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Category Archives: Freezer cooking recipes

We did it! We ordered a quarter of a cow!  Zoe believes that this cow will live in our backyard, no matter how may times I explain to her that this cow will not be a cute little pet (though I do think she would be adorable walking her pet on a leash around the yard, with little cow girl boots and braids) In Zoeland she still has plans for her cow.  I too have plans for her cow.  Wonderful meals and loveliness!

Recently we were given a few pounds of ground beef from a friend who raises their own cattle.  After tasting and seeing the difference in the meat, I am just not sure I can ever go back to the normal ground beef that they sell in the store.  So, that pushed me over the edge of thinking some day we should but meat in the next step above bulk…just buy the whole thing!

I now have to make sure we have enough room for this purchase.  SO, I went through and did a freezer inventory and made my menu off of what we have in the freezer.  We have about a month before the cow arrives, so here is the list.  I will only have to buy breads and fresh produce to complete these meals.  I am excited to see what this will do for our food budget this month!

April Menu

1-Grilled Pork loin with green beans

2-Pecan Baked french toast

3-Pizza

4-BBQ Ribs with mashed potatoes

5-Easter Dinner: Ginger Peach glazed ham, loaded mashed potatoes, PW green bean casserole, Spring salad, dessert

6-Baked ravioli with meat sauce

7-Chicken Gyros

8-Grilled steak and steamed veggies

9-Chicken and dumplings

10-Ham and cheese stuffed shells

11-General Tso’s chicken

12- Marlboro Man’s fav sandwich

13- Bang Bang Chicken and Shrimp

14- Burgers on the grill with baked beans

15- Steph’s Chicken with Cheesy Potatoes

16- Beach BBQ

17-Beef and Bean Burritos

18-Steak and rice Pilaf

19-PW Sloppy Joes

20- Raging Garlic Stir fry

21- Baked french Toast

There you have it……nothing too fancy this month, but looking forward to stocking up our pantry with the money we will save by eating out of the freezer and getting the freezer ready.  I plan on using the PW’s pantry stock up list as a guide to stock our pantry…I will let you know how that goes!

Blessings

~Nicole

I make many different versions of baked french toasts, but this one honestly tastes the best and is the easiest!

In a small saucepan combine

1 C  brown sugar

1 stick of butter

2 T corn syrup

bring to a simmer while stirring constantly

pour into greased 9X13 pan

top with 2 layers of cinnamon swirl bread ( you can use any kind of bread but I love it with cinnamon swirl)

then mix together

6 eggs

1 1/2 C milk

1t vanilla

1/4 t salt

pour over bread

You may cover and freeze this for up to 3 months

or

Bake 45-50 min at 350

This sweet and tangy BBQ Sauce was a regular in my home as a child. We slathered it on everything from chicken and pork chops to meatballs. I enjoy many varieties of BBQ sauces, White, chipolte, Sweet, smokey, but this one always reminds me of our family table growing up. Most recently I paired  it with chicken wings for a freezer meal…yum!

1 bottle Heinz ketchup (regular size)
1C brown sugar
1/4C yellow mustard
a few shakes of tabasco sauce
a few shakes of Worcestershire sauce

This is a “to taste” recipe….taste, add and taste again. Then slather and enjoy!

We love biscuits and gravy.  This savory dish will fill your home with the aroma of Thanksgiving day!  Most of my family loves these biscuits, but I will also make a few buttermilk biscuits to serve along with the gravy for a couple of my boys.

Please note, this recipe makes 24 servings. You can divide and freeze accordingly.

2, 6-7lb turkey breasts. Roasted, and cut into chunks

Then in a large stock pot (or in large pan over 2 burners) ;

melt 3/4C butter

then add

2lbs diced carrots

6 diced celery ribs

cook till tender, then add

2T garlic

24 minced fresh sage leaves

4t dried thyme

cook 5 min, then add

1 C flour, stir in to blend

add

10C turkey stock (canned or homemade)

2C white wine

salt and pepper to taste

simmer for 15 min. and add turkey chunks to the mixture.  Cook for another 15 min at a low simmer.

divide and freeze

Cornmeal Biscuit mix

makes 24

Using a food processor, mix together

4 1/2 C flour

1C plus 2T yellow cornmeal

2T baking powder

2 1/4 t baking soda

2 1/4t salt

4 1/2T sugar

1C plus 2T butter

place 1 1/2 C dry mix in freezer bag for 4 biscuits

freeze

When ready to use bring to room temp, and place in bowl. Add 6T buttermilk, stir to form a ball.  On a lightly floured surface, pat into a large square, cut into 4 squares.  Bake on cookie sheet and bake @400 for 15min.

I have a dear friend named Angelene.  She often produced many tasty delights in her kitchen, and had a knack for hospitality fit for a queen.  I have so many great memories of their family and mine, and though it is a wonderful and exciting thing to see God move in people’s lives….the tough part is when God moves people’s lives away from you. Like states away! God is always good…and he blesses us with unique friendships along the way….and then we must say “See you soon, or later, or whenever we possibly can”!  I learned so much from this lady, who’s family is now serving the Lord in Indiana,  and acquired many recipes along the way, this is a family favorite.

