Freezer Hashbrowns

I'm surprised at how many people don't know to do this with potatoes. My family calls me frugile but I just think I am smart. I hate buying a 10 lb bag of potatoes (they are usually cheaper than a 5 lb) and only using part of it before they go bad. This is a perfect solution. It also saves on cooking time when all you have to do is brown the hashbrowns or french fries.

-Peel potatoes
-dice or slice them (you can size them for hashbrowns or french fries)
-put them in a boiling pot of water
-cook for about 10 minutes until they are semi soft. You don't want them falling apart
-Drain the water and put under cold water. Get a cookie sheet and cover with tin foil and spray. -Spread the potatoes on a single layer on the cookie sheet.
-Put in the freezer for about 2 hours until they are frozen individually. This will keep the potatoes from clumping and going mushy.
-Pull out of the freezer and put into individual freezer baggies. We do enough in each bag for 2 of us at a time.

Chicken Eggplant Parmesan

Eggplant is one of Kelsey's favorite foods and we eat a lot of it in the summertime. We got some in our Bountiful Basket and we were so excited to make this. I had never had eggplant before I met her and was so scared to try it. But once you try this, you will be hooked like I am! I don't really follow any certain recipe so hopefully this won't be too confusing.

Ingredients:

• 2-3 chicken breasts
• Eggplant
• Italian Breadcrumbs
• Eggs
• Marinara Sauce
• Oil
• Parmesan Cheese
• Mozzarella Cheese

Directions:

1. Preheat oven to 350 degrees
2. Cut eggplant into round strips. Beat chicken to thin it.
3. Dip eggplant pieces into egg then breadcrumbs and put it on oiled griddle. Do the same with the chicken.
4. When both chicken and eggplant are browned, cut chicken however big or small you want them in the pan.
5. In a 9x13 (or smaller) pan, layer marinara, eggplant, chicken and parmesan cheese. You can do 1 big layer or we do 2 layers of each. Top with mozzarella cheese. (We do 1 layer of marinara on the bottom and use the rest of it to cover the entire thing on top.)
6. Cover and cook for 30-35 minutes to heat thoroughly.

Layers before

After. It looks messy.

Healthier Banana Bread

I love love love banana bread. My mom always made it growing up and I love it just as much now as I did when I was little. It really isn't healthy...at all. So I have been searching and trying different recipes that will make it a little healthier. I finally found success with this one and it was gone quick.

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar free applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 mashed overripe bananas
• 
  

1. Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan (I use small ones)
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes (I did around 35 for the small loaf), until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Cheesecake Stuffed Strawberries

Found this recipe on Pinterest. It is amazing!

1 lb. large stawberries

8 oz. cream cheese, softened (I used the low fat)

4 T. powdered sugar

1 t. vanilla

graham cracker crumbs

Rinse stawberries and cut aroudn the top of the strawberry. Remose the top and clean out with a paring knife if necessary. Set aside. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mixture to a piping bag or baggie with the corner snipped off. Fill strawberries with cheesecake mixture. Once stawberries are filled, dip the top in graham cracker crumbs. Refigerate until served.

Mini Cheesecakes

You can either make these cheesecakes plain and put pie filling on top or you can do what I did and put a swirl of jam in them. So yummy!

24 vanilla wafers

2 pkgs 8 oz cream cheese (I use the neufchatel cream cheese)

3/4 c sugar

2 eggs

1 T. vanilla

1 T. lemon juice

Combine all ingredients in a bowl and beat until light, using your kitchen aid or a hand mixer. Put vanilla wafers into tcupcake liners in the muffin tin. Fill 2/3 full with cream cheese mixture and back at 375 degrees for 15-20 minutes.

I used homemade raspberry jam to swirl in the cheesecake. I put jam in a baggie and cut off the tip. Place 3-4 little blobs in each cheesecake. Use a toothpick to swirl. Then cook.

Superbowl Time!!

Don't you wish you were at our party???

Homemade French Bread

This was my first time making bread and we loved it! We had it with lasagna the first night and then made french bread pizza's the next night.

5-6 all-purpose flour

5 t active dry yeast

2 t salt (sea salt is wonderful)

2 c. warm water (110 degrees)

1 T Butter, melted

1 egg white

1 T Water

In a large bowl, or your kitchen aid, combine 2 cups flour, yeast, and salt. I just mixed it with a spoone. Stir in 2 cups warm water and melted butter, with your dough hook attachment. Beat until well blended. As your mixer is mixing, stir in the rest of the flour.

Knead in your mixer for 8 mintues on low speed until you have a stiff dough that is smooth and elastic. If you are not using a mixer, place dough on your counter and knead for 10 mintues. Shape into a ball. Place dough in a greased bowl, and turn over. Cover and let rise until doubled in size (about 30-60 minutes)
Punch dough down and divide in half. Turn out dough onto your counter, lightly floured. Let rest for 10 mintues. Roll each half into a large rectangle.

Roll up, starting from long side. Moisten edge with water and seal. Taper ends in.

Grease a large baking sheet. Place loaves, seam side down, on the baking sheet. With a sharp knife, mkae 3-4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat the egg white with 1 T water and brush on top of each loaf. Cover with a damp cloth. Let rise until nearly doubled, about 35-45 minutes.

Bake in a preheated 375 degree over for 20 minutes. Brush again with egg white mixture. Bake for an additional 15-20 minutes. If necessary, cover loosely with tin foil to prevent over browning.

Add ins: If you want to make flavored bread, before rolling the dough you can add in:

Butter, garlic, and parmesan cheese for garlic bread or

Butter, cinnamon, and suger for cinnamon bread or

cheddar or mozzarella cheese for cheese bread