When it comes to getting your fresh produce to last longer once you purchase it, you really need to be using Tupperware FridgeSmart Containers. The FridgeSmart containers have an innovative venting system which helps to keep fruits and vegetables fresher longer by allowing them to breathe.

The average consumer wastes a pound of food a day. Save money and the environment by eliminating food waste and store your fresh fruits and veggies in a Tupperware FridgeSmart Container.

We have a variety of sizes and shapes available to accommodate any fresh produce that you might have. The containers come with a handy vent flow chart imprinted right on them.

FridgeSmart Vent Chart

Low - (both vents closed) Asparagus, Carrots, Celery, Summer Squash, Ripe Berries, Most Ripe Fruits

Medium - (one vent open, one vent closed) Beans, Cabbage, Cauliflower, Fresh Herbs, Fresh Shallot, Green Onion, Leeks, Lettuce

High - (both vents open) Artichoke, Broccoli, Brussel Sprouts, Peas, Snow Peas, Spinach, Sweet Corn

They make a great holiday gift, gift for new home owners, gardeners and moms!

In the summer time I use my crock pot even more than I do in the winter time as its just too hot to heat up the oven. You can make just about anything in a crock pot these days such as: Soups, Stews, Main Dish Meats, Desserts, Breads, Cobblers, Vegetables and more. Here are some great tips to help make your crock pot cooking even easier.

Crock Pot Tips

#1. Peel and chop the vegetables the night before, cover and keep them refrigerated.

#2. The night before, trim fat from meat and cut meat into the desired sized pieces, cover and refrigerate.

#3. Thaw frozen vegetables and meat in the refrigerator, never thaw at room temperature.

#4. Brown meat according to the recipe directions. You can brown your meat the night before and then refrigerate.

#5. Serve cooked food from your slow cooker or it's removable liner to save on washing extra dishes.

#6. Slow simmering produces a mellow blending of flavors, but whole herbs and spices may give more flavor than usual, while ground herbs and spices may give less flavor.

#7. Remember to remove bay leaves and whole peppercorns before serving food.

#8. Some vegetables, especially onions and carrots, often take longer to cook than meat. Always place them at the bottom of the slow cooker.

#9. To assure even cooking of meat, be sure there is some space between the pieces to allow for circulation of heat and seasonings.

#10. Both regular and quick cooking rice need 4-5 hours to cook on your low setting, on your high setting it will take 3-4 hours so plan ahead. You may prefer to cook the rice on your stove top or in your microwave and then add into your crock pot recipe.

#11. Pasta needs stirring while cooking to prevent it from sticking to one another. It is best to cook the pasta on your stove top until its just tender and then add into your crock pot recipe.

#12. When converting your favorite recipes for the slow cooker, reduce the amount of liquid since the slow cooker lid gives a tight seal and retains steam.

#13. Pour your liquids in last.

#14. Fill your slow cooker at least 1/2 full for the best slow cooking results.

#15. Tender vegetables such as fresh mushrooms, tomatoes or zucchini will only need to be added for the last 45 minutes of cooking time, otherwise you could over cook them.

#16. To prevent milk, cream and sour cream from curdling, add near the end of the cooking time and just heat through.

#17. Coating pot roasts and stew meat with flour helps to thicken the broth as it cooks.

#18. If you have too much liquid in your slow cooker, you can remove the lid and cook on high for the last 25 minutes.

#19. Resist the urge to lift the lid. The heat that you lose will add as much as 30 minutes to the cooking time. If you have to stir, resume timing when the mixture starts to bubble up again.

#20. Cooking for 1 hour on high is the same as 2-2 1/2 hours on low.

#21. After the food has finished cooking, it can usually be held in the slow cooker for an hour on the low setting without over cooking it.

#22. If food is not done within the stated time in your recipe it could be because you overfilled your slow cooker or you took off the lid too many times. Adjust your cooking times accordingly.

#23. Slow cooking at the low setting is better for tenderizing cuts of meats (brisket, pot roasts, etc).

#24. Take time to trim and remove excess fat from your meat before slow cooking to reduce the amount of fat that accumulates during cooking.

