by Donna | Feb 21, 2015
I have been working on recipes for my newlyweds–Jonathan and Maelynn (son and daughter-in-law married in August 2014) and Will and Kara (daughter and son-in-law married in January 2015). I like to categorize my recipes just like I have done with all of my mega-cooking/freezer cooking recipes for the past twenty-five years…according to type of meat/main ingredients. For freezer cooking, this is ideal because I can cook up twenty, thirty, or forty pounds of that type of meat and put a lot of entrees together quickly.
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by Donna | Dec 7, 2014
My pasta, lasagna, wrap problems have been solved! DJ Foodie from Low Carb and Loving It recommended using crepes for lasagna and wrap substitutes, and I took his advice–now I always have a container full of savory and a container full of sweet crepes in my freezer, ready to make wraps, lasagna, noodle soup, noodles with sauce (red or white), tuna noodle casserole….you name it, I can make it–VERY LOW CARB!
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by Donna | Jul 19, 2013
1 c. Frozen berries
2/3 c. milk
1/2 tsp. vanilla
2 packets of Splenda (you can use 1/4 c. sugar if you want)
Blended for 20-30 seconds. DONE. DELICIOUS!
the whole thing took about 2 minutes. Amazing.
(I ate some right away, but put the rest in the freezer — the recipe promised a harder, more ice cream-ish texture if frozen for an hour or so.)
by Donna | Jul 19, 2013
Ninja Master Strawberry Ice Cream Recipe
1 1/2 cups milk
1/2 cup milk
1/4 cup whipping cream, heavy
1/4 cup sugar
1 cup strawberry, frozen
1/4 teaspoon vanilla extract
Combine 11/2 c of the milk, whipping cream and sugar, and then stir to dissolve sugar. Fill one 16 cube ice cube tray with the mixture. Freeze for at leate 3 hours, or until frozen solid.
Place ice cream cubes in the Master Prep Pitcher and then add frozen strawberries, strawberry syrup, vanilla extract and the remaining 1/2 c of milk over top. Secure the Pitcher’s top and pulse for 10-15 seconds, until smooth and creamy.
Serve granished with a drizzle of strawberry syrup or fresh strawberries.
