Strawberry Romaine Salad With Poppy Seed Dressing

We eat a lot of salads around here, especially in the warm summer months. They go great with grilled food and often make a main dish for lunch or dinner. I’m always on the lookout for a fresh take on eating our greens. Last summer I feel in love with the combination of strawberries and romaine lettuce. I played around with a few different versions and finally came up with this one that also includes cucumber, red onion and a yummy homemade poppy seed dressing.

You can make everything ahead of time. Just store your dressing in a little mason jar, shake it up and pour it over the salad right before you’re ready to eat.

Romaine Salad With Strawberries
 
Ingredients
  • 1 head romaine lettuce
  • 1 pint fresh strawberries
  • 1 red onion
  • 1 cucumber
  • ½ cup mayonnaise
  • 2 tsp white vinegar
  • ⅓ cup sugar
  • ¼ cup milk
  • 2 tsp poppy seed
Instructions
  1. Clean the lettuce and chop it into bite-sized pieces.
  2. Wash and quarter the strawberries.
  3. Peel and thinly slice the red onion.
  4. Wash, peel and chop the cucumber.
  5. Combine all of the fruit and veggies in a bowl.
  6. Combine the remaining ingredients in a small bowl or jar. Pour over the salad right before serving.

 

Strawberry Romaine Salad with Poppy Seed Dressing

Old Fashioned Chocolate Gravy

The recipe I am looking for was a chocolate gravy my grandmother used to make in a skillet on top of the  stove. I know it had cocoa and sugar in  it and it tasted like warm chocolate pudding. It was made kind of like a milk gravy.

Thank you,

Mary

From The Hillbilly Housewife 

I haven’t made this in quite a while, but found this recipe scribbled down on a piece of scrap paper tucked into one of my cookbooks. It sounds like the gravy you’re looking for.

I’m sure there are other recipes as well. If you have one to share, please leave it as a comment below.

Chocolate Gravy Recipe
 
Ingredients
  • ¼ cup cocoa
  • 3 tablespoons all-purpose flour
  • ¾ cup sugar
  • 2 cups milk
  • 1 tablespoon butter
  • 2 teaspoons vanilla
Instructions
  1. Mix the cocoa, flour and sugar together until all dry ingredients are well mixed.
  2. Pour the cold milk into the flour mixture and whisk it well. You don't want any lumps.
  3. Pour the mixture into a saucepan and heat over medium high until it start to thicken. You want to stir frequently to keep your gravy from lumping up on you.
  4. Remove it from the heat and add the butter and vanilla. Stir until the butter is melted and everything is well incorporated.
  5. Serve immediately over hot biscuits, pancakes or waffles.

 

A bowl of old fashioned chocolate gravy. Whip up a batch and serve it over hot biscuits.

Pineapple Cookie Recipe

I am looking for a recipe for pineapple cookies my mom use to make. They were soft and had bits of pineapple in them, so delicious.

Since her and my grandma are now in a better place, I can’t find anyone that knows how to make them.

Please help if you can.

Thanks, Rene

Do you have a recipe for pineapple cookies? Share it as a comment below.

From the Hillbilly Housewife.

I did some digging and a friend of mine has a recipe that sounds like it would fit the bill. Take a look below. I’m sure HBHW readers have some amazing recipes to share as well.

5.0 from 1 reviews
Soft Pineapple Cookies
 
Ingredients
  • 1 cup shortening
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup crushed pineapple, drained
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
Instructions
  1. Preheat the oven to 350F.
  2. Cream shortening and the sugars.
  3. Add egg and pineapple.
  4. Stir in vanilla.
  5. Sift flour, then measure it.
  6. To the flour, add salt, soda, and baking powder.
  7. Add dry mixture to the wet mixture.
  8. Drop by rounded tsps.
  9. onto a lightly greased baking sheet.
  10. Bake 10-12 minutes.

