How To Clean Fruits and Vegetables

how to clean fruits and veggies

There was a time when fresh fruits and veggies were of little concern other than the odd piece of dirt you might have to push aside. Gone are the days of not having to worry if you had to clean fruits and veggies. Food-borne outbreaks that are related to fruits and vegetables are becoming quite common in the world of late and we would be fools not to pay attention. Cleaning fruits and vegetables isn’t just for the items on the dirty dozen list. Even when you buy the clean fifteen, you should be careful to wash everything before serving it to your family. Better safe than sorry!

With that said, here are some tips on how to clean fruits and vegetables and keep those dangerous illnesses at bay:

The first step is to wash your own hands. If you wash your produce without washing your own hands, you are kind of defeating the purpose. Clean hands are a must in the kitchen anyway. Use hot, soapy water both before you prepare produce and after.

Next you want to wash all the utensils, knives and cutting boards you are planning to use. Anything that you use to prepare your fruits and vegetables should be washed in hot water with soap.

It is important to repeat this process after each step so that you don’t transfer bacteria that was on the outside of the veggie or fruit to the inside when you chop. When in doubt, you should wash again. You can’t do too much of this.

When you are ready to clean your fruits and veggies, you need to use clean water and nothing else. Do not use detergents or soaps. If you have items that are thin surfaced like apples, you can wash them with a veggie brush. Items that are full of ridges and unusual nooks can be soaked in cold water most of the time. If items are too fragile for this, you can spray them with water in a bowl or pot. Once finished, you should pat the item dry with a paper towel.

Make sure the clean fruits and veggies are then placed directly onto a clean surface or into a clean pot. Cross contamination happens all the time with fruits and veggies being placed back onto dirty counters.

If you are buying your produce from the grocery store, washing it is imperative as well. Any raw veggies or fruit should be washed and rinsed thoroughly, no matter where it is bought.

Finally, be sure to use distilled water where possible. This is because the water has been cleared of contaminants and will be the most effective at leaving nothing behind. The whole idea is to get rid of contaminants, so why use water that has contaminants, right?

Do you clean fruits and veggies all the time? Or are you guilty of being lax sometimes?

Breakfast Egg Sandwich with Ham and Cheese | Freezer Cooking!

Egg Sandwich with Ham and Cheese - Freezer Cooking

My husband loves to have an egg sandwich for breakfast, but he is a retail manager and they don’t always have the best hours.  There are many mornings that he has to be at work at 5:00am and the last thing that he wants to do at 4:15am is pull out a frying pan. We used to just buy some of the pre-packaged ones in the frozen section of the grocery store, but I have been trying to make more and more of those convenience items from scratch.

I started making these over a year ago and have been meaning to post this recipe since then.  Two of my Facebook friends who knew that I made these tagged me in a post that they were making them this weekend and I figured it was time to finally post my “famous” Freezer Egg Sandwich Recipe!

The beauty of this recipe is that you cook the eggs all at once by baking them in the oven in a whoopie pie pan (also available at Michael’s & AC Moore!).  You could cook the eggs in a standard muffin tin, but they will be a “taller and smaller egg center”. If you use the whoopie pie pan, your cooked eggs will be almost exactly the same diameter as most English muffins (even if you don’t buy them and use my english muffin recipe).  Just FYI…one of my friends made these this past weekend and used her donut pan (like the one in my Baked Chocolate Glazed Donuts recipe) and they were the same size!

I mostly make these with American Cheese because that is how my husband likes them best.  I have made them in the past using shredded Cheddar cheese and sometimes I make them with Pepper Jack Cheese and they have turned out fine but my husband likes American Cheese because it is more “melty” and since I am making them mostly for him, I just go with what he likes.  Experiment with a few different cheeses for your egg sandwich and see what your family prefers!

