Chocolate Lover's Dream Cake

Ingredients:
(cake) 
1 box Betty Crocker SuperMoist butter recipe chocolate cake mix
3/4 cup chocolate milk
1/3 cup butter or margarine, melted
3 eggs
1 container (16 oz) sour cream
1 pkg. (4-serving size) chocolate fudge instant pudding and pie filling mix
1 bag (12 oz) semisweet chocolate chips (2 cups)

(glaze)
3/4 cup semisweet chocolate chips
3 TBS butter or magarine
3 TBS light corn syrup
1 1/2 tsp water

Directions:

1. Heat oven to 350. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.
2. Mix cake mix, chocolate milk, butter, eggs, sour cream, and pudding mix (dry) in large bowl with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
3. Bake 55 to 65 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. Drizzle Rich Chocolate Glaze over cake. Store loosely covered at room temperature.

Makes 16 servings


Submitted by: Jenie Rainey from Betty Crocker

Christmas tree cake toppers

Ingredients:

• 1 package Original Pocky Sticks
• Melting chocolate
• Chocolate Coloring
• Sprinkles
• Small round piping tip (I used Ateco #4) or just zip lock bag with corner cut.

Directions:

1. Prepare a piping bag with a small round tip and a piece of parchment paper lined with Pocky Sticks.
2. In a microwave bowl, melt chocolate in 30 second intervals. Use chocolate coloring to change the color of the chocolate to desired color.
3. Place chocolate in piping bag and pipe lines back and forth over pocky stick. Start small on the top and then get larger as you go down the stick.
4. Immediately add sprinkles.
5. Set trees aside to dry.

Submitted by: Jenie Rainey from Pinterest
Tip: place the warmed chocolate on a heating pad to keep it warm

Cranberry Orange Christmas Cake

Ingredients:

• 3 eggs
• 2 cups sugar
• 3/4 cup butter softened
• 1 teaspoon vanilla
• 2 cups all-purpose flour see note below for gluten-free alternative
• 12 oz fresh cranberries

(orange glaze)

•  2-3 TBS soft Butter
•  1/2 orange zest
•  1/2 orange juiced
•  1/8-1/4 cup powdered sugar.

Directions:

• Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

• Spread in a buttered 9x13 pan.  Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Or put them in these fun gift boxes

• (glaze) Mix all ingredients together until it is the thickness of the glaze you want. Pour over top of the bread.

Notes

Gluten Free Substitution: 1 1/4 cup brown rice flour + 1/2 cup potato starch + 1/4 cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.

Submitted by: Jenie Rainey from Pinterest

Note - freeze the cranberries to prevent them from sinking to the bottom. 

Compound Butter

Ingredients:

• 1 stick unsalted butter, room temperature
• pinch of salt
• 5 tsp chopped sun-dried tomatoes, drained and blotted dry
• 5 tsp chopped fresh basil
• 2 tsp minced garlic

Directions:

1. Mix all ingredients together with a stand or hand mixer. Refrigerate.

Submitted by: Jenie Rainey from Pinterest
My change: olive mill sun-dried tomatoes tapenade with herbs for regular sun-dried tomatoes.

5 MINUTE RESTAURANT SALSA

Ingredients:

• 28 ounce can whole plum tomatoes including juice
• 1 small white onion peeled and roughly chopped
• 1 - 2 jalapeño peppers seeded and chopped
• 3 cloves garlic chopped
• 1 1/2 teaspoons ground cumin or to taste
• 1 teaspoons salt or to taste
• 1/4 - 1 teaspoon to 1 granulated sugar optional and to taste
• 1 - 2 handfuls cilantro I prefer 2
• About 3 tablespoons lime juice

Directions:

1. Add all ingredients to food processor in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as desired.
2. Taste the salsa and based on personal preference, adjust as necessary.
3. Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor.
4. Serve with tortilla chips and enjoy!

RECIPE NOTES

** I remove the seeds from my jalapeno peppers to reduce the heat level. This way you'll get all the fresh jalapeno flavor and some heat, but not a crazy amount of heat.

