Kitchen Tidbits

• Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it.
• Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
• Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold.
• Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
• Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
• To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
• Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
• 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.
• Expanding Frosting: 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 and 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.
• Goodbye Fruit Flies: To get rid of pesky fruit flies, take a small glass, fill it 1/2" with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever.

Chocolate is a Vegetable? Yes...yes it is!

Chocolate is derived from the cocoa bean, which is a vegetable.

To go even further, chocolate bars also have milk in them which is a dairy product. So, candy bars are healthy for you.
Chocolate covered cherries, orange slices, raisins and strawberries are fruit so you can have as many as you like.

Hints for keeping chocolate at it's best:

* Keep chocolate in a cool, dry place. Store where the temperature is around 65 degrees and about 50% humidity.

* Do not store near heat or direct sunlight. Light will fade the color and the heat will cause melting and tackiness.

* Chocolate may be frozen for up to six months. It should be wrapped in double airtight sealed freezer bags. When thawing, keep the chocolate in the bags until at room temperature. This will keep condensation from forming on the chocolate.

* Chocolate and moisture don't mix. High humidity or moisture can cause a white haze or spots. This is called "moisture bloom". It doesn't look as good, but will still taste the same.

* Chocolate absorbs other flavors and odors. Do not store near chemicals, cleaning solvents, perfumes and such.

* Solid chocolate not mixed with other ingredients has a shelf life of at least six to 12 months, depending on the storage conditions. When mixed with other things like nuts or cream, shelf life is reduced.

Other chocolate tips:

> Use a serrated knife to chop chocolate finely ~ a chef's knife will dull quickly on chocolate.

> Chopping will promote even melting for sauces, frostings or garnishments.

> To prevent chocolate from becoming grainy or seizing in the microwave, combine chocolate with butter in a recipe, if possible. Melt at 50% power at 30 second intervals, stirring in between heating until smooth.

> Perfectly melted chocolate should look smooth and shiny. If mixing with butter, milk or cream it should be completely blended.

> Grainy or separation is an indication that chocolate has seized. Usually as a result of it being overheated or water got into it. Add butter or water, one tbsp. at a time and it can be whisked into a smooth batch of chocolate.

> Bricks or large pieces of chocolate are best for curls. The chocolate must be at the right temperature. You can heat the chocolate in the microwave at 30% power for 30 seconds to a minute. Use a vegetable peeler along the chocolate gently applying pressure.

And now a couple recipes using chocolate:

Peanuty Chocolate Cake
Makes 12 servings

1 pkg (18 oz) devil's food cake mix
1 container (16 oz) sour cream
3 eggs
10 peanut butter cup candies
1/2 cup peanut butter
1/2 cup semisweet chocolate morsels
1 tsp. vegetable oil
2 tbsp. peanuts, chopped

USE a fluted stoneware pan, lightly greased.

IN a small batter bowl, combine sour cream and eggs, whisk until smooth. Put cake mix in a larger batter bowl. Add sour cream mixture to cake mix and stir until smooth.

PUT 12 scoops of batter into bottom of pan and spread evenly.

ARRANGE peanut butter cups in a circular pattern over batter. Add remaining batter, spreading evenly.

MICROWAVE on HIGH for 11-14 minutes or until a toothpick comes out clean.

MOVE to a cooling rack and let stand for 10 minutes. Loosen cake from sides of pan and invert onto a platter.

PLACE peanut butter in a microwave safe dish and cook on HIGH for 30 seconds or until melted, stir until smooth. Pour evenly over cake, letting it drip down the sides.

PLACE chocolate morsels and oil in same dish and microwave oh HIGH for 20-40 seconds, until melted and smooth. Drizzle evenly over peanut butter topping.

COARSELY chop the peanuts and sprinkle over cake.

To bake in a conventional oven, preheat to 350 degrees. Bake 40-45 minutes or until toothpick comes out clean.

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Molten Chocolate Skillet Brownie
Makes 16 servings

1 pkg (20 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
1 bar (4 oz) bittersweet chocolate
2 cups water
1 jar (12 oz) chocolate fudge ice cream topping
1 tsp. vanilla
1/2 cup sliced almonds, toasted and coarsely chopped
powdered sugar
vanilla ice cream or thawed, frozen whipped topping (optional)

PREHEAT oven to 350 degrees. Lightly spray the bottom of a 12 inch skillet.

