Freezer To Crockpot Cooking | Sandwiches Recipes and Instructions

slow cooker recipes sandwiches

Welcome Back to Freezer to Crockpot Cooking – Sandwich Week! You have had a few days to get everything on the shopping list for the week, so now it is time to put everything together!

Make sure to check out  all of the other weeks in this series:

Don’t forget: the shopping list for this week was designed to make 4 meals. If you doubled or tripled the shopping list to make even more meals (or larger meals), you will need to adjust these instructions for the increased quantity of food that you are making

Step 1 – Prep Your Ingredients – Just a few steps of prep work for these sandwiches

  • Cut your 4 lb roast in half
  • Slice bell peppers into strips
  • Slice 1 onion into strips
  • Dice one onion

See? Easy Peasy.

Step 2 – Get Your Bags Ready!

Grab 4 gallon, and 1 quart freezer bag and a sharpie, lets write the cooking directions before we fill the bags for later- who can remember a month from now what you are supposed to do? I recommend that all but the chicken be thawed the night before in the refrigerator before cooking. Chicken cooks beautifully from a frozen state but I have more trouble with other meat and find it just tastes better thawed first.

Philly Cheesesteak

  • Thaw overnight in the refrigerator
  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag into crockpot
  • Cook on low for 7-8 hours
  • Using a slotted spoon, drain meat, place on your favorite roll, top with a slice of Swiss or Provolone cheese. Place in toaster oven or under broiler for 2 minutes.
  • Additional Ingredients: Rolls

Hawaiian Chicken Sandwich

  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag into crockpot
  • Cook on low for 6-7 hours *Note- If you cook chicken longer you can eat it as a shredded chicken sandwich as well, I like to eat the whole chicken breast*
  • Remove from crockpot and place on a hamburger bun (I love the Hawaiian Rolls brand for this)
  • Top with cheese if desired
  • Additional Items: Rolls

Pulled Pork Sandwich with Homemade Barbeque Sauce

  • Defrost in refrigerator overnight
  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag into crockpot
  • Add ½ a beer, any kind, don’t need to be exact
  • Cook on low for 7-8 hours
  • Drain liquid , remove fat
  • Return to crockpot
  • Add bag #2
  • Cook for an additional 30 minutes
  • Shred with 2 forks
  • Serve on hamburger buns
  • Additional Ingredients: Rolls

French Dip Sandwich

  • Defrost in refigerator overnight
  • Spray crockpot with nonstick spray
  • Pour contents of bag into crockpot
  • Cook on low 6-8 hours
  • Add 1-12 oz. beer
  • Cook for another 30 minutes
  • Shred meat with 2 forks
  • Serve on French or Kaiser rolls
  • Additional Items needed: Rolls

Step 3 – Fill Your Bags!

Ok now you know the drill.. let’s fill those bags for the freezer, but feel free to keep one out and toss it into your crockpot for dinner.

Philly Cheesesteak

  • 2 lbs. of roast
  • 1 cup beef broth
  • 1 stick of butter (8 tbsp)
  • 2 cloves crushed garlic
  • 1 ½ tsp. black pepper
  • 1 Tbsp. Worcestershire
  • Green Pepper Strips
  • Onion Strips

Hawaiian Chicken Sandwich

  • 4-6 Chicken Breasts
  • 1 cup chicken broth
  • 1 small can crushed pineapple
  • ½ cup finely diced onions
  • ¼ cup packed brown sugar
  • ¼ cup soy sauce
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. ground ginger

Pulled Pork Sandwich

  • Pork shoulder or loin
  • 1 cup water
  • ½ cup diced onions

In Quart Bag:

  • 1 cup ketchup
  • ½ cup packed brown sugar
  • ¼ cup apple cider vinegar
  • 1 tsp. cumin
  • 1 tsp. onion powder or flakes
  • 3 cloves crushed garlic

French Dip

  • 2 lb. roast
  • 1 cup beef broth
  • 3 Tbsp. butter
  • 2 tsp. onion flakes
  • 1 tsp. black pepper

And that is it! You now have 4 bags for your freezer of easy sandwich meals that you can make in a pinch!

