Blueberry Hand Pies

A make a strawberry galette a few weeks ago and had some leftover crust, so I made a few mini blueberry tarts to enjoy. I loved them so much I made them again for company tonight. I started with the crust recipe I like so much with a few minor changes. 

So I add a little more sugar than it calls for and in place of the shortening I grate in a stick of frozen butter (half a cups of butter) and the rest of the fat I pour in some coconut oil.

For me this made 13 hand pies that were perfect for 1 person.

For the filling I used almost 3 packages of blueberries, I used three and had some filling left over. I think it was about 6 cups total. I mixed it with 3/4 a cup of sugar, but that also depends on your berries. Then add 1/4 cup tapioca flour and about 2 - 3 tablespoons of lemon juice. Mash about 1.2 of a cup of them lightly just to create a little liquid. Stir it all together and let it sit while you mix up the crust. 

It was really easy to assemble from there. I hate rolling and cutting stuff out and dealing with leftover scraps. So I spit the dough into pieces and rolled them individually. They should be about 5 inches across when it's all flat. I started to make ten pies but they were rolling a little too big so I pinched some of the dough off of them and it made enough for three more. Put the rolled out dough on the tray you will be baking them on. I recommend a no stick mat as well, tin foil works too. I have done both. Top with just under a half a cup of filling. I like to stir the filling before scooping each time since the liquid tends to settle. Top with the filling and fold the sides in around the berries. Brush the crust with cream and sprinkle with a coarse sugar. 

Bake at 425 until they are golden brown. I think it took about 25 minutes. You don't want the liquid that seeps out to burn on the pan or it will lend a charred taste to the pastries. Cool on the pan no more than5 minutes before transferring to a cooling rack. I'm not sure how long these stay good before they get soggy, I suspect they would get soggy if made the day before but I'm not sure since we haven't ever had them last that long.

Old Fashioned Pound Cake

It was surprisingly difficult to find a pound cake recipe that someone hadn't tried to reduce the fat content in. And I certainly wouldn't want that! So like any  ̶g̶o̶o̶d̶  classic pound cake recipe, this starts with an entire pound of butter.

1 lb butter

3 c. sugar

1 Tbsp vanilla extract

6 eggs

3 c. flour

1/4 tsp baking soda

1/2 tsp. salt

1 c. sour cream

Pre-heat oven to 350

Mix together the flour, soda and salt and set aside. 

Cream the butter and sugar until fluffy. Beat in the eggs and vanilla until mixed. Then add the flour mixture and mix until thoroughly incorporated. When the flour is completely combined stir in the sour cream and mix until combined.

Grease your baking pan and bake at 350 for anywhere from 20 - 40 minutes, until the top is a dark golden brown. Let cool in pans for 10 minutes. Run your knife around the edges of the pan and flop upside down on a cooling rack. 

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I got 5 smallish loaves out of this, each one yielding 10 slices. 

I'm guessing the pan size was 2 x 5 or 6

We ate one with macerated strawberries and
sweetened whipped cream. 

I think lemon curd also is very tasty with the pound cake,

and lemon curd with strawberries and whipped cream is always good too

The other 4 loaves I wrapped in plastic wrap and then tin foil and froze.

Crock Pot Honey Sesame Chicken

 This was taken from Baby Center. Next time I think I am going to broil the chicken right after I add the sauce for a minute to get the sauce really sticky. All the ingredients in this freeze, just throw everything in a bag with the raw chicken and freeze. I haven't done it though so I have no idea on cooking time if you don't thaw it first.

2 lb. chicken breasts

Salt & Pepper

1 c. honey

1/2 c. soy sauce

1/2 onion, chopped

1/4 c. ketchup

2 Tbsp vegetable oil

4 cloves garlic, minced

1/4 tsp red pepper flakes

1 1/2 Tbsp cornstarch

Sesame seeds to sprinkle on top

Hot cooked brown or white rice

Combine the honey, soy cause, onion, ketchup, both oils, garlic, and red pepper flakes. Pour a little into the bottom of your crock pot. 

Trim the chicken of anything you don't want to eat later. Sprinkle with salt and pepper.  Place in the crock pot and top with remaining honey sauce. Stir once to coat the chicken in the sauce. 

