I Love To Cook!!!!!!!!!!!!!!

[Smashingpennies]

I LOVE to cook and it is not always easy to balance work with eating healthy. When I was pregnant with my third child and found out I was going to have to have a C-Section I got back into a cook book that my mom used A LOT when we were growing up. They are called Make A Mix and More Make a Mix. They are Wonderful and the mixes are WONDERFULLY YUMMY!!!! I will post a few here every once in a while and anyone that has other simple mixes can post as well.

[Smashingpennies]

Sweet quick bread mix
6 cups all purpose flour
1 Tablespoon baking powder
1 Tablespoon baking soda
1 ½ Teaspoon salt
1 ½ cups granulated Sugar
1 ½ cups packed brown sugar
1 ½ cups Vegetable Shortening

In a large bowl, stir flour baking powder, soda, salt, sugar and brown sugar with wire whisk until blended. Use pastry blender, heavy duty mixer or fingers to blend shorting until evenly distributed. Spoon into a 12 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 10 to 12 weeks. Makes 11 cups of sweet quick bread mix

Zucchini bread
3-3/4 cups sweet quick bread mix
2 eggs beaten
2 cups grated zucchini squash
3 Tablespoons orange juice
1 teaspoon grated orange peel
½ cup chopped nuts

Preheat rove to 325 grease 9x5 loaf pan or 2 7x3 loaf pans set aside
In a medium bowl combine ingredients stirring to blend. Turn into prepared pan or pans. Bake 60 to 75 minutes. Turn out of pan, cool right side up on racks makes 1-2 loafs

Whole wheat hot roll mix
9 cups Whole wheat flour
8 cups Unbleached or all purpose flour
4 teaspoons Salt
1 cup instant nonfat milk powder
1 cup Brown sugar or granulated sugar

In a large bowl, combine flour, salt and milk powder. Stir with a whire whisl until evenly distributed. Stir brown sugar or granulated sugar into flour mixture. Pour int a 18 cup container with a tight fitting lid. Attach lid. Label container with date and contents. Store in refrigerator 10-12 weeks or in freezer for up to 6 months. Makes 18 cups of Whole Wheat hot roll Mix

Cinnamon rolls
2 Tablespoon active dry yeast or 2 packages
1 ½ cups lukewarm water (110F or 45c)
2 eggs beaten
1/3 cup melted butter or vegetable oil
5-6 cups Whole wheat hot roll mix

Cinnamon butter
5 Tablespoon butter or margarine melted
1 Teaspoon ground cinnamon
½ cup packed brown sugar
¾ cup raisins
½ cup chopped nuts

Carmel topping
1 cup whipping cream
½ cup packed brown sugar
½ cup chopped nuts

Combine ingredients for cinnamon butter; set aside. Combine ingredients for Carmel topping; spread in 15x10 baking sheet. Punch down dough. Let rest for 10 mins. On a floured surface, roll dough to 12x20 and about 1 inch thick. Spread with cinnamon butter. Roll dough tightly. Cut into 20 slices, place on prepared baking sheet. Cover. Let rise until doubled about 30-50 min. Preheat oven to 375F bake 20- 25 mins. Cool and invert onto platter. Serve warm, makes 20 rolls.

Hot Roll Mix
5lbs or 20 cups all purpose flour
4 teaspoons Salt
1 cup instant nonfat milk powder
1 ¼ cups granulated sugar

In a large bowl, combine flour, salt sugar and milk powder. Pour into a 22 cup container with a tight fitting lid. Attach lid. Label container with date and contents. Store in refrigerator 10-12 weeks or in freezer for up to 6 months. Makes 22 cups of
Hot Roll Mix

Bread Basket Stew
1pkg five way beef mix
2 cans tomato sauce
1 can whole kernel corn undrained
2 cups sliced fresh mushrooms or 1 can or mushrooms drained
1 tablespoon Worcestershire sauce
1 bay leaf if desired

