31 THINGS YOU CAN FREEZE TO SAVE TIME AND MONEY!

 What would we find in your freezer?

CHEESE: You can freeze blocks of cheese without it becoming crumbly if ...you let it thaw completely before putting it in the fridge. If you prefer to shred your cheese first, add a tablespoon or so of cornstarch or flour to the bag and shake it to prevent clumping when it thaws.

Another great idea…buy a big piece of Parmigiano Reggiano (the good stuff!!), grate in the food processor and put in a freezer bag. It keeps for months and all you have to do is open the bag and scoop out a couple of tablespoons when you need it.

HOMEMADE PANCAKES, WAFFLES, FRENCH TOAST: Make up a few batches over the weekend for quick “defrost and go” breakfasts during the week. Freeze on a cookie sheet, then toss them in a freezer bag. Reheat in microwave, toaster, or toaster oven. WAY better then frozen ones you buy in store!

FRUIT: When freezing fruit, it’s best to first freeze spread out on freezer or parchment paper on a cookie sheet, and then place in bags. Individual frozen pieces let you pull out just how much you need. Try keeping a “Smoothie Bag” in the freezer. Toss in extra apple wedges, peaches, pears, bananas, chunks of melon…any kind of fruit…and use in smoothies.

If you don’t like handling mushy bananas, just throw the bananas into the freezer with the skin on. Then when you need them for a recipe (banana bread anyone?), pull out what you need, microwave for a few seconds, then cut off the top and squeeze the insides into your mixing bowl!

RICE: Cook a big batch of rice, spread it on a cookie sheet on parchment paper and freeze. When the rice is frozen, just put in a freezer bag or containers and you have rice in a pinch! Great for BROWN rice which takes so long to cook! Use in casseroles, soups or fried rice.

PIES: Make apple pies in the fall to enjoy throughout the year. Bake them, freeze them in freezer bags wrapped in freezer paper then when you have a hankering for pie, take out of the freezer, remove wrapping, and place in oven for 2 hours at 200 degrees. You can also freeze SLICES after baking a whole pie.

CORN: An EASY way to freeze corn on the cob is to put the ears of corn, WITHOUT removing ANY silk or husk, straight into freezer. When you want to eat it, put it in microwave just the way you put it in the freezer and cook for 5 minutes on high for two ears or 4 minutes for one ear. The silk insulates and protects the corn while it cooks. Tastes like fresh-picked corn!

TOMATOES: Roast roma tomatoes in oven at a low temp (225 degrees) with garlic, fresh herbs, and a drizzle of olive oil for 4 to 5 hours. When cooled, transfer to freezer bags. Use them in chili or in your own tomato-based sauces.

PASTA: Whenever you make pasta, cook whole package. and freeze leftovers for later to add to soups and casseroles. Or freeze individual size portions in a baggie, making sure to squeeze out the air; get the bag as flat as possible. Reheat by running hot water over bag for a few minutes!

FLOUR AND OTHER GRAINS: Freezing flour and other types of grain for at least 3 days discourages uninvited “guests” from hatching. You can also store it in the freezer, just make sure to double wrap to avoid condensation and to keep it from picking up other freezer smells.

PESTO: Make (or buy) and freeze pesto in ice cube trays. Once frozen, pop it out and put in a freezer bag. Nice to have pesto whenever you want it.

MASHED POTATOES: Using an ice cream scoop, put even portions of mashed potatoes onto parchment-lined cookie sheet. Freeze until hard then transfer into a freezer bag. These will keep in the freezer for at least 2 months.

COOKIE DOUGH: Make a batch of cookie dough, scoop onto cookie sheets and freeze. When they are frozen solid. put them in freezer bags. When you NEED cookies, bake as few or as many as you NEED without lots of waste or guilt. Just add 1 to 2 minutes to the cook time. You can also make “slice-and-bake” cookie dough by shaping it into a cylinder, and freezing it wrapped in foil.

