Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Wednesday, January 21, 2009
Tuesday, September 23, 2008
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.
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.
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.
Monday, September 8, 2008
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.
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.
Monday, July 21, 2008
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)
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)
Wednesday, June 25, 2008
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.
Friday, May 23, 2008
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.
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.
Wednesday, May 21, 2008
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.
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”.
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”.
Monday, May 19, 2008
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.
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.
Wednesday, May 7, 2008
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