Cheesy Chili Soup by Dawn

1 can (28 oz.) diced tomatoes, undrained

1 can (15 oz.) kidney beans, rinsed

1 can (14-1/2 oz.) chicken broth

2 stalks celery, chopped

2 carrots, chopped

1 onion, chopped (I used 1/2 for swap)

2 tsp. chili powder

1 cup Mexican or Cheddar Cheese, divided

Bring all ingredients except cheese to boil in medium saucepan.
Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese. (Sometimes I just throw all the cheese instead of using as topping, so whatever you like.)
Ladle into bowls. Top with remaining cheese.
FOR FREEZER SWAP: Thaw and then follow instructions above.

Special Extra

Garnish with light sour cream and a sprinkle of fresh cilantro just before serving.

Substitute

Use any variety of beans you prefer, such as black beans, cannellini beans or chickpeas (garbanzo beans).

Almond Bark Cookies by Krista

• 2 lbs almond bark
• 1 cup chunky peanut butter
• 2 cups dry roasted peanuts
• 2 cups miniature marshmallows (I used colored marshmallows)
• 3 cups Rice Krispies

Melt almond bark in microwave until smooth; stir in peanut butter then remaining ingredients. Drop by teaspoonful on wax paper.

Molasses Sugar Cookies by Kristin

1 1/2 c. shortening (softened)

2 c. sugar

1/2 c. molasses

2 eggs

4 tsp. baking soda

1 tsp. salt

1 tsp. cloves - too much

1 tsp. ginger

2 tsp. cinnamon

4 1/2 c. flour

Form in 1 inch balls; roll in sugar. Place on greased baking sheet 2 inches apart. Bake @ 375 degrees for 7-9 minutes. Take out of oven while still puffy.

Quick and Easy Chicken Noodle Soup by Kristin

• 1 tablespoon butter
• 1/2 cup chopped onion (left out for meal swap)
• 1 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 3 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper
• salt to taste (did not add any for meal swap so please add to meet your family's taste)

In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

For freezer meal: Thaw. Bring to a boil and simmer 15-20 minutes. The noodles were dry when I put them in the freezer bag with the soup so they haven't been cooked. Once noodles and vegetables are tender and soup is hot, it will be ready to eat.

Serve with warm dinner rolls:

Regular Method
3 to 5 hours
1. Coat a pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let rolls rise for 3 to 4 hours, until double in size. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350F. Bake rolls 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.

Microwave Thaw *
1 to 2 hours
1. Place 6 frozen rolls on a plate. Cover with plastic wrap and microwave on high for 25 seconds. Turn rolls over, rotate plate 1/2 turn and microwave on high for another 25 seconds.
2. Place rolls in pan coated with nonstick cooking spray. Cover with plastic wrap coated with cooking spray and let rise 1 to 2 hours until double in size. Remove plastic wrap.
3. Preheat the oven to 350°F. Bake rolls 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.

Speed Method *
1 1/2 hours (gas oven takes slightly longer)
1. Coat a pan with non-stick cooking spray. Place frozen dough in pan. Do not cover. Preheat oven to 200°F, then turn oven off. Boil 1 or 2 quarts of water in a shallow pan and place on lower rack in oven.
2. Place rolls on upper rack in oven. Let dough rise about 1 hour, until double in size. Watch closely so dough does not rise too high. Remove pan of water.
3. Leave dough in the oven and set to 350°F Bake 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.

Recommended Baking Pans
1. Muffin Tin- 2 rolls per cup
2. 8” Baking Pan- 9 pull-apart rolls
3. 9” x 13” Baking Pan- 20 pull-apart rolls

*Speed Method and Microwave Thaw may make rolls less smooth on top. Microwave Thaw may slightly discolor them. Flavor is unaffected.

Chocolate Chip Cookies made by Suzanne's Grandma

Not sure of the recipe. I can get it if anyone needs it.

Shepherd's Stove Top Pie by Suzanne

Ingredients

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1 lb. lean ground beef
• ¹⁄₂ cup KRAFT Honey Barbecue Sauce
• 2 cups frozen mixed vegetables
• 1- ¹⁄₂ cups KRAFT Shredded Cheddar Cheese

HEAT oven to 425ºF. Prepare stuffing mix as directed on package.

MEANWHILE, brown meat; drain. Stir in barbecue sauce; spoon into greased 2-qt. casserole. Top with vegetables, cheese and stuffing.

BAKE 15 min. or until heated through. FROM FROZEN: Thaw. Cook at 425ºF 15 min. or until heated through.

Pecan tassies by Colette

  1/2 c. butter
  1 c. flour
  3 oz. cream cheese

Mix cream cheese and butter together. Add flour and mix well. Scoop dough into 24 little balls. Place in miniature muffin tin. Press dough to bottom and sides and over top edge.

Fill with following mixture:
  1 egg, beaten lightly
  3/4 c. brown sugar
  dash of salt
  few drops of vanilla
  1/2 c. chopped nuts

Bake for 25-30 minutes in a 350 degree oven. Cool. Remove from pan. Optional: sprinkle with powdered sugar or whipped cream. 

Baked potato casserole by Colette

1 pkg frozen diced potatoes

6 slices bacon, cooked & crumbled

2 cups shredded cheddar

1 cup sour cream

2 bunches green onion, chopped  (left these out for meal swap)

Salt/pepper to taste

To prepare for freezing: Fry bacon and sauté sliced onions. Let cool. Mix all ingredients. Place in bag.

To prepare after freezing: Thaw. Place in baking dish and bake for 45 min at 350. I think you could cook this from frozen if you could get it out of the bag but would double the cook time.

