These are my favorite cookies ever! The first time I made these was with my grandma. Making these cookies with her was a lot of fun, and I think about her every time I make them!
I use the classic Betty Crocker recipe for these bad boys:
Russian Tea Cakes
Don't mess with this recipe. It's perfect the way it is. I put the nuts in a processor to ensure they're really finely chopped and that way you have the nutty flavor in every bite! Sooo yummy :)
Sunday, April 27, 2014
Cookie Bars
I tried this recipe because it sounded delicious and easy. It was.
Found on Parent Pretty via Pinterest:
Cake Mix Cookie Bars
I made these at Christmas time and took to a family gathering. I only got a chance to have one because there were 40 desserts there and I couldn't commit. The texture was more like cake while the taste was more on the cookie side. I liked them a lot and will definitely make them again!
Found on Parent Pretty via Pinterest:
Cake Mix Cookie Bars
I made these at Christmas time and took to a family gathering. I only got a chance to have one because there were 40 desserts there and I couldn't commit. The texture was more like cake while the taste was more on the cookie side. I liked them a lot and will definitely make them again!
Almond Sugar Cookies
I love almond cookies, and I love sugar cookies, so when I found this recipe I made them right away. Lucky for me it was around the holidays anyway so I had an excuse to bring cookies into work and give them away (not because I didn't want to eat them all, but because I shouldn't eat them all...)
This recipe came from Confections Of The Cody Kitchen, via Pinterest:
Soft Almond Sugar Cookies
It uses almond extract to give it that almond flavor. You could also add sliced/chopped almonds to the cookies for some crunch or extra almond flavor! You could substitute vanilla extract if you don't like the almond flavor. Next time I make these, I'll be using lemon extract to make lemon sugar cookies!
This recipe came from Confections Of The Cody Kitchen, via Pinterest:
Soft Almond Sugar Cookies
It uses almond extract to give it that almond flavor. You could also add sliced/chopped almonds to the cookies for some crunch or extra almond flavor! You could substitute vanilla extract if you don't like the almond flavor. Next time I make these, I'll be using lemon extract to make lemon sugar cookies!
Snicker Salad
This has got to be one of the best desserts I have ever had. Very popular for a BBQ, tailgating, potluck, etc. I had it a few times before I finally decided to make it myself... I guess I just wasn't having it enough. I wish I had an excuse to make it right now... hmmm...
I found this recipe on Pinterest via Ericas Bloggity Blog:
Snicker Salad
Chocolate, nuts, caramel, sour apples, all mixed in with vanilla pudding and cool whip. This combination was a fantastic idea. I love whoever made this up.
I also like that she mentions using Milky Way and/or Rolos in lieu of the Snickers so those with a peanut allergy can also enjoy this dessert... so thoughtful!
I found this recipe on Pinterest via Ericas Bloggity Blog:
Snicker Salad
Chocolate, nuts, caramel, sour apples, all mixed in with vanilla pudding and cool whip. This combination was a fantastic idea. I love whoever made this up.
I also like that she mentions using Milky Way and/or Rolos in lieu of the Snickers so those with a peanut allergy can also enjoy this dessert... so thoughtful!
Simple 2 Ingredient Lemon Bars
I have come across this recipe in a few different places, I can't seem to find a working link now, but it's easy so I remember it, and I love it. I need to make these soon!
2 Ingredient Lemon Bars
2 Ingredient Lemon Bars
- 1 box of pound cake mix
- 2 cans of lemon pie filling
Mix the pound cake and lemon pie filling together, dump it in a 13x9 pan sprayed with non stick cooking spray, & bake at 350 for 25 minutes. That's it... it's that simple. Let the pan cool and cut into squares. Sprinkle with powdered sugar if you like it as much as I do.
I find these bars to be a little on the sticky side but they are so delicious I don't even care. I'm sure you could make these bars with any canned pie filling you like... I think I'll try pumpkin next!
Puffy Cheesecake Cookies
This house loves cheesecake. Next to ice cream, cheesecake is my favorite. Jer loves cheesecake more than any other dessert. So when I saw this, I knew it had to be made.
I found this recipe on Pinterest from Abby Sweets:
Cheesecake Cookies
One thing I found was that the cookies didn't flatten out at all while baking. So mine were actually cheesecake balls instead of cookies. If you want the flatter, cookie shape, you'll have to push them down to flatten before you bake them.
