Tuesday, November 29, 2011

Gifts of Impeccable Taste (Class Notes)





I'm sharing the class notes from my Honeyville Farms class here. Many of the recipes make amazing scratch mixes and some use Honeyville's bulk mixes as a base. Enjoy!

Gifts of Impeccable Taste

Holiday Mix Making 101
Giving a gift is an extension of who you are. It reflects a lot about your heart and your feelings toward another. It is something that can show your love and gratitude. It is something that can also be hard on your family budget if done incorrectly. I think one of the best things I ever started doing was making mixes for gift giving!
Why Make Mixes?
  • Budget Friendly
  • Control Ingredients
  • Show Creativity
  • Convenient to Give and Receive (I don't need to eat them right away).
  • Save Time
  • Easily incorporated into Long Term Food Storage
How Do You Package Mixes?

  • Mason Jars and Up-cycled Glass Jars
    be creative with the ties, lids and more! You can have a lot of fun with ceramic paint on the outside of jars. Just be sure not to use it inside as most are not food grade. Or...just wrap it really funky with the scrap book paper! How easy is that?
  • Gift Bags/lunch sacks or Goodie Bags

  • Gift Basket Sets...
  • Up-cycled containers
    Tins, canisters, boxes, and more...most often I employ the use of my friendly neighborhood contact paper! It's like a giant sticker that changes any container into a up-cycled
  • Fabric Bags
    Fabric bags can add a lot of great texture and color to a gift. They don't have to be expensive. I find them many times at the dollar and discount stores. Antique stores are also great for this!
  • Hot pads
    These are the best "fabric bag" for a practical gift mix! It doubles as the tool to take the cookies out of the oven! Check the discount stores. They go in sale big time this time of year!
My Beginner's Gourmet Recipe Collection
MY Chef Tess VERSION OF “BISQUICK”

9 c all purpose flour (organic whole wheat...if you want whole grain wheat use pastry wheat flour, or if you use hard wheat, you will need to replace one c of wheat flour with cornstarch) 2 cups shortening powder OR Butter Powder 1/3 c baking powder 4tsp salt 1 c fat free powdered milk (optional). Combine all ingredients to make the mix.
  • For biscuits: 2 c mix, 1/2 -3/4 c cold water (depending on the flour*), bake 425 10-12 minutes; up to 1T seasoning, Freeze Dried cheese or dehydrated green onion.
  • Pancakes: 2 c mix, 1 c water-- hot griddle; (up to ½ cup freeze dried berries. Let batter sit 5 minutes before making pancakes). “Spiced” use ½ tsp Wise Woman or ginger powder.
  • Muffins: 1 1/2 c mix, 2T egg powder, ¾ c water. 425 15-20 minutes; (add 1/3 cup sugar for sweet muffins)
  • Cobblers: 1 3/4 c mix, 1 tsp powdered vanilla, 1/3 c sugar or ganulated fructose, 3/4 c water, mix just until combined. Put over 4 c of fruit or fruit filling in a 9 inch by 9 inch casserole. 375 35-40 minutes;
  • Scones: 2 c mix, 1/2 c sugar, 1/2 c water, (flavor agents of choice, like cinnamon, currants, dried cherries, chocolate chips...) Roll out in circle 1/2 inch thick and cut into wedges. Bake 425 10-12 minutes. an infused sugar ( I love vanilla sugar with rose petal and cardamom).
*Note that whole wheat flour will require an addition of about 2 T of water per 1cup called for due to the fiber content and it's amazing ability to soak up the water. Note on coconut oil: this is a good for you oil, just add it in a steady stream while your mixer is going. Lower fat is good right?
Variations On Honeyville Pancake Mix
Honeyville Pancake mix makes an excellent substitute for homemade mix and can easily be turned into gourmet pancake mixes to give during the holidays! I put 2 cups of Honeyville pancake mix in “goodie baggies” and make the following variations.
Spiced Peach Pecan pancake Mix : 1 scoop Honeyville peaches and cream smoothie mix and ½ cup chopped pecans and 1 tsp Chef Tess Wise Woman of The East
Peanut butter chocolate chip pancakes: 3T dehydrated peanut butter and ½ cup mini chocolate chips.
Gingered-Mixed Berry almond pancake mix: 1 scoop Honeyville Mixed Berry Smoothie mix, ½ cup chopped almonds, ½ tsp ginger, ½ tsp Chef Tess Wise Woman of the East Spice Blend
Apple Spice 6 grain pancake mix: ½ cup rolled 6 grain and ¼ cup freeze dried apple (crushed or pulsed in a spice mill to be a powder) ½ tsp Wise Woman of the East Spice Blend
Spiced Sweet Potato Pancakes: ½ cup freeze dried sweet potato (pulsed in a spice mill until a powder) ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp pumpkin pie spice. Or use 1 tsp Chef Tess Wise Woman for the spice. 1 tsp vanilla or maple powder.
To Prepare Pancakes: Combine Pancake Mix with 1 ½ cups water (add more or less water depending on how thick you like your pancakes). Preheat electric griddle to 375 degrees. Oil griddle and bake pancakes. Serve with syrup, cream and nuts if desired.


