Once A Month Freezer Cooking
This is adapted from frugalmom.net
Once a month cooking (also called once a week cooking or freezer cooking) is an incredible way to save money and time each month. The concept is very simple - you cook all of your meals for the month in one day (even diet meals). Now that may sound overwhelming but if you do it right it is very easy. In this section I will explain to you how I do my once a month cooking.
The key to your freezer cooking success is in the planning.
You must plan your time, plan your menu and plan your grocery list. If you properly plan before you start you will be more efficient and save more money with once a month cooking.
Step 1 - Pick a day.
This is a day that you can devote just to cooking. Saturday works best for me because my husband is there to help with the kids. Think through a day when you will have the least interruptions and least amount of commitments. If you have to leave the house to run errands or take the kids to games then you will not get a lot done. I have also done my cooking at night once the kids are in bed. I don't always get as many meals made as I would in an entire day but I can still get a lot done. Don't forget to make room in the freezer, as freezer cooking for a month will fill it up quickly!
Step 2 - Gather grocery store flyers.
The purpose of the flyers is to plan your freezer meals around what is on sale.
Here is a very general rule of thumb that I use for buying meat. I try not to pay more than $2.00 per pound for meat. Of course there are special occasions that I will pay more but I try to use this number as a top end. Boneless chicken breasts can often be found for under $2.00. Whole chickens, drumsticks and thighs can be found for under $1.00 per pound. For ground beef I try not to pay more than $1.50 per pound. Pork and fish tend to be pricier but I still try to buy them for less than $2.00 a pound. We usually do our meat shopping for once a month cooking at a warehouse clubs. While these prices may sound low, by buying in bulk, you can buy meat at substantially less than at supermarket prices.
Step 3 - Plan your meals.
I have a huge dry erase refrigerator magnet that is a calendar. This is where I write down the meal we will be eating for each day of the month. I bought it at an office supply store and it works really well for me because I can see at a glance exactly what I have planned for the day.
Step 4 - Make your Shopping List
When I construct my shopping list I leave a lot of room after each item so that I can add to it and don't forget to add freezer bags, freezer wrap and aluminum foil to your list! Large foil pans are great and can be bought in bulk at Sam’s or Costco (when using this method, cover with foil and write on the top and side of the pan so you can see from the side what is in the dish.)
As I go through my freezer cooking recipes one at a time I will list the ingredients that I need. Then as I go through more recipes I will simply change the quantity to reflect how much I will need. One thing I have thought of doing is constructing a master list. This list I would be able to use each month and just put tally marks for quantities as I go through my recipes. This is not a bad way, but there's a better way!
Step 5 - Go shopping
This is best done, if possible, before your actual cooking day. The reason is that shopping for an entire month can take time (especially if you are visiting different stores to get the best prices.) You want to be able to focus on just cooking when it is cooking day. This is especially true if you are buying meat in bulk and need to cut it up.
Step 6 - Cooking!!!
If you don't feel comfortable with combining steps then just do one recipe at a time. This can be very easy especially if you've opted to make double or triple batches.
If you want to divide your cooking into two days on day one you can cook your hamburger with onion and drain it. Cook whole chickens and let them cool in the broth (makes them more moist).
Step 7 - Freezing Food
There are different methods for freezing food that you may use depending upon what you have cooked.
• Freezer Bags - I purchase bags that are specifically freezer bags. I press out as much air as possible before sealing. I use this method primarily for meals that have a lot of liquids. When I freeze them I put them directly on the freezer shelf until their frozen form has been established. I can then stack them on top of one another without worrying about them freezing together.
• Foil and Plastic Wrap - Do not use this method until your foods have cooled down!
