1 (15 oz)  pkg Angel Food Cake Mix

1/3 c chocolate mint cookies, crushed

3/4 c chopped pecans

3 pints peppermint ice cream, slightly soft

Aluminum foil

Freezer wrap

How to Make It:

Mix the cake batter together as directed on the package.

Pour the batter into an ungreased 10 in tube pan.

Preheat oven to 375 degrees.

Bake cake on the lowest oven shelf for 35 minutes.

Cake is done when top springs back when touched.

Invert pan right away.

Allow cake to cool for about 1 hour.

Remove cake and cut lengthwise into three sections.

Place the ice cream in a large mixing bowl.

Add the cookies and pecans.

Mix together well.

Place the ice cream mixture back in the freezer for about 5 minutes.

Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed.

Remove ice cream and spread 1/3 of the mixture over the top of the cake.

Add another section of cake.

Spread another 1/3 of the ice cream mixture.

Place the last section of cake on top.

Finish with the rest of the ice cream.

Cover tightly with the aluminum foil.

Place in freezer for 2 hours.

Remove from freezer and wrap in the freezer wrap if not serving immediately.

Cake can be stored in the freezer for up to 1 month.

To serve, remove from freezer.

Unwrap and allow to set for about 10 minutes.

Slice and serve.

***For a faster version, buy a pre-made cake and add the ice cream filling following the above directions.

1 pt boxes of fresh strawberries, washed, drained and hulls removed

2 1/2 c of fresh pineapple, peeled and finely chopped

7 c sugar

2 pkgs (1 3/4 oz) powdered pectin

1 c cold water

4 pt freezer containers with lids

How to Make It:

Place strawberries in a large mixing bowl.

Crush the strawberries with a potato masher.

Measure out 2 1/2 c strawberries and place in a separate bowl.

Add the pineapple to the strawberries.

Slowly add the sugar and stir until well combined.

Place the cold water in a saucepan over medium heat.

Add the pectin.

Stir continuously until water begins to boil.

Boil 1 minute.

Remove from heat.

Pour the water mixture into the fruit.

Stir well to combine.

Continue stirring 4 minutes.

Pour into the freezer containers and cover.

Let stand at room temperature for 24 hours.

Freeze after 24 hours.

Jam will stay good in the freezer for up to 6 months.

To use, remove from freezer and allow to come to room temperature, about 1 hour.

Cover and refrigerate for up to 3 weeks.

2/3 c butter flavored syrup
2 1/2 c toasted rice cereal
1 pt chocolate ice cream
1 pt mocha or coffee flavored ice cream
1/3 c chopped pecans
1 c whipped topping
Aluminum foil

How to Make It:

Place a small sauce pan over medium heat.
Add the syrup and bring to a boil.
Reduce heat to low and simmer 2 minutes being sure to stir often.
Place the cereal in a large bowl.
Pour the syrup over the cereal.
Mix together with a rubber spatula making sure to completely cover the cereal.
Very lightly butter a 9-in pie plate.
Press cereal mixture into bottom and up the sides of the pie plate.
Freeze 30 minutes.
Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust.
Return to freezer until ice cream becomes firm again.
Soften the mocha or coffee ice cream.
Add the pecans and stir together well.
Spread over the chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whipped topping.

2 lbs ground chuck
Wax paper
Freezer paper
Butter or margarine

How to Make It:

Shape the ground chuck into four-inch patties.
Place the wax paper on a flat surface.
Place a patty on the wax paper.
Add a piece of wax paper to the top of the patty.
Add another patty.
Continue until all the patties are stacked alternating back and forth between the patties and wax paper.
Be sure to end with the wax paper on top.
Wrap in the freezer paper and secure tightly.
Freeze for up to 2 months.

When ready to use place the butter in a skillet.
Heat on medium heat until butter is melted.
Add the patties.
Cook 7 minutes.
Flip and cook an additional 7 minutes or until the meat is as well done as you like.

3 lbs peaches
2 T ginger
5 c sugar
2 pkgs (1 3/4 oz) powdered pectin
1 c cold water
4 (1 pint) freezer containers with lids

How to Make It:

Remove the pits from the peaches and peel.
Chop peaches up very finely to make about 4 cups.
Place peaches in a large mixing bowl.
Add ginger and stir together.
Slowly add the sugar and mix until well combined.
Place the cold water in a small saucepan and place over medium heat.
Add the pectin.
Bring to a boil being sure to stir continuously.
When water comes to a rapid boil cook 1 minute.
Remove from heat and pour into fruit.
Stir until all is combined.
Continue to stir 4 minutes.
Pour mixture into the freezer containers and cover with lids.
Leave standing at room temperature for 24 hours.
Freeze for up to 6 months.

When ready to use, remove from freezer.
Allow the jam to come to room temperature for about 1 to 2 hours.
Freezer jam will stay good in the refrigerator for up to 3 weeks.