Freezer Meals Day 5- Cheeseburger Soup

It's called Cheeseburger Soup but it has a little twist to it.  I wasn't totally blown over with this one, but the kids really liked it.  I'm going to make it a little differently next time, just to make it easier.  I like the toss it it, boil it down and scarf soups.  So I am going to try to simplify it just a bit.  I'll have my notes at the bottom.

My Mother-in-law made this one using gluten free flour and said that it worked great.  So those of you gluten free-ers out there, give this one a try!

Cheeseburger Soup

1/2 lb. ground beef        
4 cups potatoes, diced                                  

1/4 cup flour

3/4 cup onion, chopped
3/4 cup carrots, shredded    (I sliced baby carrots)                         

16 oz Sliced American cheese                                                                

3/4 cup celery, diced                                      

1 1/2 cups of milk

1 tsp dried basil                                               

1 tsp. dried parsley flakes                              

4 TBSP butter, Divided   

1 box chicken broth  

Salt and Pepper to taste                            

sour cream (as a garnish)

In a 3 quart saucepan, brown beef; drain & set aside.  In the same saucepan saute' onion, carrots, celery, basil and parsley in 1 TBSP butter until veggies are tender, about 8 minutes.  Add broth, potatoes & beef; bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.  Meanwhile, in a small skillet, melt remaining butter.  Add flour; cook and stir for 3-5 minutes or until bubbly.  Add to soup; bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.  Add cheese, milk, salt and pepper; cook and stir until cheese melts.  Remove from the heat; blend in sour cream.  8 LARGE servings.

Cool soup, Pour into gallon or quart sized freezer bags. Label and date. Lay them flat on a cookie sheet to freeze flat, so that it's easier to stack in your freezer.    To Thaw, fun under hot water, and heat over the stove or in the microwave.  You can also toss it in the crock pot on low (from frozen) and let it sit for about 8 hours.

MY NOTES:  Next time I would just steam the vegetables (and the one tbsp of butter) and about a half cup of water in a smaller pot or skillet.  Make your "roux"  the flour and butter in your larger pot.  Melt butter and add flour.  Whisk to a paste, and cook for 1 minute. Then add milk. Stir and cook until thickened. Then add the rest of the ingredients. cook for another 8-10 minutes to get the veggies nice and tender and marry the flavors.  also, season your meat with salt and pepper when you are browning it.  It will give it a better flavor.

ONE MORE THING:  Always Always Always label your freezer meals.  So many times I've said "I'll remember what that is" when tossing leftovers in the freezer.... yep, did you know that they don't looked the same after about a week in the freezer? 

Freezer Meals-Day 1 Fajita Tacos

It's Freezer Meal time here at Mommy's Kitchen Creations!  And Boy oh Boy am I excited!  We are going to have 30 days of Freezer meals for ya.  I've decided to really challenge myself with my blog this month.  It's easy to let the day get away from me sometime and forget to post a recipe.  In an effort to get more organized in my life, I thought this would be a great may to stretch myself.  Each week will feature a main ingredient or theme. This will help you buy in bulk and save some time.  This week will be centered around BEEF! It's what's for dinner!  If you aren't a red meat fan... this is your lucky day, each meal is easily substitutable for either chicken or ground turkey.

For all of you Arizona-ites out there, you know it's only a matter of time before it starts to feel like you start melting!  Don't get caught in the middle of summer with nothing to cook for dinner. Cooking over the hot stove all day is no fun when it's 115 degrees outside.  Plan your meals now before the heat hits.

If you are totally apposed to turning on your oven in the summer, and are about to tell me to get lost, keep reading.  Some of these meals, you can re-heat in the crock pot, or microwave.  For the ones that require the oven... just stick them on the back porch for about 10 seconds in the middle of august.  Not only will they be thawed but will be cooked clean through! Ok seriously though, here is what you need to do. 

