DIY Cream Soup

I don't cook with those cream of "whatever" soups very often, actually I can't even remember the last time I've used one. I don't care for the taste and I really do not like what's all included in the ingredient list. Yuck!

But sometimes I come across an intriguing recipe that contains it. Making my own cream soup has been on my to-make list for over a year now and it's about time I tackled it. I did some good ol' googling and searching and came up with a really good way to make my own now.

It's pretty versatile, I had some celery on hand so I used that. But mushrooms or chicken would be excellent choices as well. I highly recommend using chicken stock, especially homemade if possible, I think it gives the soup mixture an awesome flavor.

Feel free to double or triple the recipe if this is something you might use often. It's really very inexpensive to make, has a much better flavor and so much better for your health compared to the store bought versions.


DIY Cream Soup

Ingredients:
4 tbsp butter
1/4 cup all-purpose flour
1 cup chicken stock
1 cup milk
1/4 cup diced celery, mushrooms or chicken
1 heaping tbsp Parmesan cheese
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
pinch of paprika

Directions:
In a medium sized saucepan, melt butter. Sprinkle in flour, stirring constantly to eliminate clumps and cook until mixture starts bubbling. Let cook for about one minute longer.

Stir in chicken stock and milk, stirring very well. Let cook until mixture becomes a sauce-like consistency, make sure to stir constantly.

Add in choice of vegetable or meat, cheese, and seasonings. Stir well and let simmer for about 3-4 more minutes. Remove from heat and let cool.

To prepare for freezer: Pour cream soup into a freezer safe container. Cover with lid and place into fridge to let cool completely. Then transport to the freezer. Make sure container is dated and labeled with contents.

When ready to use, remove from freezer. Let thaw in fridge until ready to use. Use as directed in desired recipe.

Makes 2 cups

________________________________________________________________

Check out the great produce we just picked up from a local farm, minus a cantaloupe that didn't make the picture. This is exactly why I love summer! I'll be busy this weekend processing all of these blueberries for the freezer. I'll definitely be making some more of this blueberry-orange freezer jam. We've been out for awhile now and it's one of our favorites!

Cheesecake for the Freezer

I honestly cannot take credit for this. My mom has always made her cheesecakes this way, it's a family favorite especially during the summer. We're not big traditional cheesecake fans, I will eat it more than she will but all that cream cheese is not something I'm big on. I like the fluffy whipped cream texture in this version.

While up at the river last weekend, my mom pulls out a container of prepared cheesecake filling from the freezer. She goes on to tell me that she had extra filling from the last time she made one and stashed it away in the freezer for another time. Genius! I have never thought of that before.

Instantly I bumped this up on my list for the month. It's too good not to share with you. We tend to make these cheesecakes more often throughout the summer just because it's such an easy dessert and I like to take advantage of the plentiful berries.

Since I can get two pies out of our batch of filling, I prepared one cheesecake for the freezer and then filled an empty container with the remaining mixture. Now when I need a quick dessert, I simply just need to add my desired toppings to the pie and we're good.

Freezer-friendly Cheesecake

Ingredients:
8 oz. cream cheese, softened
8 oz. Cool Whip
1 cup powdered sugar
1/2 tsp vanilla extract
prepared graham cracker pie crusts


Directions:
In a medium bowl, cream together cream cheese, powdered sugar and vanilla. Fold in whipped cream and mix together well. Divide mixture between two pie crusts. Do not add any toppings at this point. Cover and place in freezer until ready to use.

If you'd rather not put into a pie crust just yet, simply divide the filling into two containers. Cover, label and date and place into freezer until ready to use.

When ready to enjoy, thaw cheesecake and top with fresh fruit or desired pie filling. If you froze just the filling, after thawing, spread mixture into prepared pie crust and again, top with your choice of filling.

Makes enough for 2 cheesecake pies.

Burritos

These were certainly a staple in our house growing up. Mom could whip up burritos for a quick and easy weeknight meal and it was something that we all loved. I always remember her making up extras to toss into the freezer for dad's lunches. Or something simple for us to reheat as we got older and were allowed to operate the microwave.

Now I find myself making these for my own family, usually for just the girls and I because Josh doesn't like beans. And just like mom, I always make sure to add at least a few extras to the freezer.

Burritos are a very simple and versatile dish to make ahead. Ground beef is our favorite but using shredded chicken breasts would also be good. I like using my homemade refried beans instead of store bought, just because I get more for my money and they taste better. If you have access to a microwave for lunch, I highly recommend you consider these. I was able to make ten burritos out of one batch, one would be plenty for myself at meal time. Pretty frugal if you ask me.

Burritos

Ingredients:
1 lb. ground beef
1-1/2 cups refried beans
1 cup salsa
grated cheese
10 tortilla shells

Directions:
Brown ground beef in a large skillet until crumbled and no longer pink. Drain grease well from pan and return cooked hamburger to skillet. Add in beans and salsa, stir well until combined. Let cook for a few minutes over low heat until everything comes together. Remove from heat.

