Today’s recipe will give you a supply of easy lunches for the kids.
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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.
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.
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Slow Cooker Buffalo Chicken Sandwiches
Prep time: 15 Min.
Cook time: 7 Hrs.
Ready in: 7 Hrs., 15 Min.
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.
Sweet ’n’ Spicy Barbecued Brisket
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.
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
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
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
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.