Chocolate Raspberry Muffins


Chocolate and Raspberry are a wonderful combination of flavors and the favorite in our house. These muffins take that combination and make breakfast a delight. I promise you’ll have a good morning with these in your hands.

Chocolate Raspberry Muffins

Author/Source:

Kelly @ Onceamonthmom.com


Ingredients:

•1 Cups Flour, unbleached, un-enriched preferably organic

•1.5 teaspoons baking powder

•0.75 Cups Sugar

•7 ounces unsalted butter, melted

•0.75 Cups Plain Yogurt or homemade yogurt

•0.5 Cups water

•2 medium Eggs

•0.5 Cups chocolate chips

•0.5 Cups Raspberries, fresh or frozen

•2 Tablespoons Turbinado or Raw sugar

Directions:

1) Preheat oven to 375.



2) Mix all dry ingredients together, make a well in center.



3) Pour in melted butter, yogurt, water and eggs. Stir well.



4) Fold in the raspberries and the chocolate and spoon into muffin pans.



5) Sprinkle the top with raw sugar. Bake for 30 minutes. Place on rack to cool.



Freezing Directions:

Let cool and place into freezer bags and freeze. To serve: Reheat in microwave for about 2-3 minutes.



Servings: Yields 12 muffins

Breakfast Cookies

Ingredients:

3/4 cup brown sugar
1/2 cup butter or apple sauce
1 egg
3 mashed ripe bananas
1 cup flour
2/3 cup whole wheat flour
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
2 cups uncooked oatmeal
1/2 cup raisins or craisins

Instructions:

Preheat oven to 350 degrees

In a large bowl mix all the ingredients and drop onto ungreased cookie sheet. 
Make them large or small.

Bake 8-10 minutes if using smaller cookies or 14-16 if using ice cream scoop sized cookies.  You do not want to over bake.

Cool and enjoy or once cooled freeze for enjoying later.

Submitted by:  Caroline G.

Chocolate Chip Cookie Bread

Ingredients:

5 T butter, melted and cooled completely
2/3 C sugar
1 t vanilla
1/4 t salt
1 C vanilla yogurt
1 egg
3/4 t baking powder
3/4 t baking soda
1 1/2 C flour
3/4 C chocolate chips

Directions:

Preheat oven to 350 degrees.

Combine butter, sugar, vanilla, salt, yogurt and egg.
Mix well.
Stir in baking soda and baking powder.
Add flour and mix until just combined.
Fold in chocolate chips.

Grease a loaf pan, and fill it with batter. Bake bread for 55 minutes, or until a toothpick inserted in the center comes out clean.

Submitted by:  Caroline G.

Whole Wheat Chocolate Pancakes

Makes 12-16 full-sized pancakes

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup cocoa powder
• 1/2 cup raw sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, beaten
• 2 1/4 cups buttermilk (or make your own...1 cup milk with 1 tablespoon or vinegar or lemon juice - let it sit for 5 mins.  Make what you need).
• 4 Tablespoons butter, melted
• 4 Tablespoons brewed coffee
• 2 teaspoons vanilla extract

Directions:

Combine flour, cocoa powder, sugar, baking powder, baking soda and salt. In a separate bowl, combine beaten eggs, buttermilk, melted butter, coffee and vanilla.

Add wet mixture to the dry ingredients and fold in with a spatula until just combined. Allow the mixture to set for a few minutes to thicken.

Heat a large skillet over medium heat. Melt a teaspoon of butter in the pan. Ladle 1/4 cup of batter into the pan and cook pancakes until small bubbles begin to form on the surface. Flip and cook one to two minutes more. Transfer to a serving plate and repeat for the remaining batter.

Sprinkle with powdered sugar if desired.

To Freeze:

Lay cooled pancakes on a cookie sheet in a single layer and freeze for one to two hours. Remove from pan and stack in a ziptop bag. Seal tightly and freeze for up to a month.

To serve: Remove from freezer and warm in the microwave on high for one to two minutes, warm on a cookie sheet in the oven for 10 to 15 minutes or heat in a toaster oven.

Submitted by:  Caroline G.
Recipe adapted from February/March 2011 issue of Kiwi magazine.

