The Full Table

Easy Apple Crisp

2012-01-20T10:17:00.000-08:00

Somehow dinner doesn't seem complete until there's something sweet on the palate. In the summer, fruit easily fits the bill. After the rich desserts and candies of the holidays, apple crisp with a cup of tea is a healthy and quick solution for the end of a wintertime meal.

Prep Time: 5 minutes
Bake Time 20-25 minutes
Serves: 8
Cost: Approx. $2.00

1 can of apple pie filling ($1.87)
2 1/2 cups of oats ($.30)
1/4 cup of brown sugar
1 T cinnamon
4 Tbsp butter
3 T water
dash of salt

Melt butter. Add oats, sugar and cinnamon and salt. Mix well. Add water to apple pie filling and place in pie pan. Top with oatmeal mixture. Bake at 350 for 20-30 minutes until bubbling and golden brown. d

Wet Tacos

2012-01-14T18:26:00.000-08:00

Who doesn't like some spicy food on a cold winter night? These tacos were a pleasant change from our regular Mexican dishes. I froze the tacos directly in the pan and kept the enchilada sauce separate until it was time to bake. Shredded lettuce and sour cream were a cool compliment to complete this meal.

I found it best to make a large batch and split it into two meals- one for now and one for later.

Prep Time: 20 minutes
Bake Time: 30 minutes
Servings: 18 (2 meals)
Cost: Approx. $11.00 or $5.50/meal

2 pounds ground beef ($4.00)
1 cup diced onion ($.25)
1 tsp. ground chili powder
1 tsp. ground cumin
3 cup shredded cheddar cheese ($3.00)
18 flour tortillas ($2.00)
2 cans enchilada sauce ($2.00)

White Sauce
1/4 cup butter
1/4 cup flour
1 1/2 tsp chicken bouillon granules
2 cups warmed milk

Brown meat and onions. Meanwhile, make white sauce by melting butter in a small sauce pan. Whisk in flour and bouillon granules to form a paste. Slowly add warmed milk and continuing whisking until smooth sauce has formed.

Combine white sauce, enchilada sauce, cumin, chili powder, and 2 cups of cheese. Warm until cheese has melted.

Add about 3/4 cup of sauce to meat and mix well.

Place about 1/4 cup of meat in the center of tortilla along with refried beans, black beans, corn.... or anything else you desire. Fold and place in aluminum pan. Top with remaining cheese and sauce.

Bake covered at 350 degrees for 30 minutes.

**To freeze: Place tacos in pan and cover will with foil and freeze. Place sauce and cheese in zip lock bags and freeze. To serve, thaw completely and bake as directed above.**

Please note, this recipe was adapted from 30 Day Gourmet's Big Book of Freezer Cooking.

Feeding a Growing Flock

2012-01-03T17:27:00.000-08:00

Just as the cost of food has been rising over the past several years so has the appetites of our children. I seems that just a short time ago we had about 6 1/2 mouths to feed. Now I can count on 9 full servings to satisfy our family and more if I want to count on some leftovers.

At the same time, our schedule has transformed from mildly busy to CRAZY, yet I am committed to get us around the table as much as possible each week. Our evening meals are often needed early or pushed back until after dark due to evening commitments. Convenience meals are what are needed but without the high cost and chemicals, please.

Therefore, I'm finding myself relying on freezer cooking more than ever. My goal for 2012 is to feed our family of nine for an average of $20 a day. Yep. I know it's crazy, but I'm convinced it can be done. I'm budgeting $10 for breakfast/lunch and $10 for dinner. I see some serious couponing, bargain shopping and ingenuity in my future.

Today we joined together and cooked a total of 56 main dishes. That's 14 meals that we will rotate through 4 times. The total cost of all the food and supplies was $371, which averages to be $6.70/meal. The remaining $3.30 will be spent on side dishes and desserts.

We started shopping at 8:30 this morning and washed the last pan at 7:30 tonight. It was a hard day's work, but I am thankful for eager hands and and hearts. I love spending time with my family in the kitchen and letting them make big messes with me. Tonight I heard one of them proclaim proudly, "Today I learned how to spell sausage!" "Well, I learned how to spell lasagna!!" the other replied. Yes, there is much to be learned in the kitchen. My sister even came by to lend a hand and bring us lunch. I know that I'm going to be grateful for of lots of hot meals and stress free evenings ahead.

Here are the recipes we made. What I plan to later serve as side dishes or desserts are is listed in parenthesis:

Taco Soup (Jello)
Chicken Broccoli Fettuccine (Garlic Bread, Salad)
Barbecue Chicken Pizza (Fruit Salad)
Bourbon Mustard Pork Tenderloin (Potatoes, Green Beans)
Lasagna (Italian Salad)
Broccoli Cheese Soup (Baked white or sweet Potato and Fruit Plate)
Shrimp Jambalaya (Cheesy Bread)
Homestyle Mac and Cheese (Baked Beans, Cole Slaw)
Egg Sausage Casserole (Yogurt Smoothies, Muffins/Coffee Cake)
Sweet and Sour Meatballs (Rice, Peas, Applesauce)
Wet Tacos (Shredded lettuce with salad, Fruit Salad)
Lentils and Rice (Salad, Garlic Toast)
Barbecue Joes (Cole Slaw, Veggie Plate)

My main source for freezer cooking remains the 30 Day Gourmet. The recipes are excellent and the system seamless. I plan to post one recipe each week here at the Full Table as we eat our way through our freezer in the coming weeks. Hope you plan to join us!

What do all the kids eat on cooking day? Taco Bell, of course.

Ready. Set. Go.

Stove Top Granola

2011-10-24T09:56:00.001-07:00

I love granola, but I refuse to buy it because I can't justify spending that much money for some fancy oats. Though I've made it successfully in the past, I always run into the problem of burning it in the oven. Not good. So I've been experimenting and combining some recipes to solve this inevitable problem. I've created a granola recipe that is super quick and burn proof. With some decorative packaging, I think this would make an original and healthy treat for teachers and friends this year.

Prep Time: 3 minutes

Cook Time: 3-5 minutes

Yields: 12 servings (1/3 cup each)

Cost: approx. $2.00

4 1/2 cups rolled oats ($.25- from salvage store)

2 Tbsp. olive oil ($.25)

1/4 cup butter ($.25)

1/2 cup honey ($.50)

1 tsp vanilla

1 tsp cinnamon (optional)

Set oven to 400 degrees. When preheated turn off.

Heat oil in skillet. Add oats and toast stirring often. When oats turn golden brown remove from heat. Melt butter. Add honey and vanilla. Cook and stir until bubbly. Add honey mixture to toasted oats and incorporate well. Spread granola onto large baking sheet lined with parchment paper or aluminum foil. Place in heated oven for one hour. When cooled add dried fruits, nuts as desired and store in an airtight container.

** For peanut butter granola, add 3 Tbsp of peanut butter to melted butter along with the honey.**

Bananas

2011-02-02T06:59:00.000-08:00

My first choice would be to serve a piece of fruit for desert, but sometimes the fruit just needs a little dressing up. We had a who mess of bananas that we ready go bad, so I turned them into a special treat that made them disappear in no time flat.

Chocolate Banana Boats: Cut bananas lengthwise. Insert chocolate chips. Wrap in foil and bake at 350 degrees for 15 minutes. I think next time I'll add a few marshmallows, too.

Cinnamon Maple Roasted Bananas: Slice bananas. Toss with 1 Tbsp of melted butter. Place in baking dish. Drizzle 1/4 cup of maple syrup and sprinkle cinnamon to taste. Bake at 350 degrees for 15 minutes stirring once.

*You can find this recipe and many others at The Grocery Cart Challenge's Friday Recipe Swap**

Review: Every Day With Rachel Ray

2011-01-31T18:47:00.000-08:00

As promised, I've been trying some new recipes. Though I think for the most part that magazine subscriptions are a waste of money, I found myself quite excited to pick up several Rachel Ray cooking magazines at Half Priced Books for $.50 each. When it comes to cooking magazines, who cares if it is two years old? Food never goes out of style.

Probably my favorite part about this magazine was that there are hundreds of recipes and most of the ingredients I already had on my pantry shelf. There was nothing too obscure or obsolete. The advertisements were minimal and appropriate. And when I was done tearing out what interested me, the kids had plenty of great photos to cut and paste.

Bacon and Canteloupe Wraps

2011-01-13T18:18:00.000-08:00

Ah... a taste of summer is a refreshing break from the stews and soups of winter. I found this recipe in a magazine and adapted it for what we had on hand. I can't wait to make it again especially on a hot summer evening. These would also be a great addition to a brunch.

Bacon and Cantaloupe Wraps

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 6-8
Cost: Approx. $5.50

1 package of flour tortilla shells ($.99)
1/2 cantaloupe sliced into thin strips ($1.00)
1 package turkey bacon cooked until crisp ($2.00)
2 cups Romain lettuce cut into ribbons ($.50)
3 Tbsp red wine vinegar
1 tsp prepared mustard
2 tsp sugar
Mayonnaise

Cook bacon and warm tortillas. Mix Vinegar, mustard and sugar. Pour over lettuce and toss. Spread tortilla shells with thin layer of mayonnaise. Layer bacon, cantaloupe. Top with lettuce and wrap.

Easy Irish Oats

2011-01-04T06:13:00.000-08:00

I love Irish Oats. They're crunchy, creamy, nutty and comforting. Beyond that they are a great source of fiber and nutrition. They provided hearty breakfast that will last through the morning. The only downside is that these take about 10 times as long to cook than regular oatmeal and actually require attention. These facts almost persuaded me from passing up a 25 pound bag for $12.50. I knew that there had to be an easy way to prepare these. With a little research, I found the answer. Enter the rice cooker. It's breakfast for pennies at our house.

Easy Irish Oats

Prep time: none
Cook time: 10-15 minutes
Serves: 4

1 cup Irish Oats
3 cups water (replace with 1/2 cup milk if desired)
1 Tbsp butter

Add all ingredients to the rice cooker. When oats are cooked top with favorite ingredients and serve. I like mine with cinnamon, maple syrup and pecans.

Waking up

2011-01-03T17:48:00.000-08:00

One of my goals for this next year is to wake this blog of mine up. It seems that since the Elimination Diet ended last spring I stopped being creative in the kitchen. I believe this resulted from being burnt out from fixing every recipe from scratch and having to micromanage every aspect of our food. Then, from August to November we ate entirely out of the freezer. November until now? Well, I'm not quite sure.

It's clear that we are all ready for some variety around here. After completing the budget for the coming year, cutting down on our food bill is going to be of the utmost importance. I know it's doable, it's just going to require some ingenuity and planning on my part.

So here are my goals for 2011:

1) Serve at least one new recipe a week.

2) Review at least one recipe book or magazine per month.

3) Teach each of my children how to make three complete meals each.

4) Make larger dinner portions with the hopes of leftovers for lunch, thus reducing work and waste.

5) Shop only once per week.

6) Serve two vegetarian dinners per week.

7) Eat out for special occasions, not desperation.

Do you have goals for your cooking in 2011?

Alaina's Crock Pot Sesame Pork Chops

2010-12-16T07:43:00.000-08:00

I often find pork chops marked down at our local grocery. However, I'm not the best at making sure that pork chops are well cooked without being too dry. After trying Alaina's original recipe, pork chops have quickly become but one of our family favorites. Usually I have all the ingredients on hand, but simple substitutions like ketchup or dried ginger always work in a pinch.

Alaina's Crock Pot Sesame Pork Chops

Prep Time: 2 minutes
Cook Time: 6 hours in the crock pot
Yields: 6-8 servings
Cost: Approx. $5.00

6 lg. bone-in pork chops ($4.50 on sale)
2 cloves garlic, minced
1 small onion, diced
1/4 c. soy sauce
3 Tb. brown sugar
3/4 c. tomato sauce
1 tsp. sesame seeds
1 Tb. fresh ginger, minced
pepper to taste

Put chops in crock pot and season with pepper. Mix remainder of ingredients and pour over the pork chops. Cook on low for 6 hrs. Serve over rice.

Gluten Free Biscuits

2010-10-25T12:04:00.000-07:00

My first attempt at gluten free biscuits was a disaster. They resembled salty, putty colored hockey pucks. Out of desperation for something bread like the kids ate them covered with maple syrup. Take two was much, much better.

Gluten Free Biscuits

Prep Time: 10 minutes
Cook Time: 12-15 minutes
Cost: Approx. $2.50
Yields: 12 biscuits

2 1/2 cups all purpose gluten free baking flour ($1.50)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp xanthan gum
5 tsp sugar
1 cup milk
2 Tbsp vinegar
4 tbsp butter, cold and cut into cubes
1 egg and 1 egg yolk

Combine all dry ingredients. Mix milk, vinegar and eggs together well. Fold dry ingredients into wet. Add butter and mix by hand. Form into disks. Bake on greased baking sheet for 12-15 minutes at 350.

Amish Cole Slaw

2010-10-11T13:39:00.000-07:00

Believe it or not, we are still eating out of our freezer. It looks like about ten more dinners and I'll have to rethink our fall menu. Looking forward to trying some new soups/stews and stocking the freezer with some turkeys.

My family is not a fan of slaw with mayonnaise so I'm always on the lookout for an alternative way to use cabbage. Recently I ran across this recipe for slaw and found it to be just the right balance of sweet and sour. It's not something to make right before dinner. The flavors are best if the slaw is refrigerated for at least twelve hours. (We learned this the hard way.) I think next time I'll make a double batch and have it as a side several times during the week.

Amish Cole Slaw

Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 8-10
Cost: Approx. $2.00

1 medium head cabbage shredded ($1.50)
3/4 cup white sugar
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon white sugar
1 teaspoon prepared mustard
1/2 cup vegetable oil

In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate at least 12 hours for best flavor.

