Red Velvet Cupcakes

2 1/2 c all purpose flour
2 c sugar
1/2 c baking cocoa (powdered)
1 t baking powder
1/4 t salt
1 t baking soda
2 sticks of butter at room temp
5 eggs
1 c buttermilk
1 t vanilla
1 t red food coloring

Pre-heat oven to 350 degrees. Combine flour, cocoa, baking soda and salt in a mixing bowl. sift dry ingredients three time. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after eack egg. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill cupcake liners 1/2 full of red velvet batter.

Bake for aproximately 20 minutes or until toothpick inserted in the center comes out clean. Cool completely before frosting.

Chipotle Caesar Dressing

2 garlic cloves
1-2 canned chipotle peppers
1/2 t. salt
1/3 c fresh lemmon juice
1/3 c egg substitue
1/4 c shredded Parmesan cheese
1/2 c olive oil

Pulse first three ingredients in a food processor 3-4 times or until garlic is minced. Add lemon juice, egg sub and Parmesan cheese. With food processor running, pour oil through food chute in a slow, steady stream; process until smooth. Cover and chill until ready to serve.

yeilds 1 1/4 cups.

Salad
1 large jicama (cut ea slice into a star using a star-shaped cookie cutter)
2 heads of romain lettuce , torn
1 large red pepper thinly sliced
add dressing

Creamy Artichoke Spread

2 8 oz pkgs cream cheese
2 t garlic, chopped
1 1/2 t. salt
14 oz artichoke hearts, drained and chopped
1/3 c sliced black olives
7 green onions, chopped
6 T sundried tomatoes, chopped
1/4 c fresh parsley, chopped
1 t. fresh chives, choped

Combine cream cheese, garlic, and salt. in a medium mixing bowl; stir in artichoke hearts and olives. Add remaining ingredients mixing gently. Refrigerate overnight to blend flavors.

Strawberry Amaretto Pastries

You have no idea what you are missing out on if you have never had this. I went to a Pampered Chef party last week and this was the demonstration. Now, I am absolutely copying this but haven't made it myself. Not sure what/if I would modify anything, but no doubt, this is a GREAT dessert! And don't mind all the pampered chef plugs in there...This is the ultimate "copy and paste! Obviously, just use what you got. I am positive this will taste just as good, even if you don't have the fancy name-brand tools!! (which I do love by the way)

The Pampered Chef
Strawberry Amaretto Pastries Recipe

1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
2 tablespoons granulated sugar, divided
1 orange
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced

1. Preheat oven to 400°F. Unfold pastry dough onto Large Round Stone. Coarsely grate half of the almonds using Deluxe Cheese Grater. Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Baker's Roller®.

2. Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of baking stone. Bake 16-18 minutes or until puffed and golden brown. Remove from baking stone; cool completely.

3. Place remaining almonds in Small Oval Baker. Microwave on HIGH 2-3 minutes or until lightly toasted, stirring after each 30-second interval; coarsely chop using Food Chopper and set aside. Zest entire orange using Lemon Zester/Scorer. Combine zest and remaining 1 tablespoon sugar; set aside.

4. Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper®. Slice strawberries using Egg Slicer Plus®. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and sprinkle with sugared orange zest. Place tops of pastry shells over filling. Serve immediately.

Cream Soups

My son has recently been diagnosed with an allergy to milk, and this revelation has really thrown a kink in my regular cooking plans... Sooooo- I have begun my quest to find recipes for some of my regular dairy filled foods, that I can substitute with non-dairy options. To start, here is a couple Cream Soups to substitute out with the canned stuff.

Cream Of Chicken Soup (Condensed)

Makes two can's equivalent

1 1/2 cups chicken broth

1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk (separated) (I used goats milk)
3/4 cup flour

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Cream of Mushroom Soup (Condensed)

Makes 1 can's equivalent

1 c Mushrooms,Sliced
1/2 c Onion,Chopped
1/2 c Low Sodium Chicken Broth
1 T Parsley
1/4 t Garlic Powder
2/3 c Non Diary Creamer or milk (I will be using goats milk or soy milk)
2 T Cornstarch

1. Cook mushrooms, onion and spices in the chicken broth until soft.
2. Process in a blender or food processor until well pureed. Leave some out if you like mushroom chunks in your soup.
3. Shake together creamer and cornstarch until dissolved. Cook and stir until thick.
4. Stir in veggie mixture.

Chinese Chicken Cabbage Salad

Cabbage Salad
1 head of cabbage shredded
1 1/2 lb cooked diced chicken
1 bunch of green onions thinly sliced Toss together in large bowl. Cover with marinade over night or several hours.
Marinade: 1/2 c sugar
1/4 c + 2 tbls rice wine vinegar
1/2 c + 2 Tbls oil
1 tsp salt
1 tsp pepper
soup mix of chicken top ramen noodles (save noodles to crush and add just before serving)
Just before serving add:
1/2 slivered, roasted almonds ( or I like cashews)
1/8 c sesame roasted seed
1/2 c craisens
1 can mandrin oranges
pkg of crushed ramen noodles.

