Freezer Meal Chicken Alfredo

The other day I was needing something new to try, and I found this recipe.  It is a very easy homemade alfredo recipe, with a little bonus of instructions for making it a freezer meal.  This recipe is enough for two 9X13 pans, with the idea being that you will freeze one of those pans for another day.  I only wanted one on this night, so I halved it and just cooked it up right then.  But this would be a nice recipe if you were taking dinner to someone else, plus making it for your family

Chicken Alfredo (enough for two pans)
adapted from: Our Best Bites

6 Tbsp butter, plus more for baking dishes
salt and pepper
16 oz. penne pasta
1 tsp. olive oil
2 chicken breasts, cut into strips
1/2 c. plus 2 Tbsp. flour
3 tsp. minced garlic
6 c. whole milk
mushrooms (either a can of sliced mushrooms, or thinly sliced fresh mushrooms)
sun dried tomatoes
1 c. shredded mozzarella cheese
4 oz. softened cream cheese
1 1/2 c. shredded Parmesan cheese

Butter two 9X13 pans.  If you are going to freeze one, use a disposable foil pan.  In a large pot, cook your pasta in boiling water, for 3 minutes.  Drain the pasta and set it aside.  In a large skillet, heat your oil over medium high heat.  Season your chicken with salt and pepper, and cook it until it is cooked through.  Remove it from the pan.  In the same pan, saute the mushrooms and sun dried tomatoes and set them aside.  In a large sauce pan melt the butter over medium heat.  Stir in the flour and garlic.  Gradually add the milk, stirring constantly with a wire whisk.  Bring it to a simmer.  Keep stirring as the sauce thickens and then add the mushrooms and sun dried tomatoes.  Remove the pan from the heat and stir in the mozzarella, cream cheese and half of the Parmesan.  Stir it until it is smooth.  Add the chicken and the pasta to your 9X13 pans.  Pour half of the sauce over each pan.  If you are cooking it now, sprinkle the rest of the Parmesan over the top.  If you are freezing it, put the rest of the Parmesan in a ziplock bag.  Bake at 400 degrees, for 25 minutes, or until it is golden and bubbling. 

Scotcharoos

My neighbor, Virginia, makes the most delicious scotcharoos.  This week she brought over an entire 9X13 pan for me.  To eat all by myself.  Just kidding.  Those were not her instructions.  But I did consume enough in one sitting to put myself into a sugar induced coma for the next couple of days.  The above picture is of hers, but I want and need to have this recipe documented for my further use.  So we get to see her beauties.  

Scotcharoos
by: My neighbor Virginia

3/4 c. sugar
1 c. corn syrup
1 c. peanut butter
6 c. rice crispies
1 bag milk chocolate chips
1 bag butterscotch chips

In a large pot, over medium high heat, stir together the sugar and corn syrup, just until it begins to start boiling.  Don't let it cook too long!  I put an exclamation point there, because I did let it cook too long and my scotcharoos were as hard as a rock.  My neighbor says that it really needs to just barely start boiling.  Then add the peanut butter and stir it until it is just melty.  Those are her words.  Stir in the rice crispies until well combined and pour it into a greased 9X13 pan.  In a glass bowl, combine the bag of milk chocolate chips and the bag of butterscotch chips.  Cook them for 30 seconds and then stir.  Repeat as many times as needed until they are melted.  Pour them over the top of your rice crispy mixture and refrigerate it for 30 minutes.

Easy Cinnamon Rolls

We have a tradition at our house to eat cinnamon rolls during General Conference .  Sometimes I remember this tradition the night before, so I make a quick run to the store and buy a Pillsbury can of cinnamon rolls.  Thank goodness for those Pillsbury cans of cinnamon rolls.  But, every so often, I remember the day before, and I actually have some time, and a willing helper or two, and I make homemade cinnamon rolls!  This time, I had just a little bit of time, so I found this recipe for easy cinnamon rolls, that also only need to rise one time.  They did end up being pretty easy, which was what I was going for.  If I had more time and less busy, I think I prefer my ol' standby recipe, which has to rise multiple times and is definitely more high maintenance, but a little softer and fluffier.  But, if you have limited time, these are a great alternative (to a late night run for Pillsbury canned rolls!).

