FREEZER FOODS FRIDAY

Today I'm still in the summery-make-easy-and cool dishes!

Maybe it's because I'm on a self-imposed no sweets kick right now and that's why sweets/desserts are on my mind (LOL) but I'm doing another post with 'em.  Indulge me, right now it's the closest I can come to them.   

Peanut Butter Cup Pie

1 ½ cups cold milk

1 pkg. (3.9 oz) instant chocolate pudding mix

1 cup chopped peanut butter cups

1 carton (8 oz) CoolWhip, thawed

1 chocolate crumb crust (8-9 inches)

Whisk the milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set.

Fold in chopped peanut butter cups.

Fold in CoolWhip

Spoon into crust.

Cover and freeze.

When ready to serve, remove from freezer 20-30 minutes before serving. You can garnish with additional chopped peanut butter cups.

Chocolate Chip Cookie Dessert

1 tube (16.5 oz) refrigerated chocolate chip cookie dough

½ cup caramel ice cream topping

½ cup cold milk

1 pkg (3.4 oz) instant vanilla pudding mix

1 (8 oz) carton CoolWhip, thawed

¾ cup chopped nuts (you can use what you want, I always prefer peanuts!)

¾ cup english toffee bits or almond brickle chips

3 squares (1 oz each) semisweet chocolate, chopped

3 TBSP butter

Let the dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 9 x 13 baking pan. Bake at 350 degrees for 14-16 minutes or until golden brown. Cool completely.

Spread caramel topping over crust.

Whisk milk and pudding mix for 2 minutes. Let stand for another 2 minutes, or until soft-set.

Fold in the CoolWhip, nuts and toffee bits.

Spread over caramel layer.

Cover and freeze.

To serve: Melt chocolate and butter in microwave; stir until smooth. Drizzle on top. Cut into squares.

Ok, it's your turn... have a tip, idea, recipe or advice on making ahead?  Doesn't necessarily have to be a "Freezer" idea either.  Join in the fun!  I'd love to hear it.  You can link up with McLinky below and share. Just please link back to here so everybody can enjoy all the participation!

FREEZER FOODS FRIDAY Hot weather, Cool treats!

It's hot and I'm not much in the mood for heavy foods, so I'm still thinking hot-weather, cool summer treats! 
How about these two?  (totally freezables!)

Rocky Road Fudge Pops

1 pkg (3.4 oz) cook-and-serve chocolate pudding mix

2 1/2 cups milk

1/2 cup chopped peanuts

1/2 cup miniature semisweet chocolate chips

12 plastic or paper cups (3 oz size - you know, those Dixie cups)

1/2 cup marshmallow creme

12 popsicle sticks

In a microwave-safe bowl, combine the pudding mix and milk. Nuke, uncovered on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes.   Cool for 20 minutes, stirring several times.

Meanwhile, combine peanuts and chocolate chips; place about 2 Tablespoons in each cup.   Stir marshmallow cream into pudding; spoon into cups.  Insert popsicle sticks; cover and freeze.

(these keep about 3 months in freezer)

Orange Popsicles

1 pkg (3 oz) orange gelatin

1 envelope (.15 oz) unsweetened orange Kool-Aid type drink mix

1 cup sugar

2 cups boiling water

2 cups cold water

16-18 Popsicle molds or paper cups (3 oz each)

16-18 Popsicle sticks

Dissolve the gelatin, Kool Aid and sugar in boiling water.  Stir in the cold water.

Pour into molds or cups.  Top mold with holders or insert sticks into cups, then cover.

Freeze.

Ok, now...your turn!  Join in the McLinky party!  Care to share a freezer friendly recipe, tip, idea or even your oamc, freezer menu?    Just link up below your post and be sure to link back to this post so everybody can see all the ideas!   Enjoy!

FREEZER FOODS FRIDAY

Freezer Foods Friday is all about beverages today!

I love a good punch, do you?  It's such a good, refreshing drink, and what's even better you can freeze 'em in advance which makes it a "freezer friendly" recipe!   I love to make a "slush" from 'em.  I usually just pour the punch base (minus the carbonated beverage) into ziplock type freezer bags, but have on occasion poured the mixture into ice cube trays.  Which, by the way, is easier for making a single drink than hacking away at the freezer bag.  These are the perfect combination for those slushes I talked about above!   

