Peppermint Bark Fudge
6 days ago
Tuesday, August 3, 2010
from the blue chair
I will no longer be posting on this blog. I am combining all my creative endeavors into one new blog. Follow me at fromthebluechair.com. I will post cooking ideas there as well as including my quilting and sewing projects. Thanks for following. I will leave Kati's Kitchen Tips active for archive purposes.
Thursday, April 29, 2010
Pineapple "Ice Cream"
I made this dessert for my class with my church group last week. I did a post on this months ago, but I thought I would revisit it with pictures now that it is finally starting to warm up--at least for some people. We got snow today.
This is a fabulous and healthy dessert. Claire loves it and calls it pineapple ice cream.
Pineapple Ice Cream
1 pineapple (frozen in 1 inch chunks)
1/4 cup sugar or the equivalent of your desired sweetener
I chop many pineapples at once. It makes a mess, but you only have to make a mess once.
Freeze in Ziploc bags. Usually you can fit about 2 pineapples per bag. During the freezing process, pull them out about every hour and move the pineapple around in the bag. This will help it freeze individually rather than one huge pineapple chunk.
To make the ice cream, microwave 1 pineapple at full power for about one minute until it's just starting to get soft on the outside of the chunks. Place in the food processor (You really need a food processor. A blender won't work for this unless you have a pretty impressive blender.)
Start mixing. You will have to smash it down several times. The large chunks get stuck at the top and sometimes have a hard time mixing in. Just smash them down with a rubber scraper.
Keep mixing. Smash again.
Almost Done! Keep mixing until completely smooth and the consistency of soft-serve ice cream. Taste and add a bit more sugar if needed. Mix again until sugar is incorporated.
Store in the freezer. Like homemade ice cream, this is best immediately. It gets pretty hard in the freezer. Use within a few days.
This is a fabulous and healthy dessert. Claire loves it and calls it pineapple ice cream.
Pineapple Ice Cream
1 pineapple (frozen in 1 inch chunks)
1/4 cup sugar or the equivalent of your desired sweetener
I chop many pineapples at once. It makes a mess, but you only have to make a mess once.
Freeze in Ziploc bags. Usually you can fit about 2 pineapples per bag. During the freezing process, pull them out about every hour and move the pineapple around in the bag. This will help it freeze individually rather than one huge pineapple chunk.
To make the ice cream, microwave 1 pineapple at full power for about one minute until it's just starting to get soft on the outside of the chunks. Place in the food processor (You really need a food processor. A blender won't work for this unless you have a pretty impressive blender.)
Start mixing. You will have to smash it down several times. The large chunks get stuck at the top and sometimes have a hard time mixing in. Just smash them down with a rubber scraper.
Keep mixing. Smash again.
Almost Done! Keep mixing until completely smooth and the consistency of soft-serve ice cream. Taste and add a bit more sugar if needed. Mix again until sugar is incorporated.
Store in the freezer. Like homemade ice cream, this is best immediately. It gets pretty hard in the freezer. Use within a few days.
Thursday, April 22, 2010
Freezer Cooking Handout
I did a class tonight on freezer cooking for my church group. I put together a handout for the class. Most of the information on the handout is from various posts here on my blog, but if you are interested in having it all together you are welcome to download the handout:
Freezer Cooking Handout
Freezer Cooking Handout
Cafe Rio Sides
Here are a couple ideas to help you use the Cafe Rio chicken. The chicken is fabulous in a burrito with these black beans, some Spanish rice, fresh cilantro and cheese. Drizzle the salad dressing on top.
Crock-pot Black Beans
2 cups dried black beans
About 3 cups of water
2 cloves of garlic
1 Tbsp salt
1 tsp cumin
Wash the dried beans pick out any rocks or beans that look funky. Pour them into a pan and add water till it is at least 2 inches above the beans. Let soak overnight (or for 8 hours.)
Drain off the water and pour beans into a crock pot. Add the 3 cups of water and the remaining ingredients. Cook on LOW for 8 hours. During the last couple hours of cooking, you can add extra water if you want them saucy.
(I added about 1 1/2 cups more water than the recipe called for. I also cooked them on high for about 6 hours and then turned them down to low for another 3-4 hours. I'm not sure that 8 hours on low would be enough. They are also a tad salty. I now use about 2 tsp salt).
Cafe Rio Salad Dressing
1 cup mayo
1 packet of Hidden Valley Ranch mix
1 cup buttermilk
1/3 of a bunch of cilantro with stems chopped off
1/2 - 1 small jalapeno (if you don’t like it spicy, remove the seeds)
1 tsp lime juice
1-2 tomatillos (remove outer papery skin and cut up)
1 garlic clove
Blend all ingredients in food processor or blender.
