Blueberry French Toast

• 12 slices of white bread
• 8 oz of cream cheese (add more if you like)
• 1 Cup fresh or frozen blueberries
• 12 eggs
• 2 C Milk
• 1/3 cup maple syrup or honey
  
  Cut bread into 1 inch cubes, place half of bread into a greased 13 x9 pan. Cut cream cheese into 1 inch cubes & place over bread. Top with blueberries and remaining bread. In a large bowl beat eggs. Add milk and syrup and mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight. . Remove from refrigerator for 30 minutes before baking. Cover bread mixture and bake at 350 for 30 minutes. Uncover and bake 20 minutes more or until golden brown and center is set. Serve with warm maple syrup.
  
  

Taco Soup

Given to me by my friend Gail and one of our favorite soups.

• 1 pound ground beef
• small onion
• 1 Can of Corn with Juice
• 1 Can of Red Kidney Beans with Juice
• 1 Can of 28 oz diced tomatoes
• 1 Can of Tomato Soup
• 1 Package of Taco Seasoning
• 1 Package of Hidden Valley Ranch Dressing
• 2 Cups of Water

Cook ground beef with onions. Add all remaining ingredients and simmer. Works great in a crock-pot and can cook on low as long as you need to. We had tortilla chips, and Mexican cheese on the side to be added. (could also add sour cream, black olives if you like)

**I have made this soup and froze and it works fine. I cook first then freeze. Lay bag flat in freezer for easier storage.

Mac & Cheese

• 1 TBSP Vegetable Oil
• 1 pound (box) elbow macaroni
• 8 TBSP (1 stick) plus 1 TBSP Butter
• 1/2 Cup (2 oz) shredded Muenster Cheese
• 1/2 Cup (2 oz) Shredded Mild Cheddar Cheese
• 1/2 Cup (2 oz) Shredded Sharp Cheddar Cheese
• 1/2 Cup (2 oz) Shredded Monterey Jack Cheese
• 2 Cups Half & Half
• 1 Cup (8oz) Velveeta cut into small cubes
• 2 Large Eggs, slightly beaten
• Salt & Pepper to taste

Preheat oven to 350 degrees. Lighter butter a deep 2 1/2 quart casserole pan.Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni and cook until macaroni is tender.(approx 7 minutes) Do not overcook. Drain well and return to cooking pot. In a small saucepan, melt the eight tablespoons of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp cheddar and Monterey jack cheeses. To the macaroni add the half and half, 1 1/2 cups of shredded cheese, the cubed Velveeta, and the eggs. Season w/ salt and pepper. Transfer to the buttered casserole. Sprinkle w/ the remaining 1/2 cup of cheese and dot with the remaining one Tbls of butter. Bake until bubbling around the edges and browned lightly on top, about 35 minutes. Serve hot and enjoy! I usually double the recipe and cook it in a 9 x 13 cake pan. I prepare it the night before and bake when needed.

Ham Poppyseed Sandwiches

12 dozen Hawaiian sweet rolls (you can use other rolls but they are best with this type)
Sliced ham
Swiss cheese

Put sandwiches together & place in a 9 x 13 pan. (I line my pan with foil or use a throw away pan because it is quite messy.)

Melt together on low
1 stick butter
1 Tablespoon teriyaki sauce or Worcester (I prefer teriyaki)
1 Tablespoon yellow mustard
1 Tablespoon Brown Sugar
1 Tablespoon poppy seeds

Pour over the sandwiches in a baking dish. Refrigerate at least one hour, up to overnight;. Bake 15 minutes till cheese is well melted.

** Great because can be made ahead of time and left in refrigerator till ready to bake. They sound kind of odd but they are SOO good. They do not get soggy as you might imagine. YUM!

French Spaghetti

One of our favorites! I put it together earlier in the day and keep refrigerated till ready to bake. Makes a huge mess in the kitchen, but worth it!

