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Posted by: Dawn | on July 18, 2016
This is the final recipe in the FREEZER MEAL Marathon. I am sure there will be several batches of these going into the freezer before we start back to school in September. On those homeschooling days when it is taking longer then I want it to my freezer is my best friend, it has saved my sanity many times!
A little side story about our summer has to do with chocolate chip cookies. My oldest, Camden is 8 years old and has lots of energy. Sometimes mothering him requires more then I want to give. He is very aware of his surroundings, the calender and what we are doing ‘next’. Most times his ‘next thing’ and my ‘next thing’ are oceans apart. The reality of laundry, blackberries that need picked, and hungry mouths take priority over all the fun things on his agenda. I was praying over this one morning a couple of weeks ago and it was like the Lord showed me that today was the day to teach him how to bake cookies. So that afternoon we did it. The next morning was Saturday and I had errands to run. I was in and out all day and he asked me if he could bake cookies, I kinda muttered, “Sure, you are aware I won’t be here much to help?”. By his own initiative he took that same recipe and baked perfect cookies. The rest is history. He has been baking a lot of cookies this summer. God is such a creative God. I am so grateful for that prompting. It has helped keep him busy and it has helped me in the kitchen.
CHOCOLATE CHIP COOKIES
3 cups butter, softened
3 cups brown sugar (sometimes I only add 2 cups of brown sugar and then just bump the flour to 1/2 cup more because I think this is too much sugar)
3 cups white sugar, I use sucanat sugar here instead of white
1 tbsp vanilla
9 cups all purpose flour
(do not pack the flour in the measuring cup, if you spoon it in vs scoop your cup full I think you will find you like your end product so much better )
1 tbsp salt
1 tbsp baking soda
2 tbsp hot water
6 cups chocolate chips
In a mixing bowl, cream butter and sugars together until fluffy. Add eggs and vanilla.
Dissolve soda in water.
Add flour, salt and soda mixture. Mix well. Add chocolate chips.
Make cookie balls.
I freeze 12 cookie balls in quart sized freezer bags. It’s a perfect amount for us to enjoy a fresh chocolate chip cookie. Bake at 350 for 8-12 minutes.
Posted by: Dawn | on July 15, 2016
We have been busy with all things summer, as I am sure you have been too. Our days are filled with library trips, settling sibling disputes, Vacation Bible School (the kids absolutely loved this), picking blackberries and delivering to markets, pulling off Japanese beetles on said blackberries. On a side note: we are tired of these little rascals! This week we have pulled off three 5 gallon buckets full of these nasty bugs in only 3 short days.
We do plan to have some down time, host a few people and do swimming lessons before school starts.
Here is this week’s recipe, a few days late :-).
ALPINE MEATBALLS AND RICE FOR THE FREEZER
6 cups dry rice, cook according to directions
4 lbs ground beef
1/2 cup oatmeal
1 tsp salt
5 – 12 oz mushroom soup (this is the brand I like to use because it has no MSG)
4 cups beef broth
12 cloves garlic, minced
6 cups swiss cheese, shredded
4 tbsp parsley
Prepare rice according to package, allow to cool on stove top while you prepare meatballs. Combine beef, eggs, oatmeal and salt. Form into balls and bake at 400 for 15-18 minutes.
While meatballs are baking mix mushroom soup, beef broth, garlic, cheese and parsley.
Divide rice between 4 foils or glass baking dishes. Distribute meatballs equally over rice. Pour sauce mixture over meatballs and rice. Cover with foil. Label and freeze. When ready to bake, bake at 400 for 25-30 minutes or until mixture is bubbly around the edges.
Posted by: Dawn | on July 5, 2016
I hope you had a fabulous 4th of July. Our plans got foiled due to the rain but we still partied and had a wonderful time. My children were disappointed because we were going to create our own parade on our front lawn (that was the one catch to all the guests we invited, they had to participate) but I gently reminded them that there are probably 20 more July 4th’s that we can create our own fun like that. I was planning to be Mrs Johnny Appleseed, don’t know if there ever was a Mrs but since all my boys decided they wanted to be something other then Mr J Appleseed I decided that I could wear a pan on my head, put on my plaid apron and pass out apples (think seeds inside the apples). Kinda the same thing, not really but almost. Enough about parties and parades and the likes. Here is the recipe for this week!
3 lbs ground beef, fried
14 cups pasta sauce
1 – 48 oz container cottage cheese, about 6 cups
3 cups Parmesan cheese
1/4 cup parsley, dried
1 tbsp basil, dried
18 lasagna noodles (no need to cook)
8 cups mozzarella cheese, shredded
Combine beef and pasta sauce in a large bowl; set aside. Mix cottage cheese, eggs, Parmesan cheese, parsley and basil together.
Take 3 foil pans or glass baking dishes and place 3/4 cup red sauce on bottom. Spread out thin. Add 3 lasagna noodles; put 1 1/2 cup of cottage cheese mixture, 2 cups meat sauce, 1 cup mozzarella cheese. Repeat. Top with remaining mozzarella cheese. Cover with foil. Freeze. Thaw in frig over night or all day. Bake at 375 for 45-55 minutes. Sprinkle dried parsley on top right before serving.
Posted by: Dawn | on June 27, 2016
We have been gone…..A LOT lately but oh we have had so much fun. I had blog posts ready for the 15 days we were on the farm with my parents in Ohio but I guess we were having so much fun the posts didn’t happen. So hopefully I am back to the normal schedule and can finish this marathon of freezer meal recipes! Hope your enjoying these summer days, they are GRAND!
3 lbs of ground sausage, cooked
4 cups of onions, chopped
(you can cook the sausage & onions in your slow cooker the day before for less hassle in the kitchen the day of assembly)
24 cups of shredded hashbrowns
10 cups cheddar cheese
6 cups swiss cheese
8 cups small curd cottage cheese
6 tbsp dried chives
2 tsp black pepper
4 cups of milk (you can omit this if you are not going to freeze this recipe. This is a great recipe to use when hosting large events).
Brown sausage and onions. Set aside. Mix eggs lightly, add hash browns, cheeses, cottage cheese, chives, pepper, milk and sausage mixture. Place into pans. I used 5 foil pans. Freeze, label and thaw over night for a morning bake off. Bake at 350 for 45-55 minutes or until golden.