Cranberry Pumpkin Cookies – or Chocolate Chip if you like

Pumpkin Cranberry Cookies
Ingredients:

  • 2 C all-purpose flour
  • 2 t baking powder
  • 1 t cinnamon
  • 1 t pumpkin pie spice
  • 1/4 t nutmeg
  • 1/2 t salt
  • 1 t baking soda
  • 1 c pumpkin
  • 1 c white sugar
  • 1/2 c vegetable oil
  • 1 egg
  • 1 T vanilla
  • 1 C  dried cranberries (or chocolate chips)
  • 1/2 cup chopped walnuts (optional)

Preparation:

  1. Combine 1st 7 dry ingredients  in a bowl
  2. Mix next 5 ingredients in a separate bowl
  3. Add dry ingredients into pumpkin mixture—mix well
  4. Fold in cranberries and nuts..
  5. Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 12 minutes or until lightly brown.

Makes about 30 cookies.

I first made these in August and had a difficult time finding canned pumpkin in my local grocery store.  I finally found some at Sprouts Farmer’s Market.

If you prefer chocolate chip, here’s how they look

Pumpkin Chocolate Chip Cookies

Chinese Stir Fry

Ingredients

  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • 1/2 cup brown sauce – strained
  • 1 cup onions
  • 5 cloves garlic
  • 4 Tablespoons vegetable oil (split)
  • 1 pound protein – steak, tofu, chicken or pork cut in bite size pieces
  • 1 cup broccoli florets
  • 1 cup carrots – thinly sliced
  • 1 cup cabbage
  • Change veggies for personal preference

Directions

  1. Mix cornstarch and water in small bowl
  2. Add base sauce< (below) and set aside
  3. In a wok or large pan, saute onions and garlic in vegetable oil
  4. Add in proteins until cooked – remove from pan
  5. Add oil to wok and stir fry broccoli and carrots aprox 2 minutes.
  6. Add cabbage and continue till veggies are cooked
  7. Return protein to the pan
  8. Add sauce mixture to pan and heat until thickened

When stir frying, add additional water to pan as you go along. If you have time, marinate protein in additional base sauce for an hour before cooking.

Base Sauce

Ingredients

  • 5 cloves of Garlic – minced
  • 1 oz of fresh ginger – peeled and sliced
  • 1/2 cup Chinese Rice Wine
  • 2 Tablespoon Hoisin sauce
  • 3 Chinese Dried Chilies
  • 1/2 cup Soy Sauce
  • 1 Tablespoon Thick Black Soy Sauce
  • 1 Tablespoon Sesame Seed Oil
  • 2 Tablespoons Oyster Sauce
  • 1 Tablespoon White Sugar
  • 1 Teaspoon White Pepper

Directions

  1. Combine all items in a mason jar and let set overnight.
  2. Remove chilies after 24 hours

This will keep in frig for about 2 weeks. Makes 3-4 batches of stir fry.

Bonnie’s Fruit Pie – Strawberry or Peach

strawberry pie bonnie1

Ingredients

  • 1 Qt sliced fresh peaches or strawberries
  • Water – ½ C for peaches – ¼ C for strawberries
  • 1 cup sugar
  • 3 T cornstarch
  • 1 T Lemon Juice
  • 1 T butter
  • Pinch of salt
  • Baked 9” pie shell
  • Whipped Cream

Preparation:

  1. Mix fruit and water in a saucepan
  2. Combine sugar and cornstarch and add to the fruit mixture.
  3. Cook or a medium heat until thick
  4. Add lemon juice, butter and salt.
  5. Cool
  6. Arrange remaining fruit in cooled pie shell.
  7. Pour cooled glaze over.
  8. Chill.
  9. Top with whipped cream and a few fruit slices.

Jolene’s Chicken Fried Rice

  • 1/4 cup soy sauce
  • 1 1/2 cup water
  • 1 T. butter or margarine
  • 1 Knorr Asian Sides Chicken Flavor Fried Rice
  • 6 oz. frozen peas and carrots
  • 1 – 5 oz. can Swanson’s chicken breast, drained
  • 1 – 5 oz. can water chestnuts, drained and rinsed
Asian Sides, Pic 1
  1. Bring soy sauce, water, butter or margarine & dry mix from Asian Sides to boil
  2. Add frozen peas & carrots and simmer for 7 minutes
  3. Removing from heat, mix in canned chicken and water chestnuts
  4. Stir well and serve

This is a simple, easy and tasty lunch or supper.

Pollo Asada Rice Bowls – Freezer Meal

Ingredients

For Freezer Bag

  • 2 lbs boneless skinless chicken breasts or thighs
  • ½ medium onion, diced
  • 15 oz can of diced tomatoes
  • 15 oz can of black beans, drained & rinsed
  • 1 cup frozen corn
  • 2 Tablespoons taco seasoning
  • ½ Tablespoon lime juice
  • 1 tsp salt
  • 2 cup water

Mix all ingredients in freezer bag.

