I want to thank everyone that participated in the contest. The winner is:
Sabrina Wright
Congrats!
The winner was chosen by using a true random generator from random.org.
I'll let you know the next time we have another give away.... Thanks again everyone!
Saturday, January 22, 2011
Tuesday, January 18, 2011
Cheesey Veggie Soup
Cheesey Veggie Soup
1 c chicken broth
4 c 2% milk (divided)
1 1/2 c shredded sharp cheddar cheese
1 1/2 c velveta cheese (cubbed)
1/4 c all purpose flour
2 c veggies (use your favorites, I like to use carrots, onions, broccoli, and celery)
salt and pepper
1 tbs olive oil
In a large pan, saute veggies in olive oil until veggies are tender.
Whisk together 1 c milk and flour in a small bowl. Add to veggies and toss briefly.
Transfer veggie mixture into large pot. Add remaining milk and chicken broth. Stir occasionally on medium heat until mixture is thick.
Slowly add cheeses. Stir until melted.
1 c chicken broth
4 c 2% milk (divided)
1 1/2 c shredded sharp cheddar cheese
1 1/2 c velveta cheese (cubbed)
1/4 c all purpose flour
2 c veggies (use your favorites, I like to use carrots, onions, broccoli, and celery)
salt and pepper
1 tbs olive oil
In a large pan, saute veggies in olive oil until veggies are tender.
Whisk together 1 c milk and flour in a small bowl. Add to veggies and toss briefly.
Transfer veggie mixture into large pot. Add remaining milk and chicken broth. Stir occasionally on medium heat until mixture is thick.
Slowly add cheeses. Stir until melted.
Variation: Cheesey Veggie n Beer Soup:
Prepare as above, but substitute 1 c beer (preferably a dark beer) for 1 c milk.
To Freeze:
Portion into containers. Cool to room temp. Freeze. Will hold for 4 months.
Contest Will End Friday at 9pm
I am so sorry for slacking on my updates lately. School started back up again, so I've been a little busy. I really can't believe I signed up for classes this semester considering my anticipated Induction Date is exactly one month before finals.
Just so everyone knows, I will be closing out the CSN giveaway this Friday Jan. 21st at 9pm.
Well, I'm going to go dig out some of my favorite soup recipes, so check back later today and I should have a tasty recipe waiting for you. :-)
Just so everyone knows, I will be closing out the CSN giveaway this Friday Jan. 21st at 9pm.
Well, I'm going to go dig out some of my favorite soup recipes, so check back later today and I should have a tasty recipe waiting for you. :-)
Thursday, January 13, 2011
Giveaway!!!
Guess what!? I received an email the other day asking if I would like to give my readers a $20 gift certificate for CSN stores, which can be used on ANY product in ANY of their stores (they have over 200 stores, so you're bound to find something to fit your tastes).
CSN store sell tons of amazing products, including these super fun modern bar stools.
This contest is good for all of my US and Canadian readers. In order to participate, you must be a follower of my blog. Just leave your name and email as a comment in this post. Good luck!
*The $20 gift certificate does not cover shipping costs, but there are many items in the CSN stores that offer free shipping.*
CSN store sell tons of amazing products, including these super fun modern bar stools.
This contest is good for all of my US and Canadian readers. In order to participate, you must be a follower of my blog. Just leave your name and email as a comment in this post. Good luck!
*The $20 gift certificate does not cover shipping costs, but there are many items in the CSN stores that offer free shipping.*
Wednesday, January 12, 2011
Continuing With the Baked Goods Theme...
I thought of this as I was searching through my freezer today. I found a bag of apple pie filling and I thought it would be perfect to make today.
Apple Pie Filling
5 cored, sliced, and peeled green Granny Smith Apples
1 tbs lemon juice
3/4 c sugar
2 tbs all purpose flour
1/2 tsp ground cinnamon
pinch of all spice
In a large mixing bowl combine sugar, flour, cinnamon, and all spice.
Add apples and lemon juice. Mix well.
Place in a gallon size freezer bag. Will hold in freezer for 4 months.
Crust for Apple Pie
*This is a double crust recipe (top and bottom crust). You can freeze this crust if you just plan on doing a single crust (just the bottom). Just cut the recipe in half. This crust recipe can be used with any pie.