#25. You can use a slice of bread to skim off excess fats or you can use a slice of lettuce leaf.

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.

Biscuits Tips

Biscuits will be crisp on the outside and flaky in the center if you roll the dough thin and fold it over once before cutting out biscuits. They'll also split open easily when you're ready to butter them.

To re-freshen and heat biscuits, put them in a well-dampened paper bag, twist it closed and put in a 300º oven for several minutes or until warm.

If you want soft-sided biscuits, bake them in a pan with sides and put the biscuits close together.

If you want crusty biscuits, bake them on a cookie sheet and place them apart from each other.

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 kitchen storage space we could all use more! Being organized in the kitchen saves you precious time and money which allows you more time to do "other" things. I have put together a list of ideas to help you get better organized in the kitchen.

#1. Storing Spices Put fresh spices in airtight bottles with labels indicating what they are and their expiration date. Store both fresh and store bought spices in a cool, dry and dark place to keep them fresher, longer.

#2. Wine Storage Wine should be stored in a cool, dry and dark place. Store your wine on its side so that the cork stays wet. You can buy wine racks just for this purpose. I prefer the wall mountable style which I have inside my pantry closet.

#3. Recipe Storage Can't find your favorite recipe card? If so, then its time to get organized! There are many different ways to organize them depending on your needs. A. Computer Software programs will help you store & organize all of your favorite recipes either on your hard drive or on a disk. B. Specially made recipe albums which are similar to photograph albums. C. You can also make your very own Recipe Scrapbook! Check out your favorite scrapbooking store for food themed supplies. D. The old fashioned recipe card box. These can be stored easily on a shelf or in your cabinet.

#4. Bowl Lid Storage To keep all of your bowl lids organized, install a horizontal plate rack inside a large kitchen cabinet or on a wall. Your lids will slide in and out just like a plate. They will be easily available and organized saving you valuable space and time in the kitchen!

#5. Freezer Organization Buy air tight and liquid tight plastic containers that are modular in design which allows for more stackability which saves on freezer space. Label all containers with the name of the contents and the expiration date. Money Saving Strategy: Buy high quality plastic products that are made for freezer use that can be reused. Stay away for cheap disposable products. Using containers that are specifically made for freezer use will save you money over time and keep your food safe from odors and freezer burn.

#6. Bag and Wrap Organization Get those long and bulky boxes out of your kitchen drawers where they take up too much valuable space. You can purchase vertical slider box holders that attach to the inside of your cabinet doors. Each slider box will hold one box of wrap or bags. Depending on your cabinet door size, you should be able to attach 3-5 box holders.

#7. Coffee Mugs and Tea Cup Storage Most coffee mugs and tea cups don't stack so you loose a lot of cabinet space. The best way to store them is by installing cup hooks under your cabinets or inside the cabinet wall if you have large and tall kitchen cabinets. A great way to use up "head space" in cabinets.

#8. Knife Storage There are two safe ways to store and organize all of your kitchen knives. Choose the one that best suits your kitchen and your cooking habits. A. Wooden knife storage blocks can be wall mounted or mounted underneath a kitchen cabinet. B. Wall mountable magnetic knife holder. Your knives stay put via a magnetized holder. Keep all knives out of the reach of children. Storing knives loosely in a kitchen drawer is dangerous for both children and adults.

#9. Take-out Restaurant Menu's The best way to store all of your favorite Take-out restaurant menu's is in a photo-style album or a 3-ring binder. We keep ours alphabetized and in a 3-ring binder that is kept in our pantry closet on a shelf with our cookbooks.

#10. Misc. Kitchen Paper Storage The best way to store all of that miscellaneous kitchen paper is to purchase a compact cork memo board. You can store all of your receipts, memo pads, shopping lists, coupons and other things on the cork memo board. Make sure you add a calendar!

#11. Small Kitchen Gadget Storage & Organization Attach a heavy duty long magnetic strip to the inside of one of your kitchen cabinet doors. This is a great way to store: cake testers, bottle openers, metal skewers, kitchen shears/scissors, meat thermometers, etc. Anything that is metal can stick to the magnetic strip saving you valuable drawer space!