** I also add the teaspoon of sugar to balance out the acidity of the tomatoes and I think it heightens the other flavors.

** If you'd like, you could stir in some corn kernels, black beans, or chopped tomatoes.

Submitted by: Jenie Rainey from Pinterest

Christmas Potpourri Gift Idea & Free Printable

Submitted by: Jenie Rainey from pinterest

Hot Fudge Sauce

Ingredients:
1 Cup Butter
1/3 Cup unsweetened cocoa powder
3 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 tsp vanilla extract

Directions:
Combine butter, cocoa, sugar, and evaporated milk in a saucepan over medium heat. Bring to a boi and boil for 7 minutes. remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

Submitted by: Jenie Rainey

White Chocolate Popcorn

Ingredients:
1/2 Cup uncooked Kernels
1 TBS oil
1lb bag vanilla melting wafers

Directions:
Pop popcorn and set aside. Melt vanilla wafers in the microwave on defrost. Stir until smooth. Coat popcorn with mixture and spread out on waxed paper to cool.

Submitted By: Jenie Rainey
Skip the popping your own corn and purchase it popped! Winco has large bags for 3 bucks. Look for the peppermint white chocolate melting chips at Micheals. 
Gift Tag: "We hope Santa "pops" over to your house this holiday season!"
 

Garlic Croutons

Ingredients:
1 loaf crusty bread - left out overnight
1 stick unsalted butter
1 to 2 tsp salt
2 cloves garlic - minced

Directions:
Preheat oven to 375 degrees.
Cut french bread into 1-inch squares and set aside.
In a large pot melt down butter, add salt and garlic.
Remove from heat and add in cut up bread.
Toss until butter is soaked into the bread and flavors are evenly distributed over bread.
Spread butter soaked bread onto a silpat (or parchment paper) lined sheet pan. Bake for 15-20 minutes until browned.
Toss once or twice during baking to ensure all sides are perfectly toasted.

Submitted by: Jenie Rainey 
I used rosemary bread from Costco and used 5 cloves of garlic that was in brine, so it wasn’t as strong. We baked 8 min. Then tossed then 8 more min. 

 
 

La Grande Orange Cafe's Kale and Quinoa Salad

Dressing Ingredients:
Champagne vinaigrette
1 tablespoon Champagne vinegar
1 1/2 teaspoons minced shallots
Pinch kosher salt
1/4 cup canola oil
1 tablespoon extra virgin olive oil
3/4 teaspoon chopped chervil
Ground black pepper, to taste
 
Directions:
In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot. Slowly drizzle in the oils while whisking to emulsify the vinaigrette. Whisk in the chervil and pepper. This makes a scant one-half cup vinaigrette; the vinaigrette will keep, covered and refrigerated, up to 4 days.


Salad Ingredients:
Kale and quinoa salad
1/2 cup quinoa
Salt
4 cups loosely packed julienned kale, from 1 large bunch
Champagne vinaigrette
3 tablespoons toasted sunflower seeds
1/4 cup diced red bell pepper
2/3 cup red seedless grapes, halved
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup grated Manchego cheese
10 to 12 strips finely julienned preserved lemon
 
Directions:
1. Bring a large saucepan of lightly salted water to a simmer. Place the quinoa in a strainer and rinse well, then drain, and add to the simmering water. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook). Remove from heat and drain any remaining liquid. Fluff the quinoa with a fork and transfer to a baking sheet to cool. The quinoa can be made ahead of time and stored, covered and refrigerated, up to 3 days before using.

2. In a large bowl, place the kale and one-fourth cup of the vinaigrette. Using your hands, massage the vinaigrette into the kale until the kale is softened, 2 to 3 minutes.

3. To the bowl, add the cooled quinoa, the sunflower seeds, bell pepper, grapes and Parmigiano Reggiano, tossing to combine.

4. Divide the salad among serving plates, evenly sprinkling over the Manchego cheese and garnishing with the preserved lemon strips. Serve immediately.

