tag:blogger.com,1999:blog-79626076576572434422024-03-05T03:13:46.032-08:00Journey HomeLiza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-7962607657657243442.post-7237455352123777212013-12-04T16:37:00.001-08:002013-12-04T16:40:07.737-08:00Chicken and Rice Casserole - freezer meal<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7RFvwt8XScsz1fe1sSyeL60TQZC53vJRorfDaw9gzSYl8woWjlaLgFC8zWeYTv0_ULrbLE9SYxEq12xR0wpOqYodVhcK1Ib-9zKvpHt1diS0qeVAFcTqCxaFYBgyIHMGKoDGMYeXkAo/s640/blogger-image--1952572246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7RFvwt8XScsz1fe1sSyeL60TQZC53vJRorfDaw9gzSYl8woWjlaLgFC8zWeYTv0_ULrbLE9SYxEq12xR0wpOqYodVhcK1Ib-9zKvpHt1diS0qeVAFcTqCxaFYBgyIHMGKoDGMYeXkAo/s640/blogger-image--1952572246.jpg" /></a></div>
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This is super easy and cheap to prepare.</div>
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This makes a QUADRUPLE batch!</div>
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I also have a fun and easy method for using up any leftovers, what I like to call "RISOTTO" CAKES... Just take leftovers and form into small hamburger shaped patties. Pan fry in butter until nicely browned. Makes a nice crispy outside...yum.</div>
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Chicken and Rice Casserole - quadruple batch</div>
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Each batch serves 4-6</div>
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10 cups Cooked Rice</div>
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4 cups cooked chicken, chopped</div>
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4 cups chopped broccoli, lightly steamed</div>
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2 cans Cream of Mushroom Soup</div>
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2 cans Cream of Chicken Soup</div>
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4 cups Shredded Cheddar Cheese</div>
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Salt and pepper to taste. </div>
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Combine all ingredients in huge bowl (I used my biggest stock pot)</div>
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Divide among four gallon-size freezer bags, label, and freeze.</div>
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When ready to prepare, thaw overnight. Please in greased 8x8 dish or similar-sized pan. Bake at 350 degrees for 30 minutes or until heated through.</div>
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Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-78857970420597130232013-11-24T13:43:00.001-08:002013-11-24T13:47:02.160-08:00Italian Bolognese Sauce. (Freezer and crock-pot)<div class="separator" style="clear: both;">
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Again...bad pictures...<br />
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I was sooo excited about how this came out! </div>
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I am not a huge pasta fan these days. I usually consider pasta nights to be those when you don't have time to cook something decent or else you're trying to save money or stretch your grocery budget. I very rarely make my own spaghetti sauce because it seems like an awful lot of work when you can just buy some premade stuff, pop open the jar and dump it into a saucepan. But this was SOOO good and definitely worth the small bit of effort. I am not one to boast about my own cooking, but if I didn't know any better, I would have thought I was a little Italian lady who had been slaving over her stove all day on this sauce! </div>
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With regard to the herbs, I did not have Italian seasoning or Herbs de Provence. I just tossed in whatever herbs I had on hand that sound Italian-ish, and I had a couple of sprigs of fresh thyme that I tossed into the bag.</div>
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Italian Bolognese Sauce </div>
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Ingredients:</div>
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1 Pound Italian Sausage, removed from casings</div>
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1/2 Cup Chopped Onion</div>
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3 Cloves Garlic, Minced</div>
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28 Ounce Can Crushed Tomatoes</div>
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6 Ounces Tomato Paste</div>
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1 Cup Water</div>
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2 Tablespoons Sugar</div>
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2 Tablespoons Italian Seasoning </div>
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1 Tablespoon Herbs De Provence </div>
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1 teaspoon Fennel Seeds</div>
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1 teaspoon Red Pepper Flakes (more or less to taste...1 teaspoon gives it a good amount of bite!)</div>
