Personally, I find a lunch consisting of a warm grilled cheese sandwich and a hot bowl of tomato soup to be one of the all-time great comfort foods that exists. Brings back warm, fuzzy memories of both my mom and my grandma. Continue reading
Category Archives: kitchen ideas
It was truly a sad day in our house when three of the four of us could no longer eat this particular meal. This recipe had become my go-to meal for Easter brunch — they’re actually quite elegant looking and they taste heavenly.
But sadly, now I’m the only person in our immediate family who can eat this anymore. I think I might make up a batch of them just for myself, however. It’s also a great way to use up leftover roasted chicken. 🙂
Serve this with steamed asparagus and a fresh tossed salad. Yum! Continue reading
The following recipe is one I prepare regularly to use up leftovers or clear out the cupboards. I keep a copy of this taped to the inside of my pantry door at all times.
This recipe is adapted from my book, Mix-n-Match Recipes: Creative Ideas for Today’s Busy Kitchens. I’m always amazed at the meals I can create from these simple, basic formulas. I also save money by choosing ingredients I have on hand. Sometimes I even surprise myself with a delicious nearly-gourmet combination or two!
Also an excellent way to use up leftover turkey or ham from your holiday dinners. 🙂 Continue reading
This is one of those recipes my family can never get enough. I remember my youngest daughter when she was about three, holding out her plate with a huge smile and asking in a sweet little voice, “More yummy noodles, Mommy?” Always a pleasure when the kiddos enjoy an easy meal the grown-up folks love, too. Continue reading
To celebrate National Frozen Foods Month, I’m going to be posting at least one freezer-related article, link, resource, or tip everyday throughout March on my Facebook Fan Page. Just “like” the page while you’re there so you’ll get the latest daily updates.
Be sure to tell your freezer-cooking, convenience-loving, and money-saving friends!
In a hurry for breakfast but have a few minutes to scramble an egg? With no more effort, you can make this simple breakfast sandwich (or substitute the English Muffin for a corn tortilla for a gluten-free burrito option).
This recipe is for a single serving, but simply multiply each ingredient by the number of people you’re feeding. It doesn’t take much longer to scramble one egg for yourself or four for the family.
And making a breakfast sandwich at home is so much cheaper than buying one on the way to work at the local drive-thru. Tastes better, too.
Enjoy! 😀 Continue reading
Not sure how long this special deal/sale will last, but I thought I’d let you all know that the original Frozen Assets book is currently discounted by 42% on Amazon! That’s actually more of a discount than what I get when I order these books myself directly from my publisher. Seriously!
So if you’ve been meaning to order your own copy of Frozen Assets, this is definitely the time to do it.
This recipe really does have a “secret” ingredient that makes it the moistest, tastiest carrot cake you’ll ever serve. 🙂
What’s the secret? Well, this recipe calls for jars of baby food carrots instead of grated carrots. Seriously! But don’t tell. Your guests will never know. You can just tell them it’s an ancient family secret that you learned from a friend. 😉 Continue reading
Whenever canned pumpkin is called for in a recipe, just substitute this homemade puree that you’ve frozen ahead. It’s almost like having fresh pumpkin anytime of year! And who says you can’t have pumpkin pie in February? 🙂
Make-Ahead Pumpkin Puree
- 2 3-pound pie pumpkins
1) Preheat oven to 375 degrees. Cut pumpkin in to 5-inch square pieces. Remove seeds and stringy pulp. Arrange pieces of pumkin in a single layer (skin side up) on a foil-lined baking pan or cookie sheet.
2) Cover with foil and bake for 1 hour or until tender. Allow to cool.
3) Scrape pumpkin “meat” from rind and place in a large bowl or the food processor. Using a hand mixer or the food processor, beat to a smooth pulp.
4) Transfer to freezer bags. Label and freeze. Thaw in refrigerator to use.
Makes 5 cups pumpkin puree.
- 12 eggs, beaten
- 1 pound bulk sausage, cooked (or crumbled links)
- 1/2 cup chunky salsa (your choice of heat)
- 2 cups cheddar cheese, shredded
- 24 small flour tortillas (you can also use whole wheat)
- 1 green pepper, finely diced
- 6 potatoes, shredded and fried until cooked through (or use hashbrowns)
- Jalapeno slices
- Small can chopped green chiles
- 1 to 2 cloves garlic, finely minced
- 1 onion, finely diced
- 1 tomato, peeled and chopped
- 2 green onions, sliced with tops
This recipe makes about 24 breakfast burritos but it will depend on how generous you want to be with each burrito’s filling — I tend to add lots of the “extras” listed at the end of the article so that’s probably how I usually get the full two dozen … so your mileage may vary.
I’ve even taken these frozen burritos with us when we’ve gone camping. I just place the bag of frozen burritos into the ice chest, and by the time we’re ready for breakfast the first morning, the burritos are fully thawed. Then I simply reheat them in a large skillet over the campstove or fire grate.