At dinner time:

  • ¾ cup rice or 1 ½ cups instant rice
  • Shredded Cheese
  • Avocado
  • Chopped Cilantro

Preparation:

  1. Thaw
  2. Place contents of bag in crockpot. Cook on low for 7 1/2 hours.
  3. Remove chicken from pot and shred with fork
  4. Return chicken to pot, add rice and cook remaining 30 minutes

Beef Enchilada Stew Freezer Meal

Ingredients:

  • 1 to 2 lbs beef stew meat
  • 1 medium onion, diced
  • 2-3 celery stalks, diced
  • 2 cups butternut squash, cubed (available in frozen veggie section of store)
  • 29 oz can tomato sauce
  • 15 oz can diced tomato
  • 1 cup red enchilada Sauce
  • 1-1 beef beef Bouillon cubes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups water
  • tortilla strips
  • shredded cheddar cheese.

Mix all ingredients except tortilla strips and cheese in freezer bag.

Preparation:

  1. Thaw.
  2. Place contents of bag in crock pot. Cook on low for 6-8 hours.
  3. Top with tortilla strips & shredded cheddar cheese.

Quick Crockpot Lasagna Freezer Meal

Ingredients
Freezer Bag A:

  • 1 lb ground beef cooked
  • ½ medium onion, chopped/diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon minced garlic (or two cloves of garlic)
  • 29 oz can tomato sauce
  • 6 oz can tomato paste
  • 2 tbsp Italian seasoning
  • 1 cup water

Freezer Bag B:

  • 12 oz small curd cottage cheese
  • 4 cups shredded mozzarella cheese
  • Garlic salt

On cooking day:

9 Lasagna Noodles

Preparation:

  1. Defrost 1-2 days prior to cooking.
  2. Spead ¼ of skillet meat mixture in bottom of crockpot.
  3. Place layer of uncooked lasagna noodles over sauce (breaking as necessary). Make sure each layer of dry noodles has some sauce on top and bottom to absorb.
  4. Spoon some of cheese mixture on top of noodles.
  5. Repeat these layers two more times (meat sauce, noodles, cheese).
  6. Top with remaining meat cheese and sauce.
  7. Cover & cook on low 4 hours or until noodles are tender.
  8. Let cool 20 -30 minutes before serving.

Notes:

Do not let it cook more than 4 hours as cheese will burn. Serve with garlic bread & green salad.

Feeds 6-8 people

Apple Balsamic Pork Roast Freezer Meal

Ingredients:

  • 2½ lbs boneless pork shoulder roast (may use tenderloin)
  • 1½ cups unsweetened apple sauce
  • 3 T. brown sugar
  • 1 tsp salt
  • 1 tsp pepper
  •  T minced garlic
  • 2 Tablespoons Balsamic Dressing
  • 1 Tablespoon Apple Cider Vinegar
  • 6-10 carrots peeled and cubed.

Mix all ingredients into freezer bag.

Preparation:

  1. Thaw
  2. Place contents of bag in crock pot. Cook on high for 4-5 hours or low for 6-8 hours.
  3. Slice pork roast or tenderloin & serve sauce from crock pot drizzled over top.

Recommended side dish: Roasted potatoes

Chicken Taco Soup Freezer Meal

Ingredients

  • 1 onion, chopped
  • 1 (16 ounce) cans chili beans
  • 1 (15 ounce) cans black beans
  • 1 (15 ounce) cans whole kernel corn, drained (or 1-2 cups frozen corn)
  • 1 (8 ounce) cans tomato sauce
  • 1 (12 fluid ounce) cans of chicken broth
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts cubed
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)

Layer everything except cheese, sour cream and tortilla chips evenly into a bag.

Preparation:

  1. Defrost 1-2 day prior to cooking.
  2. Option 1: Pour contents into a large pot. Cover and let simmer over medium heat 30-45 minutes or until chicken is thoroughly cooked.
  3. Option 2: Cook in crock pot on low 6 hours or high 3 hours.
  4. Top with crushed cheese, tortilla chips and sour cream.

Ground Beef Stroganoff Freezer Meal

Ingredients
Bag A:

  • 1-2 lbs browned ground beef
  • 1 garlic cloves or minced garlic
  • 1 can of sliced mushrooms (optional)
  • 1 cup/can of beef stock
  • 2 tbsp tomato paste
  • 1 onion

Bag B:

  • 3/4 cup of sour cream mixed with 2 tbsp of flour
  • salt and pepper

Preparation:

  1. Defrost 1-2 days prior to cooking.
  2. Option 1: Pour contents into a skillet. Simmer covered over medium heat for 20-30 minutes. Add sour cream mixture the last 10 minutes of cooking.
  3. Option 2: Cook on low 6 hours or high 3 hours. Add sour cream mixture the last 30 minutes of cooking.
  4. Serve over rice or egg noodles

Notes:
Feeds 6 people

 

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