When the kids go back to school, I tend to stock my freezer full of ready made products. You know, the ones that take minutes to cook or heat up? I do this because A) The kids are usually starving right after school and supper isn’t ready until 6 and B) back to school usually means I’m the one helping with most of the chores here on the ranch instead of the kiddos, well, because they’re at school! That means my time will get eaten up by chores, the little cowpoke (since the kids won’t be around to help watch), and trips to and from school helping out.
I love to cook from scratch and do it often but there are times when the kids need something fast to hold them through until supper or sometimes we need a meal in less than 30 minutes because we’re headed to town or school function.
Something I buy are Hot Pockets, Fully Cooked Chicken, and Stouffer’s Easy Express Skillet meals. I’m obsessed with the Stouffer’s lasagna but don’t always have time to cook the family version of it so the express meals come in handy!
We have two freezers, one big one for our beef and other stuff and our top freezer on our fridge. This is where the quick foods are easily accessible.
As you can see, it’s not very well organized. I’ve got veggies on bottom, hot pockets, chicken, Popsicles and bacon on top. My other freezer holds the Stouffer goods because well, obviously I can’t fit much else in here!
Here is one of my 20 minute meals using the Stouffer’s Easy Express Meals. First, I use Easy Express Skillets Grilled Chicken & Vegetables. It has the vegetables already in it but I still need one more filler. Since these meals literally only take 20 minutes, I need something that takes the same amount or less. That’s where biscuits come in! Bread is always a great filler and I’ve got a recipe that takes 20 min or less.
BISCUITS!
INGREDIENTS:
- 2 c. flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- dash of salt
- 2 Tbl. sugar
- 1/2 c. butter
- 3/4 c. Carnation Evaporated Milk
PREPARATION:
Mix dry ingredients. Add butter, milk and form into soft dough. Do not over knead! Pat into a ungreased 6×6 pan. I use a pie pan myself so you can use whatever. Cut into serving size portions before you cook. Bake at 400′ for 15 to 20 minutes or until done and golden brown.
$500 Walmart Gift Card
I usually make my giveaways pretty simple, and while this one is still simple, it requires a bit more thought than the others I’ve done in the past. Hey, it’s $500, if you wanna the chance to win something big like that, it’s gonna take a bit more work!
TO ENTER
Leave a comment here with a recipe using one of these Nestle products that would be great for breakfast, lunch, dinner, or snack:
- Carnation Evaporated Milk
- Nestle Raisinets
- Haagen Dazs Ice Cream (any flavor)
- Nestle Coffee-Mate Creamer (any flavor)
ONLY ONE RECIPE COMMENT PER PERSON! Put a little effort into the recipe folks. Please don’t be lazy;) I’d like to try some of the recipes myself! In fact, those of you who are saying, ice cream between two cookies, etc–WILL NOT COUNT!!! Geez!
Additional/Optional ways to enter, leaving each one in a separate comment:
- Twitter the giveaway, including a link back here and my handle, @ACowboysWife -1 entry
- Share on facebook or similar social networking site and leave a comment telling me. -1 entry
- Create a Whrrl story using photos of your recipe and I’ll give you an additional (include link to story)-25 entries!
FINE PRINT
This giveaway is sponsored by Nestle. Giveaway closes on August 18th at about 10pm CST.
About A Cowboy's Wife
I tweeted the giveaway
1 pkg. (5 1/10 oz.) vanilla instant pudding and pie filling mix
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 can (15 oz) LIBBY’S® 100% Pure Pumpkin
1 teaspoon pumpkin pie spice
Fat free whipped topping (optional)
Directions:
BEAT pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped topping, if desired.
Topping:
¼ tsp. ground cinnamon
¼ c. all-purpose flour
2 tbsp. butter, melted
¼ c. packed brown sugar
½ c. chopped pecans
Muffins:
2 c. Nestles milk chocolate chips, divided use
1/3 c. milk
½ tsp. vanilla extract
¼ tsp. ground cinnamon
3 tbsp. butter
1/3 c. granulated sugar
¾ c. chopped pecans
1 c. all-purpose flour
2 tsp. baking powder
1 large egg
For TOPPING combine flour, brown sugar, cinnamon and butter in small bowl with fork until mixture resembles coarse crumbs. Stir in pecans.
For MUFFINS preheat oven to 375° F. Grease or paper-line 12 muffin cups.