Need more slow cooker recipes that are great for freezer cooking? See all of the other weeks in this series:

Easy Bread and Butter Pickle Recipe

Bread and Butter Pickle Recipe1

Back to school season is here, and if you are packing your kids’ (or your husband’s) lunches this year, chances are that you will be making a lot of sandwiches. Instead of sending your kids to school with store-bought pickles, why not make your own? These Homemade Bread and Butter Pickles are healthier than store-bought pickles, they’re easy to make, and of course, they’re delicious as well!

Store-bought pickles can be kind of hit or miss. Sometimes they are good, but you always run the risk of running into pickles that are soggy, too sour, too bitter, too salty or too sweet. Plus, they usually have weird chemicals and additives in them that you’d rather not feed to your family if you can help it. This Homemade Bread and Butter Pickle recipe only contains healthy, familiar ingredients you can serve to your family without hesitation. Just like other pickle recipes, you can modify the ingredients slightly to fit your family’s unique tastes and preferences.

Bread and Butter Pickle Recipe

This Homemade Bread and Butter Pickle recipe uses the water bath canning technique, which is probably the easiest way to make your own homemade pickles. Make them once and it won’t be long until you add them to the regular lunch rotation, along with your Baked Apple Chips or Baked Zucchini Parmesan Chips for a side.

Your kids want lunches that are delicious. You want lunches that are healthy and easy. These Homemade Bread and Butter Pickles fit the bill perfectly. Try them today!

Easy Bread and Butter Pickles Recipe

Prep Time: 15 minutes

Cook Time: 2 hours

Yield: 7 pints

Easy Bread and Butter Pickles Recipe

Ingredients

  • 4 lbs cucumbers
  • 2 large onions
  • 1/3 cup canning salt
  • 2 cups sugar
  • 2 TBS mustard seed
  • 2 tsp turmeric
  • 2 tsp celery seed
  • 1 tsp ginger
  • 1 tsp peppercorns
  • 3 cups vinegar
  • 7 pint jars with lids and rings

Instructions

  1. Slice the cucumbers to ¼”. Thinly slice the onions. Layer with the cucumbers and onions with salt in a deep pan. Let sit for 1 ½ hours.
  2. Wash jars, lids, and rings with warm, soapy water. Fill a water bath canner with water and bring to a simmer. Place the jars inside and keep at a simmer until you are ready to use them. Place the lids in a small saucepot filled with simmering water.
  3. Rinse and drain the cucumber mixture several times to remove any excess salt.
  4. Mix the remaining ingredients in a large saucepan. Bring to a boil. Stir in cucumber mixture and return to a boil. Remove from heat and quickly pack into hot jars. Wipe the rims with a clean, damp cloth, and affix lids and rings.
  5. Gently lower the filled jars into the canner and bring to a boil. Process 10 minutes.
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Pumpkin Spice Latte Recipe | Copycat Starbucks Recipe!

Copycat Pumpkin Spice Latte Recipe

It’s that time of year again! The ever-popular Pumpkin Spice Latte is now available in Starbucks, with other coffee shops around the country rolling out their own version of this yummy coffee delight.

But what happens when you are craving one, but don’t feel like plopping down the $4 for a coffee? Or you don’t feel like drinking the high-fructose corn syrup that is in the flavoring used to make your pumpkin spice latte? Or you simply can’t get out right now to your local coffee shop to get one?

Have no fear! That’s where my pumpkin spice latte recipe will come in handy and save you time AND money! And unlike the syrups used to create the beloved pumpkin spice latte, my syrup uses actual pumpkin to flavor it!

Does it sound like I am knocking on Starbucks? I’m not really – I do like their coffee, especially the Pumpkin Spice Latte…it’s just this is part of my continuing effort to be more diligent about what I am putting in my body…and if I can come up a recipe that tastes just as good, made of ingredients that I can pronounce and is way cheaper? I’m all over that!

The best part of this recipe is that it makes a nice-size batch of the homemade syrup, but you only need 2 tablespoons of it to flavor your coffee. Simply store the rest in an air-tight container (like a mason jar) in the refrigerator!

Need a drink for the kids as well? Don’t forget to check out my homemade hot chocolate mix recipe!