   (Sorry, no pictures )

Melon Fruit Slush

One (20 oz) can crushed pineapple, undrained

10 oz frozen, sweetened sliced strawberries

4 medium ripe bananas, cut into chunks

1 cup cubed cantaloupe

1 cup cubed honeydew

2 1/2 cups water

3/4 cup orange juice concentrate

3/4 cup lemonade concentrate

In a blender, process all the fruit in batches until smooth.

Stir in water and the OJ and lemonade concentrates. 

Pour into freezer containers (ziplock bags or ice cube trays)  Keeps 3- months in freezer.

Golden Fruit Punch

30 oz. can fruit cocktail undrained

29 oz can peaches, undrained

20 oz can crushed pineapple, undrained

4 medium bananas

2 cups sugar

2 cups water

12 oz. can frozen orange juice concentrate, thawed

2 tablespoons lemon juice

Place fruit cocktail in a blender, cover and process until smooth.  Pour in a large freezer container.

Repeat the process with peaches and pineapple - pour in that freezer container.

Put bananas, sugar and water in the blender; process until smooth.

Add to the pureed fruit along with the orange juice and lemon juice; mix well.  (Since I put in a ziplock type freezer bag, I just "mush" it up in the bag by squeezing the bag to mix).  You can keep it in the bag, or pour into ice cube trays.

When ready to serve, the ratio would be about 1/4 cup fruit slush and 3/4 cup lemon-lime soda.

Fruity Cooler

2 cans (8 oz each)crushed pineapple, drained

1 can (11 oz) mandarin oranges, drained

5 large ripe bananas, peeled and sliced

2 cups sliced fresh strawberries

2 cups water

12 oz frozen lemonade concentrate, thawed

12 oz can frozen orange juice concentrate, thawed

In a blender process all the fruit (may have to do a half at a time) until smooth.

Stir in remaining ingredients.

Put in your freezer storage container of choice (ziplock freezer bags or ice cube trays).

Pina Colada Slush

3 cans (6 oz each) unsweetened pineapple juice

2 cups water

1 can (10 oz) frozen non-alcoholic pina colada mix

1 tablespoon lime juice

1 tub sugar free (ex. Crystal Lite) lemonade drink mix

Mix all ingredients and pour into freezer containers of choice.

Sensational Slush

1/2 cup sugar

1 (3 oz) pkg strawberry gelatin

2 cups boiling water

1 cup unsweetened pineapple juice

2 cups sliced fresh strawberries

1 (12 oz) can frozen lemonade concentrate, thawed

1 (12 oz) can frozen limeade concentrate, thawed

2 cups cold water

Dissolve the sugar and gelatin in boiling water.

In a blender, combine pineapple juice and strawberries, process until blended.

Add to the gelatin mixture.  Stir in the concentrates and cold water.

Pour into your freezer container of choice.

 For All:  When ready to drink, add lemon-lime carbonated beverage to taste.

I'm linking up to:              

FREEZER FOODS FRIDAY

Well now I've done it!  I am smack dab in the middle of a PANTRY CHALLENGE so there's no getting any OAMC, or freezer cooking supplies for me this week.   I'm doing quite well in the Pantry Challenge by the way.  I only have to cook one meal a day since hubby doesn't eat breakfast at home, and he's at work for lunch.  That only leaves dinner.   Here's our meals so far:

Monday - beef enchiladas (I had already browned some taco seasoned ground beef in the freezer)

Tuesday - Chicken pot pie, lemon meringue cupcakes AND strawberry turnovers.  Yes, that was two desserts!  Not only did I fix our dinner, but took a meal to some friends!  

Wednesday -  Chef salad night

Thursday - Grilled hotdogs, slaw  and salad.  (I used the French Dressing I had made and blogged about here)

So far, so good.  I haven't even had to break into the allowed $5.00.  This goes until Sunday night and Monday we're all meeting back here for a linky to see how everybody did.   I can't wait to visit all the blogs that participated!

Now, I'm not going to leave you recipe-less!  Ya know I love marinades.  My all-time favorite "store bought" marinade is Allegro.   When I buy steaks (love the Albertson's buy one get two deals!)  I divide them up into ziploc bags and just pour the marinade in there and freeze.  Then, when I'm thawing the steaks, they're also marinating.  Good deal!

ok......

Have you heard of "dump chicken"?   Back in 2001 (I know because I printed these out and that's the date on it! LOL) I got these recipes.  The deal is, you just "dump" all the ingredients into a freezer bag and freeze.  What could be quicker?   I wanna share some with you.  If you have others, please, by all means, share!