Crock-pot Black Beans
2 cups dried black beans
About 3 cups of water
2 cloves of garlic
1 Tbsp salt
1 tsp cumin
Wash the dried beans pick out any rocks or beans that look funky. Pour them into a pan and add water till it is at least 2 inches above the beans. Let soak overnight (or for 8 hours.)
Drain off the water and pour beans into a crock pot. Add the 3 cups of water and the remaining ingredients. Cook on LOW for 8 hours. During the last couple hours of cooking, you can add extra water if you want them saucy.
(I added about 1 1/2 cups more water than the recipe called for. I also cooked them on high for about 6 hours and then turned them down to low for another 3-4 hours. I'm not sure that 8 hours on low would be enough. They are also a tad salty. I now use about 2 tsp salt).
Cafe Rio Salad Dressing
1 cup mayo
1 packet of Hidden Valley Ranch mix
1 cup buttermilk
1/3 of a bunch of cilantro with stems chopped off
1/2 - 1 small jalapeno (if you don’t like it spicy, remove the seeds)
1 tsp lime juice
1-2 tomatillos (remove outer papery skin and cut up)
1 garlic clove
Blend all ingredients in food processor or blender.
Tuesday, March 16, 2010
Stuffing and Swiss Cheese Chicken
This recipe is so easy to assemble and just pop in the freezer. No pre-cooking required. I do recommend thawing this one completely in the fridge before cooking. Otherwise you may be cooking it for a very long time to ensure the chicken is cooked through.
1 lb uncooked chicken breast meat, cut into 1 inch pieces
1 box stuffing (I use Stove Top)
4-6 slices of Swiss cheese
1 can cream of chicken soup
water & milk
Arrange chicken pieces in an 8x8 pan. Cover with slices of Swiss cheese.
Sprinkle with entire box of stuffing. (If you don't want as much stuffing in your dish, just use 1/2 a box and decrease the amount of soup mixture you pour over stuffing. I happen to like stuffing a lot so I use the whole box).
Mix together 1 can of soup, 1 can of water and 1/3 can of milk. Pour over stuffing. Stir carefully with a spoon to gently incorporate soup mixture and stuffing.
Wrap with heavy foil, label and freeze. Thaw in the fridge. Cook covered at 350 for 30 minutes. Uncover and cook an additional 10-15 minutes until chicken is cooked through.
1 lb uncooked chicken breast meat, cut into 1 inch pieces
1 box stuffing (I use Stove Top)
4-6 slices of Swiss cheese
1 can cream of chicken soup
water & milk
Arrange chicken pieces in an 8x8 pan. Cover with slices of Swiss cheese.
Sprinkle with entire box of stuffing. (If you don't want as much stuffing in your dish, just use 1/2 a box and decrease the amount of soup mixture you pour over stuffing. I happen to like stuffing a lot so I use the whole box).
Mix together 1 can of soup, 1 can of water and 1/3 can of milk. Pour over stuffing. Stir carefully with a spoon to gently incorporate soup mixture and stuffing.
Wrap with heavy foil, label and freeze. Thaw in the fridge. Cook covered at 350 for 30 minutes. Uncover and cook an additional 10-15 minutes until chicken is cooked through.
Taco Soup
Taco soup is a pretty common recipe. I imagine all taco soup recipes are pretty similar. It's a super simple recipe that freezes great and kids love it. This is the one dish that I can almost guarantee Claire will eat, which is saying a lot. She is a very picky two-year-old.
Taco Soup
1 lb hamburger
1 onion, diced
2 cans kidney beans (drained & rinsed)
1 can (15 oz) diced tomatoes
1 pkg taco seasoning
1-2 cups frozen corn
2 cans (8 oz ea) tomato sauce
Brown hamburger with onion, drain grease. Add remaining ingredients, cook on medium-low heat for 20-30 minutes. Serve with chips, cheese, lettuce, tomatoes, and olives.
Freeze in Ziploc bags--either quart or gallon size.
Taco Soup
1 lb hamburger
1 onion, diced
2 cans kidney beans (drained & rinsed)
1 can (15 oz) diced tomatoes
1 pkg taco seasoning
1-2 cups frozen corn
2 cans (8 oz ea) tomato sauce
Brown hamburger with onion, drain grease. Add remaining ingredients, cook on medium-low heat for 20-30 minutes. Serve with chips, cheese, lettuce, tomatoes, and olives.
Freeze in Ziploc bags--either quart or gallon size.
