Organizing My Recipes from magazines

I don't know if you're like me, but I can't pass up a magazine that has a great looking whatever on the cover. Usually it's a dessert that catches my eye, but other foods too. And usually there's really only a few recipes I really like in it.

I used to keep all those magazines, but that gets out of hand way too soon. Then, if you just tear 'em out of the magazine, where do you keep them? I started doing notebooks probably 20 years ago. I've even taken pages out of cookbooks (though not very many!) that I knew I'd never make anything out of but a few dishes and put in my notebooks. I put 'em in page protectors (I like to use the heavy duty ones). In the "BiteSized Confections", I have dividers in for bars - n - brownies, candy - n- cookies, cupcakes - n- muffins, Dips - n - Spreads, Snack Mixes... you get the idea.

Recently I told someone that's what I did and they looked at me like I had just invented the cure for the common cold. Now, I know I'm not the first person on the planet to think of this, but if it was news to that person, perhaps there are other people who could use this information.
So there you go. Go forth and book-it! LOL



and here they are, all nestled in with my other cookbooks in the kitchen cupboard.
Oh, and in case you're wondering, no, that's not all the cookbooks I have! LOL Isn't it funny, the one labeled "meals" is skinnier than the sweets ?!? ROFL!!!

Oh, do you see the shorter lavendar notebook further to the right? That's one that I have written recipes in! (I'm a notebook nut!)

Also, within reach in the kitchen (which is the central hub for the family, right?) I have a notebook with sections for business cards of people like a painter, handyman, yard-guy, etc.,

take-out menus.....

owner's manuels for small appliances and gadgets (that I can never remember how to operate!)

Notice it's not pretty colors like the recipe ones? I don't think my hubby would use it if it was one of those "girlie" colors. I'm so proud of him when he goes to the black notebook to order his pizza on "race day"! I put it all together and he's learned where to look. He thinks I'm smart. I like that.

I'm linking to Raising Homemaker's  homemaker's link-up party. 

Scrapping Give-Away

**** The Give-Away is now closed ****

I'm hosting another give-away! This time it's for the scrappers in all of us! Of course, you don't have to be a scrap booker...you can use these for lots of craftiness! Here's some closer-ups of what's included...

And... alphabet rubberstamps. These rubberstamps are mounted on hard foam.

The give-away closes on Thursday, March 18th. To enter, here's what ya do...
1. Leave a comment
2. Follow my blog (that'll get ya 2 extra entries)
3. Take my button and put on your blog (Another 2 entries)
4. Talk about it and link back here (yet another 2 entries!)

So, there you have it. The potential for 7 entries. Of course all you really HAVE to do to enter is comment, but bonus entries are always good, right?

FREEZER FOODS FRIDAY

I'm declaring March "Chicken Month" LOL. For the rest of March I'll be sharing chicken recipes/ideas - all freezer friendly. So if you'd like to share your favorite chicken dish, please do! Especially if it's a freezer-friendly dish, or with tips on making it in bulk or making ahead. Please play along and link up your post.
* Please link back to this so we can all come and see! *


Here's one I haven't made in a long time, and I don't know why because it's what I call "stupid-easy" LOL!

Sweet & Spicy Chicken

1 packet of Taco seasoning mix

1 (8 oz) jar apricot jam

1 (12 oz) jar of Salsa

2 cups cooked chicken- cut into chunks

Combine the first three ingredients. Mix with chicken. Toss it all in a ziplock type freezer bag and freeze. Since the chicken is done, there's just a re-heating step to do when you're ready to feed the family. I serve this over rice - I prefer the yellow rice but the choice is yours.

NOTE: You can also use bite-size pieces of beef or pork, but this is "chicken month" LOL.

What you say? You want another? Well then....

Chicken Smothered in Onions

4 boneless/skinless chicken breast halves (approximately 1 1/4 lbs)

2 medium onions, cut into wedges

1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix

1 tablespoon firmly packed brown sugar

3 Tablespoons margarine or butter, melted

1 Tablespoon water

Preheat oven to 375 degrees. In a 9 x 13 aking pan, arrange chicken and onions. In a small bowl, combine remaining ingredients and pour over chicken.

(This one I cook and cool before freezing) Bake uncovered for 30 minutes, or until chicken is no longer pink and the onions are tender.

Ok, then, YOUR TURN... remember, if you want to play along, first link back to this blog. You can take the button to the right and put on your blog if you like, and then leave you link in McLinky to your blog post.