Chef Tess Magic Fudge Mix 
2 lb powdered sugar
1 cup Honeyville powdered butter
2 cups baker's cocoa
1 tsp salt
1 tsp double strength vanilla, 1/2 tsp rum extract
1/2 tsp chef Tess 
Wise Woman of The East Spice Blend
pinch of cayenne pepper (optional)

Mix directions:
Combine all ingredients  until well blended. Place in a gallon size freezer bag. I store the bags in the fridge or freezer. Great gift for the holidays! When the holiday get closer, I simply slip the mix into a fabric bag with the directions to mix on a cute tag. Give it away not just for the winter holidays, but for Mother's Day. Father's Day. Tuesday.
To prepare:
Put mix in a microwave safe bowl with 3/4 cup water and heat about 2 minutes stirring well. Heat one more minute. In the meantime line an 8 inch by 8 inch cake pan with foil then spray the foil with nonstick coating. Pour the melted mix into the foil lined pan and top with nuts or dried fruit if desired. Leave pan out to cool 3-4 hours or overnight. Remove from the pan, and take off the foil. Cut into 1 inch squares, yield 4 dozen love bombs. about 4 lbs of fudge.
Cookie Mixes
Chef Tess Bakeresse Extra Moist Buttermilk Cookie Mix
9 cups all purpose flour (or nine grain flour),1 ¼ cup Honeyville whole egg powder, 1 ¼ cup buttermilk powder or instant milk powder
1 ½ cup Honeyville vanilla pudding mix, 3T baking powder, 1T salt, 4 cup Honeyville butter powder, 2T LorAnn Princess Emulsion (optional) ,3 cups sugar or Honeyville dehydrated honey
Combine all ingredients well. This mix will make 20 cups of cookie mix. I use 2 cups of mix per gourmet cookie mix. This recipe will make 10 bags of plain sugar cookie mix.
Chef Tess White Chocolate Macadamia Nut Coconut Lime Verbana Cookie Mix
2 cups buttermilk cookie mix, ½ cup macadamia nuts, 1 cup white chocolate chips, ½ cup coconut flakes, 2 tsp lime zest (fine grated, dehydrated 24 hours in a dry room) Combine the zest in with the cookie mix. Put in the bottom of a quart mason jar. Top with Macadamia nuts, chocolate and coconut layer. Seal tightly. To bake, combine with 1/3 cup water. Place one inch balls of dough on a cookie sheet and bake 8-10 minutes.
Chef Tess Peanut butter toffee Crunch Cookie Mix
2 cups buttermilk cookie mix, ¼ cup peanut butter powder,¼ cup Heath Bar Toffee bits
Combine well. Put in quart size storage bag or mason jar.
Bake: Preheat oven to 375 degrees. In a medium size bowl combine cookie mix with 1/3 cup water, just until combined. Drop by Tablespoon on ungreased cookie sheets, 1 inch apart. Yield 1 dozen cookies. Bake 8-10 minutes until golden brown.
Chef Tess Dark Chocolate Orange 4 grain Cookie Mix
2 cups buttermilk cookie mix,1 cup 4 grain rolled cereal (or quick oats),1 cup dark chocolate chips,2 tsp dry orange zest
Put 2 cups cookie mix in the bottom of a quart size mason jar. Add a layer of 4 grain cereal, a layer of chocolate chips and the orange zest. Seal tight. To bake: Combine cookie mix with ½ cup water. Drop by rounded Tablespoon on ungreased cookie sheet and bake 375 degrees 10-12 minutes.


Chef Tess Homemade Brownie Mix
1 1/4 c all-purpose flour, 1 cup Honeyville Dehydrated butter, 2/3 cup Honeyville whole egg powder,1 tsp salt 2/3 c cocoa powder, 1 c white sugar 1/2 c chocolate chips, 2T vanilla pudding mix.
Combine all ingredients and blend well. TO MAKE: Preheat oven to 350 degrees. Grease a 9 x
13 inch pan. Empty brownie mix into a large mixing bowl, and stir to blend. Mix in ¾ cup water, just until combined. Mix thoroughly. Spread batter evenly into prepared baking pan. Bake for 25 minutes in preheated oven. Cool completely in pan before cutting.
Gourmet Deluxe Variations on a Honeyville Brownie Mix
(You get 3* mixes per 7 lb bag):
4 ½ cups Honeyville brownie Mix

Raspberry Red Velvet and white chocolate Brownies: Add 1 packet raspberry kool-aid, ½ cup freeze dried (crushed) raspberries and ½ tsp dehydrated orange zest. 1 cup white chocolate chips or chunks.
Peanut Butter Fudge Brownies: Add ½ cup dehydrated peanut butter and add 1 cup salted peanuts to the mix.
Pecan Turtle Brownies: Add 1 cup chopped pecans to the mix. In a separate bag provide 1 cup caramel bits (by Kraft). Prepare brownie mix. Bake. Remove from oven and top with caramel bits while still warm.
To prepare: Preheat oven to 325 degrees. Combine brownie mix with 2 eggs, ¼ cup water and ½ cup vegetable oil in a bowl. Mix until well combined. Spread into a greased 9 inch by 13 inch baking sheet 30-35 minutes.
*If you make smaller mixes you can get 6 mixes. Just use 2 ¼ cup mix, cut “add in” ingedients in half. Use 1 egg, 2T water and ¼ cup vegetable oil. Bake in an 8 inch by 8 inch pan. 15-20 minutes.