2 1/4 c all purpose flour (plus a little extra to sprinkle on work space to prevent crust from sticking)
3/4 tsp salt
2/3 c crisco (or store brand shortening)
9 tbs ice cold water (just put some ice and water in a glass and measure your water from there)
Optional:
milk
sugar
In a large mixing bowl combine flour and salt.
Using a pastry blender or a fork, blend shortening into mixture. Mixture will look crumbly. (make sure not to over blend. you want the crumbly texture.)
Begin to add ice water 1 tbs at a time. Use a fork to gently toss the dough. Once dough is moistened, divide into 2 balls.
Lightly flour your work surface. Roll out first ball to 12 inches in diameter. Use rolling pin to gently lay over pie plate. Shape into plate.
Re-flour work surface. Roll out 2nd ball to 12 inches in diameter. Once pie is filled, use rolling pin to lay on top of pie. Use fingers to pinch crusts together.
Cut a couple slits in center of pie.
Optional:
Use a pastry brush, and brush top crust with milk and sprinkle with sugar.
To Bake Whole Apple Pie:
Pre-heat oven to 375 degrees F.
Cover edge of pie with aluminum foil to prevent over browning and bake for 40 minutes.
Remove foil and bake for an additional 20 minutes.
To Freeze Whole Apple Pie:
Cool pie to room temp.
Place in gallon size freezer bag. Will hold for 4 months in freezer.
To defrost just remove from freezer and thaw covered on counter.
You can reheat the pie if you want to serve it warm. Bake at 325 degrees F until warm.
Apple Pie Filling
5 cored, sliced, and peeled green Granny Smith Apples
1 tbs lemon juice
3/4 c sugar
2 tbs all purpose flour
1/2 tsp ground cinnamon
pinch of all spice
In a large mixing bowl combine sugar, flour, cinnamon, and all spice.
Add apples and lemon juice. Mix well.
Place in a gallon size freezer bag. Will hold in freezer for 4 months.
Crust for Apple Pie
*This is a double crust recipe (top and bottom crust). You can freeze this crust if you just plan on doing a single crust (just the bottom). Just cut the recipe in half. This crust recipe can be used with any pie.
2 1/4 c all purpose flour (plus a little extra to sprinkle on work space to prevent crust from sticking)
3/4 tsp salt
2/3 c crisco (or store brand shortening)
9 tbs ice cold water (just put some ice and water in a glass and measure your water from there)
Optional:
milk
sugar
In a large mixing bowl combine flour and salt.
Using a pastry blender or a fork, blend shortening into mixture. Mixture will look crumbly. (make sure not to over blend. you want the crumbly texture.)
Begin to add ice water 1 tbs at a time. Use a fork to gently toss the dough. Once dough is moistened, divide into 2 balls.
Lightly flour your work surface. Roll out first ball to 12 inches in diameter. Use rolling pin to gently lay over pie plate. Shape into plate.
Re-flour work surface. Roll out 2nd ball to 12 inches in diameter. Once pie is filled, use rolling pin to lay on top of pie. Use fingers to pinch crusts together.
Cut a couple slits in center of pie.
Optional:
Use a pastry brush, and brush top crust with milk and sprinkle with sugar.
To Bake Whole Apple Pie:
Pre-heat oven to 375 degrees F.
Cover edge of pie with aluminum foil to prevent over browning and bake for 40 minutes.
Remove foil and bake for an additional 20 minutes.
To Freeze Whole Apple Pie:
Cool pie to room temp.
Place in gallon size freezer bag. Will hold for 4 months in freezer.
To defrost just remove from freezer and thaw covered on counter.
You can reheat the pie if you want to serve it warm. Bake at 325 degrees F until warm.
Monday, January 10, 2011
More Dessert? Yes Please!
Cake...oh how I love cake when I'm pregnant. I love white cake with butter cream frosting (and a nice cool glass of moscato d'asit, a wonderfully sweet sparkling wine).
Cake is another delicious baked good that freezes well. Bake it, cool it, wrap it, and freeze it! It's so simple. If you have a special event in the near future, or just like cake, it's always a great idea to bake one ahead of time and freeze it for later.