Cook on high for 1 - 2 hours until the chicken is cooked. Combine cornstarch and enough water to make a thin paste. Remove the chicken from the crock pot leaving the crock pot on. Immediately stir the cornstarch into the crock pot and return the lid. Cook on high for an additional 10 minutes. While the sauce it thickening chop the chicken into bit sized pieces. Make sure the sauce is thoroughly thickened before combining or it will taste chalky.

Toss the chicken with the thickened sauce, sprinkle with sesame seeds and serve over rice.

Beef Stew (for the freezer)

A traditional beef stew needs a few modifications to be frozen, but it is possible.

The main things are potatoes and flour thickened sauces dont freeze well. 

For the flour I simply didn't thicken it with anything, you can add a flour paste at the end of reheating to serve if you want it thicker, I plan on just serving it as as.

A to potatoes I just left them out. I plan on serving this over rice, baked potatoes, or pasta

but you could boil a pot of potatoes chunks and stir them in at the end. 

10 lb of beef, cubed

8 large carrots, cut into thick coins

4 large onions, diced

10 stalks of celery, sliced

2 family sized can cream of anything soup

1/2 c. dehydrated onions

8 beef bouillon cubes

2 tsp granulated garlic

black pepper

6 c. frozen peas

2 can corn

2 disposable turkey sized foil roasting pans

(I used the cheapo kind that where 13 inches x something, not the biggest but the cheapest)

Toss half of the beef, carrots, onions, and celery in each pan. Add 1 can of soup to each pan along with 1/4 c. dehydrated onion, 4 beef cubes, 1 tsp garlic, and black pepper sprinkled across the top. Add 3/4 c. of water and stir everything together. Cover with tin foil and bake at 290 for 2 hours. Stir everything, recover the pans with the tin foil and bake at 350 until the meat is tender, about 2 - 3 hours. Remove from the oven and let cool for 20 minutes. Stir 3 cups of peas and 1 can of corn into each pan. Let cool to room temperature and divide into serving sized pan. 

I got 6 pans out of this recipe. You can make the portions a little smaller than you think since this is served over something the meal will be bigger than just what is in the pan. Cover the top with tin foil and freeze fat. Once the pans are frozen solid you can stack them on top of each other in the freezer. 

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To Serve
Leaving the tin foil on top of the stew, bake at 350 for 1 hour or until the gravy is bubbly. If you freeze in a plastic baking pan or tupperware this can be reheated in to microwave. Cook for a few minutes, stir, and then cook again, stirring every few minutes, until hot.

Chocolate Peanut Butter Cookies

These cookies are perfectly soft and chewy, and the first cookie I have ever had that is fantastic right out of the oven but ever better the next day.

Adapted from Apple a Day

3 sticks unsalted butter, softened

1 1/2 c. brown sugar

1/2 c. granulated sugar

2 eggs

1 Tbsp vanilla extract

4 c. flour

4 tsp. cornstarch

2 tsp. baking soda

1 tsp. salt

1 (10 oz) bag peanut butter chips

1 (12 oz) bag chocolate chips

Beat the butter until smooth. Beat in the brown and granulated sugar and continue beating until light. Beat in the eggs and vanilla extract.

In a separate bowl combine the flour, cornstarch baking soda, and salt. Beat into the butter and mix until thoroughly incorporated.

Beat in both bags of chips. 

Shape dough into 1 inch balls, flatten slightly, place on a baking tray and bake at 350 for 8 - 10 minutes. (They wont be browned on the top) Let sit on the pan for 5 minutes then transfer to a cooling rack. They are very soft when they first come out of the oven but they are cooked. 

Makes 8 dozen cookies

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Form the dough into balls, flatten slightly, and freeze until solid in a single layer on a baking sheet. When the dough balls are solid store in a plastic freezer bag. To use, let the dough thaw for 15 minutes then bake at 350 for 15 - 18 minutes

Jambalaya

 Another one to cook in large batched and eat later. Rice tenders to get a little crunchy when it is frozen so after it is thawed it need and additional 10 - 15 minutes on the stove.