Am I crazy? Part 2

2010-07-28T18:16:00.000-07:00

Well, once I got the idea of cooking for three months into my head, I just couldn't let it go. I mean, how awesome would it be to have 90 meals on hand and know that I really didn't have to plan meals for three whole months? In the past when I've cooked for 30 days it seemed that it took no time at all before half of it was gone. Then I would have to start planning again.

So how does a person come up with so many meals? Well, I had seven other helpers to give lots of input. We sat down in front of the whiteboard and brainstormed. We went around the room and everyone took turns giving a meal idea. It got a little challenging by the third round. Cereal really isn't my idea of dinner. But in the end we came up with a well balanced menu plan which was split about evenly between beef, chicken/pork and vegetarian.

In case you can't read my secretary's notes, here's what we will be making. Each recipe will serve 8-10 and be made times four. We came up with 25 meals knowing that I often underestimate ingredients. That way we will hopefully end up with at least 90 meals to be frozen.

1. Meatballs with Sweet and Sour Sauce *
2. Tacos
3. Chicken Drumsticks **
4. Stuffed Shells *
5. Spaghetti Sauce with Sausage
6. Pizza
7. Green Beans/ Sausage/ Potatoes **
8. Broccoli Cheese Soup *
9. Loaded Potato Soup *
10. BBQ Chicken ^
11. Roasted Turkey Breast ^
(This became chicken on the grill cut into sliced for sandwiches or salads)
12. Pot Roast ^
13. Grilled Chicken in Marinade **
14. Honey Mustard Pork Loin ^
15. Taco Soup
16. Teriyaki Mini Burgers *
17. Chipotle Beans and Rice
18. Tilapia **
19. Quiche **
20. Meatloaf *
21. Cilantro Chicken Soup
22. Pork Chops
23. Bean Burritos *
24. Swiss Steak *
25. Cabbage Rolls

* Time intensive (several steps and thoroughly cooked)
** Ingredients Only- no cooking for now
^ Easy (few ingredients, crockpot, roaster or grilled outside)

To simplify things I've decided to break up this cooking into three days: beef, chicken/pork, and vegetarian. This means shopping in the morning and about 3-4 hours of cooking and clean up each day with about 3 1/2 helpers.

As of right now we are about 2/3rds of the way there. I'm thinking that the soups are going to take me two days since I don't have that many big pots.

I'll be sharing some of these recipes over time, but if there's one in particular that you'd like now just give a shout and I'll post it.

Minty Cucumber Salad

2010-07-15T19:49:00.000-07:00

I recently had this salad at a church pitch in and was so surprised at how well these flavors blended together. It's a perfect cool salad for these hot summer days! Enjoy.

Prep Time: 10 minutes
Cook Time: n/a
Serves: 10-16
Cost: approx. $2.50

8 cups cubed watermelon ($2.00)

2 medium cucumbers, halved lengthwise and sliced ($.50)

6 green onions, chopped (I eliminated the onions)

¼ cup minced fresh mint

¼ cup olive oil

¼ cup balsamic vinegar

½ tsp salt

½ tsp pepper

In large bowl, combine the watermelon, cucumber, onions and mint.

In a small bowl, whisk the oil, vinegar, salt and pepper.

Pour over watermelon mixture; toss to coat.

Serve immediately or cover and refrigerate for up to 2 hours.

Am I Crazy?

2010-07-14T05:18:00.000-07:00

I've REALLY been enjoying not being in the kitchen this summer as much as usual. I've been able to cook for a month both for June and July. I'm actually considering cooking for August, September and October all in all shot. I've never freezer cooked at this level. Here's my thought process:

Pros:

Homeschooling would be less overwhelming (We are starting Aug. 9) if dinner was already made.
Volleyball season will be starting soon. Having food made means less eating out.
Grocery shopping time would be reduced and hopefully the miscellaneous spending that usually happens
Less dishes to do each day
I'd be more likely to exercise in the evenings if I didn't have big kitchen clean up
I could have the girls help me more if they didn't have school work and other activities to do.

Cons:

It's going to take some financial savy. Might have to borrow from savings to come up with that amount of money. (Or maybe this will encourage me to sell off some books.)
It's going to have to happen during our last week of summer before school. Not so relaxing.
It's seems a bit overwhelming right now. That's about 90 meals!
I'd have to get really organized and clean out the freezer first.

What are your thoughts? Have any of you freezer cooked to this extent? Am I just crazy to even consider it?

Give Away Winner

2010-07-05T12:24:00.000-07:00

Tisha your name was randomly selected to be the winner of the Thirty Day Gourmet's BIG Book of Freezer Cooking. Thanks to everyone who commented. Stay tuned for more giveaways to come!!

A Book Review and a Giveaway

2010-06-28T20:23:00.000-07:00

Summer is perhaps the time of year that I love freezer cooking the best. It keeps me out of the kitchen and prevents me from having to have the oven on every day since much of what I make can be reheated in the microwave.

This summer I'm actually working my way through a new freezer cookbook given to me by the author herself. Nancy Slagle (aka The 30 Day Gourmet) is a co-worker of my husband and one of the original freezer cooking ladies. I remember seeing her presentation at a local library in the mid 90s and falling in love with the concept of cooking in bulk.

Let me just tell you that I LOVE this new cookbook!! It is perfectly arranged in such a way to take all of the work out of freezer cooking (well, at least the planning part). Each recipe is multiplied out several times. The instructions are specific to the freezing and reheating of each recipe. And (my favorite) the nutritional information is provided. If you are new to freezer cooking, there are great tips, pictures and step by step instructions throughout to get you started.

We've tried about twelve of these recipes so far and have really liked each one. I appreciate the variety that this cookbook provides. It really does steer away from the common casseroles and provides a great variety of recipes from appetizers to soups to desserts to entrees.

That being said, I'm offering a giveaway of my new favorite cookbook, 30 Day Gourmet's Big Book of Freezer Cooking. Check out this website for sample recipes. You can put your name in by just leaving a comment. If you link this giveaway on your blog, just let me know and I'll enter your name a second time. I'll close the entrees on July 4th.

I'm off the Wyoming this week and excited to try some delicious home cooking that I don't have to make. Hopefully, I'll come back with some new ideas and recipes to share.

Chef Salad

2010-06-08T19:43:00.000-07:00

Summer is a difficult time for me in the kitchen. I feel less inspired to look through cook books and turn on the oven. It also seems that we are always running low groceries. I think all of the outside activities results in bigger appetites.

Last week I found myself scavenging through the fridge to put together dinner. I had just a little bit of this and a little bit of that. What came together was surprisingly received by the whole family. With a bit of chopping, dicing and arranging, the kids loved creating their own salads. In the end there wasn't a scrap left.

What are some quick meals you are able to pull off from what you have on hand?

Healthy Meatloaf Now and Later

2010-04-17T09:04:00.001-07:00

I'm a big fan of ground turkey or chicken. It's a less expensive low fat option for ground meat as well as much lower in cholesterol. I will agree with many, however, that ground turkey does lack the depth of flavor of a thick juicy steak burger. I've been experimenting through the years and have come up with this healthy meatloaf recipe that doesn't skimp on flavor and always receives rave reviews. Since I buy my meat in bulk I've found it best to make two meatloaves at once. I just slice and freeze the second one for a later date. I omit the glaze for the meatloaf that is to be frozen and wait to add the it before reheating.

Prep time: 10 minutes
Cook Time: 40-50 minutes
Cost: Approx. $10.00
Yields: 2 meatloaves serving 8 each

2.5 pounds ground turkey ($7.00)
2 pounds low fat sausage ($2.00)
3 eggs ($.25)
1 cup oats
4 carrots grated
1 garlic clove grated
1 onion grated ($.25)
2 stalks celery grated
2 tsp salt
1 tsp pepper
dash of Worcestershire sauce

Mix together turkey, sausage and eggs. In a food processor grate oats, carrots, garlic, onion and celery. Add this mixture along with spices to meat. Incorporate well using hands. Place meatloaf mixture in two loaf pans. Brush that top with the ketchup glaze. Bake uncovered at 350 for 40-50 minutes. Let meatloaf rest in the pan for 10 minutes before slicing and serving.

Ketchup glaze

1 cup ketchup
1/4 cup agave nectar or 1/2 cup brown sugar
1 tsp dry mustard

Homemade Ketchup

2010-03-05T12:26:00.001-08:00

In our attempts to get processed foods out of our house, I have quickly realized that quality condiments cost money. $4.99 for a bottle of ketchup. No way! That's much more money than I am willing to spend. After a few attempts, I came up with my own version which is much like store bought but without all the preservatives. I can't wait to make more to make Sloppy Joe's!

Prep Time: 5 minutes
Cook Time: 15 minutes
Yields: 1 1/2 cups
Cost: Approx. $1.00

1 6oz can of tomato paste ($.89)
1 1/2 cup warm water
2 tbsp white vinegar
3 Tbsp brown sugar or 1 1/2 Tbsp agave nectar
2 tsp garlic powder
2 tsp onion powder
1 tsp salt

Blend all ingredients well. Simmer for 15 minutes. Cool and store in refrigerator.

*You can find this recipe listed at Grocery Cart Challenge's Recipe Swap**

Chocolate Cupcakes

2010-02-22T17:54:00.000-08:00

All I can say is "Wow!" I recently checked out "babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes form New York's Most Talked-About Bakery". I had a hard time choosing which recipe to try first but the vote was for more chocolate. This book was what I have been lacking in all my research and reading about allergy free baking. It's full of tips and tricks as well as well refined recipes for success. We topped ours with whipped cream. They tasted like hostess cupcakes. These cupcakes were far superior than any I have ever made. Seriously. "Wow!"

Prep time: 15 minutes
Cook Time: 22 minutes
Yields: 24
Cost: $4.25

Chocolate Cupcakes from babycakes by Erin McKenna

1 3/4 cups Garbanzo Bean Flour ($1.00)
1/2 cup Potato starch ($.25)
1 cup unsweetened cocoa powder ($.50)
1/4 cup arrowroot ($.25)
1 Tbsp plus 1 1/2 tsp baking powder
1/2 tsp xanthan gum
2 tsp salt
1 cup coconut oil ($.75)
1 1/3 cups agave nectar ($1.50)
3/4 cup unsweetened applesauce
3 Tbsp pure vanilla Extract
1 cup hot water or coffee

Whist together dry ingredients. Add the oil, nectar, applesauce, vanilla and hot water to the dry ingredients. Stir until smooth.

Pour 1/3 cup of batter into greased muffin tin. Bake on center rack for 22 minutes. Rotate 180 degrees after 15 minutes.

Let cupcakes stand for 20 minutes. Transfer to rack to cool completely.

Ham and Egg Bake

2010-02-19T04:37:00.001-08:00

Recently I was in the middle of the week with little groceries to speak of and even scarcer time. Then I remembered the Heavenly Baked Ham in the freezer left from the holidays. With a dozen eggs and about eight potatoes for hashbrowns, I was able to throw together this meal which received rave reviews. If they only knew.

Prep Time: 5 minutes
Cook Time: 12-14 minutes
Serves: 6-12
Cost: Approx. $3.00

1 dozen eggs ($.88)
12 slices of ham or deli meat ($2.00)
cooking spray

Spray the bottom of a muffin tin. Line each cup with a piece of meat. Carefully crack an egg into the cup. Bake at 400 degrees for 12-14 minutes depending on how well cooked you prefer the yolk.

You can find this recipe along with may others at The Grocery Cart Challenge's Recipe Swap.

Allergy Free Chocolate Cupcakes

2010-02-15T12:28:00.000-08:00

I wish I could have somehow added the smell to go
along with the picture. I had to hurry
and snap a shot before they were all
gobbled up. These cupcakes were
divine!

Prep Time: 10 minutes
Cook Time: 25 minutes
Yields: 18 cupcakes
Cost: Approx. $2.50

2 cups gluten free baking mix ($1.00)
1/2 cup tapioca flour ($.25)
1/2 cup unsweetened cocoa
2 tsp baking powder
1 tsp baking soda
1 tsp xantham gum
1/2 tsp salt
2/3 cup melted coconut oil ($.50)
1 egg or 1/4 cup unsweetened applesauce
1 1/3 cup sugar or 2/3 cup agave nectar ($.25)
2 cups rice milk ($.50)
3 tsp vanilla

Mix together dry ingredients well. In a separate bowl combine remaining ingredients. Add slowly to dry ingredients and mix for 2 minutes. Place in lined muffin tin. Bake at 350 for 22-25 minutes.

We topped each cupcake with some glaze instead of the traditional iciing. To make the glaze slowly melt 3 oz of chocolate in 2 Tbsp on coconut oil.

Salmon Cakes and Honey Roasted Potatoes

2010-02-10T19:34:00.000-08:00

It's often hard to find ways to fit healthy fish into the budget of a large family due to the price. Canned salmon coupled with potatoes is a perfect way to provide a healthy, satifying meal for under $10.

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 8-10
Cost: Approx. $9.00

Salmon Cakes

3 cans salmon ($6.00)
1 cup chopped cilantro ($.50)
3 eggs
1 tsp salt
1/2 tsp pepper
2 tsp lemon juice

Remove bones and skin from salmon. Mix all ingredients together well. Form into patties and cook on nonstick griddle until golden brown and warmed through.

**These can be made ahead of time and frozen. Just reheat in the microwave and enjoy!**

Honey Roasted Potatoes

4-5 pounds potatoes cubed ($2.00)
1 onion finely diced ($.25)
1/4 cup honey
1/4 cup butter melted ($.25)
1 Tbsp dry mustard
1/4 tsp salt

Place potatoes in a single layer on a baking sheet. Top with onions. Mix honey, butter, salt and sugar together well. Pour over potatoes. Bake at 400 degrees turning once for 20 minutes or until potatoes are soft.