To make them you will need:

Ingredients:

  • 12 large eggs
  • 12 English muffins, split
  • 12 slices Canadian Bacon, Bacon, Sausage or breakfast meat of your choice
  • 12 slices American Cheese, Pepper Jack cheese or cheese of your choice
  • Salt, pepper, cooking spray

Directions:

  1. Preheat oven to 350F
  2. If using a breakfast meat that needs to be cooked first (bacon, sausage, etc), do that now and allow to drain and cool.
  3. Place split English muffins on a cookie sheet (make sure that you keep them with their “mate”) and place in the oven to lightly toast them, about 5 minutes.  You just want them slightly dry, not toasted!

    egg sandwich process 2

  4. Spray your whoopie pie pan with non-stick cooking spray. Crack an egg in to each cavity of your whoopie pie pan (or muffin tin).  Use a fork or sharp knife to slightly “break” the yolk, allowing the yolk to ooze out in to the egg white.  This will keep your cooked yolk from exploding or “puffing up” as it cooks and give you a nice flat cooked egg. Lightly salt & pepper the eggs (if desired)

    egg sandwich process

  5. Put the eggs in the oven and cook until they are done, about 15 minutes. DO NOT overcook your eggs.
  6. Remove eggs from oven and immediately run a knife around each to make sure they don’t stick!
  7. To assemble your egg sandwich:  Top an English muffin “bottom” with a slice of ham/meat, then the egg and then the cheese.  Top with the English muffin “top”

    egg sandwich process 1

  8. Allow all your sandwiches to cool and then wrap each in a paper towel and place in a freezer bag.

To reheat your breakfast egg sandwich, you have 2 choices. In BOTH cases, make sure to reheat it with the paper towel still around the egg sandwich or your English muffin will get “tough” and your egg will get “rubbery”:

  1. If my husband thinks about it the night before, he will pull one out of the freezer and place it in the refrigerator to thaw overnight. In the morning, he just takes it out of the freezer bag and places it in the microwave on HIGH for about 45 seconds.
  2. If reheating it straight from the freezer, he will pull it out of the freezer, remove it from the bag and cook on 50% power for about 1 minute. Then he just flips it over and cooks it on 100% power for another 30 seconds.

Microwaves vary, so just do whatever works best for your microwave!

And that’s it! I usually spend about 45 minutes every few weeks and my husband has 12 “Grab & Go” breakfasts for those mornings when he has to be at work really early or just doesn’t want to have to think about breakfast!

You might want to check out these other freezer cooking ideas:

Easy Chicken and Dumplings Recipe

easy chicken and dumplings recipe

When it comes to comfort food, you can’t get more much more comfortable than my easy chicken and dumplings recipe! This is just easy to make and a great way to use up leftover chicken (I’ve actually used the leftover chicken from my crockpot chicken noodle soup recipe for this!). If you are making this with already-cooked chicken, just skip to #2 in the directions!

To make this, you will need:

  • 1 lb boneless skinless chicken breasts (or just under 1 lb cooked shredded chicken breasts)
  • 32 oz (4 cups) chicken stock
  • 32 oz (4 cups) water
  • 5 chicken bouillon cubes
  • 2 cups Bisquick
  • 2/3 cup milk
  • 2 – 3 stalks celery, chopped (about 3/4 cup chopped)
  • 2 tsp butter
  • 1/2 – 1 small package frozen peas (to taste)
  • 1/2 – 1 small package frozen corn (to taste)
  • salt & pepper to taste

Directions:

  1. If using raw chicken: place chicken breasts, water, chicken stock and bouillon cubes and bring to a boil. Reduce heat to medium and simmer until chicken is cooked. Remove chicken and allow to cool
  2. If using cooked shredded chicken: put, water, chicken stock and bouillon cubes and bring to a boil.
  3. While the water/stock is boiling, mix Bisquick and milk together until you have a soft dough.
  4. Drop spoonfuls of the dough in to the water/stock and bring back to a boil.
  5. Reduce heat, cover pot and simmer for 10 minutes.
  6. Meanwhile, heat butter in a non-stick skillet. Saute celery in the butter until it begins to soften.
  7. Remove cover from pot.  Add sauteed celery, peas, corn and chicken.
  8. Simmer for another 10 minutes until completely heated through and dumplings are cooked.
  9. Season with salt & pepper and serve!

Enjoy!

