5 Easy No-Bake Pie Crust Recipes

During the hot Summer months, I avoid heating up my kitchen with the oven. I prefer to make no-bake pie crusts, by using alternative ingredients.

You don't need to use a rolling pin, dough board, pastry blender or any of the traditional pie baking equipment. All you basically need are the ingredients, a large bowl, a measuring cup and of course, your pie pan.

These recipes are easy to make and best suited for refrigerated or frozen dessert-style pies. You will want to chill your pie crust for 1 hour (or until firm), before filling the pie shell with your pie filling.

Here are 5 of my favorite recipes.

Chocolate Cookie Crumb

24 chocolate sandwich cookies, crushed
1/4 c. butter, melted

Combine crushed cookie crumbs with melted butter until well mixed. Press mixture firmly into place into a 9" around pie pan.

Cornflake Crust

1 c. crushed cornflakes
1/4 c. sugar
6 tbsp. butter (melted)

Combine crushed cornflakes with sugar and butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9" round pie pan.

Vanilla Wafer Crust

1 1/2 c. finely crushed vanilla wafers (about 39)
6 tbsp. butter, melted

Combine crushed wafers with butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9" round pie pan.

Graham Cracker Crumb

1 c. crushed graham crackers
1/4 c. sugar
6 tbsp. butter (melted)

Combine crushed graham crackers with sugar and butter. Toss thoroughly to combine. Press mixture firmly into a 9" round pie pan.

Pretzel Crust

1 1/4 c. crushed pretzels (no salt)
1/4 c. sugar
6 tbsp. butter (melted)

Combine crushed pretzels with sugar and melted butter. Toss to thoroughly to combine. Press mixture firmly into a 9" round pie plate.

This article is copyright 2009 by Shelly Hill, all rights reserved. If you would like to reprint the article on your site, please contact me for original copy of article. Thanks!

Every year when it's time to send our children back to school, one of the many items we need to purchase are back to school lunch supplies. If you are looking to save money through out the year, consider investing in non-disposable products.

Here is a list of products you will need for those school lunches.

1. A good lunch bag or box. I don't recommend metal lunch boxes as they are hard to clean and can get rusty and dented over time. Invest in a fabric insulated bag that can be washed or a plastic lunchbox that can be hand washed.

You can purchase a nice bag or box for under $20 at most stores. This is more earth friendly and more economical than using disposable paper bags.

2. Consider purchasing plastic sandwich keepers that are reusable and will keep the sandwich protected. There is nothing worse than a squished sandwich. This sandwich keeper will pay for itself within 8 weeks compared to using plastic baggies.

3. You will need some plastic snack cups or side dishes with airtight and liquid tight seals. You can pack applesauce, mini salads, fruit snacks and side dishes in these containers. I recommend picking up four of these styled containers.

4. Purchase a package of reusable forks and spoons. You can pick these up for less than $5.00 at most stores. Have your child bring them home every day so that they can be washed and reused.

5. You will need to purchase a reusable ice pack for each child that will be packing his or her lunch. I like to keep several ice packs in my freezer at all times, that way when one ice pack is freezing, the other one can be in use.

6. I recommend purchasing a small beverage bottle with a liquid-tight lid. I like the ones that are designed like a small sports bottle with a drinking spout. You can then send your child to school with homemade beverages or fruit juices that you make yourself or purchase in bulk.

By investing in quality reusable plastic lunch products, you will be saving money and our planet. Make your list and take your child with you when you go out shopping for these products, let them participate in selecting the fun colors that they enjoy.

This article is Copyright © 2009 by Shelly Hill and can not be reprinted without Shelly's Permission.

8 Key Benefits Of Using Silicone Bakeware

Silicone baking products came out onto the market place several years ago. When I first saw these products in the local retail stores, I was skeptical that they would perform just as well as my traditional baking dishes.

I decided to purchase a loaf pan and take it home to try it out. After all, I am an avid baker and would really put it through the test. After a few uses, I can honestly say that I was pleasantly surprised at how well it performed, matter of fact, it performed better than my metal and glass baking dishes.

Over the years, I have purchased numerous pieces of silicone bakeware and I can honestly say, I now use them every day when I bake for my family.

Here are 8 key benefits of why you need to use this type of bakeware in your own kitchen.

1. You will find that you can readily purchase the baking pans out in the market and for an economical price...many will come with a multi-year warranty, which makes them a great investment.

