March 26, 2011 Our Cooking Day

Well our daughter Amber came over today and we cooked.  We made the Incredible Crab Cakes and oh my they are tasty!!!!!!   We also made up a batch of Meatballs and salisbury steak and stroganoff.  Also just cooked up an additional couple of pounds of hamburger to make sure we have some already made up. 

Crab cakes..before they are fried

Look at that gorgeous color

My mouth is watering



Batches of Meatballs...waiting for spaghetti or meatball sandwiches!!!



Salisbury Steak, minus the gravy  These will be frozen and then the gravy added on serving Day.







Yummy Stroganoff...MMmmm







Tomorrow our son and future daughter-in-law and our daughter and granddaughters will be joining us for lunch!  We are planning to have ribeye steaks, baked potatoes, corn, biscuits, and apple pie!  YUMM



March 25, 2011

Well, tomorrow is supposed to be our cooking day.  But due to the fact that we butchered last weekend and our freezers are full, we have postponed it.  I will be making some breakfast casseroles to serve at our Family Day Brunch at church on Sunday.  Actually I have a couple in my freezer already, so I will be making some to replace them.  The ones I'll make tomorrow won't be as large though.  I think too, I'll make the crab cakes.  It is a new recipe and I want to try them to see how we like them. 

I've had 3 requests this week to teach seminars and/or do freezer cooking for others as a business.  I've been thinking of this, but these requests really got the wheels turning, so I'm going to pursue it!  I know a man that is a consultant for starting up new businesses and I'm going to chat with him about it and get his opinion and see what all I'd need to do.    Ohh did I mention that he is my brother!  LOL. 

What did ya all think of the butchering pictures that I posted on here?  I tried not to get too gruesome with them.  Some people just can't handle that kind of stuff.  I'm so thankful that we do that and that we are capable and have the equipment and man power.  I really wish we lived on a farm to have farm fresh eggs and butcher chickens and pigs and cows.    I've always wanted to be as self sufficient as possible and live off what we can raise.  We could get butter from the milk from the cows...and buttermilk.  I could so easily be Amish...or an old pioneer from the old days....if I didn't have to give up my computer and TV.  I'd love to walk around in Victorian garb.....but people would realize how much of a weirdo I am!  hehe

Well I'm going to go make up some bread and some breadcrumbs.  Then start in on the meatballs and crab cakes tomorrow.  YUMMMM  I'll let you know. 

Getting ready for March OAMC

We survived the butchering over the weekend!  We have discovered muscles we forgot we had!  But the feeling is wonderful knowing that the freezer is full of meat!  Hopefully I'll have room for our OAMC foods. 

Today I mades copies of our menu and the recipes for the girls.  Now working on the shopping list.  I think this month we are going to split up on who buys what instead of everyone buying the same things1  We'll see how that works!  I'll keep you informed. 

trying to bet organized.     want to be more organized than I was last month. 

butchering March 19, 2011

Oven Ready Souper burgers/Twice Baked Potatoes/Peanut Butter Monster Cookies

this is another one of our favorite meals.  So quick and so easy!  and especially DELICIOUS

OVEN READY SOUPER BURGERS

1 lb ground beef
1/2 pkg dry onion soup mix
1 can cream mushroom soup
1 cup grated cheddar cheese
Hamburger buns

Brown ground beef.  Drain grease.  Add onion, soup and mushroom soup.  (Do Not Heat).  spoon mixture on buns.  Sprinkle with grated cheese.  wrap each bun in foil and freeze.

When ready to serve, remove from freezer 20 minute before baking in 350 degree oven for 30 minutes.  Depending on how much filling you like, Makes 8 sandwiches. 

TWICE BAKED POTATOES

6 medium baking potatoes
butter, softened (for greasing)
salt, to taste
8 oz cream cheese, softened
1/2 cup hot milk
1 t onion salt
2 T butter
1/2 t fresh ground pepper
1/4 cup fresh parsley, chopped
paprika, for garnish

Yield:  12 servings


Cooking Day

Clean potatoes and dry.  Grease potatoes with butter and salt the skins.  Bake potatoes at 350 degrees for 1 hour.  Remove from oven and cool until you are able to handle them.  cut potatoes in half lengthwise and scoop cooked potatoe out into mixing bowl, being careful to keep the skins whole.  Mash potatoes with cream cheese, hot milk, onion salt, butter, and pepper.  Pile potato mixture back into skins.  Sprinkle with paprika and parsley.  Wrap potatoes individually in plastic wrap and freeze, using freezer bag method. 

Serving Day

Thaw potatoes completely.  Place in 350 degree oven and bake for 20 minutes or until heated through. 

Hint

A melon baller makes quick work of scooping out the cooked potato

PEANUT BUTTER MONSTER COOKIES

2 sticks margarine
2 cups brown sugar
2 cups white sugar
6 eggs
1 1/2 t Karo syrup
2 T baking soda
1 T vanilla
3 cups Peanut butter
7 1/2 cups rolled oats
1/2 lb chocolate chips
1/2 lb M&M's

Yield:  6 1/2 dozen cookies

Cooking day instructions

Cream together margarine and sugars.  Add eggs, Karo, soda, vanilla, and peanut butter.  Beat well.  Stir in oats, chocolate chips, and M&M's.  Drop by teaspoonfuls onto ungreased cookie sheets and bake at 350 degrees for 10-12 minutes.  Cool completely.  Freeze, using instructions for baked goods.  Note:  There is no flour in this recipe. 

Hint

For fresh-baked cookies, cookie dough balls may be flash frozen on cooking day, then thawed and baked on serving day. 


