Feather Light Overnight Rolls

This recipe is from a family cookbook that was given to me by Lorraine Thompson. I like this recipe because it is one that can be mixed up a day before and refrigerated or frozen after formed for later use. When I used this recipe before it didn't take 4 hours for the dough to rise, could be my house was too warm from all the cooking. Jamie and I made two batches today and we are going to freeze them so it will make life a little easier on Thanksgiving.

1 cup water
3/4 cup sugar
1 cup butter
2 teaspoons salt
1 cup cold water
2 tablespoons yeast
1/2 cup warm water
4 eggs, beaten
7 1/2 cups flour

Bring 1 cup water to a boil. Add butter, sugar and salt. Remove from heat. Pour into a large Tupperware bowl that has a good lid. Add 1 cup cold water. Dissolve yeast in 1/2 cup warm water. When the butter mixture is lukewarm, add yeast mixture and eggs. Stir briefly. Add flour and stir together. put greased lid on bowl and refrigerate over night. When ready to toll out, divide in thirds. Flour surface of breadboard. Roll dough out in a rectangle about 1/2 inch thick. Spread dough lightly with butter. Cut dough down the middle. Cut each half into about 6 triangles using a pizza cutter. Roll each up beginning at the wide end to form crescent shape. Oil baking sheet. Put on 3 baking sheets, about 12 rolls per sheet. Let rise about 4 hours. Bake at 400 for 10 - 12 minutes.

Make ahead
Freeze after dough has been shaped into crescent rolls and placed on cookie sheets. Once frozen, put rolls in freezer bags. When ready to use, return them to cookie sheets, cover lightly with Pam-coated plastic wrap and let rise 6 hours or until light. Bake.

Lasagna

This recipe came to me from one of my Young Women's leaders. Steve loves this recipe and it freezes nicely.

1 lb hamburger
1 clove garlic, minced
1 tablespoon whole basil
1 1/2 teaspoon salt
1 large can tomatoes
2 6 oz. cans tomato paste
lasagna noodles
2 eggs
3 cups cottage cheese
1/2 cup Parmesan cheese
2 tablespoons parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1 lb mozzarella cheese

Brown meat slowly; spoon off excess fat. Add next five ingredients. Simmer uncovered for 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salter water until tender; drain; rinse. Beat eggs; add remaining ingredients except mozzarella.

Layer half the noodles in 13x9x2 inch baking dish; spread with half the cottage cheese filling; add half the mozzarella cheese and half the meat sauce. Repeat. Bake at 375 for 30 minutes. If assembled early and refrigerated bake 45 minutes. If assembled early and frozen bake 1 1/2 - 2 hours. Let stand 10 minutes before serving.

Eggwiches

Mom and I have been cooking up a storm and then freezing it.  I found this recipe on Once A Month Mom and we

12 English Muffins, toasted

1 Dozen Eggs, scrambled
12 Cheddar Cheese Slices
12 Deli Ham Slices
butter (optional, smear the toasted muffins)

Scramble eggs; while eggs are cooking, split and toast muffins (adding smear of butter if you wish). Once eggs are cooked, set up an assembly line of muffins, eggs, cheese and ham; assemble and wrap in plastic wrap. Freeze wrapped eggwiches in freezer bags or freezer boxes. To serve nuke for 2 to 2 1/2 minutes. Makes 12.

The beauty of the eggwich recipe above is that it is basic; you can spruce it up however you'd like with different cheeses, meats, veggies, and spices.

Razzleberry Pie

This recipe came from Becky with a few alterations. Maybe when she received this recipe it was for fresh berries but I had frozen berries and needed to change things up a bit. You could use any berries that you have, I used raspberries, marionberries and boysenberries.

5 cups water
3 1/3 cup sugar
2 cups blackberries
7/8 cup water
2/3 cup cornstarch
3 cups boysenberries
3 cups blackberries
2 cups raspberries

Combine water and sugar; bring to boil. Add blackberries; bring back to boil. Combine cornstarch and water; add to berry mixture and cook until thick. Fold in boysenberries and raspberries (DO NOT COOK). Cool and pour into 9" unbaked pie crust. Bake at 375 for 1 hour. Makes 4 pies.

Make ahead
After putting into crust, do not cut vents and freeze overnight. Wrap in cellophane and foil.

To cook, cut slits for vents, cover with foil and bake at 450 for 15 minutes; reduce to 375 bake 15 minutes more. Uncover and continue baking for 55 to 60 minutes.

Easy Chicken Pot Pie

I found this recipe in one of those little recipe books that you can buy at the checkout stand and it has become a favorite.  We never make just one because we like to eat leftovers.

Crust

1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crusts or use Pie Crust recipes

Filling

2 cups diced cooked chicken

2 cups mixed vegetables, thawed

1/4 teaspoon dried thyme leaves

1 (12 oz.) jar roasted chicken gravy

Heat oven to 400.  Soften pie crust as directed on package.  Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of a pie pan.

In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high beat, stirring frequently. Pour into crust filled pan.

Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.

Bake at 400 for 20 to 30 minutes or until filling is bubbly and crust is golden brown.  If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Make ahead recipe
Mix ingredients like above but you do not have to bring filling ingredients to a boil.  After putting on the top crust omit cutting holes in the crust and place into freezer.  When pie is frozen wrap with cellophane and foil and place a paper plate on top to protect the crust. 

To cook cut slits in top crust to vent then cover with foil and bake at 450 for 15 minutes; reduce to 375 bake 15 minutes more. Uncover and continue baking for 55 to 60 minutes.

Sweet Salsa Dump Chicken

The theory is you dump this in a bag and freeze to pull out later.

1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken pieces (4-6 pieces)

For immediate cooking:
Pre-heat oven to 350 Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For freezing:
Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a refrigerator shelf to thaw. Preheat the oven to 350. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).