Inspiration for Freezer Friendly recipes

 

http://pinterest.com/liberty91/freezer-friendly-recipes/

http://freezersupperswappers.com

http://freezerfriendz.blogspot.com

http://onceamonthmom.com

http://30daygourmet.com

http://food.com (type OAMC)

http://moneysavingmom.com

Chocolate Cake with Peanut Butter Frosting

Cake mix ingredients:

18.5 oz. Chocolate cake mix
1 T. Cocoa powder, unsweetened
1-1/3 C. Milk
1/2 C. Vegetable oil
3 Eggs
1 t. Vanilla extract

Frosting:

1 C. Peanut Butter, creamy
1/2 C. Butter, softened
2 C. Powdered sugar, sifted
1/4 C. Milk
2 t. Vanilla extract

Prep Day:

Cake: Combine all ingredients for cake mix; beat together until smooth, about 2-3 minutes. Spray a 9×13 inch pan with oil and pour in cake mixture. Bake at 350 degrees for 40 minutes. Cake should be done when the center springs back to the touch and the sides are just starting to pull away from the pan.

Frosting: Blend peanut butter and butter with an electric mixer. Add in milk and vanilla; mix together. Add in the powder sugar and beat until frosting is fluffy. This is a thick frosting, but if it seems too thick add in another tablespoon of milk.

To Freeze: Allow cake to cool completely then spread frosting on top. This is a sheet cake so frosting is only applied to the top. Frosting should be spread on thickly, about an inch deep. Flash freeze to set frosting then cover with foil, label and freeze.

Serving Day – Thaw completely to serve.

Source:  http://freezersupperswappers.com/2013/05/02/tasty-treat-thursdays-chocolate-cake-with-peanut-butter-frosting/

This is a great website for all things freezer friendly.  One of the best I have found and refer to often.  I highly recommend it:  Caroline G.

Honey Mustard and Bacon Smothered Chicken Breast

Optimize flavor by assembling and freezing fresh chicken breasts, to be defrosted and baked right before serving.  

 

Recipe Yields: 24 servings (1 breast per serving)
Recommended Packaging: aluminum tins or other packaging of choice

Ingredients and Directions:

24 boneless, skinless chicken breast halves
salt and ground black pepper

Work in batches as necessary. Remove any visible fat and gristle from each chicken breast. Place one breast, boned side up, between 2 sheets of plastic wrap. Working from the center to the edges, lightly pound each chicken breast with the flat side of a meat mallet to approximately ½-inch thickness.

To assemble uncooked: Place 4 fresh (not previously frozen) breasts (or 1 per serving) in each tin. Continue with directions as follows.

1 pound bacon

Work in batches as necessary. In the same skillet over medium heat (or in oven), cook bacon until crisp. Drain and crumble or chop bacon. Sprinkle over chicken breasts, dividing evenly among tins.

¾ cup Dijon mustard
¾ cup honey
6 tablespoons corn syrup
6 tablespoons mayonnaise
3 cups shredded Colby or cheddar cheese

In a large bowl, mix together mustard, honey, corn syrup, and mayonnaise. Spoon over chicken breasts and bacon, dividing evenly among tins. Sprinkle ½ cup (or 2 tablespoons per serving) cheese over chicken chicken breasts. Cover with a sheet of plastic wrap, pressing down to cling to food. Apply lid. Freeze.

Reheating Instructions:

Defrost in refrigerator. Preheat oven to 350°. Remove board lid and plastic wrap. Cover loosely with foil to prevent drying.  Bake fresh chicken until done (approximately 30-40 minutes).

Submitted by:  Caroline B.

 

Source:  www.cookingamongfriends.com

Website with some great freezer recipes

http://www.mealplanningmagic.com/category/recipe-freezer-friendly

Cheese Balls

This recipe only takes me 2 minutes to make and is a yummy appetizer to share with others.

Ingredients:

2 packages (8 ounces) Cream Cheese, softened (regular or 1/3 reduced fat)

1 package (8 ounces) Shredded Sharp Cheddar Cheese

2 teaspoons of Worcestershire sauce

4 slices of bacon (cooked and crumbled) - I omit this from my cheese balls

Crackers to serve on the side

Directions:

Mix all ingredients together and roll in three balls (large, medium and small).
Place on a platter in the refrigerator for an hour before serving.

Freezer Instructions:

Assemble cheese balls  and wrap securely in saran wrap and freezer bags. Defrost in fridge a few hours before gifting or using.

I use a carrot for the nose, pretzels for arms and raisins for the eyes, mouth and buttons, but you can also use peppercorns. It is not necessary to have a hat, but since I had oreos and large marshmallows on hand my boys asked me to give him a hat.

Submitted by: Caroline G.

"This recipe can also be rolled in nuts of your choice and in the shape of one or two cheese balls and freezes beautifully!"

Sunshine Chicken

Ingredients:

1 1/2 lb. chicken breasts, boneless skinless (chopped breast, strips or whole breast)
2 c. BBQ sauce
1 c. Orange Juice

Instructions:

Cut the chicken in bite-sized pieces and combine it with the BBQ Sauce and Orange Juice.
 Bake in a foil coved pan at 350 degrees for 40 minutes before removing the foil and cooking for another 15 mins. 
Check your chicken to be sure you don't overcook.