3 lb boneless skinless chicken breasts

2 kielbasas, sliced

3 - 4 c. cooked ham

1/4 c. olive oil

2 large onions

3 stalks celery, sliced thin

1 Tbsp minced garlic

2 bell peppers, chopped

2 cans petite diced tomatoes, undrained

3 1/2 c. white rice

7 c. chicken broth

1 Tbsp oregano

1 Tbsp thyme
1 tsp. paprika

dash cloves

Salt & pepper 

Tabasco

2 cans tomato paste

Heat the oil in a really large skillet. Trim the chicken and season with salt and pepper. Cut in half lenghtwise and cook in the hot oil until well browned on both sides. Remove from the pans and set aside. When cool enough to handle, shred the chicken.

Cook the kielbasa in the same pan until brown and crisp. Remove and set aside. 

Add the onions and cook until translucent. Continue cooking until starting to brown. Add the celery and cook until the celery is tender. Add the peppers and garlic to the pan and cook for 20 seconds.

Add the uncooked rice to the pan and stir to coat the rice with the oil. Continue cooking until the rice is starting to brown. Add the chicken broth, diced tomatoes, oregano, thyme, cloves, paprika, and Tabasco.

Simmer over medium heat until the rice is mostly tender and most of the liquid is absorbed. Stir in the tomato paste. Let cook 2 minutes more, cover the pan and remove from the heat. Let sit, covered, for 25 minutes. Remove the lid and stir in the the ham, chicken, and kielbasa. 

Allow to cool to room temperature and put into 4 gallon sized freezer bags. Press to remove air and freeze. In the case I do not freeze mine flat, I smooth it out so it can lay flat them I fold it in half. That way the frozen jambalaya fits in my crock-pot to reheat. 

To Serve:

Microwave until thawed, place in a pot with 1/2 c. chicken broth or water and simmer until liquid is absorbed, rice isn't crunchy, and the jambalaya is heated through.

Frozen Crumble Pie

Apple Crumble pie with my moms home bottled apple pie filling

This has been my week of freezer cooking. 

So I wanted to share this little gem with you as well. 

It's not a freezer to oven thing, it does take some work,

but the hardest part is already done. 

To add nuts reduce the oatmeal to 1/2 c. and 

add a 1/2 cup nuts of your choice.

1/2 c.unsalted butter

1 c. brown sugar

3/4 c. flour

3/4 c. oatmeal

1/2 tsp cinnamon

1/2 tsp salt

Large batch

6 sticks unsalted butter

6 c. brown sugar

4 1/2 c. flour

4 1/2 c. oatmeal

3 tsp. cinnamon

3 tsp. salt

Mix everything together really well. 

Sprinkle the mixture flat on a cookies 

tray and freeze until solid. 

When solid put into a freezer safe bag and freeze until ready to use. 

To use

1 pre-baked pie crust (optional)

2 can pie filling

1 recipe of frozen crumble

Pour the pie fillings in the baked crust and top with the frozen crumble. 

Bake at 350 for 35 - 45 minutes or until the crumb topping is browned and crisp. 
If you wish to make this without the pie crust to make cobbler, 
pour the pie fillings into the bottom of a glass baking dish and 
top with oat mix. Bake the same as with the crust

Quiche for the freezer

I mentioned a few posts back I was pregnant. And a lot of nights I dont really feel like cooking. And that can be said of most people pregnant or not. So I have started filling my freezer with homemade meals. And I discovered that quiche freezes as well. 

I like to use disposable pans when I freeze food. I don't have enough pans to have most of them in the freezer, they are less bulky then regular pans, and I don't have to wash them afterwards, meaning even less clean up. 

I just used 4 disposable pie pans and quadrupled my regular quiche recipe. I froze them completely uncooked about 4 hours until they were solid; I then wrapped them in tin foil and finally in plastic wrap. 

When I was ready to use them I unwrapped them completely and baked at 350 for 1 hour (15 - 20 minutes longer than normal) Tap the side of the pan to see if the center is set.

Quiche Recipe here

Pizza (for the freezer)

Since I'm on a frozen food kick right now I thought I would mention, 

and give instructions for, homemade frozen pizza.

I make a Sams run before I start and pick up their 

10 lb bag of shredded mozzarella cheese and 5 lb bag of pepperoni. 