Each of 4 servings: 375 calories; 9 grams protein; 28 grams carbohydrates; 4 grams fiber; 26 grams fat; 5 grams saturated fat; 9 mg cholesterol; 6 grams sugar; 219 mg sodium.

Submitted by: Koren Hansen from LA Times
"I usually get whatever hard white cheese is on sale instead of commiting to the recipe and I have never done the preserved lemon but it is really yummy at the LGO restaurant in Phoenix" 

Tips for Thanksgiving from Jenie Rainey's class

• Buy 12-15lb Turkey's they are easier to work with and cook more evenly. If you have a large family buy 2 or 3 and make different flavors if you would like. 
• For a juicy Turkey let it rest at least 1-2 hours to allow the juices to get back into the meat.
• Make sides ahead of time put them in the fridge or freezer and reheat them while the Turkey is resting.If you freeze them make sure to have plenty of time to defrost them before cooking.
• Spatchcock a Turkey for faster cook time. Click here for more details.
• Butter Vanilla (Found in the craft baking section) will keep the flavor better than other vanilla.
• When cooking potatoes don't let the water boil just before the boil let it simmer on medium to medium high heat.
• To cut a Turkey remove the whole breast on each side position the meat so you’ll cut it at its shorter length. Slice against the grain, taking care to keep the skin attached. Transfer pieces neatly to a platter. Click here for more details

Brown Paper Bag Thanksgiving Turkey

Ingredients:
1 turkey, thawed or fresh up to 15 lbs
1 large paper bag
2 sticks of room temp. butter
2 TBS seasoning salt
salt and pepper
other seasonings as desired (lemon pepper)

**If you choose to brine plan ahead; minimum of 2 days**

Directions: Preheat oven to 325 degrees
1. If you brined, rinse off the turkey and let it dry on a cookie sheet.

2. prepare paper bag by buttering inside and outside liberally.

3. Pat Turkey dry, pay close attention to the joints and cavity. Butter turkey and season Liberally.

4. Place turkey in prepared bag. Fold open edges over and staple closed.

5. Roast till turkey reaches 165 degrees.

Turkey will cook faster then normal.

**Let the Turkey rest at least 1 hour before cutting.


Submitted by: Jenie Rainey

Dry Brine

Ingredients:
1/4 Cup course sea salt
1-2 TBS brown sugar
2 TBS orange zest
2 tsp dried sage
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder

Directions:
Mix all the ingredients together.

How to use Dry Brine:
*Use 1 TBS of dry brine for every 5 pounds of meat*
Pat dry the outside and inside of the Turkey. Then season the entire outside and inside cavity using the dry brine. Don't forget to loosen some of the skin and season directly on the meat, too, especially on the breasts.
Refrigerate, uncovered, for at least 12 hours up to 72 hours (the more time it sits in the fridge, the more flavorful it will be, but you'll still get a really tasting bird even if you do the minimum time)
When you're ready to cook, pat dry the outside of the turkey and cook using any method you prefer. I like the long and slow oven roasting method: 325 degrees F. for approximately 15 minutes per pound.

Submitted by: Jenie Rainey

Make Ahead Mashed Potatoes

Ingredients:
5 pounds Idaho Russet Potatoes, peeled and cut into 1-inch pieces
Kosher salt
6 ounces cream cheese
1 stick (8 TBS) butter, softened, plus more for greasing dish
1 cup half and half (or cream), warmed
1/2 TBS cracked black pepper
2 cloves garlic, zest

(Topping)
1/2 stick (4 TBS) butter, melted
1/4 minced fresh chives
2 TBS fresh parsley, minced

Directions:
For the mashed potatoes: Add potatoes and 1 TBS salt to a large saucepan and cook with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
Grease a 9x14inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.

When ready to bake and serve, preheat the oven to 350 degrees F.
For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with chives and parsley. The potatoes can be kept warm in a 200 degree oven or tented with foil until ready to serve, up to 2 hours.