#12. Pantry Organization Store all of your dry goods in airtight modular stackable containers and all of your liquids in liquid-tight and airtight containers. Label all of your containers with food contents and expiration dates. Attach plastic or rubber coated wire racks to the inside of the pantry door to store spices, condiments, oils, salad dressings, etc. Attach 1-2 plastic wall mountable bins to the inside of your pantry wall to store and organize all of your seasoning packets, beverage mix packets, dip and marinade packets etc. You can also buy one of those hanging plastic clear window shoe storage organizers and wall mount it in your pantry closet to hold your packets and bulky kitchen gadgets to save on storage space.

#13. Kitchen Trash Organization Buy yourself a triple compartment plastic garbage can. You can separate your wet garbage from dry garbage, glass from plastic, recyclable paper products from non-recyclables easily. Purchase one that is "lidded" to keep odors to a minimum. Heavy duty plastic models are easy to clean with an outdoor garden hose.

#14. Misc. Kitchen Drawer Storage Line one of your kitchen drawers with little clear plastic bins to organize and store all of your small kitchen essentials such as: mini chip clips, clothes pins, rubber bands, container labels, corncob holders, toothpicks, twistie-ties, small measuring spoons, scoops and other miscellaneous small items.

#15. Above Sink Organization/Storage Purchase a dual wall mountable soap dispenser like the kind you see in the bathroom that are normally used for hair shampoo and conditioners. These are great mounted above the kitchen sink with hand washing antibacterial soap and hand lotion!

#16. Store Shopping List Organization Go through all of your kitchen cabinets, pantry, refrigerator, freezer, laundry room etc. Make a list of all products that your household uses regularly. Type up copies and print out several. Attach one to the front of your refrigerator or kitchen memo board. As you start running low on products on your shopping list, check them off. Then when you are ready to head out to do your grocery shopping your shopping list will primarily be done!

We all like to get in and out of our kitchens! Get organized for the New Year!

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.

One of my favorite products from Tupperware is the Rock 'N Serve Containers! Why are they one of my favorite products? Well, they go from Freezer, to the Refrigerator, then to the Microwave and finally into my Dishwasher while ONLY using one container! (anything that cuts down on dish washing is a plus in my book!) They are also covered by Tupperwares famous Lifetime Product Guarantee!

I like to freeze my leftovers or refrigerate my leftovers in these containers. My husband then can use them for his lunches at work. This saves me time and money and he is eating more healthy!

Rock 'N Serve Tupperare (tm) Containers are microwave reheatable containers that have a vent plug built right into the seal (lid). You just flip open the little vent plug before microwave reheating so that the steam can escape. This also keeps your microwave clean and free of food splatters! (who likes cleaning the microwave? I surely don't!).

I like the fact that they come in a variety of sizes and shapes to suit any of my storage needs and they are also stackable which saves me on freezer and refrigerator space.

They are not disposeable junk store containers, these are reusable over and over again. I get absolutely NO staining in my containers which is also a plus! By using them, I am also helping our environment.

These are the perfect containers for those who are on the go! Great for those who camp, travel by RV, to transport lunches to school & the workplace and for those of us who want to save money by preparing meals ahead of time in our own homes.

Appetizer Wines:

Sherry (dry), Vermouth, Flavored Wines
Serving Temp: Cool room temperature or chilled.
Best with all appetizer foods such as canapes, hor d'oeuvers, soups, dips, etc.

Red Dinner Wines

Burgundy, Cabernet, Sauvignon, Gamay, Chianti, Pinot Noir, Petite Sirah, Ruby Cabernet, Barbera, Zinfandel
Serving Temp: Cool room temperature, around 65 degrees.
Best served with hearty foods such as: red meats, pork, wild game, cheese, egg and pasta dishes.

Rose Wines

Serving Temp: Chilled at around 50 degrees.
Best served with ham, fried chicken, picnic foods, shellfish or cold beef products.

