Freezer Chocolate Chip Oatmeal Cookies

Recipe: Unknown

3/4 cup flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 cup butter or margarine
1/2 cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
1 6-oz pkg chocolate chips

Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy. Next, beat in eggs and vanilla. Stir in oats and chocolate chips. Combine well. Roll into 1-inch balls. Place on a wax paper lined cookie sheet and flash freeze. Transfer to ziploc bag. Makes about 72 cookies.

To Serve: Do NOT thaw cookies. Preheat oven to 375 degrees. Place on cookie sheet and bake for about 12 mins. Place on cooling rack. Store in airtight container.

Chicken Caesar Wraps

Recipe: Food & Family Magazine

3 cups shredded romaine lettuce
2 cups chopped cooked chicken
4 slices bacon, cooked & crumbled
1/4 cup grated parmesan cheese
1/4 cup croutons
1/2 cup caesar dressing
4 flour tortillas (8-inch)

Place first 5 ingredients in large bowl. Add dressing; toss lightly. Spoon mixture onto tortillas. Roll up.

Pesto Hamburgers - Freezer Meal

Recipe: Unknown

I made freezer meals a few weeks ago. This is one of the recipes I tried. I haven't served these yet though, so I can't comment on the finished meal.

Hamburgers
3 lbs. hamburger
3 bread slices
2 onions, chopped
3 eggs
3/4 cup parmesan cheese
6 TBSP pesto sauce
3 cloves garlic, minced


Basil Mayo
1/4 cup mayonnaise
2 TBSP pesto

Combine egg, bread crumbs, onion, cheese, pesto and garlic, mixing well. Add ground beef, stirring until fully combined. Divide into 12 burgers (about 5" diameter), making sure to depress the center of each slightly. Flash freeze on cookie sheet, then transfer into freezer ziploc bags. Or separate each with wax paper and freeze stacked.

To Serve: Thaw burgers the night before in refrigerator. Cook on grill until center of burger reaches 160 degrees. Serve with basil mayonnaise on a bun with your choice of burger toppings.

Freezer French Toast

1 cup brown sugar
1/2 cup butter
2 TBSP corn syrup

Place brown sugar, butter and corn syrup in a saucepan. Heat until melted and combined. It will be like a thick syrup. Pour into a 9 x 13 pan.

Cut slices of 1 loaf of french bread (about 1 inch thick) and place bread on top of syrup mixture.

Mix 5 eggs, 1 1/4 cup milk and 1 tsp vanilla in medium bowl. Mix well. Pour over bread. Place in fridge for a few hours to cool and then cover and defrost. Bake covered with foil for about 40 mins. at 350 degrees. Then uncover, and cook 5-10 mins. more until done.

We had another freezer meal day and we made some french toast. I didn't get pictures of the completed dish, but it looked delicious.

Artichoke and Diced Chicken Stuffed Shells

Recipe: Tasty Kitchen, butterbean

1 whole onion, diced finely
1 jar artichokes, diced finely
1 small container ricotta cheese
2 cups grated parmesan cheese
2 TBSP parsley, chopped finely
2 TBSP basil, chopped finely
1 whole block of fresh mozzarella cheese, sliced
1 package large pasta shells, cooked in salt water (pkg. directions)
3 cups marinara sauce
1 whole chicken breast, diced

Cook onions until slightly golden. Add chicken until cooked and juices run clear. Add chopped artichoke and cook for 2-3 minutes - just to heat through. Add this mixture to the basil, parsley, parmesan and ricotta cheese mixture. Add salt and pepper to taste.

Spread half of marinara sauce on the bottom of pan to prevent sticking. Stuff cooked shells with mixture. Cover with other half of marinara sauce. Top with slices of mozzarella cheese. Bake at 450 for 25 minutes until the cheese turns a golden brown.

A good dish with lots of flavor. I'll probably make it again.

Snickerdoodle Chex Mix

Recipe: Taste of Home

1/4 cup sugar
1 tsp ground cinnamon
2 cups chocolate chex cereal
2 cups cinnamon chex cereal
4 cups popped popcorn
1/4 cup butter

In a small bowl, combine sugar and cinnamon; set aside. In a large microwave safe bowl, combine the cereals and popped popcorn.

In a 1 cup microwave safe measuring cup, microwave the butter on high about 40 seconds or until melted. Pour over cereal mixture; stirring until evenly coated.

Microwave on high; stirring after 1 minute. Sprinkle half the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave mixture 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.

Really good. A simple mix.

Oatmeal pancake mix

Oatmeal Pancake Mix
Printable Version

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

Recipe Source: Adapted from King Arthur Flour The Baker's Companion

I saw this on a blog (My Kitchen Cafe) a while back and finally got around to trying it. Yummy!! I'm glad I have some mix left over and will definately be making this again.