Strawberry Cheesecake Ice Cream

2010-02-02T16:00:00.000-08:00

Can I just say, "I LOVE my new Kitchen Aid Ice Cream Maker!" It's going to allow me to provide ice cream that is all natural for my family for a fraction of the price. I'm finding that I can have it churning while we eat dinner and ready to serve as dessert as we finish. This recipe was just the perfect balance of the richness of a fine dessert and the freshness of fruit. I can't wait to try it this summer with ripe strawberries!

Prep Time: 10 minutes
Processing Time: 20-25 minutes
Yields: 1 quart
Cost: Approx. $2.00

8 ounces cream cheese ($.99)
1/4-1/2 cup agave nectar ($.25)
1 tsp vanilla
3/4 cup frozen or fresh strawberries ($.50)
1 1/2-2 cups milk

Blend all ingredients well in a food processor. Pour directly into ice cream maker and churn for 20-25 minutes. Eat soft serve or freeze for at least 2 hours for hard serve ice cream.

Cilantro Lime Chicken

2010-02-01T19:30:00.001-08:00

This recipe was passed on to me by my college friend, Paula. Wow! It was beyond delicious. Such a healthy and flavorful way to prepare chicken that everyone is guaranteed to love. Enjoy!

Prep Time: @ least 2 hours to marinade
Cook Time: 20 minutes
Serves: 6-10
Cost: Approx. $10.00

6 large chicken breasts ($6.00)
Juice of 4 limes
1 bunch of cilantro chopped ($.50)
1/2 cup olive oil
salt to taste
2 Tbsp sugar
4 Tbsp soy sauce
1-2 Tbsp freshly grated ginger
3 ripe avocados ($3.00)

Prepare marinade. Place chicken breasts with 1/3 of mixture in ziploc bag. Refrigerate to marinade for 2-8 hours. Cook on grill.

Smash 3 ripe avocados and add to remaining marinade mixture. Spoon over grilled chicken. Serve on a bed of rice.

Gluten Free Pizza Crust

2010-01-21T17:36:00.001-08:00

In a moment of weakness I bought a package of gluten free pizza crust mix to the tune of $6.99. Ugh. It was good, but I just kept thinking, "I could have made this myself." So after several attempts, I've come up with a winning combination. I plan to make the prebaked crusts in bulk for the freezer so that pizza can be at our fingertips.
(As you can see we are still dairy free at this point. But, believe it or not, we're enjoying pizza just the same.)

Prep Time: 5 minutes
Cook Time: 25 minutes
Yields: 3 large round crusts
Costs: Approx. $3.00

3 Tbsp dry yeast
2 cups brown rice flour ($.75)
1 1/2 cups tapioca flour ($.75)
3 tsp xantham gum
2 tsp salt
3 tsp unflavored gelatin ($.25)
3 tsp Italian seasoning
1 tsp garlic powder
2 cups warm water (approx. 11o degrees)
2 tsp agave nectar
3 tsp olive oil
3 tsp vinegar

Preheat oven to 425 degrees. Blend all ingredients in an electric mixer for 3 minutes with regular beater attachments. Dough should be soft and sticky.

Divide dough into three parts. Place dough in the middle of a pizza stone. (I found that the stone worked best in cooking the dough all the way through and alleviating some of the heaviness that comes with gluten free grains.) Using parchment paper sprayed with cooking oil roll dough to fit the stone. (This will save you a lot of frustration and time in trying to get this sticky dough to conform.)

Bake crust for 10 minutes. Remove and top as desired. Return to oven and bake for an additional 15-20 minutes.

Roasted Banana Coconut Milk Ice Cream

2010-01-07T05:48:00.000-08:00

We normally have a freezer stocked up with ice cream. It's our go-to dessert and we love it in all flavors! Since the elimination diet began we quickly discovered that all natural, dairy free ice cream does exist, but it is WAY expensive. The kind that we are allowed is actually $6.00 per pint. That's crazy! So you can imagine my delight when Saralyn pointed me to the Nourishing Gourmet and the many recipes there for coconut milk ice cream. Here's my adaptation of one of her recipes:

Roasted Banana Coconut Milk Ice Cream

Prep Time: 5 minutes
Cook Time: 20 minutes
Churning Time: 20-30 minutes
Cost: approx. $5.00
Yields: 1 quart

4 bananas cut into chunks ($.50)
2 Tbsp melted coconut oil
6 Tbsp pure maple syrup ($.50)
3 cans of coconut milk (full fat) ($4.00)
2 tsp pure vanilla
1/3 cup water
1 package of gelatin ($.25)
cinnamon

Toss cut bananas in oil and syrup. Place in greased glass dish and bake at 400 for 20-25 minutes or until bananas begin to turn golden in color.

Blend bananas/syrup, coconut milk, vanilla and cinnamon (to taste) in a blender until smooth. Meanwhile boil 1/3 cup of water. Remove from heat and add gelatin. Stir until dissolved. Add gelatin mixture to blender and incorporate well.

Place ice cream mixture to cool in fridge. When cooled process in ice cream maker.

Eat immediately for soft serve or freeze and enjoy later.

**Be warned that the coconut flavor is prominent. The bananas are helpful to bring this into balance, but I think that chocolate would do this even better. To accommodate for the taste, we topped our ice cream with just a tiny bit of maple syrup before serving.**

This recipe and many others are featured in The Grocery Cart Challenge Recipe Swap!

Gluten Free Muffin Mix

2010-01-04T04:26:00.000-08:00

Entering the world of gluten free baking is honestly quite frustrating. The grains are expensive and the results unpredictable. There's nothing worse than spending a half and hour and $5 to make a loaf of bread that comes out of the oven like a door stop. Through trial and error and the adaptations of several recipes I've come up with an allergy free muffin recipe that works every time. The best part is that you can store it as a dry mix and make as many or as few as you wish at a time. Enjoy!!

Gluten Free Muffin Mix

1 1/4 cup oat flour
1 cup rice flour
1/2 cup tapioca flour
2 tsp baking soda
1/2 tsp salt
1 tsp xantham gum

Mix well and store in an air tight container.

To make muffins 12 muffins:

To 2 cups of mix add 1/2 cup applesauce or pumpkin puree, 1 tsp vanilla, 1 cup rice milk, 4 Tbps oil, 1/4-1/2 cup agave nectar, 1 tsp cinnamon. Mix well until all ingredients are well incorporated. Add additional milk as needed (the flour will soak up moisture quickly) and more agave nectar to taste.

Place in greased muffin tins. Bake at 375 for 12-15 minutes.

Tips:

-I trippled the mix recipe and was able to make over 5 dozen muffins.
-If adding fruit, place on top of muffin before baking instead of mixing it in. Mixing it in seems to affect how well the muffins rise.
-Brush the tops of muffin with maple syrup after baking for added flavor and sweetness.

Homemade "No"mato Sauce

2009-12-16T18:24:00.001-08:00

If you read at my other blog you'll know that our family is an adventure in cuisine- The Elimation Diet. We are searching for some answers and are eliminating 11 food allergen groups from our diet for a while. Sure, we miss the sugar and flour and dairy. What we really miss, though, is sauce- tomato sauce. There is a Nomato sauce out on the market, but the amount I would need for one meal would cost a small fortune. So after some research, I've come up with my own version. We've already enjoyed it in chili. Seriously, it really tastes like tomatoes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Cost: Approx. $11
Yield: 12-15 cups

1/2 cup olive oil
3 onions finely diced ($.25)
3 Tbsp minced garlic
juice of one lemon
3 Tbsp balsamic vineager
6 cups pureed pumpkin/squash ($6)
3 cups pureed canned beets ($1.50)
3 tsp coarse salt
3-6 cups chicken broth ($3)

Saute onions and garlic in olive oil until translucent. Add lemon juice and vinegar. Cook for 5 minutes.

Puree beets and squash.

Add puree to onion mixture. Mix in broth and salt until desired texture is reached. Heat through.

I kept my sauce a little thick and froze it in 3 cup portions. Once thawed, I'll just add more chicken broth as needed.

We are so looking forward to more chili and some spaghetti in the coming weeks!

**Since I no longer have any pumpkin puree left, I scoured the stores looking for canned pumpkin. It is nowhere to be found and no one knows when there will be more. Perhaps the pumpkin shortage wasn't and urban myth. Has anyone else had this problem?**

Thanksgiving Noodles

2009-11-19T18:19:00.000-08:00

We almost had a noodle scare. My mom spoke of not making noodles this year and the men about rose up in rebellion. "What! You can't do this to us!!"

She relented and will be, once again, blessing the family with at large pot of perfection this Thanksgiving. I thought I'd repost how to make her famous-to-us egg noodles in hopes of inspiring some of you. Here in Indiana we eat them over a pile of mashed potatoes. Can you say carb overload?

Need some other inspiration in the kitchen? Head over to Friday's Recipe Swap.

Prep time: 15 minutes
Cooking time: approx 20-30 minutes
Serves: 10-12 (3 batches of noodles)
Cost: approx. $3.00

1 cup flour x 3($.75)
1 tsp salt x 3
milk
1 egg x 3 ($.25)
chicken or beef broth ($2.00)
Pepper to taste

Make each batch of noodles for this recipe individually. Mix together 1 cup flour and 1 tsp salt in a medium bowl. Make a "well" in the middle of the flour and crack 1 egg. Pour in 1/2 egg shell of milk and mix with a fork slowly working in the flour from the sides or the bowl.

Continue adding flour or small amounts of milk as needed until the dough is well formed and no longer sticky. Lightly knead the dough on a floured surface and form into a disk.

Roll out the disk until very thin and let the dough dry until air bubbles are noticeable on the surface.
Lightly flour top of dough and roll into a jelly roll. Slice noodles thinly and separate to dry. Allow to dry at least 1 hour.

Add noodles to rapidly boiling broth stirring constantly. When noodles become plump turn down heat to continue cooking. Add pepper to taste.

Cooking tips:
*Don't overuse the flour or the noodles will be bland. Use just enough to get rid of the sticky texture.
*Noodles can be completely dried before cooking.
*Chicken broth/beef broth left after roasting added to canned broth is optimal.
*It's better to use more broth rather than too little. The noodles will absorb quite a bit of liquid in cooking.
* Noodles can be stored in a bag and frozen. Just add frozen noodles to boiling broth.

Granola

2009-10-23T08:38:00.000-07:00

I so am not a fan of grocery store cereal. It's so bad that my kids get cereal for their birthday and think it's the most special gift in the world. So recently I've been striving to keep homemade granola on hand for those who just can't stomach one more bowl of oatmeal. They like it so much, that I've had to put a measuring cup in the container. In reality, if we all ate this it would probably last us two days if we ate the right portion size. This stuff is packed full of good calories, but too much of a good thing in the end is not a good thing- if you know what I mean.

Homemade Granola

Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 24
Cost: Approx. $2.50

6 cups old fashioned oats ($.25)
1 cup oat bran cereal ($.75)
1/4 cup flax seeds ($.50)
1 tsp cinnamon
1/2 cup chopped almonds ($.75 if bought in bulk)
1/4 cup brown sugar
1/3 cup vegetable oil or unsweetened applesauce
1/4 cup honey ($.50)
1/2 cup water
1 tsp vanilla

Mix oats, bran, seeds, cinnamon, almonds and brown sugar. In a sauce pan combine oil/applesauce, honey water and vanilla over low heat until well incorporated. Pour liquid over dry ingredients and mix well.

Spread on cookie sheet or jelly roll pan. Bake at 300 for 60 minutes stirring every 15.

Let cool completely and store in air tight container.

Preserving: Roasted Pumpkin Seeds

2009-10-21T20:29:00.000-07:00

Well, I couldn't let all those seeds go to waste, so roasting the seeds was the best option. Those two pumpkin produced 2 cups of seeds. Apart from getting them separated from the pulp, the rest was easy.

1 cup pumpkin seeds
1 Tbsp butter melted
salt to taste

Coat seeds well in butter and salt. Place on cookie sheet. Bake at 350 for 15-20 minutes stirring occasionally. Enjoy!

I got distracted so about half of ours burned. Next time I'll be more diligent. But according to Joseph, "The dark brown ones are the best!"

Note: 1 cup of seeds prepared this way is 1000 calories. Great snack if you are hiking in the wilderness. For the rest of us moderation is the key.

Preserving: Pumpkin

2009-10-21T20:16:00.000-07:00

Join in on The Grocery Cart Challenge Recipe Swap to see this recipe and many others!

I purchase 2 organic pie pumpkins at the local Farmer's Market for just under $7 with the hopes of preparing some fresh pumpkin pulp. I love pumpkin flavored everything and heard a wild rumor that it's going to be hard to find this fall. So as not to be left empty handed and to hopefully save some money, I tried my hand at it.

Here's what I did:

Cut the pumpkins in half, removing pulp and seeds.
Cut the pumpkin into wedges.
Place the wedges face down in my roaster oven with about 1 cup of water
Cooked them for 3 hours at 350.
When cooled, removed the skin.
Mashed the pulp with a potato masher (my blender suddenly broke)
Measured out 15 ounce (same as a small can of pumpkin) bags to store in the freezer.

I ended up getting 6 15 oz servings- about equivalent to $1 a can. From what I've researched a can of organic pumpkin sells for between $2-3. Not bad.

Two things that surprised me were how utterly hard it was to cut a pumpkin and how much lighter in color the pulp was than what I envisioned.
Any thoughts?

I have yet to use it, but have plans on making a Pumpkin Meringue Pie someday soon.

Apple Butter Cake

2009-10-20T20:03:00.000-07:00

As promised, I've begun using our apple butter to trial some new recipes. This cake was SO delicious! The icing wasn't quite what I expected. It turned out to be more like a glaze, but it did not lack in flavor. I made it a two layer round cake. Next time I think it will be bundt. Sorry, no picture for this one. It was gone before I had a chance.