Easy Cinnamon Rolls
from: sallysbakingaddiction.com

2 3/4 c. flour
3 Tbsp. sugar
1 tsp. salt
1 package instant yeast
1/2 c. water
1/4 c. milk
2 1/2 Tbsp. butter
1 egg

For the filling:
3 Tbsp. softened butter
1 Tbsp. cinnamon
1/4 c. sugar

In a large bowl, stir together 2 1/4 cups of the flour, sugar, salt and yeast.  In another bowl, add the water, milk and butter, and microwave it until it is hot to the touch and the butter melts.  Add the liquid mixture to the flour mixture.  Add the egg and stir in enough of the remaining flour to make a soft, sticky dough that pulls away from the side of the bowl while you are stirring.  On a lightly floured surface, dump your dough and knead if for 3-4 minutes.  Place it in a bowl that has been sprayed with cooking spray, and let it rest for 10 minutes.  While it is resting, mix your cinnamon and sugar in a small bowl and set it aside.  After 10 minutes, on a lightly floured surface, roll the dough out into an 8X14 inch rectangle, spread with the softened butter and sprinkle it with the cinnamon sugar.  Roll it up and cut it into 12 pieces.  A little trick to help with cinnamon roll cutting is to get a long piece of thread, wrap it around the roll about an inch in, and pull the two sides together.  It will cut the roll perfectly.  Does that make any sense at all?

Place the cut rolls into a greased pan (I doubled my recipe and used a 9X13 and a glass pie tin), lightly cover them with tin foil and place them in an oven, warmed to 200 degrees and then turned off.  Let them rise until doubled in size, about 90 minutes.  Bake them at 350 degrees, for 25-30 minutes.  I covered mine with the tin foil for the first 15 minutes, and then took the tin foil off for the last half of baking.  Top them with frosting and eat them warm!

Brigadeiro (Brazilian Chocolate Truffle)

So far, I have found that I love almost all Brazilian food that I have tried.  Dustin served his mission in Brazil, so of course, he is a big fan of their food, and it is a fun treat for him when I make some Brazilian dish.  Last week we tried a Brazilian dessert, that was not only delicious, but super easy to make.  I loved it!  It combined two of my favorite ingredients (and not too many more): sweetened condensed milk and chocolate.  Mmmm.  These would be even cuter if you put them in a mini cupcake paper, like they apparently do in Brazil, but I was making them for children, and I know they didn't really care, so why waste the papers?

Brigadeiro

by: cynthiapresser.com

2 Tbsp. butter

1 can (14 oz) sweetened condensed milk

3 Tbsp. cocoa powder

chocolate sprinkles

In a medium saucepan over medium heat, combine the butter, sweetened condensed milk and cocoa powder.  Stir it constantly until it thickens and reduces down quite a bit (her website says that you will be able to see quite a bit of the bottom of the pan, and that is what happened after I had stirred it for about 10 minutes).  Take the pan off the heat and let the mixture cool to room temperature.  Once it has cooled, butter your hands and begin to roll the candy into bite size balls.  Roll each ball in the chocolate sprinkles.  You can serve them at room temperature, or chilled.  I had mine after it had chilled and it was so delicious!

Decadent Ice Cream Sandwich Cake

I was looking for a good excuse to try a new dessert, and the 4th of July seemed like a great opportunity!  I had tasted an ice cream sandwich cake before, and so when I saw this one, I thought it would be fun to try.  It was very delicious, and super rich.  Everyone seemed to love it!

