Peanut Clusters

Jennifer made Peanut Clusters this month.  Here is the recipe:

1 package (about 1 lb) white almond bark
1 package (about 1 lb) chocolate chips, I use half milk chocolate and half dark chocolate
1 jar (about 1 lb) peanuts

Melt almond bark and chocolate chips over low heat, stirring until melted and combined.  Stir in peanuts.  Drop by teaspoonful on waxed paper and allow to harden.

Better than --- Chex Mix

Mandy made a fancy Chex Mix for her sweet treat.  Click here for the recipe.  

Peanut Butter Bon-Bons

Melissa made Peanut Butter Bon-Bons again this year.  Here is the link to her recipe.  

Oreo Fudge

Jenna made Oreo Fudge for her December sweet treat.  Here is the link to her recipe at www.sixsistersstuff.com.

Easy Truffles

Tami made Easy Truffles this month.  Here is her recipe:

Easy Truffles

1 - 8oz cream cheese

3 C. powdered sugar

3 C. semi sweet choc chips (melted)

1 1/2 tsp vanilla

 

Beat cream cheese and powdered sugar until well blended.  Stir in melted choc and vanilla.  Refrigerate one hour then shape into balls and roll in nuts, cocoa, candy sprinkles or powdered sugar.

Cookie Dough Truffles

Michelle made Cookie Dough Truffles again this year.  Here is her recipe.

Good-For-You Peanut Butter Fudge

For her sweet treat this December, Theresa made Good-For-You Peanut Butter Fudge.  The recipe is from MoneySavingMom.com.

Burritos

Theresa made burritos this month.  Here is the link to her recipe.  

Sweet Spaghetti Meatballs

Ambjour made Sweet Spaghetti Meatballs this month.  Here is her recipe:

1 lb hamburger
3/4 cup oatmeal
2 Tbsp milk
1 small onion, diced small
salt/pepper
Mix together and roll into balls.

Sauce:
15 oz tomato sauce
1 Tbsp worcestershire sauce
2 Tbsp vinegar
4 Tbsp brown sugar
1/4 cup water
Stir together in separate bowl.

Pour sauce in pan and set meatballs in sauce.  Bake at 350 for 30 minutes or until thoroughly cooked.  Add to cooked spaghetti.

Pita Pocket Pizzas

Jennifer made Pita Pocket Pizzas this month.  The inspiration for this recipe is from the cookbook Girlfriends on the Go.  

1 package of pita pockets
1 pound ground hamburger or sausage, cooked and crumbled
Pizza sauce
Mozzarella cheese
other pizza toppings, optional

Place one to two tablespoons pizza sauce inside pita pocket.  Top with 1/4 cup hamburger (or meat choice).  Add other pizza toppings as desired.  Top with 1/3 cup mozzarella cheese.  Freeze by wrapping individually in paper towels, wax paper or saran wrap.  These can be microwaved from frozen for 1 to 1 1/2 minutes.  I like to bake them at 350 for about 10 minutes or until heated through.

Chicken Spaghetti

Mandy made Chicken Spaghetti this month.

Here is her recipe:

1 49 1/2 oz can chicken broth

12 oz dry spaghetti broken into 1/2 or 13

3 cooked chicken breasts, cooked & crumbled

1 can Rotel Tomatoes

1 pound Velveeta

1 stick margarine

Cook spaghetti in broth.  Add remaining ingredients.  Bake in 9x13 pan, covered with foil at 350 degrees for 40 to 45 minutes.  

Mandy modifies the recipe to freeze before baking and uses a smaller pan.  

Sloppy Joes

Melissa made Sloppy Joes this month.

Her recipe is modified from: http://mariamindbodyhealth.com/sloppy-joes-and-manwich-facts/

1 pound grass fed ground beef
2 TBS onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1/4 cup tomato paste
3/4 cup water (or quality beef broth: for “umami” favor!)
2 TBS Just Like Brown Sugar (or 1 drop stevia glycerite)
1 1/2 tsp white vinegar
1/2 tsp mustard
1/2 tsp Celtic sea salt
1/8 tsp pepper

In a large pan, brown the beef, onion, celery and garlic; drain fat. Stir in all remaining ingredients. Simmer for 20 minutes on low for the flavors to open up.  Makes 6 servings.