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Bay Leaf</div>
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1 teaspoon Salt</div>
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1 teaspoon Pepper</div>
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Brown Sausage, breaking into medium-ish and small-ish chunks</div>
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Add sausage to Ziploc bag along with remaining ingredients. Label bag with your sharpie and freeze.</div>
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To cook, thaw in refrigerator overnight or 24 hours.</div>
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Dump contents of bag into crockpot. Cook on low approximately 6-8 hours (may be less depending on your crockpot)</div>
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Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-70239474996800637272013-11-24T03:57:00.004-08:002013-11-24T04:04:23.400-08:00Hamburger Noodle Bake (Freezer meal)This is what I like to call a filler recipe. Really simple and inexpensive. You can make a triple or quadruple batch in no time and get your freezer filled up! One 8x8 pan lasted us for two meals, and there was no waste - we ate up all of it!<br />
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Yes, I know my pictures are awful. It doesn't look tasty, but it tasted much better than it looks in this picture!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbdX8qUbnIn1hSuRuplIV3xdi6d-g5G12kDXQjv-C7UclNb9IgHWsZSiylknkFAXBbw5RPTc9zR7AiJEq4MiOlrzdk-bEyG8wjEWR9t5BWHUNQsWXFYzjOOHg_35PdxFX-E2SuZrVpcQ/s640/blogger-image-1817056417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbdX8qUbnIn1hSuRuplIV3xdi6d-g5G12kDXQjv-C7UclNb9IgHWsZSiylknkFAXBbw5RPTc9zR7AiJEq4MiOlrzdk-bEyG8wjEWR9t5BWHUNQsWXFYzjOOHg_35PdxFX-E2SuZrVpcQ/s640/blogger-image-1817056417.jpg" /></a></div>
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Hamburger Noodle Bake</div>
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NOTE: This recipe is doubled - it makes two 8x8 pans. I buy the cheap aluminum pans when they go on sale. You could also probably find good deals on them at a wholesale store. You can also find them at the dollar store, usually two for a dollar. They work fine, but just beware that the cheaper ones are flimsy, so make sure you hold from the bottom when placing or removing from the oven. Sometimes I will toss them in the dishwasher and reuse them once...sometimes I just toss them when I'm done.</div>
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5 Cups uncooked egg noodles</div>
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2 pounds Ground Beef</div>
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1 Cup Chopped Onion</div>
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1/2 Cup Green Pepper, Chopped</div>
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2 Cans Condensed Tomato Soup (Next time I might experiment with using tomato sauce instead)</div>
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2 Cups Shredded Cheddar Cheese</div>
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1.5 Cups Water</div>
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1/2 Cup Ketchup or Chili Sauce</div>
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Cook noodles until just tender; drain.</div>
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Brown beef, onion, and green pepper in large pot until no longer pink.</div>
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Stir in remaining ingredients; stir to combine.</div>
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Divide amongst two 8x8 or similar-sized aluminum pans. </div>
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Allow to cool, then cover securely with aluminum foil. Use your trusty Sharpie to label write baking directions to the foil.</div>
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Place in Freezer.</div>
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When ready to cook, thaw in refrigerator overnight to 24 hours. Bake at 350 degrees for 35-40 minutes.</div>
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Mine was still partially frozen when I put it in the oven. It took about an hour to cook. </div>
<script type="text/javascript" async src="//assets.pinterest.com/js/pinit.js"></script>Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-65404412704877527192013-11-17T14:55:00.001-08:002013-11-17T17:38:12.560-08:00Honey Rosemary Chicken (freezer recipe)<div class="separator" style="clear: both;">
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Honey Rosemary Chicken (Freezer Recipe)<br />
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I thought this recipe was pretty good. Not one of the best, but definitely a keeper.
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Ingredients:<br />
2 pounds boneless chicken breast, cut into bite-sized pieces
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1/3 Cup Balsamic Vinegar
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1/3 Cup Honey
