6 eggs
2 1/2 cup brown sugar
2 cup white sugar
1 1/2 Tbsp vanilla
1/2 Tbsp light corn syrup
3 cups peanut butter
4 tsp baking soda
9 cups oatmeal
Chocolate chips
M&M's
Mix in order given. Roll into balls and flash freeze. Once frozen, place in ziploc bags and return to freezer.
To prepare, thaw as many cookies as desired. Bake at 350 degrees for 12 minutes.
Thursday, February 26, 2009
Pasta Sauce
1 lb ground beef
1/2 cup onion, chopped
1 can cream of mushroom sauce
1 can tomato soup
1/2 tsp Italian seasoning
1/2 tsp chili powder
1/4 tsp pepper
Mix all together in skillet and cook until ground beef is cooked. Place in ziploc bag or other container, seal well and freeze. To prepare, thaw in refrigerator and warm in skillet. Serve over pasta.
1/2 cup onion, chopped
1 can cream of mushroom sauce
1 can tomato soup
1/2 tsp Italian seasoning
1/2 tsp chili powder
1/4 tsp pepper
Mix all together in skillet and cook until ground beef is cooked. Place in ziploc bag or other container, seal well and freeze. To prepare, thaw in refrigerator and warm in skillet. Serve over pasta.
Baked Spaghetti
1 pkg angel hair noodles, cooked
1/3 cup butter, melted
1 cup Parmesan cheese
1 egg, beaten
1 lb ground beef, cooked
1 jar spaghetti sauce
Mix together the pasta, butter, Parmesan cheese and egg. Place in baking pan and top with ground beef and spaghetti sauce.
Seal well and freeze. To prepare, thaw in refrigerator. Bake at 350 degrees for 45 minutes.
1/3 cup butter, melted
1 cup Parmesan cheese
1 egg, beaten
1 lb ground beef, cooked
1 jar spaghetti sauce
Mix together the pasta, butter, Parmesan cheese and egg. Place in baking pan and top with ground beef and spaghetti sauce.
Seal well and freeze. To prepare, thaw in refrigerator. Bake at 350 degrees for 45 minutes.
Orange and Peanut Chicken
1/3 cup orange juice
1/4 cup peanut butter
1/2 tsp ginger, minced
6 chicken breasts
1 1/4 cup salted peanuts, chopped
Mix juice and peanut butter, and then stir in ginger. Dip chicken in mixture and then coat with peanuts.
Seal well and freeze. To prepare, thaw in refrigerator, and then bake at 350 degrees for 25-35 minutes (turning once) until chicken is done.
1/4 cup peanut butter
1/2 tsp ginger, minced
6 chicken breasts
1 1/4 cup salted peanuts, chopped
Mix juice and peanut butter, and then stir in ginger. Dip chicken in mixture and then coat with peanuts.
Seal well and freeze. To prepare, thaw in refrigerator, and then bake at 350 degrees for 25-35 minutes (turning once) until chicken is done.
Creamy Italiano Chicken
4 chicken breasts
1 packet dry Italian dressing mix
1/4 cup water
8 oz cream cheese, softened
10 oz cream of chicken soup
Place chicken in a crock pot. Combine dressing and water and pour over chicken. Cook on low for 3 hours. Combine cheese and soup and add to chicken mixture and cook on low for an additional hour.
This recipe is best cooked before being frozen. Once the chicken has cooled, cover and seal well, and place in freezer. To prepare, thaw and warm. This is great served over rice.
1 packet dry Italian dressing mix
1/4 cup water
8 oz cream cheese, softened
10 oz cream of chicken soup
Place chicken in a crock pot. Combine dressing and water and pour over chicken. Cook on low for 3 hours. Combine cheese and soup and add to chicken mixture and cook on low for an additional hour.
This recipe is best cooked before being frozen. Once the chicken has cooled, cover and seal well, and place in freezer. To prepare, thaw and warm. This is great served over rice.
Apple Crisp
8 peeled and chopped apples
1/2 cup flour
1 cup sugar
1/2 tsp pepper
Combine all of the above in a greased 9x13 pan.