White Cake
4 egg whites
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 c crisco (or store brand shortening)
1 3/4 c sugar
1 tsp vanilla
1 1/3 c sour milk (to make sour milk, place 1 tbs + 1 tsp lemon juice in a measuring cup and add enough milk to make 1 1/3 c total liquid...allow milk mixture to sit for 5 minutes before using)
Preheat oven to 350 degrees F
Grease and lightly flour the pan(s) you plan on using (13x9 pan, 2-9x 1 1/2 in, or 2-8x1 1/2 in pans)
In a medium sized bowl combine flour, baking powder, baking soda, and salt.
In a large bowl beat crisco (or store brand shortening) with an electric mixer on a medium speed for 30 seconds then add sugar and vanilla, mix well.
Add egg whites 1 at a time and mix well after each egg is added.
Alternately add your flour mixture and sour milk while mixing on a low speed.
Pour cake batter into prepared pans.
13x9 pan-- bake for 30-35 minutes
9 in pans-- bake for 20-25 minutes
8 in pans-- bake for 25-30 minutes
Insert a clean tooth pick into center of cake to check if the cake is done baking. The toothpick will be clean when it is removed. Cool cakes on a wire rack for 10 minutes, and then you can remove the cakes from the pan to finish cooking.
To Freeze: Cool cake completely. Double wrap the cake in clear wrap and freeze. Do not stack anything on the cake until it is completely frozen to prevent the cake from being squished. It will hold for 3 months in the freezer. To thaw: just remove the cake from the freezer. You can frost the cake while it is frozen and continue to defrost it in the refrigerator or if using it that day, just defrost on the counter.
Oh, and you can freeze the frosting for your cake too!
Buttercream Frosting
1 c Crisco (or store brand vegetable shortening)
2 tbs milk or water
1/2 tsp vanilla extract (preferably clear extract)
1/2 tsp butter extract (preferably clear extract)
1 tbsp meringue powder (you can find this at your local baking supply store, specialty food stores, or craft/hobby stores)
1 lb confectioners' sugar (powdered sugar... approx. 4 cups)
Sift the sugar and meringue powder into a large bowl.
In a separate bowl, cream together crisco, extracts, and milk (or water).
Slowly add the dry ingredients to the creamed ingredients and mix with an electric mixer until all ingredients have been mixed well and the texture is creamy.
This frosting will be stiff. To thin out the frosting for decorating purposes, add 1-2 tsp of milk or water for each cup of frosting.
To Freeze: Place frosting in a gallon size freezer bag or a container.
Cake is another delicious baked good that freezes well. Bake it, cool it, wrap it, and freeze it! It's so simple. If you have a special event in the near future, or just like cake, it's always a great idea to bake one ahead of time and freeze it for later.
White Cake
4 egg whites
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 c crisco (or store brand shortening)
1 3/4 c sugar
1 tsp vanilla
1 1/3 c sour milk (to make sour milk, place 1 tbs + 1 tsp lemon juice in a measuring cup and add enough milk to make 1 1/3 c total liquid...allow milk mixture to sit for 5 minutes before using)
Preheat oven to 350 degrees F
Grease and lightly flour the pan(s) you plan on using (13x9 pan, 2-9x 1 1/2 in, or 2-8x1 1/2 in pans)
In a medium sized bowl combine flour, baking powder, baking soda, and salt.
In a large bowl beat crisco (or store brand shortening) with an electric mixer on a medium speed for 30 seconds then add sugar and vanilla, mix well.
Add egg whites 1 at a time and mix well after each egg is added.
Alternately add your flour mixture and sour milk while mixing on a low speed.
Pour cake batter into prepared pans.
13x9 pan-- bake for 30-35 minutes
9 in pans-- bake for 20-25 minutes
8 in pans-- bake for 25-30 minutes
Insert a clean tooth pick into center of cake to check if the cake is done baking. The toothpick will be clean when it is removed. Cool cakes on a wire rack for 10 minutes, and then you can remove the cakes from the pan to finish cooking.
To Freeze: Cool cake completely. Double wrap the cake in clear wrap and freeze. Do not stack anything on the cake until it is completely frozen to prevent the cake from being squished. It will hold for 3 months in the freezer. To thaw: just remove the cake from the freezer. You can frost the cake while it is frozen and continue to defrost it in the refrigerator or if using it that day, just defrost on the counter.
Oh, and you can freeze the frosting for your cake too!
