4 Camping Recipes For Families

The Novotnys love to camp, and while camping this family of 7 loves to eat. So, I've been on the hunt for some new creative, yet simple camping recipes for our Summer camping trips.

Campfire Stew (also known as Hobo Packs)
from:  Chuck Wagon Diner http://www.chuckwagondiner.com/

Ingredients
2 lbs. ground beef
2 large onions, cut in pieces
potatoes, cut in chunks - as much as you like!
1 lb. baby carrots
salt and pepper
The Novotnys also add in zucchini squash along with some garlic seasoning.

Directions:Cut pieces of heavy duty aluminum foil for several packets. Make little balls of ground beef and place on foil. Add onions, potatoes, carrots, salt, pepper, and anything else you choose to include. Wrap up packets very tightly and place on grid over fire. They will take about 30 minutes or longer, depending on the fire.
You can save time by cutting up your veggies and potatoes at home before you leave!

Pita Pizza
from: Razzel Dazzel Recipes http://www.razzledazzlerecipes.com/camping-recipes/main-dish-recipes.htm

Ingredients
4 pieces pita bread
2 cups pizza sauce (1/2 cup per pita)
2 cups mozzarella cheese, shredded (1/2 cup per pita)
Toppings of your choice: mushrooms, green bell peppers, pre-cooked sausage, pepperoni, etc.
Heavy-Duty aluminum foil
Directions: Slice pita bread three quarters of the way through. Spread pizza sauce on the bottom layer of the pita bread. Put in toppings and top with cheese.
Close pita and wrap with foil. Cook over coals until hot (approximately 20 minutes).





Simple Egg Dish
From:August 2008 Taste of Home Simple and Delicious magazine.

 It's a perfect egg dish for those camping adventures using your grill (gas or charcoal).
Ingredients:

6 eggs
1/3 cup milk
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped green pepper
4 brown-and-serve sausage links, chopped
4 bacon strips, cooked and crumbled
2 green onions, chopped

Directions:
Prepare grill for indirect medium heat.
In a small bowl, whisk the first five ingredients. Pour into three 4 disposable foil tart pans coated with cooking spray. Sprinkle with cheese, green pepper, sausage, bacon and onions.
Cover each pan with foil. Grill, covered, for 20-22 minutes or until eggs are completely set.

Yield: 3 servings

Apple S’mores

Ingredients:
1 roasted marshmallow
1 piece of chocolate candy bar (Hershey or Nestle Crunch are my favorites)
2 Slices of Granny Smith apples (thin slice your apple WHOLE)

Directions:
Roast one marshmallow, place it between two slices of apple along with a piece of chocolate and enjoy!

Do you have a favorite camping recipe?   email it to us  trisha@247moms.com  or post it in our comments

Chocolate Brunch For Mothers Day

 Chocolate Hazelnut and Banana Crepe
from Martha Stewart

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)
• 1 tablespoon sugar
• 1/4 teaspoon coarse salt
• 1 1/2 cups whole milk
• 4 large eggs
• 3 tablespoons unsalted butter, melted

Filling

• 2 tablespoons chocolate-hazelnut spread, such as Nutella
• 1/2 banana, thinly sliced

Directions

1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.
   
2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
   
3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
   
4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
   
   5.  After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.
   

 Chocolate Chip Scones
from:All Recipes

Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, chilled and cubed
• 1/2 cup miniature semisweet chocolate chips
• 3 tablespoons orange juice

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
3. Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
4. Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

 

Chocolate Waffles
from Nestle

Ingredients

* 2 1/4 cups all-purpose flour
* 1/2 cup granulated sugar
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 3/4 cup (1 1/2 sticks) butter or margarine
* 1 1/2 cups milk
* 3 large eggs, lightly beaten
* 1 tablespoon vanilla extract
* Toppings: whipped cream, chocolate shavings, sifted powdered sugar, fresh fruit, ice cream

Directions

COMBINE flour, sugar, baking powder and salt in large bowl.

MICROWAVE morsels and butter in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature. Stir in milk, eggs and vanilla extract. Add chocolate mixture to flour mixture; stir (batter will be thick).

COOK in Belgian waffle maker* according to manufacturer's directions. Serve warm with your choice of toppings.

* Can also be cooked in standard waffle maker (makes about 20 standard-size waffle squares).




