- 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.
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.