These are ingredients, you add the amount of chicken you want.  When ready to cook, dump the (thawed) bag into a baking dish and bake in a pre-heated 350 degree oven.  Bake until juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for boneless skinless chicken breasts.  (This is the procedure for all below)

BBQ Jelly Chicken

3/4 cup ketchup

3/4 cup blackberry, strawberr, peach or apricot ham

1/8 cup white vinegar

1 teaspoon worcestershire sauce

2 teaspoons chili powder

1/8 teaspoon salt

Chili Maple Glazed Chicken

2 TBSP water

1 tsp salt

1 1/2 TBSP maple syrup

1 TBSP chili powder

Citrus Ginger Chicken

1/4 cup orange marmalade

1 TBSP honey-mustard

3/4 tsp ground ginger

1/8 tsp red pepper (optional)

Creole Chicken
(one of my fave's!)
1 TBSP olive oil
1/4 cup chopped onion
1/4 cup bell pepper chopped
1 clove minced garlic
14 oz can whole tomatoes (chopped and drained)
2 tsp Worcestershire sauce
2 tsp red wine vinegar
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp pepper sauce

(kinda boring without pics, right?   Sorry)
I've put up McLinky for you to share your freezer meals, bulk cooking, tips or recipes.  Or if you just want to show us your accomplishments for your oamc.  We'd all love to see!  Please be sure to link back to this so everyone can see.  You can take the button to the right and put on your blog, or not.  It's ok,  just link back to here...and leave a comment too.    Have fun!

the serious stuff:  Freezer Foods Friday© is my name for this event.  I just ask that you don't copy that name. I love that there are others excited about making "freezer meals", and I encourage that, please use a different name other than Freezer Foods Friday.  Thank you for being a sweetie about that!

FREEZER FOODS FRIDAY

The recipe I'd like to share today was given to me years ago by a really good family friend. Sharon Lee gave me a super muffin recipe called  "Six Week Muffins"  It's a perfect "make ahead" recipe because, like the name says, you can keep these for six weeks in the frige!

I remember having these at a dinner she hosted at her house.  I was excited because they tasted just like the muffins served at Lunch on Limoge in Dade City, Florida.   When I worked in Tampa at a diagnostic imaging center, a group of us gals would go on jaunts and visit the antique shops and of course it was a given that we'd be eating at Lunch on Limoge!  LOL .

They're not hard at all, and , well... they keep a good while.  But, I've never had to worry about 'em lasting past six weeks!  LOL

Here's what you'll need:

Six Weeks Muffins

4 beaten eggs

2 cups sugar

1 cup salad oil

1 quart buttermilk

5 teaspoons baking soda

2 teaspoons salt

5 cups flour

1 (15 oz) box Raisin Bran, or Raisin Nut Bran cereal (I used reg. rasin bran)

Mix all ingredients well.  You can add any fruits , nuts, coconut, if desired 

I added a can of drained crushed pineapple to half of the batter (the measuring/mixing bowl up top)

Bake at 400 degrees for approximately 10 minutes for miniature muffins; 18-20 minutes for large.

I freeze mine after baking. (Got a zippered freezer bag of 'em in the freezer now!)

I decided to make some pineapple butter too

Now, how about you?  Wanna share a make-ahead recipe? It doesn't have to be "Freezer".  Join in the McLinky below to your post and be sure to link back here to participate so everybody can enjoy!  Would love to have ya play along!

FREEZER FOODS FRIDAY

You all know that it's not just freezer foods, right? It's anything you can make ahead.  So, with that being said, what I'm going to share today is a coating for chicken!   Cornflake coating at that! 

Cornflake Coating for Chicken

9 cups cornflakes, crushed

1 envelope onion soup mix

1 Tablespoon garlic powder

1 Tablespoon dried parsley flakes

2 teaspoons rubbed sage

1 teaspoon seasoned salt

1 teaspoon paprika

1 teaspoon pepper

In an airtight container, combine ingredients.  Store in a cool, dry place.

This will keep up to 6 months!

Note:  When ready to prepare the chicken, use 4 boneless, skinless chicken breast halves.

Place 1 cup coating in a shallow dish.  Pour buttermilk into a pie pan or shallow dish;

coat chicken on both sides then dredge into cornflake crumbs - both sides.

Place in a greased baking dish.

