Tuesday, April 5, 2011


WOW these muffins are great!! I used the Alisons Pantry muffin mix, Raspberry # 2309 and Blueberry #2308.  Blueberry is $7.99 and Raspberry is $8.99

I added a secret to the mix, instead of using real eggs I used Powdered eggs #1111.  This month for Catalog 6 the eggs are on sale for $18.99 page 30.  They turned out great, my kids can't tell the difference:)  

I baked the Raspberry muffins for 10 minutes the Blueberry muffins for 11 minutes in mini cupcakes pans.  The only difference is the blueberry is a little more crisp.  

Monday, March 28, 2011

Scone mix.

The scone mix is awesome.  It is easy to use and makes the best Navajo tacos!!

Wednesday, March 9, 2011

The winners for April's Order!!

Congrats to the following:

Jennifer McDermot will receive $10.00 off her order, she was the first one to find my name in the catalog.

Shannon Verville won the drawing for Shipping half off!!!

You ladies are awesome!!  Thanks

Chicken with mashed potatoes.

The top picture is mine and the bottom picture is my husbands, he told me that "normal" people put gravy on their chicken so I had to take a photo of his so you would know how the meal looked!!  Anyways this meal was so easy.  I put the Homestyle Breaded Chicken Tenderloins #6219 in the oven at 400 for 35-40 minutes.  While the chicken was cooking I started cooking the corn on the cob #5347 , and the frozen Mashed Yukon Gold Potatoes with butter #6063.  The potatoes you put in hot water and cook until hot (super easy and super yummy).  We also cooked one of my favorite AP products the PanRoast Peppered Biscuit Gravy mix #1525.  This meal was great!!

Friday, March 4, 2011

I will start my diet AGAIN tomorrow!!

The brown on the top is Cinnamon, and yes there is also cinnamon inside!
Okay these ROCK!!  My little girl wanted to take some muffins in for her teachers birthday, of course she tells me this at 8:30 at night (grrr) Anyways I pulled out the Cinnamon Crumb Cake Muffin Mix #6155 $2.99.  Great choice on my part.  Britany helped me make them, you only cook them for about 15 minutes.  My house smelled heavenly!!  All of us split 1 last night and then saved the rest for breakfast.  Needless to say we made 12 muffins, 2 went to Britanys teacher, we shared 1 as a family, my husband had 1, my kids had 4 for breakfast, 1 went to the dog, (yes my dog went to time out for that) so that leaves 3 for me!!  I enjoyed every bite!!!

Pizza Party!!

I LOVE these pizza crusts, dinner was easy and awesome.  I took them straight from the freezer, turned my oven on to 350, let the kids decorate their own pizza using tomato sauce with Alison Pantry Italian 'n Pizza Seasoning #3904. and whatever toppings they wanted.  By the time we got the pizza's in the oven and cleaned up our mess, the timer went off and dinner was ready.  I cooked the pizza's for 15 minutes!!!

They are nice and crunchy.  If you like thin crust this is the pizza for you!!

Monday, February 21, 2011

I'm having a special for Catalog #4

This month for Alisons Pantry I am hosting the following specials. These specials are for Catalog 4, if you don’t have a catalog go to http://www.alisonspantry.com/ and click on catalog #4. 

Spend $50.00 before shipping and tax and you will get a small gift with your order
ALISONSPANTRY SPECIAL IS SPEND $50.00 GET Otis Spunkmeyer Chocolate Chocolate Chunk cookie dought for $1.99 –No limit. 
So you will get bothJ

            First person to find my name in the catalog gets $10.00 FREE towards their order

            Spend $150.00 before shipping and tax, your name will go into a drawing to  get shipping half offJ 



A little bit of heaven..

For Valentines day I made these cinnamon rolls for the kids.  So easy I feel guilty for saying I made them.  The night before I put the cinnamon rolls on a cookie sheet and covered them with towel and went to bed. The next morning I turned the oven on, put them in for about 20 minutes, made some pink frosting and before you know it I am a great mom according to my kids:)

America's Best Cinnamon Roll Dough (orange bakery) #4500

Ham & Potato Soup

Here is a recipe from my sweet sister Jami.  I can't wait to try this!
All I did was make the Universal Sauce according to the directions on the package.  Then I poured it over some frozen hashbrowns and diced ham.  I added enough milk to make it the consistency that I wanted it and then about a tablespoon of butter.  Salt and pepper to taste and then let it cook in the crock pot for a few hours.  So easy, yet so yummy.

