Useful and helpful hints:

Here are several hints that might make baking and cooking a bit easier.  I found them in a Reader's Digest issue..You may find them helpful! I did!!! 


Peeling Apples:

Peeling  apples for a pie can take less time with this trick:  Peel around the top and bottom of an apple in a circle, leaving the center intact. Then peel the center in a top to bottom motion, turning the apple as you go..

Gravy:

Getting gravy to the right consistency takes time and care..Try this hint..If it's too thick, mix in teaspoons of hot water until it's right..To avoid lumps, use Wondra (I love it)..You can find it by the flour..

Basting the Turkey::

Rather than basting with your pan drippings, use melted butter and a bit of wine..It'll add a buttery tang to the turkey and help keep it juicy.  You can add your favorite herbs, garlic and other seasonings too!

Ice::

Replace your ice bucket with a kitchen colander..Place an ice filled colander in a bowl and as the ice melts, only the ice cubes will remain..water will drip to bowl..How about that!!!  Easy!

Dress up your Mayo:

If plain mayonnaise isn't cutting it on your sandwich try adding some fresh basil, thyme, lemon or lime juice..Even hot sauce or horseradish will add to spicing it up!

Hope you found these helpful..I'll keep posting more when I think they might interest you..

Happy Baking and Cooking!







10/21/11

How to set a table

Hi everyone:

If you have doubts on a correct table setting this one should help.

Our grandchildren laugh at how Poppy, that's what they call him, insisted they learn at a young age how to set a table for a meal. Good table manners and how to set a table was somehow important to him. I guess he had a point because truthfully I never new an exact way to set a table myself. We are never too old to learn.:)

Many laughs occurred doing those years. Lots of funny memories but they all have good table manners but I doubt they set a table quite like this.

Enjoy! Save this post.  It may come in handy when you entertain. lol

FYI #10 and some Helpful Hints from my kitchen to yours,

A colorful Spring and Summer wreath 

Here are a few more FYI's that I thought might be of interest.  

1.  Cinnamon, nutmeg, cloves and allspice have a special affinity for sweet dishes.

2.  When baking with honey, remember the following: add l/2 teaspoon baking soda for each cup of honey used. 

3. Add a pinch of sugar to your homemade salad dressing to sweeten the vinegar.

4.  Try to eat a small snack in the a.m and p.m. to balance your diet and it will help with overeating.  Example:  10:00 a.m. 2 T cottage cheese and a few strawberries.  3:00 p.m. low fat granola bar.

5.  When in doubt grilled cheese and tomato soup usually hits the spot on a winter day.

6. Don't wait for someone to say hello first, take the initiative and look them in the eye, smile and say it first! 

7.  For your birthday, treat yourself to something to make it your day!  Movie, ice cream, new lipstick or gloss?  You deserve it!  

8.  Be kind you'll like the way it feels.:)

9.  Call a friend  to keep in touch.  You will make their day!

10.  Last but least...Don't forgot to call a family member.  Mom, Dad, Sis or Brother.  Keep the lines of communication open.  There is nothing as important as family.  It's you and your children's life line.

5/13/14

8/5/14

11/20/15

 

FYI #9 and a few kitchen helpful tips from my kitchen to yours,

1.  For a really fast chopped egg, run an egg slicer through a peeled egg. Then carefully reposition it giving it a quarter turn and run the egg slicer through it again. Voila, chopped egg for your sandwich.

2.  Try using carrots instead of sugar to sweeten your sauces





3. Remove pasta from water right before it's al dente, as it will continue to cook once drained.

4.  It's counter intuitive but the sharpest knife is the safest knife.

5. Swap out fries for a garden salad or fruit to your sandwich or hamburger.

6. Get an appetizer and a salad for less calories when you are ordering out.

7.  Split an entree with your hubby or friend and SKIP THE all you can eat salad or food bar.

8.  Dessert......share, share, share.  I've found that when we go out to dinner whether we are two or 8 we share dessert.  Extra forks, please.

9. You can freeze cupcakes unfrosted for up to a month.  Frosting can be made the day before and stored at room temperature.

10. How to store asparagus:  Remove bands wrapped around bunches.  they can trap moisture and accelerate spoilage.  Bundle the stalks and put in a plastic bag(don't close airtight). Stalks will keep for up to two days. 