Chef Stephanie Petersen's Homemade Gourmet Chocolate Cake Mix 

yield 18 cups mix (4 1/2 mixes total)
2 cup Honeyville powdered butter , 6 cups (1 lb 11 oz) all purpose cake flour, 3 cups (11.5 oz) baking cocoa, 1 cup ( 4.5 oz) instant milk powder
5 cups(2 lb) granulated sugar, 4 tsp salt, 1/3 cup (2 oz) baking powder, 1T double strength vanilla ( or vanilla bean paste),1 tsp ground cardamom
1 tsp cayenne pepper
To prepare mix: In a large 3 gallon or larger bowl, combine the powdered butter,  flour, cocoa, dry milk
sugar, baking powder and salt, cardamom and cayenne very well. Divide into quart size bags.
 2o oz of mix equals one cake mix. This is almost exactly 4 cups of measured mix.
To bake:
Combine with 3 eggs ( or 6T of powdered egg hydrated with ¾ cup of water)
1/3 cup oil
1 cup water
200 strokes by hand or 3 minutes medium speed.
Bake time 350 degrees:
Pan size: 2 8 inch 33-35 minutes
2 9 inch 28-31 minutes
13 by 9 inch 32-35 minutes
bunt 38-43 minutes
24 cupcakes 18-21 minutes
High altitude: stir 1/4 cup all purpose flour into mix. Mix as directed
Gourmet Chocolate Cake Mix Variations

Chef Tess Double Chocolate Hazelnut Cookies:
4 cups Chef Tess Chocolate Cake mix, 2T Honeyville dehydrated egg powder, 1 cup chocolate chips (high quality) ½ cup chopped hazelnuts
To prepare you will need : ½ cup water and ¼ cup melted butter.
Directions: Preheat oven to 350 degrees. Combine cookie mix, melted butter and water in a bowl. Drop by heaping Tablespoon onto greased cookie sheets. Bake until set but still soft in the center, 8-10 minutes. Remove cookies from oven and allow to cool on pan 2-3 minutes. Remove from pan and allow to cool completely.
White chocolate Sundried Cherry-Almond chewy cookies: 4 cups Chef Tess Cake Mix, 2T Honeyville whole egg powder, 1 cup white chocolate chips, 1/2cup chopped almonds ½ cup sundried cherries. To prepare you will need ½ cup water and ¼ cup melted butter. Place rack in center of oven. Preheat to 350 degrees. Combine melted butter and water with the cookie mix. Drop by rounded Tablespoon onto greased cookie sheet and bake 8-10 minutes. Remove from oven. Allow to cool 2-3 minutes on pan. Transfer to a cooling rack and cool completely.

Chef Tess Chocolate Macaroon Bar Mix: 4 cups Chef Tess Chocolate Cake Mix,2 T Honeyville whole egg powder, ½ tsp almond extract.Macaroon Topping mix: 1 ½ cup macaroon coconut, ¼ cup honeyville whole egg powder. Separate bag of 1 cup semi-sweet chocolate chips. To prepare crust you will need 1c melted butter and ¼ cup water. For topping ½ cup cool water. Directions: Preheat oven to 350 degrees. Combine crust mix with 1 cup melted butter and ¼ cup water. Spread into the bottom of a 9 by 13 inch baking pan. The batter will be thick. For the topping, combine with ½ cup cool water and mix until very combined. Spread over the chocolate crust mixture. Sprinkle with chocolate chips. Bake until the coconut mixture sets, 25-30 minutes. Remove from oven and cool 1 hour. Yield 24 bars.
Honeyville Gourmet White Cake Mix Variations
Honeyville white cake mix not only makes great cake, it can be used for dessert mixes as well. Here are a few of my favorite variations!


Chef Tess Jam Crumble Bar Mix: 4 cups Honeyville White cake mix, 1 cups sugar, 1 cup Honeyville quick oats or 4 grain cereal mix, ½ cup dehydrated honey, ¼ cup Honeyville whole egg powder, 1 tsp Chef Tess Wise Woman of the East. To prepare you will need 1/4 cup water, 1 cup melted butter and 2 cups jam (any flavor) 1 9 by 13 inch baking pan.
Directions: Pre-heat oven to 350 degrees. Place the crumble bar mix in a large bowl and combine with water and melted butter until combined (about a minute). The mixture will be thick. Reserve 11/2 cup for the topping. Using fingertips, press the remaining mixture into the bottom of the pan so it reaches all sides. Spread the jam over the the mixture in a layer with a spatula. Pinch off pieces of the reserved crust mixture and scatter over the jam. Bake until light brown and bubbling, 35-40 minutes. Allow to cool 30 minutes before cutting. Yield 24 bars.
Wise Woman's Snickerdoodle Blondies:
Bar mix: 4 cups Honeyville white cake mix, ¼ cup Honeyville whole egg powder. Spiced sugar mix: 1T chef Tess Wise Woman of the East spice blend ¼ cup sugar To prepare you will need: ½ cup melted butter and ½ cu water
Directions: Preheat oven to 350 degrees. Grease a 9 inch by 13 baking pan. Combine Bar mix with melted butter and water until just combined. Spread into baking pan. Sprinkle with Spice sugar mixture