It's also a great place to get a huge can of tomato sauce if that isnt a pantry staple. 

I make a huge batch of dough, enough for 10 pizzas. I use the dollar stores non disposable round pizza pans. I roll the dough out and bake it until it is just cooked, but still not golden or crisp. I remove, let it cool, and then top with sauce, cheese and pepperoni. 

I freeze it until it is solid, about 4 hours, then remove it from the freezer, lift it off the baking pan,  and wrap it really well in plastic wrap. Return to the freezer where it sits until you are ready to eat it. 

The huge bag of pepperoni is enough for about 20 pizza so feel free to pick up two bags of cheese or freeze the leftover pepperoni until next time.

Bake the pizzas from frozen at 350 for 20 - 30 minutes or until the cheese is melted and the crust is golden. 

My Pizza Recipe is here

My Dads Enchiladas

Enchiladas as baked from frozen

I like to make these in bulk. The main body of the work (and mess) is cooking the hamburger and then filling the tortillas. At that point it is just as easy to cook and fill a 100 as it is 10. So I cook 4 lb of meat and use disposable pans to freeze them in for later. That way once you clean up the mess you are left with dinner for several nights, and next time you want enchiladas you wont have any mess at all. 

If you like more spice, I like to add a 4 oz. can of chopped chilies and jalapenos to the onions. The type of cheese is also optional. I usually use cheddar but pepperjack or monetary are great, and even mozzarella tastes really good. Feel free to replace the hamburger with cooked shredded chicken.

1 large can refried beans 

(I usually add some salsa verde to my refried beans and 

simmer a few seconds for more flavor, but straight out of the 

can works great too, I prefer the zesty ones.)

1 lb. ground beef

2 Tbsp. tacos seasoning

2 - 3 c. Grated cheese

1 onion, chopped

12 flour tortillas

2 (15 oz.) cans red enchilada sauce

Sour Cream

Salsa

Combine taco powder and beef and cook until no longer pink. Drain grease. 

Thinly slice the onions and cook in a hot, ungreased, pan, stirring occasionally until translucent and browned in spots. 

Spread tortilla with beans. Top with hamburger, onions, and then cheese. Roll tortilla and place seam side down in a 9x13 casserole. Repeat with remaining tortillas. You will have to push them to the side to fit them all in. Top all with enchilada sauce and additional cheese, if desired. Cover with tin foil and bake at 350 for 45 minutes.

Serve with sour cream and salsa

To freeze: I just make 4 times as much, 4 cans of beans, 4 lb. ground beef, etc... Top with the enchilada sauce, cover the top of the pan with tin foil and drop in the freezer. I also like to freeze them in 8x8 inch pans instead of 9x13. That way one is enough for dinner or if I am having more people I just cook 2 pans. I have found that I like the pans from Wal-mart better than the dollar store, the sides are deeper and I can squish more tortillas in.

To eat: Leave the tin foil on the top and bake at 350 for 30 minutes, remove the tin foil and continue baking for 45 minutes or until heated through.

BBQ Meatloaf

The sauce is really a nice reddish color

My mom has always made the best meatloaf. I don't even bother changing the recipe; it's perfect the way it is. It also freezes great with no changes to the end result. Another bonus. 

So I'm gonna post the recipe twice. The first time is a normal family sized amount. The second is multiplied several times to freeze, directions will be posted with that recipe. 

Family size
1 lb ground meat (at least half should be beef)
1 egg, slightly beaten
1/4 c. plain bread crumbs
1 Tbsp parsley
1/4 c. water
1/4 onion, chopped fine
2 Tbsp prepared horseradish
1 tsp salt
1/8 tsp. ground pepper


Mix everything together really well. 
When everything is mixed, 
shape the meat into 2 oblong loaves 
on a cookie sheet with sides. 
Top with the sauce mix. 
Bake at 350 for 45 minutes. 


Let stand 5 minutes before cutting. 


Sauce Mix:
1/2 c. Del Monte Chili sauce
1/2 c. catsup
1 tsp. Worcestershire sauce
1/2 tsp. mustard
Dash Tabasco

Whisk everything together.

