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Here are a few of our favorite recipes!

Freezer Cooking Recipes:
Plan to spend a couple hours making all of these and freezing them - then you are set for dinners!  I wish I remembered where I found all these freezer cooking recipes - they were from the internet but I wasn't blogging at the time, so I just jotted them down, didn't write down the sites they are from.

You'll need a box or two of ziploc freezer bags (large) and a sharpie for writing the date, name of recipe, and cooking temp/time on the front of the bag. Also, I stocked up on the bags of frozen chicken breasts and tenders @ kroger while they were on sale this week!

The way I did this was to make all the marinades first, then write on each bag what it was, adding chicken and the marinade last. Make sure to squeeze all the air out of each bag before zipping, and lay flat to freeze!

Teriyaki Dump Chicken

1/2 c soy sauce (I use low sodium)
1/2 c sugar or splenda
1 1/2 Tbsp red wine vinegar
2 tsp vegetable oil
1 clove garlic, minced
3/4 tsp ground ginger
1 lb chicken breasts

Mix all ingredients but chicken to make marinade. Put chicken into bag, add marinade, freeze flat.

To serve: thaw in fridge overnight, pour into baking dish. Bake @ 350 for 35 minutes. Serve over brown rice, noodles, or with pasta.

Cranberry Dump Chicken

2 Tbsp butter, melted
1 tbsp soy sauce (I use low sodium)
1/2 c cranberry juice (here's where I played around - I used 1/2 c canned cranberry sauce and heated it with the butter, then used a whisk to break it up)
1/4 c orange juice
1/8 tsp cinnamon
1 lb chicken breasts or tenders
Mix all ingredients but chicken to make marinade. Put chicken into bag, add marinade, freeze flat.

To serve: thaw in fridge overnight, pour into baking dish. Bake @ 350 for 35 minutes. Serve over rice.
(I dumped this into the crock pot and heated for about 1 hour, then added 1 1/2 c brown rice and 1 cup water. Cooked for about another 45 minutes - 1 hour. The rice soaked up the marinade and it was so good!!)

Honey Dump chicken
1/4 c butter, melted
1/8 cup soy sauce (low sodium)
1/2 c honey
1 lb chicken breasts or tenders

Mix all ingredients but chicken to make marinade. Put chicken into bag, add marinade, freeze flat.

To serve: thaw in fridge overnight, pour into baking dish. Bake @ 350 for 35 minutes. Serve with rice, noodles, or potatoes.

Another idea for the dump chicken recipes:
check out all the bottled marinades at the grocery store! I combined a honey ginger and a sesame teriyaki to make a couple bags of an asian chicken dish. One was a no sodium marinade, so you can find those easily! (I think they were both from Ken's brand). There are also lots of BBQ sauces, and I picked two to make four bags with (used one cup marinade to one lb chicken). There are so many sauces to choose from: Jerk style, hot wing, lemon pepper, thai, salsa, bourbon peppercorn, etc - just pick one, use about 1 cup per lb of meat, and freeze! Please share your recipes too - I want to add to my list of easy, delicious recipes! :o)

Freezer Country Style Steak
4-6 cube steaks
flour
salt, pepper
2 packages brown gravy mix

Sprinkle meat with salt & pepper, flour both sides
brown in hot oil, drain on paper towel. When cool, place in freezer bag. Squeeze air out, freeze.
To serv, thaw in fridge the night before. Arrange in baking dish. Mix gravy with 1 1/2 cups water, no need to boil. Pour over steak, bake at 325 for 45 minutes. Serve with mashed or baked potatoes.

Simple Lasagna - makes 2 8x8 dishes. I lined one 8x8 baking dish with 2 layers of foil - more on that later - the other dish i made for our dinner that night, so it went in the oven!

12 lasagna noodles
2 cups ricotta
1 egg, slightly beaten
1 tsp parsley
2 Tbsp parmesan cheese
1 cup mozzarella
1 1/2 cups monterey jack cheese
3 cups spaghetti sauce (whatever Publix has BOGO free that week!)

Do not cook noodles!! Combine ricotta, egg, parsley & parmesan, mozzarella and monterey jack cheeses. Grease pans (or grease one, line one with double layer foil) cover bottom of dish with thin layer of sauce. Layer noodles, sauce, 1/2 of the cheese mixture, repeat. Top with sauce. The dish we ate that night was covered with foil, and baked. The other I put in the freezer for about 45 minutes to harden a bit, then I removed the lasagna from the pan still in the foil. I placed the foil package of lasagna into a ziploc and froze it for another night. It will fit right back into the 8x8 dish when I'm ready to cook it.