IN a large batter bowl, prepare brownie mix according to directions for cake-like brownies. Spread batter over bottom of skillet.

CUT chocolate into small pieces and sprinkle evenly over batter.

COMBINE water and ice cream (or topping) into a large microwave safe bowl. Whisk until well blended. Cook on HIGH for 5 to 6 minutes or until mixture is at a full boil. Whisk again until blended, add vanilla. Carefully pour over brownie batter in a circular pattern.

BAKE uncovered for 35-40 minutes or until sauce is bubbling around edges. The top of the brownie should appear saucy, but it will thicken as it cools. Remove skillet to a cooling rack.

Coarsely chop almonds and sprinkle evenly over brownie. Lightly sprinkle with powdered sugar.

SERVE with ice cream or whipped topping.

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Tuxedo Brownie Squares

1 pkg (21 oz) brownie mix
2 pkgs (8 oz each) cream cheese, softened.
1/2 cup seedless raspberry jam*
1/2 cup powdered sugar
2 cups fresh raspberries, or frozen whole without syrup, thawed and drained*
1/4 cup milk
1 (8 oz) container whipped topping
3 squares (1 oz each) white chocolate
1 square (1 oz) dark chocolate

*Raspberry jam and whole raspberries can be replaced with one can of cherry pie filling

PREHEAT oven to 350 degrees. Lightly spray a 9 x 13 pan. Prepare and bake brownie mix according to package directions. Cool completely.

SPREAD jam (or pie filling) onto brownie. Reserve 1/2 cup for garnish. Arrange remaining 1 1/2 cups evenly over jam.

IN a microwave safe dish, microwave chocolate on HIGH for 1 minute, stir. Melt an additional 30 seconds or until chocolate is completely melted, cool slightly.

COMBINE cream cheese and powdered sugar in a small bowl, mix well. Gradually mix in melted chocolate and milk. Fold in whipped topping and spread carefully over raspberries.

REFRIGERATE 1 hour or until firm. Cut into squares. Garnish with reserved raspberries and chocolate curls if desired. Store in refrigerator.

Kitchen Tips

~When boiling milk, stir in a pinch of baking soda. It will help keep the milk from curdling.

~Add one teaspoon of lemon juice to each quart of water when cooking rice, it will keep the rice fluffy.

~For crisper salads place a saucer upside down in the bottom of the salad bowl before filling with salad. Excess moisture will run underneath the saucer. This will help keep the salad crisp and fresh.

~To make tasty flavored whipped cream, first whip cream and then add two tablespoons of flavored jello and continue beating on slow until the whipped cream is the right consistency.

~To use up leftover ham, lay ham slices in a baking dish and cover with maple syrup. Refrigerate overnight and then fry the ham in butter the next morning.

~Substitute crumbled cornflakes for bread crumbs when making meatloaf.

~Keep a small amount of sugar in small glass jars. Add a few drops of food coloring and shake the jar. Keep several colors on hand for cookies and cake decorations.

~Use sweet pickle juice to thin salad dressing or make French dressing instead of vinegar.

~Cook vegetables with one or more bouillon cubes instead of salt. It will improve the flavor. Also tossing in a few garlic cloves will make it more flavorful too.

~Salt added to flour used for thickening gravy, etc will help prevent lumping.

~Keep brown sugar in a closed container with an apple in it. The brown sugar will stay soft and moist.

~Grate orange and lemon peel before peeling. Dry and add to spice up a cake or any cookies or puddings. The dried grated peel will keep well in a covered jar.

~Wrap parsley in foil before freezing. Cut as much as you need and return to freezer. It will retain its flavor and freshness.

~To keep peeled potatoes from turning dark without putting them in water, wrap in a paper towel and wet under the faucet.

~Toast oatmeal in the oven before adding it to recipes.

~Add two teaspoons of vinegar to jello and it will keep the jello from melting when you serve it.

~Adding lemon juice or vinegar when cooking cauliflower helps to keep it white.

~A tablespoon of instant tapioca sprinkled into apple pie will absorb excess juice while baking.

