Say Mmm

How to use Say Mmm, a free, online meal planner and shopping trip organizer.

Start by adding recipes. Instead of typing out the actual recipe, I just link to the recipe online (most of mine are on this site, or others like allrecipes.com). I would start with adding about 10 recipes, and playing around with it a little bit. Add 10 things you will be planning to make in the next week or so, so you can get a realistic picture of how this works.

After you save the recipe or link, it will take you to the "other info" page. Fill out as much as you want here. The CRUCIAL thing is that you do the shopping list part. Items in that recipe that you usually have on hand, or things you need to buy for that recipe specifically, this is very quick, and so important for the ease of menu planning and shopping!

Also make sure you add recipes like Oatmeal, and Pb&J's...not that you need a recipe, but you want to enter the food items needed (oats, bread, jam etc) to show up on your shop list!
 
Then from the Home tab, create a checklist, under the shop/my lists section at the top. You can only create one list unless you pay to get the advanced program. (I find the free one quite sufficient). I called my list Weekly, but call it what you want. Start adding items to that list that you buy on a weekly or monthly (ie: frequent) basis. Like butter, milk, coffee creamer, eggs etc. (you can add non-food items too, like razors and toothpaste). You will use these when compiling your shopping lists.

Once you have a few recipes to pick from, start your weekly meal plan. Click on the plan tab, and start adding meals for lunch, dinner, breakfast, snacks, etc. When a week is showing at time, click on the date to see all 5 meal slots for the day, click on cook, and the My Ideas link, which will pull up a list of your meals, recipes, or places (fave restaurants). Once you've added everything for the week (quick and easy!), you're done!

Click on the shop tab, and select the week you are working with for the correct lists. Your shopping list is ready and waiting!! On the "buy" side, delete items you don't actually need to buy this time, and by clicking on an item from the "check on" side, it will add it to the "buy" side. All of your meals should be listed with all ingredients needed!!

Towards the bottom of that screen is where you can add items from your checklist, simply by clicking on them.

When you print your list, it organizes everything into sections/aisles, to make your trip more efficient.

This is only a basic guide to get you started. As you do this, you will get familiar with it all, and figure it all out - there are MANY nifty features (dining out, costs for food, assigning food items to specific stores), that you can play around with!

Tuna Noodle Casserole

From: Kraft Recipes

4 cups egg noodles, cooked, drained

1 pkg.  (16 oz.) frozen peas and carrots

2 cans (6 oz. each) tuna, drained, flaked

1 can  (10-3/4 oz.) condensed cream of mushroom soup

1/3 cup milk

3/4 lb.  (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

HEAT oven to 400ºF. Combine all ingredients except onions in 13x9-inch baking dish; cover with foil.
BAKE 45 min. or until heated through; stir.
TOP with onions.

PERSONAL NOTES: I use real cheddar cheese (grated), not Velveeta. And I only put in peas, not carrots

Cherry Garcia Ice Cream

Prep Time: 25 minutes
Chill Time: 2 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Servings: Ten 1/2 cup servings
Ingredients:
3/4 cup granulated sugar
1 cup milk
2 cups heavy whipping cream
1/4 cup shaved dark chocolate
1/4 cup cherries, halved and pitted (fresh Bing cherries are best, if using canned - be sure to drain syrup)


Dissolve sugar in milk With a whisk.
Add heavy whipping cream.
Pour this mixture into your ice cream maker.
Churn in ice cream maker about 20-25 minutes or according to manufacturer's instructions.
Add shaved dark chocolate and cherries to churning mixture.
Churn for an additional 5 minutes.

Strawberry Ice Cream

Prep Time: 12 minutes
Chill Time: 2 - 24 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Servings: Ten 1/2 cup servings

Strawberries
16 oz fresh strawberries (1 pint)
3 tbsp lemon juice
1/3 cup sugar

Ice Cream Base
1 cup milk
2/3 cup granulated sugar
2 cups heavy cream
1 tsp vanilla extract

Strawberries
Wash, stem, and slice strawberries.

Combine strawberries, lemon juice, and 1/3 cup sugar in a small airtight container.

Place strawberry mixture in the fridge for at least 2 hours. Leaving the strawberries, in the fridge longer will enhance the flavor.

Ice Cream Base

Mix milk and sugar, allowing the sugar to dissolve (mix about 1 -2 minutes with a hand mixer or whisk).
Drain strawberries, adding juice to milk mixture. Set strawberries aside.
Stir in heavy cream and vanilla.
Pour mixture into your ice cream maker.
Mix about 20-25 minutes.
Add about half the strawberries to ice cream mixture (use the other half as a fresh berry topping!).
Mix 5 minutes more in your ice cream maker.
Helpful Hint: If you'd like a more "intense" strawberry color, simply add a few drops of red food coloring until you achieve the color you desire.
Serving Tip: Just like a cherry on top completes an ice cream sundae, strawberry ice cream looks great when served with a plump, ripe strawberry on top!