Prep Time: 20 minutes
Cook Time 45 minutes
Serves: 16
Cost: Approx. $2.50

1/2 cup butter ($.75)
1 cup sugar
4 beaten eggs ($.25)
2 1/2 cups flour ($.25)
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup milk
1 cup apple butter ($1.00)

Cream butter and sugar. Add eggs. Add sifted dry ingredients alternating with milk. Mix well. Blend in apple butter. Pour into greased baking pan. Bake at 350 for 45-50 minutes.

Quick Caramel Icing

1 cup brown sugar ($.25)
1/2 cup cream/milk
1 1/2 Tbsp butter
1/2 tsp vanilla

Combine sugar and milk in a saucepan and cook covered for several minutes. Remove lid, bring to a boil. Allow to boil for a few minutes stirring occasionally. Add butter. Remove from heat and cool to lukewarm. Add vanilla and beat until thick and creamy. (Mine never reached this consistency.) Spread on warm cake.

Apple Butter

2009-10-12T20:13:00.000-07:00

You can find this recipe and many others for your kitchen at the Recipe Swap at the Grocery Cart Challenge.

What to do with 30 pounds of apples? (I can't resist a sale.) Make A LOT of apple butter. It was a bit of work, I'll admit, but my helpers were eager to mash and strain. And the cost savings is significant. A 12 oz jar of apple butter can be between $4-5. Our cost was around $1.75 for 12 oz. With this apple butter I plan on trying a few new recipes: Apple Butter Pie, Apple Butter Pancakes, Apple Butter Cake with Caramel Icing, and Apple Bread Pudding. Any requests on which one I should make first?

Prep Time: 10 minutes (using and apple corer)
Cook Time: 3 hours
More Prep Time: 1 hour (w/o food mill:(
Yield: 16 cups
Cost: Approx. $6.00

15 pounds apples cored and sliced ($6.00)
2-3 cups sugar
4-5 cups apple cider ($2.00)
Cinnamon to taste

Place apples in large pan or roaster. Cover with cider and desired cinnamon. Bake at 300 for 3-4 hours or until apples are soft and falling apart. Mash through a medium strainer (or food mill if you have one). Store in airtight container. Freeze or refrigerate immediately.

Creamy Stewed Apples

2009-10-12T19:53:00.000-07:00

Last weekend I picked up a small cookbook entitled, "Old-Fashioned Apple Recipes". Knowing that I had 30 pounds of apples at home waiting for me was quite the motivating factor. I just couldn't pass up a 5lb bag of gala apples for $1.89 each. Here's one simple way to cook apples that is beyond delicious.

Prep Time: less than 5 minutes
Cook Time: 15-20 minutes
Serves: 8
Cost: Approx. $1.00

4 apples cored and sliced
bacon grease or 2 Tbsp butter
2/3 c brown sugar
1/2 tsp salt
1 1/2 Tbs flour
1/2 cup cream or milk
cinnamon

Cook apples in bacon grease or butter for about 2 minutes stirring constantly. Mix brown sugar, salt and flour into the cream/milk to form a smooth paste. Add to apples. Cook at medium heat until mixture thickens. Sprinkle with cinnamon before serving.

This would make a great side dish, but we enjoyed our served over cinnamon french toast. It made for a perfect accompaniment to spinach/bacon/cheese crustless quiche. Pretty good for a meal made from what was already on hand.

Banana Split Ice Cream Cake

2009-09-29T19:35:00.000-07:00

This is one of Sean's favorite deserts. I love it because it is easy to prepare, serves a lot of people and keeps in the freezer for up to three months!!

Prep Time: 10 minutes
Bake Time: 10 minutes
Serves: 16-24 (depending on your generosity)
Cost: approx $6.00

Ingredients:

Graham Crackers ($.50)
1/2 stick of butter melted ($.25)
4 bananas sliced thinly-fresh or frozen ($.50)
1 quart strawberry ice cream softened($2.00)
1/2 jar of hot fudge topping ($.75)
1 small tub whipped cream topping ($1.00)
pecans ($.50)

Crush graham crackers until equal to 4 cups. Mix with melted butter and press into bottom of a 9 x 13 pan. Bake at 325 for 10 minutes or until crust is set. Let cool.

Place layer of bananas over crust. Pour on warmed hot fudge topping. Spread an ice cream layer evenly over the hot fudge. Top with a layer of whipped cream. Sprinkle with pecans.

Cover and freeze for 3 hours before serving. Refreeze any unused portion and store for up to 3 months.

Grilled Pizza

2009-09-14T20:22:00.001-07:00

In celebration of my beloved, Sean's, 37th birthday we celebrated with pizza. I seriously had doubts about putting raw dough on the grill, but it worked well and exceeded our expectations. Not only is this the easiest pizza ever, but there is no clean up. Got to love that!

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 9
Cost: Approx. $2.25

3 1/2 cups flour ($.25)
1 envelope Yeast or 2 tsp bulk yeast
1 tablespoon sugar
1 teaspoons salt
1 1/3 cups very warm water
1/3 cup olive
Italian Spice Seasoning
Tomato sauce ($.50)
Mushrooms (0ther toppings as desired) ($1.00)
Shredded mozzarella cheese ($1.50)

Combine all dry ingredients setting aside 1/2 cup of flour. Add 2 Tbsp. of olive oil to warm water. Pour into dry ingredients and mix well. Knead dough adding in 1/2 cup of flour until no longer sticky. Separate into 9 pieces and roll flat.

Brush olive oil on both sides of dough and place directly on the grill. Allow to cook 3-4 minutes or until crust is easily turned. Add sauce, seasoning and toppings. Cook and additional 10 minutes or until cheese begins to bubble.

Ginger Waffles with Raspberry-Peach Sauce

2009-09-05T06:01:00.000-07:00

The kids pooled their money and bought a waffle maker a few weeks ago. They've announced that Saturday morning is officially waffle day which works out well since they sleep in a bit and wake up in shifts. Waiting for the next waffle is just about as tortuous as having to wait for the bathroom around here. So I've been on the search for a a healthy, whole grain waffle. I think this morning we found it! This recipe is adapted from the Weight Watcher's Cookbook, Comfort Classics.

Ginger Waffles with Raspberry-Peach Sauce
Prep time: 5 minutes
Cook time: Varies
Cost: Approx. $3.00
Serves: 12

Sauce
1 cup of frozen raspberries ($.25)
1 can of peaches drained ($.75)
2 Tbsp apple juice
3 Tbsp honey
1 tsp vanilla extract

Waffles
1 1/2 cup flour ($.25)
1 1/2 cup whole-wheat flour ($.25)
6 Tbsp sugar
3 tsp ground ginger
3 tsp baking soda
3 1/2 cup milk ($.50)
4 eggs separated ($.50)
4 Tbsp butter melted ($.25)

Place all sauce ingredients in blender and puree until smooth. Set aside.

Beat egg whites until they form a soft peak. Set aside.

Mix dry ingredients well and set aside.

Whisk milk, egg yolks, butter and 1/2 tsp vanilla. When blended add dry ingredients slowly while mixing constantly. Finally, fold in egg whites gently.

Prepare waffles. Serve immediately with sauce.

Deep Dish Chicago Style Pizza

2009-08-19T19:05:00.000-07:00

There's nothing quite like it. Can't drive to Chicago to get it. So here's my attempt. Using what I had in my pantry, I combined several on line recipes.

It wasn't bad for the first try. The crust was great, but I need to work on the sauce. I think there are a few people around who would be willing to try it again:) It was a great way to use the tomatoes from our garden, but next time I think it will be sauted mushrooms, garlic and onion.

Prep Time: 30 minutes (includes rising time)

Cook time: 25-30 minutes

Serves: 6-8

Cost: Approx. $5.00

Crust

1 cup warm water
1 package quick rise yeast ($.50)
2 eggs
2 tsp sugar
1/2 tsp salt
3 cups flour

Place sugar, yeast and water in a bowl and mix well until dissolved. Let rest 5 minutes. Then add 2 eggs well beaten.

Mix dry ingredients. Stir in wet ingredients adding additional flour as needed until dough is no longer sticky. Knead for five minutes. Let rest in greased bowl for 15 minutes. Press into deep dish pan and add toppings.

Toppings

Pizza Sauce (I made my own from canned tomatoes and this mix) ($.50)
3-4 cups shredded mozarella cheese ($2.50)
1/2 cup Parmesan cheese ($.75)
diced onion and minced garlic sauted in olive oil until tender ($.25)
Sliced tomatoes (from garden)

To assemble pizza:

Press dough in deep pan or iron skillet making sure that dough is covering the sides. Spread a thin layer of sauce on bottom. Layer 1/2 of onion/garlic mixture, sprinkle 1/4 cup of Parmesan cheese, 3 large spoonfuls of sauce, 1/2 of mozzarella cheese and repeat.

Bake at 425 for 20-25 minutes or until cheese becomes golden brown.

Yeast Problems

2009-08-19T18:39:00.000-07:00

Let me tell you a little story.

Once upon a time there was a girl who needed extra credit in Biology. Since her class was studying yeast, the teacher told her she could bring in a loaf of bread made by her very own self. "No problem," she naively thought.

She followed the directions perfectly for making two loafs of simple white bread. She added and mixed and kneaded and waited. And waited. And waited.... Seeing that her dough didn't exactly double she figured out a reasonable solution. She decided to place all of the dough into one loaf pan to form a loaf and stuck it in the oven. Much later than anticipated the loaf was finally finished. She placed her five pound loaf of bread in a brown bag and took it to school the next day. Done.

Little did she realize that her loaf had not produced the yeast fluffiness desired until she saw her classmates' masterpieces. To avoid humiliation, she quickly threw her brown bag in the trash like and pretended that nothing had ever happened.

When her teacher inquired after class as to the whereabouts of her project, she fessed up. The teacher hysterically and promptly removed the loaf from the trashcan. The girl was dismissed.

The next day upon arrival to the classroom, she saw a group of students gathered around the door. To her horror, the girl saw there on the floor, none other than the teacher's new doorstop- a shellacked five pound loaf of bread.

And just to prove that some things never change here is what my children found today. They couldn't figure out what this disgusting thing was in the bowl on top of the TV in my bedroom (the warmest spot in the house).

This is wheat bread that I made last weekend which didn't rise and I forgot all about. *sigh*

Eat This, Not That!

2009-07-27T19:02:00.000-07:00

Okay, sorry for the delay in the answer.

The winner?!

Chic fil a, of course! The only A grade. 8 piece nuggets with Barbecue sauce is the winner at 305 calories and 13 grams of fat. They beat out any other chicken nuggets on the market.

Wendy's and Subway received the only A- grades.

The restaurants receiving an F grade include: IHOP, Olive garden, Outback, Red Lobster, T,G,I Friday's.

Just for your information:

The worst Kid's meal in America: Chili's Pepper Pals Country-Fried Chicken Crispers with ranch dressing and fries ( 1110 calories, 82 g fat)

Worst side dish for kids: Bob Evans Smiley Face Potatoes (535 calories, 31g fat)

Having the facts makes me rethink how I want to feed my kids on the road.

Eat this, Not that!

2009-07-10T20:28:00.000-07:00

Have you seen this book? I actually meant to pick up the adult version, but instead purchased the kids' addition. Wow! This book is packed full of informative tidbits and bright pictures that my kids can't stop looking at.

It covers all of the major restaurants by giving each a letter grade for nutrition as well as the best and worst items on the menu. There are some real surprises in there.

Also, there is a section on prepackaged kid foods. I'm not a huge fan of prepackaged foods, but sometimes they are unavoidable.

I saw the kids referring to it in the van on a recent road trip when we were picking a fast food place. If we're going to spend our money on overpriced food, than we might as well make it as healthy as possible.

Guess which restaurant was the only one that received an "A". Go ahead, guess.

Preserving: Bananas

2009-06-23T18:23:00.000-07:00

I personally am not a fan of the banana. Way to mushy for me. But it's an affordable fruit and so healthy. Inevitably, the bananas ripen overnight and I'm stuck with a whole lot of them wasting away on the counter. Usually I throw the whole thing in the freezer for banana bread at a later time.

This time I decided to peel the bananas and flash freeze them. My intention was for them to be used for smoothies. However, this tray disappeared within a matter of days. Some claimed that the frozen bananas were better than ice cream. Who knew?

I often walk by the spotted, marked down bananas. But no more.

Preserving: Strawberries

2009-06-23T18:02:00.000-07:00

My family is picky about little, but when it come to the staple, PB&J, they will have nothing but strawberry preserves. I've given up trying to convert them to the affordable grape jelly and have decided to stock up on our own homemade version this summer. They are very pleased with the results!

Cut up strawberries to measure 2 cups. Smash with potato masher until desired consistency. Add 4 cups of sugar and stir one minute. Meanwhile, boil 3/4 cups of water. Add 1 package of pectin and bring to a boil stirring constantly for 3 minutes.

Add pectin to strawberry mixture and stir well until all of the sugar is dissolved.

Add to jars leaving at least 1/2 inch at the top. Let set for 24 hours. Refrigerate or freeze.

For these jars we used 5 pints of strawberries ($5.00), 3 boxes of pectin ($5.50) and a whole lot of sugar ($1.50). $12.00 yielded about 15 cups of preserves. The same amount at Aldi would cost close to $20.

Strawberries are priced at $.97/pint this week, so I'm on the hunt for some lower priced pectin (perhaps one that would require less sugar) to build our supply for winter. Any suggestions?

