Guacamole for the Freezer

Is it really already October? The days are going by all too quickly and it's been a long time since I've sat down to write. I think for us moms, it's sometimes hard to balance everything that needs done in our day and so things get pushed aside. I've been taking time to focus a little more on myself as a person and not just someone's mom or wife; I've discovered a new found love for running and have been devoting much of my spare time to training for my first 5k which is coming up next weekend. As I turned 33 yesterday, it feels good to give myself grace to do something just for myself. No one else. It doesn't mean I don't love being a mom or a wife, but I'm giving myself permission to take care of myself and do things I enjoy. In the end, it's only going to make me that much better of a person.

So now that it's football season, you'll almost always find a game on my TV during the weekend. It's like a ritual with the husband. I don't mind sitting down to watch a little bit, but with the guys, I guess it's like their religion. We're not big snackers during these times, but occasionally you'll find myself mixing up a little something to munch on. Or if we get invited to hang out with friends, it's nice to have a dish on hand to bring along.

Guacamole is a favorite in our family, even my kids love it. Generally I like to mix in big chunks of tomato and maybe even a little green pepper if I have it. The chunkier, the better. Last month when avocados were on sale, I got to wondering if I could freeze guacamole?

In the freezer went a batch, spooned into a freezer bag and flattened for easy storage. A total experiment. Three weeks later and I pulled the batch out to thaw. I was impressed, it wasn't watery, it didn't turn a yucky brown color and it tasted just a fresh as when I first mixed it up. I added in my tomatoes and we served it up. So now when I stock up during an avocado sale, I know I can stash a batch in my freezer for another day.

Guacamole for the Freezer

Ingredients:
3 ripe avocados, halved, pitted and peeled
1 garlic clove, minced
1/4 cup diced red onion
1 lime
salt and pepper, to taste
cilantro

Directions:
In a medium bowl, mash avocados using a fork. Add in garlic, onion and juice of one lime. Mix in chopped cilantro, use a much or as little as you'd like. Season with salt and pepper and adjust seasonings if needed.

Scoop guacamole into a quart sized freezer bag and seal shut, flattening and getting out as much air as possible. Make sure to label bag and store in freezer for up to 4 weeks. When ready to enjoy, just remove from freezer and let thaw. Snip one edge of the bag and squeeze the contents into a serving bowl. Mix in chopped tomatoes or peppers if desired. Serve with tortilla chips or veggies. Store any extras in fridge.

Veggie Club Pizza

Did you enjoy a nice Thanksgiving holiday? About shopping, have you ventured out yet? Our family spent the day between both of our families, ending the night at the hockey game. It was a good day surrounded by our loved ones and good food. As for the shopping; the hubby and oldest went to one store and that was it. They picked up the two items they went for and came back home. I haven't really had the desire to shop so I'm staying put in the house.

Before Thanksgiving, we ended the work week with our usual potluck day. All staff members bring in a dish and we take over the conference room as we stuff our faces. We always end up with way too much food and spend our lunch hour chatting among each other and enjoying that relaxing time.

I chose an easy appetizer that I haven't made in years. It's quick to assemble the night before and can set in the fridge for awhile before serving. Did I mention that it's just really good too?

Now you can certainly keep this a traditional veggie pizza, but I love the addition of shredded chicken and crumbled bacon. It adds a bit of heartiness without being too heavy. In fact, I even kept a small section strictly only veggie for my vegetarian friend to enjoy.

Since I love experimenting and creating new recipes on a regular basis, I don't always rely on the same dishes when it comes to party planning. But this used to be one of my go-to appetizers for potluck gatherings or any time I had many mouths to feed. And even though I typically prefer to cook from scratch, even I can use some shortcuts. The crust starts with a couple tubes of crescent rolls and that's okay, they make for a tasty crust and everyone loves it.

We're officially into the holiday season, a time where every weekend seems to be a new party of some sort. It's the time of year where we're constantly whipping up desserts and appetizers to bring to parties. Tuck this easy one in a safe spot, you'll want it create it soon!


Veggie Club Pizza

Ingredients:
2 tubes crescent rolls
8 oz. cream cheese, softened
1/2 cup sour cream
1 garlic clove, minced
1 tsp dill weed
salt and pepper
1 cucumber, diced
1 pint cherry tomatoes, halved or quartered
1/2 cup shredded or gated cheddar cheese
1 cup cooked, shredded chicken breast
6 slices cooked bacon, crumbled


Directions:
Preheat oven to 350 degrees. Press crescent rolls out onto a large baking sheet (10x15-inch) and bake in oven for 12 minutes, just until crust is set and lightly browned. Remove from oven to cool while you mix up spread.

