Tuesday February 9, 2010

Okay… so I know it’s a little early… but I got my first birthday present of the year! It arrived on Saturday while I was out & about, so when I pulled into the garage and saw the big white object with the colorful bow (more than two weeks before my birthday), I was surprised and excited. 🙂


It’s freeeeeezing! Okay, not really the funniest pun ever. But it’s a freezer. A big, awesome, deep-freeze freezer. Aaaaah. I can buy in bulk even more easily now. And we can eat a better variety of foods this way. And when I get into a baking mood (like today — uhh, yeah, so I made 25 cinnamon rolls and 16 pesto rolls!), I have a place to store things. Hurray! I spent a while during Gabriel’s naptime organizing the new freezer today. I think I like the way I’ve got it set up. And I’m itching to head to Costco, bake a bunch of bread, and make myself some more freezer meals. 🙂 And by the way ~ thanks, Mama & Daddy!

Proverbs 31: 14-15, 27
She is like the ships of the merchant;
   she brings her food from afar.
She rises while it is yet night
   and provides food for her household…
She looks well to the ways of her household
   and does not eat the bread of idleness.


And in case you were one of the folks who wanted to know how I made 3-Cheese Pesto Rolls not too long ago… I made them again today and wrote down what I did as I went. 🙂

MJ’s 3-Cheese Pesto Rolls

Briefly mix together:
1 1/4 cups hot water
1 1/2 Tblsp yeast
1 tsp salt
1 tsp sugar/honey
1/3 cup Crisco/butter/oil
1/2 cup bread flour

Let it proof for about five minutes.
Then add 1 egg and an additional 3 or so cups of flour (I used 2 more cups bread flour, and a little over 1 cup of all-purpose flour).
Knead for about 5 minutes.
Let rise in an oiled bowl until doubled.
Punch down; roll into a long rectangle.

In a bowl, mix together:
1/2 cup softened butter
3 oz. softened cream cheese
3 oz. pesto (I make my pesto in approx. one ounce cubes and I freeze them; so I used 3 cubes)

Spread the filling over the dough.
Sprinkle with parmesan cheese.
Cover it all with a nice layer of shredded mozzarella.
Roll, slice, and bake on a lightly greased jelly roll pan (cookie sheet with sides) at 350F for about 25 minutes.

Enjoy!! 🙂

5 Replies to “Tuesday February 9, 2010”

  1. Wow, that is awesome!!! What a great birthday gift 🙂

    I love freezers… they make like easier and cheaper too 😉

    And thank you for the recipe; I am definitely saving it for trying out in a week or two. I’ll let you know how I liked them; or rather how the rest of the family liked them cause that’s what is important 

    Oh, we have our own homemade pesto in the freezer too; yummy!

    ~Sam

  2. What a great birthday present! And thanks for the recipe…I am going to try it soon. If you were going to freeze these, at what point do you put them in the freezer, before or after baking?

  3. Charlotte~  After they have cooled down after baking, I individually wrap them each in a little bit of plastic wrap, and then stuff a bunch into a large Freezer-Guard type zip-top bag. That way we can grab one or two (or more) as we need them. But I’m sure you could also leave them in a pan, and freeze them that way too. This is the same way I freeze cinnamon rolls. I’ve only ever frozen them in my small in-kitchen freezer (until yesterday!), and have never had freezer burn or anything. They always taste deceitfully fresh. 🙂
    Thanks for your prayers, Charlotte, by the way. Your kindness means a lot.

    Jac & Sam~ thanks girls! I hope your family enjoys the little experimental recipe! 🙂 I’ve served them with creamy tomato soup; with pork chops; and with salad. If you get any other nice combos, let me know.

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