Snickerdoodles

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal® all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon


1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Apple Roast Pork Sandwiches- Freezer Meal!

1 4 lb pork roast
1/3 cup Worcestershire sauce
3/4 cup brown sugar, packed
1 cup apple juice
1/2 tsp salt
Place roast in dish or pan barely larger than roast. Douse roast on all sides with Worcestershire sauce. Press brown sugar on sides and top of roast. Pour apple juice into the baking pan but not over roast. Cover tightly with extra heavy foil and lid. Place roast in preheated 400° oven. Immediately reduce heat to 275°. Bake for 5 hours. Remove and allow to cool enough to handle. Meat should pull apart easily. Shred meat and sprinkle with salt. Place meat and broth in freezer bag or container. For individual servings, spray a muffin tin with non-stick cooking spray. Fill muffin cups with meat and broth. Cover and place pan in freezer just until frozen. Pop out and place in gallon freezer bag. Label and freeze.
To serve: Thaw and heat. Spoon onto warm onion rolls. Serve with sliced apples or applesauce.

Honey Lime Chicken - Freezer Meal!

2 lbs chicken tenders
1/2 Tbl garlic salt
1 Tbl peanut oil
1 20 oz can pineapple rings
1/4 cup honey
3 Tbl lime juice
2 Tbl soy sauce
1 Tbl cornstarch
Sprinkle chicken with garlic salt. Brown in oil. Drain pineapple. Add one fourth of the pineapple juice to skillet. Cover and simmer 6 to 8 minutes until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze.

Cream Cheese Chicken - Freezer Meal!

1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.

Spinach & Bacon Quiche- Freezer Meal!

Ingredients
1 unbaked pie crust
¾ cup cottage cheese
8 egg whites
3 eggs
1 tablespoon olive oil
1 small onion, diced
1 10oz package frozen spinach, thawed
12 slices of bacon, diced

Baking Directions
1. Line a 9-inch pie plate (preferably glass) with one of the unbaked pie crusts. Prebake pie crust according to package directions.
2. Combine cottage cheese, egg whites, and eggs in a medium mixing bowl and whisk until smooth.
3. In a medium skillet cook bacon until crisp. Add onion, cook until softened. Then add spinach.
4. Transfer bacon mixture into prebaked crust. Pour egg mixture on top.
5. With oven set to 400 degrees F bake quiche 35-40 minutes.

Freezing Directions
1. Once the quiche cools, cut into 8 slices.
2. Place pieces in freezer safe container or bag.
3. Good frozen for 1-2 months.

Defrosting Directions
1. Remove desired amount from freezer.
2. Place in refrigerator for 24 hours or until thawed.
3. For faster defrosting take food out of freezer container and place in microwave safe dish. Defrost in microwave for an appropriate amount of time.

Mushroom Chicken Piccata Pasta- Freezer Meal!

Ingredients
4 chicken breasts (about 1 1/2 lbs.)
3/4 cup all-purpose flour
2 cups chicken broth, low-sodium
sea salt and pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
1 10 oz. package baby bella mushrooms, thinly sliced
3 large garlic cloves, minced
½ cup white wine
¼ cup fresh chopped parsley

Post Freezing Ingredients
16 oz. Capellini pasta (or angel hair)

Recipe Directions
1. In a small bowl combine 6 teaspoons of flour and chicken broth, whisk until smooth.
2. Season chicken with salt and pepper to taste. Put remaining flour in a shallow dish. Dredge both sides of the chicken in the flour.
3. Heat 1 tablespoon of olive oil in a medium skillet. Add the chicken and cook until the middle is no longer pink, about 3 minutes on each side. Transfer to plate and set aside.
4. Add remaining olive oil to skillet. Add the mushrooms and cook until they begin to brown, about 5 minutes. Transfer to plate.
5. Add garlic and wine to skillet, cook for 2 minutes. Stir in the chicken broth mixture and salt to taste. Simmer for about 5 minutes, stirring it continually. Add parsley, butter, and mushrooms. Then add the chicken breasts.

Freezing Directions
- Once the chicken has cooled place in freezer bags or freezer safe containers.
- Remember to freeze only the portions you plan to defrost at one time.
- Freeze for 2-3 months.