In a medium bowl, cream together cream cheese and sour cream until smooth. Add in garlic, dill weed and a pinch of both salt and pepper. When crust has cooled, using a knife or spreader, spread over crust.

Top with cucumber, tomatoes, cheese, chicken and bacon. Serve immediately or cover and store in fridge.

Veggie Pinwheels

The other day our oldest daughter tells me she needs to find a gift to take to her cross country banquet the next evening. It also happened to be the day where we don't get home for the evening until after 7 pm, still needing to make supper and all. And we were even at the store the night before. Don't you just love children? Ha!

I also needed to make something quick for her to take to the banquet. All families bring a dish and it's one big, happy potluck. Appetizers happened to be our theme for the evening. I love these types of meals because there's always variety and who doesn't love finger foods?

Not having much time to make anything, I quickly threw these pinwheels together.  I used veggies we had on hand, including a red pepper that was probably on it's last leg. And that's the beauty in an appetizer like this, you can always use whatever's in your fridge.

I've been meaning to take the time to create my own ranch seasoning mix, for dips and dressings but I admit, I just have better things to worry about sometimes and grabbing a packet at the store was convenient.

With the holiday season officially kicking off and lots of other events going on; I like the idea of having an appetizer handy that is quick, easy and of course on the healthier side. No matter how hard we try, it's impossible to avoid all of the baked goods this time of year. Keep these ingredients handy and you'll always have a delicious dish ready to go!


Veggie Pinwheels

Ingredients:
6 large, tortilla shells
2-8 oz. blocks cream cheese, softened
1 packet ranch seasoning mix
2 cups chopped, fresh spinach
1 large bell pepper, chopped
3 large carrots, grated

Directions:
In a medium bowl, mix together cream cheese and ranch seasoning until smooth.

Lay tortillas out on work surface and spread a thin layer of cream cheese on top. Layer with spinach,  carrots and pepper, and any other veggies you might want to use.

Roll tortillas up and cut into small sections. Place onto desired serving tray or container. Serve right away or refrigerate. Makes about 4 dozen pinwheels.

Pizza Rolls

We're big pizza lovers in our house. It might not make it on the menu every single week, but pretty darn close. And being a foodie, I love to experiment with new ideas. That's where these pizza rolls came in to the picture.

They're just like a cinnamon roll but using pizza dough and pizza toppings. How fun is that?! Great for the lunch box, weekend football parties or just switching up the ol' pizza night. I always rely on the same pizza crust recipe, and usually try using half whole wheat flour for extra nutrients and the family never makes a fuss. It really tastes just as good.

As far as fillings, I would suggest sticking with either a plain cheese or meats such as ham, pepperoni or salami. Feel free to try sausage but I have a feeling it might be a little too bulky for these. These would also freeze well too. Perfect for thawing quickly for packed lunches or just to have on hand for a quick appetizer or light meal.


Pizza Rolls

Ingredients:
1 batch pizza dough
pizza sauce
pepperoni, diced
salami, diced
shredded mozzarella cheese

Directions:
Divide dough into three separate balls. Taking the first ball, roll out onto a well floured surface to a rectangular shape. Spread a thin layer of pizza sauce onto dough. Sprinkle with cheese and meat toppings. Roll up starting with the long side. Using a sharp knife, cut into slices.

Place slices onto a baking sheet. Bake at 350 degrees for about 15 minutes, until lightly browned. Remove from oven and serve immediately with remaining pizza sauce.

Repeat with remaining ingredients.  Makes around 36 pizza rolls.

Jamaican Jerk Nachos

Some nights, especially when it's hot, I don't feel very hungry. Anybody else relate? And there are just times when snacky foods are simply fun to have for dinner. That's exactly what I was thinking last night and boy did nachos sound good.

I made my own Jamaican jerk seasoning, I used to buy one through Pampered Chef, but this tastes exactly how I remember. A little sweet, yet a spicy hint and so good over chicken. You'll only need a little bit of this mixture, leaving plenty for another meal.

