Christmas Charm, Entertaining, Fall Decor

Our Favorite Freezer-Friendly Recipes for Holiday Hosting

Expecting guests over the holidays this year?  We’ve got you covered.  First, take a few minutes to get your house guest ready with these quick tips.  Now, imagine the morning after your guests have arrived.  You could get up early, shape a dozen homemade biscuits, scramble two-dozen eggs, cringe as you avoid sparks of bacon grease flying at you, and carefully stir up a batch of red-eye gravy.  If that’s your hosting style…wonderful!  Please let us know what time breakfast will be served because we like to be prompt;)

But if you’d like to treat your guests to a nice breakfast that lies somewhere between a full farmer’s breakfast and pouring them a bowl of Cheerios, allow us to share with you our favorite freezer-friendly recipes for holiday hosting.  Take a look at our list below, pick a your favorite, and bake it now.  Toss it in the freezer and then thaw it in the fridge the night your guests arrive.  Then all you have to worry about the next morning is starting a large pot of coffee and warming up your delicious homemade goodies.

Chocolate-Chip Banana Bread

PREP: 15 min; BAKE: 1 hr; Makes 2 loaves

  • 1 1/4 cups sugar
  • 1/2 cup stick margarine or butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe bananas (3 to 4 medium)
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1-2 cups of mini chocolate chips* (use closer to the 2 cup range if you want a loaf that is chock full of chocolate!)
  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°.  Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches or 1 loaf pan, 9 x 5 x 3 inches, with shortening.
  2. Mix sugar and margarine in large bowl.  Stir in eggs until well blended.  Add bananas, buttermilk and vanilla.  Beat until smooth.  Stir in flour, baking soda, and salt just until moistened.  Stir in the chocolate chips.  Pour into pans.
  3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean.  Cool 5 minutes in pans on wire rack.  Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.  Cool completely before wrapping tightly and storing in the freezer.

*If you prefer, you can replace the chocolate chips with nuts.  But really, why would you prefer that???

Ham and Egg Bake

PREP: 20 min; BAKE: 50 min; Makes 8 servings

  • 6 cups frozen (not thawed) hash brown potatoes
  • 2 cups diced, fully cooked smoked ham
  • 2 cups shredded Swiss cheese (8 ounces)
  • 1 jar (7 ounces) roasted bell peppers, drained and chopped
  • 1 jar (4 1/2 ounces) sliced mushrooms, drained
  • 6 large eggs
  • 1/3 cup milk
  • 1 cup small curd, creamed cottage cheese
  • 1/4 tsp pepper
  1. Heat oven to 350°.  Grease rectangular baking dish, 13 x 9 x 2 inches, with shortening.  Use an aluminum baking dish so it will be easy to freeze.
  2. Sprinkle 3 cups of the potatoes evenly in baking dish.  Layer with ham, Swiss cheese, bell peppers and mushrooms.  Sprinkle remaining potatoes over mushrooms.
  3. Beat eggs, milk, cottage cheese, and pepper with fork or wire whisk until blended.  Pour egg mixture over potatoes.
  4. Bake uncovered 45 to 50 minutes or until light golden brown and set in center.  Let cool completely before wrapping tightly and storing in the freezer.

Quiche Lorraine

PREP: 25 min; BAKE: 45 min; Makes 6 servings

  • Pastry for 9-inch One-Crust Pie
  • 8 slices bacon, crisply cooked and crumbled
  • 1 cup shredded natural Swiss cheese (4 ounces)
  • 1/3 cup finely chopped onion
  • 4 large eggs
  • 2 cups whipping (heavy) cream
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp ground red pepper (cayenne)
  1. Heat oven to 425°.
  2. Ease pastry into quiche dish, 9 x 1 1/2 inches, or pie plate, 9 x 1 1/4 inches.  Use an aluminum baking dish so it will be easy to freeze.
  3. Sprinkle bacon, cheese, and onion in pastry-lined quiche dish.  Beat eggs slightly; beat in remaining ingredients.  Pour into quiche dish.  Bake 15 minutes.
  4. Reduce oven temperature to 300°.  Bake about 30 minutes longer or until knife inserted in center comes out clean.  Let cool completely before wrapping tightly and storing in the freezer.

*Recipes provided by Betty Crocker.

This weekend, we’ll have a full Thanksgiving meal menu and recipes ready for you! Until then, happy hosting!


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