Thursday, December 31, 2020

Hey y'all!  I'm just tickled to death that Tammy has asked me to be a guest today on her blog!!!  Tammy and I met through Blogfrog, and I do believe it was an instant friendship!  And I know if you've been following her blog, then you already know what a sweetie pie she is!  

A little about myself... I live in Florida, which "technically" is the south but the farther south you go, the more north you are!  LOL.  I was, however fortunate enough to have a wonderful "southern" mother and father who made sure all the good things of the south were instilled in me.  (I'm grateful).   I was a medical transcriptionist for 27 years, and then became a closed captionist (you know those words on the bottom of the tv screen?  yeah, that was me).  But now, I'm a homekeeper and I love it!  I love all things domestic and that involves feeding my man, and constantly re-arranging my nest!  LOL

As any good southern girl knows,  you don't go callin' on friends empty handed, and it's practically always with food!  So that's why I'd love to share a few recipes with you...are ya up for it?    I've got in mind a broccoli cheese soup, and muffins.  There is a restaraunt in a little town in the next county called Lunch on Limoge.  Get this!  It's smack dab in the middle of a department store!  No kidding!   Ok, maybe not right in the middle, but it's to the side.  And not walled off, either,  You can reach behind you and feel the fabric of a dress if the mood strikes you!  And I'm not kidding about THAT!    Well, (oh, did I mention that I'm so easily side-tracked?!?  LOL)
this restaurant is famous for their muffins.  They are awesome!   You get a basket of mini muffins with your meal, and whatever fruit the put in the muffins that day, is the flavor butter you get!  YUM!

Well, about 20 years ago, I scored that recipe and it's been one of my prized recipes all this time.  I'm going to share it with you!

First, the Broccoli Cheese Soup

It's supposed to be like Panera Bread's Broccoli Cheddar Soup. The first night we ate it, I didn't think it tasted like it...I finished off the left-overs today for lunch. Yep. I think it taste like Panera's. I guess ya have to let it rest a day before eating!

You're going to need...

3 cups broccoli florets
4 cups chicken broth
1 cup half-and-half
1/2 cup all-purpose flour
8 slices Kraft Singles Sharp Cheddar Cheese (I know, right?)
1/2 cup shredded carrot
1/3 cup diced white onion
pinch ground black pepper

Steam broccoli in a steamer basket over boiling water in a covered saucepan for 6 minutes.
Remove broccoli to a copping board until cool, then use a large sharp knife to dice broccoli into pieces that are about the size of peas.
Pour chicken broth into a large saucepan with half and half. Whisk in flour, and then add remaining ingredients, including the broccoli.
Turn heat to medium, stirring often until mixture begins to bubble.
Reduce heat and simmer for 30 minutes or until carrots are tender and soup is thick.
(Makes 4 servings)

And now, for those muffins.   (Oooooh you're gonna thank me!  LOL)

Oh! and they're called Six-Week Muffins,  because you can keep the batter in the frige for up to 6 weeks without worry!They're not hard at all, and , well... they keep a good while. But, I've never had to worry about 'em lasting past six weeks! LOL

 Six Week Muffins

Here's what you'll need:  

4 beaten eggs
2 cups sugar
1 cup salad oil
1 quart buttermilk
5 teaspoons baking soda
2 teaspoons salt
5 cups flour
1 (15 oz) box Raisin Bran, or Raisin Nut Bran cereal (I used reg. rasin bran)

Mix all ingredients well. You can add any fruits , nuts, coconut, if desired

I added a can of drained crushed pineapple to half of the batter (the measuring/mixing bowl up top)
Bake at 400 degrees for approximately 10 minutes for miniature muffins; 18-20 minutes for large.
I freeze mine after baking. (Got a zippered freezer bag of 'em in the freezer now!)

I decided to make some pineapple butter too
So there you have it,  Was I right?  It is easy enough, see?    I've enjoyed sharing and being a guest here today.  Thank you so much for having me!  Now all y'all be sweet and enjoy each other's company.  Spread some friendly smiles all over!

