Tag: yummy

Breads · Breakfast

The BEST Cinnamon Rolls

cathysmahaLeave a comment

My Mother made wonderful cinnamon rolls and I can still smell the wonderful aroma of them baking in my Mothers farmhouse kitchen. Daughter, Megan, also makes wonderful cinnamon rolls that I must share. These are similar to Cinnabon rolls, rich and delicious. Megan, when can we have another cinnamon roll party?

The BEST Cinnamon Rolls

INGREDIENTS:
For the Dough:
  • 1 cup scalded whole milk
  • 1/2 cup unsalted butter
  • 1/3 cup granulated sugar
  • 1 packet dry active yeast (2 1/2 teaspoons)
  • 2 large eggs
  • 4 cups all-purpose flour (+ for rolling)
  • 2 teaspoons salt
For the Cinnamon Roll Filling:
  • 1 cup brown sugar packed
  • 1/2 cup unsalted butter softened
  • 2 1/2 tablespoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
For the Cream Cheese Frosting:
  • 1/2 cup cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar
DIRECTIONS:
For the Dough:
  1. Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small saucepan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn’t affect the yeast’s ability to rise. Don’t skip!)
  2. Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Too-hot liquid can kill yeast.)
  3. Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.
For the Cinnamon Roll Filling:
  1. Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth. Keep at room temperature until ready to use.
  2. Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.
  3. Using a large flat spreader, spread the cinnamon filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.
  4. Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed high up.
For the Cream Cheese Frosting:
  1. While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth. The moment the rolls come out of the oven gently spread half the glaze over the tops and allow it to seep down into the cracks. Five minutes later, add more glaze if desired. Serve warm or at room temperature.

Notes: To prep ahead, make the dough the day before serving. Follow the instructions through cutting the rolls and placing them in the dish. Then cover the baking dish with plastic and refrigerate until morning. Set them out on the counter while the oven warms. Bake for approximately 30 minutes and glaze!

Recipe from ASpicyPerspective

Cookies and Bars

Peanut Butter Chocolate Chip Cookies

cathysmahaLeave a comment

The grandkids love chocolate chip cookies as well as peanut blossom cookies, so this recipe was a ‘must make’ for the grandkids. They were delicious and a easy way to combine our favorite flavors of peanut butter AND chocolate.

Peanut Butter Chocolate Chip Cookies

INGREDIENTS:
  • 2 1/2 cups (318 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter
  • 3/4 cup (202 grams) creamy peanut butter 
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) packed dark brown sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 2 cups (340 grams) semi sweet chocolate chips
DIRECTIONS:
  1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
  2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
  3. In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly. If it’s unbearably crumbly, that’s likely due to the brand of peanut butter. Add 2 tablespoons milk if that’s the case.
  4. OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop. 
  5. Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
  6. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.Cookies can be stored in an airtight container at room temperature for up to 3 days.

Recipe from handletheheat.com

Cookies and Bars · Desserts

Caramel Cookie Bars

cathysmahaLeave a comment

Caramel Cookie Bars should be classified as a sin…but a very delicious one! Daughter, Megan, made these to take to friends that recently had a baby and she shared a piece with me. Oh my gosh! They are decadent and perfect for a special occasion.

Caramel Cookie Bars

INGREDIENTS:
  • 1 cup salted butter softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips/chopped chocolate use your favorite (I like a combination of milk and semi sweet)
  • 40 Werther’s Soft Caramels (this is 2 small packages)
  • 1/2 cup sweetened condesned milk
  • sea salt optional
DIRECTIONS:
  1. Preheat the oven to 350°.
  2. Prepare a 9×9 pan by lining it with parchment paper or spraying it with non stick spray.
  3. Measure out the chocolate chips/chopped chocolate into a bowl. Set aside.
  4. In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
  5. Scrape the sides of the bowl and mix in the egg add vanilla.
  6. Once completely combined, stop the mixer and add in the flour, baking soda and salt.
  7. Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips/ chopped chocolate into the mixer and allow everything to mix together.
  8. Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing. Set the cookie dough aside.
  9. In a medium sauce pan over medium heat, stir to combine the caramels and sweetened condensed milk until smooth. Remove from heat and set aside.
  10. Divide the dough in half and press half into the bottom of your prepared 9×9 pan.
  11. Pour the caramel mixture on top of the cookie dough. Spread until evenly covered.
  12. Take large portions of the remaining cookie dough, flatten them in your hand and then place on top of the caramel.
  13. Bake in your 350° oven for 25-35 minutes, or until the top is golden brown and the center is just set.
  14. Sprinkle with sea salt, if desired.
  15. Let the cookie bars cool COMPLETELY before cutting.
  16. Cut the bars into your desired size and serve.
  17. Store in an air tight container for up to 3 days.

