Delicious & Beautiful Sugar Cookies

Perfect Homemade Sugar Cookies
Studio 5, January 27th, 2009 @ 7:30am
Glossy Frosting
1/4 c. butter or margarine
4 c. pwd. sugar
2 egg whites*
1 tsp vanilla
1-2 tsp milkdash salt
1 capful almond flavoring

Beat together. Color as needed.

*2 tsp. meringue powder and 2 tbsp. water = 1 egg white.

Traditional Butter Sugar Cookie
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside.
Place butter and sugar in large bowl of electric mixer and beat until light in color.
Add egg and milk and beat to combine. On low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
Wrap in waxed paper, and refrigerate for 2 hours.
Sprinkle work surface with powdered sugar, and roll out dough to 1/4-inch thick.
Cut into desired shape using cookie cutters.
Place cookies on baking sheet greased with butter or parchment paper.
Bake about 9 minutes or until cookies are just beginning to turn light brown around the edges.
Let sit on baking sheet for 2 minutes and then move to a cooling rack.

Sour Cream Sugar Cookies
½ cup Butter
1 cup Sugar
1 egg
1 tsp. Vanilla extract
½ cup Sour cream
2 2/3 cups Flour
1 tsp. Baking powder
½ tsp Baking soda
½ tsp Salt

Cream together butter and sugar until light and fluffy; about 3 minutes. Add Egg and vanilla and mix well. Add baking powder, soda and salt, mix well. Alternate adding flour and sour cream until well blended. Wrap dough in wax paper and refrigerate for 2 hours.

Sprinkle work surface with powdered sugar, and roll out dough to 1/4-inch thick. Cut into desired shape using cookie cutters. Place cookies on baking sheet greased with butter or parchment paper. Bake 8- 10 minutes. Do not allow cookies to brown. Let sit on baking sheet for 2 minutes and then move to a cooling rack.


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Oprah's Favorite Turkey Meatballs

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Recipe courtesy of Paulina, Oprah's house manager

If Oprah's craving a healthy, protein-packed meal, she requests these turkey meatballs, which can be served with the tomato sauce of your choice.

Ingredients:Makes 15–20 meatballs

2 pounds ground turkey
1 medium onion , chopped
1/2 red pepper , chopped
1/2 green pepper , chopped
3 cloves garlic , chopped
2 eggs
1 Tbsp. bread crumbs
1 tsp. salt
1 tsp. ground pepper
Olive oil or vegetable oil
Heat oil in large skillet (use enough oil to cover just the bottom of skillet). Add onion and stir briefly, until it's almost yellow. Add red pepper, green pepper and fry for 2 minutes. Add garlic and stir for 2 minutes, then remove from stove to cool. Let cool for 10 minutes.

Place flour on a large plate (for ease in creating the balls). With a wooden spoon, mix together turkey, eggs, parsley, salt, pepper and bread crumbs. Form a tablespoon size of the turkey mixture in the shape of ball. Place each meatball in skillet and fry until slightly brown. Slightly press the center of each meatball to make sure the center cooks.

Arrange on serving platter. Sprinkle ground pepper over top of each.

Oprah's Green Drink

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Oprah's Green Drink
Recipe courtesy of Oprah

When Oprah wants to start her morning with a boost of vitamins, she blends this healthy breakfast beverage.

Ingredients:Makes 2 to 2 1/2 glasses

3 stalks celery
2 cucumbers
1 apple
1 chunk fresh ginger
1 cup fresh spinach
Combine all ingredients in a juicer and blend until smooth.

Beef Fajitas

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From: The Sisters Dish

Beef Fajitas
Ingredients:
2 lb. skirt steak
marinade(below)
2 bell peppers, sliced
1 onion, sliced
tortillas
Directions: Marinade beef for at least 4 hours. Grill or broil until cooked through. Saute peppers and onions in oil. Add a little of the reserved marinade to the vegetables and cook until heated through. Slice steak and add to the vegetables. Serve in warm tortillas with cheese, cilantro, salsa, sour cream and a squeeze of lime juice.

Marinade

Ingredients:

4-5 garlic cloves, crushed
1/4 cup freshly squeezed lime juice
2 t salt
1 T chili powder
1/2 t red pepper flakes
1/2 cup balsamic vinegar
2 T dark soy sauce
1/4 cup cilantro, chopped roughly
Directions: Mix everything above together. Let beef marinade in the refrigerator for at least 4 hours and chicken for at least 2 hours. Then grill over charcoal for best results but it is also good in the broiler.

Crockpot Roast and Sweet Carrots

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From: The Sisters Dish

Crock pot Roast

Ingredients:

5 lb. boneless rump roast (pretty much any cut of meat will work)
1 T garlic powder
1/2 t seasoned salt
1/2 t cayenne pepper
1/2 t oregano
1 onion, chopped
1 envelope dry onion soup mix
2 cups beef broth
Directions: Put everything together in the crock pot. Cook on low for 8-10 hours or high for 4-6 hours.

To make gravy: Melt 2 tablespoons butter in a medium saucepan. Mix in 2 tablespoons flour. Whisk in 2 cups of the liquid from the roast. Cook until it thickens to desired consistency.

This is also great for French dip sandwiches. Shred your meat, place in on bread of your choice and dip in the juice. We like to butter crusty rolls, sprinkle on some parmesan cheese and place under the broiler for a couple of minutes(until the cheese melts) before we put our meat on them and then dip. YUM!!