June Menu

2009-06-06T08:52:00.001-07:00

This is what we are eating from the freezer this month. Now I can just defrost and reheat. I even cooked all the noodles and rice. That's how lazy I am. Sounds like a good summer plan to me:

Skyline Chili
Southwest Chicken Salad
Burritos
Barbecue Chicken
Sweet and Sour Meatballs
Stir Fry
Italian Chicken and Rice
Lasagna
Spaghetti Carbonara
Hot Dogs and Chili Dog Sauce
Meatloaf
Sausage Jamboli
Green Beans/Sausage/Potatoes

Fish Tacos

2009-05-30T08:37:00.000-07:00

After hearing the raves of other bloggers about fish tacos I tried it recently when we went out to eat. Wow! What a great combination of flavors and a great summertime dish. Not too heavy and easy to make. Here's my first homemade attempt combining several recipes I found online. I missed getting a good pictures. They were gone before I could find the camera.

Prep Time: 10 minutes
Cook Time: 10 minutes
Cost: Approx. $7.00
Serves: 8

2 pounds of white fish ($4.00)
Alaina's Taco Seasoning
16 small white corn or flour tortillas warmed($2.00)
1/2 cup sour cream ($.25)
1/2 cup mayonnaise ($.25)
Cilantro chopped
cabbage shredded ($.25)
1/2 onion diced ($.25)

Cook fish in microwave or skillet until it is white and flakes easily with a fork. Sprinkle with 1 Tbsp of taco seasoning and cook for another 2 minutes.

Meanwhile, saute onion and cabbage in butter until warmed through, but still crunchy.

Prepare sauce by mixing sour cream, mayo, cilantro (desired amount), and remaining seasoning together well.

Serve on warmed tortillas and enjoy!

Preserving: Corn

2009-05-27T16:25:00.000-07:00

I will likely never have a big garden to harvest. I'll be happy if my few tomato plants bless us with some fruit this summer. But I am determined this summer to take advantage of the great sales on fresh produce and store some away for winter. My plan is to preserve through freezing rather than canning since I lack the necessary supplies, but have a ton of freezer space. The next few months I'll be sharing with you our stockpile as it grows. Enjoy!

Corn On the Cob

I read about this on a blog last week and it definitely lived up to its claims. This corn far surpasses any that I've boiled or grilled. It has a perfect crunchiness and sweetness. The best part? There is no required desilking. The husk just falls away.

Place ears of corn directly on baking sheet. Bake at 450 for 30 minutes. Let cool slightly, peel back husks, cut corn off the cob and freeze.

Ears of sweet corn were $.15 a piece this week. I picked up 40 to start and it yielded 7 pounds of corn for the freezer. That works out to be $6.00 total or $.85 a bag. Comparable quality would cost $1.39-$2.39 frozen or $.89 canned.

Orange Shake-ups

2009-05-20T09:13:00.000-07:00

I spent many a summer making lemon and orange shake-ups in a family friend's hot stand at a county fair somewhere in the Midwest. Recently I bought a huge amount marked down oranges for $2 and improvised to serve a no mess version of this special treat. It just tastes like summer!

Prep Time: 2 minutes
Cook Time: none
Serves: 4 glasses
Cost: Practically free

3 oranges sliced
1/8-1/4 cup sugar or sugar substitute to taste
ice
water
large jar (I used a very large plastic applesauce jar)

Place the sliced oranges in the bottom of a large jar. Using the end of a wooden spoon smash oranges until just rinds are remaining. Fill the jar to the rim with ice. Add water. Seal and shake for about one minute.

Hotel Food

2009-05-16T05:48:00.000-07:00

My kids love staying in hotels. Of course, they love to swim. But they are also BIG fans of the complimentary breakfast where they are not restricted to just one bowl of cereal or oatmeal like at home. Their eyes pop out of their head with sight of bagels and waffles and sugar cereal to choose from. Many times I have relied on this big breakfast to help make it through a long morning.

This weekend we didn't fair so well. We found an affordable suite with three queen beds, but no pool and no breakfast. We considered walking over to the Cracker Barrel, but we knew they couldn't fill up for the day there. Besides it would cost over $50 at least.

So last night I snuck out to the store and served them donuts, hot pockets, fruit, chocolate milk, j fruit and juice this morning. All together it cost $16 and they were more than pleased with these special treats. Whatever is left over, I will use for snacks later.

**I'm excited to show you a few new recipes coming soon that we'll be trying- fish tacos, crunchy baked chicken, salads and grill foods. So don't give up on this blog. I will post again soon:)**

Cooking Rut

2009-05-02T18:35:00.000-07:00

Coming out of winter and into the summertime menu, I feel like in a cooking rut here. Winter just seems so much easier with stews, soups and casseroles. Summer is a different situation altogether. Everyone is a bit hungrier because we are more active and yet, nothing sounds good.

So, I'm calling out for help. Please share you favorite summer main dish! You can leave it in a comment, give me a link or email me. I'll try it out and feature it on this blog. And my family will be forever grateful that they are not eating the same ole thing.

Tip of the Week

2009-04-13T12:50:00.000-07:00

Today I was dealing with 20 pounds of beef and preparing it for the freezer. Wanting the put together some meatloaf, but not really wanting to deal with the mess I had a flash of genius. There's nothing worse than having my hands in frigid raw meat and then having to answer the phone or rescue a child in need or answer the door. It happens every time.

I just threw in all the ingredients into a large Ziploc bag, sealed it well and mixed the ingredients without ever even touching the raw meat! When it's time to make these mini meatloaves, I'll just thaw in the fridge and then scoop out the mixture with a large scoop right into the muffin tins. Couldn't be easier or any less messy:)

Buttermilk Salad Dressing

2009-04-11T08:26:00.000-07:00

I'm spring cleaning my spice cabinet and making dry mixes. I multiplied this dry mix times 10 and now will have plenty of dressing on hand for those summer vegetables!

Dry Mix (1 serving)

1 tsp dried parsley flakes
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper

Mix 1 Tbsp dry mix with 1 Tbsp minced garlic, 3/4 cup mayonnaise, 1/2 cup milk and 1/2 tsp vinegar in the blender. Chill for 30 minutes. Store in sealed container in fridge for up to one week.

Cost comparison (16 oz): Store bought $2.49
Homemade $.75

Banana French Toast

2009-04-08T06:32:00.000-07:00

Last weekend I was needing to use up some bananas and decided to incorporate them into our Sunday brunch. I didn't measure ingredients, so these are approximations.

Prep Time: less than 5 minutes
Cook Time: 15 minutes
Serves: 8-10
Cost: approx. $2.00

1 loaf of bread ($1.00)
6 eggs ($.50)
2 cups milk
1 Tbsp vanilla
2 ripe bananas

Place eggs, milk, vanilla and bananas in a blender and blend until smooth. Dip bread into mixture, cook on non stick griddle. Top with syrup or warm vanilla cream sauce.

Find the recipe and many others at The Grocery Cart Challenge's Recipe Swap.

Spices

2009-04-06T17:57:00.000-07:00

Recently when making my own spice mixes I've just been using what is in the cupboard. Now many of these spices are needing to be replenished and I'm curious as to where to get the best price for quality on bulk spices. I've always just purchased the supermarket variety.

So, please enlighten me. Where do you buy your spices.

Spaghetti Carbonara

2009-03-25T13:23:00.001-07:00

I had a lot of leftover spaghetti noodles and not much else for lunch. I searched some recipes and modified to up with this my own version with the ingredients we had on hand. I'm sure it would be much more delicious with the cream and white whine. It was a little drier than the kid's preferred so I think next time I'll add a little chicken broth to the noodles.

Prep Time: less than 5 minutes
Cook time: less than 10 minutes
Serves: 8
Costs: approx. $2.00

1 pound of cooked spaghetti ($.75)
4-6 slices of turkey bacon ($.50)
1/4 cup of onion diced
1 tsp minced garlic
olive oil
3 eggs ($.25)
1/4-1/2 cup Parmesan cheese ($.50)

Reheat spaghetti in the microwave. Mix eggs and cheese together and set aside. In olive oil saute garlic and onions until translucent. Add bacon that has been cut into pieces and cook. Add warm noodles and toss well. Slowly add cheese mixture and continue tossing until eggs are cooked.

You can find this along with lots of other budget friendly recipes at The Grocery Cart Challenge's Friday Recipe Swap.

Spaghetti Herb Mix

2009-03-17T14:17:00.000-07:00

I'm interested in making more mixes from the spices I already have in the cabinet. I came across the book, "Miserly Moms", on our bookshelf. After dusting it off, I found a chapter on mix recipes. I'll be trying them out in smaller portions just to make sure they pass the test. If they work out well, I plan on making jars of mixes to use regularly.

Spaghetti Herb Mix

1/2 cup Garlic Powder
1/2 cup Onion Powder
1/2 Cup Dried Oregano
3 T. Dried Basil
3 T. Dried Thyme
3 T. Salt
2 T. Sugar

Place 16 oz of tomatoes in a blender with 4 T. of the mix. Liquify. Add additional ingredients such as mushrooms, Parmesan cheese, green peppers as desired. Warm and serve.

Cost Comparison:

Jar of generic spaghetti sauce: $1.25
Package of store bought mix with 16 oz of tomatoes: $2.00
Homemade spaghetti mix with bulk canned tomatoes and spices on hand: $.36

Okay, this one's a keeper. Sean said it is the best sauce we've ever had at home. I think I'll need to take into account the amount of salt in the mix if I'm using canned tomatoes. Maybe I'll leave the salt out altogether and add it to taste when the sauce is heating. I can't imagine how this would taste with fresh vegetables from our garden this summer!

You can find this recipe along with many others at The Grocery Cart Challenge's Friday Recipe Swap and at Life As a Mom's Frugal Friday.

Chocolate Crackles (the easy way)

2009-03-16T06:45:00.000-07:00

I love these cookies but have never made them from scratch because it seemed like a whole lot of work to melt the chocolate over a dutch oven..... Recently, I found an easy version and tested them out at a family gathering. No one noticed the difference. In fact, there wasn't one left on the plate.

Prep Time: 10 minutes
Bake Time: 8-10 minutes
Yields: 4 1/2 dozen
Cost: Approx. $1.00

1 box of Brownie mix ($.89)
1 cup flour
1 eggs
1/2 cup water
1/4 cup oil
powdered sugar

Mix all ingredients well. If dough is sticky add extra flour and chill dough for 5 minutes. Roll dough into balls and cover with powdered sugar. Bake at 350 for 6-8 minutes. Do not over bake.

Bulk Shopping: Comparing Aldi, Sam's Club and GFS

2009-03-14T05:49:00.000-07:00

Here in Indiana we don't have bulk or consignment groceries, but we do have other options. I looked everywhere on the internet for a comparison of bulk prices vs. Aldi prices. Being that I've stopped using coupons for now, I really need to find the best prices out there. Cooking for a month at a time requires a lot of ingredients and upfront cash. The chain supermarkets just are not an option for this amount of shopping. Normally, I can buy all that I need for around $180.00, but if I could somehow even save 15% a month, this could translate to about $450 a year!

Item/ Sam's /Aldi /GFS

Whole Wheat Pasta $.94/lb ... $1.45/lb...n/a

Cheddar Cheese $.49/cup... $.82/cup... $.55/cup

Mozarella Cheese $.48/cup... $.82/cup... $.49/cup

Oats $.05/oz... $.04/oz... $.07/oz

Green Beans $.03/oz... $.03/oz ...$.04/oz

Corn $.03/...$.03/oz ... $.02/oz

Flour $.46/lb... $.33/lb... $.35/lb

Peaches $.05/oz... $.06/oz...n/a

Applesauce n/a... $.04/oz... $.05/oz

Diced Tomato $.02/oz... $.03/oz... $.02/oz

Peanut Butter $1.20/lb... $1.24/lb... $1.39/lb

Sugar $.50/lb... $.40/lb... $.58/lg

eggs $.12/egg... $.08/egg... n/a

honey $.12/oz... $.07/oz...n/a

turkey bacon $1.67/pkg... $1.89/pkg... n/a

butter $1.67/lb... $1.99/lb... n/a

It may seem as though this is just a saving of pennies, but difference really shows up when you consider the size of each item. For example, a can of vegetables at Sam's is actually 104 ounces and a jar of peanut butter is 6 pounds! This translates into dollars saved, not pennies.

I have noticed the biggest impact in saving on cheese and butter. A sale on cheese for $.99/cup happens once in a great while. It's half that everyday at Sam's Club. There is a down side of buying in bulk that can not be ignored. What should a person do with 25 pounds of flour or 5 pounds of shredded cheese or a huge can of applesauce once it is opened? Dividing everything up into smaller portions and freezing them until use has been working for me just fine. And not picking up an overpriced jar of peanut butter whenever I'm at the store is well worth the six pound jar that dropped on my foot.

Porcupine Meatballs

2009-03-12T00:49:00.000-07:00

I remember my mom making this dish and just loving it as a little girl. It's one of my favorite! I've never met a kid who didn't gobble it down.

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 8-10
Cost:

2 pounds ground beef ($4.50)
1 1/2 cups of white rice uncooked ($.25)
1 onion finely chopped ($.25)
2 cans of tomato soup ($.75)
1/2 cup hot water
Worcestershire sauce
Pepper

Combine well the raw meat, rice, onion, pepper and 1 can of tomato soup. Form into meatballs and place into muffin tins. Bake at 350 for about 10 minutes or until meatballs begin to firm. (I had the worst time cooking the raw meatballs in the skillet without them burning or falling to pieces. This little trick actually allows me time to step away from the stove.)

Meanwhile, mix a can of tomato soup with hot water and Worcestershire sauce to taste. Place meatballs in a deep skillet, cover with sauce and heat on medium for 15-20 minutes.

Serve over white rice.

**I usually make this meal in bulk portions for the freezer. Simply place completed meal in a baking dish and cover well for freezing. When ready to eat, thaw at room temperature. Baked covered at 350 until warmed through. I often keep some tomato soup on hand to add a little extra sauce if needed.**

Oatmeal Applesauce Cake

2009-03-11T12:34:00.000-07:00

I'm always looking for a cake that require icing. It's great for special occasions, but for a mid week desert I'd rather have this cake with a cup of hot tea. It's seems much more like comfort food that way.

