24 muffins - Freeze for a quick breakfast or late night snack!
4 eggs
1/2 c oil
1 c unsweetened applesauce
1 1/2 c sugar
1 (16 oz) can pumpkin
3 c flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
12 oz semi-sweet mini chocolate chips
1- Mix first 5 ingredients together, mix dry ingredients
2- Blend two mixtures, fold in chips
3- Fill 24 greased or paper-lined muffin cups
4- Bake 400 for 16-20 min
Showing posts with label Freezer. Show all posts
Showing posts with label Freezer. Show all posts
Monday, November 2, 2009
Whole Wheat Pumpkin Scones with Cinnamon Icing
Makes 8 scones.
1 c whole wheat pastry flour
1 c all purpose flour (you can use 2 c of whole wheat pastry flour, the scones will be just a little heavier)
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ginger
1/8 tsp cloves
6 TBS butter, sliced and chilled
1/3 c pumpkin puree
1/3 c heavy whipping cream
6 TBS brown sugar
2 tsp vanilla
Cinnamon icing:
1 c powdered sugar
1 tsp cinnamon
1-2 TBS milk
1- In a large bowl whisk together first 8 ingredients. Cut in butter until coarse crumbs form.
2- In a smaller mixing bowl, whisk together pumpkin, cream, sugar and vanilla
3- Add to dry mixture and stir until mixture forms thick dough. Use your (clean) hands to knead the dough once or twice. (DO NOT OVER-KNEAD.)
4- On a lightly floured surface, form dough into a circle. Use a knife or pizza cutter to cut circle into 8 wedges. Place wedges on an ungreased pan not touching.
5- Bake at 425 for 15 minutes until scones are browned on the bottom.
Make icing by whisking together icing ingredients adding just enough milk to make a drizzling consistency. Icing can be drizzled or brushed on.
1 c whole wheat pastry flour
1 c all purpose flour (you can use 2 c of whole wheat pastry flour, the scones will be just a little heavier)
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ginger
1/8 tsp cloves
6 TBS butter, sliced and chilled
1/3 c pumpkin puree
1/3 c heavy whipping cream
6 TBS brown sugar
2 tsp vanilla
Cinnamon icing:
1 c powdered sugar
1 tsp cinnamon
1-2 TBS milk
1- In a large bowl whisk together first 8 ingredients. Cut in butter until coarse crumbs form.
2- In a smaller mixing bowl, whisk together pumpkin, cream, sugar and vanilla
3- Add to dry mixture and stir until mixture forms thick dough. Use your (clean) hands to knead the dough once or twice. (DO NOT OVER-KNEAD.)
4- On a lightly floured surface, form dough into a circle. Use a knife or pizza cutter to cut circle into 8 wedges. Place wedges on an ungreased pan not touching.
5- Bake at 425 for 15 minutes until scones are browned on the bottom.
Make icing by whisking together icing ingredients adding just enough milk to make a drizzling consistency. Icing can be drizzled or brushed on.
Chicken Tetrazinni
Serves 4-6. Can be frozen. Make sure that you under cook the noodles if you are going to freeze.
2 c spaghetti, cooked & drained
2 c chicken, cooked & diced
1 can cream soup
1/2 c onion, chopped
1/4 c green pepper
1 c chicken broth
1 1/2 c cheddar cheese
Saute onion and pepper in oil. Mix with the rest of ingredients. Cool and put in freezer bag and freeze flat.
When ready to use, thaw and place in 9x13 pan and bake at 350 for 20-30 minutes.
If you double the recipe it will fit into 3 freezer bags and could be three dinners for a family of 4.
You could also add other vegetables to the mix!
2 c spaghetti, cooked & drained
2 c chicken, cooked & diced
1 can cream soup
1/2 c onion, chopped
1/4 c green pepper
1 c chicken broth
1 1/2 c cheddar cheese
Saute onion and pepper in oil. Mix with the rest of ingredients. Cool and put in freezer bag and freeze flat.
When ready to use, thaw and place in 9x13 pan and bake at 350 for 20-30 minutes.
If you double the recipe it will fit into 3 freezer bags and could be three dinners for a family of 4.
You could also add other vegetables to the mix!
Whole Wheat Waffles
Makes 6-8 waffles. Can be frozen after cooked for easy breakfasts. If you are going to freeze, triple or quadruple the recipe.
1 3/4 c whole wheat flour
2 TBS sugar
1 TBS baking powder
2 eggs
1 3/4 c milk (can use 1/2 milk & 1/2 water unless you have a lot of milk you need to use up)
1/2 c oil or melted butter (you can do 1/4 c. applesauce or other fruit puree and 1/4 c oil)
1 tsp vanilla (opt)
Mix dry ingredients in one bowl. Beat wet ingredients in another bowl. Add egg mixture to dry ingredients and stir until just moistened. Pour batter onto lightly oiled waffle iron and bake until done.