 

Recipes for soft pineapple cookies

 

Red BBQ Slaw

Barbecue (or Red) Slaw is  a Carolina tradition. We serve it on barbecue sandwiches or as a side to go with pulled pork. It’s also great on hot dogs and burgers. I like the fact that there’s no mayonnaise in this slaw recipe. It makes it perfect for outdoor picnics and barbecues. You don’t have to worry about leaving it sitting out for too long.

The red slaw recipe below makes a bit batch. You can easily cut the ingredients in 3 and use just one head of cabbage if you’re making it for just your family. If you’re in a hurry, use the shredded cabbage available in the produce section of your grocery store.

Barbecue Slaw Recipe
 
Ingredients
  • 1 c sugar
  • 1 c white vinegar
  • 1 cup ketchup
  • ½ tsp cayenne pepper
  • ½ tsp celery seeds
  • 3 heads of cabbage
Instructions
  1. Combine the the sugar, vinegar, ketchup, cayenne pepper and celery seeds in a medium sauce pan. Heat over medium heat and simmer until it starts to thicken. Allow the mixture to cool.
  2. In the meantime, shred your cabbage. Pour the cooled dressing over the cabbage and mix until everything is well coated.

 

Bowl of Red Slaw or BBQ Slaw

Basic Vinaigrette with 5 Yummy Variations

We’ve been having a lot of simple meals around here lately. There’s just something nice about enjoying just the flavor of say a pan fried potato or a perfect cheese omelet. To round out our simple potatoes and egg dinner, I got ready to fix a green salad. Our usual ranch dressing just didn’t seem to fit. Instead, I remembered a very basic oil and vinegar dressing a friend of mine used to make each time they had salad. Nothing more than light olive oil, wine vinegar and a little salt and fresh ground pepper. I shook it all up in a small jar and poured it over our lettuce. It was delicious and perfect with the cheese omelets.

We’ve been using this basic dressing for the past few weeks. Depending on what’s for dinner, I spice things up with a few extra ingredients. You’ll find those variations below.

5.0 from 1 reviews
Basic Vinaigrette
 
Ingredients
  • ½ c white wine vinegar
  • 1½ c light olive oil
  • salt and pepper to taste
Instructions
  1. Combine the vinegar, salt and pepper in a small mason jar.
  2. Using a fork, slowly whisk in the oil.
  3. Use at room temperature, store in the fridge.

Recipe Variations:

One of the beauties of this recipe is that you can easily tweak and change with just a couple of ingredients and get a completely different dressing. Here are a few favorites.

Italian Vinaigrette: Add 1 tbsp minced garlic and 1 tbsp italian seasoning.

Mustard Vinaigrette: Add 2 tbsp Dijon Mustard, 2 tbsp minced shallots and 1/4 c minced parsley.

Orange Dressing : Add 1/4 c light corn syrup (or simple syrup), 2 tbsp minced parsley, 2 tbsp minced mint and the sections of 4 oranges.

Curry Dressing : Add 1/4 tsp sugar, 2 tbsp minced shallots and 2 tsp curry powder.

Tarragon Dressing: Add 1 tbsp lemon juice, 1/2 c parmesan cheese and 2 tsp crushed dried tarragon.

A Basic Recipe for an oil based vinaigrette and 5 yummy variations.

Pinto Bean Chili Recipe

I’m looking for a recipe for a pinto bean chili (with or without beef) with the flavor of a canned chili, or something like the chili sold at Steak N Shake. Thanks!
Ali

 

From the Hillbilly Housewife:

I found a copy cat Steak N Shake chili recipe. It’s made with kidney beans instead of pintos but I think it’s worth trying. You can easily replace the types of beans you use and even leave out the meat. I think the key is the addition of cola. It will give it that nice sweet taste you find in both a canned chili and this copy cat version.