Serves 6-8.

oreo balls by shawna

1 8oz block of cream cheese softened

1 pkg oreos crushed

1 pkg almond bark

mix cream and oreos together. shape into balls and freeze for a little while. Melt almond bark and dip frozen oreos and place on wax paper. Let harden and refrigerate or freeze.

pumpkin bars by shawna

2 cups sugar

4 beaten eggs

1 15 oz can pumpkin

1 cup oil

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

mix all together and pour into a greased jelly roll pan 15 1/2 x 10 1/2. bake at 350 for 20-25 minutes.

cream cheese icing

3oz cream cheese softened

1/4 cup butter or margarine

1 teaspoon vanilla

3 cups powdered sugar.

mix well. I use the mixer for both the pumpkin bars and frosting. Refrigerate or freeze!

ham balls by Shawna

1 lb fully cooked ham, finely ground

1 lb ground pork (can use Fareway ham loaf which is 1/2 fully cooked ground ham 1/2 ground pork)

1 cup milk

1 cup crushed cornflakes

1 egg lightly beaten

1/4 cup packed brown sugar

1 tablespoon ground mustard

1/2 teaspoon salt

Cooking day: in a large bowl combine all the above and blend just till mixed. Shape into 1 inch balls and place in a single layer on a cookie sheet and flash freeze.

Serving day: place ham on greased baking dish. In sauce pan over medium heat glaze ingredients (1 cup brown sugar, 1/4 cup vinegar, 1 tablespoon ground mustard) and cook till sugar is dissolved. Spoon sauce over ham balls cover and bake at 350 degrees for 15-20 minutes. Uncover and bake an additional 15-20 minutes till ham balls are beginning to brown. Gently toss in glaze and serve warm. Make sure you get them done though (raw pork)!

Spinach & Chicken Lasagna Rolls by Krista

• 9 lasagna noodles, cooked


• 1 (10 oz) package frozen spinach, thawed and completely drained


• 1 (15 oz) container fat free ricotta cheese


• 1/2 cup grated parmesan cheese


• 1 egg


• 1/2 tsp minced garlic


• 1/2 tsp dried Italian seasonings


• salt & fresh pepper


• 1 lb chicken breast, cooked & shredded


• 32 oz spaghetti sauce


• 1/2 cup shredded mozzarella cheese

Make sure you drain the spinach well. Combine spinach, ricotta, paremesan cheese, egg, garlic, Italian seasonings, chicken, salt & pepper in a medium bowl.

Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure the noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down on the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in a baking dish and top each one with 1 Tbsp. of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes.

Pumpkin Chocolate Chip Muffins by Krista

• 4 eggs


• 2 cups sugar


• 1 (16oz) can pumpkin


• 1 1/2 cups oil


• 3 cups flour


• 2 tsp baking powder


• 2 tsp baking soda


• 1 tsp cinnamon


• 1 tsp salt


• 1 pkg chocolate chips (I've used white choc too)

In a large mixing bowl beat eggs, sugar, pumpkin and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased muffing tins 3/4 full. Bake 15-20 minutes at 400 degrees. Makes 24-30 muffins.

Cavatini by Kristin

1 lb. ground Italian sausage
1 lb. ground beef
salt and pepper to taste (I always leave out)
26 oz. plus 16 oz. jar spaghetti sauce
3 c. spiral, elbow, and small shell macaroni, cooked
16 oz. shredded mozzarella cheese
2 1/2 oz. pkg. sliced pepperoni, halved

In a large skillet, brown sausage and ground beef with salt and pepper; drain. In an ungreased 13"x9" baking dish, layer half of spaghetti sauce, meat, pasta, cheese and pepperoni; repeat layers. Bake at 350 degrees for 45 minutes.
Makes 8 to 10 servings.

Freezer meal: Thaw completely and bake as directed. I suggest using a 9x9 for half of this recipe - it doesn't fit in my 8x8 pan!

Chicken and Spinach Burritos by Dawn

• 3 cups cooked and chopped chicken
• 1 1/2 cups shredded cheddar cheese
• 1 small package frozen chopped spinach, thawed and drained of excess water
• 8-12 tortillas
• red or green chili sauce or salsa
• shredded cheese

Instructions

1. In a large bowl, combine chicken, cheese and spinach.
2. Lay out 6 sheets of foil on the counter, top each sheet with two tortillas. Divide chicken mixture evenly among the tortillas.
3. Roll each tortilla up into a burrito, and then enclose the burritos (two at a time) in the foil to make a packet.
4. Store foil packets in gallon size ziplock bags and place in freezer until ready to eat.
5. To serve, thaw desired number of burritos and preheat oven to 350. Place burritos in a casserole dish that’s been sprayed with cooking spray.
6. Top burritos with desired sauce and cheese, then bake for 20-30 minutes, or until they are warm throughout and cheese is melted.
Makes 6 servings (1 serving equals 2 burritos)
**For our swap, I ran low in chicken, so used about 2 1/2 cups chicken, used only 1/2 pkg of spinach...in case not everyone is a huge fan of spinach, and used full 2 cups of cheese in these burritos. Instead of extra sauce and cheese on top baked in oven, we just threw the whole bag of cheese (2 cups) inside the burrito and dipped ours in salsa and sour cream.

Beef-n-cheese on Buns by Colette

1 lb. hamburger
3/4 can tomato soup
1 med. onion, chopped (or sub 1 T. onion powder)
1 T. mayonnaise
Dash of Worcestershire sauce
1/2 lb. American cheese (Velveeta-style cheese)

Brown hamburger and onion; drain. Add remaining ingredients. Simmer for 15 minutes. Cool. Refrigerate. When ready to use, spread on bun halves and place on baking sheet. Bake in 350 degree oven for 15 minutes. This is a great light supper!

BBQ Beef by Krista

• 3 lb beef roast, any kind will do




• 1/2 C. onion



• 1/2 C. brown sugar



• 2 tsp. dry mustard



• 2 tsp. salt



• 2 tsp. paprika



• 1 tsp. black pepper



• 1/4 C. vinegar



• 1 Tbsp. worchestshire sauce



• 1 C. ketchup



• 1 C. water

Combine all ingredients and pour over roast. Bake at 325 degrees for 2 1/2 hours. Shred meat into juices and bake for 1/2 hour longer.

NOTES:

• I've also tried this in a crock pot, but prefer it in the oven.



• In addition to BBQ beef sandwiches, we like to use this as a pizza topping and it makes great quesadilla's too.
  

Taco Soup by Suzanne

1 lb ground beef
1 pkg taco seasoning
¹⁄₂ c chopped onion
4 cups veg-tomato juice
1 c think & chunky salsa
1 med. Green pepper chopped

In a 4-quart saucepan, cook ground beef with onion and green pepper over medium to high heat, stirring occasionally until beef is done. Drain. Stir in seasoning mix, cook, and stir 1 minute. Stir in vegetable juice and salsa. Cook, stirring occasionally, until heated through, 3-5 minutes.