Black and White Chlli

This recipe ROCKS!!!

1T. oil
1 1/2 c. yellow onion (chopped)
3 cloves garlic (chopped)
1 T. Shirley J. Chicken Bouillon
1 T Cumin
1 (6oz) can od diced green chillies
4 cups water
1 c Shirley J. Universal Sauce
2 (15oz) cans of cannelloni beans
1 (15oz) can of black beans (drained and rinsed)
2 (12 oz) cans of chicken

In a medium stock pot, on medium heat, add oil, onions and garlic.  Let it cook for about 5 minutes.  Stir to avoid burning.  Next add green chilies, bouilin and cumin, stir and let cook for 2-3 minutes.  Add water and Universal sauce. Whisk until smooth.  Bring the soup to a simmer, as it thickins add the rest of the ingredients.

Sihrley J Universal Sauce #5240
Chicken Bouillon #5249

I did not have any chicken bouillon so I skipped that step.  I also used the water from my chicken for my 4 cups of water. 


Monday, February 14, 2011

Tuesday, January 25, 2011

Redman Products

These are not in the catalog, but you can order them this month with Catalog #3. 

Monday, January 10, 2011

Frozen Fruit

Blackberry Muffins
3 cups flour (1 used 2 cups whole wheat pastry flour & 1 cup all-purpose)
2 tsp. baking powder
1 tsp. salt
1/2 cup sugar
1 tsp. orange zest (#1669)
1 stick unsalted butter (I used Smart Balance), melted and cooled
2 large eggs, beaten
1 1/2 cups + 1 Tbsp. milk
about 3 cups Wyman's Blackberries (#5617)

Preheat oven to 400 degrees. Spray muffin pans with Vegalene or line with muffin liners.  Sift dry ingredients together.  Combine butter, milk, and eggs.  Gently mix dry and wet mixtures together. Stir in blackberries. Sprinkle with coarse sugar or streusel, if desired.
Bake muffins until just golden, for about 22 minutes. Let cool slightly, serve warm.

Thanks Kim Henke !

Customer Corner!

My husband LOVES the Foster Farms Cheese & Jalapeno Corn dogs.  We also like the Wahoo Macaroni and Cheese Bites.

By: Angela Murphy

Customer Corner!

Hey Bedie I wanted to tell you how much I love the french bread dough!  I love them not only because they taste so wonderful, but because I can have homemade french bread in less than two hours, without having to lift a finger!  Perfect for us working moms!  My whole family also loved the Tomato Raviolini soup.  Of course every month I have to order my corn with butter and my whole baby glazed carrots.  I can stretch a bag for three meals, for only $3.99 a bag.  You can't beat it!!

by Shannon Verville

Sunday, January 9, 2011

Minestrone soup and french bread

Bread Bowls. 

 This bread is so yummy!!

Soup is wonderful!!  I love how it comes frozen, all I have to do is add some water and cook it.  So easy!
We had one loaf leftover so for breakfast the next day we sliced it up, put butter and Cinnamon Vanilla French toast sugar on it.  It was gone in about 5 seconds!!
MInestrone soup #5428 $11.99
  52 oz.
Dawn French Bread Dough #6147 $13.99 (comes frozen and is so easy to make)
Cinnamon Vanilla French Toast Sugar #3894 $6.99
   28 oz.

Breakfast for Dinner!

We had biscuits & gravy with hash-browns tonight.  My son who never eats hash-browns LOVED these, he had 2 or 3 helpings.  The gravy is one of our favorites! 
Yukon Gold Peeled Grade A IQF Shredded Hashbrowns #2418 $13.99
 6/ 3lbs bags.
PanRoast Peppered Biscuit Gravy Mix #1525 $4.49
 24 oz.

Friday, January 7, 2011

Catalog #2 Winner!!!

Congrats to KIM PECK for winning the HEART SHAPED STRAWBERRY CHEESECAKE!! #6199.  Way to go Kim by getting your order in early!!  

Thursday, January 6, 2011

Chicken and Veggie Egg Rolls

Tonight we had the Minh egg rolls.  They were delicious!  One of the great things about them is there is no MSG!  I made some white rice seasoned with Chicken to go with them.  YUMMY

Chicken egg rolls #4079, 12/3oz box $9.99
Vegetable egg rolls #4078, 12/3 oz box $8.99

Proofing your bread.

