This recipe is a great example of Cooking Forward, one of my favorite techniques in which tonight’s meal gets transformed into something entirely different tomorrow.  Since this recipe is Part II, it’s tomorrow (meaning you will have already have to have made Part I, Grilled Mexican Style Corn, before you will be able to make this salad from the leftovers, or as I like to call it “Forward Food.”  Go ahead, click on the Mexican Style Grilled Corn recipe and make that first, we’ll wait.  Then come back … Read more

Almost like a strawberry stuffed with cheesecake, this fruity finger food recipe is always a crowd pleaser,  whether you serve it for brunch, lunch, or an evening party.  This recipe also makes great anytime snacks.  Make this up to 2 hours ahead of when needed, keep covered and chilled in the fridge until serving time.

Makes 12 Large Stuffed Strawberries

12 large, fresh strawberries, washed and dried
4 ounces cream cheese, softened
3 tablespoons confectioner’s sugar
1 tablespoon sour cream or yogurt (plain or strawberry flavored)
1/4 teaspoon vanilla extract… Read more

The bright flavor of orange infuses these moist little cupcakes as well as their rich chocolate icing.  Keep the frosted cupcakes in the freezer, then defrost at room temperature for about 15 minutes and enjoy.  This is a perfect treat to keep on hand for unexpected guests who drop by, small birthday treats for co-workers, or when the kids forget to tell you cupcakes are needed for tomorrow’s school party.

Makes 30 Cupcakes

Cupcakes:
1 box yellow cake mix (18.25 ounces)
1/4 cup frozen orange juice concentrate, thawed
2/3 cup … Read more

Whether feeding a hungry crowd at a party, or as a quick anytime snack at home, these potato skins are always a hit.  Make them anytime you find an extra good deal on potatoes and keep your freezer frugally stocked.  For traditional skins use bacon, but save calories by using turkey bacon or make them vegetarian with vegetarian bacon.

A lot of restaurant potato skins are fried.  These are baked, but no less satisfying.  The secret is to rub the outside of the potatoes with oil before baking the first … Read more

I recently made lots and lots of pans of this tropical bread pudding –  studded with pineapple, coconut, bananas, and oranges –  for a huge fund raising dinner.  People have been raving about it and begging for the recipe ever since.  One happy diner proclaimed “This is insanely good.  It is too good for bread pudding — I don’t even like bread pudding — you need to call this Hawaiian Cobbler!”

Whatever you decide to call it, this recipe makes a delicious dessert that feeds a crowd.  Despite it being … Read more

Cooking Forward:  Cook Once, Eat Two, Three, Four or More Times!

Today I want to introduce you to one of my favorite “semi-make ahead” cooking techniques that we will be exploring in detail in many upcoming recipes here at Cheri On  Ice.  I call it “Cooking Forward” and it’s the ultimate culinary multi-tasking technique that will help you make the most out of your time in the kitchen.

Here’s how it works:  you make more food than what you need, then turn the leftovers (I prefer to call it “Forward … Read more

If, like me, you can still find a can or two of pumpkin in your pantry after the holidays, this recipe will make a great way to use it up.  (If you are reading this post before the holidays, well this cookie is one that celebrates the flavors of fall.)  These simple looking cookies pack a powerful flavor punch from both the pumpkin and the spices — cinnamon, ginger, nutmeg, and cloves.  Keep unbaked cookies in the freezer then bake up just the amount you need for hot-from-the-oven cookies anytime.… Read more

Keeping your freezer stocked with sauces like this one makes good sense.  All you need do is toss in some cooked pasta, or spoon over some grilled chicken or fish, and you have a meal.

Could you freeze the sauce and cooked pasta together?  Technically yes, but I don’t recommend it as the pasta can turn mushy.  Better to cook up fresh pasta — easy  — and toss with some heated-from-the-freezer sauce.

Penne is the traditional pasta shape to serve with Arrabiatta, but don’t limit yourself, this versatile can … Read more

This delicious pumpkin pie is simple to make and because it’s freezer friendly, you can make it weeks ahead of the big day and still have a spectacular homemade meal finale.  Find the easy to make homemade pie crust recipe at this link.

Makes 1 (9-inch) Pie
OR
4 (4 1/2-inch Mini-Pies)

1 recipe Cheri’s Easy Freezer Friendly Pie Crust
2 large eggs
1 can (14 ounces) pumpkin (not pumpkin pie filling)
1 can (14 or 15 ounces) dulce de leche*
1/4 teaspoon salt
1 1/2 teaspoon cinnamon… Read more

Imagine how impressed family and friends will be when you present a homemade pie that even has a delicious, flaky homemade crust!  You can do it with my easy food processor pie dough recipe and with your freezer’s help, all the work will be done ahead of time.

Pie crusts freeze exceptionally well in their unbaked state.  You can either roll out the dough and form it into a crust and freeze crust and pie pan together.  Alternately, freeze disks of dough you can thaw and roll out later.  Either … Read more