Monday

Freezer Cooking Dessert Recipes

Banana Cake with Orange Icing

Serves: 25 approx

1 lb. approx margarine or butter, softened

2 cups brown sugar, firmly packed

6 eggs

2 cups (5 large) overripe bananas, mashed

4 cups flour

1 Tbsp vanilla extract

Icing:

3 1/3 cups icing sugar

2 1/4 tsp margarine or butter, softened

1/3 cup orange juice

Pre-heat oven to 325 degrees F. Grease two large square cake tins and line with baking paper. Beat the margarine and sugar in a large bowl until light and fluffy. Add the eggs one at a time, mxing well after each addition. Stir in vanilla extract. Stir in half of the flour, then half of the mashed bananas. Repeat with remaining halves. Pour the mixture into prepared tins. Bake for 1 hour, 10 minutes. Rotate the pans halfway through the cooking time. Cake is baked when skewer inserted into the centre comes out clean. Stand in tin for 20 minutes, then turn out onto a wire rack. When cold, spread with icing.

To Make the Icing:

Melt the margarine in the microwave. Add icing sugar, using the orange juice to form a slightly runny paste. Pour over cold cakes, letting the icing run down sides. Decorate with chopped nuts if desired.

Tip - Can be cut into individual servings after they've been iced and can be frozen. Reheat in microwave. The icing kind of melts to form a glaze not dissimilar to a microwave pudding!

Peanut Butter Pie

9 inch chocolate crumb pie crust (9 to 10)

8 oz. cream cheese, softened

4 oz. sweetened condensed milk

3/4 cup peanut butter

2 Tbl. lemon juice

1 tsp vanilla extract

1/2 pint whipping cream, whipped

hot fudge topping

peanut butter cups, chopped (optional)

In large mixer bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream and turn into prepared pie crust. Drizzle fudge sauce and chopped peanut butter cups over pie and freeze 4 hours or until firm. Once frozen, cover with saran wrap. Store pie and/or leftovers in freezer

Frozen Coconut and Sour Cream Cake

1 box Duncan Hines butter cake mix

1 (12 oz.) pkg. frozen coconut

1 (16 oz.) sour cream

2 c. Cool Whip

2 c. white granulated sugar

Mix coconut, sour cream and sugar. Refrigerate for 1 day. Bake cake according to directions, making either 2 thick layers or splitting layers to make 4 thin layers. Fill layers with coconut mixture, reserving 1 cup of coconut mixture for the icing. Mix the cup of coconut mixture with Cool Whip and spread on top and sides of the cake. Keep in the refrigerator for 3 days before serving.

Frozen Cherry Salad

1 can pitted dark cherries

1 sm. can crushed pineapple

2 (3 oz.) pkg. cream cheese

1/2 c. sugar

1 carton sour cream

Juice of 1 lemon

1/2 c. black walnuts

Drain fruits; bring juice to boil. Beat in cheese until dissolved. Add other ingredients. Freeze; cut and serve.

Tuesday

Freezer Cooking Chicken Recipes

Delicious Baked Chicken and Pasta Serves: 4 (change sizes for your family and your freezer session)

* 7 boneless skinless chicken breasts -- cut in 1" strips
* 21 oz. cream of chicken soup
* 1/4 cup Parmesan cheese - grated
* 1 tsp. parsley flakes
* 1/4 tsp. Oregano
* 1/4 tsp. basil
* 1/8 tsp. Pepper
* 8 oz. dry pasta (your choice)
* 14 oz. chicken broth

Chop boneless chicken pieces into 1" strips. Place in a labeled freezer bag. Combine separately; soup, Parmesan cheese, parsley flakes, oregano, basil and pepper. Place this in another labeled freezer bag. Spray a skillet with cooking spray and heat to medium/high heat. When pan in hot pour in pasta broken into 1" pieces. Watch pasta, turning it frequently until it's golden brown. Remove the pasta from the heat. When cooled, put it in a labeled freezer bag. Take all three freezer bags and put them inside a larger freezer bag. Freeze. To serve, thaw out all three freezer bags. Preheat oven to 350°. Spray an 8x8" baking dish with cooking spray. Place chicken in dish and pour thawed soup/sauce on top. Bake 1 hour or until pieces are tender. When approximately 35-40 minutes of baking time has been completed, pour broth into a skillet. Bring to a boil, then add broken pasta. Reduce heat to a simmer and cook until tender. To serve, place chicken on top of pasta. Serves 4-6.

Chicken Scampi - a favorite! Serves: 6

* 3 pounds boneless skinless chicken breast halves
* 3 eggs -- beaten
* 2 cups bread crumbs
* 1 cup butter
* 4 cloves garlic -- crushed
* juice of one lemon

Cut boneless chicken breasts into bite sized chunks approximately 1" in size; dip into egg and roll in bread crumbs. Brown chicken pieces in butter and remove from pan. Saute' garlic for 2-3 minutes, add lemon juice and return chicken pieces to the pan. When chicken is hot, and coated with garlic lemon sauce, serve over linguine or angel hair pasta. Garnish with Parmesan cheese and parsley if desired.

Honey Dijon Chicken Serves: 12

* 1 cup Dijon style mustard
* 1 cup olive oil
* 2 tablespoons honey
* ¾ cup lemon juice
* 1/2 cup soy sauce
* 2 cloves garlic minced
* 2 sprigs of rosemary
* 2 sprigs of thyme
* salt and pepper to taste
* 12 boneless -- skinless chicken breast halves

Mix all ingredients except chicken together. Pour into 1 or 2 1-gallon freezer bags (can be made into two separate meals). Add chicken pieces. May be frozen at this point for use later. Thaw before cooking. If using right away, let marinade at least 5-6 hours or overnight. Grill, bake, broil or Saute chicken as desired until fully cooked and juices run clear.