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Thread: Freezer Recipes/ Reviews- Sirak's foray into Freezerdom

  1. #1

    Default Freezer Recipes/ Reviews- Sirak's foray into Freezerdom

    Cheater's Chocolate Chip Cheesecake

    This was over at the 30 day gourmet site and found a recipe for Cheater's Chocolate Chip Cheesecake. Since DH and DD19 love cheesecake and chocolate chip seems to be the family favorite it would be a big hit.
    I did not make the double batch as the since batch is made in a 9x13x2 pan and uses two rolls of refrigerated chocolate chip cookie dough.
    Instead I used my 8x8 brownie pan and a 8 inch cheesecake spring form pan.
    The recipe ( which is listed on the site at http://www.30daygourmet.com/eNewslet...ip_Chescak.asp)
    makes 24 servings.
    Cheater's Chocolate Chip Cheesecake
    • preheat oven to 325 degrees
    • Makes a 9x13x2 pan
    16 oz of cream cheese
    1/2 cup sugar
    1 egg
    2 rolls of purchased refrigerated chocolate chip cookie dough, frozen

    Put cream cheese, sugar and egg in mixer bowl. Beat until combined. Spray pan with cooking spray. Take 1 roll of cookie dough out of the freezer. Open the package and slice the frozen dough in 1/2 inch thick slices. Put the slices on the bottom of the pan to cover it. Use the whole package on the bottom. Put the cream cheese mixture over the cookie dough and spread evenly edge to edge. Take the second roll of cookie dough out of the freezer and slice it as you did the first. Cover the cream cheese layer with the cookie slices. Use broken pieces to fill in holes and cover the entire surface. Bake at 325 degrees for 45 minutes. Use the jiggle test to check if it is done. Also watch the edges to make sure they don't get too brown. Cool Completely.

    Now as I said earlier I had two other size pans and they worked out well. I found myself having to work with the cookie dough to get coverage. I took a small ( 3 inch circle bottom) bowl sprayed it with cookie spray to press the cookie dough into place. When that seemed slow I just wet my hands with water and pressed it in. The second pan I not only sliced the roll into rounds, but then halved them so that there was more to spread around. The crust was the only tricky part.
    The end result was a chocolate chip cookie crust that had a cheesecake-like marbling through a chocolate chip cookie topping. Instead of a cheesecake I would call this more of a bar cookie. We did not need a fork to dive into it and it slices nicely.
    DH says the recipe is do- able again. DD19 says it is great because it is cold. she had a second piece and proclaimed that it was the last one and that they would need to be hidden. There is a second pan in the freezer right now, waiting for a hot evening when the gas station/Chinese food place closes early and we are hungry for a treat.
    I am wanting more ump somehow from it, but concede that it is easy to put together with a minimum of ingredients. Pillsbury often has coupons for the cookie dough and you can always use the Walmart brand as I did this time.
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  2. #2

    Default Re: Freezer Recipes/ Reviews- Sirak's foray into Freezerdom

    Cherry Delight
    I found this recipe in the same place as the other, infact they were both mentioned in the 30 day gourmet newsletters. I like this site as they format the recipes so it makes it easy to read and they have a great newsletter .
    For once a month cooking information on this recipe:

    The Cherry Delight piqued my interest as it was a new variation on an old theme. I had seen a &quot; frozen salad&quot; recipe in one of my ancient cookbooks from my Grandmother. I think that it was before the time of cool whip and mini marshmallows as the old cookbook suggested that we cut the marshmallows into eighths.