Recipe from CookingwithKarli.com

Fish · Garden · New Favorite · New Traditions

Garlicky Tomato-Basil Shrimp with Zoodles

cathysmahaLeave a comment

Zucchini abound this time of year as do my Sungold cherry tomatoes. Combine these two ingredients with basil, garlic, shrimp…WOW! You could easily adapt this to regular pasta, but why? I topped my meal with a sprinkle of Parmesan as well. Deliciouso!

Garlicky Tomato-Basil Shrimp with Zoodles

Serves Three

INGREDIENTS:
  • 4 small, straight zucchini, ends trimmed
  • salt, garlic salt, pepper
  • 1 cup cherry or grape tomatoes, quartered
  • 5 large fresh basil leaves, chopped
  • 1/4 cup + 1 teaspoon extra virgin olive oil, divided
  • 1lb jumbo shrimp (16/20 count,) peeled and deveined
  • 1 large clove garlic, minced
DIRECTIONS:
  1. Spiralize zucchini using the fattest noodle blade then add to a colander set atop a bowl. Lightly salt then toss with your fingers to coat. Cover then place in the refrigerator for 30 minutes to an hour to drain excess liquid.
  2. Add tomatoes and basil to a large bowl with 1 teaspoon extra virgin olive oil then season with salt and pepper, stir to combine, and set aside.
  3. Heat 1-1/2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat. Pat shrimp very dry between paper towels then season tops with garlic salt and pepper. Add half the shrimp to the skillet seasoning-side down then sauté for 2 minutes per side, or until cooked through, then transfer to bowl with tomatoes and basil. Heat another 1-1/2 Tablespoons extra virgin olive oil in the skillet then sauté remaining shrimp. When shrimp have 30 seconds left add garlic then sauté until fragrant, and then add to the bowl and stir everything to combine.
  4. Meanwhile, remove zoodles from refrigerator then pat dry with paper towels. Heat remaining Tablespoon extra virgin olive oil in the skillet then add zoodles. Season with salt and pepper then sauté until crisp-tender, 2-3 minutes. Plate zoodles then top with garlicky tomato-basil shrimp and serve.

Recipe from Iowa Girl Eats

Asian Dishes · New Favorite

Vietnamese-Style Caramelized Ground Pork Bowls

cathysmahaLeave a comment

Vietnamese and Thai food are a favorite of mine and I was delighted to find this recipe. The caramelized ground pork is out-of-this-world and makes the dish. I also thought the caramelized pork would be great in street tacos (ok, so now I’m on to Mexican food). The leftovers were equally as good, warmed in the microwave. For those that do not like spicy hot, I was relieved that the green curry paste from the grocery store was not at all spicy hot, it just added the right about flavor to the dish.