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2 Tablespoons Olive Oil (Optional)
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1 Sprig of Fresh Rosemary
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Add all ingredients to freezer bag. When you label the bag, be sure to put on a note that says add to crockpot along with one cup of water (of course you could add the cup of water before freezing, but I don't because it just takes up more space in my freezer.)
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When ready to cook, thaw in refrigerator. Add contents of bag to Crock Pot, <b>along with one cup of water</b>.
Cook on low for 6-8 hours. <br />
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*Note: My crockpot always seems to cook hot and fast. Mine was done in about 4-5 hours.<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-7324717753695231182013-11-17T13:59:00.001-08:002013-11-17T14:43:28.574-08:00Introduction to Freezer Cooking<a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fliza1972000.blogspot.com%2F2013%2F11%2Fintroduction-to-freezer-cooking.html&media=https%3A%2F%2Flh5.googleusercontent.com%2F-WLVKpvHqLYg%2FUolCFh-WrxI%2FAAAAAAAAAjM%2FwS2XPNr6-YI%2Fw640-h480-no%2Fpork%2Btenderloin.JPG&description=Next%20stop%3A%20Pinterest" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a>
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So I am finally getting around to doing this freezer cooking blog, which I have been wanting to do for awhile now. Instead of starting an all-new blog, I've just brought back my old one from the dead, and added a new tab for freezer recipes. <br />
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I apologize ahead of time for my horrible photos. Most of these are done on my iPhone. I'm working on it. But I'm lucky if I even remember to take a photo of a meal :-)<br />
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<img class="HAa Eha" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKX2NpYYHaO2haHUQDj-4yXRklScfJm8f6WYq83AguXx5zCDhzsBQ9F_mPZ23imOD6iMoAuywUCS8tHMoWItpFHE5g7JHrnWLWLNDsKrkohNY31is2PaHfHJUZ1Ohwh8UVAPRqSRFVgo/w640-h480-no/pork+tenderloin.JPG" /><br />
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Anyone who has spent any time with me in the past few months had to listen to me prattle on endlessly about freezer cooking, and probably knows how passionate I am about it. So now instead of having to listen to me drone on about it in person, you can just read my blog to get updates and share recipes!<br />
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Freezer cooking in a nutshell:<br />
<ul>
<li>Buy foods in bulk or when it's on sale = Cost savings</li>
<li>Prepare and freeze multiple batches of one recipe = Time savings</li>
<li>Thaw and either bake or toss into the crockpot = Saves you time and lots of stress in the evenings!</li>
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I was first introduced to freezer cooking from a magazine article. I committed to making a months' worth of dinners and seeing how it worked out. During that trial month, I was completely amazed at how much easier and less stressful it made evenings for me, and how much money it was saving our family. In addition, the fact that weekly grocery store trips were now fun and no longer the lowlight of my week.<br />
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I am a mom with a pretty busy evening schedule. Meal planning was my least-favorite chore. There were so many things I disliked about meal planning and cooking dinner. Here are my top ten:<br />
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<ol>
<li>Difficulty finding dinner recipes that are easy, inexpensive, and well-liked by everyone.</li>
<li>Making weekly shopping lists...and then inevitably forgetting to bring my shopping list to the store with me</li>
<li>Trying to cram the shopping cart full of everything I needed for weekly meals.</li>
<li>$$ The price of my weekly groceries..yikes! $$</li>
<li>Upon getting home from the store, realizing that I forgot to get at least one neceeesary item on my list, and having to head back to the grocery store later in the week.</li>
<li>Rushing home from dance class or a sports event and having to turn into what my husband calls the "kitchen tornado" in order to get dinner ready on time.</li>
<li>When dinner is finally ready, trying to enjoy it with your family, but always looking over your shoulder and knowing that that huge pile of dishes you just dirtied while making the meal is waiting...</li>
<li>Those nights when you JUST DON'T FEEL LIKE COOKING, or you run out of time, and end up going out for an unhealthy (and expensive) meal at an Applebee's or Friendly's.</li>
<li>Additionally then ending up throwing food out at the end of the week because it's gone bad before you had a chance to use it. I absolutely hate throwing food away.</li>
<li>Not having time in the evenings to spend doing things I want and need to do with my husband and the kids; reading, writing, playing, LIVING!</li>