Copycat Steak N Shake Chili Recipe
 
Ingredients
  • 2 lbs Ground Beef
  • ½ Teaspoon Salt
  • 2 tablespoons Onion Powder
  • 1 Tablespoon Chili Powder
  • 2 Teaspoons Ground Cumin
  • ½ Teaspoon Black Pepper
  • 2 Teaspoons Cocoa
  • 2 13.5oz Cans Kidney Beans, rinsed and drained
  • 1 6oz Can Tomato Paste
  • 1 13.5oz Can Tomato Sauce
  • 1 Cup of Cola
Instructions
  1. Start by cooking the ground beef in a pan on the stove. Cook it until it's nicely browned, then drain it and put it in a blow. Add all remaining ingredients, except the beans.
  2. Use an immersion blender to blend everything together. If you don't have an immersion blender, you can also run it through your blender in batches as needed.
  3. Pour this puree into your crockpot. Add he beans and cook on low for 6 hours before serving.

 Do you have a recipe for Ali to try? Please share it in the comments below. Thank you! 

Copy Cat Chili Recipe

 

Grilled Beef Ribs with Memphis BBQ Dry Rub

I asked my friend Christine from Authentic Moms to share a recipe with us from her new eBook “Spring Recipe Collection“. She sent me this wonderful beef rib recipe. They are perfect for the grill and I love the BBQ Dry Rub. It will be great to use all summer on ribs, chicken and even steaks. Can’t wait to fire up the grill and give this a try.

BBQ Beef Rib Recipe

Rub Ingredients

  • 8 Tbsp. Paprika
  • 4 Tbsp. Powdered Garlic
  • 4 Tbsp. Chili powder
  • 3 Tbsp. Black Pepper
  • 3 Tbsp. Kosher Salt
  • 2 Tbsp. Celery seed
  • 1 Tbsp. Oregano
  • 1 Tbsp. Thyme
  • 1 Tbsp. Cavender’s Seasoning

Favorite BBQ Sauce – homemade or store bought (optional)

In a medium size bowl, add all spices and mix together.

Rinse beef ribs and allow excess water to drip away.

Line a flat baking sheet with aluminum foil for easier cleanup. Lay ribs on sheet.

Thickly coat both sides of ribs.

Wrap coated ribs tightly in foil and grill over low heat (around 250 degrees) for 3 hours, turning once half-way through.

For saucy ribs, during the last 15 minutes of cooking time, coat the ribs with your favorite BBQ sauce.

One thing to remember about cooking ribs, you need to set it and forget it. It’s important that the temperature remains steady. The more times you peek at the meat, the more heat is released and the less tender and juicy the ribs will become. In addition, it will take longer to cook – something the family will not like!

 

Leftover Ideas:

While rarely do we have leftovers, sometimes we will purposely make more than we need so we get two meals from one. Here’s how we use the leftovers.

BBQ sandwiches – of course!

BBQ casserole:  Toss meat into a casserole dish. Add some bacon and Monterey Jack cheese, top with mashed potatoes and bake at 350 for about 45 minutes.

 

BBQ Pot Pie: Using homemade or store bought pie crusts, add leftover rib meat, your favorite veggies and a can of cream of mushroom soup. Bake at 375 for 30 minutes or until crust become golden brown.

BBQ pizza: Start with a homemade or store bought crust, top with more BBQ sauce, meat, veggies and cheese. Bake according to crust directions.

BBQ Burritos: Wrap beef and 1 tbsp. BBQ sauce in flour tortilla, ensuring ends are sealed. Deep fry (or bake) until golden brown and crispy. Excellent served with ranch dip.

BBQ Macaroni: Cook macaroni & cheese according to directions. Warm meat in the microwave, adding more BBQ sauce if necessary to keep meat from drying out. Transfer warmed meat to prepared mac-n-cheese.  Sprinkle with bacon bits and your favorite shredded cheese.

Rack of Grilled Beef Ribs

Bread Pudding

Whenever we need an easy weeknight dessert or just have some leftover bread that needs using up, I whip up a batch of this bread pudding. You can use any type of leftover bread for this. Just toast it and cut or tear it into small chunks.

This recipe is from my 35 Homemade Bread Recipes Kindle Cookbook.