Vietnamese-Style Caramelized Ground Pork Bowls

INGREDIENTS:
  • For the Quick-Pickled Carrots:
    • 4oz grated carrots
    • 1/2 cup distilled white vinegar
    • 1/2 cup water
    • 2 Tablespoons sugar
    • 1/2 teaspoon salt
  • For the Caramelized Ground Pork:
    • 1 teaspoon vegetable oil
    • 1lb ground pork
    • 1 shallot, chopped
    • 2 cloves garlic, pressed or minced
    • 1/2 teaspoon ground ginger
    • salt and pepper
    • 1/4 cup brown sugar
    • 2 Tablespoons fish sauce
  • For the Cilantro Lime Cauliflower Rice:
    • 2 teaspoons vegetable oil
    • 12oz fresh or frozen cauliflower rice
    • salt and pepper
    • squeeze fresh lime juice
    • 1/4 cup chopped cilantro
  • For the Green Curry Drizzle:
    • 2 Tablespoons green curry paste (I like Thai Kitchen)
    • 1 teaspoon sugar
    • 1/2 cup coconut milk (I like full fat)
    • 2 Tablespoons chicken broth
    • squeeze fresh lime juice
  • For the toppings:
    • 8oz broccoli florets, steamed
    • sliced jalapeños
    • chopped cilantro
    • chopped green onion
    • kimchi
DIRECTIONS:
  1. For the Quick-Pickled Carrots: Add vinegar, water, sugar, and salt into a microwave safe dish then microwave on high for 1 minute. Stir until sugar is completely dissolved then pour over carrots, stir to combine, and refrigerate. Can be done several days ahead of time.
  2. For the Caramelized Ground Pork: Place 2 layers of paper towel on a large plate then set aside. Heat oil in a large wok or skillet over high heat. Add ground pork, shallot, garlic, ginger, salt, and pepper (to taste) then saute until pork is just barely cooked through, breaking it up as it cooks. Add brown sugar and fish sauce to the skillet then stir to combine. Spread pork into an even layer in the bottom of the wok or skillet then saute for 2 minutes – DO NOT DISTURB OR STIR THE PORK as it caramelizes. Stir then spread the pork into an even layer again and cook for 2 more minutes, undisturbed. Continue cooking then stirring in two minute increments – leaving the pork alone as it cooks and caramelizes – until the pork is brown and caramelized. You may need to cook in 1 minute increments near the end to prevent the sugar from burning. Scrape the caramelized pork onto prepared paper towel lined plate to drain then set aside.
  3. For the Cilantro Lime Cauliflower Rice: Get out a serving bowl then set aside. Place wok or skillet back over high heat then add oil. Once oil is hot, add cauliflower rice, season with salt and pepper, then stir fry until cauliflower is crisp tender, 3-4 minutes. Add lime juice and chopped cilantro then stir to combine. Scrape cauliflower rice into serving bowl then set aside.
  4. For the Green Curry Drizzle: Place wok or skillet back over medium high heat. Add curry paste then saute for 30 seconds, scraping/flattening/stirring it with a spatula. Add coconut milk, chicken broth, and sugar then stir until smooth and bring sauce to a simmer. Turn heat down to medium then simmer until sauce is slightly thickened and reduced, 3-4 minutes. Squeeze in a little lime juice to taste.
  5. To assemble: Scoop the Cilantro Lime Cauliflower Rice into bowls then top with the Caramelized Ground Pork, Quick Pickled Carrots, toppings, and Green Curry Drizzling Sauce.

Recipe from IowaGirlsEats and RecipeTinEats

My Roots · New Favorite · Soups and Stews

Cabbage Roll Soup

cathysmahaLeave a comment

Cabbage Rolls were not a part of my childhood but I enjoyed them as an adult at Hungarian restaurants. I’ve never made cabbage rolls but I loved the idea of soup, my go-to meal in winter.

This is a simple and wonderful soup.  The rice absorbs much of the broth, but you could easily add more broth or vegetable juice.  Yummy!

CABBAGE ROLL SOUP

1 large onion diced
3 cloves garlic minced
1 pound lean ground beef
½ pound lean ground pork
¾ cup uncooked long grain rice
1 medium head cabbage chopped (core removed)
1 28 ounce can diced tomatoes
2 tablespoons tomato paste
4 cups beef broth
1 ½ cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
1 bay leaf
salt and pepper to taste

  • In a large pot, brown onion, garlic, pork and beef. Drain any fat.
  • Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
  • Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
  • Remove bay leaf and serve.
If you prefer a thinner soup, add more beef broth to reach desired consistency once rice is cooked.
Family Favorites · New Favorite · Pastas

Pumpkin Pasta with Sausage and Goat Cheese

cathysmahaLeave a comment

Pumpkin Pasta with Sausage and Goat Cheese is such a treat.  My daughter, Megan, suggested I make it when I asked what I could make with leftover canned pumpkin.

