Chocolate Fudge Pops

Ingredients:

• 1 (3.9 oz) package instant chocolate pudding mix
• 1/2 cup white sugar
• 3 cups milk
• 1 cup Cool Whip
  

Directions:

1. In a mixing bowl, combine pudding, sugar, milk and cool whip. Pour mixture into small paper cups or ice pop molds and freeze. When set, stick wooden popsicle sticks into them if you are using paper cups. Serve when frozen.

Buster Bar Ice Cream Dessert

Ingredients:

• 1 pound chocolate sandwich cookies, crushed
• 1/2 cup margarine, melted
• 1 3/4 cups confectioners' sugar
• 1 (12 fluid ounce) can evaporated milk
• 1 cup semisweet chocolate chips
• 1/2 cup margarine
• 1 teaspoon vanilla extract
• 1/2 gallon vanilla ice cream
• 1 1/2 cups dry-roasted peanuts

Directions:

1. Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator.
2. In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool.
3. Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.

**For something different, try a different flavor of ice cream.

Easy Grasshopper Icecream Pie

Ingredients:

• 4 c. mint chocolate chip ice cream, softened
• 1 chocolate crumb crust (8 inch)
• 5 cream-filled chocolate sandwich cookies (Oreos), chopped
• 1/3 c. choc-covered peppermint candies
• Chocolate hard-shell ice cream topping
  

Directions:

1. Spread ice cream into crust.
2. Sprinkle with cookies and candies.
3. Drizzle with ice cream topping
4. Freeze until firm.
5. Remove from freezer 15 minutes before serving.
   

Strawberry Cream Cheese Pie

Ingredients:

• 10 oz pkg halfed strawberries in syrup
• 2- 8 oz pkgs cream cheese
• 1/4 c. sugar
• 1 tsp. vanilla
• 2 c. cool whip
• 1 crumb crust
  

Directions:

1. Drain strawberries; reserving 1/4 of the liquid
2. Beat cream cheese, reserved liquid, strawberries, sugar & vanilla until smooth
3. Fold in the cool whip
4. Spoon into the crust
5. Refrigerate overnight

Garnish with fresh strawberries if desired.

Cookies & Creme Pudding Pops

Ingredients:

• 1 pkg (3 oz.) chocolate instant pudding
• 2 cups cold milk
• 6 oreo cookies
• 1/2 cup thawed cool whip
  

Directions:

1. Beat pudding mix and milk in large bowl with whisk 2 minutes.
2. Place cookies in resealable bag; seal bag. Use rolling pin to crush cookies.
3. Add cookies and cool whip to pudding; stir until just blended.
4. Spoon into 9 small paper or plastic cups.
5. Insert wooden popsicle stick or plastic spoon into each for handle. Freeze 5 hours or until firm.

These are delicious! The kids (& grownups) love them!

Pilgrim Potato Soup

Ingredients:

• 9 cups water
• 32 oz. frozen vegetables--California blend or mixed veggies
• 32 oz. frozen hash browns
• 8 chicken bouillion cubes
• 1 cup chopped onion
• 2 cans cream of chicken soup
• 1 pound Velveeta cheese-cubed
• cooked bacon, ham or chicken
  

Directions:

1. Boil 9 cups of water. Then add the frozen vegetables. Return to boil.
2. Add frozen hash browns, chicken bouillion cubes & onion. Simmer for 10 minutes.
3. Add cream of chicken soups and Velveeta cheese. Stir until cheese melts.
4. Add the meat.
   

This soup is easy & delicious. It freezes very well.

Frozen Food Storage Ideas

Since the theme for this week is make ahead meals or meals you can freeze... click here for frozen food storage tips and other ideas!

Pizza-flavored Pasta Sauce

Ingredients:

• 1 lb. Italian sausage
• 1/2 lb sliced fresh mushrooms
• 2 pkg (3 1/2 oz each) sliced pepperoni
• 3/4 c. chopped green pepper
• 1/2 c. chopped onion
• 2 jars (28 oz) meatless spaghetti sauce
• 1 can (3.8 oz) sliced ripe olives, drained
• 2 Tbsp. Italian seasoning
• Hot cooked pasta
  

Directions:

1. In large skillet, cook the sausage, mushrooms, pepperoni, green pepper and onion over medium heat until sausage is no longer pink; drain.
2. Stir in spaghetti sauce, olives and seasoning.
3. Bring to a boil. Reduce heat; simmer uncovered for 10-12 minutes (until heated through)
4. Serve desired amount of sauce over pasta.
5. Cool remaining sauce; freeze. To use: thaw in fridge overnight; heat in saucepan.

Yields about 2 quarts sauce

Make ahead Chicken Bake

Ingredients:

• 5 c. chicken; cooked and cubed
• 2 c. chopped celery
• 5 hard cooked eggs, sliced
• 1 can cream of chicken soup
• 3/4 c. mayo
• 2 Tbsp. lemon juice
• 1 Tbsp. pimientos, optional
• 1 tsp. finely chopped onion
• 1 c. shredded cheddar cheese
• 1 can (3 oz) chow mein noodles
• 1/2 c. silvered almonds, toasted
  

Directions:

1. In large bowl, combine the 1st eight ingredients.
2. Transfer to a greased 3-qt dish.
3. Sprinkle with cheese, chow mein noodles, and almonds.
4. Cover and refrigerate over night.
5. Remove from refrigerator 30 minutes before baking.
6. Bake uncovered at 350 for 30-35 minutes; lightly browned and cheese is bubbly.

