Welcome to Freezer Food Friday!
Here is a Taste of Home recipe for Freezer Mashed Potatoes, which allows you to make a large batch and divide it into smaller portions.
Please post a recipe and link it below. Make sure you refer back to this meme. If you do not have a blog, leave a recipe in the comments.
Freezer Mashed Potatoes
5 pounds potatoes (about 9 large), peeled and cut into chunks
2 tablespoons butter, softened
1 cup (8 ounces) sour cream
2 packages (3 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), cubed
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months.
To use frozen potatoes: Thaw in the refrigerator. Bake as directed.
Yield: 14 servings.
1½ C. cooked macaroni
1 stick butter or margarine
1 C. Velveeta cheese
1 can cream-style corn
1 can whole-kernel corn with liquid
Mix ingredients and place in a casserole dish. Bake 45 minutes to one hour at 350o.
This would also work in the crockpot.
You can double it or triple the recipe. You could add a small can of diced green chilies stirred in.
Tomato Mac and Cheese
From Julie Kay
Serves 6 to 8.
3 cups elbow macaroni
1 onion, chopped
3 cups water
2 (10-oz.) cans Ro-tel tomatoes
2 tbls. butter, melted
2 cups grated Cheddar cheese, divided
1 cup seasoned croutons, crushed
1. Put pasta, onion, water and tomatoes into slow cooker.
2. Cook on Low 2 to 2 1/2 hours, checking macaroni for softness with fork.
3. Spray 8-inch round baking dish with cooking spray. Remove pasta and tomatoes into dish with slotted spoon and top with melted butter.
4. Fold in 1 cup of grated cheese and melted butter.
5. Top the mixture with the remaining cup of grated cheese and the crushed croutons. Put into preheated 375-degree oven for 10 minutes to brown. Serve.
10 large apples, peeled, cored and sliced, or cut into chunks
1/2 cup water
1/4 to 1/2 cup sugar
1 teaspoon cinnamon
Pinch of nutmeg (optional)
Stir ingredients together in a slow cooker. It should be about three-fourths full. Set on the low setting and cook for about 8 hours. Mash with a potato masher before serving for a smoother mixture, if you wish.
Enjoy on hot breakfast cereal, granola, pancakes and waffles in the morning, as a snack in the afternoon, or over vanilla ice cream for dessert after the evening meal.
Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom .
Share a recipe on your blog and go link it at her blog.
Herbed Thanksgiving Stuffing
From “Ready and Waiting” by Rick Rodgers with adaptations by Julie Kay
Serves 10 to 12.
8 tbls. unsalted butter
2 large onions, chopped
3 medium celery ribs, chopped
1 chopped Granny Smith apple
1/2 cup chopped fresh parsley
1-1/2 tsps. dried rosemary
1-1/2 tsps. dried thyme
1-1/2 tsps. dried marjoram
1-1/2 tsps. crumbled sage
1-1/2 tsps. salt
1/2 tsp. black pepper
12 packed cups 1-inch cubes of stale Italian or French bread (about 1 lb.) (See note.)
2 cups turkey or chicken stock
1. In large skillet, melt butter over medium heat. Add onions, celery and apple. Cook, stirring often, until the onions are soft, about 10 minutes. Take off heat; add parsley, rosemary, thyme, marjoram, sage, salt and pepper.
2. In a large bowl, mix bread with the onion mixture. Tossing the bread cubes, add broth to moisten. Pack stuffing lightly into a buttered 3-1/2-quart slow cooker. Cover and slow-cook on High for 1 hour. Reduce heat to Low, cook until heated, about 3 to 4 hours.
Note: Instead of stale French bread, I use 12 cups of Reising’s New Orleans French Bread Seasoned Crumbs.
This screams Fall to me….
This recipe can be baked in the oven or crock pot, can be severed as a great breakfast side dish or as a dessert.
Simple Baked Apples
6 apples peeled cored and sliced
1/2 cup sugar tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup whole milk
Preheat oven 350 degrees. Coat a 2-quart baking dish with non stick spray.
Place apples in a large bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir in spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apples.
Bake in a preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.
Welcome to Freezer Food Friday!
Please share a freezer recipe and link it at Mr. Linky below! Don’t forget to leave me a comment.
You can check out all previous Freezer Food Friday recipes HERE.
MACARONI AND CHEESE
1 quart cooked macaroni (about 2 cups uncooked)
3 large or 4 medium eggs
2-1/2 cups milk
1/2 stick margarine
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound New York cheese, grated
Cook macaroni in boiling salted water until done. Don’t overcook. Drain and rinse.
Combine eggs, milk, margarine, salt and pepper. Add macaroni to egg mixture. Add half of the cheese.
Pour into a buttered casserole dish and sprinkle with remaining cheese.
Set the casserole dish in a pan with about 1-inch of water in the bottom.
Bake at 350 degrees for about 40 minutes, or until set.
Note: This freezes beautifully. Pour what you don’t need into plastic covered bowls and freeze.
When you get ready for it, turn it out of the bowl into a casserole dish. Let thaw and proceed as before.
Fannie’s Stewed Tomatoes
6 to 8 whole, large ripe tomatoes
2 tablespoons butter
1 medium onion, thinly sliced
1/2 cup chopped celery
1/4 cup chopped green pepper
1/2 tsp sugar
1/2 tsp dried sweet basil
1 small bay leaf
1 tsp salt
1/8 tsp pepper
2 Tbs chopped parsley
2 cloves garlic, chopped
Quickly dip tomatoes in boiling water; remove skin.
Quarter tomatoes and remove core and seeds. In crockpot, combine all ingredients except parsley. Cover and cook on low 8 to 10 hours. Remove bay leaf. Sprinkle top with parsley. Makes 4 to 5 servings.
Note: Recipe can be doubled and still fit in a 3 1/2 quart crockpot.
Borrowed from Chet’s Crock – go sign up here .
Stick Salad1 (16-ounce) bag broccoli slaw
¼ cup craisins
¼ cup glazed walnuts
¼ cup slivered almonds
1 small red onion, diced
½ (12-ounce) jar poppy seed dressing
Blend together, and serve.
NOTE: This dish keeps well for a couple of days in the fridge. It can be modified with dried cherries, other types of dried fruits or other nuts.
FREEZER COLE SLAW
Welcome to Freezer Food Friday….. Share a recipe for a freezer meal or a make ahead meal. Link it below at Mr. Linky…..Leave me a comment!
1 medium head cabbage, shredded
1 tsp. salt
1 carrot, shredded
1 green pepper, diced
1 cup vinegar
2 cups sugar
1 tsp. celery seed
1 tsp. mustard seed
Shred cabbage and add salt. Let stand for 1 hour. Squeeze out liquid. Add carrots and green pepper.
Combine and boil for one minute – sugar, celery seed, mustard seed and vinegar. Let cool. Pour over cabbage and mix together.
Put in freezer bags or containers and freeze.