Get yourself a roaster oven. You know, one of those big ol' crock pot looking things that you see everywhere at church functions.  They are basically a portable oven.  The one that I got was $60 and it uses 70% LESS energy than your oven.  Get the big ol' sucker though, don't go for the little ones, otherwise your pans won't fit.  I got a 22 quart and it fits my 11x9 pan in it.  I've also used it to mass produce tons of meals.  It's seriously one of the best investments I've made! LOVE IT!!! If you are worried about it taking up too much space, it can also double as a bath tub for your kids on the weekends. Hehehe

Fajita Tacos

1 lb fajita meat sliced (or slice your own steak into thin strips)

3 Bell Peppers sliced (I like 1 of each- red, green and orange)

1 Large Onion sliced

1 Tbsp Corn Starch

1 1/2 tsp Chili Powder

1 1/4 tsp Salt

1 tsp Paprika

1 tsp Sugar

3/4 tsp Chicken Bullion

1/4 tsp Cumin

1/2 tsp Onion Powder

1/4 tsp Cayenne Pepper

1/4 tsp Garlic Powder

Tortillas

Cook meat until no longer pink.  Toss in all other ingredients and cook for a few minutes, until vegetables are fork tender but not soggy. 

Add desired amount to a tortilla and fold in half. In a skillet or griddle add 1 tbsp butter or oil.  Grill fajita on both sides until crisp.  Slice into desired size pieces or leave as it.  Freeze on a cookie sheet ( to keep them from sticking together)  Then transfer to freezer bags.  Label and date.

To reheat... Microwave until cooked through (about 2-3 minutes) or re-grill on medium low heat until heated through and crisp.  You can also heat in the oven. (I haven't done this yet, but would say 375 for about 10 minutes.)

Veggie Pizza

To quote a popular kids movie "this'll take her breath away". Super delicious and super easy!  A dear friend of mine made this for a party one time and it was a hit! This is a must have at your next party. 

Veggie Pizza

2 cans (8 oz each) crescent dinner rolls

1 package (8 oz) cream cheese, softened

1 packet ranch dressing mix

1 to 2 cups chopped fresh vegetables.  I used broccoli, cauliflower, red bell peppers, carrotts and onions

Heat oven to 375°F.

Unroll both cans of dough. In an ungreased cookie sheet. press dough into the bottom of the pan and up the sides to make a crust. Bake 13 to 17 minutes or until golden brown. Cool completely

 In small bowl, mix cream cheese, and ranch powder. Spread over crust. Top with

vegetables.  Cut into squares and serve.  Makes about 32 squares

Ham and Asparagus

I forgot to post this recipe for those who are involved with our produce co-op.  Each time we purchase our baskets full of fruits and veggies, I try to get one thing that is a little out of the ordinary for people to try.  Then I will post a recipe using that item.  This past week we got asparagus. Here is an awesome recipe that my mom used to make for us all the time.  I've always loved asparagus because of this dish.  My husband who is not a fan of asparagus, ate 2nds!!!  My kids all loved it too!

Ham and Asparagus

1 bunch Asparagus

6-10 slices of ham (lunch meat)

1 small can Cream of Asparagus (Campbell's is the only one that carries this that I know of)

1/2 soup can of water

Steam asparagus for 8-10 minutes to soften it a little. After steaming, wrap 3 stalks of asparagus in 1-2 pieces of ham.  (I like to use two and over lap them a bit so It covers most of the stalk) Place in a 9x13 baking dish.  Keep doing this until all stalks are wrapped and laying in the dish.  In a small bowl combine soup and water.  Pour over the top.  (it doesn't need to be covered in it.) Bake at 350 for 35-40 minutes, or until cooked to desired tenderness.

Mini Daddy

I'm sure you are saying "what the what is a Mini Daddy?" For those of you Gila valley fans, you know exactlly what I am talking about, don't ya?  There are a few restaurants in Safford/Thatcher, that have these gargantuous tostades, called Big Daddy's.  At least they seemed gargantuous when I was a kid.  They also have some smaller ones called "Little Daddy's".  I made my version of a "Mini" Big Daddy tonight for dinner.  Can you say yummo?

I tell you what, anything deep fried, and I mean anything... is delicious!  Even ice cream!  ooohh that give me an idea of something else to post in the future! Anyway, I love their deep fried huge tortillas on those Big Daddy's.  They are so yummy!  /they totally make the dish.  So those of you tryibg to eat healthy... better find a different post to try,

Mini Daddy

Small flour tortillas
oil for frying

Toppings (as desired)

Green Chile Meat or taco meat

Refried Beans

shredded cheese

sour cream

diced tomatoes

shredded lettuce

Deep fry tortilla on medium high heat until golden brown and crisp.  Top with beans, meat and desired toppings. 

