Chef Mom

Land of Nod Cinnamon Buns

One of my family's favorites to have on Christmas morning. Easy and delicious, the kids and the adults love it!

Time: 5-10 min making it, it needs to sit overnight and then 25 min cooking

Recipe by Best of Bridge

Ingredients: 

20 frozen dough rolls (or 1 frozen bread loaf, thawed (approx. 1 hour) until sliceable and cut into 12 pieces
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 Tbsp. cinnamon
3/4 cup raisins (optional)
1/4-1/2 cup melted butter

Directions: 
  1. Grease a 10″ bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all.
  2. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight!

  3. In the morning, preheat oven to 350 F. and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate. Now, aren’t you clever?

 10 crock pot freezer meals

The meals are cooked for 2 adults and 2 young children (ages 3 & 5), and there is always leftovers for lunch the next day

All recipes + more can be found at Mommy's Fabulous Finds

Ingredients: 

All recipes + more can be found at Mommy's Fabulous Finds

Directions: 

Easy Freezer meals such as:

Savory Pepper Steak

Crock Pot Sweet & Sour Meatballs

Crock Pot Teriyaki Pork Chops

Crock Pot BBQ Cranberry Chicken

Honey Bourbon Crock Pot Chicken

Crock Pot Pork Carnitas

Southwestern Chicken Chili

Crock Pot Sausage & Peppers

Apple BBQ Pork Tenderloin

Pineapple Chicken Burritos

 

Loaded Chicken and Potatoes Casserole



Cook Time:
1 hrs 30 mins

Prep Time: 30 mins

Total Time: 2 hrs

Recipe from food.com

Ingredients: 

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion

Directions: 

1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.

3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Serve With: extra hot sauce and/or ranch dressing or sour cream!

mini apple pie bake

Recipe from: Cooking Outside the Box

Approx Time: 35 min with (30 minutes cooking time).

Ingredients: 
  • 1/4 cup melted butter
  • 1/2 cup oats
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • pinch of ground ginger
  • pinch of salt
Directions: 
  1. Fill and top apple halves with the mixture.
  2. Bake at 350 F until tops are golden brown and apples swell, about 30 minutes.

Crockpot Freezer Cooking
Prep Time: 4 hours

Yields: 40 meals (if you do all 40)

These recipes provided by "Who Needs a Cape"

Ingredients: 

To many recipes, please see link to over 40 recipes!

Directions: 

Freezer cooking! Have you heard about this? You spend one day preparing meals for the month to keep in your freezer so you don’t have to think about it later. The meals can either be fully cooked and just need to be warmed or they can be raw but prepped and ready to go when you need them. It saves time, money, and your sanity! Thanks Who Needs a Cape blog!!

Click here for the recipes and ideas! *These recipes provided by "Who Needs a Cape"

Orange Creamiscles 

Author: Oven Love
Recipe type: dessert
Serves: 6-8

Prep time
5 mins

Prep Time (with freezing)
6 hours

Total time
6 hours 5 mins

Ingredients: 

 

  • 1 cup orange juice (fresh or frozen. you could also use orange juice concentrate for a stronger orange flavor)
  • 1 cup heavy cream or full fat coconut milk (you could also substitute melted/very soft vanilla ice cream)
  • 3 tablespoons honey
  • ¼ teaspoon orange extract
  • ½ teaspoon vanilla extract

 

Directions: 
  1. In a medium bowl, whisk all ingredients together.
  2. Pour mixture into popsicle molds. Let set for 30-60 minutes, then add popsicle sticks. Freeze for another 4-6 hours or until frozen.
  3. When you’re ready to serve, run some warm water along your popsicle mold to loosen the popsicles and serve immediately.

 

 Strawberry Yoghurt Popsicles

Make: 6 - 8 sticks (depending on your popsicle moulds)

Time: 10 minutes

This recipe is from "Bits of Taste" Blog! I loved this recipe so much I had to share!

See more at: http://bits-of-taste.blogspot.ca/2011/09/strawberry-popsicles.html#sthas...

Ingredients: 

For strawberry puree:
250g strawberries (leaves removed and cut into pieces)
1 tbsp honey

For yogurt mixture:
180g (3/4 cup) Plain Yogurt
1/8 cup fresh milk
1 tbsp honey

Directions: 

1. Remove the leaves on the strawberries. Then, gently rinse the strawberries and cut into pieces. Place strawberries in a blender and puree. Pass through a fine sieve into a measuring cup. (You should have 3/4 cup puree). Stir in honey and adjust to taste. Set aside.

