Strawberry Icebox Cake II

I found this on Pinterest doesn't that look yummy!!

Strawberry Icebox Cake IITo make whipped coconut cream, refrigerate a can of coconut milk overnight, or freeze for the few hours.
This is so that the cream (coconut fat) would rise to the top and harden.
Open the chilled can of coconut and scoop out the fat leaving behind the watery liquid.
Combine the coconut with 1/3 cup of icing sugar and a teaspoon of vanilla, whip until light and fluffy.

INGREDIENTS

• 2 pounds fresh strawberries, washed
• 3 1/4 whipped coconut cream
• 1 teaspoon vanilla
• 400g pack of Digestive biscuits (you can make them on your own)

DIRECTIONS

1. Slice strawberries, save some nice ones for garnishing and set aside
2. Grab a baking pan or a nice serving pan
3. Spread dollop of whipped coconut cream on the bottom of the pan
4. Start by layering with digestives, then more whipped cream and then add strawberries.
5. Repeat until you run out of strawberries, the last layer is usually whipped coconut cream, then comes the garnish.
6. Garnish with your nice looking strawberries, or drizzle some melted chocolate over, or whatever pretty garnish you dream up.

Freeze Ahead Minestrone Soup

Freeze Ahead Minestrone Soup

Minestrone -- the quintessential Italian soup. This is one of the few make-ahead soups that can be considered perfect for all seasons. It's also light (if you use defatted stock) for the health conscious and is perfect for using up fresh produce from your summer gardens. Minestrone tastes best when given a chance for the flavors to blend at least overnight, making this a great make-ahead dish. To keep the veggies fresh and flavorful, they are added just before serving.

Ingredients

1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 tbs extra-virgin olive oil
1 clove garlic, minced
5 cups chicken stock
14 oz canned chopped tomatoes (or fresh garden tomatoes, stewed with seeds removed)
16 oz canned red kidney beans
For last minute prep:
1 cup packed, chopped escarole
1/4 cup orzo or ditalini pasta
1/ cup sliced (1/2" pieces) fresh green beans
1/2 cup diced fresh zucchini
Freshly shredded parmesan cheese (optional)

Make Ahead Prep:

In a medium saucepan over mean heat, saute the onions, celery and carrots in the heated olive oil for approx. 5 minutes or until very lightly browned. Add the garlic and continue to cook for approx. 1 minute stirring constantly to ensure that the garlic does not brown.

Add the chicken stock, tomatoes (with the juice) and kidney beans. Bring to a boil over high heat and let boil for one minute. Remove from heat and let cool.

When fully cooled, transfer to a freezer-safe container leaving at least 1" of headspace. Cover. Freeze for up to one month.

Last Minute Prep:

The night before serving, transfer soup in its container to the refrigerator to defrost.

Put the soup back into a 3-quart saucepan and bring to a boil over high heat. Add in the escarole and orzo or ditalini pasta. Reduce heat to medium and simmer for 10 minutes.

Add in the green beans and zucchini. Cover and simmer for 5 minutes or until the green beans are tender but not soggy.

Serve topped with freshly shredded parmesan or fresh basil leaves. Great with a side salad and slice of crusty, grilled Italian bread.
http://makeaheadmeals.blogspot.com/2008/07/freeze-ahead-minestrone-soup.html

Make Ahead Breakfast Burritos

Make Ahead Breakfast Burritos

Who said you can't have a hot breakfast even on school/workdays? Make up a batch of these breakfast burritos ahead of time and you'll be eating a healthy breakfast in just ten minutes!

Ingredients:

12 eggs
2 cups cheddar or Monterey Jack cheese, shredded
1 cup chopped veggie trio (red, peppers, green peppers, onions)
1/2 cup milk
salt & pepper to taste
24 medium flour tortillas OR 12 large flour tortillas
salsa

Make-Ahead Preparation:

In a large bowl, lightly beat the eggs with the milk and salt and pepper.

Heat a large non-stick skillet over medium heat. Add the egg mixture and cook, stirring constantly, being careful not to brown the eggs, until cooked through.

While the eggs are cooking, place your tortillas on a microwave-safe dish and cover with plastic wrap. Heat for 30 to 45 seconds or until tortillas are just slightly warm. (Warming the tortillas makes them more pliable. If your tortillas are already soft enough to roll, you can omit this step.)

When the eggs are cooked through, stir veggies.

Place ½ cup egg mixture into each tortilla (more if using larger tortillas); sprinkle with cheese and top with some salsa. Roll them up burrito-style.

Wrap each tortilla in tin foil, place on a large baking sheet and freeze. Once frozen through, transfer the burritos in batches to ziploc bags. Freeze for up to one month.

Last Minute Preparation:
Preheat oven to 350 degrees. Remove burritos from ziploc bags and heat in the tin foil for 10 to 15 minutes or until heated through.

