Bake now, enjoy it all week long...
Busy weekdays can wreak havoc on your meal plans, can't they? Our solution: Put in a little time on the weekend and it'll really pay off during the week.
Whether you bake some treats for the upcoming week's breakfast, make some mini-burgers for a quick dinner or mix up a batch of home-baked goodies to surprise the kids at lunchtime, you'll be inspired by the sampling of freezer-friendly recipes we're sharing today. So, set aside some an hour or two...let's get ahead with make-aheads!
Quick Lunchbox Cake
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Quick Lunchbox Cake
Thanks to Judy Fingerson of Auburn, Washington, who shared this recipe as part of our cookbook, 101 Autumn Recipes. She writes, "My mother made this when we were kids in the 5Os. It’s not messy and easy to handle. It really does go well in a lunchbox!" Store in an airtight container and refrigerate to keep them fresh all week. You can also make a double batch and store the extras wrapped individually in the freezer.
2-1/4 c. all-purpose flour
2 t. baking soda
1 t. salt
1 c. brown sugar, packed
2 eggs, beaten
1/4 c. butter, softened
1 c. fruit cocktail, drained
1/2 c. semi-sweet chocolate chips
1/2 c. chopped nuts
Combine all ingredients except chocolate chips and nuts. Blend well with an electric hand mixer on low speed. Pour batter into a greased and floured 13"x9" baking pan. Sprinkle chips and nuts over batter. Bake at 350 degrees for 35 to 40 minutes. Cool and cut into squares. Makes 16 servings.
