A Few Favorite {31 Days}

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Have ya’ll been checking out the blogs on the 31 day journey, over at the Nesters?! This year, there are over 1200 31 day series to choose from!!  Pinterest testing, crafts, recipes, freezer cooking, + so much more -- There is such a wide variety of topics offered, there is sure to be something of interest for everyone! 

These are just few of my favorites...
{*} Nester’s topic this year is Home on Purpose. The lovely hostess with the lovely home.  Helping us love our homes just the way they are. :)

{*} Candace at His Mercy is New is sharing 31 days of praying the Psalms  It will be a blessing to you!!

{*} 31 days of Grace Through Trials is over at Studio JRU.  Find encouragement for your heart, especially if you are in the midst of a trial. 

{*} This next 31 dayer is teaching a unique advent series to prepare our hearts this Christmas season… and there are activities for your kids, too!! 31 days to anticipating ADVENT.

{*}  This sweet girl is writing 31 days of God's Word as letters to her boys! She shares Scriptures that are meaningful to her in the letters. Wouldn’t this be great to do for our kids?!

{*} Lastly, Erin Leigh is sharing lessons on scripture art journaling – sqeee!

So many fun 31 day series… I can't possibly visit each of them even once, let alone keep up with them each day.  So tell me – have you found any favorites that are not mentioned here?  Please leave me a comment so I can check them out too!!

31 Days…

October's almost here and it’s time for the Nester’s 31 day series.  I love following along with some of the bloggers and their 31 topics every fall and this year, I’m going to try being one of them. 

I've thought a lot about what I want to write about for 31 days in a row.  To be honest I don't feel like an expert in any topic, but I've decided to share 31 recipes that can be made ahead before the busy holiday season.

This year I want to try and simplify the holiday baking/cooking.  So I’ll be preparing many of our favorite holiday recipes ahead of time.  Some of the recipes came be made weeks or months in advance and kept in the freezer until needed.  Others are made a few days in advance.  Both methods will help simplify the busy holiday season.

I’ll be posting a recipe each day and posting the link here.  Will you join me in simplifying our holidays and making a few dishes ahead of time this year?

DAY 1:       31 Days of Make Ahead Holiday Recipes….
DAY 2:       Pumpkin Spice Syrup
DAY 3:       Scarecrow Crunch and World Famous Chex Mix
DAY 4:       Candy Corn Cookies
DAY 5:       Homemade Pie Crust for the Freezer
DAY 6:       Aztec Quiche… Make Ahead Freezer Quiche
DAY 7:       Freezer Muffins
DAY 8:       Lemon Poppy Seed Bread
DAY 9:       Freezer Pumpkin Pie
DAY 10:     Pumpkin Chocolate Chip Cake
DAY 11:     Mega Batch Chili
DAY 12:     Freezing Onions, Peppers, and Celery
DAY 13:     Freezer Cheesy Hash Brown Casserole
DAY 14:     Make Ahead Freezer Mashed Potatoes
DAY 15:     Freezer Turkey Gravy
DAY 16:     Turkey Stuffing {Dressing}
DAY 17:     Sweet Potato Casserole with Streusel Topping
DAY 18:     Homemade Andes Mints
DAY 19:     
DAY 20:      
DAY 21:      
DAY 22:      
DAY 23:       
DAY 24:      
DAY 25:      
DAY 26:      
DAY 27:      
DAY 28:      
DAY 29:      
DAY 30:      
DAY 31:      

Day 6… Freezer Quiche

One of my most favorite freezer meals ever!  Now that you have a stockpile of pie crust discs in the freezer, the hard part is already done!  But frozen store-bought pie crusts work great, too, if you’re pressed for time or would rather not make your own pie crust.

This recipe is for 1 quiche.  I times this recipe by 3-4 when making them for the freezer.   

