Freezer Cooking Day Master Recipe List

I am participating in the March Freezer Cooking Day for the first time.  I've attempted Once a Month Cooking one other time - and it was wonderful, well the results were wonderful!  I'm attempting it again and feeling much more prepared and excited that last time.

So here's my Master list of recipes I'll be preparing tomorrow.

1.  Waffles (x2 or 3)
2.  Bulkokee (a yummy korean beef dish)
3.  Haystacks
4.  Chicken-n-Gravy with Noodles
5. Enchiladas
6. Spanish Rice
7.  Taco meat
8.  Lasagna
9.  Oatmeal muffins

I'm starting my preparations today by cooking the chicken I will need to shred for the haystacks.  The chicken and the broth have to cool overnight so I'll be able to move faster tomorrow by doing this prep work today.

I'm still working on the order I'll be doing the variety of steps I need to do.  Wish me luck!  To see other plans for tomorrow's big event, go here.

Chicken Azteca

And one final recipe for today - this comes from Joella Shanklin.  I love it but my family doesn't because they can't stand black beans (or any beans for that matter).  But they allow me to make it once or twice a year and pick out the beans.

2 c frozen corn
1 15-oz can black beans, rinsed and divided
1 c salsa
1 clove garlic (I normally use dried minced garlic)
1/2 t ground cumin
4 boneless skinless chicken breasts
1 pkg cream cheese, cubed
Hot Cooked Rice
Shredded cheddar

Combine corn, beans, 1/2 c salsa, garlic and cumin in slow cooker.  Arrange chicken over top; pour remaining salsa over chicken.  Cover; cook on High 2-3 hours or on low 4-6 hours.

Remove chicken, cut into bite-size pieces.  Return chicken to slow cooker.  Add cream cheese and stir.  Cook on High until cream cheese melts and blends into sauce.

Serve over rice.  Top with cheddar cheese.

Kelly's Crockpot PorkChops

This recipe came from Kelly Hull during a phone conversation one Sunday morning (it was what she was preparing for dinner).  You can also use a pork roast instead of pork chops and it's still yummy.

Season pork chops with pepper, garlic powder and seasoned salt on one side.  Brown.

Mix 1 can cream of mushroom soup with 1 packet dry onion soup mix.  Add 2-3 T water to thin.

In crockpot, place 2 T sauce, then pork chops.  Continue, alternating layers.

Cook on low (I don't have a time but it works fine if you start it before church and then eat after you get home so 3-4 hours).

Swiss Steak

Here's another crockpot favorite.  I grew up on this as one of my favorite meals.  Sadly, when I got out on my own, I discovered that most people think swiss steak is tomato based so I had to get this recipe from my mom!

Swiss Steak

2 lbs round steak (cut 3/4 inch thick)
salt and pepper to taste
1 lg onion (I usually use dried onion)
1 can cream of mushroom soup
1/2 can water

Cut steak into serving pieces; season with salt and pepper and place in crockpot with sliced onion.  Spread soup and water evenly over top.

Cover and set to High for 1 hour then turn to Low for 8 to 10 hours.

Serve over rice.

Linked to What's in Your Crockpot?.  Go check out all the wonderful crockpot recipes.

Italian Beef recipe for the crockpot

A friend asked today for crockpot recipes.  So here's my first one - this is actually the main menu item for Sunday's birthday dinner for Princess2.  It comes from my friend Denise and we love it!

Italian Beef

3 cups water
1 t salt
1 t ground black pepper
1 t dried oregano
1 t dried basil
1 t dried onion salt
1 t dried parsley
1 t garlic powder
1 bay leaf
1 (.7 ounce) pkg dry Italian-style salad dressing mix
1 (5 pound) rump roast

Combine water with salt, pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix in a saucepan.  Stir well and bring to a boil.  Place roast in slow cooker and pour salad dressing mixture over the meat.

Cover and cook on Low for 10 to 12 hours or on High for 4 to 5 hours.  When done, remove bay leaf and shred meat with a fork.

Serve on hamburger buns with provolone cheese.  For an even more scrumptious sandwich, put sandwich under broiler to melt the cheese.  You could also serve it with the juices in a small bowl for dipping.

Monday Meditation - Philippians 4:13 and the Parable of Canning Sugar

I love technology!  I have figured out how to "schedule" my posts and that makes a world of difference with keeping this blog up, especially these Monday Meditations.  I don't have to wait until Monday to write the post.  I can write it as soon as the "meditation" occurs.

