For Your Recipe Box
Carmel Peach Dump Cake
PEACHES
8 peaches, quartered
1 stick (8 tablespoons) salted butter, cubed
1 cup brown sugar
1 tablespoon vanilla extract
CAKE
1 stick (8 tablespoons) salted butter, melted
1 large egg
1 tablespoon vanilla extract
1/2 cup maple syrup or honey
3/4 cup milk
2 cups all-purpose flour
or whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup cinnamon sugar
- Preheat the oven to 375° F.
- Arrange the peaches in a large baking dish. Sprinkle the brown sugar and butter over the peaches. Add the vanilla. Bake for 30 minutes, or until the sauce is bubbling up around the peaches.
- Meanwhile, make the batter. In a bowl, stir together the melted butter, maple syrup (or honey), egg, vanilla, and milk until combined. Add the flour, baking soda, and salt, and mix until just combined.
- Remove the peaches from the oven and pour over the batter, do not stir. Sprinkle with cinnamon sugar. Bake for 30-40 minutes, until the center is just set and the edges begin to brown.
- Serve the cake warm or at room temp with ice cream.
Slow Cooker Cherry Cola Ribs
3 pounds baby back ribs
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon smoked paprika
2 cups bbq sauce, divided
2 cup cherry cola
2 tablespoons brown sugar
1/3 cup maraschino cherry juice
- Place the ribs into the slow cooker. Sprinkle the garlic salt, black pepper, onion powder and smoked paprika on ribs.
- In a bowl combine 1 cup of barbecue sauce, the cherry cola, the brown sugar and the cherry juice.
- Pour half of the mixture over the ribs, reserve the other half for later.
- Cook the ribs on low for 6 hours or high for 4 hours until the ribs are tender.
- In a skillet or saucepan add the remaining cherry cola mixture and the remaining bbq sauce.
- Whisk over medium high heat until the sauce comes up to a bubble and cooks down until nice and glazy, about 10 minutes.
- Remove the ribs and place on a foil lined baking sheet. Once the sauce is thick, brush the sauce onto the ribs.
- Place the ribs under the broiler until lightly caramelized.
Loaded Mediterranean Sweet Potato Fries
1 3/4 lb. sweet potatoes (about 3 medium)
2 Tbsp. extra-virgin olive oil
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
Kosher salt
Freshly ground black pepper
- Place a baking sheet on a rack in top third of oven; preheat to 450°. Cut potatoes lengthwise into 1/2"-thick planks (4 to 5 per potato). Slice each plank into 1/2"-wide matchsticks. Transfer potatoes to a large bowl.
- Add oil, oregano, garlic powder, and paprika; season with salt and pepper. Carefully transfer potatoes to preheated baking sheet in an even layer.
- Roast fries, stirring halfway through, until soft and slightly charred in spots, 20 to 25 minutes.
As fall ushers in busier schedules, having delicious and convenient meals ready to go can be a lifesaver. These freezer meal recipes are perfect for those hectic days when you need a quick, wholesome dinner without the fuss. Prepare in advance, freeze, and enjoy stress-free evenings with meals that are as easy to make as they are to love.
Chicken & Broccoli
1/2 cup orange juice
1/2 cup low-sodium soy sauce
1/4 cup honey
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
One 2-inch piece peeled fresh ginger, grated
Kosher salt and freshly ground black pepper
6 cups small broccoli florets
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
WHEN SERVING
Cooked white rice, chopped scallions and toasted sesame seeds, for serving
FREEZER PREP
- Whisk together the orange juice, soy sauce, honey, cornstarch, sesame oil, ginger, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the broccoli and toss to coat. Cover with plastic wrap and microwave until the broccoli is crisp-tender and still bright green, about 4 minutes. Remove the plastic wrap and let cool completely.
- Transfer the broccoli with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use.
Cooking TO SERVE
- Thaw in the refrigerator for at least 24 hours before cooking.
- Pour the chicken, broccoli and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
- Serve with rice and garnish with scallions and sesame seeds.
Ham & Cheese Potato Casserole
2 (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cups sour cream
1/2 cup water
1/2 teaspoon pepper
2 (28 ounces each) frozen potatoes
1 (16 ounces) Velveeta, cubed
21/2 cups cubed fully cooked ham
FREEZER PREP
- In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham.
- Transfer to 2 greased 2-qt. baking dishes
- Cover and freeze unbaked casseroles.
Cooking TO SERVE
- Partially thaw in refrigerator overnight.
- Remove from refrigerator 30 minutes before baking.
- Preheat oven to 375°.
- Bake, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
The Master Chocolate Chip Cookie
3 1/2 cups flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
1 1/4 cups real unsalted butter
1 1/4 cups dark brown sugar
1 cup plus 2 Tbsp sugar
2 large eggs
2 tsp vanilla extract
12 oz Ghiradelli milk chocolate chips
FREEZER PREP
Form into balls, and freeze on a cookie sheet. After frozen remove and add to a Ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.
- Preheat the oven to 350 degrees.
- Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
- Using paddle attachment on mixer, cream butter and sugars together just until blended.
- Add eggs, one a time, mixing well after each addition.
- Add the vanilla.
- Put mixer on low speed, and add in dry ingredients.
- Mix until just combined. Do not overmix.
- Stir in chocolate chips by hand gently.
- Place on cookie sheet and bake for 15-17 minutes. I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.
Chicken & Black Bean Enchiladas
2 cups (15-16 ounces) red enchilada sauce (rec: Siete Enchilada Sauce)
2 teaspoons avocado oil or olive oil
1/2 medium onion, diced (about 1/2 cup)
1 pound boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
3 tablespoons taco seasoning
2 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (4-ounce) can diced green chiles, juice and all
1/3 cup salsa
6 (8-inch) flour tortillas
1 1/4 cups shredded Cheddar cheese
FREEZER PREP
Coat a 9×13-inch casserole dish with cooking spray and spread 1/2 cup enchilada sauce in the bottom of the dish (and reserve the rest).
Saute Onions & Chicken
Sprinkle the taco seasoning and garlic over the chicken/onion mixture and stir to coat. Stir in black beans, green chiles, and salsa and simmer for about 4 minutes, until sauce thickens and reduces.
Build Casserole: Top each tortilla with a generous 1/2 cup chicken/bean mixture and 2 tablespoons cheese. Roll up tortillas and place them seam-side down, side-by-side in the baking dish. Pour the remaining enchilada sauce evenly over the top, then, sprinkle the remaining 1/2 cup shredded cheese evenly over the top.
Freeze until ready to use.
Cooking TO SERVE
Thaw in the refrigerator for at least 24 hours before cooking.
Preheat the oven to 400°F. Bake enchiladas for 15 minutes, or until bubbling on the edges and cheese is golden brown on top.
Serve with rice and garnish with scallions and sesame seeds.