Crust:
1 3/4 cup warm water
1 Tbsp. active dry yeast
1 tsp. sugar
2 tsp. salt
4 1/2 to 5 cups flour
3 Tbsp. olive oil, plus extra for bowl
Measure out water and add yeast and sugar. Allow yeast to activate for 10 min.
Put the salt and add 2 cups of flour. Mix and add olive oil and remaining flour 1 cup at a time. Mix until well blended. Dump onto a floured surface and knead for 15 turns until the dough is smooth and elastic.
Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap. Allow the dough to rise in a warm place for about 45 min or until doubled in size. Punch it down and divide in half. Each half will make about a 12 inch pizza. (Mine were bigger than this)
Roll out dough and add sauce and desired toppings.
Sauce:
1 can tomato sauce
3 Tbsp. Garlic Bread Seasoning (recipe below)
1 Tbsp. Sugar or Honey
3/4 tsp. onion powder
Add all ingredients and stir to combine. Tops 2 average sized pizzas.
Garlic Bread Seasoning:
1/2 cup powdered parmesan cheese
2 tsp. kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
Shake ingredients together in an airtight container. Store in refrigerator for up to 3 months.
(Sauce recipe from Our Best Bites)
Bake pizza on pizza stone or cookie sheet at 425 degrees for 15-20 min.
Can also use for calzones or mini pizzas
Freezer Instructions:
Thaw dough. Roll out and allow to come to room temperature. Then add all toppings and bake at 425 degrees for 15-20 min.
Monday, March 3, 2014
Sunday, March 2, 2014
Southwest Beef Wraps
YOU WILL NEED:
FRESH CILANTRO, TORTILLAS, optional: sour cream, cheese, salsa.
1 onion- chopped
2-3 lbs beef roast
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
3/4 tsp salt
1 green pepper- chopped
1 red pepper- chopped
1 can diced tomatoes with green chilies
Place roast in crock pot. Sprinkle seasoning on top o the onion and roast. Add the peppers and can of diced tomatoes.
Cook on low for 6 hours or until it shreds easily. Add fresh cilantro, Serve on tortillas with sour cream, cheese, and salsa.
FREEZER INSTRUCTIONS:
Thaw in fridge overnight. Cook on low for 6 hours or until it shreds easily. Add fresh cilantro, Serve on tortillas with sour cream, cheese, and salsa.
FRESH CILANTRO, TORTILLAS, optional: sour cream, cheese, salsa.
1 onion- chopped
2-3 lbs beef roast
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
3/4 tsp salt
1 green pepper- chopped
1 red pepper- chopped
1 can diced tomatoes with green chilies
Place roast in crock pot. Sprinkle seasoning on top o the onion and roast. Add the peppers and can of diced tomatoes.
Cook on low for 6 hours or until it shreds easily. Add fresh cilantro, Serve on tortillas with sour cream, cheese, and salsa.
FREEZER INSTRUCTIONS:
Thaw in fridge overnight. Cook on low for 6 hours or until it shreds easily. Add fresh cilantro, Serve on tortillas with sour cream, cheese, and salsa.
Saturday, March 1, 2014
Pepperoni Sandwiches
Originally done by Jen Kempton, we have loved these!
I made the bread using this recipe from melskitchencafe.com:
I made the bread using this recipe from melskitchencafe.com:
INGREDIENTS
- 2 1/4 cups warm water
- 2 tablespoons sugar
- 1 tablespoon instant or active dry yeast
- 1 tablespoon salt
- 2 tablespoons oil
- 5 1/2 - 6 cups flour (see note)
DIRECTIONS
- In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate). Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clean off the sides of the bowl and not be too sticky but it should still be soft. Knead for 2-3 minutes until the dough is smooth and soft.
- Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds or use a wooden spoon to stir down the dough) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn the dough onto a lightly greased surface and divide into two equal parts. Roll each part into a 9X13-inch rectangle. Roll the dough up starting from the long edge and pinch the seam to seal. Arrange seam side down on a large baking sheet lined with parchment paper. Repeat with the second part of dough. Place it on the baking sheet leaving room for both loaves (or use a second baking sheet for the second loaf). Cover with greased plastic wrap and let the loaves rise until doubled in size. With a very sharp knife cut 3 or 4 gashes at an angle on the top of each loaf. Bake at 375 degrees F for 25-30 minutes until golden brown and baked through.
