Sunday, November 21, 2010

8 Surprising Foods You Can Freeze!

I found this awesome article on :

8 Surprising Foods You Can Freeze

Save money utilizing your freezer, and learn how to keep foods at their best.


You can freeze many hard or semi-hard cheeses, such as Cheddar, mozzarella, muenster, provolone, Swiss and Parmesan. They may become crumbly after you thaw them, so plan to use them in cooking rather than to slice or place on sandwiches. Wrap cheese tightly in plastic wrap and place in a freezer bag for up to 4 months. Thaw in the refrigerator and use within a day or two of thawing.


Unless you know you’ll use a whole container shortly after thawing, it’s best to freeze milk in smaller portions. One-cup or pint-size portions are convenient. Freeze milk in freezer-safe containers or in well-sealed freezer bags – but be sure to include some extra space, as milk expands when it freezes. Use the frozen milk within 1 month. Defrost in the refrigerator, and shake it well before using it. Milk sometimes becomes grainy after it’s been frozen and defrosted – if the texture is too unpleasant to use for drinking or on cereal, use the milk for cooking or baking.


The best way to freeze citrus is to freeze the juice in ice-cube trays until solid, then transfer the cubes to a freezer bag. Freeze it in 1- to 2-Tbsp. portions―it should keep indefinitely. Thaw at room temperature or in the fridge (or use lemon cubes in iced tea). You can also freeze the zest: Zest the fruit onto a sheet of plastic wrap, wrap tightly and place in a freezer bag.


Whisk together whites and yolks until just combined. Measure into an ice-cube tray, using 3 Tbsp. of the mixture per segment (3 Tbsp. is equivalent to 1 large egg). Freeze until solid, then transfer cubes to a freezer bag for up to 6 months. Thaw in the refrigerator.

Tomato paste

Spoon tomato paste into an ice cube tray, freeze until solid, then transfer cubes to a freezer bag and freeze for up to 3 months. Be sure to measure how much you’re putting in each compartment (1 Tbsp. is a convenient amount) and label it on the freezer bag.


Peel and slice ginger into 1-inch pieces, wrap in plastic and place in a freezer bag for up to 3 months. Thaw in the fridge or at room temperature.


Place nuts in an airtight container, or wrap them tightly in plastic and place in a freezer bag and freeze for up to 6 months. Thaw at room temperature or in the refrigerator – or, if using them for baking, toss them into a recipe frozen (though you may need to add a few minutes to your baking time)

Fresh herbs

For whole sprigs, wash, pat dry with paper towels, wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 6 months. Alternatively, chop herbs and place in an ice cube tray. Pour a tablespoon or two of water on top of the herbs and freeze. Transfer cubes to freezer bags; freeze for up to 6 months. To use, simply toss a cube into a skillet when the recipe calls for herbs and let the water cook off.


Tuesday, November 9, 2010

Mac n Cheese YUM-O.

Cheeseburger Mac and Cheese

Makes: 8 servings
Prep: 10 minutes  
Bake: at 350 degrees F for 20 minutes  
Cook: 10 minutes  
Broil: 2 minutes

  • 1  box (1 pound)  elbow macaroni or rotini
  • 1  pound  ground sirloin
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper (optional)
  • 1/4  cup  ketchup
  • 2  tablespoons  yellow mustard(optional)
  • 1  tablespoon  unsalted butter
  • 1  tablespoon  all-purpose flour
  • 1  can (12 ounces)  evaporated milk
  • 3  cups  shredded cheddar cheese
  • 2    medium-size tomatoes, cored and thinly sliced
  • 2  tablespoons  seasoned bread crumbs



1. Heat oven to 350 degrees F. Coat a 2-quart oval baking dish with nonstick cooking spray.
2. Bring a large pot of lightly salted water to boiling. Add pasta and cook 10 minutes, according to package directions. Drain.
3. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add sirloin, breaking apart with a wooden spoon. Cook 6 minutes, until no longer pink. Season with 1/4 teaspoon of the salt and the pepper. Remove from heat and stir in ketchup and mustard. Transfer to a bowl.
4. Return skillet to medium heat and add butter. Once melted, whisk in flour, then add milk in a thin stream. Bring to a simmer and cook 2 minutes. Remove from heat and whisk in remaining 1/4 teaspoon salt and 2 cups of the cheese. Stir in pasta. Pour into prepared dish. Top with meat mixture, remaining cheese, sliced tomatoes and bread crumbs. Spritz with nonstick cooking spray.
5. Bake at 350 degrees F for 20 minutes. Increase heat to broil and broil for 2 minutes.