Do you have a favorite easy chicken and dumplings recipe in your recipe box?  Share it in the comments!

Easy Chicken and Dumplings Recipe

Easy Chicken and Dumplings Recipe

Ingredients

  • 1 lb boneless skinless chicken breasts (or just under 1 lb cooked shredded chicken breasts)
  • 32 oz (4 cups) chicken stock
  • 32 oz (4 cups) water
  • 5 chicken bouillon cubes
  • 2 cups Bisquick
  • 2/3 cup milk
  • 2 – 3 stalks celery, chopped (about 3/4 cup chopped)
  • 2 tsp butter
  • 1/2 – 1 small package frozen peas (to taste)
  • 1/2 – 1 small package frozen corn (to taste)
  • salt & pepper to taste

Instructions

  1. If using raw chicken: place chicken breasts, water, chicken stock and bouillon cubes and bring to a boil. Reduce heat to medium and simmer until chicken is cooked. Remove chicken and allow to cool
  2. If using cooked shredded chicken: put, water, chicken stock and bouillon cubes and bring to a boil.
  3. While the water/stock is boiling, mix Bisquick and milk together until you have a soft dough.
  4. Drop spoonfuls of the dough in to the water/stock and bring back to a boil.
  5. Reduce heat, cover pot and simmer for 10 minutes.
  6. Meanwhile, heat butter in a non-stick skillet. Saute celery in the butter until it begins to soften.
  7. Remove cover from pot. Add sauteed celery, peas, corn and chicken.
  8. Simmer for another 10 minutes until completely heated through and dumplings are cooked.
  9. Season with salt & pepper and serve!
http://momsneedtoknow.com/easy-chicken-dumplings-recipe/

Halloween Spider Oreo Pops!

spider oreo pops

Oreo Pops are so easy to make and the kids just love them! They take just a few more steps than my Halloween chocolate covered Oreos. These would make a great treat to send in to school with your children (if their school still allows chocolate to be sent) or for your Halloween party!

To make them, you will need

  • 6 Double Stuff Oreos
  • 1/2 cup Black Candy Chips – or available at Michaels/AC Moore
  • 12 Candy eyes – or available at Michaels/AC Moore
  • Several strings Red licorice strings (Rips Whips from Walgreens)
  • 6 Sticks
  • 1 tsp Crisco

DIRECTIONS

    1. Cut licorice into 36 3/4″ legs and place in freezer to harden.
    2. Twist open each of the Oreo cookies.
    3. Using the stick, make an indentation in the white filling of each cookie.

oreo inside

  1. Heat Candy Chips and Crisco by microwaving for 30 seconds stirring and repeating until melted. Allow to cool for 2 minutes.
  2. Dip stick in melted candy and then insert stick in indentation of cookie. 

    oreo stick

  3. Place cookie back together and place in refrigerator to set for 5 minutes.
  4. After cookies have set, reheat candy for 30 seconds and stir.
  5. Lay Oreo in melted candy and spoon mixture over cookie to coat completely. 

    coat oreo

  6. Carefully remove from candy so the cookie doesn’t come apart, and let excess candy drip off.
  7. Lay Oreo on wax paper. Insert 6 licorice legs in each cookie. Place 2 Candy eyes on each cookie. 

    IMG_1037

  8. Immediately place in refrigerator for 10 minutes to set candy mix.

Of course, these Oreo pops can be customized for any holiday. Get creative for Christmas, Thanksgiving and Valentines Day!

Halloween Spider Oreo Pops!

Halloween Spider Oreo Pops!

