March 23, 2014
Frozen Creamy Broccoli
Florence
Course Side
Cuisine American
- 2 lbs fresh broccoli cut into 2 in pieces
- 1 Cup water
- 1/2 teaspoon Salt
- 1 small onion chopped
- 1 4 oz can mushrooms, drained
- 3 Tablespoon butter or margarine
- 1 8 oz can sliced water chestnuts, drained
- 1 10.5 oz can cream of mushroom soup
- 1/2 lb Velveeta cheese cubed
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 Cup shredded cheddar cheese
- Freezer containers
Place the water in a large saucepan and add the salt.
Bring to a rapid boil and add the broccoli.
Steam for 6 minutes and drain well when finished.
Place the butter in a large skillet over medium heat.
Let the butter completely melt.
Add the onion and mushrooms.
Cook until the onion becomes tender about 5 minutes and drain well.
Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
When smooth add the garlic salt and pepper.
Stir well.
Pour over the broccoli.
Allow the mixture to cool to room temperature.
Place mixture into freezer containers.
Freeze for up to 1 month.
When ready to bake place in the refrigerator to thaw overnight.
Preheat oven to 350°F
Lightly spray a 2 qt casserole with a non stick cooking spray.
Place the broccoli mixture in the casserole dish.
Bake 30 minutes.
Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.
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March 19, 2014
Mini Meatloaf
Florence
Course Main
Cuisine American
- 1 egg
- 1/2 Cup milk
- 3/4 Cup white bread crumbs soft
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb. ground chuck
- Aluminum foil
Beat egg slightly in a large mixing bowl.
Carefully stir in the milk.
Add the breadcrumbs and mix.
Sprinkle in the salt and pepper.
Add the ground chuck and mix well with hands to completely combine.
Preheat oven to 350°F
Spray each cup of a muffin tin with a non stick cooking spray.
Fill each cup with the meat mixture.
Bake 30 minutes.
Remove pan from the oven and allow to cool 10 minutes.
Remove muffins from pan and cool completely on a wire rack.
Wrap each muffin tightly in aluminum foil.
Freeze for up to 2 months.
To reheat, remove muffins from freezer.
Preheat oven to 450°F
Place wrapped muffins on a cookie sheet.
Bake 30 minutes.
Unwrap and bake another 5 minutes.
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March 18, 2014
Devilish Mocha Pie
Florence
Course Dessert
Cuisine American
- 2/3 Cup butter flavored syrup
- 2 1/2 Cup toasted rice cereal
- 1 pint chocolate ice cream
- 1 pint mocha or coffee flavored ice cream
- 1/3 Cup chopped pecans
- 1 C whipped topping
- Aluminum foil
Place a small sauce pan over medium heat.
Add the syrup and bring to a boil.
Reduce heat to low and simmer 2 minutes being sure to stir often.
Place the cereal in a large bowl.
Pour the syrup over the cereal.
Mix together with a rubber spatula being sure cereal is completely covered.
Very lightly butter a 9 in pie plate.
Press cereal mixture into bottom and up the sides of the pie plate.
Freeze 30 minutes.
Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust.
Return to freezer until ice cream becomes firm again.
Soften the mocha or coffee ice cream.
Add the pecans and stir together well.
Spread over the chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whip topping.
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March 17, 2014
What a great way to cool off on a hot summer day. Colorful and yummy so the kids will love them.
Frozen Easter Eggs
Florence
- 3 pt soft vanilla ice cream
- 1 C mixed candied fruit
- 1/4 C light rum
- 1 C heavy cream
- 2 T sugar
- Pastel food coloring
- Plastic mold such as a melon egg or ice cube tray
- Freezer wrap
Place the ice cream in a large mixing bowl.
Add the candied fruit and rum.
Mix together well - working quickly so the ice cream doesn't melt.
Place the ice cream mixture into the mold.
Place in freezer and freeze until firm, a few hours or even overnight.
Place a serving platter in the freezer for about 30 minutes.
Un-mold ice cream and place on the chilled platter.
Place back in the freezer for about 20 minutes.
Place the heavy cream and sugar into a mixing bowl.
Mix until stiff.
Remove ice cream and frost each egg with part of the cream mixture.
Return ice cream to the freezer.
Divide the remaining cream mixture into as many bowls as you would like colors for the eggs.
Tint each cream mixture with a different color of the food coloring.
Remove ice cream from the freezer.
