Kitchen Hacks & a few other goodies

Best kitchen hacks

• Micro fiber drying pads, used as dish drainers, dry quickly.
• Slow cooker liners save on cleanup.
• Shower caps from hotel rooms are free and make great dish covers.
• Keep plastic wrap in the fridge to make it easier to handle.
• Spray pans in sink for easier cleanup.
• Place mixing bowls in sink to avoid splatters when mixing.
• Bake chicken in parchment paper to keep it moist.
• Roll dough on silicon mat to prevent sticking.
• Place a piece of bubble wrap under a stemless blossom to float it in a bowl of water.
• After washing, store lettuce in container with paper towels to absorb moisture and keep lettuce fresh longer.
• Microwave vinegar and water for a few minutes, then let condensation soften the splatters before wiping clean.
• Cut fresh herbs with a pizza cutter.
• Slice cinnamon roll dough quickly with dental floss. After filling and rolling dough into log, place dental floss under the dough, wrap around log, cross on top, and pull ends in opposite directions.
• When measuring sticky substances, such as peanut butter, honey, or molasses, spray the measuring cup with cooking spray, and item you are measuring will not stick to the sides.

Cornbread Salad

Prepare, cool, and crumble:

1 16-oz. pkg. cornbread mix

Cook, drain, and crumble:

10 slices bacon

Wisk together:

1 1-oz. pkg. cornbread mix

1½ c. sour cream

1½ c. mayonnaise

Rinse and drain:

2 cans pinto beans

Prepare:

3 tomatoes, chopped

1 c. chopped green onion

2 c. shredded cheddar cheese

2 11-oz. cans corn, drained

Layer in large serving bowl:

½ cornbread

½ beans, tomatoes, peppers, onions, cheese, bacon, corn, dressing

Repeat layers.

Garnish as desired

Cover and chill 2-3 hours before serving.

Lemon Cornmeal Cake

Whisk together in medium bowl:

2½ c. flour

½ c. yellow cornmeal

2 t. baking powder

½ t. baking soda

½ t. salt

In large bowl, beat till light and fluffy:

1 c. butter, softened

1¾ c. sugar

1 T. grated lemon zest

¼ c. lemon juice

Beat in one at a time till well blended:

4 large eggs

With mixer on low, alternately add flour mixture and yogurt till smooth:

1 c. buttermilk, or plain yogurt, stirred to loosen

Pour into well-greased Bundt pan and level top with spatula.

Bake 55 to 65 minutes till pick comes out clean.

Cool in pan on wire rack 5 minutes. Brush top with glaze. Invert onto wire rack.

Sugar Glaze

Whisk just till combined:

1 c. sugar

1/3 c. lemon juice

Brush glaze all over hot cake. Cool completely. Rest for several hours or overnight before

serving. Store covered at room temperature up to 4 days.

Granola

Mix:

6 c. whole oats

3 c. finely chopped almonds (use a food processor or blender)

½ c. flax, ground

½ c. wheat germ

1 c. coconut

1/4 c. sesame seeds

½ T. cinnamon

Melt in microwave:

1 c. honey

1/3 c. brown sugar

4 T. butter

2 t. vanilla

Combine. Spread on 2 cookie sheets and cook at 300 o for 13 minutes. Stir and cook 12 more

minutes.

Wild Rice Porridge

Combine and cook about 5 minutes over medium heat:

3-4 c. cooked wild rice (3/4 to 1 c. raw)

¼ c. maple syrup

¼ c. craisins

¼ c. dried blueberries

1 ¼ c. half and half

½ c. slivered almonds

1/8 t. maple extract

2 T. brown sugar

¼ t. cardamom

1 t. cinnamon

Peanut Butter Candy

Melt (or soften):
½ c. butter
1 c. creamy peanut butter

Add and stir until creamy:
1¼ c. powdered sugar

In a ziplock bag, crush lightly with rolling pin and add, mixing with hands:
3 c. Rice Krispies

Instead of spraying, coat the bottom of an 8x10” pan with:
Powdered sugar
Press mixture into pan.

Melt and pour over mixture:
6 oz. almond bark or milk chocolate chips

Let the chocolate harden, cut, and serve.
To double recipe, use a 9x13” pan.