Wednesday, March 3, 2010
Pasta Fagioli
Original recipe from Crockpot Tuesdays
I am alone for dinner tonight, and soup is often one of my favorite things to pull out of the freezer when I'm on my own. I pulled a bag of Pasta Fagioli out tonight and realized I had not posted this recipe yet. I love this soup, and it's great out of the freezer. I made this recipe a while back. It makes a lot, and after a day or two, it became evident that we were not going to make it through all that soup before it went bad. I put about 3 quart bags of it in the freezer to save for another day. It froze great although the pasta is really soft. If I were making this as a freezer meal, I wouldn't technically cook the pasta. I would mix it in the hot soup after turning off the heat.
I substituted Italian sausage for the ground beef. It definitely adds to the flavor.
Pasta Fagioli
1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes, undrained
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup dry pasta (to add at end)
Directions:
Brown the meat and drain well. Add carrots, onion, and celery to the crockpot. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper and oregano. Stir in the meat. Cover and cook on low for 8 hours, or high for 4. At end of cook time, stir in 1/2 cup pasta. Cover and cook for another hour on low.
Serve with parmesan cheese if you’d like. Enjoy! This recipe makes about 8 generous servings.
I am alone for dinner tonight, and soup is often one of my favorite things to pull out of the freezer when I'm on my own. I pulled a bag of Pasta Fagioli out tonight and realized I had not posted this recipe yet. I love this soup, and it's great out of the freezer. I made this recipe a while back. It makes a lot, and after a day or two, it became evident that we were not going to make it through all that soup before it went bad. I put about 3 quart bags of it in the freezer to save for another day. It froze great although the pasta is really soft. If I were making this as a freezer meal, I wouldn't technically cook the pasta. I would mix it in the hot soup after turning off the heat.
I substituted Italian sausage for the ground beef. It definitely adds to the flavor.
Pasta Fagioli
1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes, undrained
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup dry pasta (to add at end)
Directions:
Brown the meat and drain well. Add carrots, onion, and celery to the crockpot. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper and oregano. Stir in the meat. Cover and cook on low for 8 hours, or high for 4. At end of cook time, stir in 1/2 cup pasta. Cover and cook for another hour on low.
Serve with parmesan cheese if you’d like. Enjoy! This recipe makes about 8 generous servings.
Saturday, February 27, 2010
Edith's freezer tip--freezing beans
I don't have a recipe to share, but I have a freezer tip I learned from my sister that has saved me time and money. I like to cook my own beans and try not to use the canned beans from the store if I can help it. So after cooking a large quantity of dry beans I will put 1/2 - 1 cup in the small "snack" baggies. Then I put about five or six of the snack baggies in a quart size freezer bag. Then when I need beans I pull out a small baggie and thaw it.
Wednesday, February 24, 2010
Pam's Chicken Curry
Here's another one my kids like.
It's also from Fix, Freeze, Feast
Chicken Curry
Makes 3 entrees, 4-6 servings each
1 warehouse tray (about 6 lbs.) boneless, skinless,
chicken half-breasts
1 cup butter
2 cups chopped onions (about 2 medium)
1/4 cup curry powder
2 Tbs. minced ginger
2 Tbs. minced garlic (about 18 cloves)
2 Tbs. sugar
2 Tbs. chicken bouillon granules
2 tsp. salt
1 cup flour
4 cups water
4 cups milk
2 Tbs. lemon juice
3 one-gallon freezer bags, labeled
Also can add:
carrot pieces, green or red peppers
Rinse and trim chicken as desired. Cut chicken into bit-sized pieces and cook in a large skillet over medium heat. Remove from hear and cool. Divide cooled chicken evenly among freezer bags.
While chicken cools, melt butter in large saucepan over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add curry powder, ginger, garlic, sugar, bouillon, and salt; cook, stirring, for 2 minutes. Add flour and cook, stirring, 2 minutes longer. Mixture will be like a paste. Gradually add the water and milk; cook, stirring constantly, until the sauce has thickened. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool Sauce.
Divide cooled sauce evenly over the chicken in freezer bags.
Seal and freeze.
To cook:
1. Completely thaw one entrée in the refrigerator.
2. In a large skillet over medium heat, bring the chicken and curry sauce to a simmer and cook until heated through. Do not boil.
3. Serve curry over your favorite rice
Accompaniments for Curry:
Top with any of the following: toasted coconut, toasted almonds, fresh apple pieces, pineapple tidbits, raisins, dried cranberries, chopped scallions, mango chutney, hot chili paste and/or sweet chili sauce.
(I warm this up in the crock pot)
It's also from Fix, Freeze, Feast
Chicken Curry
Makes 3 entrees, 4-6 servings each
1 warehouse tray (about 6 lbs.) boneless, skinless,
chicken half-breasts
1 cup butter
2 cups chopped onions (about 2 medium)
1/4 cup curry powder
2 Tbs. minced ginger
2 Tbs. minced garlic (about 18 cloves)
2 Tbs. sugar
2 Tbs. chicken bouillon granules
2 tsp. salt
1 cup flour
4 cups water
4 cups milk
2 Tbs. lemon juice
3 one-gallon freezer bags, labeled
Also can add:
carrot pieces, green or red peppers
Rinse and trim chicken as desired. Cut chicken into bit-sized pieces and cook in a large skillet over medium heat. Remove from hear and cool. Divide cooled chicken evenly among freezer bags.