To save time, I baked up the chicken ahead of time and I was able to have our dinner ready very quickly. We served these up with fresh tomato, salsa and sour cream. You could add avocado or even a queso dip.  This made for a fun meal that I'm sure we'll make again when we're craving nachos.


Jamaican Jerk Nachos

Ingredients:
1-2 boneless chicken breast, cooked and shredded
Tortilla chips
1 bell pepper, diced
8 oz cheddar cheese, grated
1 tomato, diced
salsa
sour cream

To make jerk seasoning:
1 Tbsp allspice
1/4 tsp cinnamon
1/4 cup brown sugar
1/4 tsp ground cloves
1/4 tsp cumin
1 tsp red pepper flakes
1 tsp salt
1 tsp black pepper

Directions:
In a small bowl, combine all ingredients for jerk seasoning and set aside.

Preheat oven to 350 degrees. Spread tortilla chips in a large cookie sheet. Top with shredded chicken. Sprinkle peppers and cheese over top. Add 2 tsp of seasoning over top of mixture. Bake in oven for about 10-15 minutes, just to melt cheese.

Remove from oven. Top with tomato. Serve with salsa and sour cream.

Mexican Black Bean Dip

So we've had quite an exciting week in our house, the little one graduated from preschool on Thursday evening. She's been looking forward to it all week long, practicing at school each day and telling me all about it.

It was also graduation day for my preschool kiddos at work. We had a very nice ceremony for their parents complete, with refreshments and all. It went very well and it's so fun to see how much these children have grown over the school year!

Summer vacation is almost here, June 1st is officially my last working day and I am so ready to enjoy the time off with my little ones!

Speaking of summer, this dip is perfect to enjoy during the warm months. There are just times when it gets too hot to eat a full meal and I love to munch on appetizers; I could definitely make a meal out of this.

It sort of reminds me of the traditional sour cream and refried bean taco dip, but just a little different. And it makes just enough for a few servings, which is plenty when you don't need it for a crowd. Of course, you can always double the recipe for potlucks. Top with any desired veggies, I opted for a nice cherry tomato and green onion mixture on mine. Avocado, green pepper or jalapenos would also be nice additions.

While you're lounging around the pool this summer and need a little snack, keep this dip in mind!


Mexican Black Bean Dip

Ingredients:
8 oz. cream cheese, softened
1/2 cup sour cream
1 cup black beans
1 tsp chili powder
1 tsp cumin
1/2 cup grated cheddar cheese
chopped tomato and green onion, for serving
Tortilla chips

Directions:
In a medium bowl mix together cream cheese and sour cream. Mix in black beans, using back of spoon, sort of mash them a bit. Sprinkle in seasonings and cheese and mix to combine.

Before serving top with desired toppings such as: tomato, green onion, avocado or peppers. Serve with tortilla chips.

Serves 4

Freezer Fridays: Pizza Dunkers

We are officially down to the last few weeks of school for the year. I honestly think, where has the time gone? It's been a good year for us; filled with new adventures, challenges and lots of memories. But there's still lunches to be made and I am doing my darnedest to keep it interesting for the girls.

They are much better than myself when it comes to eating sandwiches, I simply get tired of them and would rather eat leftovers or something different. However, they are always up for anything related to pizza. We made these for dinner early in the week, sometimes little appetizers like these are fun. Plus it gives me a chance to try out some new creations.

That night they quickly inhaled one batch and then I had to make another. Our second grader took some in her lunchbox the next day and enjoyed them. In fact her container was empty so that's always a good sign.

While these didn't exactly last long enough to make it into our freezer, I can definitely plan on adding them in the near future. Maybe even add different fillings for a nice variety. They'll be perfect to have on hand for the lunchboxes, snacks or any time I need a quick appetizer.

Pizza Dunkers

Ingredients:
1-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp Italian seasoning
2 eggs
1-1/2 cups milk
8 oz. mozzarella cheese, grated
3 tbsp Parmesan cheese
1/4 cup diced pepperoni
pizza sauce, for serving

Directions:
Preheat oven to 350 degrees. Lightly grease two mini muffin pans and set aside.

In a large bowl combine flour, baking powder, salt, pepper and Italian seasoning. Whisk in eggs and milk.  Add both cheeses and pepperoni.

Using a small scoop, drop batter into wells of prepared pans. Bake in oven for about 20 minutes or until lightly browned. Remove from oven and let cool for a few minutes before removing from pan. Serve warm with pizza sauce. Makes about 48 mini pizza dunkers.