A BIG Thank you to Chef Beth for sharing this WONDERFUL information!!  
I hope you enjoy it. 

Proofing Your Dough 
What is proofing? Proofing is allowing your bread to mature into the proper 
condition for baking. If your dough is not properly proofed many things can take 
1.) If you proof with little or no moisture your breads will be dry & rough textured. 
2.) If you proof with to much moisture (this is very hard to do) your dough can 
become unreliable & collapse when baking. 
3.) If you proof at to hot of a temperature you dough can bake on the outside 
while still proofing on the inside causing inconsistent bread product. 
4.) If you proof at to cool a temperature (usually means your water is cold) you can 
end up with dry, tough breads. 
Proofing is fairly easy. All you need to do is follow a few simple rules & you should 
consistently end up with wonderful soft, tender breads. 
First allow your dough to thaw. 
Egg, milk or water wash if desired. 
Score if necessary. 
Then proof. 
Proofing requires moisture. Usually 85% is the proper humidity you need to 
achieve. This humidity must be maintained throughout the proofing process. This is 
the main reason why placing a pan of hot water on the bottom of the oven for 
proofing does not work. It cools off. I use a mini crockpot. Fill it with hot water & 
run the cord out the oven door & plug it in & keep it plugged in for the duration of 
the proofing process. You can also use an electric frying pan set on the lowest 
temperature that will keep your water hot. You don't want it to boil & this is the 
reason why I prefer the mini crockpot. It's usually used to melt chocolate & that
makes it just hot enough to maintain steam. Not sure if you have enough humidity? 
If your oven window is so steamy you really can't see through it, you are probably 
right on the money! The entire interior of your oven should be wet with steam. 
The temperature for proofing should not be more than 85-90F. Any hotter & your 
dough will start to bake on the outside while proofing on the inside & you will end 
up with inconsistent bread texture. To achieve this temperature in your oven 
simply turn on your oven light in an electric oven. That's usually just enough heat to 
reach this temperature. If you have a gas stove the pilot light is more than enough 
Once proofing is finished remove the water source & dough from the oven quickly 
but let the oven stay steamy & preheat to the proper temperature for baking. 
Proofing times vary by product so watch closely & make yourself a chart of the 
times it takes for the various breads you make & tape it to your fridge so you 
always have the best possible breads! 
Approximate times for dough types. (Don't forget! Your dough will rise more 
during baking!) 
Pillsbury French Bread: Thaw 1 to 1-1/2 hours, proof 1.25 hours for loose crumb 
suitable to serve as a dinner bread, proof 40 minutes to use as a submarine 
sandwich bun & a tighter crumb. 
Kaiser Rolls: Thaw 1 to 1-1/2 hours, proof 30-40 minutes. 
Cinnamon rolls: Thaw 1.25 hours, proof 45 minutes. 
More tips for baking breads & rolls: 
Use an oven thermometer to ensure the proper temperature is reached. 
Use a probe thermometer in your bread to be sure it is baked to the correct 
internal temperature. Most all breads should have an internal temperature of 195F 
at baking completion. I use a probe thermometer in all my loaf breads. You only 
need to check one loaf, usually the one in the center of the oven that would be 
surrounded by other loaves. 
For rolls, & pastries I use my eyes & see if they are properly browned. 
What is scoring?
Scoring is slicing lines into the dough. Slice 1/8" to 1/4" deep. This allows the 
gasses to escape in a uniform pattern thus allowing your bread to rise in a uniform 
What breads do you want to score? 
French bread, baguettes, Artisan style loaf breads, large rolls (such as the kaiser 
rolls which come pre-scored). 
You can score in straight lines, cris-crosses, however you like to decorate your 
Which wash should you use? 
For a crisper crust use a beaten egg to brush over your dough. 
For a softer crust brush with a combination of an egg beaten with 2 tablespoons of 
For a very soft crust use plain milk or water to brush your dough. 
Be sure to brush all exposed areas of the dough, even in the score marks you've 
made on the surface. 
Resting your dough 
Resting your dough is exactly what it sounds like. Leave the dough alone covered 
with a towel for the required time. 
Retarding is allowing the dough to rest usually under refrigeration. 
I hope all this information brings you lighter, softer breads & lots of compliments 
from your friends & family! 
Chef Beth