To serve: Thaw, heat through.

Optional: garnish with sour cream, shredded lettuce, shredded cheddar cheese, sliced green onion, chopped tomato, baked tortilla chips.

Biscuits and Sausage Gravy by Shawna

1 lb regular Jimmy Dean (or other)sausage

1/4 cup plus 2 tablespoons flour

3 1/2 cups milk

pepper to taste (I left out for exchange)

approx. 8 buttermilk biscuits

Brown sausage leaving grease in pan. Slowly add flour and mix until flour is absorbed/mixed in. Slowly add milk and stir occasionally, making sure it doesn't burn, until mixture thickens. Serve over biscuits.

From freezer: thaw and cook biscuits at 375 on ungreased cookie sheet 1/4 inch apart for 22-25 minutes. Gravy can be warmed in the oven while the biscuits are cooking or in the microwave.

Cream Cheese Chicken by Kristin

2 lbs boneless skinless chicken breasts

1 can 10.75 oz. cream of chicken soup

8 oz cream cheese

1 packet dry Italian dressing mix

Place chicken, soup, cream cheese, and seasoning mix in slow cooker. Cook on high 4-5 hours or low 8-9 hours, or until chicken is cooked through. Serve over hot cooked rice or mashed potatoes, or noodles, if desired.

Freezing Directions:

Mix soup, cream cheese, and dressing mix. Place raw chicken in freezer bags. Pour sauce over chicken, seal, label, and freeze. To serve: Place bag contents in slow cooker. No need to thaw. Cook on high 4-6 hours or low 8-10 hours, or until chicken is cooked through.

Servings: 6

Egg Sausage Strata by Krista

• 10-12 slices bread, cubed



• 1 lb pork sausage, browned



• 12 oz cheddar cheese, shredded



• 2 C. milk



• 4 eggs, beaten



• 1 tsp. dry mustard



• 1/4 tsp garlic powder



• salt & pepper

Layer bread, cheese, sausage and then bread, cheese, sausage again. Mix milk, eggs, soup & spices together and pour evenly over the pan.

Bake at 350 degrees for 60-70 minutes.

If frozen, thaw completely and bake as directed above.

Red and White Cheese Tortellini by Colette

2 (10 oz) packages frozen cheese tortellini, uncooked

1 (28 oz) jar spaghetti sauce

1 cup water

12 oz jar Alfredo four cheese sauce

1 1/2 c. shredded mozzarella cheese

In a 3-quart baking dish, mix tortellini, spaghetti sauce and water. Make sure all tortellini is coated with sauce. Drop Alfredo cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender. 

* If you want to have meat with this, meatballs are a good option with this dish!  Otherwise, bread and salad are delicious, too!  

Tex-Mex beef and potatoes by Suzanne

1 lb. ground beef

1 pepper, chopped

1 onion, chopped (left out for meal swap)

1 pkg. (1-1/4 oz.) Taco Seasoning Mix

1/2 cup water

4 cups frozen Southern-style hash browns (cubed not shredded variety)

1 pkg. (10 oz.) frozen corn

1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

HEAT oven to 350°F.

BROWN meat with peppers and onions in large skillet; drain. Return to skillet.

STIR in taco mix and water. Add potatoes, corn and VELVEETA; mix well. Spoon into 13x9-inch baking dish; cover.

BAKE 20 min.; stir. Bake, uncovered, 15 min. or until heated through.

From frozen: Thaw overnight, place in casserole dish, cover and bake 20 minutes at 350°F. Stir. Uncover and bake 15 more minute or until heated through.

Spaghetti Pie by Shawna

cook 6 oz

2 tablespoons butter

2 beaten eggs

1/3 cup parmesan cheese

1 cup cottage cheese

1 1/2 lbs ground beef cooked and drained

one 28 oz jar Ragu Chunky Garden Combination spaghetti sauce

1-2 cups shredded cheese of your choice

Cook and drain spaghetti add butter, eggs and parmesan. Put in greased 9x13 pan and press down. Put cottage cheese over noodles. Mix jar of spaghetti sauce with hamburger and put over cottage cheese. Bake at 350 degrees for 20-30 minutes. Spread shredded cheese on top and bake 5-10 minutes longer

Monster Cookies by Kristin

*This recipe yields about 10-12 dozen cookies.

1/2 lb butter (two sticks)

6 eggs

2 1/2 cups brown sugar

2 cups sugar

1 tsp vanilla

9 cups oatmeal

1 tsp white corn syrup

4 tsp baking soda

1 1/2 lb peanut butter

1 lb chocolate chips

1/2 lb M&Ms

Mix ingredients. Bake at 350 degrees for 10-12 minutes depending on size. Watch very carefully. Do not overbake.

*These are the best eaten right out of the freezer - yummy!

Beef Enchiladas by Kristin

1 can tomato soup
1 can red enchilada sauce
1 lb ground beef
1 2/3 cup cheese, divided
6 tortillas

Brown beef and drain excess fat. Mix tomato soup and enchilada sauce together. Combine ground beef, 1/2 sauce mixture (about 1 cup), and 2/3 cup cheese. Spoon into tortillas and roll. Place in greased 9x13 dish seam side down. Pour remaining sauce over top and sprinkle with remaining cup of cheese. Bake for 30 minutes at 350 degrees.

For Freezer meal: Flash freeze rolled tortillas and place in freezer bag. Put sauce for topping and cheese in separate freezer bags. To eat - thaw completely and follow directions above. Note: May need to bake for additional 10 minutes or so until heated thoroughly.

Whole Wheat Chocolate Chip Oatmeal Pancakes by Dawn

• 5 1/4 cups whole wheat flour
• 1 cup oatmeal
• 3 Tablespoons baking powder
• 3/4 - 1 Tablespoon salt
• 5 1/4 cups milk (I've also used almond non-dairy before, didn't notice a difference in taste)
• 3/4 cup butter, melted
• 6 eggs, beaten
• 9 Tablespoons raw sugar (I usually use a less)
• 1 bag chocolate chips (I've used 1/2 bag before, so whatever you like)

Combine flour, oatmeal, baking powder and salt in a large bowl. Beat milk, butter, eggs and sugar together. Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix together. Stir in the chocolate chips. Heat a large skillet over medium heat. Spray with cooking spray or add a sliver of butter. Pour 1/4 cup of batter onto hot skillet. Cook pancake bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.

