Soft, Moist & Gooey Cinnamon Rolls

These cinnamon rolls are AMAZING. They are the BEST homemade cinnamon rolls I've had and I've tried a few homemade recipes before finding this one.  My family LOVES them and we make them for special occasions like Christmas morning & Easter morning and the kids request them for their birthday breakfasts, too.  

Note the recipe will make 24 rolls = I'll make either 2 9x13 pans with 12 rolls in each pan OR 4 pie plates with 6 rolls in each pan.

To Freeze: Place rolls in pan and cover with 1 layer Saran wrap and 1 layer foil.  Make frosting and divide into smaller containers (2 if making 9x13 pans or 4 if making 4 pie plates).

To Serve: Thaw pan of rolls COMPLETELY in fridge 2 days prior to baking.  Thaw the container of frosting overnight in the fridge.  (Note: The rolls need to be thawed completely and then allowed to rise in the fridge - may take more or less than 2 days - I haven't time it exactly. :o) 
Bake at 350F for 15-20 minutes and spread frosting on top.  Enjoy!

Beef & Bean Burritos

Made these this past month for the first time using whole wheat tortillas and ground turkey instead of beef.  They are now my husband's new favorite snack or quick weekend lunch!  He said they taste like Taco Bell's burritos...not sure that's a compliment or not?!  *wink*

We like to bake the burritos in the oven and then open the foil, top with cheddar and bake a few extra minutes at the end of the cooking time.  Once removed from the oven, you can top each with lettuce, tomato and sour cream to make it more of a meal!  Mmm!

Beef & Bean Burritos

2 T oil

1 onion, chopped

2 lbs. ground turkey

2 tsp. minced garlic

1 T. chilli powder

1 tsp. cumin

 salt/pepper to taste

8 oz. tomato sauce

2 cans fat-free refried beans

12 whole wheat tortillas

Saute onion in oil until tender.  Add meat and garlic; cook until meat is no longer pink.   Drain.  Add chili powder, cumin, salt & pepper.  Stir in tomato sauce and simmer 5 minutes.  Add refried beans; cook and stir until well blended.  Set aside to cool completely.

Soften tortillas (set oven to warm and layer tortillas on a baking sheet for a few minutes) - remove from oven 2 at a time to fill.  Place small portion of meat/bean mixture onto center of each.  Roll up, burriot style. 

To Freeze: Place burritos seam side down on baking sheet or cutting board and put in freezer until frozen solid.  Transfer frozen burritos to a Ziploc freezer bag to store in freezer.

To Serve:  No thaw.  Microwave several minutes or wrap in foil and bake in 400F oven for 30-40 minutes until warm (less time if burritos are thawed prior to baking but it's not necessary).

Monster Cookies

'Tis the season for sweets!  This is a great monster cookie recipe.  I've typed it below which is HALF of the original recipe.  You can make the cookies gigantic (golf ball-size on the baking sheet) or "normal" size but either way be sure to flatten them to prior to baking!  I use the Pampered Chef cookie scoop (medium size) and get approx 8 dozen from this recipe below.  The cookies do freeze well, once they're baked and cooled!  Enjoy!

Monster Cookies

 

2 sticks margarine

1 lb. brown sugar

1 1/2 lbs. of creamy peanut butter (usually 1 18 oz jar plus just under half a second jar)

2 c. white sugar

1/2 T Karo syrup

6 eggs

1/2 T vanilla

9 c. rolled oats

4 tsp. baking soda

1 12 oz. package of chocolate chips

1 lb of M&Ms

 

Cream margarine; then add sugars, peanut butter, Karo syrup, eggs and vanilla and mix until well combined.  Place oats and baking soda in the biggest bowl you have in your kitchen then add the cookie mixture and mix by hand with a large wooden spoon.  Add chocolate chips & M&Ms, stir to combine throughout dough.

 

Roll in large balls by hand or use a cookie scoop to place on baking sheet and flatten.  Bake 12-15 minutes at 350F.  Cool on wire racks.

 

To Freeze:  package in airtight containers or freezer bags

 

To Serve:  Thaw just a few mintues then enjoy!  Or eat them right from the bag a little cold & hard, though! ;o)

Taco Roll Ups

These are fun snacks for kids.  This recipe is from the 30 Day Gourmet website HERE.  I often use ground turkey instead of ground beef and make it the same cooking day as when I make taco meat for one of our freezer meals.   You can use bread dough from your bread machine or thaw frozen bread dough from the store. 

Buffalo Chicken Dip

This is one of my husband's favorites - I often make it and freeze it in 1/2 c. serving sizes using Ziploc's 1 c. containers.  It's easy for him to pull out of the freezer & reheat while watching Monday Night Football.

Buffalo Chicken Dip

2 cans of cooked chicken (or 2-3 chicken breasts, cooked & shredded)

1 c. hot sauce

2 (8 oz) packages of cream cheese

1 c. Bleu Cheese salad dressing

1 1/2 c. shredded cheddar cheese

Heat chicken and hot sauce in saucepan.  Stir in cream cheese and Bleu cheese dresssing.  Continue cooking and stirring until cream cheese is melted.  Then add shredded cheddar and stir until melted. 

To Freeze: Cool completely.  Package in individual serving sizes or larger portions for game day.  I like to use Ziploc's 1 c. containers for individual servings (filling them halfway).

