Freezer Friday: Labor Day Edition

Happy Friday!  We are ready for the three-day weekend ahead, how about you?  Are you going to be spending it with the ones you care about, BBQ'ing, poolside, lakeside or having a movie marathon?  Those are definitely our plans.  Whatever you are doing this weekend, I am hoping there will be at least a little relaxing taking place.

Since I am planning on doing a lot of relaxing, I want to make sure that our meal plans are in place and there is little-to-no cooking for me.  I also want to make sure that we are feasting like its a holiday!  When I came across this dessert recipe on Oprah.com, I couldn't resist sharing it with you.  I've adjusted the recipe a little to make it sort of banana split-like.  The original recipe won the 2010 Pillsbury Bake Off...so you know they are delicious!!

Mini Ice Cream Cups - Banana Split Style

Image Courtesy of: Oprah.com and Sue Compton

Ingredients:

• 1 package (16 ounces) Pillsbury® Ready to Bake! refrigerated sugar cookies (24 cookies)
• 4 tsp. sugar
• 1/3 cup finely chopped walnuts
• 1/2 cup semisweet chocolate baking chips
• 1/4 cup strawberry jam
• 1-2 banana(s), cut into rounds
• 1 1/2 cups vanilla ice cream , softened
• Strawberries

Instructions:

Heat oven to 350°. Spray 24 mini muffin cups with non-stick spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.  Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.  Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.  In another small microwavable bowl, microwave jam uncovered on high about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.   Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with strawberries. Store in freezer; let stand at room temperature 5 minutes before serving.


Have a great no labor involved weekend!

Always ~ Momma Goose

Freezer Friday: July 13, 2013

Source

Da, na, na, na. Da, na, na, na. (Insert Friday the 13th/Twilight theme music here).  I decided a long time ago that I wasn't superstitious about Friday the 13th, but there are plenty of people out there that stay in their house on days like this.  Are you one of them?  Do you have any bad luck stories?  I'd love to hear them!

However, I don't like to dwell on bad luck, so let's move on to something funner and yummier! Freezer Friday.

It has been so super duper hot here this past week, we are eating frozen everything.  Frozen grapes, frozen blueberries, frozen chocolate bananas, popcicles, ice cream.  Brother Goose has even tried to get into the freezer a couple of times.

You all know that I love freezer cooking.  It makes life here so much easier.  While I don't always have the time to do one big freezer cooking day, I like to double my recipe and save the extra for another day.  But, today's freezer recipe is one of those that I just know you'll want to make over and over. You may end up making quadruple the recipe so that you have some for the rest of the summer.

This recipe is from Once a Month Mom.  She has an excellent Diet Menu prepared by several contributors.  This recipe is from Abbi.  Just look at them - they won't be anything less than delicious.  Here is the bonus part for you Weight Watcher fans...THEY ARE ONLY 1 POINT!!

Tri-Berry Yogurt Pops

Author/Source:
Abbi @ Onceamonthmom.com

Photo Courtesy of: Once A Month Mom

Ingredients:

• 2 cups low-fat Greek yogurt, plain
• 0.5 cups blueberries
• 0.5 cups chopped strawberries
• 1 cup water
• 2 raspberry tea bags
• 2 Tbsp. agave nectar
• Popsicle Molds

Directions:

In a small saucepan, bring the water to a boil.  Turn off, add teabags and allow to steep and cool.  Mix remaining ingredients, swirl in tea.  Divide among popsicle molds.

Freezing Directions:

Freeze until solid.  To remove from the mold, dip mold in warm water to loosen.  Popsicles can be wrapped individually and stored before serving.

I hope these help your family cool down during these hot summer days!  We are definitely going to be making these ASAP!

Happy Friday the 13th friends!

Always, Momma Goose

Friday Freezer Meal: Father's Day Edition

After a whole year of slaving in the kitchen, it's time to give the dad in your house a break and make him breakfast in bed!   Hee-hee!  This may ring true in some houses, but it is not the truth in our gaggle.  Daddy Goose is an excellent spaghetti and Freeto boat maker, but Chef Boy R Dee, he is not.  What he lacks in cooking skills he makes up for in taste testing abilities.  One the most amazing things about Daddy Goose, is that he'll eat JUST ABOUT ANYTHING I put in front of him.  Which works great for me because I am a little picky, but I love to try new recipes.

This Sunday we will honor Daddy Goose and all other fathers out there the way Americans do it best, with food.  We are going to start off this holiday with this super, duper yummy breakfast from one of my favorite freezer cooking websites, Once a Month Mom.  I'm planning to make extra so that we can freeze them and have more fun another day.

Beer and Bacon Pancakes

Ingredients:

• 12 slices bacon, cooked and chopped
• 3 cups Bisquick baking mix
• 1.5 cups beer, alcoholic or non-alcoholic
• 3 eggs
• 2.5 Tbsp maple syrup

Directions:
In a large bowl, combine Bisquick, beer, eggs and maple syrup.  Gently fold in bacon. Using 1/4 cup measuring cup, drop batter onto preheated skillet. Flip when center starts to bubble.  Serve warm with maple syrup.

Freezing Directions:
When pancakes are cool, transfer to gallon freezer storage bag, separating by squares of waxed paper.  TO SERVE:  Do not thaw.  Remove desired number of pancakes and reheat in microwave 30 seconds per cake.

Later in the day our family will be stopping by for a good old fashion hamburger BBQ.  It will be a day of good food and great company!

To my dad, Irish Papa, Daddy Goose and Grampy Goose - HAPPY FATHERS DAY!

Momma Goose