While chicken cools, melt butter in large saucepan over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add curry powder, ginger, garlic, sugar, bouillon, and salt; cook, stirring, for 2 minutes. Add flour and cook, stirring, 2 minutes longer. Mixture will be like a paste. Gradually add the water and milk; cook, stirring constantly, until the sauce has thickened. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool Sauce.
Divide cooled sauce evenly over the chicken in freezer bags.
Seal and freeze.
To cook:
1. Completely thaw one entrée in the refrigerator.
2. In a large skillet over medium heat, bring the chicken and curry sauce to a simmer and cook until heated through. Do not boil.
3. Serve curry over your favorite rice
Accompaniments for Curry:
Top with any of the following: toasted coconut, toasted almonds, fresh apple pieces, pineapple tidbits, raisins, dried cranberries, chopped scallions, mango chutney, hot chili paste and/or sweet chili sauce.
(I warm this up in the crock pot)
Pam's Beef and Bean Burritos
I have a few teenage boys who are always hungry when they come home from school and late night activities. I discovered that by making my own freezer burritos, they have something quick and filling to make.
Here's the recipe that I adapted mine from. I usually can get a lot more than 40 with this recipe. It's very basic, but when you cook them up you can add any topping to it you want.
Beef and Bean Burritos
(from "Fix, Freeze, Feast" by Kati Neville and Lindsay Tkacsik)
Make 40 + burritos
1 warehouse size tray (about 6 lbs.) lean ground beef
1 cup taco seasoning
3 cups water
40+ ten-inch tortillas
4 (28 oz) can refried beans
Brown beef in a large stockpot over medium hear until no longer pink, about 20 minutes. Drain and discard fat. Add the taco seasoning. Stir in water and simmer mixture over medium hear for 20 minutes, or until the liquid is almost entirely evaporated. Cool.
Spread 1/4-cup ground beef and 1/3 cup refried beans on each tortilla. Wrap burrito-style and then wrap each one individually in foil.(I just stick each one in a fold-oven sandwich bag.) Divide burritos into gallon-size freezer bags.
Seal and freeze.
To cook:
Thaw in the refrigerator or reheat them straight from the freezer.
Microwave: frozen about 2 minutes.
Oven: bake in foil at 375 for 30 minute if frozen.
300 for 30 minutes if thawed.
Here's the recipe that I adapted mine from. I usually can get a lot more than 40 with this recipe. It's very basic, but when you cook them up you can add any topping to it you want.
Beef and Bean Burritos
(from "Fix, Freeze, Feast" by Kati Neville and Lindsay Tkacsik)
Make 40 + burritos
1 warehouse size tray (about 6 lbs.) lean ground beef
1 cup taco seasoning
3 cups water
40+ ten-inch tortillas
4 (28 oz) can refried beans
Brown beef in a large stockpot over medium hear until no longer pink, about 20 minutes. Drain and discard fat. Add the taco seasoning. Stir in water and simmer mixture over medium hear for 20 minutes, or until the liquid is almost entirely evaporated. Cool.
Spread 1/4-cup ground beef and 1/3 cup refried beans on each tortilla. Wrap burrito-style and then wrap each one individually in foil.(I just stick each one in a fold-oven sandwich bag.) Divide burritos into gallon-size freezer bags.
Seal and freeze.
To cook:
Thaw in the refrigerator or reheat them straight from the freezer.
Microwave: frozen about 2 minutes.
Oven: bake in foil at 375 for 30 minute if frozen.
300 for 30 minutes if thawed.
Heather's Pesto
I love to make Pesto and freeze it for the year. We always have a huge basil "bush" and I love to get the most out of it. Here's a post from my blog with the recipe as well: http://dancetocreate.blogspot.com/2009/08/pesto-recipe-revisted.html
Pesto Recipe:
3 cups of fresh basil leaves
1/2 cup olive oil
3-4 cloves of garlic
1/2-3/4 cup fresh grated parmesan cheese (we did half mozzarella to cut the cost)
1/4 cup pine nuts (we also did some with almonds)
optional: 1/2 cup fresh parsley - we didn't add this
Mix in food processor or blender until pureed. Eat fresh or put 1/2 cup - 1 cup in freezer bags and use all year.