Makes 20-24 medium to large pancakes. (For swap, I gave each family half a batch.)

Freezer Instructions: Cool pancakes. Lay on a cookie sheet and flash freeze for 1-2 hours. Put in a freezer bag, remove all air and seal. Freeze.

To serve: Reheat in microwave or toaster oven for a few minutes. (If microwaving, we always defrost for couple minutes, and sometimes just eat them cold.) Or, lay pancakes on a cookie sheet and heat in oven at 350 degrees for 5-10 minutes. Serve.

Chicken & Broccoli Casserole by Krista

1 pkg medium wide egg noodles
2 cans cream of chicken soup
1 pkg frozen chopped broccoli
1 inch thick chunk of Velveeta cheese, cubed
2 cans of chicken breast
1/2 cup of milk
salt & pepper to taste

• Cook noodles according to directions; drain


• Mix soup, chicken & milk in saucepan; cook until warmed through


• Add Velveeta in chunks; cook until cheese is melted


• In a large bowl, combine noodles, soup mixture & broccoli


• Pour into a lightly greased 9x13 baking dish, or freezer bags

Serving Day

• Thaw dish completely


• Bake at 375 degrees for 20-30 minutes
  

Chicken Spaghetti by Colette

2 c. cooked, shredded chicken breast
2 c. uncooked spaghetti noodles, broken into 2" pieces (about 1/2 box)
1 c. chopped red bell pepper
1 c. chopped onion (substitute: 1 T. onion powder)
1 c. cheddar cheese, shredded
1 c. chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 can cream of mushroom soup
1 can cream of chicken soup

Combine first 5 ingredients in a large bowl. Whisk together broth, salt, pepper and soup in a medium bowl. Add soup mixture to chicken mixture; toss. Spread into 9x13 baking dish, coated with cooking spray. (Optional: Sprinkle additional 1/2 cup cheese over casserole.) Cover with foil, coated with cooking spray. Bake in 350 degree oven for 35 minutes. Uncover and bake for an additional 10 minutes.

FREEZER OPTION: Bake a frozen casserole covered with foil in 350 degree oven for 55 minutes; uncover and bake an additional 10 minutes, or until hot and bubbly.

Deep-Dish Chicken Pot Pie by Suzanne

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/4 cup KRAFT Light Zesty Italian Dressing

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

2 Tbsp. flour

1/2 cup fat-free reduced-sodium chicken broth

3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained

1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

HEAT oven to 375°F.

COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.

POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.

BAKE 30 min. or until golden brown.

From Frozen: Thaw completely. Bake at 375°F for 30 min.

Chicken Bruschetta by Shawna

THE CHICKEN IS RAW! Make sure you get it cooked all the way! Thaw completely before cooking.

1 can Italian-style diced tomatoes, undrained

1 1/2 cups shredded mozzarella cheese

1 pkg (6oz) Stove Top stuffing mix for chicken (may not need quite a whole box) reserve some to put on the top to make crunchy.

2-4 tsp of dried basil (I went with 2 tsp recipe calls for more like 4 tsp)

1 1/2 lbs boneless skinless chicken breast halved, filled, tenderized (whatever it takes to get them thin)

1 bottle of Kraft Zesty Italian Dressing (will likely have dressing left over)

Marinate the chicken in Italian dressing for a little while. In big bowl mix tomatoes, about 1/2 the cheese, stuffing mix, and basil. Place small amount of mixture in the middle of the chicken and roll up. Pour dressing over chicken in your desired amount. ( I tried to just coat the chicken so it wouldn't be swimming in Italian dressing) You will likely have extra stuffing tomato mix that you can put in the pan as well to eat with the chicken.

Place in 9x13 cover and bake at 350 about 45 minutes total or until chicken is done. Add mozzarella and additional stuffing midway through baking and uncover to get the stuffing crunchy.

Pepperoni Bread by Kristin

1 loaf frozen bread dough, thawed

1/2 lb pepperoni

1 egg yolk

2 T. Oil

1 T. Parmesan cheese

1 T. parsley flakes

8 oz. mozzarella cheese

Roll out bread dough into 9x11 rectangle. Mix egg yolk, oil, Parmesan cheese, and parsley. Spread mixture on dough. Cover with pepperoni and cheese. Roll like jelly roll and seal edges. Brush with egg whites. Bake at 350 degrees for 30minutes. Slice and serve with pizza sauce.

For freezer meal - thaw overnight in fridge. Pull out of fridge 30 minutes before baking and put bread on greased cookie sheet and cover with plastic wrap sprayed with PAM to prevent sticking. Remove plastic wrap before putting in oven and bake as directed.

Pork Chops with Apples and Stuffing by Suzanne

Ingredients

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1 can (21 oz.) apple pie filling
• Boneless pork chops (1-1/2 lb.)

Directions

HEAT oven to 375ºF.

PREPARE stuffing as directed on package.

SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.

BAKE 40 min. or until chops are done (160ºF), uncovering after 30 min.

From frozen: thaw completely, cook as directed.

Frozen Fruit Cups by Krista

20 oz. frozen strawberries, thawed & sliced
12 oz. frozen orange juice concentrate, slightly thawed
2 - 20 oz. cans crushed pineapple
16 oz. can mandarin oranges
1/3 C. lemon juice
6 bananas, sliced

Combine all ingredients, including juices from fruit. Spoon into lined muffin cups and freeze. I used foil muffin liners and lined them up on a cookie sheet. Once fruit is frozen, place fruit cups in freezer bags.
Serving: Remove from freezer about 30 minutes before serving.

Honey Lime Chicken by Krista

4 boneless, skinless chicken breasts
1/2 C. lime juice
1/2 C. olive oil
1/4 C. honey
1/4 C. fresh cilantro, finely chopped
2 garlic cloves, minced
2 tsp. jalapeno pepper, chopped

Cooking Day: Mix together lime juice, olive oil, honey, cilantro, garlic & jalepeno pepper. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Freeze.
Serving Day: Thaw chicken completely. Grill over medium heat until chicken is tender and juices run clear.

