Chocolate Chip Buttermilk Pancake Squares

Elizabeth made these this month. Can't wait to try them! 

Ingredients:

• 1 cups buttermilk
• 2 large eggs, lightly beaten
• 4 Tablespoons butter, melted
• 2 Tablespoons sugar
• 0.25 cups sour cream
• 2 Tablespoons pancake syrup
• 2 cups flour
• 4 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 cups mini chocolate chips

Directions:
In a large bowl, combine buttermilk, eggs, and butter. Add in sugar, sour cream, and pancake syrup. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to wet mixture, stirring just until combined. Fold in chocolate chips. Pour into a greased 9 x 13 baking dish. Bake 350F  for 20-25 minutes or just until it begins to brown. Allow to cool for a few minutes, then cut into equal sized squares.  
Freezing Directions:
Prepare per above directions then flash freeze. Once frozen, divide among gallon freezer bags. Label and freeze. TO SERVE: Reheat in microwave for 30-60 seconds.

Original post can be found here:
http://onceamonthmeals.com/chocolate-chip-buttermilk-pancake-squares/

Author/Source:  
Lisa @ Onceamonthmeals.com

Onion Bombs

Tanya made these this month.

Onion Bombs: 

1/2 lb ground beef
1/2 lb ground turkey
1/4 lb hot ground sausage
1/4 lb sage sausage
2 cloves garlic
Salt/pepper
1 package onion soup mix
1/2 C ketchup
1/4ish C italian bread crumbs
4oz Gorgonzola cheese (or any cheese of your choice)
2T or more fresh basil

Mix all together. Peel and slice an onion in half, now assemble the bombs by starting with the largest pair of onion halves, fill onion half on one side with meat mixture and close it with the other half. 

Cooking Instructions: 

Wrap in foil and grill 8-10min,  Flip over and grill another 8-10min.

Slow Cooker Balsamic Honey Pulled Pork

I found this recipe here this month and couldn't wait to make it for our group! Hope you enjoy it! 

Ingredients:

3lb boneless pork shoulder
1/2 cup honey
1/2 cup balsamic vinegar
1/4 cup blackberry jam 
1/4 cup hoisin sauce
1/2 cup chicken broth
3 cloves garlic, minced
1/2 cup diced onion

Cooking Day: 
Thaw (or plan to cook longer!). Put all ingredients from freezer bag in crockpot. Cook for 9 hours on low. Remove from crock to shred (I use two forks), reserving sauce.

To Make Sauce: Mix 3T cold water with 1 T cornstarch--whisk until smooth.  Over med-high heat, combine reserved sauce and cornstarch mixture together. Bring to a boil and then reduce heat for about 3 min. Allow to thicken. Pour the sauce back over the pulled pork and mix. 

Serving Suggestion: 
Serve on slider buns topped with Asian Slaw. 

Serves 6

Grilled Chicken Skewers with Asian Sweet Chili BBQ Glaze

Here is the recipe that Erin brought us a while ago. It was delicious. Rave reviews from my family! I'm definitely going to put this in the regular rotation!

Slow Cooker Mongolian Beef

This is the recipe for what I made this month. Mongolian Beef for the crockpot! Enjoy! http://fabulesslyfrugal.com/freezer-meal-recipes-slow-cooker-mongolian-beef/

Campbells Kitchen Easy Chicken Cheese Enchiladas

Here's my recipe, however I didn't follow it very well - I mixed all together and inserted as filling. Sorry!! Please top with salsa or enchilada sauce, etc. and bake! 

Favorite Ham Loaf

Ham Loaves

Ingredients:                                                        Sauce Ingredients (not provided):

1 pound freshly ground pork                                 3/4 cup brown sugar

1 pound freshly ground ham                                 1/2 cup water

1 cup bread crumbs                                             1/2 cup vinegar

1 egg                                                                  1 teaspoon dry mustard

1 teaspoon salt

1/8 teaspoon pepper

3/4-1 cup milk

Mix all ingredients together, shape in loaf or loaves. Freeze here.