To freeze, let them cool and then put 5-6 in a freezer bag. To make in the mornings just put in toaster and instant breakfast!
1 3/4 c whole wheat flour
2 TBS sugar
1 TBS baking powder
2 eggs
1 3/4 c milk (can use 1/2 milk & 1/2 water unless you have a lot of milk you need to use up)
1/2 c oil or melted butter (you can do 1/4 c. applesauce or other fruit puree and 1/4 c oil)
1 tsp vanilla (opt)
Mix dry ingredients in one bowl. Beat wet ingredients in another bowl. Add egg mixture to dry ingredients and stir until just moistened. Pour batter onto lightly oiled waffle iron and bake until done.
To freeze, let them cool and then put 5-6 in a freezer bag. To make in the mornings just put in toaster and instant breakfast!
Wednesday, March 18, 2009
Sweet Pork (for tacos, burritos, chimichangas, salads...)
1- 5 lb Pork roast (Slowly cooked all day in crockpot and shredded)
1 cup brown sugar
(1) 16 oz jar Pace Picante Salsa..
Combine Shredded pork, sugar and salsa. Warm in a crockpot for about 1 hour.
Serve with fresh tortillas, black beans, mango salsa, tomatoes, shredded cheddar cheese, shredded lettuce... and anything else your craving!!
You can also use it in these yummy chimichangas!
1 cup brown sugar
(1) 16 oz jar Pace Picante Salsa..
Combine Shredded pork, sugar and salsa. Warm in a crockpot for about 1 hour.
Serve with fresh tortillas, black beans, mango salsa, tomatoes, shredded cheddar cheese, shredded lettuce... and anything else your craving!!
You can also use it in these yummy chimichangas!
Monday, July 28, 2008
Grandma's Freezer chicken salad rolls
6 hot dog of hamburger buns, split and toasted
butter softened
1 c finely diced cooked chicken
1/2 c shredded carrot
1/2 c diced celery
1/2 c shredded swiss cheese
1/2 c well drained crushed pineapple
1/8 tsp salt
1/4 c mayonnaise
Lightly spread split sides of rolls with butter, covering to edges; set aside. Combine chicken, carrots, cheese, pineapple, salt and pepper. Stir in mayonnaise to coat. Fill each roll with about 1/3 c chicken mixture. Wrap separately in foil, plastic bag, freezer wrap or other air tight container. Freeze. Remove as many as needed when packing lunches. Thaw in wrapper. Takes about 3 hours to thaw. Will keep for 1 to 2 months in freezer. Makes 6 sandwiches. Great for summer lunches.
butter softened
1 c finely diced cooked chicken
1/2 c shredded carrot
1/2 c diced celery
1/2 c shredded swiss cheese
1/2 c well drained crushed pineapple
1/8 tsp salt
1/4 c mayonnaise
Lightly spread split sides of rolls with butter, covering to edges; set aside. Combine chicken, carrots, cheese, pineapple, salt and pepper. Stir in mayonnaise to coat. Fill each roll with about 1/3 c chicken mixture. Wrap separately in foil, plastic bag, freezer wrap or other air tight container. Freeze. Remove as many as needed when packing lunches. Thaw in wrapper. Takes about 3 hours to thaw. Will keep for 1 to 2 months in freezer. Makes 6 sandwiches. Great for summer lunches.
Tuesday, June 17, 2008
Grandma's Chuck Wagon
Boy does this recipe bring back memories!
2 lb Beef roast cooked in 1/2 c water
1/2 tsp oregano
1/2 bay leaf
1 small bottle catsup
1 bottle chilli sauce
1/2 bottle Worcestershire sauce
1/2 bottle steak sauce
Shred meat. Add all ingredients and let set over night in refrigerator. Simmer 2 hours before serving.
2 lb Beef roast cooked in 1/2 c water
1/2 tsp oregano
1/2 bay leaf
1 small bottle catsup
1 bottle chilli sauce
1/2 bottle Worcestershire sauce
1/2 bottle steak sauce
Shred meat. Add all ingredients and let set over night in refrigerator. Simmer 2 hours before serving.
Thursday, May 29, 2008
BBQ Shredded Chicken
This is done in the crockpot and very tasty. You could do it with other meat besides chicken too.