Savory Cheese Ball

There is something about cheese balls that just warms my heart.  They are so good!  I haven't met a cheese ball that I haven't liked.  This one is by far my favorite though.  My former neighbor used to make this for me every Christmas.  I looked forward to it every year!

Savory Cheese Ball

2 (8 oz) blocks of cream cheese (softened)

1/2 green bell pepper chopped

1/2 small yellow onion chopped

1 (2 oz) package of corned beef (deli meat) chopped

Put all ingredients into a bowl and mix with an electric mixer.  Separate mixture into two balls and roll into crushed pecans or walnuts. Serve with crackers.

Hearty Beef Stew

This is my mom's recipe.  It is so good!  We will often can a bunch of jars at a time,  It makes to the fastest meal in the west.  And one of the best I might add.  I've also split this recipe into two freezer bags and just frozen them.  It makes for a fabulous crock pot freezer meal.  This recipe, makes quite a bit of stew.

Hearty Beef Stew

1 (5 lb) roast, cubed

6 large carrots sliced

4 large baking potatoes

1 large can Cream of Mushroom Soup

1 (46 oz) can V-8

1 tsp Parsley

salt and pepper to taste

 For all methods of cooking:  Stir soup, V-8 and seasonings into a large pitcher. 

Crock pot: toss meat and vegetabless into a large crock pot. Pour over the liquid mixture.  Cook on low for 8 hours. (or on high for 4 hours)

For a crock pot freezer meal- toss all ingredients (raw) into two (gallon) freezer bags. Pour liquid mixture into both bags evenly.  Freeze. When ready to eat, toss in the crock pot and cook for 9-10 hours on low and 5-6 hours on high.  

For canning:  Put desired amount of vegetables and meat into each jar.  Pour liquid mixture into the jars leaving a half inch of head space.  Process in a pressure canner for 75 min (pints) or 90 min (quarts)  Remove and allow them to cool on a towel on the counter. 

Cheese Crisp Tacos

The quote "Cheddar makes everything better" comes to mind on this one.  Cheese crisps, mean two different things to me and my husband, at least they used to.  My cheese crisps are a crunchy tortilla with cheese melted on it.  His is crispy cheese.  Go figure.

I'm now a sucker for a nice cheese crisp, Trever style! The secret to making these delectable snacks of scrumptiousness, is Dixie. No no, not the good ol land of Dixie, but the paper plates.  There is something about the Dixie plates that allows the cheese to melt without sticking to the plate. I'm sure its the waxie surface. 

My husband was experimenting with these one day, and in the words of Emerill... "BAM" this crunchy, cheesy sensation was born.

Cheese Crisp Tacos

1 lb ground beef (or turkey)

1/2 medium onion (diced)

2 cloves garlic

cheddar cheese

toppings of your choice

Brown meat and onion together until no longer pink.  Add garlic. Stir well and cook one minute.  Remove from heat.  Using a Dixie plate (whichever size you like) cover the bottom of the plate with a layer of cheese.  Microwave on high for about1-1 1/2 minutes. Checking on it every 30 seconds. It's done when the cheese is still soft but no longer gooey.

Dab a paper towel onto the cheese to remove excess grease.  Remove cheese (quickly) and fill with desired meat and toppings. Fold over. The cheese will harden as it cools. 

Slow Cooker Pepper Steak

I know that all of you are just aching to see another one of the fabulous dishes that my Mother in law made for me while in recovery.  Yeah, I get pretty spoiled when she cooks! The thing I like about this one, is that it is a crock pot recipe.  I have to thanks my sweet Stephanie for taking the picture for me. 

We served this over Coconut Rice.  Though I liked this dish better fresh, it freezes quite nicely. So double your batch and just freeze the leftovers. Thaw, then warm it in the microwave. Yummo!

