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Chunky Peach Popsicles

Welcome to Freezer Food Friday!

Special thanks today to Gwen at  Philadelphia Homeschool for highlighting my blog this week! make sure you check her blog out as she has may words of wisdom to share about homeschooling ( not just in the Philly area ).

Today I have a freezer recipe for popsicles. We have been baking here on the East Coast, had a brief respite but are headed into another heat wave, so popsicles sound really good to me!

Make sure you share a recipe on your blog and link it below using Mister Linky or share a recipe in the comments here if you do not have a blog!

Chunky Peach Popsicles

Serves 12 (1 popsicle each)

Active time: 15 minutes

Total time: 2 1/4 hours (including 2 hours freezing time)

Equipment: 12 2-ounce or 8 3-ounce freezer-pop molds or small paper cups with frozen-treat sticks.

Make sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint, lemon verbena or basil.

1 1/4 pounds ripe peaches (3 to 4 medium), halved and pitted
Juice of 1 lemon
1/4 cup freshly squeezed orange juice
1/4 cup sugar, or to taste
1/4 teaspoon vanilla extract

1. Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.

2. Divide the mixture among 12 2-ounce or 8 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.

To make ahead: Store in the freezer for up to 3 weeks.

Recipe adapted from Eating Well Inc.

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Freezer Food Friday – Chocolate Bars

Welcome to Freezer Food Friday! I hope you had a wonderful Christmas with your family and were able to enjoy your day together!

 

 

 

Here is today’s recipe for the freezer. Post your recipe and link it below at Mr. Linky. Thanks for your participation!

 

freezer-food-friday3 

 

Chocolate Bars

 

Makes 60 bars, 3/4 inches wide and 1 1/2 inches long

 

These cookies are light, but are quite chocolatey and have a slightly different texture than brownies. I cut them very small, almost bite size. They are simple to make and freeze very well.

 

1 cup unbleached flour

3/4 cup unsweetened cocoa powder

12 tablespoons unsalted margarine, at room temperature

1 cup sugar (scant measure)

3 large eggs, at room temperature

1 tablespoon vanilla extract

7 ounces imported bittersweet chocolate, coarsely chopped

 

Preheat oven to 325°.

Grease a 9 x 13-inch baking pan and line with wax paper, leaving about 1 inch of the paper overhanging the two shorter sides.

 

In a small bowl, combine flour and cocoa powder. Set aside.

 

Beat margarine with a balloon whisk at medium speed, adding sugar gradually until the mixture is light and fluffy. Add the eggs one at a time, and the vanilla extract.

 

Fold in the dry ingredients with a rubber spatula until well combined. Stir in half of the chopped chocolate.

Spread batter in the prepared pan. Sprinkle the top evenly with the rest of the chocolate. Bake for 25 minutes, or until the sides have begun to pull away and a cake tester placed in the center is slightly moist. Place on a wire rack to cool completely.

 

Grasping the edges of the wax paper, remove the cake from the pan and cut into the size or shape of your choice.

Freezer Food Friday – Flaky Freezer Biscuits

Welcome to Freezer Food Friday. I hope you are finding the recipes shared here helpful. Please don’t lurk, but come share in the fun! Make sure you ling your post using Mr. Linky below and leave me a comment.

Have a great day!

 

 

 

 

 

Flaky Freezer Biscuits

 

 

These wonderful biscuits can be baked immediately or frozen and baked as needed.

 

1 pkg. yeast (I Tbsp.)

2 Tbsp. sugar

1/4 cup warm water

5 cups flour

3 Tbsp. sugar

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 cup butter

2 cups buttermilk

2 cups grated cheddar cheese (optional)

 

In a small bowl combine yeast and sugar in water. Set aside for 10 minutes. In a large bowl mix flour, sugar, baking powder, baking soda and salt. Cut in butter to form a crumbly mixture. Stir in yeast mixture and buttermilk. If you are adding grated cheddar cheese – now is the time! Mix just enough to hold dough together. Roll dough 3/4″ thick on floured surface. Cut out biscuits with the top of a glass or a cutter. Prick tops with fork. Freeze separately on cookie sheet. After biscuits are frozen, stack and wrap well. Before baking, let rise until doubled in size. Bake at 425 F. for 15 minutes on a lightly greased cookie sheet. Makes 3-4 dozen.