Submitted by: Jenie Rainey

Roasted Butternut Squash

Ingredients:
2 medium butternut squash (4-5 pounds total)
6 TBS unsalted butter, melted.
1/4 cup brown sugar
1-2 tsp salt
1/2 tsp pepper

Directions:
Preheat the oven to 400 degrees

Peel the squash, cut them in half and remove the seeds. Cut the squash into one and a quarter to one and a half inch cube and place them on a baking sheet. add the melted butter, brown sugar, salt, and pepper with clean hands, toss all the ingredients together and spread on a baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasoning. Serve hot.

Submitted by: Jenie Rainey

Candied Pecan Yams

Ingredients:
3-4 med/org yams
1/2 cup sugar
2 large Eggs
1/2 cup cream or milk
1/4 cup butter
1 tsp. vanilla (recommend Butter Vanilla)

(Topping)
1/4 cup melted butter
1/2 cup flour
1 cup brown sugar
1 cup chopped pecans

Directions:
Bake yams until soft.
Peel and mash cooked yams
Add sugar, eggs, cream, butter, and vanilla.
Mix well and put in a greased casserole dish
(yams are 2-3 inches deep)

You can choose to freeze them here without topping. Just give plenty of time to thaw.

Top with pecan mixture.
Bake @ 350 for 30min or until hot throughout and slightly brown.

Submitted by: Jenie Rainey

Southern Cream Corn

Ingredients:
2 (10oz) packages frozen corn, thawed
1 cup heavy cream
1 package cream cheese
1 tsp. Salt
1/4 tsp. Pepper
1 Stick of Butter
1/4-1/2 cup sugar
Dried dill

Directions:
In a large deep skillet add all ingredients and heat through on medium heat. 10-15min.
Stir often, taste and adjust seasoning as needed. Be careful to not boil. Once hot through put in a crockpot on low to keep warm.

Submitted by: Jenie Rainey

Cranberry, Sausage, and Apple Stuffing

Ingredients:

2 boxes of dried stuffing mix

1 pound ground sausage

1 stick of butter, melted

1 leek, cleaned & coarsely chopped

4 tart green apples, peeled, cored, and chopped

2 cups chopped celery

4 teaspoons poultry seasoning

2 teaspoons dried rosemary

1 cup dried cranberries

1-2 cups chicken broth

1-2 cans water chestnuts

salt and pepper to taste

Directions:

In a large skillet over medium heat, cook sausage, crumbling coarsely, for 10 minutes or until brown. Drain grease, and transfer to a large bowl.

Melt 1/4 cup butter in skillet; add leeks, apple, celery, and poultry seasoning. Cook, stirring frequently, around 10 min. Stir in rosemary and dried cranberries.

Mix leek mixture and bread crumbs with sausage in a bowl.

Bake Stuffing in a buttered baking dish, covered, at 350 degrees for 45 minutes. Uncover, and bake 15 minutes more to brown the top. 

Submitted by: Jenie Rainey

Chicken Tetrazzini

Ingredients:

• 8 oz linguini, cooked
• 1/4 - 1/2 cup butter, softened
• 2-3 chicken breasts, cooked, diced
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 tsp kosher salt
• ½ tsp ground pepper
• 1/4 cup chicken broth
• 1 TB parmesan cheese
• 1 cup shredded mozzarella

Instructions

1. Cook noodles according to box instructions. Set aside. Cook and shred chicken.
2. In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.
3. Spray a 9x13 pan and pour in noodle mixture. Bake at 350 for 20 minutes. Sprinkle cheeses on top then bake another 20min. ENJOY!

Submitted by: Amy Brice from liluna

Chicken Chimichangas

Ingredients:

2 tablespoons Vegetable Oil, plus more for frying
1/2 cup diced White Onion
1 1/2 teaspoons minced Garlic
1/2 tablespoon Chili Powder
1/4 teaspoon Oregano
1/2 teaspoon ground Cumin
3-4 cups cooked, shredded Chicken
1 teaspoon Salt
1/2 teaspoon Pepper
1 (4 oz) can Diced Green Chilies
8 (10 inch) Flour Tortillas, warmed
1 1/2 cups Monterey Jack cheese, shredded


TOPPINGS: Salsa Verde, Sour Cream, Guacamole, etc.