Chef Tess Butterscotch Pistachio Scotchies Mix:
4 cups Honeyville white cake mix, ¼ cup dehydrated honey, ¼ cup Honeyville whole egg powder, 1 tsp butterscotch flavored oil or powder. In a separate bag: 1 cup salted pistachio, 1 cup butterscotch chips
To prepare you will need 1 9 by 13 inch baking pan, 1/2 cup water, ½ cup melted butter
Directions: Preheat oven to 350 degrees. Combine Mix with water in a bowl until smooth, about 2 minutes by hand. Transfer batter to 9 by 13 inch baking pan, spreading evenly. Sprinkle the bars with the pistachio and butterscotch chips. Bake until golden brown, 27-29 minutes. Allow to cool 30 minutes before cutting. Yield 24 bars.
Candy-land Bars Mix: 4 cups Honeyville white cake mix ,½ cup dehydrated honey, ¼ cup Honeyville whole egg powder, ¼ cup Honeyville butter powder. In a separate baggie: 2 cups chopped candy bar pieces (Butterfinger, Mounds or Almond Joy, Snickers, Zero or Reese's Peanut butter cups). To Prepare you will need: ½ cup melted butter, ½ cup water and 1 9 by 13 inch baking pan.
Directions: Pre-heat oven to 350 degrees. Combine bar mix with melted butter and water until just combined. Spread mixture into a well greased 9 by 13 inch pan and sprinkle with candy bar pieces. Bake until golden brown, 40-45 minutes. Remove from oven and allow to cool about an hour before cutting. Yield 24 bars.
Chef Tess Gourmet Paradise Oatmeal Mac-Nut Cookies
4 cups Honeyville white cake mix, ¼ cup Honeyville whole egg powder,1 cup all purpose flour, ¾ cup quick oats, ¼ cup crushed cornflakes, ¼ cup coconut flakes,1 cup whole macadamia nuts,1 cup white chocolate chips. To prepare you will need ¾ cup melted butter, ½ cup water. Directions: Combine cookie mix with melted butter and water. Dough will be thick. Drop by heaping teaspoon two inches apart on a cookie sheet (you may use a cookie scoop). Bake until golden brown 8-10 minutes. Remove from the oven. Cool on baking sheet 2-3 minutes and transfer to a cooling rack.

Chef Tess Christmas Mulled Apple Cider Bundt Cake Mix with Lemon Glaze
4 cups Honeyville white cake mix, ½ cup honevyille vanilla pudding mix, ½ cup honeyville whole egg powder, 1 ½ tsp Chef Tess Wise Woman of the East Spice blend. Glaze mix: 1 cup powdered sugar, 1 T Honeyville lemonade powder.
To prepare cake you will need: 2 cups high quality apple cider, ½ cup olive oil, 1 Bundt pan, flour for dusting the pan. To prepare glaze you will need: 2T hot water.Directions: Preheat oven to 350 degrees. Lightly mist Bundt pan with non-stick spray and dust with flour. Shake out excess flour and set aside. Place the cake mix in a mixer and combine with apple cider and olive oil, mixing on low speed 30 seconds and then increase to medium speed 2 minutes, scraping down sides again. The batter should be thick and well combined. Pour into pan, place in oven and bake 42-48 minutes. Remove pan from oven and place on wire rack to cool. Meanwhile prepare the glaze by combining the mix with 2T hot water and mixing until smooth. Inver the cake onto a platter while it is still warm and pour the glaze over the cake. Garnish with spices, and fruit if desired. Slice and serve.
My Favorite Soup Mixes for the Holidays
Warm and Bright Holiday Greetings: I give the jar wrapped in a shiny paper and tied with a gold bow. In a gift basket I'll include a wooden spoon with a red handle tied with gingham and some garlic-cheese biscuit mix.
Chef Tess Creamy Tomato Soup Mix
In a quart jar with an oxygen absorber packet:
1/2 c flour (or 1/4 cup cornstarch or Ultra Gel ) 1 1/2 c nonfat dry milk powder 1/2 c tomato powder 1 bay leaf 1 T dehydrated onion ¼ tsp celery seed 2 tsp granulated garlic 2 tsp salt 1 tsp baking soda 2 tsp pepper 2 tsp thyme 2 T MSG free bullion (optional) (omit previous salt if you use bullion)
I keep this mix in jars sealed and labeled for a quick dinner anytime of the year. They keep fresh up to a year (for best flavor) so please be sure to label and date clearly.
To prepare, combine soup mix with 6 cups water (for a richer cream soup, use milk) and whisk until combined over medium heat. Simmer 15-20 minutes. Add any flavor variations you like: 2 cups chopped broccoli or cauliflower, potatoes, corn, carrots, chicken, clams, crumbled bacon. If you want a cheese soup, be sure it gets added only at the very end after
soup is off the heat or it will be grainy.
Country Style Holiday Greetings: I give this one wrapped in gingham with rustic wood ornament and a wooden spoon. In a gift basket I'll also add some homemade biscuit mix.
Chef Tess Country Style Beef Stew In a Jar
In a quart jar with an oxygen-absorber packet:
1 c Honeyville instant red beans, 1 c Honeyville freeze dried mixed vegetables, ¾ cup Honeyville Freeze Dried diced beef, 1 c Honeyville dehydrated diced potatoes, ¼ c Honeyville dehydrated onionsSeasonings I shake down into the jar: ½ c tomato powder 1 tsp thyme 1 tsp garlic ¼ c flour 1 T beef bullion. It will fit if you shake it really well. yield 12 one cup servings
Layer all in a clean quart canning jar. Place 1 oxygen packet on top and close tightly using a canning lid and ring. Shelf stable at 65-70 degrees for 6-7 years. To prepare Country Style Beef Stew: In a gallon pot, combine stew mix with 6 c water and bring to a boil. Reduce heat and simmer 20-30 minutes. Works great in a solar oven. Bake one hour.
Warmest Holiday Greetings: I give this one wrapped in funky red pepper fabric, Raffia bow with a bag of corn chips in a basket. Often, I embellish this one with poinsettia and Mexican yarn puff balls or tissue paper flowers.

