Guest post from Brigette Shevy These are a perfect lunchbox treat! They are so fast and simple to whip up, and they freeze perfectly. That’s assuming, of course, that they actually last long enough to make it to your freezer. Our family of five can go through an entire pan of these in… um, such a short amount of time that I’m not quite ready to admit it in public. When I do manage to save a few of these away for my husband’s lunches, I cut them into bars and wrap them individually. I store them in a ziploc bag in the freezer, and pop them in lunches straight from the freezer (they thaw quickly).
Here’s a yummy, simple, in-season recipe that will satisfy your sweet tooth without heating up your house. It easily adjusts to be dairy-free/vegan: just use coconut oil in place of the butter.
I did a quick freezer cooking session last night while making food to take to our church’s covered dish supper. I was in a bit of a hurry and a little scatter-brained since I got a late start, but within 35 minutes I managed to pull together five different dishes to take to the church supper plus make some barbecued meatballs and homemade instant oatmeal packets for the freezer.
I have come up with a recipe that does many things for many of you chocolate lovers out there. Are you ready for it? Molten Chocolate Lava Cake made in the slow cooker that is free of gluten, dairy, and egg (among a few other top allergens). Yes, my friends, it’s true!
I came across a recipe in a magazine recently for Ginger Biscuits with peaches that was simply calling my name. Seeing as how it is peach season and we love ginger, I thought we could not go wrong with this flavor combination. However, in order that everyone in our family could enjoy this summer treat, I decided to make it free of all the top allergens. This was a first-time recipe experiment for me, and oh boy! we were so pleased with the outcome! The ginger biscuits are wonderful for breakfast, as well, with a fruit jam spread on top.
My great grandmother passed along a love of barbecue meatballs to our family — and it’s a recipe we’ve made over and over again. We love to serve these with twice baked potatoes, homemade rolls, and tossed salad. And even if you’re not a fan of most freezer meals, I bet this one would work for your family since you freeze it uncooked. No one will likely know that you pulled this out of the freezer to serve for dinner. 🙂