Wishing you all a fond farewell!

We would like to thank all of our readers for their love and support over the past couple of years. You have made It's in the Bag a best seller! All good things must come to and end, especially when exciting adventures present themselves. Therefore, it is with mixed emotions that we are ending the Bag Meal Blog. Thank you again for your support. We invite everyone to visit Michelle's website to keep in touch, ask questions and get updates on Michelle's forth coming publications.

White Fudge

Apparently, I'm still stuck in Christmas mode. If you had this fudge, you would be too.

Normally, I'm not a white chocolate kind of girl, but this? This is A-MAZ-ING. In fact, last year I sacrificed my arm to a boiling pot of this fudge and it was worth it. I wear that scar like a sugary badge of honor. It is also a tradition. When December rolls around I actually have friends that ask, "Has The Bag Lady made any white fudge yet?" It's better than chocolate fudge. It's a heavenly dance of silky ecstasy across your tongue. It's smooth. It's creamy. It's delicious. It's entirely impossible to adequately describe. It must be EXPERIENCED! So, give it try... or track me down in December when there is a whole container at my desk.

White fudge
3 feet wax paper
Resealable bag: 1 cup sugar
3/4 cup canned butter
2/3 cup evap milk
1 -12 oz pkg white chocolate chips
1 7 oz jar marshmallow creme

Directions:
Unfold wax paper and place on counter. In a large pot over medium heat bring to boil sugar, butter, and milk. Boil for 4 minutes or until candy thermometer reaches 230 degrees. Remove from heat and stir in marshmallow creme and white chocolate chips. Working quickly drop fudge by 1 teaspoon dollops onto waxed paper*. When cool remove and store in air tight container.

*Do NOT get lazy and pour it in a pan. Dolloping is a key aspect of this recipe. Not only does the fudge taste better in disc form, many of my Christmas memories revolve around The Bag Lady and I madly dolloping before the pot of fudge cooled. My dollops were always fat and ugly. Hers were always dainty with a delectably delicious curl. I always ate hers first. :)

Cake Mix Cobbler

You've probably made cake with a cake mix. You may have even tried cake box cookies. But have you ever had cake mix cobbler? Today is your lucky day. It's quick and easy and bag meal friendly (as all of our postings usually are.) Best of all, you only use 3 ingredients.

Fruit cobbler
1 can fruit pie filling
1 yellow cake mix
1/2 cup canned butter, melted + 1 tbl. for buttering pan

Butter 9 x 9 pan. Spoon in fruit pie filling. Top with dry cake mix. Drizzle melted butter evenly over top of cake mix. Bake at 350 for 25-30 minutes.

If you're making this for kicks and giggles, remember to save your canned butter for a real emergency and substitute fresh. Since July is National Ice Cream Month, go ahead and top it with a scoop of nice vanilla bean.

Christmas in June

Hello folks!

Ok, it's a little early for Christmas, and I'm definitely still working on my summer tan, but it's NEVER too early to be prepared. AND you'll never be sorry if you're prepared for DESSERT!! So here it is:


Now, you've probably heard some horrible things about fruitcake. Perhaps you're one of those families that re-gifts the same fruitcake every year, because no one wants it. Well, it's time to give fruitcake another chance! This is actually one of The Bag Lady's favorite dessert recipes. You can mix up the fruit and experiment to find your favorite combination, so give it a try. I'm sure you'll be pleasantly surprised. Now then, I'm off to go find a new swim suit. :)

Bag Meal Fruitcake

Wax paper to line bottom of 9 x13 pan
1 quart fruit, puree including the juice. I used apricots
1 -16 oz. container fruit cake mix

Resealable bag:
4 teas soda
2 cup sugar
4 cup flour
1 teas salt
4 teaspoon cinnamon

Resealable bag:
2/3 cup raisins
Resealable bag:
2/3 cup nuts*

Pantry: 1 cup oil

Directions: Grease and flour and line bottom of pan with wax paper. Mix all ingredients in large bowl. Pour into prepared pan. Bake at 350 for 30 minutes. Reduce heat to 300 and bake until center is done i.e. toothpick comes out clean. Approximately 45 minutes.

*Don't chop nuts before using. They won't last as long.

No-Bake Bag Meal Cookies!

Ok, who doesn't love no-bake cookies? Come on, admit it. I know I do. I think its because they are full of oats, so I feel healthy when I eat them. No-bakes are even popular in China. When I was getting ready for my trip I was told to make sure I brought cocoa powder. Cocoa powder? What for? For no-bake cookies of course! They don't do milk in China, so we had to use a powdered version when we made our experiment. They were pretty good, but using American peanut butter you'll be sure to have tastier results. When you no longer use a spoon, but can roll up your cookies and place them on wax paper with chopsticks, you will have reached the pinnacle of skill!


No-Bake Bag Meal Cookies

Wax paper
Resealable bag: 2 cups sugar, 1/4 cup cocoa, 3 tablespoons powdered milk
Resealable bag: 3 cups quick oats
1/2 cup canned butter
1/2 cup water
Pantry:1 cup peanut butter
Directions: In a medium pot bring to boil sugar, cocoa, powdered milk, butter, and water, stirring constantly. Boil for 1 minute. Remove from heat and add peanut butter stirring until smooth. Add oats. drop by spoonfuls on to waxed paper.

