10,000 freeze recipes

Hot Grape Nuts cereal microwaved with skim milk for a warm, crunchy breakfast in under a minute. Customize the texture from big crunch to soft with fresh fruit or honey on top.

Checkerboard cookies made easy with a fudge marble cake mix: build a black-and-white checkerboard from vanilla and chocolate dough strips, chill, slice and bake. A showy slice-and-bake cookie without the fuss.

Oatmeal chocolate peanut butter fudge melts together in a double boiler with soy milk, then chills into chewy chocolate squares with peanut butter swirls. Dairy-free, no candy thermometer required.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.

A delicious side dish made with caramels and apples that is perfect for your next Thanksgiving dinner.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Caribbean guacamole: a tropical twist on classic guac with diced avocado, sweet papaya, lime, red chiles, and toasted coconut, served with crisp bread points. Island sunshine on a cracker.

Don't know where I heard about this sauce, but it's a great drizzle for vegetables.

Low-calorie berry bars made with a tangy buttermilk batter topped with fresh or frozen blueberries and raspberries, finished with sugar and lemon zest. No butter needed. Just 48 calories per bar.

Barbecue deviled eggs with chopped smoked pulled pork, Dijon, and hot sauce. A Southern twist on the classic picnic appetizer that turns leftover barbecue into a creamy, smoky party bite.

Pineapple apricot crush blends canned apricots with pineapple juice and ice into a tropical slushy drink. Three ingredients, ready in 5 minutes.

Randy Pollak's persimmon salad is a molded gelatin salad with orange Jello, hot grapefruit juice, and strained persimmon pulp. A vintage fruit salad served on lettuce with cottage cheese.

Spicy and tasty way to have potatoes. You can use any type of Thai curry. I use a taste of Thai Panang Curry Paste.

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

A low-sugar blueberry spread set with gelatin instead of pectin, brightened with ginger and lemon zest. No canning required. Keeps a month in the fridge or a year in the freezer.

A fresh, no-cook salsa made with red and green bell peppers, plum tomatoes, scallions, lime juice, and olive oil. Chunky, bright, and ready in 15 minutes.