Simple Chocolate Dipped Strawberries
from: Trisha Novotny

• 16 ounces milk chocolate chips and brand
  
• 2 tablespoons shortening
• 1 container fresh strawberries with leaves
• Box of tooth picks

Directions

1. Insert toothpicks into the tops of the strawberries.
2. Pour chocolate chips into microwaveable dish - I use 1/2 a bag at a time.
   
3. Place bowl in microwave for 30 seconds at a time on high. stirring each 30 seconds until melted ( be careful to NOT over cook)
4. Dip strawberries into melted chocolate covering all sides of it.
   
5. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool or place on a sheet of wax paper.

Chcolate Brunch French Toast
From: Nestle

Ingredients

1 cup NESTLÉ NESQUIK Refrigerated Ready-to-Drink Chocolate Milk
2 large eggs
2 teaspoons butter or margarine
8 slices white or French bread
Powdered sugar (optional)
Sweetened whipped cream (optional)
Grated chocolate (optional) 
Fresh raspberries (optional)

Directions

WHISK together Nesquik and eggs in medium bowl.

MELT butter in large, nonstick skillet over medium heat. Dip bread into Nesquik mixture to coat evenly. Cook bread on each side for about 3 minutes or until cooked through. Dust with powdered sugar. Garnish with whipped cream, chocolate and raspberries 

MORE Chocolate FUN ideas:
- Serve a Chocolate fondue click here for fondue ideas and recipes
- Serve Nutella with toast or plain doughnuts, scones. biscuits or pancakes
- Create a Hot chocolate buffet/bar. Click here for ideas and recipes

Decoration Ideas:
- Use Color theme of Brown and pink from the table cloth to the dishes.
- Add chocolate fragrant candles
- Use mini chocolate candies ( kisses, sees candies, M& M's) for confetti all over the table
- Create a chocolate centerpiece using a pink anted pot filled with candy bar Flowers ( glue candy bars to sticks and arrange)
- Use chocolate dipped spoons for the hot chocolate
- The ideas are endless just think Chocolate, brown and pink.

What To Do With All That Easter Candy

My home is now filled with empty plastic eggs, empty Easter baskets, half eaten bags of candy and sugar overloaded kids which only means there must be a few piles of candy around my house. So, now what will I do with all of this leftover candy?

Option #1 - Let my kids continue to overload on the sugar or Option #2 use a few of the creative ideas below:

Left over chocolate bunnies and eggs –

Melt them and create a yummy Fondu'

Melt them and create chocolate dipped strawberries.

Chop them up and use in your Chocolate chip cookie recipes.

Melt them over ice cream

Chop them up and add to a batch of brownies

Bake a batch of chocolate muffins

Shave the chocolate and use on top of other desserts and sundaes

M&M’s

Add into your cookie recipes

Add into your next batch of cupcakes

Add into brownies or Rice Krispie treats

Make a Brownie pizza

Add to your morning pancakes

Use in decorative jars for Spring

Peeps

Make microwave S’mores

for more leftover Peeps recipes click here

Jelly Beans

Jelly Bean Guess - During your next party or event place a jar full of jelly beans out allowing everyone to guess how many are in the jar. Winner gets to keep the jar.

National Jelly Bean day - April 22nd is National Jelly Bean day celebrate it.

Bingo Fun - Use jelly beans as bingo markers.

Trail Mix add in - Put some jelly beans in your trail mix. The added sugar will give you a boost or sugar high. Mix one part each of peanuts, pretzels, and jelly beans and any other yummy items you like in your trail mix.

Math Beans- Have your children create graphs with jelly beans sorting them by colors.

Creative Cupcakes - Use jelly beans to decorate cupcakes. With the variety of colors the decorating ideas are endless. Easy addition to making your cupcakes FUN.

Holiday Fun - Save your jelly beans in a zip lock bag to use on your Christmas Gingerbread houses.

Recipes - Create a Yummy dessert with Jelly Beans. Click here for recipes.

What are you doing with your left over Easter candy this year?

Five Egg-cellent Hard Boiled Egg Recipes

They have been boiled, dyed and hunted down only to potentially leave you with dozens of leftover hard boiled eggs once the  Easter celebration ends.  What egg-cellent recipes can you create with these lefts over eggs? We found five egg-cellent recipes to share with you

Old-Fashioned Egg Salad Recipe

From Taste of Home:

Ingredients

• 1/4 cup mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon dried minced onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 hard-cooked eggs, chopped
• 1/2 cup finely chopped celery

Directions

• In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate. Yield: 3 servings.