2. You will find that you will get even heat distribution, completely baked centers and even browning of your baked goods.

3. Silicone bakeware does not rust, dent or stain. Your bakeware will look beautiful for many years, with the proper care.

4. You will find that the majority of the baking pans are dishwasher, microwave, refrigerator, freezer, conventional oven and convection oven safe, up to 425 degrees Fahrenheit. Please read manufacturers instructions as this can vary.

5. You will save time and calories because these types of baking pans do not need any greasing or flouring. They are made from a nonstick material, making the removal of your baked item, quick and easy.

6. Once they are removed from the oven, they cool down quickly.

7. Due to the type of material they are constructed from, you can easily fold the baking pans in half or collapse them for storage which saves on kitchen and cabinet space.

8. Clean up is a snap! You can place them on the top rack of your dishwasher or easily hand wash them in hot soapy water.

In closing, I think once you try a piece or two, you will be pleasantly surprised at how silicone bakeware will out perform your metal and glass baking pans. Your baked goods will bake better, taste delicious and clean up...will be a snap.

This article is copyright 2009 by Shelly Hill, all rights reserved. This article can not be reprinted without Shelly's permission.

How To Make Homemade Soft Pretzels

Just like most people, I enjoy a good soft pretzel from time to time. However, I hate paying $3.00 for one at my local mall or area sporting event, when I can make a great tasting one at home.

This recipe was given to me by an Amish woman that I had gotten to know back in the late 1980's. The Amish here in South Central Pennsylvania, are great pretzel makers. This recipe will make 28-30 pretzels, so I recommend freezing the ones you won't be eating that day.

Pretzel Making Tips

1. You can buy kosher coarse salt at most grocery stores.
2. Follow the recipe closely and in the order that the steps are given.
3. If you want to freeze them after baking, cut the baking time down by 2-3 minutes. Let them completely cool, then wrap for freezing. To reheat them from the freezer, microwave on 50% power for 1 minute.

Soft Pretzels Recipe

2 1/2 cups warm water
2 packages dry yeast
1/3 cup granulated sugar
2 teaspoons salt
5 tablespoons butter, melted and cooled
1 egg
7-8 cups all-purpose flour

In a large mixing bowl, combine the warm water and yeast; stir until yeast is dissolved. Stir in the granulated sugar, salt, butter, egg and 3 cups of flour. Beat mixture at medium speed until all ingredients are combined and smooth. Add remaining flour and mix until dough is still. Place dough mixture in refrigerate for 4 hours.

Remove dough and divide in half. Return the other half back to refrigerator until you have the other half worked. Place dough on a lightly floured dough board and divide into 15 equal pieces, form each piece into a log shape that measures 18" long. Shape into a pretzel form.

Place onto a greased cookie sheet or a baking sheet lined with a nonstick silicone baking mat. Brush each pretzel generously with egg white. Sprinkle each one with coarse salt. Let them sit on baking sheet to rise for 5 minutes. Place baking sheets into a preheated 350 degree oven and bake for 15-20 minutes or until they are golden brown.

Article Copyright © 2009 By Shelly Hill and Shakin 'N Bakin Recipe Blog. This article can not be reproduced without my permission.

Using and Storing Herbs and Spices

Add some flavor to your favorite dishes with fresh herbs.

Flavorful fresh CHIVES add a mild onion-like flavor to dips, spreads, soups, salads, omelets, casseroles and many vegetables.

Use DILL to add flavor to salads, meats, sauces, vegetables, marinades, stuffing, herb butter and tomato juice. Because it can lose its flavor during heating, add dill toward the end of cooking time.

Popular MINT can be used to flavor a wide variety of dishes including salads, soups, stews, meats, vegetables, pasta, rice, cheese and egg dishes, sauces, desserts, marinades, juices and more.

ROSEMARY, a fragrant herb is a member of the mint family with a hint of lemon and pine. The silver-green needle-like leaves add delightful flavor to a variety of foods including fruits, soups, vegetables, meats, fish, stuffing, dressing, marinades and herb butter.

I am often asked, how do you store your herbs and spices?

Put fresh herbs in bottles with labels indicating what they are and the date. If you have a lot of bottles, alphabetize them on a spice rack. One of my favorite storage solutions is using a eight shelf wire unit that hangs on the backside of my pantry closet door.

