Personal Sized Meals in a Jar

Monday! It's Meal in a Jar day! Holiday happiness is upon us and wouldn't you know it...we still need to eat every single day. So, here's the latest video tutorial on how to make some personal sized meals in a jar using one basic pasta base. I take these when I travel and have them in my hotel rooms instead of eating out. They're great for work, play, school, college students, military or anyone! The tutorial on making them in lightweight mylar bags is found here: How to make homemade mylar packed meals. If you want more information on the 52 method meals in a jar, along with recipes, go to the 52 Jar Method Recipe Tab.

For the Noodle Base:
1 oz broken spaghetti or macaroni noodles (about 1/4 cup)
1T Dehydrated Carrot
2T Freeze Dried Bell Peppers
1/4 cup Freeze Dried Mushrooms
2 tsp Freeze Dried Onion
1/4 cup Freeze Dried Ground Beef or Sausage

Classic Italian Tomato Sauce
To each Noodle Base Jar add:
3T Tomato Powder
1 tsp Chef Tess Italian Seasoning

To prepare:Bring 1 1/3 cups water to a rolling boil. Remove and discard oxygen absorber (they are only good once). Pour contents of jar into boiling water and stir. Boil 8-10 minutes until noodles are tender. Serve hot.

Cheeseburger Sauce
To each Noodle Base Jar add:
1/4 cup Cheese Sauce Powder
2T Instant Dry Milk
2T Freeze Dried Cheddar Cheese
1/4 tsp granulated garlic
To prepare:Put contents of mix in a 12 inch skillet (with a lid). Add 1 1/3 cups water. Bring to a boil and cover. Simmer 12-15 minutes until noodles are tender. Sauce will thicken a little more as it cools. Yield 1 1/2 cups prepared.

There you go! Make some delicious personal sized meals! They're fast, easy, and great for travel! By the way, if you like having these video tutorials, I'm asking if you'd please post them on your facebook, twitter, and pinterest...let's share the love. 


Always My Very Best,

Your Friend Chef Tess

Food Saver Vacuum Packing Meals in a Jar Tutorial and New Louisiana Chicken Gumbo Recipe

I shared my favorite  Paula Deen Gumbo Recipe a little while ago here on the blog as I visited my son's 4th grade class and taught some Regional foods of America. That lead to me searching the world over for some freeze dried okra so I could convert the recipe into a shelf-stable meal! Yup. I found it! Now, mind you, you don't need to use the okra. I think that it is remarkable. I've heard both sides of the okra debate. Some can't live without it. Some think it is "of the Devil." I'm with the former in my gumbo. I think it adds just a really cool depth. The freeze dried version of this gumbo cooks in 5-7 minutes. I've added instant rice to the mix so it will be thick. You can adjust the heat according to your family's tastes but I like mine hotter than my kids so this is a mild recipe and I just keep some hot sauce around for me.  I've included the links to ingredients in the recipe so if you're not sure where I normally find some specialty items, click on the ingredient. Most of my powdered sauces come from Firehouse Pantry. They're really fast with shipping and excellent with customer service. 

 Chef Tess Louisiana-Style Chicken and Rice Gumbo with Okra
1 cup Freeze-dried Chicken (one can make 12 quart-sized meals)
1 cup instant rice
1 cup  freeze-dried Okra(optional)
1/3 cup  Freeze-dried sausage (optional)
2T  cornstarch
1/3 cup dehydrated onion
1/2 cup Freeze-dried bell peppers
1/4 cup tomato powder
2T powdered butter
2T Worcestershire Sauce Powder
2T dehydrated parsley flakes
1T  dehydrated minced garlic
1 tsp Buffalo Wing Sauce Powder
1 1/2 tsp chicken bullion powder (optional)
1/2 tsp Hickory Smoke Powder

To prepare meal: Add 4 1/2-5 cups boiling water to the meal mix. Simmer 5-7 minutes until rice and vegetables are tender. Yield 6 cups prepared gumbo. 

Yes...this is what the freeze-dried Okra looks like! Isn't that just crazy?! I had to stop myself from eating it just like popcorn! Love it. Love. 

 Special shout-out to North Bay Trading for this one! I ordered it and got it within 3 days so it was a really fast turn-around on the shipping. I got the 1 lb bag...and it was about 2 gallons full of okra. I always forget how lightweight freeze-dried food is!

