One way I like to freeze extra food I have either cooked or leftover, is to make up "TV" dinners. I have plastic trays which have several slots and I place a piece of meat, which might be leftover from a supper and then freeze it.
Then the next time I might have leftover potatoes, which I place in the same container; vegetables, desserts, etc.
This way when I am in a hurry, I just pull one or two out for a real quick dinner. That makes quick work or no work out of suppertime.
You may also use the vegetables and fruits you have harvested, especially if you don't can them.
Another way to use up leftovers or the harvest is to cook them and if vegetables place them in a big container in your freezer. Then when it is time to make soup on one of the cold winter days, you will have a good start on the vegetables you need. You might have to add a few other items, which don't freeze well, but it is all cooked and just need to be reheated.
Ok, we are onto getting ready for the holiday season. Do you know that as of the date of this paper, September 24, there is only 91 days till Christmas and Thanksgiving is 63 days away.
Remember you can make most fruit pies in advance and freeze them. Make sure you wrap them very well so they don't get freezer burn.
Cookies are also able to be frozen. Just think, you will have them done in plenty of time, so if guests drop by, you can whip them out and serve them.
So we are going to start cookie recipes. If you have a favorite, just drop it off at the office or email them to: cisnews@frontiernet.net.
Rocky Road Cookies
These decadent cookies are oozing with rich dark chocolate and creamy marshmallow. It's like eating ice cream only not as cold.
1 1/4 Cups granulated sugar
1/2 Cup brown sugar
1/2 Cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
7.9 ounces (about 1 3/4 cups)
all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 Cup mini marshmallows
3/4 ounce coarsely chopped dark
chocolate
1/3 Cup chopped toasted pecans
PARCHMENT PAPER
1 ounce chopped dark chocolate
1/4 teaspoon canola oil
Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in large bowl; beat with mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt.
Stir mini marshmallows, 3/4 ounce coarsely chopped dark chocolate, and pecans into cookie dough. Drop dough by tablespoonfuls 2 inches apart on parchment paper-lined baking sheets. Bake 10 to 12 minutes or until lightly browned.
Combine 1 ounce chopped dark chocolate and canola oil in a small microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring every 20 seconds. Drizzle chocolate over cooled cookies.
Pack in freeze bags or wrap in foil and then place in freeze bags.
Luscious Lemon Bars
Whether you’re making them for friends, or just looking for a dinner party dessert, these lemon bars are sure to be a hit. The crust is so good that you might think about using it only for another kind of cookie.
What’s even better is that these yummy treats can be frozen up to a month.
2-1/4 Cups all-purpose flour,
divided
1/2 Cup powdered sugar
1 Cup cold butter, cut into pieces
4 large eggs
2 Cups granulated sugar
1 teaspoon lemon zest
1/3 Cup fresh lemon juice
1/2 teaspoon baking powder
Powdered sugar
Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
Bake at 350° for 20 to 25 minutes or until lightly browned.
Meanwhile, whisk eggs in large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.
Bake at 350° for 25 minutes or until filling is set. Let cool in pan on wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar. (Note) If you are freezing them, don't place the powdered sugar on them until you thaw them).