**We have a new blog** Check it out at http://supperswapforbusymoms.blogspot.com/



Welcome to Our Supper Swap

~ A Frozen Meals Co-op ~

The Idea: Each member cooks just one recipe, but prepares it for every person in the group. Then the group gets together and each member receives one meal from every other member.

Side Dish Suggestions and Recipes

Looking for creative side dishes? Check out these ideas.

10 comments:

Anonymous said...

Apple Crisp
From Deanne 8/2005

Dana’s favorite Apple Crisp – her mother-in-law Mary Lou’s recipe

Place 6 medium apples (fresh or frozen—peeled/cored/sliced) in a square baking pan.

Sprinkle with ¼ cup sugar (or less) and ½ tsp cinnamon.

Blend ½ cup butter, ½ cup brown sugar, and 1 cup flour with pastry blender. Sprinkle over apples.

Bake 45 minutes to 1 hour at 350 degrees.

Double for a 9x13” pan. Yum!

October 17, 2008 at 9:38 PM
Anonymous said...

Stuffed Jalapenos
Carmen Arnoldy 10/2008

Ingredients:
jalapenos
cream cheese
bacon

Slice jalapenos the long way and scoop out all seeds and membranes (Pampered Chef corer works great).

Soften cream cheese in microwave for a few seconds. Fill jalapeno halves with cream cheese.

Cut bacon into thirds and wrap each piece of bacon around a jalapeno half; secure with toothpick.

Put all in a pan and bake 25 minutes at 400F.

Great with a beer!

(Deanne, here. I love this recipe because you can make as few or many as you'd like. No fancy fillings to prepare....simple, but delicious!)

October 18, 2008 at 10:16 PM
Anonymous said...

Strawberry Daiquiri Pie
Submitted by Jessica Bethke

8 oz. Cool Whip
14 oz. Sweetened Condensed Milk
6 oz. Strawberry Daiquiri Frozen concentrate (found by frozen juices)
10 inch Graham Cracker Pie Crust

Blend sweetened condensed milk with the strawberry daiquiri mix. Fold in cool whip.
Pour mix into pie crust shell. Freeze over night. Serve cold

November 25, 2008 at 10:13 PM
Anonymous said...

This is a main dish entree, but too easy to be considered for our swap!

Sweet and Spicy Chicken Breasts
From: Deanne

4-6 chicken boneless skinless chicken breasts
1 package of Good Seasons dry Zesty Italian dressing mix
1 cup brown sugar

Line a 9×13″ baking dish with foil. Place chicken breasts in baking dish. Top with Italian dressing mix and brown sugar. Bake at 350* for about 35-45 minutes.

Optional: After baking, turn on broiler and broil the chicken until the juices in the bottom of the pan start to bubble. This allows the sugars to caramelize and glazes the chicken.

I thaw the breasts in a bowl of cold water. This also helps to wash the glaze off of those quick-frozen breasts.

10/1/2008 It’s too easy, but tastes like a million bucks! Everyone loved it at the Beckers.

February 18, 2009 at 7:34 PM
Baked Oatmeal said...

Baked Oatmeal

3/4 cup canola oil
3/4 cup brown sugar
4 eggs
3 1/3 cup quick-cooking oatmeal
4 tsp. baking powder
1 tsp. salt
2 cups milk
1 bag frozen fruit (raspberries, blueberries, Berry Cherry Blend w/o the strawberries, etc.)
Note that strawberries are not great because they turn to mush.

Mix all of the above ingredients together, and pour into a greased 9x13 pan. If using larger fruits like in the Berry Cherry Blend, cut frozen fruit so that each piece is about the size of a raspberry or blueberry. Sprinkle fruit in pan and gently stir or push down. (Can be refrigerated overnight at this point.) Bake at 350 for 25-35 minutes or until center is set. Sprinkle with a cinnamon/sugar mix when serving, and top with some cream or milk if desired.

May 13, 2009 at 11:02 PM
Strawberry Fluff said...

Strawberry Fluff

1 large box vanilla pudding (not instant)
1 large box strawberry jello (or 2 small boxes)
12 oz tub of Cool Whip
1 ½ pounds fresh sliced strawberries

Mix together dry pudding mix and dry strawberry jello powder. Stir in 4 cups cold water. Cook until mixture comes to a boil. Remove from heat and chill several hours or overnight in refrigerator.