Combine 1 cup chips, milk and butter over hot (not boiling) water. Stir until morsels are melted and mixture is smooth. Combine flour, sugar, baking powder, cinnamon, pecans and remaining chocolate chips in large bowl. Combine egg, vanilla extract and melted morsel mixture in small bowl; stir into flour mixture just until moistened. Spoon into prepared muffin cups, filling 2/3 full. Sprinkle with Topping. Bake for 20 to 25 minutes. Cool in pan for 5 minutes; remove to wire rack to cool completely. Makes 12
A couple of ideas. What about using those raisnets instead of regular raisins in some cinnamon rolls. Or even oatmeal cookies? Yum. My husband doesn’t eat raisins so I would end up eating them myself. And with the ice cream. To avoid just sitting down with the carton, what about making some bon-bons? Soften the ice cream just a bit and scoop out with a cookie dough scoop and put on a lined cookie sheet. Refreeze. Then dip in various melted chocolates and re-freeze. Store in freezer bags in the freezer. Great for a quick sugar fix or when the kids come home from school!
1 (14 oz.) can evaporated milk 2/3 cup sugar
1 pkg. unsweetened Kool-Aid 1 graham cracker crust
Pour evaporated milk in small bowl & chill for several hours. When chilled, beat on med. speed of mixer until doubled in size. Add sugar and Kool-Aid, pour into graham cracker crust, and freeze several hours.
This is a great snack or dessert for any meal.
Creamy Chicken Enchiladas
12 corn tortillas
corn oil
2 cans cream of chicken soup
1 can evaporated milk
1 (2 oz.) can diced green chiles
4 green onions, chopped fine
2 C. cooked chicken breast, diced
3/4 lb. Cheddar cheese, grated
Preheat oven to 400 degrees. Grease a 9″X13″ baking dish.
Fry tortillas in oil until just floppy, not crisp as they will break when you try to fold them.
In a medium microwave-proof bowl, combine soups, evaporated milk, chiles, onions, and chicken. Mix well. Warm mixture in microwave.
In each tortilla place some chicken mixture and grated cheese. Roll up and place in baking dish side by side. Add any leftover chicken mixture to top of enchiladas. Bake 15 – 20 minutes. Serves 6.
Raisinet Banana Muffins
1 package (14 oz.) banana muffin mix
1 cup (7-oz. pkg) NESTLÉ RAISINETS Milk Chocolate-Covered Raisins
PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.
PREPARE muffin mix according to package directions; stir Raisinets into batter. Spoon into prepared muffin cups, filling 3/4 full.
BAKE for 15 to 18 minutes or until golden. Cool in pan on wire rack for 5 minutes. Gently loosen and remove from pan. Cool on wire rack. Store in airtight container.
1 1/2 cup flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup firmly packed brown sugar
3/4 cup butter or margarine, softened
1 1/2 teaspoon vanilla extract
1 egg
1 package Raisinets
1 3/4 cup quick or old-fashioned oats, divided
Preheat oven to 350°F. Grease a 13×9-inch baking pan.
Combine flour, baking soda, cinnamon and salt in a small bowl. Set aside.
Beat sugar, butter and vanilla extract in a large mixing bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Raisinets and 1 1/2 cups oats. Spread into prepared baking pan. Sprinkle with remaining oats.
Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.
Oatmeal Nestle Raisinet Cookies
1/2 cup Quaker Old Fashioned Oatmeal
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
3 cups Nestle Raisinets
1 1/2 cups chopped pecans
Preheat oven to 350°F.
Prepare to cookie sheets by spraying with Pam or similar product.
Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
In another bowl, cream butter, sugars,and vanilla together using an electric mixer. Add eggs and beat until fluffy.
Stir the flour mixture into egg mixture, blending well. Add the Nestle Raisinets and pecans to the dough and mix well.
Drop dough by tablespoons onto prepared cookie sheets
Bake until cookies are lightly browned, 16-18 minutes. Cool on wire rack.
This is a great snack!
.5 cup -Haagen Dazs Ice Cream (any flavor)
1 cup – milk
scoop – frozen fruits..mango, strawberries, blueberries, raspberries, etc.
1 banana
1 spoon of peanut butter.
Mix in a blender and enjoy.
you can make ice cream squares with the ice cream. make a graham cracker crust and press into an 8X8 pan. then pick some flavor of complimentary jello to match you ice cream (ie strawberry jello and strawberry cheesecake icream) make jello as usual but after boiling add in 1 pint of ice cream and mix well. pour over the crust and either chill in the fridge until firm or put in the freezer for a frozen treat
I think the Nestle Raisinets, Haagen Dazs Vanilla Ice Cream and a half cup of milk in the blender would make a yummy shake!
Perfect for breakfast, after school or a fancy dessert.