Sweet Carrots

Ingredients:

1 pound carrots, peeled and sliced
1 cup chicken broth
1 T butter
1 T sugar
salt and pepper to taste
Directions: Place everything together in a small saucepan. Bring to boil and cook until carrots are tender.

Crash Hot Potatoes

Find complete instructions at Pioneer Woman Cooks -- but basically this is really simple...

1. boil red potatoes until fork tender

2. place cooked potatoes on olive oiled cookie sheet -- giving space around each potato

3. flatten twice with a potato masher - turning the masher a different direction the second time.

4. 'baste' potato with olive oil

5. sprinkle generously with kosher salt and pepper

6. top with chopped fresh herbs of your choice, rosemary, thyme, basil, etc.

7. bake in a hot oven 450 degrees for 20-25 minutes or until crispy and golden

Complete the menu:  wedge of iceberg lettuce & steak

(serve leftovers, if there are any with scrambled eggs the next morning!)
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One-Pan Taco Beef and Noodle Skillet

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From Kraft Foods

Prep Time:  10 min Total Time:30 minMakes:
4 servings, 1-3/4 cups each

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups water
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 large tomato, chopped
1 cup shredded lettuce
1 cup tortilla chips, broken up
 
BROWN meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix, water and Macaroni; mix lightly. Bring to boil. Reduce heat to medium-low; cover. Simmer 7 min. or until noodles are tender and liquid is almost completely absorbed.

STIR in sour cream and Cheese Sauce Mix until well blended.

TOP with tomatoes, lettuce and tortilla chips.

Kraft Kitchens Tips
Healthy LivingTrim 50 calories and 6 grams of fat per serving by preparing as directed with extra lean ground beef, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and baked tortilla chips.Jazz It UpFor spicier flavor, stir in desired amount of hot sauce or ground red pepper along with the sour cream and Cheese Sauce Mix.
(89)


Nutrition Infomation
Calories 480 Total fat 17 g Saturated fat 7 g Cholesterol 90 mg Sodium 1110 mg Carbohydrate 48 g Dietary fiber 3 g Sugars 8 g Protein 32 g Vitamin A 20 %DV Vitamin C 10 %DV Calcium 25 %DV Iron 25 %DV

Butter Crunch Lemon-Cheese Bars

I Love Lemon Bars....and these are by Cooking Light! I'm linking back to a blog that has a mix between CL and an original author's recipes. The recipe below is the mix -- but you can get to the other recipes from there.

Crust:
1/3 cup unsalted butter, softened, do not use tub style
1/4 cup dark brown sugar
¼ teaspoon salt
¼ teaspoon ground mace or nutmeg
1 cup all purpose flour

Filling:
1 cup lowfat cottage cheese, CL uses 1%
1 cup granulated sugar
2 tablespoons all purpose flour
1 tablespoon grated lemon rind
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 large egg white

Preheat oven to 350°. Coat an 8 inch square pan with cooking spray.

To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into prepared pan and bake at 350° for 20 minutes.

To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.

Yield: 8 servings (serving size: 1 bar)


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Amazing Lemon Creme Pie Filling

1 cup water
dash of salt
1/2 cup water
1/3 cup wheat flour
1/3 cup dry milk powder
2/3 cup sugar
1/2 cup water
1 Tsp knox gelatin (1/3 envelope)
1 pack lemonade kool-aid (without sugar)

Bring the cup of water and salt to a boil . Make a paste with 1/2 water and flour. Slowly pour mixture into boiling water, stirring constantly. Let cook on low heat for 7-8 minutes, stirring frequently. Remove from heat. In a small mixing bowl combine dry milk powder, sugar, and 1/2 cup cold water. Set aside. Soften gelatin in water, put on low heat and stir until dissolved. Add gelatin to milk mixture and stir until thoroughly mixed. To this add Kool-aid. Mix until dissolved. Combine with cooked wheat and mix well. Pour into 8 inch Crunchy Wheat pie crust and serve with whipped topping

Egg Substitute

1 tsp unflavored gelatin

3 T cold water

2 T + 1 tsp boiling water

combine -- equals 1 egg

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California Pizza Kitchen - pizza crush

From CPK Family Cookbook

Best if prepared the day before...

Mix
1 t yeast
1 c + 1 T warm water
1 1/2 c flour
2 t sugar
1 t kosher salt
1 T olive oil

1. Put in oiled bowl to rise 1 - 2 hours
2. Refridgerate over night
3. 2 hours before remove from fridge
4. roll out in ball rise to double 2 hours

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California Pizza Kitchen - Marinara Sauce

from California Pizza Kitchen Family Cookbook

Saute 1 min:
1 T olive oil
2 t minced garlic

Add and simmer 10 min:
2 lg roma tomato (1/2 lb)
1/2 t oregano (1 t fresh)
1/2 t basil (1 t fresh)
1/2 t kosher salt
pinch black pepper

Then add
1 T tomato paste

Cool before using.

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Tex-Mex Mac N Cheese

1/2 lb mild cheese - longhorn
4 oz diced green chiles
2 c elbow macaroni
2 t unsalted butter
3 T flour
1 t dry mustard
1/2 t salt
2 C milk
1 t worcestershire
sm bunch scallions
1 T olive oil
1 t chili powder
8 oz tomato sauce
3 1/2 oz olives

Preheat oven to 375 degrees. Drain rinse and dry chiles (?). Cook macaroni. Melt Butter and add flour, mustard and salt. Remove from heat and gradually add milk. Return to heat and gradually cook 2-3 minutes until thick. Simmer 1 min. Remove from heat and add cheese, chiles and worcestershire sauce. Toss with Mac. Bake 25-30 min.