Prep Time: 5-10 minutes
Bake Time: 40 minutes
Serves: 12
Cost: Approx. $1.00

1/2 cup butter softened ($.50)
1 cup white sugar
2 eggs
1/2 cup water
1 1/2 cup applesauce ($.50)
1 1/2 cup flour
1 1/2 cup rolled oats ($.25)
1/4 tsp salt
1 tsp baking powder
1 1/2 tsp cinnamon

Cream butter with sugar. Add eggs, applesauce and water and beat well. Add dry ingredients and incorporate well. Bake at 350 for 40-45 minutes or until it tests done.

**This recipe along with many others can be found at Grocery Gathering's Friday Recipe Swap**

Depression Era Cooking

2009-03-06T20:45:00.000-08:00

Check out this delightful 93 year old cook. She demonstrates how to cook Depression style and throws in a few stories along the way. She is so cute I could squeeze her! I so wish I would have asked my grandmas more about their lives in and out of the kitchen. We all could certainly take a few lessons from those who have gone before us.

Creamy Potato Soup

2009-03-02T14:39:00.000-08:00

Thanks to Heather we've been enjoying this soup during these cold winter months. It definitely fits in the category of comfort foods. This has been a great way for me to use up the cauliflower I stockpiled earlier when it was nearly free. The best part? Little do they know this soup contains a whole head of cauliflower! Enjoy.

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 8-10
Cost: Approx. $2.50-$5.00

4-6 strips of (turkey)bacon snipped into pieces ($.50)
4 large or 8 small potatoes cut into cubes ($1.00)
1 head of cauliflower cut into bite sized pieces ($1.00-$3.00)
water
Chicken stock granules
2-3 cups milk
Cheese (optional)

Brown the bacon in the bottom of a stock pot. Removed bacon and add potatoes and cauliflower to the pot. Saute in bacon grease for one minute. Add enough water to cover vegetables and cooresponding amount of granules. Simmer for 10-15 minutes until vegetables are tender.

Place vegetables and liquid in a blender and liquify until smooth. Return soup to the stove and add milk until soup reaches desired consistency.

Serve topped with bacon pieces and cheese.

This recipe can also be found at The Grocery Cart Challenge's Recipe Swap. Go there to browse lots of great recipes!

Potato Salad

2009-02-11T04:00:00.000-08:00

This is a great side dish served warm or chilled. Easy to make and improvise with whatever you have in your pantry. I like it as an addition to a meal that need just that one more thing to make it stretch. Enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves:10-12
Cost: approx. $1.50

4 large potatoes peeled and diced ($1.00)
1 stalk celery finely diced
1/4 onion finely diced
2 hard boiled eggs diced ($.25)
4 slices bacon finely chopped ($.25)
1/4 cup mayonnaise

Place potatoes in boiling water and cook until tender. Drain potatoes. Add celery, onions, eggs and bacon and mash coarsely. Add mayonnaise and combined well.

Possible additions: cheese, green onion, ham....

This recipe and many others are featured at The Grocery Cart Challenge's Recipe Swap.

Oven baked ranch chicken strips

2009-02-10T05:00:00.000-08:00

I find it really hard to pass up fresh chicken breast when it's on sale. A few weeks ago Tyson hormone free chicken was priced at $1.77 a pound. You bet I snagged a bunch of that and put some away in the freezer! It's a treat to actually have a piece of meat that isn't diced and cut up at our house, but I still make this meat stretch by cutting it in strips. Less waste and it cooks a lot faster, too.

Prep Time: 10 minutes
Cook Time: 20-30 minutes
Servings: vary
Cost: for breading only approx $1.00

Chicken breast cut into strips (varies)
1/2 cup butter melted ($.50)
2 cups bread crumbs ($.25)
1 package of ranch seasoning mix ($.50)

Dip chicken breasts in melted butter and then coat with a mixture of the bread crumbs and seasoning. Bake immediately at 350 degrees on a greased cookie sheet until meat is no longer pink (25-30 minutes).

To freeze: Place coated chicken strips on a cookie sheet and place into freezer until meat is solid. Transfer to a freezer bag. When ready to cook take frozen meat and place on greased cookie sheet. Bake at 350 for 40-45 minutes or until meat is no longer pink.

*When frozen individually like this it's easy to pull out a few strips at a time for salads**

Strawberry Shortcake

2009-02-09T09:51:00.000-08:00

We needed a little taste of summer on this cold February day. I found this recipe in an old church cookbook and it is by far THE BEST shortcake recipe I have ever tasted. Not too sweet, not too bland, very moist and fluffy. Some of the kids said they would even choose it over chocolate cake!!

Prep Time: 5 minutes
Cook Time 12-15 minutes
Serves: 9-12 (depending on how generous you want to be)
Cost: Approx. $3.50

4 cups strawberries cut ($3.00)
2 Tbsp sugar
2 cups flour
3 Tbsp baking powder
1/2 tsp salt
1/2 cup butter melted ($.50)
1 cup milk
1/2 tsp vanilla

Combined all dry ingredients. Blend in butter. Add milk and vanilla and mix well. Place in two small greased cake pans. Bake at 450 for 12-15 minutes. When cakes are cooled serve layered with strawberries and whipped cream.

Q&A: What did you do with all that ground beef?

2009-01-22T06:00:00.000-08:00

Duckygirl wondered what it is I made with all of that ground beef I purchased in bulk. I bought twenty pounds and split it this way:

5 pounds of raw meat were prepared into 2 meatloafs
5 pounds of raw meat were made into 20 patties for Poor Man's Steak
7 Pounds were cooked and seasoned with homemade Taco Seasoning for 1 Taco Soup, 2 Nachos, and 16 Make Ahead Burritos.
3 pounds were browned for 2 meals of the best chili ever

All this prepared meat resulted into eleven meals for January. I'm sad that my freezer is becoming empty again. Soon it will be time to plan and cook for February. Anyone want to join me?

Make ahead Burritos

2009-01-22T05:14:00.001-08:00

Making burritos for the freezer are not only easy but fun to assemble. The kids and I have a great time playing our own version of Taco Bell. Each person has their own station and we race through the assembly process. They love it and I save a lot of time not having to assemble twenty or so burritos by myself!

All you need is large tortilla shells and whatever ingredients you have on hand in whatever combination pleases you: Taco meat, chicken or steak, rice, black beans, refried beans, black beans, salsa, rice, cheese, salsa.... After rolling the burritos place them directly into a freezer bag.

To cook place the frozen burritos directly in a greased baking dish and cover. Bake at 350 for 30-45 minutes until burritos are soft and heated through.

These can be uncovered and topped with warm enchilata sauce and cheese and put back under the broiler until the cheese is melted. I've also served these on a bed of shredded lettuce topped with salsa and sour cream. Enjoy!!

My friend, Alaina weekly hosts a series, Keeping Creative Kitchens. It's all about sharing the things that keep you insired in your kitchen. Go and see all the great ideas!

Buying in Bulk

2009-01-13T12:07:00.000-08:00

I got a crazy idea over break that I would cook and freeze all of our dinners for January by myself. The crazy part is that I planned, shopped and cooked all in one day! It took from about 10 am to 11 pm to complete the whole process. It was so nice to get it done, but I don't recommend this method.

While at Sam's Club buying meat we saw these rolls by the huge packages of ground beef and assumed that they were sausage. The friendly meat man saw me filling my cart and quickly stopped me. He informed me that these rolls are exactly the same meat but packaged for $.50 less a pound! Who knew? I saved around $10 buying it this way.

Just so that you don't think that I have super powers. This day of cooking took its toll on me and the kitchen. I used every pot and pan and my poor family had to live with this mess for about two days while I recovered.

**As a side note, I've recently been been buying less lean meat and rinsing it well with warm water to bring down the fat concentration. Sounds weird, I know, but it's worked well.**

....Out of Nothing at all- Egg Drop Soup

2009-01-07T09:12:00.000-08:00

I have a habit of singing 80's songs to my own lyrics much to the amusement of my family. I guess it is the Weird Al Yankovic in me. For years I've been humming the tune to Air Supply's "Making Love Out of Nothing At All" while I'm searching through the pantry for lunch. "Making Lunch out of Nothing at All....makin' lunch."

To those you you too young to know this song I don't recommend that you learn it. It really is a sad commentary on relationships and one of those, "I can't believe I knew this song growing up." I must have learned it on the bus.

Anyway, here's the recipe for today MLOONAA. If all goes well, I plan to make MLOONAA a regular feature on this blog perhaps with a Mr. Linky for you to share if there was enough interest. Let me know one way or the other by the survey on the right or leave a comment. Thanks!

Egg Drop Soup

Prep time: 5 minutes
Cook time: same
Serves: 8
Cost: approx. $1.00

10 cups of boiling water
3 Tbsp of chicken stock granules ($.50)
2 eggs ($.25)
soy sauce

Heat the water to boiling. Add chicken granules and stir well. Scramble eggs well in a small bowl. Stir boiling broth in one direction and add eggs slowly. Add soy sauce to taste and serve.

Disclaimer: I realize that there is little nutritional value here, but when we've had a big breakfast or someone is sick this is a perfect lunch.

Fried Ice Cream

2009-01-01T06:02:00.000-08:00

I don't know how they exactly make Mexican Fried Ice Cream, but here is a simple version that I picked up off a cereal box years ago. It is surprisingly similar and a quick fun desert.

Go to Gail's Grocery Cart Challenge and find other great recipes on Friday's Recipe Swap! You'll be glad you did.

Prep Time: 10 minutes
Cook Time: none
Serves: 16-20
Cost: Approx. $3.00

1 Pint of vanilla ice cream ($2.00)
1/2 box of cinnamon toast crunch cereal generic brand ($1.00)
honey
chocolate syrup

Crush cereal and place in a deep pan. Scoop out vanilla ice cream and roll int the cereal. Place ice cream balls back in the freezer for 10 minutes.

To serve top with honey or chocolate syrup.

Calzones

2008-12-29T08:00:00.000-08:00

This is an easy variation on my pizza recipe and allows for each person to pick their own fillings. It's quickly becoming a Sunday afternoon favorite.

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 10-12
Cost: approx. $5.00 (dependent on filling)

Crust:
1 cup of warm water
1 package of active dry yeast ($.50)
1 tsp. sugar
1 tsp. salt
2 1/2- 3 cups flour ($.50)

Dissolve yeast in warm water. Add all other ingredients. Stir 20 times to mix. Let rise 20 minutes.

Dipping Sauce:
8 oz can tomato sauce ($.50)
1 Tbsp. minced garlic
2 tsp. Italian spice blend

Possible fillings in addition to mozzarella cheese: sausage, mushrooms, pepperoni, chicken, onion, spinach, olives, tomato....

Prepare crust. When ready divide crust into 10-12 balls. Roll out into a thin circle. Place on greased baking sheet. On half of the circle heap disired fillings and about 1/4 cup cheese. Fold over and pinch to seal.

Bake at 350 for 20 minutes or until golden brown. Serve with warmed dipping sauce.

Chili Cook Off

2008-12-27T17:12:00.000-08:00

By the time my family gets together after the holidays we are about fooded out. This year to avoid having to prepare yet another big meal we had a chili cook off. This provided to be a very easy and tasty way to satisfy 24 people with enough leftover for dinner, too. There was white chicken chili, our family's traditional chili, skyline chili and Alaina's Southfork Chili. Providing toppings such as corn chips, crackers, Monteray Jack or Cheddar cheese, cilantro and sour cream allows everyone to make it their way.

What is your favorite kind of chili? Please do share your recipe or link.

Turkey Tetrazzini

2008-12-02T21:08:00.000-08:00

I learned this recipe watching my mom make it just about every Thanksgiving with the leftover turkey. While cleaning up the kitchen she would whip up several batches and send it out the door with the guests.

Prep Time: 15 minutes
Cook Time: 20 minutes
Cost: Approx. $5.00
Serves: 10-12

1 onion diced ($.25)
3 stalks celery diced
3 Tbsp butter
1 can of mushrooms drained ($.75)
2 cans of cream of mushroom soup ($1.00)
1 cup chicken/turkey broth
2 cups leftover turkey shredded
1 cup sharp cheddar cheese ($1.00)
cooked pasta (about 8 servings per package directions) ($1.00)
pepper to taste

Melt butter in skillet and add onion and celery. Saute until translucent. Add mushrooms, turkey soup and broth. Season to taste. Heat mixture through. Toss with cooked pasta. Place in 9x13 baking dish. Top with cheese. Bake covered at 375 for 25 minutes.

**The turkey mixture freezes well to be reheated and added to pasta at a later time.**

Homemade Hashbrowns

2008-11-24T19:04:00.000-08:00

I have to admit that I've never once attempted to make hashbrowns from scratch. Normally, I buy them frozen, but have never truly been satisfied with the result. They seem soggy to me. The hashbrown that are packaged fresh at the grocery are too expensive for my taste. I was fixing brunch on Sunday and needed another side dish I had a few potatoes on hand and got the recipe right out to the Betty Crocker cookbook. There simply wasn't enough there- everyone wanted more. I think next time I'll make a bigger batch, cut back on the butter and use the electric nonstick griddle. This might become a lunch time staple with a little ham and cheese added.

Prep time: 5 minutes
Cook time: 20-30 minutes
Serves: 8-10
Cost: Approx. $1.50

8-10 medium potatoes (about 3 pounds) ($1.50)
4 tablespoons finely chopped onion
1/2 tsp salt
1/2 tsp pepper
1/4 cup butter

Wash potatoes well and pare. Do not remove skins. Shred to measure 8 cups. Rinse well; drain and pat dry. Mix potatoes, onion, salt and pepper. Heat butter until melted. Pack potato mixture firmly a dn leave 1/2 space around the edge of pan.