For freezing: Let cool completely and then transfer to a sheet pan. Flash freeze for about one hour or just until frozen. Then transfer to freezer safe containers or bags. Make sure to label with contents and the date. When ready to enjoy; remove desired number of dunkers from freezer and let thaw. Then reheat in oven for 5-10 minutes or microwave for one minute.

Parmesan-Ranch Munchie Mix

I made this easy snack mix last week for an evening class I'm currently taking for work. We've been working on some nutrition and meal plans and were to bring in a snack to share with our class. I quickly put this together, just to be informed the campus was without power and class was cancelled.

Of course I was a little disappointed, it's not every night we get to have a mini potluck! But I did surprise a couple co-workers with their own bag the next morning. It sure didn't last long in my house either.

Over the years I've made several varieties of mixes like this one, some with different seasonings or ingredients.  That's what is so fun about snacks mixes, you can always change it up.

In fact, I like it so much I think I'll be making another batch tomorrow for class again. Let's hope nothing gets cancelled this time,  I don't want to have to eat it all myself!


Parmesan-Ranch Munchie Mix

Ingredients:
4 cups air-popped popcorn
3 cups mini pretzels
1 cup fish-shaped cheese crackers
1 cup lightly salted peanuts
1 oz. pkg ranch dressing mix
1/4 cup grated Parmesan cheese
2/3 cup canola oil

Directions:
In a large bowl, combine popcorn,  pretzels,  crackers and peanuts.  In another small bowl, whisk together ranch seasoning, Parmesan cheese and oil.

Add oil mixture to the mix and toss all together. Microwave for two minutes, stirring halfway. Spread mixture out onto parchment paper to let set.

You may serve immediately. Store leftovers in an airtight container. Will keep for a few days.

Baked Ham & Cheese Sandwiches

How's your week been? It's been a pretty good one around here, busy of course.  Our youngest daughter celebrated her fifth birthday on Wednesday. We didn't plan much for this year and kept the celebration just within our own family. But we treated her to dinner out (a rare treat!) and she was thrilled to bring cupcakes to school for her friends.

I'm curious to know, do any of you choose to not throw elaborate birthday parties for your children? Not that there is anything wrong with that, of course parties are lots of fun. In this day in age I just was wondering if families still opt to keep birthday celebrations low key?


Life has just been busy lately and I guess I really haven't shared some of those changes with all of you. Most of you know I have since gone to work outside the home, I am with our local public school system at a nearby preschool. I love working with this age group as it's so familiar to what I was already doing. I also am working Friday nights and Saturdays at a local grocery store for some extra money. And lastly, I have begun taking a course two nights a week for my full time job. I just finished the first eight week term and next week begin another class. In the fall I will complete one more and then hopefully be done with that.

Some days it feels like a lot of my plate, but I have quite the support system at home so that helps. Blogging is still a passion and something I will always strive to keep doing, even if I can't publish posts as often as I'd like to. Please know that I appreciate your loyalty, and knowing that you keep reading and coming back for more is what keeps me going!

Like so many of you, dinner many nights is something quick for us. We've made these a few times and have always liked them. They're especially good during the warmer months with salads, fresh fruit and veggies. Sort of like picnic type food. Or even during tailgating season as handy appetizers. Feel free to use your own favorite types of cheese in here.

I know these would make for a nice freezer meal, I will have to add them to my list for my next session.


Baked Ham & Cheese Sandwiches

Ingredients:
1 pkg (12 rolls) King's Hawaiian rolls
1 lb. good quality sliced ham
sliced cheese, your choice
3 tbsp melted butter
1 tbsp brown sugar
few dashes of Worcestershire sauce

Directions:
Mix together melted butter, brown sugar and Worcestershire sauce. Brush mixture on inside of buns.  Layer each roll with a couple slices of ham and then cheese. Baste any remaining butter mixture onto tops of sandwiches.

Arrange sandwiches in a large baking dish, 9x13 should work fine. Cover with foil and bake at 350 degrees for 20 minutes or until heated through and cheese is melted.

Queso Dip

The Super Bowl is this weekend and while we'll have the game on in our house, I probably could care less about the outcome. I don't mind watching football but I am more of a baseball kind of gal. But having a nice spread of snacks, now that's a must!

