Larson's Favorite Swedish Pancakes

Larson's Favorite Swedish Pancakes
Keree A.
We eat these every Christmas morning

9 eggs
11/2 cups whole wheat flour
11/2 cups all purpose flour
41/2 cups milk
3/4 cup sugar
1/2 cup cooking oil
1/2 tsp. salt

Beat eggs. Add sugar and oil, beat. Alternately add flour and milk. Beat until smooth. - better if refrigerated overnight. Pour 1/3 cup batter onto medium hot greased griddle. Tilt griddle to spread batter over entire griddle. Turn pancake when lightly browned. Spread with syrup, jam, fruit or butter and powered sugar. Roll pancake and eat.

Mrs. Fields/Neiman Marcus Oatmeal Chocolate Chip Cookies

Mrs. Fields/Neiman Marcus
Oatmeal Chocolate Chip Cookies
Lisa H.

1c. butter (softened)

1c. white sugar

1c. brown sugar

2 eggs

1t. vanilla

½ t. salt

1t. baking powder

1t. baking soda

2c. flour (I use 1c. white, 1c. whole wheat)

2 ½ c. blended oatmeal

2c. semi-sweet chocolate chips

1 ½ cup toasted chopped walnuts (toasted makes a difference to the taste and texture)

* Preheat oven 375. Mix butter and sugars. Add vanilla add eggs. add dry ingredients to wet ingredients. stir in chocolate and nuts. make golf sized balls and bake 2 inches apart. Bake 11-12 minutes. Pull out of oven when slightly browned; don’t over bake. Cookies will continue to bake after they are removed from oven.

Mint Chocolate Brownies

Mint Chocolate Brownies
No name, care to claim?

2 sticks real butter melted

2 c. sugar

2t. vanilla

4 eggs

1c. flour

½ t. baking powder

*spread in greased 9x13 pan. Bake at 350 for 30-32 minutes and let cool completely

Prepare minty cream center:

2 ⅔ c. powdered sugar

1 stick butter, melted

1T. & 1t. water

1t. mint extract

4 drops green food coloring

*this will be very thick, spread on cooled brownies & refrigerate until chilled.

Top with glaze:

1c. semi-sweet chocolate chips

6T. butter

*microwave high 1 min. stir until completely smooth. cool then spread on top.

Creamy Potato Salad

Creamy Potato Salad
Keree A.

prep: 15 mins cook: 40 mins chill: 4hr.

6 medium round red or white potatoes, peeled.

1 ½ c. mayonnaise or salad dressing

1T. white or cider vinegar

1 tsp. salt

¼ tsp pepper

2 medium stalks celery, chopped (1 cup)

4 hard boiled eggs, chopped

paprika to taste

1. Place potatoes in 3 quart saucepan, add enough water just to cover potatoes. cover and heat to boiling, reduce heat to low. cook covered 30-35 mins or until potatoes are tender; drain. let stand until coo enough to hand cut into cubes.

2. In large bowl, mix mayo, vinegar, mustard, salt & pepper. Add potatoes, celery and onions; toss. Stir in eggs. sprinkle with paprika.

3. Cover & refrigerate at least 4 hours to blend flavors and chill. Store covered in fridge.

Greek Salsa

Greek Salsa
Jamie

1 container cherry or grape tomatoes cut in half

diced cucumber

diced purple onion to taste

1 can (4.5oz) chopped olives

crumbled feta cheese

toss and coat well with extra virgin olive oil.

Stir in well ½ pkg dry Italian dressing seasoning.

*eat with pita chips

Spaghetti Pasta Salad

Spaghetti Pasta Salad

No name, care to claim?

1 lb. cooked spaghetti noodles

1 cucumber

1 can olives

tomatoes to taste

cheese to taste

1 bottle of zesty italian dressing

salad supreme to taste

*mix all together

Jello Salad

Jello Salad
Sara S.

Sara S.

1pkg (Large Box) Raspberry Jello

1 large cool whip

1 can pineapple

marshmellows to taste

sweetened coconut to taste

1 container of raspberries

1 large container of cottage cheese

Black Bean Salsa

Black Bean Salsa
Cassidy K.

1can black beans

2 Tbsp. olive oil

2 Tbsp lime juice

½ tsp. salt

½ tsp. chili powder

2 tsp. sugar

1 cup cherry tomatoes

2 Tbsp green onion

2-3 avacados

cilantro to taste

Feta and Strawberry Salad

Feta and Strawberry Salad
Janice W.

