I’ve been really stocking the freezer lately, gearing up for the school year. I teach piano lessons, a few evenings a week, so I rely on meals I’ve already prepped that I can just stick in the oven or crock pot. On top of that we have the bewitching hour to contend with. Does anyone else’s kids turn into crazy children from 5-6? When we are having a particularly gruesome bewitching hour, it’s nice to know that I don’t have to worry about getting dinner made too. The rule with me is to know what we are having for dinner by 10 am. Makes budget busting runs for fast food or pizza pretty much non existent. Anyway, this is a new recipe we tried a few weeks ago, it was such a hit that I made a gigantic batch. Plus I had enough bounty from the garden to make my own salsa!

The recipe comes from Moneysavingmom.com

(Click the image to be taken to the recipe)

The only modification I made was that I did not cook it before freezing. I’ve learned that we don’t like our homemade bread dough cooked, frozen and then reheated. But I know plenty of families that don’t mind. I take them out about an hour and half before we want to eat, and put them in a warm oven for 30 minutes then cook them at 350 (honestly have no idea exactly how long just until golden brown). Oh and I make the dough in my bread maker as well. So much faster!