</ol>
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Here are the positives that have come about since starting freezer cooking:<br />
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<ol>
<li>We are saving a lot of money each week on groceries, and hardly anything gets thrown away.</li>
<li>I do not have to turn into the "kitchen tornado" anymore, as all I have to do is either dump a bag into a crockpot or throw a pre-made casserole or dish in the oven. All that's left is to prepare a quick and <u>healthy</u> side.</li>
<li>I have more time in the evenings to spend with my family.</li>
<li>I don't need to fill my grocery cart to overflowing every week. I can focus on fresh, healthy foods since I don't have a mile-long list of ingredients to purchase for main dishes.</li>
<li>Far less mess and dirty dishes to clean up after dinner.</li>
</ol>
I am not going to lie and say that all of the meals I've made are absolutely wonderful. Some of them were just so-so, and a couple of them have turned out pretty bad. But I'm excited to tweak and work the recipes to make them better and more adaptable to freezing. And for the most part the meals have been really, really good! I am excited to share my successes (and failures) with you and hope my freezer cooking adventure can help some other busy folks out there who are tired and frustrated with being trapped in the kitchen and not feeling like you don't have the time to do the things you need and want to do in the evenings :-)
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I also plan to post other quick and easy recipes that aren't necessarily specific to freezer cooking, and maybe some other recipes or ideas I come across that I think are worth sharingLiza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-47209634461817360702013-10-13T14:38:00.001-07:002013-10-13T14:38:57.755-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEPZlhyphenhyphen8AIwC1o0dhpT0UVXYXg98PMnVsvGO87PPOFii0AE9Z9mM2fhR1BWNLRhqxyLbhtgfSCJPaEtbhtvD-GfIU4Xe6tGjwVMiwZ-_aXgci6HTRkyd8VOaiz4d1i4gR7pRFSwYDAZU/s1600/692b6506343c11e3982822000ae90f30_8%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEPZlhyphenhyphen8AIwC1o0dhpT0UVXYXg98PMnVsvGO87PPOFii0AE9Z9mM2fhR1BWNLRhqxyLbhtgfSCJPaEtbhtvD-GfIU4Xe6tGjwVMiwZ-_aXgci6HTRkyd8VOaiz4d1i4gR7pRFSwYDAZU/s320/692b6506343c11e3982822000ae90f30_8%5B1%5D.jpg" width="320" /></a></div>
<br />Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-44913757669933841312012-11-03T15:37:00.001-07:002013-11-17T13:53:00.202-08:00Apple Bars
<h3>
</h3>
<div class="ingred-left">
<ul class="ingredient-wrap">
<li data-grams="125" data-ingredientid="1684" id="liIngredient"><label><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 cup</span><span class="ingredient-name" id="lblIngName">sifted all-purpose flour</span></div>
</label></li>
<li data-grams="4.6" data-ingredientid="2356" id="liIngredient"><label><span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl02$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 teaspoon</span><span class="ingredient-name" id="lblIngName">baking powder</span></div>
</label></li>
<li data-grams="1.5" data-ingredientid="16421" id="liIngredient"><label><span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl03$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon</span><span class="ingredient-name" id="lblIngName">salt</span></div>
</label></li>
<li data-grams="0.575" data-ingredientid="16386" id="liIngredient"><label><span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl04$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon</span><span class="ingredient-name" id="lblIngName">ground cinnamon</span></div>
</label></li>
<li data-grams="56.75" data-ingredientid="16157" id="liIngredient"><label><span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl05$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/4 cup</span><span class="ingredient-name" id="lblIngName">butter or margarine, melted</span></div>
</label></li>
<li data-grams="110" data-ingredientid="1525" id="liIngredient"><label><span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl06$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 cup</span><span class="ingredient-name" id="lblIngName">packed brown sugar</span></div>
</label></li>
<li data-grams="100" data-ingredientid="1526" id="liIngredient"><label><span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl07$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 cup</span><span class="ingredient-name" id="lblIngName">white sugar</span></div>
</label></li>
</ul>
<ul class="ingredient-wrap secondColumn">
<li data-grams="50" data-ingredientid="16317" id="liIngredient"><label><span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl01$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1</span><span class="ingredient-name" id="lblIngName">egg</span></div>
</label></li>
<li data-grams="4.333333" data-ingredientid="16424" id="liIngredient"><label><span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl02$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 teaspoon</span><span class="ingredient-name" id="lblIngName">vanilla extract</span></div>