I usually cook several batches of these cookies at a time, so I'm stocked up for "snacks" for the granddaughters and the hubby of course.  They are good with a dish of ice cream or fresh fruit. 

Our Dinner today 03/13/2011

Well today I prepared our St. Patrick's Day feast!  I made Corned Beef and Cabbage and mashed potatoes and hot rolls and cheesecake.  I was not able to find the salt peter to make the Corned beef from "scratch" so we purchased 2 already prepared corned beef. 

Last night before going to bed I made the dough for the dinner rolls and put it in the refrigerator!  So this morning when I got up, I peeled the potatoes and placed them in a pan of water. So when I would get home from church I could start them to boiling! I put both the corned beef briskets and the cabbage and a little onion, in the slow cooker.   

I also made out the dinner rolls and put them to rise!  Ready to be placed in the oven to bake when we returned from church. 

Then I made the cheesecake.  I will post the recipe at the end of this post. 

When I returned from church, I turned the burner on under the potatoes and got them to cooking!  and I placed the rolls in the preheated oven.  I then took the briskets out of the slow cooker and let them sit for a bit.  When the rolls were done (arghhhhh  they got a little too done...why is it when I really want something to turn out nice to show if off something goes wrong! and when it is just for dh and I it is perfect!) I took them out and spread butter on top and separated them to cool and served in a bread cloth lined basket.  I then sliced the briskets and placed the cabbage in a serving dish!  The potatoes were done and ready to be mashed with lots of sour cream and lots and lots of butter.  Then we were ready to enjoy. 

My 6 year old granddaughter ate 3 large slices, stating that she loved that meat.."grandma you make good meat!"  Awww music to my ears.  Levi ate about 1/2 of the brisket himself. 

After dinner was dessert...and it was so very delicious!!!! 

Rolls...a little too brown

Mashed Potatoes

Cabbage and Onions

Corned Beef Brisket

Cheesecake

Okay...now for the recipe for the cheese cake.  It is absolutely delish!!!!!  Levi ate 3 big pieces.  

Creamy Cheesecake

Graham cracker crust  (of course I made my own..even crushed the crackers myself)

16 oz cream cheese

1 pound powdered sugar

1 T vanilla

2 cups heavy cream

Combine the cream cheese and the powdered sugar and beat until thoroughly combined.  In a separate bowl, beat the cream with a hand mixer until it turns into whipped cream. 

Add the vanilla and the whipped cream to the cheese and beat gently until just combined.  You don't want to deflate the cream. 

Spread mixture into a graham cracker crust. 

Freeze for an hour, before slicing and topping with fresh fruit. 

Sunday Dinner 3/13/2011

Well tomorrow we are having 2 of our 3 kids here for dinner after church.  We have decided to have our St. Patrick's day dinner.  So I will be serving..obviously..Corned Beef, cabbage, carrots, dinner rolls, and shamrock pie.  (I named it that cause it is green......)  I'll post the recipe to it soon. 

We talked about making the corned beef out of a brisket, like I did when the kids were little.  But I'm not sure you can find saltpeter anymore.  I'm going to look tonight at Walmart.  If I can't, guess I'll use the store bought corned beef. 

So..I will let you know what I do and how it turns out! 

YUMMY

Grocery List/Pantry list

I wanted to show you how to do your grocery list!    This works so well for me.  Now I'm putting on here that I purchase the beef...only because that way I'll know how much to get out of my freezer..I don't actually purchase it at the store.  The other meat/poultry and seafood I do. 

Grocery List
Meat, Poultry and Seafood
7 1/2 lbs of ground beef
6 boneless pork chops
1 whole chicken
4 boneless skinless chicken breasts
2 lb bacon
1 lb crab meat

Canned Goods
3 cans cream of mushroom soup
2 cans cream of chicken soup
1 can cheddar cheese soup
16 oz chicken broth
1 small can of water chestnuts, sliced
1 jar mushrooms, sliced
2 15 oz cans navy beans
1 15 oz can pinto beans
1 15 oz can butter beans
4 cups sour cherries (since fresh is out of season)
sweetened condensed milk

Grain, Pasta and Rice
16 oz bread crumbs
48 oz panko breadcrumbs
16 oz pkg of noodles
16 oz pkg macaroni
1 pkg Hamburger buns
1 lb rice


Dairy
1/2 gallon milk
grated cheese (I never measure my cheese....I buy a huge block and shred it and just add)
16 oz sour cream
1 lb butter
16 oz cream cheese
1 pint heavy cream
Pie crust

Produce
3 large onions
1 pkg carrot
5 lbs potatoes
1 bunch broccoli
1 bunch celery
parsley
bunch green onions
6 baking potatoes
key limes (enough for 1/2 cup juice and 1 1/2 tsp grated zest...usually 1 or 2)

Frozen Foods
1 32 oz bag of corn
1 bag frozen peaches (since fresh is not available)

Misc.
1 small bag of potato chips
8 oz apricot preserves
Old Bay seasoning
Coarse Kosher salt
8 oz Velveeta cheese
1 lb choc chips
butterscotch chips
graham crackers
8-10 oz almonds
10 chocolate bar
2 lbs peanut butter
oatmeal
1 lb M&Ms

Always check your "pantry" for needed items for the cooking day.  this is the way I do it. 