    Cherry Delight
    for 10 cups or 16 servings

    20 oz Cherry Pie filling
    15 oz crushed pineapple ( drained)
    14 oz Sweetened Condensed Milk
    16 oz of non dairy whipped topping
    10 oz of mini marshmallows

    By hand stir together the pie filling, pineapple and sweetened condensed milk. Mix well. Fold in the whipped topping and the marshmallows. Stir until mixed well.
    Freezing directions:
    Put Foil muffin cups on a cookie sheet and spoon the mixture into the cups. Put the cookie sheet in the freezer. Once the dessert is frozen, dump the cups into a freezer bag. Label seal and freeze. Or put the mixture into a rigid container. Seal, Label and Freeze
    Wow ! This was one big pink party !
    The recipe fails to tell you use the largest bowl you own as the volume of this stuff is huge. I followed all instructions as per recipe and used 42 foil muffin cups( and I used every muffin tin in my kitchen as I wanted a bit of extra support).
    The good news is that this is so easy my 19 year old daughter put this together and aside from burgers and fries at the local DQ, she has very little cooking experience. We worked together putting it into the muffin cups and it took two of us to carry it to the big shed where the freezer is. Again, make sure that you have room to flash freeze these babies !
    When you want them give them a few minutes to warm up a bit. I gave them 30 minutes.
    But the end result is wonderful.
    I served the pink manna in their foil cups on a glass plate for dessert for guests. It was eye candy on a warm spring night. The entire appearance makes one think of a pink flavored rocky road ice cream.
    They said it was great, light, cool and delicious My father in law said that two were just right as one would be a tease. You don&#039;t really realize there is pineapple other than the slight notion that there is something other than the marshmallows and cherries. You could add nuts, but it stands alone.
    This will be a perfect late evening snack when the weather gets hot. It is not heavy. It is as refreshing as ice cream bar, but nothing like an drumstick or nutty bar.
    <br><a href="http://www.ultimatemyspace.com" target="_blank"><img src="http://www.ultimatemyspace.com/userp...ggg_91321.gif" border="0" alt="Icons" /></a><br>

  3. #3

    Default Re: Freezer Recipes/ Reviews- Sirak's foray into Freezerdom

    I came upon this recipe and decided to make something that was unknown to my family. I wanted to taste something I had not tasted before and with the combination of cottage cheese, cream cheese and sour cream I was not sure how this would all come together.
    When I finally sat down to eat I realized the taste was one of a familiar comfort food that I had eaten somewhere at one of the church dinners of my youth. Although comforting after a long day taking care of a sick a family member and trying to make way in the house with a nimble ten month old firmly attached to my leg, it was boring to my taste .
    The recipe lacks the punch that my “just add garlic and olive oil &quot; taste buds are accustom to. I am still trying to figure out the possible addition of green chilies or artichokes with feta cheese and black olives for the missing taste to this recipe.
    As Emeril would say- &quot;Ya gotta kick it up a notch!&quot;
    I did use the ground turkey and used the low fat cottage cheese, sour cream and cottage cheese. Instead of using a 9 x 13 inc pan I used two Pyrex 10 X 6 ( one lined with foil for freezer purposes). There was not enough to make a repeat layer of noodles as suggested by the recipe.

    What the recipe should have told me but it did not mention :
    • Under cook the noodles, as they cooked in the oven and then were really over done to my liking.
    • Leave the cream cheese out to room temperature and beat them with a mixer to get a good consistent cheese mixture.
    • Allow this recipe to set after cooking as if were Lasagna. I had left it in the oven with the heat turned off as I was waiting for people to appear for dinner. I needed to let it set at room temperature for it to come together. Instead I had soup at first.
    • I wanted to add some of the Swiss cheese to the other cheeses, but the recipe indicated that this was for topping only.
    This base recipe has a lot of possibilities to make a hearty meal .It was a hit with my eleven year old son. I just wanted more flavor and more spices and even my son immediately took a bite and reached for the pepper shaker.