I didn't care that they were shaped like balls instead of cookies. They still had the cheesecake flavor that I love :)
I found this recipe on Pinterest from Abby Sweets:
Cheesecake Cookies
One thing I found was that the cookies didn't flatten out at all while baking. So mine were actually cheesecake balls instead of cookies. If you want the flatter, cookie shape, you'll have to push them down to flatten before you bake them.
I didn't care that they were shaped like balls instead of cookies. They still had the cheesecake flavor that I love :)
Single Serve Microwave Brownie
Everyone knows I love the combination of simple and delicious. That is exactly what this is. I saw this recipe on Pinterest and knew it would be perfect for us. Since it's just the two of us here - I don't usually make brownies because that would mean I would eat half a pan of brownies in only 2 days. I don't want to eat half a pan of brownies in 2 days. That's where this recipe comes in...
This recipe is from Simply Recipes:
Brownie in a Mug
The recipe calls to make this brownie in a mug, but I make it in a bowl. I have small, shallow bowls that work perfectly. When I make it I mix all the dry ingredients in the bowl first, then add the wet and stir everything together. I microwave in 30 second increments, It ends up taking about a minute and ten seconds. If you make it in a mug, the cook time would probably be different so I would test it in 30 second increments.
This brownie is pretty rich, You could split it with someone because it's hard to finish by yourself. It's really yummy though, and it's even better if you have some vanilla ice cream and caramel sauce to top it off :)
This recipe is from Simply Recipes:
Brownie in a Mug
The recipe calls to make this brownie in a mug, but I make it in a bowl. I have small, shallow bowls that work perfectly. When I make it I mix all the dry ingredients in the bowl first, then add the wet and stir everything together. I microwave in 30 second increments, It ends up taking about a minute and ten seconds. If you make it in a mug, the cook time would probably be different so I would test it in 30 second increments.
This brownie is pretty rich, You could split it with someone because it's hard to finish by yourself. It's really yummy though, and it's even better if you have some vanilla ice cream and caramel sauce to top it off :)
Grilled Lime Chicken
This chicken is a great for tacos or to top a salad! It's simple, & grilled. Grilled always equals awesome.
I got this recipe from Picky Palate:
Grilled Lime Chicken
This grilled chicken is a great alternative to the Crockpot Taco Chicken I make. This version doesn't use the package of taco seasoning, you make your own, which I really like. I'll usually make the seasoning ahead of time so it can marinate for awhile (a least an hour, but the longer the better).
The leftover chicken is great for salads, or chopped up and used on nachos or in quesadillas!
I got this recipe from Picky Palate:
Grilled Lime Chicken
This grilled chicken is a great alternative to the Crockpot Taco Chicken I make. This version doesn't use the package of taco seasoning, you make your own, which I really like. I'll usually make the seasoning ahead of time so it can marinate for awhile (a least an hour, but the longer the better).
The leftover chicken is great for salads, or chopped up and used on nachos or in quesadillas!
Cashew Chicken Stir Fry
We love stir fry around here. I usually have a bag of frozen stir fry veggies on hand at all times. It's quick and easy for those nights when you think "Oh crap, it's 3pm and I didn't plan dinner yet". I mean, I try to have dinner figured out for the whole week in advance, but sometimes it doesn't work out. Maybe I forgot to pull something I need out of the freezer, or maybe I was supposed to grab carryout and forgot! It happens...
So occasionally - I like to use fresh veggies to make stir fry. Usually I'll realize I have some leftover veggies from other dinners, add to it whatever else we like, and have at it! You really can't go wrong with stir fry, just throw whatever meat and veggies you like in a skillet with some oil and soy sauce and boom. Simple, healthy, delicious dinner. This particular recipe I found on Weight Watchers is good for you and adds some yummy cashews so you can't go wrong.
Recipe from Weight Watchers:
Cashew Chicken
I did make a couple small changes to this. I didn't include the bamboo shoots, just because I don't particularly like them. I replace them with whatever I feel like at the time: Broccoli, green peppers, baby corn, etc. I also use brown rice in lieu of white rice, it's supposed to be a little better for you, right?!