Pantry List
Bay Leaf (1)Brown sugar (1 1/2 cups)
canola oil
chives (1 T)
Cider Vinegar (2 T)
Cloves (1/4 t)
Dijon Mustard (2 t)
Dry Mustard (1 T)
flour
Garlic, Minced (2 cloves)
Garlic Powder (1 1/2 t)
Ginger (1/2 t)
Honey (1/2 c)
Karo Syrup (1 1/2 tsp)
Ketchup (1 cup)
Mayonnaise (1/2 cup)
parsley Flakes (1 T)
Pepper
Red wine vinegar (1 T)
Rosemary (1 t)
Thyme (1 t)
Salt
Soy Sauce (4 T)
Vegetable oil (1 T)
White vine, dry (1/4 cup)
Worcestershire Sauce (3 T)
Yeast (2 t)

Okay...My pantry list is complete.  I've got enough to cover what I need for this months cooking.  so..my grocery list is made for the cooking, I'll add to it what we need of "other" things, so I'm good to go. 

Hope this helps you get ready!!!! 

Beef Stroganoff/Old Fashioned Biscuits/Key Lime Pie

Beef Stroganoff


1 1/2 lbs top round
1 onion
1 cup sour cream
1 can cream of chicken soup
1 jar mushrooms


Ingredients for serving day
1 package of noodles


Directions for Cooking Day:  Trim fat from meat.  Season with salt and pepper, dredge with flour.  Brown meat in skillet with onions.  Add soup and mushrooms and 1/4 cup water.  Cook over low heat 1 hour.  Add sour cream and mix.  Cool and freeze using a freezer bag. 


Directions for serving Day:  Defrost stroganoff mixture and heat.  Prepare noodles according to package directions.  Serve stroganoff over noodles. 


Old Fashioned Biscuits


2 cups flour
1 T baking powder
2 t sugar
1/2 t cream of tartar
1/4 t salt
1/2 cup shortening
2/3 cup milk


Cooking Day


Stir together flour, baking powder, sugar, cream of tartar, and salt.  Cut in shortening until mixture resembles coarse crumbs.  Make a well in the center of flour mixture; pour in milk.  Stir just until dough clings together.  Knead gently on a lightly floured surface for 10-12 strokes.  Do not over knead, or biscuits will be tough!!!  Roll out or pat dough into 1/2 inch thickness.  Cut with a 2 1/2 inch biscuit cutter.  Stack raw biscuits with plastic wrap between layers and freeze, using freezer bag method. 


Serving Day
Preheat oven to 450 degrees.  Biscuits may go directly from the freezer to the oven.  Place on ungreased baking sheet and bake for 10 minutes or until golden brown.  Serve warm. 


KEY LIME PIE
crust
1 cup graham cracker crumbs
1/4 cup + 1 T melted butter
1/3 cup sugar


filling
3 egg yolks
1 1/2 t grated lime zest
1 14 oz can sweetened condensed milk
1/2 cup key lime juice


serving day
1 cup heavy cream, chilled
1 T powdered sugar


yield:  6 - 8 servings


Cooking Day
Crust:  Preheat oven to 350 degrees.  Butter a 9 inch pie pan.  Break up graham crackers; place in a food processor and process to crumbs.  (You may also place crackers in a large plastic bag; seal bag and then crush crackers with a rolling pin)  Add melted butter and sugar to cracker crumbs and stir until combined.  Press the mixture into the bottom and sides of pie plate, forming a neat border around the edge.  Bake the crust until set and golden, about 8 minutes.  Set aside on a wire rack; leave the oven on. 
Filling: Using an electric mixer with a wire whisk attachment, beat egg yolks and lime zest at high speed until very fluffy, about 5 minutes.  Gradually add condensed milk and continue to beat until thick, 3-4 minutes longer.  Change mixer speed to low and slowly add lime juice, mixing just until combined.  Pour mixture into the crust.  Bake for 10 minutes or until filling has just set.  Cool on a wire rack.  Cover pie with plastic wrap and the foil.  Freeze. 


Serving day
Remove pie from freezer approximately 30 minutes prior to serving.  Whip the cream and powdered sugar until nearly stiff.  Cut pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream. 


DEEEEEEELISH!!!!!!!!!!!!!!!!!!!

Meatballs/Broccoli Rice Casserole/Peach Pie

Well this is one of my least favorite meals to prepare.  I do not like making pie as I am terrible at making pie crust!  I have never mastered that feat!  So for this...I cheat.  I buy my pie crusts!  ha! ha! ha!  I make up the filling when I'm freezing peaches in the summer.  I freeze it then I have it ready.  The pie crust can be frozen too.  When I do get brave and make a pie crust and it turns out, I freeze it and it works out well.  The purchased pie crusted that I use is the rolls and it freezes well in the pie plate. 

Well I'll get on to the recipes for this time. 

MEATBALLS

1 1/2 lbs ground meat
1/4 cup dry crumbs
1/3 cup onion, chopped
1/4 cup milk
1 egg
1 T parsley flakes
1 t salt
1/8 t pepper
1 T Worcestershire sauce

Yields about 20 medium meatballs
. 
Cooking day instructions
combine all ingredients and mix together gently.  (I use my hands...DO NOT use a mixer.  In my opinion it makes the meatballs tough.  If you mix them with your hands it works best!)  Shape mixture into balls and arrange on jelly roll pan.  Cover meatballs and flash freeze.    Remove meatballs from pan and freeze, using freezer bag method. 

Serving Day Instructions
Thaw meatballs completely and place in a 350 degree oven for 30 minutes.  Remove from pan and allow to cool. 

Hint
Meatballs may be used in a number of ways.  They can be served as an appetizer with barbecue sauce, cooked for sandwiches, served with spaghetti sauce, or covered with a cream sauce and placed over pasta or rice. 
Barbecue Sauce
(great appetizer)
1 cup ketchup
1 T Worcestershire sauce
2 T brown sugar
2 T vinegar
1/4 t salt
Dash pepper 

Cream Sauce
(great over meatballs with pasta!)
10.75 oz can cream of mushroom soup
8 oz pkg cream cheese, softened
1/2 cup water
1/2 t beef bouillon

For both sauces, mix ingredients together and heat until bubbly.  Pour over warm meatballs. 