Ingredients

  • 6 Double Stuff Oreos
  • 1/2 cup Black Candy Chips
  • 12 Candy eyes
  • Several strings Red licorice strings (Rips Whips from Walgreens)
  • 6 Sticks
  • 1 tsp Crisco

Instructions

  1. Cut licorice into 36 3/4" legs and place in freezer to harden.
  2. Twist open each of the Oreo cookies.
  3. Using the stick, make an indentation in the white filling of each cookie.
  4. Heat Candy Chips and Crisco by microwaving for 30 seconds stirring and repeating until melted. Allow to cool for 2 minutes.
  5. Dip stick in melted candy and then insert stick in indentation of cookie.
  6. Place cookie back together and place in refrigerator to set for 5 minutes.
  7. After cookies have set, reheat candy for 30 seconds and stir.
  8. Lay Oreo in melted candy and spoon mixture over cookie to coat completely.
  9. Carefully remove from candy so the cookie doesn't come apart, and let excess candy drip off.
  10. Lay Oreo on wax paper. Insert 6 licorice legs in each cookie. Place 2 Candy eyes on each cookie.
  11. Immediately place in refrigerator for 10 minutes to set candy mix.
http://momsneedtoknow.com/halloween-spider-oreo-pops/

Homemade Apple Cider Donuts Recipe

Apple Cider Donuts Recipe

Apple Cider Donuts Recipe

One thing that I love about Fall is visiting the apple orchard or the pumpkin patch with my children. They are starting to think that they are too old for it these days, but we have always loved going on a hayride, the corn mazes and even to the pumpkin patch to pick our own pumpkins.

Every time we go, we always end our trip the same way….with a steaming cup of hot apple cider or hot chocolate and some apple cider donuts. It’s usually fairly chilly when we make this family outing, so this is the perfect way to warm up before getting in the car and heading home.

I know that for many people, an apple cider donut has more of a cake texture as opposed to the yeast donut in this recipe, but I have actually purchased them made both ways and I much prefer the lighter texture of the “yeast donut” version of an apple cider donuts recipe. With this recipe, you have all of the flavor of the traditional version, but none of the “heaviness” of the old-fashioned recipe (then again, I have never been a fan of the “cake donuts”, so I may be a little biased!

These are going to taste best if you serve them fairly quickly after you make them. You do need to let them cool for a few minutes before you put the glaze on them, but I would plan to serve them within a few minutes of glazing them. They won’t taste “bad” if you wait an hour or two to serve them, but they won’t taste as good!

Oh – and if apple cider donuts aren’t your “thing” – make sure to try my baked chocolate glazed donuts recipe or even my easy cinnamon rolls!

Homemade Apple Cider Donuts Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Homemade Apple Cider Donuts Recipe

Ingredients

  • 1 can Pillsbury Grands Biscuits
  • 1 cup Powdered Sugar
  • 3 tbsp Apple Cider
  • 1/2 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1 cup Sugar
  • Vegetable Oil for frying

Instructions

  1. In a heavy pot or a deep fat fryer, heat oil over medium heat to about 350.
  2. Combine cinnamon, nutmeg and sugar in a shallow bowl and mix well.
  3. In another bowl, beat powdered sugar and apple cider with whisk until smooth.
  4. Separate dough into 8 biscuits.
  5. Using small cutter, cut hole in center of each (you can use the cut-out parts to make donut holes, if you want)
  6. Place biscuits in hot oil and fry each side until golden brown.
  7. Remove from oil, dust in cinnamon sugar mixture and place on cooling rack.
  8. Drizzle each donut with glaze.
http://momsneedtoknow.com/homemade-apple-cider-donuts-recipe/

Homemade Fruit Roll Ups Recipe

Homemade Fruit Roll Ups

Do your children love fruit roll-ups but you don’t want to give them to them because the ingredients list is way too long and impossible to pronounce? Well, what if I told you that my homemade fruit roll ups recipe has just 1 ingredient?

strawberries

Yep! That’s right. It’s made from fresh strawberries and that is it! Of course, you can add a little bit of sugar if you like or while you are weaning your children off the store-bought ones (just gradually reduce the amount of sugar that you add each time you make them until eventually you are no longer adding sugar), but if you are buying strawberries when they are in season (or growing your own strawberries like we are doing this year), you really shouldn’t need to add any sweetener!

These homemade fruit roll ups to require a bit of time to make and there really isn’t any way to speed up the process. Just get them in the oven first thing in the morning to make sure that your oven is freed up in time o start making dinner!