6 chicken breasts
1 12 oz bottle BBQ sauce (the better the stuff, the better the end result)
1/2 c Italian salad dressing
2 tsp Worcestshire sauce
1 tsp liquid smoke
1/2 c Coke
Place all the ingredients into a crockpot and cook on low. After 4 hours, open and take 2 forks to shred the chicken roughly. Cook another 4 hours. Shred chicken a little finer and get the larger chunks of meat down to bite size. Serve on buns, baked potatoes or over rice. Freezes well.
6 chicken breasts
1 12 oz bottle BBQ sauce (the better the stuff, the better the end result)
1/2 c Italian salad dressing
2 tsp Worcestshire sauce
1 tsp liquid smoke
1/2 c Coke
Place all the ingredients into a crockpot and cook on low. After 4 hours, open and take 2 forks to shred the chicken roughly. Cook another 4 hours. Shred chicken a little finer and get the larger chunks of meat down to bite size. Serve on buns, baked potatoes or over rice. Freezes well.
Monday, May 5, 2008
Beef and Bean Chimichangas (Baked)
Found this on allrecipes.com. I will tell you my modifications at the end (it will make it easier). My kids even ate it!
1 pound lean ground beef/roast/steak/chicken/pork
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
Preheat the oven to 350 degrees F (175 degrees C).
Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Modifications: I added just one can of diced green chilies instead of green pepper. I also omitted the onion. I did half ground beef, half left over roast. Instead of taco sauce, I added 1 can of tomato sauce. Instead of the seasonings, I added taco seasoning. I omitted the corn. I added the refried beans to the mixture instead of doing that separate saving a step. Other people said they added a can of black beans and it was yummy. For more modifications, here is the recipe and you can look through the reviews.
I used half of my mixture and made 9 taco size chimichangas and froze the rest of the mixture for a later date.
1 pound lean ground beef/roast/steak/chicken/pork
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
Preheat the oven to 350 degrees F (175 degrees C).
Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Modifications: I added just one can of diced green chilies instead of green pepper. I also omitted the onion. I did half ground beef, half left over roast. Instead of taco sauce, I added 1 can of tomato sauce. Instead of the seasonings, I added taco seasoning. I omitted the corn. I added the refried beans to the mixture instead of doing that separate saving a step. Other people said they added a can of black beans and it was yummy. For more modifications, here is the recipe and you can look through the reviews.
I used half of my mixture and made 9 taco size chimichangas and froze the rest of the mixture for a later date.
Monday, February 4, 2008
Chicken Noodle/Rice Soup
I have to admit this recipe is just one I throw together each time. John and I were married for a four years before I made this. I tried to put my recpie down.
Makes 16 cups
1 3-4 lb whole chicken OR 4 chicken breasts
20 cups of water
1 onion - cut into quarters or finer if you like onion
4 celery stalks - rough chop
6 whole carrots peeled and chopped
1 capful of Mrs. Dash
1 tsp pepper
3 bay leaves
salt to taste
noodles or rice
green beans, mushrooms, potatoes, peas, corn (optional)
Bring chicken and water to a boil and cook through. Remove chicken and take off bone- discard bones. Remember that the bones add a lot of flavor to the broth of the soup. I will skim the broth before adding the chicken back in and take some of the fat off if it is visible. If you can make your broth the night before, the fat will rise to the top and you can just remove it in one chunk. Add onion, carrots, celery and spices. Let cook for at least 30 minutes or until carrots and onion are tender. Add the other veggies and cook a little longer (about 10 minutes). About 15 minutes before you want to serve, add uncooked egg noodles or you can cook the noodles and add them to your bowl and pour the soup on top. If you want to do rice, add cooked rice to the broth.
I will freeze the leftovers and just thaw in the microwave when I want to have a meal for the night. I do not recommend canning this since it has chicken and veggies. You could if you did the veggies separate and added a can of chicken.
If you wanted to do this in your crockpot, you could, just reduce your water and do your chicken the night before. Combine everything except for noodles or rice and let cook on low all day.
Thursday, January 31, 2008
Russian Chicken
This is great in the crock pot or camping in a dutch oven. It can also be frozen and served again.
4-6 chicken breasts
1 8 oz bottle Russian Dressing
1 8 oz jar of apricot pineapple preserves
1 onion soup mix package
Place all ingredients in a crock pot and let cook 3-4 hours on high or 6-8 hours on low. This is also a good dutch oven recipe.
Serve over rice
4-6 chicken breasts
1 8 oz bottle Russian Dressing
1 8 oz jar of apricot pineapple preserves
1 onion soup mix package
Place all ingredients in a crock pot and let cook 3-4 hours on high or 6-8 hours on low. This is also a good dutch oven recipe.