Ham and hashbrown casserole by Colette

1 bag frozen shredded hashbrowns

1 bag (8 oz.) shredded cheddar cheese

1 can cream of chicken soup

1 pint sour cream

1 stick of butter, melted

2 C cubed ham

Mix all ingredients. Scoop into greased 9x13 pan. Bake in 350 degree oven for 1 hour.

Lasagna Casserole by Dawn

1 pound ground beef or sausage
1 onion chopped (optional)
8 ounces of uncooked noodles (spiral or rotini)
1/3 to 1/2 jar spaghetti sauce
1 15-oz. can diced tomatoes (or 1 tomato)
2 eggs, beaten
2 cups cottage cheese or ricotta cheese (we prefer cottage cheese and it’s typically much cheaper — especially if you can find it marked down!)
8 oz. mozzarella cheese, grated
1/2 teaspoon parsley (chopped fresh or dried)
salt/pepper

Brown ground beef and onion until cooked. While the meat is cooking, boil the noodles according to package directions.

Mix spaghetti sauce with diced tomatoes and browned ground beef. Set 1/2 cup of mozzarella cheese aside to sprinkle on the top. Combine the rest of the mozzarella cheese, cottage cheese, beaten eggs, parsley and salt and pepper.

Layer a third of the meat sauce, then the noodles and then the cheese mixture in a 9 x 13-inch pan. Repeat two more times. Sprinkle with cheese.

Bake at 350 degrees for 30 to 45 minutes (until bubbly). Let stand for 10 minutes before serving.

Serves 6

Chicken Bacon Sub Sandwiches by Shawna

Chicken Bacon Sub Sandwiches

1 large French loaf, sliced lengthwise
1/2 cup garlic butter (we just melted butter and added garlic like I was making garlic bread and brushed on)
2 cups shredded chicken (We just put ground pepper, italian seasoning and garlic salt on chicken breast and grilled and sliced.)
1/4 cup chopped bacon, cooked crisp (we used approx. half a package)
5 ounces sliced mozzarella or jack cheese (we used shredded co-jack)

WE FOUND THAT DIPPING THIS SANDWICH IN RANCH DRESSING IS VERY GOOD!

Place French loaf on large sheet of aluminum foil. Spread garlic butter on bottom half of bread. Spread shredded chicken across garlic butter. Sprinkle with bacon. Layer cheese over top. Place top half of bread over cheese. Wrap in foil.

If serving right away, bake in 350 oven for about 25 minutes.

If preparing to serve later, freeze. On serving day, bake for 50-70 minutes if frozen. If thawed, bake for 25-30 minutes.

Southwest Roll-ups by Dawn

• 2 cans refried beans
  
• 1/2 cup salsa
• 2-4 cups cooked chicken, chopped
• 2 cups shredded Cheddar cheese (some of mine I used Mexican cheese)
  
• 16 tortillas (or 20 small 6 in)
  

Mix together beans, salsa, and chicken. Spread 1/8 of mixture onto one tortilla. Sprinkle with cheese. Roll up and turn ends under. Stick in a freezer bag or in a 9×13 baking pan and freeze.

When ready to bake, thaw and bake in a pre-heated 350 degrees oven for 20-30 minutes until heated through. Sprinkle with more shredded Cheddar cheese, if desired. Serve with salsa and/or sour cream.

Porcupine Meatballs by Kristin

• 1 1/2 lb lean ground beef
• 2/3 cup long-grain rice, uncooked
• 1/2 cup water
• 1 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 large can (15 oz) tomato sauce
• 1 cup water
• 2 teaspoons Worcestershire sauce

Mix ground beef with rice, 1/2 cup water, seasoned salt, garlic powder, and pepper. Shape porcupine ground beef mixture by tablespoon into 1 1/2-inch balls.

Place the porcupine meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining three ingredients and pour over the porcupine meatballs. Cover and bake at 350 degrees for about 45 minutes. Uncover and bake porcupine meatballs 15-20 minutes longer.

Corn Dog Muffins by Krista

• 1 pkg of hot dogs

Cornbread Recipe:

• 2/3 C. sugar


• 1/4 C. butter, softened


• 4 eggs


• 1/2 C. honey


• 1 1/3 C. milk


• 2 1/3 C. flour


• 1 1/2 Tbsp. baking powder


• 1/2 C. corn meal


• 1 tsp. salt

Cream butter and sugar, stir in eggs, honey and milk. Mix well.

Mix together flour, baking powder, corn meal and salt and mix into liquid ingredients. Do not overmix, batter will be lumpy.

Cut hot dogs into thirds. Pour batter into well greased muffine tins, about 2/3 full. Place 1/3 hotdog into each muffin. Bake at 400 degrees for about 20 minutes or until golden brown. Freeze.

TO REHEAT: Thaw and reheat in either the oven or microwave.

NOTES: I do not recommend using paper muffin liners, just spray the pans really well. Can be made into mini muffins too - I just cut up the hot dogs into tiny bite size pieces.

Lawnmower Taco by Colette

**FOR MEAL SWAP:  REMOVE THE PRESS N SEAL BEFORE BAKING!!!


1 pound ground beef or turkey

2 Tablespoons Taco Seasoning Mix

1/4 cup flour

2 cups chicken or beef broth

9 ounces tortilla chips, crushed

2 cup grated cheese

For day of serving: shredded lettuce, salsa, sour cream, black olives

In large skillet, brown ground beef. Stir in taco seasoning. Sprinkle flour over top. Stir to combine. Stir in broth and bring to a simmer. Simmer until sauce thickens. Grease 9×13 inch baking pan. Place 1/2 of crushed chips across bottom of dish. Layer with half the meat sauce and then half the cheese. Repeat layers: chips, meat, cheese. If cooking right away, place in 325° oven and bake for about 20 minutes or until bubbly.

If making as a freezer meal, do not bake. Instead, cover with foil, label, cool, and freeze. On serving day, thaw casserole and follow baking directions, adding up to 10 to 15 minutes baking time, depending on how cold or frozen the casserole is at the start.