Cook over med-low for 15 minutes or until bottom is brown. Flip potato mixture adding more butter to pan if needed. Cook about 12 minutes longer or until bottom is brown.

Jerk Turkey Soup

2008-11-21T08:07:00.000-08:00

I few months ago I pulled a turkey from the bottom of the freezer that had been hiding since last winter. I roasted it and then froze the turkey meat. It's been fun exploring new ways to use it. This was one of our favorites. Just in time for this year's Thanksgiving turkey leftovers!

Prep Time: 10 minutes
Cook Time: 2 hours
Serves: 8-10
Cost: Approx. $2.50 if made with leftover turkey

1 Tbsp olive oil
2-3 cups of turkey meat cut into chunks (leftovers)
3 Tbsp Jerk Seasoning
1 medium onion diced ($.25)
2 Tbsp diced garlic
1/2 tsp salt
1/2 tsp black pepper
1 large can diced tomatoes undrained ($1.00)
1 small can black beans rinsed ($.75)
5 cups hot water
5 Tbsp chicken granules or 4 chicken bouillon cubes ($.25)

In a skillet heat olive olive oil. Add onion and garlic and cook until onions are translucent. Coat turkey with Jerk seasoning in a plastic bag. Add seasoned turkey to skillet and heat through.

Add all ingredients to crockpot and heat on low for 2 hours.

Like most soups this can be made into a double batch and half of it frozen. It makes for a quick lunch. We just had it today:)

Seven Layer Beef Stew

2008-11-20T07:00:00.000-08:00

This is an hardy stew that can be made with just a few ingredients from your pantry. Best of all it's done in the crockpot. I use my mandolin to cut the vegetables right into the crock.

Prep Time: 15 minutes
Cook Time: 3 hours
Serves: 12-14
Cost: Approx. $6.00

1 pound ground beef browned ($1.50)
1 medium onion sliced thin ($.25)
5 carrots sliced thin ($.25)
4 medium potatoes sliced thin ($.50)
1 can peas undrained ($.75)
1 can corn undrained ($.75)
2 small cans tomato soup ($2.00)
salt
pepper

In the crockpot layer potatoes, onion, carrots, peas and corn being sure to salt and pepper each layer to taste. Top with ground beef. Spread tomato soup evenly over top of mixture. Cook on high for 3 hours or on low for 5 hours.

Warm Vanilla Cream Sauce

2008-11-18T07:00:00.000-08:00

We ran out of syrup for our pancakes so I pulled together this sauce at the last minute. Everyone liked it so much that I don't think we'll be buying syrup any time soon. I was surprised that such a small amount served all nine of us. The trick to this is STIR CONSTANTLY.

Cook Time: 5 minutes
Serves: 8
Cost: less than $1

5 Tbsp butter ($.50)
5 Tbsp flour
1/2 cup sugar
3/4-1 cup milk
2 tsp cinnamon
1 tsp vanilla

Melt butter in a sauce pan on medium heat. Incorporate flour while stirring constantly. When a smooth paste has formed add sugar and mix well. Slowly add 3/4 milk and turn up heat to medium high until the sauce begins to bubble. Continue stirring and turn heat down to medium. until sauce thickens to a gravy consistency. If needed add additional milk to thin.

Remove from heat and add cinnamon and vanilla. Stir. Serve warm.

Pizza Pockets

2008-11-17T07:15:00.000-08:00

Prep Time: 15 minutes
Cook Time: 20-30 minutes
Serves: 12
Cost: Approx. $8.00

3 tubes of crescent rolls ($3.00)
3-4 cups mozzarella cheese ($2.00)
1 package of pepperoni or 8 oz of cooked sausage ($2.00)
1 can of pizza sauce (1.00)

Remove crescent rolls and separate each package into 4 rectangles. Gently roll with a glass to remove perforations.

Place 1/4 cup mozzarella cheese and meat of your choice in the center of the rectangle. Fold over and pinch edges well to seal. Wrap each pizza pocket in plastic wrap and then aluminum foil before freezing.

To cook, unwrap frozen pizza pocket and place on greased cookie sheet. Bake at 350 for 20-30 minutes or until golden brown. Serve with warm pizza sauce for dipping.

White Chicken Chili

2008-11-15T10:00:00.000-08:00

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6-8
Cost: Approx. $6.25

1 small onion chopped ($.25)
2 t garlic powder
2T olive oil
2 jalapeno peppers minced (optional)
4 oz can chopped green chilies, drained ($.50)
1/4 t cayenne pepper
1 t dried oregano
1 t salt
3 C chicken broth ($2.00)
1 small can cooked northern beans, drained
16 oz cooked chicken breast, cubed (about 4 cups) ($3.50)
1/2 C chopped fresh cilantro (optional)

Combined all ingredients and simmer on low for 30 minutes. Or combined all ingredients in a freezer bag. To reheat, place frozen chili in crockpot on low for 3 hours.

I like to top our chicken chili with 1/4 cup Monterey Jack cheese and a few tortilla chips on the side.

**Cooking you own beans and making broth from chicken stock would be a great way to cut costs on this meal**

Cheesy Potato Sausage Bake

2008-11-15T09:52:00.000-08:00

Prep time: 20 minutes
Cook Time:
Serves: 6
Cost: approx $6.75

6 potatoes diced and boiled until tender ($.75)
1 small can cream of chicken soup ($.75)
2 cups shredded cheddar cheese ($2.00)
1 cup low fat sour cream ($1.00)
1/3 chopped green onions ($.25)
1 lb smoked sausage cut and browned ($2.00)

Mix all ingredients together well. Place in freezer bag.

Unthaw and place in baking dish. Bake at 350 for 45 minutes covered.

Make Ahead Sandwiches

2008-11-15T09:45:00.003-08:00

Prep Time: 15 minutes
Cook Time:
Serves: 10-12
Cost: Approx $6.50

1 1/2 pounds ground beef ($2.50)
3/4 cup chopped onion ($.25)
3/4 cup ketchup
3/4 cup chopped dill or sweet pickles
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
1 1/2 cups shredded mozzarella cheese ($1.50)
12 hot dog buns, split ($2.00)

In a saucepan, cook the beef and onion until meat is no longer pink; drain.

Stir in ketchup, pickles, salt, pepper, garlic powder and hot pepper sauce; heat through. Stir in cheese.

Place about 1/3 cupful in each bun; wrap individually in heavy-duty foil and seal tightly. Freeze for up to 3 months.

To use frozen sandwiches: Bake in foil at 400 degrees F for 30-35 minutes or until heated through.

Chicken Burritos

2008-11-15T09:39:00.000-08:00

Cook Time: 15 minutes
Prep Time: 15 minutes
Serves: 8-10
cost: Approx. $7.00

4 boneless chicken breasts ($3.25)

1/2 jar salsa ($.75)

1 small can fat-free refried beans ($.75)

8-10 tortillas

low-fat shredded cheese ($2.00)

Place 4 boneless chicken breasts in a medium saucepan. Add 1/2 a jar of salsa and enough water to cover chicken. Bring to a boil, then reduce heat and simmer until chicken is white all the way through (about 20 minutes or so). Remove chicken from pot and let cool until easy to handle. Shred the chicken and return to the pot. If chicken mixture looks too thin, bring to a boil to reduce liquid.

Spread about two tablespoons of fat-free refried beans on a flour tortilla. (Buy the thicker 'homemade' variety if available; they are much better and won't tear so easily. Tortillas are easier to work with if you warm them first. I microwave mine a bit until soft, then wrap them in a kitchen towel and remove one at a time.)

Add 3-4 tablespoons chicken mixture down the center, sprinkle on a tablespoon or so of low-fat shredded cheddar. Fold the sides of tortilla in a bit, then roll from the bottom.

Repeat the procedure with remaining tortillas. Wrap each burrito in plastic wrap or wax paper, then place all the burritos in a large freezer bag and freeze.

To reheat, remove the plastic wrap and microwave on high until hot all the way through (time will vary depending on size of burrito and power of microwave.)

If the burritos are too soggy for your taste, microwave until the burrito is just thawed. In our microwave, this takes 3 1/2 to 4 minutes. Then, bake on lightly greased pan another 10-15 minutes at 350 degrees. They get lightly browned and slightly crispy on the outside.

Freezer Cooking Co-op: The Party

2008-11-14T13:08:00.000-08:00

The invitations have been sent, the recipes chosen, the assignment list distributed and the shopping and preparations complete. Now the fun begins. It's cooking night!

The first time that I held one of these events, there were 9 recipes to be assembled and it took us three and a half hours! We got started a little late. A few of the recipes required extensive assembly (egg rolls, stuffed shells and pizza pockets). By the time we ended I wasn't sure that anyone would want to participate again. We were spent!

Since that time I have done my best to streamline the process and this past Friday with six ladies present we completed the work in one hour and fifteen minutes. Choosing on one labor intensive recipe (chicken burritos) was really where the time is saved.

Here is a rough outline of how a cooking party is conducted and some short cuts to make everyone's night more enjoyable.

1. Set the time and stick to it. It usually takes 15 minutes for everyone to set up their tables and unload their cars. If a person is running late, go ahead and get started. Someone can go ahead with the assembly for the late comer and then they can add their cooked meat when they arrive.

2. Each lady should open/prepare her ingredients at her station before we begin. It works best if everyone goes to one station at once with the bag or bowl to retrieve the ingredients rather than having one person walk around to each person. There is more time spent working than waiting and there is less chance for a big spill.

2. Don't be afraid to make a mess. Have a big trash can open in the middle of the room and a sink filled with hot dish soap so that people can was their mixing bowl as needed. Trust me, there will be a BIG mess, but there are also half a dozen other moms there to help you clean up:)

3. Assemble the recipe right in the freezer bag. Most soups, stews and casseroles can be mixed right in the bag. Save yourself a step of cleaning a bowl and spoon.

4. Have a printed copy of each recipe to be assembled. Each lady should have received an email of these previously, but just in case someone forgot theirs, it's nice to have it handy.

5. The final step is the best- clean up, load up cars and sit down for some chocolate and coffee.

I hope that this series has inspired you in some way to consider integrating cooking in community into your kitchen. There are many ways to participate in a freezer cooking co-op and recipe books devoted to this sort of thing. I would love to hear about any freezer cooking co-ops you may be planning. And please do come back again and visit The Full Table.

Freezer Cooking Co-op: shopping and preparations

2008-11-13T13:35:00.000-08:00

Since our cooking party is planned so far in advance it gives plenty of time for each person to shop at their convenience and find the best bargains out there. I usually carry around my assignment list with me for a few weeks during my regular shopping trips to make sure that I don't miss any good deals. Because we don't collect receipts and split the cost evenly, using coupons and shopping sales really pays off. Once when my recipe was stuffed shells, I was able to buy all the pasta for free with coupons and the cream cheese for half price bringing my total to next to nothing. My only cost for the 8 meals was the meat and eggs and cheese. What I can't find on sale I purchase in bulk at Sam's or GSF. I will often call the store to ask for a price quote so that I don't have to shop at both stores.

Since meat is a large portion of the cost, it is necessary in order to find the best prices. Being able to buy chicken breast at $1.87/lb is quite different than picking it up at the last minute for $3.99/lb. Because I often buy our meat at Kroger's on Manager's special it needs to be cooked right away. I asked the butcher about these marked down meats and was told that they need to be cooked within 24 hours of purchase in order to be considered safe. But because I already have my assignment list, I can prepare the meat as I'm fixing dinner that night and put it in the freezer for the cooking party.

Aside from the meat, there is other preparation to be done for cooking night. Each lady will need to bring all the ingredients in her recipe already prepared for the group. This means that if something needs cooked, like potatoes or pasta, then it is done at home. Also, items that need to be chopped or diced should also be done ahead of time. Some like to separate all the prepared meals into individual bags for each person and others bring it in a big pot or bowl to be scooped out. Both ways work well.

There are some other preparation short cuts in this post that you might find helpful.

Tomorrow will feature the final post in the series, which the best part of all- Cooking Night! I appreciate all the email and comments. I would love to hear about any plans you are making for yourselves or further questions you might have.

Hope you are able to come back Saturday for the recipes that have been requested!

Freezer Cooking Co-Op: Making Assignments

2008-11-12T05:00:00.000-08:00

Now that the recipes have been selected, the next step is to make a master list of what each person is to bring for the cooking party. Each lady is responsible to provide her own meat for each of the dishes that will be assembled that night. This works best for several reasons. Many people already have a stockpile of meat that they could use. Some people prefer a certain grade of meat or may choose to only eat organically. I've found that going this route is the best way to save money and remain flexible.

Each person also will bring the non-meat items of their assigned recipe for the entire group. For example, at our last party my recipe was Taco Soup. Since there were six of us, I brought the equivalent of 6 cans of diced tomatoes, 6 cans of corn, 6 large cans of tomato juice, 6 bags of cheddar cheese and 6 bags of corn chips, as well as enough taco seasoning to flavor everyone's meat.

This is where the savings happens. Instead of buying these cans individually, I took advantage of Aldi and GFS and spent approximately $25 to supply my ingredients to the group. My meat for the night cost around $12 due to the fact that it was purchased on manager's special and had been waiting patiently in my freezer. Altogether, I was able to provide six meals for our family of 9 for $37. This averages to be about $6 per main dish. Many in our group have smaller families and split these dishes in half making the average $3 per meal!

Aside from the ingredients, a list is provided of supplies that will be needed to make our night run smoothly. We learned after our first cooking experience together that a lot of time can be wasted waiting to use a can opener!