Directions:

1. In a large, deep skillet, pour in enough vegetable oil to fill it half full. Heat oil at medium low heat. (This will be the oil you fry the chimichangas in.)
2. FOR BAKED VERSION: Preheat oven to 375 degrees F.
3. In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add in the diced onion and saute until slightly softened. Add in garlic, chili powder, oregano and cumin. Cook stirring until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.
4. Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 2-3 tablespoons of the shredded monterey jack cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.
5. Using tongs, lower one chimichanga at a time, into the hot oil, seam side down. (*It is helpful to hold them with the tongs while they are in the oil to keep them from opening) Fry until golden brown on both sides. This only should take a minute or two, depending on how hot your oil is.
6. Place deep fried chimichangas onto a paper towel lined plate to soak up grease. Serve immediately with your favorite toppings!
7. FOR BAKED VERSION: Place the wrapped chimichangas onto a lightly greased baking sheet. Spray the tops with non-stick spray. Bake in preheated oven for 20-30 minutes, or until golden brown.

Fundido like Sauce Topping:
1/2 (4 ounce) packages cream cheese, softened
1/4 cups sour cream
3/4 cup salsa Verde
1/4 cup half-and-half

Blend ingredients and heat over med-low heat. Then pour over the top of the cooked chimichangas

Meal Planning Tips

Getting Started:

• Make a master list of meals and side dishes (You can use google docs and hyperlink online recipes)
• Review your personal and family calendar (don't plan time consuming meals on busy days)
• Know your budget
• Know your stock
• Review grocery store ads
• Decide what day will be your shopping day

Calendaring:

• Blank Calendar, master meals list, pencil, shopping list(s)

Ideas:

• Categorize your menu by day of the week. ie: Mon-sandwiches, Tues-crock pot, Wed-fish, Thurs-pasta, Fri-ethnic.....
• Plan a few meals that you make double portions to freeze and use later
• Assign your kids/spouse certain days to pick a favorite meal
• Plan one or two weeks at a time if a whole month is overwhelming
• Try Walmart grocery pickup to save time and avoid impulse shopping.
• Look at your menu every morning after breakfast. Take meat out of the freezer and prep whatever you can. (It's okay to have a pot of peeled potatoes sitting on the stove all day) Clean up breakfast AND dinner prep all at once and save even more time!!
• Try new recipes! Throw in a new recipe and let your family decide if it's a keeper 👍. Keepers get added to the master list.
• Try this concept for breakfast and/or lunch too.

Benefits:

• Calms the "witching hour" hustle
• Family time
• Saves money $$
• Eat Healthier

Conclusion:

TRY IT!! What do you have to lose?!?

Submitted by: Sherri Castle

Featured Recipes at the Meal Planning Enrichment Night:
Crockpot Chicken Alfredo
Sweet and Sour Meatballs 
Andes Mint Cookies
Cinnamon Roll Cookies
Heavenly Oreo Dessert 
Pumpkin Roll

One Pan Brown Sugar Italian Chicken and Veggies

Ingredients:

• 4 boneless, skinless chicken breasts
• ⅓ cup packed light brown sugar
• 1 ( 0.7 ounce) packet Italian Dressing/Seasoning Mix (I use Good Seasons brand)
• 2 medium zucchini
• 4 medium red potatoes
• salt and pepper, to taste

Directions:

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or wax paper. or foil (For easy clean-up)
2. Lay chicken breasts onto prepared baking sheet. Whisk together brown sugar and Italian dressing mix in a small bowl. Set aside.
3. Rinse and dry zucchini and red potatoes. Slice and cube both into small bite-size pieces. Lay the vegetables out onto tray next to chicken.
4. Sprinkle ¼ cup brown sugar mixture over each chicken breasts, lightly patting onto breast. Then sprinkle remaining mixture onto the vegetables. Season everything with a little salt and pepper. Place pan in preheated oven and bake for 30 minutes or until chicken is cooked through and no longer pink in center.
5. Turn broiler on high and broil chicken another 1 to 2 minutes or until brown sugar caramelizes. (Stay and watch closely so it doesn't burn! Very important.)
6. Serve immediately and enjoy!