To prepare: thaw overnight in fridge, bake 45 -60 minutes at 375, covered with foil. Uncover, top with more mozzarella, bake 5 more minutes til melted. Serve with salad, crusty bread.

(this isn't freezer, but it's EASY - and I did freeze the leftovers for another night!)
Crockpot Potato Soup

2 lbs frozen hash browns
1/2 lb cooked crumbled bacon (I used turkey bacon & it was fine!)
3 cups chicken stock (I used veggie stock)
3 Tbsp butter
2 Tbsp parsley
chopped onion (I left out)
1 tsp dill
1 chicken boullion cube (I used a veggie one)
1 cup yogurt or sour cream (I used reduced fat sour cream)
3 c milk (I used skim)
1 1/2 c cheddar cheese

In crockpot, place everything except bacon and cheese. Cover, cook on high for 4 hours. If you'd like, blend with hand blender to smooth. (we didn't). Add in bacon and cheese, cook on high until heated through. Serve with salad and crusty bread.

Corndog muffins - David's new favorite - they are great for the lunchbox too!

One box Jiffy Cornbread mix (mix up according to package directions, stir the following into the batter...
3 hot dogs (I used all beef dogs), cut in rounds, then into quarters so you have small pieces
1 tsp brown sugar

Mix all together. Line 10 muffin tins with cupcake liners. Fill each about 1/2 full , bake according to package directions. Let cool. place in freezer bag, freeze. To use in lunchbox, thaw in fridge overnight, send to school with a package of catsup, honey mustard, etc. Makes 10 muffins


Family Recipes:

Mom's Arizona Salad
2 bunches broccoli crowns
8 strips bacon, cooked crisp and crumbled
1 red onion, chopped
1 c white raisins, craisins or dried cherries, plumped in ice water and drained

Dressing:
1 cup mayonnaise - I only use Duke's
1/3 c sugar
1/3 cup white vinegar

Mix dressing, pour over other ingredients. Refrigerate several hours of overnight. So good and refreshing in the summer!

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My Nana's Buttermilk Pie (recipe makes 2 pies)
2 c sugar
4 Tbsp butter
1 1/3 c buttermilk
1 tsp vanilla extract
2 pie crust shells (unbaked)
5 large eggs
4 Tbsp self rising flour
1 tsp lemon extract

Preheat oven to 400 degrees. Mix sugar,flour, melted butter, beaten eggs and buttermik. Add extracts. Mix well, pour into 2 pie crusts. Bake pies for 10 minute, then lower oven temp to 350 and bake an additional 30 - 35 minutes, or until golden brown on top and tests done in the center. These are a family favorite - delicious!

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My Granny's Peachy Cheesecake
1 c Kellogg's cornflake crumbs
2 Tbsp sugar
1/2 tsp cinnamon
1/3 c melted butter
Blend together crumbs, sugar, cinnamon. Add butter, stir until blended. Set aside 2 Tbsp crumb mixture.
Filling:
1 pkg (8 oz) cream cheese
1 can Eagle Brand Sweetened Condensed Milk
1/3 c fresh lemon juice
1 tsp almond or vanilla extract
1 can (1 lb) sliced cling peaches, well drained

Evenly line bottom/sides of pie pan with remaining crumb mixture and refrigerate. Let cheese soften to room temperature, beat until fluffy. Gradually stir in the sweetened condensed milk until blended. Blend in lemon juice and extract. Turn filling into chilled crust. Arrange peaches on top, sprinkle with reserved crumbs. Refrigerate at least 3 hours before serving.

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Southern-style Corn Casserole
(this is the double-recipe version - when I make it we like to have leftovers! You can reduce everything by 1/2 to make a smaller version!!)

2 cans whole kernel corn (drained)
2 cans creamed corn
4 eggs
2 cups sour cream
1 cup margarine or butter
2 boxes Jiffy Corn Muffin mix

Combine corn, eggs, sour cream, margarine and muffin mixes in a large bowl and mix well. Season to taste with salt and pepper. Spoon about 2/3 into a greased 9 x 13 inch casserole dish and the rest into an 8x8 or 9x9 baking dish. Dot with pats of butter across the top of each casserole. Bake at 350 degrees for 50 - 60 minutes, or until set. This is a must have side dish for every big holiday meal at our home!!

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Earl Grey Shortbread Cookies

makes about 2 - 3 dozen depending on size/thickness

2 cups all-purpose flour
2 tsps finely chopped ground Earl Grey tea leaves (from about 2 bags)*
1 cup (2 sticks) unsalted butter, softened
1/2 cup brown sugar

(Preheat oven to 350 first)

1. Whisk flour & tea in a small bowl; set aside.

2. Put butter & sugar in a bowl, cream until pale and fluffy, about 3 minutes. Gradually mix in flour/tea mixture until just combined.