Slow Cooker Pepper Steak

2 pounds beef sirloin, cut into 2 inch strips

garlic powder to taste

3 tablespoons vegetable oil

1 cube beef bouillon

1/4 cup hot water

1 tablespoon cornstarch

1/2 cup chopped onion

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can stewed tomatoes, with liquid

3 tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

This recipe taken from All recipes

 

Strawberry Carrot Smoothie

Smoothie's have been a huge hit in our house lately.  It has been a great way to load up on fruits and veggies.  We also got a really awesome blender from Costco. It's the Ninja Professional one. It's the next step down from the Blend Tech and the Vita Mix, and way cheaper!

Turning raw fruits and veggies into smoothies is way better for you than just juicing.  When you juice, you lose the fiber. This way you are still getting the raw fruits and vegetables. If you have a rough time with the texture, you can always steam the fruits and veggies and it will help them to be less grainy and more creamy.  You can lose some nutrients that way, but it's better than most juices and smoothies.  Also, add in the leftover juices from steaming and that will add some flavor and nutrients back in. (substitute that for milk or other liquid)

Strawberry Carrot Smoothie

25 frozen Strawberries

2 carrots peeled and cubed

2 cups liquid (I used 1 cup milk and 1 cup water)

1/2 C sugar (or to taste)

Toss all ingredients in blender. Blend until smooth.

Tip: if you are steaming the strawberries and carrots... you may want to add in ice to thicken it up and get it cold again.  You may also need less liquid

Roasted Salsa Verde

Yesterday was the first day of our produce co-op! It was such a huge success.  I am so excited to continue to work out the bugs and save many families so much money on their fruits and vegetables.  If you are interested in the co-op check it out Here.

Each time we get a new basket, we will get an "item of the week" for the participants to try. This will be a  little known fruit or vegetable so that you will be able to try new things but still get the things you want in your basket. I will be posting recipes for the item of the week, each time we get something new.  This week we chose tomatillos to be the featured item.  There are a few recipes that I have posted already that use tomatillos and even a salsa Verde.  Green Chile Burritos, Homemade Tamales, and Cilantro Lime Ranch Dressing


For those who don't know my husband, you are missing out! Seriously, this guy is AMAZING!  Each time I find a new favorite food, especially when it's a re-occurring pregnancy craving, he will perfect the dish until I am fully satisfied.  This way, I can have it whenever I want and we don't have to run to a restaurant to pay for it. This salsa, just so happens to be one of those dishes! 

I love when he cooks for me.  He loves to cook for me too!  He is amazing at creating his own recipes to give it the perfect blend of flavors.

This recipe MUST be roasted!  When you roast jalapenos and garlic, it changes the spice and the flavor.  This salsa is super mild, even though there is so many jalapenos in it.  If you don't want to roast them, then you will end up with way too strong of a garlic flavor and a VERY spicy salsa.  So with that being said... Here is out item of the week, tomatillos in a delicious roasted salsa Verde. 

Roasted Salsa Verde

1 Cup pureed roasted tomatillos (about 25-30 of them)

1/2 yellow onion roasted

3 roasted jalapenos

4 cloves roasted garlic

1/2 cup chopped cilantro leaves

1/8 tsp cumin (just a dash)

1 tbsp plus 1 tsp lime juice

Salt to taste (we used about 1 1/4 tsp)

1 1/2 tbsp sugar

Peel the husks off of the tomatillos and discard. Cut tomatillos in half and place cut side down on a foil lined cookie sheet.  Cut onion in half and peel off skin. Place garlic cloves on the cookie sheet.  (if you want to roast the entire head, cut off the top and place it on the cookie sheet, as shown below)

Cut stems off of jalapenos, cut out the seeds and the ribs and cut them in half. (For spicy salsa, leave in seeds and ribs)  Place cut side down on the cookie sheet.

Set oven to broil on high.  Place cookie sheet in the oven and cook until skins and outsides or scorched.  (just a few minutes, so watch it good!)  Remove from oven and immediately place items in a plastic or paper bag. Close the end and let the items sit for about 10 minutes.  At this point, you will be able to remove the scorched skins and discard.  The tomatillos will almost be pureed at this point.  Toss all items into a blender or food processor, and add the rest of the ingredients.

Tip:  Make sure to taste as you go, And adjust according to your liking

Pulse until pureed. Chill and serve.  Great with chips, or even in the Homemade Tamales and Green Chile Burritos.