</label></li>
<li data-grams="62.5" data-ingredientid="4978" id="liIngredient"><label><span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl03$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 cup</span><span class="ingredient-name" id="lblIngName">chopped apple</span></div>
</label></li>
<li data-grams="58.5" data-ingredientid="3819" id="liIngredient"><label><span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl04$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 cup</span><span class="ingredient-name" id="lblIngName">finely chopped walnuts</span></div>
</label></li>
<li data-grams="25" data-ingredientid="1526" id="liIngredient"><label><span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl05$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 tablespoons</span><span class="ingredient-name" id="lblIngName">white sugar</span></div>
</label></li>
<li data-grams="4.6" data-ingredientid="16386" id="liIngredient"><label><span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl06$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 teaspoons</span><span class="ingredient-name" id="lblIngName">ground cinnamon</span></div>
</label></li>
</ul>
<!-- Add class btn-disable before user checks ingredient--><div id="msgAddIngredients">
</div>
<div class="shopListButtons">
<a class="btn-stuct brd-radius gray-grad five-padding" href="javascript:void(0);" id="btnIngredientsCheckAll">Check All</a><a calltoaction="addCheckedSL Detail" class="linkRequiresLogin linkRequirementNextStepIsSamePage btn-stuct brd-radius btn-disabled gray-grad five-padding" href="javascript:void(0);" id="btnIngredientsAddChecked">Add to Shopping List</a></div>
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<div class="clearfix">
</div>
<!-- Directions, Prep/Cook/Ready Times, KitchenView button --><div class="directions">
<h3>
Directions</h3>
<div class="directLeft">
<div id="msgDirections" style="display: none;">
</div>
<ol>
<li><span class="plaincharacterwrap break">Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.</span></li>
<li><span class="plaincharacterwrap break">In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.</span></li>
<li><span class="plaincharacterwrap break">Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.</span></li>
</ol>
</div>
</div>
Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-74310696722915706382012-10-08T11:58:00.000-07:002012-10-08T11:58:16.637-07:00Witches Hat TreatsThis is a fun kids activity I found in a <a href="http://www.tasteofhome.com/" target="_blank">Tatse of Home</a> magazine. The kids could help with pretty much every step and they had lots of fun.<br />
<br />
Ingredients / materials:<br />
<br />
1 Box Cake Mix (you choose flavor)<br />
1 container white frosting<br />
12 Sugar cones<br />
12 chocolate wafer cookies<br />
pastry bag for frosting<br />
candies/sprinkles for decorating.<br />
Food coloring<br />
<br />
1. To make a kind of holder for the ice cream cones, wrap a bundt pan with aluminum foil. Poke one hole in the center and 11 holes evenly spaced around the pan.<br />
<br />
2. Push one ice cream cone down into each hole.<br />
<br />
3. Preheat oven to 350 degrees.<br />
<br />
4. Prepare cake mix according to package directions.<br />
<br />
5. Place about 1 Tbsp + 1 tsp batter into each cone. (The kids were even able to do this part using one of those ice cream scoops with the squeeze release handle....or whatever you call those things.) The remaining batter you can use to make regular cupcakes.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFjW0o8Rk_-C0OFZeyo0OyiierJXyHacy2lnNJ37q08NYZBgDVolmA_h7NhJ4mE4oHndzpA3nscGNBEEShMPPguGBJwGjczUXajW90IzBHD3GJih5UD9jatfZ6lbtS5otNsdpGjP3_Gs/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFjW0o8Rk_-C0OFZeyo0OyiierJXyHacy2lnNJ37q08NYZBgDVolmA_h7NhJ4mE4oHndzpA3nscGNBEEShMPPguGBJwGjczUXajW90IzBHD3GJih5UD9jatfZ6lbtS5otNsdpGjP3_Gs/s320/photo+1.JPG" width="240" /></a></div>
6. Bake for about 15 minutes or until lightly browned and toothpick comes out clean. Allow to cool. If cakes have coked over the top a bit, trim it off (and then eat it)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqudWuUT9hoMV4MKeVfqAZfMCgeip41w8c9HZfX4Eu-5fRj5NXBQKMWTQvZGrsTSMmTKFWG2mOLHy6rlW8P_Bx95-0Ba0oMCplMbwlvOO0_RbdA8kpkh7SicVlIEwBjzjOgFoEe-ApNA/s1600/photo2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqudWuUT9hoMV4MKeVfqAZfMCgeip41w8c9HZfX4Eu-5fRj5NXBQKMWTQvZGrsTSMmTKFWG2mOLHy6rlW8P_Bx95-0Ba0oMCplMbwlvOO0_RbdA8kpkh7SicVlIEwBjzjOgFoEe-ApNA/s320/photo2.JPG" width="240" /></a></div>
<br />
7. Mix frosting with food coloring to get desired color. (we did orange). Place in pastry bag with desired attachment. (a smaller one works best)<br />
<br />
8. Place 12 cookies on work surface. squeeze a dollop of frosting on each cookie. Overturn cones and place on top of frosting. <br />
<br />
7. Decorate with frosting and sprinkles as desired.<br />
<br />