Divide mixture among tortilla shells, placing right down the middle of the shell. Sprinkle with cheese and roll up burrito style. Burritos should be pretty well cooled by this point.

To prepare for freezer: wrap each burrito well in foil. Then place into a large freezer bag that has been labeled and dated. Place bag in freezer until ready to use.

When ready to enjoy, remove from freezer and let thaw. You can warm in microwave for a couple minutes. Or I like to heat mine in the oven for about 10 minutes so it gets a little crispy. Serve with additional salsa if desired.

Makes 10 burritos

Cinnamon Rolls

Our family enjoyed a little weekend getaway along the river with my parents. Unfortunately the area has gotten so much rain this summer and the river is still high that we were not able to get out on the water. We did however have a relaxing three days up there and I personally enjoyed being "unplugged" from most technology.

I usually like to help my mom with the preparation of our meals when we go up there. These homemade cinnamon rolls were part of our breakfast one morning. I made it easy on myself by freezing pans of rolls last Thursday so we could bring them along.

I actually do this quite often. If I'm going to take the time to make cinnamon rolls, I might as well make at least a double batch and store extras in the freezer. You'll never know the difference and it will save me so much time in the end. You can even prepare your buttercream frosting and divide that into small baggies to freeze as well. Then you've really got everything you need for a fresh pan of cinnamon rolls for those lazy weekend mornings.


Cinnamon Rolls

Ingredients:
2-1/4 tsp active dry yeast
1 cup milk, room temp
2 eggs
5 tbsp melted butter
1/2 cup sugar
1 tsp salt
4-1/2 cup flour

for the filling:
1 tbsp melted butter
1/3 cup sugar
1 tsp cinnamon

for the buttercream:
1 stick butter, softened
1 lb. powdered sugar
1/2 tsp vanilla extract
milk for thinning

Directions:
In the bowl of a stand mixer, dissolve yeast into milk and let sit for 5 minutes. Add in eggs, melted butter, sugar and salt. Mix to combine. Gradually add in flour, you might need to add in up to one half cup more. Once dough has come together, switch to the dough hook and knead for five minutes. Remove dough and place into a large, lightly oiled bowl. Cover with a towel and let rise in a warm spot for one hour.

When dough is ready, punch down and turn over onto a well floured surface. Using a rolling pin, roll dough out into a large rectangle, about 18x16 inches. With a pastry brush, spread melted butter on dough. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the dough, making sure to pinch seams to seal. Using a sharp knife, cut into 15 slices.

To prepare for the freezer: Place rolls onto prepared baking dishes, I used foil pans. Then cover with both a layer of saran wrap and foil. Label and date the pans and place into the freezer immediately. When ready to use, thaw overnight in the fridge. Remove from fridge and allow to rise for at least 30 minutes, or longer if possible. Then bake at 350 degrees for 25-30 mins.

To make buttercream: In a large bowl, cream together butter and vanilla. Gradually add in powdered sugar, mixing together well. Add in milk by the tablespoon, in small increments, just until the buttercream has reached your desired consistency. Frost rolls with buttercream when done.

You may also transfer frosting to small baggies for the freezer. Simply fill the bags with frosting, seal shut and smooth until flat. Place with cinnamon rolls in the freezer until ready to use.

Meatloaf Burgers

I'm really sorry if seeing raw meat grosses you out, for the purpose of this series it just helps to show you photos such as above.

I've talked about these burgers a few times before. We first tried them almost two years ago when my friend Ally shared the recipe on her blog. I have since included them in my latest freezer meal basket for my good friend and they also enjoyed them as well.

My hubby is not a fan of meatloaf, at all. So I get that some of you might be turned away at the name. But I encourage you to just try these. They're really flavorful and if you've got ripe, juicy tomatoes from the garden, that will be the perfect topping! Along with pickles, ketchup and mustard of course.

Any sort of prepared burger patty is another great item to keep in your freezer. Whether they're seasoned with your favorite spices or something more creative like these or another favorite of ours: grated cheese, Lawry's, pepper and barbecue sauce. During the grilling season, having these prepped ahead can be a lifesaver. You've already done all the hard work! It's all about making our lives just a little less complicated and I'm all for that.

Meatloaf Burgers

Ingredients:
2 lbs. ground beef
3/4 cup crushed Ritz crackers
1/4 cup quick oats
2 eggs
1/3 cup ketchup
3/4 cup grated cheddar cheese
Dash of Lawry's, Parmesan cheese and garlic powder

Directions:
Into a large bowl, combine all ingredients. Using your hands or a large spoon, mix everything together really well.Form into 8 equal sized patties.

To freeze: place patties onto a baking sheet lined with parchment paper. Freeze for 1-2 hours or until frozen. Remove from freezer, wrap each patty in foil. Place all burgers into a large freezer bag that has been labeled and dated. Freeze until ready to use. When ready to use; let thaw and then cook on the grill to your desired preference.

Makes 8 patties. I recommend using within six months.

