Pumpkin French Toast

Pumpkin French Toast (from Megan Hebdon)

1/2 c. pumpkin puree
3 eggs
1/2 to 3/4 c. milk
1 tsp. vanilla
1/2 tsp. cinnamon
Bread (delicious with cinnamon bread)

Whisk egg and milk together until well combined, add pumpkin, vanilla, cinnamon and whisk until smooth. Heat griddle to 350 and spray with non-stick cooking spray. Dip bread in egg mixture and allow to soak on each side. Place bread on griddle and cook on each side until golden brown (it iwll look a little darker than regular french toast). Good with berries and vanilla yogurt.

Freezer Crock Pot Meals

Cilantro Lime Chicken with black beans and corn

6 chicken breasts

3 Tbs olive oil

2 limes, juiced

2 cups cilantro

1 large bag of frozen corn (or two smaller bags)

4 minced garlic cloves

1 finely chopped red onion

2 cans of black beans, rinsed

2 tsp cumin or chipotle powder

salt/pepper to taste

Split everything  into two containers. shake it up, seal, label and put in the freezer. Instructions for Container: cook on low 8 hours or high 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

Teriyaki Chicken

Medium – Large bag of carrots
Red Onion into Large Chunks
2 large cans pineapple (undrained)
4 Garlic Cloves
4 Chicken Breasts
1 cup teriyaki sauce

Follow directions above, and split everything into two gallon freezer bags. shake it up, seal, label and put in the freezer. Instructions for Bag: Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours. Serve over hot rice

Savory Chicken

4-6 chicken breasts
2 cans stewed tomatoes
4 Tbs white wine
2 bay leafs
1/2 tsp. pepper
4 garlic cloves, minced
1 large onion (I put one small in each bag)
1 cup chicken broth (see how I make mine below, or choose one w/ no msg or bpa)
2 tsp salt
4 cups broccoli

Follow directions above, and put everything (except broccoli) into two gallon freezer bags. shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, add broccoli during the last 30 minutes.

Lazy Day Stew

4lb cubed stewing beef
4 cups baby carrots
4 cups baby red potatoes (cut in half)
2 medium onions, chopped
10 oz package dried lima beans (optional)
2 cups celery, chopped
4 tsp quck-cooking tapioca
2 tsp salt
1 tsp pepper
1 15 oz can tomato sauce (1/2 in each bag)
2 cup water
2 Tbs brown sugar

Follow directions above, and put everything into two one gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, Eat as a soup, or serve over hot noodles or rice. I add a li'l bit of shredded cheddar or mozzarella.

Sweet & Tangy Meatballs

1 large bag of meatballs (or 2 small, you want about 12-14 meatballs per bag – I make my own because it’s hard to find gluten free meatballs)
2 jar grape jelly (I use Polaner’s all fruit spread – no yucky hfcs, artificial colors or sweeteners)
20 oz bbq sauce (Trader Joe’s is really good – again, no hfcs or other yucky ingredients)

Put everything into two gallon freezer bags, shake it up, seal, label and put in freezer. Instructions for Bag: Cook on low for 2-4 hours ‘til warmed completely. Serve over hot rice w/ a side of veges.

Sausage & Peppers

6 Italian Sausage (or chicken sausage)
2 green peppers
1 red pepper
1 large red onion
4 cloves garlic, minced
2 cans italian diced tomatoes
drizzle olive oil
1 Tbs Italian seasoning

Follow directions above, and put everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, or grill. After cooking, serve over hot pasta or on hollowed out, buttered crusty bread. 

Healthy Mama BBQ Chicken

3 medium unpeeled  sweet potatoes, cut into 1/2 inch pieces, about 2 cups.

2 large green pepper, cut into strips or cubes, about  2 cups.

1 large red pepper, cut into strips or cubes, about 1 cup.

2 zucchini, chopped, about 2 cups.

2 cups chopped onion.

2 tablespoon quick cooking tapioca (or flour, or some other thickening agent).

2 pounds chicken thighs or drumsticks.

2 15-ounce can of tomato sauce.

4 tablespoons packed brown sugar

2 tablespoons Worcestershire sauce

2 tablespoon ground yellow mustard.

