Thursday, December 12, 2013

3 "Bakeresse Dozen" Meals in a Jar Recipes


Hello my darlings! I've made you a little gift.  I, Chef Tess, am  here with another Meal in a Jar post. It is not just any old post.  Do I ever do a regular post? Nope.  This one however, is epic.  It's one that I get thousands of requests for from all over the country.  It is the  one idea and post, aside from the grand epiphany of pioneering the self-contained whole "meals in a jar concept",  that I think has been a long time coming. It is the "Simplified How-to-Guide."

Last week, the Meal in a Jar Handbook hit the online store and our Honeyville retail stores. I have been traveling to all our amazing stores to see my dear friends and share some samples of the meals as well as give out tons of hugs!  By the way, it is by and far the best cookbook I've written yet!


Some of the major questions I hear (and continue to hear) time and again, and that I have been trying to address are, "How do I get started?", "What do you, Chef Tess, suggest?", "What do we buy? What do we need?" and, of course, "How many cans will make how many meals?"

Many folks love the idea of convenience meals. They love the recipes. They love the ease and power that the meals in a jar concept put in their hands...but they don't know where to start. I get gobs of e-mail asking for simple shopping lists that will help with making the meals. 


 I'm introducing a concept called
"The Bakeresse Dozen."
 It is how many brand specific Honeyville cans you will need to make a dozen quart sized jars of the meals.  Cost for these ends up being between $10 and $12 dollars for the full 5-6 servings (not including the cost of jars and oxygen absorbers).   That also means that you can make 24 of the pint jar meals (for 2-3 servings).   

With each recipe that carries the name "Bakeresse Dozen,"
 I will include a shopping list...


The measurements to make the jars...


Plus, the labels to affix to your jars at home.


Last month I gave a post on my blog for a Bakeresse Dozen Country French Beef Stew
I also have all the basics for safety on making the jars on my blog.


Today I'm introducing 3 more Bakeresse Dozen  recipes.  I shared these in my hands-on build a meal in a jar classes and they were so well received I think they need to be shared here!  At the end of the post, we'll be providing a link for a printable pdf.  If you should make copies, please be sure that folks know that these are for Honeyville products and that they need to find the safety an canning information in the new book.


Ham and Hash Browns O’Brien Casserole

Potatoes with ham and aromatic vegetables make up the base of this creamy saucy casserole.
Jar directions: Layer ingredients in a wide mouthed, quart-sized jar, shaking the dry powder ingredients into the bulkier items. Top with an oxygen packet for longer-term storage, cover with a new canning lid, and hand-tighten the metal ring.

Cooking directions: Remove oxygen packet and discard. Combine ingredients in a deep casserole dish with 6 cups of hot water. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.

Shopping List for 12 jars:
1 can freeze dried ham
1 can dehydrated hash-brown potatoes
1 can freeze-dried bell pepper (1/2 can for a dozen)
1 can dehydrated shoestring carrots (1/2 can for a dozen)
1 can powdered cheese sauce
1 can sour cream powder
1 can dehydrated onion (1/3 can for a dozen)
Jar ingredients:
1 cup Honeyville Sour Cream Powder or cream cheese powder
1 tsp. dehydrated minced Garlic

Hash-Browns O’Brian Casserole
Cooking directions: Remove oxygen packet and discard. Combine ingredients in a deep casserole dish with 6 cups of hot water. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Hash-Browns O’Brian Casserole
Cooking directions: Remove oxygen packet and discard. Combine ingredients in a deep casserole dish with 6 cups of hot water. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes
Hash-Browns O’Brian Casserole
Cooking directions: Remove oxygen packet and discard. Combine ingredients in a deep casserole dish with 6 cups of hot water. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes
Hash-Browns O’Brian Casserole
Cooking directions: Remove oxygen packet and discard. Combine ingredients in a deep casserole dish with 6 cups of hot water. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Hash-Browns O’Brian Casserole
Cooking directions: Remove oxygen packet and discard. Combine ingredients in a deep casserole dish with 6 cups of hot water. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Hash-Browns O’Brian Casserole
Cooking directions: Remove oxygen packet and discard. Combine ingredients in a deep casserole dish with 6 cups of hot water. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Hash-Browns O’Brian Casserole
Cooking directions: Remove oxygen packet and discard. Combine ingredients in a deep casserole dish with 6 cups of hot water. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Hash-Browns O’Brian Casserole
Cooking directions: Remove oxygen packet and discard. Combine ingredients in a deep casserole dish with 6 cups of hot water. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Hash-Browns O’Brian Casserole
Cooking directions: Remove oxygen packet and discard. Combine ingredients in a deep casserole dish with 6 cups of hot water. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Hash-Browns O’Brian Casserole
Cooking directions: Remove oxygen packet and discard. Combine ingredients in a deep casserole dish with 6 cups of hot water. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Hash-Browns O’Brian Casserole
Cooking directions: Remove oxygen packet and discard. Combine ingredients in a deep casserole dish with 6 cups of hot water. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Hash-Browns O’Brian Casserole
Cooking directions: Remove oxygen packet and discard. Combine ingredients in a deep casserole dish with 6 cups of hot water. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.