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<br />Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-63803478555075327052012-08-22T18:29:00.000-07:002012-08-22T18:29:01.013-07:00Sausage Ragu over Polenta ($)(*)Really good! One of my new favorites!<br />
<br />
Polenta:<br />
<br />
1 Cup Polenta (Corn Grits)<br />
3 Cups Water<br />
1/2 tsp. Salt<br />
1 Tbsp. Butter<br />
olive oil<br />
<br />
Ragu:<br />
<br />
20 ounces lean turkey sweet italian sausage<br />
1 jar pasta sauce (low sodium if available)<br />
1 tsp olive oil<br />
1/2 cup water<br />
1 large onion<br />
1 clove garlic<br />
<br />
1/2 Cup grated parmesan cheese<br />
<br />
To make Polenta:<br />
<br />
Bring water and salt to boil in mecium pot. Gradually stir in polenta. Simmer over low heat, stirring occasionally, until thickened (about 30 minutes.)<br />
<br />
Spread polenta into medium bowl coated with olive oil. Allow to set for at least 10 minutes. Overturn bowl onto plate and polenta (hopefully) will fall out and hold its shape.<br />
<br />
To make Ragu:<br />
<br />
Heat medium pot over medium-high heat. Cruble sausage and add to pot (remove casings if necessary). Cook, stirring, until cooked through, about six minutes. Remove sausage from pan and wipe pan clean. <br />
<br />
Add olive oil to pot and heat over medium heat. add onion and cook until softened, about six minutes. Add garlic and cook about one minute. Add pasta sauce, water, and sausage. Simmer over low heat approximately 20 minutes.<br />
<br />
Place one serving of polenta on each plate and top with a generous scoop of ragu. Top with cheese. <br />
<br />
Makes five servings. Each serving approximately 420 caloreies.<br />
<br />
<br />
Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-72621493519024478512012-08-16T18:36:00.001-07:002012-08-16T18:36:20.969-07:00Dump and Go Minestrone - Slow Cooker ($) (*)*from the New Abs Diet Cookbook<br />
2 Tablespoons Olive Oil<br />
32 ounces Chicken broth<br />
1 can cannellini beans, drained and risned<br />
1 can kidney beans, drained and rinsed<br />
2 cans (14.5 oz each) diced tomateos<br />
5 large carrots, thinly cliced<br />
1 Cup diced Celery<br />
2 clovest garlic, chopped<br />
1 large onion, diced<br />
1/2 tsp dried oregano<br />
1/2 tsp black pepper<br />
1 package whole wheat rotini or similar pasta<br />
1 ten ounce package frozen chopped spinach, thawed and squeezed dry.<br />
<br />
1. Dum all of the ingredients, except the pasta and spinach, into slow cooker. Stir, cover, and cook on low for 6 to 8 hours.<br />
<br />
2. Cook pasta according to package directions. Add to crock pot with spinach. Cook for ten minutes.<br />
<br />
makes 10 servings.Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-70574472624164442192012-08-12T17:28:00.001-07:002012-08-12T17:28:31.929-07:00Beef and Blue Salad (*)From The New Abs Diet Cookbook<br />
<br />
2 Plum tomatoes, diced<br />
5 Cups Chopped romaine lettuce<br />
1/4 cup sliced onion (optional)<br />
1 small clove garlic crushed (optional)<br />
4 tablespoons lite balsamic vinagrette<br />
grilled flank steak, sliced very thin<br />
salt and pepper<br />
4 tablespoons crumbled blue cheese.<br />
<br />
combine lettuce, tomato, balsamic vinagrette, salt and pepper (and optional garlic and onion). Toss to coat. Plate salad with thin-sliced steak and top with blue Cheese.Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-30483293531956630742012-08-12T17:24:00.005-07:002012-08-12T17:25:23.147-07:00Romaines of the Day Salad ($)(*)From The New Abs Diet Cookbook<br />
<br />
2 Cups Chopped Romaine Lettuce Hearts<br />
1 Avocado, pitted, peeled, and chopped<br />
1 medium tomato, chopped into bite-sized pieces<br />
1/2 Cup canned black beans, rinsed and drained (low sodium if available)<br />
1 Tablespoon olive oil<br />
1/4 teaspoon grated lime zest<br />
2 teaspoons lime juice<br />
1/4 teaspoon salt<br />
1/2 teaspoon pepper<br />
Optional: 2 Tablespoons Chopped Cilantro and 2 tablespoons diced scallion<br />
<br />
Mix the lettuce, avocado, tomato, beans, in a large bowl. Mix the oil, lime zest and juice, salt, and pepper in a small bowl. Pour over the salad and toss well to coat.<br />
<br />
Makes two servings.Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-60814834926640028912012-05-23T18:58:00.000-07:002012-05-23T18:58:44.136-07:00Anything Quiche1/2 Cup Mayonnaise<br />
2 Eggs, Beaten<br />
8 oz. Shredded Cheddar Cheese<br />
1 Cup Anything (Bacon, Frozen, chopped spinach - Thawed and squeezed dry, ham, Whatever!)<br />
2 Tbsp. Flour<br />
1/2 Cup Milk<br />
Pie Crust<br />
<br />
Mix all together and pour into unbaked pie shell. Bake at 350 for 40 to 45 minutes.Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-20897515944103921962012-05-23T18:54:00.001-07:002012-05-23T18:54:40.422-07:00J.W. Lowell's Delicious Garden Vegetables2-3 Squash and/or Zucchini<br />
Italian Dressing<br />
Salt and Pepper<br />
Olive Oil<br />
<br />
Slice vegetables lengthwise thinly. Pour italian dressing over vegetables. Add 2 Tbsp. Olive oil and salt and pepper to taste. Mix and marinade for 30 minutes or so. <br />
<br />