Use a pastry bag or baggie with one corner cut out to pipe the colored cream mixture onto each egg.
Return to the freezer and freeze until firm.
Once firm remove and wrap each egg in the freezer wrap.
Maybe stored in the freezer for up to 1 month.
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March 13, 2014
Scallops is one of my daughters favorite foods. She would eat seafood all day every day.
Freezer to Oven Scallop Casseroles
Florence
Course Entree
Cuisine American
- 4 C about 2 lbs fresh scallops
- 1/4 Cup butter or margarine
- 1 medium size green pepper diced
- 1 medium onion diced
- 2 celery stalks diced
- 3 Cup bread crumbs
- 1 tsp salt
- 1/2 tsp pepper
- 2 Cup light cream
- 1 Cup shredded Sharp Cheddar cheese
- 6 small foil pie pans
- Aluminum foil
Place the scallops in a large saucepan.
Just cover the scallops with water.
Place saucepan over medium heat.
Bring water to a rapid boil.
When water is boiling rapidly remove from heat.
Drain scallops well.
Place the butter in a large skillet over medium heat.
When the butter has completely melted add the green pepper, onion and celery.
Cook, stirring often, 10 minutes or until vegetables are fork tender.
Place scallops in a large mixing bowl.
Add the vegetables.
Put the bread crumbs in a small mixing bowl.
Add the salt and pepper to the bread crumbs mix together well.
Add the bread crumb mixture to the scallops and vegetables.
Stir to combine well.
Place the scallop mixture into the 6 foil pie pans.
Allow to cool completely.
Once cooled pour 1/3 C of the light cream over the scallop mixture in each pan.
Wrap the pie pans tightly in aluminum foil.
Freeze for up to 1 month.
To cook preheat oven to 450° degrees.
Do not thaw the casseroles.
Place them wrapped on a cookie sheet.
Bake 45 minutes.
Unwrap and sprinkle each with cheese.
Continue baking for 15 minutes or until cheese has completely melted.
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March 12, 2014
I would suggest always using fresh Shrimp. If you live near the coast, try one of those little seafood stands near where the fishing boats come in. They usually have the fresh good stuff.
Freezer Shrimp Stew
Florence
Course Entree
Cuisine American
- 1/2 Cup olive oil
- 1 clove garlic chopped fine
- 1 medium onion chopped
- 2 green onions chopped
- 1 green pepper chopped
- 1 15 oz can diced tomatoes
- 1 6 oz can tomato paste
- 1 3/4 Cup burgundy
- 1 Tbsp parsley
- 2 tsp oregano
- 1/2 tsp basil
- 2 tsp salt
- 1/4 tsp pepper
- 3/4 Cup water
- 1 1/2 lb halibut steaks cut into 1 in pieces
- 1/2 raw shrimp shelled and de-veined
- 2 6 oz packages frozen crabmeat, thawed
- Aluminum foil
Place oil in a large soup pan over medium heat.
When the oil is hot add the garlic, both types of onion and green pepper.
Cook until tender, about 10 minutes.
Add the tomatoes and the tomato paste to the cooked vegetables.
Slowly add the burgundy being sure to stir well
Mix in the parsley, oregano, basil salt and pepper.
Once all is mixed together well pour in the water.
Bring to a rapid boil.
Reduce heat to low.
Simmer uncovered 1- minutes.
Add halibut, shrimp and crabmeat.
Cover and simmer 15 minutes.
Uncover and cook an additional 15 minutes.
Remove from heat and cool to room temperature.
Line a large bowl with foil being sure the foil extends at least 6 in over the side of the bowl.
Pour the cooled stew into the bowl.
Fold the aluminum foil over the top of the stew being sure to secure tightly.
Freeze until firm
Remove from the bowl.
Wrap again tightly with foil.
Freeze for up to 6 months.
To cook, remove foil.
Place in a large soup pan.
Add a small amount about 1-2 Cup water.
Cover and cook on low until heated through.
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March 11, 2014
I would suggest getting aluminum pie pans and freezing them in the pie pans, so they are easier to use when you take them out of the freezer. Why not make it easy when you want to use it.
Pie Crust from the Freezer
Florence
Course Dessert
Cuisine American
- 2 C sifted all purpose flour
- 1 t salt
- 3/4 C shortening
- 4 to 5 T ice water
- Wax paper
- Freezer wrap
Place the flour and salt together in a large mixing bowl.