    Magnificent Casserole

    2 pounds Lean Ground Beef
    8 ounces Cream Cheese
    1 tablespoon Green Pepper -- minced
    1/2 cup Sour Cream
    1/2 cup Swiss Cheese -- grated
    8 ounces Egg Noodles -- (package)
    1 pound Cottage Cheese
    1/3 cup Green Onion -- chopped
    2 cups Tomato Sauce

    In a large pan, cook noodles in boiling, salted water until tender. Drain &amp; set aside. In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add onion and peppers. Set aside. Brown ground beef &amp; drain any fat. Add tomato sauce to ground beef. Grease 9 x 13 inch cake pan or casserole dish, and arrange the following layers: Noodles, cheese mixture, meat mixture - then repeat. Top with grated Swiss cheese. Bake at 375 degrees F for 30 minutes.

    Note: If you will be freezing this casserole for later use, you may want to reduce or omit the amount of green pepper and onion which are used, as they have a tendency to get stronger over a long period of time.
    For information on freezer cooking and this recipe:
    <br><a href="http://www.ultimatemyspace.com" target="_blank"><img src="http://www.ultimatemyspace.com/userp...ggg_91321.gif" border="0" alt="Icons" /></a><br>

  4. #4

    Default Re: Freezer Recipes/ Reviews- Sirak's foray into Freezerdom

    This one will probably have some of the more staunch OAMC people rolling in the aisles but to me freezer cooking is a matter of survival.
    Not everything has to be so hard, you just have to think of some easy things sometimes.
    Meatball Subs

    Package of frozen meatballs
    1 jar of your favorite spaghetti sauce
    mozzarella cheese
    olive oil
    pizza seasoning( I use MS Dash Tomato and Basil- but you could even use garlic Seasoning)
    parmeasean cheese
    Hoagie style rolls

    Put frozen meatballs and spaghetti sauce in microwave container. Defrost Meatballs in the microwave( remember to stir) and then heat them until they are warm.

    Cut hoagy style rolls carefully open but not totally all the way though. Brush insides with olive oil and sprinkle with pizza seasoning.

    Heat a 10 inch non stick skillet and grill the inside of the bread until lightly brown . I also heat the outside of the bread also very lightly.

    Try to assemble the rolls in a pan with sides as the hoagy rolls tend to flop open when you start adding meatballs. I use the toaster oven tray as there is a slight lip on it. There is a need for a bit of support.

    If you have too much trouble you can always use a tooth pick. I normally add 7-10 meatballs per roll. You can also reserve any of the extra sauce for dipping at the table.

    I heap cheese on the sandwiches and toast them lightly in my toaster oven.

    This was a simple thing that was fast. It did not really heat up the kitchen.
    I normally make my own meatballs , but smil had left me a package of meatballs from her RV freezer when she left.
    The hoagy buns were also frozen as I bought them .60 for 6 on the day old rack. I know that grilling the bread seems to be an extra step, but I wanted that extra layer of seasoning to taste.
    <br><a href="http://www.ultimatemyspace.com" target="_blank"><img src="http://www.ultimatemyspace.com/userp...ggg_91321.gif" border="0" alt="Icons" /></a><br>

  5. #5

    Default Re: Freezer Recipes/ Reviews- Sirak's foray into Freezerdom

    Mustard-Dill Chicken in Foil Packs - Weight Watchers

    POINTS® value | 3
    Servings | 4
    Preparation Time | 8 min
    Cooking Time | 25 min
    Level of Difficulty | Easy

    Cooking this dish in foil helps steam the chicken so it stays moist. Not a fan of dill? Try another spice, such as curry or hot paprika.


    1/4 cup Dijon mustard
    1/4 cup plain fat-free yogurt
    1/2 tsp garlic salt
    1 Tbsp dried dill weed ( I used fresh rosemary- yum)
    1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

    Preheat oven to 350°F.
    Combine mustard, yogurt, garlic salt and dill in a small bowl; thoroughly coat chicken with mustard sauce.

    Tear off 4 sheets of aluminum foil that are large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil; gather foil loosely around chicken and fold over to seal.

    Place foil packs on a nonstick baking sheet; bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more. Yields 1 piece of chicken per serving.

