Freezer Food Friday – Pizza Muffins

Today’s recipe will give you a supply of easy lunches for the kids.  

Post your recipe on your blog ( or leave it in the comments if you do not have a blog) and link it below. I will be around to see your offering.

Feel free to leave a comment even if you do not have a recipe to share.

Pizza Muffins

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1 tablespoon sugar
1 cup diced pepperoni
2 cups shredded sharp cheddar cheese, divided
4 green onions, chopped
1 egg, beaten
1 1/2 cups buttermilk

Preheat oven to 375ºF. Line 2 cupcake pans with paper muffin liners. In a large bowl, mix together flour, baking powder, baking soda, salt, basil, oregano and sugar. Mix in green onions and 1 cup cheese. In a smaller bowl beat the egg, then whisk in buttermilk. Add the buttermilk mixture to the flour mixture and stir to combine thoroughly. Spoon batter into paper-lined muffin cups until half full. Sprinkle remaining 1 cup cheese on top of muffins. Bake at 375ºF for 15 minutes, or until a toothpick inserted into center of the muffin comes out clean.

To make jumbo pizza muffins, use a jumbo muffin tin (sprayed with cooking spray) and increase the cooking time by a few minutes. Watch closely to make sure muffins don’t overcook and dry out. Insert a toothpick to check doneness.

Cool muffins, individually wrap in plastic, and freeze in a large zip-top bag. Place one or two muffins in a lunchbox and they will defrost and be ready to eat by lunchtime. Yield: 20 muffins.

 

Slow Cooker Buffalo Chicken Sandwiches

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom.   Go check out the wonderful recipes shared there. Join me tomorrow for Freezer Food Friday.

Check out Swagbucks a great way to search and win!

 

 

Slow Cooker Buffalo Chicken Sandwiches

Prep time: 15 Min.
Cook time: 7 Hrs.
Ready in: 7 Hrs., 15 Min.
Servings: 6

 4 frozen skinless, boneless chicken breast halves
 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
 1/2 (1 ounce) package dry ranch salad dressing mix
 2 tablespoons butter
 6 hoagie rolls, split lengthwise

1. Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

http://www.allrecipes.com

Sweet ’n’ Spicy Barbecued Brisket

Sweet ’n’ Spicy Barbecued Brisket

From Pace
Serves 20.

5 lbs. trimmed beef brisket
Salt and pepper
1 tbl. garlic powder
2 cups Chipotle Chunky Salsa (such as Pace brand)
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
Sandwich rolls or hamburger buns

1. Season brisket with salt, pepper and garlic powder and place in a 3-quart shallow baking dish.
2. Mix salsa, brown sugar and Worcestershire and spread over brisket. Cover and refrigerate overnight.
3. Bake covered at 300 degrees for 4-1/2 to 5 hours or until tender. Slice or shred brisket and serve with juices on rolls.

No Stress Barbecue Pork Sandwiches

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom

 

No Stress Barbecue Pork Sandwiches

From Carman Rogers with the National Pork Board

Serves 10 to 12.

4- to 5-lb. boneless pork butt (or pork shoulder roast)
1 (14-1/2–oz.) can beef broth
1/2 to 3/4 tsp. liquid smoke
1/3 cup hot pepper sauce
1/3 cup Worcestershire sauce
10 to 12 sandwich buns
 
Sauce:

1/2 cup ketchup
1/2 cup molasses
1/4 cup Worcestershire sauce
1/4 cup yellow mustard
2 tbls. hot pepper sauce

1. Put pork in bottom of a large slow cooker. Mix broth, liquid smoke, pepper sauce and Worcestershire; pour over meat.

2. Cover and cook on High  for 5 hours (or 8 to 10 hours on Low) until pork is very tender.

3. Meanwhile, for sauce, combine all ingredients in large saucepan; set aside.

4. Place pork on cutting board; reserve 1/2 cup of cooking liquid from pork. Coarsely chop pork; combine with reserved cooking liquid and sauce in saucepan; heat over medium heat until warm.

5. Spoon pork onto sandwich buns to serve.

Chicken Sloppy Joes

Chicken Sloppy Joes

Serves 6.

4 to 6 boneless, skinless chicken thighs
1/4 tsp. chili powder
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
2 tbls. vegetable oil
1 onion, diced
1 red bell pepper, diced
1/2 cup ketchup
1 tsp. balsamic vinegar
1 tbl. Dijon mustard
1 tbl. Worcestershire sauce
1 (14.5-oz) can diced tomatoes, drained
1 tbl. brown sugar
1 (14.5-oz) can black beans, drained
4 tbls. chopped fresh cilantro
6 soft rolls, sliced horizontally

1. Cut chicken thighs into cubes and set aside.

2. In small bowl, combine chili powder, cayenne, salt, paprika and pepper. Pour seasoning mixture over chicken thigh cubes and toss to season evenly.

3. In large sauté pan, warm oil over medium heat. Add onion, red bell pepper and seasoned chicken cubes. Reduce heat to medium-low and cook until vegetables are tender, about 12 to 15 minutes.

