Tip #1
When bananas get too ripe. Peal them and drop them in a zip lock freezer bag and freeze. Perfect for when you are ready to make banana bread or muffins.
Tip #2
When you cook vegetables you sometimes have a small amount left over but not enough to save for another meal. I take a zip lock freezer bag, add the vegetables and freeze. The next time I you have left overs, add to the bag. When the bag is full you have cooked perfectly seasoned mixed vegetables for your vegetable soup.
Tip #3
Next time you want corn on the cob try microwaving. Put the ear of corn with the shucks still on in the microwave for 3 to 4 minutes depending on the size of the ear. Shuck under cool running water so the steam won't burn you. Silks easily come off with the shucks.
Tip #4
Cook bacon in the oven. Spread the bacon out on a large cooking sheet with a rim. Line with aluminum foil orveven better, parchment paper, for easy clean up. 400 degree oven. How long you cook depends on how crispy you like your bacon.
Save the bacon drippings in a jar with a lid in the frig for seasoning vegetables.
Tip #5
I put my sausage patties in a pan and cook in the oven beside my pan of biscuits. They get ready at the same time. Flip them over once to ensure they brown on both sides. Do my country ham the same way.
Tip #6
I make old fashion banana pudding from scratch. No pudding mix. Instead of a double boiler, place the egg, milk, sugar vanilla mixture in the microwave. Cook for a minute then stir. Return to the microwave for another minute then stir again. Keep repeating this until it reaches the desired thickness. Quicker and easier.
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