We like raisins in our bread pudding, but if you’re not a fan, you can certainly leave them out or replace them with some other dried fruit. I’ve made this with dehydrated apples in the past and it turned out great. I like to sprinkle some cinnamon in with the egg mixture if I’m using apples.

What’s your favorite way to use up leftover stale bread? 

Bread Pudding
 
Ingredients
  • Homemade Bread Pudding
  • Ingredients:
  • 8 slices toasted whole wheat bread, cut into cubes
  • 4 tablespoons unsalted butter
  • 1 cup nonfat milk
  • 2 large eggs
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup, packed, raisins
  • Directions:
  • While preheating oven to 350 degrees, melt butter in a pie dish and grease the sides of it.
  • In a large bowl, mix the milk, eggs, sugar, vanilla and raisins.
  • Add the bread to the mixture and allow it to soak up the liquid.
  • Pour the bread mixture into the greased pie dish.
  • Bake for 30-45 minutes.
Instructions
  1. While preheating oven to 350 degrees, melt butter in a pie dish and grease the sides of it.
  2. In a large bowl, mix the milk, eggs, sugar, vanilla and raisins.
  3. Add the bread to the mixture and allow it to soak up the liquid.
  4. Pour the bread mixture into the greased pie dish.
  5. Bake for 30-45 minutes.

 

Dish of Homemade Bread Pudding

 

From 35 Homemade Bread Recipes 

Homemade bread is a staple in my frugal household and I’m sure it will become one in your as well.

Here are the some of the recipes you’ll find inside:

  • No Knead Dill Bread
  • White Bread
  • Easy No Knead Bread
  • One Hour Homemade Bread
  • Amish Bread
  • Homemade Cinnamon Bread
  • Banana Apple Bread
  • Five Ingredient Homemade Bread
  • Homemade Beer Bread
  • Wheat Bread
  • Easy Homemade Banana Bread

Download the Homemade Breads Kindle Cookbook ]on Amazon today. 

Homemade Beer Bread

We love making beer bread around here. It’s so quick and easy and comes out great every time. It’s the perfect thing to throw together and take over to friend when you’re invited for dinner. Beer bread and a little butter makes a great appetizer or snack.

Make sure you use self rising flour or add some baking powder to regular flour. Otherwise the bread will get quite dense and can come out on the dry side.

Try making this with different types of beer. A regular pilsener style beer will be almost flavorless and the bread will be light and fluffy. Use a stout or dark lager for a darker more flavorful bread. I’ve tried using flavored beers and the bread does have a slight flavor from the beer, but not very much.

We have this as a snack with a little butter or eat it with any soup or stew. It’s too crumbly for sandwiches but very yummy, especially warm from the oven.

Easy Beer Bread Recipe
 
Ingredients
  • 1 can beer (12 ounces)
  • ½ cup sugar
  • 3 cups self rising flour
  • 2 Tbsp. butter, melted
Instructions
  1. While preheating oven to 350 degrees, in a large mixing bowl, add the beer, sugar and flour. Stir until just blended. Note: the mixture should be lumpy.
  2. Pour the mixture into a greased loaf pan and bake for 50 minutes.
  3. Remove from oven and evenly pour the melted butter over the top of bread. Put back in the oven and bake for an additional 10 minutes.
  4. Let cool before cutting.

Get a copy of the 35 Homemade Bread Recipes Kindle Cookbook here.

Loaf of homemade beer bread with some slices cut and buttered.

Beef Goulash

Do you remember eating Goulash made with ground beef and elbow macaroni as a kid? It was a very popular dish in the 70s. It’s easy to make, tasty and very frugal. It’s one of our go-to meals when we don’t know what to cook.

I love the fact that I basically just need to brown the ground beef and then move everything to the oven to finish cooking. Great for those evenings when there are lots of chores to catch up on around the house, or when I’m too tired to stand at the stove stirring pots.

I serve this with either a side salad, cole slaw or steamed broccoli.