Pumpkin Spice Latte Recipe | Copycat Starbucks Recipe!

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Pumpkin Spice Latte Recipe | Copycat Starbucks Recipe!

Ingredients

    For The Pumpkin Syrup
  • 1 1/2 cup Water
  • 1 1/2 cup Sugar
  • 1/3 cup Canned Pumpkin (NOT pumpkin pie filling!)
  • 1 1/2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1/2 tsp Ginger
  • For the Latte
  • 8 oz Milk
  • 4 oz Strong Coffee or Espresso
  • 2 tbsp Prepared Pumpkin Spice Syrup
  • Optional
  • Whipped Cream (try my homemade whipped cream recipe
  • Pumpkin Pie Spice

Instructions

  1. In a small pot (preferably non-stick) simmer the water and sugar in a pan over medium heat, stirring occasionally, until all the sugar has dissolved.
  2. Add the spices and the pumpkin and continue to simmer for 10 minutes, stirring often.
  3. Remove from heat and strain syrup through cheesecloth or strainer.
  4. Allow the syrup to cool and then transfer to an air-tight container and refrigerate
  5. To Make Your Pumpkin Spice Latte.
  6. Heat milk in microwave for 1 minute.
  7. Froth with blender or whisk.
  8. Place syrup in bottom of your coffee mug and and top with coffee and the frothed milk.
  9. Optional: Top with whipped cream and a dusting of pumpkin pie spice.
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How To Make Caramel Apples

How to Make Caramel Apples

In addition to the hay rides, the leaves changing colors and the crisp, cool autumn air, one of the things I love the most about fall is the caramel apples. Crisp juicy apples covered in sweet and sticky caramel and topped with crunchy, salty peanuts… Yum! Talk about delicious! I look forward to fall all year round!

As much as I love biting into a crisp caramel apple, however, I always feel a little uneasy buying them. After all, surely I could make them at home for a fraction of the cost, right? But I didn’t really know how to make caramel apples so I never did.

One of the most important steps when you make caramel apples?  Removing the wax from the outside of apples!  Apples have a natural wax coating that helps to preserve them and protect them from cold.  While this is good for the apples, it is one of the main reasons that you may have a problem getting the caramel to stick to the apples.  Be sure to NOT skip the step in the directions for removing the wax!

I am so glad to report that all of that has changed. I finally learned how to make caramel apples, and I’m so glad that I did! The process really isn’t that difficult, and it’s a whole lot of fun. Just like making s’mores pops, half of the fun comes from making them! The kids and I found a great caramel apple recipe, and we had an absolute ball learning how to make caramel apples together.

While the recipe does require an adult to supervise, the process really isn’t that difficult. Just mix and heat, dip the apples, and stir them around to coat. Let the caramel apples cool and harden, and you’ve got a yummy fall treat before you know it. Cover them in peanuts or get wild and crazy with other toppings, such as small candy or cookie pieces. Serve them as an afterschool snack or pack them in your kids’ lunches for healthy lunch ideas. The flavor combinations and the fun are endless!

How To Make Caramel Apples

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

How To Make Caramel Apples

Ingredients

  • 6 Apples
  • 3/4 cup Toffee Chips, Mini Chocolate Chips, Chopped Peanuts (optional)
  • 1 cup Heavy Cream
  • 1/2 cup Corn Syrup
  • 1/2 cup Butter
  • 1 cup Sugar
  • 1 tsp Vanilla

Instructions

  1. Heat water in a pot until hot (but not boiling).
  2. Add 1 tsp of vinegar.
  3. Insert a stick into the stem end of each apple.
  4. Dip apples in water and swirl to melt and remove any wax.
  5. Wipe with towel to dry and remove any remaining wax.
  6. Line a cookie sheet with wax paper and set aside.
  7. In a pan, add 3/4 cup cream, corn syrup, butter and sugar.
  8. Cook to 245 (until it reaches the firm ball stage - use a candy thermometer to check).
  9. Remove from heat and carefully stir in the remaining cream and the vanilla. Be careful as it is very hot and it may splatter.
  10. Dip and twirl the apples in the caramel to coat. Let any excess drip off.
  11. You can optionally roll the dipped apple in the chopped nuts.
  12. Place apples on prepared cookie sheet and refrigerate for 15 minutes to set caramel.
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Maple Cupcakes With Sweet Maple Frosting | Fall Cupcake Idea

maple-cupcakes

When the weather starts to cool down, few things scream “Fall!” as much as the flavor of maple. I am always looking for the best cupcake recipes that I can find and this one is perfect for entertaining because it is a  It’s just the perfect taste on a chilly day. Pair the maple flavor with a cup of tea and you have an absolutely fabulous dessert.