Easy Cheeseburger Casserole

Jenna is making Easy Cheeseburger Casserole this month.  The recipe is at Six Sisters' Stuff.  

Cinnamon Rolls

Michelle had the non-meat dish this month.  She made Cinnamon Rolls, click here for the recipe.

Herbed Meatloaf

Theresa made Herbed Meatloaf.  The recipe can be found in the cookbook Not Your Mother's Make Ahead and Freeze Cookbook.

BBQ Chicken

Anna made BBQ Chicken this month.  Here is the link to her recipe.  

Pizza Pasta Casserole

Ambjour made Pizza Pasta Casserole this month.  Here is the link for her recipe:

http://www.tasteofhome.com/recipes/pizza-pasta-casserole

Meatballs

Michelle made Meatballs this month.  Here is her recipe:

Meatballs

Michelle De Haan

1 lb. Hamburger

½ cup Minute Rice

1 Egg

A little diced onion

½ teaspoon salt

¼ teaspoon pepper

1 can tomato soup

Mix together and shape into balls.  If freezing place in freezer safe container.  If baking put into 2 quart casserole dish.  Mix soup with ½ can of water and pour over balls.  Bake at 305 for 45-60 min.

If frozen, thaw and follow the instructions above.

Chicken Macaroni Bake

Jennifer made Chicken Macaroni Bake this month.  The recipe is as follows (adapted a bit from the cookbook Girlfriends on the Go.

1 1/2 cups chicken, cooked and cubed or shredded
1 1/2 cups uncooked elbow macaroni
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup milk
1 cup frozen peas

Combine all ingredients and mix well.  Freeze in freezer bag or greased casserole dish.  Cover and bake at 350 for 60-65 minutes or until macaroni is tender.

Chili

Jenna made Chili this month.  Click here for her recipe.  

Salisbury Steak

Mandy made Salisbury Steak this month.  Here is her recipe:

Salisbury Steak

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup

1 pound ground beef

1/3 cup dry bread crumbs

1 egg, beaten

1/4 cup minced onion

1 tablespoon vegetable oil

1 1/2 cups sliced mushrooms

Directions

Mix thoroughly 1/4 cup soup, beef, bread crumbs, onion and egg. Shape firmly into 4 patties, 1/2 inch thick.  Freeze.  To serve, thaw and cook patties in skillet until browned. Pour off fat. Add remaining soup and add mushrooms if desired. Heat to a boil. Cover and cook over low heat 10 minutes or until done.

Cheesy Potatoes

Melissa made Cheesy Potatoes this month.  Here is her recipe (or you can use your favorite one):

1 two pound bag of hashbrowns

2 cups of shredded of cheddar cheese

1 can cream of mushroom soup

8 oz sour cream

 

Stir together and place in pan (or freezer bags).

 

To bake: place potatoes in a crock pot on High for 2-3 hours or Low for 4-6 hours; OR bake at 375 for 45-60 minutes. (No need to thaw these before cooking them either way).

 

Hearty Meat Sauce

Theresa made Hearty Meat Sauce this month.  Her recipe can be found on her blog here.

Pizza Casserole

Melissa made Pizza Casserole this month.  Here is her recipe:

1.5 lbs of meat
1 package rotini
 1 large jar spaghetti sauce
 1 package pepperoni  (I used half turkey pepperoni too), 
About a cup of shredded mozzarella. 

This makes 2 9x9. Thaw. Bake at 350 for one hour.

Chicken Bacon Casserole

Michelle made Chicken Bacon Casserole this month.  Here is her recipe:

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste

Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9 xc 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Beef Potato Bake

Jenna made Beef Potato Bake.  The recipe is found on the Taste of Home's website.  Jenna does substitute the mushrooms with veggies instead.

Crockpot Cheesy Chicken

Ambjour made Crockpot Cheesy Chicken this month.  Here is the recipe:

4-5 chicken breast

2  10.5oz cans condensed cream of chicken soup

1  10.5oz can condensed cheddar cheese soup

1/4 teasp of garlic powder

salt and pepper to taste

 

Place thawed chicken breast in crockpot. Mix undiluted soups together with garlic powder and pour over chicken. Cover and cook on low for 6-8 hours or until chicken is tender. Serve over rice or noodles.