Defrosting Directions
1. Remove from freezer bag or container.
2. Place on microwave safe dish and defrost on medium.
or
1. Remove from freezer and place in refrigerator for approximately 24 hours.
2. Once defrosted place in skillet and heat thoroughly.

- Prepare pasta as directed on package and serve with chicken on top

Crockpot Chicken Tacos- Freezer Meal!

Ingredients
1 ½ lbs boneless chicken breasts (about 3 breasts)
1 10 oz. can Rotel diced tomatoes and chilies

Post Freezing Ingredients
8 flour tortillas
2 cups shredded cheese
sour cream
salsa
1 cup lettuce, shredded

Recipe Directions
1. Place chicken breasts in crock pot. Pour can of diced tomatoes and chilies on top.
2. Set crock pot on high, let cook for 5-6 hours or until chicken shreds easily.

Freezing Directions
1. Remove chicken from crock pot, let cool.
2. Place chicken into freezer zip-lock bag or freezer safe container.
3. Place in freezer. Good frozen 3-4 months.

Defrosting Directions
1. Remove from freezer.
2. Place in refrigerator for approximately 24 hours or until thawed.
3. Place in pan and heat on stove over medium heat until warm.

-Serve inside flour tortillas with other ingredients listed above.

Stuffed Green Peppers- Freezer Meal!

Ingredients
1 cup basmati rice
1 lb. ground beef
2 large garlic cloves, minced
1 teaspoon olive oil
1 cup frozen sweet corn
1 15 oz. can diced tomatoes
2 teaspoons dried basil
salt and pepper, to taste

Post Freezing Ingredients
4 green bell peppers, halved
large stock pot filled 1/2 way with water.

Directions
1. Cook rice according to package directions.
2. In large skillet put in olive oil. Once hot add garlic, stir for 30 seconds.
3. Add ground beef, stir and let cook.
4. Once cooked add rice, corn, diced tomatoes, basil, salt and pepper.
5. Cook until all is hot.

Freezing Directions
1. Let mixture cool thoroughly.
2. Then put in freezer safe container or bag.
3. Remember, if you’re not going defrost it all at one time, don’t freeze it all together.

4. Good frozen 2-3 months.

Defrosting Directions
1. Remove portion from the freezer.
2. Place in the refrigerator for apporximately 24 hours or remove from freezer container and place on microwave safe plate and defrost until thaw.

Cooking Peppers
1. Bring water to boil in stock pot.
2. Remove seeds from halved peppers and place in boiling water.
3. Cook until tender, 4-5 minutes.
4. Drain and fill with defrosted mixture.

Turkey/Ham/Chicken Tetrazzini

Ingredients

• 1 (10 3/4-ounce) can cream of mushroom soup
• 2/3 cup milk
• 1 (16-ounce) jar Alfredo sauce
• 3 1/2 cups chopped cooked turkey, chicken, or ham
• 12 ounces thin spaghetti, cooked
• 1 (10-ounce) package frozen petite peas, thawed
• 1 (8-ounce) package sliced fresh mushrooms
• 1 1/2 cups shredded baby Swiss cheese
• 1 cup shredded Parmesan cheese, divided
• 1/2 cup crushed garlic-and-onion seasoned croutons
• 1/4 teaspoon paprika

Preparation

Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

Easy Taco Soup

1 1/2 lbs ground beef
1 onion, chopped.

Brown the beef/onions on stove & add to crockpot.

Add: 3 cans diced tomatoes, 1 can corn, 2 cans beans (whatever kind you like), 1 can green diced chiles (I use about 4x this amount fresh), 1 packet taco seasoning, 1 packet ranch dressing mix. I also added about 2 TBS cayenne pepper to spice it up a bit.

Cook on stove for about an hour on low-med heat or cook in slow cooker on low for 5-6 hours.

Spinach Salad with Warm Bacon Dressing

Ingredients

• 8 ounces young spinach
• 2 large eggs
• 8 pieces thick-sliced bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 3 ounces red onion (1 small), very thinly sliced

Directions

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.