Spices and Herbs should be stored in a cool, dark and dry place and out of sunlight or heat and steam sources. Storing them right beside your kitchen stove or oven is never a good idea.

I will often reuse my empty spice bottles. I handwash them, remove the old labels and let them air dry. Make sure they are completely dry before adding new contents to them. I will then apply blank labels to the front of the jars so that they are ready to go the next time I need a new jar. I store my empty jars on the bottom shelf of my spice rack unit.

So the next time you want to make some of your dishes sizzle with some fresh herbs, try some of the suggestions above.

Are you one of those people who 'think' that ice cube trays are just for making ice? What I have learned over the years is...those plastic trays are much more valuable if you use them for other things.

Here are some ideas that I would like to share with you.

1. Fudge - Mix up your favorite fudge recipe. While it's still hot (but not boiling), pour mixture into ice cube trays. Refrigerate until firm. If you find sticking a problem, run a butter knife under hot tap water, then around each fudge square to loosen them.

2. Fruit Flavored Ice Cubes - Pour your favorite fruit flavored drink into the tray. Freeze until firm. Use the flavored cubes in your favorite beverages. Example: I freeze lemonade in ice cube trays and then use in our ice tea.

3. Popsicles - Purchase popsicle sticks and cut them in half. Pour your favorite fruit juice into the ice cube trays. Place in freezer for 30 minutes. Remove and insert sticks; place back into the freezer until firm.

4. Chocolate Lollipops - Purchase some chocolate squares. Follow package directions for melting the squares in the microwave. Pour into trays. Insert lollipop sticks when chocolate is semi-firm. Place in refrigerator for 30 minutes until firm.

5. Gelatin Jigglers - Make your favorite gelatin (jello) jigglers recipe. Pour gelatin into trays and refrigerate until firm. To loosen squares from tray, run a butter knife under hot tap water.

6. Freezer Pudding Pops - Make your favorite box of instant pudding. Pour into trays, refrigerate for 30-45 minutes until semi-firm. Remove from refrigerator and insert popsicle or lollipop sticks. Place in freezer for 2 hours until firm.

7. Broth Cubes - Freeze your left-over chicken or beef broth in your ice cube trays. Once frozen, pop them out and place into zipper closure bags. Label the bags and freeze. When you need broth for your recipes, easily remove the amount of broth cubes that you need.

8. Gravy Blocks - Freeze left-over gravy. Once firm, remove from the trays and place in a zipper closure bag. When you need gravy for your recipes, thaw just what you need.

9. Cereal Snacks - Make your favorite snack bar recipe that uses cereal. Lightly coat the trays with non-stick cooking spray. Press the cereal mixture into the cavities. Once firm, remove the cubes from the tray for the perfect little snacking blocks.

10. Iced Coffee Cubes - Do you like drinking iced coffees but hate the watery taste when you use conventional ice? Freeze some left-over coffee in your trays. When you are ready for an iced coffee, pop out 2-3 cubes.

This article is copyright 2009 by Shelly Hill, all rights reserved. This article can not be reprinted without Shelly's permission.

Creating The Perfect Cheese Tray

Creating the perfect cheese tray can be a daunting task for a new party hostess but with these tips, I think you will find it easier than you think.

Plan to serve five to six cheeses, selecting distinctly different styles, flavors and textures.

With an abundance of artisan crafted cheeses produced worldwide, you can focus on cheeses from a single country or region; select by mild, medium or strong flavors; or you can select from categories such as soft, firm, hard and blue.

Soft Cheeses: Brie, Camembert, Feta, Colby

Semi-Soft Cheeses: Mozzarella, Havarti, Monterey Jack, Brick, Muenster

Medium Cheeses: American

Semi-Hard Cheeses: Cheddar (mild, medium and sharp), Provolone, Gouda, Jarlsberg, Colby Jack

Hard Cheeses: Parmesan, Asiago, Romano, Gruyere

Blue Cheeses: Stilton, Roquefort, Gorgonzola, Maytag

Cheese is best served at room temperature, which means it's a good idea to remove it from the refrigerator one hour before serving. Be sure to keep it covered to prevent it from drying out. Serve your cheese tray with tasty sides like crusty French bread and fresh fruits.

Fresh Fruit Ideas: green grapes, red grapes, strawberries, raspberries, black berries and blueberries all make nice presentations on cheese trays.

