Sorbet Torte

Sorbet Torte
from: Betty Crocker Calendar

Prep Time: 35 mins
Total Time: 5 hours 25 mins
Makes: 16 servings

Cake Ingredients:

1 box Betty Crocker SuperMoist white cake mix (water, veg oil, and egg whites called for on box)
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened

Note: Since the shower this was for was blue and green, I used lime sherbet and wildberry sorbet; I also used blue food coloring to make the sorbet more blue than purple.

Frosting Ingredients:

1 1/2 cups whipping cream
1/2 cup powdered sugar
1 tsp grated lime peel (I didn't put that in)
2 tbsp lime juice

Garnish, if desired:
Lime peel twists
Fresh Strawberries (I was going to use blueberries for mine...but forgot)

Directions:

1. Heat oven to 350 F (325 for dark or nonstick pan). Spray bottom only of 15x10x1 inch pan with baking spray. Line with waxed paper; spray waxed paper. (In case there's any confusion: my friend decided it meant spread wax paper all the way across, with extra room on the small ends so you can easily lift the cake out of the pan.)

2. In large bowl, make cake mix as directed on box, using water, oil, and egg whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.

3. Cut cake crosswise into 2 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm. (Make sure it is FIRM before moving on to the next step.)

4. In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.

Note: You can store this make-ahead dessert in your freezer, tightly covered, for up to 3 weeks.

Delicious Apple Pie (freezer)

Apple Pie
by: Maureen Danielson

I got this recipe from a friend and it is sooo delicious. Basically, every year they do a mass apple pie making day as a family, prepare the filling, and then freeze it until they are ready to make the pies. Soo good, fun, and easy.

7 C sliced and peeled apples (unless you like the peel)
1 C sugar
1 t cinnamon
1/2 t nutmeg
1 T flour

Place apples in a ziploc bag. Add dry ingredients to bag and mix. Write on bag and freeze. Pour filling into pie. Bake at 425 for 45-50 mins.

Stuffed Peppers (freezer)

Stuffed Green Peppers
by: girlfriends on the GO!

I've made stuffed peppers before, but really didn't like them. But I think these are great. And the meat mixture alone is great for little ones too-instead of baking it in the peppers, bake it in a muffin pan.

1 lb ground beef, browned and drained
1/3 C minced onion
1/2 t salt
1/2 t pepper
3 8 oz cans tomato sauce
3/4 C water
1/2 C uncooked long grain rice
1 t Worcestershire sauce
1 C shredded cheddar cheese
6 medium green peppers, with tops off and seeds cleaned out

Mix all ingredients except cheese and green peppers together. Cover and simmer 15-20 mins until rice is tender. Spoon mixture into green peppers. If freezing, see below. Otherwise, place in muffin tins and bake at 350 for 30-35 mins. (My peppers are usually too big for a muffin tin, so I just place them in a small casserole dish and they do just fine.)

Freezing Directions: After spooning the meat mixture into the peppers, wrap peppers in foil and place in a freezer bag to freeze. You can also freeze the meat and the peppers separately.

Beef and Cheese Quesadillas (freezer)

Beef and Cheese Quesadillas
by: girlfriends on the GO

This is very easy and good. I usually have to double the recipe, but it's still worth it! You can also garnish with other toppings if you desire.

1 lb lean ground beef
1/2 C chopped onion
3/4 C chunky salsa
2 C shredded Colby-Jack Cheese
10-12 flour tortillas

Brown ground beef with onion. Drain. Mix in salsa and cheese. If freezing, see directions below. Otherwise, spoon approximately 1/2 cup of meat mixture on one half of tortilla. Fold tortilla in half to close. Arrange quesadillas on baking sheet. Lightly spray tops of tortillas with cooking spray. Bake at 450 for 8 mins or until lightly browned.

Freezing Directions: Place meat mixture in a freezer bag. Include a package of flour tortillas with this meal.