To make them you will need:

Ingredients:

  • 3 cups strawberries, stems removed
  • sugar to taste (optional)
  • Equipment needed: food processor or high-powered blender, plastic wrap, parchment paper, jelly roll pan

Directions:

  1. Preheat oven to 170F
  2. Line a jelly roll pan with plastic wrap, making sure that the plastic wrap goes over the sides of the pan.
  3. Puree your fruit in a food processor or blender until it has a smooth consistency. If your children are picky, you may want to run the mixture through a fine-mesh strainer to remove any seeds.

    homemade fruit roll ups process

  4. If desired, add a little sugar to taste.
  5. Pour mixture on to prepared cookie sheet, about 1/8″ thick.
  6. Bake at 170F for 6 to 8 hours. Your homemade fruit roll ups will be done when the center is firm and no longer tacky

    homemade fruit roll ups process 2

  7. Remove cookie sheet from oven and lift/slide the plastic wrap off of cookie sheet and place on your counter top or a cutting board to cool.
  8. Once cool. place a piece of parchment paper on top of the cooked fruit and flip the sheet over so that the parchment paper is on the bottom.
  9. Carefully peel back the plastic wrap and discard.
  10. Cut into strips and roll up the fruit.
  11. Any leftovers can be stored in an air-tight container in the refrigerator for up to a week.

Enjoy!

You may want to try these other copycat recipes:

Homemade Fruit Roll Ups Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 7 hours

Homemade Fruit Roll Ups Recipe

Ingredients

  • 3 cups strawberries, stems removed
  • sugar to taste (optional)
  • Equipment needed: food processor or high-powered blender, plastic wrap, parchment paper, jelly roll pan

Instructions

  1. Preheat oven to 170F
  2. Line a jelly roll pan with plastic wrap, making sure that the plastic wrap goes over the sides of the pan.
  3. Puree your fruit in a food processor or blender until it has a smooth consistency. If your children are picky, you may want to run the mixture through a fine-mesh strainer to remove any seeds.
  4. If desired, add a little sugar to taste.
  5. Pour mixture on to prepared cookie sheet, about 1/8" thick.
  6. Bake at 170F for 6 to 8 hours. Your homemade fruit roll ups will be done when the center is firm and no longer tacky
  7. Remove cookie sheet from oven and lift/slide the plastic wrap off of cookie sheet and place on your counter top or a cutting board to cool.
  8. Once cool. place a piece of parchment paper on top of the cooked fruit and flip the sheet over so that the parchment paper is on the bottom.
  9. Carefully peel back the plastic wrap and discard.
  10. Cut into strips and roll up the fruit.
  11. Any leftovers can be stored in an air-tight container in the refrigerator for up to a week.

Notes

These can also be made with blueberries or just about any berry that you like!

http://momsneedtoknow.com/homemade-fruit-roll-ups-recipe/

Rich and Creamy Pumpkin Soup Recipe

Pumpkin Soup Recipe

Fall is finally upon us, which means that the air is crisper, the temperature is cooler and the leaves will start changing colors soon. It also means that now is the perfect time to make a great Pumpkin Soup recipe! While this yummy Pumpkin Soup recipe is good all year round, it is especially perfect for fall, just like this Pumpkin Parmesan Risotto recipe, this Easy Tomato Soup recipe and this recipe for French Onion Soup in Crock Pot.

If you like a soup that is really rich and delicious, this Pumpkin Soup recipe is the recipe for you! This isn’t a wimpy, watery soup that you eat because you know it’s good for you. This delicious thick, rich soup is one you will savor down to the last drop. After a day of running errands or watching your child’s ball games at the park, there is nothing better than coming in for a big bowl of this warm and comforting soup.

This Pumpkin Soup recipe is really easy to make as well. Other than a little occasional stirring, you don’t have to be tied to the stove, constantly chopping and adding more ingredients. Get everything chopped in advance, and then you only have to check on it occasionally to make sure that it doesn’t boil over. And if you really wanted a hands-off dinner, I bet it would be really good if you made it in advance, and then just kept it warm in the crock pot too. That way everyone could help themselves to a bowl whenever they were ready.