Some freezer meal info

Notes on making freezer meals

* Dried herbs freeze better, impart a more pungent flavor, and will rehydrate when cooking
* If not freezing, fresh minced garlic is best
* If you are cooking food to serve 10-15 minutes later, or more, cover with foil and expect the internal temp to rise 5 degrees per 10 minutes as it rests. If necessary, adjust accordingly.
* You can refreeze meat if it is in a marinade or casserole
* Raw or cooked meat, poultry, or casseroles can be cooked or reheated from the frozen state. It will take approximately one and a half times longer than the usual cooking time for food that has been thawed.
* It is better to undercook, or cook just until tender, all types of rice to be used in freezable dinners. They will finish cooking when dinner is reheated.
* If you plan to freeze cooked pasta dishes, do not fully cook the pasta. It should be a bit chewier than al dente.
* Bottled lemon juice in a freezer recipe is just as good as fresh and easier.
* If you need more pans, line your baking pan with foil, build your casserole, and freeze it. Remove the frozen casserole from the pan, wrap it with another layer of foil, and place it back into the freezer without the pan. When ready to thaw and bake, unwrap the foil, and place the dinner back into the original baking dish.
* It’s a good idea to allow 2-3 days for thawing in the refrigerator and then be sure to cook and consume the meal within the next 3-4 days.
* Cook large batches of chicken at once. Boil a large pot of water and add boneless, skinless chicken breasts with a teaspoon each of garlic powder and lemon pepper. Return the water to a boil and cook for 5-10 minutes, or until the chicken is cooked through. Cook more than you need for your recipe and freeze the remainder in resealable freezer bags for later use.
* Cook large batches of rice at the same time. Cool in the refrigerator, uncovered, in a shallow pan and place in freezer bags to freeze. A good rule of thumb is to put 2 parts cold water to 1 part rice in a saucepan over high heat. Cover and bring to a boil. Leave covered and remove from heat. Let it sit, covered, about 20 minutes or until the water is absorbed. The rice will not be quite done- tender, but not completely soft.
* When converting a regular recipe to a freezer recipe, use extra liquid, stock, or milk
* Frozen dishes with larger chunks of veggies taste better reheated than ones with smaller ones.
* Cookies and cakes can be made ahead of time and frozen, baked or unbaked
* Muffin batters can be made and poured into paper-lined muffin tins. When they have frozen, remove the liners and place the frozen ‘muffins’ in a freezer bag. When time to cook, you can cook from frozen by reducing the original cooking temp by 25 and adding about 30 minutes to the original cooking time.
* It is best to double bag frozen meals. This helps prevent freezer burn (which only creates dryness) and will contain any leaks as the meal defrosts.
* Recommended freezing times are for quality, not safety (referring to the freezer meals)
* Always double-wrap baked items when freezing to help ensure freshness and taste.
* You can flash-freeze cookie dough by placing formed cookie balls on cookie sheets in the freezer for 10-20 minutes. Then remove and place in freezer bag. For slice-and-bake cookies, form dough into logs then wrap tightly in plastic wrap (seal ends well) and place in freezer bag.
* When making meals in freezer bags, it is a good idea to lay it flat when freezing so that it stores well. Some recommend placing in a baking dish stacked on each other while they freeze to ensure the shape stays flat and any potential leaks stay contained until frozen.
* Wrap leftover fresh cilantro in plastic wrap and put in a small freezer bag. Add directly to your recipe when needed.
* After squeezing juices from citrus fruits, store and freeze the leftover halved rinds in a freezer bag. You can grate the frozen rind directly when a recipe calls for fresh peel or zest.
Fresh ginger grates easily when frozen and keeps a long time. Wrap it in plastic wrap and place in a freezer bag.

Foods that freeze best:
uncooked proteins
fresh carrots, zucchini, onions & celery- do not use fresh potatoes!!!
Starch-based dishes dry out more quickly than protein-based ones when frozen
Butter and yogurt-based spread will freeze but cream cheese will dry out unless blended with other ingredients
Substitute cream cheese or sour cream if a recipe calls for mayonnaise (or heavy cream) as a base for a sauce. They both freeze better.

Comparable Crock Pot cooking times
Conventional recipe in 350 oven -->crockpot on low-->crockpot on high
15-30mins--> 4-6 hrs--> 1 ½-2 hrs
35-45mins--> 6-10 hrs--> 3-4 hrs
50mins-3hrs--> 8-18 hrs--> 4-6 hrs

Keep in mind when making freezer meals that it is an easy and quick way to bless the lives of others. They are great for new moms, single moms who may not have a lot of time to prepare meals, bad days, the elderly, and those dealing with sickness or death. This is why it is particularly nice to make multiples of a recipe, especially if you have the room or a friend to share with.