Additional Ideas: cherry tomatoes, green olives and black olives.

Presentation: Choose an oval or round serving platter. Place a bed of fresh lettuce leaves down onto your platter and layer your cheese in sections on top. In between your cheese sections, add some small fresh fruit, cherry tomatoes or olives. You can also garnish the tray even further by using some fresh sprigs of mint or your favorite herbs.

In the center of your cheese tray you can add a container of dip or salsa. I personally like adding Honey Mustard Dippping Sauce into a small dip container and placing it in the center of my cheese tray.

You should have a different serving knife for each of the different cheeses on your cheese tray. You can put the cheese knifes on the tray or just lay them beside the tray, either way is acceptable.

Cheese Quantities: You should plan to serve 2 ounces of cheese per party guest.

The most important part of making a cheese tray is to offer a nice variety of cheeses.

This article is copyright 2009 by Shelly Hill, All Rights Reserved. This article can not be reproduced without Shelly's permission.

When it comes to hosting a party, we are often at a loss as to what we can serve as the party appetizer.

What is an Appetizer? An Appetizer is a food or beverage that is served before the start of a meal, at a special party or at a business event. The purpose of an Appetizer is to stimulate your appetite, hence the name Appetizer.

When it comes to serving appetizers, they don't need to be fancy. They can be spreads, dips, cheese balls, seafood, caviar, party breads and other small foods to wet your appetite.

Listed below are quick appetizers that can be served anytime with crackers, thinly sliced toasted bread, a variety of party breads or potato chips. A few of them can even be served alone.

1. Caviar
2. Lobster tail moistened with lemon juice.
3. Lobster tail dipped in butter sauce.
4. Shrimp and crap meat spread serve with taco chips.
5. Cream cheese with chopped pickles.
6. Chicken livers minced and moistened with mayonnaise.
7. Cheese squares with olive attached by toothpick.
8. Sardines with caviar paste.
9. Flavored cream cheese spread.
10. Cream cheese and anchovy paste with grated onion.
11. Deviled ham with chopped onions and olives.
12. Shrimp served with cocktail sauce.
13. Sardine slices topped with chopped olives.
14. Pimento cheese mixed with a dash of horseradish.
15. Cream cheese with dash of Worcestershire sauce and chives.
16. Melba Toast spread with cream cheese and chives.
17. Party Rye bread served with grated cheese and onions.
18. Dry beef spread served with crackers.
19. Artichoke Spread served with Party Rye Bread or crackers.
20. Cheese ball served with your favorite crackers.
21. Meat and Cheese Roll served with crackers.
22. Salmon Cheese Ball served with crackers.
23. Chicken wings.
24. Sausage stuffed mushrooms.
25. Salsa served with Nacho's or Taco chips.

I hope this guide will help you when it comes to planning your next party. Just remember, your Appetizers don't have to be fancy, they just have to taste good!

Copyright © 2009 By Shelly Hill, all rights reserved. This article can not be reproduced without Shelly's permission.

How To Clean Your Barbecue Grill

We like to use our grill a few times every week during seasonal weather, so once a week, we devote 20-30 minutes cleaning it.

There are several ways that you can go about cleaning your grill.

Supplies Needed:

Wire Grill Brush
Steel Wool Cleaning Pads
Oven Cleaner
Non-Stick Cooking Spray
Garden Hose or Bucket of Water
Liquid Dishwashing Soap

1. Clean your metal grate with a wire grill brush, loosening particles of food from past use. Rinse with hot soapy water. Make sure you invest in a good quality grill brush so that it holds up over time.

2. For stubborn food particles, spray your metal grate with oven cleaner and let it sit for 10-15 minutes. Use a wire grill brush to loosen the particles. Rinse with hot soapy water.

3. After you've taken everything off your grill, place aluminum foil over the metal grate. Using the aluminum foil will attract the heat to the metal, burning off any food particles. Turn off your grill and let it cool down. Remove the aluminum foil. If any food particles remain, use your wire brush to remove them. Rinse the metal grate under hot soapy water.

4. After grilling, let your metal grate cool down enough to handle. Use a wet steel wool scrubbing pad (the kind with the soap embedded in it) and scrub the food particles off of the grate. Rinse under warm water.

Additional Tip: Before turning on your grill, spray the metal grate with non-stick cooking spray. This will help to keep food from sticking, making clean-up easier.