Mexican Corn Chowder (freezer)

Mexican Corn Chowder
by: "Girlfriends on the GO"

This mild, south-of-the-border taste will make your taste buds say "gracias"!

Sooo delicious! I loved it and Caleb even ate it.

1 1/2 lbs boneless, skinless chicken breasts
1/2 C chopped onion
1/2 t garlic powder
3 T butter
2 chicken bouillon cubes
1 C hot water
1 t ground cumin
2 C half and half
2 C shredded Monterey Jack Cheese
1 15 oz can creamed corn
1 4oz can chopped green chiles
1/4 t hot sauce (Tabasco)
1 bag tortilla chips

In large saucepan, brown chicken, onion, garlic, and butter. Dissolve bouillon in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining ingredients. Cook until cheese melts. If freezing, see directions below. Otherwise, serve topped with crushed tortilla chips.

Freezing Directions: Pour into freezer bag and freeze. Include a bag of tortilla chips with this meal.

Cheesy Rigatoni Bake

Cheesy Rigatoni Bake
by: "girlfriends on the GO"

Serve with garlic bread and a salad...it makes a great dish!

1 16 oz pkg rigatoni noodles
2 Tbsp butter or margarine
1/4 C flour
1/2 tsp salt
2 C milk
1/4 C water
4 eggs, beaten
2 8 oz can tomato sauce
2 C shredded mozzarella cheese
1/4 C shredded parmesan cheese

Cook pasta according to package directions. In a saucepan, melt butter. Stir in flour and salt until smooth, gradually add milk and water. Bring to a boil, cook and stir for 2 minutes or until thickened.

Drain pasta and place in a large bowl. Add beaten eggs. Spoon into a greased 9x13 pan. Top with tomato sauce and mozzarella cheese. Spoon white sauce over top and sprinkle with parmesan cheese. If freezing, see directions below. Otherwise, bake at 375 for 30 to 35 minutes.

Freezing Directions: Slightly undercook pasta. Place in a greased disposable aluminum pan. Cover with plastic wrap and then aluminum foil.

Ham and Cornbread Casserole

Ham and Cornbread Casserole
by: "girlfriends on the GO"

2 eggs
1 16 oz can cream style corn
1 16 oz can whole kernel corn, drained
1/2 C butter or margarine, melted
1 C sour cream
1 pkg corn muffin mix (Jiffy)
2 C cubed ham
1 C shredded cheddar cheese

Beat eggs. Stir in cream corn, whole kernel corn, butter, and sour cream. Add muffin mix and ham. Pour into a greased 9x13 pan. If freezing, see directions below. Otherwise, bake at 375 for 45 minutes or until center is done. Take out and sprinkle cheese on top. Return to oven until cheese is melted.

Freezing Directions: Freeze it in a disposable aluminum pan and cover with foil. Include 1 cup shredded cheese in a bag to sprinkle on after baking.

Sunday Chicken

Sunday Chicken
by: "girlfriends on the GO"

"A perfect Sunday meal-it bakes long enough for everyone to enjoy church, then come home to the wonderful smell of Sunday dinner!"

This is seriously sooo good. Very tasty, tender, and moist!

6 boneless, skinless chicken breasts
12 slices bacon
1 family size can cream of chicken soup
1 pint sour cream

Place chicken in pan. Cover with bacon slices. Mix soup and sour cream together. Pour over chicken and bacon. If freezing, see directions below. Otherwise, cover and bake at 325 for 3 hours. Serve over rice.

Freezing Directions: Cover tightly with foil. Freeze in a disposable aluminum pan. You may want to include rice with this meal.

Taco Braid (freezer)

Taco Braid
by: "girlfriends on the GO"

A great twist on your normal taco dish. (I'll be including a picture shortly.)

