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 omelet's rich add a
couple of spoonfuls of sour cream, cream cheese, or 
heavy cream in and then beat them up.



For a cool brownie treat, make brownies as      
directed. Melt chocolate mint patties in double
broiler and pour over warm brownies. Let set for 
a wonderful minty frosting. 

 


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. 


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. 

Watch for more tips in the future! I've got many of them, both for cooking and cleaning, and will share as time allows.

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