So occasionally - I like to use fresh veggies to make stir fry. Usually I'll realize I have some leftover veggies from other dinners, add to it whatever else we like, and have at it! You really can't go wrong with stir fry, just throw whatever meat and veggies you like in a skillet with some oil and soy sauce and boom. Simple, healthy, delicious dinner. This particular recipe I found on Weight Watchers is good for you and adds some yummy cashews so you can't go wrong.
Recipe from Weight Watchers:
Cashew Chicken
I did make a couple small changes to this. I didn't include the bamboo shoots, just because I don't particularly like them. I replace them with whatever I feel like at the time: Broccoli, green peppers, baby corn, etc. I also use brown rice in lieu of white rice, it's supposed to be a little better for you, right?!
Baked Chicken Fajitas
I love these things. We actually haven't had them in awhile because I loved them so much I made them a lot and we got a little burnt out. But there is no denying their deliciousness :)
This is another recipe I got from Six Sisters Stuff:
Baked Chicken Fajitas
These go great with the Low Carb/High Fiber tortillas we like. Also, they reheat very well, these are one of the only dishes I will actually eat leftover! That's saying a lot...
This is another recipe I got from Six Sisters Stuff:
Baked Chicken Fajitas
These go great with the Low Carb/High Fiber tortillas we like. Also, they reheat very well, these are one of the only dishes I will actually eat leftover! That's saying a lot...
Veggie Quinoa Chili
I love this healthy, vegetarian chili. I made it a couple of times last winter. I like that it is vegetarian, but it's filling enough for Jer, too!
This recipe can be found on Two Peas & Their Pod:
Vegetarian Quinoa Chili
This is another recipe that I love just the way it is, I didn't change, add, or remove anything.
This recipe makes a lot. If you're not feeding 10 people, you'll have leftovers. I haven't tried freezing it yet, but don't see that being an issue. I have had it the next day for lunch and it reheats well in the microwave which is nice.
This recipe can be found on Two Peas & Their Pod:
Vegetarian Quinoa Chili
This is another recipe that I love just the way it is, I didn't change, add, or remove anything.
This recipe makes a lot. If you're not feeding 10 people, you'll have leftovers. I haven't tried freezing it yet, but don't see that being an issue. I have had it the next day for lunch and it reheats well in the microwave which is nice.
Baked Parmesan Garlic Chicken
This is one of my new favorite chicken dishes! I just tried this a few weeks ago and have made it 3 times already. It's incredibly easy and there is so much delicious parmesan flavor.
I found this recipe on Pinterest:
Baked Parmesan Garlic Chicken
There is not much to say about this. I made this chicken exactly as it says, and it was delicious. It has definitely made it's way into my weekly rotation!
I found this recipe on Pinterest:
Baked Parmesan Garlic Chicken
There is not much to say about this. I made this chicken exactly as it says, and it was delicious. It has definitely made it's way into my weekly rotation!
Taco Soup
I love how easy this recipe is, and it makes a TON. It completely fills an entire gallon sized freezer bag. If you're only cooking for 2 like me, you may want to separate it into multiple bags. Another thing I like is that you can use whatever kind of meat you like. The recipe uses ground beef. We all know I don't eat ground beef (unless I'm making an exception for a delicious burger) so the first time I made this I used ground turkey. The second time I made it I used leftover Crockpot Taco Chicken and that was awesome!
This was another Six Sisters Stuff recipe I found on Pinterest:
Black Bean Taco Soup
Other than changing the meat, I also opted to get diced tomatoes instead of stewed. I used stewed tomatoes the first time I made this and the soup came out extremely thick, it was actually more like chili. It wasn't a terrible thing because it still tasted good but it was just really thick, and not really soupy. So the next time I made it I swapped the stewed tomatoes for the diced since they tend to have more juice in them, and I added some chicken stock also to thin it out. These changes made it more soupy and less chili-ish.
I crumbled up some tortilla chips to top it off which was really good. The first time I made it when it was in a more chili like state, I threw some shredded cheese on top and let it melt, so good!
I don't add the chicken stock until I'm putting it in the crock pot. By doing this, you can use the thicker version to make nachos or tacos (or the chili if you want). The more uses you have for the same recipe, the better it is in my opinion!
