Sloppy Joes x 2

With many ladies swapping meals each month, it seems likely that we'd have duplicates happen more often than what they do.  But it rarely happens.   And when it does, it isn't a big deal.

This month, Melissa and Ambjour both made Sloppy Joes and provided buns.  Melissa's recipe is from the cookbook Don't Panic-Dinner's in the Freezer and Ambjour's recipe is from Fix, Freeze, Take & Bake.  You could easily use your favorite Sloppy Joe recipe and freeze it for later so all you have to do is thaw, heat and serve.

Hamballs

Jenna made Hamballs this month.  Tami's Hamball recipe is our favorite but you could easily freeze your favorite meatball recipe.

Hamballs
1 1/2 lbs hamloaf
1/2 pkg graham crackers (9 squares), crushed
1 egg

Mix together.  Form into balls.  Bake at 350 for 40 minutes.  Pour sauce over top and bake an additional 10-15 minutes.

Sauce--1 can tomato soup & brown sugar (to taste)

Crock Pot Creamy Chicken

Jessica made Crock Pot Cream Chicken this month.  There is a recipe for this at this link.

Taco Braid

Anna made a Taco Braid for October's meal.  The recipe is posted on this website and in a cookbook that I have, Girlfriends on the Go.

Sausage Breakfast Casserole

Mandy made Sausage Breakfast Casserole for October.  Her recipe is found at this link.

Spaghetti Pie

Michelle chose to make Spaghetti Pie for October.  Here is her recipe:
Spaghetti Pie
1 lb hamburger
1 package of spaghetti or angel hair pasta
1 large jar of spaghetti sauce
¼ cup margarine
2 eggs, beaten
1/3 cup grated parmesan cheese
Mozzarella cheese

Brown and drain hamburger.  Mix hamburger with spaghetti sauce.  Prepare pasta as directed boiling one minute less than directed.  Mix pasta with margarine, egg and parmesan cheese.  Place pasta mixture in the bottom of a well greased 9x13 pan.  Pour spaghetti sauce mixture over the top of the pasta and sprinkle the mozzarella cheese over the top.  Freeze or bake at 350 for 20-30 minutes or until warm through.  If frozen, thaw completely and bake at 350 for 30-40 minutes.

Waffles

Theresa had the non-meat dish for the month of October.  She chose to make waffles, some with blueberries and some without.  Her recipe comes from MoneySavingMom.

Cola Pork Roast

I made Cola Pork Roast for my meal in October.  I bought 3lb roasts from Fareway when they were on sale.  The recipe is here at a site called Freezer Friendz.

Lasagna

Anna made Lasagna for us in September.  The recipe is from my cookbook The Freezer Cooking Manual from 30 Day Gourmet.  They have a website but the Lasagna recipe isn't there.  Let me know if you want to borrow this cookbook.

Chicken Cordon Bleu Bake

Theresa made this dish for September.  Check out her recipe on her blog.

French Bread Pizza

Ambjour made French Bread Pizza this month.  We've had this several times before.  It is a nice meal and easy to make.  The recipe comes from Once-a-Month Cooking by Mimi wilson and Mary Beth Lagerborg.  (I'm not going to post recipes that come directly from my cookbooks--pretty sure it isn't legal.)  If you want the recipe, just email me.  Basically, it's a loaf of French Bread, pizza sauce, toppings of your choice and cheese.  you can freeze this prepared or all separately.  Thaw.  Cut your loaf of bread in half and prepare both halves.  I like to bake ours for 8-10 minutes  at 350 or so and then broil for 2 minutes.

 I did Google "French Bread Pizza" and there were a couple of very similar recipes out there.

Beef Pinwheels

Melissa has made these before and I'm glad she made them again for September.

GROUND BEEF PINWHEELS—recipe from Melissa’s Grandma Mabel
Biscuits

3 Cups flour  

2 T. baking powder  

1 tsp. cream of tarter

½ tsp salt 

 3 T. sugar   

¾ Cup butter  

2 eggs  

 1 Cup milk  

Mix first 5 ingredients. Cut in butter, add eggs, and slowly add milk 

(I usually end up only using ½ cup). 

Roll out to a 10x15 rectangle and let rest while you mix beef mixture.

Beef Mixture

2 lbs ground beef

 1 Cup rolled oats 

1 Cup tomato sauce

¼ Cup finely chopped onion 

 2 beaten eggs

Mix all together and stir in ground beef. Spread beef mixture on dough. Top with 1 Cup shredded cheddar cheese. Roll up, the long way, and cut into 1-2” wheels.

 Place on baking sheet and bake at 375 for 30 minutes.

Sauce

2 cans any kind of cream soup (I use mushroom)

Add 1 can of milk. When hot, add 1 cup of cheddar cheese. Let melt.

Spoon over hot pinwheels as desired!

To freeze: Place pinwheels on baking sheet (before you bake them) and flash freeze. Then move to a container or ziplock bag. On baking day, thaw in fridge and bake from directions above.

This recipe makes two 9x13’s!

Pasta Shells

Jenna made these for September.  I am not sure of the origin of the recipe.

Pasta Shells

1 box large pasta shells

1 1/2 jars spaghetti sauce

2 lb. ground beef, browned

1 small tub ricotta cheese

1-8oz. bag mozzarella cheese

Cook pasta shells according to package directions. Run cold water over shells so they are cool enough to handle. Brown hamburger and add spaghetti sauce. Put shells in a sprayed 9X13 casserole dish and fill each with a spoonful of sauce mixture and a small scoop of ricotta cheese. Cover with remaining sauce and top with mozzarella cheese. If baking immediately, bake at 350 for 25-30 minutes. Freezer directions: Thaw. Bake at 350 for 45 minutes or until heated through.