I love a good dip, especially a cheesy dip like queso. It can be pretty darn addicting and I could make a meal out of it if I don't control my portion size.

What I like best about this recipe is the versatility.  You can add in a little meat for something more hearty. I can also throw it in the oven and let the dip come together while I attend to other tasks.  You could certainly adapt it to the slow cooker as well.

If you're in need of a quick last minute appetizer for Sunday, add this easy dip to your menu!


Queso Dip

Ingredients:
8 oz. cream cheese, softened
3 cups grated cheese (I used a combo of cheddar & Monterey jack)
10 oz. can diced tomatoes w/chiles
3/4 cup salsa

Directions:
In a one quart casserole dish combine all ingredients together. Cover with a lid or foil and bake at 350 degrees for 25 minutes or until creamy and heated through. I recommend stirring at least once or twice during cooking time.

Remove from oven. Serve immediately with tortilla chips.

Crab Meat Salad

I'm enjoying my very last day of winter break. Tomorrow the kids and I head back to school. To be honest, I haven't been too productive. It has been a nice, relaxing time with the family. And that really was the goal, I think I've earned that break.

In preparation of getting back into our routine and packing lunches again, I made some of my mom's crab meat salad Sunday afternoon. I am not much of a sandwich person and I love variety. This will be something easy for me to take to work and eat with some crackers and a piece of fruit on the side.

Mom makes this every so often as an appetizer for us to enjoy, we usually like spreading the mixture over crackers. I'm sure you could also serve on buns as a sandwich or over a bed of leafy greens.

With only a few ingredients it's really one of the easiest sides you will ever make.

Crab Meat Salad

Ingredients:
8 oz. pkg. imitation crab meat
2 celery ribs, diced
1 green onion, diced
1/2 cup mayonnaise
black pepper, to taste

Directions:
Shred crab meat or cut into small chunks and add to a medium sized bowl. Toss in celery and onion, mix well. Stir in mayo and mix to combine. Season with pepper. Store in fridge until ready to serve. Serve with crackers.

Zucchini Pizza Bites

We've still been receiving a good amount of zucchini each week in our CSA box. Not a lot to where I'm overwhelmed, but still at the point where I'm trying to get creative so we're not wasting any. These are not anything new, I've seen them around the Internet before, but had yet to try them.

Even if you told me you're not a fan of zucchini, I think you'd be surprised. Zucchini has such a mild flavor anyways and by adding pizza sauce and mozzarella cheese; that's really all you're tasting. I love pizza and this is a much healthier way for me to get my fix without adding a bunch of extra calories.

It's also a great way to get the kiddos to eat more veggies. My girls are not always great about eating zucchini or summer squash, no matter how I prepare it. I was really happy to see them try a few pieces and actually enjoy them!

I even took some leftover in my lunch today and they held up great. Reheated in the microwave or even cold, they still taste great. Fresh zucchini won't be around for much longer, so I think we'll take advantage of this time and enjoy these pizza bites a little while longer!


Zucchini Pizza Bites

Ingredients:
1 medium zucchini, sliced
1 tbsp olive oil
1/4 cup pizza sauce
grated mozzarella cheese
salt and pepper, to taste

Directions:
In a medium skillet, heat olive oil over medium heat. Add zucchini to pan and let cook for 1-2 minutes on each side. Remove from skillet and place onto a cookie sheet.

Spoon a tiny amount of pizza sauce over each zucchini slice. Top with cheese and sprinkle with salt and pepper. Place into the oven at 400 degrees and let bake for a few minutes, just until cheese is melted.

Remove from oven and serve immediately.

Tomato Pesto Tart

I promise I'll chill out with the tomato recipes, I've just had to put them all to use before they rot away on my counter. Along with a gazillion other veggies. Okay, I'm exaggerating a bit, but you probably know the feeling. Way more produce to deal with this time a year than you simply have time for. It's really a great problem to have!

I've always thought I didn't care for tomatoes much, until I really ate one fresh from the garden. My parents were not much for gardening growing up; I do remember my grandma having a small garden though. The ones from the stores, especially in the dead of winter simply do not compare to seasonally, locally grown tomatoes. Now we try to enjoy as many as we can until we cannot stand to set eyes on one more. Because come January, we'd give our right arm for a red, ripe tomato from the garden.