Bake uncovered at 350 degrees for 309-35 minutes or until the juices run clear.

Also great on pork chops!

Crustless Quiche Muffins

 It's Freezer Foods Friday!!!

This Freezer Foods Friday recipe is for crustless Quiche Muffins.  You don't have to make them as muffins, and they don't have to be crustless.  It's just a good "portion controlled" and "lighter" side.

You're going to need:

16 ounce container cottage cheese

4 eggs

1/4 cup milk (you'll notice I used evaporated milk, you can use regular "jug" milk but this makes it richer)

1/4 cup flour

1 teaspoon baking powder

1/4 tsp salt

2 cups cheddar cheese, shredded (I used mild but you could use sharp too)

cooked and crumbled bacon (equal 10 slices)  I cheated, see pic?!

1/4 cup chopped onions

Process cottage cheese in a food processor until smooth.

What you say?  That's not a food processor?  You're right!  So while I'm at it, I need to brag on this blender! No, I'm not getting any kick backs on this, I just totally love this blender!  This comes with TWO blades and makes the best smoothies, and I've put frozen berries, a little milk and some Splenda in that bad boy and made "purt near" ice cream!!!   It's fantastic.  They now have one out that has SIX blades.  Wow!  Like I said, I'm not getting anything for telling you about this, but hey!  Ninja, if you're listening..... I'd like a six blade for Christmas!  LOL

ok back to the recipe...

(see what I mean?!?)

transfer to a large bowl

In a medium bowl beat eggs.

Add milk, flour, baking powder and salt to eggs and mix until smooth.

Add egg mixture to cottage cheese and mix.

Stir in shredded cheese, bacon and onions.

Now here's where you choose... Do you want to bake and freeze, or just freeze?

If you want to bake 'em now and freeze, then pour into muffin tins (mini or regular - doesn't matter)

 bake at 375 degrees for 12-15 minutes or until edges are lightly browned. 

Cool and freeze in freezer bags.

I chose to pour the mixture into freezer bags  to bake later.  

When I'm ready to bake 'em, I'll just thaw in frige and follow the above instructions.

I haven't decided if I'm going to make them individual or one big one...

Then...

Clean up!

So, now, it's your turn.  Do you have a freezer friendly, make-ahead, bulk cooking recipe, tip, or hint you'd like to share?  I'd love it if you'd link up and join in the party!   Please, link back to this post, and I'd love it if you'd take the button below to link back, so we can all enjoy everyone's recipes/ideas!

(I'm linking up to

FREEZER FOODS FRIDAY

It's getting really warm....ok, it's just plain hot... here, so I'm in the mood for some cool foods.  Are you game???  To my friends in locations where it's still cooler,  sorry. 

I just renewed my subscription to Taste of Home magazine and got the renewal confirmation with a reminder to check out the 30,000 recipes they have on their website.   So I just typed in "freezer" and found this wonderful looking dessert.  It got a rating of 5 stars.   Sorry, I haven't tried it yet (but will).  It looked too good so I thought I'd share with everyone and whoever makes it first, come back here and let me know how you liked it!

(photo from Taste of Home's site)

Candy Bar Freezer Dessert

2 cups graham cracker crumbs

1 cup crushed saltines (about 30 crackers)

1/2 cup butter, melted

2 cups cold milk

2 pkgs, (3.4 oz each) instant vanilla pudding mix

4 cups butter pecan ice cream, softened

1 carton (8 oz) frozen whipped topping, thawed

1 Butterfinger candy bar (2.1 oz), chopped

In a large bowl, combine the cracker crumbs and butter.  Pat 3/4 of the mixture into an ungreased 12 x 9 inch dish.  Cover and refrigerate.

In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened.  Stir in ice cream until blended.  Spread over crust.  Spread whipped topping over pudding layer

In a small bowl, combine chopped candy bar and the remaining crumb mixture, sprinkle over whipped topping.  Cover and freeze.  (If you plan to eat right away , freeze for at least 2 hours)

Sounds good, right?  I have another to share... and a story.  LOL

A friend brought this next dish to a party once upon a time, a long time ago. It was scrump-dilli-icious.  Of course, I'm going to ask for the recipe...  The "said friend" just smiled... Just smiled!  Nope, she didn't give me the recipe!  I might add, we're still friends, but....    