Crock Pot Creamy Italian Chicken

Jennifer made Crock Pot Creamy Italian Chicken this month.  The easy recipe is found here.

Pumpkin Bread

Mandy had the non-meat dish this month.  She made Pumpkin Bread.  Her recipe can be found at Allrecipes.com.

We're Back!

If you've been waiting for new freezer meal recipes, they will be here in the next couple of weeks!  All my freezer meals are gone and I am ready for some new ones!  Also, can you believe we've been posting online for a year?  Wow!  Hope you find some recipes you like and check out the websites on the side.  If you have any you want added, let me know.  Stay tuned for our meals!

Turkey-Bacon Subs

Theresa made Turkey-Bacon Subs this month.  Visit her blog for a description of the sandwiches.

Breakfast Casserole

Mandy made Breakfast Casserole this month.  Here is her recipe:

Breakfast Casserole

Ingredients:

1 cup milk

Pepper to taste

1-bag Shredded Sharp Cheddar Cheese

1 can of Pillsbury crescent rolls

1 lb sausage

4-5 eggs

Preheat oven at 400 degrees. Roll out the crescent roll & cover the entire bottom of your baking dish. Brown sausage, drain and spread evenly on top of the dough. In a separate mixing bowl, mix the milk, pepper, & eggs together. Pour on top of the sausage. Then sprinkle cheese over top. Bake {uncovered} for 15 minutes or until eggs have setup.

Crock Pot Loose Meat Sandwiches

Jenna made Crock Pot Loose Meat Sandwiches this month.  Her recipe is at Get Crocked.

Pizza Calzones

Michelle made Pizza Calzones this month.  The recipe is from Fabulously Frugal.

Open Faced Pizza Burgers

This month Jenny made Open Faced Pizza Burgers.  The recipe is from Taste of Home.

Supreme Burgers

Mandy made Supreme Burgers for the hamburger swap.
Here is her recipe for the patties to shape and grill:

2lbs raw hamburger

1 cup oatmeal

1.5 cups of worchestershire

1.5 cups sour cream

1 packet of dry ranch

2 cups freshly grated colby-jack cheese (or cheese of your choice)

1 tbsp garlic powder

Bacon, Ranch & Cheese Burgers

Jenna made Bacon, Ranch & Cheese Burgers for her hamburger patties this month.  Click here for the recipe.  

Mushroom Swiss Burgers

Shauna made Mushroom Swiss Burgers for the "Annual Hamburger Patty Swap" this month.

Her recipe can be found at www.allrecipes.com

Ranch Burgers

May is usually Hamburger Patty month for Supper Swappers.  Each swapper uses 2 pounds of meat (instead of the usual 1) and makes hamburger patties for each participant.

Michelle chose to make Ranch Burgers.  Here is her recipe:

1 lb hamburger
1 lb ground pork
1 (1 oz) pkg. dry ranch dressing mix
1 egg, slightly beaten
3/4 cup saltine crackers
1/4 of an onion, finely chopped

Mix together and form into patties.  Grill and eat or freeze for later, then thaw, grill and eat!

Breakfast Burritos

Mandy made Breakfast Burritos for us this month.  Each family gets 8 wraps that are easily warmed up in the microwave for an easy breakfast or snack.  The are numerous recipes for this online and you can adapt your recipe to your specific tastes.

Roast

Melissa made the Pepsi Pot Roast from Freezer Friendz and omitted the can of cream of mushroom soup.

Pasta with Meatballs

Theresa made Pasta with Meatballs this month.  Here recipe is posted on her blog: Doing Life Together.

Pizza Spaghetti

Jenna made Pizza Spaghetti this month.  Her recipe is found at The Thriftiness Miss.  It is the third recipe listed on that post.

Honey Dijon Chicken

Shauna made Honey Dijon Chicken for April.  Her recipe is found at Taste of Home's website.

Pizza Calzone

Michelle made Pizza Calzones this month.  Her recipe is found at Fabulously Frugal.