Creamy Ham 'n' Egg Casserole

From Taste Of Home

Ingredients

• 2 medium cooked potatoes, peeled and sliced
• 4 hard-cooked eggs, chopped
• 1 cup diced fully cooked ham
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 1-1/2 cups (12 ounces) BREAKSTONE'S® Sour Cream
• 1/4 cup dry bread crumbs
• 1 tablespoon butter, melted

Directions

• In a large bowl, combine the potatoes, eggs, ham, salt and pepper. Combine the egg and sour cream; add to potato mixture and gently toss to coat. Transfer to a greased 11-in. x 7-in. baking dish.
• Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 20 minutes or until a thermometer reaches 160°. Yield: 6 servings.

 

L.O.V.E. Egg Salad Wrap - ( lettuce, onion, vegetable, egg salad)

From: Food Network
Ingredients

• 8 hard boiled eggs
• 4 teaspoons mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh chives, finely chopped
• Salt and pepper
• 4 pieces whole-wheat wrap bread (9 inches in diameter)
• 1 red bell pepper, cut into strips
• 12 thin slices red onion
• 8 leaves romaine lettuce, torn into pieces (about 1/2 cup)

 

Layered Summer Salad

From Kraft Foods

What You Need

4 cups torn romaine lettuce

1-1/2 cups  KRAFT Shredded Mild Cheddar Cheese, divided

2 cups sliced fresh mushrooms

1 small  red onion, sliced, separated into rings

2 tomatoes, chopped

1 pkg.  (10 oz.) frozen peas, thawed

1/2 cup KRAFT Real Mayo Mayonnaise

1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1/4 cup chopped fresh basil

4 slices  OSCAR MAYER Bacon, cooked, crumbled

Make It

LAYER lettuce, 1 cup cheese, mushrooms, onions, tomatoes and peas in 3-qt. bowl. MIX mayo, sour cream and basil; spread over salad, completely covering top of salad. TOP with remaining cheese and bacon. Refrigerate 5 hours. 

Brunch Ham and Egg Muffins from: Betty Crocker

INGREDIENTS

8	large eggs
1	package (0.9-oz) hollandaise sauce mix
1	cup milk
1/4	cup butter
1	teaspoon lemon juice
1/4	teaspoon dried dill weed
	Dash pepper
8	oz sliced cooked ham
4	English muffins, split, toasted

 Directions:

1. 1 Place eggs in single layer in large saucepan or Dutch oven; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut eggs into quarters. Set aside.
2. 2 In medium saucepan, prepare sauce mix with milk and butter as directed on package. Stir in quartered hard-cooked eggs, lemon juice, dill and pepper. Cook and stir 2 to 3 minutes or until thoroughly heated.
3. 3 Place ham on microwave-safe plate; cover loosely with microwave-safe plastic wrap. Microwave on Medium for 2 to 3 minutes or until thoroughly heated.
4. 4 Place 2 muffin halves on each serving plate. Arrange ham slices on muffins. Spoon egg mixture over ham. 

1/2 Dozen Left Over Easter Ham Recipes

Cheddar Ham Soup Recipe

From Taste of Home

Ingredients

• 2 cups diced peeled potatoes
• 2 cups water
• 1/2 cup sliced carrot
• 1/4 cup chopped onion
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese
• 1-1/2 cups cubed fully cooked ham
• 1 cup frozen peas, thawed

Directions

• In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
• Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through. Yield: 7 servings.

After-Holiday Ham on Biscuits

From Taste Of Home

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter
• 1/2 cup milk
• 
  CREAM SAUCE:
• 1 cup cubed fully cooked ham
• 1/4 cup chopped onion
• 3 tablespoons butter
• 1/2 teaspoon chicken bouillon granules
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1-3/4 cups milk
• 3 hard-cooked eggs, chopped
• 1 tablespoon minced fresh parsley

Directions

• In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
• Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
• Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley.
• Split warm biscuits in half horizontally; top with ham mixture. Yield: 4 servings.