Just add pepperoni, mozzarella cheese, grill them on a griddle and dip them in warm spaghetti sauce.
Friday, February 28, 2014
Black Bean and Quinoa Enchilada Bake
Black
Bean and Quinoa Enchilada Bake
Yield: Serves 8-10
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45
minutes-includes churning time
This Black Bean and
Quinoa Enchilada Bake is SO good! Promise me you will make it. It is one of our
favorite meals! I guarantee it will be a regular at your house!
Ingredients:
1 cup uncooked
quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional
Directions:
1. Preheat the oven
to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
2. Add quinoa and
water to a medium saucepan and bring to a boil over medium heat. Boil for 5
minutes. Turn the heat to low and simmer for about 15 minutes, or until water
is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set
aside.
3. In a large
skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion,
garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers
and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder,
and cilantro. Stir to combine. Season with salt and pepper, to taste.
4. In a large bowl,
add the cooked quinoa and black beans. Add the sautéed vegetable mixture and
stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded
cheese.
5.Pour the black bean
and quinoa mixture into the prepared baking dish. Top with remaining shredded
cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an
additional 10 minutes, or until the cheese is melted and edges are bubbling.
Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if
desired. Serve warm.
Note-this recipe
freezes well!
Tuesday, February 25, 2014
CHICKEN CORDON BLEU Darla McCoy
Skin and bone six large chicken breasts. Pound them until they're thin. Lay 1-2 slices Swiss cheese over each breast. Next lay 1-2 thin slices of ham over the cheese. Roll up each piece of chicken. Hook together with a toothpick. Dip in milk, roll in flour, dip in buttermilk, and then roll in dried bread crumbs. Brown in 2 Tbl. butter and 2 Tbl olive oil. Bake at 350̊ for 30-45 minutes. Serve with Rich Cheese Sauce, and Oven Baked Rice. We also like green bean, and a salad with this meal.
RICH CHEESE SAUCE
1 cup medium white sauce (2 tablespoons butter, 2 tablespoons flour, ½ teaspoon salt and 1 cup milk)
Add to the white sauce, and stir until cheese is melted:
1 cup grated nippy cheddar cheese
1 teaspoon dry mustard
½ teaspoon Worcestershire sauce
OVEN BAKED RICE - Cook uncovered with the chicken:
1 cup rice ½ diced onion
1 can beef consume ½ cube butter
1 can water
Skin and bone six large chicken breasts. Pound them until they're thin. Lay 1-2 slices Swiss cheese over each breast. Next lay 1-2 thin slices of ham over the cheese. Roll up each piece of chicken. Hook together with a toothpick. Dip in milk, roll in flour, dip in buttermilk, and then roll in dried bread crumbs. Brown in 2 Tbl. butter and 2 Tbl olive oil. Bake at 350̊ for 30-45 minutes. Serve with Rich Cheese Sauce, and Oven Baked Rice. We also like green bean, and a salad with this meal.
RICH CHEESE SAUCE
1 cup medium white sauce (2 tablespoons butter, 2 tablespoons flour, ½ teaspoon salt and 1 cup milk)
Add to the white sauce, and stir until cheese is melted:
1 cup grated nippy cheddar cheese
1 teaspoon dry mustard
½ teaspoon Worcestershire sauce
OVEN BAKED RICE - Cook uncovered with the chicken:
1 cup rice ½ diced onion
1 can beef consume ½ cube butter
1 can water
Monday, February 3, 2014
Garlic Brown Sugar Chicken
Slow Cooker Garlic and Brown Sugar Chicken
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Slow Cooker Garlic and Brown Sugar Chicken
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
4-6 chicken breasts1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
1 cup brown sugar
2/3 cup vinegar
1/4 cup 7 up or Sprite
2-3 Tbsp. minced garlic
2 Tbsp. soy sauce
1 tsp. pepper
2 Tbps. Corn Starch
2 Tbsp. Water
Rice or noodles (cooked)
Red pepper flakes (optional)
Spray slow cooker with non-stick cooking spray. Place chicken inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Freezer Instructions:
Thaw and put in crock pot. Cook on low 6-8 hours. Follow instructions above.
