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.

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.

Freezer Cooking Breakfast Recipes

Here are a few recipes to try out. These have been eaten and enjoyed by my family multiple times, I hope your family enjoys them too!

Jam Muffins

Makes 1 dozen approx.

2 cups flour

2 egg whites

1/4 cup sugar

3/4 tsp baking soda

1/2 cup applesauce

1/2 tsp vanilla extract

1/2 cup skim milk

5 tsp jam (jelly) of your choice

Preheat oven to 400 degrees F. Coat a 12-cup muffin tray with cooking spray. Beat egg whites, vanilla extract and sugar for 1 minute in a medium bowl. In a separate bowl, add the baking soda to the applesauce and wait for it to froth up. When it does, add it to the egg/sugar mix. Stir in the milk. Fold in all of the flour at one time until just combined - don't beat as the muffins will be tough. Spoon a heaping tablespoon of mixture into each muffin cup, top with a 1/2 tsp of jam, cover with another dollop of mix, and bake for 15-20 minutes.

When reheating these muffins, just be careful because the jam/jelly filling gets hot.

French Toast Casserole

1 loaf Italian bread

8 ounces cream cheese

1/2 cup sugar divided

1/2 teaspoon vanilla (or almond) extract

1/2 cup pecans

4 eggs

2 cup milk

1 teaspoon cinnamon (some like more)

2 tablespoon melted butter

Cut bread into 1 inch cubes. Place half of the bread cubes in a greased 9 x 13 baking pan. Melt cream cheese in the microwave. Stir several times. This takes about 2 minutes. Stir half the sugar and all of the extract into the cream cheese.

Pour the cream cheese mixture over the bread cubes. It will not completely cover them. Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes.

Beat together the remaining sugar, eggs, milk, cinnamon, and melted butter. Pour the egg and milk mixture over the bread cubes.

Refrigerate overnight to bake the next morning OR slide the pan into a two-gallon freezer bag and freeze. Thaw completely to cook.

When ready to bake - Bake at 350 degrees for 35 minutes or until browned. Let sit at room temp for 5 minutes before cutting. Top with syrup or fruit toppings.

Freezer Cooking Beef Recipes

Cheesy Hamburger Casserole

Serves: 8

• 2 pounds hamburger
• 3 cups shredded,frozen hash browns
• 1 can cream of mushroom soup
• 1 small onion
• 1 cup grated cheddar cheese
• salt and pepper -- to taste

Brown hamburger and onion. Drain. Add soup to meat mixture. Place hash browns in 13 x 9" greased pan. Sprinkle cheese over potatoes. Top with meat mixture. Bake at 375* for 1 hour. To FREEZE: Assemble as usual (before baking). Wrap/bag and freeze. To SERVE: Thaw in fridge overnight. Bake as usual, adding 10 min. or so to total baking time. You can also add some water (1/8 cup) to edges before baking, if it looks a little dry.

Herbed Sirloin

Serves: 4

• 2 pounds top sirloin steak -- boneless, 1 inch thick
• 2 tablespoons vegetable oil
• 1 small onion -- sliced
• 2 cups mushroom -- fresh, sliced
• 1/2 cup beef broth
• 2 teaspoons Dijon style mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon thyme -- dried
• 1/4 teaspoon garlic powder

Cut steak into four serving-size pieces; brown in a large skillet in oil for 5 minutes on each side. Add onion and mushrooms. Cook until vegetables are tender and the meat has reached desired cooking temperature, stirring occasionally. Remove meat to a platter and keep warm. Combine the broth, mustard, Worcestershire sauce, thyme and garlic powder, stir into vegetables. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Spoon over meat.

This recipe can be followed completely and then frozen. To serve, just heat through. I have even put it in a large skillet right from the freezer, covered it and heated on low until thawed. Then turn up the heat until done.

Korean Beef

• 3 pounds steak or boneless roast
• 3 tablespoons sesame seeds
• 2 cups soy sauce
• 1 1/2 teaspoons sesame oil
• 3/4 cup sugar
• 1/2 cup green onion -- chopped
• 3 cloves garlic -- crushed
• 1/2 cup water
• 1/8 teaspoon black pepper

Cut meat into 2 inch trips. Toast the sesame seeds in the oven at 400 degrees until brown; about 2-3 minutes. Mix all ingredients together in a bowl and marinate overnight. Remove meat from marinate and grill. Can freeze in marinade then thaw and cook when ready to use.

Freezer Cooking Appetizer Recipes

Enjoy these delicious, mouth-watering appetizers. They can be prepared for all occasions and served fresh, or frozen.

