I have tried for a year to re-page number my book to no avail. If someone knows how to unformat a document in Open Office that would be great. My other option is to copy and paste it into a new document section by section, but somehow copying and pasting the book also transports the old page numbers that I don’t want in it. SO – instead I am bestowing THE freezer meal book version 1 – until I get the page numbers sorted out. I am also posting it early because I have another Freezer Meal Presentation this evening and would like to have it up. It is in PDF format. I had it formatted to print as a 8×10 book, however, yet again, this is what caused the page number.
Here is the link to “How to Freeze (Almost) Everything”
Here are the documents that go with the book such as inventory lists, etc.
Recipe: I have made these several times before I started blogging. It’s fun to watch the kids unwrap all the caramels and help add the toppings. We had a great time making these – omit the marshmallows on top and you can freeze them! This dessert is very sweet, but a wonderful combination of chocolate, white chocolate, butterscotch, caramel and marshmallows. It is like a blondie on crack really. Good for a crowd or a family with a sweet tooth 🙂
Ingredients
- 1 stick (1/2 cup) butter, room temperature (unsalted)
- 3 eggs
- 1 tsp. vanilla
- 2 and 1/4 cups AP flour
- 2 and 1/4 tsp. baking powder
- 1 tsp. kosher salt
- 1 and 1/2 cups dark brown sugar
- 1 cup mini marshmallows
- 1 cup chocolate chips (I used semi sweet)
- 1 cup white chocolate
- 1 cup butterscotch chips or toffee chips
- 18 wrapped caramels cut up, or use 1 cup caramel bits
Instructions
- Preheat oven to 350.
- Put a sling in your 9x13 pan with either nonstick foil or parchment paper. If it slides around too much, spray the bottom with cooking spray or butter.
- In a great big bowl, mix the butter and sugar by hand or with a mixer.
- Add eggs and vanilla.
- In a not so big bowl, whisk together the dry stuff: flour, baking powder and salt.
- Add flour mix to wet and stir to combine.
- Add ONE HALF of each of the mix ins. ONE HALF cup of marshmallows, chocolate chips, white chocolate chips, butterscotch chips, and caramel bits.
- Mix into the batter. Spread batter into pan. If it is too sticky, spray your spatula or hands with some cooking spray. Sprinkle the rest of the chips, etc. on top.
- Bake 30-35 minutes.
- Cool on cooking rack. Remove from the pan and place in the fridge for 30 minutes to set up. Store at room temperature.
Rocky Ledge Bars
serves 20-24
1 stick (1/2 cup) butter, room temperature (unsalted)
3 eggs
1 tsp. vanilla
2 and 1/4 cups AP flour
2 and 1/4 tsp. baking powder
1 tsp. kosher salt
1 and 1/2 cups dark brown sugar
1 cup mini marshmallows
1 cup chocolate chips (I used semi sweet)
1 cup white chocolate
1 cup butterscotch chips or toffee chips
18 wrapped caramels cut up, or use 1 cup caramel bits
1. Preheat oven to 350.
2. Put a sling in your 9×13 pan with either nonstick foil or parchment paper. If it slides around too much, spray the bottom with cooking spray or butter.
3. In a great big bowl, mix the butter and sugar by hand or with a mixer.
4. Add eggs and vanilla.
5. In a not so big bowl, whisk together the dry stuff: flour, baking powder and salt.
6. Add flour mix to wet and stir to combine.
7. Add ONE HALF of each of the mix ins. ONE HALF cup of marshmallows, chocolate chips, white chocolate chips, butterscotch chips, and caramel bits.
8. Mix into the batter. Spread batter into pan. If it is too sticky, spray your spatula or hands with some cooking spray. Sprinkle the rest of the chips, etc. on top.
9. Bake 30-35 minutes.
10. Cool on cooking rack. Remove from the pan and place in the fridge for 30 minutes to set up. Store at room temperature.
Recipe from Martha Stewart’s Cookies
