Ladies - Our next MOPS will be upon us so very soon...
At our December MOPS (Dec. 14) we will be having our Marketplace.
Don't know what the Marketplace is????? I'll tell you :)
If you are a mom that crafts/creates/or sells something, you are invited to set up a table at our December MOPS to sell your goods.
If this is something you might be interested in, Heidi needs to know... Please RSVP to her at josh.hill@frontier.com.
Leavenworth, WA MOPS
Wednesday, November 9, 2011
Monday, November 7, 2011
Recipe's from Freezer cooking night
Ham & Cheese Braid
1 loaf Rhodes bread dough
1/2 cup or 1 stick butter
1 envelope Hidden Valley Ranch dressing mix (not generic)
3/4 lb. thinly sliced ham
1 1/2 cups shredded cheddar cheese
1 teaspoon poppy seeds
Assembly: Roll bread dough out into a rectangular shape so that itsapproximately 1/2" thick. Combine butter and ranch mix. Spread about 5 tablespoons of mixture on the rectangle. Layer ham and cheese down thecenter of the rectangle. Use a pizza cutter to cut strips along eachside of the dough (even numbers on each side). Starting at bottom,take each piece, cross and twist. Continue criss-crossing until yourit is all braided. Brush remaining butter ranch mixture over the top.Sprinkle with poppy seeds. Wrap loaf with plastic wrap and then foil.Label with cooking instructions and freeze.
Cooking Instructions: Unwrap from foil and plastic wrap and set on alightly greased baking sheet, cover with plastic wrap. Let thawovernight in refrigerator. A couple hours before you are ready to bakeplace on counter to let rise. Bake at 350 for 25-30 minutes.
Brown Bag Burritos
▪ 2 lb. ground beef
▪ 2 cans refried beans (I make my own)
▪ 1 1/3 c. enchilada sauce
▪ 1/2 c. water
▪ 1/3 c. minced onion (I use dried)
▪ 1 Tbsp. chili powder
▪ 1 Tbsp. garlic powder
▪ 1 tsp. salt
▪ 1 tsp. dried oregano
▪ 3 c. shredded cheese (cheddar, Mexican blend, whatever)
▪ 20 flour tortillas (burrito-size)
Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Heat 3-4 tortillas at a time. Spoon 1/4 c. beef mixture down the side of each tortilla. (I like to use my cookie scoop for this. Helps me keep everything uniform without any mess.)
Roll up. Wrap each burrito in a paper towel, then wrap in foil. (See my crinkly foil? Because the foil doesn’t really touch the food, it is super easy to save and reuse!)
Refrigerate or freeze. I like to pack them in the tortilla ziplock bag. I can usually fit 10 per bag. Oh, by the way, sure wish I would have looked at the corner of this bag before I bought them. See where it says “Thins?” Not such a good thing for burritos. These tortillas tore too easily. I know I should practice making my own…
When ready to eat, remove foil and microwave for about a minute. The paper towel keeps the burritos moist. If you don’t use a microwave, skip the paper towel and just wrap in foil. Then heat burritos in the oven with foil. For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream. If you’re eating on the run, though, just grab and go!
1 loaf Rhodes bread dough
1/2 cup or 1 stick butter
1 envelope Hidden Valley Ranch dressing mix (not generic)
3/4 lb. thinly sliced ham
1 1/2 cups shredded cheddar cheese
1 teaspoon poppy seeds
Assembly: Roll bread dough out into a rectangular shape so that itsapproximately 1/2" thick. Combine butter and ranch mix. Spread about 5 tablespoons of mixture on the rectangle. Layer ham and cheese down thecenter of the rectangle. Use a pizza cutter to cut strips along eachside of the dough (even numbers on each side). Starting at bottom,take each piece, cross and twist. Continue criss-crossing until yourit is all braided. Brush remaining butter ranch mixture over the top.Sprinkle with poppy seeds. Wrap loaf with plastic wrap and then foil.Label with cooking instructions and freeze.
Cooking Instructions: Unwrap from foil and plastic wrap and set on alightly greased baking sheet, cover with plastic wrap. Let thawovernight in refrigerator. A couple hours before you are ready to bakeplace on counter to let rise. Bake at 350 for 25-30 minutes.
Brown Bag Burritos
▪ 2 lb. ground beef
▪ 2 cans refried beans (I make my own)
▪ 1 1/3 c. enchilada sauce
▪ 1/2 c. water
▪ 1/3 c. minced onion (I use dried)
▪ 1 Tbsp. chili powder
▪ 1 Tbsp. garlic powder
▪ 1 tsp. salt
▪ 1 tsp. dried oregano
▪ 3 c. shredded cheese (cheddar, Mexican blend, whatever)
▪ 20 flour tortillas (burrito-size)
Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Heat 3-4 tortillas at a time. Spoon 1/4 c. beef mixture down the side of each tortilla. (I like to use my cookie scoop for this. Helps me keep everything uniform without any mess.)
Roll up. Wrap each burrito in a paper towel, then wrap in foil. (See my crinkly foil? Because the foil doesn’t really touch the food, it is super easy to save and reuse!)
Refrigerate or freeze. I like to pack them in the tortilla ziplock bag. I can usually fit 10 per bag. Oh, by the way, sure wish I would have looked at the corner of this bag before I bought them. See where it says “Thins?” Not such a good thing for burritos. These tortillas tore too easily. I know I should practice making my own…
When ready to eat, remove foil and microwave for about a minute. The paper towel keeps the burritos moist. If you don’t use a microwave, skip the paper towel and just wrap in foil. Then heat burritos in the oven with foil. For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream. If you’re eating on the run, though, just grab and go!
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