I use this method of freezing when I am freezing things such as meatloaf or lasagna. It is for items that use a particular pan and need to keep a particular shape. To use this freezer method you must begin by lining a pan first with foil. Then put a layer of plastic wrap on top of the foil. Make sure that you use enough wrap to cover the entire dish. Put the food item into the dish and seal all the foil and wrap securely. You don't want to allow any air to get to the food. Place the food, in the dish, into the freezer. Leave it in there for a couple of hours or until the food is frozen enough to hold the shape of the dish. Remove the dish from your freezer and leave the food in the freezer. Now when you are ready to cook you can thaw the food slightly, remove the foil and plastic wrap and place in the baking dish to finish thawing. This is a great method because you don't tie up all your baking dishes in the freezer and your food fits perfectly into the baking dish when it is time to cook!
• Vacuum Sealer
Freezer Tips:
• Cool food before freezing.
• Put the date on the meal so you know when it was frozen.
• Wipe edges of containers clean.
• Frozen cooked meat and poultry in sauces will keep 5-6 months.
• Sauces and soups will keep 5-6 months.
• Freeze as flat and thin as possible to make stacking in the freezer much easier.
• Write the cooking instructions on the outside so you don’t have to look up the recipe.
Good Websites for More Information:
frugalmom.net
www.once-a-month-cookingworld.com
onceamonthmom.com
realfood4realpeople.com/oamc.html
busycooks.about.com/od/makeaheadrecipes/a/cookOAMC.htm
beatexasstar.com (Shaleen in a member of the Stake)
30daygourmet.com
Momsbudget.com
Menus4moms.com
Good Books to Try/Check Out from Library
Once A Month Cooking by Mary Beth Lagerborg and Mimi Wilson
Frozen Assets by Deborah Taylor-Hough (Jeri has this book)
Cook for a Day, Eat for a Month: Frozen Assets Readers' Favorites by Deborah Taylor-Hough
Mega Cooking by Jill Bond
Make-A-Mix by Karine Eliason, Nevada Harward, Madeline Westover (Jeri has this book)
Sunday, September 6, 2009
September Monthly Goal
September 2009
Try one new recipe
Purchase supplies for 12 meals
Gather cereal & breakfast items
Learn about freezer meals and/or once a month cooking
Try one new recipe
Purchase supplies for 12 meals
Gather cereal & breakfast items
Learn about freezer meals and/or once a month cooking
Fall Recipes
A friend just sent me all these recipes. They would be fun to try in the coming months! Hopefully, our weather will get a little more fall like and make us want to start baking again!
Chocolate Chip Pumpkin Bread
3 c. all-purpose flour
2 tsp. ground cinnamon
1 tsp.. salt
1 tsp. baking soda
4 eggs
2 c. sugar
2 c. cooked or canned pumpkin
1-¼ c. vegetable oil
1-½ c. semisweet chocolate chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into two greased 8-inch x 4-inch x 2-inch loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves
Coconut Pumpkin Bread
5 eggs
2 c. canned pumpkin
2 c. sugar
1-¼ c. vegetable oil
3 c. all-purpose flour
2 pkgs. (3.4-oz. each) instant coconut pudding mix
3 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. ground nutmeg
¾ c. chopped pecans
In a large mixing bowl, beat the eggs and pumpkin until smooth. Add sugar and oil; mix well. Combine the flour, pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture. Stir in nuts. Transfer to three greased and floured 8-inch x 4-inch x 2-inch loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months. Yield: 3 loaves
Frosted Pumpkin Muffins
1 (16-oz.) pkg. pound cake mix
2 eggs
1 c. canned pumpkin
1/3 c. water
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 (16-oz.) can cream cheese frosting
½ c. finely chopped pecans, optional
In a mixing bowl, combine the cake mix, eggs, pumpkin, water, pumpkin pie spice and baking soda. Beat on medium speed for 3 minutes. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Frost cooled muffins. Sprinkle with pecans if desired. Store in the refrigerator. Yield: 1-½ dozen
Pumpkin Chocolate Chip Cookies
1 c. canned pumpkin
1 c. white sugar
½ c. vegetable oil
1 egg, beaten
1 tsp. baking soda
1 tsp. milk
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
1 tsp. ground cinnamon
½ tsp. salt
1 T. vanilla extract
2 c. semi-sweet or milk chocolate chips
½ c. chopped walnuts, optional
In a mixing bowl, combine pumpkin, sugar, oil and egg. Stir baking soda into milk and let dissolve; stir into pumpkin mixture. In a separate bowl, sift together flour, baking powder, pumpkin pie spice, cinnamon and salt. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. Drop by spoonful onto a greased cookie sheet and bake at 350° for approximately 10 minutes or until lightly brown and firm.