Decadent Ice Cream Sandwich Cake
from: allrecipes.com

24 ice cream sandwiches
2 containers cool whip
1 jar caramel sauce
1 jar hot fudge topping, warmed
1 butterfinger bar

Line a 9X13 pan with half of the ice cream sandwiches.  Spread a layer of cool whip over the top, and then drizzle the caramel and hot fudge topping over the top of that.  Repeat the process and then sprinkle the top with the crushed up butterfinger.  Freeze for 30 minutes before serving.

Ice Cream Turtle Cake, And A Small Vanilla Cake

For Avery's birthday this year she wanted this mint ice cream turtle cake.  It was super easy, and if it had a real flaw, it was that it melted as fast as I was putting it together.  I guess we can't blame the cake for that as much as my 78 degree house.  You may want to keep your house a little colder while you are making it...  As you would expect, Martha Stewart's cake looked a little better than mine.  But, the child was happy, so I was happy!  There is a cake inside the ice cream, so make sure you prepare that in advance.

Ice Cream Turtle Cake

from: marthastewart.com

Mint Chocolate Chip Ice Cream

Chocolate Ice Cream

candies for eyeballs

1 prepared vanilla cake (recipe follows)

Vanilla Cake

1 stick of butter, melted

1 1/4 c. flour

3/4 c. sugar

1 tsp. baking powder

1/4 tsp. salt

1 egg, plus 1 egg yolk

1/3 c. milk

1 tsp. vanilla

For the vanilla cake, preheat the oven to 350 degrees.  Grease and flour an oven proof, 7 inch diameter, glass bowl.  In a mixing bowl, stir all your dry ingredients together.  Add the egg and yolk, milk and vanilla and stir until it is almost combined, about 1 minute.  Mix in the melted butter.  On medium speed, mix it for 30 seconds.  Pour it into your prepared bowl and bake it for 30 minutes, or until a toothpick inserted in the center comes out clean (mine actually took close to an hour to bake).  Once it has cooled, gently run a knife around the edges and pop it out.  Wrap it in plastic wrap and put it in the freezer until you are ready for it.

For the turtle shell, scoop about 30 scoops of mint ice cream onto a baking sheet, and then freeze it for about 45 minutes.   Line a 12 cup bowl with plastic wrap.  Fill the bowl with the scoops of ice cream, rounded side out.  Lay them all around the bowl.  

Now that your bowl is lined with ice cream scoops, take your frozen cake and place it in the bowl, with the rounded part down.  Take more of your mint ice cream, and spread it along the bottom of the cake, until it is all covered.  Cover it with plastic wrap and freeze it for at least 4 hours.  Flip it upside down onto a serving pan, so the flat side is down.  Using an ice cream scoop, scoop out a spot on the turtle for a head and feet.  Put a scoop of chocolate ice cream on for the head and legs, and then give it some eyes, using your candy.  Serve it immediately, preferably in a house lower than 78 degrees! 

Strawberry Spinach Salad

 

I made this salad for a neighborhood progressive dinner that we participated in.  It was super delicious and got rave reviews.  At first, I was going to take the dressing and let people add their own, but then I decided to just mix it all together, like the recipe stated, and I am glad that I did.  The dressing was extremely thick, which would have made it weird when people added it themselves, but when I stirred it all together, it wasn't an issue.

Strawberry Spinach Salad
adapted from: allrecipes.com

1 Tbsp sesame seeds
1 Tbsp poppy seeds (or chia seeds, which is what I used)
1/2 c. white sugar
1/2 c. oil
1/4 c. balsamic vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 Tbsp. minced onion
10 oz. spinach
sliced strawberries
1/4 c. sliced almonds
Feta cheese

In a blender, blend together the sesame seeds, poppy seeds, sugar, oil balsamic vinegar, paprika, Worcestershire and onions until smooth.  In a large bowl, combine the spinach, strawberries, almonds and feta cheese.  Gently stir it all together with the dressing.  Add the dressing in a little at a time, until you get as much as you want.  I had dressing leftover at the end.  Serve it immediately.