Keeping your barbecue grill cleaned will help your food to taste better and will also help to cut down on any food bourne bacteria.

Creating The Perfect Vegetable Tray

If you are hosting a party, you will need to create a presentably appealing vegetable tray. Creating a veggie tray is really easy if you plan ahead and gather everything that you will need before you begin to assemble your tray.

You will need a round serving tray or a specially designed veggie tray that has divided cavities for placing your vegetables in. If your tray doesn't come with a vegetable dip container, you will need to supply one.

It is recommended that you choose 5-7 vegetables to present on your party tray.

Pre-Preparation:

Wash and pat dry all of your vegetables. Cut off any roots, stems or unwanted leafy portions.

Vegetable Selection:

Leafy Lettuce: Separate the lettuce leaves and use them to line your vegetable tray.

Broccoli: Cut florets off the stalk into individual serving-sized pieces.

Cauliflower: Cut pieces from head of cauliflower into individual serving-sized pieces.

Cherry Tomatoes: Remove stems. Wash and pat dry.

Cucumbers: You can remove the skin or leave it, that is entirely up to you. Slice cucumber into 1/4" thick round slices.

Carrots: If using baby carrots, you will will not need to slice them down. If using full-sized carrots, you will need to slice them down into sticks measuring approximately 1/4" by 4" in size.

Celery: Cut off leafy portions. Cut celery stalks into 4" long pieces.

Radishes: Cut off top portion of radishes and any roots that might remain. It is best to use radishes that are less than 1 1/2" in diameter.

Mushrooms: If you are using baby mushrooms, leave just a 1/4" of the stem remaining. If using larger sized mushrooms, slice them down into individual pieces.

Green Pepper: Remove the stem and seeds. Cut down into sticks measuring 1/4" by 4" in length.

Assembly:

Arrange the lettuce leaves on your tray, covering the entire bottom of the tray. Take your prepared vegetables and arrange them around the tray in sections. Try to keep your colors separated and spread out the green colored vegetables. I like to use a green vegetable, then a colored vegetable and then another green vegetable and so forth as I go around my tray. Leave an opening in the center of your tray for your vegetable dip.

Once you have all your vegetables onto the tray, its time to garnish the tray.

Garnish Ideas:

If you are using a flat serving tray, you can separate your vegetable sections by laying a celery stick between each section. I like to add some additional color by garnishing with green and black olives, purple cabbage curls, radish shaped flowers or even a few green and red grapes.

Here is a great dip recipe.

Dill Weed Vegetable Dip Recipe

1 c. sour cream
1 c. mayonnaise
1 tbsp. dill weed
1 tbsp. parsley
1 1/2 tbsp. lemon juice
1 tbsp. minced onion

Mix all ingredients together until well blended. Chill for several hours before serving. Serve with raw vegetables. Makes 2 cups.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. This article is copyright 2009 by Shelly Hill.

Do you know how easy it is to make your own popsicles for your family?

You can make your own freshly made popsicles for pennies on the dollar compared to all of those pricey store brand popsicles. A positive benefit of making your own homemade popsicles is that you control the ingredients that go into them.

The following recipes take less than 10 minutes to prepare and within a few hours, you will have some great tasting, freshly made popsicles for you and your family.

Here is what you need to get started:

1. mixer or blender
2. large bowl
3. mixing spoon
4. funnel or ladel
5. popsicle molds (Tupperware makes Ice Tupps Popsicle Molds but other companies also make them).

Your popsicle mold set should include: a tray, plastic popsicle molds, popsicle sticks and seals. If you invest in a good quality set of popsicle molds, they should be dishwasher safe, making clean up a snap.



Now let's get started with some recipes.

Homemade Fudgesicles

1 4 oz. pkg. instant chocolate pudding
2 cups milk
1/4 cup sugar
1 cup canned evaporated milk

Combine the pudding and 2 cups milk. Beat for 2 minutes. Stir in sugar and canned milk. Pour in to popsicle molds. Freeze.

Banana Chocolate Pudding Pops

1 c. milk
1 box Instant Chocolate Pudding Mix
2 Bananas

In a blender combine the milk and box of Instant Chocolate Pudding Mix. Blend until smooth. Unpeel banana's and add them to the blender and puree until all of the mixture is mixed smooth. Pour into popsicle molds and insert sticks and freeze for 6 hours before serving.