 Vacuum Packing meals:
In the past, as today, I've been very frank about the food safety of these meals. Please be very careful to use an oxygen absorber for these jars OR a vacuum packing machine. With the use of the freeze dried meat they are not optional. They are for your safety.  Now... the Oxygen Absorber is a one time use. I've given tutorials for using those in many of my posts. Wikipedia says: "An oxygen absorber is a small packet of material used to prolong the shelf life of food. They are used in food packaging to prevent food color change, to stop oils in foods from becoming rancid, and also retard the growth of oxygen-using aerobic microorganisms such as fungi... Oxygen supports the growth of microorganisms and causes changes in color and rancid odors in packaged foods. Plastic packaging is less able to exclude oxygen from packaged foods than are the older glass and metal containers. Oxygen absorbers absorb oxygen and effectively reduce the aerobic environment to 0% oxygen. Therefore aerobic bacteria and fungi are unable to grow in this environment. This will extend the shelf life of a food product for years. The advantages of oxygen satchels versus vacuum packaging are that the food products are not crushed or squeezed, as some products are of high value and are fragile, and its simplicity of use."

Many people have asked about using a Food Saver Vacuum Sealer. In the past I've said that this is a good idea but not really gone into the simple basics on how to use this machine. You can thank The-Mega-Mom and the Pansy Man  (aka my mom and dad) who sent me this new FoodSaver^® V3835 Vacuum Sealer Kit for Christmas last year. I don't know why it took me so long to post this tutorial. Forgive me. It is a really easy tool. 

 The FoodSaver comes with a retractable hose attachment that can be used with their jar attachments. 

 Do FoodSaver^® Jar Sealer attachments work with all mason jars? Food Saver Vacuum Sealer  Jar Sealer is designed for Ball® and Kerr® brand wide-mouth and regular mason jars. Wide-mouth Jar Sealers can only be used with wide-mouth jars. Regular Jar Sealers are only for regular mason jars.

They have a Lid Sealer Accessory Kit that has attachments for both wide and regular mouth jars as well as stoppers for bottles. 

The rubber seal on the inside looks like this...

 The retractable hose fits in the top of the attachment.

 Put your mason jar lid on top of your jar (not the ring, just the metal lid),

and then fit the entire vacuum lid unit over the top of your jar lid.
Obviously this isn't a picture of the Gumbo...but this is how it works.

 Turn on the sealer using the "attachment" mode. It will vacuum all the air out of the jar and shut off automatically when all the air is out of the jar. Label the jars clearly with cooking instructions. I personally prefer to tighten the metal ring onto the jars after they are sealed. This just makes them more secure for transport. 

 If a meal has a lot of powder ingredients, you can still use the jar attachment. 

 I personally prefer to cut a coffee filter down to fit inside the jar or you can also use a cupcake liner. 

This Food Saver Vacuum Sealer is really simple to operate.  There are many different models. Just make sure that the one you use for meals in a jar is designed to use the hose attachments.  

There you go! Make some gumbo!

Always My Very Best,

Your Friend Chef Tess

One Vegetarian Base, 3 Different Meals in a Jar!

As the meals in a jar cookbook has been progressing, I noticed that I didn't have any meals on my blog that used the simple method of making one base meal and turning it into several different meals, simply by changing the sauce and a few flavor agents as I had done in my post on 6 Meals from One Casserole...The Great Divan Divide for freezer meals. I use this method when I taught my 4 Pasta Salads in One Post and whenever I teach my classes on Culinary Herb and Spice Alchemy 101.This method of using a base recipe and changing the sauce and seasoning to make different distinct meals is often referred to in the culinary world as "Dovetailing".  I see it often on Italian restaurant menus. Chicken...12 different sauces...all different prices depending on what it is paired with on the menu. So, today I'm sharing a similar spin on my meals in a jar.

Why Dovetail?

• Save Time
• Save Money
• Use familiar ingredients
• Simplify meal preparation

One base vegetarian noodle recipe...

Three Meals!