Beef Goulash
 
Serves: 6
Ingredients
  • 1½ pounds ground beef
  • 1 medium onion, chopped
  • 1 stalk celery, sliced
  • 1 (16-ounce) can stewed tomatoes
  • 1 tomato can (2 cups) water
  • 1 (7-ounce) package uncooked elbow macaroni (1½ cups)
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Cook and stir ground beef, onion and celery in 4-quart ovenproof Dutch oven until beef is brown; drain. Stir in remaining ingredients.
  2. Cover and bake in 350° oven until liquid is absorbed and goulash is hot, about 40 minutes; stir.

 

Homemade Beef Goulash

 

Beef Bean Enchilada

Enchiladas is one of my favorite comfort foods and we have it on the menu quite often. The recipe below makes a nice big pan of beef and bean enchiladas. There is usually enough for dinner and a few leftovers for lunch. You can make them with the corn tortillas as suggested, or replace them with flour tortillas if you prefer. They have ground beef and refried beans. seasoned with taco sauce and topped with enchilada sauce and of course cheese. We like black olives in there, but they are totally optional. Feel free to leave them out or substitute your favorite cooked vegetable in there. We’ve added canned corn and black beans in the past with good results.

Beef Bean Enchilada
 
Serves: 4
Ingredients
  • 1½ pounds ground beef
  • 1 onion medium chopped
  • 1 16-ounce can refried beans
  • 1 cup olives pitted, quartered
  • ⅓ cup taco sauce canned or bottled
  • 1 teaspoon salt
  • ⅛ teaspoon garlic powder
  • 2 10-ounce cans red enchilada sauce
  • Vegetable oil
  • 12 corn tortillas
  • 3 cups cheddar cheese shredded (12 oz.)
  • Sour cream dairy
  • Canned or bottled green chili salsa
  • Sliced pitted ripe olives
Instructions
  1. In a large skillet over medium-high heat sauté beef and onion until meat is browned and onion is tender; drain off fat. Add beans, olives, taco sauce, salt and garlic powder. Bring to a boil. Remove from heat; keep warm.
  2. Preheat oven to 350° F. In a small saucepan heat enchilada sauce; pour half the sauce into an ungreased shallow 3-quart baking dish. Pour oil into a small skillet to a depth of ¼ inch. Heat over medium heat. Dip tortillas, one at a time, in hot oil to soften; drain quickly on paper towels. Place about ⅓ cup of the meat filling on each tortilla; roll to enclose filling. Place seam-side down in baking dish. Pour remaining enchilada sauce over the filled tortillas.
  3. Cover with cheese and bake, uncovered, for 20 to 25 minutes or until heated through and cheese is melted.
  4. In a small bowl combine sour cream and salsa. Serve warm enchiladas with sour cream-salsa and olives.

 

Plate of Bean and Beef Enchiladas

Creamy Leek Potato Soup

On a cold winter day like today, there’s nothing better than a nice warm bowl of soup.

I thought I’d share a simple recipe with you today that I’m about to make for dinner.

I’ve been cooking this for a few years and published it in my “St. Patrick’s Day Kindle Book“. Enjoy!

5.0 from 1 reviews
Creamy Leek Potato Soup
 
Serves: 4
Ingredients
  • 2 large leeks, thoroughly trimmed and washed
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 Tbsps olive oil or other cooking oil
  • 3 cups chicken stock
  • 1 cup water
  • 1 lb gold potatoes (like Yukon gold) potatoes, peeled and diced
  • salt and black pepper to taste
  • ½ cup milk (or half and half)
Instructions
  1. Cut the cleaned leeks into small pieces, and put in a large pot along with the onion, garlic, and oil, and cook over medium heat, stirring, for about 3 minutes or just until the leeks and onions soften slightly.
  2. Add the chicken stock and water, stir, then add the potatoes. Bring mixture to a boil, then reduce the heat to low, cover, and let simmer very slowly for 25 to 30 minutes. The potatoes should be very tender.
  3. To puree soup, use an immersion blender, or let cool slightly and pour into blender or food processor and pulse until smooth. Taste and add salt and pepper as needed.
  4. Put soup back on low heat after blending, then stir in milk and allow to warm, but do not boil. Serve with a pat of butter in each bowl and some chopped chives if desired.