    This recipe is part of a&quot; Cook Ahead and Freeze&quot; series off the Weight Watcher&#039;s site. I would offer a link, but the recipes change ever so often that it is not up to date. I give that site full credit for a wonderful idea about the dill- but the rosemary is really flavorful. I bagged my chicken overnight and it was wonderful.I did full breast for the weekly meal. For the freezer meal I have tenderloins that I want to cut up on a salad.

    Freezing and thawing instructions: If freezing, bake chicken for 20 minutes only. When foil packs are cool to the touch, place in plastic freezer bags and freeze. When ready to use, thaw chicken in the refrigerator, remove foil and cook at 350°F until chicken is golden brown, about 10 to 15 minutes.
    <br><a href="http://www.ultimatemyspace.com" target="_blank"><img src="http://www.ultimatemyspace.com/userp...ggg_91321.gif" border="0" alt="Icons" /></a><br>

  6. #6

    Default Re: Freezer Recipes/ Reviews- Sirak's foray into Freezerdom

    Mexican Meatloaf Weight Watchers
    POINTS® Value | 4
    Servings | 8
    Preparation Time | 15 min
    Cooking Time | 65 min
    Level of Difficulty | Easy

    1 sprays cooking spray
    1 1/2 pound uncooked lean ground beef (with 7% fat)
    1 cup rolled oats
    1 medium onion(s), finely chopped
    1/2 tsp garlic powder
    4 oz canned green chili peppers, mild, diced
    1 large egg(s)
    1 Tbsp chili powder
    2 tsp ground cumin
    8 oz canned tomato sauce, divided


    Preheat oven to 375°F. Coat a loaf pan with cooking spray.
    Combine all ingredients, except half of tomato sauce, together in a large mixing bowl; set remaining tomato sauce aside. Spoon meatloaf mixture into prepared pan and smooth top.
    Bake for 60 minutes; spoon remaining sauce over meatloaf and cook 5 minutes more. Slice into eight pieces.
    This recipe is part was part of the same &quot;Cook Ahead and Freeze series&quot;on the Weight Watcher&#039;s site. I would give the link, but the information has already been removed and it would not be current. I made four meat loaves and found that the cumin and chili powder made the difference in making a boring meal into something spicy on a cold night. My son kept on trying to eat them while they cooled. I did serve it with some cheapie Lipton Noodles and Sauce &quot; jalepeno cheese curly noodle&quot; Mix- which was perfect for those who were not on a diet.I ate salad.
    Freezing and thawing instructions: If freezing meatloaf, bake meatloaf for 60 minutes only. Cool, remove from pan, wrap in foil and freeze. When ready to eat, thaw in refrigerator and reheat in oven at 350°F for 30 minutes. Top with 1/2 cup of tomato sauce and bake for 5 minutes

    revisiting Mexican Meatloaf....
    We have had second round of Mexican Meatloaf. There was a small amount left over.
    I thought about using them for traditional meatloaf sandwiches, but all that cumin against the sweetness of (almost white) wheat bread just didn&#039;t seem to do the right thing. So instead I made little burritos. I warmed up some tortillas and grabbed the sack of cheese. The meat broke up easily. I toasted them in a skillet and put in them fridge for an after school snack.
    They were a big hit and I think we are scheduling Mexican Meatloaf again next week when DH is out of town so we can have more leftover meatloaf burritos !

