Family Foodies

By Susanne Myers – The Hillbilly Housewife

Earlier this week we talked about planning ahead for holiday meals and one of the things I mentioned in that past was to make and freeze some dishes ahead of time.

I’ve been freezer cooking for years, but it took me a while to realize that I can apply the same principles to holiday cooking. Now I have a whole repertoire of dishes that I can make and freeze in the weeks before Thanksgiving and Christmas. Here are a few of my favorites.

We love cookies and pies, especially around the holidays. Thankfully I can make almost any pie and most cookies head of time and freeze. Give it a try with these sugar cookies that are always a big hit with the kids.

Freezer Sugar Cookies

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons margarine (1 stick), at room temperature
1 cup sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1 large egg

Cream the margarine and sugar in a large bowl until it is light and fluffy. I use my hand mixer. A kitchen-aid type mixer will work as well. If you are making this by hand, use a whisk and really work the sugar and margarine until all the sugar is dissolved. Add the milk and vanilla and continue stirring until it is incorporated into the mixture. Add the egg and mix again.

Combine the flour, baking powder and salt and slowly work it into the margarine and egg mixture. Continue mixing at low just until all the flour is mixed in. Don’t overmix it or your cookies will be tough.

Shape the dough into a log that’s about one and a half inches thick, wrap it in plastic wrap and either refrigerate overnight or freeze.

When you’re ready to bake your cookies preheat your oven to 350F. Slice your cookies 1/4 inch thick, place them on a cookies sheet and bake them for about 12 minutes on the middle rack until they are golden brown.

Another favorite of mine are freezer casseroles. I don’t know about you, but it seems like I’m constantly asked to bring some sort of side dish for various parties, dinners and functions.

Mixed Vegetable and Walnut Bake

Ingredients:

2 lbs. total of fresh broccoli, cauliflower, carrots and zucchini
1 1/2 C prepared ranch dressing
1 t flour
1/3 C butter style bread crumbs
1/3 C walnuts, coarsely chopped

Directions:

Set the oven temperature to 400 degrees and allow it to heat while steaming the vegetables.
Fill a large pot 2/3 full of water.
Bring the water to a full boil over high heat.
Add the vegetables carefully to the boiling water.
Allow the vegetables to steam 12 minutes or until crisp tender.
Drain the vegetables well.
Layer the vegetables into the bottom of a large baking pan.
Pour the salad dressing into a small mixing bowl.
Whisk in the flour until smooth.
Pour the mixture over the top of the vegetables.
Place the bread crumbs in a bowl.
Add the walnuts and toss until combined.
Sprinkle the mixture over the top of the vegetables.
Bake 15 minutes or until heated through.

Makes 4 servings

To reheat place in a 400 degree oven for approximately 15 minutes or until completely heated through.

Ranch Style Oven Potatoes

Ingredients:

1 (1 oz.) pkg. ranch style dressing mix
1/2 C Parmesan cheese, grated
1/3 C butter, melted
4 white potatoes, sliced

Directions:

Allow the oven temperature to heat to 400 degrees.
Brush 2 cookie sheets with most of the melted butter.
Layer the potatoes in a single layer on the sheets.
Brush the top of the potatoes slices with the remaining butter.
Place the dressing mix into a small mixing bowl.
Add the Parmesan cheese and toss to combine.
Sprinkle the mixture over the top of the prepared potatoes.
Bake 20 minutes or until the potatoes are fork tender.

Makes 6 servings

To reheat do not thaw.  Place in a preheated 400 degree oven for approximately 25 minutes or until heated through.

Cheese Topped Butternut Squash Casserole

Ingredients:

1 small butternut squash, peel, remove seeds and cube
1/2 C real mayonnaise
1/2 C onion, chopped very fine
1 egg, beaten
1 t sugar
1/4 t salt
1/2 t pepper
1/4 C saltines, crushed
2 tbsp Parmesan cheese, grated
1 tbsp butter, melted

Directions:

Place the squash in a saucepan and just cover it with water.
Place the saucepan over high heat and bring the water to a brisk boil.
Once boiling reduce the heat to low, cover the pan and cook 20 minutes or until the squash is very tender.
Drain the squash well and place it in a large mixing bowl.
Use a potato masher to mash the squash well.
In a separate bowl combine the mayonnaise and onion.
Add the egg and stir well to incorporate.
Sprinkle in the sugar, salt and pepper and blend them in to the mixture well.
Add the mashed squash and mix until well combined.
Set the oven temperature to 350 degrees.
Spray a 1 qt. casserole dish with a non stick cooking spray.
Spread the squash mixture into the prepared casserole.
Place the crushed crackers into a mixing bowl.
Sprinkle the cheese over the crackers.
Pour the melted butter over the crackers and toss to coat well.
Spread the cracker mixture over the top of the casserole.
Bake 45 minutes or until the top is a nice golden brown.

Makes 6 servings

To reheat place the frozen casserole in a 350 degree oven for approximately 25 minutes or until completely heated through.

Susanne Myers – The Hillbilly Housewife

Visit me at at HillbillyHousewife.com and take a moment to sign up for my free newsletter.

I also have a growing collection of ebooks on frugal homemaking and cooking topics. You can find the Hillbilly Housewife Ebooks here and please remember that 20% of my profits on these ebooks during the month of October will be donated to the Susan G. Komen foundation to further breast cancer research.