Thursday, August 25, 2016

Hey there!

I just wanted to share with you a new post on my other blog,   It's absolutely amazingly good!  I've never made lasagna in the crock pot before, let alone use feta cheese in the recipe, but this was great!  And Mr. Man of the House said it was definitely a keeper.  So if this tempts you enough, why not head over to Real Women Eat and check it out....and you're welcome!

Friday, February 26, 2016

Freezer Cooking with Friends

Freezing with Friends is definitely a fun way to lighten the load of bulk cooking, prepping and freezing all that food.  Plus, you get to try new recipes.  Recipes that your friend's family have enjoyed (and hopefully yours will too).  

Last year, my cousin's wife, and my dear friend, mentioned she was running out of ideas for meal time.  I told her I was getting ready for another freezer session and asked if she wanted to do it together.  So began our Freezer Parties.   By the way, we also do canning parties - but that's for another day.

There are many approaches to 'Freezing with Friends' and you can tailor make it to your needs, or whims.  One method is a Freezer Swap.  For this, you don't necessarily freeze together, but it's like a cookie exchange.  You might want to keep it small, because you will prepare a meal for each person.
The method my friend and I used, though, is the one I like best.

We put on our calendar a date to get together to plan.  Each of us came up with a list of recipes our families loved.  She had never done a freezer session so she came armed with recipes they loved and we decided if they froze well and would work. Most recipes convert well to freezer cooking but there are a few ingredients that, though won't harm you if frozen, just don't hold up well.  A good rule of thumb, if you've seen it in the frozen food section (think TV dinners) than you can freeze it! And if you're just not sure, when you prepare a favorite dish, put a portion in the freezer.  Try it in a month.  Do you like it? Did it re-heat well?  Winner!   Our list was long, so we concentrated on trimming it down to a workable session and save the others for another time.  We decided on ground beef and chicken categories.  And, being the list maker that I am making a list in what order we would be doing the food according to like ingredients.  A planning day is very important.  There were some ingredients in my favorites that her family didn't care for so those where whittled off the list right away.  Had we not planned.. oh boy!

Next step was to list all our ingredients and gather total measurements from all their  ingredients list. (We're making our master shopping list) and making note of what we have in our pantry like spices, etc.  

Next, shopping!  We ended up going to Sam's Club for most of our supplies, but stopped at a grocery store to finish up.   Don't forget to get the pans you will be freezing in!  We found the party supply store had the cheapest prices at that time.  So check around.

Next, actual preparing day! Since she had a 2 year old, we do things at her house so I bring all my kitchen supplies, pots, crockpots, etc. with me early that morning.  We have breakfast and start right into it.  We had a blast and by the end of the day had a month's worth of meals to slide into the freezer.
(just one section of her kitchen with some of the dishes!)

And here's the recipe for the super-easy manicotti pictured here...

2 packages Manicotti (14 each)
1 pound ground beef
2 eggs
1 box chicken stuffing mix (like Stove Top)
2 cups cottage cheese
2 cups shredded cheddar cheese
1/4 to 1/2 cup Parmesan cheese (depending on how much you like it)
8 cups prepared spaghetti sauce

Mix stuffing mix, seasoning packet that comes with it, beef, eggs, cottage cheese, Parmesan and cheddar cheese to make a thick paste.  Set aside 5 minutes to absorb moisture.  Spread small amount of spaghetti sauce in pan.  Stuff uncooked manicotti shells and place side by side in pan.  Spoon spaghetti sauce over shells.

To bake: cover and bake 350 degrees 1 hour.

To Freeze:  Cover with foil, or Ziploc bags.  Freeze up to6 months.  To bake,thaw overnight in frige and bake according to directions.

This recipe makes two 9 x 13 pans, or three 8 x 8 pans.

So have you tried "freezing with a friend", or any other variation?  Share with us in the comments.  I'd love to hear!


Related Posts with Thumbnails