This is what they will look like roasted.   We doubled the recipe, so you should have about half of this. 

Stuffed Bell Peppers

You know how food, sometimes brings back memories of the first time you ate it, or a special moment in your life when you ate it?  This one is both for me. 

I had the opportunity to go to Mozambique Africa years ago with a group called Care For Life. It was the most amazing and special trip of my life.  Things happened to me there that changed my life forever.  Because of that trip, I later found and married the man of my dreams!

Wow, lots of emotion there... back to food.  So when we first got there, we were staying with an amazing couple. He was a counselor in the mission presidency.  She, was an awesome cook.  She made us stuffed bell peppers one night. I didn't even like bell peppers then. I was sold. The flavor combo just melted in your mouth.  It was so delicious.  I think I've had them once since that day.  Almost one of those things that you don't dare eat, for fear of contaminating the experience or something. 

Anyway, I came across this recipe from my dear friends blog and thought I would give it a try.  I'm so glad I did! Try it, you'll love it! 

Stuffed Bell Peppers

6 green bell peppers (next time I'm going to try a variety of colors)

2 tsp salt (divided)

1 pound ground turkey (I used ground beef

1/3 cup dehydrated onions (or 1/2 cup chopped onion)

1 (14.5 ounce) can diced tomatoes

1 large garlic clove, minced

1 tsp soy sauce

1/2 tsp cayenne pepper

1/2 cup uncooked rice

1/2 cup water
2 (10.75 ounce) cans condensed tomato soup

1/2 cup water

1 cup shredded Cheddar cheese

Directions

1. Bring a large pot of water and 1 tsp salt to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle the remaining 1 tsp salt inside each pepper, and set aside.

2. In a large skillet, saute turkey(or beef) and onions for 5 minutes, or until meat is browned. Drain off excess fat, and stir in the tomatoes, garlic, rice, 1/2 cup water, soy sauce, and cayenne pepper. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat.

3. Preheat the oven to 350 degrees. Fill each pepper with the turkey and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with water to make the soup a gravy consistency. Pour inside the peppers. Sprinkle with cheese.



 4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Recipe taken from Pickle Boat Recipes

Skinny Soup

I have a delicious and nutritious one for you today!  My husband loves this soup.  It's a great one to help you get your daily vegetables in.  I found this recipe online and my husband changed it up quite a bit.  I really like the way he makes it.  It's loaded with fiber and all kinds of good stuff.  See health info below.

Skinny Soup



8 cups chicken broth

28 oz diced tomato (with juice)

2 tbs tomato paste

1 head of cabbage chopped 

1 large yellow onion diced

1 cup sliced carrots

1 can green beans (drained) 

2 large zucchini chopped 

1 green bell pepper chopped

4 celery ribs chopped

1 tbsp dried basil

1 tbsp dried oregano

1/2 tbsp dried parsley

1/2 tsp crushed red pepper

1 tsp granulated garlic (or about 4 cloves)

salt and pepper to taste

pepper

1 tbsp Oil

Pour olive oil into a pot and saute onions garlic and carrots 5 minutes. Add the rest of the ingredients and simmer on low for 1 hour.

Nutritional information

This makes 12 servings. 

Each serving is 79 calories

Nutrition Facts

Serving Size 340 g

Amount Per Serving

Calories 79

Calories from Fat 22

Totals with % daily value

Total Fat 2.4g   4%

Trans Fat 0.0g

Cholesterol 0mg                      0%

Sodium 546mg                       23%

Total Carbohydrates 10.1g     3%

Dietary Fiber 3.3g                  13%

Sugars 5.6g

Protein 5.3g

Vitamin A 55% • Vitamin C 65%

Calcium 5% • Iron 7%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutrition Facts

Serving Size 340 g

Amount Per Serving

Calories 79 Calories from Fat 22

% Daily Value*

Total Fat 2.4g 4%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 546mg 23%

Total Carbohydrates 10.1g 3%

Dietary Fiber 3.3g 13%

Sugars 5.6g

Protein 5.3g

Vitamin A 55% • Vitamin C 65% Calcium 5% • Iron 7%

Nutrition Grade A

* Based on a 2000 calorie diet

Good points

• No cholesterol
• High in dietary fiber
• High in manganese
• Very high in niacin
• High in phosphorus
• Very high in potassium
• Very high in vitamin A
• High in vitamin B6
• Very high in vitamin C

Bad points

• Very high in sodium
• High in sugar

Recipe adapted from Calorie Count

Nutritional information can be found at caloriecount.com and type in the recipe under recipe analysis.