Meanwhile chop scallions (1/4 c) and saute in oil and chili powder. Stir in tomato sauce, simmer 10 min. Drain and slice olives.

Remove mac and cheese from oven, spoon over sauce and to with cheese and scallions, olives.
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Lion House Wheat Bread & Tips

Whole Wheat Bread
Ingredients:
1 package (1 T.) dry yeast
3 cups lukewarm water
1 cup oatmeal
1/4 cup molasses
6 T. nonfat dry milk
6 T. shortening, softened
5 1/2 cups whole wheat flour
1 1/2 T. salt
2 cups white flour
Method:

Instructions for Mixing with Electric Mixer
Soften yeast in 3 cups lukewarm water in large mixing bowl. Add remaining ingredients and beat until dough forms a ball and leaves sides of bowl (part of flour may need to be mixed in by hand). Remove beaters, cover bowl, and let dough rise for 1 hour in warm place away from drafts. Mix down and mold into 2 loaves. Place in greased loaf pans and let rise until about double in size. Bake at 350 degrees for 30 minutes or until a deep golden brown. Makes 2 loaves.

Instructions for Hand Mixing
Dissolve yeast in 1/4 cup lukewarm water. Combine remaining 2 1/4 cups water, oatmeal, molasses and nonfat dry milk, add half the white flour and half the whole wheat flour, one cup at a time, beating well after each addition. Add yeast, remaining flour,shortening, and salt. Mix well, knead until dough is smooth and elastic. Place in covered bowl in warm place until double in size. Knead 1 minute to force out air bubbles. Mold into two loaves. Place in 2 well-greased loaf pans. Cover and let rise until double in size. Bake at 350 degrees for 30 minutes. Remove from pans to cool. Brush tops of loaves with butter.



Home Made Bread Tips

1. Never let your baking become monotonous. Try a new recipe. Make different sized and shaped loaves and rolls.

2. If your kitchen is cool, set the bowl of dough on a heavy plate over a bowl of warm water. Never let the outside of the dough bowl become more than comfortably warm to the hand.

3. A poor job of kneading the dough before the first rising period cannot be remedied.

4. Never add all the flour the recipe calls for to the dough while it is in the bowl. Save ½ -2 cups of flour, depending on the size of the recipe, to use while kneading the dough on the pastry board.

5. Bread making is a skill and its results depend on the cook's deftness in mixing, kneading, letting rise and baking.

6. Bread is economical because it gives a high return in food value for what it costs.

7. When bread is doubled in bulk and ready to bake a slight indentation made with the finger will remain.

8. When making wheat bread add 1/8-1/4 teaspoon ginger. It is a yeast improver. (You get more volume from the yeast)

9. When freezing unbaked bread or rolls add 1/3 or ½ more yeast than the recipe calls for. It will hold in the freezer for 2 weeks.

10. When freezing unbaked bread or rolls always shape the dough and put directly in the freezer. Do not allow to rise after it is shaped.

11. Bake large batches of bread. Allow to cool completely then slice (an electric knife works best). Place in plastic bags, gently squeeze the excess air out, twist-tie the bag closed and freeze. It's ready to use anytime.

FLOUR: The amount of flour needed in each recipe will vary because of its humidity. The quantity mentioned in the recipe is only approximate. The main difference between flours is their protein content.

LIQUID: It is necessary to produce a creamy texture. Milk, water, or potato water may be used. Water is the only liquid in many fine breads such as French and Italian. Bread made with milk is more nutritious, has a browner crust, and will keep longer. Potato water makes a slightly larger loaf, coarser bread. Skim milk powder may be used in place of regular milk to provide more nutrition and convenience.

SUGAR: helps brown the crust and also helps the yeast to work properly. Try granulated, light brown, dark brown or raw sugar interchangeably. Honey and molasses will add moisture and flavor to your bread.

SALT: Salt gives flavor and stabilizes the fermentation. The usual proportion is 1 teaspoon to each 2 cups of flour. Salt retards the growth of yeast. Shortening: Butter, margarine, shortening, vegetable oil, bacon fat or lard may be used. Butter makes bread tender and gives it a nice flavor.

EGGS: Eggs add flavor, color, and delicacy to yeast doughs. Egg yolks make the finest dough for sweet breads and coffee cakes, but in recipes calling for egg yolks alone, the whole egg can be substituted. Simply use 1 whole egg for each 2 yolks called for. The opposite also holds true. Simply add 2 egg yolks for each 1 egg called for.

BAKING: Bread, when baked and done will be an even rich brown. However, if you are not sure, turn the loaf out of the pan onto a breadboard. Tap the bottom of the loaf lightly with a knuckle. If the bread is done, there will be a distinctly hollow sound. If you do not hear this, turn the bread back into the pan and bake a short time longer.

BE DARING add something new to the dough such as cinnamon and raisins, chocolate chips, dates, parmesan cheese and sautéed garlic and or onions, Orange or Lemon zest, your favorite herbs, ham and cheese your favorite jam or preserves. Roll the dough flat spread with peanut butter and jelly roll it up and bake it.

Bake the bread in different shapes. A loaf (there are hundreds of different size pans), use a casserole dish of any shape, empty cans, form round, square or what ever shape you can think of on a sheet. Use your imagination let it go free.

Brush with egg wash (one egg whisked with 2 tablespoons of water or milk.) Sprinkle with sesame seeds, poppy seeds, herbs, coarse ground pepper or sea salt.