Here's an example of our last Assignment List:

Here is what you will need to bring with you prepared for our cooking night:

The non-meat items for your recipe x 6

½- 1 pound of cooked smoked sausage

4 boneless chicken breasts cooked with ½ jar salsa and then shredded

2 cups diced ham

16 oz cooked chicken breast cubed (4 cups)

1 ½ pounds ground beef cooked with 2/3 cup onion

1 pound of ground beef browned

8x8 baking dish

10 gallon sized freezer bags

Plastic Wrap

Foil

Large mixing bowl

Large Spoon for mixing

Measuring cups/spoons

Card table (if you have one)

Tomorrow I'll share specifics regarding preparing for the recipes for assembly as well as some more shopping tips.

Freezer Cooking Co-Op: Choosing Recipes

2008-11-11T05:00:00.000-08:00

When choosing the recipes for a cooking party I enjoy allowing each person to have a chance to share a family favorite with the group. This may or may not be something new to the others, but it will no doubt have a different element that other families will enjoy trying. I love it when my kids rave about the meal and then ask, "Whose is this mom?" I can reply, "It's Mrs. Paasch's. It was her favorite when she was little. Her grandma made it for her," because we talked all about it at the party.

After the invitations have been sent and the RSVP date has been reached, I then contact the ladies asking for two recipes of their choice. Each recipe must serve 8 people or more and involve no raw meat. I do not require that it be a recipe specifically for freezing. It just must be a recipe that can be assembled fairly easily and is tried and true. Normally, I ask for recipes five weeks before cooking night and allow one week for a reply. It's always helpful to have a good month to make sure that various sales can be hit in preparation.

Once the recipes come to me, I then choose one of the two suggestions based on a few things. First of all, I try to achieve a balance in the types of meat used. For instance, we might prepare two chicken, two ground beef and one sausage and one vegetarian meal. Next, I choose a recipe based on its ethnic flavor. This way we won't end up with five Mexican dishes or four Italian. Finally, the recipe makes the cut if it has ingredients that will assemble easily and freeze well. Oftentimes, potatoes or creamed mixtures change consistency during freezing and thawing. These ingredients might need to be added at a different time in the cooking process.

At our last cooking party we prepared these meals:
Chicken Burritos
Cheesy Potato Bake
Ham Noodle Casserole
Make Ahead Sandwiches
Taco Soup
White Chicken Chili

Some other meals that we've enjoyed in the past:
Stuffed Shells
Chicken Egg Rolls
Pizza Pockets
Chicken Divan
Pizza Casserole
Beef Stew
Sloppy Joe Casserole
Beef Enchiladas
Tamali Pie

Do you see any recipes here that you'd like to have? I'd be glad to pass them on.

For those of you just stopping by check out earlier posts here and here. Tomorrow I will discuss how to make the ingredient assignment list and who pays for what. Thursday will cover the food preparation and Friday will feature the cooking night itself. Hope you are able to come back.

Freezer Cooking Co-op: Getting the Word Out

2008-11-10T03:30:00.000-08:00

The best thing about having a cooking party is that it is a one time event. No one is signing up to do this for life and if the recipes aren't your family's favorites, then you only have to eat them once. Or better yet, if you know your family will definitely not appreciate what you bring home you 'll have something on hand for another family in need.

We host a cooking night through our homeschool group mom's activities. The date and time are set in advance and the ladies sign up a few months prior to the event. With about 42 ladies, about 8-12 have been interested. Usually as time passes the group is reduced to 6-9. This works out to be a perfect number for this sort of thing. A MOPS group, play group, neighborhood association, women's ministry, Sunday School Class or Bible Study might provide such a group to draw from.

Emphasizing upfront that the purpose of the cooking party is for fun and fellowship really is the draw, but the benefits go far beyond. There is an exchange of recipes, cooking techniques, casual conversation and much more. This is a great way for women to spend time together blessing one another's families in the process.

Once the invitations have been sent out allow two weeks for the women to clear their schedules and RSVP. This is so easily done through email or Facebook invitation.

Our homeschool event is called "Whatcha' Got Cookin'" and here is an example of our description and invitation. It's nothing fancy, but it gives all the important information upfront.

Event: Watcha got cookin’?

Age Group: Moms only

Dates: Friday, November 7th

Time: 7:00 p.m.

Cost: Recipe Dependent

Details: Tired of wondering what's for dinner? Want to try a new recipe? Would you like to spend time with friends and blessing your family simultaneously? Then join us for a fun and productive evening of fellowship as we prepare simple meals for our freezers. Each lady will be responsible for providing a recipe and all of the non meat items for the group and will then lead us through the assembling that meal. We'll take turns and in no time have a great variety of meals at our fingertips! Of course we'll have to follow up our hard work with some chocolate and coffee. Hope to see you there!

Contact: Name, phone, email address

Directions:

Tomorrow I'll highlight how to choose the recipes for your cooking party.

Crustless Quiche

2008-11-08T18:03:00.000-08:00

I love quiche, but my kids don't like the crust. So I have adapted the recipe and can make it in a jiffy with what we have on hand. I normally serve it with muffins and fruit salad. Now they request it all the time and there is never any leftovers.

Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 6
Cost: Approx. $2.00

4 eggs ($.50)
1 cup milk
1 tsp salt
pepper to taste
1 cup chopped broccoli (fresh or frozen) ($.25)
4 strips of bacon crumbled or 1/2 cup diced ham ($.50)
1/2 cup cheese ($.50)

Beat until frothy the eggs, milk, salt and pepper. Place broccoli, bacon and cheese in the bottom of a pie plate. Pour egg mixture on top. Bake at 375 for 25-35 minutes or until solid and beginning to brown on top.

Freezer Cooking Co-op

2008-11-07T09:43:00.000-08:00

I would not have survived the first five years of parenting had it not been for my friend, Beth, and her suggestion to make freezer meals together. There is no better feeling for a mom of lots of little ones than knowing that dinner involves making a selection, defrosting and reheating. Weekly planning, shopping, preparation and cleanup is SO much easier when all the work is 75% done before you even start.

Since that time I've been freezer cooking in large groups, with one friend and by myself at times. Different seasons demand different measures. But no matter the circumstances, freezer cooking has saved our family lots of money and time, as well as been a great way to build relationships.

This past year I've enjoyed freezer cooking as a fellowship time with other homeschooling moms. Once a semester we get together for an evening to bless each other with fellowship and food. It's like a very production Mom's Night Out. Tonight is one such evening. Early November is a great time to prepare meals ahead of time because the holidays are quickly approaching and each of us will be in need of some relief from kitchen duty in the coming weeks.

Next week I'll be posting a series on how to hold a freezer cooking party as well as some of our recipes. So stay tuned and pass the word along.

Monday- getting the word out
Tuesday- choosing recipes
Wednesday- assignment list
Thursday- shopping/preparations
Friday- cooking night

Pumpkin Spice Muffins

2008-10-22T11:28:00.000-07:00

Yum!! This is a lower fat muffin with applesauce instead of oil or butter. They bake up extra moist. It's really hard to have just one.

Prep Time: 5 minutes
Bake Time: 20-25 minutes
Yield: 30 muffins
Cost: approx. $2.00

1 small can pumpkin ($.87)
2 cups sugar ($.25)
1 cup applesauce ($.25)
1 cup water
4 eggs ($.25)
3 1/2 cups flour ($.25)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
2 tsp cinnamon

Mix together pumpkin, sugar, applesauce, water and egg. Add in dry ingredients and stir. Bake at 350 for 20-25 minutes.

Chicken Pot Pie Made Easy

2008-10-21T14:04:00.000-07:00

When invited over for Sunday dinner at my friend's house, I was curious as to what she would serve our family of nine and her family of 12. We arrived and she already had a big pot heating on the stove and lots of biscuits in the oven. Since then I've served this to large groups from a crockpot to save the worry over scorching the whole thing. This is best made with whatever you have on hand. I often save back about a 1/2 cup of any frozen vegetable from a bag just for this very thing. Also this is a great way to use leftover turkey or roast.

Prep Time: 20 minutes
Cook time: 20 minutes
Serves: 8-12
Cost: Approx. $7.50

3 chicken breasts ($2.50)
2 cans of cream soup ($1.00) I prefer cream of chicken or potato
1-2 cups broth ($.25)
1 diced onion ($.25)
1 Tbsp butter
1/4-1/2 cup of any fresh vegetable finely chopped ( today I used carrots, celery)
1/4-1/2 cup of any frozen or canned vegetable (today I used corn and peas)
2 cans of big biscuits ($2.50) or make your own for lots less

Boil chicken breast while cooking onion and fresh vegetables in butter. When vegetables are still slightly firm add cream soups and broth and heat through. Dice meat and add to mixture. Add canned or frozen veggies and heat 10 minutes more on low heat or place in crock pot. Serve over split biscuits.

Make twice as much and bag it for the freezer. It reheats nicely.

Apple Butter

2008-10-13T19:59:00.000-07:00

Saralyn wondered what ever happened to all those apples. Well, I couldn't get the apple peeler to work, so I resorted to peeling by hand. I made four apple crisps for the freezer and then gave up. So I cored and washed them all and put them in the crock pot over night. I added about a cup of sugar and lots of cinnamon. When I awoke it smelled divine, but looked like a big brown nasty mess. This was not the applesauce I had envisioned.

Then I researched online and discovered that I had in fact made apple butter! Who knew? So I added a bit more sugar, strained apple pulp through a fine strainer and put it in jars for the freezer. We've been enjoying it ever since.

Sadly, this is all that is left.

Chocolate Eclair Cake

2008-10-11T20:27:00.000-07:00

It's only a few simple ingredients, but is it ever so rich. It's my dad's all time favorite. Enjoy!

Prep Time: 10 minutes
Cook Time: 0
Serves: 20-24
Cost: approx. $4.00

1 box Graham crackers ($1.00)
2 small boxes instant french vanilla pudding ($1.00)
2 cups milk
1 small container cool whip ($1.00)
chocolate icing (1.00)

Combine pudding and milk. Wisk until pudding thickens. Fold in cool whip. Place a layer of graham crackers in a 9x13 pan. Spread on 1/2 of the pudding mixture. Add another layer of crackers followed by the remaining pudding. Top with graham crackers. Carefully spread with chocolate frosting. Refrigerate at least 6 hours before serving.

Easiest Ever Banana Bread

2008-10-05T18:40:00.000-07:00

Okay, so maybe this isn't technically a bread, but it tastes like it. It's much healthier than cake, takes no time to prepare and it's yet another way to get rid of those brown bananas. Enjoy!

Prep Time: 5 minutes
Cook time: 30 minutes
Serves: 16-20
Cost: Approx. $1.50

1 box yellow cake mix ($.90)
4 bananas smashed ($.50)
1 egg
1/4-1/2 cup water

Mix all ingredients well. The batter should be thick. Place in 2 greased bread pans. Bake at 350 for 30 minutes or until cooked through.

Apples Anyone?

2008-09-22T10:02:00.000-07:00

Our field trip last week resulted in ALOT of apples. I'm in search of some simple applesauce, apple pie filling or apple butter recipes that you may have that could be stored in the freezer. Do you have any?

Rasberry Pretzel Salad

2008-09-15T19:36:00.000-07:00

This is a dessert with a perfect blend of salty and sweet. It's a welcomed change from the super sweet and rich desserts. Usually we make this with strawberries, but the raspberries we picked were substituted here. This year it served as Sean's birthday cake.

Prep time: 20 minutes
Cook time: 15 minutes
Serves 16-20
Cost: Approx. $4.25

2 cups pretzels ($.25)
1/2 cup melted butter ($.50)
1 block lite cream cheese ($1.00)
1/2 cup sugar
1 small container whipped cream ($1.00)
2 small packages raspberry jello ($1.00)
2 cups frozen raspberries ($.50)

Crush pretzel and mix with 2 Tsp. sugar and melted butter. Press into bottom of 9x13 pan and bake at 400 degrees for 20 minutes. Set aside to cool.

Blend cream cheese and 1/2 cup sugar. Fold in whipped cream and chill.

Mix 2 cups hot water with jello. Add 1 cup cold water and frozen fruit. Place in refrigerator until jello begins to set. This may take up to 1/2 hour.

When ready place cream cheese mixture over pretzel crust. Top with jello and fruit. Chill until ready to serve.

Sean's Favorite Salad

2008-09-15T19:26:00.000-07:00

In honor of his birthday the girls made daddy's favorite salad.

Prep time: 15 minutes
Serves: 8
Cost: Approx. $4.25

1 head lettuce ($1.00)
1 head cauliflower ($2.00)
4 slices bacon cooked ($.50)
1 cup lite mayo ($.50)
1/2 cup Parmesan cheese ($.25)
1/4 cup sugar
1/4-1/2 cup cold water

Layer cut lettuce, chopped cauliflower and cut bacon. Mix together mayo, cheese and sugar well. Add water to desired consistency. Pour over salad and toss.

Instant Brown Sugar and Cinnamon Oatmeal

2008-09-11T14:07:00.000-07:00

Oatmeal is served for breakfast on a regular basis in our home. I'm normally awake enough to make it the old fashioned way, but I do love instant oatmeal and the convenience it provides for those waking early or late. A packet from Aldi is $.18. Our homemade version tastes better and costs $.06 per pack. Buying the oatmeal from the bulk bin at Meijer really brought the price down. I know it's just pennies. Over the course of time those pennies add up to a lot of convenience and money saved from not buying cereal. I can feed our family of nine breakfast for around $1.25 a day. Better yet, I wrote down the measurements and the kids completely did the work.

Prep Time: 15 minutes
Cook Time: 1 minute in the microwave
Servings: 56
Cost: Approx. $3.50

This is what our large batch looked like:

2 2/3 pounds quick oats (2.00)
1 lb brown sugar ($.60)
salt
cinnamon ($.75)

To make a small batch (serves 8):
3 cups quick oats
brown sugar
salt
cinnamon

Grind 1/2 cup of oats in blender to a powder. To each bag add 3 tsp of powered oats, 1/3 cup quick oats, 1/8 tsp salt and 3 tsp brown sugar. To serve add 1/2-3/4 cup hot water and stir well.