 

Creamy Potato and Leek SoupOn St. Patrick's Day Everyone Can Be IrishOn St. Patrick’s Day Everyone Can Be Irish

St. Patrick’s Day gives us all an excuse to have some fun and eat delicious comfort foods.

Just thinking about corned beef, cabbage & soda bread give me goose bumps.  Those classic Irish dishes are among some of my favorite but it’s fun when you can find new recipes that make your tummy happy.

Since St. Patrick’s Day is just around the corner I thought it would be nice to put together some recipes and crafts and create a kindle ebook to celebrate.

You’ll find delicious Irish food along with a bunch of crafts that your family will enjoy creating together.

And remember, with all Kindle ebooks, you don’t need a Kindle to download them. Amazon makes it easy to put right on your computer, laptop, or other e-reader or device. And the price is right, too!

http://www.hillbillyhousewife.com/stpaddybook

White Beans with Red Pepper

We love beans in any way shape or form around here. They are a frugal staple, healthy and very versatile. When you’re ready to step it up and make some “sophisticated” bean dishes, give these white beans with red peppers and pesto a try.

The recipe is from the Thrifty bean cookbook and is the most elaborate dish in the cookbook. Don’t let the long ingredient list turn you off from trying this though. It’s delicious. You can also omit the pesto, or use your favorite pesto in a jar.

Red Pepper White Beans
 
Ingredients
Pesto:
  • 1 crushed garlic clove
  • 2 Tbsp. toasted pine nuts
  • 2 Tbsp. olive oil
  • 2 Tbsp. water
  • ¼ tsp. salt
  • ⅛ tsp. fresh ground black pepper
  • 2 cups basil leaves
  • ½ cup Parmesan cheese
Beans:
  • 1 lb. great northern beans, dried
  • 10 cups water, divided
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh sage, chopped
  • 2 garlic cloves, crushed
  • 1½ cups onion, coarsely chopped
  • 1 Tbsp. balsamic vinegar
  • 1 cup (from a jar) roasted red bell peppers, chopped
  • 1 tsp. salt
  • ¼ tsp. fresh ground black pepper
Instructions
  1. Start by preparing the pesto: add the garlic, pine nuts, olive oil, water, salt, pepper, basil and Parmesan cheese to a food processor and process until smooth.
  2. Now prepare the beans: first, sort and wash them. Add the beans and 4 cups of water to a 6 quart pressure cooker. Cover and make sure lid is tightly closed and over high heat, bring to a high pressure. Reduce the heat to medium (or a level that will keep the high pressure) and cook for 3 minutes. Place the pressure cooker under cold running water; remove lid and drain the beans.
  3. Put the beans back in the cooker and add 6 cups of water, olive oil, sage, garlic and onion. Put lid on and make sure it’s securely in place; bring to high pressure over high heat. Reduce the heat to medium (or a level that will keep the high pressure) and cook for 12 minutes. Put the cooker under cold running water. Now remove the lid off the pressure cooker and let the bean mixture stand for 10 minutes.
  4. Drain the mixture (beans) into a colander that is sitting over a bowl. Reserve 1 cup of the liquid. Place the beans back into the pressure cooker; add the 1 cup reserved liquid. Now add the vinegar, bell peppers, salt and pepper. Stir well to mix everything together. Top the beans with the pesto sauce.

 

White Beans with Red Pepper

Potato Broccoli Soup Recipe

Is there anything better than a nice bowl of soup on a cold day? Actually there is…. if you can just pull it from the freezer and heat it up. I often make a double batch of this and freeze half of it for a quick lunch and dinner later on in the month. We love this particular soup for either lunch or dinner. I serve it with some fresh bread or biscuits.

