You can freeze nuts, butter, apple cider, candied fruits, caramel candy, marshmallows, heavy whipped cream, potato or corn chips, chopped fresh herbs, chopped green peppers. If properly wrapped, such foods will last longer in your freezer than on your shelf.

Don't freeze mayonnaise, raw potatoes, potato salad, hard cooked eggs, eggs in shells, fresh tomatoes, egg white frosting, celery, cabbage or salad greens.

Freeze casseroles and other dishes made with macaroni, spaghetti and rice by cooking the "pasta" until barely tender before putting it in the casserole or sauce and freezing. To reheat, bake in a medium oven for about an hour. If it looks dry, add a little liquid while baking. Remember to leave room between the top of your casserole and the cover of the dish (to allow for expansion).

Many varieties of cookies (like sugar cookies) can be eaten right from the freezer without defrosting. And they stay fresh for months when frozen. After baking, store in the freezer in plastic containers.

Keep parsley fresh in a plastic bag in the freezer. Then break off whatever you need whenever you want.

Don't keep frozen meats in store wrappings for longer than 2 weeks.

Next time you make waffles or French toast, double the batch and cook an "extra meal." Then put the extras into plastic bags and store in the freezer, for your own instant, toaster-warmed breakfast treats.