|Here are JJ and CJ playing Barber Shop in my clean towels|
|and here LJ is helping JJ with his bible study. Great kids!!!!|
|This picture just makes me laugh. CJ is modeling a new hat and poncho I made her!|
Over the last couple of weeks I have been working hard on getting my Master Christmas List filled out, finalizing my make and bake gifts along with working on getting a list of freezer meals I want to make. Whew, I'm just tired thinking about all the work that is still yet to be done. Since I didn't share a recipe last week, I'm making up for it this week and stuffing this post with plenty of recipes for your holiday season. So are you ready?!?!
The first two recipes are for those on my Master Christmas List that are designated as a bake or make gift.
Layered Fudge (just in case you missed it last week, here it is again. Yes it is that good!!!!)
2 tsp plus 1 1/2 cup butter
6 cups sugar
10 oz evaporated milk
2 jars 7 oz marshmallow cream
12 oz semisweet chocolate chips
2 tsp vanilla extract
1 cup peanut butter
Grease foil 9X13 pan with 2tsp of butter, set aside. In large sauce pan combine sugar, milk, and 3/4 butter. Stirring constantly,to prevent scorching, bring to a rolling boil and boil for 4 minutes over medium heat. Remove from heat and set aside. Dump each jar of marshmallow creme into two heat resistant bowls. Add chocolate chips and 1 tsp of vanilla to one bowl and peanut butter and 1 tsp of vanilla to remaining bowl.
Pour half of sugar mixture into chocolate chip bowl and stir until smooth, then pour into 9x13 pan. Stir remaining sugar mixture into peanut butter bowl until smooth and carefully pour over chocolate layer in pan. Refrigerate until firm, cut and enjoy.
Cookies in a Jar
Layer the following in a mason jar.
2 cups flour
1 tsp salt
1 tsp baking soda
3/4 cup brown sugar
3/4 cup white sugar
chocolate chips (fills up remaining space)
tag with directions
The next recipe is one that I adapted from the cookbook Don't Panic Dinner's in the Freezer
Chicken a la King
Single batch double batch
1/2 cup butter 1 cup butter
2T cornstarch 1/4 cup cornstarch
1/4t pepper 1/2t pepper
1/2 onion powder 1t onion powder
1T chicken bouillon 2T chicken bouillon
2 cups milk 4 cups milk
1 cup water 2 cups water
3-4 chicken breasts cooked and shredded
Melt butter in large pan. Add cornstarch, pepper and onion powder. Stir constantly for about a minute. Slowly add milk, water and chicken bouillons still stirring and bring to a boil for 1 minute. Add chicken and cook till chicken is heated thoroughly. We like to serve this over biscuits. If you double you can freeze half of mixture for use later in December.
Okay so this isn't a freezer recipe but its a good one to have around the holidays for potlucks or a lunch to cook while you are out doing your morning errands.
Crock Pot Mac and Cheese
16oz box cooked elbow macaroni
24oz Cheddar cheese, shredded
2t salt, 1/4 black pepper
2 cans evaporated milk + water to equal 4 cups
Put butter in crockpot and add drained macaroni to coat. Add remaining ingredients and mix well. Cook on high for 2 hours or low for more than 2 hours.
Here are a couple of new recipes that I will be trying out this year:
Chicken Tetrazzini by No Ordinary Moments
Curried Sweet Potatoes Shepherd's Pie and
Chicken Gumbo Pot Pie by Good Housekeeping
Alright, I gotta pick up my speed a little as we say good bye to week 9 and hello to week 8 and all the work I have to complete!!!!
- gather materials needed for "To Make" gifts
- decide on outfits for Christmas photo and schedule photo session
- make personal phone calls to get addresses I still need
- start working on 2010 Family Letter
- start buying containers for fudge