Cheese Manicotti

Serving Size: 8

Amount Measure Ingredient -- Preparation Method
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1 8 oz pkg manicotti
1 1/2 cups Ricotta cheese
2 cups cottage cheese
1/2 cup softened cream cheese
1/2 cup shredded fresh Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 tablespoons dried parsley flakes
1 teaspoons salt
1/4 teaspoon pepper
3 cups spaghetti sauce

Do not cook manicotti. Combine ricotta cheese, cottage cheese, cream cheese, Parmesan cheese mozzerella cheese, dried parsley flakes, salt and pepper.

Mix well.

Cover bottom of a greased foil baking pan with spaghetti sauce. Place filling into a quart freezer bag. Zip closed Snip off corner. Squeeze filling into each uncooked manicotti.

Arrange on spaghetti sauce in pan.

Pour spaghetti sauce over all.

Cover with extra heavy foil. Label and freeze.


Thaw. Bake covered for 45 minutes at 350.

Uncover top with more mozzarella cheese and bake an additional 5 min or until cheese melts.

Peanut Butter Pie

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
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1 graham cracker crumb pie crust
3 ounces cream cheese, softened
1/2 cup peanut butter
1/2 cup milk
1 cup powdered sugar
8 ounces frozen whipped topping, thawed

In a bowl, with an electric mixer combine cream cheese, peanut butter, sugar and milk.

Beat until smooth

Gently fold in whipped topping

Pour into pie shell

Freeze

Thaw 10 minutes before serving.

You can add crushed Reeses peanut butter cups to the top for a yummy garnish!

Fruit Dip

This isn't a freezer meal. It's actually the dip I brought today with the strawberries for a breakfast surprise.

Ingredients:
16 oz cool whip slightly softened
8 oz cream cheese softened
1 can (15oz) cream of coconut (It's kind of hard to find in the store. I found it with the alcoholic drink mixes.)

Just whip it all together for a few minutes until it's thick. Refrigerate leftovers.