AZTEC QUICHE (per quiche)

1 (9 inch) prepared pie crust (a metal pan works best for the freezer)
1-1/4 cups shredded Monterey Jack cheese
3/4 cup shredded Colby or mild cheddar
1 can (4 oz.) diced green chilies or jalapenos (if you want more spice)
1 cup half-and-half
3 eggs, lightly beaten
1/2 teaspoon salt
1/8 teaspoon ground cumin

Note:  We substitute shredded Colby-Jack for the 2 cheeses in the original recipe. 

Spread the 1/2 the shredded cheese in the bottom of the pie crust.  Sprinkle diced green chilies over the cheese:

Whisk together the half-and-half, eggs, salt and cumin.  (I use my Kitchenaid mixer for this, when making more than one).  Pour over the cheese and chilies and sprinkle with the remaining shredded cheese. 

Put the filled crusts on a cookie sheet and find a level spot in the freezer for it.  Freeze completely, then remove from cookie sheet and place in a Ziploc bag.  Return to freezer. 

When ready to bake a quiche, remove it from the Ziploc bag and thaw on a plate in refrigerator.  Bake uncovered at 325 degrees for 40-50 minutes.  It’s done when a knife can be removed cleanly from the center.

If you’re really in a hurry, it can be baked from frozen, but you need to add a few minutes baking time… maybe 10-15 minutes?  Keep an eye on the edges of the crust and cover with foil if they are browning too fast. 

Let cool 10 minutes before cutting and serving.  We like salsa, sour cream and guacamole with ours :)

 

This freezing technique will apply to any quiche recipe.   Use your own recipe and layer the cheese, meat, and/or vegetables called for in the recipe into the crust.   Pour in the egg, liquids and seasonings.  Flash freeze.  Wrap.  Return to freezer.  Thaw.  Bake.  Enjoy!

Bacon and Swiss, broccoli and cheese, ham and asparagus…  What’s your favorite quiche?  I’d love to try it!

Day 2… Pumpkin Spice Latte Syrup

Over the 31 days, there will be a mix of sweets and treats, main and side dishes and even a few gift ideas :) I’ve tried to share ideas that may not be thought of as something that could be made ahead.

I’m going begin with fall and Thanksgiving recipes.  I love fall and Thanksgiving is one of my favorite holidays!  

One of the things I look forward to most in the fall is Pumpkin Spice appearing on the Starbucks menu!  I recently heard you can make your own pumpkin spice syrup to make lattes at home and I’m so excited to share this simple recipe with you!

PUMPKIN SPICE LATTE SYRUP

1.5 cups water
1.5 cups sugar
1/4 cup canned pumpkin puree
2 teaspoons cinnamon 
1/2 teaspoon ginger 
1/2 teaspoon cloves 
1/2 teaspoon nutmeg

DIRECTIONS:

1.  In a saucepan, simmer water on medium-low until the sugar dissolves.

2.  Stir in the spices and pumpkin puree.  Simmer gently for 6-8 minutes, stirring occasionally. 

3. Once it has thickened slightly, remove from heat and strain through a mesh strainer.  This step is optional and is only to remove some of the spices, so they won’t end up as sludge in the bottom of your cup.  I do strain mine, then rinse the strainer and strain once more ;)

4.  Store in a jar or other airtight container. The syrup lasts for 1 month in the refrigerator. 

FREEZER DIRECTIONS:  The syrup will keep up to 6 months, when stored in the freezer.  Allow to cool completely.  Pour into a freezer safe container (I like to use recycled Coffee-Mate containers to store syrup in the freezer).  Be sure to leave at least 1.5 inches of headroom at the top.  The syrup will expand when frozen and needs the extra space at the top of the container.  Once removed from the freezer, store in the refrigerator for up to 1 month.

LATTE DIRECTIONS:  To make into a latte, add 2-4 tablespoons of this syrup to warm milk or half and half in the bottom of a mug and then add hot espresso or coffee.  If you have whipped cream for the top, it will taste even better!   

 

I just made a double batch of this pumpkin yumminess.  Half the syrup is in the fridge to enjoy through October and the rest is waiting in the freezer to be used over the Thanksgiving holiday.

Hope you get a chance to try some pumpkin spice.  The syrup makes a great homemade gift, too!