May Freezer Meals

Michelle- Beef Enchiladas with sour cream
Michelle/Becky- Bagel Pizzas with cookies
Becky- Ranch chicken, pasta and veggie
Melanie- Shepherds pie and oatmeal cookie dough
Nichol- Pasta Casserole
Luisa- Orange Chicken, rice and veggies
Tiffany- Teriyaki Chicken, rice, dump cake
Lora- Sweet and sour meatballs, rice, drink mix, muffin mix
Eva- Chicken Enchiladas, flan
Shannon- Lasagna casserole

Pizza Roll Ups

1 loaf frozen bread dough (or make your own pizza dough)
1 lb. lean ground beef (or sausage)
1 tsp. salt
1/2 tsp. pepper
2 cups grated mozzarella cheese
1 tsp. Italian herb seasoning
1 T. chopped fresh parsley
4 cups of your favorite pizza sauce

Thaw dough; roll it into a 14x24 rectangle about 1/4" thick. Brown ground beef; stir in remaining ingredients except pizza sauce. spoon filling evenly onto dough, slightly pressing filling into dough.

Roll dough lengthwise like a jelly roll, and cut into 24- 1" slices. Treat 2 rimmed cookie sheets with nonstick spray; lay slices on sheets about an inch apart. Preheat oven to 400 degrees. Let roll-ups sit for 10 minutes. Bake for 20-25 minutes or until golden brown. Cool roll-ups, and freeze in four 1-gallon bags, 6 per bag. Slip a 1-quart bag with 1 cup sauce into each bag of Pizza Roll-Ups.

To prepare for serving: thaw roll-ups and warm them in a preheated 400 degree oven for 10 minutes. Or put them frozen in the microwave; heat on high for about 2 minutes. Serve with warmed pizza sauce.

Sweet and Sour Sauce

(from Jean Davis)

8 cups tomatoes, peeled and diced
4 cups peppers (red and green), diced
4 cups onions, chopped
7 cups sugar
3 cups vinegar
1 tablespoon salt
1 cup clear gel A (you can get this at Kitchen Kneads in Ogden)
1 cup water
2 20 ounce cans pineapple, chunks or tidbits

Drain pineapple, set aside juice. Mix clear gel A with 3 cups sugar, set aside. Mix vegetables with vinegar, pineapple, and salt. Bring to a boil. Add 4 cups sugar to vegetable mixture. ring mixture back to a boil. Pour pineapple juice and water into clear gel mixture, mix with a wire whip. Add clear gel mixture to vegetables mixture. Simmer 15-20 minutes. Pour into quart jars. Process in a hot water bath for 30 minutes. Makes 6-7 quarts. Again my kids don't like chunks so after cooking I put mine in the food processor to blend up, then I canned it.

Spaghetti Sauce

(from Aunt Florence)

21 cups tomatoes, peeled and chopped
2 cups chopped green peppers
2 cups chopped onions
1 teaspoon dried minced garlic
5 (6 ounces each) cans tomato paste
1 tablespoon plain salt
1 scant tablespoon dried oregano
1 teaspoon dried basil
1 package spaghetti sauce mix (mild)

Mix together and cook until as thick as you like it, stirring frequently. Fill pint jars to within 1/4", wipe off rims, seal. Process in a hot water bath for 30 minutes. Makes 12 pints. My kids also don't like the chunks so right before serving I use my submersable blender to blend up the sauce.

Favorite Meatballs

2 lbs. ground beef (or other ground meat or combination--I did half beef/half turkey)
1 cup dry bread crumbs
1/2 cup Parmesan cheese
2 eggs
1/4 tsp. garlic powder
1/2 tsp. oregano leaves
1/4 tsp. salt
1/2 tsp. pepper

Heat oven to 350. In a large bowl, combine all ingredients. Mix thoroughly. Use 1 tablespoon of mixture to form each ball. Place meatballs on ungreased shallow baking pan. Bake meatballs for 15 minutes or until browned. Cool. Place the meatballs on a clean baking pan that has been lined with waxed paper, parchment paper, or plastic wrap. Place in the freezer for several hours to quick freeze. Once frozen, remove meatballs from baking pan and place meatballs in freezer bags. No need to thaw. Heat meatballs with your choice of sauce or gravy. Serve with rice, noodles, or potatoes.

I am looking for a good snickerdoodle recipe

Hi everyone, does anyone have a snickerdoodle recipe that they are willing to share?