Sausage Balls Makes about 100 Appetizers

½ pound mild sausage meat, uncooked

½ pound hot sausage meat, uncooked

1 pound sharp Cheddar Cheese, shredded

3 cups Bisquick Mix

In food processor make 2 batches: Add half the meat and half the cheese to a processor. Blend well. Remove mixture to a large bowl.

Repeat with the rest of the meat and cheese. Add to bowl. Add Bisquick mix to meat and cheese mixture and blend thoroughly. Shape mixture into 1-inch balls.

Flash freeze balls and then put them into a freezer bag and return them to the freezer.

When you are ready to serve them: Preheat oven to 375 degrees. Place the sausage balls onto a cookie sheet and bake for 10 minutes or until nicely browned. Serve warm. They are delicious!

Green Olive Cheese Balls (my favorites!)

Makes about 40 appetizers.

8 oz. (2 cups) shredded sharp Cheddar cheese

1 stick butter, softened

1 cup flour

1 teaspoon paprika

1 (15 oz ) jar small green olives

In a food processor blend the shredded cheese and the butter together. Mix in the flour and paprika. Remove mixture from processor and put into a bowl for easier handling. Drain the olives.

Wrap the cheese mixture around an olive and roll it smooth in your hands.

Place on a cookie sheet. Continue until all the cheese dough is gone. Flash freeze the olive balls, then place them in a freezer bag, label and freeze.

To bake: Preheat oven to 400 degrees. Place olive balls onto a cookie sheet and bake between 15-18 minutes. Serve warm, but let cool for a few minutes since they will be very hot inside.

Cheese Patties

Makes about 75 appetizers

1 cup butter ( 2 sticks) - softened

½ pound sharp Cheddar Cheese, shredded

1 teaspoon salt

2 cups flour

2 cups Rice Krispies cereal

Cream butter, add the cheese, then salt and flour. Blend well. Gently fold in Rice Krispies. Roll the mixture on wax paper into a long rope about 1 inch thick. Roll the paper around the cheese roll and refrigerate until firm. (about 30 minutes)

Preheat oven to 350 F. Slice the cheese roll into ½ inch slices and place onto a cookie sheet.

Bake for 18 - 20 minutes, until nicely browned.

Cool patties and flash freeze. Place into a freezer bag and remove patties as you need them.

Freezer Cooking Crockpot Recipes

One of my favorite tools in the kitchen has always been the crock pot. Preparing meals has never been easier with one of these little gadgets. If you've ever used one, you recognize the smell of a cooked meal the minute you walk through the door at the end of a long day. And dinner is ready to go!

But did you know that you can also make some meals using your crock pot and then freeze them to eat later?

Soups, sauces, and lots more can be made fast and served quick.

I've included some great recipes that you can make with your crock pot. These have all been tried and tested and taste great! They can be frozen or served up right away. Your choice!!

Enjoy!!

Beef Broccoli Soup

1 1/2 lb. lean ground beef

3 cup broccoli, chopped

2 cans (4 oz.) mushroom pieces OR... 1 cup fresh mushrooms, chopped

1/2 cup celery, chopped

1 cup carrots, sliced

1/4 cup green pepper, chopped

1 qt. tomato juice (or V-8)

1/2 cup water

1/4 to 1/2 tsp. salt

1/4 tsp. pepper 1/4 tsp. thyme

1/4 tsp. oregano

Brown beef; drain off fat. Add vegetables, juice, water, seasonings. Place in crock pot, cook on low 8 to 9 hours. Freezes well. Serves 6


Greek Meat Sauce

4 lb Ground beef chuck

2 tbs Olive oil

4 Onions; med, finely chopped

4 cans Tomato paste (6 oz ea)

4 Garlic cloves;minced

1 ts Mixed pickling spice

1 c Dry white wine

1 tbs Salt

Freshly ground pepper

Using a large frying pan, brown meat in 1 tablespoon olive oil until it loses its pink color. Transfer to crockery pot. Add remaining olive oil to pan. Saute` onions until glazed. Transfer to crockery pot. Add tomato paste, garlic, pickling spice, (put in a tea ball or tie in a cheesecloth bag), wine, salt, and pepper. Cover. Cook on LOW 8 hours. Stir once or twice. Cool slightly. Ladle into freezer containers, or serve hot. Makes about 3 quarts.

NOTE: This meat sauce is great for various dishes, but we use it most often over pasta. It is also good spooned over tacos or ladled inside avocado half shells. This recipe makes a large quantity and freezes well.


