FREEZER COLE SLAW

FREEZER COLE SLAW

Welcome to Freezer Food Friday….. Share a recipe for a freezer meal or a make ahead meal. Link it below at Mr. Linky…..Leave me a comment!

  

 

 

1 medium head cabbage, shredded

1 tsp. salt

1 carrot, shredded

1 green pepper, diced

1 cup vinegar

2 cups sugar

1 tsp. celery seed

1 tsp. mustard seed

Shred cabbage and add salt. Let stand for 1 hour. Squeeze out liquid. Add carrots and green pepper.

Combine and boil for one minute – sugar, celery seed, mustard seed and vinegar. Let cool. Pour over cabbage and mix together.

Put in freezer bags or containers and freeze.

 

 

General D’s Chicken

 

 

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday.

 

 

General D’s Chicken

Ingredients:

2 (5-ounce) cans chunk white chicken
1 (61/2-ounce) can mushroom pieces
1 (151/2-ounce) can kidney beans
1 (151/4-ounce) can corn
1 (10-ounce) can Ro-Tel diced tomatoes with green chiles
1 (8-ounce) package Jiffy buttermilk biscuit mix
1 envelope onion soup mix
8 ounces sharp cheddar cheese, shredded

Directions:

Drain chicken and discard liquid. Drain mushrooms, beans and corn, saving liquids together in a small bowl.

In a bowl, gently mix chicken, mushrooms and tomatoes. Pour half into a medium-size slow cooker.

Mix beans and corn in a bowl. Evenly spread half over the chicken in the slow cooker.

In a separate bowl, combine biscuit mix and soup mix. Add 4 to 5 ounces of the blended drained liquids, and whisk gently until moistened and well mixed.

Pour half of biscuit mix into slow cooker and spread evenly. Spread 1/3 of the cheddar cheese evenly onto mix. Layer chicken, bean and corn blend and 1/3 of the remaining shredded cheese ending with remaining biscuit mix on top.

Put the lid on, set on slow cooker on high and cook for 31/2 hours. Turn cooker off and let sit for 30 minutes. Dig deep to get all layers when serving. Sprinkle remaining cheese over leftovers.

Makes 6 servings.

Per serving: calories, 710; fats, 20 grams (25% of calories); cholesterol, 61 milligrams; carbohydrate, 91 grams; fiber, 15 grams; protein, 45 grams; sodium, 1,889 milligrams

 

 

 

 

Raisin Crumb Bars – from Gooseberry Patch

Raisin Crumb Bars

2 c. raisins 1 c. brown sugar 1 c. butter 1-3/4 c. quick cooking oatmeal 1-3/4 c. flour 1 t. baking soda 1/2 c. nuts, chopped 3 egg yolks 1-1/2 c. sour cream 1 c. sugar 1/4 t. salt 3 T. cornstarch 1 t. cinnamon Boil raisins in a small amount of water until plump. Drain. Combine brown sugar, butter, oatmeal, flour, baking soda and nuts. Press half of mixture into a greased 13″x9″ pan and bake at 350 degrees for 10 minutes. Beat together egg yolks and sour cream. Mix remaining dry ingredients and add to egg mixture. Cook until thickened. Add raisins. Pour over crust and sprinkle with remaining crumbs. Bake at 350 degrees for 30 minutes. Makes 18 bars.

Menu Plan #71

Consider this Menu Plan Wednesday. We were gone over the holiday and I shopped last night. So what you get is an abbreviated plan.

 

 

 

Mandarin Glazed Salmon, salad, mashed potatoes

Pineapple Chicken Wings, rice, corn on the cob

Parmesan, Chicken and Broccoli Pasta, garlic toast

Brazillian Chicken and Rice, salad

Bacon Quiche Cups

 

 

Welcome to Freezer Food Friday….. Share a recipe for a freezer meal or a make ahead meal. Link it below at Mr. Linky…..Leave me a comment!

Bacon Quiche Cups

 

Makes 10
Set oven to 375

8 oz. pkg. of cream cheese

2 TB milk

2 eggs

1/2c shredded Swiss cheese

2 TB green onions, chopped

10 oz. can Hungry Jack biscuits

5 slices bacon, crisp cooked crumbled ( or diced ham )

Heat oven to 375. Grease 10 muffin tin cups. Form biscuits in the
cups. Put half the bacon in the biscuit cups. In a small bowl, beat
cream cheese, milk and eggs until smooth. Stir in Swiss cheese and
onions. Spoon 2 TB mixture into each biscuit cup over the bacon. Bake
at 375 for 20-25 min. or until filling is set and biscuit edges are
golden. Top with rest of bacon, pressing into filling. Remove cups
from pan. Cool and package for freezing.

Reheat thawed quiches wrapped in foil at 350 for 10-15 min. or until
warm.

 

Crockpot Seasoned Chicken

 

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday.

 

 

 

I think they misnamed this recipe, but it does look good. Thanks for stopping by. leave me a comment!  

 

Crockpot Seasoned Chicken

6 boneless, skinless chicken breasts

1/2 cup soy sauce

1/2 cup honey

1/2 cup barbecue sauce

1 tablespoon hot sauce

1 chopped onion

2 tablespoon sesame seeds

Keep the chicken whole or dice. You can use boneless or any cut you like. Combine all of the ingredients in a crock pot and cook on low for four to five hours or until chicken is tender and done. Serve hot.

Slow Cooker Baked Beans

Slow Cooker Baked Beans 

 

 

Don’t heat up the whole house for baked beans–slow cook them! Get the same spicy brown sugar taste, and let your slow cooker take the heat.

 

Prep Time:10 min 

Start to Finish:5 hr 10 min 

Makes:12 servings 

 

 

3 cans (28 ounces each) vegetarian baked beans, drained

1 medium onion, chopped (1/2 cup)

2/3 cup barbecue sauce

1/2 cup packed brown sugar

2 tablespoons ground mustard

 

 

1. Mix all ingredients in 3 1/2- to 6-quart slow cooker. 

 

2. Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency.

Menu Plan #70

Here is my Menu Plan for this week. Thanks to Laura The Organizing Junkie for hosting Menu Plan Monday. Post your own plan and go there to link your plan ( on Monday ) or visit her site to glean new ideas As always, this is THE PLAN, and all plans are subject to change as the need arises or as the fancy strikes my mind. I don’t assign nights as I like to have a little freedom to cook what I want or what I have time for. Please come back and join me for Freezer Food Friday

Easiest Crock Pot Chicken and Biscuits

ITALIAN TOMATO PASTA SKILLET

Saucy Soutwest Sandwiches

Slow Cooked Black Beans and Kielbasa

Chicken Quesadillas

Ham and Grillin’ Beans , macaroni salad

Slow Berry Cobbler Recipe courtesy Paula Deen

Slow Berry Cobbler Recipe courtesy Paula Deen 

  

 

Filling:

 

1 (10-ounce) bag frozen strawberries

1 (10-ounce) bag frozen blueberries

1 (10-ounce) bag frozen raspberries

1/3 to 2/3 cup sugar, depending on your level of preferred sweetness

1/2 cup baking mix

 

Topping:

 

2 1/4 cups baking mix

1/4 cup sugar, plus 1/4 cup

4 tablespoons butter, melted

1/2 cup milk

2 teaspoons ground cinnamon

 

 

Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

 

Serve warm with whipped cream or ice cream.

Here are a couple of pics from our recent trip to Walt Disney World