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In another month we will enter “the holiday season.” As you know, October-December is the busiest time of the year! All of us would love a little something to whip up for neighbors or guests and homemade is the best!
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All of us have our delicious holiday cookie recipes, but few of us have time to whip them up at the drop of a hat so here’s an idea – make them now and bake them later. It works. I do it all the time. There are two fabulous ways of freezing your cookie dough so that you can bake them (8-10 minutes!) whenever you need them during that frantic time of year.

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METHOD 1: Simply make your cookie dough and roll it into a log in wax paper. Then cover wax paper cookie roll with foil and freeze. When you are ready, simply slice and bake. You will need to add very little (if any) time to your baking. Works like a dream.

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METHOD 2 (my favorite): Scoop your cookie dough onto a cookie sheet (don’t worry about leaving a lot of room between the cookie balls) and freeze. Then simply put the cookie balls into a freezer bag, get as much air out as you can and keep in the freezer until you’re ready to bake. Let these thaw for a few minutes on the cookie sheet and then press with a glass before baking for the normal bake time. I like this method. I use my favorite cookie scoop and put them into Ziploc vacuum bags (I use the Ziploc bags, but I use the Foodsaver Sealer – works great!).

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Here is my favorite sugar cookie recipe:

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Mel’s Sugar Cookies

1/2 cup margarine (softened)
1 1/4 cup sugar
1 egg
1 t. vanilla
3 cups flour
2 t. baking powder
1/2 t. salt
and about 4 t. milk

Combine ingredients.  Bake @ 375º for about 8-10 minutes.

This is the time of year when I can and I can and I can and I can and then find I myself wondering what in the world I can do with one more tomato!! After many batches of salsa and many batches of pizza sauce I was thrilled to come across something I haven’t tried before. Slow Roasted Roma tomatoes. yum!
For my first try I started with about 2 dozen romas.
Cut in half and place skin side down on a parchment paper lined cookie sheet. Drizzle with a little olive oil. Sprinkle with a little salt.

This is a welcome relief after days of peeling, chopping, washing bottles, etc. Pretty much no hands on work to do at all!
Roast them for about 12 hours at 200 degrees. Check on them in the last hour or so. You don’t want them to be crispy at all. Still pliable, but not juicy either.

Place the whole cookie sheet into the freezer. When they are frozen, place them in a freezer bag. Store them in the freezer to enjoy all winter. Easy Peasy!

Mine finished up just in time to chop a few and add them to the pasta dish we had for dinner last night. Delicious!
Roasting them this way gives them a really intense flavor. I think that will be a welcome reminder of summer long after the garden is under snow.
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