Mix together the following until crumbly, and sprinkle over the top of the apple mixture:
1 1/2 cups oatmeal
1 1/3 cups brown sugar
1 cup flour
2 sticks butter
2 tsp cinnamon
Cover well and freeze. To cook, thaw and bake for 45 minutes at 350 degrees.
1/2 cup flour
1 cup sugar
1/2 tsp pepper
Combine all of the above in a greased 9x13 pan.
Mix together the following until crumbly, and sprinkle over the top of the apple mixture:
1 1/2 cups oatmeal
1 1/3 cups brown sugar
1 cup flour
2 sticks butter
2 tsp cinnamon
Cover well and freeze. To cook, thaw and bake for 45 minutes at 350 degrees.
Friday, February 20, 2009
Chinese Chicken Lettuce Wraps
1 head iceberg lettuce (to be used when serving)
130 g egg noodles, Chinese style (or chow mein noodles)
2 T vegetable oil
2 chicken breasts, chopped into bite-sized pieces
1/2 tsp garlic, minced
1/2 yellow onion, finely chopped
1/4 yellow pepper, finely chopped
1/4 red pepper, finely chopped
250 g sliced water chestnuts, slivered
2 cups shiitake mushrooms, slivered, matchstick
2 T soy sauce
1/2 tsp brown sugar
5 T hoisin sauce, use more if desired
1 T chili sauce (adjust to taste)
2 scallions, slivered
Heat vegetable oil in a wok, on medium high heat, and after a minute, add noodles. You will want to separate them with your fingerss as you add so that the noodles are not clumpy. Cook for 5 -10 minutes depending on the level of crispness you desire (NOTE: If you are freezing this dish, noodles are not cooked until you are ready to thaw and serve).
Heat 1 tsp of oil in wok or skillet, and add garlic (do not let garlic burn). Add chicken, stir fry until no longer pink. Add onions, peppers, chestnuts, and mushrooms. Fry for about 1 minute.
Meanwhile, combine soy sauce and sugar - mix until sugar is dissolved. Add the soy sauce mixture to the pan. Fry for about 2 minutes. Add the hoisin sauce and chili paste. Add scallions.
After it has cooled, place mixture in freezer-safe container, cover well, and freeze. To prepare, thaw in refrigerator. Prepare the noodles as described above. Heat chicken mixture until warm. Serve the chicken mixture over the noodles in a lettuce leaf.
130 g egg noodles, Chinese style (or chow mein noodles)
2 T vegetable oil
2 chicken breasts, chopped into bite-sized pieces
1/2 tsp garlic, minced
1/2 yellow onion, finely chopped
1/4 yellow pepper, finely chopped
1/4 red pepper, finely chopped
250 g sliced water chestnuts, slivered
2 cups shiitake mushrooms, slivered, matchstick
2 T soy sauce
1/2 tsp brown sugar
5 T hoisin sauce, use more if desired
1 T chili sauce (adjust to taste)
2 scallions, slivered
Heat vegetable oil in a wok, on medium high heat, and after a minute, add noodles. You will want to separate them with your fingerss as you add so that the noodles are not clumpy. Cook for 5 -10 minutes depending on the level of crispness you desire (NOTE: If you are freezing this dish, noodles are not cooked until you are ready to thaw and serve).
Heat 1 tsp of oil in wok or skillet, and add garlic (do not let garlic burn). Add chicken, stir fry until no longer pink. Add onions, peppers, chestnuts, and mushrooms. Fry for about 1 minute.
Meanwhile, combine soy sauce and sugar - mix until sugar is dissolved. Add the soy sauce mixture to the pan. Fry for about 2 minutes. Add the hoisin sauce and chili paste. Add scallions.
After it has cooled, place mixture in freezer-safe container, cover well, and freeze. To prepare, thaw in refrigerator. Prepare the noodles as described above. Heat chicken mixture until warm. Serve the chicken mixture over the noodles in a lettuce leaf.
Subscribe to:
Posts (Atom)