3. Transfer dough to waxed paper sprinkled with flour. Sprinkle the top of the dough with a bit of flour too. Cover with another sheet of the waxed paper, and using a cold rolling pin, roll out to desired thickness. I used a small circle cutter, you can use any shape you'd like. Cut out cookies, place on ungreased baking sheet or stone about 1 inch apart - these don't spread much.

4. Bake cookies, rotating sheets halfway through,until edges are golden. It takes about 13 to 15 minutes. Cookies can be stored in airtight containers at room temperature up to 5 days. SO good with a mug of hot tea!

*You can grind your tea leaves in a small food processor, spice grinder, blender, or use Pampered Chef's food chopper like I did!!


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Green Goddess Rice

Ingredients
1 1/2 cups basmati rice (I only had jasmine, so that's what I'm using)
Kosher salt
1 small avocado, peeled, pitted, and coarsely chopped
1 cup packed fresh basil leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1/4 cup water
Freshly ground black pepper
Directions:
Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes.

Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream.

Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately.

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Easy dinner for nights mom isn't up to cooking a big meal....(like tonight when I am sick!!)

OVEN - BAKED FRENCH TOAST

8 slices raisin, whole wheat or firm white bread (I'm using a mix of day old french bread and some day old cinnamon raisin bread)
1 1/2 c. milk
3 eggs
1 tbsp. sugar
1 tsp. vanilla
1 tsp. grated lemon peel
4 tbsp. butter, softened to room temp., divided
10x (confectioners') sugar

Place bread slices in single layer in large shallow baking dish; set aside. In medium-sized bowl, whisk together milk, eggs, sugar, vanilla and lemon peel; pour evenly over bread slices; cover and refrigerate until milk mixture is absorbed, at least 1 hour or overnight. Preheat oven to 400 degrees.
Brush jelly roll pan (15 1/2 x 10 1/2 x 1 inch) with 2 tablespoons of the butter; place pan in oven until very hot and butter is melted, but not browned, about 3 minutes. With wide spatula carefully place bread slices in single layer in jelly roll pan. Bake 20 minutes; turn; brush tops with remaining 2 tablespoons butter; continue baking until browned and lightly puffed, about 15 minutes. Place French toast on large serving platter; sprinkle with 10x sugar.

We're having with bacon and grits...yummmmmmmm!

***************************************************************************Hot Fudge Sauce for ice cream

2 squares unsweetened chocolate
4 Tbsp butter
3/4 c sugar
1/2tsp vanilla extract
1/2 c evaporated milk

Melt chocolate and butter together over medium heat, add sugar and vanilla, mix well. Slowly stir in the milk, bring to a slow boil (stirring constantly) for about a minute. Pour over ice cream in parfait or sundae dishes ~ it is delicious!


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The best onion strings EVER!!

http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/

freeze your onion(s) for 15 - 20 minutes before slicing - usually you won't get tears that way!!

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BBQ Chicken Pizza - recipe idea from my friend Catherine Rice, adjusted for easiness and picky kid!!

1 tube of refrigerated pizza dough
1/3 - 1/2 bottle of your favorite BBQ sauce - adjust amount to taste
2 chicken breasts, cooked, chopped (I sometimes use the Perdue Honey Roasted Short Cuts)
1 - 1/2 cups cheese - I use a mix of Mozzarella Cheese and Italian Cheese Mix(shredded)

Roll out the dough on your greased pan or cookie sheet, spread thin layer of sauce (or adjust to taste), top with chicken and cheese. My kids don't like onions, but you could add those, or any other veggies.

Bake as directed (pizza crust instructions), serve with a big salad. We really love the Dole pre-packaged Asian salad but my kids call it Hawaiian - it has crunchy noodles, pineapple pieces, almonds and a delicious sesame dressing. EASY dinner, so filling and yummy!!

Herbed Quinoa
Adapted from Suzanne Sommers' recipe

1 c dry quinoa
1 Tbs evoo
1 clove finely minced garlic
1 tsp  thyme
1 tsp  rosemary
1 Tbs finely minced celery
3 Tbs chopped parsley
sea salt
cracked black pepper
2 cups chicken stock

Saute garlic in olive oil in a saucepan.  Add chicken stock and other ingredients, cook for 10 -15 minutes until done.  Makes a great side dish!!




Check my blog posts for lots more recipes - I post new ones that we try or other family favorites straight to the blog these days! There are A LOT of new ones listed Sept - Dec 2010!!

Thanks for visiting my blog! : )