 

 

 

TURKEY BAKED BEANS

TURKEY BAKED BEANS

 

1 pound ground turkey

1 envelope Lipton onion mix

1 cup water

2 tablespoons mustard

1 large can pork and beans

1 cup ketchup

3 tablespoons lite soy sauce

3 tablespoons brown sugar

2 tablespoons cooking oil

 

Preheat oven to 400 degrees. Coat large skillet with the cooking oil and brown turkey until done. Add all other ingredients, stirring well.

 

Pour into a casserole dish and cook until bubble, about 12 minutes.

 

Note: This recipe freezes well and can be transferred to a crock pot for barbecues or church gatherings.

FAVORITE MULTIGRAIN PANCAKE SANDWICHES

Welcome to Freezer Food Friday,

 

Today I have a  recipe that can be used for breakfast or for picnics. I hope you find it useful. Please share a freezer recipe and link it at Mr. Linky below! Don’t forget to leave me  a comment. You can Check out all previous Freezer Food Friday recipes HERE.  

FAVORITE MULTIGRAIN PANCAKE SANDWICHES

Beat:

2 large eggs

Mix together:

2/3 cup whole milk

1/2 cup shaken buttermilk

3 tablespoons melted butter, slightly cooled

Sift together:

3/4 cup unbleached white flour

3/4 cup whole wheat pastry flour

3 teaspoons baking powder

1 teaspoon white sugar

1 teaspoon brown sugar

1/2 cup rolled oats

Add eggs to milk mixture, then add sifted dry ingredients. Blend well, but do not overmix. Let sit at room temperature 20 minutes. Heat nonstick pan on medium-high heat and spray with baking spray.

When drop of water sizzles in pan, use 1/4 cup measure to drop batter into pan. Flip pancake when edges are dry and bottom is browned. Brown other side and check for doneness in center.

Set to cool on wire rack. Store in refrigerator and use by next day or freeze in freezer bag. Defrost at room temperature. Makes about 15 3-inch pancakes.

For picnics, spread and stuff pancakes with fillings: peanut butter and banana; apples, apple butter and honey; cream cheese and jam; cream cheese, honey, shredded carrots and apple.

Source: Nancy Horn, chef and co-owner, DISH Cafe & Catering, www.dishcafecatering.com.

Freezer Food Friday – French Toast Sticks

 

Welcome to Freezer Food Friday!

 

Today I have a breakfast recipe for you. Share a freezer recipe on your blog and come link it here.

 

 

 

 

French Toast Sticks

 

From Taste of Home’s Holiday & Celebrations Cookbook

 

These French toast sticks from out Test Kitchen are handy to have in the freezer for a hearty breakfast in an instant. They’re great for buffets because they can be eaten on the go.

 

 

SERVINGS 6 

 

6 slices day-old Texas toast

4 eggs

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/4 to 1/2 teaspoon ground cinnamon

1 cup crushed cornflakes, optional

Confectioners’ sugar, optional

Maple syrup

 

Cut each piece of bread into thirds; place in an ungreased 13-in. x 9-in. x 2-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. Coat bread with cornflake crumbs on all sides if desired.

 

 Place in a greased 15-in. x 10-in. x 1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag and store in the freezer.

 

 To bake, place desired number of frozen French toast sticks on a greased baking sheet. Bake at 425° for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners’ sugar if desired. Serve with syrup. Yield: 1-1/2 dozen.

 

 

 

Homemade Stewed Tomatoes

I posted a recipe for Fannie’s Stewed Tomatoes a couple of weeks ago, but I found this one today, so I thought I would offer it up to you too.

Homemade Stewed Tomatoes

Recipe is by Julie Kay.

Makes 4 cups.
6 to 8 fresh tomatoes, peeled and cubed
2 stalks celery, chopped
1 bell pepper, chopped
1 onion, chopped
1 tsp. Italian seasoning
1 tbl. sugar

1. Place chopped tomatoes into slow cooker with all other ingredients.

2. Cook on Low for 4 hours.

3. Refrigerate until cool and freeze in portion-size containers for future use.

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