Freezer Chocolate Chip Cookies Recipe

Freezer Chocolate Chip Cookies Recipe
¾ cups flour
¾ whole wheat flour
1 tsp baking soda
½ cup butter / margarine
½ cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
1 6-oz package semisweet chocolate pieces

Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy. Next, beat in eggs and vanilla. Stir on oats and chocolate. Combine well, and roll into one inch balls. This will make approx 72 cookies. Place on wax paper lined cookie sheets. Flash freeze then transfer into a ziploc freezer bag.

To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
www.momsbudget.com

Zesty Pineapple Chicken Freezer Recipe

Zesty Pineapple Chicken Freezer Recipe
2 lbs chicken breasts, with skin (about 4 breasts)
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper

Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce

Preheat oven to 375F.
In a disposable 9" foil container (or baking dish that is freezable) place chicken breasts with the skin side up. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Bake for 30 minutes. Just before chicken is finished baking, make glaze. Remove chicken from oven and brush with flaze. Allow to cool completely then freeze. On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated 375F for 50-60 minutes, or until chicken is cooked through and glaze is dark brown.
www.momsbudget.com

Beef Taquito's

**I saw this on Studio 5 they look so yummy & easy***

Ingredients:
4-5 cups cooked, chopped roast beef
1 can black beans, drained and rinsed
1 can corn, drained
2 cups of cheddar or Mexican blend cheese
1 1/5 cups salsa
30 tortillas
Oil for frying

Method:
Slow cook roast 6-8 hours until it shreds and then chop finely. In a large bowl, mix beef, beans, corn, cheese and salsa. In a frying pan, heat oil to medioum heat. One at a time, using tongs,dip tortillas into hot oil for 5-10 seconds just until it begins to bubble slightly. (You may need to use a spatula to get it out of the oil so it doesn't tear.) Set aside on paper towels. (Do only about 12 at a time; fill, roll, repeat). Fill each tortilla with about 1/4 cup of the mixture. Roll tightly and place seam side down on a cookie sheet. Bake 400 degrees for 10-15 minutes. If freezing, fill a cookie sheet and flash freeze. When firm, place several in a gallon size freezer bags. To reheat, bake at 400 degrees for 20 minutes (from frozen) until heated through.

Freezer Pizza

I saw this on TV today & thought ooo I should make that!
Freezer Pizza
by: Jenny Stranger www.freezerdinner.com

Yield: 3 large pizzas

•12 cups white flour
•1 tablespoon salt
•3 tablespoons instant yeast
•½ cup sugar
•2 tablespoons dough enhancer (optional)
•½ cup canola or vegetable oil
•4 cups water (warm)
•1 tablespoon oregano
•½ tablespoon garlic powder or garlic salt

In a large mixer, combine the flour, salt, yeast, sugar, and dough enhancer. In a glass liquid measuring bowl, warm the water in the microwave for 2 minutes.

Add the water and oil to the flour mixture a few cups at a time. When combined, let the dough mix for 2 minutes. Dough should be elastic and not stick to your fingers. Add more flour if too sticky, more water if too dry. Let the mixer knead the dough for 8 minutes. (The dough can be frozen at this point. Just place each piece in a large freezer zip-top bag, then label and freeze it. To use, simply defrost in the microwave 1 minute on high and roll out dough to make a pizza)

Preheat oven to 500ºF. Place pizza stone (best for a crispy crust) in the oven while it is heating up. Or use a greased baking sheet. Shape dough into a large circle, then cut it into three sections with a knife. Lightly oil counter top and roll out each pizza crust with a rolling pin. Fold over the edges and press down to form a crust. With a fork, pierce pizza dough every inch or two to reduce the number of bubbles in the crust. Sprinkle cornmeal or flour on the pizza pans and place pizza dough on pans by folding over half the dough on your forearm and then lifting dough onto pizza pan. Bake for 4 minutes at 500ºF. You can freeze pizza crust (when cooled) or continue with toppings.

Remove hot crust from oven and top with ½ cup cheese first (this will keep the frozen pizza from getting soggy). Prepare pizza sauce (recipe follows) and pour sauce on top of cheese. Pile on toppings; top again with cheese. Cool pizza and then wrap it in plastic wrap without the pan. Label "500ºF for 10 to 15 minutes" and freeze. You can also freeze extra sauce in zip-top freezer bags.

To serve: Do not defrost frozen pizza. Remove and discard plastic wrap. Place pizza on a pizza stone dusted with cornmeal, or on an aluminum pan in the oven while it is pre-heating to 425ºF. When the oven reaches 425ºF, bake for 15 minutes or until cheese is melted and crust is golden.


Pizza Sauce
(Yield: Sauce for 3 pizzas)

•1 large can (29 ounces) tomato sauce
•3 tablespoons oregano
•3 teaspoons minced garlic

Open the large can of tomato sauce and add oregano and garlic to the can. Divide the sauce between the three pizzas.

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