White Dinner Wines

Chablis, Rhine, Sauterne, Chardonnay, Chenin, Blanc, White Riesling, French Colombard, Sauvignon Blanc.
Serving Temp: chilled around 50 degrees.
Best with: light foods: poultry, fish, shellfish, ham and veal.

Dessert Wines

Port, Tokay, Muscatel, Catawba, Sauterne (sweet), Aurora, Sherry
Serving Temp: cool room temp. around 65 degrees.
Best with: All desserts, fruits, nuts, cakes and dessert cheeses.

Sparkling Wines

Champagne, Sparkling Burgundy, Sparkling Rose
Serving Temp: chilled around 45 degrees.
Can be served with all foods at any occassion.

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.

I guess at times you could call me a frugal cook! I like to make homemade bread crumbs 4-5 times every year and this is how I make them.

You will need:

food dehydrator
blender or food processor
parsley, oregano, basil, dried chopped green onion, rosemary, seasoned salt, black pepper and garlic salt or garlic powder
left-over bread

Breads: I save all the crusts from our bread, any bread that is becoming stale, left over rolls, potato rolls, crackers that are stale, etc. You can even throw in a few thin pretzels!

I keep big freezer zipper close bags in my upright freezer and fill them up with left over bread products, then 4-5 times a year, I get them out and thaw out my bread and rolls.

I use a 7 tray Ronco (tm) food dehydrator. I lay my bread slices down onto the trays and turn it on. It takes around 6-8 hours so I usually do it before I go to bed and then in the morning, its ready to go.

Remove your miscellaneous bread products from the dehydrator trays and break them into smaller pieces. (make sure they are completely dried out). I separate them into smaller piles. I place one pile at a time into my food processor along with my desired amounts of spices (see above, I don't measure any spices out, just season it to your taste). Turn on the food processor and chop it up until its of fine crumb consistency. Pour the crumb mixture into a large bowl and repeat the steps until all your piles are done.

Pour your crumb mixture into an air tight container. I like putting mine into the Tupperware (tm) Oval Modular Mate Container. Label and then store in your pantry.

I use these bread crumbs in meatloaf, in meatballs, on fish and chicken.

You will need to experiment with your spice choices as the ones I listed above are the ones we like to use. Pretty simple and a lot cheaper than buying your bread crumbs at the grocery store!

Have fun and mix up the variety of breads that you use to make the bread crumbs to create some unique flavors!

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

I have over 300+ great cooking tips that I will be posting to my blog in weekly installments. Below you will find the first 12. Enjoy!

**Kitchen & Cooking Tip**

If you want to chop dried fruit, coat a knife blade or food processor blade with oil first to more easily slice through the dried fruit. You can also freeze the dried fruit before chopping in a food processor or blender.

**Kitchen & Cooking Tip**

It's easy to separate eggs for recipes....simply break the egg in a funnel placed above a dish. The white will fall into the dish and the yolk will stay in the funnel.

**Kitchen & Cooking Tip**

Adding tomatoes to roasts helps to naturally tenderize the meat. Tomatoes contain an acid that works well to break down meats.

**Kitchen & Cooking Tip**

Avoid making meringue on days that it is raining. The humidity in the air can affect how your meringue will turn out.

**Kitchen & Cooking Tip**

Thaw all meats in the refrigerator for maximum safety. Do not thaw meats at room temperature.

**Kitchen & Cooking Tip**

An easy way to prevent raisins from sinking to the bottom of pies and muffins is to coat them with flour. This will prevent them from floating to the top too.

**Kitchen & Cooking Tip**

When serving dinner rolls and fancy breads at a party, cut out pats of butter using mini cookie cutters to make pretty designs.

**Kitchen & Cooking Tip**

Instead of folding nuts into brownie batter, sprinkle them on top of the batter before baking. This keeps the nuts crunchy instead of soggy.

**Kitchen & Cooking Tip**

Use a double boiler for melting chocolate to prevent it from scorching. A slow cooker (crockpot) set on the lowest setting also works well for melting chocolate in bigger batches.

