There is something called ColdSnap! Frost alarm. Here is a link that might be useful: ColdSnap! Frost alarm app

I swear I posted a bunch of recipes.....but I'll try again! Rye Party Puffs Posted by luvtocook at recipegoldmine.com May 2, 2001 Dough 1 cup water 1/2 cup butter or margarine 1/2 cup all-purpose flour 1/2 cup rye flour 2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/4 teaspoon salt 4 eggs Caraway seeds Corned Beef Filling 16 ounces cream cheese, softened 2 (2 1/2 ounce) packages thinly sliced cooked corned beef, chopped 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons minced chives 2 tablespoons diced onion 1 teaspoon spicy brown mustard 1/8 teaspoon garlic powder 10 small stuffed olives, chopped In a saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at time. Beat until smooth. Drop batter by rounded teaspoons 2-in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400 degrees F for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. I n a mixing bowl, combine the first eight filling ingredients; mix well. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4 1/2 dozen. NOTE: These puffs might sounds like a lot of work but, they are fabulous and great for party if they last that long. The corned beef filling makes enough for fill two batches of the dough puffs. SAVORY SPINACH BALLS - from Ruthanna 2 packages frozen chopped spinach, cooked and drained 1 large onion, chopped fine 4 eggs, beaten 3/4 cup melted butter 1/2 teaspoon salt 1/2 teaspoon garlic salt 1/2 teaspoon thyme 1/2 cup Parmesan cheese 2 cups Pepperidge Farm herb seasoned stuffing mix Mix all ingredients in a large bowl; chill 1/2 hour. Roll spinach mixture into small balls (rounded teaspoons or tablespoons). At this point, you can freeze the unbaked balls on cookie sheets, then transfer to plastic freezer bags and bake when needed. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. Bake balls for 15 minutes. Note: I like to serve these with a dip of mayonnaise or sour cream mixed with mustard and some dill. Makes about 4 dozen. Savory Cheddar and Jalape�o Jelly Cookie Source of Recipe Annie/Readinglady Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400�. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. PARMESAN BLACK-PEPPER BISCOTTI These savory biscotti are ideal for a soiree. Their crisp texture is accented by the richness of parmesan and the bite of black pepper � perfect for nibbling in between sips of wine. 1 1/2 tablespoons whole black peppercorns 4 cups all-purpose flour plus additional for dusting 2 teaspoons baking powder 2 teaspoons salt 4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups) 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes 4 large eggs 1 cup whole milk appetizer biscottiPut oven racks in upper and lower thirds of oven and preheat oven to 350�F. Pulse peppercorns in grinder until coarsely ground. Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms. Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart. Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes. Reduce oven temperature to 300�F. Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes. Cooks' note: Biscotti keep in an airtight container at room temperature 2 weeks. Makes 5 to 6 dozen biscotti.

Great make aheads are muffins and quick breads, and cookies. Soups freeze well, we almost always have some basics in the freezer. And some good breads too. A bagel spread is an easy impressive "make your own combo" breakfast. Eggs can be dolled up in many ways quite easily. For example, no one complains if you do deviled eggs for an app, even though they are easy and common. Fresh fruit, yogurt, good granola and nuts and raisins for gorp. Some good cheeses, some home made dips (you can freeze hummus and other bean dips if no dairy) and some pickled condiments for antipasta (like pepperoncini, olives, roasted tomato spread, whatever floats your boat). Sodas, wine, fruit juice and mixers if you're so inclined. No one will complain if you buy a big tray of pre-cut up veggies with some kind of dip, and you can use the veggies for stir fry towards the end. One of my big appetizer hits are to spring for the unusual colored potato chips and some kind of interesting dip. Sweet potato chips go great with a curried bean dip, for example, or blue cheese dip. I also make roll ups then slice into pinwheels when I want an easy way to impress my guests. You can improvise what to put in it. Can be done with lettuce or just meat and cheese wrapped around a vegetable or not for low carb. I like the idea of pizza, and if cooking together is something you want to do, you can buy or make your own dough ahead of time and freeze. Just thaw and roll and have fun improvising toppings! Good for a meal or as an antipasta.

I might try Anylist, but I hate typing anything on my phone, and so if it requires much typing, I will never use it. I'm fine typing on a regular keyboard, however, but I never type with my thumbs, other than the space bar. What would be nice would be a list to keep inventory of what is in the refrigerator and pantry, along with expiration dates so that I will know when I need to use certain things. In the past, I have bought too much pasta and forgot to use it before its expiration date. I'm better with flours because I use them frequently, or else store them in the freezers. I have several fountain pens and four different colors of fountain pen ink, and so I like to write my lists with pens. I used to write my grocery lists in Russian and German, partly to help retain my vocabularies and partly to help with my German and Cyrillic calligraphy. One roommate I had would get very irritated when he would find one of my grocery lists written in Russian, and so I made a point of leaving them around so that he could find them. My brother and I still write all our lists on paper, but I use pen and cursive, and my brother uses pencil and prints. I find cursive to be much faster, and I'm very good at it. We get free notepads from real estate agents almost every week and find those very useful for our grocery lists.