1 cup Carnation evaporated milk
1 8 oz. package cream cheese
1/4 c. powdered sugar
Beat with an electric mixer until smooth.
Add 2 cups berries of choice, blueberries, raspberries, sliced strawberries or black berries or a combination.
Place cup cake papers in a cupcake baking pan–I like to use the foil type as they are firmer.
Fill the papers with the mixture. Decorate the top of each cup with a few Raisinets. Freeze until firm right in the cupcake pan. Remove and store frozen cups in a plastic bag or flat container. Keep frozen until ready to use.
You can store them for about 3 months but they will not last that long.
We like to take Coffee Mate French Vanilla creamer and use it instead of milk when we make French Toast. When we do this the kids will eat the toast without the usual cup and a half of syrup. Great way to cut calories without the little munchkins knowing it.
My neighbors & I have named this the Foggy Bottom. It is basically a coffee milkshake, or frozen coffee treat made much less expensively at home. This recipe makes about two servings.
1 coffee mug full of coffee, cooled
1 cup Haagen Dazs Ice Cream, we like chocolate or coffee
1/3 cup Nestle Coffee-Mate Creamer, in your favorite flavor
Mix all ingredients together in a blender. Blend until you reach desired consistency. If the mixture is to thin, try adding ice cubes. I actually make coffee ice cubes with leftover coffee for just this purpose.
This is a great morning treat for mom or a great afternoon pick me up. When making it for kids, I use about half the coffee and more ice cream. They love it!
I tweeted. http://twitter.com/Nessa_TX/status/3306241433
I made a Whrrl story. http://whrrl.com/e/fZrZA
Our Favorite Trail Mix
Equal amounts of:
Peanuts
little pretzels
dried pineapple pieces
Chex cereal, any flavor
Nestle Raisinets
Mix together
Pumpkin Cookies with Raisinets
* 2-1/4 cups unbleached all-purpose flour
* 1 tsp. baking powder
* 1 tsp. baking soda
* 1 tsp. ground cinnamon
* 1 tsp. cloves
* 1/2 tsp. kosher salt
* 1/2 cup butter, at room temperature
* 3/4 cup granulated white sugar
* 1-1/2 cups pumpkin puree (not pumpkin pie filling)
* 1 large egg
* 1 tsp. pure vanilla extract
* 1 cup chocolate-covered raisins (such as Raisinets)
* icing (optional; recipe follows)
For Icing:
* 1/2 cup powdered sugar
* 1-1/2 Tbsp. non-fat milk
Directions:
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or a silpat mat.
2. Whisk together the flour, baking powder, baking soda, cinnamon, cloves and kosher salt in a small mixing bowl. Set aside.
3. In a large mixing bowl, cream the butter and sugar together with an electric mixer.
4. Beat in the pumpkin puree, egg and pure vanilla extract.
5. Slowly, on low speed, beat in the flour mixture.
6. Stir in the chocolate-covered raisins.
7. Drop by rounded tablespoons onto the prepared cookie sheets.Using floured fingers, flatten the cookies slightly.
8. Bake for 15 to 18 minutes or until lightly browned. Allow the cookies to cool completely before icing.
9. Meanwhile, make the icing by stirring together the powdered sugar and milk. Drizzle over the cooled cookies with a fork.
Makes 36 to 40 cookies.
Thanks for a great contest. This recipe both my kids and husband loves! It may sound odd but it is tasty and quick. I would definitely serve this on a school night. I serve this with broccoli or a salad on the side.
CHICKEN SPAGHETTI
Serves: 8
INGREDIENTS:
Non-stick cooking spray
12 oz. spaghetti noodles, cooked without fat or salt
1 lb. boneless skinless chicken breasts, cooked and diced up
1 5oz can NESTLE CARNATION CONDENSED MILK
1 onion, chopped
1 green bell pepper, chopped
4 ribs celery, chopped
2 cans (10.5 oz. each) fat and sodium reduced cream of mushroom soup
2 cans (10.5 oz each) 98% fat-free cream of chicken soup
1 lb. processed block cheese cut into cubes (like velveeta)
1 can (8 oz.) chopped mushrooms
PREPARATION:
Preheat oven to 350º. Spray a 9×13? casserole dish with non-stick cooking spray.
In a large skillet sprayed with non-stick spray, sauté onion, bell pepper and celery until tender. Add soups, cheese, and milk, heat until cheese is melted and mixture is well blended.
Add mushrooms, chicken and spaghetti. Combine well. Pour into baking dish.
Bake for 35-40 minutes or until hot and bubbly.