~Add one teaspoon of baking powder to mashed potatoes to make them fluffy.

~Use a small bowl of melted butter and a brush to brush onto ears of corn. If you have a metal bowl, put butter in that bowl and put on the grill to melt.

~If you have too many ripe bananas, peel and freeze. Then dip in chocolate and freeze again.

Sugar

Raw Sugar - Unrefined sugar processed into crystals. Types are Turbinado, Demerara and Dark Muscovado (or Barbados).Granulated Sugar - Derived from the juice of sugar cane and sugar beets then processed. Excellent for baking. Colored Sugars - Perfect for decorating cookies and breads. To make, place a desired amount of sugar in a resealable bag. Add a drop of paste or 2 drops of liquid color. Seal, shake and knead until evenly distributed. Vanilla Sugar - Add 1 vanilla bean to 1 cup of granulated sugar in an airtight container for about 1 week and stir occasionally. Powdered/Confectioners' Sugar - Pulverized to the consistency of talc. Similar in taste to granulated sugar.
Dark Brown Sugar - Semi-refined white sugar with molasses. Dark brown sugar has more molasses than light. It has a subtle caramel flavor, good for all-purpose baking. Light Brown Sugar - Semi-refined white sugar with molasses. Light brown sugar has less molasses than dark. It has a subtle caramel flavor, good for all-purpose baking.These are just the basic sugars that are used most in cooking & baking. There are many more out there!

* Combine brown and white sugar to make cookies chewier. Using granulated by itself will make the cookies crisper.

* Brown sugar must be packed when measured.

* Store sugar in an airtight container in a cool, dry place. For added measure, you can store in a plastic bag in an airtight container. If stored properly, sugar can keep for several years.

* If brown sugar gets clumped up, you can soften it by adding a slice of bread or an apple wedge to the container and let it sit for 1-2 days. If you need it softened quickly, microwave on high for 30 seconds.

Helpful Cleaning Tips

1. Use an empty toilet paper roll to store appliance cords. They stay neat and you can write on the roll what they belong to.

2. For icy steps in freezing temperatures, pour a mixture of warm water and Dawn dishwashing liquid on the steps. They won't freeze.

3. To remove crayon from your walls, dip a damp washcloth in baking soda and scrub.

4. Remove permanent marker from appliances and counter tops with rubbing alcohol and a paper towel.

5. To remove blood from clothing, pour a little peroxide on a cloth and wipe off.

6. When washing windows, use vertical strokes inside and horizontal outside. This way you can tell what side has streaks. Use straight vinegar to get outside windows really clean. Don't wash windows on a sunny day. They will dry too quickly and streak.

7. Spray a small amount of perfume on a light bulb in any room to freshen it up.

8. Fabric softener sheets in dresser drawers or closets keep clothes fresh. Don't forget towels and linens.

9. Candles will last longer if placed in the freezer for about 3 hours prior to burning.

10. To remove burnt food from a pan, add a couple drops of dish soap and enough water to cover the bottom of the pan. Bring to a boil.

11. Spray plasticware with non-stick cooking spray before putting tomato based sauces and it won't be stained.

12. When a cake recipe calls for flouring the pan, use the dry cake mix and there won't be a white mess on the outside of the cake.

13. Wrap celery in aluminum foil before putting in the refrigerator. It will keep for weeks.

14. Add a pinch of sugar when boiling corn on the cob to bring out the natural sweetness.

15. When you have a headache, cut a lime in half and rub it on your forehead. The throbbing will go away.

16. Freeze leftover wine into ice cube for future use in casseroles and sauces.

17. Use air-fresheners to clean mirrors. It cleans well and leaves a nice scent behind.

18. When you get a splinter, put scotch tape over the splinter and pull it off.

19. (a) Clean your toilet with 2 Alka-Seltzer tablets. Wait 20 minutes, brush and flush. The citric acid cleans glassy surfaces. (b) Clean glasses or vases by filling with water and dropping in two Alka-Seltzer tablets. (c) To clean jewelry, drop two tablets in a glass of water and immerse for two minutes. (d) Unclog a drain by dropping three tablets down the drain followed by one cup of white vinegar. Wait a few minutes and then run the hot water.