The Best Way to Freeze Eggs for Long Term Storage

     Have you ever wondered how to freeze eggs for long term storage?  Here's the method I've found that works absolutely the best for freezing eggs!

    
     Currently we have about 25 chickens so we always have plenty of eggs for most of the year.  Generally we have more than we can eat (egg salad, pound cake, eggs for breakfast, or use up so we just have a surplus of eggs.  Yes, I could sell the eggs but living near my tiny community has so many people who already have their own chickens, there just ins't a real market for them here.  I give some to family members and friends and then I just freeze the rest so I will have eggs for use in the winter when our chickens are not really laying as many. 

      Here is how I freeze eggs on the homestead:

     I freeze eggs individually, for the most part, so I can take out however many I need at the moment.  I purchased a sinilicone muffin mold to freeze my eggs in but before I had it, I just used a regular metal muffin tin.  Both ways work but the metal muffin tin does take a bit of work to get the eggs out.

    All you have to do is break one egg into each space of the muffin tin/mold.  Place the muffin tin on a sheet pan and place them in the freezer.  After about 3-4 hours, remove the muffin/tin and "pop" the frozen eggs out.  If using a metal tin, just turn the the tin upside down and bounce/bang the tin against a hard surface or run some warm water over the back and then they should release pretty easily.  If that thaws the eggs a bit, it is okay.  They will refreeze soon enough.

    

    

    Take the eggs and place them in a freezer safe bag until you are ready to use.  I often will vacuum seal the eggs in bags to keep them even better.  For our family, I generally freeze 6-8 eggs per bag.   Once they are sealed, stack them flat in your freezer.  I just stack one upon the other so they are all together and doing it this way, they do not take up a lot of freezer space.

     Another way I freeze eggs is to take a dozen (or half dozen if you prefer) and whip them real well in a bowl, as if you were going to make scrambled eggs, and pour them into a quart sized, freezer safe container and freeze them that way.

     I also put some in baggies if I don't have enough containers.

     Eggs freeze nicely; thaw nicely and cook up beautifully.  If you use them for scrambled eggs or for baking, they cook up just as good as a fresh egg.  For me, the only way I can tell the difference is if I cook up the eggs over easy and if you want over easy eggs, I do suggest you use frezh eggs.  Using frozen eggs for eggs over easy will give you a different texture to the yolk part of the egg that I just do not care for.  It's edible but just off putting to me.

      Other than eggs over easy, the quality remains the same for frozen eggs.  Frozen eggs can be frozen for up to a year or two.  I had frozen eggs from last summer in my freezer and I scrambled them up this morning and I could tell no difference in the fresh ones I had yesterday to the frozen ones I had today.  

     To use frozen eggs, just remove however many you need and place in a bowl in the refrigerator for a few hours.  If you are trying to use the "scrambled" eggs, just let them thaw in the refrigerator in the container/baggie you froze them in until they are thawed enough to use.

     Three tablespoons of the mixed up eggs are equal to one fresh egg.  

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No Bake Marshmallow Pumpkin Pie

     It's finally September and fall is just a few weeks away so it is now officially time that I start to go crazy with my pumpkin recipes!    I LOVE, LOVE, LOVE everything pumpkin!

     My favorite pumpkin dessert ever is the classic pumpkin pie.   In a very close second would have to be my pumpkin supreme pie.   This pie I made today is great to have on occasion because it is so quick to prepare and easy enough that practically anyone could make it.

          Since this is a no bake pie, the texture is different than a cooked pumpkin pie. It's more like a cream pie and it is quite sweet.  The texture is very light and fluffy and tastes good. 

No Bake Marshmallow Pumpkin Pie

1 c. pumpkin (NOT pumpkin pie filling)

9 oz. graham cracker crust

8 oz. homemade whipped topping or Cool Whip

7 oz. jar marshmallow creme/fluff or 10 oz. bag of marshmallows

2 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. cloves

     Directions if using marshmallow creme or fluff:

     In a large bowl, beat together the pumpkin, spices and marshmallow fluff/creme.  Fold in the whipped topping and stir until it is mixed well.  

    Spread the mixture onto the pie crust.  Refrigerate, covered, for at least 6 hours or until set.  I have found it best to leave at least overnight.  

    Directions if using large marshmallows:

      In a large pot, over medium heat, combine the marshmallows and pumpkin.  Stir often.  Once the marshmallows are completely melted, remove from heat and scrape the contents into a large bowl.

      Stir in the spices and the whipped topping.  Spoon into the crust, refrigerate, covered for the same time as listed for the other way.

    If you prefer to use a "regular" pie crust, be sure to use my Extra Flaky Never-Fail Pie Crust.

