Classic Orange Julius

Growing up we only ever had orange julius on a rare occasion.  It was saved for when we had a really nice breakfast, but I love this drink!  It's simple, creamy, frothy, & sweet.  

Classic Orange Julius

Recipe by: Amber (Dessert Now, Dinner Later!)

• 6 oz orange juice concentrate
• 1 cup COLD water
• 1 cup milk
• 1/3 cup sugar
• 1 tsp vanilla
• 2 cups ice
• 1/2 banana (optional)

1. Blend all ingredients until smooth & frothy.  Serve immediately.  Makes 2-3 quarts.  (Do not double; your blender probably won't be big enough.)

Rolled Italian Meat Loaf

You all know how I like roulades!  But I usually have only ever made my rolls sweet.  I guess I have gone over into the savory category now.  I saw this recipe & knew I had to try it.  It really was quite simple & is a lot prettier than your typical meat loaf.  I loved having a filling inside.  So much better than a slice of regular old meat loaf.  Surprise your dinner guests with this fun & delicious classic!
 

Rolled Italian Meat Loaf

Recipe altered from Betty Crocker by: Amber (Dessert Now, Dinner Later!)

• 1 lb ground beef (I used 80/20)
• 1 lb Italian Sausage 
• 1 egg
• 1 cup marinara/pasta sauce, divided (I used Classico Florentine Spinach & Cheese)
• 1/4 cup Italian style bread crumbs
• 1/4 tsp pepper
• 2 cups shredded 6 cheese Italian cheese blend (use whatever Italian cheeses you have, I had a mix of 3 cheese & shredded parmesan)
• 2 cups loosely packed fresh spinach leaves

1. Heat oven to 350*F.  In a large bowl, mix ground beef, sausage, egg, 1/2 cup marinara sauce, bread crumbs, & pepper.
2. On wax paper, pat mixture into a 12x8" rectangle.  Sprinkle evenly with cheese; gently press into meat.  Top with spinach.  Starting on one end (I rolled mine starting on the 12" side) roll up tightly, using wax paper to start roll & tucking in spinach leaves; seal ends.  Place seam side down in an ungreased 9x13" glass baking dish.  
3. Bake 1 hour.  Spread remaining marinara sauce over top.  Bake 15 minutes longer or until thermometer inserted in meat loaf reads 160*F.  Let stand 5-10 minutes before serving.

Makes 8 servings.

German Chocolate Ice Cream Sandwich Cookies

So these cookies are to die for!  They are soft & chocolatey (cookie), cool & creamy (ice cream), crunchy & sweet (coconut).  I had been craving german chocolate anything & these sure hit the spot!  In my opinion they are best served soft & freshly made, but they are also amazing to make and freeze individually wrapped.  Then you can pull one from your freezer anytime you want a sweet treat!  I must say, this is one of my best ideas yet!

German Chocolate Cookie Ice Cream Sandwiches

Recipe partially from allrecipes & adapted by: Amber (Dessert Now, Dinner Later!)

Double Chocolate Chunk Cookies:

• 1 cup flour
• 1/4 cup & 2 Tbsp cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1/2 tsp vanilla
• 1 large egg
• 3/4 cup dark/semi-sweet chocolate chips

1. In a small bowl, combine flour, cocoa, baking soda, & salt. Stir lightly with a fork.  Set aside.
2. In a stand mixer, cream butter & sugars.  Scrape bowl.  Add vanilla, & egg.  Mix well.  Scrape bowl.
3. Add prepared dry ingredients slowly until incorporated.  Fold in chocolate chips.
4. Scoop into tablespoonfuls & place on a greased cookie sheet.  Lightly press tops down until about 3/4" thick.
5. Bake at 350*F for 8-10 minutes.  Just until done; cookies are puffed & centers are set, but still soft.  Do not over-bake!  Allow to cool completely & remove from tray.  Makes 2 1/2 dozen (+) cookies.