I'm usually all for something sweet baked in a pie crust, not savory. But something about tomatoes, fresh pesto and mozzarella cheese sounded really good! And good is was. I had some prepared pie crusts and pesto in my freezer from all of my freezer cooking in July, it certainly made this dish easy to prepare.

We enjoyed this as part of our meal one night but it would absolutely make for a great meatless main dish. Pair with a nice green salad and you're set. Or what about as an appetizer? Football is just getting started, you could spread this into a rectangle shape and cut into squares instead of slices. So many options. All I know is you must give this one a try.

Tomato Pesto Tart

Ingredients:
1 prepared pie crust
1/4 cup pesto
3 large tomatoes
1 cup mozzarella cheese
salt and pepper, to taste

Directions:
Press pie crust into a tart pan. Bake at 450 degrees for 10 minutes. Remove from oven and set aside.

Slice tomatoes and let sit on paper towels for about 10 minutes to help absorb some of the liquid. Spread pesto over bottom of pie crust. Sprinkle 1/4 cup of cheese over pesto. Arrange tomato slices on top and season with salt and pepper. Sprinkle remaining 3/4 cup of cheese on top.

Bake at 400 degrees for about 40-45 minutes. Remove from oven, let cool for a few minutes and then cut into slices.

Garlic Bread

We love having a good piece of crusty garlic bread with our spaghetti dinners, or really anything Italian for that matter. Did you know how easy is it to make your own? I suppose a little more time consuming than grabbing a loaf from the frozen food section in the grocery store, but not much more, I promise.

Our local Hy-Vee currently has loaves of their soft french bread on sale for $0.99. It's perfect for these so I grabbed a pack of two loaves and make up a couple bags for the freezer this morning. I like to have the slices already cut and prepared, that way we can remove how many ever we'll be needing for our meal and won't have to worry about wasting.

You can definitely jazz these up a bit by adding grated cheese over the tops but I kept them simple today. Lots of butter and garlic flavor going on in, perfect for dunking into marinara sauce!

After they were all done baking in the oven, I piled them into a couple different freezer bags and tossed them into the freezer. Easy peasy! I'll be glad they're in there come dinner time.


Garlic Bread

Ingredients:
2 loaves french bread
1 stick butter, softened
2 garlic cloves, minced
pinch of salt and pepper

Directions:
Slice each loaf of bread into half or one inch slices, depending on how thick you like it. Set aside.

In a small bowl, mix together butter, garlic, salt and pepper. Spread a small amount onto each slice of bread. Layer the slices on a cookie sheet and bake at 350 degrees for 10 mins. Just until starting to brown and crispy.

Remove from oven and let cool. Once completely cooled, toss slices into a labeled freezer bag. Seal shut and store in freezer until ready to use.

When ready to enjoy, remove from freezer and reheat in the oven for about 5-10 mins. Just until warmed through.

Buffalo Chicken Potato Skins

I apologize now if you're not a fan of anything buffalo style, I can't help it, our family just loves it. Even the kids, as long as the sauce isn't too spicy, they'll eat it right up. I'm calling these potato skins, but I suppose they almost look like a twice baked potato of some sort.

I think they're a great appetizer, side dish, heck even a light lunch or dinner. You could probably sneak more veggies in there but I like the hot wing/potato combination just fine.  If buffalo sauce isn't your thing, try substituting barbecue. Of course you'd want to eliminate the ranch dressing as well.  I bet barbecue would taste just as good too!

I know football season is a bit ways away right now, but I'm thinking these would be a great addition to your spread.  Don't you agree?

Buffalo Chicken Potato Skins

Ingredients:
8 medium sized potatoes
2 boneless, skinless chicken breasts, cooked and shredded
1/2 cup grated cheddar cheese
1/4 cup ranch dressing
1/2 - 3/4 cup hot wing sauce {I prefer Cookie's brand}
Lawry's and black pepper, to taste
green onion, for topping

Directions:
Scrub potatoes well and place onto a baking sheet. Bake in the oven at 400 degrees for 45-60 minutes. Remove from oven, slice in half and scoop out the potatoes. Add half to a large bowl and save the other half for another use, such as mashed potatoes.

Combine the shredded chicken, cheese, ranch, hot wing sauce, Lawry's and pepper with the potatoes. Sort of mash the potatoes with the serving spoon as you're mixing everything together well. You'll want the mixture a little chunky.