Classic Italian Marinara and Saucy Vegetables

Oriental Ginger Noodle Wok

Classic Creamy Pasta Primavera

You'll need to read up on home vacuum packing in my Original Post on Jar Meal Packing as well as the follow-up posts that teach how to make homemade mylar packed meals for camping and beyond. There is a lot of great information on how to do this meal method safely for long-term storage. Most of these meals will last 7-10 years on your shelf if you follow the guidelines I outline. Each quart sized meal serves 4. 1 1/2 cup servings each. If you have 12 people in your family, use a gallon sized jar and multiply the recipe by 3! If you are single, you can divide the recipe among half-pint jars or mylar bags and get smaller portions. If it is just two at home, cut the recipe in half and use pint-sized jars or mylar bags. I serve the meals with a simple side salad and breadsticks if I'm feeling like making more, but honestly, most often we just cook it up and have it "as is."

For today's post you will need: 

• spaghetti noodles (gluten-free work) (one pound yields 4 quart-sized meals)
•  Dehydrated Carrot (one can yields 35 quarts-sized meals of this recipe)
• Freeze Dried Peas  ( one can yields 40 quart-sized meals of this recipe)
• Freeze Dried Bell Pepper (one can yields 30 quart-sized meals of this recipe)
• Freeze Dried Mushroom (one can yields 10 quart-sized meals of this recipe)
• Freeze Dried Zucchini (one can yields 12 quart-sized meals of this recipe)
• Freeze Dried Onion (one can yields 40 quart-sized meals of this recipe) 

Vegetarian Noodle Base for Jar Meals

In a quart jar add:
4 oz spaghetti noodles (gluten-free work)
1/4 cup Dehydrated Carrot
1/3 cup Freeze Dried Peas
1/3 cup Freeze Dried Bell Pepper
1 cup (scant) Freeze Dried Mushroom
1 cup Freeze Dried Zucchini
2T Freeze Dried Onion

Make sure you weigh the noodles. There should be a 4 oz portion.

I generally break the noodles in half so I don't have any of this going on...

Layer the vegetables next to the noodles in your jar.
Shake you different sauce variation ingredients into the jars. Today I'm sharing the...

Classic Italian Marinara and Saucy Vegetables

to each Vegetarian Noodle base quart-sized jar add:
2/3 cup Tomato Powder
1 T sugar or granulated honey
1T Chef Tess Italian Seasoning

Top each jar with an oxygen absorber and tighten the lid. Label clearly and date.

Directions to prepare the meal: Bring 5 cups water to a rolling boil. Remove and discard oxygen absorber (they are only good once!). Pour contents of jar into boiling water and stir. Boil 8-10 minutes until noodles are tender. Serve hot.

Oriental Ginger Noodle Wok

to each quart jar with the vegetarian noodle base, add:

1/4 c Corn Starch or 1/3 cup ultra-gel

1T chicken bouillon/stock granules (optional)

1 tsp hot pepper flakes (optional)

1T garlic powder

1T Chef Tess Amazing Wok Star seasoning –not gluten

free)

2T Granulated Honey

2T vinegar powder

1/4 tsp hickory smoke powder

Shake powdered ingredients into the jar. Top each jar with an oxygen absorber and tighten lid. Label clearly and date.

Directions to prepare the meal: Bring 4 1/2 cups water to a rolling boil. Remove and discard oxygen absorber (they are only good once!). Pour contents of jar into boiling water and stir. Boil 8-10 minutes until noodles are tender. Cool 5 minutes. It will thicken slightly. Serve hot.

Classic Creamy Pasta Primavera

to each quart jar with the vegetarian noodle

base, add:

1/4 c Corn Starch or 1/3 cup ultra-gel

1T chicken bouillon/stock granules

1/4 cup instant non-fat dry milk

1/4 cup sour cream powder

1T Chef Tess Italian Seasoning

Shake powdered ingredients into the jar. Top each jar with an oxygen absorber and tighten the lid. Label clearly and date.

Directions to prepare the meal: Bring 4 1/2 cups water to a rolling boil. Remove and discard oxygen absorber (they are only good once!). Pour contents of jar into boiling water and stir. Boil 8-10 minutes until noodles are tender. Serve hot.

Always My Very Best,
Your Friend Chef Tess

3 New Convenient Breakfast Meals in a Jar or Mylar

I promised these new convenient hot cereal breakfast meals for emergency preparedness and everyday use. I know...that promise came 2 weeks ago...and then pneumonia got the better of me and I tried to not over-do. Needless to say, you get them now. I don't think you'll mind waiting. If this is your first time visiting the blog you want to know all the safety on home vacuum packing...you'll need to read the post here. This is not home-canning. It is home vacuum packing for longer-term storage so there are some tips and tricks to know. However, the main thing is to remember to have fun! These are great for any day of the week and have been so helpful as I've recently had illness. They're simple enough that my 9 and 13 year old boys can make them. Don't ask my husband to boil water...he's still working on that. Grin.
The word I've heard back from all of you on the Peanut Butter Cup Cereal has been amazing!