Ice Cream Sandwiches:

• Prepared Double Chocolate Chunk Cookies
• 1/2 cup Toasted Coconut 
• Place sweetened shredded coconut flakes on a cookie sheet in a 350*F oven.  Stir every 1 min 30 seconds for about 7 min 30 seconds.  Might be less depending on the oven.  Stay close & keep an eye on it.  It toasts fast once it starts getting toasty.
• Praline Pecan Ice Cream

1. Place a scoop of ice cream between two double chocolate chip cookies.  Squeeze gently until ice cream meets the edges.  Roll edges in toasted coconut.  Serve immediately.  

Make Ahead Freezer Meals

There are a lot of situations in life that it's nice to be prepared ahead of time.  Sometimes you have a really busy work week, sometimes you are about to have a baby & won't have energy, time or motivation to cook, sometimes you just want a lazy day dinner, or sometimes you are helping out a friend by bringing them a meal they can have later on for whatever their circumstance might be.  


When I was in a married student ward several years ago, I was the compassionate service leader.  Since our ward was so young, we mostly only ever needed to provide meals for new mothers.  I would call people on a list I had previously handed out for volunteers to provide hot or freezer meals for the families.  Most of the time when I would mention the awful word, "freezer meal" the gal on the other end, would panic:


"Uh, I don't know how to make any freezer meals." 
"What kind of foods can you make into a freezer meal?" 
"Um, sure..."(puzzled & confused)


I don't know what scares people about freezer meals, but they are so easy, & make your life simple on the days when you need something quick.  And freezer meals don't just mean lasagna! *Gasp!




To give you some ideas:

• Any soup, stew or chili can be made in bulk & frozen in a gallon freezer bag.
• You can double any casserole recipe, buy some tin foil pans from the dollar store, & make an extra to freeze with foil over the top.
• Pastas, rice, & potatoes all freeze relatively well.
• Crockpot meals are your friend: raw meat, sauce, vegetables, put in a ziplock bag, freeze, done!
• Breakfast burritos, english muffin breakfast sandwiches, pancakes/waffles, muffins, etc all freeze well too.  Freezer meals are not just dinners!

If you are planning on preparing meals ahead of time, pick a day where you can devote to cutting vegetables & preparing dinners to freeze.  Crockpot meals are the fastest to put together because they require the least amount of preparation & don't need the meat to be cooked.  Get the work done, & enjoy the freedom of a made ahead freezer meal.

Check out Once a Month Mom for a TON of great recipes to freeze.

As for me, I had fun putting together four of my favorite meals for one of my husband's co-workers who is due really soon with her fourth baby, so of course she will have her hands full, but she'll be fed well for several days after the baby gets here!

These meals were simple because I did two at a time.  The first two I browned up my hamburger for both at the same time.  The second two, I got a store-bought already cooked rotisserie chicken & split it in half for those recipes.  EASY!

Tator Tot Casserole

Taco Soup

Chicken Alfredo Roll-ups

Chicken Divan

Another thing to think about when preparing meals to give for families is any bread or sides to go with the dish.  It's always nice to have something extra than just one thing on your plate.  I like to do homemade garlic bread with store bought french bread, wrap it in foil & return it to the bag you bought it in, or bake up some cornbread muffins in cupcake liners & freeze in a ziplock bag, or you can also make your own "Rhodes Rolls" freeze them separately on a lightly floured cookie sheet (see here for some tasty recipes) or you can place them close together in a tin foil round cake pan, let them rise slightly, cover with foil & freeze.  

It's important when giving freezer meals away, to prepare a label that tells them how to cook the freezer meal & or sides.  

Example Label/Instructions:

*ALL MEALS SHOULD BE THAWED IN THE REFRIGERATOR OVERNIGHT.  DEPENDING ON THE SETTING OF YOUR FREEZER, IT MIGHT TAKE UP TO 2 DAYS TO THAW COMPLETELY.  ALSO, IT MIGHT BE A GOOD IDEA TO PLACE THE MEAL ON A LARGE COOKIE SHEET WHILE BAKING BECAUSE SOME OF THEM ARE FULL & MAY SPILL OVER. 

Tator Tot Casserole

Bake at 350*F for 45 minutes or until bubbling & heated through.  Remove foil last 10 minutes to brown the cheese.