Using a spoon, scoop the mixture back into the potato skins. Sprinkle with diced green onion if desired.

If preparing right away, put back into the oven at 400 degrees for 10-15 minutes. Just until skins are crispy.

For freezing: do not bake, place baking sheet into the freezer for 1-2 hours or until frozen. Remove from freezer and wrap each potato individually in saran wrap. Then place potatoes into a large freezer bag, make sure to label with contents and date. When ready to use; let thaw and bake in the oven for 15-20 minutes or until warmed through.

Layered Nacho Bake

Every party needs a good dip, it's just a must when planning the menu. Sometimes it's even fun to make a meal out of a dip, especially one that's layered with all kinds of goodness.

While I was planning my recipes for this series, I knew I wanted to include some appetizers. You just never know when you'll receive an impromptu invite to a gathering and I always like to bring a dish along. If I'm short on time, then it helps to have a few choices in the freezer to choose from.

Like this nacho bake for example. There are plenty of additional toppings you can add, especially taco seasoned ground beef but I kept it pretty simple this time around. Here's what we've got:

Step 1: a nice layer of refried beans. I made up a batch of my slow cooker refried beans just for this purpose. I didn't exactly measure, but there's at least one cup in the pan.

Step 2: next add about 1/2 cup of enchilada sauce. Again, I love to use this homemade version, it's very easy but certainly don't feel bad about using a store bought brand.

Step 3: sprinkle 1 cup of cheese on top.

Step 4: toss a few tablespoons of mild green chiles in there.

Step 5: place one layer of saran wrap around pie plate and then finish with a layer of foil. Label, date and write the instructions on foil before placing in the freezer.

When ready to use; thaw completely. Heat in the oven at 350 degrees for 15 minutes or until cheese is melted and bake is heated through. You can then serve with your favorite toppings such as: lettuce, tomato, bell peppers, avocado, olives, salsa and sour cream. Of course, don't forget the tortilla chips!

Strawberry Salsa

Sounds like most of us in the Midwest might have gotten some nasty weather last night. We had tornado warnings for our area but thankfully nothing ever touched down. Instead we got some much needed rain, maybe a little too much though in such a short amount of time. Our youngest was a little scared and they were all up later than normal because of the storms, so I'm letting them sleep in a bit this morning.

Last week we trekked out to our favorite local strawberry farm and did our annual picking. It was beautiful that morning we went; sun was shining and there was a breeze going so we were not hot by any means. With the girls having their dance performances all weekend long I only wanted to get one box, I'd hate for them to spoil before I had time to process them all. So we ended up with about 10 lbs. of berries for our first picking. We'll head out either tomorrow or Thursday and try to get another twenty pounds so I can fill our freezer with jam and sliced berries to use throughout the winter.

The contents of our first box seems to be diminishing quickly. The girls are going to the fridge and grabbing a handful of berries to snack on frequently. But I did manage to get this salsa made last night. The hubby gave me a funny look when I pulled out strawberries, a cucumber, cilantro and a jalapeno and set them out on the counter. I promised him it would be good.

It might seem like a strange concoction but I swear it's really good! I let the flavors meld together overnight before I tried taking a picture this morning. My berries are also so ripe and juicy, hence why everything looks red in the bowl. The berries of course offer a sweetness to the salsa, but I love how the jalapeno and cilantro counter that so it's not too sweet. I didn't add any of the jalapeno seeds to my batch just because I didn't want the kiddos to think it was too hot. It's very mild, but if you'd like some kick make sure to add a few of those in.

I love this time of year and making salsa, it's a favorite snack of ours or when it's simply too hot we can even make a meal out of it. I think this would also be great served on top of grilled chicken or fish. That might be something I need to try soon.


Strawberry Salsa

Ingredients:
1 large cucumber, diced
2 cups diced strawberries
1 jalapeno, finely diced
handful of chopped cilantro
2 tbsp of honey OR 1/4 cup of brown sugar, for a little sweetness

Directions:
Add all ingredients to a medium sized bowl and combine well. Season with a little bit of salt if desired. Serve with your favorite tortilla chips.

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Did you catch my newest giveaway from last Friday? Make sure to enter, one lucky person will win an ultimate summer grilling package, it contains some awesome prizes, including $50 in free pork coupons which are good at any local grocery store. Perfect for all of those summer barbecues!