1/2 C butter

1/2 C shortening

1 1/4 C packed brown sugar

1/2 C malted milk powder

2T choc syrup

1T vanilla

Beat together and then add

1 egg

combine

2C flour

1t baking soda

1/2t salt

sift together

gradually add to the wet ingredients

then add

1 1/2 C semi-sweet choc chunks

1C choc chips

Drop by T on cookie sheet, bake 10 min @ 375

So Stinkin Good

It has become a tradition in our home for us to give cookie dough as Christmas gifts. Family members look forward to it, and teachers have even jokingly fought over who would get the “Hill kid” in their class and thus received the coveted cookie dough for Christmas. I love it also, having homemade wonderful loveliness frozen in a sweet little roll in the freezer and ready for me to pop those little wonders in the oven.  Just follow the recipe  and right before the baking part, put the dough in a freezer safe tub, or roll it in freezer paper and tie the ends with raffia.  Then freeze for up to 3 months. Many of you have asked, so here are some of our best…

Jaiden Leigh’s White Chocolate Butterscotch Cookies
(adapted from the Martha Stewart’s Baking Handbook)
sift together
1 3/4 C flour
1/2 t baking soda
1/2 t salt
set aside, then in mixer with paddle attachment mix
2T unsalted butter
3/4 C shortening
1 1/4 C packed dark brown sugar
1 large egg
1T vanilla
after well blended, add dry ingredients, then stir in
8oz quality white chocolate chopped into 1/4 inch pieces
drop by T on cookie sheet and bake @350 for 15 min

These are by far one of the best cookies we have ever had. Don’t be fooled by the fact there is not a single butterscotch ingredient in them, they are fab. And it seems like you have placed little pillows of white chocolate in the center of each cookie…yum

Grammy’s Chocolate Cookies
not to be confused with my grammy…I have no clue who’s grammy this recipe came from but she is welcome in my home anytime!

Sift together
2C + 2T flour
1t baking soda
1/2 t salt
3/4 C cocoa powder
set aside

Mix with paddle attachment the following
10oz unsalted room temp butter
2 lg eggs
2C sugar
2t vanilla
mix well then add dry ingredients, mix till well incorporated
chill in fridge for 1 hour
preheat oven to 350
scoop by Tablespoon and form into ball, roll balls in sugar and bake 10-12 min cool 5 min, transfer to cooling rack
Your life will never be the same after you try these ones!

Levi Mac’s Cowboy Cookies
sift together
2C flour
1t baking soda
1t salt
1/2 t baking powder
set aside
mix together with paddle attachment the following
2 sticks softened unsalted butter
3/4C sugar
3/4 C brown sugar
then add 2 eggs one at a time
then add 1t vanilla
add flour mixture and also add 1 1/2 C oats
then add
6oz semi-sweet choc chips
3/4C pecans
1/2C shredded coconut
drop by Tablespoon full on cookie sheet and bake 11-13 min @350

White Chocolate Cherry Oatmeal Cookies
Sift together
2C flour
3/4t cinnamon
3/4t salt
3/4t baking soda
set aside
blend the following with paddle attachment
1C butter
3/4 C sugar
1 1/4 C brown sugar
then add 2 eggs, one at a time
1t vanilla
then add dry flour mixture
mix till well incorporated
add 3 1/2 C oats
1C dried cherries
1C white chocolate chips
mix till well incorporated
drop by tablespoon full on cookie sheet and bake 12-14 min @ 350

about 9lbs boneless country style ribs

3 cups ketsup

1 1/2 cups red wine vinegar

1 1/2 cups worcestershire sauce

1 1/2 cups brown sugar

1 1/2 T ground minced garlic cloves (about 14)

1 1/2 T dry mustard

1 1/2 t black pepper

Divide meat among 3 gallon size freezer bags

mix together rest of  ingredients and divide among 3 quart size freezer bags.

Freeze together up to 3 months

Defrost in fridge

dump into crock pot and cook all day (meat and sauce)

enjoy

1 lb sausage browned

1 lb diced hash brown potatoes, cooked (you can cook these in the oven or stove top)

12 eggs scrambled and cooked(you may add some milk if you prefer)

any veggies you may wish to add (green pepper, red peppers, onion, mushrooms  etc.) cooked till tender

Mix together with 1-2 cups cheddar cheese, and 1/2 cup or more ( to taste) of salsa

Stuff into tortilla shells and roll , closing up both ends.

place in gallon size freezer bag or wrap individually.

freeze up to 3 months

reheat in microwave or oven

serve with salsa, guacamole, and sour cream

6 slices of cinnamon swirl bread, cubed

8 oz cream cheese, cubed

1 (21oz) can blueberry pie filling (or homemade)

6 large eggs

1/4 cup maple syrup

1 cup milk

1/2 t cinnamon

Butter 8 x 8 pan

spread half the bread cubes on bottom of pan

scatter cream cheese cubes over bread

top with half the pie filling

top with remaining bread cubes

mix eggs, syrup, and milk and pour over top

cover with the rest of the pie filling and sprinkle with cinnamon.

Cover and freeze up to 3 months

defrost in fridge and bake covered 30 min, uncover and bake another 30 min.

Serve with syrup if desired

Recipe makes 24 servings~ This one is so easy and great for company.

24 boneless skinless chicken breasts

salt & pepper

season chicken with salt and pepper and place in baking pan that has been sprayed with pam

1 pound bacon

Cook bacon and crumble it

sprinkle it evenly over chicken breasts

In a bowl mix together:

3/4 cup dijon mustard

3/4 cup honey

6T corn syrup

6T mayo

Combine and divide evenly among pans, pouring over chicken

3 cups cheddar cheese

Divide evenly among pans, sprinkling on chicken

Cover and Freeze up to 3 months

Defrost in fridge and bake loosley covered at 350 for about  30-45min or until chicken is done

enjoy