Chicken Alfredo Roll-ups & Garlic Bread

Remove foil.  Bake roll-ups at 350*F for 45 minutes or until bubbling & heated through.  Bake Garlic Bread frozen @ 400*F for 9min+ or thawed @ 350*F for 15min+ (Remove foil, separate halves, & place on a cookie sheet before baking.)

Chicken Divan & Dinner Rolls

Remove foil.  Place casserole onto a large baking sheet.  Bake at 350*F for 45 minutes or until bubbling & heated through.  For the Rolls: Replace foil with saran wrap lightly covering rolls.  Let rise in refrigerator overnight.  If they need additional proofing, allow them to rest at room temperature until well raised.  Remove saran wrap & bake rolls at 375* for 10-15 minutes or until tops are browned.  Optional: Brush tops with butter after finished baking.

Taco Soup & Cornbread

Pour contents of pouch into a slow cooker.  Cook on low for 3-4 hours or place in a large pot on top of the stove & simmer until heated through stirring occasionally.  For the cornbread: Thaw at room temperature; may heat in the microwave right before eating with soup.  

Generally, casseroles take 30-45 minutes if they are thawed completely.  If they are frozen expect them to take 60-75 minutes in the oven.

Make sure you label everything well.  If you know it's going to get eaten quickly, you don't have to put the date you made it, but if you are holding it in your own freezer for a later date, label it clearly with the date & use it within 3 months.

Well, that is a start to preparing freezer meals.  I hope this helps some of you out!  Don't be afraid of freezer meals.  They really can be almost anything!  

Thai Chicken Enchiladas

This has to be the most unique & delicious dinner I have tried!  The flavors are outstanding!  Spicy & sweet is my favorite combination.  I was in heaven with each & every bite.  The recipe is a little time consuming to prepare everything, but it is extremely worth it.  This is going to be my dinner I request for special occasions.

Thai Chicken Enchiladas

Recipe very slightly adapted from How Sweet It Is by: Amber (Dessert Now, Dinner Later!) 

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked & shredded
• 1 Tbsp canola oil
• 1/2 sweet onion, chopped
• 1/3 cup shredded carrots
• 1/2 cup finely shredded cabbage
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 green onions, sliced
• 1/3 cup chopped/crushed peanuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 1 can light coconut milk 
• 1/3 cup + 1/2 cup sweet chili sauce

1. Preheat oven to 350*F.
2. Heat a large skillet over medium heat & add canola oil.  Throw in onions, carrots, cabbage, garlic & 1/4 tsp salt, stirring to mix.  Let cook until vegetables are soft, about 6-8 minutes, stirring occasionally.  Add in chicken, green onions, peanuts, cilantro, remaining salt & pepper, tossing to coat, & let cook for 1-2 minutes.  Add in 1/3 of the can of coconut milk & 1/3 cup sweet chili sauce mixing thoroughly to combine.  Turn off heat.
3. Spray a 9x13" baking dish with nonstick spray.  Whisk together remaining coconut milk & 1/2 cup sweet chili sauce.  Pour enough of mixture to coat the bottom of your baking dish.  Slightly warm tortillas, if desired, to make them more pliable.  Place a few spoonfuls of chicken mixture in each tortilla, rolling up tightly & placing in the dish.  Cover with remaining coconut milk & chili sauce mix.
4. Bake for 20 minutes or until bubbling.  Remove from oven; with a spoon, gather sauce from the bottom of the pan & spread sauce over the tops of the cooked enchiladas.  Top with additional peanuts & cilantro.  The sauce thickens slightly as it cools, so you may want to wait 5-10 minutes before dishing up your plate.  *You may re-sauce the enchiladas half-way through baking rather than at the end if you so desire.   

Crockpot Mexican Haystacks

I found a couple different versions of this dish & decided to kind of combine some of the flavors from the two.  I love the idea of Mexican Haystacks!  These did not disappoint!  It is creamy & packed with flavor & texture.  It makes a LOT for our little family, so sadly we might not make it again for a while, unless we invite some friends over to help share in the goodness, but it is great for bigger families & or a potluck.  Did I mention this is made in a crockpot?  How easy is that?  Can't get any better!