On serving day:

Dust thawed loaves with flour 

Bake 1 large loaf for 1 hour, smaller loaves for 30-45 minutes at 350 degrees 

Make the sauce by mixing all ingredients in a sauce pan and bring to a boil

Pour sauce over the loaves and bake an additional 30-60 minutes

Erin's Fall Off the Bone Ribs

Fall Off the Bone Ribs in the Crock Pot... 
Thaw ribs & cut into individual ribs.
Place in Crock Pot and fill with water to barely cover all of the ribs.
Cook on low for 6 to 8 hours.
Remove ribs from Crock Pot and pat dry on baking sheet and smother in Sweet Baby Ray's sauce. Bake for 10 minutes at 300 and serve!

*Josie reports these ARE the best ever!

Garlic-Lime Chicken

Elisha's swap masterpiece from July, 2014: Garlic-Lime Chicken.

Elisha's July Swap: Garlic Lime Chicken

This is the grill recipe that Elisha brought to the swap in July. 

Elizabeth's Pinterest Fave: Cream Cheese Chicken Chile

In June, Elizabeth made a fav Pinterest recipe... This Cream Cheese Chicken Chile is made in the crockpot & served over rice. I have provided cream cheese that will be added to the crockpot when the bag from the freezer is started. Cook on low for 6-8 hours (stirring occasionally to blend in the cream cheese), shred the chicken, then serve over rice. Enjoy!

Breakfast Bake

This is another great recipe for a breakfast bake using croutons!

Kinda Creamy Pasta Bake

Erin made this in May's swap. Here's the link to the original recipe! It was delicious!

Overnight French Toast II

Cindy made Overnight French Toast II in May, 2014!

Prep Time: 20 Minutes Ready In: 1 Hour 5 Minutes

INGREDIENTS:
2 tablespoons corn syrup
1/2 cup butter
1 cup packed brown sugar
1 (1 pound) loaf French bread, sliced
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
DIRECTIONS:
1. Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
2. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
3. The next morning, preheat oven to 350 degrees F (175 degrees C).
4. Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.

Baked Ham & Cheese Sliders

Baked Ham & Cheese Sliders
Ingredients
12 slider buns (I used Kings Hawaiian)
3/4 lb. thinly sliced deli ham
6 oz. sliced Swiss cheese
3/4 c. melted butter
1 1/2 T. yellow mustard
1 1/2 tsp. Worcestershire sauce
1 T. poppy seeds
1 T. dried, minced onion

Assembly
Line baking pan with buns.
Remove tops of buns and set aside.
Layer ham evenly on all buns.
Layer cheese evenly on all buns.
Place tops of buns onto the sandwiches.
In small bowl, mix butter, mustard, Worcestershire sauce, poppy seeds and onion.
Pour mustard mixture evenly over buns.

Serving Day
Preheat oven to 350. Place in oven directly from freezer (REMOVE PLASTIC WRAP FIRST). Bake covered for 40 minutes. Uncover. Bake another 5 minutes.
***This makes a great appetizer for parties too!

Layered Enchilada Bake by Jen

Layered Enchilada Bake by Jen (from freezer friendz.blogspot.com)
Recipe from: www.kraftfoods.com
Servings: 8
1 lb. lean ground beef
1 large onion, chopped
2 cups Thick 'N Chunky Salsa
1 can (15 oz.) black beans, rinsed
1/4 cup Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

Assembly:
Heat oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients. Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover. Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving.

Bake from Frozen:
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with additional foil. Freeze up to 3 months. When ready to serve, bake casserole, covered, in 400ºF oven 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Serving Day:
Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving. OR follow bake from frozen directions.

Fake-Out Starbucks Breakfast Sandwiches

The recipe for the breakfast sandwiches that Erin made in April can be found here.

Italian Wonderpot

Italian Wonderpot

By Elizabeth Lavy Morgan on Thursday, April 24, 2014 at 10:40pm

Ingredients

• 4 cups vegetable broth
• 2 Tbsp olive oil
• 12 oz. fettuccine
• 8 oz. frozen chopped spinach
• 1 (28 oz.) can diced tomatoes
• 1 medium onion
• 4 cloves garlic
• ½ Tbsp dried basil
• ½ Tbsp dried oregano
• ¼ tsp red pepper flakes
• freshly cracked pepper to taste
• 2 oz. feta cheese

Instructions

1. Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
2. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
4. After the pasta is cooked, crumble the feta cheese over top and serve.

I prepared the sauce ahead and froze.  Noodles & Feta are provided.  Thaw sauce and then proceed as directed.  Enjoy!

