From Heavenly Homemakers
Make a batch (or two or three) of pudding. This is an excellent homemade pudding to use.
Pour the pudding into popsicle containers or 3 ounce sized bathroom cups. Each batch of pudding made about 12 Pudding Pop cups. I found it easiest to put all the cups on a large cookie sheet for easier transport the freezer.
Allow the pudding to cool and set up (about 45 minutes). Place a popsicle stick in each cup.
Put the Pudding Pops into the freezer for at least 4 hours. I was surprised that it took quite a while for these to be frozen through and through.
Mommy made these the other day for the first time and they were awesome! I only made a single batch to test the recipe out. Next time I will definitely make a double or triple batch! Even Daddy liked these! We used the paper Dixie cups and found out that the paper stuck to the pudding pops! A little hot water run on the outside of the cup loosen it right up and we were able to slip it off without any cup still stuck to our pop. We found 1,000 popsicle sticks at Michael's Craft Store for under $5. That's a lot of pudding pops! :) These aren't super sweet but they are so good.
Love Always,
Mommy
Showing posts with label for the freezer. Show all posts
Showing posts with label for the freezer. Show all posts
Monday, August 1, 2011
Friday, May 14, 2010
Frozen Hashbrowns
Frozen Hashbrowns from Laura at Heavenly Homemakers
Scrub and stab a bunch of potatoes. Place in an oven proof dish that has a lid. Bake at 350 degrees for 1 1/2 hours. Allow potatoes to cool completely.
Peel cool potatoes with a vegetable peeler. Cut out the bad spots.
Shred potatoes with a cheese grater. Either cook them now or freeze them for later.
To Freeze:
Lay them out on a parchment paper lined cookie sheet and freeze for several hours. Transfer to gallon freezer ziplocks.
To cook:
A cast iron skillet on the stove works wonderfully for these hashbrowns. Melt a very generous amount of butter in the skillet over medium high heat. Add potatoes and cook them on one side for 4-5 minutes, then turn. Cook until golden brown and slightly crispy. DON'T stir them or they will turn to mush.
If hashbrowns are frozen, just cook them a little longer on a slightly lower heat.
These are so yummy!!! Hannah and I just peeled and shredded about 8 pounds of potatoes. They are in the freezer now. :) I am thinking fresh eggs and homemade hashbrowns for dinner! That is some good eating! Thank you for helping me Sweetie!
Love Always,
Mommy
Scrub and stab a bunch of potatoes. Place in an oven proof dish that has a lid. Bake at 350 degrees for 1 1/2 hours. Allow potatoes to cool completely.
Peel cool potatoes with a vegetable peeler. Cut out the bad spots.
Shred potatoes with a cheese grater. Either cook them now or freeze them for later.
To Freeze:
Lay them out on a parchment paper lined cookie sheet and freeze for several hours. Transfer to gallon freezer ziplocks.
To cook:
A cast iron skillet on the stove works wonderfully for these hashbrowns. Melt a very generous amount of butter in the skillet over medium high heat. Add potatoes and cook them on one side for 4-5 minutes, then turn. Cook until golden brown and slightly crispy. DON'T stir them or they will turn to mush.
If hashbrowns are frozen, just cook them a little longer on a slightly lower heat.
These are so yummy!!! Hannah and I just peeled and shredded about 8 pounds of potatoes. They are in the freezer now. :) I am thinking fresh eggs and homemade hashbrowns for dinner! That is some good eating! Thank you for helping me Sweetie!
Love Always,
Mommy
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