SOUPS AND CHILI: Cool leftover soup completely and transfer to a freezer-friendly container, leaving about 1 cup of empty space for expansion during freezing. The night before eating, move the container to the fridge to thaw safely and then reheat and serve.

BROTH AND STOCK: Keep a gallon bag in freezer and add any leftover veggie pieces, including onion peels, celery stalks, potato peels, etc. When you have enough, make vegetable stock. Keep another bag for pan drippings or sauces that are left after cooking chicken. This can be used to flavor soups.

SANDWICHES: When packing lunches for school/work, it’s a time-saver to pull a sandwich straight from the freezer. Just throw it into your lunch box/bag in the morning; it’s thawed by lunch time. It also helps keep meat cold. Peanut butter and jelly or honey, or deli meat and a slice of cheese work well. You can freeze butter or mustard but not mayo, lettuce, or tomato. Pack these separately or add in the morning   You can also freeze breakfast sandwiches. Cook scrambled eggs and sausage/bacon in bulk, pile them onto biscuits or English muffins, wrap them individually and freeze. In the morning, grab out of the freezer, microwave, and enjoy.

POTATO CHIPS, CRACKERS, & PRETZELS: Stock up on chips, crackers, and pretzels when they're on sale and throw them in the freezer. FROZEN chips actually taste BETTER. Eat them straight from freezer; they are crisper and the flavors pop.

MILK: Ever wonder why plastic milk jugs have those circle indents on the side?? They are there to allow milk to expand while freezing! To use frozen milk, let thaw, and then SHAKE WELL before opening, to make sure any solids are remixed.
You can also freeze buttermilk. No more tossing out half a quart because you only needed a cup.

JUICE: Like milk, the only concern about freezing juice is leaving room for expansion. A good rule of thumb is to take out 8 ounces for every half gallon of juice. Stock up when it goes on sale or at a discount warehouse.

BREAD & BAKED GOODS: When your favorite bread is on sale, stock up; freeze it. Or when in a baking mood, make extras of your favorite baked goods and freeze them for later.

Tip for defrosting baked goods or breads: place them in your microwave overnight. It keeps them from drying out like they do on the counter.

BUTTER CREAM FROSTING: Freeze leftover frosting. When when you need to frost something, let it thaw in the fridge, then whip it up, and color/decorate as if it were just made.

TOMATO PASTE: Most recipes using tomato paste only call for one tablespoon out of the whole can. Then you’re left with an almost full OPEN can. What to do!? Put the rest in a sandwich bag, flatten it out in freezer, and when you need a tablespoon, just break off a piece and throw it into whatever you are cooking.

DICED VEGGIES: Dice onions, chili's, or bell peppers, then freeze flat in gallon freezer bags. As they are freezing, press “score lines” into the bags so you can break off as much or as little as you wish for recipes.

HOMEMADE & STORE_BOUGHT DOUGH: You can freeze all kinds of homemade dough – pizza dough, focaccia dough, pie crust – shaped in a ball and wrapped in Saran Wrap.
Or you can also freeze canned biscuits, crescent rolls, pizza dough, etc. right in the tube.

EGGS: Crack the eggs in a freezer bag, and freeze. Or crack eggs into an ice cube tray for cakes and cookies. Thaw out in refrigerator and use as you normally would.

SHREDDED CHICKEN: Cook a big batch and shred or when you get a rotisserie from the grocery store, shred the leftovers and put it in a bag.

LEMON/LIME JUICE & ZEST: Squeeze lemons and limes into ice cube trays, then pop them out after they have frozen and store in freezer bags. Now you have “fresh” lemon and lime juice whenever you need it. Don’t forget to ZEST the lemons/limes first and keep that in the freezer as well.

HERBS: Freeze fresh herbs in ice-cube trays with a little water or leftover stock to use for soups, stews, and casseroles later in the year.

MARINATED MEAT: Place meat in a freezer bag, pour in marinade and freeze. When you defrost it, it will be fully-marinated and ready to cook.