Broccoli Rice Casserole
4 cups fresh broccoli florets
1/2 cup better, melted
1/4 cup onion, chopped
1 10 oz can cream of mushroom soup
8 oz Velveeta cheese, cubed
1 cup cooked rice

8-10 servings

Cooking Day
In a large, covered saucepan, cook broccoli in a small amount of boiling water for 6-8 minutes,
until crisp tender.  Drain well.  In a large skillet, saute onion in melted butter over medium heat for 2-3 minutes.  Add soup, then cheese, stirring until cheese is melted and well blended.  Add broccoli and rice to soup mixture.  Place in a lined 9 x 13 baking dish and freeze, using foil and plastic wrap method. 

Serving Day
Unwrap, return to original baking dish, and thaw completely.  Bake uncovered at 350 degrees for 25-30 minutes or until heated through. 

Old fashioned Peach Pie

Having this filling made ahead takes the prep work out of homemade pie!

3 lbs fresh, ripe peaches (approximately 3 3/4 cups sliced)
1/4 cup brown sugar
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 t nutmeg
3/4 t cinnamon
 Serving Day
One double pie crust

Yield:  one 9 inch pie

Cooking Day
Peel, pit, and slice fresh peaches into a medium mixing bowl.  In a separate small bowl, mix together brown sugar, granulated sugar, cornstarch, and spices.  Pour mixture over peaches and stir until well coated.  Place peach mixture in a freezer bag and freeze. 

Serving Day

Thaw completely.  Place bottom layer of pie crust in a 9 inch pie pan.  Spoon peaches into pie pan.  Cut top crust into 1/4 inch wide strips, then form a lattice top in a crisscross pattern for top crust.  Bake at 350 degrees for 45-60 minutes, until crust is golden brown and juices are bubbly. 



To really show you how frugal I can be....the peeling and pits from the peaches....I use to make Peach pit jelly!  That's a whole other post!!!! 

Salisbury Steak/Hot Soft Pretzels/Orange Almond Shortbread Slices

SALISBURY STEAK

2 Ground beef
1 Onion Soup Mix envelop
1 1/2 cups Bread crumbs; dry or soft
1/2 tsp Garlic Powder
1 T Worcestershire sauce
1/4 t Black pepper
2/3 cup Water

On hand ingredients

Brown gravy mix package(s)

Yield 10 patties.  Easily doubled or tripled or quadrupled. 

Assembly Directions:
Combine all ingredients well.  A stand mixer is great for this!  Shape into 10 equal sized balls.  Shape each ball into an oval patty.  Brown patties in skillet sprayed w/Pam type spray, about 4 minutes on each side until juices run clear. 

Freezing and Cooking Directions:
Cool and freeze in freezer bags or rigid containers. 

To serve:
Prepare gravy according to package directions in a skillet.  Add thawed patties and simmer until patties are heated through.  Serve over mashed potatoes, rice or noodles. 

HOT SOFT PRETZELS

2 t active dry yeast
1 T dark brown sugar, divided
1 1/2 cups very warm water (110 degrees F)
1 T salt
4 cups all purpose flour
1/4 cup coarse kosher salt
cornmeal and extra flour for dusting

Yield 24 pretzels

Cooking Day

In a large bowl, combine yeast, 1 1/2 t brown sugar, and water and let stand for 5 minutes, until foamy and bubbly.  Add remaining sugar and salt and stir well.  Add the flour 1 cup at a time,  mixing by hand until well incorporated.  Knead dough until smooth and elastic, about 7 minutes.  Transfer dough to a greased bowl and let stand in a warm place, covered, for 40 minutes.  Wrap dough in plastic wrap, place in freezer bag, and freeze, using freezer bag method.  (I prefer to make the pretzels completely and then freeze them.  I do not "salt" them until I defrost them to bake.  I defrost them, then brush them with an egg wash and sprinkle with the salt.  I wrap them in foil and warm them in a 350 degree oven until heated through) 

Serving Day

Defrost dough slightly either in microwave on defrost setting or by thawing on counter top.  Dust your work surface with flour and cornmeal.  Divide dough into approximately 12 pieces and roll each piece out into ropes of desired length and thickness.  (Note:  thinner = crispier)  Form dough ropes into pretzel shapes and transfer to a baking sheet that has been lightly dusted with cornmeal.  Allow pretzels to rise for 30 minutes, uncovered. 

Preheat oven to 425 degrees.  Bring a large pot of water to a boil.  Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes; flip and boil other side for 1 1/2 minutes.  Transfer boiled pretzels to a cooling rack to drain for 1 minute.  Arrange pretzels on a baking sheet lightly dusted with cornmeal, and sprinkle pretzels with kosher salt.  Bake for 20 minutes or until golden brown. 

ORANGE ALMOND SHORTBREAD SLICES

1 cup butter, room temperature
1 cup powdered sugar
1/2 t almond extract
1/2 t salt
2 cups all purpose flour
2 t orange zest
1/2 t orange oil (optional)**
3/4 cup sliced almonds

**Orange oil is found in specialty kitchen or spice stores.  It gives these cookies a more intense orange flavor.    I have never used it. 

Yield:  about 40 slices

Cooking Day
In a medium mixing bowl, mix together butter, sugar, almond extract, and salt until smooth.  With mixer on low speed, add flour, orange zest, and orange oil mixing until dough forms.  Gently fold in almonds with a spoon or spatula.  On a piece of wax paper or plastic wrap, form dough into a rectangular log, about 12 inches long, 2 inches wide, and 1 inch thick.  Wrap log in plastic wrap and place in a freezer bag.  Freeze. 