Beat well with an electric mixer, then beat in one 12 oz tub of Cool Whip.

Fold in 1 ½ pounds fresh, sliced strawberries (or frozen sliced strawberries that have been thawed and drained).

This can also be made with orange jello, vanilla pudding, and mandarin oranges for an orange creamsicle salad.

May 24, 2009 at 11:01 PM
Rhubarb Custard Bars said...

Rhubarb Custard Bars
These are always a hit!

2 cups flour
1/4 cup sugar
1 cup cold butter

FILLING:
2 cups sugar
7 T. flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained

TOPPING:
8 oz. cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
1 cup whipping cream, whipped

In a bowl, combine the flour and sugar; cut in butter until mixture resembles course crumbs. Press into a greased 13 x 9" pan. Bake at 350 for 10 min.

Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 for 40-45 min or until custard is set. Cool.

For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Store in the refrigerator. Yield 3 dozen.

May 26, 2009 at 3:21 PM
"Tastefully Simple" Beer Bread said...

"Tastefully Simple" Beer Bread

"Many people first taste beer bread that was made from a mix. Then they start wondering if they can make their own beer bread from scratch. The answer is yes! In about five minutes. In fact, once you realize just how few ingredients there are in basic beer bread (flour, sugar, salt, baking powder, & beer), it's difficult to believe that anyone would have the nerve to market beer bread mix. And yet I've seen packages of it selling for upwards of eight dollars." (exerpt taken from Farmgirl blog)

Here's the basic recipe:

3 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
1 Tablespoon baking powder (make sure it's fresh!)
12 ounces beer

2-3 Tablespoons butter, melted

Heat oven to 375 degrees. Combine flour, sugar, salt and baking powder in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8- or 9-inch loaf pan, drizzle with melted butter if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

Switch it up with variations:

Dill & Cheddar: Add 2 Tablespoons chopped fresh dill (or 2 teaspoons dried) and 1 cup finely grated sharp cheddar cheese to the basic mix.

Garlic & Herb: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. For fresh herbs, use 1 chopped Tablespoon of each.

Dill & Chive: Add 2 Tablespoons chopped fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.

Rosemary & Feta (courtesy of my bread baking pal, Beth): Add 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese (about 4 ounces) to the basic mix.

Italian: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or romano cheese to the basic mix.

Other Additions: Any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour. Or practically anything else you can think of--just use your imagination.

See http://foodiefarmgirl.blogspot.com/ for more ideas.

May 29, 2009 at 12:16 AM
Herbed Oatmeal Pan Bread said...

Herbed Oatmeal Pan Bread
Deanne - from Vicki Courson

2 cups water
1 cup quick-cooking oatmeal
3 Tablespoons butter
1 egg
2 packages yeast
1/4 cup sugar
2 teaspoons salt
4-3/4 cups flour

Boil water in glass bowl in microwave (or in pot on stove and then remove from heat). Stir in dry oats, butter and egg. Make sure the mixture is not too hot for the yeast--not hotter than 120 degrees--and then add sugar, yeast, and salt. Stir in 3 cups flour. Then knead the remaining 1-3/4 cups flour into the dough on flat surface. Knead about 5 minutes. Let dough rest 15 minutes. Press dough into greased 9x13" pan. Make diagonal cuts in the top of the dough. Cover loosely and let rise. Drizzle with 4 Tablespoons butter and bake 15 minutes at 375 degrees.

Brush top of bread with butter and sprinkle with a mixture of 2 Tablespoons parmesan cheese and 1 teaspoon garlic salt.

Delicious served warm with soup or chili.

(Note that if it does not rise very much, no big deal. My kids call it flat bread because that has happened. Now it is always called flat bread---even when it rises)

January 27, 2010 at 11:21 AM
Cream Corn Like No Other said...

Cream Corn Like No Other

Ingredients

2 (10 ounce) packages frozen corn kernels, thawed (or sweet corn from your freezer)
1 cup half and half or milk (or heavy cream if you desire)
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup milk
2 tablespoons all-purpose flour (a little more if not using half and half or heavy cream)
1/4 cup freshly grated Parmesan cheese (optional)

Directions
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

"This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish. Everyone always asks for the recipe."

http://allrecipes.com/recipe/cream-corn-like-no-other/detail.aspx

April 20, 2010 at 9:56 AM

Post a Comment

Subscribe to: Post Comments (Atom)