Ravioli and Cheese Bake

-1 jar (16 oz) spaghetti sauce
-1 can (14.5 oz) diced tomatoes, undrained
-1 can (10 oz) reduced sodium beef broth
-1/4 cup Zesty Italian Dressing
-18 oz. cheese-filled ravioli
-1 cup shredded mozzarella cheese

Assembly: Combine spaghetti sauce, tomatoes, broth and dressing in freezer bag (or in a 9 x 13 pan). Add ravioli. Seal and freeze.

Serving Day: Thaw. Pour into a 9 x 13 baking dish. Cover with foil. Bake at 375 degrees for 50 minutes or until ravioli are tender. Remove foil. Stir. Sprinkle with cheese. Let stand 5 minutes or until cheese melts. Enjoy!

*This is a Kraft recipe. I found it posted at http://www.freezerfriendz.blogspot.com/

Jo Nell's Hearty Sausage Soup

-2 Tbsp. butter or margarine
-1 (1 lb.) pkg. Hillshire Farm Smoked Sausage (any variety), diced
-1 large onion, chopped
-2 cups celery, sliced
-2 medium carrots, sliced
-1/2 medium green bell pepper, chopped
-1 clove garlic, minced
-3 Tbsp. beef flavor instant bouillon or 1 can beef broth, use less water
--1 tsp. thyme leaves
-1/2 tsp. marjoram leaves
-1/8 tsp. pepper
-4 cups water
-1/2 (1 lb.) pkg. pasta nuggets, uncooked (I could not find so I substituted mini bow ties)

Assembly: In large Dutch oven, melt butter. Add Hillshire Farm Smoked Sausage and next six ingredients. Cook until sausage is lightly browned. Stir in bouillon and seasonings. Add water. Bring to boil. Reduce heat; simmer 20 minutes. Prepare pasta nuggets according to package directions; drain. Stir into soup; heat through. Garnish as desired. Refrigerate leftovers. (This is a Hillshire Farm recipe.)

Optional: May add 2 cups fresh mushrooms, sliced

Freezing Instructions: Prepare as above, until directed to add water. Reduce water amount to just one cup. Spoon prepared mixture into a freezer bag, squeeze out all air and freeze.

Serving Day: Thaw. Place soup mixture and 3 cups of water into a Dutch Oven. Bring to a boil. Stir pasta into soup. Reduce heat; simmer 20 minutes or until is cooked. Enjoy!

Amish Ginger Snap Cookies

Ingredients:

3/4 cup butter

1 cup sugar

2 eggs

1/4 cup unsulfured molasses

2 1/2 cups flour

1 tsp. ground ginger

1 tsp. ground cloves

1 tsp. cinnamon

1 1/2 tsp. baking soda

Combine butter & sugar, mix well. Add the rest of the ingredients. Scoop balls and roll in sugar.

Bake at 350 degrees for 8-10 minutes.

Zesty Slow Cooker Chicken Barbecue

from allrecipes.com

Ingredients:

6 Frozen Chicken Breasts

Sauce:

12 Oz. of your favorite BBQ sauce (I've found that vinegar based sauces taste better in the end)

1/2 cup Italian Dressing

1/4 cup Brown Sugar

2 Tablespoons Worcestershire Sauce

Combine ingredients for sauce, mix well. Pour over frozen chicken in crock pot and cook on low for 6-8 hours. Shred the chicken and serve!

From freezer: Put frozen chicken in crock pot. Thaw sauce under hot water, mush the bag well to mix and then pour over chicken. Cook on low for 6-8 hours. Shred chicken and serve!

This makes a good sandwich, but it is also really yummy served over baked potatoes!

Super Simple Christmas Cookies

* A Family Christmas Tradition--makes uniformly, sweet and festive sugar cookies in a SUPER EASY process! Enjoy!

Ingredients:
1 tube of Pillsbury Sugar Cookie Dough
Sugar sprinkles in festive colors

Directions:
Use a small scoop to create balls of sugar cookie dough and drop into a small zip loc bag of sugar sprinkles. Do 6 or so and then zip the bag shut. Shake the bag until the balls of dough are fully covered in sprinkles. Freeze.

Baking:
Place sugared balls of dough on cookie sheet and bake at 350 for 8-10 minutes. Place on cooling rack.

Three Ingredient Peanut Butter Blossoms

1 C sugar

1 egg

Cream together well.

Add 1 cup creamy peanut butter. Cream till mixed well.

Place in cookie press and press cookies. Or press with a fork. Makes about 32 or so.

Bake at 350 for 10-12 minutes. Immediately upon removing from oven, place a kiss on each cookie. Allow them to sit for a minute or two then lightly press in center.

Potato Oven Omelet

1lb. 4 oz. Bag Potatoes O'brien
2 cups Shredded Cheddar Cheese
1 lb. Cubed Ham
8 Eggs
1 1/2 cups Milk
1/3 cup flour
1 tsp. Salt
1/4 tsp. Pepper
1 Large Tomato (Optional)

To Freeze: Prepare a 9x13 foil pan. Pour bag of potatoes in bottom of pan. Spread shredded cheese over potatoes. Spread ham evenly over cheese. In a 2 quart bowl whisk eggs, milk, flour, salt and pepper (I used my mixer). Pour egg mixture over ham and cheese. Cover with foil and freeze.

To Serve: If frozen, thaw completely. Or bake immediately after making. Bake at 400 degrees for 30-35 minutes or until knife inserted in center comes out clean. Sprinkle tomatoes over omelet. Let stand 5 minutes. Cut and Serve.

Yields: 12 Servings. Nutrients per serving: Calories 170, Fat 10g, Sodium 360mg.

Chicken Noodle Casserole

Ingredients:
2 c. Chicken Breast cooked and cubed
(I used canned chunk chicken from Sam's)
1 can cream of chicken soup
1/2 cup milk
16 oz. bag of egg noodles-cooked
1 c. shredded cheddar cheese (optional)
1 c. crumbled potato chips (optional)

Assembly:
Mix all ingredients. Place in Freezer bag. Freeze.

Serving Day:
Thaw. Place into baking dish. Stir to mix ingredients up. Crumble potato chips and put on top of mixture. If desired, put shredded cheddar cheese on top of potato chip layer.
Bake at 350 for 20 minutes. Enjoy!

Note: This recipe was borrowed from Freezer Friendz