Serve with toppings.

Twix Bars by Shawna

Club crackers

1 cup graham cracker crumbs

3/4 cup brown sugar

1/2 cup white sugar

1/2 cup butter

1/3 cup milk

2/3 cup peanut butter

1 cup chocolate chips

layer crackers on bottom of 9x13 pan. In sauce pan put all except last two ingredients and boil five minutes stirring continuously. Pour over crackes. Layer crackers again. Then melt peanut butter and chocolate chips in a pan for topping.

I usually double this recipe and freeze one for an easy dessert another time!

Grilled Chicken Alfredo by Shawna

2 cups sliced grilled chicken (we put ground pepper, italian seasoning and garlic salt on it)

spiral pasta (a little less than a box)

alfredo sauce

1 and 1/2 blocks cream cheese (can use fat-free, I didn't)

3/4 cup milk

1 and 1/2 tsp onion powder

1 and 1/2 tsp garlic salt

1 or 2 oz mozzarella cheese

Place all ingredients except mozzarella in sauce pan and melt continuously stirring. I waited to add the mozzarella until cream cheese melted. We got the alfredo recipe from Colette recently and she says to place all ingredients in micro-cooker (or microwave safe bowl) microwave on high for 4-5 minutes whisking every minute until the consistency is good.

Place all ingredients, chicken sauce and pasta in bowl and serve or if frozen or cold bake until heated through! I am guessing at 350 for 45 minutes!

Rhubarb Jello Cake

My mother has made this rhubarb cake for years. It is a hit even amongst those who don't normally like rhubarb.

Rhubarb Jello Cake

1 pkg. white or yellow cake mix
1 C. white sugar
4 C. rhubarb, chopped
1 pkg. red Jello (strawberry or raspberry are my faves)
1/2 C. white sugar
1/4 C. flour
1/4 C. butter, softened

Mix cake mix according to directions on package. Pour into a greased 9 x 13 pan. Mix rhubarb, 1 cup sugar and jello. Spoon on top of cake mix. Then mix 1/2 cup sugar, flour and butter until crumbly. Put this over the top of the cake. Bake in 350 degree oven for 35 to 45 minutes. If the center still appears liquidy, bake a little bit longer.

It's best served warm, with cool whip or ice cream.

Poppyseed Chicken by Dawn

3 cups chicken (cut up to bite-size pieces)
2 cans cream of chicken soup
16 oz sour cream
2 Tb poppyseed

Topping:
1 pkg Ritz crackers - crushed
1 stick of butter - melted

Mix all, but the topping ingredients together and place in baking dish. Melt the butter and mix in crushed Ritz crackers, then sprinkle on top for topping. Bake at 350 for about 35 minutes.

Mexi-Corn Dip by Krista

• 3 - 4 cans Mexi-Corn


• 3-4 bunches of chopped green onions


• 1/2 C. mayo


• 1/2 C. sour cream


• Shredded cheddar cheese (enough to look good)


• Cayenne pepper to taste

Mix all together - serve with fritos or corn chips.

Cordon Bleu Casserole by Kristin

**This recipe makes 2 batches**

4 C. Cooked Chicken, shredded or cubed
3 C. cooked Ham, cubed
1 C. Shredded cheddar cheese
1 C. shredded swiss cheese (I usually substitute mozzarella)
1 can Cream of Chicken soup
2 tsp. Dijon mustard
1/2 tsp. garlic powder
1/4 C. Parmesan cheese
1/2 C. heavy whipping cream
Stuffing

Mix all ingredients together, except for stuffing. Place mixture in 2 1 gallon freezer bags. Top with stuffing before baking. Bake at 350-375 for 30-40 minutes.

White Chili by Colette

4 chicken breasts (boneless, skinless)
3 cans northern white bean, drained/rinsed
3 cans white corn, drained
2 cans Ro-tel (seasoned tomatoes)

Lay raw chicken breast in the bottom of your crock pot. (Can be frozen or not frozen). Dump all ingredients into crock pot on top of chicken breasts.  Cook on Low for 6-8 hours, stir occasionally.  No need to cut chicken up before cooking -- will break apart easily once they're cooked!  I sometimes add a little hot water, to make it a little more "soupy" (might add 1-2 cups). 

Optional: Serve with Fritos or tortilla chips, and shredded cheese.  Also, can add chili powder to taste!  

* For meal swap:  everything has been cooked for you -- just need to thaw and re-heat!  

Supper Breakfast Burritos by Suzanne

Ingredients:

12 eggs
2 cups cheddar or Monterey Jack cheese, shredded
1/2 pound cooked, crumbled sausage
1 cup chopped peppers / onions
1/2 cup milk
salt & pepper to taste
20-24 medium flour tortillas OR 10-12 large flour tortillas
salsa

Make-Ahead Preparation:

In a large bowl, lightly beat the eggs with the milk and salt and pepper.

Heat a large non-stick skillet over medium heat. Add the egg mixture and cook, stirring constantly, being careful not to brown the eggs, until cooked through.

While the eggs are cooking, place your tortillas on a microwave-safe dish and cover with plastic wrap. Heat for 30 to 45 seconds or until tortillas are just slightly warm. (Warming the tortillas makes them more pliable. If your tortillas are already soft enough to roll, you can omit this step.)

When the eggs are cooked through, stir in veggies and sausage.

Place ½ cup egg mixture into each tortilla (more if using larger tortillas); sprinkle with cheese and top with some salsa. Roll them up burrito-style.

Wrap each tortilla in tin foil, place on a large baking sheet and freeze. Once frozen through, transfer the burritos in batches to ziploc bags. Freeze for up to one month.

Last Minute Preparation:

Preheat oven to 350 degrees. Remove burritos from ziploc bags and heat in the tin foil for 10 to 15 minutes or until heated through.

Beef Enchiladas by Shawna

1 large can enchilada sauce

1/3 onion diced

pinch of cumin

6-8 flour tortillas

1 1/2 lbs of ground beef

2 cups co-jack or cheddar cheese

Brown hamburger with onion and cumin. Drain meat and add about 1/3 can of enchilada sauce.

