Freezer Food Friday ~Sweet & Zesty Meatballs

hosted by mjpuzzlemom
These are a great recipe for a potluck or buffet.
I always make too much on purpose because the leftovers freeze so well.

MEATBALLS*

2 pounds ground beef
1 large onion, finely minced
1/2 sleeve saltine crackers, crushed
1 teaspoon minced garlic from the jar
1/2 teaspoon white pepper
1 jumbo egg, beaten

• Preheat oven to 375 degrees.
  
• In a large bowl, combine all the meatball ingredients and blend well.
  
• Shape into 1 inch balls.
  
• Place meatballs on un-greased cookie sheet.
  
• Bake 25-30 minutes until browned and baked through.
  
• For frozen meatballs, put the sauce in the crock pot first and then stir in frozen meatballs. They'll be ready in 3-4 hours.
  

*I sometimes cheat and buy the bags of meatballs from Costco or Sam's Club

SAUCE
3/4 cup Welch's grape jelly
3 tablespoons white vinegar
1 3/4 cups Heinz chili sauce
1 medium red bell pepper, cut into thin slivers

• In a large saucepan combine jelly, chili sauce and vinegar.
  
• Bring to a soft boil and simmer 5 minutes stirring constantly to prevent scorching.
  
• Layer meatballs, peppers and spicy sauce in crock pot.
  
• Warm meatballs in sauce for 3-4 hours before serving.

You can put all the leftovers in the freezer together. Be sure to thaw them thoroughly before reheating.

I do the memes: Menu Plan Monday hosted by aura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Favorite Ingredient Friday collides with Scrumptious Sunday~Cheesy Au Gratin Potatoes

hosted by Overwhelmed with Joy and Mercedes Rocks
CHEESY AU GRATIN POTATOES

• 1/2 cup butter
• 16 oz. whipping cream
• 5 large russet potatoes
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon white pepper
• 1 teaspoon minced garlic (jar) or 1 clove
• 2 cups grated 4 white cheese mix (Gruyere, Muenster, etc...)
• 2 cups rates sharp cheddar
• Wondra Flour

1. Preheat oven to 350 degrees.
   
2. Peel and thinly slice potatoes.
   
3. Grease 9x13 baking dish.
   
4. In a large sauce pan, melt the butter.
   
5. Gradually add the whipping cream and spices. Blend well.
   
6. Gradually add the flour until the mixture thickens, but it is still pourable!
   
7. Mix the cheeses all together.
   
8. Layer the potatoes, cheese and cream mixture ending with cheese on top.
   
9. Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.

I do the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Freezer Food Friday ~ Chicken Pot Pies

hosted by mjpuzzlemom

• 6 cups shredded chicken (2 rotisserie chickens)*
• 2 medium onions, chopped
• 2 tablespoons vegetable oil
• 3 celery stalks
• 1 small bag baby carrots
• 1 small bag frozen green beans or 1/2 pound fresh, cleaned and cut
• 2 cups chicken broth
• 12 oz. evaporated milk
• 1/3 cup butter
• 1/2 cup + 1 tablespoon Wondra flour
• 3/4 teaspoon thyme
• 1/4 cup cooking sherry
• 1/8 cup parsley
• salt and pepper to taste

Separate chicken from fat and bones and set aside. Heat oil in dutch oven. Saute' onions and celery until just tender. Transfer to a large mixing bowl and toss with chicken. Mix together chicken broth and milk and microwave until steamy, 2-3 minutes. In a large sauce pan melt butter. When foamy stir in flour, parsley and thyme until golden. Gradually whisk in the hot milk mixture. Bring to a simmer and cook until thick. Turn off heat and stir in sherry, salt and pepper to taste. Stir in chicken mixture and vegetables. Divide into 6-8 small French white Pyrex round baking dishes. Cover with lids and freeze.

When ready to bake, thaw and bring to room temperature. Cover with pie crust** and bake at 400 degrees for 30-35 minutes or until golden brown. With this recipe you don't end up with a bottom crust, but just think of how many calories you're saving.

*I usually make this when my local market has a buy one get one free on the rotisserie chickens.

**Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

ABC Pork Roast ~ Apricot Bourbon Cranberry Pork Roast

1/2 cup fresh cranberries (cut in half if fresh plus 2 tablespoons granulated sugar) or craisins
1/2 cup dried apricots, diced
1 cup bourbon, divided
1/2 cup orange juice
1 1/2 cup fresh bread crumbs
3/4 cup minced walnuts
1 bunch green onions, chopped
1/2 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons minced garlic (jar) or 2 fresh cloves
1 Jumbo egg, beaten
4-5 pound pork roast
1/4 cup chili sauce
3/4 cup brown sugar
1 cup white zinfandel
2 cups hot water
2 Tablespoons beef granules

In a small saucepan, cover the apricots and cranberries with 1/2 cup of the bourbon and bring to a simmer over a medium heat. Simmer for 10-15 minutes or until tender and gooey.

In a large mixing bowl combine the fruit mixture, orange juice, bread crumbs, walnuts, garlic and green onions. Season with the salt and pepper and mix well. Add the beaten egg until well blended.

Untie the pork roast and pack with stuffing mix, roll and re-tie. Generously smear the chili sauce over entire roast and then pack all the brown sugar over the chili sauce. Place the roast in the bottom of your slow cooker.

Mix together the wine, 1/2 cup bourbon, 2 cups hot water and beef granules until granules are dissolved. Pour around edges of roast.

Cook on low 6-8 hours. Keep covered tightly. Baste Roast with pan juices periodically.

Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.

BBQ Chicken Casserole

1 1/2 pounds boneless chicken breasts or thighs, diced
2 cups Sweet Baby Ray's BBQ sauce
1 cup pineapple juice
1 cup orange juice
1 cup dried apricots, diced
1 small white onion, diced
1 1/2 cups long grain rice

Mix all together and put into slow cooker. Cook 6 hours on low.

As a variation I like to add leftover charred kielbasa sausage.

Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.