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Shepherd's Pie
1 1/2 lbs hamburger
1/4 cup onion
Salt and Pepper
1 can tomato soup
3 Tbsp. Ketchup
1 Tbsp. Mustard
1/4 cup brown sugar
1 can green beans (we like the French Cut Style)
Mashed Potatoes
Grated Cheese
Sprinkler hamburger with salt and pepper. Brown your hamburger and onion and drain any remaining fat. Add the tomato soup, ketchup, mustard, and brown sugar. Stir and allow to heat until simmering.
Put hamburger on the bottom of a casserole dish.
Drain Green Beans and spread on top of the hamburger.
Top with mashed potatoes and then grated cheese.
Cover and put in the oven at 350 degrees. Cook until heated through.
Freezer Instructions:
Thaw and cook at 350 degrees until heated through (cheese will be melted)
1/4 cup onion
Salt and Pepper
1 can tomato soup
3 Tbsp. Ketchup
1 Tbsp. Mustard
1/4 cup brown sugar
1 can green beans (we like the French Cut Style)
Mashed Potatoes
Grated Cheese
Sprinkler hamburger with salt and pepper. Brown your hamburger and onion and drain any remaining fat. Add the tomato soup, ketchup, mustard, and brown sugar. Stir and allow to heat until simmering.
Put hamburger on the bottom of a casserole dish.
Drain Green Beans and spread on top of the hamburger.
Top with mashed potatoes and then grated cheese.
Cover and put in the oven at 350 degrees. Cook until heated through.
Freezer Instructions:
Thaw and cook at 350 degrees until heated through (cheese will be melted)
Sweet & Sour Chicken
This recipe was originally done by Kellie Esplin and our family has loved it.
2 eggs, beaten
Cornstarch
olive oil
Trim and cut chicken breasts into desired sized pieces. Dip the chicken breasts into the egg and then
roll and pat them in the cornstarch. In
a small amount of oil, fry the chicken pieces until just browned. Place the chicken in a shallow baking pan.
Sauce:
2 ½ C. sugar
2 c. chicken broth or bouillon1/3 c. soy sauce
1 ½ c. vinegar
1½ c. ketchup
2 tsp. garlic powder
Mix all sauce ingredients together. Pour the sauce over the chicken in the
shallow baking pan. Bake uncovered for
60-90 min. at 325 degrees. Turn chicken
every 15 minutes while baking, being careful not to knock off the coating. I like to cook it until it is bubbly and the
sauce thickens a little.
An option is to add red and green peppers, onion, and
pineapple chunks or tidbits the last 15 minutes of baking time.
Freezer Meal Instruction:
Thaw meat and sauce. Combine and cook in the crockpot or follow the directions above.
Thursday, January 30, 2014
Lime Cilantro Tilapia (Ceviche)
I wanted to make this Peruvian dish my husband LOVES from his mission in Peru. It is called Ceviche but it is basically fish cooked in lime juice. HOWEVER, I just can't quite get myself to eat raw fish. (Even though I have tried it and it was good)
I combined this recipe with one I found online to make the following:
8-10 filets of Tilapia
1 cup of fresh lime juice (Can you imagine me squeezing 40+ limes?)
4 TBL of cilantro
1 tsp of Kosher salt
1 clove of garlic
I did try this out on my family first and we all enjoyed it (except for one very cute picky little girl)
Blend everything but the fish and let the Tilapia marinate in the lime juice. Bake at 350 for approximately 10 minutes. It does not take long and it is very easy to over cook. As soon as it flakes with a fork it is done.
PS - If you want to try the Peruvian Ceviche you will need more fresh lime juice to completely cover the fish so it can cook in the acidity.
I combined this recipe with one I found online to make the following:
8-10 filets of Tilapia
1 cup of fresh lime juice (Can you imagine me squeezing 40+ limes?)
4 TBL of cilantro
1 tsp of Kosher salt
1 clove of garlic
I did try this out on my family first and we all enjoyed it (except for one very cute picky little girl)
Blend everything but the fish and let the Tilapia marinate in the lime juice. Bake at 350 for approximately 10 minutes. It does not take long and it is very easy to over cook. As soon as it flakes with a fork it is done.
