Another 3 course meal

Okay...decided I'd do another set of recipes for March's cooking that we will be doing.  so...here we go...

This isn't necessarily for the freezer, but I've tried it in the freezer and it has turned out just as well as when I made it fresh.  So there are some suggestions that I will put at the end of the recipe. 

Big Batch Cheeseburger Bake

1 1/2 lb ground beef
1 1/4 cups chopped onions (about 2 large)
1 10 3/4 oz can condensed Cheddar cheese soup
1 1/4 cups frozen vegetables (we don't like frozen veggies, so I just add frozen corn)
1/2 cup milk
2 1/3 cup bisquick mix
2/3 cup water
1 1/3 cups shredded Cheddar cheese (about 5 oz)

Heat oven to 375 degrees.  Generously spray bottom and sides of 15x10x1 inch pan with cooking spray.  In 12 inch skillet, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked; drain.  Stir in soup, vegetables and milk. 
In large bowl, stir Bisquick mix and water until moistened.  Spread evenly in pan.  Spread beef mixture over batter.  Sprinkle with cheese. 
Bake uncovered 35 minutes. 

Suggestions.  You can cook the batch as suggested and freeze and then to serve thaw and heat in preheated oven until heated through. 

OR

you can freeze BEFORE baking.  To serve...thaw and then bake as directed. 

Homemade Baked Beans

2 15 oz cans white beans (navy or great northern) (I use dry and soak overnight and then cook them in slow cooker and then use them in the recipe)
1 15 oz can pinto beans (I do same as above)
1 15 oz can butter beans
1 cup ketchup
1 cup brown sugar
1 T dry mustard
1/2 t garlic powder
1 t Worcestershire sauce
1/4 cup chopped onion
1 lb bacon, cooked and crumbled

Yield:  6-8 servings

Cooking Day

Mix all ingredients together in a large bowl.  Place in a freezer bag and freeze, using freezer bag method. 

Serving day

Thaw completely.  Place beans in a greased 2 quart baking dish.  Bake in 250 degree oven for 4 hours or until bubbly and thickened.  May also be placed in a crockpot and cooked on low for 4-5 hours. 

Butterscotch Chocolate Chip Cookies

2 1/2 cups flour
1 t salt
1/2 t baking soda
3/4 cup + 2 T unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs, room temperature
2 t vanilla
6 T sour cream
1 1/2 cups semisweet chocolate chips
1 1/2 cups butterscotch chips

Yield:  4 doz cookies (depends on how large you make the cookies)

Cooking Day

Mix together flour, salt, and soda in medium sized bowl.  Set aside.  In a large mixing bowl, beat butter and both sugars with an electric mixer on medium speed until fluffy, about 3-5 minutes.  Add eggs and vanilla, mixing well.  Add flour mixture in two batches, alternating with sour cream.  Beat until combined.  Stir in butterscotch and chocolate chips.  Cover and refrigerated until dough is chilled, about one hour.  Using an ice cream or cookie scoop, drop 1 1/2 inch balls of dough onto cookie sheets lined with parchment paper.  Bake at 350 degrees for 12-14 minutes, until cookies are golden brown.  Freeze using instructions for baked goods. 

Serving Day

Thaw completely and serve.  For fresh-baked cookies, cookie dough balls may be flash frozen on cooking day and placed in a freezer bag, then thawed and baked on serving day. 

(I freeze the dough in a log and then slice and bake)  I've also frozen them baked, in a container with a tight fitting lid. 

There is a second "meal".  Mmmm  I'm hungry for a cheeseburger!