More freezer meals

From Dream Dinners cookbook (reg quantity/x3)

Corn Bread Muffins
1 c. all purpose flour (3c)
1 c. yellow cornmeal (3c)
2 Tbsp sugar (1/4c. + 2 Tbsp)
2 tsp baking powder (2 Tbsp)
1 tsp baking soda (3 tsp)
1/2 c. nonfat egg substitute (1 1/2 c.)
1 c. low-fat buttermilk (3 c)
3 Tbsp vegetable oil (1/2c + 1 Tbsp)

Mix together flour, cornmeal, sugar, baking powder, and baking soda. Add in egg substitute, buttermilk, and vegetable oil and stir until just blended. *To freeze- pour into prepared muffin pans and cover entire pan with plastic wrap. Freeze in muffin pan until completely frozen, then remove & place in freezer bag. Cook from frozen by returning to muffin pan and baking for 35-45 min at 350* To bake tonight: bake at 350 for 30 minutes or until toothpick in center is clean and muffins are golden brown.


Chicken in Herbed Mustard Sauce
1/3 c lemon juice (1 c)
1/3 c. white wine (1 c)
1/3 c. dijon mustard (1 c)
1 Tbsp minced garlic (3 Tbsp)
1 Tbsp dried rosemary (3 Tbsp)
2 Tbsp whole black peppercorns (1/4c + 2 tbsp)
1 tsp fennel seeds (1 Tbsp)
1/2 tsp red pepper flakes (1 1/2 tsp)
1 c. chicken broth (3 c)
1 Tbsp olive oil (3 Tbsp)
2 Tbsp cornstarch (1/4 c. + 2 Tbsp)
6 4-oz boneless skinless chicken breasts (18)

Combine lemon juice, wine, mustard, garlic, rosemary, peppercorns, fennel seeds, and red pepper flakes and stir. Set aside. In a small bowl, combine broth, olive oil, and cornstarch and mix until incorporated. Combine wine mixture and cornstarch mixture in freezer bag, add chicken and mix gently. *Freeze* Refrigerate until ready to cook. Heat a skillet over medium-high heat. Add the chicken and the marinade. Bring the marinade to a boil and cook the chicken for 5 minutes per side, allowing the sauce to thicken.


Chicken Parmesan
1/2 c. nonfat Italian dressing (1 1/2 c.)
6 4-oz boneless skinless chicken breasts (18)
1 c. grated Parmesan cheese (3c)
2/3 c. seasoned bread crumbs (2c)
1 tsp paprika (1 Tbsp)
1 tsp sugar (1 Tbsp)
1 tsp kosher salt (1 Tbsp)
1 tsp black pepper (1 Tbsp)
2 c. store-bought marinara sauce (6 c.)

Marinate chicken in the italian dressing for at least 2 hours. Mix together parmesan, bread crumbs, paprika, sugar, salt, and pepper. Spread marinara sauce in the bottom of sprayed 9x13 pan. Dredge marinated chicken in the crumb mixture. Place in baking dish and sprinkle with remaining crumb mixture. *To freeze: cover with plastic wrap and foil then thaw before continuing* Bake at 350, uncovered, for 1 hour or until chicken is cooked through (internal temp should be 165)


Chicken Stir-Fry
1/4 c sesame oil (3/4 c)
1/2 c honey (1 1/2 c)
1/2 c lite soy sauce (1 1/2 c)
3 tsp minced garlic (1/2 c + 1 Tbsp)
1/8 tsp red pepper flakes (3/8 tsp)
6 scallions, chopped (18)
1 green pepper, sliced into 1/4-inch pieces (3)
1 red pepper, sliced into 1/4-inch pieces (3)
1 large carrot, sliced into 1/4-inch pieces (3)
6 4-oz boneless skinless chicken breast halves, sliced into 1-inch thick slices (18)

Make each batch separately. Combine sesame oil, honey, soy sauce, garlic, and red pepper flakes and stir to combine. Pour soy sauce mixture into freezer bag and add chicken. *To freeze: place each batch of veggies in a separate freezer bag and place them with the bag containing the chicken into one larger freezer bag then thaw before continuing* Allow chicken to marinate 4-5 hours. Heat large skillet over high heat. Add chicken and marinade and cook for 5 minutes, just until the chicken loses its color. Remove chicken with a slotted spoon and set aside. Add teh scallions, bell peppers, and carrot to the hot pan and cook for 1 minute. Return chicken to the pan and cook for 4-5 more minutes, until heated through, and serve.
My plan is just to freeze the chicken in the marinade and use a store bought frozen stir fry vegetable mixture.