Maple Cupcakes with Sweet Maple Frosting

For the cupcakes:

  • 3 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, slightly softened and cut into chunks
  • 2 tablespoons vegetable shortening, room temperature
  • 2 cups pure maple syrup (NOT pancake syrup)
  • 3 egg yolks
  • 1 large egg
  • 1 1/2 cups whole milk

For the frosting:

  • 3/4 cup unsalted butter, softened
  • 12 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 2 tablespoons maple syrup (NOT pancake syrup)

For the leaf:

To make the cupcakes

  1. Preheat the oven to 325F. Line muffin tin with liners; set aside.
  2. Mix flour, baking powder, and salt in a medium sized bowl.
  3. In a large bowl, beat butter and shortening, until it makes what look like ribbons. Place mixer on low, and pour in maple syrup. Turn up to medium high and continue beating for about 2-3 minutes.
  4. Pour egg yolks, and whole egg in individually, and beat until thoroughly mixed. Be sure to scrape the sides and bottom of your bowl, to get all of the mix combined into the mixture. Pour in half of the dry mixture and continue to mix on low until completely combined. Pour milk into mixture. Add the remaining flour, mix.
  5. Bake for about 22 minutes or until toothpick comes out clean. Cool completely before frosting.

To make the frosting:

  1. Using an electric mixer, beat your softened butter and cream cheese until smooth.
  2. Add sugar and maple syrup and beat until the mixture is smooth.
  3. Do not overbeat the frosting!
  4. Make the cupcakes pretty by using a piping bag and tip to ice your cupcakes

To make the leaves: simply melt the chocolate and pour into the mold.  Allow to cool before adding to the top.

And there you have it! Fall cupcakes that are delicious and oh-so-pretty!

Recipe Inspiration

Peach Preserves Recipe

Peach Preserves Recipe1

There is nothing quite like the taste of homemade peach preserves. Now that the school year has started up again (or about to start in some areas), summer is just about officially over. That doesn’t mean that you can’t enjoy your favorite summer fruits all year round, however. If you still have delicious summer peaches you haven’t eaten yet, now is the perfect time to try out some awesome peach recipes or to try water bath canning so you can enjoy them all year round!

One of my favorite ways to store fresh peaches for the winter is to make them into preserves and can them, and this Peach Preserves recipe is one of my favorite peach recipes. It is pretty simple to make, and you end up with delicious Peach Preserves all winter long. These Peach Preserves are perect on top of Peach French Toast Bake or as a topping for oatmeal or toast. The peaches keep their sweet juicy flavor all year round, and you get yummy Peach Preserves that don’t have any weird additives or suspicious ingredients.

Peach Preserves Recipe

If you are really ready to think ahead, these will also make fantastic birthday or Christmas gifts. Store them in a pretty jar, tie a decorative ribbon around it and include some of your favorite peach recipes. Your friends and family will love these sweet and thoughtful treats, and you’ll love how quick, easy and affordable your Christmas shopping was this year–if you can bear to share, that is!

Making them is easy – just scroll down for the directions!