This was another Six Sisters Stuff recipe I found on Pinterest:
Black Bean Taco Soup
Other than changing the meat, I also opted to get diced tomatoes instead of stewed. I used stewed tomatoes the first time I made this and the soup came out extremely thick, it was actually more like chili. It wasn't a terrible thing because it still tasted good but it was just really thick, and not really soupy. So the next time I made it I swapped the stewed tomatoes for the diced since they tend to have more juice in them, and I added some chicken stock also to thin it out. These changes made it more soupy and less chili-ish.
I crumbled up some tortilla chips to top it off which was really good. The first time I made it when it was in a more chili like state, I threw some shredded cheese on top and let it melt, so good!
I don't add the chicken stock until I'm putting it in the crock pot. By doing this, you can use the thicker version to make nachos or tacos (or the chili if you want). The more uses you have for the same recipe, the better it is in my opinion!
BBQ Cranberry Chicken
Chicken is pretty much the only meat I like, so I need a lot of different marinades/recipes so I don't get bored. This is one of my favorites. It's really easy to make, & you can make it ahead and freeze it for later without sacrificing flavor. You can cook it in the crock pot, bake it in the oven, or grill it! The first time I made it I baked it in the oven, it was delicious. The next time we make it, Jer will grill it... even better! This was actually a crock pot recipe and I haven't used the crock pot to cook it. I'm sure I will eventually, but now that it's getting warmer we will pretty much be using the grill as much as we can.
I found this recipe on Pinterest via Six Sisters Stuff:
Slow Cooker BBQ Cranberry Chicken
This is another recipe that I frequent when I'm doing a round of freezer cooking because it's yummy and there's not much too it. This is a lot of chicken, so I split into 2 freezer bags. If you split it up like me and cook it in the crock pot make sure to cut back on the cooking time, or use a smaller crock pot so the chicken doesn't dry out.
I don't deviate from this recipe at all. I like it the way it is. Simple.
The Twice Baked Potatoes make a good side dish for this. They make a great side dish for any BBQ dish or chicken dish really.... I just love those things.
I found this recipe on Pinterest via Six Sisters Stuff:
Slow Cooker BBQ Cranberry Chicken
This is another recipe that I frequent when I'm doing a round of freezer cooking because it's yummy and there's not much too it. This is a lot of chicken, so I split into 2 freezer bags. If you split it up like me and cook it in the crock pot make sure to cut back on the cooking time, or use a smaller crock pot so the chicken doesn't dry out.
I don't deviate from this recipe at all. I like it the way it is. Simple.
The Twice Baked Potatoes make a good side dish for this. They make a great side dish for any BBQ dish or chicken dish really.... I just love those things.
Chicken Alfredo
This is an easy, make ahead & freeze type meal - if you want it to be. Obviously you can make it and bake it right away for dinner if you'd like. This meal is regularly included in my freezer cooking days. The first time I made this I made a mistake: I divided the meal into 2 freezer bags because it's a lot of food and I'm only cooking for two. I didn't take the fact that it was less food into consideration later when I threw it in the crock pot and I didn't adjust my cooking time accordingly. I shouldn't have cooked it for as long as I did, or I should have used a smaller crock pot (which I don't have yet... I'll get one eventually). The chicken ended up being pretty dry due to this and I almost didn't make it again. Once I realized it was my mistake, I made it again, cut down on the cooking time, and it was way better :) Mistakes aren't actually mistakes if we learn from them, right?
This is another recipe I found on Happy Money Saver:
Crockpot Chicken Broccoli Alfredo
So as I mentioned I divide this into 2 bags and get 2 meals out of it. If you do this, learn from my mistake and take a couple hours off the cooking time so the chicken doesn't dry out. You can also bake this if you don't have a crock pot, or if you forget to put it in the crock pot. I have done this and it turns out just as good. Bake it at 350, the timing will depend on how much chicken you have, quantity and size. I trim the breast up pretty good, cut them into 4oz-ish servings and pound/tenderize them before adding them to the bag, so mine cook up pretty good in about a half hour. If you're baking the entire recipe, you'll probably need at least 45 minutes to bake.
As far as ingredients are concerned, the only thing I don't use is the bacon. Sometimes if I remember, I'll throw some sliced mushrooms in there because I like them and think they go good with this dish.
If you make ahead and freeze, just remember to take out of the freezer 24 hours before you plan on making and throw it in the fridge to thaw. Keep in mind if you want to put it in the slow cooker in the morning, taking it out the night before will probably not be enough time to thaw. I have also done this, and I just ran the bag under some hot water to loosen it up enough to get it out of the bag and into the crock pot. I did not notice a difference in the taste of the dish when I did this, so no biggie!