Freezer Instructions:

Combine all ingredients in a freezer bag. 
Be sure to cover the chicken pieces with your sauce.  Freeze flat.
Thaw at least 12 hours in the fridge.  I recommend taking it out the night before in your fridge and letting it thaw until cooking the next afternoon/early evening. 
Bake in a foil covered pan at 350 degrees for 40 minutes before removing the foil and cooking for another 15 mins. 
Check your chicken to be sure you don't overcook.

Submitted by:  Caroline G.

Easy Crockpot Mongolian Beef

Ingredients:

1 pound stewing meat
2 teaspoon olive oil
1 onion, sliced thickly (I omit this as my children don't like onion)
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon fresh minced ginger
1/2 cup hoisin sauce

Directions:

Dump everything in the crockpot and cook on low for 6-8 hours.  If you are going to cook it a bit longer it is advisable to add a little bit more water so it doesn't dry out.  This is delicious with rice and a nice green vegetable such as broccoli, peas or green beans

Freezer directions:

Mix all liquid ingredients and put in a freezer bag.  Add your meat and mix up to be sure the beef is covered.  Seal and date your bag and place flat in the freezer.  Take out of freezer the night before cooking and put in your fridge.  Next morning put in the crockpot.

Submitted by:  Caroline G.

Source: www.allrecipes.com (adapted from)

Peanut/Salsa Chicken in the Crock Pot

Ingredients:

• 1 cup medium heat salsa
• 1/3 cup peanut butter
• 2 tbsp frozen OJ concentrate
• 1 tbsp soy sauce
• 1 tbsp liquid honey
• 1 tsp ground ginger
• 1/2 tsp curry powder
• 4-6 chicken breasts cut in half

Directions:

Chop green onions and raw peanuts to sprinkle on top when done.

In the crock pot, stir together all ingredients except the chicken, green onions and raw peanuts.

Put in chicken and turn to coat well on all sides.

Cook on low for 6-7 hours. Serve with green onions and peanuts sprinkled on top.

Tastes great with peas and rice.

Submitted by:  Caroline G.

"This is so easy and fabulous"

Soure:  www.foodlve.com

Chocolate Banana Bread

Ingredients:

1 3/4 cups flour
1/4 cup unsweetened cocoa powder
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 stick butter, melted and cooled
3 ripe bananas, mashed well
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

Directions:

Mix together the flour, cocoa powder, sugar, baking powder, baking soda and salt.

Stir the mashed bananas, eggs, melted butter, and vanilla.  Carefully fold the banana mixture into the dry ingredients until just combined.  Mix in the chocolate chips.

Pour into a greased loaf ban. 
Bake at 350 degrees for approximately 55 minutes until the bread the riens and a toothpick inserted in the center comes out clean. 

Cool and wrap in plastic wrap and foil or ziploc freezer bag.

Store in fridge or freezer.

Source:  www.moneysavingmom.com

Submitted by:  Caroline G.

Crock Pot Shredded Chicken Breasts for Freezing

Ingredients:

6-12 chicken breasts
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Directions:

Place the chicken breasts in the crock pot. 
Mix water and spices together and pour over the chicken.
Cook on low setting for 8-10 hours.
Remove the chicken breasts, shred or pull the meat from bones (if you bone in) and remove the skin.
Place meat in individual freezer bags/containers.
Freeze.
Defrost and add to any recipes calling for cooked chicken.

This is great for casseroles, pizza, burritos, pasta, and soup etc.

Submitted by:  Caroline G.

Source:  www.food.com

Sausage Balls

These are easy and tasty. A great make ahead  party appetizer or to serve guests".


1 pound of bulk pork sausage (you can use any flavor or heat).
2 cups of Bisquick or a homemade substitute
3 cups of shredded sharp cheddar cheese


*I added a bit of Worcestershire Sauce to my mixture, however, this is not in the original recipe


Mix all ingredients together using your hands. I would suggest combining the sausage and the Bisquick first and adding the cheese last. You may have to work at it to get everything incorporated, but it will come together.
Roll about 1 1/2 tablespoons of the mixture in a ball. Repeat until done.
Bake at 375 degrees for 15 minutes.


Freezer instructions: Roll into balls and flash freeze on wax paper on a cookie tray. When the sausage balls have hardened move to freezer bags. Thaw in your fridge and bake at 375 degrees for 15 minutes.


Submitted by:  Caroline G.