Pumpkin Cake Roll
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
¾ c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
½ tsp. salt
1 c. powdered sugar
1 (8-oz.) pkg. cream cheese
4 T. butter
½ tsp. vanilla
1 c. chopped pecans
Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices and salt. Fold into pumpkin mixture. Line a 15x10½x1-inch jelly roll pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375° for about 15 minutes or until lightly browned. Turn out immediately onto a clean dishtowel sprinkled with powdered sugar, removing the waxed paper. Sprinkle more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on countertop. Combine the 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake onto cutting board, removing towel. Spread cream cheese filling over top. Sprinkle with pecans. Roll back up. Cover with waxed paper and chill in refrigerator. Best when made a day ahead. Will keep in refrigerator 6-10 days (well-wrapped). Freezes well. Makes 12 servings.
Roasted Pumpkin Seeds
seeds from 1 pumpkin
1 T. butter per cup of seeds
salt to taste
Wash seeds thoroughly in a colander and put on paper towels to dry.. Place seeds in a skillet with butter and salt. Cook and stir until all seeds are well-coated with butter. Bake in a shallow baking pan for about 30-45 minutes in a 250° oven.
Decorated Pumpkin-Shaped Brownies
1-½ c. sugar
¾ c. butter or margarine, melted
1-½ tsp. vanilla extract
3 eggs
¾ c. all-purpose flour
½ c. baking cocoa
½ tsp. baking powder
¼ tsp. salt
1 (16-oz.) can vanilla frosting
orange paste food coloring
green decorating gel
black decorating gel (optional)
In a large mixing bowl, combine the sugar, butter and vanilla. Beat in the eggs until well blended. Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture. Line a greased 13-inch x 9-inch x 2-inch baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350° for 18-22 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack. Run a knife around edge of pan. Invert brownies onto a work surface and remove waxed paper. Cut brownies with a 3-inch pumpkin cookie cutter, leaving at least 1/8-inch between each shape (discard scraps or save for another use). Tint frosting with orange food coloring; frost brownies. Use green gel to create the pumpkin stems. If desired, use black gel to make jack-o-lantern faces. Yield: about 1 dozen
Chocolate Mousse Pumpkin Pie
1 c. cooked or canned pumpkin
2 c. miniature marshmallows
½ c. milk chocolate chips
½ c. miniature semisweet chocolate chips
1 (12-oz.) carton frozen whipped topping, thawed
1 graham cracker crust
additional miniature semisweet chocolate chips, optional
In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1-½ minutes; stir. Microwave 30-45 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times. Set aside about 1 tablespoon of whipped topping. Fold remaining topping into pumpkin mixture. Spoon into crust. Garnish with reserved topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing. Yield: 6-8 servings Note: This recipe was tested in an 850-watt microwave.
Butterscotch Pumpkin Bundt Cake
Cake
1 c. butterscotch chips (11-oz. bag, divided)
2 c. flour
1-¼ c. granulated sugar
2-¼ tsp. baking powder
1-½ tsp. cinnamon
1 tsp. salt
¼ tsp. nutmeg
1 c. pumpkin puree
1/3 c. vegetable oil
3 eggs
1 tsp. vanilla
Melt butterscotch chips in a small saucepan over low heat, stirring constantly (or melt in a double-boiler). Remove from heat and cool to room temperature. In a medium mixing bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In a separate large mixing bowl, mix together the melted butterscotch chips, pumpkin, oil, eggs and vanilla with a wire whisk. Stir in flour mixture. Spoon batter into a well-greased and lightly-floured 10-inch Bundt pan. Bake at 350° for 40-50 minutes. Cool in pan on wire rack for 30 minutes. Dump out cake onto desired serving tray and cool completely on wire rack. Serve individual slices with Butterscotch Sauce.