**Kitchen & Cooking Tip**

Remember to soak wooden kabob skewers in water for 20 minutes before threading them and placing on the grill.

**Kitchen & Cooking Tip**

Create a quick decorating tube to ice your cakes with chocolate. Put chocolate in a heat-safe zipper close bag. Immerse it in simmering water until the chocolate is melted. Snip off the tip of one corner, squeeze the melted chocolate out of the bag and onto your cake.

**Kitchen & Cooking Tip**

Cookie dough that must be rolled is much easier to handle after it has been refrigerated for 10-30 minutes. This keeps the dough from sticking, even though it may be soft.

Candy Thermometer Hints & Tips

To check candy thermometer accuracy, let stand 10 minutes in boiling water. Thermometer should read 212 degrees.

Thread: 230-234 degrees
soft ball: 234-238 degrees
medium ball 238-244 degrees
firm ball 244-248 degrees
hard ball 248-254 degrees
very hard ball 254-265 degrees
light crack 265-285 degrees
hard crack 290-300 degrees

Temperatures in Candy Making

Fondants (mints, etc) 234-236 degrees
Marshmallows 238-240 degrees
Caramel Mixtures 246-252 degrees
Taffies 254-270 degrees
Butterscotch 254-270 degrees
Brittles 280-300 degrees

Boiled Frostings:

1 egg white to 1 c. sugar (238-242 degrees)
2 egg whites to 1 c. sugar (244-248 degrees)
3 egg whites to 1 c. sugar (254-260 degrees)

I love to cook and bake and I am always looking for some helpful kitchen and cooking tips. I thought I would share some of my favorites today here on my blog. Every week I will post a few more of my great tips!

Fruit Candle Holders

Select three large lemons or other whole fresh fruits of equal size and height and 3 tea light candles. Using a paring knife, cut a circle the size of the candle in the top of each lemon and discard. Remove enough pulp to set candle in the lemon so that the candle top is level with the top of the fruit. Trim the base of each lemon to allow fruit to sit flat on a safe surface.

Dish Towel Napkins

Bright patterned dish towels make great napkins! Larger, extra absorbent and easy to clean!

Fun Shaped Cookie Bars

Use large cookie cutters to create fun shaped bar cookies and sandwiches. Carefully press cutters into warm bar cookies. Place on a clean cookie sheet or plate and chill until firm.

Messy Hands?

Finger foods tend to get messy. Tuck a couple of individually wrapped hand wipes into napkins. Now your guests can clean their hands easily.

Easy Butter Corn

Place warm, husked corn in a Tupperware (tm) Season-Serve container. Add four tablespoon pats of butter along with favorite seasoning. Seal the container and flip several times to coat the corn in butter.

Cotton Bandana Napkins

Red cotton bandana's make great napkins for themed Western meals or for casual laid-back picnic BBQ style meals.

Buffet Style Party

When serving buffet-style for a party, consider using small cards to describe the food. These help guests spot foods that may be favorites, those that may cause allergies or new dishes that sound too good to pass by. Your guests will appreciate your thoughtfulness.

Pepper Dip Holders

Use fresh red, green and yellow peppers to hold dipping sauces. Slice the top off the pepper. Remove the seeds and the pulp. Slightly trim the base of the pepper to allow it to sit evenly. Fill with dip.

Need a quick bottle cooler?

When you need a bottle cooler for the patio or deck, use a large, clean terra-cotta plant pot filled with ice. Place a plant coaster under the pot to catch the water as the ice melts.

Instant Cake & Pie Serving Stand

Need a quick elegant display stand for your round cakes, tortes or pies? Take the Tupperware (tm) Ice Prisms bowl and turn it upside down and place the Tupperware (tm) Ice Prisms Plate on top! You now have instantly created a cake serving stand!

Chopping Dried Fruit Tip

If you want to chop dried fruit, coat a knife blade or food processor blade with oil first to more easily slice through the dried fruit. You can also freeze the dried fruit before chopping in a food processor or blender.

Are you looking for a way to extend the life of your fresh produce such as fresh vegetables and fruits? Have you checked out Tupperwares (tm) line of products called FridgeSmart (tm) Containers?