Cut in the shortening with a pastry blender until mixture become crumbly. You can also use a serving fork if you don't have a pastry blender available.
Add 1 T of the ice water at a time mixing by hand. I personally like to mix it with my hands.
Push moistened ingredients to the side.
Only add ice water to dry ingredients.
Continue adding the ice water 1 T at a time until all the dry ingredients are moistened.
Dough should be moist enough to hold together but not sticky.
Divide dough in half.
Roll each half into a ball.
Wrap each ball with wax paper.
Wrap tightly in the freezer wrap and freeze for up to 2 months.
When ready to use bring to room temperature and roll out as desired.
Preheat oven to 425° and bake for 10 minutes.
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March 10, 2014
Always good to make things in advance and have dinner ready in the freezer so you can just thaw it out and pop it in the oven. I always omit the Worcestershire Sauce, because I am allergic to fish and it has anchovies in it.
Crispy Chicken from the Freezer
Florence
Course Entree
Cuisine American
- 2 1/2 lbs fryer chicken cut up
- 3/4 C sour cream
- 1 T lemon juice
- 1 t Worcestershire sauce
- 1 t celery salt
- 1 t salt
- 1/8 t pepper
- 1/2 t paprika
- 2 cloves garlic chopped fine
- 1 C dry bread crumbs
- Aluminum foil
Combine sour cream and lemon juice in a small bowl.
Stir in Worcestershire sauce until completely blended.
Add the celery salt, salt, pepper, paprika and garlic and mix well.
Place bread crumbs in a shallow bowl or on a plate.
Preheat oven to 350 degrees.
Spray a large baking pan with a non stick cooking spray.
Dip chicken pieces into the sour cream mixture.
Roll in the bread crumbs.
Place in a single layer in the baking pan.
Bake 50 minutes or until chicken is tender and brown.
Let chicken cool before removing from pan.
Once the chicken has cooled wrap each piece in aluminum foil.
Freeze for up to 2 months.
Reheat by preheating oven to 450 degrees.
Place each piece of chicken still in the aluminum foil on a cookie sheet.
Bake 35 minutes.
Unwrap from aluminum foil and place back in the oven.
Continue baking 10 minutes or until crisp.
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March 9, 2014
It is great to make the dough in advance, so you have it when you want a quick biscuit to go with dinner.
Clover Leaf Biscuits
Florence
Course Breads
Cuisine American
- 1 3/4 C warm water should be 105 to 115 degrees (check with thermometer)
- 2 pkg active dry yeast
- 1/2 C sugar
- 1 T salt
- 1 egg
- 1/4 C soft butter or margarine
- 6 C sifted all purpose flour
- 1 T butter or margarine melted
- Freezer paper
Rinse a large bowl with hot water. We make the bowl warm to make it easier for the yeast to rise.
Add the water, yeast, sugar and salt and still completely to dissolve.
Add the egg, soft butter and 3 C of flour.
Beat together with an electric mixer on medium speed until smooth. You can stir this by hand also, if electric mixer is not available.
Slowly add 1 more C of flour and continue to beat another 2 minutes.
Add the remaining 2 C of flour to the mixture.
Use your hands to work in the flour.
Continue until all the flour is mixed in well and the mixture becomes smooth and elastic.
Brush the top of the dough with the melted butter.
Cover the bowl with a damp towel.
Place the bowl in a warm place and allow the dough to rise 2 hours.
The dough should double in size.
Punch down the dough.
Dough may be stored in the refrigerator 1-3 days before use.
Be sure dough stays covered and punch the dough once a day until ready to use.
When you are ready to make the rolls, remove 1/3 of the dough from the refrigerator.
On a lightly floured surface divide the dough in half.
With your palms roll each half of the dough into a 16 inch rope.
Cut each rope into 18 pieces.
Roll each piece into a smooth ball.
Place 3 balls in each of a muffin cup that has been sprayed lightly with a non-stick cooking spray.
When all the muffin cups are full, cover with a towel and place in a warm place.
Let rise again for 1 hour or until dough has doubled in size.
Preheat oven to 275 degrees.
Bake rolls 20 minutes.
Remove and cool completely.
Wrap in the freezer paper and freeze for up to 12 months.
When ready to use preheat oven to 450 degrees.
Unwrap rolls and place on an un-greased cookie sheet.
Bake 5 to 10 minutes or until light brown.
