I have made this recipe a couple of times and needless to say, it’s delicious, which is why I am sharing it with you. It requires simple ingredients that you most likely have on hand, only a few minutes to whip up, and then you need a nice long hour and a half to bake it. Make some sweet tea, grab yourself a good book, and enjoy a relaxing moment! Or, eat supper, clean the dishes, and then treat yourself to cake! Whatever works, right!?
1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
Preheat oven to 325 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan.
With only five weeks away (give or take) until little man #2 makes his debut into our lives, there are a few prep tasks I wanted to accomplish.
One of them, with the help of Pinterest, was to prepare freezer meals. Pinterest made it super easy for me to pin, scan, and decide which recipes I would prep and freeze for the weeks’ dinners to come.
Let me just say – I did do one big grocery shopping trip, and I did shop in my pantry first (meaning, I chose these recipes because they sounded good (a few of them I have made before) and I had some or all of the ingredients already on hand).
After my grocery shopping trip, I left the non-perishables out on the counter along with the freezer bags and permanent marker. Here’s why…
I labeled the freezer bags just like all of the different blog’s instructions say to do.
I did NOT spend a whole day – or an entire evening prepping all of these meals at once. Instead, when I had ten minutes here, or fifteen minutes there, I would prep one of the meals. This was just a whole lot easier for me to think through and do.
So, here’s the list of the meals – and their links – that I have prepped and put into the freezer.
This recipe was literally a dump-it-all-in recipe. I purchased baby carrots to take the prep work out of that, so the only prep work I had to do was chop the onion. It took maybe 10 minutes to put together and stick into the freezer.
With this meal, I actually made a huge batch of this soup and then froze the rest, which left us with about 3 good serving sizes. I may make cornbread to go along with it… or maybe not. Truthfully, too, I didn’t follow her recipe exactly; I just used what I had on hand, which you can do, too, if you’d like.
This meal I have made before – a few times – and it is super easy and super delicious. This recipe also is just a dump it in and go kind of meal. The only reason I froze it all together instead of just keeping the separate ingredients on hand was for me to know that there was one more meal in the freezer ready to go without any prep work for that day.
** All of the meals need to be thawed 24 hrs / the night before. Then, add it to your crock pot and enjoy! The soup can even be just heated on the stovetop.
For a blog post on other really yummy, simple recipes, click here.
To see what other little projects I’ve accomplished, visit my Done! board and my Tasted and Tried board on my Pinterest page.
We all love a good recipe, right? i mean, it’s one of the reasons we love to use pinterest – and then think about cooking 🙂 and sometimes, we even do it! here are a few of the recipes that we have recently really enjoyed …
Here is a link to my pinterest page where I share all of the recipes I’ve tried (from pinterest) and what I think of them :: Tasted and Tried
I loved that simplicity of the recipe and the fact that each muffin is approximately 100 calories! They do not taste low fat, which I appreciate! Everyone loved them – my husband, our houseguest, my sisters, Leland, and me *
1 can of pure pumpkin (small, 15 oz)
1 box of spice cake mix
Let’s get to baking:
Preheat oven to 325. Line muffin pan with muffin liners. Combine the three ingredients well and distribute into pan (I got 12 muffins out of the recipe.) You can sprinkle a little more cinnamon and sugar on top before baking if you’d like. Bake for 15 minutes.
Simple as that, girlfriend! An easy, yummy treat is something surely to be thankful for 😉
Wednesday is the day I grocery shop. And Wednesday is the day I cook and bake.
Today was no exception. Except it was EASY! I do like to spend time over an involved recipe, but it was nice today to simply open cans and dump in the ingredients. And out came a really good soup. I mean, really good. So here’s the recipe…
Black Bean and Corn Soup
– it’s a Weight Watcher’s recipe from E-MealZ
– it’s 4 pts and 4 servings (Serving = 1 cup)
– E-MealZ is a paid subscription program for weekly meal planning and shopping list. Subscriptions can be tailored to a particular diet and the size of the family. Pretty neat, huh?
1 c Rotel, undrained
11 oz can white corn, drained
15 oz can black beans, drained & rinsed
(1 T chili powder, ½ t cumin, ¼ t minced garlic)
TIP – In your colander, start with the corn that only needs to drain and is not as messy. Then drain and rinse the black beans.
Crock Pot Instructions : Combine all ingredients in a crock-pot and
cook on low 7 – 8 hours.
Stove Top Instructions : Combine all ingredients in a big pot and bring to a boil, then simmer on low until ready to serve.
I served it with a dollop of sour cream and a sprinkle of mexican shredded cheese. I paired it with Pillsbury French Loaf, which Tyler and I think is just delicious. It was a simple meal ready in minutes.
ALSO! This is an easy meal to double – triple – make however much you want and freeze it or share it with family and friends.
Tyler and I took a big ole portion of this soup to a family of seven – the parents and five big boys! – along with a loaf of bread and a plate of brownies. From what I heard, they liked it, too.