Lime Rosemary Chicken

Lime Rosemary Chicken

1/2 cup lime juice

1/3 cup soy sauce

1/4 cup olive oil

2 TB sugar

1 TB oregano

1 tsp. rosemary

1/2 tsp chili powder

1/4 tsp. cayanne

2 cloves garlic, minced

Marinate chicken at least 4 hours.  Cook on grill until done.  

Beef Roast....Alison Schofner

Beef Roast

2 pounds lean roast
2 cloves garlic, crushed
3 T balsamic vinegar
1/4 c soy sauce
2 T Worcestershire sauce
1 t Dijon mustard
salt and pepper to taste (I used 1/4 t of each)

Combine all ingredients and pour over roast. Freeze. To cook, let thaw and cook in crock pot for 8-10 hours.

Ham and Egg Casserole ...Josie Hicks

Ham and Egg Casserole 

1 cup fully cooked ham, cut into small pieces
2 cups cheddar cheese
1/4 cup Parmesan Cheese
1 tablespoon flour
1/4 teaspoon Greek Seasoning (I used a little onion salt and a little garlic powder. I wanted onion powder but was out!)
1/4 teaspoon pepper, divided in half
1/4 cup butter, melted
12 eggs
1 cup milk
1/2 tablespoon Dijon mustard
Thaw, pour into 9x13, bake at 350 degrees 35 minutes or until a knife inserted in the middle comes out clean.

Ham Fried Rice...Elizabeth Morgan

Ham Fried Rice

By Elizabeth Lavy Morgan 

1/4 c. oil
6 c. cooked short grain rice (sticky or sushi rice)
1/3 + c. soy sauce
4 eggs, slightly scrambled
salt & pepper mixed into eggs, to taste
1 1/2 c. diced ham
12 oz. frozen diced vegetables

Heat oil over med. high heat in a large skillet or wok. Add in rice, breaking up any clumps. Once warmed, drizzle soy sauce over and mix in. Scrape bottom of pan frequently to rice from sticking. Make a hole in rice and pour eggs in center, allowing them to set before mixing into rice. Add in ham and vegetables and allow them to heat. Eat immediately or spread on a cookie sheet to allow to cool some before spooning into freezer bag.

This is completely cooked, so it may simply be defrosted in the microwave in the freezer bag to keep it from drying out. Cook until defrosted, breaking the rice up some after every few minutes. You may eat it straight from the microwave or toss it in a hot skillet for a few minutes after microwaving. When I (freezer friendz person) tested it out, I preferred it stir-fried 3-4 minutes in the skillet.

CHICKEN ENCHILADA PASTA...Elisha Hicks

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Cook chicken, drain, and shred {or shred your rotisserie}.  Meanwhile boil pasta according to package and chop the veggies. 

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Gross.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Honey mustard pork chops for grilling...Tanya Stewart

Honey mustard pork chops for grilling

Marinade:
6 tablespoons Dijon mustard
6 tablespoons brown sugar
3 tablespoons unsweetened apple juice
3 tablespoons Worcestershire sauce
5-6 (8 ounce) bone-in pork loin chops

Thaw, grill and enjoy!

Sweet Asian Chicken

Made for March 2014 swap by Cindy Floyd

NOTE: This recipe, from Fix, Freeze, Feast is made to be frozen and makes 3 entrees.

1 tray (about 6 lbs) boneless, skinless chicken breasts
1 cup packed brown sugar
1 cup soy sauce
1/4 cup lime juice
1/2 tsp curry powder
3 T minced garlic
2 1/4 tsp crushed red pepper flakes

Divide chicken breasts into 3 1-gallon freezer bags. Combing the brown sugar, soy sauce, lime juice, and curry powder in a medium bowl. Divide marinade evenly over the chicken. Measure 1 T minced garlic and 3/4 tsp crushed red pepper into each bag. Seal and freeze.

To prepare: Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning frequently with the marinade, for 30 minutes, or until cooked through. Do not baste chicken during last 5 minutes of cooking. Discard remaining marinade.

(I ususally just cook it on the stovetop in a frying pan with the sauce.  It turns nice and glazy and delicious.)

