Tips, Uncategorized

Freezer to table

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The other day I shared a Chili recipe. I know ya’ll tried it. I know ya’ll loved it. HAHA…OK, that’s not the point of this post…Here it is…

So Monday night is scout night. Wednesdays, Thursdays, and Friday’s are crazy day times because my hubby has his own things to do. Finally, Monday  to Friday kids are in school. I’m one of those mom’s who packs school lunch for the kids because school food in general doesn’t seem to make them very happy. Hubby prefers something besides a sandwich every day…I like to try to oblige. Frozen meals can add up in dollars and eating out everyday is even more dollars. What I do is try to buy a little bit more than what I normally would cook. Usually what happens is that I don’t want to eat it the next day too. Sometimes I do, if I love the meal I cooked. I’m just a weird, picky eater, just to be honest. I have found there are certain things I can freeze. Chili from the other night is one of those things. Guys don’t get crazy and throw stuff in the freezer in one big ol’ pot. Make it easy.

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Something like this is what I usually use; in fact this is the exact thing I have. Anything like it would work, but this particular one is a large one that is about what you would use as one ladle- one and a half ladles. I can easily fill them and flop them in the freezer. When they are frozen I can take them out and put in a freezer bag. Whenever I take a notion to have chili, I take it out and heat it up. It’s easy and it prevents waste. I do this with a lot of different soups too. However, there are some soups that just don’t freeze well. Lesson is…be careful with the things you try to freeze. Not everything freezes well.

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Reviews, Uncategorized

Classico Review

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Where to begin? As a kid, my cousin Mandy and I used to cook every Friday night for ourselves when we spent the night with my grandparents. We used to buy stuff like this. You know the thoughts, easy to make, teenager made easy type meals. We’d get the precooked chicken and make some mean pasta. Back then we thought we were the best cooks ever. I decided to buy this sauce, which is not the same sauce I used to buy. Normally, the sauce I buy is in the refrigerated section. This sauce wasn’t horrible, but it was definitely not cheesey tasting. It was like gravy. The plus is the kid liked it. However, I probably wont buy this product again. I was pretty unhappy with it. I guess there was a reason why I stopped purchasing it…What’s your experiences?

Breakfast

Banana Crumb Muffins

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I suck at making crumbled top anything muffins. I’m serious. Look at the top of my muffin?! Some of them had holes in the middle. My crumble looked like my batter. Honestly, I think it’s because of the butter I used. I know better, but I insist on dragging out the country crock. Honestly, I prefer butter-butter, but lately I’ve just been buying country crock, because it’s my favorite alternative. I use it for most stuff. Which I hate, but love. It’s funny, considering I’m so big on healthy options. Not saying country crock is unhealthy, but 100% butter is healthier. Make sense? Maybe….I don’t know.

I guess it doesn’t matter much, Cooper thought it was good. He loved them. Next time I make these I’m actually going to freeze some. A problem I have is I waste more than I’d like to waste. He eats them for two mornings and then the left overs get tossed. I was reading that you can freeze muffins, so I’m going to try my hand at it. I try to make muffins once a week, simply because I like to change up the recipe and use something new, but there are times that I’m just behind and in a hurry. This could turn out helpful for me. When I try freezing it, I’ll update this post.

1 1/2 cups plus 2 tablespoons flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 ripe bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, melted, plus 1 tablespoon cut into bits

1/3 cup brown sugar

1/8 teaspoon cinnamon

preheat oven to 375. Lightly grease 10 muffin cups, or line with muffin papers. Mix together 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat together bananas, white sugar, egg, and melted butter in a bowl. Stir banana mixture into flour mixture until just moist. Spoon batter into tin evenly. Mix together brown sugar, cinnamon, and the remaining flour into a small bowl. Add butter bits and stir with a fork until resembles coarse cornmeal. Sprinkle over the muffins. Bake until center is clean when you insert a toothpick. Generally 18-20 minutes.

Breakfast, Uncategorized

Cinnamon Roll Casserole

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My kid has to be a sugar monster. I sometimes think if kids could get away with it, they’d eat pure sugar every day. If we didn’t say no, we all as adults would be CRAZY. Something about these processed sugars and even red food dye can mess with our children. My own personal experience is my child goes insane. He has the worst attitude and behavior if he has too much. My son is in cub scouts and even some of the other parents who come in always say “We have to be careful of the food dye and sugar. He doesn’t have an allergy, but…” I never realized how much of an issue it really is. What I’ve started doing is limiting the amount of processed foods we have. That way when we do have something like this mouth watering, stuff it in my face faster please cinnamon roll casserole, I don’t feel near as guilty. Generally, I only make things like this once a week, once every two weeks, or once a month. It’s really about what I find. However, as a general rule, my max is once a week.