Spritz water into the oven after putting your loaves in to bake for a crustier crust.

A lower (350-degree) oven will give you a thicker crust.

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Healthy Cheesecake

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

As we lightened up this Big Apple classic, we decided on a new motto: If we can fake cheesecake here, we can fake it anywhere. And we did, cutting nearly 200 calories, 21 grams of fat, and 141 milligrams of cholesterol, simply by using low-fat and fat-free dairy products and streamlining the crust.

INGREDIENTS conv. chart U.S. Metric
3/4 cup(s) graham cracker crumbs
2 tablespoon(s) trans-fat free vegetable oil spread, melted
3 package(s) (8-ounce) reduced-fat cream cheese
1 cup(s) sugar
1 tablespoon(s) cornstarch
1 1/2 pint(s) fat-free sour cream
1 1/4 teaspoon(s) vanilla extract
2 large eggs
2 large egg whites

DIRECTIONS

Preheat oven to 325 degrees F. In 9-inch springform pan, stir crumbs with spread until moistened. With hand, firmly press mixture onto bottom of pan. Bake crust 15 minutes or until deep golden. Cool 5 minutes on wire rack.
Meanwhile, in large bowl, with mixer on medium speed, beat cream cheese until smooth. Combine sugar and cornstarch. Slowly beat sugar mixture into cream cheese. On low speed, beat in sour cream and vanilla. Add eggs and egg whites, 1 at a time, until blended.
Pour batter over crust in pan. Bake cheesecake 1 hour. Edge will be set, but center will still jiggle. Turn oven off; let cheesecake remain in oven 1 hour. Transfer to wire rack. Run thin knife around edge of cheesecake to prevent cracking during cooling. Cool in pan, about 2 hours. Cover and refrigerate 4 hours or overnight. Remove side of pan to serve.

Calories 255
Total Fat 13g
Saturated Fat 7g
Cholesterol 59mg
Sodium 250mg
Total Carbohydrate 26g
Dietary Fiber --
Sugars --
Protein 8g
Calcium -
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The-Best-for-Last Chocolate Mousse

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Time: 10 minutes
MUFA: Chocolate

12 ounces soft silken tofu, drained
2 teaspoons vanilla extract
1/8 teaspoon almond extract
1 cup semisweet chocolate chips, melted
1/2 cup fat-free Greek-style yogurt

Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.

Fold in the yogurt just until blended. Refrigerate until ready to serve.

Note: For chocolate semifreddo, place the mixture in a 9-inch loaf pan lined with foil. Cover and freeze for 3 to 4 hours or until just set. Serve immediately.

For each of four servings: 350 cal., 11 g protein, 40 g carb., 18 g fat, 10 g sat. fat, 0 mg chol, 15 mg sodium, 4 g fiber. To make a "Flat Belly Diet" meal, serve with 1/2 cup fresh raspberries (30 calories).

Bobby's Goulash

Prep Time:5 minInactive Prep Time:30 minCook Time:40 min
Level: Easy
Serves: 6 servings

2 pounds lean ground beef
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni

In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.Print Page

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A few sites that have ideas I thought my family would try:
HeavenlyHomemakers

Tortellini Soup

Resource: Our Vest Life (get step by step, with pictures)

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Belgium Brownies

Resource: Our Vested Life (get step by step, with pictures)

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Best Limeade

Resource: Our Vested Life (get step by step, with pictures)
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The Best Pizza Sauce

Resource: Our Vested Life (get step by step, with pictures)

What You'll Need:

1 can 6oz. tomato paste
6 oz. warm water (just use the tomato paste can)
2 TBSP honey
1/2 tsp crushed garlic (or 1 tsp of minced garlic)
1/3 cup freshly grated parmesan cheese
3/4 tsp. onion powder
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. marjoram
1/4 tsp. salt
pepper to taste

1. combine the tomato paste and warm water until the consistancy of tomato sauce
2. add all other ingredients and stir well so the cheese isn't in clumps
3. let sit for at least 30 min. so the flavors can develop

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Apple Butter Pork Loin Roast

Resource: Our Vested Life (get step by step, with pictures)


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Parmesan Chicken

Resource: Our Vested Life (get step by step, with pictures)

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Roasted Vegetable Pasta

Resource:  Our Vested Life  (get step by step, with pictures)

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Whipped Sweet Potatoes

Resource:  Our Vested Life -- her posts are so fun, you gotta get the recipe there!

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Sugar Pecan Rolls

Resource:  The Vest Life

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Wheat Cereal

adapted from "Simple Recipes Using Food Storage"

1 cup wheat
4 cups water
1/2 tsp salt

Cook ingredients together in a crockpot on low for 6-8 hours. Serve with brown sugar and applesauce, or milk and honey. About 4-1 cup servings.

Resource:  Safely Gathered In

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Green Tomato Salsa

3 green tomatoes
4 ounces diced green chiles, canned
1 medium sweet onion, chopped
1/4 cup lime juice
salt and pepper, to taste
1/2 cup chopped cilantro

Peel and seed green tomatoes. Place green tomatoes in a pot, and cover with water. Bring to a boil, and cook about 15 minutes until the tomatoes turn light green. Drain well. Place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

Notes: If you are lazy and the salsa is for family consumption, you can try making it without peeling the tomatoes first. The peels were bothersome in the frozen salsa, but I don't notice it in the canned.

Easy on the blender pulse button. This recipe is easy to overblend.