Serving Day

Remove dough from freezer and allow to sit for 30 minutes at room temperature.  Preheat oven to 325 degrees.  On a cutting board, cut dough with a sharp knife into 1/4 inch thick slices.  Lay slices on an ungreased baking sheet about 1 inch apart.  Bake just until edges begin to turn golden, about 20-25 minutes.  Cool on wire rack.  Store in an airtight container at room temperature for up to 3 days - if they last that long! 



Okay...now some additional hints/tips/ideas/recipes...whatever you wish to call them.  For the Onion Soup mix.....I make my own.  here is the recipe for it.  I make up about 5 servings and store in a small jar.    The recipe I'm going to put here is a single serving...an "envelope". 

4 tsp instant beef bouilon granules
8 tsp dried minced onion
1 tsp onion powder
1/4 tsp McCormick's bon appetit seasoning.  **

Mix well and label if you are going to store this.  If you can't find the bon appetit seasoning you can make your own equal parts onion powder and celery salt...so 1/8 tsp of onion powder and an 1/8 tsp celery salt. 

NOW...for the Beef Gravy Mix.  I also make that.  here is the one I make.  You can use whichever you so desire....I'm just telling what I do.  sure saves $$$!!!

1 1/3 cup instant nonfat milk powder
3/4 cup instant flour (flour for gravy)
3 T instant beef bouillon granules
1/8 tsp ground thyme
1/4 tsp onion powder
1/8 tsp ground sage
1/2 cup butter
3 tsp brown sauce for gravy (kitchen bouquet)

In a medium bowl, combine milk powder, flour, bouillon granules, thyme, onion powder and sage.  Stir with a wire whisk to blend.  Use a pastry blender or 2 knives to cut in butter until evenly distributed.  Drizzle brown sauce for gravy over mixture.  Stir with wire whisk until blended.  Spoon into a 3 cup container with a tight fitting lid.  Attach lid.  Label container with date and contents.  Store in refrigerator.  Use within 4 to 6 weeks.  Makes about 2 2/3 cups Beef Gravy Mix. 

To make Beef Gravy

1 cup cold water
1/2 cup Beef Gravy Mix.  Pour water into a small sauce pan.  use a wire whisk to stir mix into water.  Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes.  Makes about 1 cup. 

I can tell you that the Beef Gravy Mix in the envelopes can be frozen with the salisbury patties.  Just attach the envelope to the container.  Or you can keep it in your pantry...whichever works for you...just make sure you have it on hand when you plan on making this dish! 

Honey Baked Pork Chops

This is a third meal that we will be preparing this month.  This is one of my favorites.  I love pork

HONEY BAKED PORK CHOPS

6 boneless pork chops
1/4 cup vinegar
1 clove minced garlic
1/2 cup honey
1/4 t ginger
2 T soy sauce

Directions for Cooking Day:

Place honey, vinegar, ginger, garlic and soy sauce in blender and mix well.  Place uncooked pork chops and honey mixture in a freezer bag and freeze. 

DIRECTIONS FOR SERVING DAY

Thaw completely.  Place pork chops and honey mixture in a baking dish.  Bake in 350 oven for 1 hour or until pork chops are cooked.  Turn pork chops occasionally while baking. 

INCREDIBLE CRAB CAKES

Crab cakes
2 T olive oil
1/3 cup diced celery
1/2 medium onion, chopped
1 lb crab meat or "fake" crab, chopped and shredded
2 T fresh Italian parsley or cilantro
1/2 cup mayonnaise (more if needed)
1 T chives
1/4 t salt
1/4 t pepper
2 t Old Bay seasoning
1 t Worcestershire sauce
1 T Dijon mustard
1 cup panko breadcrumbs

Breading
6 T flour
4 eggs, beaten
4 cups panko breadcrumbs
canola oil (for frying)

Serving Day:  Chili Lime Aioli
1 clove garlic
1 t kosher salt
1 large egg
1 large egg yolk
1 cup canola oil
zest of one lime
2 T fresh lime juice
2 orange or red habanera chili peppers, minced, seeds and ribs removed 

**The real key to the taste and success of the crab cakes is the panko breadcrumbs.  Regular bread crumbs may be used, but will not give you the crispy, crunchy texture when baked.  Panko breadcrumbs are found in the Asian/Ethnic section in the supermarket. 

Makes 30 appetizer size (1 1/2 to 2 inch rounds) or 6 - 8 entree size (3-4 inch rounds)

Cooking Day

Crab Cakes:  Heat olive oil in skillet.  Add celery and onions and saute until soft.  In a large bowl, mix the celery and onion with the remainder of ingredients.  If needed, add more mayonnaise so the mixture will stick together.  Shape into rounds.  Set aside. 

Breading:  In three separate bowls or plates, place the following ingredients in order.  1st bowl:  flour; 2nd bowl:  beaten eggs; 3rd bowl:  panko breadcrumbs. 

Dip each crab cake round in flour, then egg, then panko breadcrumbs.  Chill for 1-2 hours.  Fry crab cakes in approx. 1/2 inch of canola oil for about 2-3 minutes on each side (approx 350 degrees if using an electric fry pan, or medium to medium-high heat for stove top).  Drain on paper towel. 

Stack crab cakes between layers of parchment paper or wax paper.  Place in freezer bag and seal tightly; date and label.  Freeze, using freezer bag method. 

Serving Day

Crab cakes can be heated directly from the freezer.  If frozen, bake at 375 degrees for 15-20 minutes or until heated through; drain on paper towel.  If thawed, bake for 10-15 minutes or until heated through.  Serve with Chili Lime Aioli (this is best made the day you are serving the crab cakes).  I DON'T CARE FOR THE AIOLI SAUCE...SO I DON'T MAKE IT. 