 Thank you for keeping me in the loop as you try the meals and offering me your suggestions and ideas! It not only makes me smile, but also reminds me why I do what I do!
I will of course, remind y'all that I under-sweeten the cereals. If you want them sweeter, test the recipe and adjust as needed. 



1st up...
 9 grain carrot cranberry orange glazed pudding!

 This is made with 9 wholesome cracked grains coupled with  carrots in a spiced amaretto buttery pudding with tart yet sweet sun-dried cranberries drizzled with a creamy orange glaze.

9 Grain Carrot-Cake Cranberry 

Orange Glazed Breakfast Pudding

1/4 cup dehydrated shredded or diced dehydrated carrots
3/4 cup 9 9 grain cracked cereal
1/4 cup granulated honey
1/2 tsp Chess Tess Wise Women Blend
1/4 tsp almond powdered flavoring
1/4 tsp salt
Glaze snack bag:
1/2 cup powdered sugar
1/4 tsp orange powdered flavor
cranberry  snack bag:
1/2 cup dehydrated orange infused cranberries

Put ingredients in a pint jar for a single serving. Top with an Oxygen Absorber and seal tightly for the jar to be shelf stable up to 3 years. Or, if you are going to use the jars, they are shelf-stable up to a year without an oxygen absorber. To keep glaze separate for a topper/drizzle place ingredients in a snack-size zip bag and place in the jar to prepare for later.

Directions to prepare cereal: Combine dry ingredients with 3 cups boiling water and cook 10-15 minutes. Mix orange glaze with 1T cool water and stir until smooth. Sprinkle dried cranberries over hot cereal mixture.
Serve hot. Yield 4 servings.

 Next up is Cussin' Granny's
 Buttermilk lemon-vanilla custard! 

It is everything warm and inviting about grandma's creamy-smooth lightly spiced Buttermilk Custard Tart...with the convenience of a quick cooking breakfast cereal.

Granny's Buttermilk Breakfast Custard

1/3 cup buttermilk powder 

1/4 cup sugar

1/2 cup farina (cream-of-wheat)

1/4 tsp Chef Tess Wise Women Blend

1/4 tsp lemon powder flavor

1/2 tsp vanilla powder flavor

1/2 tsp butterscotch powder flavor

Put ingredients in a half-pint jar. Top with an Oxygen Absorber and seal tightly for jar to be shelf stable up to 5 years. Or, if you are going to use the jars, they are shelf-stable up to a year without an oxygen absorber.
Directions to prepare cereal: Combine dry ingredients with 2 cup boiling water and cook 3-4 minutes. Or, microwave with 1 1/4 cup water for 2 minutes. Stir, and cook 1 additional minute. 
Serve hot. 

 Next up...
6 grain Double chocolate hazelnut truffle cup. 
The way the chocolate chunks simply melt in luscious divinity over the warm gooey sinful pile of happiness might be too much for your heart.  

6 Grain Double Chocolate 
Hazelnut Truffle Cup

1/2 cup 6 grain rolled cereal

2 Tbsp. Hazelnut creamer powder

2 Tbsp. baker's cocoa powder

pinch of salt

1/2 tsp butterscotch powder flavor

Put ingredients in a half-pint jar for a single serving. Top with an Oxygen Absorber and seal tightly for jar to be shelf stable up to 5 years. Or, if you are going to use the jars, they are shelf-stable up to a year without an oxygen absorber.

Directions to prepare cereal: Combine dry ingredients with 1 1/4 cup boiling water and cook 3-4 minutes. Or, microwave with 1 1/4 cup water for 2 minutes. Stir, and cook 1 additional minute.  Serve hot. You may top with chopped chocolate if desired.

There you go. 3 new breakfast meals in a jar/Mylar.

Yes they can be made in Mylar bags as well! The tutorial for that is here.