The recipe is so easy and is plate of fall goodness complimented by a great salad and bread.  Easy peasy dinner that will please a family or guest!

Pumpkin Pasta Dinner with sausage and goat cheese

2 tablespoons olive oil
2 cloves garlic, finely chopped
15-ounce can pumpkin puree or a scant 2 cups of pumpkin puree
A few fresh sage leaves and a few sprigs fresh thyme, finely chopped
1/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon red pepper flakes
A good pinch of ground nutmeg
1 1/2–2 cups chicken stock
Salt and pepper to taste

Serve with 1 pound al dente linguini pasta, or any cooked pasta you like.

Top with:
Well-browned ground Italian sausage
Goat cheese crumbles
Toasted pine nuts
Parsley
Red pepper flakes

  • To make the sauce, in a medium saucepan heat olive oil over medium-low heat. Add the garlic and cook gently until softened, about 5 minutes. Add the pumpkin puree and chopped herbs.
  • Increase heat to medium and add all of the spices. Stir in 1 1/2 cups chicken stock and allow to simmer for 10 minutes until thickened to your desired sauce consistency. Add more stock as you see fit. Taste and season with salt and pepper (and even more spices) to your taste.
  • Toss boiled pasta in the warm sauce. To serve, top with sausage or sausage alternative, goat cheese crumbled (or parmesan), toasted pine nuts (or any kind of crunch) and chopped parsley.

Recipe from JoytheBaker

Appetizers · New Favorite

Smoky Eggplant Dip

cathysmahaLeave a comment

Eggplant is one of my favorite vegetables. It started with fried Eggplant in my Mother’s kitchen, and through the years I have experienced eggplant in many ways.  I have made Ina Garten’s Eggplant Spread dozens of times.  This recipe is more like baba ganoush, with that wonderful smoky flavor.  The dip would be wonderful served with a fresh Greek Salad.

SMOKY EGGPLANT DIP

Makes about 2 cups

2 medium eggplants (about 1 pound each)
2 tablespoons olive oil, divided
1 teaspoon coarse or kosher salt, or to taste
6 tablespoons tahini (sesame seed paste), well-stirred if a new container
2 garlic cloves, peeled and minced or pressed
Juice of 1 lemon, plus more to taste, if desired
Pinch of cayenne or aleppo pepper
Pinch or two of ground cumin
2 tablespoons well-chopped flat-leaf parsley, divided
Toasted sesame seeds or za’atar for garnish (optional)

  • Heat oven to 375°F.
  • Brush a baking sheet or roasting pan with 1 tablespoon olive oil, and sprinkle with 1 teaspoon salt.
  • Prick eggplants a few times with a fork or tip of a knife. Over a gas flame, grill or under a broiler, evenly char the skin of your eggplants. I like mine quite smoky and like to leave no purple visible. Transfer to a cutting board, and when cool enough to handle, trim off stem and cut lengthwise. Place cut side down on prepared baking sheet and roast for 30 to 35 minutes, until very, very tender when pressed. Let cool to room temperature.
  • Next Step Option 1: Food Processor: In a blender or food processor: Scrape eggplant flesh from skin and into the work bowl. Add tahini, lemon, cayenne, cumin and 1 tablespoon parsley. Blend in short bursts (pulses) until combined but still coarsely chopped.
  • Taste and adjust ingredients if needed. You may wish to add more salt and lemon.

To serve: Spoon into a bowl and drizzle with remaining tablespoon of olive oil. Scatter with second tablespoon of parsley, and some toasted sesame seeds or za’atar, if desired. Serve with pita wedges or naan.