Oreo Dessert

I made Oreo Ice Cream Dessert this month since it was my month for the non-meat dish.  Here is the recipe:
Oreo Dessert

1/3 cup butter, melted
1 package Oreos
1 quart ice cream (cardboard containers work best)
1 container whipped topping
1 jar Smuckers Chocolate Fudge Ice Cream Topping

Chop up the entire package of Oreos, saving aside 1/2 cup for the topping.  Mix the melted butter and remaining Oreos in your 9x13 pan and pat down.

Take the ice cream container apart and slice your ice cream into one-inch slices and layer on top of the Oreo layer.

Pour the Chocolate Fudge Topping on top of the ice cream layer and smooth it out.

Top with the whipped topping and then the remaining crushed Oreos.

Freeze.  Enjoy!

Tator Tot Casserole

Melissa made Tator Tot Casserole this month.  You could easily freeze your favorite Tator Tot Casserole and Melissa used a basic recipe with ground beef, veggies, cream of mushroom soup and tator tots.

Sloppy Joes

Theresa made Sloppy Joes with buns this month.  Her recipe is on her blog at Doing Life Together.

Pita Pocket Pizzas

Ambjour made Pita Pocket Pizzas this month.  The recipe comes from this cookbook:

  Essentially, it is a pita pocket filled with a bit of cheese, pizza sauce and your favorite toppings.   It could include pepperoni, Canadian bacon, sausage, etc.  Freeze by wrapping in a paper towel.  You can microwave these or bake for several minutes, from frozen or thawed.

Italian Chicken Roll-Ups

Jennifer made Itallian Chicken Roll-Ups.  The recipe is adapted from Taste of Home's recipe.   I used half the amount of bread crumbs, cheese & parsley.

It also works just as well to chicken tenders or tenderized chicken breasts.

Spaghetti Meat Sauce

Shauna made Spaghetti Meat Sauce for us this month.  Her recipe is found at Freezer Friends.

Chocolate Chip Cookie Dough

Jenna had the non-meat dish this month.  She chose to make Chocolate Chip Cookie Dough balls for everyone.  Here is her recipe:

Chocolate Chip Cookies-Makes 6 dozen

4 1/2 cups all-purpose flour

2 cups butter, softened

1/2 c. white sugar

2 t. vanilla extract

2 (3.4 oz.) packages instant vanilla pudding mix

2 t. baking soda

1 1/2 c. packed brown sugar

4 large eggs

4 cups semi sweet chocolate chips

Preheat oven to 350. Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.

Stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes in the preheated oven. Edges should be golden brown.

Farmer's Breakfast Casserole

Melissa made Farmer's Breakfast Casserole for February.  Her recipe comes from

It's a breakfast casserole with eggs, hasbrowns, cheeses and ham.  If you want the recipe, let me know.

Breakfast Burritos

Jenna made Breakfast Burritos for us this month.  Here is her recipe:

Breakfast Burritos

 

12 eggs

4 T. milk

1/4 t. pepper

1 T. canola oil

1 c. (8 oz.) shredded cheddar cheese

1 lb. diced fully cooked ham or 1 lb. sausage, fully cooked

10 flour tortillas (8 inches), warmed if eating immediately

 

In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and meat.

 

Spoon egg mixture down the center of each tortilla; roll up. Serve immediately, or wrap in plastic wrap and freeze in a resealable plastic bag.

 

To use frozen wraps: Thaw in refrigerator overnight. Remove plastic wrap; wrap in moist paper towel. Microwave on high for 30-60 seconds or until heated through. Serve immediately.

Sloppy Joes

Michelle made Sloppy Joes for February.  You could easily use your favorite recipe for this and freeze it.  Her recipe is from the cookbook Fix, Freeze, Take & Bake.  Essentially, it is a pound of meat, onion is optional, tomato sauce, a bit of mustard, garlic, oregano and a bouillon cube.  Freeze it in a ziplock bag.  Thaw and warm on the stove and serve warm with buns.

Frozen Pizzas

Theresa made Frozen Pizzas for February.  Click here for her recipe.