Serve over rice
Wednesday, January 30, 2008
Pasties
I grew up with these. When my Finnish ancestors came to America, they would take these into the mine for work each day.
1 lb hamburger- raw
3 potatoes
2 big carrots sliced
1 onion- chopped
frozen peas
4 pie crusts or homemade pie dough
Cut vegetables into small pieces. Take a 6 inch in diameter pie crust. On half of the dough, place 1/4 of the hamburger, and veggies. Fold over and seal along the edge with a fork. Bake at 350 for 1 hour. These will freeze well. I would make A LOT at once.
1 lb hamburger- raw
3 potatoes
2 big carrots sliced
1 onion- chopped
frozen peas
4 pie crusts or homemade pie dough
Cut vegetables into small pieces. Take a 6 inch in diameter pie crust. On half of the dough, place 1/4 of the hamburger, and veggies. Fold over and seal along the edge with a fork. Bake at 350 for 1 hour. These will freeze well. I would make A LOT at once.
Lasagna
I taught John how to make lasagna, and now he will make it for me. We will make it on Saturday nights and cook it on Sunday's. It is a great company dish as well. You can freeze it as well after baking once.
1 lb sausage- cooked
16 oz ricotta cheese
1 egg
2 c + mozzarella cheese
1/2 c Parmesan cheese
4 c marinara sauce
Large package of lasagna noodles
olives, mushrooms (optional)
After cooking the sausage, add the marinara sauce to it. Mix the ricotta cheese with the egg and 1/2 c mozzarella cheese.
In a 9x13 pan, layer in the following order after spraying the pan.
NOTE: Noodles do NOT need to be cooked ahead of time!
1 lb sausage- cooked
16 oz ricotta cheese
1 egg
2 c + mozzarella cheese
1/2 c Parmesan cheese
4 c marinara sauce
Large package of lasagna noodles
olives, mushrooms (optional)
After cooking the sausage, add the marinara sauce to it. Mix the ricotta cheese with the egg and 1/2 c mozzarella cheese.
In a 9x13 pan, layer in the following order after spraying the pan.
NOTE: Noodles do NOT need to be cooked ahead of time!
- Noodles
- 1/3 ricotta mixture
- Sauce- just enought to barely cover
- Olives, mushrooms and cheese
Chicken Enchiladas
1 can cream of chicken soup or cream of celery
8 oz sour cream
4 oz can green chilies
1 cup green chili enchilada sauce (or small can)
1 can of chicken or 1 cup cut up chicken
1-2 cups shredded cheddar cheese
8 taco size tortillas - room temp
Combine cream soup, sour cream, green chilies and enchilada sauce in a bowl and stir until combined. Take half the amount and put into another bowl. In one of the bowls, put the chicken and mix. Take a 9x13 pan, spray and place mixture inside - about 1/4 cup. Roll up and place in the baking dish. Repeat with the others. Take the other half of mixture and spread evenly on the top of the tortillas and sprinkle with cheese.
Bake uncovered in 350 degree oven for 15-20 minutes. This is easily doubled and will freeze well. Make sure it is defrosted before baking.
8 oz sour cream
4 oz can green chilies
1 cup green chili enchilada sauce (or small can)
1 can of chicken or 1 cup cut up chicken
1-2 cups shredded cheddar cheese
8 taco size tortillas - room temp
Combine cream soup, sour cream, green chilies and enchilada sauce in a bowl and stir until combined. Take half the amount and put into another bowl. In one of the bowls, put the chicken and mix. Take a 9x13 pan, spray and place mixture inside - about 1/4 cup. Roll up and place in the baking dish. Repeat with the others. Take the other half of mixture and spread evenly on the top of the tortillas and sprinkle with cheese.
Bake uncovered in 350 degree oven for 15-20 minutes. This is easily doubled and will freeze well. Make sure it is defrosted before baking.
Chili
John does not care for green peppers in his chili, and was happy to find this recipe. It tastes a lot like Wendy's chili. I can do a double batch and after dinner bottle 6 quarts:1 lb ground beef - cooked
1 onion chopped
1 can (28 oz) crushed tomatoes
2 cans (14 oz) diced tomatoes OR 4 tomatoes cut up
1 can diced green chilli's
4 cans of beans WITH juice. I use a combination of pinto, kidney and black
1 TBS cumin
1 tsp black pepper
1 tsp salt
1 package of chili seasoning OR 2 TBS chili powder
1 tsp of sugar
Brown the hamburger with the onions. Add everything with their juices to your crock pot and let cook all day. Will make about 16 cups of chili. You can bottle it in a pressure canner for 20 minutes at 11 lbs of pressure of freeze it.
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