The internet is a wonderful thing,  I just googled Buster Bar Dessert and yep!  The internet was more than happy to oblige.   So I've had this recipe for about 6 years now, and I'm sharing with you.   (if you've had it for years, don't tell me.  I like to think I'm doing you a favor  ~~giggle ~~~)

Buster Bar Dessert

* 16 oz crushed oreo cookies, crushed

1/2 cup melted margarine

3/4 of a container of 1/2 gallon vanilla ice cream, softened

1/2  pound salted peanuts

1/2 cup Margarine

12 oz  evaporated milk

2/3 cup chocolate chips

2 cups powdered sugar

Put the crushed oreos in the bottom of a 9 x 13 pan.  Mix the melted margarine into the crumbs, and press the mixture into the bottom of the pan to form a crust.  Carefully spoon the softened ice cream onto the crust and smooth it out.   Don't fill the pan to the top (you need to leave room for the topping.)   Sprinkle peanuts on top of the ice cream.  Put the pan in the freezer for the ice cream to harden while you make the topping.

To make the topping, put the margarine and evaporated milk in a saucepan and start heating it.  Add the chocolate chips and powdered sugar.  Stir to mix well.  Bring the mixture to a boil.  Reduce heat and simmer for 10 minutes, stirring occasionally.   Set the topping aside and allow to completely cool.  Remove the dessert pan from the freezer and spread the cooled topping over the dessert.

Cover the pan well with plastic wrap and  foil,  or MY FAVE :  put into a 2 gallon freezer bag and seal.

Will keep a good 3 months in freezer but who waits that long?!?  LOL

*note:  a 20 oz package of Oreos minus about 8 cookies equals about 16 ounces.

ok, now it's your turn!  Do you have a freezer recipe, or make ahead, bulk cooking, whatever, tip, recipe, idea or hint?  Link up to the McLinky party and share.   Just link back here and say you're participating so everyone can see.

FREEZER FOODS FRIDAY

Today it's "Freezer Quesadillas" !

So it's May 7th and not the 5th - we can still do Mexican, right?  I must admit, I'm not as big of a fan as some of the other members in my family of Mexican foods - and that's probably because I've never been exposed to very good food. I've only been to a few Mexi-American style eateries ---does Taco Bell count?  LOL. 

But last night I was looking at some of the recipes I got from the forum on 30 Day Gourmet (remember when I shared some of my favorite OAMC cookbooks and sites?) and came across this one.  I looked at the date and it was from 2005!   Don't ya just loving looking over recipes and seeing how long you've had them?  Ok, call me weird.   Anyway, I thought I'd share this one with you in honor of Mexi-Month!  (Yeah, I made that up!)

                                                  

Freezer Quesadillas

1 1/2 cups cooked chicken, finely minced

1/4 cup reduced fat sour cream

1 cup Thick and chunky salsa

1/2 cup shredded cheddar cheese

1/2 cup shredded pepper jack cheese

1 teaspoon chili powder

8 Flour tortillas; 6 inches round

In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder

Place chicken mixture in a quart-sized freezer or storage bag.  Seal.  Place quart-sized freezer bag inside of a gallon sized freezer bag.  Add the tortillas to the bag.  Seal, label and freeze.

Serving Directions:

Thaw contents of the quesadilla kit.  Remove the tortillas and separate.  Lay out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas.  Fold each tortilla in half.  Spray a frying pan with cooking spray.  Cook the quesadillas one at a time in the pan.  Lightly browning them on each side.  The cheese in the filling should melt.  After each one is done, remove it from the pan.  Using a pizza cutter, cut each quesadilla into three pieces.

Now it's your turn.  Wanna join in and share a make-ahead idea, tip or recipe?  Link up to your post here.  And then link to this post so everybody can come see all the ideas, tips and recipes!

FREEZER FOODS FRIDAY

It's Freezer Foods Friday again!  Do you have a tip, recipe, or just want to share a menu plan?  Jump in on the McLinkey link-up and share with all.  J ust remember to link back to here, and if you'd be a dear and take the Freezer Foods Friday button and place on your blog...that would be great - so everybody can come and see and share!

If you're a seasoned OAMC'er, or make-ahead diva, or just dabbling in it, we all can get inspiration, or a reminder here and there.  That's why I went back to my notes from when I taught Freezer Cooking and thought I'd resurrect some old thoughts I thought I'd share.   I'd love to hear from you and possibly learn or be reminded of new tips and techniques or ideas for menu plans in the future!