Boil up your noodles (I have used penne, fettucini, & farfalle, but it's all the same, whatever you have in your cupboard will do) right before dinner time and you're set! Sprinkle a little parmesan cheese on top if you like and enjoy!
This is another recipe I found on Happy Money Saver:
Crockpot Chicken Broccoli Alfredo
So as I mentioned I divide this into 2 bags and get 2 meals out of it. If you do this, learn from my mistake and take a couple hours off the cooking time so the chicken doesn't dry out. You can also bake this if you don't have a crock pot, or if you forget to put it in the crock pot. I have done this and it turns out just as good. Bake it at 350, the timing will depend on how much chicken you have, quantity and size. I trim the breast up pretty good, cut them into 4oz-ish servings and pound/tenderize them before adding them to the bag, so mine cook up pretty good in about a half hour. If you're baking the entire recipe, you'll probably need at least 45 minutes to bake.
As far as ingredients are concerned, the only thing I don't use is the bacon. Sometimes if I remember, I'll throw some sliced mushrooms in there because I like them and think they go good with this dish.
If you make ahead and freeze, just remember to take out of the freezer 24 hours before you plan on making and throw it in the fridge to thaw. Keep in mind if you want to put it in the slow cooker in the morning, taking it out the night before will probably not be enough time to thaw. I have also done this, and I just ran the bag under some hot water to loosen it up enough to get it out of the bag and into the crock pot. I did not notice a difference in the taste of the dish when I did this, so no biggie!
Boil up your noodles (I have used penne, fettucini, & farfalle, but it's all the same, whatever you have in your cupboard will do) right before dinner time and you're set! Sprinkle a little parmesan cheese on top if you like and enjoy!
Smashed Potatoes
We love all things potatoes in this house. I like to try new recipes with potatoes, & Jer loves taste testing them. I haven't made a potato dish yet that he didn't like. This is one of his favorites.
This recipe comes from The Pioneer Woman:
Crash Hot Potatoes
She makes them with salt, pepper, & rosemary. I have made these many times and have used different herbs/spices each time. Always salt and pepper, and then whatever else my heart desires. I have used garlic salt (if I use this I don't use regular salt), thyme, rosemary, oregano, etc. They always come out good. It just depends on what your main dish is and what you like!
When she makes them, she drizzles the baking sheet with olive oil, and then uses a brush to get olive oil on the tops of the potatoes... I just have olive oil spray that I use for both purposes. It saves some time, is easier (don't have to dirty a brush), and gets the baking sheet and potatoes evenly. Win, win...win.
Also, don't worry if you don't have a potato masher, I don't. I use a fork to mash them down and it works just fine.
This recipe comes from The Pioneer Woman:
Crash Hot Potatoes
She makes them with salt, pepper, & rosemary. I have made these many times and have used different herbs/spices each time. Always salt and pepper, and then whatever else my heart desires. I have used garlic salt (if I use this I don't use regular salt), thyme, rosemary, oregano, etc. They always come out good. It just depends on what your main dish is and what you like!
When she makes them, she drizzles the baking sheet with olive oil, and then uses a brush to get olive oil on the tops of the potatoes... I just have olive oil spray that I use for both purposes. It saves some time, is easier (don't have to dirty a brush), and gets the baking sheet and potatoes evenly. Win, win...win.
Also, don't worry if you don't have a potato masher, I don't. I use a fork to mash them down and it works just fine.
Roasted Lemony Chicken
You need to be a fan of lemon to enjoy this dish. Jer and I both love lemon, and decided next time to use less of it... that's how lemony it is. Maybe my lemons were just bigger than the lemons the creator of the recipe used? Who knows. Either way, the recipe was still good and I'll definitely make it again, just with less lemon ;)
I got this recipe from realsimple.com:
Pan Roasted Chicken w/Lemon Garlic Green Beans
The only change I made: I used boneless chicken breast instead of the bone in chicken they suggest. It's just how I roll. I don't want to deal with bones.
I like this dish because it has good flavor, the sides (green beans and red potatoes) are cooked right with the chicken, it's healthy, and it was easy (it should be since it came from a website called real simple...).