Banana Pudding Pops

1 box of banana cream instant pudding mix
2 cups of low-fat milk
1 banana sliced

Mix up the banana cream instant pudding in a bowl with the 2 cups of milk. I used a wire wisk and then stir in the sliced banana once mixture is starting to thicken. Pour into the Ice Tupps popsicle molds and freeze for 3-4 hours.

*note* if you like your pudding pops really firm, cut the milk down to 1 3/4 cups.

If you need a good popsicle mold, I highly recommend getting one from Tupperware.

This article is copyright 2009 by Shelly Hill, all rights reserved. This article can not be reprinted without Shelly's permission.

I don't know about you, but I spend a lot of time in my kitchen each and every day. I rarely use box mixes and usually make our food from scratch so my kitchen gets a daily work out!

I am cleaning something up in my kitchen every day, I believe your kitchen should be one of the cleanest rooms in your home, after all, germs seem to accumulate there and its important to keep it clean.

Here are some nifty kitchen cleaning tips that I thought I would share with you today.

1. Cleaning and Deodorizing Your Garbage Disposal: You should never let food particles sit in your gardbage disposal, always turn it on and use it after putting food down into the unit. Letting food sit there, will cause odors. Every few days I cut up a half of piece of citrus fruit (rinds work best) and put that down into my garbage dispoal unit. I let it sit for approximately 30 minutes and then start running my water and turn the unit on to grind up the citrus rind. This not only cleans the unit but also removes smelly odors. I never put onions or other smelly foods down into my garbage disposal unit.

2. Cutting Boards: I use several different types of cutting boards, depending on what I am cutting up at the time. You should have a minimum of 3 different cutting boards in your kitchen. (one for raw meats, one for cooked meats and one for cutting up vegetables and other things). I am able to put two of my cutting boards directly into my dishwasher for cleaning. My third cutting board needs to be hand cleaned after I use it and one of the best ways of doing that is by using antibacterial liquid hand dishwashing soap and a damp sponge or microfiber cleaning cloth. Rinse your board throughly after cleaning. To remove odors from your cutting boards try using a half of a lemon dipped in salt and then rub that over the top of your cutting board and letting it sit for 10 minutes before rinsing your cutting board off under warm running water.

3. Cleaning Bakeware: I always follow manufacturers cleaning instructions, you can find that printed on the label of the bakware that you purchase. However, if that information is missing, you should never use abrasive cleaners. For stubborn baked on grime, you can soak your bakeware in hot soapy water or try some warm water with 2 tablespoons of baking soda in it. I like to let mine sit and soak for approximately 20 minutes and then I use a soft sponge to finish cleaning them up. You should never allow metal bakeware to air dry as that can cause pitting and rusting. Always towel dry with a soft absorbent cloth.

4. Glass Carafes, Decanters and Coffee Pots: One of the best ways to keep these items clean is to use warm soapy water and a soft sponge. For stubborn stains and food debris, try cleaning them with one of those fizzing denture cleaner tablets.

5. China and Porcelain Dishes: The best way to clean these items is by hand, they should never be put into your automatic dishwasher. I like to handwash mine in warm soapy water. To prevent chipping and breakage, I line my sink with a rubber sink mat. Dry them with a soft clean and dry cloth.

6. Cleaning Metal Freezer Racks: One of the best tips I have ever received about cleaning metal freezer racks came from my great aunt. Remove the metal racks from your freezer after defrosting it. Clean them in warm soapy water and rinse. Towel dry them. Take an old plastic tablecloth or a plastic drop cloth and lay it outside in a clean area. Take your metal freezer racks outside and place them on top of your plastic cloth. Next, take a can of nonstick baking spray and lightly mist your racks. Let them air dry for 5 minutes. Place them back into your freezer. This will help to prevent food packages and other gunk from sticking on your metal racks in the future.

7. Cleaning the inside of your Refrigerator: One of the best ways to do this is to remove all food, beverage and condiment items and place them on your counter top. Next, remove any removeable shelving and drawers. Wash the shelving and drawers in hot soapy water, rinse and towel dry. Fill up a clean bucket with some warm water and a 1/4 cup of baking soda. Take a clean sponge and wipe out the inside of your refrigerator before placing the shelves and drawers back inside it. Another alternative is using 5 parts water and 1 part white vinegar to wipe out the inside of your refrigerator.