1pkg (5oz) mixed baby greens

¾ c. sliced fresh strawberries

½ c.crumbled feta cheese

3 Tbsp. toasted almonds

¼ c. balsalmic vinagerette dressing

* toss all ingredientts except dressing in large bowl.

add dressing just before serving & mix lightly.(Serves 4)

Festive Cranberry Salad

Festive Cranberry Salad
Janice W.

1 can sweetened condensed milk
¼ cup lemon juice
1 20 oz. can crushed pineapple, drained
1 16 oz. can whole-berry cranberry sauce
2 cups miniature marshmallows
½ cup chopped pecans
Red food coloring, optional
1 8 oz. frozen whipped topping, thawed

In bowl, combine milk and lemon juice; mix well.
Stir in the pineapple, cranberry sauce, marshmallows,
pecans and food coloring if desired. Fold in whipped
topping. Spoon into a 13x9x2 baking dish. Freeze
until firm, 4 hours or overnight. Cut into squares.

Sloppy Joes

Sloppy Joes
Camille P.

1 lb. ground beef (or turkey)

½ onion, diced

2 celery ribs, sliced

¾ c. ketchup

2 Tbsp. brown sugar

1 Tbsp. mustard

1 Tbsp. Worcestershire sauce

Cook ground beef. Stir in onion, celery and remaining ingredients. Simmer for 10 minutes. Cool and store in a Ziploc freezer bag. Use within 3 months. To serve, put in your fridge the night before and reheat or defrost in the microwave.

Whole Wheat Oatmeal Cookies

Whole Wheat Oatmeal Cookies
Camille P.

Bake up a whole batch of these cookies and then separate them by 2s or 3s into little sandwich bags and toss in your freezer. These little cookie bags go directly from your freezer to a lunchbox and are perfectly thawed by lunchtime.

1 ¼ cups brown sugar

1 ¼ cups sugar

1 ¼ cups butter

3 eggs

1 tsp. vanilla

1 ¼ tsp. baking soda

1 ¼ tsp. baking powder

1 tsp. salt

2 ½ cups whole wheat flour

2 ½ cups oats

2 cups semisweet chocolate chips or raisins

Cream butter and sugars until fluffy. Beat in eggs and vanilla. Stir in dry ingredients and then chocolate chips. Scoop rounded teaspoonfuls onto an ungreased baking sheet. Bake at 350* for 10 minutes. Makes 4-5 dozen.

Chicken Taquitos

Chicken Taquitos
Camille P.

These are so delicious and crispy and much better than your store bought variety. Double or triple the recipe and keep in your freezer for a quick snack.

2 cups shredded chicken

6 oz. cream cheese

½ tsp. chili powder

Dash of garlic powder, cumin, onion powder

½ cup chopped cilantro

1 cup grated Mexican cheese

20 white corn tortillas

Heat oven to 425*. Line a baking sheet with foil and spray with pam. Microwave cream cheese for 20 seconds until soft. Stir together cream cheese, chicken, cilantro, Mexican cheese and seasonings. Fill tortillas with a small spoonful of mixture, roll and place seam-side down on baking sheet. Spray tops lightly with pam and sprinkle with salt. Bake 12-15 minutes or until crispy. Cool and place in freezer Ziploc bag. To reheat, simply microwave for 1-2 minutes. Serve with salsa, sour cream or guacamole.

Taco Soup

Taco Soup
Martha J.

1 lb. ground beef (with onion flakes)

1 can black beans

1 can kidney beans

3 cans water

1 bag frozen corn

1 pkt. Taco seasoning

1 can diced tomatoes

Cook ground beef. Add beans, water, corn, taco seasoning and tomatoes. Bring to a boil and simmer for 10 minutes. Serve with tortilla chips, cheese and sour cream.

Crockpot Freezer Meals

Crockpot Freezer Meals
Jennifer L.

These recipes are to be made up and put in to Ziploc freezer bags and then stored in your freezer and cooked in your crockpot. So convenient!

Beef Pepperoncini Sandwiches (my version on a French Dip)
2 lb Chuck Roast
16 oz Jar Pepperoncinis
1 Good Seasons Italian Seasoning Packet

Add all three ingredients into a Gallon Size Freezer Bag and put in freezer. When you are ready to cook this, put all ingredients into crockpot and let cook for 8 hours on low. Once the meat is cooked, shred it and serve on rolls or hoagies with swiss or provolone cheese. YUM!

