Just a BlinkProof Time Flies

Last March or so I joined a cooking group. Rather a recipe sharing group. It is a bit of both actually. We share ideas, we talk about recipes and we swap meals. Once a month several women and I connect to exchange freezer meals.

Our group is loosely based on the concepts from Cooking Among Friends. At each meeting we discuss and vote on the next months menu.

Each person is assigned a category to cook within each month. We then go home and whip up the approved recipe for as many families as were in attendance at the meeting. Which means usually 10 during the winter and 5 during the summer.

We all have the same amount of money to spend on the ingredients to try and make it fair for all.

Thanks to my good friend Ness who started this group in her home I have come to know and cook for many new friends. Ness is a major recipe contributor to a website for freezer cooking.

It has been a huge blessing to always have meals on hand that are fully shopped for, cut up, prepped, seasoned, marinated, mixed and cooked. The best for me is having a smaller grocery list. Oh and not having to think quite so hard at 5 with the age old question, “What’s for dinner?”

Here are my recipes for my July exchange.

• Tex Mex Shrimp
• Strawberry Daiquiri Pie

Ingredients:

• 8 oz. Cool Whip
• 14 oz. Sweetened Condensed Milk
• 6 oz. Strawberry Daiquiri Frozen concentrate (found by frozen juices)
• 10 inch Graham Cracker Pie Crust

Directions:

1. Blend sweetened condensed milk with the strawberry daiquiri mix
2. Fold in cool whip
3. Pour mix into piecrust shell
4. Freeze over night
5. Serve cold

Ingredients:

• 2–tablespoons lemon juice
• 2–tablespoons margarita mix (may exchange for 2 TBSP of tequila)
• 1–tablespoon vegetable oil
• 1–tablespoon lime juice
• 1–tablespoon red taco sauce
• 2–tablespoons green chilies — diced
• 1/2–teaspoon salt
• Seasoned to taste with Mrs. Dash Southwest seasonings
• 1–pound medium peeled and cooked shrimp
• Pat of butter or so (for grilling)

Directions:

1. Combine lemon and lime juices, margarita mix, taco sauce, oil, sliced chilies, salt, seasonings and shrimp in medium bowl.
2. Toss to combine. Cover and refrigerate 30 minutes.
3. Store the cocktail sauce in the pantry. Chill in refrigerator before serving if desired.
4. Place shrimp in a tinfoil boat with some butter. Cover boat with tinfoil and steam grill for 6-10 minutes. Do not over grill or cook, as shrimp will become tough. (If you put the shrimp on skewers place them directly on grill for 2-3 minutes a side.)
5. Serve with cocktail sauce; rice or noodles; or grilled veggies.