Chef Tess Taco Soup Mix in a Jar

In Quart jar with an oxygen-absorber packet:
2 c Honeyville instant Red Beans 1 c Taco TVP meat 1/2 c Dehydrated Onion 1/3 c Freeze Dried Mixed Peppers 3/4 c Freeze Dried Corn 1/2 c Tomato Powder 1 T homemade taco seasoning
Put a funnel on the mouth of a quart jar the ingredients into the jar When you get to the tomato powder, just shake the jar so it works its way into the cracks. Add an oxygen packet. Seal. Good on the shelf in a cool place up to 5-7 years. To prepare,Taco Soup: place contents of jar in a gallon pot in a solar oven or on the stove. Add 2 quarts of water and simmer 20-30 minutes until veggies are tender. Serve with tortilla chips, sour cream and salsa if desired.
Cheesy Holiday Greetings: I give this one with a bright orange or yellow gingham bow, a small jar of freeze dried cheddar cheese and a bag of cheese biscuit mix in a basket.

Creamy Potato Cheese and Ham with Rosemary Soup mix
in a quart jar with an oxygen absorber packet:
3 cups Honeyville Creamy Potato soup mix
1 cup Honeyville Freeze Dried Ham (do not use the ham TVP for this)
1 bay leaf. 1 tsp dehydrated rosemary 1/2 tsp cracked black pepper
Directions: Combine soup mix with 10 cups cool water, bring to a boil. Reduce heat and simmer 15-20 minutes, stirring occasionally. Yield 12 cups soup.

There you go! Enjoy a very Merry Christmas! Xoxo!

Always My Very Best,
Your Friend Chef Tess



Monday, November 28, 2011

Homemade Strawberry Almond Milkshake Fudge Mix and Peanut Butter Fudge Mix and New Packaging Ideas

Monday I try to share Food Storage recipes, but especially during the Christmas holiday season when things tend to get a little tight around people's budgets...I try to share real ideas that work for great gifts. In fact, it's gift week here on the blog. Tomorrow I have a Holiday gift mix class at Honeyville Farms. Friday I have a neighbor gift making segment on Fox 10. Saturday I have a Holiday Bold Better Bread Class at Honeyville again. Midnight that night 

Big Gift Week Giveaway with Cherie Call Albums, Chef Tess E-books and Holiday Mixes will end. Pop on over to that post and find out how to win some great stuff!


 Somewhere in-between...I hope to post all the amazing new recipes I've been working on. In fact, I have so many new recipes it's almost scary. ...*Almost*... 
I'm happy to share some great recipes and ideas to help make your holiday bright! 
So. Let's start with the fudge!