Peach Preserves Recipe

Rating: 51

Prep Time: 28 minutes

Cook Time: 20 minutes

Peach Preserves Recipe

Ingredients

  • 4-5 lbs peaches
  • 2 TBS Lemon Juice
  • 7 Cups Sugar
  • 6 TBS Ball Classic Pectin
  • ½ tsp butter or margarine, optional
  • Equipment Needed
  • 10 half pint jars, lids, and rings
  • Water bath canner

Instructions

  1. Inspect jars for cracks, chips, or scratches. Wash jars, lids, and rings with warm, soapy water. Place jars and lids in saucepan filled with simmering water and retain heat until ready to use.
  2. Peel, pit, and finely chop peaches. To peel, submerge in boiling water for 60-90 seconds and dunk in a sink full of cold water. Slip the skins off with your fingers.
  3. Place peaches, pectin, margarine, and lemon juice in a stockpot. Bring to a boil. Add sugar and boil hard for one minute, stirring constantly. Skim foam if necessary (the margarine reduces foam occurrence, so don’t worry if you have none).
  4. Ladle into hot jars, leaving a ¼” headspace. Wipe rims of jars with a damp cloth and affix warm lids. Tighten rings.
  5. Place in water bath canner and bring to a boil. Process for 10 minutes.
  6. Remove jars from canner and allow to cool on a towel. Check the seals after 8 hours. If the lids still have some spring, reprocess or refrigerate for immediate use.
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Make 20 Crockpot Freezer Meals From Costco In 2 Hours For Just $150

Slow-Cooker-Freezer-Pack-Costco-Plan-20-Meals-for-150-in-Less-Than-2-Hours-5DollarDinners.com_

As you know, I am a big fan of making freezer to crockpot meals.  Well – if you are a Costco shopper, then you need to check out what my friend Erin Chase from 5DollarDinners.com has done.  She has come up with 20 gluten-free freezer to crockpot meals from Costco for just $150.  That’s just $7.50 per meal!

The best part?  You can prepare all 20 of these meals and have them in the freezer in about 2 hours!

These would be perfect for back to school.  Just get these prepared and in the freezer and you will always have a meal in the freezer that you can just grab and dump in the crockpot for those hectic days.

The prices in her plan are based on Costco pricing and you may already have many of them in your pantry or be able to get some of them cheaper on sale at your local store!

The meals in her plan (makes 2 of each) are:

  • Slow Cooker Chicken with Apples & Rosemary
  • Slow Cooker Pork Chops with Apples & Sweet Potatoes
  • Slow Cooker Sweet Potato Chicken Curry
  • Slow Cooker Italian Chicken
  • Slow Cooker BBQ Chicken & Potatoes
  • Slow Cooker Sausage, Peppers, Onions
  • Slow Cooker Italian Stew Roast
  • Slow Cooker Beef Stew
  • Slow Cooker Chicken Tortilla Soup
  • Slow Cooker Chicken & Sausage Stew

Get it here —->>>>> 20 Gluten Free Slow Cooker Freezer Meals from Costco in 2 Hours

Freezer To Crockpot Cooking | Beef Recipes and Instructions

beef-crockpot-recipes-instructions

Welcome back to Freezer To Crockpot Cooking – Beef Week!

Don’t forget to check out the other weeks in this series:

You had a few days to get all the ingredients for these recipes together and now it is time to prep your ingredients.

As a reminder, I suggest thawing these bags in your refrigerator overnight before dumping them in your crockpot the day you want to eat them. The chicken crockpot recipes that we made 2 weeks ago can be put in the crockpot frozen solid, but beef recipes tend to cook better in the crockpot when the meat is not frozen! Additionally, since these recipes take a bit more prep work, I would strongly suggest doubling the ingredients list and make 8 meals (instead of 4).

Let’s begin by prepping our ingredients:

  1. If you did not purchase pre-sliced beef strips slice your steak into ¼” wide by 1” long strips.
  2. Dice 1 onion into small pieces
  3. Slice 1 ½ onion into strips
  4. Slice 3 bell peppers into strips
  5. Cube 2 white potatoes
  6. Cube 1 sweet potato
  7. Cut 2 parsnips into coins
  8. Slice carrots into coins or use pre bagged small carrots

SONY DSC

Now for the next step in prepping you will need a frying pan, a large bowl, 2 small bowls and a pot.