HOMEMADE CASSEROLES: When you are cooking a casseroles (lasagna, mac and cheese, enchiladas, etc), why not make 2 and FREEZE one for when unexpected company drops by or to use during a busy school/work week.
You can do this a couple of ways.
1. Freeze entire casserole by lining base of dish with freezer paper, add ingredients, then freeze it in the dish. When it’s frozen solid, remove from dish (easy to do thanks to the freezer paper), rewrap the food, and put back in the freezer. When you want the item for a meal, unwrap and place in the original dish to defrost and cook.
2. Bake casserole, let cool, and then cut into individual servings and freeze. Reheat in microwave!

FISH STICKS: Forget those tasteless sticks in the blue box. Buy fresh fish in quantity, cut it crosswise into fish ‘fingers,’ dip in egg, and dredge in flour and bread crumbs, then freeze laid out on a tray before transferring to freezer bags.

HAMBURGER: Pre-cook ground hamburger and portion it out for meals. When you need hamburger for shepherd’s pie, sloppy joes, tacos, or whatever, just pull it out of the freezer, add the seasoning, and microwave. Three minutes, or 1 minute and 30 seconds if it’s going to be baked and doesn’t need to be thawed all the way. For crock pot meals, like chili, just throw it in frozen.
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Apple Pie Enchiladas

 Ingredients:
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.

Pour sauce over enchiladas and let stand 45 minutes ..
Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough

Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
Enjoy!!

Crock Pot Taco Chicken Bowls

Ingredients

• 1½ lbs. chicken breasts
• 1 (16 oz.) jar salsa
• 1 (15 oz.) can black beans, drained
• ½ lb. (8 oz.) frozen corn
• 1 Tbsp chili powder
• ½ Tbsp cumin
• ½ Tbsp minced garlic
• ½ tsp dried oregano
• ¼ tsp cayenne pepper
• ¼ tsp salt to taste
• cracked pepper
• 2 cups dry rice
• 8 oz. shredded cheddar
• ½ bunch cilantro (optional)

Instructions

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
2. Secure the lid on your slow cooker and cook on low for 8 hrs.
3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

submitted by Rhonda Christensen

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9x13 pan. Refrigerate until hardened, about an hour. Store in refrigerator.
*if you want to omit the dried cranberries, you may add 1 cup TOTAL of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips*

 

 **these are a healthy snack and to die for!!**
it is  like a chocolate oatmeal no bake cookie, but extra... creamy and special. it almost reminds me of fudge, but with the added texture of the oats and occasional chewy sweetness of the dried cranberries--yum!
**Might want to  doubled the recipe

Crock Pot Meatloaf ..

  Ingredients: ...
2 lbs ground beef
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

Directions:
Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours.

Biscuits & Gravy Casserole***

 Ingredients
1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

Directions

Preheat oven to 350 degree's. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.See More

 

 

Pumpkin Dump Cake

 Ingredients...

1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes
serve with ice cream or whipped cream

Frozen Peanut Butter Pie

 2 3.4-oz boxes instant vanilla pudding and pie filling
4 cups whole milk, cold
1 cup heavy whipping cream
1 6-oz prepared chocolate graham cracker pie crust
1 cup chocolate chips
1 cup creamy peanut butter
3 tbsp chocolate syrup
Directions 1. Whisk pudding and milk in bowl for 2 minutes. Let stand until thickened, for about 5 minutes. Stir in peanut butter until blended.
2. Beat whipping cream until fluffy then fold into pudding mixture. Add chocolate chips. Pour into crust and freeze until solid, at least 1 hour or up to 4 days.
3. Before serving, soften at room temperature for 30 minutes. Drizzle with chocolate syrup and cut into wedges.