2 tablespoons of melted butter

2 cans (12.4 oz each) refrigerated cinnamon rolls with icing

4 eggs

½ cup heavy whipping cream

2 teaspoons ground cinnamon

2 teaspoons vanilla

¼ cup maple syrup + 1 teaspoon

Heat oven to 375 degrees. Pour melted butter in a 3 quart baking dish. Cut cinnamon rolls into 6 pieces each and put into the pan. Reserve the icing. In a bowl, mix eggs, cream, cinnamon, and vanilla. Drizzle over the cinnamon rolls. Drizzle with 1/4 cup of maple syrup. Bake for 25 minutes until golden brown. Allow to cool for 10 minutes. Remove the lids of the icing and microwave for a few seconds to thin the icing. Stir with the left over 1 teaspoon of maple syrup and drizzle over the cinnamon rolls.

Chicken, Uncategorized

No Peak Chicken

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We’ve all seen the easy peasy No Peek Chicken on Facebook. I found my recipe at Easy Recipes. Everyone raves about this recipe. I’ve had probably 20 people on my Facebook that posted about making it. Each and every one of these people raved how amazing it is. I decided to make it. This is actually the second time I’ve made it. My guys like it a lot. The only thing I’ve had to do is blend the cream of mushroom soup, because they wont eat the mushrooms. Other than that it’s not a lot of dishes to wash. That’s one of my favorite things about this recipe! Enjoy ya’ll.

1 box Uncle Ben’s Long Grain Wild Rice (original recipe I ACTUALLY USE 2 BOXES)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken Breasts
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing
Beef, Uncategorized

Beef Stew Round 3

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I don’t know why but different beef stew recipes leave me fascinated. I think they are so easy and hearty. They literally come in all different shapes, flavors, and countries. I’m particularly partial to Irish stews though. You’ll find I make them most whenever it’s St. Patrick’s Day. This particular recipe I had stuffed in my cookbook and I just hadn’t bothered to ever make it. I decided to pull it out and give it a try. I was pleasantly surprised at how much I liked it. I would change a few things though. Like for one, I’d cook the beef a little longer to make it even more tender.

5 cups of chicken broth

1 lb beef stew meat

1 onion, chopped

1 tablespoon canola oil

1/4 teaspoon salt

1/8 teaspoon pepper

2 garlic cloves, minced

1/2 teaspoon dried thyme

3 tablespoons all purpose flour

2 teaspoons tomato paste

3/4 cup dry red wine

1 lb Yukon gold potatoes, cut into pieces

1 lb carrots

Combine beef, onions, oil, salt, and pepper ina  dutch oven. Over medium heat cook. Brown meat. Stir in garlic and thyme. Cook until fragrant. This is about 30 seconds. Stir in tomato paste and flour. Cook about 1 minute. Stir in wine. Stir out lumps. Stir in beef broth. Cover. Reduce to simmer for 30 minutes. Add potatoes and carrots and cook until tender.

Pork, Uncategorized

Halloweenies

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I wanted to post this earlier in the week, but it’s been crazy in my little world. I’ve had a lot going on, which I’ll tell you about another day. For now, enjoy!

Bwahahaha…it’s time for goblins and ghosts. Ok folks, I wasn’t really ever into doing the Halloween thing. Like ever. I enjoyed to go get candy, but the holiday in general, was one my family simply never really believed in. When Coop was born, we decided that we’d allow him to trick or treat, but only at trunk or treat locations, with a church. I’ve waivered from that a little as he’s gotten older, but we’ve made it clear it’s just not a tradition we particularly believe in. However, I want him to have memories and I want him to experiences. The second rule we have is you can’t be scary. So he’s not allowed to have gore and tons of blood. This year he was a pirate!

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Ignore the shoes in the floor. Kids! You can’t get them to do what you ask for nothing. He had a lot of fun. He got a lot of candy. I’m really happy for him. I didn’t get to participate for long with him going out. I really felt bad. Luckily, I wasn’t sick! Anyway, on the these spooky mummy halloweenies. Cooper told me the morning of Halloween, that he wanted to have hot dogs, because they are halloweenies. I figured he got it from one of those nick tv shows. It’s still funny either way though. Sure enough, he did get it from iCarly. Anyway, so I decided to take it a step further. I decided to make them into mummies. I had seen a while back on pinterest, there were LOTS of people using crescent rolls to make them, so I figured easy enough. It’s true. It’s easy. Here’s how you do it!

1 can crescent rolls

1 pack of hot dogs, I used Oscar Meyers

Unroll the rolls and pinch together perforated seams. Cut into small narrow strings. Take and roll around the hot dogs. Make sure to leave room for the eyes. Bake for about 15-20 minutes until browned and done. Use ketchup or mustard to put eyes on the hot dogs. Enjoy!!