One big time saver is to try to think of recipes that have similar elements, which can be used in different ways:

* Taco filling and refried beans for burritos, tacos, taco salad

* Spaghetti sauce for spaghetti, stuffed shells, lasagna, chicken/veal/eggplant parmesan, pizza, calzones.

* Beef roast - or -pulled pork for pot roast, stew, beef/pork and noodles, BBQ sandwiches, open-faced    sandwiches, pocket sandwiches.

Use simple recipes for your freezer cooking, and save the gourmet ones for special occasions.

*  BUT if you're wanting to see if it freezes well, then save a portion, package it and freeze it.  Take it out in a month or two and see how it did!

Re-package meat in meal size portions for easier defrosting.

*  Chicken and turkey

~ Wrap individual pieces or specific number in freezer bags.

~ Cut raw meat into chunks for stir-fry, shish-k-bobs, casseroles, soup, etc.

~ Boil in a large pot, saving the "stock" for other recipes, i.e., casseroles, boiling rice, etc.

* Burger

~ Make into meatballs or patties.  Freeze meatballs on a cookie sheet and then put in freezer bags.  Wrap patties in plastic wrap or wax paper and then put in freezer bags.

~ Brown it and package in amounts needed for recipes later.

* Roasts, steaks and other large portions of meat

~ Place steaks in ziplock type freezer bag, pour in marinade if desired and freeze.  While it is thawing it can be marinating.

~ Consider splitting roasts, hams or whole chickens if you have a small family.

Use freezer strength wraps, bags and containers!

~ Freezer wraps are thicker and allow less air-moisture exchange during storage.  For shorter storage, you can re-use deli or dary containers, but they are not recommended for longer term.

~ Foil Pans - the party supply store runs good sales on foil pans where I live. You can use the bread pans for meat loaf, smaller portions of lasagna,e tc.

~ A 9 x 13 pan is large...consider two 8 x 8 pans and it will fit into a gallon ziploc bag.

Package carefully and label everything!!!

~ You will NOT remember whether you put 4-6 servings in a bag, how many cups, etc.  And, trust me, you may not remember WHAT the dish is (trust me, I've been there!)  For instance... is that chicken broth or lemon juice?!?!?  (oh yes I did!  LOL)

~ Put the recipe's page number on the freezer bag to help in final preparations, or if the entree is complete, write simple heating instructions on the bag.

Ok,  your turn!  Join in the fun of sharing with other make-ahead, bulk cookers, freezer cookers, by whatever name we all go!

Freezer Foods Friday - Onions galore!

Are you lucky enough to live near vegetable farms,  farmer's markets, or have a garden of your own?  We are entering into the season just made for freezers!  LOL.   I'm lucky enough to live near some pretty great vegetable farms and an awesome farmer's market (you just drive through, and most of 'em load up your car for you!) and while I don't myself have a garden, I have family who are farmers!    And farmers are the best folks at "giving" !   I remember growing up, living in "the country", always having little boxes/baskets of goodies left on our doorsteps.  Now, I didn't move all that far from "the country"... I only moved a whole SIX miles away from where I grew up! LOL  

But I'm getting off-topic aren't I?  (sorta)  This week  my mom shared some of her abundance with me.  I got a bunch of Florida Sweet Onions and I knew just what to do with them!   FREEZE THEM!!!

I also like to cut up and freeze green peppers too, but no one has blessed me with those yet!  LOL

I freeze my onions two ways...

in chunks, for sauces, sauteeing...whatever.   Nice effect, those onion rings on top, don't ya think?  LOL

and in "strips".

When we grill, we love grilled onions with our steaks!   All I do is cut up the onions (grin) add some butter, soy sauce and squeeze some fresh lemon juice over it.  Wrap it up in a "foil ball" and pop on the grill.  Oh my! It is so go-ooood!   TRY IT!

Another way to use the onion chunks, is with cut up potatoes, soy sauce and butter, wrap that up in a "foil ball" and throw on the grill too.    You can add fresh cut up mushrooms and peppers too.  Oh so good!

Tah-Dah!

Oh, and a word about "sweet onions"...  Did you know they actually have LESS sugar (albeit natural sugar) than regular onions???   I read that somewhere.   Their "sweetness" is due to a lack of...oh I should've paid better attention to what I was reading... that stuff that makes onions more "potent".   LOL

Ok, now it's your turn... got any good tips, recipes or ideas for us?  Join in!