Brown Sugar Chicken
4 Boneless, Skinless Chicken Breasts
1 cup Brown Sugar
1/4 cup Sprite (I will add this once I add everything to the crockpot)
2/3 cup Vinegar
3 cloves smashed and chopped garlic
2 Tablespoon Soy Sauce
1 Teaspoon Black Pepper

Add all ingredients to Gallon Size Freezer Bag, except for the Sprite. When you are ready to cook this, put all ingredients into a crockpot, add the sprite and let cook for 3-4 hours on high.

Veggies in a Bag
Chopped Onion
Chopped Banana Squash
Chopped Red Potatoes
Chopped Green Pepper
Garlic
Fresh Basil
Put all ingredients in a Gallon Freezer Size Bag. When you are ready to cook this, cook the veggies by themselves (if you are going to Grill Meat) or add meat to the crockpot as well.

Honey Garlic Chicken
4 Boneless, Skinless Chicken Breasts
3 Garlic Cloves, smashed and chopped
1 Teaspoon Dried Basil (I used Fresh)
1/2 cup Soy Sauce
1/2 cup Ketchup
1/3 cup Honey

Add all ingredients to Gallon Size Freezer Bag. When you are ready to cook this, put all ingredients into a crockpot and let cook for 3-4 hours on high.

BBQ Chicken
4 Boneless, Skinless Chicken Breasts
Chopped Green Pepper
Chopped White Onion
BBQ Sauce

Combine all ingredients in a Gallon Size Freezer Bag. When you are ready to cook this, put all ingredients into a crockpot and cook for 3-4 hours on high.

Freezer Breakfast Burritos

Freezer Breakfast Burritos
Carissa C.

Be creative with filling for your burritos, the possibilities are endless.

12 eggs

2 Tbsp. butter

1 lb. pork sausage, cooked and drained

½ cup chunky salsa

2 cups cheddar or pepper jack cheese

24 flour tortillas

In a large skillet melt butter. Beat eggs and then add to skillet. Cook until scrambled and set. Add salsa and sausage, mix gently. Warm tortillas and place ½ cup egg mixture in each tortilla and sprinkle with cheese. Flash freeze burritos and then store in Ziploc freezer bags. To eat, wrap loosely in a paper towel and microwave on high for 1-2 min.

Bacon Hashbrown Roll-ups

Bacon Hashbrown Roll-ups
Carissa C.

This recipe comes from our freezer meal activity. It is perfect for a breakfast on-the-go. Simply reheat in your microwave on your way out the door.

1 Tbsp. olive oil

6 slices Canadian bacon, cut into small pieces

2 cups frozen hashbrowns, thawed and drained

8 eggs

½ cup salsa

16 (6 inch) flour tortillas

1-1/2 cups pepper jack cheese, grated

In a large skillet heat and brown canadian bacons and hashbrowns until the potatoes are crispy. In a large mixing bowl, combine eggs and salsa, beat well until combined. Pour into skillet with bacon and potatoes and cook over medium heat, stirring occasionally until eggs are set. Spoon egg mixture into flour tortillas, sprinkle with cheese and roll up. Place roll-ups in freezer bags and freeze.

When ready to serve, place burrito in microwave, covered with a microwave-safe paper towel and heat for 1-2 minutes.

Teriyaki Burgers

Teriyaki Burgers
Camille P.

Freeze individually in a large bag, simply defrost as many as you need in the microwave and then grill indoors or outdoors. This is my favorite way to have dinner in 15 minutes.

1 lb. ground beef

2 cloves garlic

6 green onions, sliced

1/3 cup teriyaki sauce

In a bowl combine beef, minced garlic, onions and teriyaki sauce. Shape in to patties. Flash freeze and store in a large Ziploc bag. Use within 3 months. Thaw and grill for 5 minutes on each side, or until no longer pink. Serve on a toasted bun with your favorite toppings.

Chicken Enchilada Casserole

Chicken Enchilada Casserole
Carissa C.

This recipe comes from our freezer meals activity. This recipe makes one 9x13 pan, you could easily divide in to two 8x8 pans.