8. Ceramic Tiles: I have a ceramic tile backsplash behind my sink and also behind my stove top so its constantly getting splashed with grease and food debris. The best way I have found is to clean the ceramic tiles every day by using liquid dishwashing soap and a damp clean sponge. If you let the grime build up on the ceramic tiles, it will be harder to clean. To clean stubborn dried on grime, use an all-purpose spray cleaner.

9. Microwave: Fill a microwave safe glass container with 1 cup of water and 1/4 cup of lemon juice. Microwave on HIGH for 1 minute. The steam will help loosen stuck on food products and splatters for easy cleaning. The Lemon also is a natural deodorizer. After wiping out your microwave, dry the inside with a soft dry cloth. I find using microfiber cleaning cloths and towels great to use when cleaning the microwave oven.

10. Coffeemakers: Since we are a household that drinks coffee every day, our coffee maker constantly needs a good cleaning. After every use, you should be cleaning out the coffee pot and filter basket. You can do this by rinsing it out with hot soapy water. Just make sure you rinse it out completely. For stubborn stains, try sprinkling some baking soda onto a damp sponge and scrubbing the spot. Wipe up drips as soon as they happen.

I hope you find some of my cleaning tips helpful. I am a firm believer in cleaning up messes as I go along and not letting them sit for another day.

Knowing Your Kitchen Knives And Cutlery

If you do a lot of cooking, it's important to have a complete set of high quality knives on hand. High quality, doesn't mean expensive!

There are many different types of knives now out on the market that perform particular tasks, but the following are the ones that every kitchen should have on hand.

Paring Knife for paring and slicing fruits, vegetables and other small foods. I feel that every kitchen should have 3 nice quality sharp paring knives. Why three? So that you can get others to help you in the kitchen during food preparation when you are entertaining a crowd.

Utility Knife for a variety of tasks. You should have 1-2 utility knives on hand. Make sure they are high quality and durable as they do heavy duty jobs.

Chef's Knife for chopping food. In my opinion, the sharper the better!

Poultry Knife for deboning and slicing chicken, turkey, duck and other fowl.

Bread Knife for slicing breads, rolls, bagels and muffins. Your bread knife should be long and have a serrated blade.

Kitchen All-Purpose Shears! Once you own a nice pair of Kitchen Scissors you will use them more than you think!

You should also invest in a nice knife sharpener and you should sharpen your knives on a weekly to bi-monthly basis depending on how often you are using them.

Knife Storage Rack for storing all your knives in. Knives should never be stored in a kitchen drawer, not only does that damage the blades but that is how accidents can happen. I have one set of knives stored in a knife block and another set of knives are stored (magnetized) to a knife rack that is attached to the inside of my pantry door.

These days when you buy high quality knives, they come with a nice warranty. Keep all your receipts and documentation for your purchase just incase you need to get it replaced in the future. Investing in high quality knives will last you a lifetime!

Written By: Shelly Hill Copyright © 2009

By making your own popsicles you save money and provide a healthier snack for your children because you control the ingredients. The Tupperware Ice Tups Set is reusable over and over again and is covered with a Lifetime Product Guarantee.

Here are a few recipes to get you started:

Kids Polar Pops

4 c. strawberries
1/3 c.Tropical Punch flavored sugar-sweetened soft drink mix

Rinse strawberries and remove stems. Place strawberries & flavored soft-drink mix in a blender container, cover & blend on low speed for 1 1/2 minutes or until smooth. Pour mixture into the Ice Tups Set Molds. Insert sticks and freeze for 3 hours.

Homemade Fudgesicles

1 4 oz. pkg. instant chocolate pudding
2 cups milk
1/4 cup sugar
1 cup canned evaporated milk

Combine the pudding and 2 cups milk. Beat for 2 minutes. Stir in sugar and canned milk. Pour in to popsicle molds. Freeze.

Frozen Pear Pops

1 (16 oz.) can pear halves, drained
1 (8 oz.) plain yogurt
3 tbsp. honey
1/2 tbsp. lemon juice
Few drops almond extract

In blender container combine pears, yogurt, honey, lemon juice and almond extract. Cover and blend until smooth. Pour mixture into the Tupperware Mickey Ice Tups Set to make popcicles. Freeze 4 to 6 hours.