Pesto Recipe:
3 cups of fresh basil leaves
1/2 cup olive oil
3-4 cloves of garlic
1/2-3/4 cup fresh grated parmesan cheese (we did half mozzarella to cut the cost)
1/4 cup pine nuts (we also did some with almonds)
optional: 1/2 cup fresh parsley - we didn't add this
Mix in food processor or blender until pureed. Eat fresh or put 1/2 cup - 1 cup in freezer bags and use all year.
Monday, February 15, 2010
Sylvia's Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla
Mix 'em all together. Roll into walnut size balls. Smush a criss-cross with a fork and bake at 350degrees for 13 minutes
1 cup sugar
1 egg
1 tsp vanilla
Mix 'em all together. Roll into walnut size balls. Smush a criss-cross with a fork and bake at 350degrees for 13 minutes
Ariane's Candy Cane Cookies
Candy Cane Cookies
1 c butter
1 c powdered sugar
1 egg
1 1/2 almond extract
1 t vanilla
2 1/2 c flour
1 t salt
1/2 c sugar and candy canes
Heat oven to 375. Mix thoroughly butter, powdered sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend red food color into one half. Roll dough betwen hands to make long tube. Cut tubes into 5 inch pieces. Twist a white and red tube together and shape into a candy cane. Bake about 9 minutes or until set and very light brown. Mix crushed candy canes and ganulated sugar. Imediately sprinkle cookies with candy mixture.
1 c butter
1 c powdered sugar
1 egg
1 1/2 almond extract
1 t vanilla
2 1/2 c flour
1 t salt
1/2 c sugar and candy canes
Heat oven to 375. Mix thoroughly butter, powdered sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend red food color into one half. Roll dough betwen hands to make long tube. Cut tubes into 5 inch pieces. Twist a white and red tube together and shape into a candy cane. Bake about 9 minutes or until set and very light brown. Mix crushed candy canes and ganulated sugar. Imediately sprinkle cookies with candy mixture.
Carla's Cranberry & Vanilla Chip Cookies
Cranberry & Vanilla Chip Cookies
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs
1 teaspoon imitation butter flavor
1 3/4 cup flour
1 cup rolled oats
1 1/2 tsp baking soda
1/2 tsp salt
1 cup sweetened dried cranberries (craisins)
2/3 cup white vanilla chips
1. Heat oven to 350 degrees. Spray cookie sheets with nonstick spray. In a large bowl, combine butter & sugar; beat unti light & fluffy. Add eggs & butter flavor; mix well.
2. Lightly spoon flour into measuring cup; level off. Add flour, oats, baking soda & salt; mix well. Stir in cranberries & vanilla chips. Drop dough by rounded tablespoonfuls 2 inches apart onto greased cookie sheets.
3. Bake for 9-11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets. Cool on wire racks 15 minutes or until completely cooled.
High altitude: (above 3500 ft): Decrease sugar to 1 1/4 cups; increase flour to 2 cups. Bake at 350 degrees for 10-12 minutes.
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs
1 teaspoon imitation butter flavor
1 3/4 cup flour
1 cup rolled oats
1 1/2 tsp baking soda
1/2 tsp salt
1 cup sweetened dried cranberries (craisins)
2/3 cup white vanilla chips
1. Heat oven to 350 degrees. Spray cookie sheets with nonstick spray. In a large bowl, combine butter & sugar; beat unti light & fluffy. Add eggs & butter flavor; mix well.
2. Lightly spoon flour into measuring cup; level off. Add flour, oats, baking soda & salt; mix well. Stir in cranberries & vanilla chips. Drop dough by rounded tablespoonfuls 2 inches apart onto greased cookie sheets.
3. Bake for 9-11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets. Cool on wire racks 15 minutes or until completely cooled.
High altitude: (above 3500 ft): Decrease sugar to 1 1/4 cups; increase flour to 2 cups. Bake at 350 degrees for 10-12 minutes.
Tricia's Utopia M&M Cookies
Utopia M&M Cookies
1 1/2 cup Butter Crisco
3/4 cup sugar
1/2 Tb vanilla
1 1/2 cup brown sugar
3 eggs
Cream together above ingredients.
3 1/4 cup flour
1/2 Tb salt
1/2 Tb baking soda
Combine above ingredints and mix with wet ingredients. Mix in 1 cup chocolate chips, 1 cup M&M's and another 1/4 cup flour. Bake at 375 degrees for 6-8 minutes. Take out of oven when still light in color and let cool on cookie sheet.
1 1/2 cup Butter Crisco
3/4 cup sugar
1/2 Tb vanilla
1 1/2 cup brown sugar
3 eggs
Cream together above ingredients.
3 1/4 cup flour
1/2 Tb salt
1/2 Tb baking soda
Combine above ingredints and mix with wet ingredients. Mix in 1 cup chocolate chips, 1 cup M&M's and another 1/4 cup flour. Bake at 375 degrees for 6-8 minutes. Take out of oven when still light in color and let cool on cookie sheet.