Split Pea Soup

1 (16 oz.) pkg. dried green split peas, rinsed

1 ham bone, or 2 meaty ham hocks, or 2 c. diced ham

3 carrots, peeled & sliced

1 med. onion, chopped

2 stalks of celery plus leaves, chopped

1 or 2 cloves of garlic, minced

1 bay leaf

1/4 c. fresh parsley, chopped (optional)

1 tbsp. seasoned salt (or to taste) 1/2 tsp. fresh pepper 1 1/2 qt. hot water

Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croûtons. Freezes well.


Crockpot Cheesy Ravioli Casserole

1 tablespoon oil

1 garlic clove, minced

2 (26 ounce) jars four cheese pasta sauce

1 teaspoon Italian seasoning

2 cups mozzarella cheese, shredded

1/2 cup onions, chopped

1 (15 ounce) can tomato sauce

2 (25 ounce) packages frozen beef ravioli

1/4 cup fresh parsley, chopped

Spray crock pot with cooking spray. In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally.

Stir in pasta sauce, tomato sauce and Italian seasoning. Place 1 cup of sauce in crock pot. Add 1 package of the ravioli, top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce over the top.

Cover and cook on low for 5-6 hours. Sprinkle with parsley before serving. Makes 10 (1 1/2 cup) servings.

If you'd like to freeze this recipe, put into resealable freezer bags. Place bag in boiling water to reheat.


Crockpot Stuffed Chicken Rolls

6 large boneless skinless chicken breast halves

6 slices ham, Fully cooked

6 slices swiss cheese

1/4 cup all-purpose flour

1/4 cup Parmesan cheese, Grated

1/2 teaspoon rubbed sage

1/4 teaspoon paprika

1/4 teaspoon pepper

1/4 cup vegetable oil

1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted

1/2 cup chicken broth

fresh parsley, Chopped (optional)

Flatten chicken to 1/8-inch thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.

Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.

In large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours.

Remove toothpicks. Garnish with parsley if desired.

This can be frozen if placed in resealable freezer bags. Just place in boiling water when ready to serve.

Sweet Potato Casserole

Sweet Potato Casserole
We make these even when it's NOT Thanksgiving - a versatile recipe! Yummy! They are like dessert!

3 medium sweet potatoes
1/2 Stick of butter, softened
1/2 cup of brown sugar
1/3 cup of granulated sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 teaspoons of vanilla extract
large marshmallows
pecan pieces or walnut pieces (optional)

Boil sweet potatoes for about 40 to 50 minutes. Let them cool and peel. Put everything except the marshmallows into a bowl, and using an electric mixer blend thoroughly. Place the whole mixture into a prepared casserole dish and bake in a 350 degree oven for about 20 minutes. Remove from oven and add marshmallows.
Return casserole to oven at bake at 400 degrees for about 5-10 minutes or until marshmallows are browning on top. Eat and Enjoy!

Lomi Lomi Tropical Salad

Lomi Lomi
This is typically served at real Luau's but is amazing as a salad, a dip or a sanswich spread too.

2 cups diced salmon
6 medium tomatoes, diced
1 white onion, chopped
1/2 cup chopped green onion
sea salt to taste
cayenne pepper to taste

In a medium bowl, stir together the salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

Strawberry Chocolate Mousse Cake

I've made this at least five times in the last six months and it's been a HUGE hit everytime!

Strawberry Chocolate Mousse Cake

1 cup of chocolate graham cracker crumbs or you can crumble oreo's without the icing - yum!
3 Tablespoons of melted butter
2-3 cups of strawberries, stemmed and halved
2 cups of semisweet chocolate chips
1/2 cup of water
2 Tablespoons light corn syrup
2 1/2 cups of whipping cream, divided
1 Tablespoon of sugar

In a bowl, mix chocolate cracker or cookie crumbs and butter. Be sure and blend thoroughly. Press mixture evenly into the bottom of a 9-inch springform or cheesecake pan. Stand the strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. (these go around the outside of the cake). Set this whole ensemble aside.

Pour chocolate chips into blender. In a small pan over medium heat, mix water and corn syrup; bring to a boil and simmer for 1 minute. Immediately pour the mixture over chocolate chips and blend in blender until smooth. Cool to room temperature.

Meanwhile, in a large bowl, beat 1 1/2 cups of the cream to form stiff peaks. With a spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into your already prepared pan; level the top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup of cream to again form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. You can place this in the refrigerator to firm a bit more before serving, or you can serve immediately.

Green Bean Casserole

Green Bean Casserole (standard recipe)

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 to 1 teaspoon ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Mix mushroom soup, milk, black pepper, green beans and 2/3 cup of fried onions in casserole dish. Bake at 350 degrees for 25 minutes or until hot. Remove and stir. Sprinkle with remaining onions. Bake an additional 5 minutes.