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Busy morning, but then again, my mornings are always busy. I try to pack in as much as I can while my energy levels are high, so that by the time my energy levels start crashing most of the difficult work is done for the day.
Today I attacked the ham I bought yesterday. I paid $7.75 for the ham and it made enough for our family to have fried ham and eggs with hash browns tonight, as well as a family meal of ham pizzas, and a batch of 19 ham and cheese pockets. I also froze the bone to be used in pea soup when the temperatures get cold again.
That works out to 7 meals worth of meat (including leftovers) for a total of $1.11 per meal. While I was chopping up the ham, the bread machines were busy making up the dough for the ham and cheese pockets. I used the recipe that can be found at Money Saving Mom. My family is a fan of just about every recipe you can find in her recipe section.
I used both mozzarella and cheddar in my pockets. Cooking tip
When making turnovers or meat pockets, keep a small bowl of water handy. When it comes to sealing up the ends of the dough wet your fingers just a bit. The added water will help the ends of your turnovers of pockets seal better.
I left for my swim workout with 19 pockets cooling on the counter.
By the time lunch was over, there were 9 left to put in the freezer. These were a big hit with every member of the family.
As I was working away at my 60 lengths of the pool I came up with all sorts of combinations of fillings to try in these pockets. I see them being a favorite of my families for years to come.
I also managed to get one more thing in the freezer today, although this item won’t last long. I made my up a batch of my no ice-cream maker needed ice-cream.
This time I decided to see what strawberry would taste like. I thawed 2 cups of frozen strawberries last night and added them in juices and all to the whip creme and sweetened condensed milk mixture.
I stole a tiny taste before I started freezing it and it tasted wonderful. I am having problems waiting for it to hit ice-cream texture. I am thinking late afternoon?
How about you? Do you like coming up with different flavor combinations for your recipes?
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