To Serve:  Thaw in fridge.  Warm in saucepan or warm in crockpot for gameday.  :o)

Cream Cheese Chicken

I LOVE this recipe.  It smells amazing as it cooks and it's easy to put together!

Cream Cheese Chicken

1 .7 oz. envelope of Italian dressing mix

1/2 c. butter

2 lbs. boneless, skinless chicken breast

1 10.75 oz. can of cream of chicken soup (reduced fat is good!)

1 8 oz. package of reduced fat or fat free cream cheese

Turn slow cooker to HIGH (this does fit in a smaller crockpot).  Place butter in bottom of crockpot.  While waiting for butter to melt, cut chicken into 1" cubes.  When butter has melted, add the envelope of Italian seasoning and stir until well mixed.  Then add chicken to crockpot and stir well.  Cover and cook on high 2 hours.  At the end of the 2 hours, combine cream of chicken soup and cream cheese in bowl then add chicken.  Stir until smooth and creamy.

To Freeze: Cool completely and place in bags or containers to freeze in serving sizes appropriate for your family.

To Serve: Thaw overnight in fridge.  Reheat in saucepan.  Serve over noodles, rice or baked potatoes.

Chicken Taco Rice

This recipe was originally from the 30 Day Gourmet website but I changed it a bit to suit our family's likes.  We've used it as a main dish for dinner, as a snack with tortilla chips or rolled in a wheat tortilla for a quick lunch. It's an easy recipe to put together on cooking day, too! 

Chicken Taco Rice

2 c. cooked, shredded chicken

3 c. chicken broth

1 (8 oz) can tomato sauce

1 package of Taco Seasoning OR 2 T. of this recipe for Taco Seasoning

1 onion, diced

1 1/2 c. brown rice, uncooked

Mix everything in large saucepan.  Bring to a boil. Cover, reduce heat and simmer until rice is done (approx 45-50 minutes).  Remove from heat and let stand 5 minutes.  Fluff with a fork.

To Freeze: Cool mixture then place in bags or containers in sizes appropriate to your family.

To Serve: Thaw overnight in fridge.  Then reheat in saucepan with a little bit of water or place in greased baking dish and bake at 350F for 20 minutes or until warmed through.  Sprinkle with cheese.  Serve by itself, with tortilla chips or roll up in soft tortilla shells.

Optional: I often add 1 can of kidney beans or black beans (drained & rinsed) to the rice before reheating.

Chicken Pot Pie

This is yet another yummy recipe from Taste of Home that I changed a bit to our liking & ease of making on a big cooking day.  This recipe does make TWO pies and they are delicious.   You definitely have to plan ahead on the cooking time when it's coming from the freezer.  I will often just freeze and sauce and then on the serving day, I'll use pie dough from my breadmaker or simply warm the sauce & serve over biscuits.

Chicken Pot Pie

1 c. butter, cubed

2/3 c. chopped onion

1 c. all-purpose flour

1 3/4 tsp. salt

1 tsp. dried thyme

3/4 tsp. pepper

3 c. chicken broth

1 1/2 c. milk

4 c. cubed chicken

1 package of refrigerated diced potatoes

1 pkg. frozen mixed veggies (carrot, green bean, corn & pea mix)

pastry for 2 double curst pies (9 inches) = 2 packages

In large skillet, saute onion in butter until tender.  Stir in ghte flour, salt, thyme and pepper until blended.  Gradually stir in broth and milk.  Bring to boil; cook and stir for 2 minutes or until thickened. Remove from heat and add chicken, potates and mixed vegetables.

Line two 9" pie plates with bottom pastry; trim even with edge.  Fill pastry shells with chicken mixtures.  Roll out remaining pastry to fit top of pies.  Cut slits in top.  Plase over fill; trim, seal and flute edges.

To Freeze Pies: Cover each with 1 layer of saran wrap and foil, then place in freezer. 

To Freeze Chicken Mixture:  Divide into freezer bags or containers for your family size meals and freeze.

To Serve Pies: Shield frozen pie crust edges with foil; place on a baking sheet.  Bake at 425F for 30 minutes.  Reduce heat to 350F; bake 70-80 minutes longer or until crust is golden brown.

To Serve Chicken Mixture: Thaw overnight in fridge.  Heat in saucepan.  Then place in pie plate lined with pie dough and bake 425F for 35-40 minutes or serve over biscuits.

Crescent Chicken Bundles

This is a recipe from Taste of Home that I changed a bit.  These are really good for a quick dinner served with a side salad or veggies!

Crescent Chicken Bundles

1 (8 oz)  package of cream cheese

2 T. butter, melted

2 T. milk

2 T. minced chives

salt/pepper to taste

4 c. cubed cooked chicken

2 tubes (8 oz. each) crescent roll dough

Mix cream cheese, butter, milk, chives, salt & pepper together.  Then add chicken and stir until combined.

Unroll crescent dough and separate into 8 rectangles (2 crescent rolls together).  Press perforations together.  Spoon approx. 1/2 c. chicken mixture in the center of each rectangle. Fold the sides up and seal.

To Freeze: Place bundles on cutting board or on wax paper on top of a cookie sheet and freeze until firm.  Then place bundles in bag or in container in freezer.

To Serve:  Thaw in fridge overnight.  Bake at 350F for 20-25 minutes until golden brown.