FridgeSmart (tm) Containers have an innovative venting system that extends the life of fruits and vegetables. Fresh produce needs to breathe, different types of produce require different amounts of air flow. If you store your fresh produce properly, it will extend their life, in turn saving you money at the grocery store.

Features Unique ACE (Atmosphere Controlled Environment) venting system that enables you to adjust the amount of air in each container. Permanent storage chart is molded into most containers and will last the lifetime of the product. As a result, you'll always have instant access to the proper vent settings for storing different fruits and vegetables in the fridge. Built-in grid on the bottom of each container allows condensation to drain away from produce to maintain the freshness of fruits and vegetables. Modular shapes work together to maximize valuable storage space in the refrigerator. Textured seals reduce sliding when containers are stacked together. Classic Sheer containers enable you to identify contents at a glance. Dishwasher safe. Vents can be easily removed for dishwasher cleaning. Not for use in microwave or freezer.

FridgeSmart (tm) Storage Chart

Low= Both vents closed. Food: asparagus, carrots, celery, summer squash, ripe berries, most ripe fruit, watermelon.

Medium= One vent opened. Food: beans, cabbage, cauliflower, fresh herbs, fresh shallot, green onions, leeks, lettuce.

High= Both Vents opened. Food: artichoke, broccoli, brussel sprouts, peas, snow peas, spinach, sweet corn.

You can view the Tupperware FridgeSmart Containers (tm) on my Tupperware Website at:

One of my favorite shapes in the Tupperware Modular Mates (tm) Containers are the Oval Shapes. I really enjoy using these containers all over my house to get organized. You can use them in your kitchen to store dry good foods but you can also use them under your bathroom vanity sinks, in your closets, laundry room, garage, and work shed too!

The Tupperware (tm) Modular Mate Container Oval Shape size 2 container measures 4 1/4" high by 7 1/4" long by 3 3/4" in size with a maximum capacity of 4 3/4 cups. You can also color code your items by purchasing them in/or the brilliant blue or passion red seals.

Below are some suggested uses on how you can get organized in 2008 using this specific sized Modular Mate container.

Creative Food Storage & Kitchen Uses

Box of baking soda
Container of baking powder
Bag of chocolate chips, peanut butter chips, etc
Box of cornstarch
Holds Single Use Packets of Sugar & Sugar Substitute
Individually wrapped candy
small bag of confectioners sugar
vitamin gum balls
regular gum balls
small drink mix packets (like kool-aid)
bulk-size cookie toppings & sprinkles
cornmeal
mixed nuts
sunflower seeds
granola snack mix
granola
dried fruit snack mixes
quick oats (oatmeal)
package of raisins
small packages of coffee
whole coffee beans
dry coffee creamer
loose tea
coffee pods
coffee stir sticks
pet treats
mini loaf pan liners

Non-Food Creative Storage Uses

cotton balls
cotton swabs
cosmetic sponges
lipsticks
eyeliners & eyebrow pencils
dental whitening strips (fit nicely into these)
cosmetics (eye shadows, blushers, mascaras, etc) for traveling
facial cleansing pillows
tampons
barettes, bobby pins, pony tail holders
crayons & chaulks
batteries (I like to store loose batteries in one)
rubberbands, papperclips, erasers & small desk supplies
sticky small square note pads
candle melt tarts
tea lights
bath salts
screws, nails, nuts, bolts, etc.
ribbon & lace
spools of thread
sewing bobbins & needle threaders
film roll canisters (I buy film in bulk and store them in the MM container)
nail polish (I can fit 8 bottles inside the container)
single use nail polish remove pads
fashion doll shoes, purses and those little plastic hangers
game pieces, dice and marbles
travel sizes of shampoo, conditioner, body wash, dental floss, mini soaps
packets of garden seeds (veggies and flowers)

These are just suggestive uses to get you started!

Do you love to make your own gift mixes like those gift mixes in a jar? If so, try making them with the Tupperware Modular Mates Size 2 Oval Shape!