I peel and quarter the bananas , stick on a wax-paper lined baking sheet and freeze solid - they don't have to be covered.  Then put them in ziploc bags and they will be perfect for shakes or anything else you need them for.

(I don't like them any riper than yellow with a few brown spots\ for shakes or "ice cream".  If they are more ripe they are watery in those recipes.  The SUPER ripe ones stick around in the freezer for banana bread or cake!)

I also have several cheesecake recipes on my blog.  Look on the right hand side under Recipies and there is a section there.  Hope you find something you love!!

http://eatingwelllivingthin.wordpress.com/

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 I make a cookie with mine... 3 mashed bananas, let them soak in with 2 cups of quick rise oats (5mins), 2 tbs peanut buter, fresh blueberries, 1/4 skim milk, (i sometimes put a few chocolate chips (dark) - it makes about 20 - bake 350 for 35 mins.  I luv em!

I just used it condensed..the water that will actually come out of the squash as it bakes helps with thinning out the soup

Hi everyone,

We've got lots of home grown pears that need to be used up. I'd prefer something with no added sugars, and low carb, that could be frozen.

Anyone have any favorite recipes to share? 

I do..I put them in a strainer and then rinse them two or three times and then pat them dry.  I usually microwave them for a minute and then add them to whatever I am making.  These would be excellent in any type of casserole.  I use them wherever I would use spaghetti noodles.  I make spaghetti, fettuchini, shrimp fettuchini...just about anything.   My favorite is always the shrimp pasta.  I just sautee some veggies and then add my shrimp with a lil spray butter and then add my noodles...always a yummy treat :)