 One of my favorite ways to package the prepared fudge to give away is to wrap it in natural wax paper and either tuck in the edges or twist them like a giant candy bar.
Individual pieces of the fudge look super-dang adorable wrapped in a twist of natural wax paper like this.
 Also they're 'uper-deee-doooper cutsie in a mason jar with some funky ribbon.
So...here's my original recipe for the creamy divine Strawberry Almond Milkshake Fudge mix.
 Chef Tess Magic Strawberry Almond Milkshake Fudge 
2 lb powdered sugar (about 7 cups)
1 cup Powdered butter
3 cups Honeyville Strawberry Milk Powder (2 1/2 cup instant milk powder and 1/2 cup strawberry milk flavoring like Nestle if you don't have the Strawberry milk powder)
1 tsp salt
1 tsp Mix-a-Meal Almond Flavoring Powder (or you can use 2 tsp almond extract but it's not as good for mixes as the powder)
Mix directions:
Combine all ingredients until well blended. Place in a gallon size freezer bag. I store the bags in the fridge or freezer. Great gift for the holidays! When the holiday get closer, I simply slip the mix into a fabric bag with the directions to mix on a cute tag. Give it away not just
for the winter holidays, but for Mother's Day. Father's Day. Tuesday.
To prepare:
Put mix in a microwave safe bowl with 3/4 cup water and heat about 2 minutes stirring well. Heat one more minute. In the meantime line an 8 inch by 8 inch cake pan with foil then spray the foil with nonstick coating. Pour the melted mix into the foil lined pan and top with nuts or dried fruit if desired. Leave pan out to cool 3-4 hours or overnight. Remove from the pan, and take off the foil. Cut into 1 inch
squares, yield 4 dozen love bombs. about 4 lbs of Strawberry Fudge.
To make into 4 mixes, simply divide the mix into 4. This will yield about 2 1/2 cups per mix. Cooking directions will be use 2T water and a small mini loaf pan instead of the 8 inch by 8 inch pan. (I'm including the printable label pdf.)


 Now for the Peanut Butter Fudge Mix!

  Chef Tess Peanut Butter Fudge Mix
8 cups powdered sugar
1 cup Powdered butter
3 cups Peanut Butter Powder
1 tsp salt
2 tsp Mix-a-Meal Vanilla Powder
Mix directions:
Combine all ingredients until well blended. Place in a gallon size freezer bag. I store the bags in the fridge or freezer. Great gift for the holidays! When the holiday get closer, I simply slip the mix into a fabric bag with the directions to mix on a cute tag. Give it away not just
for the winter holidays, but for Mother's Day. Father's Day. Tuesday.
To prepare:
Put mix in a microwave safe bowl with 3/4 cup water and heat about 2 minutes stirring well. Heat one more minute. In the meantime line an 8 inch by 8 inch cake pan with foil then spray the foil with nonstick coating. Pour the melted mix into the foil lined pan and top with nuts or dried fruit if desired. Leave pan out to cool 3-4 hours or overnight. Remove from the pan, and take off the foil. Cut into 1 inch
squares, yield 4 dozen love bombs. about 4 lbs of Peanut Butter Fudge.
  To make into 4 mixes, simply divide the mix into 4. This will yield about 3 cups per mix. Cooking directions will be use 2T water and a small mini loaf pan instead of the 8 inch by 8 inch pan. (I'm including the printable label pdf.)

I used my giant creative mind and came up with this fun way to package the mixes this year.
 Just using a square of card-stock style "scrapbook paper" I wrapped around the Ziploc baggie of mix. I attached the mixing directions to the colorful tube.
 Simply taped with clear package tape and stapled the ends.

These are super cute with any vintage wrapping, but I love that the cardstock will hold up almost like a box.

Slip into a wine bag and it's just freakin' cute! Cost per mix, about 75cents. Give or take. They don't look that cheap now do they?!!

So there you go. A couple new fudge mix recipes!
Get the printable labels for the smaller batches of fudge (they will work with all 3 different varieties of my fudge) and my original dark chocolate fudge mix recipe Here.
Enjoy!
Always My Very Best,
Your Friend Chef Tess

Saturday, November 26, 2011

Big Gift Week Giveaway! Cherie Call Albums, Chef Tess E-books and Holiday Mixes!

Well, we're rolling into December and I'm really excited about this week as I'm going to be teaching a class on homemade gift mixes on Tuesday at Honeyville Farms! I'm also teaching a Holiday Bread Class there on Saturday Dec. 3rd. It's going to be a magnificent week! Get class details  Here

So, to kick off the month of December and this week with some extra love, I thought I'd share this wonderful giveaway! 
I have 9 of my darling friend Cherie Call's Christmas album called Gifts
Yeah, I bought 10 but I'm keeping one for myself because I literally wore out the last one I had! If you haven't heard her music, it's just pure love. I'm a huge fan! 
 I'm sharing those with 9 people here.  

Plus...each album will also come with Two of my holiday mixes and a copy of my Book of Yummies E-book!
I can't decide what to share.
Should it be the Homemade Chocolate Cake Mix?
Chef Tess Magic Fudge?
homemade cookie mix?
I'll have to make a decision...but in the meantime. Here's how the giveaway will work.
I'll randomly pick nine winners to be announced Saturday Dec. 3rd...each getting one Cheri Call Gifts album, One  Book of Yummies E-book! and 2 Holiday Gift Mixes.

You can enter up to three times!
1st time: just leave a comment telling me what you think would be the best holiday gift mix to receive!
Second Entry:"Like" my Facebook Page  share this giveaway with your friends on Facebook! Leave a comment telling me you've joined my zany bunch of friends!
Third EntryPost this on your blog with links back to my blog...feel free to share your blog link in a comment below. Bonus if you have holiday gift giving ideas of your own to share as well! I'd love to see them and glean some great ideas!

Oh...and just for fun, if you're thinking of ordering spices for December gifts...I'm offering a really cool deal with Identity Magazine. Go see what it is! Xoxo!

Ready? Let's start in! Leave a comment below and share these gifts with your friends.