4. Pour chicken and vegetables into a slow cooker that has been sprayed with a nonstick cooking spray.

5. Combine ketchup, balsamic vinegar, Dijon mustard, Worcestershire sauce, tomatoes and brown sugar. Add to slow cooker, stirring to combine all ingredients. Cover pot and cook half a day, 4 to 5 hours on Low, or until thickened.

6. Add beans and chopped cilantro. Stir to combine. Cook for an additional 30 minutes to 1 hour, or until beans are heated through and mixture is thickened.

7. Spoon meat onto rolls and serve.

Spicy Pulled-Pork Sandwiches – crockpot

Spicy Pulled-Pork Sandwiches

1 can (14.5 ounces) Muir Glen organic fire roasted diced tomatoes, undrained
3 Tbsp. packed brown sugar
3 Tbsp. cider vinegar
2 cloves garlic, halved
1 1/2 tsp. coarse (kosher or sea) salt
1 1/2 tsp. dried oregano leaves
1 1/2 tsp. sweet (Hungarian) or smoked paprika
1/4 tsp. ground red pepper (cayenne)
1 boneless pork shoulder blade roast (3 pounds), trimmed of fat
2 c. sliced onions
12 burger buns, split, toasted

Spray 4- to 5-quart slow cooker with cooking spray. In blender, place tomatoes, brown sugar, vinegar, garlic, salt, oregano, paprika and red pepper. Cover; blend until smooth. Place pork in cooker; top with onion. Pour tomato mixture over pork and onion. Cover; cook on High setting 4 to 5 hours or Low setting 8 to 10 hours until pork is very tender.

Remove pork from cooker; cool slightly. Pour sauce mixture into medium bowl. Remove onions from sauce; set aside. Skim fat from sauce; keep sauce warm. Shred pork with 2 forks; return to cooker. Add onions and 1 c. sauce. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

To serve, spoon about 1/2 c. pork mixture into each bun. Serve with remaining sauce for dipping.

Slow-Cooker Sandwich Recipes from Woman’s Day

Slow-Cooker Sandwich Recipes

1. Moo Shu Pork

2. South Carolina BBQ Pork Sliders

3. Beef Gyros

4. Barbeque Beef Sandwiches

5. Ranchero Pork

6. Boardwalk Italian Beef Sandwiches

7. Tex-Mex Pulled Pork

Savory Chicken Sandwiches

Savory Chicken Sandwiches

From Quick Cooking

4 bone-in chicken breast halves
4 bone-in chicken thighs (about 1-1/2 pounds)
1 envelope onion soup mix
1/4 teaspoon garlic salt
1/4 cup prepared Italian salad dressing
1/4 cup water
14 to 16 hamburger buns, split

Remove skin from chicken if desired. Place chicken in a 5-qt. slow cooker. Sprinkle with soup mix and garlic salt. Pour dressing and water over chicken.

Cover and cook on low for 8-9 hours. Remove chicken; cool slightly. Skim fat from cooking juices. Remove chicken from bones; cut into bite-size pieces and return to slow cooker. Serve with a slotted spoon on buns.

Yield: 14-16 servings.

Finger-Lickin’ Pulled Pork

Finger-Lickin’ Pulled Pork

Serves 4

1 pound boneless pork butt or shoulder, visible fat trimmed
1 large Vidalia onion, finely chopped
One 12-ounce bottle mild chili sauce or Louisiana-style chili sauce
1/3 cup firmly packed dark brown sugar
1/3 cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon chili powder
1 teaspoon freshly ground black pepper

In the crock of a slow cooker, combine the pork, onion, chili sauce, brown sugar, vinegar, Worcestershire sauce, garlic, chili powder and pepper, mixing well. Cover and cook on low until the pork falls apart when stirring, 10 hours or more.

When the pork is extremely tender, remove it from the crock to a plate, shred it with a knife or fork, return the meat to the crock, and mix it well into the sauce.

Serve on potato rolls if you like, with beans and vegetables of your choice (corn in the summertime).

Mini Muffalettas and Ham and Cheese Rolls

Welcome to Freezer Food Friday.

 

 Today I have 2 recipes to share. I am looking forward to seeing what you have. Post your recipe on your blog ( or leave it in the comments here if you do not have a blog) and link it below with Mr. Linky.

 

 

Mini Muffalettas

 

Makes 3 doz.

 

1 lb. shaved ham

8 ozs. shredded mozzarella cheese

3 pkgs. Pepperidge Farm Finger Rolls (comes on a paper tray per dozen)

1 jar Italian olive mix

 

 

Cut rolls like a large sandwich. Layer ham, cheese then top with olive mix. Replace top on sandwiches. Wrap in foil. Freeze until ready to bake. Bake at 350 degrees for 20 minutes.

 

 

 

 

Ham and Cheese Rolls

Makes 3 doz.

¾ cup butter, softened

¼ onion, chopped

1 Tbsp. poppy seeds

2 Tbsps. prepared mustard

1 tsp. Worcestershire sauce

1 lb. shaved ham

8 ozs. Swiss or Cheddar cheese

3 pkgs. Pepperidge Farm Finger Rolls

 

 

Mix softened butter with the next 4 ingredients. Cut rolls like a large sandwich. Spread butter mixture on both sides of sandwich. Layer ham and cheese then replace roll tops. Wrap in foil. Freeze until ready to bake. Bake at 350 degree oven for 20 minutes.