It definitely gets the Linds seal of approval!
I got this recipe from realsimple.com:
Pan Roasted Chicken w/Lemon Garlic Green Beans
The only change I made: I used boneless chicken breast instead of the bone in chicken they suggest. It's just how I roll. I don't want to deal with bones.
I like this dish because it has good flavor, the sides (green beans and red potatoes) are cooked right with the chicken, it's healthy, and it was easy (it should be since it came from a website called real simple...).
It definitely gets the Linds seal of approval!
Crockpot Taco Chicken
This recipe is so easy... I feel like you can't even call it a recipe. It makes a lot, so after we're done eating I'll divide the leftovers between 2 quart sized bags and freeze for next time. Aside from tacos, I've used this leftover chicken for soup and chili, but it could be used for whatever you want! Quesadillas, enchiladas, chimi's, Mexican pizza, etc.
I found this recipe on Pinterest from a blog called Chocolate Therapy:
Crockpot Chicken Tacos
I told you it was easy. 6 chicken breasts, a jar of salsa, and a package of taco seasoning. You could make your own taco seasoning too if you'd like to reduce the sodium... but I don't for this because it takes away from the simplicity (unless you make it in batches and keep it on hand, which I don't do, but maybe one day when I have a bigger kitchen I will).
I throw it all into the crock pot in the morning, set it on low, go to work. When I come home from work all I have to do is take a couple of forks and shred the chicken, which I do right inside the crock pot. I stir it up to make sure it's all shredded and the sauce is evenly distributed, and put on the warm setting until were ready to eat.
Delicious chicken tacos with minimal effort from me... yes please! We use Low Carb/High Fiber Tortillas (only 50 calories each!) to keep the tacos low calorie. The topping options are endless: lettuce, pico, shredded cheese, taco sauce, guac, sour cream, etc. I usually do guac, lettuce, & pico. Mmm... probably going to have to have a taco night soon!
I found this recipe on Pinterest from a blog called Chocolate Therapy:
Crockpot Chicken Tacos
I told you it was easy. 6 chicken breasts, a jar of salsa, and a package of taco seasoning. You could make your own taco seasoning too if you'd like to reduce the sodium... but I don't for this because it takes away from the simplicity (unless you make it in batches and keep it on hand, which I don't do, but maybe one day when I have a bigger kitchen I will).
I throw it all into the crock pot in the morning, set it on low, go to work. When I come home from work all I have to do is take a couple of forks and shred the chicken, which I do right inside the crock pot. I stir it up to make sure it's all shredded and the sauce is evenly distributed, and put on the warm setting until were ready to eat.
Delicious chicken tacos with minimal effort from me... yes please! We use Low Carb/High Fiber Tortillas (only 50 calories each!) to keep the tacos low calorie. The topping options are endless: lettuce, pico, shredded cheese, taco sauce, guac, sour cream, etc. I usually do guac, lettuce, & pico. Mmm... probably going to have to have a taco night soon!
Twice Baked Potatoes
These are a staple for our freezer. We don't even have to wait for potatoes to go on sale, we have a local market here that has prices so cheap they beat any grocery stores sale prices. Anytime we run out I just head over there to grab 6 or 7 tates and bake away!
I found this recipe from The Tip Garden on Pinterest:
Twice Baked Potatoes (w/4 variations!)
I just make the basic recipe. I always have turkey bacon on hand so if I'm in the mood I'll cook some of that up and crumble it into half of the potatoes for Jer.
One thing I do to the potatoes that aren't mentioned on her directions: After I wash them, I rub olive oil on them and sprinkle with salt before baking. I have found that this makes the skin a little crunchier, which we like :)
After I bake the potatoes I sliced them in half and started scooping... I don't let them cool because I can get distracted and by the time I come back to them they're too cooled and hard to scoop. I use an Ove Glove to handle the potatoes while they're hot. You can get them on Amazon.com, Target, convenience stores, etc. We actually have an "off brand" version so they don't have the grippies on them but still just as good. Jers mom got them for him years ago, we've been together 6 and he had them for a few years before that, so they're probably 8-10 years old, and we still use them almost every day. They're a great investment if you don't have them already. **End tangent
Anyway, I make the basic stuffing recipe. After filling them up I let them cool for awhile, then throw the baking sheet with the potatoes on it in the freezer to get nice and cold before wrapping them up (If you don't do this, the skin will be soggy after baking them again, yuck, but okay if you don't eat the skin I guess). After they're completely cooled/slightly frozen, I wrap each potato individually in plastic wrap, and then stick them all in a gallon sized freezer bag (or 2). Whenever we want one, I just pull them out of the bag, let them thaw in the fridge overnight and throw in the oven when we start dinner. The recipe says to bake thawed/room temp potatoes for 15 minutes - I don't bake them from room temp, mine are coming from the fridge, so I do 20 minutes and it's perfect! She also mentions heating them up for 2 minutes in the microwave but I haven't tried that yet...
