I was planning to share part of this yesterday, but my website server was down most of Wednesday (ack!). Therefore, I’m sharing the rest of my freezer cooking challenge results all in one post. Actually, since I couldn’t work on my website Wednesday, that ended up being great kitchen time in which I experimented with new recipes and knocked out the rest of the baking I needed to do for this challenge. Sometimes, not being able to work on the computer is a good thing. :)

Tuesday, I made two dishes of Sweet Pecan French Toast Casserole (recipe in {Healthy} Make-Ahead Meals and Snacks eBook). We ate one that morning, and I froze the other one. My freezer is beginning to be super full. Love this!

Yesterday, I rolled out a double batch of dough and made tons of Poptarts. It’s been a while since I’ve made these, so everyone was very excited to have these for breakfast. It’s a good thing I froze half before serving them, otherwise I think the boys would have just eaten them all!

Once the Poptarts were in the oven, I mixed up a double batch of Basic Cream Muffins (recipe in Let’s Do This! eCourse, Lesson 4). I had plans to divide the dough in half, and add in different fruits. But then I got lazy and just dumped blueberries into the bowl. Eh, we like blueberry muffins.

I froze the batter, unbaked, and will simply pull them out some night before bed to bake the next morning. If you haven’t tried freezing muffin batter, you must! I love how easy this is! Here are all the details.

And that completes this week’s freezer cooking challenge! How did you do?

We’ll be taking a break next week and pick back up on our freezer cooking challenges later. I’ve got a party planned for us next week (can’t wait to share!), plus my freezer is really full. ;)