The mushrooms in this recipe are optional. If my husband is here I usually leave them out since he’s not a big fan. Otherwise they add some nice body to the finished soup and make it feel more filling.

From the Freezer Soup and Stew Recipes Kindle Cookbook.

5.0 from 1 reviews
Potato Broccoli Soup Recipe
 
Ingredients
  • • 3 tbsp olive oil
  • • 6 C broccoli stems and florets, chopped
  • • 1 large potato, chopped
  • • ½ C fresh mushrooms, chopped
  • • 1 small onion, chopped
  • • 1 garlic clove, minced
  • • 1 stalk celery, chopped
  • • 4 C of vegetable broth
  • • 2 tsp curry powder
  • • ¼ tsp pepper
  • • ¾ C low fat milk
Instructions
  1. Place a soup pot over medium heat and add the oil. Once the oil is hot add in the broccoli, potato, mushrooms, onion, garlic and the celery and stir together. Sauté the vegetables for 10 minutes or until all the vegetables are tender.
  2. Pour the broth into the pot then sprinkle in the curry powder and pepper. Stir to combine the ingredients together well. Bring the broth to a brisk steady boil. Reduce the heat to low, cover the pot and simmer for 20 minutes.
  3. Transfer the soup by batches into the blender. Puree until very smooth. Return the soup to the pot and place the pot over low heat. Stir the milk into the soup well. Continue to heat for 5 minutes or until completely heated through.
  4. Makes 6 servings
  5. To reheat frozen soup there's no need to thaw. Place the soup into a soup pot over low heat. Stirring often allow the soup to thaw. When the soup has thawed, cover the pot and continue cooking on low, stirring often, for approximately 15 minutes or until the soup is heated through.

 

Freezer Soups and Stews – Volume 1 Freezer Soups and Stews - Kindle Cookbook

Soups & stews are the ultimate in easy, breezy comfort food and can feed a crowd like nobody’s business. So, it stands to reason that having a stash of handy soups & stews that can easily go from freezer to the pot just makes sense.

I’ve included several easy to make recipes that will allow you to create inexpensive & healthy meals that can be ready in a flash!

Order your copy on Amazon.com 

Broccoli and Potato Soup - Great For Freezer Cooking

Homemade Strawberry Muffins

These muffins are perfect for Valentine’s Day. They are yummy, look cute and best of all they freeze really well. In fact the recipe is straight out of my Freezer Muffin Kindle Cookbook.

Homemade Strawberry Muffins
 
Serves: 8
Ingredients
  • 1¾ cups flour
  • 1 cup strawberries, chopped
  • ½ cup milk
  • ½ cup sugar
  • ¼ cup vegetable oil
  • 1 egg
  • 2 tsp. baking powder
  • ½ tsp. salt
Instructions
  1. In a small bowl, whisk milk, oil and egg, set aside. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together. Spoon batter into paper-lined muffin tin, filling the cups almost to the top.
  2. Put in freezer for about 3 hours or until frozen. Once frozen, transfer to a gallon size freezer bag and store for up to 4 weeks.
  3. To bake remove from freezer and place back into muffin tin. Bake at 375 degrees for about 30-35 minutes, or until the tops are golden brown.

 

Strawberry MuffinsReady for more delicious freezer muffin recipes?

Freezer Muffin Kindle CookbookFreezer Muffins – From Freezer To Fresh Oven Baked Muffins 

Starting the morning off with piping hot muffins straight from the oven can make your family very happy.

Some of the recipes you’ll find are:

  • Almost Apple Pie Muffins
  • Banana Chocolate Chip Muffins
  • Banana Nut Muffins
  • Blueberry Mango Muffins Topped with Coconut Streusel
  • Blueberry Orange Muffins
  • Chocolate Chocolate Chip Muffins
  • Cinnamon Apple Oat Bran Muffins

These are great alternatives to cereals or pop tarts on a busy schedule. You can also pack the more savory muffins in brown bag lunches in place of a sandwich for a yummy surprise.

Order your copy on Amazon.com