Having these on hand is so convenient! Perfect for the summer time when we're grilling chicken or steaks, to have an easy side dish without having to keep the oven on for over an hour. My other favorite time to have these is when we're having chili for dinner: Let the chili cook in the crock pot all day, come home and only have to cook these for 20 minutes - you could even top with your chili if you'd like :)
I found this recipe from The Tip Garden on Pinterest:
Twice Baked Potatoes (w/4 variations!)
I just make the basic recipe. I always have turkey bacon on hand so if I'm in the mood I'll cook some of that up and crumble it into half of the potatoes for Jer.
One thing I do to the potatoes that aren't mentioned on her directions: After I wash them, I rub olive oil on them and sprinkle with salt before baking. I have found that this makes the skin a little crunchier, which we like :)
After I bake the potatoes I sliced them in half and started scooping... I don't let them cool because I can get distracted and by the time I come back to them they're too cooled and hard to scoop. I use an Ove Glove to handle the potatoes while they're hot. You can get them on Amazon.com, Target, convenience stores, etc. We actually have an "off brand" version so they don't have the grippies on them but still just as good. Jers mom got them for him years ago, we've been together 6 and he had them for a few years before that, so they're probably 8-10 years old, and we still use them almost every day. They're a great investment if you don't have them already. **End tangent
Anyway, I make the basic stuffing recipe. After filling them up I let them cool for awhile, then throw the baking sheet with the potatoes on it in the freezer to get nice and cold before wrapping them up (If you don't do this, the skin will be soggy after baking them again, yuck, but okay if you don't eat the skin I guess). After they're completely cooled/slightly frozen, I wrap each potato individually in plastic wrap, and then stick them all in a gallon sized freezer bag (or 2). Whenever we want one, I just pull them out of the bag, let them thaw in the fridge overnight and throw in the oven when we start dinner. The recipe says to bake thawed/room temp potatoes for 15 minutes - I don't bake them from room temp, mine are coming from the fridge, so I do 20 minutes and it's perfect! She also mentions heating them up for 2 minutes in the microwave but I haven't tried that yet...
Having these on hand is so convenient! Perfect for the summer time when we're grilling chicken or steaks, to have an easy side dish without having to keep the oven on for over an hour. My other favorite time to have these is when we're having chili for dinner: Let the chili cook in the crock pot all day, come home and only have to cook these for 20 minutes - you could even top with your chili if you'd like :)
Easy Homemade Lasagna
I have made this recipe many times and it always turns out great. I usually make it on Sunday's when I have extra time because I like to make 3 at once. This way we have one for dinner that day plus 2 extra to put in the freezer for an easy meal later. I substitute the ground beef with ground turkey, and instead of using 3 - 15oz jars of sauce I use 2 of the 24 oz jars because 1) I like a little extra sauce, & 2) the 24oz jars are usually on sale for less than the 15oz jars. Meijer has a 3lb container of Jennie-O ground turkey always for $9 which is cheaper than buying the 1lb containers at $4/ea (I'm sure you can get the 3lb containers at other stores but I haven't found it at Kroger). I always stock up on pasta & sauce when it's on sale and if the turkey goes on sale I know it's time for a Lasagna day! The 13x9 aluminum pans are pretty cheap, I buy the 4pk for a couple bucks, which gets me through 2 sessions because I use one of my glass pans for the one were baking that day. This isn't the least expensive freezer meal I've made but it's cheaper than going out to eat, better (tasting and for you!) than the premade kind you buy in the freezer section, and it's one of Jer's favorite meals, so totally worth it.