Buttercream Frosting
1 c Crisco (or store brand vegetable shortening)
2 tbs milk or water
1/2 tsp vanilla extract (preferably clear extract)
1/2 tsp butter extract (preferably clear extract)
1 tbsp meringue powder (you can find this at your local baking supply store, specialty food stores, or craft/hobby stores)
1 lb confectioners' sugar (powdered sugar... approx. 4 cups)
Sift the sugar and meringue powder into a large bowl.
In a separate bowl, cream together crisco, extracts, and milk (or water).
Slowly add the dry ingredients to the creamed ingredients and mix with an electric mixer until all ingredients have been mixed well and the texture is creamy.
This frosting will be stiff. To thin out the frosting for decorating purposes, add 1-2 tsp of milk or water for each cup of frosting.
To Freeze: Place frosting in a gallon size freezer bag or a container.
Saturday, January 8, 2011
Cookies, Cookies, Cookies!
Did you know that cookie dough freezes really well?
Best Ever Chocolate Chip Cookies
1/2 c Shortening
1/2 c butter, softened (1 stick)
1 c brown sugar
1/2 c granulated sugar
1/2 tsp baking soda
2 eggs
1 tsp vanilla
2 1/2 c all purpose flour
6 oz chocolate chips or chunks (1/2 bag)
6 oz m&ms (1/2 bag)
clear wrap (if you decide to freeze the dough)
In a large bowl combine butter and shortening with an electric beater.
Add both sugars and baking soda, beat until combined (make sure to scrape sides of the bowl with a rubber spatula).
Add eggs and vanilla, mix well.
Beat in as much flour as you are able to with electric beater, stir in any remaining flour by hand.
Add chocolate chips/chunks and m&ms, mix well.
Bake on an ungreased cookie sheet at 375 degrees F for 8-11 minutes.
**NOTE** if you want to freeze this recipe, do not bake the cookies yet.
To Freeze: Tear off a large sheet of clear wrap. Drop all of the dough in one pile on the clear wrap and shape/roll into a log. (If the dough is too soft, place in fridge for 30 minutes and then shape/roll into log. Wrap with clear wrap and freeze.
To Bake after Freezing: Unwrap cookie dough log. Thaw slightly, and use a knife to cut the cookie dough. Place cookie dough "coins" on ungreased cookie sheet. Bake at 375 degrees for 9-12 minutes.
You can use this freezing method on almost all your favorite cookie recipes!!!
Best Ever Chocolate Chip Cookies
1/2 c Shortening
1/2 c butter, softened (1 stick)
1 c brown sugar
1/2 c granulated sugar
1/2 tsp baking soda
2 eggs
1 tsp vanilla
2 1/2 c all purpose flour
6 oz chocolate chips or chunks (1/2 bag)
6 oz m&ms (1/2 bag)
clear wrap (if you decide to freeze the dough)
In a large bowl combine butter and shortening with an electric beater.
Add both sugars and baking soda, beat until combined (make sure to scrape sides of the bowl with a rubber spatula).
Add eggs and vanilla, mix well.
Beat in as much flour as you are able to with electric beater, stir in any remaining flour by hand.
Add chocolate chips/chunks and m&ms, mix well.
Bake on an ungreased cookie sheet at 375 degrees F for 8-11 minutes.
**NOTE** if you want to freeze this recipe, do not bake the cookies yet.
To Freeze: Tear off a large sheet of clear wrap. Drop all of the dough in one pile on the clear wrap and shape/roll into a log. (If the dough is too soft, place in fridge for 30 minutes and then shape/roll into log. Wrap with clear wrap and freeze.
To Bake after Freezing: Unwrap cookie dough log. Thaw slightly, and use a knife to cut the cookie dough. Place cookie dough "coins" on ungreased cookie sheet. Bake at 375 degrees for 9-12 minutes.
You can use this freezing method on almost all your favorite cookie recipes!!!
Wednesday, January 5, 2011
Recipe Block?!?
Well, I've spent the last couple of days trying to figure out what exactly to write about this week. I haven't really had the time to try any new or exciting recipes. I think I've decided I want to spend the rest of this week writing about baked goods. Surprisingly, a lot of baked goods freeze pretty well.
Banana Bread... with a Sweet Twist!
2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 eggs, beaten
5 medium sized ripe bananas (that means they've turned brown and are soft), mashed
1 cup sugar
1 stick of butter, melted
honey (as much or as little as you want)
Preheat oven to 350 degrees F and spray a bread pan with baking spray
Combine all dry ingredients together in a large bowl and set aside.
