Freezer Meals

Butterscotch Dainties

6 C Corn Flakes

1/2 C Peanut Butter, creamy or crunchy depending on preference

1 bag Butterscotch Chips

Place corn flakes in a big bowl. Slightly crush them. Melt peanut butter and butterscotch chips together and stir until combined (microwave or stovetop is fine) Pour over corn flakes and mix until corn flakes are completely coated. Drop them onto sheets of wax paper by the teaspoon or in my family ice cream scoop! Freeze to harden and put in rigid containers or ziploc bags This is my kids favorite afternoon snack

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Oreo Truffles

1 Bag of OREO cookies, Crushed

8 oz Cream Cheese, Softened

1 LB Vanilla flavored candy coating, melted.

In a mixing bowl, (I use a food processor) combine crushed cookies and cream cheese to form a stiff dough. Roll into balls, about 1-inch in diameter. Place on waxed paper covered cookie sheet and place into the freezer for 15 minutes. Remove from freezer and dip with a fork in melted candy coating. Let rest on wax paper until set.

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Olive Garden Pasta E Fagioli

 3 teaspoons Oil

2 pounds Ground beef

12 ounces Onion; chopped

14 ounces Carrots; slivered

14 ounces Celery; diced

48 ounces Tomatoes; canned, diced

2 cups cooked Red Kidney beans

2 C cooked White kidney beans

88 ounces Beef stock

3 teaspoons Oregano

2 1/2 teaspoons Pepper

5 teaspoons Parsley; (fresh chopped)

1 1/2 teaspoon

Tabasco sauce

48 ounces Spaghetti sauce

8 ounces dry pasta Shell macaroni; or other pasta  (I use Ditalini)

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Sherri's Mexican Lasagna

Sherri’s Mexican Lasagna

9×13 pan (I like glass) in a 350 degree oven for 35-45 min.

1 # of ground turkey, beef or chicken

1/2 cup of chopped onions

1 15 oz can refried beans

1 8 oz can tomato sauce

1 package of taco seasoning

1 4 oz can of chopped, MILD chilies (those fire loving diners can add spicy sauce and such to their own)

3/4 cup to 1 cup of water

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Peanut Butter Ice Cream Sandwiches

Peanut Butter Ice Cream Sandwiches

1 pkg vanilla pudding

1/2 c creamy peanut butter

64 squares graham crackers

Prepare the pudding as directed. Mix the pudding and the peanut butter. Spread ~1T per one square, and top with another square to make a sandwich. Continue through entire box of crackers. Freeze in single layer on cookie sheets; store in ziploc bags. (NOTE: recipe makes about 45 sandwiches)

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Mexican Chicken

* 1 pk corn tortillas

* 2 c chicken, cooked and cubed (or substitute turkey)

* 12 oz cheddar cheese, grated

* 1 cn cream of chicken soup, condensed

* 1 cn cheddar cheese soup, condensed

* 1 c tomatoes with green chilies (such as Ro-Tel brand)

* 1 1⁄4 c milk

* 1 onion, chopped

* 1 freezer food storage bag, jumbo

Instructions

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Lasagna Soup

2 teaspoons olive oil

1 1/2 pounds Italian sausage (bulk or with casings removed)

2 onions, finely chopped

4 garlic cloves, minced

2 teaspoons oregano

1/2 teaspoon red pepper flakes

2 tablespoons tomato paste

1 (28-ounce) can diced tomatoes

6 cups chicken broth

2 bay leaves

8 ounces fusilli pasta

1/2 cup finely chopped fresh basil

8 ounces ricotta

1/2 cup grated Parmesan

1/4 teaspoon salt

Pinch of pepper

2 cups shredded mozzarella

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Cheesy Ham Hashbrown Casserole

1 (2 lb) package frozen hash brown potatoes, thawed

1 (8 ounce) package sliced ham, chopped

2 (10 3/4 ounce) cans cream of potato soup

1 (16 ounce) container sour cream

2 cups shredded sharp cheddar cheese

1 1/2 cups grated parmesan cheese

Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan. In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. Sprinkle with Parmesan cheese. Bake in preheated oven until sauce is browned and top is browned, about 60 minutes.

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