At Wal-Mart today, I told Lloyd I’d like to buy some celery to freeze for those few times when I want cooked celery in a dish. (Soup, stuffing, etc.)  We had a discussion about flash-freezing, where I sounded like I knew everything and he told me I was full of frozen beans. Whatever.  We brought the celery home.

After helping Annette move, I wanted to chop up that celery and set the pieces on a pan outside to see how fast they could freeze.  “Where’s the celery?” I asked Lloyd.  “Outside like you wanted,” he answered.

*sigh*  He doesn’t cook much, so I can’t blame him.  But really?  Do you know how  hard it is to chop up celery that has frozen into a block of ice?  Good thing he’s pretty.

Frozen. Frozen is where it’s at.

I found a recipe for Mudslide Pie, and with a little adaption and some bad math, these were sent to the freezer last month:

Cute, but too rich. They have a sour cream/melted chocolate layer on top of the crust, and next time I think I’d skip that part and just put the chocolate whipped cream in and call it good.

These were the latest creation: strawberry ‘cheesecakes’. No recipe, I just mashed half a block of cream cheese with some sugar and lemon juice until it tasted right and added some sweetened whipped cream. The topping is diced strawberries, sugar, and some of Lloyd’s mom strawberry jam.

The best part? No baking! Just eat straight from the freezer! The next best part? These jars are even smaller than the pie jars! Four ounces instead of eight. When I want something dessert-y I just want a little bit, so this works out pretty well. The worst part? My twenty year high school reunion is coming up and my eating habits are slowly declining. Maybe I should take up jogging.

Heaven help me if I find a two-ounce jar.

UPDATE: Dang it, Applebee’s! Quit stealing my ideas! (This just came in the mail – these are tiny desserts called ‘shooters’.)

SECOND UPDATE: A faster way to make frozen cheesecake, sandwich-style – HERE.