Five way beef mix
5 lbs lean ground beef or lean beef cubes
4 onions, chopped or 1 cup dried copped onions
3 tablespoons vegetable oil if using beef cubes
About 1 cup of water if using beef cubes
8 cups diced peeled potatoes
6 cups diced peeled carrots
1/3 cup cornstarch
½ cup water
1 pkg frozen peas partially thawed
4 teaspoons seasoning salt
2 teaspoon ground sage
1 teaspoon salt
1 teaspoon pepper

Brown ground beef and onions in a large skillet over medium heat; set aside. Or heat oil in skillet and beef cubes and onions. Cook until cubes are browned. Add about 1 cup water to browned beef cubes. Cover and simmer over low heat until tender, about 1 hour, adding more water if needed. Place potatoes and carrots in a 5 quart crock pot. Add water top barely cover. Bring to a boil. Simmer vegetables over medium heat until crisp-tender, about 15 mins. Stir cornstarch into ½ cup cold water. Stir into vegetable mixture until liquid is slightly thickened. Stir in remaining ingredients. Stir in browned beef mixture. Cool on rack. Ladle mix into 4 6 cup freezer containers with tight fitting lids, leaving ½ inch air space. Stir to remove air pockets. Attach lids. Label with date and contents. Store in freezer. Use within 2 months. Makes 4 packages or about 24 cups of five way beef mix. (if short on time, you can use cans of beef stew)

Bread basket bowls
1 pkg active dry yeast
1 ½ cups lukewarm water (110For 45C)
1 egg slightly beaten
2 Tablespoons vegetable oil
About 5 ½ cups Hot roll Mix (can use whole wheat hot roll mix as well)
1 egg
1 Tablespoon water

Prepare bread basket bowls; set aside. In medium sauce pan , combine five way beef mix, tomato sauce , corn, mushrooms, Worcestershire sauce, and bay leaf if a bay leaf is desired. Bring to boil over medium high heat. Cover and simmer over low heat for 25 mins. Remove bay leaf, if one was used. Place each bread basket bowl on a plate. Ladle stew into bowls. Makes 6-8 servings.

Bread Basket Bowls
In a large bowl dissolve yeast in lukewarm water. When yeast bubbles, stir in 1 beaten egg and oil. Gradually stir in 3 cups of Hot Roll Mix until blended. Add enough additional hot roll mix to make stiff dough. Turn out on to a lightly floured surface. Knead until smooth, about ten mins. Add additional flour to surface as needed. Clean and grease bowl. Place dough in greased bowl, turning to grease all sides. Cover and let rise in a warm place until doubled about 1 ½ hours. While dough is rising, generously grease 8 10-ounce custard cups set aside. (Or non plastic Bowls, they must be oven safe)
Punch down dough. Turn out on to lightly floured surface. Knead 5 times. Divide dough into 8 equal pieces. Shape pieces of dough into smooth balls. Use rolling pin to roll 1 ball at a time into a 6 inch circle. Lay rolled out dough over each inverted and greased custard cup or bowl. Mold dough to cover custard cup or bowl. Arrange dough covered cups or bowls on 2 ungreased cooking sheets and 2 inches apart. Let stand uncovered for 10 mins. Preheat oven to 375F (190C) Bake bowls for 20 mins. Beat 1 egg with 1 tablespoon water. Remove from oven and brush with egg mixture. Bake 5 mins longer then remove from oven. Turn right side up; remove custard cups or bowls. Brush inside of each bread bowl with remaining egg mixture. Bake 10 to 15 mins longer until lightly browned inside and outside. Cool on wire rack.

[raven34]

Thanks those all sound yummy!!!
I have printed them off and will try some this weekend.
Great thread.

[Smashingpennies]

As I get the other's in the right format, I'll post thoses too. The mixes are an easy way to get dinner on quick, now making the mixes while fun took the longest. My husband wasn't sure he liked the idea of mixes and after I made the first few and had dinner ready pretty quickly he was all for it. I just used up the last of some of my mixes and have to make more.

Here are some I have done already:
All purpose meat mix
5 lbs lean ground beef, turkey or chicken
1 Tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper

Brown ground beef, turkey or chicken. Drain any grease, stir in salt, celery, onions and green pepper. Cover; simmer until vegetables are crisp-tender, about 10 minutes. Remove from heat; set aside.