2. Pour the yogurt into a bowl. Stir in the milk a little at a time until the yogurt is thinned enough that it can be poured. Then, add in the honey and adjust to taste. Set aside.

3. Pour an inch of yogurt into the popsicle moulds, then an inch of strawberry puree, and repeat until the moulds are filled. Use a chopstick or skewer to gently swirl the liquids together. Then, insert the sticks and close tight. Freeze at least 8 hours or overnight, until the popsicles solidify.

4. When it is ready, take out the popsicles from the freezer. Run the moulds under tap/ warm water and wiggle gently the sticks to free the popsicles from the moulds.

Note:
• Adjust the amount of honey according to your taste.
• Use Greek-style yogurt if you can find in your local hypermarket. The popsicles will be creamer and tastier.
• Use large and red strawberries to produce more sweetness and juiciness.
• Use Organic raw honey for better taste.
• Passing strawberry puree through a fine sieve is to remove the seeds and also make the puree smoother.
• You may use empty yogurt pots if you do not have popsicle moulds, insert the stick after 1 hour of freezing. -

See more at: http://bits-of-taste.blogspot.ca/2011/09/strawberry-popsicles.html#sthas...

 grilled ham and pineapple
Recipe from Good Gracious
Prep Time: 15 minutes plus 2 hours marinating/Total time: 2 hours 30 minutes. Serves 4.
Head to the site here for the recipe.
Ingredients: 
  • Ham cubes (or slices)
  • Pineapple (pre-heat if fresh)
  • Skewers
  • 1/4 Cup Pineapple Juice (pre-heat if fresh)
  • 2 T Soy Sauce
  • 2 T Brown Sugar
  • Ginger to taste
Directions: 
  1. Place ham and pineapple on skewers.
  2. Mix juice with remaining ingredients.
  3. Marinate for 2 hours.
  4. Baste on the grill Grill until heated through

 Honey Yogurt Berry Pops

Recipe from Joylicious

Prep Time: 5 minutes/Total time:3 hours.

Makes 8 bars.

 

Ingredients: 
  • 2 cups 0% Greek Yogurt, I used Fage (Chobani will work as well)
  • 1/2 cup raw honey
  • 1 cup mixed berries, washed (blueberries, strawberries, blackberries)
Directions: 
  1. Blend yogurt and honey together in a large bowl.
  2. Fold mixed berries in.
  3. Transfer into a container with a spout so the mixture can be poured into popsicle molds. Fill popsicle molds close the top and put in popsicle sticks.
  4. Freeze for 3 hours or overnight. You can use any of the remaining mixture and blend it with some ice for a yogurt berry smoothie!

 

Recipe from Brownie Bites
Prep Time: 10 minutes/Total time: 30 minutes. Serves 4.

Ingredients: 


    2 pounds potatoes, peeled and quartered
    2 tablespoons sour cream
    1 large egg yolk
    ½ cup chicken broth (cream can be used for a richer version)
    Salt & pepper, to taste
    1¾ pounds extra-lean ground beef
    1 carrot, peeled and chopped
    1 onion, chopped
    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 cup beef broth
    2 teaspoons Worcestershire sauce
    ½ cup frozen peas
    1 teaspoon ground paprika
    2 tablespoons chopped parsley

Directions: 
  1. Boil potatoes in water with salt until tender, 12-15 minutes. Drain.
  2. In mixer bowl, combine sour cream, egg yolk, salt, pepper, and chicken broth (or cream) with potatoes. Mash until smooth.
  3. While potatoes boil, brown and crumble ground beef in a skillet coated with cooking spray. Season with salt and pepper. Season meat with salt and pepper. Drain excess fat from pan.
  4. Add chopped carrot and onion to the beef. Cook veggies with meat 5 minutes, stirring frequently.
  5. In another small skillet over medium heat melt butter and add flour until a roux is formed. Whisk in beef broth and Worcestershire sauce. Thicken gravy for 3-5 minutes.
  6. Add gravy to meat and vegetable mixture. Stir in peas.
  7. Preheat broiler to high. Fill a glass casserole dish with meat mixture and cover with potatoes.
  8. Top potatoes with paprika and broil until potatoes are brown.
  9.  Remove dish from oven, sprinkle with parsley, and serve.