Chunky Italian Spaghetti
I have a boy who would eat spaghetti every single night and never get bored with it. He’s a full-grown man, by the way, and I’m married to him. My husband is a kid at heart, but that doesn't mean he eats like one. This is a comforting spaghetti dinner that is sure to satisfy anyone.
Jar directions: Layer ingredients in a widemouthed quart-sized jar, shaking the dry powder ingredients into the bulkier items. Top with an oxygen packet for longer-term storage, cover with a new canning lid, and hand-tighten the metal ring.
Cooking directions: Remove oxygen packet and discard. In a 2-quart pot, bring 5.–6 cups of water to a rolling boil. Add contents of jar and stir well. Simmer over medium-high heat for 10–12 minutes until pasta and vegetables are tender. Stir occasionally. Add more water if you like your sauce more thin.
Shopping List for 12 jars:
3 lbs spaghetti noodles
1 can freeze dried mushrooms
1 can freeze dried sausage
1 can dehydrated carrots
1 can freeze dried bell pepper
1 can dehydrated onion
1 can tomato powder
¾ cup honey or sugar on hand
1 jar Chef Tess  Romantic Italian Seasoning
Jar ingredients:
4 oz. spaghetti, broken to fit quart-sized jar
Chunky Italian Spaghetti
Cooking directions: Remove oxygen packet and discard. In a 2-quart pot, bring 5.–6 cups of water to a rolling boil. Add contents of jar and stir well. Simmer over medium-high heat for 10–12 minutes until pasta and vegetables are tender. Stir occasionally. Add more water if you like your sauce more thin.
Chunky Italian Spaghetti
Cooking directions: Remove oxygen packet and discard. In a 2-quart pot, bring 5.–6 cups of water to a rolling boil. Add contents of jar and stir well. Simmer over medium-high heat for 10–12 minutes until pasta and vegetables are tender. Stir occasionally. Add more water if you like your sauce more thin.
Chunky Italian Spaghetti
Cooking directions: Remove oxygen packet and discard. In a 2-quart pot, bring 5.–6 cups of water to a rolling boil. Add contents of jar and stir well. Simmer over medium-high heat for 10–12 minutes until pasta and vegetables are tender. Stir occasionally. Add more water if you like your sauce more thin.
Chunky Italian Spaghetti
Cooking directions: Remove oxygen packet and discard. In a 2-quart pot, bring 5.–6 cups of water to a rolling boil. Add contents of jar and stir well. Simmer over medium-high heat for 10–12 minutes until pasta and vegetables are tender. Stir occasionally. Add more water if you like your sauce more thin.
Chunky Italian Spaghetti
Cooking directions: Remove oxygen packet and discard. In a 2-quart pot, bring 5.–6 cups of water to a rolling boil. Add contents of jar and stir well. Simmer over medium-high heat for 10–12 minutes until pasta and vegetables are tender. Stir occasionally. Add more water if you like your sauce more thin.
Chunky Italian Spaghetti
Cooking directions: Remove oxygen packet and discard. In a 2-quart pot, bring 5.–6 cups of water to a rolling boil. Add contents of jar and stir well. Simmer over medium-high heat for 10–12 minutes until pasta and vegetables are tender. Stir occasionally. Add more water if you like your sauce more thin.
Chunky Italian Spaghetti
Cooking directions: Remove oxygen packet and discard. In a 2-quart pot, bring 5.–6 cups of water to a rolling boil. Add contents of jar and stir well. Simmer over medium-high heat for 10–12 minutes until pasta and vegetables are tender. Stir occasionally. Add more water if you like your sauce more thin.
Chunky Italian Spaghetti
Cooking directions: Remove oxygen packet and discard. In a 2-quart pot, bring 5.–6 cups of water to a rolling boil. Add contents of jar and stir well. Simmer over medium-high heat for 10–12 minutes until pasta and vegetables are tender. Stir occasionally. Add more water if you like your sauce more thin.
Chunky Italian Spaghetti
Cooking directions: Remove oxygen packet and discard. In a 2-quart pot, bring 5.–6 cups of water to a rolling boil. Add contents of jar and stir well. Simmer over medium-high heat for 10–12 minutes until pasta and vegetables are tender. Stir occasionally. Add more water if you like your sauce more thin.
Chunky Italian Spaghetti
Cooking directions: Remove oxygen packet and discard. In a 2-quart pot, bring 5.–6 cups of water to a rolling boil. Add contents of jar and stir well. Simmer over medium-high heat for 10–12 minutes until pasta and vegetables are tender. Stir occasionally. Add more water if you like your sauce more thin.
Chunky Italian Spaghetti
Cooking directions: Remove oxygen packet and discard. In a 2-quart pot, bring 5.–6 cups of water to a rolling boil. Add contents of jar and stir well. Simmer over medium-high heat for 10–12 minutes until pasta and vegetables are tender. Stir occasionally. Add more water if you like your sauce more thin.
Chunky Italian Spaghetti
Cooking directions: Remove oxygen packet and discard. In a 2-quart pot, bring 5.–6 cups of water to a rolling boil. Add contents of jar and stir well. Simmer over medium-high heat for 10–12 minutes until pasta and vegetables are tender. Stir occasionally. Add more water if you like your sauce more thin.