Place vegetables on heated grill. Cook until grill marks are dark brown. Brush with marinade and turn over. Once again, cook until brown grill marks show on down side.Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-13095336715014876962012-05-23T18:48:00.000-07:002012-05-23T18:48:16.417-07:00Cheesy Potatoes3/4 Pounds Potatoes, peeled and halved<br />
4 Tbsp. Butter<br />
4 Tbsp. Flour<br />
1/2 tsp. Salt<br />
1/2 tsp. Pepper<br />
2 Cups Milk<br />
2 Cups Grated Cheese (try Sharp Cheddar)<br />
2 tsp. Dry Mustard<br />
1 tsp. Worcesteshire Sauce<br />
1 Tbsp. cooking sherry (optional)<br />
<br />
place potatoes in pot of cold water. Bring to boil and boil for 20 to 25 minutes or until nearly cooked. <br />
<br />
While potatoes are cooking, melt butter over low heat in a heavy saucepan. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 minute. Stir in grated cheese, dry mustard, worcestershire Sauce, and sherry. Stir until cheese is melted. <br />
<br />
Cut potatoes into medium chunks and place into casserole. Pour cheese sauce over. Cook at approximately 350 until heated and cheese sauce is bubbling (cover with foil optional)Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-36456565502574280652012-05-23T18:42:00.002-07:002012-05-23T18:42:30.342-07:00Turkey Burgers ($)(*)1.3 Pounds turkey, Ground<br />
Herbs, your choice of seasoning<br />
1/8 tsp. garlic salt, optional<br />
1/2 tsp. salt<br />
3/4 Cup Breadcrumbs<br />
2 egg yolks<br />
<br />
Mix all together and form into patties. Cook in pan with a little oil until well browned on both sides. Makes 6 burgers.<br />
<br />
*leftover idea: Heat leftover pasta sauce. Simmer cooked burgers in sauce for 3-5 minutes until heated through. Serve on bun topped with a spoonful of sauce.Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-73142732675297975882012-05-23T18:38:00.000-07:002012-05-23T18:38:01.143-07:00Spider Johnnycake3/4 Cup Cornmeal<br />
1/4 Cup Flour<br />
1 Tbsp Sugar<br />
1/2 tsp. Salt<br />
1 tsp. Baking Powder<br />
1-1/2 Cups milk + 2 Tablespoons Milk<br />
2 Tablespoons Maple Syrup (Optional)<br />
1 Egg, Beaten<br />
2 Tablespoons Butter<br />
<br />
Preheat oven to 400 degrees.<br />
<br />
Mix Dry ingredients. Add 1 cup and 2 Tbsp. Milk. Add beaten egg and maple syrup. Mix only to dampen ingredients. Melt butter in cast iron pan or 8x8 inchdish. Pour mixture into pan and pour remaining 1/2 cup milk over batter. Do not stir. Bake at 400 for 25 to 30 minutes. Serve piping hot<br />
<br />
Recipe by Marjorie StandishLiza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-39462149924921172992012-05-23T18:32:00.001-07:002012-05-23T18:32:06.445-07:00Guinness Bread1 Cup Regular Rolled Oats, plus additional for sprinkling<br />
2 Cups Whole Wheat Flour<br />
1/2 Cup Brown Sugar<br />
2 tsp. Baking Soda<br />
1 tsp. Baking Powder<br />
1/2 tsp. Salt.<br />
1/4 Cup Melted Butter<br />
2 tsp. Vanilla<br />
1 Cup Buttermilk<br />
1 (12 fluid Ounces) can or bottle Guinness<br />
<br />
Preheat oven to 400 degrees. Grease an 8x8 inch baking pan. <br />
<br />
Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl.<br />
<br />
In a seperate large bowl, stir together the butter, vanilla, buttermilk and Guinness. <br />
<br />
Pour the flour mixture into the beer mixture and gently stir until well blended. Pour batter into the prepared baking pan and sprinkle with additional oats if desired.<br />
<br />
Bake in preheated oven for approx 50 minutes. Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-84834506696548787312012-05-23T18:26:00.001-07:002012-05-23T18:26:07.640-07:00Good Old Cornbread1-1/4 Cups Flour<br />
3/4 Cup Cornmeal<br />
1/4 Cup Sugar<br />
2 tsp. Baking Powder<br />
1/2 tsp. Salt<br />
1 Cup Milk<br />
1/4 Cup vegetable Oil<br />
1 Egg, Beaten<br />
1-3 Tbsp. Maple Syrup (Optional)<br />
<br />
heat oven to 400 degrees. Grease an 8 or 9 inch square pan. <br />
<br />
Combine dry ingredients. Stir in milk, oil and egg (and optional maple syrup).<br />
<br />
Mix until ingredients are just moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-4175471661638238172012-05-23T18:22:00.001-07:002012-05-23T18:22:31.505-07:00No Beat Popovers2 Eggs<br />
1 Cup Milk<br />
1 Cup Flour, sifted<br />
1/2 tsp. Salt<br />
<br />
Mix flour and salt. Break eggs into seperate bowl. Add milk. Beat with wooden spoon. Add flour mixture. Beat with spoon just enough to mix. There will still be a big lump of flour in the batter. Liberally butter 12 muffin tins. Fill each to 1/2 full. Place tin in cold oven. Turn to 425 and bake for 25 minutes. Serve pining hot with butter.<br />
<br />
Recipe by Marjorie StandishLiza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-68973311769037636522012-05-23T18:17:00.002-07:002012-05-23T18:17:52.030-07:00Chicken Stew with Dumplings2 Pounds Chicken Parts, Skinned<br />
1/4 tsp. Salt<br />
2 Onions, Chopped<br />
3 Large Carrots, Sliced<br />
2 Ribs Celery, sliced<br />
3 Cups Chicken Broth<br />
1 Bay Leaf<br />
1 tsp Dried Thyme<br />
1/2 Cup Sour Cream<br />
2 Tbsp Flour<br />
<br />
