Sorry for the delay! The laundry took longer than anticipated and the snow didn’t help!!
Strawberry n’ Cream Instant Oatmeal (bulk) (my family thought both oatmeal recipes needed a bit more salt, do what your family likes best!)
1 box (a whole one) of quick oats
1 1/2 c. dry milk
1 1/2 c. creamer
1 c. sugar
1 tsp. salt
1-2 c. freeze dried strawberries, blueberries, whatever you want
Mix it all together. Put back in container. For use, 1/2 c. of mix and 3/4-1 c. hot water.
Cinnamon Spice Instant Oatmeal (bulk)
1 box quick oats
1 1/2 c. dry milk
1 1/2 c. brown sugar
1 tsp. cinnamon
1/8-1/4 tsp. ground cloves.
1 tsp. salt
Same directions as above.
Ranch Dressing
1 teaspoon dried parsley
¾ teaspoon ground black pepper
1 teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon onion powder
1/8 teaspoon dried thyme
Mix together. Add to 1 c. milk and 1 c. mayonnaise
If you want buttermilk ranch dressing add some buttermilk powder or use buttermilk in place of the milk.
Italian Dressing Mix
12/2007 Cook’s Country
Each batch of dressing makes about 1/2 cup, enough to dress 16 cups of greens and serve 6 to 8 people. Leftover dressing can be refrigerated for up to 3 days.
Makes 1 cup of mix, or 10 batches of dressing
1/4 cup powdered lemonade mix
3 tablespoons dehydrated minced onion
3 tablespoons dehydrated minced garlic
3 tablespoons pectin (Sure-Jell)
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon red pepper flakes
1 tablespoon salt
Whisk all ingredients in bowl until well combined. Store in airtight container for up to 3 months. To make salad dressing, whisk 1 1/2 tablespoons mix, 2 tablespoons red wine vinegar, and 1 tablespoon water in bowl. Cover with plastic wrap and microwave until garlic and onion are just softened, about 15 seconds. Cool to room temperature, then slowly whisk in 6 tablespoons olive oil.
Freezer Chicken Pot Pies
2/2007
To preserve their color, don’t thaw the peas before using. Each box of pie dough contains 2 crusts; you will use all 4 crusts for this recipe.
Serves 6
1 1/2 pounds boneless, skinless chicken breasts (I used a quart of home canned chicken breast)
2 tablespoons vegetable oil (left out because I didn’t brown the chicken)
5 1/2 cups low-sodium chicken broth
2 tablespoon unsalted butter
1 medium onion , chopped fine
3 medium carrots , peeled and chopped
1 celery rib, chopped fine
1/2 cup all-purpose flour
1/4 cup milk
2 teaspoons minced fresh thyme leaves
2 tablespoons lemon juice
2 (15-ounce) boxes Pillsbury Ready to Roll Pie Crust
1 large egg , plus one large egg, beaten, for baking
1 1/2 cups frozen peas
1. To make ahead: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over high heat until just smoking. Cook chicken until well browned, about 2 1/2 minutes per side. Add broth and bring to boil. Cover and simmer over low heat until chicken is cooked through, 6 to 8 minutes. Transfer chicken to large plate and strain broth into bowl.
2. Melt butter with remaining 1 tablespoon oil in now-empty Dutch oven over medium-high heat. Cook onion, carrots, celery, and 1/4 teaspoon salt until lightly browned and softened, 8 to 10 minutes. Reduce heat to medium, add flour, and cook 1 minute. Whisk in reserved broth, milk, and thyme and simmer until sauce thickens, about 10 minutes.
3. Meanwhile, using 2 forks, shred chicken into bite-sized pieces. Off heat, add chicken and lemon juice to sauce and season with salt and pepper. Transfer filling to medium bowl and cool until just warm. Cover with plastic wrap and refrigerate until well chilled, about 1 hour.
4. Unwrap and unroll pie crusts onto lightly floured counter. Following photos at left, glue 2 crusts together using 1 beaten egg. Repeat with remaining 2 crusts. Cut out 6 pastry toppings. Stir frozen peas into cold filling and divide mixture among six 2-cup disposable aluminum loaf pans. Top with pastry and use fork to seal edges. Using paring knife, make 3 steam vents in each crust. Tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of aluminum foil. Freeze for up to 2 months.
5. When ready to serve: Adjust oven rack to middle position and heat oven to 400 degrees. Unwrap frozen pot pies and arrange on rimmed baking sheet. Brush crusts with egg, cover with foil, and bake 40 minutes. Uncover and bake until crusts are golden brown, about 35 minutes. Let pot pies rest 10 minutes before serving.
Pancake Syrup
2 pounds brown sugar
3 c. water
2 Tsp. vanilla
4 Tsp. butter flavoring
2 tsp. maple extract
Bring brown sugar and water to a boil, stirring until sugar dissolves. Boil for 5 minutes. Turn off burner, but leave pot on burner until bubbling stops. Add extracts and flavoring.
Pancake Mix
9 cups whole wheat flour
1/2 c. honey
¼ c. molasses
1/3 c. baking powder
1 c. dry milk or buttermilk powder
1 T. salt
1 c. oil or vegetable shortening
Combine all dry ingredients, mix well. Using a hand mixer cut in shortening or oil so the mix looks crumbly. To make pancakes, 2 c. mix, 1 egg, 1-1 ½ c. water (depends on how thick you like your pancakes). Cook on hot griddle.
Burritos/Baked Chimichangas
http://www.idareyoutoeatit.com/2008/12/burritos-a-go-go/
Spanish Rice
2 T. oil
2 c. rice
1 medium onion, chopped
1 8oz. Can tomato sauce
4 c. water (brown rice)(3 ½ cups when using white rice)
2 t. cumin
2 t. salt
Heat oil in pan, add rice and cook until opaque. Add onion, tomato sauce, water and seasonings. Heat to boil. Cover and simmer on low for 20 minutes (white rice), 1 hour (brown rice).
EASY GRANOLA BARS
FOUND AT ALLRECIPES.COM
INGREDIENTS:
3 cups quick-cooking oats
1 (14 ounce) can sweetened condensed
milk
2 tablespoons butter, melted
1 cup flaked coconut 1 cup sliced almonds
1 cup miniature semisweet chocolate
chips
1/2 cup sweetened dried cranberries
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
2. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.
Homemade Chewy Granola Bars (found at Allrecipes.com)
Ingredients
• 1/2 cup packed brown sugar
• 1/3 cup peanut butter
• 1/4 cup corn syrup
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups quick-cooking oats
• 1/4 cup sunflower kernels
• 1/4 cup raisins
• 3 tablespoons toasted wheat germ
• 1 tablespoon sesame seeds
• 1/2 cup semisweet chocolate chips
Directions
1. In a small mixing bowl, combine the brown sugar, peanut butter, corn syrup, butter and vanilla. Stir in the oats, sunflower kernels, raisins, wheat germ and sesame seeds. Fold in chocolate chips.
2. Press into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 15-20 minutes or until set and edges are browned. Cool completely on a wire rack. Cut into bars.
If you remember, I didn’t put all the ingredients in this recipe. Due to some family allergies, I left out the wheat germ, sunflower kernels and sesame seeds. Personalize it to your family’s preferences!