2 clove garlic, finely minced, about 2 tablespoons.

1 teaspoon salt

Dump everything into two, one gallon freezer bags, shake it up, seal, label and put in the freezer.  Day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.

Stephanie’s Goulash

3 cups chopped onions

2.5 cups coarsely chopped green bell peppers, about 2 cups.

4 large beets, peeled and diced, about 2 cups.

2 cups of baby carrots or diced carrots.

4 cloves garlic, minced.

2-3 pounds beef stew meat, cut into one inch cubes, or whole and you can cut it after it is cooked.

4, 6-ounce can tomato paste.

2 tablespoons of Hungarian paprika or regular paprika (I used regular)

1 teaspoon ground black pepper

4 cups hot cooked noodles, do not add in freezer bag, cook separately, day of cooking.

1/2 dairy sour cream, do not add in freezer bag, use as garnish, day of cooking.

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. EXCEPT the sour cream and noodles, the sour cream is for garnish after the meal is cooked.  Cook the noodles separately, the day of cooking.

Day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.

Chicken Curry

3 tablespoons all-purpose flour

4 tablespoons curry powder

2 teaspoons ground cumin

1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces.

2 cups chopped peeled sweet potatoes.

2 cups baby carrots.

2 cup coarsely chopped mango.  Or 2 cans of chopped mango.

1 cup chopped onion.

1 zucchini chopped, about one cup.

2 cloves garlic, minced

2 chicken bouillon, one per bag.

.5 cup raisins (for garnish)

.5 cup peanuts or cashews (for garnish)

Dump everything into two, one gallon freezer bags, shake it up, seal, label and put in the freeze. 

To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.

Molasses Cookies from Shayla Asay

Molasses Cookies from Shayla Asay

Notes: These were so good!

3/4 c. butter
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 t. baking soda
1/4 t. salt
1/2 t. cloves
1 t. cinnamon
1 t. ginger

Mix first four ingredients. Add dry ingredients. Dough should be fluffy and "rollable". Shayla always adds more flour a little at a time. Roll in 1" balls and roll in sugar (she uses Sugar in the "raw" for crunch).

Bake at 350 for 7 to 8 minutes.

S'Mores Cookie Bars

S'Mores Cookie Bars (from here)

Ingredients:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Coffee Cake from Lisa Connolly

Coffee Cake from Lisa Connolly

1 1/2 c. crushed graham crackers
3/4 c. chopped pecans
3/4 c. brown sugar
1 1/2 tsp cinnamon
8 tbsp margarine (melted)

Mix together and set aside.

1 package yellow cake mix
1 c. water
1/4 c. oil
3 eggs

Mix cake mix, water, oil, and eggs with mixer. Pour into 9x13 greased pan (or two 8/9 inch cake pans). Sprinkle the streusel mixture on top of the cake batter. Bake at 350 degrees for about 35 mins. Cool slightly then drizzle with icing.

Icing
1 1/2 c. powdered sugar
1 tsp vanilla
Milk

Upside-Down Cinnamon-Apple Coffee Cake

Upside-Down Cinnamon-Apple Coffee Cake (from here)

1 1/2 c. chopped peeled apples
1 can Pillsbury Refrigerated Cinnamon Rolls with Icing
1/2 c. pecan halves or pieces
2 tbsp margarine or butter, melted
1/3 c. firmly packed brown sugar
2 tbsp corn syrup

Heat oven to 350. Spray 9 inch pie pan with nonstick cooking spray. Spread 1 cup of apples in sprayed pan.

Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 c. apples and pecans.

In a small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.

Bake at 350 for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.

Remove lid from icing. Microwave on HIGH for 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Serve warm.

Belgium Waffle Dough

From Saunder Schroeder

1 c. Belgian Pearl Sugar
3.5 c. flour
1 packet yeast
3/4 c. lukewarm milk
3 sticks butter
2 eggs
1/2 tsp salt
1 tsp vanilla

Dissolve yeast in milk.
Add all ingredients to flour except the sugar. Let the dough rise 30 min.. Ad pearl sugar and divide the dough into 3-4 ounce portions. Cook in greased waffle maker.