Butterscotch Sauce
1/3 c. evaporated milk
2/3 c. butterscotch chips (remainder of 11-oz. bag)
In a heavy-duty saucepan, heat evaporated milk over medium heat just until boiling; remove from heat. Add 2/3 c. butterscotch chips and stir until smooth. Return to heat and stir constantly while bringing sauce just to a boil. Remove from heat and cool to room temperature. Stir again before serving. Drizzle over sliced cake.
Pumpkin Soup
8 bacon slices, chopped
3 T. olive oil
1 large onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
8 c. chicken stock
1 (32-oz.) can solid-pack pumpkin
1 T. sugar
2 T. chopped fresh thyme or 1 T. dried
1 c. half & half
1/8 tsp. ground nutmeg
2 tsp. curry powder
1 c. sharp cheddar cheese, grated
1 c. freshly-grated Parmesan cheese
In a heavy stock pot, sauté bacon. Drain and crumble bacon; set aside. Add oil, onion, carrots and celery to pot. Sauté until vegetables begin to soften (about 20 minutes). Stir in chicken stock, pumpkin, sugar, thyme and bacon. Bring to a boil. Reduce heat and simmer until vegetables are tender (about 20 minutes). Let soup cool some, then puree in batches in a blender. Return soup to pot. Mix in half & half, nutmeg and curry powder. Stir in additional stock if soup is too thick. Season with salt and pepper. Sprinkle cheese on top of each bowl when serving. Note: If soup is too hot when pureeing, it will explode out of the blender!
Chocolate Chip Pumpkin Bread
3 c. all-purpose flour
2 tsp. ground cinnamon
1 tsp.. salt
1 tsp. baking soda
4 eggs
2 c. sugar
2 c. cooked or canned pumpkin
1-¼ c. vegetable oil
1-½ c. semisweet chocolate chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into two greased 8-inch x 4-inch x 2-inch loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves
Coconut Pumpkin Bread
5 eggs
2 c. canned pumpkin
2 c. sugar
1-¼ c. vegetable oil
3 c. all-purpose flour
2 pkgs. (3.4-oz. each) instant coconut pudding mix
3 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. ground nutmeg
¾ c. chopped pecans
In a large mixing bowl, beat the eggs and pumpkin until smooth. Add sugar and oil; mix well. Combine the flour, pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture. Stir in nuts. Transfer to three greased and floured 8-inch x 4-inch x 2-inch loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months. Yield: 3 loaves
Frosted Pumpkin Muffins
1 (16-oz.) pkg. pound cake mix
2 eggs
1 c. canned pumpkin
1/3 c. water
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 (16-oz.) can cream cheese frosting
½ c. finely chopped pecans, optional
In a mixing bowl, combine the cake mix, eggs, pumpkin, water, pumpkin pie spice and baking soda. Beat on medium speed for 3 minutes. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Frost cooled muffins. Sprinkle with pecans if desired. Store in the refrigerator. Yield: 1-½ dozen
Pumpkin Chocolate Chip Cookies
1 c. canned pumpkin
1 c. white sugar
½ c. vegetable oil
1 egg, beaten
1 tsp. baking soda
1 tsp. milk
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
1 tsp. ground cinnamon
½ tsp. salt
1 T. vanilla extract
2 c. semi-sweet or milk chocolate chips
½ c. chopped walnuts, optional
In a mixing bowl, combine pumpkin, sugar, oil and egg. Stir baking soda into milk and let dissolve; stir into pumpkin mixture. In a separate bowl, sift together flour, baking powder, pumpkin pie spice, cinnamon and salt. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. Drop by spoonful onto a greased cookie sheet and bake at 350° for approximately 10 minutes or until lightly brown and firm.