1 lb ground beef, browned and drained
1 pkg taco seasoning
12 Rhodes rolls, thawed (I'm sure you could use your homemade dough too)
1 15 oz can refried beans
2 C shredded cheese

Follow directions on taco seasoning packet to season ground beef. Roll out rolls together (after thawed and risen) into a rectangle about the length of a cookie sheet. Spread refried beans down the center of the dough. Top with meat mixture and then sprinkle with the shredded cheese. Use a pizza cutter (or knife) to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece, cross, and twist. Crisscross dough across top of filling. Continue crisscrossing until your pizza is braided. Carefully place on a greased cookie sheet. If freezing, see directions below. Otherwise, place on a cookie sheet and bake at 350 for 25-30 mins until bread is golden brown.

Freezing Directions: Wrap braid with plastic wrap and then aluminum foil. Freeze.

If you have questions about the crisscrossing, just ask! My mother-in-law had to explain it to me! And show me actually...

Sloppy Joes (freezer)

Sloppy Joes
by: "girlfriends on the GO"

So I know sloppy joes are easy, but this is the best recipe I've tried. The last one had way too much ketchup that I used almost an entire jar. But this stuff is sure nummy!

1 lb ground beef, browned
1 chopped onion
1/4 tsp garlic powder
1 12 oz jar chili sauce (yes this is an actual jar by the vinegar and stuff at wal-mart)
1/2 C brown sugar
2 Tbsp vinegar
2 Tbsp prepared mustard
1 16 oz can tomato sauce
1 pkg hamburger buns

Mix all ingredients together. Simmer for 15-20 mins. If freezing, see directions below. Otherwise, serve on buns.

Freezing directions: Freeze in a gallon-size freezer bag. Include a package of hamburger buns (freeze in freezer bag as well).

Porcupine Meatballs (Freezer)

Porcupine Meatballs
by: "girlfriends on the GO"

Such an easy and delicious dish...and so scrumptious! Using an ice cream scoop makes fantastic meatballs!

1 1/2 lbs extra lean ground beef
1/2 C uncooked rice
1 tsp seasoned salt
1/4 tsp salt
1/2 tsp pepper
1 Tbsp dried, chopped onions
1 can tomato soup
1 Tbsp Worchestershire sauce

Combine ground beef, rice, salts, pepper, and onions. Mix well. Place in a 9 x 13 pan. Mix together W sauce and tomato soup and pour over meatballs. If freezing, see directions below. Otherwise, cover and bake at 350 for 1-1 1/2 hours until rice is tender. Turn meatballs halfway through cooking.

Freezing Directions: Place in a disposable aluminum pan. Cover with foil.

Freezer Choc Chip Cookies

Slice and Bake Chocolate Chip Cookies
by: "More Make a Mix Cookery" by Karine Eliason

The recipe makes 4 logsthat when baked yields 3 dozen cookies.

30 min/20 min prep

2 C butter
1 1/3 C granulated sugar
1 2/3 C packed brown sugar
1 T vanilla extract
4 eggs
5 1/2 C all-purpose flour
2 t salt
2 t baking soda
2 C semi-sweet chocolate chips
1 C chopped pecans (optional)

Cut four 14" by 12 " pieces of waxed paper and set aside. Cut four 14" by 12 " pieces of heavy duty aluminum foil and set aside.

In a large mixing bowl, cream together butter and sugars; beat in vanilla and eggs until light and fluffy. In a large container mix the flour, salt, and baking soda; gradually add the flour mixture into egg mixture until blended.

Stir in chocolate chips and nuts; divide mixture into 4 equal pieces, with lightly floured hands shape each into a 8-10" roll.

Wrap each in sheets of waxed paper and then in the foil. Label and date each package, place in freezer. These will keep for 6 months in the freezer.

To prepare cookies: Preheat oven to 350 degrees, cut frozen dough into 1" thick slices, and cut each slice in fourths. (I only did mine in half and had the cutest little cookies.) Arrange cut pieces on ungreased cookie sheet and bake 10 minutes or until lightly browned around the edges. Allow to cool slightly on cookie sheets then tranfer to wire racks.