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These were sent to me in an email and I thougth you would enjoy them.
Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.
Mona, Orlando, FL
Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
Janet, Killeen, TX
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar/calories per serving.
Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
Dave, Camden, DE
Before you pour sticky substances into a measuring cup, fill it with hot water. Dump out the hot water, but don't dry the cup.Next, add your ingredient, such as peanut butter, and watch how easily it comes right out. Kim, Goldsboro, NC
Wonderful ideas. I especially like the deviled egg one. One reason I don't make them often is that i make such a mess mashing the yolks, then mixing them and finally putting them into the white shells.
Not a major thing, but just enough to make me think..."maybe not today." LOL Thanks for the tip.
Maybe now my family will see them more often.
I had to rack my brain to come up with anything I know of, but I did think of something.
When making mashed potatoes, make a double batch and freeze half for another meal. Keeps from having to get the mixer out and whip them again. Same with rice. Easy to pull out and microwave.
When cooking breakfast sausage (patty type, like Jimmy Dean etc.) I make them into patties and cook the whole 2 pound roll. We use whatever we need and I can freeze the rest for another breakfast. Saves having to dirty up another skillet to cook more. Also, you can make an extra can of biscuits and put together sausage & biscuits and wrap individually in sandwich bags and pop into freezer. Makes a great quick breakfast or after school snack.
You know how you whip up whipping cream, and if you have leftover, it gets watery at the bottom?? Or...you need whipping cream for dinner and it has to be done just before you serve???
I have discovered if you whip a tiny bit of xanthan gum into the whipping cream, you can do the whipping early and not worry about the watery stuff. It lasts in the fridge for quite some time!!
You should be able to buy xanthan gum at a health food store. It is a powder, and you can probably buy it in bulk. But don't buy too much. You really need very little of it, or else your food product really will turn "GUMMY". I also use it when I make protein shakes, to make them a bit thicker.