Nutrition Facts Servings Per Recipe 8 servings

  • Amount Per Serving
  • Calories 554
  • Total Fat (g) 23
  • Saturated Fat (g) 13
  • Cholesterol (mg) 92
  • Sodium (mg) 653
  • Carbohydrate (g) 53
  • Fiber (g) 3
  • Protein (g) 34

Percent Daily Values are based on a 2,000 calorie diet

This is a favorite in my house (minus the tomatoes for the 13 yr old who loves spaghetti, but hates tomatoes!  and the black pepper that mama is allergic too!)
To view the entire recipe please visit

Monday, November 8, 2010

Chocolate Mice

Chocolate Mice



In a Medium Deep Vent ‘n Serve place chips and chocolate bark. Microwave on High for 1 minute. Stir with a Saucy Silicone spatula. If not smooth heat for 30 more seconds on high, not more than 2 minutes total. Have everything set out before starting. Dip a cherry into the melted chocolate and place on the Silicone Wonder Mat. Immediately put the Hershey’s kiss flat bottom against the cherry and than take 2 slivers of almonds and put in between cherry and kiss like ears. Than take the red gel and make eyes and dot the end of the kiss for the nose.

 Go to for this recipe and more


Wednesday, November 3, 2010

Chicken Puffs

I found this recipe on and it looks delicious. If you make it let me know what you think!

Chicken Puffs

"A rich, creamy chicken sauce is rolled in croissants and baked to form delicious puffs. Wonderful for get togethers!"
Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min


  • 2 skinless, boneless chicken breast halves - cubed
  • 3 tablespoons chopped onion
  • 3 cloves garlic, peeled and minced
  • 3/4 (8 ounce) package cream cheese
  • 6 tablespoons butter
  • 3 (10 ounce) cans refrigerated crescent roll dough


  1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
  2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
  5. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

To see the entire recipe please visit here

Tuesday, November 2, 2010

Apple Dumplings

I was hoping to make Apple Dumplings soon but I couldn't find my recipe book, so I popped on the internet to see if I could find one that's close. I found a wonderful tutorial that's pretty close (although I usually don't use crisco, just light butter). Enjoy!

Apple Dumpling Tutorial


Monday, November 1, 2010

Apple Enchiladas with Cream Cheese filling

Photo courtesy of
This is a recipe made up of a whole bunch of recipes that I combined to suit my kids tastes. Enjoy!

Apple Enchiladas with Cream Cheese filling.

8-12 servings

8-12 flour tortillas
1 can cinnamon apple pie filling
3/4 to 1 cup powdered sugar
1 8-oz package cream cheese
1 stick butter, melted
2 Tbsp. each cinnamon and brown sugar.

Mix the softened cream cheese and powdered sugar together until smooth and no lumps are visible.

Place 2 Tbsp. cream cheese mixture and 2 Tbsp. apple pie filling on each of 8 tortillas. Sprinkle a desired amount of cinnamon over the filling. Roll up as you would an enchilada and place on a greased jellyroll pan or oblong cake pan.

Pour the melted butter over all. Mix the brown sugar and cinnamon and sprinkle half over the top.

Bake in preheated 350-degree oven for approximately 20 minutes.

Sprinkle other half of mixture over the top.

Bring butter and next 3 ingredients(brown sugar, 1/2 cup of sugar and 1/2 cup of water) to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas; let stand 30 minutes. Then bake at 350 for 20 minutes.

**ICING (Optional): Mix and pour over baked enchiladas:
1/2 stick butter
1 cup powdered sugar
1 Tbsp. milk