On a cool, fall day, nothing beats rich, warm soup. And when it comes to comforting soups, this Pumpkin Soup recipe takes the cake!

Rich and Creamy Pumpkin Soup Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Rich and Creamy Pumpkin Soup Recipe

Ingredients

  • 2 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 cup Diced Onion
  • 1 tsp Minced Garlic
  • 30 oz Pumpkin Puree
  • 3 cups Chicken Stock
  • 1 tsp Kosher Salt
  • 1/2 tsp Curry Powder
  • 1/4 tsp Crushed Red Pepper
  • 1/8 tsp Cayenne Pepper
  • 1 tbsp Brown Sugar
  • 1/4 cup Heavy Cream
  • Toasted Pumpkin Seeds and/or croutons for garnish

Instructions

  1. In a large pot or stockpot, sautee onions in oil and butter until tender.
  2. Add minced garlic and cook another minute.
  3. Add the pumpkin, chicken stock, brown sugar, salt and spices.
  4. Cover and simmer 20-25 minutes.
  5. Blend the soup using an immersion blender or in batches in a regular blender.
  6. Return the mixture to the pot and add the heavy cream.
  7. Cook for 5-10 minutes.
  8. Garnish with toasted pumpkin seeds, croutons and/or a drizzle of heavy cream.
http://momsneedtoknow.com/rich-creamy-pumpkin-soup-recipe/

4 Spices You Shouldn’t Be Without

spices you need to have

4 Spices You Shouldn’t Live Without (And Why)

Head over to the spice selection in your local grocery store and you may be overwhelmed with the choices. Thyme, Marjoram, Fennel Seed…how is a person supposed to know which spices they should choose to keep in their pantry and which spices are more of a one-time-use spice?

Here are 4 great spices that no spice cupboard should be without. These can be used for so many dishes you will wonder how you ever got along without them.

  1. Onion Powder. Onion power is awesome because it allows you to have the flavor of onion in your dish without having to actually have fresh onions to chop up on hand. It’s also better than Onion Salt because you can add in the onion flavor without the addition of extra salt for those that might be watching their sodium intake.
  2. Garlic Powder. The same idea applies here as it did with the Onion Powder. Garlic Powder is a great way to add garlic flavor to your dishes without having to chop fresh garlic. Both onion and garlic powders are so versatile and can be added to most soups, casseroles, or other baked dishes.
  3. Seasoned Salt. A good seasoned salt without any added sodium can really bump up the flavor in many dishes instead of adding plain table salt. Adding seasoned salt and more flavoring to a dish will also help you from adding too much salt at the table since the dish will already have enough flavor. Seasoned Salt is great in taco meat, fajitas, grilled foods, and more.
  4. Garlic Salt. Now if you’d rather add the garlic and the salt in one additional, Garlic Salt will be your go to spice.  Garlic Salt is a great one to add into fresh homemade salsa.

What are your favorite go-to spices? Which ones are your must haves in the spice cupboard?

Copycat Lipton Onion Soup Mix Recipe

Yummy Onion Soup Mix Recipe

If you’re trying to improve your family’s diet like I am, you’ve probably realized by now that trying to make huge changes rarely works. Go from feeding your family Kraft Mac and Cheese every night to suddenly trying to serving Broccoli Casserole every night and you’re going to have some complainers on your hands, no matter how delicious the new recipes are!

For us, one of the best ways to combat this tendency is to start making common store bought foods at home. This way, whether I am trying to make healthy recipes or we are indulging in the occasional treat, at least we know that what we are eating is a little healthier than it would have been. Some of our favorite recipes substitutions we’ve made so far include this Homemade Hot Chocolate Mix recipe, this Homemade Hot Fudge Sauce recipe, and this Fried Apples recipe.

Today, we have another one to add to the mix. This onion soup mix recipe is similar to Lipton Onion Soup Mix, but it’s a lot healthier for you. It contains common kitchen ingredients you probably have on hand anyway, like dried onion, beef bullion powder, onion powder and paprika, and it’s really easy to make. Simply combine all of the ingredients together in an air-tight container, mix well and store until you need it. You don’t even have to make it every time you make a recipe. You can just make it in advance and keep it on hand.