Chili Lime Aioli:  Place garlic and salt in food processor or blender and puree.  Add egg and egg yolk-- process again.  With machine running, slowly add canola oil a few drops at a time at first, and then in a thin steady stream.  It will emulsify and thicken.  Once the oil is added and the aioli has formed, quickly add lime zest and juice and pulse to mix (don't over-mix).  Transfer to bowl and stir in the peppers.  This may be refrigerated in an airtight container for up to one week. 

CHERRY CRISP

Crisp topping
2/3 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup quick cooking oats
1/2 t ground cinnamon
1/4 t salt
6 T butter, cubed and chilled

Cherry filling
4 cups fresh pie cherries (sour cherries) **
3/4 cup sugar
1 T quick cooking tapioca
1/3 cup water
1 T butter

Serving day

Vanilla Ice cream

**canned sour cherries may also be used when fresh cherries are not available

6-8 servings

Cooking Day

Topping:  Combine brown sugar, flour, oats, cinnamon, and salt.  Cut in butter until mixture resembles coarse crumbs.  Freeze, using freezer bag method

Filling:  In a medium saucepan, combine cherries, sugar, tapioca, and water.  Let mixture stand on the counter top 5 minutes, stirring occasionally.  Transfer to stove top, and cook and stir over medium heat until slightly thickened and bubbly.  Add butter and stir to combine.  Set aside to cool.  Freeze, using freezer bag method. 

Serving Day

Thaw filling and topping.  Place filling in a 1 1/2 quart baking dish.  Sprinkle topping over filling.  Bake in a 350 degree oven for 40-45 minutes or until bubbly.  Serve with ice cream. 

Hint

Make the crisp topping ahead in larger quantities and freeze in 2 cup portions.  It will be ready to go for whatever fresh seasonal fruit you want to top with it.  The original recipe makes about 2 cups of topping, which is what most fruit crisp recipes use. 

Another 3 course meal

Okay...decided I'd do another set of recipes for March's cooking that we will be doing.  so...here we go...

This isn't necessarily for the freezer, but I've tried it in the freezer and it has turned out just as well as when I made it fresh.  So there are some suggestions that I will put at the end of the recipe. 

Big Batch Cheeseburger Bake

1 1/2 lb ground beef
1 1/4 cups chopped onions (about 2 large)
1 10 3/4 oz can condensed Cheddar cheese soup
1 1/4 cups frozen vegetables (we don't like frozen veggies, so I just add frozen corn)
1/2 cup milk
2 1/3 cup bisquick mix
2/3 cup water
1 1/3 cups shredded Cheddar cheese (about 5 oz)

Heat oven to 375 degrees.  Generously spray bottom and sides of 15x10x1 inch pan with cooking spray.  In 12 inch skillet, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked; drain.  Stir in soup, vegetables and milk. 
In large bowl, stir Bisquick mix and water until moistened.  Spread evenly in pan.  Spread beef mixture over batter.  Sprinkle with cheese. 
Bake uncovered 35 minutes. 

Suggestions.  You can cook the batch as suggested and freeze and then to serve thaw and heat in preheated oven until heated through. 

OR

you can freeze BEFORE baking.  To serve...thaw and then bake as directed. 

Homemade Baked Beans

2 15 oz cans white beans (navy or great northern) (I use dry and soak overnight and then cook them in slow cooker and then use them in the recipe)
1 15 oz can pinto beans (I do same as above)
1 15 oz can butter beans
1 cup ketchup
1 cup brown sugar
1 T dry mustard
1/2 t garlic powder
1 t Worcestershire sauce
1/4 cup chopped onion
1 lb bacon, cooked and crumbled

Yield:  6-8 servings

Cooking Day

Mix all ingredients together in a large bowl.  Place in a freezer bag and freeze, using freezer bag method. 

Serving day

Thaw completely.  Place beans in a greased 2 quart baking dish.  Bake in 250 degree oven for 4 hours or until bubbly and thickened.  May also be placed in a crockpot and cooked on low for 4-5 hours. 

Butterscotch Chocolate Chip Cookies

2 1/2 cups flour
1 t salt
1/2 t baking soda
3/4 cup + 2 T unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs, room temperature
2 t vanilla
6 T sour cream
1 1/2 cups semisweet chocolate chips
1 1/2 cups butterscotch chips

Yield:  4 doz cookies (depends on how large you make the cookies)

Cooking Day

Mix together flour, salt, and soda in medium sized bowl.  Set aside.  In a large mixing bowl, beat butter and both sugars with an electric mixer on medium speed until fluffy, about 3-5 minutes.  Add eggs and vanilla, mixing well.  Add flour mixture in two batches, alternating with sour cream.  Beat until combined.  Stir in butterscotch and chocolate chips.  Cover and refrigerated until dough is chilled, about one hour.  Using an ice cream or cookie scoop, drop 1 1/2 inch balls of dough onto cookie sheets lined with parchment paper.  Bake at 350 degrees for 12-14 minutes, until cookies are golden brown.  Freeze using instructions for baked goods. 

Serving Day

Thaw completely and serve.  For fresh-baked cookies, cookie dough balls may be flash frozen on cooking day and placed in a freezer bag, then thawed and baked on serving day. 

(I freeze the dough in a log and then slice and bake)  I've also frozen them baked, in a container with a tight fitting lid. 

There is a second "meal".  Mmmm  I'm hungry for a cheeseburger! 