Cake Batter Ice Cream

Prep Time: 12 minutes
Chill Time: at least 2 hours
Ice Cream Maker Time: Approximately 20-25 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

1 1/2 cups milk
1/2 cup granulated sugar
2/3 cup cake mix
1 1/2 cups heavy whipping cream
1 tsp vanilla extract
1/3 to 1/2 cup sprinkles


In a saucepan over medium low heat, combine milk, sugar, and cake mix.
Stir constantly until mixture starts to bubble.
Remove from heat and cool completely in refrigerator (about 2 hours).
Stir in cream and vanilla.
Pour into ice cream maker.
Mix approximately 15-20 minutes or according to manufacturer's instructions.
Add sprinkles to ice cream.
Mix in ice cream maker for 5 more minutes.

Mint Chocolate Chip Ice Cream

Prep Time: 7 minutes
Ice Cream Maker Time: Approximately 20-25 minutes
Servings: Ten 1/2 cup servings 

1 cup milk
1/2 cup granulated sugar
2 cups heavy whipping cream
1 - 1 1/2 tsp peppermint extract
3/4 cup chocolate chips or 4 oz chopped semi-sweet chocolate

Dissolve milk and sugar using a wire whisk or hand mixer (mix approximately 1 -2 minutes).
Stir in heavy cream and peppermint extract.
Pour mixture into your ice cream maker.
Mix about 15-20 minutes.
Add chocolate to the ice cream mixture.
Mix 5 minutes.

Peanut Butter Ice Cream

More recipes here

Philadelphia Style (no eggs)
Prep Time: 10 minutes
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

1 cup creamy peanut butter
1/2 cup granulated sugar
1 cup milk
2 cups heavy cream
1 tsp vanilla extract


Cream peanut butter and sugar together, until well mixed.
Stir peanut butter mixture and milk together until smooth and sugar is completely dissolved (use a whisk or hand mixer).
Add cream and vanilla and stir well.
Pour mixture into your ice cream maker.
Mix until thick about 25-30 minutes or according to manufacturer's instructions

Vanilla Ice Cream

Philadelphia Style
Prep Time: 7 minutes
Ice Cream Maker Time: Approximately 20-25 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

1 cup milk
1/2 cup granulated sugar
2 cups heavy whipping cream
1 1/2 - 2 tsp vanilla extract


Mix milk and sugar with a wire whisk or hand mixer (low speed for 1-2 minutes) in a medium bowl until sugar dissolves.
Gently stir in heavy cream and vanilla.
Pour mixture into your ice cream maker.
Mix about 20-25 minutes or according to manufacturer's instructions.

Chocolate Ice Cream

Philadelphia Style (no eggs)
Prep Time: 10 minutes
Chill Time: 15 minutes and 30 minutes
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

1 cup milk
1/2 cup granulated sugar
1 1/3 cup bittersweet/semi-sweet chocolate
2 cups heavy cream
1 tsp vanilla extract


Heat milk (stove or microwave) until it just begins to bubble.
Meanwhile, process chocolate in a food processor or blender until the chocolate is finely chopped.
Mix chocolate and sugar.
Combine hot milk and chocolate mixture and blend until chocolate is melted and the mixture is smooth.
Cool.
Once cool, stir in heavy cream and vanilla.
Chill for at least 30 minutes.
Pour mixture into your ice cream maker.
Mix in ice cream machine for 25-30 minutes or according to manufacturer's instructions.

Homemade Sno Cone Syrup

2 C sugar
1 C water
1 packet of Kool-aid

Bring all to a boil on stove, stirring to dissolve. Remove from heat and cool.

Lemon Italian Ice

• 2 cups water
• 1 cup sugar
• 1 tablespoon finely shredded lemon or lime peel
• 1 cup lemon or lime juice
• ½ teaspoons vanilla
• Dash salt

• Heat water and sugar together in a saucepan to boiling. Reduce heat and simmer, uncovered, 5 minutes. Remove from heat and stir in peel, juice, vanilla and salt. Cool to room temperature.
• Pour into 9“x5”x3" loaf pan. Freeze 3-4 hours, stirring every 30 minutes.

Summer Dressing

From: the Kitchen of Two Sisters


1/4 C olive oil
1/4 C dijon mustard
1/4 C balsamic vinegar
1/4 C fresh basil, torn
2 t salt

Homemade Oreos

from My Baking Addiction
makes 25-30 sandwich cookies

Ingredients
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (I used Hershey’s Special Dark Cocoa)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract (I used clear vanilla extract)
Optional- Gel dye
Method
1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. (Optional: Blend in a tiny bit of gel dye until you reach the desired color.)
6. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
Notes:
-I used Hershey’s Special Dark Cocoa Powder instead of Dutch Processed.
-I used Wilton Gel Dye to color the centers.
-Once I measured out a rounded teaspoon of dough, I rolled the dough into small balls before baking.
-This recipe is slightly adapted from Smitten Kitchen and can be found at http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/

Mozzarella & Red Onion Spread

Shredded mozzarella cheese
Diced red onion
Mayonnaise

Mix all together until it "looks right". You want it to be moist with the mayo, but not to "watery". Red onion to taste. Make this at least a few hours in advance of eating it, so the flavours can meld. Tastes even better the next day! Serve with Toppers or similar cracker.