Slice & Bake Cookie Dough

From http://www.tasteofhome.com/recipes/Holiday-Cookie-Dough

Ingredients

• 2 cups butter, softened
• 1 cup sugar
• 1/4 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1/8 teaspoon salt
• Sprinkles, opt

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough into five 1-cup portions; shape each into a 10-in.-long roll. Wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Yield: 5 portions (1 cup each).
3. To use refrigerated cookie dough: Cut roll into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. 

To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions. 

Italian Beef Stromboli (by Mags from Freezer Friendz)

Italian Beef Stomboli
http://freezerfriendz.blogspot.com/2009/12/italian-beef-stromboli-by-mags.html

Ingredients:

• 1 loaf frozen bread dough
• 8-10 slices of roast beef
• 8-10 slices of provolone cheese
• olive oil
• Italian seasoning
• garlic powder

Assembly Day:

1. Thaw dough according to directions on package. (I laid out the dough the morning of cooking day on cookie sheets and let them thaw out for about 3-4 hours.)
2. Stretch out thawed loaf into large rectangle shape on a GREASED cookie sheet. Stretch it as wide as you can.
3. Brush with a thin layer of olive oil. Sprinkle Italian seasoning and garlic powder.
4. Spread out your roast beef slices along bread.
5. Spread out your provolone slices on top of roast beef.
6. Curl in the dough on the two ends.
7. Start rolling the whole thing lengthwise to get a long rolled up "log" of dough (with the seasonings, roast beef, and cheese rolled up inside).
8. Brush with more olive oil and sprinkle more Italian seasoning.

To Freeze:
Bake in 350 oven 15 minutes or just until barely golden. Cool completely on cooling rack. Double wrap in Heavy Duty Aluminum Foil. Freeze flat.

Serving Day:Thaw completely. Bake in 350 oven for 15-20 minutes or until golden brown. If the top is browning too quickly and the inside is not finished, just lay a piece of foil over the Stromboli for the remainder of the baking time. Let cool 10 minutes. Slice in 1 inch slices.

**Some of my filling started to come out during the initial baking.  I just turned it over and so the top was on the bottom or side to keep all the good stuff from leaking out**

Cube Steak Freezer Meal

Cube Steak Freezer Meal

Adapted from Taste of Home Cookbook & Freezer Meal for Us

http://freezermealsforus.blogspot.com/2010/11/cube-steak-ann-road-meal-swappers.html

 

Ingredients:

Cube Steaks (floured, browned & frozen)

Can of Cream of Mushroom Soup

Beef Onion soup mix

1 cup water

Defrost steaks overnight in fridge (ok to use partially frozen if cooking all day).  Place in crock pot.  Stir soup, mix & water.  Dump over cube steaks.  Cook on low for 8 hours.  Can be served with mashed potatoes, rice or noodles!

Buffalo shrimp

Adapted from: http://www.food.com/recipe/buffalo-shrimp-oamc-355705

ingredients

• 1/4 cup oil
• 1/4 cup lemon juice
• 2 teaspoons minced garlic
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon celery seed
• 1/2 teaspoon cayenne pepper
• 2 tablespoons hot sauce (optional)...THIS RECIPE HAS 1 TBSP of hot sauce
• 1 lb shrimp, cooked peeled and deveined...THIS RECIPE has 1 1/3 lbs of Shrimp

Directions:

1. 1
   TO FREEZE: Combine ingredients from oil through hot sauce (if using) to make marinade. Place shrimp in labeled freezer bag or container. Pour marinade over shrimp, seal, and freeze.
2. 2
   TO COOK: Thaw in refrigerator. You have several options for cooking: skewer shrimp and broil or grill; or simply panfry for a few minutes. You only need to heat these up, they are already cooked. Discard extra marinade.
3. 3
   OPTIONS: Use as an appy with ranch dip, add these to pasta (with blue cheese crumbles, YUM!), serve over rice, turn into tacos, endless really!

Susie's Muffins

Susie's Muffins

For: 18 muffins

3 eggs- substitute

1 cup canola oil

1 teaspoon vanilla

1 1/4 cup sugar

2 teaspoon baking soda

2 teaspoon cinnamon

3 cup shredded carrots

3 ounces raisins

1 cup flour

1 cup oats

1/2 cup flax

1/3 cup whey

Mix

Bake at 375 degrees for 20 minutes

Sweet Italian Sausage & Peppers

Sausage and Pepper Freezer Crockpot Meal:

Ingredients:

6 Italian sausage ( I used chicken sausage)

1 Green peppers

1 Red pepper

1 large onion

1  can of diced tomatoes

1 cup of tomato juice

I browned sausage (but did not fully cook it) before freezing.

Defrost overnight (or up to 24 hours) in the refridgerator

Pour all into crockpot and cook on low for at least 6-8 hours.

Serve on buns

Some suggested using extra sauce for spaghetti the next day. 

Adapted from multiple recipes including "Sausage and Peppers" by Ring Around the Rosies at https://docs.google.com/file/d/0B6zSBQfh_PohU1pjMTQ4ZVBnMFU/edit?pli=1

Summer Garden Minestrone soup

Adapted from Kraft Foods and Martha Stewart

Vegetarian recipe.  The veggies are all organic too!

BAG 1 (Thaw before cooking)
1 box vegetable broth (32 oz.)
1 can red kidney beans, rinsed
1 can white kidney beans (cannelini), rinsed
1 each celery stock, carrot (2), potato, summer squash, zucchini and onion, chopped
1/2 cup Zesty Italian salad Dressing
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. black pepper

BAG 2 (Do NOT Thaw)
1 cup green beans
1 to 2 cups leafy greens (Kale, Swiss Chard,)

BAG 3 (Do NOT Thaw)
(Bag 3A)  2 cups small shell macaroni
(Bag 3B)  3/4 cup Parmesan cheese

Steps:
1.  Thaw bag 1.  (Do not thaw the other bags)

2.  In a large pot add ingredients from Bag 1 and 2 cups water.  Heat to a boil.

3.  Cover and simmer for 25 minutes.

4.  Add ingredients from Bag 2 (green beans and leafy greens).  Return to a simmer for 10 more minutes.

5.  Add ingredients from Bag 3 (macaroni and cheese).  Bring to a boil and cook until pasta is tender, about 10 minutes.

Note:  

• You're cooking the soup for a total of 45 minutes.  
• Serve immediately.  If you wait awhile to serve, you may need to add more liquid because the noodles will soak it up.   Water or broth is fine.
• This recipe makes A LOT! 

Add crackers, hot sauce and more Parmesan if needed.