Dumplings:<br />
1 Cup Flour<br />
1.5 tsp. Baking Powder<br />
1/2 Cup Buttermilk<br />
1 egg white, lightly beaten.<br />
<br />
Sprinkle chicken with 1/8 teaspoon salt. Place chicken large oiled pot over medium-high heat. Cook, turning occasionally, until lightly golden on all sides. Remove from pot. <br />
<br />
Add onions, carrots, and celery. Cook, stirring occasionally, over medium-high heat, for 5 minutes or until onions start to soften. <br />
<br />
Add broth, bay leaf, thyme, and 1/8 tsp. salt and chicken. Turn heat to high and bring to a boil. <br />
<br />
Reduce heat to medium-low. Simmer 10 minutes. Combine 2 Tbsp. flour and sour cream in bowl. Whisk until smooth. Add to the pot along with the chicken. Stir and simmer until thickened and smooth. <br />
<br />
Dumplings: Combine flour and baking powder. Add the buttermilk and egg white. Stir until just mixed. Batter will be slightly lumpy. Evenly divide batter and drop onto stew. Cover and simmer over medium-low heat for 25 minutes or until chicken is cooked.Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-77050678743666259352012-05-23T18:07:00.003-07:002012-05-23T18:07:55.024-07:00Stromboli10 Ounce package refrigerated pizza dough, at room temperature<br />
2 Tablespoons Hearty Brown Mustard (optional)<br />
3/4 Pound sliced deli meets and cheese, such as salami, meunster, ham, mozzarella<br />
1 egg, beaten<br />
<br />
Roll Pizza dough into 13 x 10 inch rectangle. Spread mustard on dough. Arrange meat and cheese on top, leaving 1 inch border. Fold long edges of dough over filling, overlapping sides. Pinch long edge of dough to seal. Pinch edges together and fold under. Place on greased baking sheet. <br />
<br />
Cut slits in top of dough. Brush with egg.<br />
<br />
Bake at 425 for 15 minutes or until golden. Cool on rack and cut into slices to serve.Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-77663663713347604722012-05-23T18:02:00.003-07:002012-05-23T18:03:06.170-07:00Eileen's Delicious Crab Cakes1/2 Pound Crabmeat<br />
1/4 Can Creamed Corn<br />
2 Corn Muffins, crumbled<br />
3 Tablespoons Green Pepper, chopped finely<br />
2 Tablespoons onion, chopped finely<br />
1 egg<br />
<br />
Mix all ingredients and form into cakes. Cook in skillet over medium heat in butter until browned on both sides. Makes about six cakesLiza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-17799957493620672922012-05-23T17:35:00.000-07:002012-05-23T17:36:23.052-07:00Nothings<table><tbody>
<tr valign="top"><td><div class="yRecipeIngredientLine">
<span class="ingredient" itemprop="ingredients"><span class="amount">1-<span class="fraction"><span class="numerator">1/</span><span class="denominator">2</span></span> cups </span><b class="name">sugar</b></span></div>
<div class="yRecipeIngredientLine">
<span class="ingredient" itemprop="ingredients"><span class="amount"><span class="fraction"><span class="numerator">1/</span><span class="denominator">2</span></span> cup </span><b class="name">butter</b></span> (softened) </div>
<div class="yRecipeIngredientLine">
<span class="ingredient" itemprop="ingredients"><span class="amount"> 4 </span><b class="name">eggs</b></span></div>
<div class="yRecipeIngredientLine">
<span class="ingredient" itemprop="ingredients"><span class="amount"> 1 tsp </span><b class="name">vanilla</b></span></div>
<div class="yRecipeIngredientLine">
<span class="ingredient" itemprop="ingredients"><strong>2 cups flour</strong></span></div>
<div class="yRecipeIngredientLine">
<span class="ingredient" itemprop="ingredients"><strong>1 can pie filling (any flavor)</strong></span></div>
</td><td><div class="yRecipeIngredientLine">
<span class="ingredient" itemprop="ingredients"><span class="amount"> </span></span></div>
<div class="yRecipeIngredientLine">
<span class="ingredient" itemprop="ingredients"><span class="amount"> </span></span></div>
</td></tr>
</tbody></table>
<div id="yDirections">
<table id="yDirectionsList"><tbody>
<tr><td>1</td><td>Cream sugar and butter.</td></tr>
<tr><td>2</td><td>Beat in eggs and vanilla (use a wire whisk).</td></tr>
<tr><td>3</td><td>Add flour and mix for 3 minutes.</td></tr>
<tr><td>4</td><td>Spread in a 15x10 jelly roll pan, ungreased.</td></tr>
<tr><td>5</td><td>Top with canned pie filling, your choice.</td></tr>
<tr><td>6</td><td>Bake at 350°F for 35 to 40 minutes.</td></tr>
</tbody></table>
</div>Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0tag:blogger.com,1999:blog-7962607657657243442.post-72153734563903443632012-05-23T17:09:00.004-07:002012-05-23T17:09:50.608-07:00Fruit Dip ($)Ingredients<br />
<ul>
<li class="plaincharacterwrap ingredient"> 1 (8 ounce) package cream cheese, softened</li>
<li class="plaincharacterwrap ingredient"> 1 (7 ounce) jar marshmallow creme</li>
</ul>
<div style="border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-top: 20px; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break"> Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly. </span></li>
</ol>
</div>Liza McCobbhttp://www.blogger.com/profile/09761478453027092739noreply@blogger.com0