I am reading First Things First: the rules of being a Warner by Kurt and Brenda Warner.  So far, it's a very good read.  I'm already getting some ideas that I want to incorporate into our family and I'm in chapter 4.  What struck me just a moment ago is Brenda Warner's thought on Philippians 4:13 "I can do all things through Christ which strengtheneth me."  She says "But I've come to understand that just because I can doesn't mean I should."  She also mentioned the Proverbs 31 woman, you know, the one whose worth is above rubies.  As I went to read that, I "accidentally" opened to Ecclesiastes 3 and started reading, not noticing I was on the wrong page.  Do you know what it says?  "To every thing there is a season and a time to every purpose under the heaven."

Do you think it was an accident that I ended up on that page?  It fit in perfectly with what I was "studying" and Brenda Warner's thought.  My thought on Philippians 4:13 is I'm surprised there isn't a footnote to say I can do all things that Christ desires of me through Him which strengtheneth me.  We can't do EVERYTHING.  We often hear the phrase "He won't give us more than we can handle."  We're not required to deal with EVERYTHING at one time.  But we can know that the challenges dealt to us can be handled when we rely on Him because He will provide what we need to handle it.  That doesn't mean we don't cry or feel the weight of those challenges sometimes.  Jesus cried and He was/is without sin so I'm not going to feel guilty about crying myself.  There's nothing wrong with it.

I have another parable from my life to share.  It's the Parable of Canning Sugar.  One day I was at the Church canning some sugar with a sister from another ward and her husband.  I knew that the church cannery said that I could get 6.1 lbs of sugar in each can.  I had 4 lb bags of sugar.  So that meant 3 bags of sugar would go in 2 cans.  I put one bag in each can.  Then took my 3rd bag and started pouring in to each can until I thought it was full.  I would look at the two cans and think there is no way I can get any more sugar into either can but there was still sugar in my bag.  So I would tap my cans to get the sugar to settle and pour a little more in.  And I repeated this until all the sugar was out of the bag.  Amazingly, I went through this exact process many times (I did 12-18 cans of sugar).  And each time I was amazed that all the sugar fit.

I had the thought as I tapped those cans - this is like my life in the Gospel.  Heavenly Father wants me to do this, and this, and this, and this.  I can't do everything but I know I should.  But as I rely on Him, take time to settle my schedule and priorities, like I settled the sugar in the can, then it's amazing the things I can accomplish that He desires me to do.  But it has to be the things He has in plan for me or the sugar spills all over the counter.  And He doesn't have me doing EVERYTHING.  There is a season and a time.

One final thought.  A few years ago, many friends kept inviting me to scrapbook with them.  And I would go and fight and struggle to do the scrapbooking thing. I bought supplies and tools.  It was hard.  It wasn't fun.  My stuff didn't look very good when it was done.  But I kept trying.  Then finally I realized I didn't HAVE to.  Not all of my friends felt the need to knit, crochet, cross-stitch like I do.  Why did I think I HAD to scrapbook.   And I let it go.  Wow!  It was like a major boulder was removed from my back.  It was a reminder of the principle above - I don't have to do everything.  He will let me know what is essential in my life and as I follow that, He will strengtheneth me and I can do all those things!

Wacky Cake

Another recipe.  And again this is one I grew up with my Mom making  (This recipe card is actually in my Mom's handwriting).  Yeah Mom!

Reasons I love this recipe - it's easy, it uses only one pan (no bowls for mixing), it's moist, and it's fun!

Wacky Cake

1 1/2 c flour (Note: I have not tried using 1/2 whole wheat, but will next time I make the cake)
3 tb cocoa
1/2 tsp salt
1 c sugar
1 tsp baking soda

Sift above ingredients in 8x8 pan.  Make 3 wells.

5 TB melted butter/margarine/oil (I wonder if applesauce would work to decrease the fat)
1 tsp vanilla
1 TB vinegar
1 C water

Mix butter, vanilla and vinegar in separate bowl.  Note:  I normally use a glass measuring cup to melt my butter and then add the vanilla and vinegar to the cup (less dishes to wash).

Pour into those 3 wells you made.

Pour water over top of everything and stir.

Bake in ungreased pan at 350 degrees for 30 minutes.


Another reason I love this cake is because I don't feel so guilty eating it - it doesn't need any frosting!  And it's perfectly delicious still warm - no waiting for it to cool.

But I realized I need to do some experimenting for replacing some ingredients as I typed out the recipe.  Guess my family will be guinea pigs next FHE.  Hope it turns out yummy!