Our recent exchange was successful. It seems like every time we learn something new and get a little better. I know I couldn't get it together with my labels, but this month they were better than the last. We even surveyed each other to decide which meals we really liked. We used survey monkey so nobody (except the person who created the survey) knew who said what. Truthfully every meal is good. Some are better than others. On a scale of 1-5, we have never had a 1 or 2....We have had some 3s, some 4, and some 5s....The 4s and 5s are the ones that are worth repeating.
We found some months we had too many chicken meals, so we adjusted for the next month. We found that one month we had a lot of "heavy, caloric (yummy) dishes" and adjusted for the next month. We don't want all diet meals, but we don't want all Pioneer Lady meals. We all care about our figures:)
We found the smaller packaging for most items, regardless of size of family works best.
Overall everyone is happy with the club. It has taken a load off of our minds when at the end of the day we are trying to sort out dinner...
On a side note...I have noticed lots of us like wine:) Especially when we are making our 10, 11, 12 meals. We have a private facebook group and it is hilarious to see pictures posted of people cooking with the wine as center stage or in the background.
That is the type of group we are...We are fun, young ladies, who enjoy a glass of wine or two....(a few of our members are pregnant so they haven't been able to drink a glass of wine while making their meals....but soon they will:)
Wednesday, April 16, 2014
We have added an additional component to our freezer meal club. If anyone wants to "opt" in to participate in the mini exchange along with the regular exchange, they may do so. We exchange sides ( pies, breakfast tacos, limonchello, cookies, muffins, etc).
- 2/3 cup milk
- 3/4 cup semisweet chocolate morsels
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1 (14-ounce) can sweetened condensed milk
- 3 large eggs, beaten Click to see savings
- 1 teaspoon vanilla extract
- 3 tablespoons butter or margarine Click to see savings
- 1 (6-ounce) ready-made chocolate crumb piecrust
- 1 cup whipping cream
- 1/4 cup sugar Click to see savings
- 1/2 cup chopped pecans, toasted Click to see savings
- 1 (1.55-ounce) milk chocolate candy bar, chopped
- Heat milk until it just begins to bubble around the edges in a 3-quart saucepan over medium heat (do not boil). Remove from heat, and whisk in chocolate morsels until melted. Cool slightly.
- Stir together cold water and cornstarch until dissolved.
- Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. (Do not overcook.)
- Remove from heat, and whisk in butter. Spoon mixture into piecrust. Cover and chill at least 8 hours.
- Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over pie filling, and sprinkle with pecans and candy bar pieces.
This is SOOOOOOO good!!!!!
By: Anna Noachk
6 cups cooked chicken breasts
1-1/2 cans cream of chicken soup
8 ounces of sour cream
1 teaspoon lemon juice
salt and pepper to taste
1 sleeve ritz crackers
1 stick melted butter
1-3 tablespoons poppy seeds
Mix first 5 ingredients together
put in 9" glass pie pan
crush ritz crackers, sprinkle on top of chicken
drizzle butter on top
sprinkle poppy seeds on top
bakee at 350 until brown and bubbly