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.