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Huge batch to feed the freezer
7 1/2 lb. ground beef
3 1/2 lb ground turkey
11 eggs
2 3/4 c. plain bread crumbs
1/2 c. parsely
2 3/4 water
2 large onions, cut into quarters
10 oz. prepared horseradish
1/4 c. salt
1 1/2 tsp ground pepper

Sauce
1 1/2 (24 oz.) bottles catsup
3 (12 oz) bottles Del Monte Chili Sauce
1/4 c. Worcestershire Sauce
1 1/2 Tbsp mustard
2 tsp. Tabasco

To make this easier on myself I used my blender. Add the water and  onions to the blender. Pulse until the onion is chopped. Add the horseradish, eggs, salt and pepper, and blend just until mixed. 


In a really large bowl add the beef, turkey, bread crumbs, and parsley. Mix a bit and then add the onions mix from the blender. Mix everything really well. 


For pans I used the oblong 2 1/4 lb pans that come in the three packs. I used 10 pans in all. 


Divide the meat mixture between the pans and spread flat, then top with the sauce. Add the metal/paper top that came with the pans to the top and seal the edges. Freeze until solid, remove and wrap the whole pan in plastic wrap and put back in the freezer. 


To use: I remove mine from the freezer the night before, remove the plastic wrap and let thaw in the fridge. When you want to cook the meatloaf remove the paper top and bake at 350 for 45 minutes. To cook from frozen bake for 1 1/2 - 2 hours, use a meat thermometer to check the inside for doneness. 

Fluffy Blueberry Oat Pancakes

3 3/4 c. milk

5 1/4 c. flour

1 c. sugar

1/3 c. baking powder

1 Tbsp. baking soda

2 tsp. salt

5 eggs

2/3 c. oil

1 Tbsp vanilla extract

2/3 c. lemon juice

1 1/2 c. quick cooking oats

1 (48 oz) bag blueberries, thawed

In a large bowl whisk together the milk, eggs, and oil. Set aside

In a separate bowl mix the flour, sugar, baking powder, baking soda, and salt.

Combine the two bowls and add the remaining ingredients. The lemon juice will make it foam a bit, thats supposed to happen, that reaction makes them light and fluffy. 

Cook in a no stick pan over medium on both sides until golden. 

I made mine kinds small and I got 6 dozen out of this recipe.

To freeze them lay them flat in a single layer on a cookie sheet and freeze until solid. When they are frozen solid put them in a freezer safe bag.  I like to re-heat mine in the toaster, otherwise they are kinda soggy.

Eggrolls

The wrapping takes a little practice but after a few you will probably get the hang of it.
The hands above are my 5 year old, after her second one she was wrapping as well as I was.
 

1 1/2 lb ground beef (chicken or pork work great too)

1/2 tsp. McCormick Szechuan Pepper blend

1 c. beef broth

1/2 c. stir fry sauce

1 head cabbage

3 carrots, grated

2 stalks celery, chopped

1 large onion, chopped

60 Egg roll wrappers 

(I used 3 packages I got in the produce section of Wal-mart)

Cook the ground beef with the pepper seasoning, crumbling really fine, until no longer pink. Add the broth and stir fry sauce and simmer until the liquid is absorbed. Put in a really large bowl. 

Cut the cabbage into quarters, slice really fine, then cut across so you have small shreds. Toss with the cabbage. In a large pan cook the onions without water or oil, over medium heat, until starting to soften. Add the cabbage mixture and let cook, stirring every 5 minutes or so to avoid browning and to make sure it gets cooked all the way through. About halfway sprinkle the top with salt, stir and taste for seasoning, adding more salt if needed, making sure not to add too much or you wont be able to add soy sauce later. 

When the cabbage is softened but not too cooked down, remove from heat and toss with the cooked meat. 

Place one egg roll wrapper at an angle, top with a scant 1/4 c. of meat and cabbage mixture. Roll, still at an angle, about half way, tuck in the sides and finish rolling. Dip your finger in water and wet the end of the roll before wrapping to seal it closed. You don't want to get them too wet though or else the wrapper will turn into a soggy, doughy messy that wont hold the filling.

Freeze - place all on a tray and freeze until solid. Then put them in an air tight bag and seal.

Eat now - Fry in hot oil for 2 minutes on each side. 

 

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