PS - If you want to try the Peruvian Ceviche you will need more fresh lime juice to completely cover the fish so it can cook in the acidity.
Tuesday, January 28, 2014
Sweedish Meatballs
1 lb. Hamburger
1/2 lb sausage
1/4 Cup minced onion
1/2 Cup bread crumbs
1/2 cup milk
1 TB. minced parsley
1/4 tsp. pepper
1 tsp. Worcestershire sauce
Mix all ingreadients together and form meatballs. Place on cookie sheet and cook for 20 minutes at 400 degrees.
Gravy
1 Can Cream Of Mushroom soup
1 Can Cream of Celery Soup
1 Cup Sour Cream
1/4 Cup flour
1 tsp. Paprika
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup water
Mix together : add baked meatballs and simmer for 20 minutes. Serve over rice or egg noodles.
1/2 lb sausage
1/4 Cup minced onion
1/2 Cup bread crumbs
1/2 cup milk
1 TB. minced parsley
1/4 tsp. pepper
1 tsp. Worcestershire sauce
Mix all ingreadients together and form meatballs. Place on cookie sheet and cook for 20 minutes at 400 degrees.
Gravy
1 Can Cream Of Mushroom soup
1 Can Cream of Celery Soup
1 Cup Sour Cream
1/4 Cup flour
1 tsp. Paprika
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup water
Mix together : add baked meatballs and simmer for 20 minutes. Serve over rice or egg noodles.
Wednesday, January 22, 2014
Lasagna Soup
8 oz. Italian Sausage
2 small onions- chopped or minced
2 lg garlic cloves minced
10 mushrooms chopped (optional)
2 (29 oz.) cans whole tomatoes chopped
2 (15oz) canned tomatoes pureed
6 chicken bouillon (or powder equal too)
2 beef bouillon cubes (or powder equal too)
8 cups water
1 ½ tsp. basil
1 ½ tsp. oregano
¾ tsp. thyme
¾-1/2 tsp. crushed red pepper- I did ½ add more if you want
more heat
1 (5oz) bag of bowtie noodles or broken lasagna noodles
Top with parmesan, ricotta, and mozzarella if desired.
Serve with salad, bread sticks or this 90 minute French
bread recipe I found on a dealstomeals blogspot.
Crockpot Instructions:
Thaw. ADD 8 CUPS WATER-Cook on high 4-6 hours or low 8-10
hours. One half hour before serving turn
crockpot on HIGH then put in noodles, and cook until tender. Simmering melds
the flavors together. Taste before
serving, some prefer to add a little sugar, that is entirely up to you and what
your family likes!
Stove Top Instructions:
Thaw. ADD 8 CUPS WATER- bring the soup to a simmer, and
simmer for ½ or so and add noodles.
Simmering melds the flavors together. Taste before serving, some prefer
to add a little sugar, that is entirely up to you and what your family likes!
French Bread recipe (this amount makes 3 small loaves or 2
large):
2 1/2 c. warm water
2 Tbls. yeast
3 Tbls. sugar
2 Tbls. white vinegar
Add the above ingredients together and let sit until bubbly
(about 3-5 minutes). Then add:
1 Tbls. salt
1/3 c. oil (I use Canola)
6-7 c. flour (or a little more if it's too soft), one cup at
a time--add enough until the dough is soft, but firm enough to mold into dough
loaves
Knead for 2-5 minutes and then put in the oven with a small
pot of boiling water. The water will keep the dough moist. Watch the dough and
punch it down when it gets to the top of the mixing bowl. Do this every time it
gets to the top of the bowl, as long as you have time to babysit it (2-5
times). Put the dough on a greased countertop and divide into 3 sections. Spray
a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the
bottom of the sheet. Roll the dough balls into rectangle/long French bread
shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg.
Let rise 30 minutes (or until doubled)on the counter, or you can put them in
your oven at 170 and wait until they are the size you want to cook them at.
Once they are to the right size, turn up your stove to 375 (without opening the
door!) and let them bake until done. Or, just raise on the counter and bake at
375 for 30 minutes. Enjoy!