  1. In 2 Tbsp. vegetable oil brown stew meat, set aside to cool.
  2. In 2 Tbsp. vegetable oil brown your beef strips, set aside to cool.
  3. Boil a pot of water, blanch all your potatoes, carrots, and parsnips for 2-3 minutes, drain and set aside to cool.
  4. Beef and Broccoli Sauce- In a small bowl whisk ½ cup brown sugar, ½ cup soy sauce, 1 cup beef broth, and 3 cloves minced garlic
  5. Pepper Steak Sauce- In another bowl whisk ½ cup brown sugar, ½ cup soy sauce, 1 cup beef broth, 3 cloves minced garlic, 1- 8 oz. can of tomato sauce
  6. Meatloaf: 2 lbs. ground beef, ½ diced onion, ½ cup bacon pieces, 2 eggs, 1 cup breadcrumbs, ¾ cup ketchup, 1 cup grated cheddar cheese, 3 cloves minced garlic, and 1 Tbsp. worchteshire sauce. Mix Well, form into “football” shape.

SONY DSC

Next Step – Get the Instructions on the Bags

The next step is to write your cooking directions on each of your freezer bags before filling, grab a sharpie and you will need 4- 1 gallon freezer bags.

Bacon Cheeseburger Meatloaf

  • Defrost in refrigerator overnight
  • Cook on low for 6 to 8 hours or on high for 4 hours
  • Top with ketchup or a can of condensed canned tomato soup in the last hour of cooking.

Pepper Steak

  • Defrost in refrigerator overnight
  • Cook on low for 6 to 8 hours or on high for 3 to 4
  • Remove ½ cup of sauce from crockpot whisk with 1 Tbsp. cornstarch
  • Return mixture to crockpot, turn to high and cook an additional 3o minutes to thicken
  • Additional Ingredients: Rice for serving

Beef and Broccoli

  • Defrost in refrigerator overnight
  • Cook on low for 6-8 hours or on high for 3 to 4
  • Remove ½ cup sauce from crockpot whisk with 1 Tbsp. cornstarch
  • Return mixture to crockpot, turn to high and cook an additional 30 minutes to thicken.
  • Additional Ingredients: Rice for serving

Beef Stew and Root Vegetables

  • Defrost in refrigerator overnight
  • Cook on low for 10-12 hours or high for 4 to 6 hours

Finally we are going to bag our freezer meals – here are the lists of what to put in each bag:

SONY DSC

Bacon Cheeseburger Meatloaf

  • Your ready to go meatloaf

Pepper Steak

  • Pepper Steak Sauce
  • 3 sliced bell peppers
  • 1 sliced onion
  • 1 lb. browned beef strips
  • 3 cloves of garlic minced

Beef and Broccoli

  • Beef and Broccoli Sauce
  • 4 cups frozen broccoli florets
  • 1 lb. browned beef strips
  • 3 cloves garlic minced

Beef Stew and Root Vegetables

  • 1-1 ½ lbs. browned stew beef
  • cubed white potato
  • cubed sweet potato
  • ½ onion cut into strips
  • 2 cups carrots
  • 3 cups beef broth
  • 2 cloves garlic minced

And that’s it! You now have 4 homemade and healthy healthy meals, ready to go in your crockpot on those busy days1

Need more slow cooker recipes that are great for freezer cooking? See all of the other weeks in this series:

Canning Green Beans

Canning Green Beans 2

When my kids were little, we used to have canned green beans regularly. After all, you just had to dump them in a pot, heat them, add a little salt and pepper, and they were done. As I learned more about food and nutrition, however, I became more interested in growing and canning my own food. Not only is it much cheaper and more healthy, but the process of canning green beans isn’t nearly as difficult as I thought–it’s much easier for me than learning how to grow green beans was!

When I can my own green beans, I often use the pressure canning method. Pressure canning uses higher temperatures and works faster than water bath canning, and it is ideal for canning any low-acid foods, such as when you are canning green beans. Green beans have a much lower acidity level than tomatoes do, for example, so the high temperature is needed to keep the germs and bacteria at bay.

Canning Green Beans

While the process of canning green beans might feel a little clunky at first, once you practice canning green beans a time or two, it will quickly become second nature. Then, you will be able to store your beans properly so you can enjoy fresh green beans all winter long, without worrying about any added ingredients or the BPA in the lining of store-bought cans of green beans. You’ll still have plenty of time let over to pick out your flowers for Fall gardening, and there’s also the fact that canning green beans yourself gives you green beans that taste way better too!

