Freezer Crescent Zucchini Pie

/

Ingredients

  • 2 tubes refrigerated crescent rolls

  • 4 tsp dijon mustard

  • 8 cups sliced zucchini

  • 2 cup chopped onion

  • 12 tsp butter

  • 4 eggs, lightly beaten

  • 2 cup shredded mozzarella cheese

  • 2 cup Colby-Monterey Jack cheese

  • 8 slices cooked and chopped bacon

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp dried basil

  • 1 tsp dried oregano

Directions

  1. Place crescent dough into a 9x13 or 10x15 baking dish. Press dough onto the bottom and up the sides to form a crust. Seal seams. Spread crust with mustard.

  2. In a large skillet, saute the zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, bacon, seasonings, and the zucchini mixture. Pour into crust.

  3. Bake at 375 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly.

    How to Freeze- Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Heat in the oven or microwave.

Freezer Breakfast Biscuit Cups

/

Ingredients

  • 1 lb pork sausage (like Jimmy Dean)

  • 3 tbsp flour

  • 1 tsp pepper

  • 2 - 1/4 cup milk

  • 1 - 1/2 cup cubed hash brown potatoes

  • 3 tbsp butter

  • 6 eggs

  • 3 can large refrigerated biscuits - 24 biscuits

  • 1 - 1/2 cup shredded Colby Monterey Jack cheese

Directions

  1. In a large skillet, cook sausage over medium heat until no longer pink. Stir in the flour, and pepper. Gradually add the milk and bring to a boil. Cook and stir for 4 minutes or until thickened. Remove from the heat and set aside.

  2. In a separate skillet, cook the potatoes and butter until soft. Whisk the eggs and the remaining milk and pepper. Add to skillet and cook until almost set.

  3. Press into each biscuit onto the bottom and up the sides of ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups. sprinkle with remaining cheese.

  4. Bake at 375 degrees for 18-22 minutes or until golden brown. Let cool for 5 minutes before removing from pan. If you are using jumbo muffin tins, this will be closer to 28 minutes.

How to Freeze- Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through.

Lemon Blueberry Cornbread Muffins

/

Ingredients

  • 1 cup buttermilk white cornmeal mix (White Lily Brand is what I have)

  • 1 cup flour

  • 1/2 cup sugar

  • 1 egg

  • 1 cup milk

  • 1/4 cup oil

  • grated lemon zest from 1 lemon

  • 3/4 cup blueberries

  • 3/4 cup powdered sugar

  • juice of 1 lemon

Directions

  1. Combine eggs, milk, oil, and lemon zest in a mixing bowl and whisk. Add cornmeal, flour, and sugar and stir until just combined.

  2. Fold in the blueberries.

  3. Fill 10-12 greased muffin tins with the batter.

  4. Bake for 20-25 minutes and then cool for 10 minutes.

  5. Whisk powdered sugar and juice of lemon until combined. Dip the tops of the baked muffins into the glaze and let dry.

  6. Makes 10-12 regular sized muffins.

Coconut Pancakes

/

Ingredients

  • 3 cups all-purpose flour

  • 1/4 cups sugar

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup shredded, sweetened coconut

  • 2 eggs, beaten

  • 1 cup milk

  • 1 can (13.5 oz) coconut milk

  • 1/2 cup coconut cream

  • 2 tbsp melted butter

Directions

  1. Mix eggs, milk, coconut milk, cream, and melted butter.

  2. Combine the rest of the dry ingredients and add to wet ingredients.

  3. Pour by 1/4 cup size onto griddle into whatever pancake shapes you love!

  4. Serve with warm syrup and butter.

Norma Bundt Rolls

/

Ingredients

  • 1/2 cup brown sugar

  • 1/4 cup white sugar

  • 3.5 oz. package cook and serve butterscotch pudding (not instant)