Ingredients:

• 1 medium onion sliced
• 1/2 c plus 3 Tablespoons butter
• 1 cup milk
• 1/2 pint (1 cup) whipping cream
• 1 28 oz can peeled whole tomatoes, drained
• 1/2 6 oz can pitted black olives cut lengthwise (i use the whole can)
• salt
• 4 oz sliced mushrooms
• 3/4 cup Parmesan cheese
• 2 Tablespoon all purpose flour
• 1 16 oz box spaghetti noodles

Fry onion in the ½ cup butter until translucent. Add tomatoes stirring to break up. Stir in 1 teaspoon of salt and simmer 40 minutes stirring occasionally. Cook spaghetti in salted boiling water. Drain and set aside. Melt remaining 3 Tablespoons of butter in saucepan; add flour stirring to make a smooth paste. Stir in milk slowly: cook and stir until mixture thickens. Remove from heat. Stir in whipping cream. Put noodles into greased 9 x 13 baking pan. Add a layer of olives, mushrooms, tomato sauce and cream sauce. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 40-50 minutes.

North Carolina Pulled Pork

Cook a pork roast in the crock pot all day on low with the following sauce. We also make a side of sauce to pour over sandwiches. Sauce can be kept in refrigerator up to 3 months.

• 1 1/2 cup cider vinegar
• 1/2 cup ketchup
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper or hot red pepper flakes (we substitute black pepper)

**Have cooked and put into freezer and works well.

Spaghetti & Meatballs

Sauce:

• 1 large can tomato juice
• 2 giant cans diced tomatoes
• 1 stick butter
• Several dashes of Worcester sauce
• Several dashes of paprika
• 1/2 cup sugar
• Saute onions, garlic and mushrooms in a pan and add to sauce.

Cook on medium low for about 1 1/2 hour, stirring occasionally. Will thicken as it cooks.

Meatballs:

• 1 1/2 pound hamburger meat
• 1 pound ground pork
• 4 eggs
• 1 cup breadcrumbs
• garlic to taste
• salt and pepper to taste
• 1/2 cup olive oil

Mix together and form into large meatballs. Place into sauce. Continue cooking for another 1 1/2 hours, stirring occasionally.

Makes a TON.. We easily can use this for 2 meals or even 3. I typically use it once and freeze the rest for another time.

Boston Market Cornbread

Amy made these corn muffins to go with chili for me and they were so good. She had baked them and then froze in a baggie, which worked great.

Ingredients

• 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
• 1 (18 ounce) box butter recipe cake mix
• 4 eggs
• 2/3 cup milk
• 1 cups water
• 1/2 cup butter (softened)
• 1 can creamed corn

Makes a ton. At least 36 muffins.

1. Preheat oven to 325 degrees and mix all dry ingredients.
2. Add remaining ingredients and mix well.
3. Pour into greased cupcake pans or mini loaf pans.
4. Bake 30 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
5. Allow to cool slightly in the pan (until pulls away from side a bit).
6. Remove from pan and serve warm.

I used regular muffin pans, mini muffin pans and a loaf pan. I had trouble with the loaf pan sticking and not getting cooked evenly. Would stick to muffins. I simply let them cool and then placed in baggies to freeze.

Honey Brown Sugar Pork Tenderloin Crock Pot

Given in our meal exchange by Monte, yum!

• 1 1/2 - 2 pound pork tenderloin
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons packed brown sugar
• 1 tablespoon ginger minced
• 1 tablespoon garlic, minced
• 1 tablespoon ketchup
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 1/4 cup honey

1. Prop open a 1-gallon freezer bag and add the soy sauce, hoisin sauce,brown sugar, ginger, garlic, ketchup, cayenne pepper, cinnamon and honey.
2. Using your hands on the outside of the bag, mix the ingredients together. Add the pork tenderloin and coat well. Lay flat in freezer.
3. To cook thaw and dump in crock pot. Cook on low all day.

Sweet & Sour Chicken (Crock Pot Meal)

Was given this meal when I was participating in the freezer meal exchange group. Made by Carmen. We like the taste and it is easy to keep the ingredients on hand for a quick throw together dinner.

Ingredients:

• 4-5 chicken breasts cut into small pieces
• 24 oz sweet & sour sauce
• 16 oz package frozen vegetables (I use the stir fry blend)
• Serve over hot cooked rice
• Optional-1/4 cup toasted chopped almonds

In a crockpot combine chicken, sauce, and frozen vegetables.

Cover and cook on low for 5-6 hours. Serve over hot cooked rice.