To celebrate the last week of Frozen Food Month, I’m making Waffles & Ice Cream! This recipe is very quick and easy and it’s a lot of fun to make wit the kids. Make it extra special by using flavored waffles like chocolate chip, your favorite flavor of ice cream and topping it of with fruits, sprinkles, syrup, and more! Enjoy! ~ Gina

Ingredients

4 Strawberries
8 Frozen Waffles
10 oz. pkg. Quality Brand Chocolate Morsels
8 Large Scoops of Favorite Brand of Vanilla Ice Cream
Whipped Cream
Powdered Sugar

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Toast Waffles until lightly browned and set aside to cool.

Melt Chocolate in the microwave according to the directions on the package. Dip the waffles in chocolate one at a time, covering the entire waffle. Place the waffles on wax paper to dry. Once dry, place 2 large scoops of ice cream on the waffle and place the other waffle on top to make a sandwich. Add whipped cream and fresh strawberries on top. Sprinkle with powdered sugar.

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Here’s another recipe for you to celebrate Frozen Food Month. It’s so easy to make a Spinach Quiche using a frozen pie shell and frozen chopped spinach. Cover the top of the quiche with foil so that it doesn’t brown too fast and remove the foil when there is 15 minutes left of baking. Enjoy! ~ Gina

Ingredients

One 9 inch Deep Dish Frozen Pie Shell
8 oz. Package Frozen Chopped Spinach
1½ Cup Light Cream
1 Egg
½ Teaspoon Salt
Pinch of Nutmeg, Cayenne Pepper, Black Pepper
1 Cup of Grated cheese – Mix Havarti, Gruyere, Monterey Jack
1 Teaspoon Butter

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Preheat oven to 375 degrees.
Rinse frozen spinach under cold water until it separates and squeeze out water until dry. Set aside.
Spread ¾ of cheese mix on the bottom of the pie shell. Add spinach on top of cheese. Blend together cream, egg, salt, nutmeg, black pepper and cayenne pepper. Pour over spinach and sprinkle remaining cheese mix. Cut butter into small pieces and place on top.
Bake for 45 minutes or until partially brown and puffy.
Let sit for 15 minutes before serving.
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Baked Ham is a great dish to make for the holidays. It is always a favorite with my family. I like to make it with side dishes such as deviled egs or a nice carrot with currents salad. If our short on time ou can make this recipe the day before and heat just before server. Happy Holidays and Enjoy! ~ Gina

Ingredients
4-5 lb. Smoked Butt Portion Ham
3 Tablespoons Butter
¼ Cup Cider Vinegar
¼ Cup Maple Syrup
¼ Cup Orange Juice
1 Tablespoon Honey
1 Teaspoon Worcestershire Sauce

Preheat oven to 325 degrees. Rinse ham under cold water and pat dry with paper towels.
Score ham on the fat side and place the ham in a deep roasting pan.

In a saucepan, add 3 tablespoons of butter, ¼ cup of vinegar, ¼ cup of maple syrup, ¼ cup of orange juice, 1 tablespoon of honey and 1 teaspoon of Worcestershire sauce. Cook on low heat for 10 minutes.
Baste entire ham with the sauce and pour the rest in the roasting pan.
Bake for 1½ hours.
Remove from the oven and cover with foil. Let rest for 15 minutes before serving.

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With Gina Recipes & Tips.

Prep Time: 10 minutes
Ready In: 55 minutes

This week I’m making delicious, individual sized Chicken Pot Pies. Since March is Frozen Food Month, I use a bag of frozen mixed vegetables, which saves time. Rather than cooking the chicken yourself, you can purchase a Rotisserie Chicken and cut it up.  I add a tablespoon of instant mashed potato powder because I find that it thickens the mixture. Enjoy! – Gina

Ingredients:
1 – 24 oz. Bag of Frozen Mixed Vegetables
3 Cups Cooked Chicken, cut up
1 – 10 ¾ oz. Can Cream of Chicken Soup
1 – 10 ¾ oz. Can cream of Celery Soup
¾ Cup Chicken Broth
2 Cups Bisquick Mix
1 Cup Milk
2 Eggs
½ Teaspoon Salt
1 Teaspoon Ground Pepper
1 Teaspoon Dill
1 Tablespoon Instant Mashed Potatoes Powder
1 Tablespoon Butter

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Pre-heat oven to 350 degrees.

Grease 10 small 10 oz. ramekins and set aside.

In a skillet, melt 1 tablespoon butter, add 1 bag of mixed vegetables and cook for 1 minute. Add chicken broth, 3 cups of cooked chicken, 1 can of cream of chicken soup and 1 can of cream of celery soup. Stir until mixture thickens.

Add ½ teaspoon salt, 1 teaspoon of pepper, 1 teaspoon of dill and 1 tablespoon of instant mashed potato powder. Mixture will be thick.

Spoon mixture evenly into ramekins.

Biscuit topping:
In a medium bowl, mix 2 cups of Bisquick mix, 1 cup of milk and 2 eggs. Spoon mixture over vegetable & chicken and spread around. Bake uncovered for 30 minutes or until golden brown topping.

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which combines well with carrots, currants and Lemon Pepper Dressing. I used a

potato peeler in order to make it easier to create thin strips of apples and carrots. Enjoy! ~ Gina

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Ingredients:
4 Carrots cut in half and sliced thin
4 JAZZ Apples peeled and cored and sliced thin
2 Tablespoons of Currants

For Lemon Pepper Dressing:
¼ Teaspoon Grated Lemon Rind
3 Tablespoons of Lemon Juice
1 Tablespoon Dijon Mustard
1 ½ Tablespoons White Sugar
½ Teaspoon Salt
1 Teaspoon Fresh Ground Pepper
¾ Cup Olive Oil

Lemon Pepper Dressing:
Add ¼ teaspoon of grated lemon rind, 3 tablespoons of lemon juice, 1 tablespoon of Dijon mustard,
1½ tablespoons of white sugar, ½ teaspoon of salt, 1 teaspoon of fresh ground pepper, and ¾ cup of
olive oil to a bowl and mix.

Combine Lemon Pepper Dressing with sliced carrots, sliced JAZZ apples and 2 tablespoons of currants and mix.

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Prep Time: 20 mins
Cook Time: 25 mins
Ready In: 45 mins
Servings: 4-6

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Ground Chicken Breast with 4 Eggs, 1 Cup of Italian Bread Crumbs, ½ Cup Parmesan Cheese, 1 Tablespoon of Parsley Flakes, 1 Teaspoon of Salt and 1 Teaspoon of Pepper. Using your hands, form the mixture into meatballs. You may have to add more bread crumbs in order to make the mixture easier to roll.

Add 1 Cup of Canola Oil to a frying pan and let the oil get hot. Very carefully, start to place 6 to 8 meatballs in the oil and lightly brown them on both sides. Once you’ve fried all of the meatballs, add them to your favorite sauce and cook for another 25 minutes.

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Invert the pan over a large platter so that the cream cheese mold drops onto the plate. Remove the plastic wrap.
Stir the Red Pepper Jelly and spread a layer over the cream cheese.

Insert the crackers into the cream cheese and jelly. To print and view the entire recipe…Click Here.

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