Another Handy kitchen gadget or two!

I have several whisks depending on how much or little I need to blend. Silicone whisks are great for non stick cookware.

9/23/13

5/19/14

FYI #8 plus some helful hints from my kitchen to yours,

1.  Improvising with herbs or vinegars?  Yes.  Improvising with Baking Soda or Baking Powder. No!

2. Resist the urge to apologize when you're cooking for guests.  Most of the time, your dinner guests won't notice anything is wrong unless you bring it up.

3.  Freeze soups, stews in flat bags for easy freezer storing plus they'll defrost quicker.

4.  Don’t throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

5.  To make a great vanilla Buttercream frosting use:

2 sticks butter (1 cup) softened
1 jar (7 oz) Marshmallow Fluff 
1 cup confectionery sugar (powdered)
1 tsp. vanilla extract.

Beat butter in a medium bowl on medium speed until creamy. Beat in marshmallow cream.  when blended, beat in confectionery sugar and vanilla.  Increase speed to high and beat 3 to 4 minutes until fluffy.

If you don't have one of these it is worth saving up.  They are wonderful for hands free mixing.

If you don't have one of the above this will do just fine.  I used this type for over thirty years.

9/16/13

11/20/15

FYI #7 and some helpful hints from my kitchen to yours,

 Hello!! Today's Helpful hints are brought to you from my kitchen to yours,       
                                     

1.  Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• Milk (just under one cup)
• 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.

  
2. Use regular yellow, white or red onions to make caramelized onions. These are great on hamburgers, steaks and baked potatoes. Slice up the onions and then 20-25 minutes in a skillet with olive oil should do it.



3. The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.

4.

We don't like using twist ties in our house. We use spring type clothes pins instead to close off plastic bags. Much easier to put on and take off.

5.

 To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.

 
6.

To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief.

 7. 

Cooking pasta is not an exact science, continually taste your pasta to see if the texture is close to al dente while boiling.

8. Make sure your put herbs in your salad.

9.  Throw shrimp into lightly boiling water, and give it exactly three minutes to cook.

10. Always cook more spinach then you think you'll need.

And finally a great handy dandy kitchen tool.

Never doubt if your roast is prepared correctly.   Meat, poultry thermometer.

9/9/13

11/19/15

FYI's #6 Some helpful ideas from my kitchen to yours,

I think we'd all agree our time is precious and we all would like to save money so I will try to help in my little way with some tips, tools and a few helpful hints to save you time and money.

I am adding to today's list a handy kitchen tool that I love.  I may not use it everyday but it sure comes in handy and doesn't take much space in your kitchen cabinet drawer. 

Making your kitchen time a little easier with a few FYI's:



List #2

1.  The secrets of a blue ribbon pie maker: Use ice cold water. Handle the dough as little as possible and mix and prepare it as quickly as you can.

2.  Mix used coffee grounds in with the soil in your garden or in pots. It makes for instant compost and will keep slugs away too.

3.  A Southern curiosity are Kool-Aid Pickles, aka Koolickles. Dump out half the brine from a jar of pickles. Refill with your favorite brand of Kool-Aid. Let them sit for 24 hours and then enjoy.

4. The simpler the better sometimes: Coleslaw: Chop green cabbage, a little mayonnaise, a little apple cider vinegar and some sugar. That's it.

5.  When we're on diets we like to keep celery and carrot sticks readily available. I prepare them and then store them in a plastic tub of water.

6.  When baking with honey, remember the following: add l/2 teaspoon baking soda for each cup of honey used.

7.

Small funnel.  I buy larger size Olive Oil and Vinegar and this tool comes in handy for me to transfer liquid to a smaller bottle.  Keep one of you old OO and Vinegar bottles and you will save money.

8.  What I have found is that it is recommended to follow a tried and tested recipe when using honey. However, when you are looking to substitute honey for sugar, using a little baking soda helps to neutralize the acidity of the honey."

9.  One cup (8 ounces) of dried beans increases to 2 cups (1 to 1� pounds) of soaked beans.

10.  To keep potatoes from budding, place an apple in the bag with the potatoes.

Note:  These tips were provided courtesy of online tips and Readers Digest.