 

 

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Miz Helen's

Delicious Foil Pack Barbecue Chicken and Vegetables

    I LOVE foil packet meals.  They are easy to make and turn out wonderfully with little-to-no cleanup.  This one turns out just as wonderful.  It is a perfect combination of sweet and savory and the chicken comes out so juicy and tender.  It will quickly become on of your family's favorite meals.

Delicious Foil Pack Barbecue Chicken and Vegetables

4 boneless, skinless, chicken breasts

16 asparagus spears, with the ends cut off

16 baby carrots

1 zucchini, cut into thin slices

1/2 c. barbecue sauce

1 T. olive oil

salt and pepper, to taste

     Preheat your oven to 400 degrees.  Take 4 pieces of foil (about 18" x 12" and place one piece of chicken onto each piece of foil.

    Rub olive oil on both sides of each piece of chicken and salt and pepper each one.

     Now brush each piece with barbecue sauce.  Now place the vegetables around the chicken.

     Seal up the foil by bringing up two sides of foil over the chicken so edges meet.  Seal the edges by making a tight 1/2" fold and then fold again.  Fold other sides the same way. You want a bit of space for heat to be able to circulate but you don't want anything to spill out.

     Place the packets onto a cookie sheet and bake for 30-35 minutes or until the juices run clear from the chicken.  The thickest part of the chicken needs to be tested for doneness and should be at least 165 degrees.  

      If you prefer to grill the chicken, place the packets on a hot grill and cook 10-12 minutes.  Turn the packets over and cook on the other side for 5-10 more minutes.  

     Serve and enjoy.  I like to brush the chicken with a bit more barbecue sauce right before serving.  

    One serving has 22 carbs.  

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I shared this recipe with the following blogs and link parties:
Raising Homemakers 
Christian Homemaking 
Blogger's Pit Stop

How to Freeze Tomatoes

      I was talking to a friend and I was telling her that I was in the process of freezing some tomatoes and she was shocked to hear that they can be frozen.  Yes, you can freeze tomatoes!

    Can you imagine having ripe tomato flavors even in the winter time???  You can if you freeze tomatoes fresh from your garden.

Fresh tomatoes from the garden!

      Freezing tomatoes is the easiest way to preserve tomatoes and gives you that fresh-from-the-garden flavor all year long.

      I used to can all of my tomatoes but canning not only takes a lot more time and it heats up the kitchen and the last thing I want in the summer is more heat in my kitchen!  Freezing is a lot faster and takes no special equipment.

      There is a downside to freezing tomatoes:  once frozen, the skins are not good for eating because the texture changes.  BUT there is no need to peel tomatoes before freezing them.  Once they are frozen, the skins just slip off.  I take the skins and dehydrate them and make them into tomato powder so nothing is wasted.  

     Using tomatoes after they are frozen won't work for a tossed salad but they do go beautifully into a soup, sauce, a stew, chili or some yummy salsa!    Again, the texture of frozen tomatoes changes but the fresh and delicious taste does not.  The taste is 100% there!!!

      Another thing I like about freezing tomatoes is that you can freeze as little or as many as you want at a time.  If you just have 3 tomatoes, then freeze just 3 tomatoes.  If you have 50 tomatoes, freeze 50.  It doesn't matter.  You don't have to wait until you have "enough", just freeze them as you harvest them.  

    To freeze tomatoes, cut off the ends and place your tomatoes in a single layer on a cookie sheet.

A few tomatoes ready to go into the freezer

  Place them into the freezer on the tray for about an hour.  Remove the tomatoes from the tray and place into a freezer safe baggie.    Seal and try to get as much air out as possible and place back into the freezer.  That is all there is to it.  As you harvest more tomatoes, just continue through this process until your baggie is full and then start a new bag.  Currently we have 6 gallons of tomatoes in the freezer. 

A few frozen tomatoes...

    Tomatoes can be frozen whole as I did today or you can slice them, dice them, or even crush them before freezing.  It is purely a preference and how much time I have on my hands.  

     Frozen tomatoes will retain flavor for up to 12-18 months in your freezer.

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Garlic Steak & Yummy Potatoes in a Foil Pack, Delicious

    Steak and potatoes are just 2 foods that go good together.  Just like biscuits and gravy, chips & salsa, and coffee and doughnuts!  Yum!   This recipe for garlic steak and potatoes in a foil pack just melts in your mouth!  It makes a flavorful and hearty meal that doesn't get much easier to make.  The steak turns out so tender and juicy and can be made in the oven or on the grill.  So yummy that your whole family will love it.  It truly is one amazing meal that you do not want to miss out on!