You don't have to be super scientific with the ingredient amounts. It still tastes good.

You can use fresh green chiles instead of canned. I just haven't figured out how to peel green chiles quickly (when I tried the heat-them-in-the-oven-in-a-paper-bag idea, I couldn't get it to work), and I haven't grown a lot of them before, and the cans are cheap at case lot sales.

Canning note: I researched this heavily last fall to try to figure out some canning guidelines. Everything I read said that green tomatoes are more acidic than ripe tomatoes. That fact, plus the lime juice in this recipe, makes me confident to follow the canning instructions for regular red tomato salsa when canning this recipe of salsa verde.

Recipe Source:  The Pantry Panel

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Breakfast Ideas

I found some great kid-friendly breakfast menu ideas at this site:

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Chicken Manicotti

This recipe from freezerdinners.com

yield 2 casseroles
Ingredients:

1 T garlic powder
1 1/2 lbs boneless skinless chicken breast
16 uncooked manicotti shells
5 - 6 cups bulk spaghetti sauce
1 lb Italian sausage, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
2/3 cup water
PREPARATION:
Rub garlic powder over chicken; cut into 1 inch strips.

Stuff chicken into manicotti shells.

Spread 1 cup spaghetti sauce in each of two greases 13 x 9 x 2 baking dishes

Place eight stuffed manicotti shells in each dish. Sprinkle with sausage

Pour remaining spaghetti sauce over the top. Sprinkle with cheese.

Drizzle water around the edge of each dish. Cover and bake one casserole at 375 degrees for 65 - 70 minutes or until chicken juices run clear and pasta is tender.

Cover and freeze remaining casserole for up to 3 months. Label 375 for 70 minutes.

To serve: Thaw in the refrigerator 24 hours and bake at 375 for 65 - 70 minutes. You can also bake frozen at 350 degrees for 2 1/2 hours.
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Lasagna

This recipe from Freezerdinners.com

yield 3 (8x8) or 2 (9x13)

Ingredients:

1 (16oz) box lasagna noodles divided into three 8 inch aluminum containers (do not pre-cook noodles)
4 cups mozzarella cheese, grated
1 (24oz) container cottage cheese (or ricotta)
1 (8oz) package of cream cheese
10 cups bulk spaghetti sauce (recipe above)
PREPARATION:
In three greased (or lined with aluminum foil) 8 inch aluminum baking dishes, make layers in the following order.
1. 3 noodles broken to fit pan
2. Cottage cheese (or ricotta)
3. Mozzarella cheese
4. Nickel sized cream cheese plopped evenly all over
5. Sauce and repeat

Wrap pans with foil, label (350 degrees 45 min. or if frozen, 2 hours at 350 degrees) and freeze

To serve: Bake frozen for 2 hours at 350 degrees or defrost overnight in the refrigerator and bake 350 degrees for 45 min; take off cover for final 10 min. Let stand 10 min before serving.

Lasagna will be a bit watery, this is normal. Pour out all but a little water, the rest will soak into the sauce overnight.
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Bulk Spaghetti Sauce

this recipe is from freezerdinners.com

Yield: 13 Cups

In large pot mix:
2 T. canola oil
2 onions, chopped
2 t. garlic, minced
2 lbs browned Italian sausage (buy Jimmy Dean brand in a tube, less expensive)
2 lbs browned hamburger

Drain the meat mixture then add:
1 (106 oz) can spaghetti sauce can from Costco or 5 jars (28 oz) commercial spaghetti sauce
1 (106 oz) can of diced tomatoes or 2 (28 oz) cans Italian-style diced tomatoes
4 (2.4 oz) cans sliced black olives (optional)
3 T. Italian seasoning
1 T. Garlic salt
1 T. dried basil
1 T. salt
1/2 T. pepper

*Sauce is used for lasagnas, manicotti, ravioli and can be frozen for spaghetti or pizzas.

watch a video demonstration here

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Chicken Cordon Bleu

watch the video of this movie being preapred here

A fabulous meal that is perfect for making ahead and stashing in the freezer to save for an easy dinner down the road!
Chef: Jenny Stanger

Ingredients: Yield: 8-10 Servings

1 (12 oz) bottle of Lawry’s 30 min. marinade or a homemade marinade.
6-8 Chicken Breasts, boneless, skinless
6-8 slices Swiss cheese
6-8 slices of ham
2 C. Italian flavored bread crumbs
Trim the fat off chicken breasts, slice chicken breasts in half (so it folds out like a heart) and slice down the center of the fold. Each breast will make
2 Chicken Cordon Bleu.
Place chicken breasts in 3 large zip-top bags and pour in marinade in each bag. Marinate for 15 minutes minimum. I like to place mine the refridgerator overnight. After marinating, pound and flatten chicken breasts in the large zip top bags with a heavy pan until chicken is 1/4 inch thick.
Lay out 2 flat plastic bowls, tooth picks, a cookie sheet and a paper towel. Melt butter in one flat bowl, pour bread crumbs in the other. Place the paper towel on the cookie sheet.
Lay out 8-10 tooth picks. Open the zip top bags, spread chicken out on plastic so you can place meat and cheese on chicken breasts all at the same time. Place 1 slice of cheese and 1 slice of ham on each breast. You can slice some large chicken breasts in half to make smaller Chicken Cordon Bleu. Roll chicken and tuck sides in as much as possible. Secure with a toothpick. Dip in butter, roll in bread crumbs. Place on a paper towel and set in the freezer for 1 hour.
Place in a large zip top bag, label (Chicken Cordon Bleu 350 degrees 35 minutes)