Submitted by: Amy Brice from Life in the Lofthouse
I found the chicken to be a little overcooked/dry so I will cook the veggies first for 10min before adding the chicken the next time I make it.

Freezer Meal Planning Tips

Having a stash of freezer meals on hand is a great way to save money on food costs and enjoy home cooked meals when you’re too tired to get yourself to the kitchen. While it might take some planning and effort, the benefits far outweigh the costs.
Believe it or not, you don’t need any fancy packaging machine or a deep freeze in order to make meals for the freezer. You don’t have to spend all day doing it, either. Preparing freezer meals simply involves a little know-how, some good containers or wraps, and a refrigerator with a freezer compartment.

The Simplicity of the Power Cooking Session

A power cooking session is a simple affair of making several batches at one time. You can do it in as little as an hour on a weeknight. That’s about as long as it takes me to prep six to eight dinners of marinated chicken or meat.
Let’s walk through a “power cooking session,” making many batches of a single recipe at one time. This will help you see how easy it is to cook in bulk.

1. Choose a recipe that you can easily make multiple batches of, like lasagna or marinated chicken breast. In this scenario, we’ll go for three batches. Create a grocery list, tripling the ingredients that you need to purchase. Add to that list the storage containers or wraps you will need, either baking dishes with lids or zip lock freezer bags. Go shopping.
   
   
2. Go through your recipe and prep ingredients for assembly. Chop onions, shred cheese, slice olives, mince garlic, and so on. Do this all at one time. It’s the Mise-en-place (having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly.) method of having everything you need ready at your fingertips before you begin cooking.
   
   (In a once-a-month cooking session where you’re making more than one recipe, you would prep all the ingredients for all the recipes at one time. This saves you time in the long run, helps you be organized, and makes sure you really do have everything you need before you get halfway through and find out you forgot something.)
   
   
3. Assemble the recipe according to the instructions in an assembly line fashion. If you’re making lasagnas, lay out all three pans and methodically go through each step three times before moving on. If you're making the marinated chicken, line up three bags, trim the chicken, divide it among the bags, mix the marinade and add it to the bags.
   
   
4. If the recipe is something that is cooked prior to freezing, cool it to room temperature and then chill it in the refrigerator. If not, then wrap, label, and freeze the dish right away.

See that was pretty easy, don’t you think?
We won’t eat all those meals in succession; we’ll spread them out over a month’s time. If you plan one power cooking session each week, you’ll have a well-stocked freezer at the end of a month with very little work or effort on your part. Why, that’s practically a self-filling freezer!

Other Tips for Freezing

• Label well. Don’t be caught off guard by Mystery Meatloaf. Be sure to label each package with the date prepared, the name of the recipe, and preparation instructions so you don’t need to scramble for the recipe on the day of serving.
  
  
• Never put hot food in the freezer. That is a recipe for food poisoning.
  
  
• Chill the food completely before freezing. This will help it freeze quickly and therefore reduce its chances of forming large ice crystals and freezer burn.
  
  
• Use it or lose it. While frozen food will keep indefinitely if kept under 0°F, very few home freezers keep such a steady temperature. Keep track of what you have and use it up, ideally within two to three months for best taste and texture.

If you’re not sure a favorite recipe freezes well, simply cool, label, and freeze a small portion of it the next time you make it. A week later, thaw and prepare for serving. If you like it, then you know you’ve got another winner to add to your freezer cooking.