Always My Very Best,
Your Friend Chef Tess

Personal Lunch or Dinner Meal in a Jar or Mylar. Peanut Sweet Potato Chicken Stew

Today marks day two of our week of meals in a jar or mylar for personal sized meals. I've done a lot of family sized meals on the blog noted as my 52 jar method initially. If you want to see how it is done, I'd suggest seeing the 52 jar method video tutorial for the jars. If you want to make shelf-stable bag meals, I'd suggest looking at the post on the 52 method mylar bags. Many of them are already in PDF format and can be found under the 52 Method Printables . I'm happy to report that the book is coming along nicely and the Gourmet Food Storage Handbook, by Chef Stephanie Petersen (yes that's me) will be out in December 2013. The second book, the meal in a jar handbook...is well underway and over half written. So, it will follow shortly thereafter. I'm personally hoping by May or June. Obviously, all this stuff takes time and effort. 

What about today's recipe then?
This recipe is particularly special to me. Why? Well, Evil Tara shared this recipe link with me about a year ago for Peanut Sweet Potato Soup with Jicama Slaw. It sounded brilliant...but I didn't ever try making it. Then, of course, I did make it...6 times. I loved it!  My sophisticated spagettios-eating husband could care less if he ever saw this one again. So, it came to this. I, Chef Tess, needed to make this a meal all for myself. It is my selfish delight. Sue me. That being the case, I didn't want to make a huge batch and have it sit in my fridge or freeze it either. I wanted to take it with me to glamorous places...like my hotel rooms when I travel so I could have a healthy homemade meal and watch the "Ya-Ya Sisterhood" and weep like a sissy. So, I decided I needed to adapt it to a meal in a mylar for when I travel or visit Tara. Oh. I also needed to make it a meal in a mylar so I could take it in my checked luggage on the plane. I'm weird. It is official.  On my last trip to beautiful California, I discovered a very handy friend. I call her (quick pinkie finger lift and eyebrow raise...) "Mini-Me." Okay..."Mini Meal". One person sized crock pot for the desk...or fancy hotel room. Oh, I hope that doesn't make me officially lame for not eating out on my travel trips. Yes. It is pink. How totally predictable could I be? Oh...no polka-dots. How sad.  I'll have to fix that flaw. Oh...remember the 52 Method Thai Chicken in Spicy Peanut Sauce? Yes. This is a cousin. 

So for the amazing soup, here's the adapted shelf-stable Chef Tess version of this meal. It is now one of my favorite go-to meals on the go (or any day of the week when Ace wants spaghettios).  I happen to adore sweet potatoes and even grew some  Sweet Potatoes From Outer Space. I don't know where that obsession came from, but I'm blaming my very southern-rooted great-great grandpa from Virginia for it. Freeze Dried Sweet Potatoes{different from dehydrated varieties} are big chunks of lovely very southern sweet potatoes. Not yams. 

In this beautiful peanut sweet potato stew they are the perfect contrast of texture. 

Chef Tess' Peanut Sweet Potato Chicken  Stew
2T dehydrated onion
1 1/2 tsp minced garlic
1 1/2 tsp Chef Tess' Gingham Masala Spice Blend
2T freeze dried celery
2T Dehydrated Carrot
1T red bell pepper granules
1/4 cup Freeze Dried Sweet Potatoes
1 tsp chicken bouillon (no msg)
1/4 cup Freeze Dried Chicken (optional)
2T powdered peanut butter
1 1/2 tsp dehydrated cilantro
1/3 cup Tomato Powder
Follow the directions for making into 52 method mylar bags or jars. Top each with an oxygen absorber. I get mine here for the smaller pouches. 
To prepare the stew: Add 2 cups water to the dry ingredients and simmer over low heat 15-20 minutes. Or, put in a mini-crockpot and cook 1 hour. Or, microwave with 2 cups waters high 2 minutes. Stir. Cover and cook 50% heat 5 minutes more. Allow sitting 6 minutes before serving. 

One last word on the spices today...

Gingham Masala Spice Blend is my own delightful blend of Indian spices. It is perfectly balanced with enough heat and depth to really make this meal remarkable. Plus, I actually donated this whole spice formulation to a very noble cause. 

 It is a spice recipe by me, but any and all sales go to directly benefit ophan children of HIV victims and families in impoverished India through the efforts of the The Gingham Project!

There you go. Make some personal Lunch or dinner. This recipe is one of my favorites! Be sure to come back tomorrow for more personal meals! 

Always My Very Best,
Your Friend Chef Tess

Convenient Summer Kids Meals for Camping and Beyond 3TV Chef Tess Segment!

Okay folks. I have to share! Look how much fun we had today at the Channel 3 studio! Xoxo!