Pumpkin Cake Roll
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
¾ c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
½ tsp. salt
1 c. powdered sugar
1 (8-oz.) pkg. cream cheese
4 T. butter
½ tsp. vanilla
1 c. chopped pecans
Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices and salt. Fold into pumpkin mixture. Line a 15x10½x1-inch jelly roll pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375° for about 15 minutes or until lightly browned. Turn out immediately onto a clean dishtowel sprinkled with powdered sugar, removing the waxed paper. Sprinkle more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on countertop. Combine the 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake onto cutting board, removing towel. Spread cream cheese filling over top. Sprinkle with pecans. Roll back up. Cover with waxed paper and chill in refrigerator. Best when made a day ahead. Will keep in refrigerator 6-10 days (well-wrapped). Freezes well. Makes 12 servings.
Roasted Pumpkin Seeds
seeds from 1 pumpkin
1 T. butter per cup of seeds
salt to taste
Wash seeds thoroughly in a colander and put on paper towels to dry.. Place seeds in a skillet with butter and salt. Cook and stir until all seeds are well-coated with butter. Bake in a shallow baking pan for about 30-45 minutes in a 250° oven.
Decorated Pumpkin-Shaped Brownies
1-½ c. sugar
¾ c. butter or margarine, melted
1-½ tsp. vanilla extract
3 eggs
¾ c. all-purpose flour
½ c. baking cocoa
½ tsp. baking powder
¼ tsp. salt
1 (16-oz.) can vanilla frosting
orange paste food coloring
green decorating gel
black decorating gel (optional)
In a large mixing bowl, combine the sugar, butter and vanilla. Beat in the eggs until well blended. Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture. Line a greased 13-inch x 9-inch x 2-inch baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350° for 18-22 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack. Run a knife around edge of pan. Invert brownies onto a work surface and remove waxed paper. Cut brownies with a 3-inch pumpkin cookie cutter, leaving at least 1/8-inch between each shape (discard scraps or save for another use). Tint frosting with orange food coloring; frost brownies. Use green gel to create the pumpkin stems. If desired, use black gel to make jack-o-lantern faces. Yield: about 1 dozen
Chocolate Mousse Pumpkin Pie
1 c. cooked or canned pumpkin
2 c. miniature marshmallows
½ c. milk chocolate chips
½ c. miniature semisweet chocolate chips
1 (12-oz.) carton frozen whipped topping, thawed
1 graham cracker crust
additional miniature semisweet chocolate chips, optional
In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1-½ minutes; stir. Microwave 30-45 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times. Set aside about 1 tablespoon of whipped topping. Fold remaining topping into pumpkin mixture. Spoon into crust. Garnish with reserved topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing. Yield: 6-8 servings Note: This recipe was tested in an 850-watt microwave.
Butterscotch Pumpkin Bundt Cake
Cake
1 c. butterscotch chips (11-oz. bag, divided)
2 c. flour
1-¼ c. granulated sugar
2-¼ tsp. baking powder
1-½ tsp. cinnamon
1 tsp. salt
¼ tsp. nutmeg
1 c. pumpkin puree
1/3 c. vegetable oil
3 eggs
1 tsp. vanilla
Melt butterscotch chips in a small saucepan over low heat, stirring constantly (or melt in a double-boiler). Remove from heat and cool to room temperature. In a medium mixing bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In a separate large mixing bowl, mix together the melted butterscotch chips, pumpkin, oil, eggs and vanilla with a wire whisk. Stir in flour mixture. Spoon batter into a well-greased and lightly-floured 10-inch Bundt pan. Bake at 350° for 40-50 minutes. Cool in pan on wire rack for 30 minutes. Dump out cake onto desired serving tray and cool completely on wire rack. Serve individual slices with Butterscotch Sauce.