Chicken and Artichoke Casserole
1 1/2 c uncooked white rice (4 1/2 c)
1 c marinated artichoke hearts, drained (3 c)
3 scallions, chopped (9)
2 c. cooked chicken, in 1-inch pieces (6 c)
1 10-oz can cream of chicken soup (3)
1/2 c. nonfat mayonnaise (1 1/2 c.)
1 Tbsp lemon juice (3 Tbsp)
1/2 tsp black pepper (1 1/2 tsp)
1/2 tsp curry powder (1 1/2 tsp)
2 c. seasoned croutons (6 c.)
1 c. low-fat shredded cheese blend aka colby/jack preferrably (3 c)
1 Tbsp dried parsley (3 Tbsp)

Spray 9x13 pan with nonstick cooking spray. Place rice on bottom of dish. Layer with artichokes, scallions, and chicken (divide equally among the 3 dishes if you're making a triple batch). Set aside. In a bowl, combine the soup, mayonnaise, lemon juice, pepper, and curry powder and stir until incorporated. Spread the soup mixture over the chicken. Top with croutons, cheese, and parsley. *To freeze: cover with plastic wrap and foil and thaw before continuing* Preheat oven to 375. Bake for 1 hour or until the cheese is melted and bubbly.

from Donic Panic! Dinner's in the Freezer cookbook- additional multiplications available

Buttermilk Herb Chicken Breasts (reg/x2)
1 c. buttermilk (2c)
1 Tbsp Dijon mustard (2Tbsp)
1 Tbsp honey (2Tbsp)
1 Tbsp fresh rosemary, finely chopped (2Tbsp)
1/2 tsp dried thyme (1 tsp)
1/2 tsp dried sage (1tsp)
1/2 tsp dried marjoram (1 tsp)
1/2 tsp pepper (1tsp)
1 tsp salt (2 tsp)
8 boneless split chicken breasts (16)

Mix buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag and pour marinade over top. *freeze* Discard marinade. Grill over medium heat until chicken is tender and juices run clear. Option for kids: after grilling, cut into strips and serve with ranch dressing for dipping


Cheesy Chicken Bundles (reg/x3)
1 c. bread crumbs (3c)
1/2 c grated cheddar cheese (1 1/2c)
1/2 c grated parmesan cheese (1 1/2 c)
1 tsp salt (1 Tbsp)
1/4 tsp pepper (3/4tsp)
6 boneless chicken breasts (18)
1/2 c. butter, melted
* on serving day: 2 Tbsp butter, melted and 1/4 c parmesan cheese

Mix together bread crumbs, cheeses, salt, and pepper. Dip chicken pieces into melted butter then cheese mixture. Tuck sides of chicken breast under to form individual bundles. *To freeze, wrap each bundle in plastic wrap then place in freezer bag then thaw before continuing* Place chicken bundles in large, shallow baking dish. Melt remaining butter and pour over bundles. Sprinkle with parmesan cheese. Bake uncovered at 350 for about 1 hour, until chicken is crispy.


Hawaiian Chicken (reg/x3)
6 lbs boneless, skinless chicken breast halves (18lbs)
2- 16 oz cans pineapple slices, drained (6)
1- 15 oz cans mandarin oranges, drained (6)
1/4 c. cornstarch (3/4c)
1/2 c. brown sugar (1 1/2 c)
1/4 c. soy sauce (3/4 c)
1/4 c. lemon juice (1/2 c)
1 tsp salt (1 Tbsp)
1 tsp ground ginger (1 Tbsp)
1/2 tsp ground red pepper (1 1/2 tsp)

Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over the chicken in a bag. *Freeze then thaw before continuing* Place in crockpot and cook on low 4-5 hours or high 2-3 hours. Add optional green pepper chunks 1 hour before serving. To serve, spoon over steamed rice and top with toasted almonds.

Freezer Meals

In an effort to take advantage of the Smith's caselot (and particularly case of real chicken) and ensure things don't go bad, I thought it a prime opportunity to make some freezer meals. Here are some that I made with things from the caselot and things from my pantry that I'd been meaning to get around to.

From Dream Dinners Cookbook
quantities: regular (x3- separate into 3 for freezing) *regular quantities are designed to serve 6 so keep that in mind when preparing if you have a smaller family*
Recommended freezing time for all recipes: up to 3 months... Thaw before cooking as directed

Tuna Tortellini Gratin
1 & 1/4 lbs (3 & 3/4 lbs) fresh cheese-filled tortellini (cook 1st if frozen)
2 (8) 6oz cans tuna, drained (albacore preferred)
1/2 c (1c) red bell pepper, chopped *I omit
1/2 c (1c) onion, diced *I used dried & eyeballed it
1 (3) 10 1/2 oz jars alfredo sauce
1/2c (1 1/2 c) white wine
1 tsp (1Tbsp) kosher salt
1/2 tsp (1 1/2 tsp) black pepper
1 c (3c) seasoned bread crumbs
3 Tbsp (1/2c + 1 Tbsp) olive oil

Mix all ingredients together except bread crumbs and olive oil. Spread in 9x13 pan. Sprinkle bread crumbs over top and drizzle with olive oil. (*freeze by covering with plastic wrap & aluminum foil- thaw before continuing) Bake at 350 for 45 minutes-1 hour (till bubbly), covered w/ aluminum foil. Remove foil and slide under broiler for 3-4 minutes, until topping is golden brown.


