Honey Garlic Chicken

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We’ve been enjoying this new recipe recently.   Usually, I am the only person in my family who eats carrots.  With this recipe, the carrots soak in the marinade and it makes them so flavorful!  My husband and oldest son ENJOY carrots in this recipe!  🙂  And really, what could be easier….freezer to crockpot.  ❤




Mom’s PB Squares

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Where my mother found this recipe, I don’t know.  I just know she has been making it as long as I can remember and I never get tired of these.  I feel the need to make them every Christmas.  🙂  They make great gifts, they freeze well, the kids can help make them….there is NOTHING bad to say about them except that they are ADDDICTING.  🙂  Teachers are getting them for Christmas this year.



PB Squares

Ingredients:  peanut butter, wheat thins, chocolate bark

Directions:  Spread peanut butter on one wheat thin & top with another wheat thin.  Do this with an entire box or two of wheat thins.  Melt the chocolate bark according to package directions. (I usually work with about half a package at a time so that it doesn’t harden before I’ve used it all.)  Dip the wheat thin/peanut butter sandwiches in the chocolate and turn to coat.  Place on wax paper to harden.

Try not to eat them all.  🙂

Hawaiian Pizza Pasta

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I adapted this recipe from one I found in The Everything Freezer Meals Cookbook.   Its super easy and pretty tasty if you like Hawaiian Pizza.  🙂

Hawaiian Pasta

1 jar pasta sauce or 1 1/2 cups homemade pizza/pasta sauce

1 box penne or rotini pasta

approx. 10 oz. deli ham, chopped

1 can pineapple tidbits, drained

approx. 5 cups shredded mozzarella cheese


-Cook pasta according to directions on the box.

-Combine the pasta, sauce, ham, pineapple, and half the cheese.

-Spray casserole dish with cooking spray and dump in the pasta mixture.

-Sprinkle the rest of the cheese on top.   Cover and freeze or bake at 350 F for 30 minutes.

-If frozen, no need to thaw, just bake at 350 F for 1 hour 10 minutes to 1 hour 30 minutes.  Or if thawed, bake for 30 minutes.

**This makes a 9×13 size casserole or two 8×8 sizes.



Homemade Uncrustables


uncrustableslineI get questions often about Homemade Uncrustables.  I made these uncrustables using my Pampered Chef Press N Seal.  I could you give you a little tutorial, but there are several out there that are very good, which I will link to.  I will say that I agree with 2 of the points the others mention:  #1-use fresh bread, #2-put peanut butter on both sides of the bread.


This tutorial is fantastic!  http://unsophisticook.com/homemade-uncrustables-sandwiches/

I like how Crystal uses the extra crust to make homemade croutons!  I do this too.  I’ll share my recipe tomorrow!



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Ranch Baked Potatoes

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I found this recipe on Pinterest!  🙂  The original blog it is from is www.plainchicken.blogspot.com.  No photo because we left our camera at my folks house…sorry.

Anyway, I tweaked it a little and made it for the July freezer swap with my friends.  That means I had to make it for 6 families.  Instead of giving everyone a 9 x 13, I divided each 3 recipes into two 8 x8 pans.  It was pretty tasty, though not too healthy and I would definitely make it again.  Oh, and the added bonus NO THAWING REQUIRED!!

Here is the recipe with my changes:

Ranch Baked Potatoes

2 (16 oz.) containers sour cream  (I tried to reduce this, but could not seem to coat the potatoes without this much sour cream!)

2 cups cheddar cheese, shredded

1/3 lb. bacon, cooked & crumbled

2 packages Ranch dip mix (It was really Ranch-y, I would reduce this next time.)

1 large bag (mine were 30 oz. or 1 lb, 14 oz.) frozen hash brown potatoes (The stringy kind.)

To Freeze:  Combine first 4 ingredients, mix in hash browns.  Spread into one 9 x 13 pan or two 8 x 8 pans.  Cover for freezing (if Pyrex, just put the lid on….if aluminum, use plastic wrap and heavy duty foil).

To Serve:  Remove plastic wrap and foil or lid.  Bake at 400 for 45-60 minutes.