Garlic Steak & Yummy Potatoes 

2-2 1/2 lb.s steak (sirloin, rib-eye, flank or stew meat), cut into 2" chunks

1 lb. Yukon gold potatoes, cut into 1" chunks

1 c. melted butter

2 sliced carrots or 1 can carrots

1 onion, skin removed and cut/separated into large pieces

1-2 T. olive oil

1 T. minced garlic

1 T. parsley flakes

1 tsp. rosemary

1 tsp. thyme

1 tsp. salt

1/4 tsp. pepper

      Before we begin, let me say that I have made this with top sirloin, ribeye, flank and stew meat and I think the sirloin is the best choice for these.  Don't get me wrong, all of them turned out great but the sirloin just has more flavor and is more tender.

      Now, cut up your potatoes and place them in boiling water and cook for 3 minutes.  Drain and remove from heat and set aside.  I partially cook the potatoes so that when you put everything together, every thing cooks evenly. If you don't partially cook the potatoes just a bit then your steak might be overdone.  When you do it this way, your cook and potatoes turn out perfectly.

      In a large bowl, combine the steak, potatoes, carrots, olive oil, salt & pepper.

      Stir well to combine.  Take 4 large (18"x12") pieces of foil and lay them out on a table.  Divide up your steak mixture and divide it up between the 4 pieces of foil and place the mixture into the center of each one.  

     In a small bowl, combine the butter, garlic, parsley, rosemary and thyme.  Stir well and pour some of it over each steak mixture.  

Place a large piece of onion on top.  

     Now double fold over the sides and top of the foil.  

     Place the foil packets onto a baking sheet and bake in a preheated 425 degree oven for 20-25 minutes.  Once the time has elapsed, you can carefully open up the foil packs and broil them for 2-3 minutes.  This will give the steak a nice char.  Tonight, I did not broil them and they still tasted wonderful.   Right before eating this, I often sprinkle some Parmesan and parsley flakes on top.    Yum!

    Be sure to "dip" your meat and veggies into the garlic butter on the bottom of the foil pack with each bite.  

     If you prefer to grill these, place the packets on the grill on high heat and cook for about 10 minutes or until the steak is browned and the potatoes are tender. 

     You can freeze these after cooking for up to 2 months. Just remove from the freezer, remove the foil, place the frozen meat mixture into a microwavable safe bowl, and heat it up.  It will taste just as good as the day you cooked it.

Be sure to try some of my homemade steak sauce too!

 

 

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The Best Tuna Salad Recipe Ever

    This is a very flavorful tuna salad recipe.  Once you try this recipe, I am sure you're going to take your old boring tuna salad recipe and toss it to the curb. 

The Best Tuna Salad Ever

1 (5 oz.) can tuna, drained, and flaked

1 sm. Granny Smith apple, peeled, cored, and diced

1/3 c. mayonnaise

1 hard boiled egg, crumbled up with a fork

1/4 c. chopped pecans or walnuts

2 T. sweet pickle relish

1 T. mustard

1/2 tsp. parsley

1/4 tsp. lemon juice

     In a medium sized bowl, add in the tuna.

    Dice up your apple.

   Stir in the rest of the ingredients.

         Add salt and pepper to taste.  Serve on lightly toasted bread.   Sometimes we also like to add in some sliced green grapes.  Yum!

      I know some people like celery in their tuna salad but my husband HATES celery so I like to add the apples in to replace the crunch and seriously, I think it's better with the apple.

     Also, some people never put eggs into their tuna salad but with eggs is my preferred way.  Adding eggs is one way to add protein to the meal and it helps stretch the tuna salad further.

 

    So great to add in some homemade guacamole.  

 

    Be sure to check out my other delicious salad recipes:  Egg Salad, Potato Salad, my Old Fashioned Southern Ham Salad and Chicken Salad.

 

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I shared this recipe with the following blogs and link parties;
The Stitchin' Mommy 
Full Plate Thursday
Your Whims Wednesday

JZBRAIN Vacuum Sealer Review

    I was recently honored to check out and review the JZBRAIN vacuum sealer.  I have wanted a sealer for some time because we do process a lot of meat at home on our farm and being able to seal up the meat in dinner sized quantities would make life a lot easier.  

      Being able to seal our food will keep it fresh for so much longer and I won't have to worry about our food becoming freezer burned or absorbing smells or tastes from the freezer.  A friend of mine has a different brand of sealer and this one we got is soooo much better than hers and has a lot more features!  

     It comes with easy to follow directions and works wonderfully.  I was impressed that you can do dry food but also food that is wet or moist like steamed or poached, it has a mode to do those too.  You just push the button and it sucks all the air out and seals up the pouch perfectly.  

     I am so glad we got this and highly recommend it for anyone looking to purchase one in the near future.  

    You can buy one from the following link on Amazon:  http://www.amazon.com/gp/product/B07NRQQ98Q