Butterscotch Sauce
1/3 c. evaporated milk
2/3 c. butterscotch chips (remainder of 11-oz. bag)
In a heavy-duty saucepan, heat evaporated milk over medium heat just until boiling; remove from heat. Add 2/3 c. butterscotch chips and stir until smooth. Return to heat and stir constantly while bringing sauce just to a boil. Remove from heat and cool to room temperature. Stir again before serving. Drizzle over sliced cake.
Pumpkin Soup
8 bacon slices, chopped
3 T. olive oil
1 large onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
8 c. chicken stock
1 (32-oz.) can solid-pack pumpkin
1 T. sugar
2 T. chopped fresh thyme or 1 T. dried
1 c. half & half
1/8 tsp. ground nutmeg
2 tsp. curry powder
1 c. sharp cheddar cheese, grated
1 c. freshly-grated Parmesan cheese
In a heavy stock pot, sauté bacon. Drain and crumble bacon; set aside. Add oil, onion, carrots and celery to pot. Sauté until vegetables begin to soften (about 20 minutes). Stir in chicken stock, pumpkin, sugar, thyme and bacon. Bring to a boil. Reduce heat and simmer until vegetables are tender (about 20 minutes). Let soup cool some, then puree in batches in a blender. Return soup to pot. Mix in half & half, nutmeg and curry powder. Stir in additional stock if soup is too thick. Season with salt and pepper. Sprinkle cheese on top of each bowl when serving. Note: If soup is too hot when pureeing, it will explode out of the blender!
Tuesday, August 25, 2009
Corn Dog Muffins
Okay, this is not an off the shelf recipe, really. But is it made of things we should have on hand...I made these yesterday for the kids lunches and froze them in baggies of two. They were very good, taste just like a corndog!
Corn Dog Muffins
¼ c. margarine, softened
9 Tbsp sugar
2 eggs
1 Tbsp vanilla
1 ½ c. Bisquick
¼ c. cornmeal
2/3 c. milk
2 Tbsp brown sugar
4 hot dogs chopped
Grease 12 muffin cups. Mix all ingredients except hot dogs well. Fill muffin tin ¼ full with batter. Divide the hot dogs evenly between the 12 cups. Pour remaining batter into each cup until about ¾ full. Bake at 400 degrees for 14-18 minutes.
Corn Dog Muffins
¼ c. margarine, softened
9 Tbsp sugar
2 eggs
1 Tbsp vanilla
1 ½ c. Bisquick
¼ c. cornmeal
2/3 c. milk
2 Tbsp brown sugar
4 hot dogs chopped
Grease 12 muffin cups. Mix all ingredients except hot dogs well. Fill muffin tin ¼ full with batter. Divide the hot dogs evenly between the 12 cups. Pour remaining batter into each cup until about ¾ full. Bake at 400 degrees for 14-18 minutes.
Sunday, August 23, 2009
August Food Storage Goals
Try one new recipe
Purchase supplies for 12 meals. Suggestion: Purchase a variety of meals so that you have a variety in your food storage.
Gather spices for all meals
Learn to can butter
Purchase supplies for 12 meals. Suggestion: Purchase a variety of meals so that you have a variety in your food storage.
Gather spices for all meals
Learn to can butter
Cake Mix Cookies
This weeks treat recipe was:
Cake Mix Cookies
1 box regular cake mix
½ cup margarine, softened
1 tsp. vanilla
2 eggs
Chocolate chips
Nuts (optional)
Combine cake mix, margarine, vanilla and eggs. Place on greased cookie sheets 2” apart. Bake at 350˚ for 10-12 minutes. Let cool 2 minutes and remove to rack.
