Its been awhile since I posted, however, I found this fantastic site for busy peeps like me. It gives you 20 freezer slow cooker recipes and the shopping list (for Costco) Now as we know not all Costco’s are created equal so some of the ingredients may not be available in your local store. But give it a try it might be well worth checking out:
I have to admit my frugal side cannot bear to spend almost $3.00 a bag on nuts and bolts/bit and bites at the store when for about $20 I can make 12 bags that are double the size of the $3.00 bag and they taste SOOO much better
1 1/2 to 2 cups of vegetable oil
2 tbsp Worcestershire sauce
2 tsp salt
2 tsp celery salt
1 tsp curry powder
1 tsp garlic salt
1 tsp onion salt
7-8 drops of Tabasco sauce optional: 1/4 tsp tumeric and 1/4 tsp cumin
1 Medium size box each of Cheerios, Shreddies & Crispix (I also add Bugles)
1 Bag of Pretzels
Optional: Peanuts or Mixed Nuts
Mix cereal, pretzels (Nuts) in a large roasting pan with a cover.
Mix above ingredients and slowly pour over cereal mixture.
Mix well to ensure roaster fill of ingredients is well coated
Bake (covered) in an oven at 250 degrees for 1 1/2 to 2 hours, stirring every 20 minutes
I bag them in dollar store clear cello gifts bags.
I went so far as to steal an old cook book my mother NEVER used – sorry Mom. The Five Roses Cookbook. Printed in Winnipeg Manitoba – back when we actually made stuff in our own country. I absolutely love this tart recipe and it is SO easy.
1 Pastry Recipe 1 egg beaten 1/3 cup butter 1 cup brown sugar 1 tblsp milk 1/2 cup raisans, currants or chopped pecans (I just use pecans or walnuts) 1 tsp vanilla
Prepare pasty recipe, roll 1/8 inch thick and cut into 4″ rounds. Press into medium size tart pans. Mix all ingredients together, fill tart shells 2/3 full. Bake in a hot oven 450 degrees 8 minutes, reduce temperature to 350 degrees and bake 15 to 20 minutes longer until pastry is delicately brown.
If using store bought frozen tart shells I bake at 350 for 15 – 20 minutes just watching for the right brownness on the tart shells.
My dear aunt who I believe is one of the best bakers ever passed along this recipe and it was so heavenly I just had to share it.
Knowing how hectic my life is and all that I juggle, I think she upped the rum content just for my benefit (wink, wink)
1 large or 2 smaller – baked pie crust(s) (bottom only) – cooled
3/4 cup brown sugar
1 envelope of unflavoured gelatin
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ground ginger
3 eggs separated (yolks in one bowl, white in another)
1 cup whole milk
1 1/4 cups of cooked pumpkin (or canned filling if your not that ambitious)
1/3 cup of rum (might want to take it down a notch to 1/4 unless you like a rummy flavor
1/3 cup of white sugar
Prepare and cook your crust – Let cool
In a saucepan mix together brown sugar, envelope of gelatin, cinnamon, nutmeg, salt and ginger.
In a separate bowl beat together the 3 egg yolks with the cup of whole milk
Add the beaten eggs mixture to the saucepan and stir well
Bring the mixture to a boil and simmer for 1 minute, stirring constantly
Remove the saucepan from the heat and stir in cooked pumpkin and rum until well blended
Chill the mixture until it begins to slightly thicken
While its thickening beat 3 eggs whites with 1/3 cup if sugar until they form peaks (almost like whipped cream)
Once the cooked mixture starts to slightly thicken, fold the beaten egg whites into the pumpkin mixture.
Spoon mixture into pie shell (or alternatively cooked tart shells)
Chill until firm
Serve with Whipped Cream
This recipe makes a pie with a mousse consistently filling. It is heavenly!!!
Makes enough for one VERY large pies or 2 smaller pies