Cheesy Hasbrown Casserole

Ambjour had the non-meat dish for this month.  She made Cheesy Hasbrown Casserole.  Here is her recipe:

1 can cream of celery or mushroom or chicken (your preference)
Start by adding about 1/2 to 2/3 soup can of milk.  Stir well.
Add:
1 cup sour cream
1 to 1 1/2 cups shredded cheddar cheese
Salt & Pepper to taste
Mix all well.
Add 1 large bag of frozen hashbrowns.   Mix well until all covered.  Pour into baking dish.
Bake @ 350 for 35-45 minutes.

Hot Ham & Cheese Sandwiches

Shauna made Hot Ham & Cheese Sandwiches for February's meal.  Here is the recipe:

Hot Ham & Cheese Sandwiches
 
1/2 cup oleo
1 Tbsp. onion, finely chopped
1 Tbsp. poppy seed
1 Tbsp. mustard
1 Dozen buns
Ham slices
American cheese slices
 
Soften oleo. Add onion, poppy seed and mustard. Spread on 12 buns.
 
Put one slice of ham and cheese on each bun.
 
Wrap in aluminum foil.
 
Heat for 15 minutes in 350 degrees oven.
 

Cavatini

Jennifer made Cavatini this month.  Here is the recipe:

Cavatini (modified from the Van Arkel Cookbook)

26 oz spaghetti sauce

1 lb. hamburger, browned

1 1/2 cups spiral pasta, cooked according to package

1 cup shredded mozzarella cheese

Pepperoni slices

Mix all ingredients together except cheese and pepperoni.  Spread in 8x8 pan.  Top with cheese and pepperoni slices.  Bake in 350 oven for 30 minutes.

Cheesy Chicken Tator Tot Casserole

Mandy made Cheesy Chicken Tator Tot Casserole for us in February.  Here is her recipe:

Ingredients:

1 (32 oz.) bag frozen tater tots

1 (3 oz.)bag bacon pieces

1 pound boneless, skinless chicken breasts, diced

2 cups shredded cheddar cheese

3/4 cup milk

salt & pepper, to taste

Instructions:  Spray the bottom of a 9x13 and preheat oven to 350 degrees. Layer half of the frozen tater tots on the bottom of the pan.  Sprinkle with 1/3 of the bacon pieces.  Now top with 1/3 of the shredded cheese.  Add diced chicken on top.  Season with salt & pepper.  Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.  Put the rest of the frozen tater tots on top.  Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.  Pour 3/4 cup milk all over the top.  Cover and bake for 1-hour to 1.5 hours.

Chili

Jenna made Chili for us this month.  Here is her recipe:

Chili

Chili

1 lb. ground beef
1 small onion, diced
1 qt. tomato juice
2 (15.5 oz.) cans chili beans
1 t. chili powder
1 t. garlic powder
1 packet of chili seasoning

Brown ground beef and onion. Add other ingredients and bring to a boil. Turn down heat and let simmer for 20 minutes.

Pizza Burgers

Jennifer made Pizza Burgers for January.  The recipe comes from The Freezer Cooking Manual from 30Day Gourmet.  Their website is 30Day Gourmet.


 

The recipe includes a pound of ground beef (browned & drained), pizza sauce, garlic & onion salt, pepperoni cut into small pieces.  Mix it all together and freeze.  I separately freeze it with some mozzarella cheese and a package of buns.
Thaw.  Open buns on a cookie sheet and put the meat on the buns.  Top with cheese.  I bake for a couple minutes until warm and then broil for one minute or so.  Super easy and my family loves it.

Tator Tot Casserole

Michelle made Tator Tot Casserole this month.  Here is the general recipe, but you could easily modify it to your own liking.

1/2 cup oats
1 egg
1 tablespoon chopped onion
1/2 cup milk
1 pound ground beef, browned & drained
1 can cream of celery
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
Tator tots

Mix first five ingredients.  Spread into 9x9 greased pan.  Mix soup with vegetables and spread on top of meat mixture.  Sprinkle with cheese and top with tator tots.  Bake at 350 degrees for 75 minutes.  OR freeze before baking.  Remove from freezer 30 minutes before baking.  Cover and bake 350 degrees for 90 minutes.

Cinnamon Rolls

Anna made the non-meat dish for January.  Her recipe for Cinnamon Rolls is from MoneySavingMom.

Frozen Pizzas

Theresa made Frozen Pizzas for us this month.  Her recipe is on her blog.