I found the recipe on Pinterest, from a freezer cooking post on a blog called Happy Money Saver:
Lasagna Recipe from Happy Money Saver
After doing this a few times, I have a process in order to be more efficient with my time. Since I do 3 at once, it takes a little longer to brown the meat and boil the noodles so you'll want to save all the time you can. Put your pot of water on high to get the water boiling - it takes awhile since you'll need so much water to contain all the noodles! After I get that on the stove I start chopping my onions and put them in the skillet with the turkey. I always have to drain the turkey multiple times while cooking because my skillet is not big enough and it will almost overflow with juices if you don't. At some point your water will begin to boil and you can add the noodles. I use a pasta spoon as well as tongs while stirring the noodles because 2 noodles always get stuck to each other and it's in a pain in the butt if you don't separate them while they're boiling... the spoon doesn't do it so I use tongs. Between watching the noodles and stirring/draining the meat, I mix the cottage cheese/parmesan cheese/parsley together so that is ready to go. Once the noodles are done, I dump those in a strainer and throw the meat in that pot along with the 2 jars of sauce to heat up a bit while the noodles cool (enough to handle). I don't bother letting it simmer for the full 15 minutes listed on the recipe (I'm too impatient for that), 2/3rds of it is going into the freezer anyway and the rest is getting thrown into the oven to warm up. I warm it for about 5 minutes before I start assembling Lasagna.
To assemble I throw a spoon full of the meat/sauce into the bottom of each pan so the noodles don't stick. Then I layer as described in the recipe. I'm always conservative in the beginning because I worry about running out, but then have extra cheese and sauce at the end so the tops have more than the bottoms but it does not effect the baking or taste at all so no biggie.
When were ready to have lasagna again I just pull one out of the freezer 24 hours ahead of time and put it in the fridge. Some nights I'm just so exhausted from the work day that the thought of cooking makes me want to just go right to bed (and you can only have Subway so many times in 1 week)! It's so nice being able to come home from work and just throw it in the oven - and 45 minutes later we have a delicious homemade dinner that I didn't have to put any effort into (at that time, anyway). It also says you can bake it from frozen for an hour and a half but I haven't tried that yet.
This Lasagna is definitely a Jer & Lindsay favorite!
I found the recipe on Pinterest, from a freezer cooking post on a blog called Happy Money Saver:
Lasagna Recipe from Happy Money Saver
After doing this a few times, I have a process in order to be more efficient with my time. Since I do 3 at once, it takes a little longer to brown the meat and boil the noodles so you'll want to save all the time you can. Put your pot of water on high to get the water boiling - it takes awhile since you'll need so much water to contain all the noodles! After I get that on the stove I start chopping my onions and put them in the skillet with the turkey. I always have to drain the turkey multiple times while cooking because my skillet is not big enough and it will almost overflow with juices if you don't. At some point your water will begin to boil and you can add the noodles. I use a pasta spoon as well as tongs while stirring the noodles because 2 noodles always get stuck to each other and it's in a pain in the butt if you don't separate them while they're boiling... the spoon doesn't do it so I use tongs. Between watching the noodles and stirring/draining the meat, I mix the cottage cheese/parmesan cheese/parsley together so that is ready to go. Once the noodles are done, I dump those in a strainer and throw the meat in that pot along with the 2 jars of sauce to heat up a bit while the noodles cool (enough to handle). I don't bother letting it simmer for the full 15 minutes listed on the recipe (I'm too impatient for that), 2/3rds of it is going into the freezer anyway and the rest is getting thrown into the oven to warm up. I warm it for about 5 minutes before I start assembling Lasagna.
To assemble I throw a spoon full of the meat/sauce into the bottom of each pan so the noodles don't stick. Then I layer as described in the recipe. I'm always conservative in the beginning because I worry about running out, but then have extra cheese and sauce at the end so the tops have more than the bottoms but it does not effect the baking or taste at all so no biggie.
When were ready to have lasagna again I just pull one out of the freezer 24 hours ahead of time and put it in the fridge. Some nights I'm just so exhausted from the work day that the thought of cooking makes me want to just go right to bed (and you can only have Subway so many times in 1 week)! It's so nice being able to come home from work and just throw it in the oven - and 45 minutes later we have a delicious homemade dinner that I didn't have to put any effort into (at that time, anyway). It also says you can bake it from frozen for an hour and a half but I haven't tried that yet.
This Lasagna is definitely a Jer & Lindsay favorite!
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