Karlene's Cottage Cheese Pancakes
2 c (6c) pancake mix
1 1/2 c (4 1/2 c) club soda
2 Tbsp (6 Tbsp) lemon juice
1 Tbsp (3 Tbsp) baking soda
2 tsp (2 Tbsp) cinnamon
1/8 tsp (1/2 tsp) nutmeg
2 c (6 c) nonfat cottage cheese
1 tsp (3 tsp) vanilla extract
1 tsp (3 tsp) almond extract

In a bowl, whisk together pancake mix, club soda, and lemon juice. Add remaining ingredients. Stir until just blended (*pour into freezer bag. Thaw in refrigerator before continuing). Cook 1/4 c of batter (per pancake) on 375 degree griddle for 1 min 15 sec per side or until golden brown, turning once.
These smelled so good putting them together that I almost made them right then!


Five Spice Grilled Chicken
6 (18)- 4 oz boneless skinless chicken breasts
2 Tbsp (6 Tbsp) ground cumin
2 Tbsp (6 Tbsp) chili powder
2 Tbsp (6 Tbsp) packed light brown sugar
2 Tbsp (6 Tbsp) curry powder
2 tsp (6 tsp) kosher salt
2 tsp (6 tsp) black pepper

Put the chicken in a freezer bag. Add all ingredients and toss to coat (*freeze). Marinate chicken for at least 1 hr. Grill on medium-high for 5-8 minutes per side. OR Brown in skillet on medium-high for 3 minutes on each side. Reduce to medium heat and cook for 5-8 minutes per side.
This is a favorite of ours. So quick and easy! We love to take it camping and grill it outdoors.


Baked Pesto Ravioli with Chicken
2 lbs (6lbs) cheese-filled ravioli, fresh or frozen
1 lb (3 lbs) cooked chicken breasts in 1-inch slices
2/3 c (2 c) chicken broth
2 c (6 c) zucchini, cut in 1/2 in rounds (I omit)
1/2 c (1 1/2 c) red bell pepper, chopped into 1/2-in pieces (I omit)
1/2 c (1 c) chopped scallions
1/2 c (1 1/2 c) store-bought basil-pesto sauce
1/2 tsp (1 1/2 tsp) kosher salt
1/2 tsp (1 1/2 tsp) black pepper
1 c/4 oz (3c/12oz) grated parmesan cheese

Gently stir all ingredients to combine. (*freeze in freezer bags) Put in 9x13 dish and cover with aluminum foil. Bake at 350 for 1 hour, or until bubbly.
This one is taaasty!


Spicy Lime Chicken
1/2 c (1 1/2 c) low-sodium canned chicken broth
zest of 1 (zest of 3) lime(s)
1/3 c (2/3 c) lime juice
2 Tbsp (1/4 c + 2 Tbsp) olive oil
2 Tbsp (6 Tbsp) dried parsley
1 tsp (1 Tbsp) minced garlic
1 Tbsp (3 Tbsp) dried onion flakes
1 tsp (1 Tbsp) dried thyme
1 tsp (1 Tbsp) kosher salt
1/4 tsp (3/4 tsp) cayenne pepper
1 tsp (1 Tbsp) black pepper
6 (18) 4 oz boneless skinless chicken breast halves

Combine all ingredients in a freezer bag & add chicken. (*freeze) Heat a skillet over high heat. Add the chicken and liquid to the pan and cook the chicken for 3 minutes on each side. Reduce the heat to medium and cook 5-8 minutes per side.
I imagine this one will be too spicy for my children but I seriously can't wait to make it anyway because it just smelled so good putting it together.


From Don't Panic!-Dinner's in the Freezer cookbook
quantities: regular (x3)- I also have x6 and x9. It's not always just straight multiplication as some acidic ingredients change in larger properties.

Chicken in Raspberry Sauce
1/2 c raspberry preserves (1 1/2 c)
1/2 c frozen pineapple juice concentrate, thawed (1 1/2 c)
1/2 c soy sauce (1 1/2 c)
2 Tbsp rice wine vinegar (6 Tbsp)
1/2 tsp chili powder (1 1/2 tsp)
1/2 tsp curry powder (1 1/2 tsp)
1/2 tsp garlic powder (1 1/2 tsp)
1/4 c. fresh raspberries, mashed (3/4 c)
6 boneless skinless chicken breasts (18)

Combine ingredients in a bowl then add to chicken in a freezer bag. (*freeze) Place sauce and chicken in large baking dish. Bake uncovered at 350 for 30-40 minutes. Remove from oven, transfer chicken to serving platter, and top with juices. Garnish with fresh raspberries.
- if fresh raspberries are not available, you may substitute frozen ones
This one smelled so good I am cooking it this week and going back to the store for more soy sauce so I can throw more together for later. I'm positive it will be a hit!