Cake Mix Cookies
1 box regular cake mix
½ cup margarine, softened
1 tsp. vanilla
2 eggs
Chocolate chips
Nuts (optional)
Combine cake mix, margarine, vanilla and eggs. Place on greased cookie sheets 2” apart. Bake at 350˚ for 10-12 minutes. Let cool 2 minutes and remove to rack.
Tuesday, August 4, 2009
The Best Homemade Bread Ever!
At Least in my own opinion *wink* I hope y'all will try it. (marie's recipe)
1/4 C Water
1 T Yeast
1 T Sugar
*Mix together in a warmed mixing bowl for yeast to proof*
1 1/2 C Milk (skim, whole, evaporated - whatever you have)
1/2 C Water
1 Stick Butter (Or equivalent in Oil)
*warm mixture in microwave, if using butter, heat for 2 minutes*
1 T Salt
1 Whole Egg (powdered or fresh)
1/2 C Sugar
4 C Flour
*using cookie paddle, add 2 C Flour, 1 T Salt, Egg & 1/2 C sugar to yeast mixture & mix on low. Slowly add Milk mixture. Add remaining 2 C flour and mix on low until mixture is very smooth and there are no lumps.
2 1/2 C Flour
* switch to dough hook and add 1/2 C flour at a time until you have added all 2 1/2 C. Check dough - you may have to add another 1/2 C here, until mixture pulls from side - but still sticky.
*remove dough from bowl onto floured surface and knead in approximate 1/2 C to 1 whole C of flour. Knead by hand for about 10 minutes - do not skimp on the kneading or bread will *pop* while rising and baking. You'll know you have enough flour and kneading when the bread no longer requires flour to keep from sticking to your surface but is smooth and soft - not tough.
*cover and let rise in a warm place for 1 hour.
* punch down dough, separate and form into 2 ea - 9 inch loaves or 3 ea - 8 inch loaves. let rise in a warmed (but off) oven until doubled.
* when doubled, turn oven to 425 degrees and bake for approx. 30 minutes. or golden brown on top and hollow when tapped on top. brush top with butter & wipe excess w/paper towel for a nice shine. let cool in pan for 10 minutes before removing, then cool on wire wracks covered with a towel.
Enjoy!
1/4 C Water1 T Yeast
1 T Sugar
*Mix together in a warmed mixing bowl for yeast to proof*
1 1/2 C Milk (skim, whole, evaporated - whatever you have)
1/2 C Water
1 Stick Butter (Or equivalent in Oil)
*warm mixture in microwave, if using butter, heat for 2 minutes*
1 T Salt
1 Whole Egg (powdered or fresh)
1/2 C Sugar
4 C Flour
*using cookie paddle, add 2 C Flour, 1 T Salt, Egg & 1/2 C sugar to yeast mixture & mix on low. Slowly add Milk mixture. Add remaining 2 C flour and mix on low until mixture is very smooth and there are no lumps.
2 1/2 C Flour
* switch to dough hook and add 1/2 C flour at a time until you have added all 2 1/2 C. Check dough - you may have to add another 1/2 C here, until mixture pulls from side - but still sticky.
*remove dough from bowl onto floured surface and knead in approximate 1/2 C to 1 whole C of flour. Knead by hand for about 10 minutes - do not skimp on the kneading or bread will *pop* while rising and baking. You'll know you have enough flour and kneading when the bread no longer requires flour to keep from sticking to your surface but is smooth and soft - not tough.
*cover and let rise in a warm place for 1 hour.
* punch down dough, separate and form into 2 ea - 9 inch loaves or 3 ea - 8 inch loaves. let rise in a warmed (but off) oven until doubled.
* when doubled, turn oven to 425 degrees and bake for approx. 30 minutes. or golden brown on top and hollow when tapped on top. brush top with butter & wipe excess w/paper towel for a nice shine. let cool in pan for 10 minutes before removing, then cool on wire wracks covered with a towel.
Enjoy!
Subscribe to:
Posts (Atom)