Ham and Cheese Crescents

from: Pillsbury 


INGREDIENTS

1	can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8	thin slices cooked ham (8 oz)
4	thin slices Cheddar cheese (4 oz), each cut into 4 strips

DIRECTIONS

1.	Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
2.	Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
3.	Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Cobb salad ham roll-ups

From: PorkBeInspired.com

Ingredients:
8-12 slices ham, thinly sliced
2 slices bacon, crisp-cooked, drained, crumbled
1/4 cup mayonnaise
1 teaspoon Dijon-style mustard
2 eggs, hard-cooked, chopped
1/2 small avocado, chopped
1 Roma tomato, seeded and chopped
2 ounces blue cheese, crumbled
Leaf lettuce or romaine

Directions:
Combine mayonnaise and mustard in bowl. Fold in eggs, avocado, tomato, blue cheese and bacon until combined. Set aside.
Layer each ham slice with lettuce. Place a heaping tablespoon of the egg mixture at one end of each slice. Starting at the end with the filling, roll up each slice. Secure with a wooden pick. Yield: 4 servings.
Approximate values per serving: 364 calories, 25 grams protein, 27 grams fat, 1621 milligrams sodium, 167 milligrams cholesterol, 7 grams saturated fat, 5 grams carbohydrates, 2 grams fiber.
Source: PorkBeInspired.com

Ham & Swiss Hash Brown Bake

By:CARNATION MILKS

Ingredients

• 1 bag (16 oz.) or 4 1/2 cups frozen, shredded hash brown potatoes
• 2 cups (about 8 oz.) cooked ham, cut into 1/2-inch pieces
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 can (10 oz.) condensed reduced-sodium cream of mushroom soup
• 1 tablespoon Dijon or yellow mustard
• 1/2 to 1 teaspoon ground black pepper
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed of moisture
• 1 cup (4 oz.) shredded Swiss cheese

Directions

PREHEAT oven to 400º F. Grease 2 1/2- to 3-quart casserole dish.

COMBINE potatoes, ham, evaporated milk, soup, mustard and pepper in large bowl. Pour half of potato mixture into prepared baking dish. Sprinkle with spinach and top top with remaining potato mixture. Sprinkle with cheese.

BAKE for 40 to 45 minutes or until heated through and lightly browned. Cool for 10 minutes before serving.

TIP:
• This versatile dish is great with many types of meats you may already have in your fridge. Try using chopped turkey or chicken instead of ham.

Ham and Cheese Muffins

from: Betty Crocker

Directions:

2	eggs
3	cups Original Bisquick® mix
1	cup milk
3	tablespoons vegetable oil
1	package (4 ounces) shredded Cheddar cheese (1 cup)
3/4	cup chopped fully cooked ham (1/4 pound)

Instructions:

1. 1 Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
2. 2 Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
3. 3 Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.

Dinner Conversation Starters For Easter

Create conversation at your Easter dinner table with these FREE printable Easter conversation starters from Skip To My Lou.

Click Here to print yours now.

Make-ahead Brunch For Easter

 

  Are you hosting Easter brunch this year?  Enjoy your day by preparing as many dishes ahead of time - here are our 2011 Make-ahead Easter brunch recipes.


Simple Chocolate Dipped Strawberries
from: Trisha Novotny

• 16 ounces milk chocolate chips any brand
• 2 tablespoons shortening
• 1 container fresh strawberries with leaves

Directions

1. Pour chocolate chips into microwaveable dish - I use 1/2 a bag at a time.
2. Place bowl in microwave for 30 seconds at a time on high. stirring each 30 seconds until melted ( be careful to NOT over cook)
3. Dip strawberries into melted chocolate covering all sides of it.
4. To cool place on a sheet of wax paper.

 
Fruit Slush Cups

 From: Taste of Home

This frosty favorite from Betty Webb of Nauvoo, Illinois is a great make ahead brunch basic or springtime snack. Pour the entire batch into one container to freeze, then scoop out single servings. Or spoon the colorful medley into individual plastic cups before freezing.

Click here for recipe

Make Ahead Buttermilk Breakfast Cake

from: MyRecipes.com

A simple and yummy make ahead brunch treat made from a boxed cake mix and a few added in ingredients.  Click here for recipe.