Crockpot Mexican Haystacks

Recipe by: Amber (Dessert Now, Dinner Later!)

• 4 oz cream cheese
• 1/2 cup sour cream
• 1 cup salsa (I used Great Value Black Bean & Corn Salsa)
• 1/2 red onion, chopped
• 1-4oz can diced green chilies
• 1-15.25oz can black beans, rinsed
• 1 cup frozen corn kernels
• 1 1/2 Tbsp Ranch Mix (or half a packet)
• 1 1/2 Tbsp Homemade Taco Seasoning (or half a packet)
• 2 large chicken breasts
• White Rice, prepared
• Tortilla Chips
• Shredded Cheese
• Green Onion/Cilantro

1. Combine first 9 ingredients in a crock pot.  Add chicken.  Cook on low for 4-6 hours (or high 2-4 hours.)
2. Remove chicken, shred & return to pot with sauce mixture.
3. Serve over rice with tortilla chips, cheese, green onion, cilantro, olives, or whatever other toppings you desire.

Crockpot Chicken Cordon Bleu

Super simple & pretty much effortless, this dish is a quick fix that you can start in the morning & come home to ready to eat.  The flavors are nice & you can't get much simpler than this!  Nice alternative to the real dish.  


FYI: You might want to use a bigger slow cooker.  Mine is a 4QT & barely fit four chicken breasts (actually used two large breasts cut in half), so you can tell by the picture that the chicken was squished a little bit. I also made some plain white rice to use with the sauce because it makes a lot of sauce, but it is so simple & tastes good, so I will be making it again.

Crockpot Chicken Cordon Bleu

Recipe adapted from Chef In Training by: Amber (Dessert Now, Dinner Later!)

• 1 can condensed cream of chicken soup
• 3/4 soup can milk
• 4-6 small chicken breasts (cut large breasts in half, making two pieces)
• Ham Slices (I used 10, thin slices)
• Swiss Slices (I used 4 slices)
• 1/2 box Stove Top Chicken or Herbed dry stuffing

1. Coat the inside of your slow cooker with pan spray.
2. Mix condensed cream of chicken soup with milk.  Pour enough soup mixture in crock pot to cover the bottom.
3. Place chicken breasts on top of soup.  Layer ham & swiss slices over chicken.  
4. Pour remaining sauce over the top.  Sprinkle everything with stuffing.
5. Cook on low for 4-6 hours or on high for 2-3 hours.

*I've made this twice.  The recipe I followed had you pour 1/4 cup butter over the stuffing, but it just made the stuffing kind of soggy in the crock pot; obviously it's not going to brown & crisp up because it was cooked in a slow cooker, but I wanted to try it anyway.  I would suggest leaving the stuffing dry to soak up a little of the soup mixture underneath, but remain dry & crisp on the top.  If you want the stuffing to crisp with the butter go ahead & cook it in the oven: 325*F for 2 hours should be fine (I did mine for close to 4 hours & it was overcooked & slightly dry, so don't go that long.)  The stuffing is crispy & nice from the oven.

Strawberry Peach Sorbet

My in-laws bought me an ice-cream maker for my birthday last year.  I love having an excuse to whip up some frozen treats for our family & since I bought a lot of strawberries, I made this sorbet.  I enjoy using fruit to make sorbets, rather than heavy cream & candy for ice cream, because then I don't feel as bad if I have a big serving.  This sorbet is really natural & pure tasting.  You really can make a lot of combinations of different fruits & come out with a good product.  This is nice & refreshing for a hot summer or overly warm spring day.  

Strawberry Peach Sorbet

Recipe altered from In Sock Monkey Slippers by: Amber (Dessert Now, Dinner Later!)

• 1lb strawberries, hulled & halved
• 2 Tbsp sugar
• 2-15oz Naturally Sweet Sliced Peaches (OR 2 medium peaches, pitted & sliced.  I used the canned ones because peaches aren't in season yet & I used what I had on hand.)
• 3/4 cup peach nectar
• honey, optional

1. Allow strawberries to macerate with the sugar in a bowl in the fridge for an hour, stirring occasionally. 
2. Puree strawberries with any liquid the sugar extracted in a food processor or blender.  Add peaches & nectar.  Blend again.
3. Sweeten with additional honey if needed/desired.  You may also strain the mixture in a mesh strainer at this point if you don't want seeds in your sorbet.
4. Place in an ice cream maker & follow the manufacturer's instructions.