Pam's Molasses Cookies
Molasses Cookies
Cream Together:
3/4 cup butter
1 1/2 cup sugar
1 egg
1/4 cup molasses
Sift in:
2 cups flour (I usually use 1 cup white and 1 cup wheat)
1/2 tsp. salt
3 tsp. soda
1 tsp. ginger
1 tsp. cinnamon
1 tsp. cloves
Roll in sugar
Bake at 325 for 10 minutes. LEAVE on pan for 1 minute.
Cream Together:
3/4 cup butter
1 1/2 cup sugar
1 egg
1/4 cup molasses
Sift in:
2 cups flour (I usually use 1 cup white and 1 cup wheat)
1/2 tsp. salt
3 tsp. soda
1 tsp. ginger
1 tsp. cinnamon
1 tsp. cloves
Roll in sugar
Bake at 325 for 10 minutes. LEAVE on pan for 1 minute.
Heather's Ginger Snaps
Ginger Snaps
1/4 c butter
1/2 c sugar - cream together
1 egg
1/2 c molasses - add to butter/sugar mix
Mix the following dry ingredients in a separate bowl:
1 tsp baking soda
2 c flour
1/2 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
Slowly add the dry ingredients to the butter/molasses mix. It will be a bit sticky. Make small round balls (quarter sized) and roll each in sugar - covering well. Place on cookie sheet and flatten slightly. Bake at 400 for 9-10 minutes
(http://dancetocreate.blogspot.com/2010/02/gingersnaps.html) I just made these on Sunday and posted about them!
1/4 c butter
1/2 c sugar - cream together
1 egg
1/2 c molasses - add to butter/sugar mix
Mix the following dry ingredients in a separate bowl:
1 tsp baking soda
2 c flour
1/2 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
Slowly add the dry ingredients to the butter/molasses mix. It will be a bit sticky. Make small round balls (quarter sized) and roll each in sugar - covering well. Place on cookie sheet and flatten slightly. Bake at 400 for 9-10 minutes
(http://dancetocreate.blogspot.com/2010/02/gingersnaps.html) I just made these on Sunday and posted about them!
Cynthia's Chocolate Crinkles
Chocolate Crinkles
2 C. white sugar
1 C. baking cocoa, sifted
1/2 C. vegetable oil
4 eggs
2 tsp. vanilla extract
2 C. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 C powdered sugar (for rolling)
1) Mix sugar, cocoa, oil in a medium bowl.
2) Beat in the eggs one at a time.
3) Add vanilla and mix well.
4) Sift dry flour, baking powder and salt together. Stir into chocolate mixture. Mix well.
5) CHILL dough, covered, for FOUR HOURS. (You can cheat in the freezer if you must, but don't skip this step!)
6) Preheat oven to 350-degrees F. Using 1 tablespoon of dough for each cookie, form dough in balls. Roll each in powdered sugar.
7) Bake on a greased cookie sheet 7 minutes (for fudgy cookies) or 9 minutes (for crisper cookies). Cool on tray 5 minutes before removing to cooling rack.
You can also substitute peppermint extract for the vanilla and roll the dough in blenderized candy canes. Yum.
2 C. white sugar
1 C. baking cocoa, sifted
1/2 C. vegetable oil
4 eggs
2 tsp. vanilla extract
2 C. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 C powdered sugar (for rolling)
1) Mix sugar, cocoa, oil in a medium bowl.
2) Beat in the eggs one at a time.
3) Add vanilla and mix well.
4) Sift dry flour, baking powder and salt together. Stir into chocolate mixture. Mix well.
5) CHILL dough, covered, for FOUR HOURS. (You can cheat in the freezer if you must, but don't skip this step!)
6) Preheat oven to 350-degrees F. Using 1 tablespoon of dough for each cookie, form dough in balls. Roll each in powdered sugar.
7) Bake on a greased cookie sheet 7 minutes (for fudgy cookies) or 9 minutes (for crisper cookies). Cool on tray 5 minutes before removing to cooling rack.
You can also substitute peppermint extract for the vanilla and roll the dough in blenderized candy canes. Yum.
Beth's Chocolate Chip Cookies
Chocolate chip cookies
2 cube butter
1 1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt
2 1/2 - 3 cups flour
chocolate chips
cream together butter and sugars. add eggs and vanilla and mix. Add dry ingredients and chocolate chips. mix.
Cook at 350 for 10 minutes.
2 cube butter
1 1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt
2 1/2 - 3 cups flour
chocolate chips
cream together butter and sugars. add eggs and vanilla and mix. Add dry ingredients and chocolate chips. mix.