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  7. #7

    Default Re: Freezer Recipes/ Reviews- Sirak's foray into Freezerdom

    This was to be my new lasagna recipe that got away from the &quot;everything is Italian, Mexican, made with cream of chunky stuff soup or Chinese&quot; rut I am in. It sounded great- a rich béchamel sauce sprinkled with parsley and Parmesan to compliment the chicken and the ham. It had the noodles that my guys seem to clamor for- but something lighter than the traditional cheese on top of cheese Italian variety and best of all - it was totally different from the rest of the food I normally made.
    I had tried the veggie lasagna but felt it suffered from the frozen food lack of taste syndrome. It is not lack of taste- but to me all store bought frozen food tastes the same- like store bought frozen food.
    Everything was in place until I opened up the cabinet and found that I had 6 lasagna noodles in the container for pasta.
    Ug ! This is the part I hate about living so far away from town.
    So in this recipe I used egg noodles- around 8 oz of cooked egg noddles.
    It turned out like a chicken Alfredo casserole with the saltiness of ham to accent the very bland classic white sauce.
    I found it to be really perfect- the half and half plus chicken broth gives the sauce a really rich taste.I also remind everyone if you are freezing to under cook the noodles a tad. Dh wanted Swiss cheese added to it. I wanted more parsley. DS11 just wants more ….
    I think that it would score big with both women and men.

    Chicken Cordon Bleu Lasagna

    1 whole chicken boiled and cut up- reserve the broth or chicken breast
    1 pound of lasagna noodles
    ½ shredded ham

    1 cup of butter
    ¾ cup of flour
    2 cups of half and half
    2 cups of milk
    Reserved broth from the chicken or ½ cup of canned chicken broth( if you are using breast that have very little broth)
    2 cups of Parmesan cheese - use part in the sauce and part on top
    Fresh of dried parsley
    Salt to taste

    Boil noodles and set to the side.
    Melt the butter and flour into a roux. Add half and half, milk and chicken broth to flour / butter mixture and allow to come to a boil, stirring carefully so that the mixture will not stick to the bottom your pan.
    Add Parsley ( I also added some fresh chives) and 1 cup of the cheese
    In a greased casserole( depending on your family size) add a bit of the sauce on the bottom and then some of the ham. Add another layer of noodles and top with more sauces and some chicken. Add some more sauce and noodles and top with Parmesan cheese.
    This should make a 13x9x2 pan or 2 smaller casseroles.
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  8. #8

    Default Re: Freezer Recipes/ Reviews- Sirak's foray into Freezerdom

    My Big Fat Enchilada Freezer Session
    It’s fall and the need for Mexican Food seems to prevail at my house. We are making up for not having any during the summer months as it is just too hot to cook. So this week’s freezer project was Enchilada Casserole. You can make regular enchiladas or you can layer it in a casserole. Remember this is not authentic Mexican Food or even Tex Mex( I was born in Louisiana ). This is as close as I get.

    My recipe/ notes are as follows:

    The day before I slow cook the meat:

    7-8 pound pork shoulder roast with the bone in

    8-10 cloves of garlic whole

    My 8.8 roast went in at 7:15 on Saturday morning and was falling off the bone tender at 4:15 in the afternoon. I have a large crock pot and it cooked on high all day. You can also roast the meat in the oven, but the in the end you want the meat falling off the bone. I deboned separated the meat, fat and drained off the broth to save for soup stock.

    The meat was chopped up so that it looked like chopped meat for brisket sandwiches. You could take part of the meat at this point, add some BBQ sauce and make some really good sandwiches if you wanted. I cooked the same size roast last week and made three meals of really good chopped meat BBQ for the freezer.

    The next day I make sauce6 garlic cloves minced

    1 roasted poblano chile- steamed and seeded ( this one was big- you could use two if they were small or a couple cans of green chilies)

    1 14.5 oz can of Italian stewed tomatoes with the big chunks chopped up ( you could use Canned Rotel Tomatoes if want the extra spice- but with the poblano chilies I wanted something a little less robust)

    1 29 oz can of crushed concentrated tomatoes

    4 McCormick Enchilada Mixes ( yes- I use these instead of standing around trying to figure out if I am over seasoning the pot)

    1 14.5 can of tomato sauce

    2 cups of frozen onion and bell pepper

    Bit of olive oil or cooking oil

    3 + cups of water
    I start by sautéing the garlic onions and bell pepper in oil until is soft in a Dutch oven. I add the big can of tomato crushed concentrate and the stewed tomatoes with three of the mixes. You could add the extra can of tomato sauce and the other mix, but I try to reserve this one just in case I need some more sauce during the final assemble.
    You need to add some water to the sauce as you want it to cook down.