Recipe from Smittenkitchen

Cookies and Bars · Family · Family Favorites

Snickerdoodle Bars

cathysmahaLeave a comment

Snickerdoodles have always been a family favorite.  What do you do when you want a Snickerdoodle but too lazy to make individual cookies?  You find a Snickerdoodle Bar recipe.  I doubled the recipe and made it in a 9 x 13 pan lined with parchment paper.  This recipe is easy and uses ingredients that are in most pantries.  Another recipe that will be made over and over again.

SNICKERDOODLE BARS

  • 1/2 c. Butter, room temp. (can use Vegan butter)
  • 1 Egg room temp.
  • 3/4 c. Granulated Sugar
  • 1/4 c. Brown Sugar
  • 1 tsp. Vanilla
  • 1 1/2 c. Flour
  • 3/4 tsp. Cream of Tartar
  • 1/4 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 3/4 tsp. Cinnamon

Cinnamon Sugar Topping:

  • 2 Tbsp. Granulated Sugar
  • 2 tsp. Cinnamon
  • Allow butter and egg to come to room temperature. Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper. Set aside.
  • In a bowl, mix together butter, granulated sugar, and brown sugar until combined.
  • Add vanilla and egg and stir until fully mixed.
  • Add flour, cream of tartar, baking soda, salt, and cinnamon to the bowl. Fold into the butter mixture until combined. Evenly spread the batter into the baking dish.
  • In a small bowl stir together sugar and cinnamon for the topping. Sprinkle on top of the cookie batter. Bake for 35-40 minutes.

Remove from oven and allow to cool in the pan for about 10 minutes before removing and cutting into 16 squares.

Recipe from Mylifeafterdairy

Home · New Favorite · Soups and Stews · Vegan · Vegetarian

Spicy Peanut Soup with Sweet Potato and Kale

cathysmaha1 Comment

Wonderful, yummy Spicy Peanut Soup with Sweet Potato and Kale is a new favorite.  I first enjoyed this soup at a Bunco gathering a few years ago and I asked for the recipe.  The source, Pinch of Yum, is a favorite site for my daughters and I and this recipe doesn’t disappoint.

The title says ‘spicy’ but with one chopped jalapeno, it was not hot at all.  If you truly want it hot, I would suggest adding 2+ jalapenos.  With this batch, I only added the curry powder, but next time I will add the tumeric.

This soup is Vegan and Vegetarian.  If you would like protein, adding some shredded chicken would be delicious.  It’s fall y’all, and I’m cooking up a soup storm!

SPICY PEANUT SOUP WITH SWEET POTATO & KALE

2 tablespoons olive oil
half an onion, diced
1 jalapeño, minced
2 cloves garlic, minced
3 large sweet potatoes, peeled and cubed
1 14-ounce can fire roasted tomatoes1
14-ounce can light coconut milk
2 cups water
1 teaspoon salt
1 teaspoon curry and/or turmeric
1/2 cup chopped peanuts
1/4 cup peanut butter
1–2 cups kale, stems removed, chopped

  • Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
  • Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
  • Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
  • Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.

NOTES

Instant Pot: Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale after cooking. Voila!

Slow Cooker: Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork.

One last note. This recipe is inspired by an amazing West African recipe called maafe, or groundnut soup. I did what I always do and changed/added some ingredients based on what I love and what I had on hand (kale, jalapeño, coconut milk, cilantro, etc.) making it more of a cultural mash-up. That’s why I’m not calling it a proper West African peanut soup even though those are its roots.

Freezer Meal Version

Freeze Together:
3 cups chopped sweet potatoes, fresh or frozen
2 jalapeños, minced
half of an onion, chopped
4 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon salt
1 14-ounce can fire roasted tomatoes
1 14-ounce can coconut milk

  1. Instant Pot Instructions: High pressure 8 mins + 10 mins natural release
  2. Slow Cooker Instructions: High setting 6 hours
  3. Final Step: Stir in 1/4 cup peanut butter, 1/2 cup chopped peanuts, and 1-2 cups chopped kale. Add water to thin to desired consistency.
  4. Check out our full freezer meal posts with all recipes and instructions here!

Recipe from Pinch of Yum