Peanut Butter Bon-Bons

Peanut Butter Bon-Bons

Makes 4-5 dozen (or more, if you like them smaller)
Ingredients:

• 2 cups peanut butter
• ½ cup butter
• 1 teaspoon vanilla
• 3 cups crispy rice cereal
• 4 cups powdered sugar
• 12oz semi-sweet chocolate chips*
• 1 tablespoon vegetable oil

* This amount of chocolate is just enough to cover each ball. If you coat them very thick, you will need more chocolate than this.

Directions:

Melt peanut butter and butter in a microwave-safe bowl. Stir in vanilla. Add rice cereal and powdered sugar and mix well (it might seem a little dry at first but will start holding together the more you mix. I usually finish up the mixing using my hands).
Form into 1-inch balls, firmly packed. Place on a cookie sheet and freeze until firm (at least 30 minutes).
In a saucepan (or the top of a double broiler), melt the chocolate chips and oil together over very low heat, stirring often.** Using a toothpick, dip each peanut butter ball in the chocolate and place on wax-paper lined cookie sheets (I go back later and smooth out the toothpick hole on the top of each bon-bon). Chill until firm.
**You want the chocolate to stay in a nice, warm “liquid-y” state during all the dipping. I don’t have a double broiler, so I usually take the saucepan on and off of the very low heat several times during the process. You can also add a little more oil if you need to.

Peanut Butter Buckeyes

Ingredients: • 1/2 cup Hungry Jack® Instant Mashed Potato Flakes • 1/4 cup water • 1 cup Jif® Creamy Peanut Butter • 1 tablespoon butter, melted • 1/4 teaspoon almond extract • 2 1/2 cups powdered sugar • 1 cup semi-sweet chocolate chips • 1 tablespoon Crisco® All-Vegetable Shortening Preparation Directions: 1. COMBINE potato flakes and water in large bowl. Allow to stand 2 minutes or until potato flakes are fully hydrated. 2. BEAT in peanut butter, butter and almond extract with an electric mixer on low speed until blended. Add powdered sugar 1 cup at a time, beating until smooth. Make 36 1-inch balls using 2 teaspoonfuls of mixture for each ball. 3. MELT chocolate chips and shortening in medium bowl. Dip peanut butter balls partially into chocolate, keeping the top uncovered. Chill until chocolate has hardened. Yield: 3 dozen Prep Time: 45 min Source: Hungry Jack

Brownie Mix

This looks like a great solution to making inexpensive brownies:

http://fakeitfrugal.blogspot.it/2012/04/fake-betty-crocker-brownie-mix.html

PEANUT BUTTER PRETZEL BITES

Yield 60 – 80 pretzel bites

Ingredients

1 cup creamy peanut butter (I used natural and it worked wonderfully well)
2 tbsp softened butter (I used unsalted)
3/4 cup powdered sugar
3/4 cup brown sugar
Pretzels
1 bag semi-sweet chocolate chips

Directions

Combine peanut butter and softened butter in a large bowl with a fork. Add the sugars and mix to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add a little more of each sugar until you reach a consistency that is easy to roll.

Use a teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich them between two whole pretzels (you could use mini pretzels in squares or shaped).

When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.

Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches.

When all are dipped, return the tray to the freezer to set up completely.

Store the sandwiches in the refrigerator until serving time. I store in airtight container in fridge for up to a week.

Submitted by:  Caroline G.

Source:  www.twotinykitchens.com

No Fuss Chicken Cordon Bleu

Ingredients:


6-8 fresh chicken breasts cut in half lengthwise
2 cups sliced carrots
2 cans Cream of Chicken
1 cup Sour Cream
2 tsp lemon juice
2 tsps Paprika
1 1/4 cup of Swiss cheese
Ham slices cut into strips
1 Egg
1 cup of bread crumbs

Directions:

Put sliced carrots in bottom of 9x13 pan (or two 8 inch rounds).
Combine Cream of Chicken soup, sour cream, paprika and lemon juice in bowl.
Mix well and pour over the carrots.
Slice Chicken breasts into tender strips.
Crack an egg on a plate and beat well.
Place bread crumbs on additional plate and coat fresh chicken with egg and coat with bread crumbs. Arrange coated chicken breasts over the top of sauce in the pan.
Place ham strips over the top of the chicken.
Top with swiss cheese.

Baking:  Preheat oven on 375 and bake uncovered for 30-40 minutes until cheese is bubblely and chicken juices run clear. Serve over egg noodles.

Source: http://www.freezerfriendly.blogspot.com/

Submitted by:  Caroline G.
"We had this for dinner tonight and loved it.  I used light sour cream, cheese and soup and it was fabulous!  I made an 8 x 8 for our family of four for this evening and froze the other one".

I would not freeze this one...I found the sour cream doesn't have the same consistency/taste after freezing in this dish.