Dough--can be a little soft, if too sticky, add a little
more flour. Put the boiling water in the oven with your bowl of dough to help
it rise faster.
Monday, January 20, 2014
Homemade Bean & Cheese Burritos
First, make Slow Cooker Refried Beans:
SLOW COOKER RE FRIED BEANS
Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
Directions: -Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. -Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
I also cooked some in my plug-in pressure cooker. Process at Med pressure for 30 min with natural pressure release.
For the Burritos:
Ingredients:
12-16 Tortillas
Shredded cheese
Slow Cooker Refried Beans
Directions:
Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla.
Microwave Baking Instructions: REMOVE FOIL. Pull 1-3 burritos out of the freezer, stick on a microwave-safe plate, and warm in the microwave on 50% heat for 2-3 minutes.
Oven Baking Instructions: REMOVE FOIL. Pull out desired number of burritos and thaw for 1-3 hours and then bake at 350 degrees for 20 to 30 minutes until heated through. Serve with salsa, sour cream, shredded lettuce, diced tomatoes, diced avocados, cilantro, and additional cheese if desired.
SLOW COOKER RE FRIED BEANS
Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
Directions: -Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. -Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
I also cooked some in my plug-in pressure cooker. Process at Med pressure for 30 min with natural pressure release.
For the Burritos:
Ingredients:
12-16 Tortillas
Shredded cheese
Slow Cooker Refried Beans
Directions:
Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla.
Microwave Baking Instructions: REMOVE FOIL. Pull 1-3 burritos out of the freezer, stick on a microwave-safe plate, and warm in the microwave on 50% heat for 2-3 minutes.
Oven Baking Instructions: REMOVE FOIL. Pull out desired number of burritos and thaw for 1-3 hours and then bake at 350 degrees for 20 to 30 minutes until heated through. Serve with salsa, sour cream, shredded lettuce, diced tomatoes, diced avocados, cilantro, and additional cheese if desired.
Oatmeal Butterscotch Cookies
Original recipe makes 4 dozen
3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 2/3 cups butterscotch chips
Directions
Preheat oven to 350 degrees F
In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.
First, make Slow Cooker Refried Beans:
Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
Directions: 1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
For the Burritos:
Ingredients:
18 to 24 Tortillas (I used whole wheat)
2 to 3 cups of shredded cheese
Slow Cooker Refried Beans
Directions:
Spoon some beans onto the tortilla. Add as much cheese as you would
like. Fold in two sides of the tortilla then roll the rest of the
tortilla. Next place each burrito and place it on a 12x12" sheet of
foil. Fold in both sides of the foil and roll the tortilla in it. Stick
them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.
Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99
First, make Slow Cooker Refried Beans:
Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
Directions: 1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
For the Burritos:
Ingredients:
18 to 24 Tortillas (I used whole wheat)
2 to 3 cups of shredded cheese
Slow Cooker Refried Beans
Directions:
Spoon some beans onto the tortilla. Add as much cheese as you would
like. Fold in two sides of the tortilla then roll the rest of the
tortilla. Next place each burrito and place it on a 12x12" sheet of
foil. Fold in both sides of the foil and roll the tortilla in it. Stick
them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.
Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99
Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
Directions: 1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
For the Burritos:
Ingredients:
18 to 24 Tortillas (I used whole wheat)
2 to 3 cups of shredded cheese
Slow Cooker Refried Beans
Directions:
Spoon some beans onto the tortilla. Add as much cheese as you would
like. Fold in two sides of the tortilla then roll the rest of the
tortilla. Next place each burrito and place it on a 12x12" sheet of
foil. Fold in both sides of the foil and roll the tortilla in it. Stick
them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way thr
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way thr
Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99
Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
Directions: 1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
For the Burritos:
Ingredients:
18 to 24 Tortillas (I used whole wheat)
2 to 3 cups of shredded cheese
Slow Cooker Refried Beans
Directions:
Spoon some beans onto the tortilla. Add as much cheese as you would
like. Fold in two sides of the tortilla then roll the rest of the
tortilla. Next place each burrito and place it on a 12x12" sheet of
foil. Fold in both sides of the foil and roll the tortilla in it. Stick
them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way thr
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way thr
Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99
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