Overnight Egg Casserole

From Taste of Home

From her home in Fort Collins, Colorado, Jennifer Howell notes, “I love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up your time the next morning.” Perfect for Easter brunch

Click here for recipe

 

 
Easter Carrot Salad

Ingredients
2 pounds raw carrots sliced in circles
1 purple onion, sliced thin
1 green pepper thinly sliced
1/2 cup vegetable oil
1 cup sugar
1 teaspoon salad mustard
1 can tomato soup
3/4 cup white vinegar
1 teaspoon Worcestershire sauce

Directions
Place carrots in boiling water Blanch the carrots for about 30 seconds. Place into ice cold water to stop the cooking. Drain well.
Place carrots in a large bowl, add in onion and green peppers.
Mix remaining ingredients in a separate bowl then pour over carrots.
Cover bowl and place in refrigerator for 24 hours.

Dollar-Wise Dinners

Amy Hannold, 247Moms Frugal Living Editor

In one of my recent articles for Thrifty Thursday, I mentioned the importance of having some “Friday Falldown” meals, ready in your pantry.  I’ve had some requests to give some examples of those – and to share a few of my favorites.

The premise behind “Friday Falldown” meals is having appetizing meals, which are easy to prepare, ready for those nights when cooking is last on your “want-to-do” list.   Best success is found with comfort foods – these sound good when you’re tired.  Create a few and be ready to resist the urge to order take-out.

So, here go the ideas:

Freezer Finger Food Meals – Beyond Pizza:

Frozen chicken, fish, potatoes, and appetizer-type foods – or you could pair the meats with baked potatoes, and all of the fixin’s.  Commercially-made frozen entrees, or TV-Style dinners you’ve made for yourself from leftovers.  Our favorite is to splurge, nutritionally speaking, and enjoy some frozen pot pies – with salad, of course!  Buy these with coupons and stash ‘em away out of sight – until just the night you need them.

Eggs and Bacon – It’s Not Just For Breakfast:

A “backwards” meal, as my kids call it, is enjoying breakfast for dinner.  Already prepared pancakes or waffles (made on the weekends and frozen for quick meals) along with some “special treat” sausage, bacon or corned beef hash – voila – dinner is ready.  While I’m at it, I’ll share with you another comfort food breakfast.  It’s a German-side of the family delight called “Cornbread and Cocoa”.   Bake cornbread (or removed pre-make cornbread from the freezer).  Heat and enjoy slightly crumbled up in a bowl under a generous pouring of cocoa.  Yum!  My point is, whatever makes your family breakfasts special, enjoy them during the week, or on a Friday and all will be pleased.

Chicken or Beef, Freezer Marinated:

When I buy large quantities of chicken, pork, or beef steaks, I like to separate them in zippered freezer bags.  To the bag, I pour in some Italian salad dressing or cream of mushroom soup.  For four servings:  mix one can of cream of mushroom (or cream of chicken), one cup of water, ¾ cup of rice and some spices.  Toss with chicken breasts. Place into gallon-size freezer bag.  To enjoy, thaw the bag in your refrigerator, bake in a 9 X 13 pan at 375 for 45 minutes.   

Simmered Specialties:

Treat yourself to dinner ready when you arrive home – wouldn’t that smell great as you walked in from a busy day?  The same ingredients listed above with the freezer meals could be used in the crock-pot.  Italian dressing, mixed with onions and chicken into the crock-pot in the morning.  During the last hour of cooking, you can add other chopped vegetables such as mushrooms, peppers, tomatoes, etc.  Utilize your rice cooker at this same time, or cook pasta and a meal is ready!  The internet has many crock-pot, freezer and “once a month cooking” recipes – all you have to do is experiment and you’ll discover some new family favorite, easily prepared meals.

Share some of your “Friday Falldown” Meals:

Image: digitalart / FreeDigitalPhotos.net

6 Krispie Easter Treats

 

Easter Chocolate Crispy Treats

These classic cereal and marshmallow treats are made perfect with chopped up Nestlé Nesteggs. Click here for Nestle yummy recipe.

 

 Snap! Crackle! Pop! Cheep! Cheep!

 

Create fun and yummy Snap! Crackle! Pop! Cheep! Cheep! rice krispie treats from She Wears Many Hats. Click here for recipe and how to instructions.

 

Chewy Gooey Rice Krispie Chicks

 Fun Chewy Gooey Rice Krispie Chicks from  Cute As a Fox Creations.  Click here for recipe and instructions.

  Chocolate-covered egg shapes with sprinkles

Mold these egg shapes and dip them into chocolate and brightly colored sprinkles with your kids for extra-special Easter basket goodies from Rice Krispies.  Click here for recipe.