(take out words like chopped, diced etc)

Homemade Chicken Noodle Soup

There is something so comforting about homemade chicken noodle soup.  My favorite part is the homemade noodles.  Don't get intimidated by making your own noodles.  They are so easy. This recipe is very easy and basic.  It's also one that allows tons of room for creativity.  So have fun with it and make it the way you like it.  If you don't want to make your own noodles, you can also just add in egg noodles right at the end. But that's not nearly as yummy!

Homemade Chicken Noodle Soup



1 box of chicken broth

2 chicken breasts (cooked and cubed or shredded)

4 cups of chopped veggies (I used carrots, celery, corn and onions)

6 cups of water

Chicken Boullion cubes (optional, if you like a heavy chicken flavor2-3)

Combine all ingredients into a stock pot. Bring to a boil. Lower heat, cover and simmer until vegetables are cooked through.  Remember to cook your chicken ahead of time.

While it's simmering... do the following.

Mix 1 cup  flour, 1 beaten egg and just enough milk to moisten.  (do not over moisten. You want it to be a stiff dough.) Roll out onto a floured surface, turning over a couple times until it's no longer sticky. Roll thin and cut into thin strips.  (I like mine a little wider and thicker) Drop into boiling broth a couple at a time and boil 10 minutes more. Serve immediately.

Crock Pot You can also cook this in the crock pot. Add everything but the noodles and cook on low for 8 hours or high for 4. You will probably have to cook the noodles stove top, to get the pasta cooked through and firm.  Just add them to a pot of boiling broth and cook for about 10 Minutes.  Add them into the soup just before serving.

Carrot Cake

This is my very first carrot cake from scratch! My husband said that this was by far the best he has ever tasted.  And we've both tasted a lot of carrot cake in our time. We are big fans!

A funny story for ya. A long time ago, back in my single days... I had a great friend whom I loved to pal around with.  We would always surprise each other by dropping off lunch or treats to each other. It became a fun little game to see who could surprise the other more.  One day, I brought in some Krispy Kreme doughnuts to my friends work.  His dad began to pick on me (a frequent occasion hehehe) about always bringing sugar in. And didn't I know that he was trying to lose weight?  I told him next time I would bring him a carrot. So to mess with his dad, I made a yummy carrot cake (from the box of course) and brought it in. I said Here's your Carrot!!!  Ha ha it was really funny.  Ok you totally had to be there, but I thought it was funny!

Anyway, every time I think of carrot cake, I think of my friends dad and how I made him speechless that day.

This recipe is super easy. I wish I had the right color of food coloring to add some carrots to the top of the cake and give it some color. I have to admit, Boxed mixes just aren't going to be the same after making this one.  It's not even in the same league. Its so moist and delicious!

 Carrot Cake



Cake:

1 1/2 cups granulated sugar

1 cup vegetable oil

3 eggs

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

3 cups shredded carrots (5 medium)

1 cup coarsely chopped walnuts

Cream Cheese Frosting:

1 package (8 oz) cream cheese, softened

1/4 cup butter or margarine, softened

2 to 3 teaspoons milk (I would use only 2 next time)

1 teaspoon vanilla

4 cups powdered sugar

Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).

Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

Frosting: In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator.

Tip: I would only do 2 tsp of milk to start out, And then if it is too thick you can add the other tsp later.  I did all 3 at the same time and the frosting was too runny for me.

Recipe taken from Betty Crocker

Crock Pot Creamy Southwestern Chicken Nachos

Here is another great one for our last day of Crock pot week!  This is another one that I found at Real Mom Kitchen.  It's super easy and really yummy.  Next time I think I would add some diced tomatoes to the pot as well.

Crock Pot Creamy Southwestern Chicken Nachos

1 small bag frozen corn
1 can black beans, drained and rinsed
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa  (Medium salsa is a must, mild isn’t flavorful enough)
1 8 oz package of cream cheese
tortilla chips
other toppings such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.

Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen.  Just drain it and put the chicken in first followed by the corn)

Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.

Cook on high for 1 hour, and then on low for 4 hours.

Shred chicken with forks and mix in cream cheese until melted and creamy.

Serve with tortilla chips and add toppings to individual servings.

Spaghetti Squash

If you have never tried spaghetti squash, you are really missing out! This stuff is delicious!!!  You can eat it just like spaghetti, sauce and all. We like to eat it with just butter, salt and pepper.

You will need someone strong to get into this sucker. Or at least a really good knife. It has a really thick skin, but once you are in, you are good to go.

Spaghetti Squash



1 spaghetti squash

toppings:  Spaghetti sauce or butter, salt and pepper etc.

Slice squash in half length wise.  Core out the seeds/pulp, like you would a pumpkin etc.  Discard pulp. Put squash on a cookie sheet rind side down. Cook at 375 degrees for 35-40 min. (you can also microwave it for 6-8 minutes)

Allow to sit for a few minutes.  Scrape the strands out by running a fork through it from end to end of the peel.  Serve with spaghetti sauce or butter, salt and pepper.  Enjoy!

Vegetable Beef Soup

Here's another quick and easy one for ya.  This one, I threw together one night when I needed to use up some veggies, and it's been a huge hit ever since.  My favorite part is that my little one who refuses veggies at all cost, will even eat it.  I guess that's another reason why I like soups.  She will eat veggies if they are in soup.

If there is any veggies that you don't like, take em out. This recipe is really easy to change up according to your tastes.

Vegetable Beef Soup

1 Box Chicken Broth

1 lb ground beef (browned)

1 cup sliced carrots

1 cup sliced celery

3 medium potatoes (peeled and cubed)

1 can corn (drained)

1 can green beans (drained)

6 C. Water

pinch of crushed red pepper

2 tsp parsley

1 medium onion (diced)  or 2 tbsp dehydrated onions

1 small can tomato sauce

1 (28 oz) can petite diced tomatoes (or 3 large tomatoes diced)

salt and pepper to taste

Brown hamburger. Combine all ingredients into a large pot.  Bring to a boil.  Turn down heat to low. Cover and simmer until vegetables are cooked through. About 30 min. Stir occasionally.

Tip: the larger you cut your vegetables, the longer they will take to cook through.  So if you are in a hurry... chop them smaller.



To freeze:  Cook all the way and then freeze leftovers.  Thaw and heat through when ready to eat.  Store up to 3 mo. in freezer

Perfect Pizza Dough

I have been searching for years for the Perfect Pizza Dough.  I finally found it!  The funny thing is, that my dear friend, whom I got the recipe from, had been searching herself for this recipe.  So glad that she shared it!  She's an amazing blogger. Check out her blog... Recipes From the Pickle Boat. You'll love it. 

Tomorrow I will have an insanely delicious recipe using this dough and one of your favorite recipes from here. You won't want to miss it!

The thing I love about this dough is that it's not way hard, like a cracker, and not super fluffy like a loaf of bread.  It's nice and chewy like pizza dough should be.  I also loved that she shared the idea of grilling your pizza so that you don't have to heat up your house!  It was awesome!  The only down fall was that our grill wasn't totally scraped clean so the bottom had a nice charcoal flavor.  I think next time, I might put a thick piece of foil down so that the bottom doesn't get chard.

Also, when you are mixing this dough, follow the instructions!  I got a big head and decided to just throw it all in my bosch.  Nope!  There's a reason why you do this one by hand.  The dough is too thick to be tossed into a mixer it just slides it around and doesn't knead it at all. So learn from my mistake, just do it by hand.

It will also be very thick. Don't think you did it wrong. That's why you knead it for so long. It'll all mix in together don't worry.  And be sure to make two batches.  You can freeze half of it for a rainy day. You'll be glad you did!

 Perfect Pizza Dough

1 1/2 cups 110 degree water
2 1/2 tsp. granulated sugar
2 1/2 tsp. salt
1 Tbsp. olive oil
4 1/2 cups all-purpose flour
1/2 tsp. active dry yeast
1/2 cup cornmeal
pizza sauce - of your choice, shredded cheese - of your choice, toppings - of your choice

DIRECTIONS:

In a large bowl, dissolve sugar and salt in water.