Canning Green Beans | How To Can Green Beans

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Canning Green Beans | How To Can Green Beans

Ingredients

Instructions

  1. Before beginning, check your pressure canner for dents, dings, and pinholes. Check all valves for obstruction. If you are using a ceramic or glass top stove, read your instruction manual and verify that it is safe to use with a pressure canner.
  2. Fit canner with rack and add 3” of water and bring to a simmer.
  3. Clean your jars, lids, and rings with warm, soapy water. Allow rings to dry. Place jars and lids in a saucepan of simmering water and continue simmering until you are ready to use them.
  4. Wash green beans thoroughly. Snap ends and remove ‘string’. Cut or break into evenly sized pieces.
  5. Submerge beans into a pot of boiling water. Boil for 5 minutes.
  6. Fill the heated jars with green beans and pour the cooking liquid over the beans. Leave a 1” headspace. Slide a rubber or plastic spatula around the edges to remove all air bubbles, and fill with additional liquid if necessary.
  7. If you’d like to add salt, add ½ tsp per pint or 1 tsp per quart.
  8. Wipe the rims of the jars and affix warm lids. Screw the rings on tightly.
  9. Set jars into the pressure canner. Once full, lock the lid onto place. Raise the heat and bring to a boil. Once steam has escaped for 10 minutes, place weight on the vent and begin timing. The pressure should remain at 10 lbs for 20 minutes (pints) or 25 minutes (quarts). Turn off heat source.
  10. Allow canner to return to zero pressure, remove gauge, and let cool for 10 minutes before opening lid. Let canner cool for 10 more minutes. Remove jars and set on a towel.
  11. These will need to cool 12-24 hours before checking the seal. If a jar hasn’t sealed, refrigerate for immediate use.
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Homemade Nesquik Mix Recipe

Homemade Nesquik Mix

As much as my kids love Nesquik mix (and really–what kids don’t?), I always hesitate to buy it for them because of all of the less-than-desirable ingredients. Pyridoxine hydrochloride? Copper Gluconate? Manganese Sulfate? No thank you! But I didn’t want to just tell them no either. So, I did what I do with so many unhealthy recipes–I made my own!

Now, this Homemade Nesquik Mix recipe may not exactly qualify as health food, but just like my Homemade Hidden Valley Ranch Dressing Mix, my Homemade Fruit Roll-ups and my Homemade Hot Fudge Sauce recipe, it is a lot healthier for you than the store-bought version. Plus, it’s cheaper and it still tastes great too!

Chocolate milk is such a fun and yummy treat. My kids aren’t the only ones who drink it–I love it too! And now that I make my own, I feel better knowing that they are drinking homemade chocolate milk without all of the extra artificial additives. We love chocolate milk with breakfast, with our after school snack, or as a special late night treat before bed.

This recipe is incredibly easy to make, and it contains only three ingredients that you probably already have on hand. Just mix them together, store it in an air tight container, and you have yummy Homemade Nesquik Mix recipe ready to go whenever your kids ask for it, which with my kids is all the time!

The next time your kids ask for chocolate mix, try this Homemade Nesquik Mix instead. It’s easy, inexpensive, healthier than store-bought and yummy! What more could you want?

To make it, all you need is:

Ingredients

  • 2/3 cup Sugar
  • 1/3 cup Cocoa
  • Pinch of salt

Directions:

  1. Combine ingredients and store in air tight container.
  2. To serve: combine 1 cup (8 oz) milk with 2 Tbsp mix and stir until combined.

Is it cold outside? You might want to try my homemade hot chocolate recipe! Easy to throw together and it blends up with just hot water!

How To Make Baked Apple Chips

Baked Apple Chips

Apple season is finally upon us, and if you’re anything like me, you are probably already thinking of ways that you can use up all the sweet, tart, juicy and delicious apples you plan to buy this fall. You can fry them with this fried apples recipe, you can freeze them with apple recipes for the freezer, and you can use them as a topping for oatmeal. You can eat them straight or bake them into Baked Apple Chips. There are so many ways to prepare apples, and they go perfectly with any meal or even in between meals.