2-3 cups chicken, cooked and shredded

1 large onion

3 cloves garlic

1 29 oz. can enchilada sauce

2 4-6oz. cans green chilis

1 cup sour cream

1 15 o z . can olives, drained and sliced

1-2 cups kidney or black beans

Cheddar cheese, grated

12 tortillas

Combine garlic and onion and cook in 2 Tbsp. oil until golden. Add chicken, enchilada sauce, chilis, olives and stir until smooth. Stir in beans. Simmer for 10 minutes. In a 13x9 pan layer a thin layer of sauce, tortillas, sauce, cheese, tortilla, sauce, etc. ending with a layer of cheese.

Cover with foil and freeze. So serve bake at 350* for 30-35 minutes until heated through and cheese is melted. Allow to sit for 10 minutes before serving so it isn’t runny.

Egg Muffin Breakfast Sandwiches

Egg & Muffin Breakfast Sandwiches
Carissa C.

This recipe comes from our freezer meals activity.

12 english muffins, split open

12 eggs

3 Tbsp. butter

12 sausage patties, cooked and drained

12 slices cheese

Toast the muffins. Cook eggs your favorite way in butter, scrambled or fried. Make sandwiches with muffins, sausage, egg and cheese. Cool and wrap in sandwich bags to freeze.

To heat, microwave for 1-2 minutes until warm and cheese is melted.

Freezer French Toast

Freezer French Toast
Carissa C.

This recipe comes from our freezer meal activity. Perfect for busy school mornings and the cornflake crumbs give a wonderful crunch.

3 eggs

1 cup half and half

3 Tbsp. sugar

1 tsp. vanilla

1 cup cornflake cereal crumbs

8 (1 inch thick) slices of French bread

Mix eggs, half and half, sugar and vanilla in a shallow bowl. Dip bread in the egg mixture, leaving the bread in for a few minutes so it absorbs more egg mixture. Dip the bread in the cornflake crumbs to coat. Place on a cookie sheet lined with parchment paper, freeze until firm, then store in freezer bag.

When ready to bake, preheat the oven to 425*. Place frozen French toast pieces on a greased cookie sheet for 15-20 minutes or until golden brown and crunchy. Turn once during baking time. Serve with maple syrup, jam and powdered sugar.

Mini Meatballs

Mini Meatballs
Camille P.

This recipe comes from our freezer meal activity. I love to have a huge Ziploc bag of these in my freezer. There are so many different ways to serve these meatballs. We like spaghetti and meatballs, meatball subs, sweet and sour meatballs over rice, BBQ meatballs over rice, Meatball Stew and rolls, or even Swedish Meatballs in a creamy sauce over pasta. The meatballs are fully cooked, so to serve all they need is a minute or two in the microwave.

3 lbs ground beef or turkey
1 large onion, finely chopped
1/2 cup parmesan cheese
4 cloves garlic
2 tsp. garlic salt
3 eggs
1 tsp. pepper
1/2 cup bread crumbs
1/4 cup ketchup
1/2 pkt. onion soup mix
2 of any of the following veggies, minced or finely chopped, 1/2 cup: carrot, zucchini, spinach, green pepper, mushrooms

Combine all the ingredients and stir until smooth. Shape into 1 inch meatballs. Line pan with foil and arrange meatballs. Bake at 400* for 20 minutes. Makes 80 mini meatballs.

To freeze: After the meatballs cool you need to flash freeze them. This freezes each one individually so you don't end up with a giant glob of meatballs stuck together. Sometimes you only need 7-10 from the bag for dinner. Arrange the meatballs flat on cookie sheet and put in your freezer for about 2 hours. Then, put them in your ziploc bag for storage.

To reheat: I just put them in a microwave safe bowl and nuke for about 1 minute. If I'm using them in spaghetti, I just add them frozen right into the sauce and let them simmer with the sauce.

Tip: The vegetables add flavor, nutrition and texture to your meatballs and I’ve found that the more invisible I make them, the less anyone notices them. I grate things like carrot and zucchini with the smallest size on my cheese grater so they blend in. Spinach I chop very fine, so it just looks like fresh herbs.

Chicken & Spinach Stuffed Shells

Chicken & Spinach Stuffed Shells
Camille P.

This recipe comes from our freezer meals activity. This recipe makes two 9x13 pans. For my little family I like to make four 8x8 pans instead, or you could to one 9x13 and one 8x8.

44 jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don’t stick to the bottom of the pan and tear apart); drain and set aside.
Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil.

To bake immediately: Preheat oven to 350*. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

To bake from frozen: Take directly out of the freezer and put in 350* oven, leave the foil on. Bake for 50 minutes, check the middle to see if it’s hot, if not continue baking for 30 minutes. When warmed through, take off foil and sprinkle with mozzarella and bake an additional 5-10 minutes.