Ladle into six 2 cup freezer containers with tight fitting lids, leave 1/2 inch space at top. With knife cut through mixture in each container several times to remove air pockets. Attach lids, label with date and contents. Store in freezer, use within 3 months. Makes 6 packages or about 12 cups of All-purpose ground meat mix. Makes 16 diffrent meals from the cookbook


Mexican Meat Mix
5 lbs lean ground beef, beef roast or pork roast or chicken.
3 onions, chopped or 1 cup dried copped onions
1 4oz can chopped green chilies
2 7oz cans green chile salsa
4 tablespoons all purpose flour
4 teaspoons salt
1 cup diced green pepper

Brown ground beef, or cook beef roast, pork roast or chicken in a preheated oven at 275F. If using roasts or chicken, shred meat after cooking and save meat jucie. Sauté onions and green chiles for 1 minute. Add green-chile salsa, garlic powder, flour, salt and cumin. Reduce heat and cook one minute. If using roasts and chicken stir in meat juices and meat. Cook 5 minutes or until thickened. Cool. Put about 3 cups mix into three 1 quart freezer containers, leaving 1/2 inch space at top. Seal and label containers with date and contents. Freeze, use within 6months. Makes about 9 cups of Mexican Meat Mix. Makes 8 diffrent meals from the cookbook

[Smashingpennies]

Another good cookbook for when your just starting out is called Where is my mother now that I need her. It also has lots of easy but good recipes, I use it all of the time.

[Nekochanpurr]

THanks for the reciepes!! i LOVE to cook, but the hours work gives me usually makes it not an option.. :(

[Smashingpennies]

Here are a few more recipies: ENJOY!!!!!!

Sweet Salad Dressing Mix
1/3 cup sugar
1 teaspoon dried minced onion
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon celery seeds
Combine all ingredients in a small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar.
Label, and store in a cool dry place. Use within 6months. Makes about ½ cup of Sweet Salad Dressing Mix.

Sweet Salad Dressing
1 pkg. Sweet Salad Dressing Mix
¾ cup vegetable oil
¼ cup Vinegar
Combine ingredients in a glass jar. Stir until well blended. Chill before serving. Makes about 1 ¼ cups.

Oatmeal Mix
3 cups flour
3 ½ baking powderSw
1 ½ teaspoon salt
½ cup sugar
1 cup brown sugar
1 ½ cup vegetable shortening
3 cups rolled oats
Mix ingredients and store in air tight container. Label with date and contents. Makes 9 cups oatmeal mix use in 10-12 weeks.

Oatmeal Cookies
1/4 cup milk
1 teaspoon vanilla
1 egg
3 cups oatmeal mix
½ teaspoon cinnamon
¼ teaspoon clove
½ cup raisins

Preheat oven to 375F. Lightly grease two large baking sheets; set aside. Drop on to sheets about 1 inch apart. Bake 10 to 12 minutes or until edges are light brown and centers are slightly set. Cool about 2 minutes. Makes about 36 cookies.

[theweddinghelper]

I love 2 cook as well! :) I will have to post some recipes as well! I haven't posted any in a long time! (Nor have I been on here in a long time to post n e thing!) LOL! There are so many new people now!:D

[RevMatty]

From my Personal Recipe Box an old recipe of mine, that I once cooked when I was a Chef.

Dijon Honey Chicken Cordon Bleu


Ingredients

Chicken Breast/Boneless

Honey

Dijon Mustard

Ham

Provolone Cheese



Directions

Mix Equal Parts of honey and mustard. Grill chicken, while brushing on the honey dijon mixture to form a glaze. Heat ham till hot. Place ham ontop of chicken. Place a little more of the honey dijon mixture on top. Place cheese on top and let it melt.

Place on bun or rice pilaf.

[domeafavor]

Great recipes. I love to bake don't care for cooking that much though.

[TangoWedding]

A great cooking blog with step-by-steps and amazing pictures:

http://www.thepioneerwomancooks.com/the_pioneer_woman_cooks/