Yields 12 servings

Beef Enchiladas

Ingredients:

• 2 1/2 lb. ground beef
• 2/3 c. chopped onion
• 2 cans (15 oz each) enchilada sauce
• 1 can cream of mushroom soup
• 1 can tomato soup
• 20 flour tortillas (8") room temperature
• 2 1/2 c. shredded cheddar cheese, plus additional cheese for top
  

Directions:

1. Cook beef and onion over medium heat until meat in no longer pink; drain.
2. Combine enchilada sauce and soups; pour about 1 cup each into two un-greased 9x13.
3. Stir 1 1/2 c. sauce into beef mixture; set remaining sauce aside.
4. Spoon 1/4 c. beef mixture down the center of each tortilla; top with 2 Tbsp. cheese.
5. Roll up tightly; place 10 enchiladas seam side down in each dish.
6. Top with remaining sauce.
7. Cover and bake one pan at 350 for 25-30 minutes. Uncover; sprinkle with additional cheese, bake another 5-10 minutes (until cheese melts)

Cover and freeze remaining pan. To use: thaw in refrigerator overnight; bake as directed.

Yields: 2 - 9x13 pans (10 enchiladas each)

Spaghetti Casserole

Ingredients:

• 1 pkg (16 oz) angel hair pasta
• 1 1/2 lb. ground beef (venison)
• 1 jar (26 oz) spag. sauce
• 2 cans (8oz) tomato sauce
• 1 can cream of mushroom soup
• 1 c. (8oz) sour cream
• 2 c. shredded Colby-Monterey Jack cheese
  

Directions:

1. Cook pasta according to package.
2. Meanwhile in large skillet, cook beef over medium heat until no longer pink; drain.
3. Stir in spag. sauce and tomato sauce; Remove from heat.
4. Drain pasta.
5. Combine soup and sour cream in a bowl.
6. In two 8-in square baking dishes layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. (You can also make it into 1 large casserole; use a 9x13)
7. Cover and freeze one casserole (thaw overnight and follow directions)..
8. Cover and bake remaining casserole at 350 for 55-65 minutes; until cheese is melted.

Yields 2 casseroles (6 servings each)

Chicken and Bows

Ingredients:

• 1 pkg (16 oz) bow tie pasta


• 2 lbs. boneless, skinless chicken breasts, cut into strips


• 1 c. chopped sweet red pepper


• 1/4 c. butter, cubed


• 2 cans cream of chicken soup


• 2 c. frozen peas


• 1 1/2 c. milk


• 1 tsp. garlic powder


• 1/4 tsp salt


• 1/4 tsp pepper


• 2/3 c. grated Parmesan cheese
  

Directions:

1. Cook pasta according to package. Drain.


2. Meanwhile, in large pan cook chicken and red pepper in butter over medium heat for 5-6 minutes; until chicken juices run clear.


3. Stir in soup, peas, milk, garlic powder, salt and pepper.


4. Bring to boil; reduce heat and simmer, uncovered 1-2 minutes (or until heated through).


5. Stir in Parmesan cheese; add drained pasta


6. Toss to coat.


7. Serve half of mixture immediately. Freeze other half. (*A 9x13 works fine to serve entire recipe)

To serve frozen casserole: thaw in fridge overnight. Transfer to un-greased shallow 3 qt microwave-safe dish. Cover and microwave on high for 8-10 minutes (until heated through) stirring once.

Makes 2 casseroles (6 servings each)

Chicken Divan

Ingredients:

• 2 (10 oz) pkgs. broccoli, cooked or 2 cans green beans. drained
• 2 c. cooked chicken, turkey or ham
• 2 cans cream of chicken
• 1 c. mayo
• 1 T. lemon juice
• 1/4 tsp curry powder
• 1/2 c. grated cheese
• stuffing crumbs
  

Directions:

1. Place broccoli or beans in bottom of 9x13 casserole. Top with meat
2. Mix cream soup, mayo, lemon juice and curry powder; pour over meat.
3. Sprinkle with cheese and stuffing crumbs (I like to mix my crumbs with melted butter, so their not too crunchy)

Bake at 350 for 30 minutes

Chicken & Dressing Casserole

• 1 pkg (8 oz) stuffing mix
• 1 stick melted butter
• 1 c. water

Mix together lightly. Put half of the mixture in a buttered 9x13.

• 2 1/2 c. chicken; cooked and chopped
• 1/2 c. celery - chopped
• 1/2 c. mayo
• 3/4 tsp salt

1. Mix together and spread over stuffing mixture.
2. Top with remaining bread mixture.
3. Beat 2 eggs, 1 1/2 c. milk; pour over stuffing mixture.
4. Cover and refrigerate overnight. (I've also frozen this)
5. Take out 1 hour before baking. (If frozen, thaw completely)
6. Spread with 1 can cream of mushroom soup.

Bake at 325 uncovered for 40 minutes. Sprinkle with shredded cheese, bake another 10 mins, or until cheese melts.