Chicken Parisienne (x2 not x3)
1/2 c. white wine (1 c)
1- 10 oz can cream of mushroom soup (2)
1/2 c. mushrooms, sliced (1 c) * I omit
1/4 c. flour (1/2 c)
1 c. sour cream (2c)
6 boned chicken breasts

Mix wine, soup, and mushrooms together. Stir flour into sour cream and add to soup mixture. Place mixture together with chicken in freezer bag to freeze. Cook in crock-pot. Sprinkle salt, pepper, and paprika over top and cook on low 6-8 hours. Serve with pasta or potatoes.
Different but good. My kids really liked it and we had it over pasta.


Chicken Cacciatore (x2, not x3)
2 medium onions, sliced thin (4)- I just eyeballed some dried, minced onion
2 cloves garlic, minced (4)- I used the dried equivalent
1- 15oz can diced tomatoes (2)
1- 8oz can tomato sauce (2)
1 tsp salt (2tsp)
1/4 tsp pepper (1/2 tsp)
2 tsp oregano (4tsp)
1/2 tsp basil (1tsp)
1/2 tsp celery seed (1tsp)
1 bay leaf (2)
1/4 c white wine (1/2c)
6 boned chicken breasts

Mix all ingredients together and place in freezer bag to freeze. Cook in crock-pot on low 6-8 hours or high 2 1/2-4 hours. Serve over pasta.


I have more, that's just some of what I've done so far. I also froze some chicken with just italian dressing dumped over it and bbq sauce dumped over another. I'll either grill those or cook them in the crockpot.

Banana Bread with Cauliflower

This banana bread is incredibly moist and one of the best banana breads I have had.
From the cookbook Deceptively Delicious

3/4 c. whole-wheat flour
1/2 c. all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (optional)
1/2 c. firmly packed light brown sugar
1/4 c. canola or vegetable oil
2 large egg whites
1 1/2 c. banana puree (just mash)
1/2 c. cauliflower puree
1 tsp vanilla

Preheat oven to 350 and coat a 9×5 loaf pan or two mini pans with cooking spray.
Mix flours, baking soda, baking powder, salt, and cinnamon. Set aside. In large mixing bowl, mix sugar and oil until well combined. Mix in egg whites, banana and cauliflower purees, and vanilla. Add flour mixture and mix until just combined. Pour batter into pan(s). Bake 55-60 min for large loaf, 25-30 for mini loaves- or until toothpick inserted in center comes out clean. Let cool on rack for 5 minutes then turn bread out of pan to cool before serving.

*To puree banana: Mash with fork (cutting board is better than bowl) then puree in food processor or blender for about 2 minutes
* To puree cauliflower: Cut off florets and discard core. Steam 8-10 minutes. Puree in food processor or blender for about 2 minutes, with a few teaspoons of water if needed for smooth, creamy texture.

Baked Chicken Casserole

Everybody has their own version of chicken & rice it seems. This is by far my favorite. Maybe because it's my mom's =)
From the kitchen of: Pam Alger

1 1/2 c. uncooked rice (I've found she must've meant minute rice)
1 c. grated cheddar cheese + 1/2 c.
6 chicken breasts
salt & pepper
3 c. chicken broth
1/2 pkg Lipton Onion soup mix
1 can cream of chicken soup

Place rice in bottom of large casserole dish. Layer 1 c. cheese over rice. Set chicken breasts on top. Pour chicken broth over the top. Sprinkle salt and pepper. Sprinkle onion soup mix over chicken. Cover with cream of chicken soup. Cook 1 hour at 325 uncovered. Sprinkle with remaining cheese. Cover with foil and bake 1/2 hour longer.

Beef Chimichangas

Sooooo tasty! This is a freezer meal from my "Don't Panic!" cookbook. Original recipe yields 9 chimichangas and is what is featured here):

1 tsp salt
2 lbs lean ground beef
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp oregano, crushed
1/2 c. canned green chiles, chopped
1/2 c. taco sauce (we used Macayo's sauce)
1/2 c. sour cream
1/4 c. cider vinegar (when tripling the batch do not triple this- only do 1/2 c.)

Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook through. Stir in remaining ingredients. Remove from heat and cool. **If you are making it as a freezer meal, place the cooled meat mixture in a freezer bag- will keep for 3 months** For the lower-fat version: Microwave 9 tortillas wrapped in a kitchen towel for 60 seconds to soften. Then fill with mixture, fold in envelope fashion, and brush tops of folded chimis with melted butter (1 c.). Place seam side down in ungreased 11x7 baking dish. Preheat oven to 500. Bake until crispy, about 15 minutes. Sprinkle with cheese and return for a few seconds. Top as desired: cheese, lettuce, tomatoes, avocado, and additional sour cream

Ovocne Knedliky- also known as Fruit Dumplings

Earlier this year we visited Prague in the Czech Republic. I have a friend who told me I had to have the fruit dumplings and it was raved about in guidebooks as well. Sadly, it has been pushed aside at many more modern restaraunts in favor of more 'modern' food. Not so in the fairytale town of Cesky Krumlov. We went specifically to this one little restaurant/pub because I had read about their fruit dumplings and that they were the best to be found. It was no exaggeration. My husband still laughs at us digging in to it, and then ordering a second dish of them. We had to find them any other place we went after that. As a side note, in the Czech Republic it is an old tradition to eat desserts for a meal on Sundays. That's what our tour guide told us. This is something that is served either as a dessert or a main course and it is listed in both places on most menus it is found.

I found a couple of recipes here and here. The one that follows is my own adaptation of these based on how I remember those first (and best) ones we tried in Cesky Krumlov, and comments on recipes I looked at from Praguers. Billy agreed. It is surprisingly easy to make though it still takes up to an hour just because you have to wait for things to boil.


Ovocne Knedliky

1 c. whole milk
1 Tbsp butter
1/2 tsp salt
1 egg
2 cups flour, separated
mixed berries (frozen ok) or other fruit
melted butter
cinnamon
dry cottage cheese
powdered sugar

In a large saucepan, bring milk, butter, and salt to a boil, stirring constantly. Remove from heat and whisk in egg. Gradually whisk in 1 c. flour. Use remaining 1 c. flour to flour a board or wax paper. Turn out dough onto surface and knead, picking up some of the flour until it makes a nice ball. Roll dough out. Bring large pot of water to boil. If you have a straining basket you can use in the pot it will make things much easier. Rip pieces of dough off to cover about walnut-sized chunks of fruit. Drop dumpling into boiling water and let boil until it rises to the surface, about 10-20 minutes. Remove with slotted spoon to allow water to drain. Place on plate and drizzle generously with melted butter. Follow generously with cinnamon. Sprinkle dry cottage cheese over it. Top off with a generous topping of powdered sugar. Serve hot.

A note on ingredients: You can use berries, apricots, plums, or peaches for the dumplings. Fresh or frozen is fine. I made these with a frozen berry medley. While in Prague I determined the mixed berries were my favorite filling although the only other ones I had were strawberries or raspberries. You may also top with whipped cream as well. Don't be afraid of the sugar and cinnamon.

To make dry cottage cheese: Rinse cottage cheese in a colander until it is just curds and let sit so that remaining water dries off before adding. I think about 3/4 c. would be just about right for this recipe. You can leave this off but in my opinion it is not as good and just not the same. My husband, who hates cottage cheese, disagrees.

**I have pictures to post just as soon as my Google account updates and lets me add photos again**

This recipe was sent in by Justine, someone who attended one of my Grocery Smarts classes. Thanks so much Justine!

CREAM CHEESE CHICKEN
1/2 of a whole chicken pressure cooked, and shredded
1/2 pkg. cream cheese
3 cans cream of chicken soup (regular size)
1 1/2 TBSP dry Ranch dressing mix
enough milk to make a nice gravy

In a pot and on medium heat, warm up the soup, Ranch dressing mix and milk. Drop in cream cheese to melt. Add chicken and stir together before serving over mashed potatoes with side of green beans and dinner roll.

I use potato flakes from the LDS cannery in Las Vegas.
I use the 5 star dinner roll recipe at www.tasteofhome.com.

My family really enjoys this dinner and we hope your family does, too.

Chicken in Basil Cream Sauce

My children could hardly stop raving about this between bites. Pammie even claims it to be her new favorite food- ousting the long-standing salad. I confirmed that she'd rather have it than salad and she told me she wished we could have it everyday! I served it with some mashed potatoes, using the cream sauce on the potatoes as well instead of gravy. I also used 6 chicken breasts but didn't increase any other amounts and we were just fine. There's not a bite of leftovers left!

Chicken in Basil Cream Sauce
Source: AllRecipes Dinner Spinner app for iPhone

1/4 c. milk
1/4 c. dried bread crumbs
4 boneless, skinless chicken breasts
3 Tbsp butter
1/2 c. chicken broth
1 c. heavy whipping cream
1 (4 oz) jar sliced pimento peppers, drained (I ommitted these)
1/2 c. grated parmesan cheese
1/4 c. chopped fresh basil
1/8 tsp. black pepper

Place milk & bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

p.s. I never make fried or breaded anything because I can never get it just right nor to stick just right. This one actually came out perfect!