Serve with garlic bread or breadsticks and green salad.

Chicken Parmesan

Chicken Parmesan
Camille P.

This recipe comes from our freezer meal activity. This is great all by itself, or you could cook some spaghetti noodles and serve the chicken on top.

4 boneless skinless chicken breasts

½ cup melted butter

1 egg, beaten

2 cups bread crumbs (or crushed corn flakes)

1 cup parmesan cheese

1 ½ cups mozzarella cheese

1 15 oz. can stewed tomatoes

In a bowl stir together parmesan cheese and bread crumbs. In another bowl combine egg and melted butter. Dip chicken in butter mixture, then crumbs. Arrange in a baking dish and sprinkle with mozzarella cheese. Pour tomatoes over the top and cover with foil. Freeze for up to 3 months. To serve, place frozen pan in a 400* oven for 1 hour 30 minutes.

Meatloaf Minis

Meatloaf Minis
Carissa C.

This recipe comes from our freezer meal compassionate service activity. Bake in a muffin tin, then remove and store in Ziploc bags. Perfect portion size and a great dinner with a baked potato and veggies.

2 lbs. ground beef

1 pkg. Stovetop Stuffing mix

1 cup water

2 eggs, beaten

BBQ sauce or ketchup for topping, optional

Stir together ground beef, stuffing mix, water and egg, mix well. Press meat into muffin cups. Bake at 375* for 30 minutes, or until no longer pink. Cool and freeze for up to 3 months. To serve, thaw completely and bake at 350* for 20 minutes.

Baked Ziti

Baked Ziti
Camille P.

This recipe comes from our freezer recipes booklet from our compassionate service freezer meals activity. Baked Ziti is easier than lasagna, fancier than spaghetti and you can load up the sauce with all your favorite vegetables. This recipe makes one 9x13 pan, or you could make two 8x8 pans.

½ lb. ground beef
2 cloves garlic
1/4 cup diced mushrooms
1/4 cup diced green pepper
3 Tbsp. Parmesan cheese
1 jar spaghetti sauce
1 lb box of ziti (or rigatoni) noodles
8 oz. cream cheese
1/2 cup sour cream
1 egg
6 green onions
1 1/2 cups mozzarella cheese

Cook noodles according to package directions, do not overcook or they'll be mushy when you freeze. In a skillet over medium heat cook ground beef until no longer pink. Add in minced garlic, mushrooms and green pepper. Stir in spaghetti sauce, cook and stir for 4-5 minutes. In a mixing bowl stir together cream cheese, sour cream, egg, parmesan cheese and diced green onions until smooth. In your baking dish layer noodles across the bottom, spread white cream cheese layer over the top, then pour red sauce over the top. Sprinkle with mozzarella cheese.

To bake immediately: Preheat oven to 350* and bake for 20 minutes covered, and 10 minutes uncovered.

To freeze: Cover with foil, label, date and freeze. Use within 3 months. If you want to thaw your ziti, put it in the fridge the night before and bake at 350* for 20 minutes covered and 10 minutes uncovered. If the ziti is frozen, bake at 350* for 50 minutes covered and 30 minutes uncovered.

Pumpkin Bars

Pumpkin Bars
Cassidy K.

You'll recognize these pumpkin bars as the dessert from our super saturday activity.

1 can pumpkin(15 oz)
4 eggs
1 cup oil
1 3/4 cups sugar
2 cups flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Mix together pumpkin, eggs, oil and sugar, then add the rest of the ingredients. Bake at 350* for 20 minutes; cool and frost.

Frosting:
1 cube butter
3 oz. cream cheese
1 tsp. vanilla
2 cups powdered sugar

Creamy Potato Soup

Creamy Potato Soup
Martha J.

This is the creamy bacon and potato soup recipe we served at our super saturday activity.

2/3 cup cooked and crumbled bacon
1 med. onion, chopped
1 Tbsp. beef bouillon
6 cups water
2 Tbsp. flour
4 medium potatoes, peeled and diced
1 tsp. celery salt
Salt and pepper to taste

Add above ingredients together in a large pot and simmer for 1 hour. Mix together 1/2 cup sour cream, 2 egg yolks and 1/2 cup milk. Stir into hot mixture. Don't let boil. Add 1 Tbsp. minced parsley. Serve and enjoy!