Apricot-Glazed Chicken Tenders

Okay...for one meal this month here is what we will be preparing...Apricot Glazed Chicken Tenders and Marvelous Mashed Potatoes and Heartland Brownies.    This is what we like to serve together.  May be odd to some, but this is normal to us and we like them together.  I have also served scalloped potatoes with the Chicken Tenders and it went well too, but the Mashed Potatoes are our favorite. 

Apricot Glazed Chicken Tenders

2 lbs chicken tenders, cut-up breast pieces, or chicken wings, tips removed. 

Marinade
1/3 cup vegetable oil
3 cloves garlic, minced
2 T lemon juice
1 t rosemary
1 t thyme
salt and pepper, to taste (approxm 1/4 t)
1 small bay leaf, crumbled

Apricot glaze
1 onion, minced
1 T unsalted butter
2 T cider vinegar
1 cup apricot preserves
1 T soy sauce
2 t Dijon mustard
1/4 t ginger
1/4 t cloves
1/4 t salt
1/8 t pepper

yields 4-6 servings

Cooking day instructions

For marinade:  In large freezer bag, combine marinade ingredients.  Add chicken pieces, toss to coat, and marinate at room temperature one hour.  (If preparing for that day, chll 6-8 hours or overnight.  Prepare glaze below and refrigerate.)

Meanwhile, prepare the apricot glaze following the directions below.  After one hour of marinating time, freeze. 

For apricot glaze:  In saucepan, cook onion in butter over moderate heat, stirring until softened.  Add vinegar and continue cooking until liquid has reduced by one-half.  Add preserves, soy suace, Dijon mustard, spices, salt, and pepper.  Cook uncovered, stirring occasionally, for 10 minutes or until thick.  Place mixture in a food processor or blender and puree.  Freeze apricot glaze in a separate, smaller freezer bag.  Store in freezer together with marinated chicken. 

Serving day instructions

Thaw chicken pieces and discard marinade.  Place chicken on rack of broiler pan and broil 6 inches from heat, 5 minutes on each side.  Baste chicken generously with apricot glaze and broil 3 minutes on each side or until well glazed and brown.  Adjust cooking time if using thicker cuts of chicken. 

Hint

Chicken can also be prepared on a charcoal or gas grill.  To bake chicken, place pieces in a large baking dish.  Bake at 425 degrees for approximately 25-30 minutes, basting with apricot glaze and turning every 10 minutes.  Do not overcook.  Shortly before chicken is done, put the chicken under the broiler and broil until golden brown and bubbly. 

Marvelous Mashed Potatoes
Basic Mashed Potatoes

4 lbs russet potoes (approx 6-8 medium)
1 T salt
1 1/2 cups milk (more or less if needed)*
1/2 cup butter, cubed*
salt and pepper, to taste

Serving Day
Milk and/or butter, if needed
Chopped parsley for garnish
*see recipe variations for changes to these ingredients

Variation #1:  Garlic Mashed Potatoes
Add: 
1 head garlic, peeled (12-15 small cloves)

Variation #2:  Buttermilk Mashed Potatoes
Add:
1 1/2 cups buttermilk (instead of milk)
Reduce the following
6 T butter, cubed

Variation #3:  Cheesy Mashed Potatoes
Add:
2 cups grated cheddar or parmesan cheese
1/2 cup onion, finely chopped and sauteed (optional)

Serving Day
8 pieces of bacon, fried crisp and crumbled

Variation #4:  Green Chiles and Cheese Mashed Potatoes
Add:
1 head garlic, peeled (12-15 small cloves)
6 oz cream cheese, softened
1 cup sour cream
1 cup green chiles, chopped (canned or fresh)
Reduce the following
2/3 cup milk (more or less if needed)
1/4 cup butter, cubed

Yield  8-10 servings

Cooking Day
Peel potatoes and cut into quarters.  Place potatoes in a large stockpot.  Add enough water to cover potatoes plus 1 inch more.  Stir in salt.  Bring potatoes to a boil; reduce and simmer until potatoes are fork-tender, about 25-30 minutes. 
Drain potatoes immediately and return to pan; cover to keep warm.  (For best freezing results, do not let potatoes sit in water, as they will absorb too much water and become mushy.)  Heat milk in saucepan until boiling.  Mash potatoes with a potato masher or an electric mixer or low speed.  Add butter, salt, pepper, and enough hot milk to make potatoes smooth and creamy.  Cool completely.  Freeze, using freezer bag method. 

Mashed Potato Variations
Variation #1:  Garlic Mashed Potatoes
Add whole garlic cloves to the quartered potatoes and water.  Cook as directed. 

Variation #2:  Buttermilk Mashed Potatoes
follow cooking day directions above, replacing hot milk with room-temperature buttermilk (do not boil).  Butter is reduced; not the quantity difference

Variation #3:  Cheesy Mashed Potatoes
Follow cooking day directions above; add cheese and sauteed onion to potatoes when hot milk is added.  On serving day, gently mix in crumbled bacon right before serving. 

Variation #4:  Green Chiles and Cheese Mashed Potatoes
Follow cooking day directions above, but add whole garlic cloves to the quartered potatoes and water.  Add softened cream cheese and sour cream when mashing potatoes.  ot milk and butter are reduced; not eh quantity diffences.  Add only as much milk as is needed to make potatoes creamy.  Gently sitr in green chiles. 

Serving Day

Thaw potatoes completely.  To reheat in the oven, place potatoes in an oven-proof dish and reheat at 350 degrees for 25 minutes or until heated through.  Cover if necessary.  Stir halfway through cooking time.  To reheat in the microwave, place potatoes in a microwave-safe baking dish and reheat, covered, for 10-12 minutes or until heated through, stirring occasionally.  For either method, you may add just enough milk and/or butter to bring potatoes back to a smooth, creamy consistency, if necessary.  Serve with suggested garnishes, if applicable. 