Cookies 'N Cream Frozen Pops

1 cup Cool Whip
12 Oreo Cookies - crushed
1/2 cup milk
1 4 serving pack of Vanilla Instant Pudding

Mix above ingredients together and pour the Tupperware Mickey Ice Tups set to make popcicles. Freeze for 4-5 hours before serving.

Strawberry Frozen Pops

1 small box of strawberry flavored gelatin
1 pint of hot water
1 pint of vanilla ice cream, softened

In a Tupperware Thatsa Bowl, dissolve the gelatin with the hot water. Stir in the ice-cream using the Saucy Silicone Spatula. Pour the mixture into popsicle molds. Freeze until frozen, approximately 4-5 hours.


You can find additional recipes for the Tupperware Popsicle Molds ---> HERE

This article is copyright 2009 by Shelly Hill, all rights reserved. This article can not be reprinted without Shelly's permission.

When it comes to crock pot cooking (using a slow cooker), I enjoy using mine all year long. One of the recipes I enjoy making in it are Cabbage Rolls, which are also known as Pigs In A Blanket.

This recipe does take some preparation time, but is well worth your efforts.

To Prepare Cabbage: Fill a large stock pot with water and bring to a rapid boil. Take the core out of each head of cabbage. Place head into boiling water, cover and cook for 5 minutes, remove from water immediately. With one head, start taking the leaves off, being careful not to tear them. They should be pliable, if not, place back into the water for an additional minute or two.

Cabbage Rolls

2 large heads cabbage
2 to 3 lbs. lean ground beef
1 large onion, chopped
6 cups cooked rice
1 hot pepper, finely diced
1 teaspoon paprika
1 teaspoon salt
1 can tomato soup
1/2 can warm water

Fry the lean ground beef and chopped onion in a large skillet over medium heat until it's not longer pink; drain grease. In a large mixing bowl, combine the cooked ground beef mixture with cooked rice, diced hot pepper, paprika and salt, set aside.

On a clean surface, such as a cutting board, place 2 to 3 tablespoons of meat mixture onto the center of the cabbage leaf. Overlap the sides of the leaf and roll. Repeat until your meat mixture is completely used up.

Place rolls into your slow cooker (crock pot) and pour the can of tomato soup over top along with a 1/2 can of warm water. Turn the dial to high heat, cover and slow cook them for 4 hours or until done.

If desired, you can freeze the left-overs for up to 6 months in your freezer as this recipe will make approximately 25 to 35 cabbage rolls.

This article/recipe is copyright 2009 by Shelly Hill, all rights reserve. If you would like free reprints of any of my articles, please contact me.

Baked Spaghetti Family Dinner Recipe

When it came to family dinners in our home, Spaghetti was at the top of the list with our children. Now that our children are all grown, my husband and I enjoy a more grown-up version of this favorite American dish.

I do not recommend freezing any left-overs, however, it will keep for up to 3 days in your refrigerator.

The following recipe will yield 6 servings.

Baked Spaghetti Dinner Recipe

1 cup onion, finely chopped
1 cup green pepper, chopped
1 tablespoon butter or margarine
1 (28 ounces) can tomatoes with liquid, chopped
1 can (4 ounces) mushroom stems and pieces, drained
2 teaspoons dried oregano
1 teaspoon dried basil
1 lb. lean ground beef, browned and drained
12 ounces spaghetti noodles, cooked and drained
2 cups Cheddar cheese, shredded
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1/4 cup tap water
1/4 cup Parmesan cheese, grated

In a large frying pan, saute the onion and green pepper in butter until fork tender. Stir in the chopped tomatoes, mushrooms, oregano and basil. Simmer for 2-3 minutes and then stir in the cooked ground beef. Continue to simmer over medium heat, uncovered for approximately 8-10 minutes.

Place half of the cooked spaghetti noodles in a lightly greased 9 x 13" baking dish. Pour half of the vegetable mixture on top of the pasta and then sprinkle with one cup of Cheddar cheese. Repeat the layers. Pour the soup into a small bowl and mix in 1/4 cup of warm tap water until they are combined. Pour the soup mixture over the casserole. Sprinkle the top with grated Parmesan cheese.

Bake in a preheated 350 degree oven for 30 minutes or until it's heated through.

This article/recipe is copyright 2009 by Shelly Hill, all rights reserve. If you would like free reprints of any of my articles, please contact me.