Always My Very Best,
Your Friend Chef Tess

Tuesday, November 22, 2011

6 Turkey Casseroles from the Great Divan Divide Freezer Meal Tutorial (and Printable)


Friday I will be on NBC 12 Morning show at 5:45 AM talking about some great ways to use those turkey left-overs! So, I decided that I'd share the recipes here on the blog that I'll be using for the show! It's a cross between Tutorial Tuesday and Freezer Friday...but I don't think you'll mind. Plus, I'll be busy with Turkey Day and family stuff the next few days. 

Six Casseroles with One basic recipe –
a Chef Tess Bakeresse™ Tutorial
by Chef Stephanie Petersen


The Great Divan Divide...6 amazing casseroles out of one recipe ! Welcome to yet another Freezer Meal Friday. I'm Chef Stephanie Petersen for those just joining us. Every Friday I host a freezer meal idea. This week, we have six. Yes. Six. I couldn't figure out how to break it up without losing the amazing effect of what you can accomplish in a short time. A house divided against itself cannot stand. That cannot be said about casserole. If you served the same flavorless casserole every week to your family, week in and week out, would they eventually get so bored they would start punting hot chunks of molten sauce drenched casserole across the dining room table in protest? Not today. I joined my darling friend Lisa for an Evil Think Tank freezer meal session to see if a Divan recipe could be made into several different varieties of casserole. The recipe we divided was actually so bland that it may be one of the best classic examples of plain American food I've ever seen. Right up there with milk toast. Granny eats milk toast. Yeah, that's all I have to say about that. Lisa opened up her kitchen. She had the main ingredients for the original recipe and we raided the fridge and pantry to create the rest. That is what we do at an Evil Think Tank...we use what we have and we create. Needless to say, this ensuing brilliance was a welcome change. Six casseroles...all very different and all very flavorful. Not bad for a couple hours in the kitchen. Am I right? 
I originally did this tutorial with a lot of pictures and chicken here. 
Southwestern Chipotle Turkey and black bean
Turkey Primavera and pesto
French Style Turkey with bacon, mushroom and Swiss
Spicy Oriental Turkey with black-bean and Peanut Sauce
Polynesian Curry Turkey
Buffalo Turkey with Bacon and Cheese
We used microwave safe containers since Lisa wanted to just be able to pop them in her micro to cook them. It is fine to use freezer safe casserole pans if you want to bake the casseroles in the oven as well. Might I also suggest if you are making the smaller size casseroles for a family of 2 adults with one or two small children to use loaf pans. Those work perfectly. So...let the wild rumpus start.
Basic Turkey Divan Grande
Recipe yields 6 casseroles for a family of 4 (or 12 casseroles for a family of 2)
You will need:
10 lb skinless boneless turkey breast and thigh meat cooked and chopped,
Salt, pepper, granulated onion and granulated garlic
4 10 -oz packages frozen broccoli
8 oz mixed frozen Italian veggies
8 oz bell pepper, frozen
1/2 c all purpose flour
1/2 c butter or oil
4 c chicken stock
4 c milk
4 c shredded Swiss(divided into 2 c portions)
1 lb of cooked bacon (divided into 1/2 lb portions)
6 oz cooked sausage (southwest seasoned)
2 oz basil pesto
8 oz sliced mushrooms, sauteed and seasoned with salt and pepper (divided in 2 portions)
Pantry items on hand:
2 T peanut butter
2 T soy sauce
1/2 jar Frank's hot sauce
15 ounces diced tomatoes
drained (we used Fresh & Easy marinated tomatoes)
15 oz can of black beans
1/4 c raisins
1 small can pineapple tidbits, drained
1 small can roasted chipotle chiles (green chiles will work)
Pantry Seasonings:
curry powder, ground ginger, ground mustard, ground white pepper, Chef Tess fajita seasoning,
Chef Tess Italian seasoning, Chef Tess All Purpose Seasoning, celery seed, dry lemon zest, black pepper, 2 bay leaves ground rosemary,
Fresh herbs...
Thyme, basil, oregano, dill, parsley and tarragon.
If your family won't eat fresh green stuff like this, by all means use dry...but use something.
Chop the herbs separately. I placed them in separate containers to keep a little order.
First:
Chop the Turkey into chunks and season well with salt, pepper, granulated garlic and onion or
Chef Tess All Purpose Seasoning.
Second:
Line up your casserole dishes. Six or twelve depending on the size of your family. We needed to label each casseroles so we didn't get confused about what went where.
  • Southwestern Chipotle Turkey and Black Bean
  • Turkey Primavera and Pesto
  • French Turkey bacon mushroom and Swiss
  • Spicy Oriental Turkey with black-bean and peanut sauce
  • Polynesian curried Turkey
  • Buffalo Turkey, bacon, and Cheese
Divide the frozen broccoli between the casserole dishes. In one of the dishes add the mixed
Italian veggies and bell peppers (see top middle?).
Divide the sauteed mushroom in half and add them to two of the plain broccoli pans as well.
Take seasoned turkey chunks...Divide the turkey between the six casseroles.
The frozen veggies help keep that turkey cool while you make the sauce and add your flavor ingredients. You want them cold. I promise.