Now for dessert!  YUMMY! 

HEARTLAND BROWNIES

1 cup butter, melted
2 cups sugar
1/2 cup baking cocoa
4 eggs, beaten
2 t vanilla
1 1/2 cups flour
1/2 t salt
1/2 cup nuts (optional)
Powdered sugar

Yields 24 brownies (each 2 inches square)

combine butter, sugar, and baking cocoa.  Add beaten eggs and vanilla.  Mix together well.  Beat in flour, salt, and nuts.  Spread in greased 9 x 13 pan.  Bake in a preheated 350 degree oven for 20-25 minutes.  Test for doneness; do not overbake.  Sprinkle powdered sugar over warm brownies.  Cool brownies completely.  Freeze, using instructions for baked goods. 

Serving day instructions
Allow brownies to come to room temperature before serving. 

Hint
Use these brownies as a base for decandent brownie sundaes.  Top brownies with ice cream, Homemade Hot fudge sauce, nuts,a nd whipped cream. 

Homemade Hot Fudge Sauce

1 cup sugar
4 T butter (1/2 stick)
dash salt
1 5 oz can evaporated milk
1 1/2 squares unsweetened baking chocolate
1 t vanilla extract

Yields 2 cups

Cooking Day instructions
In saucepan over high heat, combine sugar, butter, salt, and milk.  Bring to a boil, stirring constantly.  Let sauce boil 3 minutes without stirring.  Add chocolate and vanilla.  Stir until smooth.  Serve at once over ice cream.  Store 1 cup of sauce in refrigerator.  Freeze other cup of sauce in a container that can be reheated in the microwave or in boiling water. 

Serving day instructions
Allow sauce to thaw in refrigerator.  Stir to mix, if needed.  Reheat sauce in microwave or in a pan with boiling water, but do not allow to boil.  Serve immediately. 

Okay....there is one meal set that we will be cooking this month.  Now I'm hungry!  sheesh!  I'm working on my calendar and will try to post it soon! 

March OAMC Menu

Okay...after a day of cooking and laundry and dishes....I am sitting down, before our class at church....to post our cooking menu for the Month of March.  Here it is!  I'll try to post the recipes too. 

Big Batch Cheeseburger Bake
Homemade Baked Beans
Butterscotch Chocolate Chip Cookies
Honey Baked Pork Chops
Incredible Crab Cakes
Cherry Crisp
Salisbury Patties
Hot Soft Pretzels
Orange Almond Shortbread Slices
Meatballs
Broccoli Rice Casserole
Peach Pie
Beef Stroganoff
Apricot glazed Chicken Tenders
marvelous Mashed Potatoes.
Heartland Brownies
Speedy overnight casserole
Bacon Cheese New Potatoes
English toffee
Oven Ready Souper Burgers
Twice Baked Potatoes
Peanut Butter Monster Cookies

Well looking at this it looks rather ambitious, but I assure you, it is but it is well worth it. 

I will do my calendar and show you how I make out my daily menu. 

Keep checking back

March 5, 2011

This week has been very busy...and wow does my house show it.  It all started last Friday night and I made some dessert for a fund raiser here.  Then I was asked to make sandwiches for a mission trip, so I made about 35 sandwiches (ham salad, roast beef, pastrami, turkey) and potato salad.  Monday night went and did the shopping for the lunch stuff and some other necessaties.  Tuesday night was my show, (the biggest loser) so I didn't do anything.  Roy had put the ham on cook during the day, so it was ready.  Wednesday night I boiled eggs, ground up the ham and made up the ham salad.  So Thursday I made up the sandwiches and the potatoe salad.  Friday night we delivered the lunch to the church.  This week I volunteered to take muffins to church.  So after making the sandwiches and Potato Salad on Thursday night, I started making the muffins on Friday night.  Ha!  My dining room table is full of mini muffins.  I made pumpkin, applesauce, spice, and banana muffins.  I was up until 3 a.m baking the muffins.  Then today we went to the farm and slaughtered 2 cows.  Now in two weeks we go to butcher them up and package them.  I can't wait! A freezer full of meat!!!  Only thing is I need to defrost my freezer!!!  Ughhhh  I do not like that job!  

Tomorrow is church and the kids will be here for dinner again...Roast beef, mashed potatoes, gravy, and homemade biscuits. 

I will try to get back to posting recipes again.  I also have our OAMC menu for March to post.  I will get that done this coming week...I promise. 

Happy eating to all and to all a good night!

March 1, 2011

Hi!!!  Tonight was a busy evening.  Tuesday's I ALWAYS make sure that I'm done with my evening "stuff" so I can sit down and watch my most favorite show..."The Biggest Loser".  Tonight was no different.  When I got off work, I came home and turned on my oven and changed my clothes and went for my 45 minute walk.  Then I came home and we went and exercised our rights and voted in our City primary!  Before we left to vote, I put some of the HUGE Italian Bread in the oven to heat it up.  When we returned home I put some water on to boil for some penne pasta, heated up the sausage in cream sauce.  When the pasta was done, so was the sausage in cream sauce AND the bread.  10 minutes tops is all it took.  We sat down and ate, and I got the dishes done and was sitting in the chair just as my show started.  That is another reason that I LOVE OAMC! 

I'll be sharing more recipes soon, so keep watching. 

Tomorrow night I'm grinding up ham to make ham salad for sandwiches for a mission trip for our church this weekend.  Then Thursday night Amber and I will assemble them and we will make a potato salad.  Then Friday night and Saturday, I will make muffins for our church services on Sunday.  I love doing this!  I'm having a blast!  I will let you know what muffins I make and I will take pictures and share with you all.