For example, it’s 3 p.m. and you have those mid-afternoon munchies. Do you grab some potato chips and soda? Do you try to ignore them until dinner time finally rolls around? Apples are the perfect solution, especially if you make these Baked Apple Chips. Unlike potato chips, which are fried in plenty of unhealthy oils and served up with a big helping of trans fats, preservatives, salt and empty calories, apple chips are made with just three ingredients–apples, sugar and cinnamon–so you can actually feel good about eating them. Plus, they are delicious as well!

Not only will you love these Baked Apple Chips, but your kids are sure to love them as well. Wean them off of the chips and candy with these healthy and delicious apple chips. They won’t mind eating healthy food when they taste like this. You can even experiment with different types of apples to see which taste everyone likes best, whether sweet or tart. Be sure to make plenty; they are sure to go fast!

How To Make Baked Apple Chips

Rating: 51

Prep Time: 10 minutes

Cook Time: 2 hours

How To Make Baked Apple Chips

Ingredients

Instructions

  1. Preheat oven to 240 F.
  2. Core each apple and slice thin with a mandolin slicer.
  3. Mix cinnamon and sugar together and toss apple slices in the mixture.
  4. Place slices on metal baking sheet and bake for 2 hours or until edges curl and chips are dry.
  5. Transfer to wire rack to cool and completely dry.
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Green Chile Chicken Enchiladas Recipe

Green Chile Chicken Enchiladas2

Mexican night makes a regular appearance in my household, and it’s not hard to see why. With delicious recipes like my Chicken Tortilla Soup recipe, my Crock Pot Chicken Tacos recipe and my Freezer to Crock Pot Chicken Fajitas recipe, I could easily eat yummy Mexican food all week long without ever getting tired of it. And while I haven’t grown tired of any of these recipes yet, I’m still always looking for new recipes to add to the rotation. This Green Chile Chicken Enchiladas recipe is the perfect addition.

I’ve made other chicken enchiladas recipes before, and I always end up really frustrated. I’m not a huge fan of corn tortillas, but flour tortillas always seem to get soggy for me. This Green Chile Chicken Enchiladas recipe is different though. Instead of wrapping the tortillas around the individual enchiladas, you layer the tortillas on top and bottom. Not only does this use less tortillas, but it also keeps the enchiladas from getting soggy as well–which I love! Plus, it’s full of all sorts of yummy and filling ingredients too.

Green Chile Chicken Enchiladas

Even if you have an enchiladas recipe you already use, you should definitely give this version a try. It’s a little unique and a lot delicious! Your family will be begging you to make it again and again. I know mine does!

If your family is more adventurous than mine, you can also add a can of rinsed and drained black beans to the mixture before cooking it. I am the only one in my family who likes black beans so what I usually do is divide out enough for my portion and mix in some black beans and cook it in a separate dish!

Green Chile Chicken Enchiladas Recipe

Rating: 41

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 10 servings

Green Chile Chicken Enchiladas Recipe

Ingredients

  • 4 cups cubed cooked chicken (you can buy rotisserie chicken or I often use the leftovers from my Roast Chicken Chicken )
  • 1 can (28 ounces) green enchilada sauce
  • 3/4 cup sour cream
  • 1/2 cup (4 oz) cream cheese
  • 9 - 10 corn or flour tortillas (taco size), cut into 1-1/2-inch pieces
  • 16 ounces shredded Monterey Jack or Cheddar-Jack cheese (if you like it a little spicier, buy the Mexican blend or Taco blend cheeses that have seasonings in them)
  • Pepper to taste
  • Optional: 1 can black beans, rinsed and drained

Instructions

  1. Preheat oven to 375F. Spray a 9"x13" baking pan with non-stick spray.
  2. Spray a large non-stick skillet with nonstick spray. Heat the chicken, sour cream and cream cheese just until the cream cheese is melted and every thing is mixed.
  3. Removed from heat and stir in black beans (if you are using them).
  4. Place half of the mixture in the prepared baking dish.
  5. Top with half of the tortillas and then half of the cheese.
  6. Repeat with remaining chicken mixture, tortillas and cheese
  7. Cover with foil and bake at 375 for about 30 minutes
  8. Uncover and bake for another 10 - 15 minutes or until bubbly and the cheese on top is slightly browned.
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