Freezables
INGREDIENTS:
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup milk
zest of 1 lemon
¼ cup sugar
juice of 1 lemon
DIRECTIONS:
Cream the butter in a large bowl with an electric mixer. Add the sugar and beat until fluffy. Add the eggs one at a time, mixing after each addition.
Sift together the flour, baking powder and salt. Add to the egg mixture alternately with milk, ending with the dry ingredients. Add the lemon zest and mix until just combined.
Pour the batter into a greased and floured loaf pan. Bake at 350F for 45 min to an 1 hour.
Combine the sugar and lemon juice in a small bowl. When the loaf comes out of the oven, pour the lemon glaze on top of the loaf while it is still in the pan. Let the loaf fully cool and enjoy!
WE SERIOUSLY LOVE THIS!
*Found on Tastemade.com*
Tags: Tastemade.com
INGREDIENTS:
1-1/2 cups milk
1/4 cup white vinegar
*or just use buttermilk*
2 cups all-purpose flour
1/4 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 egg
1/4 cup butter, melted
cooking spray
DIRECTIONS:
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. OR just use buttermilk.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
*Found on AllRecipes.com*
Tags: Allrecipes.com, Pancakes
INGREDIENTS:
2 medium onions, sliced thin
2 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 tsp salt
1/4 tsp pepper
2 tsp oregano
1/2 tsp basil
1/2 tsp celery seed
1 bay leaf
1/4 c. white wine
6 boned chicken breasts
Pasta or rice
DIRECTIONS:
Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Place mixture with chicken breasts in crock pot and cook on low 6-8 hours or on high 2 1/2-4 hours. Serve over pasta or rice.
**This meal can be frozen raw in a Ziploc freezer bag. When ready to cook, defrost or place frozen meal in crock pot (if frozen into a shape that will fit).
Makes 6 servings.
*Found in Don’t Panic–Dinner’s in the Freezer*
INGREDIENTS:
1 pound lean ground beef
1 (16 ounce) can refried beans
2 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
12 uncooked lasagna noodles
2 cups water
2 1/2 cups picante sauce
2 cups sour cream
2 (2 ounce) cans sliced black olives
1 1/2 cups shredded Monterrey Jack cheese
1/2 cup shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
Place 4 uncooked noodles in bottom of a 9×13 inch pan. Spread half of beef mixture over noodles. Top with 4 noodles. Spread with remaining mixture, and top with remaining noodles.
In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.
*Found on Allreciepes.com*
Tags: Allrecipes.com, Lasagna
INGREDIENTS:
1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves – cut into chunks
2 tsp cajun seasoning
1 tsp dried sage
1/2 cup chopped onion 1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 Tbsp finely chopped garlic
2 (10 ounce) containers alfredo sauce, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
Lightly grease a 9×13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
*Found on Allrecipes.com*
Tags: Allrecipes.com, Lasagna
INGREDIENTS:
9 lasagna noodles
2 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 eggs, beaten
1/2 pound lean ground beef
2 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/2 tsp garlic powder
2 tsp white sugar
salt and pepper to taste
3 (6.5 ounce) cans tomato sauce
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.
To make sauce- In a skillet, brown the ground beef until cooked through; drain grease. Combine in skillet, browned ground beef, oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.
In a 9×13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. If desired, top with more mozzarella cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.
*Found on Allrecipes.com*
Tags: Allrecipes.com, Lasagna