Apple & Prosciutto Sandwiches

I made these the other night and they were simply divine. Billy said they tasted like they came from a restaurant. As long as you can find (or make) foccacia, they are surprisingly quick and easy to make. We got ours from Panera but I'm pretty sure Albertson's carries it.

1/4 c. olive oil
1/2 c. chopped walnuts
2 Tbsp grated Parmesan cheese
2 Tbsp minced fresh rosemary
1 loaf (12 oz) focaccia bread
8 thin slices prosciutto
1 medium apple, sliced
6 oz Brie cheese, rind removed and sliced

In a blender, combine the oil, walnuts, Parmesan cheese, and rosemary, Process until blended and nuts are finely chopped. With a bread knife, split focaccia into two horizontal layers. Spread rosemary mixture over cut sides of bread.
On bottom of bread, layer prosciutto, apple and Brie; replace bread top. Cut into quarters. Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. To serve cut each wedge in half.
Serves 8

Sunshine Chicken

This has been my "go-to" recipe for a few years when I want something a little more than regular baked chicken. I always have the ingredients on hand and it is so nice and juicy, but nothing extremely fancy.

3 pounds Chicken Thighs or Drumsticks (chicken breast would be good too!)
2 tablespoons soy sauce
1/2 cup ketchup
1/4 cup corn syrup
1 pinch garlic powder

Remove skin from chicken and place in baking dish, meat side up. Baste the chicken with sauce, leaving some for basting while baking. Bake at 350°. Baste every 15 minutes for 1 hour until chicken is cooked through.

Peanut Butter & Jelly Shake

I know how weird this sounds. But you have to trust me on this. You will be glad you did. This is served up at Disney's 50's Prime Time Cafe at Hollywood Studios in Disneyworld. My kids (and I) love it and it's a great way to cool off in the summer!

Peanut Butter & Jelly Shake
Yield: 3 3/4 cups

1/4 c. creamy peanut butter
3 Tbsp grape jelly
1/4 c. milk
3 cups vanilla ice cream, softened
Combine peanut butter and jelly in a small bowl, mixing well. Combine milk, ice cream, and peanut butter mixer in container of electric blender. Process until smooth, stopping once to scrape down sides.

Just try it!

Chicken Curry

I have to admit I have only made this with either Wes' Mom or Gram but it is wonderful so I thought I would share. It tastes even better the 2nd day and freezes very well.

Curried Chicken

Abt 2 lbs chicken breasts (boneless & skinless) cut up into bite size pieces

2 large onions chopped

1 1/2 granny smith apples peeled, cored and diced

1 med red pepper seeded and thinly sliced

3 tsp mild curry powder

1 tsp paprika

salt & pepper to taste

1 1/2 cans cream of mushroom soup

1 cup whipping cream - unwhipped

2 oz butter

Cut onions, red pepper & apple finely. Fry with curry powder and paprika in butter until onion is transparent - not brown. Set aside. Cut chicken. Set aside. Mix cream with mushroom soup salt & pepper. Mix all together. You can either continue to simmer on the stove top for 2 hours in large saucepan or butter a large casserole dish and cook uncovered in ovenat 350F for 2 hours. Serve with rice.

I feel like I am in a food rut lately but thought I would share some of my go to recipes...

Crispy Chicken

1 1/2 c rice crispies coarsely crushed

2 T flour

1/2 tsp salt

1/4 tsp dried thyme

1/4 tsp poultry seasoning

1/4 c butter melted

4 boneless skinless chicken breasts

In shallow dish combine cereal, flour & seasonings. Place melted butter in shallow dish. Dip chicken, both sides, in butter then in cereal mixture. Place in a greased 9 X 13 pan. Drizzle with remaining butter. Bake uncovered @ 400 degrees F for 20-25 minutes or until tender.

Russian Chicken

1 1/2 - 2 lbs boneless skinless chicken breasts

1 - 8 oz Russian salad dressing

1 c apricot jam or preserves

2 tsp curry powder

1 pck dry onion soup mix

Lay chicken in ( X 13 casserole. Mix dressing, jam, curry powder and onion soup mix. Pour over chicken. Bake at 350F for 1 hr 15 min.

Confetti Spaghetti

1 -12 oz package angel hair pasta

1 1/2 pounds lean ground beef

1 medium green or red pepper, chopped

1 medium onion, chopped

1 14 oz can diced tomatoes undrained (S&W Italian are the best)

1 8 oz can tomato sauce

1 T brown sugar

1 tsp salt

1 tsp chili powder

1/2 tsp pepper1/4 tsp garlic powder

1/8 tsp cayenne pepper

3/4 c shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in large skillet, cook beef, green pepper and onion over medium heat until meat is well cooked. Drain fat if necessary. Stir in tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder and cayenne. Drain spaghetti: add to beef mixture. Transfer to a greased 9 X 13 baking dish. Cover and bake at 350 F for 30 minutes. Uncover, sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted. Yields 12 servings.