Make apple pies in the fall to enjoy throughout the year. Bake them and freeze them in freezer bags wrapped in freezer paper then when you have a hankering for pie, take out of the freezer, remove wrapping, and place in oven for 2 hours at 200 degrees. You can also freeze SLICES after baking a whole pie. Just don’t forget the ice cream on top! 🙂 (CLICK HERE for my Peach Raspberry Slab Pie recipe.)
An EASY way to freeze corn on the cob is to put the ears of corn, WITHOUT removing ANY silk or husk, straight into freezer. When you want to eat it, put it in the microwave just the way you put it in the freezer and cook for 5 minutes on high for two ears or 4 minutes for one ear. The silk insulates and protects the corn while it cooks. Tastes like fresh-picked corn!
Roast roma tomatoes in the oven at a low temperature (225 degrees) with garlic, fresh herbs, and a drizzle of olive oil for 4 to 5 hours. When cooled, transfer to freezer bags. Use them in chili or in your own tomato-based sauces.
Whenever you make pasta, go ahead and cook the whole package and freeze any leftovers for later to add to soups and casseroles.
Or freeze individual size portions in a baggie, making sure to squeeze out the air and get the bag as flat as possible. Reheat by running hot water over the bag for a few minutes!
Flour and Other Grains
Freezing flour and other types of grain that come into the house for at least three days discourages any univited “guests” from hatching. You can also store it in the freezer, just make sure to double wrap to avoid condensation and to keep it from picking up other freezer smells.
Make (or buy) and freeze pesto in ice cube trays. Once frozen, pop it out and put in a freezer bag. Nice to have pesto whenever you want it.
Using an ice cream scoop, put even portions of mashed potatoes onto parchment-lined cookie sheet. Freeze until hard then transfer into a freezer bag. These will keep in the freezer for at least 2 months. (CLICK HERE for my Crockpot Mashed Potatoes recipe.)
Make a big batch of your favorite cookie dough, scoop onto cookie sheets and freeze. When they are frozen solid put them in freezer bags. When you NEED cookies, bake as few or as many as you NEED without lots of waste or guilt. Just add 1 to 2 minutes to the cook time.
You can also make “slice-and-bake” cookie dough by shaping it into a cylinder, and freezing it wrapped in foil.