I bake sweet rolls or sticky pecan rolls for freezing in either a regular muffin tin or larger ones in jumbo muffin tins so they are in individual portions. To freeze, I wrap one roll in a foil pop-up sheet (I get a box of them a Sam's Club). This way they go from the freezer, thaw overnight on the counter, and get warmed up in the toaster oven. We nearly always have one roll each for breakfast every Saturday morning. If I freeze a pan of sweet rolls, I'll wrap either the entire pan amount, or in portions (4-rolls) in heavy-duty foil. They can be rewarmed in the foil like the individual rolls. Add frosting or glaze after they have been reheated. -Grainlady

This is my favorite, versatile and a little heavy which is how I like them! 16-1/2 ounces (3-2/3 cups) all-purpose flour 1/4-ounce package rapid-rise yeast 1/3 cup granulated sugar 1 teaspoon table salt 1 cup half-and-half 3 ounces (6 tablespoons) unsalted butter, cut into 6 pieces; more for the pan 3 large egg yolks 1 ounce (2 tablespoons) unsalted butter, melted how to make Mix the dough: In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt. Poppyseed Variation: If making this variation, add 1 tablespoon poppyseeds to the flour mixture now. Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 ounces of butter, stirring constantly, until the butter melts and the liquid registers about 120�F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 minutes. Cheddar & Black Pepper Variation: If making this variation, add 5 ounces (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 teaspoons coarsely ground black pepper now. Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes. Herb Variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 teaspoon thyme) now. If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it. Let the dough rise: Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes. Portion the dough: Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 ounces each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter. Shape the rolls: Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375�F.

Rhome, if you'll be doing this more often than not, purchase some different sized open glass containers - think the smaller pyrexes and pie plate types. Give them a light spray of a cooking oil like Pam. Line them with plastic wrap, and place the food inside after it cools. When the food is frozen, you can pop the contents out and finish wrapping them as an individual or "for two" servings. I usually then put a second covering of stick free foil. Label, placing like packets in one zip lock bag. Then your glassware is free to re-use. This is good for when you need a larger size than a muffin cup provides. When they are ready to eat, they can grab these packets out of the freezer and place them on a plate (and you can give them the same exact container it was frozen in making it easier still). When the food just stars to defrost in the microwave, they can remove the plastic and finish heating. I know we shouldn't be microwaving with plastic, but you only do it till the food just starts to defrost and releases from the plastic - it's not even getting really hot. If you use the whole wheat noodles, you can make simple pasta dishes that are non tomato, with a very light, low fat cream sauce on them and those freeze well too. As for the meatloaf - I have a recipe which calls for putting lots of finely chopped carrots and zuchini into the mix, and it really helps to get those extra veggies in. I mean you can put a LOT in there and it's really good. I second soups! So easy to cook and they freeze so well.

Spinach Madeleine\ Spinach Madeleine, the most famous recipe from the River Road Recipes cookbook series, has undergone a makeover! Kraft Foods has discontinued making its jalapeno cheese roll which is an important ingredient in the original Spinach Madeleine recipe. As a result, River Road Recipes has developed a substitute for the jalapeno cheese roll. We believe your family will never know the difference! Ingredients: 2 packages frozen chopped spinach 3/4 teaspoon celery salt 4 tablespoons butter 3/4 teaspoon garlic salt 2 tablespoons flour Salt to taste 2 tablespoons chopped onion 6 ounces Kraft Velveeta 1/2 cup evaporated milk 2 teaspoons finely chopped fresh jalapeno peppers 1/2 cup vegetable liquor 1/2 teaspoon black pepper 1 teaspoon Worcestershire sauce Red pepper to taste Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings, peppers and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. This may also be frozen. Serves 5 to 6. Spinach Madeleine is an extremely versatile dish. It can be served with crackers as an appetizer, as a side dish or even as a main course when stuffed in a tomato!