Queso Fundido

Occasionally instead of a traditional meal we like to have a few different appetizers for our dinner. It gives this mama a chance to try out some new recipes and the kids don't mind having finger foods and the like. That's what we did a couple Sundays ago. We made up a good size skillet of this cheesy dip and dug right in.

I've come across recipes for queso fundido but had never made it before. I first spotted it in my Not Your Mother's Make Ahead and Freeze Cookbook. Interesting, I know, especially as a freezer meal. I keep reminding myself to give that a try.

Then as I was doing a little menu planning one day, I stumbled on The Pioneer Woman's version. Sounded easy enough and who doesn't like a good plate of cheesy goodness?

Everyone loved it, we pretty much devoured the whole pan, only leaving a tiny bit. I can only imagine how much better this appetizer would taste during the summer, when tomatoes and peppers are at their peak flavor here in the Midwest.

Queso Fundido

Ingredients:
1/2 lb. mild pork sausage, cooked and crumbled
1 green bell pepper, diced
1 yellow bell pepper, diced
16 oz. block Monterrey Jack cheese, grated
1/2 tsp cumin
1/2 tsp chili powder
2 small tomatoes, diced
handful of cilantro, chopped
1 avocado, diced
Tortilla chips

Directions:
Preheat oven to 375 degrees.

In a 10-inch skillet {oven-safe}, cook diced peppers over medium heat for about 5-6 minutes, just until softened. Remove from stove and transfer to a plate.

In the same skillet, add 1/3 of the grated cheese to the bottom. Then sprinkle half of the cooked sausage over top of cheese. Top with another 1/3 of the cheese, then about 3/4 of your peppers {save the rest for omelets or a frittata the next day}. Sprinkle on the remaining cheese and sausage. Lightly sprinkle the top of the mixture with both the cumin and chili powder.

Place skillet in the oven and let cook for a good 5 minutes. Cheese should be completely melted.

Remove from oven and immediately top with diced tomatoes and avocado. Serve with tortilla chips. Feel free to return back to oven for a couple minutes if cheese needs to be melted again.

Adapted from: The Pioneer Woman

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Speaking of freezer cooking, it's been almost a year since I've hosted a freezer swap with some friends. This Saturday, five other gals and I will be getting together to cook the day away! We're each preparing 2 main dish recipes and 1 side item. All in all, we plan to go home with 18 different dishes to stow away in our freezers. Fun times, be sure to watch for an update!

Pepperoni Pizza Bread

We're just about half-way through our month long no spending challenge. Meals have been somewhat simple a lot of days. Although I don't think I've made anyone eat anything too terrible yet ha ha! The cupboards are starting to get more bare, I'm afraid of what they'll look like come the 28th.

It's been fun trying to be more creative with our meals and snacks, using up every single ingredient we have. That's how this light lunch/appetizer was created. Last Saturday after bowling league we were scrounging for something to eat. I happened to have two cans of biscuits in the fridge that my mother-in-law left from Super Bowl Sunday.

Along with some lone pepperoni and mozzarella cheese in our drawer, I instantly thought of this pull apart bread. I remember using these biscuits to make monkey bread growing up, it's one of the first recipes I recall preparing. I don't normally purchase store bought biscuits anymore and like to make these types of things from scratch, but hey we can't let them go to waste can we?

Our youngest enjoyed helping me prepare this, she's always so eager to help with just about anything she can. It was a fun and quick little lunch we prepared together and it turned out pretty good too! I added in lots of diced up pepperoni, Parmesan and mozzarella cheese and Italian seasoning. We dipped the bread into pizza sauce and called it good.

Pepperoni Pizza Bread

Ingredients:
2 can biscuits {8 ct. each}
15-20 slices pepperoni, diced
Parmesan cheese
1 cup mozzarella cheese
1-1/2 tbsp Italian seasoning
pizza sauce, to serve with

Directions:
Lightly grease a round bundt pan and set aside. Preheat oven to 350 degrees.

Cut each biscuit into fourths using kitchen shears. Place half of biscuits into prepared pan. Sprinkle half of pepperoni and 1/2 cup of the cheese on top of biscuits. Sprinkle with Parmesan cheese and half of Italian seasoning. Repeat with the remaining ingredients.

Bake for 20 minutes in oven, or until top is lightly browned and biscuits are cooked through. Immediately slide bread onto a serving platter or plate. Serve warm with pizza sauce.