If you've got a large pitcher to your blender (or  if you have a Ninja, like I do) then you can just throw everything in, puree until smooth & then put it in your ice cream maker.

Tangy Broccoli Salad

Broccoli salad is one of my favorite salads that doesn't have pasta or potatoes in it.  I like that it's sweet & zesty at the same time & is on the healthier side.  Plus it's a gluten free dish!  This dish is lightened up quite a bit.  It has just enough dressing to give it a nice flavor without being overly creamy & fattening.  

Tangy Broccoli Salad

Recipe by: Amber (Dessert Now, Dinner Later!)

• 4 cups fresh broccoli florets, cut small
• 1/2 small red onion, chopped
• 1/2 cup honey roasted/salted sunflower seeds
• 1/2 cup craisins
• 5 slices of bacon, cooked until crisp & crumbled/chopped
• 1/2 cup Light Miracle Whip
• 2 Tbsp apple cider vinegar
• 1 Tbsp sugar

1. Place all of the ingredients in a bowl except for last 3 items.
2. Whisk the Light Miracle Whip, apple cider vinegar, & sugar in a separate bowl for the dressing.  Drizzle on top of salad & toss until evenly coated.  
3. Let marinade in the refrigerator for a few hours before serving.

Strawberry Guava Popsicles

I knew it would be a good idea to buy popsicle molds so I can make some homemade treats for my little kids this summer.  I found a really cute one at Dollar Tree.  Tiny little popsicles!  Perfect for kids.  Let the popsicle experiments begin!  This one is simple, with a delicate flavor.  Perfect combination!  I really like the thick, creamy texture that the yogurt gives the popsicle.

Strawberry Guava Popsicles

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup vanilla greek yogurt
• 1/2 cup guava nectar (down the juice aisle in a soda type can; cost around $0.35)
• 1/2 lb strawberries, rinsed & hulled

1. Place all ingredients in a blender & blend until smooth. Strain out seeds, if desired.
2. Pour mixture into prepared popsicle molds.  
3. Freeze for 4+ hours depending on the size of the mold.  

*May also use small dixie cups & wooden sticks for popsicle molds.  Place plastic wrap over the top of the cup & poke the stick through the middle where you want it to stay in the center of the popsicle; then freeze.  Place outside of cup under warm running water & twist to remove, when ready to eat.  

I cut off the tops of plastic spoons & left the cut side out of the popsicle for my "wooden sticks" DIY popsicles.

Vegetable Lasagna

I will timidly admit that I love Stouffer's Vegetable Lasagna.  I know I shouldn't be eating boxed or frozen meals, but sometimes I just need a break from the kitchen & something quick for dinner.  

I decided I better make my own homemade version, so I can feel a little better about what is going inside.  This vegetable lasagna is really tasty!  Plus you can pack it with vegetables.  For some odd reason, my two year old didn't want the broccoli or carrots, even though he usually eats those, but he didn't even notice the yellow squash & even if he did, I would have told him it was just cheese.  Haha.  Get those kids to eat their vegetables any way you can!  Make this soon, it's good!

Vegetable Lasagna

Recipe by: Amber (Dessert Now, Dinner Later!)

• 9 lasagna noodles
• 1 recipe Light Alfredo Sauce (or 2 cups alfredo sauce)
• 1 1/2 cups baby carrots, thinly sliced
• 1 1/2 cups fresh broccoli florets, cut into small pieces
• 1 1/2 cups yellow squash, julienne (Makes it look like shredded cheese to the kids.)
• Salt & Pepper
• 1/2 tsp onion powder
• 2 cups mozzarella cheese
• Optional: Panko & butter to create a crispy topping