 Hidden Surprise Easter Egg Treats

Egg shapes with chocolate candies hidden inside. Give these Easter egg-shaped goodies a shake to hear the tasty surprise inside – M&M'S® candies! From Rice Krispies.  Click here for recipe.

Easter Rice Krispie Nests

Fill a nest shape with jelly bean "eggs"This cute snack is so much fun to make with your kids in springtime. They can help shape the nests and top them with their favorite jellybean "eggs." Click here.

for recipe from Rice Krispies.

Easter Bunny No-Bakes

 Easter Bunny No-Bakes

Make a batch of these Super simple, super yummy no bake bunny treats from Craft Buds.  Click here for complete recipe

Spring Recipes From Betty Crocker and WIN Betty Crocker Ingredients

Betty Crocker has created some fabulous Spring Recipes and we are even giving away the Betty Crocker ingredients to help you create these recipes to enjoy.

Do‐Ahead Breakfast Bake

Prep Time: 10 Minutes Start to Finish: 4 Hours 55 Minutes

1 cup diced fully cooked ham (6 oz)

2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes

1 medium green bell pepper, chopped (1 cup)

1 tablespoon dried chopped onion

2 cups shredded Cheddar cheese (8 oz)

1 cup Original Bisquick® mix

3 cups milk

1/2 teaspoon pepper

4 eggs

1. Grease 13x9‐inch (3‐quart) glass baking dish with shortening or cooking spray.

2. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.

3. Heat oven to 375oF. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted.

Let stand 10 minutes.

12 servings

Betty Crocker®, Seasoned Skillets® and Bisquick® are Reg. TM.s of General Mills

Substitution: Try different types of cheeses in this recipe. Swiss and Monterey Jack work well, but you can also try seasoned cheeses, such as shredded taco cheese or pepper Jack cheese.

 

Lemon Dream Tassies

Prep Time: 40 Minutes Start to Finish: 2 Hours 10 Minutes

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup whole almonds, ground

6 tablespoons butter or margarine, melted

1 package (3 oz) cream cheese, softened

1 jar (12 oz) lemon curd

2/3 cup Betty Crocker® whipped fluffy white frosting

1/2 cup frozen (thawed) whipped topping

1 teaspoon grated lemon peel

2 tablespoons sliced almonds

1. Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.

2. In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.

3. Shape dough into 36 (1 1/4‐inch) balls. Press each ball in bottom and up side of muffin cup.

4. Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.

5. Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.

6. In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.

36 cookie cups

How‐To If you only have one 12‐cup mini muffin pan, shape all of the dough into balls. Fill the pan and cover the remaining balls to keep them from drying out. After baking, cool the muffin pan completely before refilling it with dough.

Purchasing Find lemon curd next to the jams and jellies at the supermarket. You might like to try lime or raspberry curd.

Substitution Betty Crocker® whipped cream cheese frosting or whipped cream frosting can be used for the fluffy white.

Combine convenience and great taste by adding strawberry yogurt to cake mix!

Betty Crocker® is a Reg. T.M. of General Mills

 

Strawberry Yogurt Cake

Prep Time: 20 Minutes Start to Finish: 2 Hours 2 Minutes

1 box Betty Crocker® SuperMoist® white cake mix

3/4 cup water

1/3 cup vegetable oil

3 egg whites

1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt

1 container Betty Crocker® Whipped vanilla frosting

1 quart (4 cups) strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8‐inch or 9‐inch round pans, or spray with baking spray with flour.

2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.

3. Bake 8‐inch rounds 27 to 32 minutes, 9‐inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4‐inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.

12 servings

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

WIN: 24/7 MOMS and Betty Crocker are giving away 1 package of each: Bisquick, Betty Crocker Sugar Cookie Mix and Betty Crocker Super Moist White Cake Mix.

Enter for your chance to win:

1.  Become a 24/7 MOMS Subscriber Enter your email address below then leave  a comment that you subscribed along with your email address.

2. If you are already a subscriber just leave a comment that you are a subscriber along with your email address. 

Extra entries for each:

• join my facebook
• join my twitter 

US entries only and one entry per person. Winner will be chosen on April 16, 2011.

Enter your email address:


Delivered by

**We received a complimentary Bisquick, Betty Crocker Sugar Cookie Mix and Betty Crocker Super Moist White Cake Mix for review no financial compensation was received. Betty Crocker provided recipes, mixes and giveaways.