Stuff your crust

 

Some people like crust and some people don't. I like crust some of the time. I like stuffed crust all of the time.

To make your own stuffed crust all you have to do is put string cheese along the edges of your crust and roll the crust over the cheese. Super easy and super yummy.

Don't tear the string cheese in half cause it isn't enough cheese to make it super yummy afer it melts when baking.

 

 

 

Remember the Fudge

Remember that one time I said that I pour my fudge into a pan lined with tin foil? Remember how I said it makes it sooo much easier to take out of the pan?

 

I found something even better.

 

Parchment paper. Do it every time now. It is more expensive than tin foil but you can re-use it :) and it doesn't leave little squiggly lines on the bottom and outside edges.

Parchment paper + fudge =

 Awesome, smooth, pretty and delicious.

Bread

 

 

So, I make a lot of the bread that we consume. Whole wheat bread, rolls, bread sticks, pizza dough, bread stuff. I love having homemade bread things for dinner but baking them while cooking dinner is so stressful. So, I'm sharing an AWEsome trick I learned when I was younger. You can make your bread in the morning, or the day before, form it into loaves or rolls, whatever, and then stick them on the pan, covered with saran wrap, in the fridge. This prevents them from rising. This means I don't have to worry about timing the rising of the bread just right with when dinner will be ready. BEST thing ever! It makes for super yummy, homemade meals and less stress :)

 

One time I tried a whole wheat roll recipe. It was good but I still like white rolls better.

 

 

I used Active dry instead of Instant yeast. So, this is the initial rise.

 

 

Punched down! I LOVE doing this part!

 

 

I grease my pans with butter stick wrappers. I like it better that way.

 

 

I stuck the rolls in the fridge and took them out several hours later and this is what they looked like.

 

 

 This is after they warmed up and rose.

 

 

I used half of the dough to make a spaghetti braid for dinner. Though I didn't adore the whole wheat rolls. This was awesome with whole wheat.

 

 

 

 

 

Fudgy Fudge Fudge

I love fudge! It is so yummy and oh, so, easy to make!

I've used several recipes and threw together my own because nothing was perfect. This still isn't perfect but it's so close that it's okay.

• 3 1/2 C sugar
• 1 can evaporated milk
• 1 bag mini marshmallows
• 1 1/2 tsp vanilla
• 1 C butter
• 1 C semi sweet chocolate chips
• 2 C milk chocolate chocolate chips
• 1 C chopped walnuts (optional)

Cook the sugar, milk, and marshmallows in a large saucepan on meadium high. When it comes to a rolling boil (must actually be rolling!), set a timer for 10minutes and keep stirring. Make sure it doesn't burn! When the timer goes off remove from heat and add the vanilla. Then add the butter and chocolate chips and stir/beat it for 5 minutes. You wanna make sure the chips all melt.

Line a baking pan with tin foil, pour the fudge in and stick it in the fridge to cool. Once it's cooled, pull on the tin foil lining and the fudge will pop right out! This makes a much easier clean up and your fudge won't stick to the pan. Cut and enjoy!

 

 

Freezing things

I do freezer meals. I love them. It means I can buy bulk and then freeze it into several different meals. I don't have to cook every single day. All of this equals me less stressed, husband less stressed, kids paid more attention to  - because I can just put the meal straight into the oven and spend the used to be cooking time playing with them - and healthier eating.  Also, half the reason I started this blog is to share with friends and family who have requested freezer meal recipes and tips. So, this topic will come up frequently.

I freeze lots of things. But I NEVER freeze in bulk. Freezing in bulk means that you spend more time thawing and making and refreezing. And that is too much effort for me. So, I make things into meal sizes for family, meal sizes for family and company, and usable sizes.

For example, I freeze heavy cream.

I originally got the idea here. Who ever uses the whole jug of cream? I never do. But I don't freeze it in the jug. I freeze it in ice cube trays. I measure out 1 Tablespoon and put it in one portion of the tray and do this for the whole tray. Sometimes I do a tray with 1 teaspoon portions as well.

Then I freeze it. Then I "crack" the ice cube trays and the cubes of heavy cream come right out.

Then I put it in the freezer bag and write the date. I also write this on the freezer bag: 1 cup = 16 Tablespoon and 1 Tablespoon = 1 teaspoon. It helps when I pull it out to cook with.

 Sometimes I do this with buttermilk as well.

Awesome, huh?