Everybody loves dessert, even if they won’t admit it, right? But how many of us really take time to make all those scrumptious desserts we love from scratch? I’d say the answer is not too many, based on all the quick-and-easy, ready-to-bake cookies, brownies and pies you can buy at your local grocery store.
Help is on the way with Freezer Desserts to Die For from 30 Day Gourmet. Now you can make desserts ...
Everybody loves dessert, even if they won’t admit it, right? But how many of us really take time to make all those scrumptious desserts we love from scratch?
I’d say the answer is not too many, based on all the quick-and-easy, ready-to-bake cookies, brownies and pies you can buy at your local grocery store.
Help is on the way with Freezer Desserts to Die For from 30 Day Gourmet. Now you can make desserts from scratch, and keep them in your freezer, just like you do with the rest of your freezer cooking! The ebook includes time-saving tips, helpful hints, packaging info and more than 25 recipes to help stock your freezer with sweets!
Cookie Dough and Cookie Tips
Dessert Freezing Options
Helpful Hints and Time-saving Tips
Bonus Recipe - Cake Pan Coating
Dips and Salads:
Tropical Fruit Salad
Tammy’s Favorite Chocolate Chip Cookies
Peanut Butter Cookies
Double Chocolate Bars
Raisin Spice Bars
Tropical Fruit Bars
Tammy Davis is a self admitted dessert lover who has whipped up a delicious variety of treats for your freezer.
Nanci Slagle is the President of 30 Day Gourmet, Inc. She is a graduate of Cedarville University and works as a high school English teacher and Drama Director.
Meet Nanci: When I discovered freezer cooking in 1993, I had been married for 14 years and was the mother of four children under 8. I was also a "crisis cook" who didn’t think about dinner until the last possible moment. Sound familiar? In my early days of freezer cooking, I tackled the then-daunting task with a good friend.In the beginning, we got together once a month and assembled 25-30 entrées for each of us. Later, we began cooking every three months. Our 2-day cooking marathons netted us each about 75 freezer meals. As our family sizes, schedules and tastes changed, we found that the "system" we had developed was adaptable enough to "flex" along with us.Fast forward to 2012. I now work full-time and the kids are (mostly) gone. I no longer have long cooking marathons but instead do mini-sessions every 3-4 weeks. Freezer cooking is still the best way I have found to feed my family great home-cooked food without having to stress over the "dinner chore".
Carol Santee is the author of 30 Day Gourmet's Freezer Lunches to Go and Healthy Freezer Cooking ebooks. She is a computer information specialist and a work-at-home mom.
Meet Carol: Our family was introduced to 30 Day Gourmet in 1999 by my sister-in-law. At the time, I was working full time and found it difficult to find the time to put a delicious and nutritious meal on the table every night. Our family jumped in gung-ho and cooked for 30 days the first time out! We realized that it saved us time and money but I soon found out it helped me in many other ways. It allowed me to spend more time with my family and less in the kitchen.I left the workforce in 2001 to become a stay at mom. This move forced our family to evaluate our food expenses and was the start of our "What’s on Sale" method.It was also the beginning of what would eventually become Freezer Lunches To Go as we learned how to create a freezer cooking alternative to school lunches. Today, I work for 30 Day Gourmet editing and formatting ebooks, writing newsletters, and answering questions from fellow freezer cooks on our website and facebook page.