Kitchen Tip Tuesday!!

I just had to share my great idea!!!!!! I came up with this the day before I made homemade pizza and I knew there would be extra stuff lefteover. When I was planning meals for the week, I was trying to think of ways to save myself some time in the kitchen and come up with some quick and easy meals for nights I just dont want to cook or Sunday after church. So Here it goes... English Muffin Mini Pizzas. I Know that it is not an original idea, but here is cool part. I PREMADE the sauce, cheese and toppings to cook straight from frozen. I used my silicone muffin pan with 6 holes and filled them with sauce toppings and cheese. I pressed the cheese and topping into the sauce. When it freezes it is all stuck together. So I will just pop a SAUCE DISK onto a FROZEN ENGLISH MUFFIN and BAKE... VOILA!

Janette

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Limp no longer

Alright, Here is a tip I was recently just told that I think is just fantastic. I buy celery about once a month. We don't usually eat it raw, except in salads. But I always need it for different recipes. By the end of the month my celery is usually limp. Because I don't like to throw things away I go ahead and use it anyway. But then my buddy Janette told me that if I wrap my celery in Aluminum foil it will keep crisp for a lot longer. Voila. It works. Now I'm sure there are probably other great ways to keep your celery fresher but... I don't know them.

Check out Tammy's recipes for other great tips.

Yummy Strawberry Muffins

Ok, these are seriously the best muffins I have ever had. I love them, I love them. I even tweeked the recipe from the original and they still turned out wonderful. My children love to bake with me, so as you can see in the pictures, they were right there in on the action. I originally tried these great muffins when I was peeking in on the once a month cooking adventure (see this post) but the original recipe came from here. In my recipe I substituted the white flour for whole wheat flour (see note on bottom of post) and I used lowfat buttermilk instead of milk, mostly because I had it on hand and I thought... why not? I actually forgot to put the topping on it and they still tasted delicious. I had intended on substituting the sugar for honey, but decided against it at the last minute- maybe next time.
Note: I grind my own flour, although I think the whole wheat flour you can buy at the store is a better substitute than the white bleached flour, I think it has a kind of bitter after taste. The wheat I grind does not. If you want to see how I do it check this post out.

For more great recipes check out Blessed with Grace

Our Tuesday Kitchen Tip

I hate wasting anything. I even save things I know I probably won't use or eat again but I hate to see anything go to waste. This can be a problem in some areas of my life (like when I have to declutter my house) But it often pays off in the kitchen. Last summer I had a little herb garden on my porch, but I didn't get around to getting it started this year. Sadly I have to buy my fresh herbs but since you have to buy in bunches I always have way more than my recipe calls for. So my tip today is to slice up your leftover herbs and place them in ice cube trays. Fill with water and freeze, when they are frozen place in plastic bags and label. Labeling is important because it's hard to determine what's parsley and what's cilantro when it's frozen.

To check out more great Kitchen tips stop over to Tammy's Recipes

Kitchen Tips

So many of my recipes call for bread crumbs, and although I could make my own, I just don't ever think about it in time. I also think that bread crumbs are over priced. So what I do is buy stuffing. I either buy the off brand stuffing or I wait until I can find a coupon and buy it then. I have found stuffing to beat a lot cheaper than buying bread crumbs. The holidays are also a great time to stock up. What I like about stufffing is that it's pre-seasoned so there is no need to add a lot of extra spices to your dish.
I usually will take some of the stuffing and grind it up before I store it so that I can speed up those dishes that want you to coat the meat or vegetables in bread crumbs.

You can find more great ideas at Tammy's Recipes and Tempt my Tummy Tuesdays

Kitchen Tip Tuesdays

A friend clued me into this tip about a year ago.
An easy way to cook bacon is to line a cookie sheet with aluminum foil, place the bacon on it and cook it in the oven at 350 degrees until crisp. This usually takes my oven about 10-15 minutes depending on the cut of the bacon. This has saved me time, because it doesn't have to be looked after too closely and I can free up my stove top for other things. Clean up is quick, and best of all I don't get splattered by any grease.

For more great kitchen Tips you can visit Tammy's Recipes