I loved it! Tell me what you think!

Always My Very Best,
Your Friend Chef Tess

Skillet Pizza for Camping and an Easy Summer Meal

 Tomorrow I'm visiting our local Good Morning Arizona channel 3 TV station for a cooking segment on easy camping and summer meals for kids! I'm so excited to meet everyone there and cook with some new folks! The segment airs at 8:45 so if you're local, it should be a fun piece. I wanted to share one of the ideas I've used for camping that is just way too fun for kids and adults! I make pizza while camping using a skillet with a lid on a butane or Coleman stove or in my solar oven. It can also be done over the camp-fire with a skillet or folded in half like a sandwich in a foil pouch and cooked right in the coals.
At home it is fast, easy, and certainly can be done on the stove or BBQ grill! In the summer this will give you that crispy crust and gooey melted cheese without the oven heating your house. I can make them a lot healthier and cheaper than purchasing the pre-made frozen meals and they take about 20 minutes to make 10-12 ready-to-eat pizzas!  For the most part, camping meals need to be simple. If I'm not using one of my shelf-stable convenient 52 jar method meals, I'll usually bring along some of these! You will need store purchased pita bread or you can use the  homemade pita bread tutorial. Today I'm using some grilled panini flat bread. It really doesn't matter what you use for the crust, as long as it is thick enough for a pizza. When the boys were younger I'd use homemade English Muffins, split in half they made two mini pizzas. Now we need the bigger size. They're getting into teen years and it is a whole new grand adventure!  The best part of the skillet-pizza is that it doesn't heat the oven and it gives us a gooey cheese with a crispy crust. That's hard to do in the microwave. It's just freakishly cool!

 I still try to suck the life out of the time I have with them and that included having them help make the meals they'll be eating while I'm at work. They like having some time with me. I have to admit, I adore having some time with them as well. So, this is my son aka Face. He's shredding the cheese and helping spread the sauce.

 I lay out enough pieces of foil to accommodate all the pizzas. In this way, we can make a whole bunch at once and have 10-12 pizzas on-hand for quick meals. This is great for camping too because the work is already done. I like not having to prepare food in the rough.

 Put a pita on each 10 inch piece of foil. Add sauce of your choice, just about 2 Tablespoons.

Put the children to work. They love this part!

 Top with cheese and your favorite toppings.

 Sprinkle with an outstanding Italian Seasoning. Um...I tend to lean toward my own blends whenever possible. Yup. I'm a fan.

 Now if you use a tomato based sauce, be sure not to use a foil to cover the pizza. The acid in the tomato sauce will react to the foil and make a terrible mess. It will taste horrid. I'm using a parchment lined foil. You can use wax paper here as well. Just cover the top of the pizza. Wrap the foil from the bottom around the pizza.

 Place in a gallon size freezer bag. We can usually get 5 pizzas in a bag. Freeze. I keep 3 or 4 in the fridge (up to 4 days) so the boys don't have to even defrost the pizzas. For camping, I always freeze them. This keeps them at a safe temperature and helps prevent food born illness. Remember the picnic food safety segment? It keeps them together and adds to the cold of my ice chest. For more information on picnic safety go here.

 To prepare, simply slip the pizza out of the wrap and place in a thick covered skillet. Mine is 14 inches and the bottom is thick enough to not burn the crust.

 The main secret is making sure the flame is low and letting them cook with the lid on the pan about 7-10 minutes.

 The cheese will melt and the pizza will have a crispy crust. It's just what we love in a pizza without all the trouble of baking it.

Ironically we find ourselves using this stove-top method a lot more at home than we do camping. After all, how often do we really go camping? On the other hand, when we have taken them camping we have been very excited to have pizza! This is great for a Dutch oven or even on "no burn days" here in Arizona when we have to use our Solar Oven.

Tomorrow I'll be sharing a few new tips for camping as well as the fun Hobo Foil Dinner that my kids adore! I'm looking forward to an amazing segment tomorrow!

There you go! Make skillet Pizza and don't forget to watch tomorrow morning!

Always My Very Best,
Your Friend Chef Tess

I am no longer the corporate chef for Honeyville but we still love them dearly. My family is greatly blessed and relies heavily on the extra money brought in by sales tracked back to this site. This is also the company that packages and sells my spice line as well as my food storage cookbooks. Thank you so very much for your support. Xoxo!