Nacho Potatoes and Beef Skillet
South-of-the-border taste with familiar ingredients are the key to a really good Mexican casserole. This recipe uses ancho chili powder. It is also called pasilla chili pepper by those who love it most. I just call it “awesome”! This pepper can be found in many Mexican markets or in the spice section of many grocery stores.

Jar directions: Layer ingredients in a wide-mouthed quart-sized jar, shaking the dry powder ingredients into the bulkier items. Top with an oxygen packet for longer-term storage, cover with a new canning lid, and hand-tighten the metal ring.

Cooking directions: Remove oxygen packet and discard. Combine ingredients with 5. cups of hot water in a deep skillet. Cover for 10 minutes. Simmer on the stove uncovered on high for 15 minutes. Top with additional cheese, crushed corn flakes, or crushed crackers if desired.

Shopping list for 12 jars:
1 can freeze dried ground beef
1 can hash brown potatoes
1 can powdered cheese sauce
1 can sour cream powder (1/2 can for a dozen)
1 can dehydrated onion (1/3 can for a dozen)
1 jar (8 oz) minced dehydrated garlic
1 jar (8 oz) ancho chili powder (optional)
1 jar Chef Tess Southwest Fajita seasoning
1 jar allspice
1 jar black pepper
Jar ingredients:
1/2  cup Honeyville Sour Cream powder or cream cheese powder
1 tsp dehydrated minced garlic
1 Tbsp ancho chili powder
1⁄8 tsp allspice
½  tsp cracked fresh pepper

Nacho Potato and Beef Skillet
Cooking directions: Remove oxygen packet and discard. Combine ingredients with 5. cups of hot water in a deep casserole dish. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Nacho Potato and Beef Skillet
Cooking directions: Remove oxygen packet and discard. Combine ingredients with 5. cups of hot water in a deep casserole dish. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Nacho Potato and Beef Skillet
Cooking directions: Remove oxygen packet and discard. Combine ingredients with 5. cups of hot water in a deep casserole dish. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Nacho Potato and Beef Skillet
Cooking directions: Remove oxygen packet and discard. Combine ingredients with 5. cups of hot water in a deep casserole dish. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Nacho Potato and Beef Skillet
Cooking directions: Remove oxygen packet and discard. Combine ingredients with 5. cups of hot water in a deep casserole dish. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Nacho Potato and Beef Skillet
Cooking directions: Remove oxygen packet and discard. Combine ingredients with 5. cups of hot water in a deep casserole dish. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Nacho Potato and Beef Skillet
Cooking directions: Remove oxygen packet and discard. Combine ingredients with 5. cups of hot water in a deep casserole dish. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Nacho Potato and Beef Skillet
Cooking directions: Remove oxygen packet and discard. Combine ingredients with 5. cups of hot water in a deep casserole dish. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Nacho Potato and Beef Skillet
Cooking directions: Remove oxygen packet and discard. Combine ingredients with 5. cups of hot water in a deep casserole dish. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Nacho Potato and Beef Skillet
Cooking directions: Remove oxygen packet and discard. Combine ingredients with 5. cups of hot water in a deep casserole dish. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Nacho Potato and Beef Skillet
Cooking directions: Remove oxygen packet and discard. Combine ingredients with 5. cups of hot water in a deep casserole dish. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.
Nacho Potato and Beef Skillet
Cooking directions: Remove oxygen packet and discard. Combine ingredients with 5. cups of hot water in a deep casserole dish. Cover for 10 minutes. Bake covered in a preheated oven at 350°F for 1 hour or in the microwave uncovered on high for 15 minutes.

Here is the printable list for your Bakeresse Dozen Meals. Hopefully this helps your grand adventure making meals in a jar.  Check back next month! I'll have more for you. I promise.

Always My Very Best,
Your Friend Chef Tess

5 comments:

Nana2boys said...

Thank you so much for these wonderful recipe

Anonymous said...

Thanks for the help. I want to make some jars for Christmas presents. I need to make pint sizes for myself. I have your gourmet cookbook already and like it. Looking forward to getting the new one. It would help if you gave resources to find ingredients you use that Honeyville does not sell (I.e. balsamic vinegar powder needed for the stroganoff recipe.)

Anonymous said...

In your Gourmet Food Storage cook book, you give a recipe for Whole Grain Cake Mix. Can this cake mix be substituted for Honeyville yellow white cake mix?

Chef Tess said...

For products that Honeyville does not sell, like the powders, I am working on getting a line bottled. In the meantime, I'd suggest www.firehousepantrystore.com . On the cake mix, yes, it is an okay substitute for the yellow cake mix. Note the adjustments in water and egg. xoxo!

Anonymous said...

I LOVE the Bakeresse Dozen meals, I get lost in trying to figure out what I need and this is so helpful. Thank you so much!