In a medium bowl combine eggs, bananas, sugar, and butter.
Add egg mixture to dry ingredients and stir until everything is moistened. The batter will be lumpy.
Add honey. I usually add a couple good squeezes from the bottle. Stir.
Pour mixture into pan. If desired, drizzle honey over top of batter before placing pan in oven.
Bake for 1hr. (insert a toothpick into the loaf after baking....if the tooth pick comes out with some mushy batter on it, bake for an additional 15 minutes)
Variations: Use 2 bananas and 1 cup of applesauce instead of 5 bananas.
You can also use 2 bananas and any type of fruit puree you desire (like strawberries, pears, etc).
To freeze: Cool the loaf to room temp. Wrap in clear wrap and place in a freezer bag. Will last for 3 months in freezer. Allow to defrost in fridge for 24 hrs.
Banana Bread... with a Sweet Twist!
2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 eggs, beaten
5 medium sized ripe bananas (that means they've turned brown and are soft), mashed
1 cup sugar
1 stick of butter, melted
honey (as much or as little as you want)
Preheat oven to 350 degrees F and spray a bread pan with baking spray
Combine all dry ingredients together in a large bowl and set aside.
In a medium bowl combine eggs, bananas, sugar, and butter.
Add egg mixture to dry ingredients and stir until everything is moistened. The batter will be lumpy.
Add honey. I usually add a couple good squeezes from the bottle. Stir.
Pour mixture into pan. If desired, drizzle honey over top of batter before placing pan in oven.
Bake for 1hr. (insert a toothpick into the loaf after baking....if the tooth pick comes out with some mushy batter on it, bake for an additional 15 minutes)
Variations: Use 2 bananas and 1 cup of applesauce instead of 5 bananas.
You can also use 2 bananas and any type of fruit puree you desire (like strawberries, pears, etc).
To freeze: Cool the loaf to room temp. Wrap in clear wrap and place in a freezer bag. Will last for 3 months in freezer. Allow to defrost in fridge for 24 hrs.
Sunday, January 2, 2011
Guess What I'm Having for Dinner!
If you can remember pack a few posts, I talked about buying ground beef in bulk. One of the tips I had was to cook off some of the meat and add some taco seasoning to it. Well, I'm going to give you a recipe to use today for that cooked taco meat!
Taco Salad
1lb taco meat (if using frozen meat that you've already cooked, just thaw and reheat either in the microwave or toss it in a pan on the stove for a few minutes. If using uncooked ground beef, brown the meat and drain. Follow the instructions on the packet of your favorite taco seasoning.)
1/2 lrg head of lettuce, shredded
2 roma tomatoes, diced
1 bunch green onions, diced
1 pepper (any color) diced
1 cup mexican blend cheese
1 regular size bag of doritos, crushed
3/4 1 bottle of fat-free catilina dressing (i recommend using the kraft brand for this recipe)
sour cream (optional)
In a large mixing bowl, add taco meat, lettuce, tomatoes, onions, peppers, and cheese. Mix well.
New add crushed doritos and dressing. Mix until everything is well combined. You can add more dressing if you want.
If wanted, garnish each plate with sour cream.
Optional: You can used bagged lettuce in place of the head of lettuce to save some time, although it will cost more. Also, you can substitute ground turkey for ground beef.
Taco Salad
1lb taco meat (if using frozen meat that you've already cooked, just thaw and reheat either in the microwave or toss it in a pan on the stove for a few minutes. If using uncooked ground beef, brown the meat and drain. Follow the instructions on the packet of your favorite taco seasoning.)
1/2 lrg head of lettuce, shredded
2 roma tomatoes, diced
1 bunch green onions, diced
1 pepper (any color) diced
1 cup mexican blend cheese
1 regular size bag of doritos, crushed
3/4 1 bottle of fat-free catilina dressing (i recommend using the kraft brand for this recipe)
sour cream (optional)
In a large mixing bowl, add taco meat, lettuce, tomatoes, onions, peppers, and cheese. Mix well.
New add crushed doritos and dressing. Mix until everything is well combined. You can add more dressing if you want.
If wanted, garnish each plate with sour cream.
Optional: You can used bagged lettuce in place of the head of lettuce to save some time, although it will cost more. Also, you can substitute ground turkey for ground beef.
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