1. Cook lasagna noodles according to directions on the package.  Rinse in cold water.  Set on a paper towel until ready to assemble.  Prepare light alfredo sauce.  Set aside.
2. Saute carrots in a small amount of oil for 4-5 minutes until starting to soften (Depends on how thin you cut them.  I even added a little water to sweat the carrots.)  Season with salt, pepper, & onion powder.  Add broccoli & squash for 1 minute.  Remove from heat.
3. Spoon some sauce on the bottom of a rectangular baking dish.  Place 3 noodles.  Layer: sauce, vegetables, cheese, noodles.  Repeat: sauce, vegetables, cheese, noodles.  Save some sauce & cheese for the top (You can save some vegetables for the top too, if you want to make it pretty.)  Mix 1 cup breadcrumbs with 1-2 Tbsp of butter for your crumb topping if you want it.  
4. Cover with foil & bake at 350*F for 45 minutes or until sauce bubbles & cheese melts.  Remove foil the last 10 minutes if you want a crispy brown bubbly cheese or crumb topping.  *Let stand at room temperature for 15 minutes before cutting & serving for sauce to thicken.

Sparkling Blackberry Limeade

Nothing is more refreshing than a glass of lemonade in the summer heat.  Of course my favorite is Brazilian Lemonade.  This drink is also very refreshing & lovely.  I am a sucker for limes, so I will take any excuse to use them especially for limeade.  So here is to a fun summer with relaxing times!

Sparkling Blackberry Limeade

  Recipe altered from Cook Like a Champion by: Amber (Dessert Now, Dinner Later!)

• 2-3 cups fresh or frozen-thawed blackberries (Use whatever you have, I had 2 cups of frozen that I thawed & still had a nice flavor.)
• 2 cups water, divided
• 2/3 cup freshly squeezed lime juice
• 3/4-1 cup sugar (Depending on how sweet you want it; I used 3/4 cup)
• 1 QT club soda

1. Blend blackberries with 1 cup of water in a food processor/blender & strain seeds through mesh strainer into a pitcher.  Discard seeds.  Add additional 1 cup of water, lime juice & sugar to the strained berries.  Stir until sugar dissolves.
2. Just before serving, add chilled club soda slowly to prevent too much foaming.  Stir lightly, if at all.  Serve immediately.  

Quick Sausage Jambalaya

When my husband & I were first married we ate a lot of, dare I say, box dinners! Yikes, I know.  Well, they were quick fixes after a long day of school & work for the both of us.  We loved the Zatarain's Jambalaya, but haven't had it in forever & recently when my husband asked me to make some jambalaya, I figured now was a good time to make the dish homemade.  

After looking at several different recipes, this is the version I have come up with.  We LOVED it!  My husband even said it was better than the box!  I sure hope so!  Haha!  It has a good heat to it & loads of flavor.  And honestly this recipe is pretty quick to throw together.  Probably the same time as the box, but way fresher & better!  This is definitely taking place of the box dinner.  

Side note: My Dad is from Louisiana, & said it tasted pretty good!  I guess that means it's legit.  A little spicy for our little kids, but a little ranch or sour cream remedies that just fine.  Enjoy!

Quick Sausage Jambalaya

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1-13oz pkg chicken sausage/kielbasa cut into pieces (Any desired sausage will do, we used chicken.  I cut mine down the middle & then slice it.  Most times I use half the package of sausage & save the other half to make this again later.  It's a lot of sausage.)
• 1/2 small onion, chopped
• 1 green pepper, chopped
• 4 garlic cloves, minced
• 1 1/2 tsp paprika
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1-14.5oz can small diced tomatoes, whole/undrained
• 1 cup chicken broth (1 cup water + 1 tsp bouillon)
• 1 1/2 cups Minute Rice (white or brown)
• 1 Tbsp Canola Oil

1. In a large skillet with a small amount of oil, brown sausage.
2. Add onion, pepper, & garlic to the sausage & saute for 5 minutes until softening & starting to get translucent.  
3. Add spices all at once.  Stir until fragrant (30 seconds.)
4. Add the whole can of tomatoes, broth & rice.  Bring to a boil.  Cover & simmer 7-10 minutes or until the rice is cooked & most of the liquid is absorbed.  Serve hot & enjoy!