16110 (we could substitute chocolate chips for butterscotch)
Easy Chocolate Chip Pan Squares - http://www.recipezaar.com/133150
Brownie Finger Recipe - http://www.recipezaar.com/92296

Also, if you have your own ideas let me know.

I figure once we decide up on what side dish/dessert everyone wants to make (majority rules) we can assign people to bring the certain ingredients necessary to make the above. Let me know if this is not okay or if you have other ideas.

Thanks!

MAKE IT HEALTHY!

Just wanted to put a word out there about making our dishes as healthy as possible. Obviously, you can use vegetables in your dishes, but here are some other hints to make your dishes healthy:

Use whole wheat pasta
Use organic ingredients whenever possible
Use lean meat or use poulty
Use meat substitutes also
Tomato-based sauces are more heart healthy than creamy sauces
Use Olive oil or Canola oil instead of butter or other types of oil
Use 1% milk or skim in your recipes

These are just some tips to help us make our meals more healthy. If anyone else has any more suggestions, please post them!

March 2008 Meet Up

Let us know what you are bringing for the March 13 Meet-Up:

Okay, I am changing mine to Enchilada Casserole so we won't have too many pasta meals - Gretchen

Grass Fed Beef

With the scary news of cloned beef, I am now officially going out and getting a deep freeze and buying my beef in bulk from grass fed beef farms only!

Cooking Club Instructions

Ladies, welcome to the Once-a-Month Cooking Club! Gretchen and Krista are really excited about this idea! I think we all agree that the last thing we feel like doing at the end of each busy day is making dinner. So, we'd like to try a dinner swap of main entrees so that during this cold winter we have some home cooked meals on hand.

For those of you participating please post your entree selection (i.e. what you plan to make) for the next month. This way we won't end up with 20 lasagnas! Everyone please bring a four-serving entree per person to the swap. Each four-serving entree would be wrapped and ready to go straight to the freezer (foil, ziploc bags, etc). Consider a serving to be about a cup to a cup and a half. We're looking for main dishes only here! And do your best to make the dishes hearty and healthy.

To RSVP, just add a comment to this post. Also, please email us a copy of the recipe or bring several copies with you.

Be sure to use disposable dishes so that we don't have to worry about getting that casserole pan back to you once we've eaten your yummy meal.

Remember - Dishes that Freeze Well!