Source: Kitchn

Marge's Cinnamon Rolls

Rolls: makes 2 full cookie sheets
2 pkg yeast or 4 1/2 tsp
1/2 Cup warm water
(Mix Together)

2 Cups scolded Milk (just before boiling point)
6 TBS Sugar
6 TBS Shortening
3 tsp salt
(Mix Together and Cool then add to yeast mixture)

3 eggs (whipped)
6 1/2 Cup Flour
(add to above)

Add flour a little at a time. Make a soft dough. Mix 5min. Let rise 45-60min (until doubled in size).
Knead and let rise again 45-60min (until doubled in size) or if halving the recipe you can place in a bread machine under dough setting and let it do its work.

Filling:
1/2 cup butter, softened
2 cups brown sugar
2 Tablespoons ground cinnamon
raisins and walnuts optional

Cut dough in half then Roll out each on floured counter 1/2" thick.
Spread melted butter over the rolled out dough then sprinkle sugar and cinnamon mixture over the butter. optional top with raisins and/or walnuts.
Roll up and cut.
Dip in melted butter and let rise 20-30min.
Bake for 10-15min at 375 degrees

Cream Cheese Icing:
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar or more or less to your liking the original recipe called for more like 5-7 cups
1/4 cup milk

Beat together to consistency then spread over cooled cinnamon rolls.


Halved Recipe: (I like to half the recipe and through the dough in a bread machine under dough setting)
Rolls:
1 pkg yeast or 2 1/4 tsp
1/4 Cup warm water no more than 110 degrees
(Mix Together)

1 Cups scolded Milk (just before boiling point then let cool)
3 TBS Sugar
3 TBS Shortening
1 1/2 tsp salt
(Mix Together and Cool then add to yeast mixture)

2 eggs (whipped)
3 1/4 Cup Flour
(add to above)

Add flour a little at a time. Make a soft dough. Mix 5min. Let rise 45-60min (until doubled in size).
Knead and let rise again 45-60min (until doubled in size) or place in a bread machine under dough setting and let it do its work.

Filling:
1/4 cup butter, softened
1 cups brown sugar
1 Tablespoons ground cinnamon
raisins and walnuts optional

Cut dough in half then Roll out each on floured counter 1/2" thick.
Spread melted butter over the rolled out dough then sprinkle sugar and cinnamon mixture over the butter. optional top with raisins and/or walnuts.
Roll up and cut.
Dip in melted butter and let rise 30min.
Bake for 10-15min at 375 degrees


Cream Cheese Icing:
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1/8 teaspoon salt
2 cups powdered sugar or more or less to your liking
1/8 cup milk

Beat together to consistency then spread over cooled cinnamon rolls.

Submitted by: Amy Brice from Grandmother in-law Marjorie Robinson
I got this recipe when Jimmy's grandmother passed away, they made them for the funeral luncheon and had her recipe on display. The original recipe called for Icing but I like the cream cheese icing better so I added that. 

Oreo Buttercream Frosting

Ingredients:
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
3 Tablespoons milk or heavy cream
4 cups powdered sugar
16 Oreos, finely crushed (I used my food processor)

Directions:  In a large bowl cream butter, vanilla and milk. Slowly add in powdered sugar until creamy and fluffy. Mix in crushed oreos until well combined. Frost chocolate cupcakes!

Submitted by: Amy Brice from Life in the Lofthouse
This frosting is sooo yummy my kids couldn't get enough. If you click on the link the chocolate cupcake recipe was good but not great I am going to try to find a better cake recipe or just use a box next time. 

Gingerbread Playdough

Ingredients:

• 1 cup all purpose flour
• 1/2 cup salt
• 2 tsp. cream of tartar
• 1 tbsp. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. ground nutmeg
• 1 tsp. ground cloves
• 2 tbsp. vegetable oil
• 1 cup water
• 1 tsp orange extract {optional}

Directions:

1. In a medium saucepan whisk together dry ingredients. Next mix in the water, oil, and orange extract and stir until a thick batter is formed. Cook the mixture over low/medium heat until a thick dough forms. Turn out onto parchment paper and knead until smooth. Makes about 2 cups of dough.