8/11/13

3/17/14 (2)

5/13/14

11/18/15

FYI #5 and a few added handy kitchen items.

My very first kitchen tool today that I recommend is my Pampered Chef rolling utensil.  It beats the old rolling pin for sure.  I am not one to endorse anything without being asked but I love this easy gadget.  Another item you don't necessarily use every day but it stores well in a kitchen drawer. 

1. 

2.

When we're on diets we like to keep celery and carrot sticks readily available. I prepare them and then store them in a plastic tub of water.

3.  Good Feng Shui for the kitchen: Throw out plates that have been chipped (or give them to your sister to use for her mosaic work). Using chipped plates attracts stagnant chi energy.

4.  When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.

5.  1 tsp of dried herb is not equal to 1 tsp of fresh herbs. The ratio of dry to fresh is 3 to 1. If your recipe calls for 3 tsp of fresh parsley use 1 tsp of dried parsley.

6.  A cut tomato should be stored in the refrigerator. Uncut tomatoes should not be stored in the refrigerator but in a cool place.

7.  A nice touch when you're cooking frozen corn is to add milk and a tiny bit of sugar to the corn instead of water. Cook as usual.

8.  A sneaky trick that is better for your family's health is to take a small piece of tape and cover over half of the holes in the salt shaker on the inside of the lid. Less salt - healthier hearts.

9.  Quick sauce from meat bits in the pan. Pour off some of the excess fat and deglaze with wine. Add a little bit of olive oil and butter. Reduce for about 2 minutes and then add herbs like parsley, rosemary and thyme.

10.  Amuse the people in your kitchen by testing spaghetti by slinging a strand on a nearby wall. If it sticks, the spaghetti is done.

11. Use regular yellow, white or red onions to make caramelized onions. These are great on hamburgers, steaks and baked potatoes. Slice up the onions and then 20-25 minutes in a skillet with olive oil should do it.

Another Handy Gadget:  Melon Ball, Cookie scooper or meatball maker.  Make all your cookies, meatballs the same size with this handy dandy kitchen tool.

Keep checking my blog for updates on new FYI's, helpful hints and handy dandy kitchen items.

8/30/13
11/17/15

FYI #4 Tips and Tools from my kitchen to yours,

1.Make sure your kitchen scale is calibrated correctly. Load up 10 pennies. They should weigh one ounce.

2.  Out of cough syrup? Warm up a little bit of honey and lemon juice.

3. Deviled eggs? Place all filler ingredients in a plastic bag, seal it and moosh it all up. Cut off a corner of the bag and pipe into the egg whites.

4.  Put a little brown sugar in your tomato based sauces to cut the acid for people with sensitive stomachs. It also lends

Saute � garlic first before adding to a sauce. The taste will be milder.

5. 

Rubber jar opener. Saves a lot of time and wrist discomfort with this handy dandy tool.

6.  Tough food on pots? Soak in hot water with a dryer fabric softener sheet.

7.  Substitute club soda for milk in a pancake recipe and they will be light and fluffy.

8. To prevent your eyes from watering while chopping up onions, press the tip of your tongue to the roof of your mouth.

9.  Turn your oven off a few minutes before you're done roasting or baking. The oven will retain heat and you will be conserving energy.

10.  Use a muffin tin to hold stuffed bell peppers while they are cooking. None of them will fall over.

8/21/13

11/21/15

FYI's #3 plus tips and a helpful kithen tool too from my kitchen to yours,

A few more Kitchen tips for you :)

1.  Yeast past its expiration date? Test by putting it into a quarter cup of warm water with a teaspoon of sugar. If it's still kicking it will bubble up in a few minutes.

2.  Problem with ripping fried eggs? Spray the spatula with a little non-stick cooking spray and dish up perfectly fried eggs every time.

3.  

Buy a Large salt and pepper shaker with a handle .  Easy to add salt and pepper while you are cooking!

4.  Having trouble cutting a hard boiled egg in half without having the edges tear? Use a piece of thread.

5.  I'm using parchment paper more and more. It's terrific with baked goods and does OK with meat loaves. Not so much cleaning up afterwards!

6.  Bread rising? Heat up a cup of water in the microwave. Push the cup to the far corner of the microwave and add your bread in a covered bowl to rise. Close the door and let the bread rise.