Chameleon Wacky Cake

Hello, hello!

Today we have a special treat for you. Guest bagger Christy P. Is pleased to share her recipe for Wacky Cake. I added the Chameleon part, because with minor adjustments this cake easily transforms into chocolate, lemon, or chocolate espresso. This time, you can have you cake and eat it too!

Chameleon Wacky Cake
Courtesy of Christy P.

"I didn't make up the name, I promise. This Depression-era cake takes advantage of ingredients that were readily available at the time. I suspect it is enjoying a new era of fame because it is also vegan. That means it is ok for people with dairy and egg sensitivities, too. That's why I bring it to potluck affairs.

After one recent affair, I was asked for the recipe. Nothing special about it, except that it is easy to make, always a hit, friendly to all but the gluten-intolerant, and tasty to boot.

Ingredients

* 1 1/2 cups all-purpose flour

* 2/3 cup white sugar

* 4 tablespoons unsweetened cocoa powder

* 1 teaspoon baking soda

* 1/2 teaspoon salt

* 1 teaspoon vanilla extract

* 1 tablespoon white vinegar

* 5 tablespoons vegetable oil

* 1 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix all of the dry ingredients together in a bowl with a whisk.

3. Add liquids and mix. (I used 1 cup of cold brewed coffee with an additional scoop of instant coffee powder last time - I couldn't taste the coffee, so if I did that again I would use more instant coffee powder or use espresso powder which has a stronger taste.) I do not think that this needs frosting. I have dusted with powdered sugar for a special effect.

My other tip for maximum efficiency and reduced chance of cross-contamination -- measure the soda, then salt, and last the cocoa of the dry ingredients (so that you don't contaminate your salt or soda with cocoa powder). Then measure wet ingredients with the measuring spoons - oil, then vanilla, then vinegar.

To make a lemon cake, you take advantage of the acidity of lemon juice and use it in place of the vinegar. Leave out the cocoa powder, and instead use the zest of 1-2 lemons. I tend to use the zest of more lemons than I use the juice, so the extra juice goes into salad dressing or hummus, or frozen in an ice cube tray for later use. Otherwise it’s the same!"

Give this cake a go, I'm sure that after you try it you'll be a "box of fluffy ducks!" (That's Kiwi talk for, "I'm on top of the world!" After all, what is happier that a box full of happy, fluffy, quacking ducklings? (I must warn you that this phrase it a bit outdated, but with our combined efforts, we can bring it back in to fashion.)

Marmite Toast and Buttermilk Rhubarb Squares

Hello my diligent readers! I do apologize for neglecting you for so long. I've been busy traveling the world you see. I realize that as soon as I reveal my location any forgiveness for my lackadaisical posting will be lost, but...I'm in New Zealand!


Don't worry though, there are benefits for you too. I am very pleased to present a New Zealand recipe:

Marmite Toast!

As much bread as you like
olive oil spread
Marmite*/vegemite if you prefer
sharp cheese
sesame seeds

Basically you spread and layer your bread with the ingredients listed above. First goes the olive oil spread, then a THIN, THIN, THIN spread of marmite. Top with some "tasty" cheese (aka "sharp"), a sprinkling of sesame seeds, and bake until it is crisp. Cut into strips and serve!

*Marmite courtesy of Wikipedia is "a sticky, dark brown paste with a distinctive, powerful flavor, which is extremely salty and savory. This distinctive taste is reflected in the British company's marketing slogan: 'Love it or hate it.'" Salty is right! Beware! I heard a Kiwi divulge that one of their favorite games is to offer Americans some "chocolate sauce" and then give them a spoonful of marmite!

In case that doesn't suit your tastes, you'll be relieved to know that while the Bag-ette is off trotting the globe, The Bag Lady diligently remains in "The Bag Meal Test Kitchen." Thus, we are pleased to present the real reason you came to the blog today, I know and accept this fact. Marmite is not for everyone...you could probably use it in a bag meal though...



Buttermilk Rhubarb Squares
Topping:
Resealable bag:
1 teaspoon cinnamon
1/2 cup brown sugar (Mix in baggy with other ingredients or you will get a hard rock of sugar)
1/2 cup coarsely chopped almonds (For longer storage life do not chop until ready to use)
1/2 cup rolled oats
2 tablespoons melted canned butter

Batter:
1 cup bottled water
2 tablespoons powdered eggs
2 cups flour
1/4 cup powdered buttermilk
1/2 cup oil (Tip: Did you know that cubes of shortening will last in bag meals up to 6 months after opening? Keep this in mind for your tortilla recipes)
2 cups canned stewed rhubarb (sweetened to taste and cooked in a pan then canned)

Directions: Add melted butter to topping ingredients and set aside. Grease and flour 9 x 13 pan. Mix all batter ingredients in a large bowl. Pour batter into prepared pan. Sprinkle topping over batter. Bake at 350 for 30-40 minutes or until center is done using tooth pick test. Serve warm or cold. It is fabulous with vanilla ice cream.

Isn't everything fabulous with ice cream? Well, maybe not marmite...