Cook at 350 for 10 minutes.
Edith's Chocolate Cookie Bars
Chocolate Cookie Bars
Directions:
Melt these three ingredients in a pan on the stove,
then add 2 tsp vanilla and set aside.
12-oz bag chocolate chips
1 can sweetened condensed milk
3T butter
Then cream together these three things:
1 Cup butter, softened
2 Cup sugar
2 eggs
Then add:
2 Cups flour
3 Cups oats
1 tsp salt
1 tsp baking soda
1 tsp vanilla
Spread 2/3 of dough on cookie sheet with fingers, it will be very sticky. Pour on chocolate mixture. Then sprinkle/drop the remainder of the dough on top. Bake at 350 degrees for 20 minutes or until top is lightly browned.
Directions:
Melt these three ingredients in a pan on the stove,
then add 2 tsp vanilla and set aside.
12-oz bag chocolate chips
1 can sweetened condensed milk
3T butter
Then cream together these three things:
1 Cup butter, softened
2 Cup sugar
2 eggs
Then add:
2 Cups flour
3 Cups oats
1 tsp salt
1 tsp baking soda
1 tsp vanilla
Spread 2/3 of dough on cookie sheet with fingers, it will be very sticky. Pour on chocolate mixture. Then sprinkle/drop the remainder of the dough on top. Bake at 350 degrees for 20 minutes or until top is lightly browned.
A call for recipes
Thanks to all those who posted cookie recipes. I will copy and post them in individual posts so they will be searchable under my labels. I loved getting all these new ideas. Since I am running low on new ideas myself, I am asking all of you to help me out. Please post your favorite freezer cooking recipe that you have used in the comment section on this post. No free gift cards to give away this time, but it will really help the variety on this site. I will copy all comments into new posts. I need some new ideas to try in a week or two when I start filling my freezer. Thanks.
A Winner!
We technically had 9 comments. Random.org chose #6 which is Tricia. Email me and I'll get your gift card in the mail.
Thanks so much for participating.
Thanks so much for participating.
Monday, February 8, 2010
Oatmeal Chocolate Chip Cookies & A Contest!!
Freezer cooking doesn't always have to be about the main dish. Desserts freeze great too. This doesn't always have to be a big effort either. Last week I wanted to make cookies for play group. I didn't want to cook all the cookies, so I made up what I needed and froze the rest. To freeze cookie dough, simply scoop out the dough with a small ice cream scoop (I think mine is a 1 inch scoop). Place the balls on wax paper on a cookie sheet and pop in the freezer until they are solid. Transfer to a ziploc bag. When you are ready to cook, just plan on baking for a couple extra minutes. Watch them closely, but usually it takes about 3 extra minutes.
Here is my favorite oatmeal cookie recipe.
OATMEAL CHOCOLATE CHIP COOKIES
½ cup shortening
½ cup butter
¾ cup white sugar
¾ cup brown sugar
1 teaspoon vanilla
2 cup flour
2 eggs
1 teaspoon soda
1 teaspoon salt
1 cup oatmeal
1 cup coconut
8 oz Heath bits
2 cups chocolate chips
Cream shortening, sugar, eggs, and vanilla. Add dry ingredients and beat. Add remaining ingredients. Drop on sprayed sheet. Bake at 350° for 10-12 min.
Now for the contest! I admit I am curious as to who actually reads this blog. I haven't been really active lately about posting new recipes, but my freezer is getting low so I really have to start cooking again. If there are many people interested in freezer cooking, I will really try to be more active about keeping it up. So, help me get the word out. Pass this blog onto your friends and tell them how fabulous it is to have a freezer full of food.
The winner will receive a $15 gift card to Smiths/Kroger.
To enter simply provide your favorite cookie recipe in the comments section along with your name. The winner will be picked randomly. I will post the winner next Monday, February 15th. Good luck!
Tuesday, January 26, 2010
Asian Chicken BBQ
I haven't tried this as a freezer cooking recipe yet, but it's a crock pot recipe which is almost just as good. It's super easy and tastes amazing. I have made this twice. The first time I cooked it about 1 1/2 hours longer than listed in the recipe, but it was great. The chicken was practically falling apart and had excellent flavor. The second time I followed her cooking time, and we didn't like it as well. I would recommend leaving it for a longer amount of time. This is great with fried rice and veggies.
From 365 Days of Slow Cooking
2 pounds Tyson boneless, skinless chicken thighs tenders (don't use chicken breasts)
1/2 cup soy sauce
1/3 cup packed brown sugar
2 tbsp sesame oil
3 cloves garlic, minced
Place thighs into the bottom of a slow cooker. Lay as flat as possible. Combine the rest of the ingredients in a small bowl. Pour sauce over the chicken. Cover and cook on Low for 2 hours. Turn chicken over and cook 1 hour longer. Serve.
