13 Recipes of 2013

I posted quite a few recipes over 2013 so looking through them, here are 13 of my favorites for the year!

Dry Cream of Mushroom Soup Mix

CMSMix1

Dry Vegan Cream of Mushroom Soup Mix

VeganCMS1

Spaghetti Carbonara

Carb1

Crunchy, Salty & Sweet Trail Mix

TrailMix2

Bacon & Corn Chowder

Chowder5

Shrimp Sesame Noodles

Shrimpnoodles2

Fried Egg Over Savory Rice

Egg2

Chicken & Rice Pilaf

Rice3

Tuna & Veggie Rice Pilaf

Tuna2

Sarah’s Most Amazing Soft & Chewy Granola Bars

GB2

Tomato & Herb Pasta

Tompasta2

Cherry Almond Bars

Cherrybar2

Simple & Scrumptious Sammies

Sammie2

May you have a happy New Years!

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Comments

  1. Bonnie Cramp says:

    Loving freezer bag cooking for backpacking. Discovered some techniques that work well for me. First, follow your recipes. They are tasty and well thought out. Next, I like to use a Neoprene pouch as a cozy. Here is my set up; Neoprene camera lens pouch or a neoprene nalgene bottle pouch, 4 cup silicone flexible measuring cup that fits nicely into the pouch, quart size freezer bags, long handled spoon or spork. The neoprene insulates and is easy to clean. The measuring cup adds insulation and allows easy and exact measuring of water for recipes and provides a fantastic container for the bag when it is in your hand. Foods go in the bag, the bag goes into the cup, and then the cup goes into the cozy. When the food is cooked/heated, I take the cup out of the cozy and fold the opened bag down over the cup rim, and eat out of the bag held by the cup. The fold over fits the cup perfectly. Cup stays clean. My hand doesn’t get burned. Food stay warm. Whole set up is light, squishy, cheap, easy to clean, unbreakable. Keep the yummy recipes coming and thank you.

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