Chick Deviled Eggs

12 large eggs

1 lemon, for juice (or 2 Tbsp)

1/4 C grated Parmesan cheese

6 Tbsp plain nonfat Greek yogurt

4 Tbsp Caesar Dressing

1/2 tsp pepper

Zipper gallon storage bag or icing decorator bag

12 crinkle-cut carrot slices

1 Tbsp non-pareil capers, drained

1. Bring water to boil for eggs. Squeeze lemon for juice. Place 3 cups ice and 4 cups cold water in large bowl (for chilling eggs).

2. Lower eggs gently into boiling water using a spoon; cook 14 minutes. Transfer eggs to ice water; let stand 10-15 minutes or until well chilled. Remove shells from eggs.

3. Cut a time slice from the bottom of each egg so it will sit flat. Cut the top one-third from each egg. Carefully remove yolks and place in small bowl; mash with a fork. Stir in lemon juice, cheese, yogurt, dressing, and pepper until well blended. Transfer mixture to zip-top (or Pastry) bag. Seal bag, then cut off one corner. Fill each egg, overfilling by 1/2 inch; replace egg tops.

4. Cut a triangle (for the beaks) out of each carrot slice. Place remaining carrot pieces (feet) on serving place and top with filled offs. Gently press 2 captures into filling (for eyes) and 1 carrot triangle (for beak). Chill until ready to serve.

Freeze Fresh Corn

Corn

Large pot of boiling water

Vacuum food sealer or zipper type freezer bags

2 large bowls, one filled with cold water and ice

1 sharp knife

1. Buy fresh corn, however much you want to freeze. Allow approximately 1.5 ears per serving.

2. Boil water in a large pot (large enough for several ears). Fill pot 2/3 full.
3. Get bowl of ice water ready (also filled 2/3 of the way).
4. Husk the corn. Pick off as much silk as you can.
5. Blanch the corn by placing a few ears into the boiling water. Beginning timing immediately: 4-6 minutes. (Only do a few ears at a time, 3-4 max, as your pot and ice bowl allow.)
6. Cool corn immediately in ice water bath for the same amount of time it was blanched.
7. Drain corn thoroughly.
8. Cut kernels from the cob into the second large bowl. You can use a knife or a corn stripper, but be careful that you don't cut your fingers!
9. Bag the corn, getting as much air out of the bag as possible.
10. Enjoy your corn all year 'round (or as long as it lasts).