I am quite excited about what I got accomplished yesterday, even though I didn’t get through my entire list. My main goal was to have some food ready for my family while I am gone the next few days at the Blissdom blogging Conference.
While doing my Prep Day I got the opportunity to try out some new measuring and mixing bowls and utensils sent to me by POURfect Bowl. They are the red ones in the picture above. I received 3 mixing bowls, and a set of measuring cups and spoons. I really liked the mixing bowls because they have a pour spout that worked out really well for pouring the muffin batter and the pizza sauce. I don’t care for the lip design while making the pizza dough, but it is great for any liquidy type of thing you are making.
My original plan changed a bit, but I got my priorities done. I rearranged my plan to fit them in!
- 2 batches of Mini-Pizzas
- 2 dozen Banana Peanut Butter Muffins
- 2 dozen Buttery Rolls
- Crockpot Corned Beef Brisket (recipe coming soon)
MINI-PIZZAS
I actually ended up changing up my original pizza dough recipe, which I will post later. My original version was too dry, so I lightened it up a bit and it was absolutely perfect. It is so quick and easy to make, I had two batches rolled out in less than 20 minutes! To turn it into mini-pizzas, I just cut the dough into 8 equal pieces and rolled them out pretty thin. I like to pre-cook the crust a bit so they are nice and crispy.
I made my homemade pizza sauce and added a bit of carrot puree to get some veggies in the kids, then let them top it with cheese and pepperoni. I didn’t flash freeze these this time, because I didn’t have enough extra baking sheets. (Note to self, next garage sale pick up a few!) I ended up placing them between wax paper and putting in a expandable bottom freezer bag. I got about 16 mini-pizza out of this.
A tip to pre-cooking pizzas is to undercook them a bit, so when you reheat them they aren’t too dry.
BANANA PEANUT BUTTER MUFFINS
I learned something this time while making these. If you use chunky peanut butter, which tastes great, cut back on the salt and/or peanut butter amount. Mine turned out really salty.
BREAD MACHINE BUTTERY ROLLS
Okay, all I have to say is YUM! I absolutely loved these, they were super easy and my husband ate a ton before I could get them into the freezer. Just know that the dough cycle in the breadmaker is still about 3 hours to account for rising. I changed the recipe a bit to account for the time, which I will post for you later this week or next.
CROCKPOT CORNED BEEF BRISKET
I was hungry all day smelling this! I will post the recipe later this week and what meals I will make from it, but it was super easy and tasted amazing. I have to say if you don’t like briney tastes, you won’t like this. It has a pretty strong brine, like traditional corned beef and my hubs wasn’t so excited about it. I forgot to ask if he even liked corned beef first, oops. He was a great sport and ate his whole plate though.
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Did you do any baking or cooking? If so, leave a comment or link up your plans and recipes to inspire us for the March Provisions Prep Day! Be sure to link directly to your post and not your home page.
Kelly- I’m very new to this so I had a question and was hoping you would help! My question is on freezing. When do you freeze your foods? Immediately after baking?- Example the pizzas, when do you bag those and put them in the freezer? This is a great idea and would love to get on board since I’m back in school and gone most evenings. My husband also works late and is not much of a cook 🙂 so I would LOVE to have something prepared for the family! Any other advice for tips for those who are just starting this process? Thanks for ALL you do!!
Blessings,
Shirlee
I froze these right after I cooked them, so they are at their freshest.
i canned 15 pounds of clementines. 😀 i’ll post about it on my blog later today.
What is flash freezing?