    Then I take a strainer and strain part of the sauce so there is a pot with the veggies and a pot with pure sauce. I take the veggies and put them in a large bowl and mix in the meat.

    At this point I get my assembly line together.

    For this batch I used

    25 Flour Tortillas small fajitas size

    Pam Spray


    1 ten inch round cake pan

    3 12 x 6 ½ Pyrex pans

    5 cups of cheese (plus or minus)

    2 cups of frozen corn

    For traditional enchiladas I line the pans with foil and spray each one with cooking spray. I add a small amount of sauce to each pan. I roll each enchilada with about 2/3 cup or less and place it seam side down in the pan. I then pour around 1-1 ½ cups on top of each pan. The pans are topped with cheese and I cover them with foil which has been sprayed with Pam on the side that sits next to the cheese.

    For the easier to serve casserole version I again line all the pans with foil and add a small amount of sauce to the pan. Then I add a layer of meat. I tear up the tortillas and make a layer as if we were making lasagna. On top of that I add frozen corn and cheese. Then I make another layer tortillas. I top the entire casserole with a layer of sauce, meat and then cheese. Each pan gets covered in foil that has been sprayed so that it won’t stick to the cheese layer

    The end result was 4 pans of meals. I made one pan last night and served it with sour cream and diced onions as garnishes and a side of Spanish rice.
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  9. #9

    Default Re: Freezer Recipes/ Reviews- Sirak's foray into Freezerdom

    You know, I agree Sirak that things like frozen components (the meatballs) are a great thing to do. I have veggie meatballs (the mamma mia brand) frozen and we do a # of different things with them. The obvious, quickie of spaghetti and meat balls, meat ball subs, and meatball soup. Ditto I keep mini raviolis in the freezer for a ravioli casserole and for ravioli soup. Sometimes I think doing double up cooking is easier than a whole OAMC session. So we tend to cook double sized amounts of things like chili, lasagna etc I also like to have french toast stix that we make w/ bread from the day old store on hand for &quot;breakfast for supper&quot; nights.

    This weekend I did a dessert session, and did 2 chocolate cakes, a white cake, 36 mini gold cupcakes and pumpkin cookies w/ penuche frosting. Yum!


  10. #10
    Administrator rskmom's Avatar
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    Oct 2007
    Northeastern USA

    Default Re: Freezer Recipes/ Reviews- Sirak's foray into Freezerdom

    This is what I do with meatballs. I&#039;ll type the recipe first and then how I actually make it, lol.

    Meatball Stew

    ~3 medium potatoes, peeled and cut in 0.5 inch cubes
    ~1 package (16 oz) fresh baby carrots, quartered
    ~1 large onion, chopped
    ~3 celery ribs, sliced
    ~1 package (12 oz) frozen cooked meatballs
    ~1 can (10.75 oz) condensed tomato soup, undiluted
    ~1 can (10.5 oz) beef gravy
    ~1 cup water
    ~1 envelope onion soup mix
    ~2 tsp beef bouillon granules

    Place first five ingredients in crockpot. In a bowl, combine remaining ingredients and pour over meatball mixture.

    Cover and cook on low 9-10 hours, until veggies are crisp tender.

    Here&#039;s what I did:
    ~used three cans sliced potatoes
    ~used two cans sliced carrots
    ~tossed in some frozen corn (dh&#039;s favorite)
    ~skipped the onion and celery
    ~used the frozen meatballs I buy in bulk at Sam&#039;s
    ~skipped the bouillon granules and added onion powder and pepper to liquid ingredients in bowl before pouring over meatballs.

    Very simple, smelled great when I walked in the door from work. I served it with biscuits and fruit.

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