To serve: Place frozen Chicken Cordon Bleu on a aluminum foil covered cookie sheet in the oven at 350 degrees for 35 minutes.
Serve warm with a green salad and breadsticks

For more information and recipes visit: www.freezerdinner.com
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Pizza Recipe

Yield: 1 large pizza

In a small bowl mix
1 T. Yeast
1 C. Hot water (95-100 degrees)
1 T. Oil Wait 5 min for the yeast to activate (turn frothy on top)

In a large bowl mix:
3 C. Flour
1 t. Salt
1/2 T. Oregano
1T Garlic Salt

1. Pre-heat oven to 500 degrees. Place pizza stone (or pizza pan) in the oven while it is heating up.
2. Stir wet and dry ingredients together and add small amounts of water if dough feels dry. Mix or Knead for 8-10 minutes on a greased surface. Dough should be elastic.
3. It is o.k. to freeze dough at this time if you run out of time. Place dough in a large freezer ziptop bag.

Label: Pizza dough and freeze for up to 6 months. To use, simply defrost in the microwave, roll out and make a pizza, Stromboli or calzone.

4. Roll out pizza. Fold over edges to make a crust. Poke pizza dough all over with a fork to prevent bubbles in the crust. Place on pizza pans.

5. Bake for 4-5 minutes at 500 degrees. Mix together pizza sauce (recipe is below)

6. Pull out hot crust and top with ½ c. cheese first (this will keep the pizza dough from getting soggy.)

7. Pour sauce on top of cheese. Pile on toppings, top again with cheese.

8. Cool pizza and then wrap pizza in plastic wrap. You can freeze pizza for one hour and then wrap up without a pizza pan. Label 500 degrees for 10-15 minutes and put in freezer. Can freeze for 3-6 months.

To Serve: Do not thaw. Place pizza on a pizza stone in the oven while it is pre-heating to 500 degrees. Bake 10-15 min. at 500 degrees or until cheese is melted and crust is golden. Pizza Sauce Per Pizza: 1 (8 oz) can tomato sauce1 T. oregano1 t. minced garlic

Open can and pour oregano and garlic right into the sauce, stir carefully so it will not spill.
Pour onto Pizza crust. Spread around with a spoon to cover crust.Print Page

Orange Chicken

Yield: 8 servings

Sauce
3 T. Soy Sauce
1/3 C. Water
2/3 C. Sugar
2/3 C White Vinegar
3 T. cornstarch mixed with 1/2 C. water to thicken the sauce while boiling.
Zest from 1 Orange (You can freeze your orange peels in a ziptop bag for later.)

2 lb breaded chicken pieces (In the book I teach you how to bread your own chicken pieces)

To serve:
Place frozen battered chicken pieces on a baking sheet and bake at 425 for 10 min.
In a skillet or sauce pan, add orange sauce ingredients except for cornstarch mixture and bring to boil. Stir in cornstarch mixture until sauce is thickened.
Pour sauce on to cooked chicken in separate bowl, then pour onto serving dish and serve at once.
Add grated zest of 1 orange to the sauce for orange flavor and presentation.

Recipe from Fantastic freezer Meals website
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Fantastic Freezer Recipes

A new freezer dinner book -- she has a slightly different approach -- cooking every 2 weeks and gradually filling your freezer. Below is her table of contents and I've linked to a few recipes that are available that I'd like to try before I buy!

Fantastic Freezer Meals
Recipes and Freezer Tips
There are over 100 delicious recipes in this book and also helpful tips for freezing dinners including:

Frequently Asked Questions
Freezer Recipe Basics
Emergency Substitutions
Alcohol Substitutions
Standard Measurement Abbreviations

Bread and Breakfast
Banana Bread with Crunchy Streusel Topping
Berry Cheesecake Muffins
Breakfast Egg Sandwiches
Breakfast Burritos
Chocolate Chunk Pumpkin Bread
Cinnamon Rolls
French Toast
Focaccia (Italian Pull-apart Bread) Bread
German Pancakes
Pizza Dough
Scones and Bread Bowls

Bulk Recipes
Ground Beef / Taco Meat
Rice
Refried Beans
Sirloin Strips
Sweet Shredded Pork
Spaghetti Sauce

Drinks and Dessert
Yogurt Pops
Big Fat Chewy Chocolate Chip Cookies
Carmel Apple Crisp
Chocolate Rollo Cookies
Fudge Bars
Great Pumpkin Cookies
Orange Dreamsicles
Peanut Butter Oatmeal Cookies (flourless)
Raspberry Lime Delight
White Chocolate Chip Macadamia Nut Cookies
White Grape Apple Sparkle Punch

Ice Cream Cakes
Coconut Almond Fudge Ice Cream Cake
Grasshopper Ice Cream Cake
Ice Cream Sandwich Cake
Snicker Ice Cream Cake

Frostings
Cool Whip Cake Frosting
Cream Cheese Frosting
Creamy Thick and White Frosting
Maple Frosting
Main Dishes


Turkey
Cornbread Turkey Dinner
Cheesy Turkey Bake

Beef
Beef and Broccoli Stir Fry
Cheesy Ravioli
Chimichangas
Chili and Corn Bread (All in one dish)
Ginger Sirloin Strips
Lasagna
Mozzarella Stuffed Meatballs
Sirloin Beef Tips and Gravy