Grilled Sausage and Peppers Rustica

Grilled Sausage and Peppers Rustica

Prepared by Melissa Wolfe for January swap

1 1/2 pounds Italian Sausage Links
4 tablespoons Extra virgin olive oil
1 each red, orange and yellow peppers, seeded & cut into 1" x 1/4" strips
SALSA MARINARA
1 can28 ounces Italian-style or plum tomatoes, including liquid
1 can10 3/4 ounces Tomato puree
1 teaspoon Garlic cloves, chopped finely
2 tablespoons Extra virgin olive oil
1/2 cup Basil, fresh, chopped finely, firmly packed
3/4 pound Ziti pasta
Parsley
Parmesan cheese, grated, to taste
salt and pepper, to taste



Directions
Bake or pan-fry sausage until fully cooked. Drain.
Cut sausages half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage.
Sauté pepper slices in olive oil until their crispness is lost, but not soft.
For Salsa Marinara (5 cups):
Do not puree the tomatoes, just break them up.
Combine tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a light simmer.
Cook pasta. Drain and transfer to four warmed plates. Top with sausage, peppers and salsa marinara.
Garnish each plate with parsley and grated Parmesan cheese.

Baked Ziti with Chicken in Queso Sauce

Baked Ziti with Chicken in Queso Sauce

prepared by Melissa Wolfe for  Feb swap

Ingredients:

2 Cups Shredded Chicken (cooked)
2 Cans Cream of Chicken Soup
1 Can Mild RO*TEL
2 inches Velveeta "cheese"
2 Cups Shredded Cheese
1 Box Ziti Noodles (cooked as directed on box)

Assembly:Cook chicken and shred. Cook Ziti as directed on the box and drain. Melt the Velveeta cheese in the microwave. Mix cans of soup, RO*TEL, and melted Velveeta cheese together. Stir all ingredients together and pour into 9x13 dish. Bake at 350 for 45 min or until bubbling. After serving portions onto the plate, top with a sprinkling of shredded cheese. ENJOY!!

Freezing Instructions:Mix shredded chicken, soup, RO*TEL, and melted Velveeta and place wet ingredients into a freezer safe container or bag. Place into freezer. On baking day, thaw completely. Cook Ziti as directed on the box and drain. Stir together ziti with thawed ingredients and place in oven safe dish. Bake at 350 for 45 min or until bubbling. After serving portions onto the plate, top with a sprinkling of shredded cheese.

Chicken Broccoli Dinner

Chicken Broccoli Dinner

prepared by  Josie Hicks

Ingredients:
1 pkg. stuffing mix
1 cup water
chicken tenders
4 cups broccoli
1 cup shredded cheddar cheese
4 slices bacon, cooked
4 Tablespoons Ranch dressing

Assembly:
Combine stuffing mix and water. Top with chicken. Top chicken with broccoli. Top broccoli with cheese. Crumble bacon over cheese. Drizzle with Ranch dressing. Cover with foil. Freeze or bake at 400 degrees for 30 minutes.

To Serve from Frozen:
Thaw completely. Bake at 400 degrees for 30 minutes.

Sausage Casserole

Sausage Casserole

by Josie HIcks

Sausage Casserole

• 1 pound bulk Italian pork sausage
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2 stalks celery, chopped

• 1 cup uncooked regular long-grain white rice
• 2 (10.75 ounce) cansCampbell's® Condensed Cream of Chicken Soup
• 1 (10.75 ounce) canCampbell's® Condensed Cream of Mushroom Soup
• Vegetable cooking spray
  
  

  Directions

  
  
  1. Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir the pepper, onion, celery, rice,soups and 1 can of water in the skillet.
  2. Spray a 3-quart casserole with the cooking spray. Spoon the sausage mixture into the casserole. Bake at 400 degrees F. covered for 45 minutes. Remove cover, stir and cook 15 minutes more.
  *note--3 cans of soup made this pretty "soupy" .  Consider adding more rice before cooking or serving over rice.

Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

...Elisha Hicks

Ingredients

1 pound frozen chicken (shred near end of cooking time)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
3(14.5 ounce) cans chicken broth
1 teaspoon cumin
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 can black beans, rinsed



Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocadoes. (Note: garnishes not included in nutrition information) Makes 8 servings.

Tex-Mex Bake

Tex-Mex Bake

By Cindy Bowcut Floyd for October 2013 swap

Tex-Mex Bake

8 oz. Mostaccioli pasta
1 lb. ground beef
1 can corn, drained
2/3 cup salsa
16 oz. cottage cheese
1/4 t. Cumin
1/2 t. pepper
1/2 cup Monterey Jack cheese
1 egg
1 TB fresh cilantro

Cook pasta.  Cook beef, stir in corn and salsa.  Remover from heat.  Combine cottage cheese, egg, cliantro, pepper and cumin.  In a greased casserole dish layer as follows:

1/2 beef mixture
ALL pasta
ALL cheese mixture
1/2 beef
sprinkle Monterey Jace over top.