7.  Storing parsley? Chop it up, place in ice cube trays, fill with water and freeze. Once frozen, transfer to a plastic bag and return to the freezer. When needed for soups or stews throw some cubes into the pot.

8.  Let steaks sit around for a few minutes after you get them out of the broiler so the juices can settle. Then call everyone to eat.

9. Pick the yellowest of ears of corn.  You'll reap seven percent of your daily requirement of Vitamin A from yellow corn versus none from the white corn.

10.  Carrots retain 25 % more falcarinol, a cancer-fighting compound, if they aren't chopped before they are boiled.  Sliced carrots have a larger surface area which allows more of their nutrients to leach into the cooking water.  But cooked carrots are more nutritious than raw carrots.  Heating them helps your body absorb more of their beta-carotene.

Have a wonderful day!

(3)8/18/1312/28/15

Let's start getting it together by Getting Organized! In our home..... FYI: Part 2

Spring as sprung!!!!!  It's been so cold here in PA that I was fearing the warm weather would never arrive.  So hearing that the next few days are going to be super I thought it was worth while sharing these FYI's I use to keep my home looking fresh and neat.  

This is how I do it and you can do it too!  Just know it won't happen overnight but you must start somewhere so here goes.  You can do it!

First to make things easy let's start with eliminating all the clutter.  Books, magazines, newspapers must go!!  Go through them and keep a few that are important to you but get rid of all else. You have to! that's a start!  

Kitchen counter:  You must clear all unnecessary items.  Depending on the size of your counter and space, only allow items that you use frequently on the counter.  Example:  Coffee maker, toaster and possibly utensil keeper. Salt and Pepper shaker too! Eliminating items will give your kitchen a free flow and look so much neater and yes larger!

Living room, Dining room: Time to let go of all the nick knacks and books laying on tables.  A few items (as in one or two) look nice.  Anymore makes your tables look cluttered and I don't think you want that!  Again your rooms will look larger and neater.


Simple is best.  A few books or magazines and throw away the rest...or donate!!

Choose either a table cloth or place mats.  A versatile centerpiece you can change different color schemes for the seasons. I use mine all year.  I change the bottom dish items spring, fall and holidays. (This is my spring/summer)


Bath:  Again get rid of clutter on counter.  The only thing that should be on your counter is a soap dispenser and hand towel.  If possible place a nice hand towel rack on wall.  It'll look much neater. Place any other items under cabinet or in a bin(basket) that you can store either in your cabinet or under sink.


A small flower arrangement might add a nice touch


Bedroom:  Any dressers should be clear for the exception of a lamp or phone.  I hate to repeat myself but the room will look larger as well.  Keep draperies to a minimum. If you don't have them already, shades, mini blinds or light valances really are enough.  No bulky draperies (remember you want the room to look large)


A valance, blinds, or sheer drapes is all you need.  You do not have to have all three.

Happy Organizing from my home to yours,

recap 2012
1/20/13
 

My favorite kitchen gadget's

Hi !  I have lots of gadgets in my kitchen drawer and there are some I use a lot and some several times a year.  Here are a few I would to share with you.  The only problem I see is that my kitchen drawers are packed...lol 

Cool cherry pitter.

Cherry Pitter.

Cookie scoop aka the perfect size for meatballs.

Hand mixer

Meat mallet to tenderize and thin beef or chicken..

I use this kitchen gadget almost everyday and if you like to use garlic this is a must have!  It is about 40 years old and going strong...

THE GARLIC PRESS!

From my kitchen to yours,

6/3/11
4/21/12

Handy Kichen Tools: #2

Poultry scissors.. Love them!! Easier to handle chicken than with a knife...Just cut the unwanted skin etc. away

Silicone pastry brush. I like it better than a bristle brush..Easier to clean too!

Paring knife..I have several

Meat thermometer...Takes the concern out of cooking your meat/ chicken sufficiently.  Will show if your roast is  done.

Pancake flipper..You should have a large and small size.

Electric Knife.. I have had one for over 40 years..and still use it from carving roasts to slicing Biscotti..

I absolutely love these..One for flour, sugar and rice! No need to clutter your counter with a canister set..They fit easily in your cabinet..

The photos aren't the greatest but I was just starting so there is a lot to be learned in that are.  Enjoy!








8/28/11 original