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Quick and Easy Drop Biscuits

Posted on 21 August 2011 by noelskitchen

Bread is served with practically every meal at our house. Whether it’s french bread, rolls or biscuits, it’s a staple. Usually when I make biscuts, they are gone before I even have a chance to finish getting breakfast or dinner on the table. These homemade quick and easy biscuits right from the oven are so yummy!

Quick and Easy Drop Biscuits


2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons vegetable oil
1 Tablespoon honey
1 egg
3/4 cup milk


  • Preheat oven to 450°.
  •  In a large mixing bowl combine flours, baking powder, and salt.
  • In another bowl, combine oil, honey, egg, and milk.
  • Fold wet mixture into dry and drop by 1/4 cup fulls onto cookie sheet.
  • Bake for 10 – 15 minutes or until golden brown.

Serve with butter, honey, your favorite jam, or cream cheese. You could also make breakfast biscuits by adding scrambled eggs and chopped ham, bacon or sausage to the mix.

This recipe is great for freezer cooking and make into a mix.  Simply combine the dry ingredients in a ziptop bag, mark with wet ingredients to add and baking instructions and you’re ready to whip up a batch at a moment’s notice.

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Freezer Cooking Breakfast Mixes

Posted on 09 August 2011 by noelskitchen

The Benefits of Homemade Baking Mixes

Homemade baking mixes are wonderful and can save a lot of time when our schedules are so busy. With our schedules as busy as they are, it often limits the amount of time we can devote to preparing homemade baked goods. Your freezer is there to help you. With the assistance of your freezer, no matter how busy your schedule is, you can have homemade bread, fresh blueberry muffins or a warm batch of chocolate chip cookies in minutes.

Freezer Cooking Breakfast Mixes

I began making my own baking mixes when I found out how easy it is to do. I usually make one batch to bake immediately and 4 extra batches to freeze. For muffins mixes and pancake mixes, and quick breads or yeast breads, I simply freeze those in zip-loc freezer bags. Once I place dry ingredients in the bag, I then label the freezer bags with wet ingredients, and baking time and store them in the freezer. When I’m ready to bake, I just pull out of the freezer, add wet ingredients and bake.

You’ll simply be amazed to see what great breakfasts you can pull off if you do some prep work ahead of time. Here are a few ideas to get you started:

Muffin Mix:

Dry Ingredients:

3 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar

Wet Ingredients:

1/2 cup oil
1 cup milk
1/2 cup plain Greek yogurt
2 eggs

When Ready To Make:

Add in: nuts, bluberries or chocolate chips.

Bake at 350 degrees for 25-30 minutes.

Makes: 12-18 muffins

I’ve also stocked my freezer with batches of Pancake mix, Waffle mix and there’s also a coffee cake mix and a old-fashioned Cream Scone mix in the works.

Freezer cooking can save the day for a busy mom when you’re preparing meals in advance, and freezer cooking is not just for dinners. With a little prep work, breakfast, the most important meal of the day for your family, can be quick, healthy, easy and delicious!


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Freezer Cooking:How To Shred and Freeze Chicken

Posted on 03 April 2011 by noelskitchen

My Philosophy on Freezing Cooking

There are very few times I don’t freeze. Some foods won’t keep as long as others, but most will freeze quite nicely for a reasonable period of time if packaged properly. To save space in your freezer, buy containers that will stack easily; freeze food in them and put one on top of another. Who says spaghetti sauce has to be frozen in a stand up container? It will freeze just as well and actually thaw faster if it is lying flat on a try inside a sealed zip-loc bag.

Make-Ahead Cooking Session

This morning’s cooking session started with a main ingredient that will be used for 3 different meals this week-Chicken. That may sound like a lot of chicken for the week, but when it’s on sale, I stock up and freeze. Three meals on the menu for the week are Chicken Pasties, BBQ Chicken Sandwiches and  Crockpot Chicken Enchiladas.

Freezer Shredded Chicken

I slipped two large bar pans of seasoned chicken breasts in the oven this morning while I continued prepping and cooking vegetables for my pasties. I seasoned it simply with salt, pepper and steak seasoning with garlic powder and then baked at 375° for about 45 minutes to an hour. The chicken was done by the time I finished with the vegetables and my homemade mushroom soup (recipe featured in this month’s newsletter.) It cooled while I cleaned up the kitchen, and then I shredded it, bagged it and stowed it in 2 cup portionsin the freezer. I reserved enough for my homemade chicken pasties. ( This recipe also to post later.)

Next Up: Weekly Meal Plan (Breakfast~Lunch~Dinner April 3-9, 2011)

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Meal Portions:Stocking That Freezer

Posted on 23 February 2011 by noelskitchen

After I do a cooking session, I serve my family what I’ve cooked. The leftovers get divided into meal sizes and frozen. An ideal meal size for a single portion: fill one dinner plate  as you normally would for one person. Place that single portion in a freezable container or zip-loc bag and freeze. If there are five or six of you in the family, place all portions in the same container or zip-loc bag. When re-heating the meal, you can separate the portions when you re-heat. when freezing soups, I simply count how many ladelfuls it takes to fill one bowl then count as I am filling the soup container. After doing this for a while, you will be able to tell automatically how many ladelfuls you’ll need without counting.

How many meals will you freeze this week?

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Easy Pizza Red Sauce

Posted on 28 January 2010 by noelskitchen

Our son loves my homemade pizza. By request for his birthday dinner on Friday, he asked me to make him homemade pizza. This is a basic pizza or spaghetti sauce that I make in the crock pot. I love when sauces simmer for long periods of time. The flavors incorporate together for a rich and savory sauce. I use this simple recipe when I make my homemade pizzas. The best thing about this sauce is you can adjust the flavor to your liking. Making your own pizza or spaghetti sauce is simple and definitely saves money your grocery bill.

Easy Pizza Red Sauce


1 29 ounce can tomato sauce

2 14.5 ounce cans diced tomatoes with basil, garlic and oregano seasoning

1 28 ounce can tomatoes in tomato juice

1 Tablespoon Italian seasoning

1 Tablespoon Oregano

1 Tablespoon Basil

1/8 teaspoon Marjoram leaves

3 garlic cloves, pressed

1/2 cup onion, diced

1/2 teaspoon sugar


Add all ingredients to slow cooker and cook 4-6 hours. Use as pizza or spaghetti sauce. Store in air-tight containers in your freezer and pull out when ready to use.

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