Bake at 350 for 25-30 minutes

Mini Chicken Pot Pies

Mini Chicken Pot Pies....Elisha Hicks

prepared for January swap

Ingredients:

• muffin pan
• 2 rolls of whole wheat refrigerated biscuit dough
• 1 cup diced russet potatoes
• 1 cup diced carrots
• 1 cup peas
• 1 cup diced green beans
• 1 cup diced onion
• 1 cup roasted chicken, shredded
• 2 eggs
• salt and pepper for taste
• 5 cups chicken broth (to make these heartier, use cream of chicken soup)

Instructions:
1. Preheat the over to 425 degrees. Then, in a large bowl, mix together your diced vegetables, chicken broth, eggs, and shredded chicken. (For the chicken, I just bought a whole roasted chicken from the market, pulled the meat off the bone, and shredded it.)
2. Take your whole-wheat dough and, using your fingers, divide it into the muffin holes, forming a mini crust in each.

3. Fill each muffin hole with your pot pie mixture. I filled mine up pretty full (but not so they overflowed) because I wanted more filling than dough in my pot pies.

4. Sprinkle a touch of salt and pepper on top of each pot pie.

5.    Bake for 25-30 minutes until each one is golden brown.

Poppy Seed Chicken

Poppy Seed Chicken...

prepared for January swap

Ingredients

• 3 cups chopped cooked chicken
• 1 (10 3/4-oz.) can cream of chicken soup, undiluted
• 1 (16-oz.) container sour cream 
• 3 teaspoons poppy seeds
• 31 round buttery crackers, crushed 
• 1/4 cup butter, melted 

Preparation

1. 1. Combine first 4 ingredients. Spoon mixture into lightly greased 11- x 7-inch baking dish.
2. 2. Stir together cracker crumbs and melted butter; sprinkle evenly over casserole.
3. 3. Bake at 350° for 35 to 40 minutes or until hot and bubbly.
4. serve over pasta or rice if desired.

Monkey Bread Bites

Monkey Bread Bites...Alison Schofner

for January swap

Ingredients:

• 2 cans refrigerated biscuits (10 biscuits per can)
• .25 cups of sugar
• 1 Tbsp cinnamon

Directions:

Preheat oven to 350F.  Grease muffin tin. Combine cinnamon and sugar in shallow bowl.  Cut each biscuit into 4 small pieces.  Roll biscuit pieces in cinnamon/sugar mix until completely coated. Place approximately 6-7 pieces int each muffin tin.  Bake 15-20 minutes or just until tops get firm.

Freezing Directions:

Follow directions above.  Cool bites completely and transfer to a gallon freezer bag.  TO SERVE: Microwave from frozen state 45-60 seconds until warm.

Servings: 12

Glazed Meatloaf

Glazed Meatloaf...Elizabeth Morgan

for January swap

Ingredients

1Tbs olive oil
1½cups onion, chopped
3garlic cloves, minced
2large eggs
½cup milk
2tsp dijon mustard
1tsp hot sauce
1½tsp fresh marjoram, or ½ teaspoon dried, crumbled
1½tsp fresh thyme, or ½ teaspoon dried, crumbled
salt and freshly ground pepper
1lb chuck (ground beef)
½lb veal (optional. Use half pork and beef if you can't find ground veal or don't buy veal)
½lb ground pork
1½cups fresh bread crumbs
¼cup fresh parsley, minced
½cup ketchup
¼cup light brown sugar
1½Tbs cider vinegar

