Saturday, March 5, 2011

Freezer Cooking Day!

A few days ago okay who am I kidding it has been over a month since I last did this freezer cooking day.  I focused mainly on lunches. I have found this to be very helpful when packing them. It saves time and money. 

I used a butterhorn recipe(recipe below) to make several different options.

Taco Pinwheels

Butterhorn dough
lb taco meat
1 3/4 c shredded cheddar cheese

Roll out butterhorn dough to form a thin rectangle. Mix the meat and cheese and spread over the dough. Roll up and fold the ends underneath. Slice into 1 1/2 to 2 inch pieces. Place on a baking sheet and cook for 15 to 20 minutes on 350.

I also made Pizza Bites

To make these, you roll out the butterhorn dough and cut into squares. On one of the squares place 1 or 2 pepperonis and a piece cut from a cheese stick( you can get 5 or 6 pieces out of 1 cheese stick).

Next, you will fold the 2 sides over to cover the cheese.

Then take the ends and fold underneath.

Place on a baking sheet and cook for about 15 to 20 minutes on 350.

You could put the pizza sauce in before you bake but my girls love to have the sauce on the side. I think it is so much cooler to have it on the side at school. Laney came home the first day after having these and said the whole class was drooling. 

* After baking, I did add a little parmesan to the top for extra flavor.

I also made pigs in the blanket using the dough. Sorry I do not have any pictures for these. I took lil wieners,  wrapped them up in a snugly warm blanket of dough and baked them for 15 - 20 minutes on 350.


2 tbl dry yeast
1/3 c warm water
9 c flour (I used whole white wheat)
2 c warm milk
1 c butter melted
1 c sugar
6 eggs
2 tsp salt

In large bowl dissolve yeast in water. Add 4 c flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth. Add remaining flour to form soft dough. Turn onto floured surface and knead lightly. Place in a grease bowl, turn dough once to grease top. Cover and let rise(1-3 hours). Punch down and use in the recipes above. 

They are also great to bake up plain for a meal or freeze. To do it this way you will want to divide the dough into fourths. Roll each out to 12 in circles and brush with  melted butter. Cut into 8 wedges. Roll up each( like a crescent roll) and pinch to seal. You can  freeze them now by placing them on baking sheet to flash freeze overnight. Then the next day place them into  freezer bags. When you are ready to use them just thaw(until doubled in size) and bake at 375 until browned. Brush with melted butter.

I love this recipe!


  1. Looks yummy! Does the white whole wheat taste like regular whole wheat? I'm not a fan of wheat at all. I've just been using white bread flour; however, I do add in ground flaxmeal for extra fiber and protein. I'm contemplating adding substituting 1 cup of the white bread flour for a white wheat.

  2. I use whole white wheat in most of my baking. The family and I like it better. We use the King Arthur brand. It is better than all the others I have tried. I am probably going to order the Hard white wheat from the Walton feed order. It will be a lot cheaper than getting it from the store. Do you get the email for that?

  3. No, I don't get that email. :) Wanna send it to me? :) Miss ya girl!