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Pita Chips

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I hope you have a good hummus recipe you enjoy.   I have tried several, but still go back to my old store bought favorite…Sabra plain/original hummus.  Anyway, you are going to want some hummus to go with these, though they taste great without it, too.

PITA CHIPS

–Take a package of pita bread.  I buy Tofuyan Whole Wheat Pita Bread.  Cut each “loaf” of pita bread into wedges.  I use a pizza cutter for this.  Then separate the sides of each wedge into 2 triangles.  Lay these out on a cookie sheet.  I use my Pampered Chef bar pans, so your cooking time/temp might need to be adjusted for metal pans.

–Then I take some olive oil and sprinkle or brush it onto each pita chip.  Then I sprinkle some coarse salt like kosher or sea salt on each pita chip.

–Then pop the cookie sheets/bar pans into the preheated oven.  Cook at 400 for around 10 minutes give or take a few.  I like the pita chips to get golden in color.  If they get brown, they are too done for me.

 

I’ll be honest, I could eat the whole pan of these with or without hummus.  They are just what I need to satisfy that craving for salty and crunchy snacks.  Plus, they have to be better for you than potato chips, right?

I have frozen them with success, but honestly, we eat them up within a day or two of making them.  And to package them so that they won’t break takes up a lot of room in the freezer.

ENJOY!

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The Yummiest Garlic Bread

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We found our favorite garlic bread recipe a few years ago.  My brother-in-law (thank you Chris!) made it for us one New Years and it is delicious.

This is a Paula Deen recipe so you shouldn’t be surprised to find lots of butter in it!  I use loaves of fresh French bread from Publix’s bakery for this.

I only use about half the garlic butter mixture for one loaf.  You can either freeze the extra garlic butter mixture to use later or spread it on another loaf, wrap in foil & freeze!

Please try it, you won’t regret it!

Zesty Roasted Garlic Bread

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.

Sarah’s Fettucini Alfredo with Blackened Chicken

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One of the gals in our freezer co-op made these at one of the first swaps.  Super kid friendly and delicious.  I have been using the “rainbow” fettucini noodles, which my kids don’t know means they have added veggies in them!  🙂  Enjoy!

Fettucini Alfredo with Blackened Chicken

1pt of heavy whipping cream
1 stick of butter (not margarine)
2 oz cream cheese (not low or fat free)
1/2-3/4 cup Parmesan or Romano cheese
1 tsp garlic powder(more or less to taste)

enough chicken for your family


For the sauce: Whip cream, butter, and cream cheese together.  Bring to a simmer over medium heat.  Add Parmesan/Romano cheese.  Serve over noodles.  Let it cool, spoon into freezer bags, and put it in the freezer.  To serve:  Thaw.  Place in a saucepan on the stovetop, stir constantly till hot.  This CANNOT be reheated in the microwave or the cream and butter will separate.

For the chicken: Cut chicken into strips.  Sprinkle cajun seasoning (I get a big thing at Sam’s,Tones brand) over the chicken and saute in a skillet with butter over med-high heat.  The amount of seasoning is to taste…some people like it more spicy than others. Let it cool & place in a freezer bag.  To serve:  Thaw.  Reheat in a skillet with butter, just until heated through.

Freezer Mashed Potatoes

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All ready for the freezer!Made these yesterday!  I omitted the onion powder, salt,  & pepper.  I’ll let folks season their own.  🙂

By the way, this is a cheap side dish!  Bought the potatoes for $1.98 for a 5 lb. bag @ Kroger.

Freezer Mashed Potatoes

Sweet Potato Casserole

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Sweet Potato Casserole (from All Recipes)
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. (I just used baked sweet potatoes.)
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
To freeze: Place the sweet potato mixture in a Ziploc bag & freeze. Freeze the pecan/brown sugar mixture in a separate Ziploc bag. On cooking day, thaw & assemble as directed.