Welcome to Part 2 of my crockpot freezer cooking series!!! You can find Part 1, Part 3 & Part 4 here: Crockpot Freezer Cooking Part 1 Crockpot Freezer Cooking Part 3 Crockpot Freezer Cooking Part 4 I love preparing crockpot freezer meals on the weekend. I have plenty of time to prepare everything and get ready for the week. Having meals prepared prevents us from eating out as much and we always have a healthy, homecooked meal ready every night! This weeks menu includes: Meatloaf with Rosemary Potatoes Honey Sesame Chicken w/ Broccoli White Chicken Chili Beer & Beef Stew Beef Stroganoff Chop and prepare all vegetables and set aside. Label all bags with recipe title, date, additional ingredients, cook times, etc. All meals will cook fine from frozen, but be sure not to add cold/frozen meals into a hot crockpot as it can crack. Many people have concerns about putting frozen food in the crockpot, but I have never had an issue. It is my understanding that
It has been about 400 degress down here in Virginia and I decided to make a nice cool dessert after last night's dinner. I hadn't had one of these since I was in high school in New Hampshire, and holy cow, I forgot how yummy they are! In case you aren't familiar, a "Frappe" is similar to a milkshake, but up north, we use real ice cream instead of the traditional milk & ice method. You could really add just about anything to this and it will not dissapoint! Ingredients: 2 cups french vanilla ice cream 1/8 cup chocolate syrup 1/2 cup milk 4 oreo cookies whipped cream Directions: Place all items in blender and blend until smooth. Top with whipped cream and garnish with an oreo cookie!
Ingredients 2 1/2 cups Bisquick baking mix 3/4 cup cold whole milk 4 tablespoons cold butter (1/2 stick) 1/4 teaspoon garlic powder 1 cup cheddar cheese (heaping), grated Brush on Top 2 tablespoons butter, melted 1/4 teaspoon dried parsley flakes 1/2 teaspoon garlic powder pinch salt Directions Preheat oven to 400. Mix Bisquick with cold butter in a medium bowl using a pastry cutter . Add cheddar cheese, milk, and 1/4 teaspoon garlic. Using an ice cream scoop, drop portions of the dough onto an ungreased cookie sheet and tap down slightly to flatten Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. Melt 2 tablespoons butter is a small bowl and stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Makes one dozen biscuits. Recipe courtesy of Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books.
Comments
Post a Comment