Add oil and flour to bowl and stir with heavy spoon for 1 minute.
Turn dough out onto a lightly floured surface and press into a circle.
Sprinkle yeast evenly over dough and knead for 12 minutes.
Divide dough into 2 equal-sized portions

Place dough balls in a bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location(don't be surprised when it doesn't rise much...you didn't put much yeast in it! it's not supposed to rise a lot).
Place a dough ball on a lightly floured surface and sprinkle a light coating of flour on top.
Working from the edges to the center, press dough into a 12" circle.
Preheat a pizza stone in a 500 degree oven for 1 hour.(this is what gives it the restaurant taste!)
Coat a large board with cornmeal and place the dough onto the cornmeal.
Spread sauce over crust and top with cheese and desired toppings.

Bake in a 500 degree oven for 15-25 minutes, until crust is golden.

Notes: Before allowing the dough to rise, you may place it in a plastic zipper bag and freeze. When ready to use, thaw at room temperature, then proceed with instructions.

If you would like to grill it instead of heating up your house this summer, just toss it on to a preheated grill for about 5-15 minutes.

Tip: don't prepare it on a cookie sheet with sides.  Learn from my mistakes!  It's hard to transfer that way!

Lettuce Wraps

All of the credit for this recipe goes to my fabulously amazing and talented husband!  He is the most amazing man ever. There is not a doubt in my mind that I chose the right guy to be mine for eternity! I am so grateful everyday for him.  For those who don't know him, you are missing out!  

One thing that I love about him is that he loves to find copy cats recipes of my favorite dishes from restaurants and won't stop until he masters it. This way, it saves money, cause we are making it at home, and I also can have it whenever I want. Even in the middle of the night. 

A few years ago, we went to PF Chang's and got their lettuce wraps.  I have to say, I was hooked.  The nearest restaurant was 30 miles away and lets be honest... they aren't cheap.  He has since made them for me probably a hundred times.   These babies are delicious. 

He also set it up into easy to follow steps.  It may seem overwhelming but just read the instructions carefully and you've got it. He also created this recipe with other ingredients to substitute the alcohol it called for.  Most restaurants use some sort of wine etc. in their Oriental dishes. You'll never find my recipes using alcohol (against popular vote, it doesn't cook out all the way) and I won't even post recipes using caffeine. 

Lettuce Wraps

Prepare this first (and marinade 1 1/2 lbs chicken in it (boneless skinless)

"Marinade"

1/4 Cup cornstarch

1/2 cup vinegar

1/2 Cup water

1/4 Cup vegetable oil

salt and pepper to taste

"Sauce"

2 Tbsp. Hoisin Sauce

2 Tbsp. Soy Sauce

2 Tbsp. Vinegar

4 Tbsp Oyster Sauce

2 Tbsp. Water

2 tsp. Sesame Oil

2 tsp. Sugar

2 tsp. Corn Starch

"Stir Fry Start"

2 Tbsp. Vegetable oil

1 tsp ground ginger

2 cloves garlic (minced)

2 green onions (chopped)

"Bulk"

1 small can bamboo shoots (diced)

1 small can Water Chestnuts (diced)

Create Marinade and combine with chicken in a medium bowl. Allow to sit for at least an hour. Prepare the other ingredients in separate bowls Pull the chicken out of the marinade and fry until cooked through.  Remove and dice.   In a large frying pan, on medium high heat, put in the "Stir Fry Start". Simmer for 1 min.  Add "Sauce" bring back to a simmer and add "bulk". Mix well.  Add diced chicken, cook through and serve.  Take 1 head of iceberg lettuce and peel off each leaf taking care not to rip it.  Serve by adding a scoop of chicken mixture into the lettuce bowl. Wrap lettuce around the chicken and scarf.

Tip:  An easier way to get the lettuce apart, is to hold the head of lettuce with both hands, stem side down.  Pound the head of lettuce onto the counter, hitting the stem area.  This will break the stem away from the lettuce and you can rip the core out and separate each leaf.

You can also chill them in ice water in a large bowl.  This will perk up the leaves and make them nice and crisp.