Buffalo Chicken Potato Skins

I apologize now if you're not a fan of anything buffalo style, I can't help it, our family just loves it. Even the kids, as long as the sauce isn't too spicy, they'll eat it right up. I'm calling these potato skins, but I suppose they almost look like a twice baked potato of some sort.

I think they're a great appetizer, side dish, heck even a light lunch or dinner. You could probably sneak more veggies in there but I like the hot wing/potato combination just fine.  If buffalo sauce isn't your thing, try substituting barbecue. Of course you'd want to eliminate the ranch dressing as well.  I bet barbecue would taste just as good too!

I know football season is a bit ways away right now, but I'm thinking these would be a great addition to your spread.  Don't you agree?

Buffalo Chicken Potato Skins

Ingredients:
8 medium sized potatoes
2 boneless, skinless chicken breasts, cooked and shredded
1/2 cup grated cheddar cheese
1/4 cup ranch dressing
1/2 - 3/4 cup hot wing sauce {I prefer Cookie's brand}
Lawry's and black pepper, to taste
green onion, for topping

Directions:
Scrub potatoes well and place onto a baking sheet. Bake in the oven at 400 degrees for 45-60 minutes. Remove from oven, slice in half and scoop out the potatoes. Add half to a large bowl and save the other half for another use, such as mashed potatoes.

Combine the shredded chicken, cheese, ranch, hot wing sauce, Lawry's and pepper with the potatoes. Sort of mash the potatoes with the serving spoon as you're mixing everything together well. You'll want the mixture a little chunky.

Using a spoon, scoop the mixture back into the potato skins. Sprinkle with diced green onion if desired.

If preparing right away, put back into the oven at 400 degrees for 10-15 minutes. Just until skins are crispy.

For freezing: do not bake, place baking sheet into the freezer for 1-2 hours or until frozen. Remove from freezer and wrap each potato individually in saran wrap. Then place potatoes into a large freezer bag, make sure to label with contents and date. When ready to use; let thaw and bake in the oven for 15-20 minutes or until warmed through.

Cookie Dough for the Freezer

When it comes to baking cookies, I tend to go in spurts. Obviously around Christmas time I do the majority of cookie baking and then every so often throughout the remaining months. If I can help it, I love to have prepared cookie dough balls in the freezer. When I need a quick dozen made for friends stopping by or a bake sale at the kids' school, it's not a big deal. Or if I'd rather us not eat three dozen cookies within a few days, I make sure to stash some of the dough away to prevent that from happening.

You can see there's plenty of reasons as to why it's helpful to keep your freezer stocked with cookie dough. But let's just be honest, there are days when I'd rather not stand in front of the stove rotating pan after pan of cookies. I just want to bake a quick dozen and be done. It takes me way less time to prepare a sheet of dough balls and be done. I'd rather be outside playing with the kiddos.

We've all got our favorites, the hubby loves his chocolate chip, the girls always request grandma's molasses cookies and one of my favorites have always been an old fashioned oatmeal raisin. I wish I would have had more time and energy but the other day I decided on chocolate chip and these toffee malted cookies I haven't made in years.

They are one of the first recipes I ever baked and instantly became a favorite in our family. I've since made a few adaptions, but the recipe originated from an old Taste of Home magazine my mom had. It's a soft, chewy cookie with crushed Whopper and Heath candy bits inside. Just an all-around great cookie that anyone would enjoy.

Before I share the recipe with you, I first just want to take you through the easy process of preparing your cookie dough for the freezer. After you've mixed up the dough, using your cookie scoop, place dough balls onto a cookie sheet lined with parchment paper. Flash freeze for at least one hour, you'll want the balls to be completely frozen. Then transfer to a large freezer bag that has been dated and labeled. When ready to bake, simply remove cookie dough from the bag and place onto a cookie sheet to thaw. Once thawed you can then bake according to the recipe's instructions. Pretty easy!


Toffee Malted Cookies

Ingredients:
2 sticks unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
3.4 oz. package french vanilla instant pudding
1/2 tsp vanilla
2-1/4 cups all-purpose flour
1 cup instant oats
1 tsp baking soda
1/2 tsp salt
3/4 cup finely crushed Whopper candy
3/4 cup Heath bits (found in the baking aisle)

Directions:
In the stand of a large mixer, cream together butter and both sugars until light and fluffy. Add in eggs, pudding and vanilla. Gradually add in baking soda, salt, oats and flour. Batter will be getting thick. Mix in both candy bits until well incorporated.

To freeze: Line a baking sheet with parchment paper. Using a cookie scoop, drop dough balls onto the parchment paper. Place in freezer for at least one hour or until frozen. Then transfer to a large freezer bag that has been labeled with contents and date. When ready to use, place dough balls onto a prepared cookie sheet. Let thaw and then bake in the oven.

To prepare cookies: Bake at 350 degrees for 12-13 minutes or until golden brown. Remove from oven and let cool for 5 minutes before transferring to a wire rack. Store cookies in an airtight container. Makes almost 3 dozen.