I lightly browned (fried) the shells in a a cast iron pan lightly coated with Crisco. Then coat the shells in remaining enchilada sauce and fill with ground beef and co-jack cheese. Place rolled shells in a 9x13 pan and bake 20-30 minutes uncovered at 375 degrees. May take a bit longer if frozen.

Salsa Chicken Rice Casserole by Krista

• 1 1/3 cups uncooked white rice


• 2 2/3 cups water


• 4 skinless, boneless chicken breast


• 2 cups shredded Monterey Jack cheese


• 2 cups shredded Cheddar cheese


• 1 can cream of chicken soup


• 1 can cream of mushroom soup


• 1 onion, chopped


• 1 1/2 cups mild salsa

1. Place rice and water in a saucepan and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.



2. Meanwhile, place chicken breasts in a large saucepan, and fill the pan with water. Bring to a boil and cook for 20 minutes or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.



3. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish.



4. In a large bowl, combine cream of chicken soup, cream of mushroom soup, onion, salsa and most of the shredded cheeses.



5. Add the cooked rice and chicken and put into baking dish.



6. Sprinkle a small amount of shredded cheese over the top.



7. Bake for about 40 minutes, or until bubbly.

Firefighters' Chicken Spaghetti by Krista

• 12 oz uncooked spaghetti, broken in half


• 1 can cream of chicken soup


• 1 can cream of mushroom soup


• 1 cup (8oz) sour cream


• 1/2 cup milk


• 1/4 cup butter or margarine, melted, divided


• 2 Tbsp. dried parsley flakes


• 1/2 tsp. garlic powder


• 1/2 tsp. salt


• 1/4 tsp. pepper


• 2 cups shredded mozzarella cheese


• 1 cup grated parmesan cheese


• 2 celery ribs, chopped


• 1 medium onion, chopped


• 1 can (4 oz) mushroom stems, drained


• 5 cups cooked chicken


• 1 1/2 cups crushed cornflakes

Cook spaghetti according to package directions; drain. In a large bowl, combine the soups, sour cream, milk, 2 tbsp. butter and seasonings. Add the cheeses, celery, onion and mushrooms. Stir in the chicken and spaghetti.

Transfer to a greased 3-qt. baking dish (dish will be full!). Combine the cornflakes and remaining butter; sprinkle over the top. Bake, uncovered, at 350 degrees for 45-50 minutes or until bubbly.

Round-Up Bean Casserole by Krista

• 1 pound ground beef


• 1 can red kidney beans


• 1 can butter beans


• 1/2 C. ketchup


• 3/4 C. brown sugar


• 1 tsp mustard


• 2 Tbsp. vinegar


• Chopped onion & bell pepper (optional)

Brown beef; season with salt & pepper. (add onion & bell pepper at this time, if you wish) Combine remaining ingredients. Put into casserole dish. Bake 1 hour at 350 degrees.

This is also good cooked in a slow cooker. It is simple to prepare and with a salad makes a quick meal.

Easy Chicken & Cheese Enchiladas by Dawn

1 can (10 3/4 oz) cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped chicken
1/2 cup shredded monterey jack cheese
6 flour tortillas (6"), warmed (I used the 8" ones)
Optional: 1 small tomato, chopped & 1 green onion, sliced

1. Stir the soup, sour cream, picante sauce & chili powder in medium bowl.
2. Stir 1 cup picante sauce mixture, chicken & cheese in large bowl.
3. Divide chicken mixture among tortillas. Roll up the tortillas & place seamside up in 2 qt shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
4. Bake at 350 for 40 min. or until enchiladas are hot & bubbling. Top with tomato & onion.

Party in a Bowl Bean Dip by Kristin

1 can black beans (15 oz.)
1 can shoepeg corn (11-16 oz.)
1 can black-eye peas (15 oz.)
1 can Ro-tel tomatoes (10 oz.)
1 tomato, chopped
1 yellow or red pepper, chopped
1 green pepper, chopped
1/2 red onion, chopped
1 tsp. garlic powder
1/2 bottle zesty italian dressing
minced cilantro

Drain and rinse the beans, peas, and corn. Mix together and eat with chips.

Chicken & Biscuits by Suzanne

2 cans cream of chicken/mushroom soup
1 can milk
2 cans mixed vegetables / or frozen equivalent
2 cups chopped chicken
2 tubes refrigerated biscuits (used frozen biscuits for meal swap)

Combine soup & milk. Stir until smooth. Add vegetables and chicken. Pour into greased baking dish. Cover. Cook at 350 for 25-30 minutes until warm. Top with biscuits (cook following directions on biscuit package).

Meal Swap:
Biscuits: heat oven to 375 (350 for dark/nonstick pan). Place frozen biscuits, sides touching, on ungreased cookie sheet or cake pan. Bake 20-24 minutes.

Chicken & Veggies: Thaw. Place in 8x8 greased pan. Microwave 5 minutes or until veggies are hot.

Manicotti by Kristin

1 box manicotti noodles
1 lb. ground beef
1/2 tsp. garlic salt
1 1/2 tsp. parsley
1/4 tsp. basil
1/4 tsp. oregano
1 egg (slightly beaten)
2 cups cottage cheese
1/3 c parmesan cheese
1 jar red pasta sauce
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese (divided)

Boil manicotti as directed on box. Brown beef with spices; drain. Mix egg, cottage cheese, parmesan cheese, 3/4 c. cheddar cheese, and ground beef mixture. Fill each manicotti with cheese and meat mixture. Arrange shells in a 9x13 pan. Pour sauce over shells. Cover with plastic wrp and microwave 12-15 minutes on high. Top with mozzarella cheese and remaining 1/4 c. cheddar cheese. Let stand covered until cheese melts.

**For freezer meal, quick freeze stuffed manicotti noodles on greased foil covered cookie sheet before putting in freezer bags. Thaw completely before cooking. If noodles are thawed but still pretty cold, extend cooking time until thoroughly heated.