Chicken
Creamy Chicken Alfredo
Chicken Pot Pie
Chicken Cordon Bleu
Chicken Manicotti
Hawaiian Teriyaki Chicken
Orange Chicken
Parmesan Crusted Chicken and Broccoli

Pork
BBQ Pulled Pork Sandwiches
Cheesy Ham Bake
Kielbasa Sausage Stir Fry
Lemon Basil Pork Chops
Pizza
Pot Stickers
Stromboli/ Calzones
Smoked Pork Tenderloin

Seafood, Sides & Soups
Blackened Halibut
Broccoli and Bacon Salad
Cheesy Mashed Potatoes
Chicken Noodle Soup
Freezer Jam
Fish Tacos
Grilled Salmon
Ham and Broccoli Cheese Soup
Mini Meatball Soup
Pasta Primavera w/ Shrimp and Sugar Snap Peas
Roasted Vegetables
Vegetable Beef StewPrint Page

Jambalaya

2 (5-7oz) packages rice mix; chicken, beef, creole or spanish flavor
1 (14-oz) can diced tomatoes
1 (14-oz) can black beans, drained and rinsed
1 (14-oz) can corn, drained
4 cups water
6 chicken breasts
Method:

Pour rice and seasonings from rice packet into a large baking pan. Add tomatoes and their juices, black beans, corn and water. Stir to mix. Place chicken breasts on top of rice mixture. Place in 375 degree oven and cook for aprox 1 hour. Stir rice occasionally.

For variety add keilbasa sausage, shrimp, pork or any other meat you might have in your freezer. Jambalaya is a great dish to play with!

recipe found here
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Petros

What is a Petro? Seems simple enough



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Beef & Broccoli

We love Beef and Broccoli, but usually use one of those dry seasoning packets.  We haven't found anything we like better...but I would love to find a replacement for it -- something a little more 'real'!  Have to give this version a try!

1/4 cup all-purpose flour
1 can beef broth
2 tablespoons brown sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon ground ginger
2 cloves garlic, minced
¼ teaspoon red pepper flakes
4 cups chopped fresh broccoli

DIRECTIONS
In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

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Spicy Beef Noodle Bowl

1 lb. boneless beef sirloin steak, cut in thin strips
1 Tbsp. cooking oil
2 14-oz. cans reduced sodium beef broth
1/3 cup bottled peanut sauce
1-1/2 cups medium egg noodles (3 oz.)
2 cups broccoli florets
1/4 cup bias-sliced green onions (optional)
directions
1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4.

nutrition facts:
Servings Per Recipe 4 servings Calories 316, Total Fat (g) 12, Saturated Fat (g) 3, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Cholesterol (mg) 60, Sodium (mg) 762, Carbohydrate (g) 18, Total Sugar (g) 5, Fiber (g) 2, Protein (g) 31, Vitamin C (DV%) 68, Calcium (DV%) 5, Iron (DV%) 15, Percent Daily Values are based on a 2,000 calorie diet

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From BHG

Rice Seasoning Mix

This rice had great flavor -- I added a little butter at the end, because I thought it looked just a little dry.  Next time, I might try adding a little at the beginning.  I cooked it in the rice cooker, and it turned out great! 

Rated: 4 out of 5 by 8 members

Prep Time: 5 Minutes
Ready In: 5 Minutes
Yields: 40 servings

INGREDIENTS:
1 cup sliced almonds, coarsely
chopped
1/2 cup chicken bouillon
granules
1/2 cup dried parsley flakes
1 tablespoon dried basil
1 tablespoon dill weed
1 tablespoon dried minced
onion
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon lemon-pepper
seasoning

ADDITIONAL INGREDIENTS:
1 cup uncooked long grain rice
2 cups water

DIRECTIONS:
1. Combine the first nine ingredients. Store in an airtight container. Yield: 10 batches (2 cups total).

From Allrecipes.com Submitted by: Linnea Rein. "'With rice and this mix on hand, you can whip up a tasty side dish whenever you need one,' says Linnea Rein from Topeka, Kansas. 'It goes with any meat and has superb flavor.'"
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Peeling hard-boiled eggs easily

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Okay -- his language isn't great -- but he shows a tip on peeling hard-boiled eggs, which can, at times be a pain.  So next time, I think I'll give this a try.  I wonder if anyone will care if I blow on their egg?  Watch the video here.

Family Fun's Best Ever Beef Stew

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RECIPE INGREDIENTS:
1 large onion, halved and thinly sliced
2 medium carrots, peeled and thinly sliced
2 large potatoes, cut into 1/2-inch chunks
1 to 1 1/2 cups peeled and diced rutabaga (about 1/2 small rutabaga)
1 cup fresh green beans, in bite-size pieces
1 pound beef stew-meat chunks
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed
3 cups low-sodium beef stock
2 tablespoons light brown sugar
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
Pepper to taste
3 tablespoons all-purpose flour
2 teaspoons tomato paste
1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine.

2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.

3. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.

4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour. Makes 6 to 8 servings.

Quick & Easy Green Chili Stew

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**If using ground beef or grilled chicken, season and cook it before starting this soup.

To begin:
1-2 T. olive oil
2-3 minced garlic cloves
1-2 cans diced green chili
1 small onion or 1/2 onion, finely diced

In a large stockpot, heat olive oil. Add onion, garlic, green chili; saute until the onion is soft, stirring frequently.

Then add:
4-5 c. chicken broth (or 5 c. water+5 bullion cubes)
1-2 cans red kidney beans
1-2 cans cannellini beans (white kidney beans)
1 bag frozen corn
1 t. cumin
1 t. oregano
1 can diced tomatoes
2 cans green chili enchilada sauce

Bring to a boil and simmer 10-15 minutes.