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March 8, 2014
Cool Lemon Treats
Florence
Course Dessert
Cuisine American
- 1 C toasted rice cereal crushed
- 3 eggs separated
- 1/2 C sugar
- 1 T lemon peel grated
- 1/3 C lemon juice
- 1 C heavy whipping cream
- 6 small foil pie pans
- Freezer paper
Place egg whites in a mixing bowl.
Beat with an electric mixer on high speed until peaks begin to form.
Very slowly add the sugar on 2 T at a time.
Continue beating after each addition and until the peaks stiffen.
Place the egg yolks in a separate bowl.
Beat on medium speed until they begin to thicken.
Add the lemon peel and lemon juice.
Beat on low speed until mixed together well.
Use a rubber spatula and add the egg yolk mixture to the egg white mixture.
Pour the whipping cream into the mixture.
Fold together until completely combined.
Place enough crushed cereal in the bottom of each of the pie pans to cover.
Fill each of the pie pans with the lemon mixture.
Top with more crushed cereal.
Wrap tightly with the freezer paper and freeze for up to 3 months.
When ready to serve let the lemon treats set in the refrigerator for up to 1 hour.
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March 7, 2014
Chicken Bowls
Florence
Course Entree
Cuisine American
- 1 whole chicken
- 2 celery stalks chopped
- 1 medium onion chopped
- 1 Tbsp parsley
- 1 bay leaf
- 2 tsp salt
- 8 Cups water
- 1 10 oz pkg frozen baby carrots, partially thawed
- 1 10 oz pkg frozen peas, partially thawed
- 1 6 oz can mushrooms, drained
- 1 Cup light cream
- 1/4 tsp nutmeg
- 1/4 tsp celery salt
- 1/8 tsp pepper
- 1/2 Cup all purpose flour
- 1 pkg 2 included refrigerated pie crust
- 4 foil pans 5X1 in
Place the water in a large pot over high heat and add chicken,celery, onion, parsley, bay leaf and salt and bring to boil. Reduce heat to low and simmer covered for 2 hours. Allow chicken to cool in the broth and remove when completely cooled. Remove chicken from bones. Strain broth and keep 5 Cups. Put chicken, carrots, peas and mushrooms together in a large mixing bowl and mix together. Place 4 Cups of reserved liquid in sauce pan and add cream, nutmeg, celery salt and pepper and bring to a boil. In small mixing bowl combine remain Cup of reserved broth and flour and whisk until mixture is smooth. Pour mixture in to boiling sauce pan and reduce heat to low and summer for 2 to 3 minutes. Pour over chicken mixture and cool completely.
Flour a flat surface and roll out pie crust. Divide in to two even parts. Place 1/2 of the crust into the bottom a foil pan. Fill with chicken mixture. Cover with the remaining crust. Pinch to seal all the way around.
Wrap in freezer paper.
Freeze for up to 3 months.
To bake preheat oven to 450 degrees.
Unwrap each bowl and place on a cookie sheet.
Cut a slit in the top of each to vent the steam.
Bake 40 minutes or until crust is golden brown.
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March 6, 2014
Burritos That Are Sure To Please
Florence
Course Entree
Cuisine Mexican
- 3 boneless chicken breasts
- 1/2 jar 16 oz size salsa
- 1 14.5 oz can refried beans
- 1 8 oz pkg shredded taco cheese
- 1 8 count pkg burrito size tortillas
- Wax paper
- Freezer bags
Place the chicken breasts in a large sauce pan and cover with salsa. Add just enough water to cover the chicken completely. Place over medium high heat and bring to a boil. Reduce heat to low and simmer for approximately 15 minutes.
Chicken should be white all the way through when done. Remove the chicken from pot and cool completely and then shred and return to pot. Bring back to boil to reduce liquid of the mixture looks to watery. Remove from heat when it is at your desired thickness.
Lay down tortilla flat.
Place 3 T of refried beans down the middle of the tortilla.
Place 4 T of the chicken mixture on top of the beans.
Sprinkle with cheese.
Fold in the sides of the tortilla and roll until completely closed.
Continue until you used all the tortillas.
Wrap each burrito in the wax paper.
Place the burritos in a freezer bag.
Freeze for up to 3 months.
To cook unwrap the burritos.
Place in the microwave for about 3 minutes or just until the burrito is beginning to thaw.
Preheat the oven to 350 degrees.
Lightly spray a cookie sheet with a non stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito just begins to brown.
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