Three Cheese Chicken Pasta Bake by Colette

1½ c. uncooked pasta noodles

1 pkg. (9 oz.) spinach
1 cup chicken, cut into pieces
1tsp. basil
1 jar (14½ oz.) spaghetti sauce
1 can (14½ oz.) diced tomatoes, drained
2 oz cream cheese
1 c. mozzarella cheese (or cojack)
2 Tb. parmesan cheese

Cook pasta – 1 min before it’s done, add spinach. Drain. Cook chicken and basil in skillet until done. Add pasta sauce and tomatoes – bring to boil. Simmer 3 mins. Stir in cream cheese. Toss into pasta & spinach. Toss in ½ c. mozzarella. Pack into baking dish. Bake 20 mins in 375 degree oven. Sprinkle in parmesan and remaining mozzarella. Bake at 375 – covered lightly – for 15 minutes. Remove foil for last 5 minutes.

Lasagna by Shawna

DON'T FORGET TO REMOVE THE PRESS AND SEAL BEFORE BAKING!
1 lb hamburger (browned)
1/4 cup green pepper (I left out )
1/4 cup onion (I left out)
1- 6oz can tomato paste
1- 8oz can tomato sauce
1- T sugar
1- t salt
1/2- t oregano
1/4- t pepper
1/2- t Italian seasoning
1 cup sour cream
1 cup cottage cheese
10 lasagna noodles cooked
8 oz mozzarella

Cook and drain beef onion and green pepper. Add tomato paste and sauce and spices. Cover and simmer on low about 15 minutes.

In 9x13 pan layer 1/2 noodles, 1/2 sour cream, 1/2 meat mixture, 1 cup cottage cheese (all of it), 1/2 noodles , 1/2 sour cream and remaining meat.

Bake covered 45 minutes at 350 degrees adding mozzarella for about the last 10 minutes, uncovered.

DON'T FORGET TO REMOVE THE PRESS AND SEAL BEFORE BAKING!

Chicken Casserole by Kristin

1 can cream of mushroom soup
2 cups milk
1 cup rice
1 can green beans (drained)
2 cups cooked shredded chicken
1 cup shredded Cheddar cheese (divided)
1 6 oz. can french fried onions (divided)
 
In large saucepan, cook soup and milk, stirring constantly, to just boiling.  
Stir in rice, beans, chicken, 1/2 cup cheese and 1/2 can french fried onions.  
Put in greased 9x13 dish.  Bake 40 min. at 350 degrees. 
Top with remaining cheese and french fried onions.  Bake 5 minutes more. 

Tater Tot Casserole by Colette

1 pound ground beef
2 cups frozen peas (or any frozen veggie)
1 can cream of mushroom soup
1/2 cup milk
1 lb tater tots

Brown hamburger, drain. Salt/pepper. Put meat in a 9x13 baking dish. Sprinkle peas over meat.  Combine cream of mushroom soup and milk in a bowl; spread over peas.  Cover peas with tater tots. Bake 45 minutes in a 350 degree oven.

Hamburger Rice Casserole by Suzanne

1 pound hamburger

1 cup rice

2 Tablespoons brown sugar

2 cups diced celery

½ teaspoon pepper

1 large onion diced

1 can cream of mushroom or celery soup

1 teaspoon salt

2 Tablespoons soy sauce

Cook rice in boiling water with diced onion and celery. Brown hamburger. Drain hamburger and mix the ingredients all together in skillet. Simmer 20 minutes. Add rice and a little water (but not liquidy). Put in casserole and bake a little over an hour at 350°. Cover for 1^st half hour and uncover last half hour. 

To Cook from frozen: Thaw. Put in casserole dish and bake at 350°, covered for 1^st half hour and uncovered last half hour. Can add water or soy sauce if dry. 

Ham & Cheese Casserole by Kristin

3 cups elbow macaroni, cooked
8 oz cheddar cheese
8 oz mozzarella cheese
2 eggs
1 1/2 cups milk
1 pound ham, cubed
1 tsp paprika

Combine eggs, milk and paprika in bowl. Mix noodles, ham and cheese in baking dish. Pour milk mixture over top. Freeze. To serve, thaw and bake in 350 degree oven for 30-45 minutes or until no longer runny. (Will be slightly soft). Let set for 5 minutes before serving.

Beef and Noodles by Suzanne

1 pound cooked beef (ground/stew meat/roast)
4 cups beef stock/broth
4 oz cream cheese
1 12oz package noodles
1 can mushrooms

Put cooked beef and mushrooms in a pot, place beef stock in pot, bring to boil. Add in noodles, cook according to package (can add water if needed to cover noodles). Remove from heat, stir in cream cheese. Serve.

Reheat: Thaw in fridge overnight. Place in casserole dish, cover. Warm in oven at 350 degrees for 20-30 minutes. Stir.

Baked Ziti by Krista

16 ounces dry ziti pasta
1/2 pound mild Italian sausage
1/2 pound ground beef
15 ounces ricotta cheese
1 egg
2 tsp minced garlic
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1 1/2 - 26-ounce jars spaghetti sauce
8 ounces shredded Italian cheese blend

Preheat over to 350 degrees. Grease a 9x13 baking dish. Boil pasta until it is cooked through, but it is still firm to the bite, approximately 8 minutes. Drain. While pasta is cooking, fry sausage and ground beef together. Stir together the ricotta, egg & spices in a large bowl until well combined. Stir in the drained pasta, meat, and 1/2 jar of spaghetti sauce; mix well. In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce and 1/2 of the cheese. Cover the dish with aluminum foil. Bake until heated through, about 20 minutes. Uncover; return to oven and bake until the cheese is melted, 5-10 more minutes.

Notes: 
* I put the broiler on for the last few minutes to really bake the cheese on top. 
* I did not include onions, but the recipe originally called for 1 large yellow onion.
* For the freezer meals, I did not layer them; I added all the ingredients together, leaving out the cheese for the middle layer and the top. I have included bags of cheese for you to use for that step. It will work fine to just put the cheese on top, or to create a middle layer if you wish.
* We served this with a salad and garlic toast. 

Chicken Vermicelli by Shawna

8 oz linguine noodles, cooked

4 chicken breasts, cooked and cut up

2 cans cream of chicken soup

2/3 cup mayonnaise

2 cups shredded cheese

Put cooked linguine in bottom of a greased 9x13 pan. Spread chicken over top. Mix remaining ingredients and spread over top.  Bake in 350 degree oven for 1 hour.