Super Burritos

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This yummy recipe is from our great friend, David.  Thanks David!


Super Burritos
(serves 6)

1 lb. ground beef
1 pkg. taco seasoning + 1 pkg. full of water
chopped onion to taste
fresh garlic to taste
chili powder to taste
1/4 cup rice (prepare as directed)
1 pkg. flour tortillas (burrito size)
2 cups Mexican Four Cheese (shredded)
1/4 stick butter or margarine
1 1/2 Tbs. flour
1 cup water
1 large beef bullion cube
1/4 jar Frontera Mild roasted salsa

-Brown beef with taco seasoning, water, onion, garlic, and chili powder.  Drain mixture.  Stir in rice.
-Spray a 9 x 13 glass baking dish with non stick cooking spray.
-On a flour shell, spread a large spoonful of meat mixture and cheese.  Roll and secure with a toothpick.  Fit snugly into baking dish.  Repeat with remaining shells.
-In a pan, melt beef bullion cube into water.  In a second pan, melt butter.  Stir in flour to form rue.  Pour beef bullion mixture into rue.  Pour in salsa.  Stir and allow to thicken.
-Pour sauce over burritos and top with remaining cheese.  Bake at 350 for 40-45 minutes, or until cheese is melted.
To Freeze:  After topping burritos with sauce and cheese, cover with plastic wrap and then heavy duty aluminum foil.  Freeze.
To Serve:  Thaw in fridge completely (may take more than overnight).  Remove plastic wrap and bake as directed.


Cream Cheese Chicken


Thank you Once A Month Mom for this delicious recipe!

Cream Cheese Chicken

Greek-Inspired Slow Cooker Chicken


I got this recipe from Once A Month Mom.  What could be easier than freezing & then slow cooking?  This is one of our favorites now!

Greek-Inspired Slow Cooker Chicken

4 Tbs. lemon juice

4 tsp. garlic cloves, minced

1/4 cup olive oil

3/4 cup chicken broth

1 tsp. dill

1 tsp. rosemary

1 Tbs. balsamic vinegar

1/4 tsp. pepper

1/2 tsp. salt

4 lbs. boneless, skinless chickcken breasts

-Combine all ingredients except chicken.  Place chicken in freezer bag & dump the marinade over the chicken. Freeze.

To Serve:  No need to thaw.  Dump the contents of the bag into slow cooker & cook 6-8 hours.

**We like to eat this over whole wheat egg noodles with feta cheese & olives.**

Freezer Mashed Potatoes

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All ready for the freezer!Made these yesterday!  I omitted the onion powder, salt,  & pepper.  I’ll let folks season their own.  🙂

By the way, this is a cheap side dish!  Bought the potatoes for $1.98 for a 5 lb. bag @ Kroger.

Freezer Mashed Potatoes

Jewel’s Earthquake Cake

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Last night, I spoke at a military spouses’ event…so much fun!  I made them this cake (recipe from my wonderful grandmother) & everyone loved it.  It tastes best cold with Cool Whip on top.  But, just so you know…it is ugly.  🙂

1 box German chocolate or Devil’s Food cake mix
1 cup coconut
1 pk. (8 oz.) cream cheese
2 cups powdered sugar
1 cup chopped pecans
1 stick butter (softened)
Preheat oven to 350 degrees.

Mix cake according to package directions.

Butter bottom of a 9 x 13 in. pan. Place pecans and coconut in bottom of

pan. Pour cake batter over top. Mix powdered sugar, butter, and cream cheese together. Drop by spoonfuls on top of the cake batter. Bake for

45 min. or until done. Cake will crack like an earthquake has occurred.

(To quickly soften cream cheese, place in small bowl in microwave oven for 3 min. on POWER LEVEL 3.)

Find me on Facebook @ Fearless Freezer Cooking!

Old Fashioned Chicken & Dumplings


Got this recipe from one of our co-op members in WV! Thanks Rhonda!

1 (2 1/2 to 3 lb.) broiler-fryer chicken
1 tsp. Salt
2 cups all-purpose flour
1/2 tsp. Salt
1 cup buttermilk
2 quart water
1/2 tsp. pepper
1/2 tsp. Baking Soda
3 Tbs. shortening
Place chicken in a Dutch oven; add water and 1 tsp. salt. Bring to a boil; cover, reduce heat, and simmer 1 hour, or until tender. Remove chicken and let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper.

Combine flour, baking soda, and 1/2 tsp. salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface and knead lightly 4 or 5 times.

For drop dumplings, pat dough to 1/4 inch thickness. Pinch of dough in 1 1/2 inch pieces and drop into boiling broth. Reduce heat to medium-low and cook 8-10 min. or to desired consistency, stirring occasionally. Stir in chicken.
**Note: For rolled dumplings, roll dough to 1/4 inch thickness. Cut dough into 4 x 1/2 inch pieces. Drop dough, one piece at a time, into boiling broth, gently stirring after each addition.

To Freeze: Label containers. Allow the chicken & dumplings to cool & then spoon into Ziploc bags or plastic containers.

To Serve: Thaw & reheat on stovetop stirring constantly or in the microwave.

**My husband thinks this is a little too bland, needs more salt, pepper, or something! 🙂 So, season to your liking.

Cheesy Beef Stroganoff

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Cheesy Beef Stroganoff

1 lb. ground beef
2 cups water
3 cups (6 oz.) wide egg noodles, uncooked
3/4 lb. (12 oz.) Velveeta cubed (I use a little less…it is really cheesy!)
1 can cream of mushroom soup
1/4 tsp. black pepper

-Brown meat in large skillet; drain.
-Stir in water and bring to boil.  Stir in noodles.  Reduce heat to med-low; cover.  Simmer 8 minutes or until noodles are tender.
-Add Velveeta, soup, and pepper; stir until Velveeta is melted.
To Freeze:  Double the recipe & make according to the directions above.  I use my Pampered chef 12 inch skillet to fit the double batch.  Serve half for dinner and let the other half cool.  Once cooled, spoon into a gallon size Ziploc freezer bag.  Freeze flat.
To Serve:  Thaw in refrigerator overnight or all day.  You may want to place the bag in a bowl to thaw, it loses its shape when thawing.  Warm on stovetop in skillet or warm in the microwave.

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