From 365 Days of Slow Cooking
2 pounds Tyson boneless, skinless chicken thighs tenders (don't use chicken breasts)
1/2 cup soy sauce
1/3 cup packed brown sugar
2 tbsp sesame oil
3 cloves garlic, minced
Place thighs into the bottom of a slow cooker. Lay as flat as possible. Combine the rest of the ingredients in a small bowl. Pour sauce over the chicken. Cover and cook on Low for 2 hours. Turn chicken over and cook 1 hour longer. Serve.
Baby Food Tips
It's been a long time since I have posted anything on here, but I haven't been doing much freezer cooking lately. We are actually in the process of cleaning out the freezer so I can start over again. When I do freezer cooking, it's nice to start with a relatively empty freezer so I know most of my food is new. My sister is also in the clean-out-the-freezer phase so we'll probably both start cooking again soon. Hopefully, between the two of us, I'll have some great new recipes to share.
In the meantime I thought I would post about the only freezer cooking I have done recently--baby food. This is a great alternative to store-bought baby food. It takes a bit more time, but it's also nice to know exactly what your baby is eating.
Spinach
Wilt spinach by boiling in a little water for a few minutes. Cool slightly. Puree in the food processor, adding extra water if necessary. Freeze in ice cube trays.
Carrots
Steam baby carrots until soft. Puree in the food processor, adding extra water if necessary. Make sure they have blended smoothly. My food processor tends to leave chunks so I have to stir it down and pulse several times. Freeze in ice cube trays or silicon muffin pans.
Sweet Potatoes
Peel and cut up into 1 inch chunks. Steam until soft. Puree in the food processor, adding extra water if necessary. Freeze in ice cube trays or silicon muffin pans.
Chicken
Place several boneless, skinless chicken breasts in a 9x13 pan. Drizzle with 1-2 TB olive oil. Sprinkle with a low-sodium seasoning (I like Montreal Seasoning). Bake at 350 until cooked through. Cool. Puree in the food processor adding some chicken broth from the pan. Chicken will have a slightly sticky consistency. Roll about 2 TB into a ball and place on a cookie sheet. Repeat with remaining chicken. Freeze solid and place in a Ziploc. (Ryan was disappointed when he realized these chicken balls were not cookie dough balls. At first glance they look really similar.)
Meal prep:
I thaw my baby food in the microwave immediately before feeding it to the babies. I generally mix it with about 1/4 cup water and whole wheat or oatmeal cereal until I like the consistency. For 1 serving at breakfast I will usually do 4 cubes fruit (peaches or applesauce) mixed with cereal. In the afternoon one serving is 1 ball of chicken, and about 3-4 cubes veggies (any mixture) mixed with water and cereal. This will vary a bit depending on the size of your ice cube trays.
In the meantime I thought I would post about the only freezer cooking I have done recently--baby food. This is a great alternative to store-bought baby food. It takes a bit more time, but it's also nice to know exactly what your baby is eating.
Spinach
Wilt spinach by boiling in a little water for a few minutes. Cool slightly. Puree in the food processor, adding extra water if necessary. Freeze in ice cube trays.
Carrots
Steam baby carrots until soft. Puree in the food processor, adding extra water if necessary. Make sure they have blended smoothly. My food processor tends to leave chunks so I have to stir it down and pulse several times. Freeze in ice cube trays or silicon muffin pans.
Sweet Potatoes
Peel and cut up into 1 inch chunks. Steam until soft. Puree in the food processor, adding extra water if necessary. Freeze in ice cube trays or silicon muffin pans.
Chicken
Place several boneless, skinless chicken breasts in a 9x13 pan. Drizzle with 1-2 TB olive oil. Sprinkle with a low-sodium seasoning (I like Montreal Seasoning). Bake at 350 until cooked through. Cool. Puree in the food processor adding some chicken broth from the pan. Chicken will have a slightly sticky consistency. Roll about 2 TB into a ball and place on a cookie sheet. Repeat with remaining chicken. Freeze solid and place in a Ziploc. (Ryan was disappointed when he realized these chicken balls were not cookie dough balls. At first glance they look really similar.)
Meal prep:
I thaw my baby food in the microwave immediately before feeding it to the babies. I generally mix it with about 1/4 cup water and whole wheat or oatmeal cereal until I like the consistency. For 1 serving at breakfast I will usually do 4 cubes fruit (peaches or applesauce) mixed with cereal. In the afternoon one serving is 1 ball of chicken, and about 3-4 cubes veggies (any mixture) mixed with water and cereal. This will vary a bit depending on the size of your ice cube trays.
Subscribe to:
Posts (Atom)