Why not give it a try today?

Copycat Lipton Onion Soup Mix Recipe

Rating: 41

Prep Time: 5 minutes

Copycat Lipton Onion Soup Mix Recipe

Ingredients

  • 3/4 cup Dried Minced Onion
  • 1/3 cup Beef Bouillon Powder
  • 4 tsp Onion Powder
  • 1/4 tsp Celery Salt
  • 1/4 tsp Paprika
  • 1/4 tsp Black Pepper
  • 1/4 tsp Parsley Flakes
  • 1/4 tsp Sugar

Instructions

  1. Combine ingredients.
  2. Mix well and store in air tight container.
  3. When recipe call for a packet of onion soup mix, use 5 tablespoons of your homemade mix
http://momsneedtoknow.com/copycat-lipton-onion-soup-mix-recipe/

Easy Eggroll Recipe | Make Your Own Egg Rolls!

easy egg roll recipe

My entire family loves egg rolls (although my oldest son prefers the pizza rolls that our local Chinese restaurant sells) and I wanted to try making them and know exactly what was going in to my egg rolls! I wanted an easy eggroll recipe that would be quick to make and would freeze well so that, when I get a craving for Chinese food, I can just grab one out of the freezer and heat it up quickly!

Now, I could have spent time chopping up a bunch of carrots and cabbage for the filling, but it was just easier to buy a bag of cole slaw mix in the produce section of the grocery store. It’s already all cut up for me and my family honestly didn’t notice a difference! I found this recipe and started off to make it exactly the same way, but after I started cooking and tasting, I made some tweaks that I really think made it much better! Pair these egg rolls with my egg roll dipping sauce recipe and you have a great appetizer to serve at parties!

A few things to keep in mind:

  • These egg rolls can be frozen, but you must cook them first. Egg roll wrappers do NOT freeze well, especially after they have been filled, unless they are cooked.
  • They can be baked instead of fried. To bake them, just spray them with cooking oil and bake at 400, turning once, until they are crispy on all sides.
  • To reheat frozen egg rolls, just place them on a cookie sheet and bake at 350 until they are heated through (you can also thaw them first).
  • This recipe will also work great for “bite-size” egg rolls. Just substitute wonton wrappers for the egg roll wrapper and you should get 28 – 30 mini egg rolls instead of 14 full size ones.
  • You can use ground pork sausage (the kind that comes in tubes) or fresh ground pork. I chose the fresh ground pork and the next time I make these, I will make sure to chop the pork with my spatula a bit more to get the meat pieces a little smaller.

[Read more...]

Starbucks Pumpkin Muffin Recipe | Copycat Recipe

Copycat Starbucks Pumpkin Muffin Recipe

It’s almost October, and you know what that means! It’s time for pumpkin recipes galore! After all, pumpkin is one yummy seasonal vegetable that most of us just can’t get enough of -especially with Halloween right around the corner. We make our favorite Pumpkin Pancakes recipe and we drink our favorite Pumpkin Spice Latte…It’s a great time of year!

This morning I was in the mood for a pumpkin recipe that would be perfect for a crisp and cool fall morning, and I think I found the perfect one: this Copycat Starbucks Pumpkin Muffin recipe. I don’t know if you know this or not, but Starbucks doesn’t just make great coffee. They also make fantastic muffins as well. But really, who has the time or the money to hit the Starbucks drive-thru every time they want a pumpkin muffin? I know I don’t. And furthermore – who knows what they put in those muffins to make them so yummy? Lots of additives and preservatives I’m sure! Beyond that, they don’t have the muffins all year long. If you want one in the summer, you are just out of luck!

With these Copycat Starbucks Pumpkin Muffins, you don’t have to worry about what you are getting or what you are spending or even that they will have them. They are made with common kitchen staple ingredients that you know and love, such as flour, sugar, milk, pumpkin, cinnamon and ginger. As a bonus, you can make these for just a fraction of the cost.

The next time you’re at home on a cool autumn morning and you’re looking for something yummy to make, give this Starbucks Pumpkin Muffin recipe a try!