Then add:
Ground beef or chopped grilled chicken (about 1 - 1.5 lbs.)
Salt & pepper to taste
1/2 c. heavy cream or half & half (optional but VERY good)

**This soup is delicious with just about anything you have in the pantry. Use different kinds of beans, veggies, or meats. Freeze any leftover soup for a rainy day and you've got instant dinner!

We like to eat our soup with a good whole wheat tortilla or the cheddar biscuits from the Bisquick box.

From Burton Ward -by Abby Welker

AMAZING Whole Grain Pancakes

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Dry Ingredients:

2/3 c. whole wheat flour
1/3 c. flour
1/4 c. oat flour (or quick oats)
2 T. wheat germ
1 T. ground flax seed
2 t. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt

Wet Ingredients:

1 c. buttermilk (+ more if needed)
1/4 c. milk
2 eggs
1 T. oil
1/4 t. vanilla

In a large bowl, combine dry ingredients; in a separate bowl, combine wet ingredients. Mix everything together and let sit for a minute. If mixture is too thick, add more buttermilk.

Ladle onto hot griddle, flip after pancakes get bubbly and lightly browned on the edges.

From the Burton Ward -by Abby Welker

Cream of Anything Soup

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2 c powdered milk
1 c corn starch
3 Tb chicken bullion
(if using Shirley J’s brand, use half that amount)
2 Tb onion flakes
(can blend in blender to make smooth)
1 Tb celery seed or ¼ tsp ground celery seed

Mix and put in an airtight container.

When ready to use mix combine:

1/3 c mix
1 ¼ c water
1 Tb butter or margarine
(if you don’t have it, you don’t need to use it)

Stir and cook until it comes to a boil, about 3 minutes.

Can be used in any recipe that calls for a can of cream soup. You can add mushrooms, broccoli, celery, chicken, or cheese.

Keep recipe on front of the airtight container. May cover with contact paper.

Baked Ziti

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RECIPE RATING: 4 1/2 stars (2724)

PREP TIME 20 Min
COOK TIME 35 Min
READY IN 55 Min
SERVINGS 8

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

MY NOTES: CROWD PLEASER! We made 5 batches of this to take to feed my daughter's soccer team (32 girls and 2 coaches) -- it made a ton -- enough to feed them (many came back for seconds) and had enough leftovers to feed my family of 6, her family of 5, and probably could have fed another family as well considering how much we have leftover. So, the serving portions might have been closer to 10, served with a green salad and a roll. Everyone loved it! Many of the girls said that it was the best lunch they'd had. This was the perfect dish to make in bulk -- bought bulk goods at Costco: Contandina canned spaghetti sauce -- used about 1 1/2 and froze the rest in two batches -- should be just enough for 2 spaghetti dinners, one 3 lb tub of sour cream, one bag of shredded mozzarella -- with a little left over.

These nutrition facts are based on using all mozzarella instead of provolone, 1 cup of ff sour cream and no parmesan cheese

Nutrition Facts

Calories 506
Calories from Fat 166
% Daily Value*
Total Fat 18.4g 28%
Saturated Fat 9.1g 46%
Cholesterol 76mg 25%
Sodium 288mg 12%
Total Carb 50.2g 17%
Fiber 2.2g 9%
Sugars 4.1g
Protein 34.3g
Vitamin A 9% • Vitamin C 2%
Calcium 37% • Iron 8%

SUBMITTED BY: Colleen B. Smith PHOTO BY: cookin'mama (allrecipes.com)

Seared Steaks

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Ingredients

Serves 4
2 tablespoons balsamic vinegar
3 tablespoons olive oil
Coarse salt and ground pepper
2 beefsteak tomatoes, thinly sliced crosswise
1 sweet onion, such as Vidalia, one half thinly sliced, other half chopped
3 tablespoons all-purpose flour
2 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon ground nutmeg
4 flat-iron steaks (4 to 6 ounces each)
Directions

In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Place tomato and onion slices on a platter, and drizzle with vinaigrette. Set aside.
In a medium saucepan, heat remaining tablespoon oil over medium. Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and nutmeg; season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.
Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with tomato salad and creamy spinach.
Helpful Hint

Inexpensive flat-iron steak is a lean cut from the top shoulder; remove center gristle, if any. It's best medium-rare, so it's ready in minutes.

From Martha Stewart

Glazed Pork Chops with Smashed Potatoes and Green Beans

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Ingredients

Serves 4
4 tablespoons butter
1/2 medium red onion, diced
2 celery stalks, halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 package (10 ounces) frozen green beans
1 can (14.5 ounces) diced tomatoes in juice
1 1/2 pounds red new potatoes, scrubbed well and quartered
1 garlic clove, minced
1/2 cup whole milk
4 bone-in pork chops (about 9 ounces each)
1/4 cup packed light-brown sugar
1 tablespoon Dijon mustard
Directions

In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes. Add green beans and tomatoes (with their juice); cook, stirring occasionally, until beans are very tender, about 15 minutes.
Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes. Transfer potatoes to a bowl; set aside.
Remove steamer basket; discard water from pot. In same pot, melt 1 tablespoon butter over medium. Add garlic; cook until golden brown, 1 to 2 minutes. Add potatoes; mash coarsely. Cook, stirring, 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper. Remove from heat; cover. Set aside.
Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes. Serve pork with potatoes and green beans.

Form Martha Stewart