Applesause & Squash Cake

½ cup unsweetened applesauce

 Cooking spray

2¼ cups all-purpose flour

1½ cups sugar

1½ tsp ground cinnamon

½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup canola oil

¼ cup low-fat buttermilk

3 eggs

1 egg white

1½ tsp vanilla extract

2 cups shredded zucchini, peel on

Frosting

1 8-oz package reduced-fat cream cheese, softened

1 tsp vanilla extract

1½ cups powdered sugar

½ cup walnuts (optional)

Directions

1. Drain applesauce in fine-mesh strainer over sink for 15 minutes.
2. Meanwhile, preheat the oven to 350 F. Coat 13-by-9-inch pan with cooking spray.
3. In large bowl, whisk flour, sugar, cinnamon, baking powder, baking soda, and salt.
4. In small bowl, whisk oil, buttermilk, applesauce, eggs, egg white, and vanilla. Pour into dry ingredients and stir until just combined. Fold in zucchini. Pour into prepared pan and bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on rack.
5. For frosting, in small mixing bowl, beat cream cheese and vanilla until smooth. Stir in powdered sugar until no lumps remain. Spread over cake. Sprinkle with nuts (if desired).

Zucchini Cake

 

2 1/2 cups all-purpose flour
2 cups sugar
1½ tsp ground cinnamon
 1 tsp salt
½ tsp baking powder
 ½ tsp baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
½ cup chopped walnuts
Frosting Ingredients
1 8-oz package cream cheese, softened
¼ cup butter, softened
1 tbsp milk
 1 tsp vanilla extract
2 cups powdered sugar
1 cup chopped walnuts
Directions 1. In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder, and baking soda. Combine oil and eggs, add to dry ingredients, and mix well. Add zucchini and stir until thoroughly combined. Fold in walnuts. Pour into greased 13-by-9-inch pan. Bake at 350 F for 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool.
2. For frosting, in small mixing bowl, beat cream cheese, butter, milk, and vanilla until smooth. Add powdered sugar and mix well. Frost cake. Sprinkle with nuts. Refrigerate.

Ant Killer

 1 empty water bottle
(Cut it down to about 2" tall)
5 Tbsp of baking soda
5 Tbsp of sugar
3 Tbsp of water.

The very best way of eliminating ants is truly simple:

Take a small amount of powdered sugar (also called icing sugar) and mix it with an equal amount of baking soda (formally called sodium bicarbonate)

Powdered sugar is essential. You cannot use the larger grains of sugar for this..

Mix the two powders together and then place small amounts against the walls or other areas where you would not normally walk but where you would normally see the ants.

The ants will be attracted to the sugar and will eat some of it and collect more to take home to feed others, so all of them will get their share.

The sugar and baking soda powders are similar in size and, once mixed together, the ants cannot separate the two items, so, as they eat the sugar, they will also ingest the baking soda, which they would otherwise never touch. This is the reason for using powdered sugar.

Once the ants eat the baking soda it will react with the formic acid in their stomachs and cause gas. The bodies of ants are unlike humans and they cannot eliminate gas so it will build up inside them and cause them to literally explode.♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿

Worms

 Ingredients::
•2 packs (3 oz) Raspberry jello
•1 pkg unflavored gelatin (for extra firmness)
•3/4 cup whipping cream...
•3 cups boiling water
•15 drops green food coloring
•100 flexible straws (or enough to fill your container)
•Tall container (1 quart or 1 liter carton of milk)

Directions::
1.Combine gelatin in bowl and add boiling water.
2.Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.
3.Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4.Add the gelatin mixture to the straw-filled container and let it set until firm.
5.There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.

FRESH APPLE CAKE RECIPE:

 1 c vegetable oil
2 c sugar
3 eggs.
3 c flour
1 tsp baking soda
2 tsp vanilla extract
1 c chopped pecans
3 c peeled and chopped apples

Preheat oven to 350 degrees. Grease a 9 x 13" pan. Combine oil, sugar, and eggs. Stir in flour and baking soda. Add vanilla, pecans, and apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Then prepare frosting.

Frosting

1/2 c butter
1 c brown sugar, packed
1/4 c evaporated milk
1/2 tsp vanilla

Boil all ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until of spreading consistency. Spread over top of cake.

"

Baked Sweet and Sour Chicken

 The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.