Starbucks Pumpkin Muffin Recipe | Copycat Recipe

Rating: 51

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Starbucks Pumpkin Muffin Recipe | Copycat Recipe

Ingredients

    For the Cream Cheese Filling:
  • 8 oz softened Cream Cheese
  • 1/2 cup Sugar
  • 1 tsp Vanilla
  • For the Candied Pumpkin Seeds:
  • 1/2 cup Pumpkin Seeds
  • 3 tbsp Sugar
  • 1/4 tsp Cinnamon
  • For the Muffins:
  • 2 cup Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1/3 cup vegetable oil
  • 1 cup Pumpkin Puree
  • 2 Eggs
  • 1/4 cup Milk
  • 1 1/2 tsp Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Allspice

Instructions

    Make the Cream Cheese Filling
  1. Combine cream cheese, sugar and vanilla extract until smooth.
  2. Cover and chill until firm.
  3. Make the Candied Pumpkin Seeds
  4. Line cookie sheet with parchment paper.
  5. Put seeds, sugar and cinnamon in a medium saucepan over medium heat, stirring constantly until sugar begins to caramelize.
  6. Spread seeds on prepared sheet, separating any that are stuck together, and allow to cool
  7. Make the Muffins
  8. Preheat oven to 350. Line a muffin tin with cupcake liners
  9. Stir pumpkin, oil, brown sugar and sugar together in a large bowl just until mixed.
  10. Add in eggs, spices, salt, baking soda and half of the flour. Mix until combined.
  11. Add milk and remaining flour. Mix until combined.
  12. Fill each liner about 2/3 full.
  13. Spoon one tablespoon of cream cheese mixture into the middle of each muffin.
  14. Sprinkle with 4-5 pumpkin seeds.
  15. Bake for about 15 minutes, until a toothpick inserted in the muffin portion comes out mostly clean.
  16. Cool before serving.
http://momsneedtoknow.com/starbucks-pumpkin-muffin-recipe-copycat/

Easy Salsa Recipe | Copycat Chipotle Salsa

Easy Salsa Recipe Copycat Chipotle

It probably comes as no surprise, but one thing I love about football season is getting together with good friends and great food. There are so many fantastic recipes for football parties out there, and I love trying them all. From Easy Spinach Artichoke Dip to Baked Mozzarella Sticks to this Easy Eggroll recipe, someone is always bringing something yummy around!

One food that is always a staple at game day get-togethers, however, is salsa. It’s easy to make, cheap and great on chips. The one problem with it, however, is that the stuff you buy in a jar isn’t always the best for you. While game day parties aren’t exactly known as places for health foods, who says you can’t make your traditional favorites a little healthier with some simple substitutions? Skip the stuff in a jar, which has too much salt anyways, and make your own salsa with this easy salsa recipe!

If this Easy Salsa Recipe were just delicious, that’d be enough, but it’s also incredibly easy to make as well! Simply chop up the ingredients, stir together and refrigerate–that’s all! After about an hour, the flavors of the tomatoes, onion, jalapeno, cilantro and lime will have mixed together for a yummy salsa taste that is hard to beat! You can always tweak this recipe slightly to your tastes so you get an amazing Salsa Recipe that you and your guests will love. This is one Easy Salsa recipe you will definitely want to make again and again!

Easy Salsa Recipe | Copycat Chipotle Salsa

Rating: 51

Prep Time: 5 minutes

Easy Salsa Recipe | Copycat Chipotle Salsa

Ingredients

  • 3-4 Tomatoes, seeds removed and diced
  • 1/2 Red Onion, diced
  • 1/4 Jalapeno, diced (or more, to taste)
  • 5-7 stems of Cilantro leaves
  • Juice of 1 Lime
  • 1/4 tsp Kosher Salt

Instructions

  1. Remove leaves from the cilantro stems and discard stems.
  2. Chop up cilantro leaves.
  3. Combine all ingredients in a bowl and refrigerate for at least an hour to allow flavors to blend.
http://momsneedtoknow.com/easy-salsa-recipe-copycat-chipotle-salsa/