Directions

1 Preheat oven to 350 degrees F. 2 In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool. 3 In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture. 4 In a small bowl stir together ketchup, sugar, and vinegar. Set aside. 5 Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust. 6 Transfer meat mixture to an oiled loaf pan.*NOTE: I have, since, discovered that I can mix all the wet ingredients in my Kitchen Aid mixer bowl, then add the meat and cooked onions and garlic. I turn the mixer on LOW for a few minutes-- so much easier and less messier!*NOTE: The best way to make the meatloaf is to use a baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of foil to be larger than a the loaf-- and shape the meat into a loaf. Using a metal skewer, poke holes along the foil...usually every other hole.Place the shaped loaf on top of the foil. I prefer this method, as the loaf is less likely to "steam" in a loaf pan. You can also glaze all around the meatloaf, which is even better!Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set. 7 Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that! 8 Internal temperature of loaf should be 160 degrees F. NOTE: Sometimes, I freeze half of the mixture in a plastic lined loaf pan. Once it's frozen, I remove the loaf and place it in a zip-loc bag, and the loaf is perfectly shaped. When ready to prepare, thaw in the refrigerator, make the glaze and bake as directed.WITH THE OTHER HALF: I shape individual meat loafs, and bake as directed for 20 minutes. This speeds up the time, quite a bit.

Beef and Barley Soup

Beef and Barley Soup...Suzanne Brubaker

for January swap

Ingredients:
-1.5 lbs Beef Stew Meat (I usually get top round and just cut it into bite size pieces).  Sometimes when you buy stew meat at the grocery store you still need to cut it into smaller pieces.
-1 large red onion, chopped
-Appx 8 medium sized carrots, peeled and sliced
-3-4 stalks of celery, sliced
-1.5 cups frozen corn (or you could use a 14.5 ounce can of canned corn)
-1 tsp parsley flakes
-1/4 tsp black pepper
-1.5 Tbsp “Better Than Bouillon” paste or 3 cubes of beef bouillon (can add more to taste if you like)
-3 garlic cloves minced
-1 14.5 ounce can tomato sauce
-3/4 cup barley (pearled)
-5 cups water

This recipe is really simple to make!  All you do is throw all your ingredients in the crockpot and cook for 3-4 hours on high or 6-8 hours on low.


If Making As Freezer Meal:
When I made this as a freezer meal, I put all the ingredients in except for the 5 cups of water.  On the outside of the bag I just wrote the date, the name of the meal, and “add 5 cups water”.  Make sure to push out any extra air in the bag to avoid freezer burn.  The day before you want to make this meal take it out of the freezer and allow to defrost in your fridge.  The morning/afternoon you want to eat the meal for dinner just put everything in your crockpot, add 5 cups water, and cook for 3-4 hours on high or 6-8 hours on low.

Pull Apart Pizza Bread

Pull Apart Pizza Bread...Alison Schofner

Prepared for Feb swap

1 1/2 pkgs. jumbo refrigerated biscuit dough, cut into quarters
1/2 pkg pepperoni or other meat (I used turkey pepperoni), cut intoquarters
2 c mozzarella cheese
1 t Italian seasoning
2 t crushed garlic
1/4 c olive oil

Toss all ingredients together until well coated with olive oil. Bake at 350 in greased dish. (Or use parchment paper if you really want to be able to get it out. Finally thought of that on the last batch!) Turn out onto a plate. Serve with your favorite dipping sauce.

Taco Soup

Taco Soup... Josie Hicks

Taco Soup
1 lb ground beef, browned
1 can pinto beans
1 can chili beans
2 cans diced tomatoes with green chiles
1 bag frozen corn
1 packet taco seasoning
1 packet ranch seasoning
Serve with corn chips and sour cream (sour cream helps if it's a little too spicy for you!)
Thaw and reheat

Baked Chicken Chimichangas

Baked Chicken Chimichangas
 prepared by Cindy Floyd for Jan swap

 2 1/2 cups chicken, cooked, shredded
 2 TB Olive Oil
1/2 cup Onion, chopped
2 garlic cloves, minced
1/2 TB Chili Powder
16 oz. salsa
1/2 tsp cumin, gound
1/2 tsp cinnamon
pinch of salt, if necessary
1 can black beans
6-10 flour tortillas,
 Olive oil (for basting)

 In a large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken and beans. Let cool. Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Lay out tortillas and evenly distribute chicken mixture on each one. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20-25 minutes or until golden brown and crisp. If desired you may add some shredded cheese to tops for the last 5 minutes of cooking time. Serve.

Stuffed Shells

Stuffed Shells
Cindy Floyd for Feb swap

Original recipe makes 8 servings

 Ingredients
 1 (16 ounce) package jumbo pasta shells
 2 cups cottage cheese
2 cups ricotta cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

 Directions
 Cook shells according to package directions. Place in cold water to stop cooking. Drain. Mix together cottage cheese, ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.