Third:
We made two different base sauces. One based on turkey stock and one based on milk. I prefer to make my own so I can control the ingredients, but also so I can control the cost. It's much cheaper than buying prepared gravy jars. However, if you do buy the jars, make sure it is low sodium.
Let's make the sauce.
You will need two half gallon sauce pans. In the bottom of each pan
melt 1/4 c butter over medium heat. When melted add 1/4 c flour to each pan and whisk well. It will be the consistency of loose wet sand. Cook this butter and flour mixture, called a roux, for 3-5 minutes stirring constantly. This cooks some of the start out of the flour and make you sauce have a smooth velvet texture. Pour 4 cups milk into one pan and 4 cups stock into the other. Stir constantly to avoid lump. Each sauce pot gets 1 bay leaf , 1 tsp granulated garlic,1 tsp onion powder, and 1/2 tsp pepper. I also add a hint...just a breath...of ground clove to the sauces. Not too much or it will taste likeChristmas pudding sauce instead of a nice subtle hint of happiness.
Simmer on low heat stirring every few minutes so the sauce doesn't burn. It needs to cook 15-20
minutes. This gives you time to add all the flavor agents to the casserole pans.
When sauce is cooked, divide each sauce into 3 containers. This will
give you 3 milk sauces and 3 turkey sauces 1 1/3 c each.

Fourth: Make the 6 casseroles

1.Curry Polynesian Turkey and Pineapple
Add 1 tsp curry powder and 1/2 tsp black pepper to one of the turkey sauces. Stir well. Oh...and if you find that dang bay leaf, take it out. If you don't the sauce will be overpowered by bay. To one of the plain broccoli turkey casseroles, add raisins and pineapple. Top with curry sauce and ease the sauce into the casserole.

2.Spicy Oriental Turkey with black beans and peanut sauce
To one of the broccoli, turkey and mushroom casseroles, add half the can of black beans.
To one of the chicken sauces add 2 T peanut butter 2 T soy sauce 1 tsp granulated garlic 1/2 tsp ground ginger and 2-3 tsp hot sauce. Mix well. Add to the turkey and black bean casserole.

3.Southwestern Chipotle Turkey, sausage and black bean:
To one of the plain chicken and broccoli casseroles, add cooked sausage and the other half of the black beans. Top with half the can of diced tomatoes (we used marinated tomatoes). Add a tablespoon of fresh oregano, sprinkled over the casserole.
To the last turkey sauce, add 2-3 Tablespoons chopped chipotles or green chiles and 1 tsp fajita or taco seasoning. Pour over the casserole.

4.Savory Buffalo Turkey and Bacon with Cheese Casserole
Add 1/2 lb of cooked bacon to one of the plain chicken and broccoli casseroles. Sprinkle with T fresh chopped parsley if desired.For the sauce, use one of the milk sauces.
Because we used 3 T of hot sauce that contains vinegar in it, we had to do something to keep the vinegar from curdling the milk sauce. 1/8 tsp baking soda will neutralize the acid without changing the flavor of the sauce. We also wanted the sauce to taste like buffalo with ranch dressing and celery so we added 1/4 tsp celery seed 1 tsp onion granules 1 tsp garlic granules and 1 T chopped parsley. The acid will react to the soda a bit by bubbling. Don't worry, it won't overflow like that science project volcano you made in third grade. Pour the sauce over the bacon and turkey casserole. Top with half the grated Swiss cheese.

5. Turkey Primavera with Pesto
To the chicken casserole with the broccoli and Italian veggies add the remaining half of the
diced tomatoes. Sprinkle with the following fresh herbs (if you use dry herbs cut measures in half) 1 T basil 1 T oregano 1 T parsley Add 2-3 T fresh basil pesto 1 tsp fresh cracked pepper 1 tsp chef tess Romantic Italian seasoning to a milk sauce. Combine well. Pour over the casserole and work it into the ingredients a bit. You can top with Parmesan cheese if desired (not listed in grocery list).

6. French Chicken Bacon Mushroom and Swiss
To the last casserole with mushrooms, broccoli and chicken add the second half of the cooked bacon. Sprinkle with 1 T each fresh chopped French herbs: Tarragon, parsley, basil, thyme and dill (if you use the dry herbs use 1/2 tsp each).
For the sauce take the last portion of milk sauce and add 2 tsp dry mustard and ½ tsp white pepper. Combine well. Pour over casserole and work into the ingredients a bit. Once combined, top with the last half of the swiss cheese.

You now have six casseroles.
All six are now ready freeze immediately!
To serve the casseroles:
Remove from the freezer and defrost in the fridge overnight (or defrost using the defrost
setting of the microwave). Microwave uncovered on high 13-15 minutes until hot.
Oven: Heat defrosted casserole in oven safe containers, covered, 375 degrees 35-40 minutes and uncover last 5minutes.




There you go. Six to twelve freezer meals are now yours. 
Get the printable  version  Here.
Enjoy my friends.


Happy Thanksgiving!
Always My Very Best, 
Your Friend Chef Tess