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Thursday, May 9, 2013
Friday, May 3, 2013
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.
Sunday, April 28, 2013
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:
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
Saturday, April 27, 2013
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.
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!"
Thursday, April 25, 2013
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.
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)
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)
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