Submitted by: Amy Brice From Sweet Sugarbelle

French Dip Sandwiches

Ingredients:
3 TBSP Onion Soup Mix
3 TBSP Au Jus Mix
4 TSP Chicken Granules
4 cups Water
3-4 lbs Beef Roast

Directions:
Put all ingredients in your labeled freezer bag and place in the freezer.
Place into the crockpot (ingredients can be thawed or frozen) and cook on low for 6-8. Shred beef and serve over toasted subs. Top with Provolone cheese and dip in Au Jus juice.

Submitted by: Kristi Westover from Eating on a Dime

Sweet & Sour Meatballs

Ingredients:
1 cup Brown Sugar
3 TBSP Corn Starch
¼ cup Vinegar
3 TBSP Soy Sauce
1 Package of Frozen Meatballs

Directions:
Put all ingredients in your labeled freezer bag and place in the freezer. Place into the crockpot (ingredients can be thawed or frozen) and cook on low for 6-8.
We served this with brown rice (did you know you can make rice in the crock pot too?) and Asian medley veggies.

Submitted by: Kristi Westover from Eating on a Dime

Shredded Beef Tacos

Ingredients:
2 TSP Chicken Granules
1.5 TBSP Chili Powder
½ TBSP Cumin
½ TSP Garlic Powder
1 TSP Salt
¼ TSP Pepper
2 cups Water
2.5 lbs Chuck Roast

Directions:
Put all ingredients in your labeled freezer bag and place in the freezer.
Place into the crockpot (ingredients can be thawed or frozen) and cook on low for 6-8. Shred beef and serve in tacos.

Submitted by: Kristi Westover from Eating on a Dime

Texas Chili

Ingredients:
1/3 cup Dehydrated Onions
2 TSP Garlic Powder
3 cups Tomato Sauce
1 can Rotel
1.5 TBSP Chili Seasoning
1 can Pinto Beans
1 can Chili Beans
1 cup Water
2 lbs Ground Beef (or Turkey) – this can be raw or cooked

Directions:
Put all ingredients in your labeled freezer bag and place in the freezer.
Place into the crockpot (ingredients can be thawed or frozen) and cook on low for 6-8. If you place the meat in raw, break up the meat once it is cooked. We served this with a side of cornbread and topped with shredded cheese.

Submitted by: Kristi Westover from Eating on a Dime

Easy Crock pot Chicken Alfredo

Ingredients:
2 cans Cream of Chicken Soup (you can also try our homemade version)
1 Italian Dressing Mix
8 oz Cream Cheese
2 cups Water
4-6 Chicken Breasts

Directions:
Place the chicken in the bottom of the crock pot.
Pour all the other ingredients on top.
Cook on low for 6 – 8 hours or on high 3-4 hours.
Stir the sauce and serve over fettucini noodles. We liked the chicken shredded and mixed in with the sauce.
You can freeze this too!
All you do to freeze it put all ingredients in your labeled freezer bag and place in the freezer. No need to cook anything.
To cook – Place into the crockpot (ingredients can be thawed or frozen) and cook on low for 6-8. Shred chicken and serve over Fettuccine noodles. We served ours with salad and it was such an easy and delicious dinner.

Submitted by: Kristi Westover from Eating on a Dime

Mediterranean Stuffed Peppers

Ingredients:

4 medium size red, yellow, or orange bell peppers or several minis  
1 lb ground turkey
2 Tb soy sauce

4 green onions

1 ½ cups brown rice  
2 Tb lemon juice

2 Tb olive oil 
¾ cup feta cheese, crumbled

Directions:

Add oil to medium size skillet and add turkey over medium heat. Cook through for 8-10 min.  Stir in rice.  Add soy sauce, green onion, lemon juice and feta, folding to blend.  Remove from heat.  Stuff mixture into the pepper until full.  Place peppers in loaf pan or square baking dish upright and cover with foil.  Bake at 350 for about 25-35 min.

Submitted by: LeAnn Carroll