  • 1 TBSP cinnamon

  • 1 stick (1/2 cup) melted butter

  • 14-18 frozen rhodes rolls

Directions

  1. Mix brown sugar through cinnamon in a bowl until combined.

  2. Layer rolls in a greased bundt pan.

  3. Pour the melted butter and sugar mixture over the top.

  4. Cover and let it rise on the counter/in the fridge overnight.

  5. Bake at 350 for 30 minutes and flip upside down on a serving dish immediately.

Overnight Berry French Toast Casserole

/

Ingredients

  • 10-12 slices bread, cut into cubes

  • 16 oz cream cheese cut into cubes

  • 12 eggs, beaten

  • 2 cups milk

  • 1 tsp vanilla

  • 1/3 cup maple syrup

  • 1 cup berries (Blueberries are best)

Directions

  1. Grease 9x13 baking dish (I used 10x15)

  2. Arrange half the bread and top with the cream cheese

  3. Top the cream cheese with the blueberries and top with the rest of the bread.

  4. Mix eggs, milk, vanilla, and maple syrup.

  5. Pour over the bread and refrigerate overnight.

  6. Remove from fridge and let sit for 30 minutes.

  7. Bake at 350 for 30 minutes covered and 30 minutes uncovered or until center is firm.

Whole Grain Blackberry Spice Muffins

/

Ingredients

  • 2 cups flour

  • 1 cup oats

  • 1 cup brown sugar

  • 1.5 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp apple pie spice

  • 1 cup milk

  • 3 TBSP melted butter

  • 1 tsp vanilla

  • 1 egg

  • 1.5 cups frozen, chopped blackberries

Directions

  1. Mix in a large bowl all the dry ingredients, from the flour to the apple pie spice.

  2. Mix in a medium bowl all the wet ingredients, from the milk to the egg.

  3. Add wet to dry ingredients and stir until just combined.

  4. Add chopped berries and divide into muffin tins.

  5. Bake at 400 degrees for 14-17 minutes and cool for 5 minutes.

Makes 1 dozen

Whole Wheat Muffins

/

Ingredients

  • 1 cup brown sugar

  • 1/2 cup butter

  • 1 egg

  • 1 cup sour milk

  • pinch of salt

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp vanilla

  • 1/2 tsp cinnamon

  • 2 1/4 cup whole wheat flour

Directions

  1. Cream together butter and sugar.

  2. Add egg and milk and mix again.

  3. Add dry ingredients and mix until just combined.

  4. Bake at 350 for 12-20 minutes. If doing jumbo muffins, it’s closer to 30 minutes.

Homemade Coconut Granola

/

Ingredients

  • 8 cups oats

  • 1 bag shredded coconut

  • 4 tsp cinnamon

  • a sprinkle of nutmeg and cloves

  • 1 tsp. salt

  • 1/2 sliced almonds

  • 1 cup chopped pecans

  • 1 cup honey

  • 2/3 cup coconut oil

  • 2 tsp vanilla

Directions

  1. Mix all ingredients

  2. Pour on 3 cookie sheets

  3. Bake at 400 for 15 minutes and stir, bake another 5-7 minutes until brown.

  4. Cool Completely

  5. Add dried fruit if desired.

Blender Pancakes

/

Ingredients

  • 1 Cup whole wheat berries

  • 1.5 cups milk

  • 2 eggs

  • 1 tsp salt

  • 1/3 cup oil

  • 1 TBSP honey

  • 1 TBSP baking powder

Directions

  1. Put 1 cup wheat and 1 cup milk in the blender and mix on high for 2 minutes.

  2. Add the other 1/2 cup milk and blend another 2 minutes

  3. Add eggs, salt, oil, and honey and blend on high for 30 seconds.

  4. Add baking powder and blend for 10 seconds.

  5. Pour on a greased griddle and cook until done!

  6. Enjoy with syrup and peanut butter (if you are like me).

Grandma's Banana Muffins

/

Ingredients

  • 1 egg

  • 1/3 cup milk

  • 1/2 cup oil

  • 1 cup mashed bananas

  • 2 cups flour

  • 2/3 cup brown sugar

  • 1 TBSP baking powder

  • 1 tsp salt

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Stir together egg, milk, oil, and bananas.

  3. Add and stir remaining ingredients.

  4. Bake for 15-20 minutes

Yield - 12 regular muffins or 6 large muffins