*RECIPE HOLDER*

Great idea to hold your recipe up while cooking.

*PARMESAN LIDS FIT ON CANNING JARS*

 

Did you know????

That's kind of cool, dontcha think???
As long as you use a regular mouth sized canning jar (not the wide mouth variety) the flip top parmesan lids screw on nicely and give you a way to...

either sprinkle or pour the ingredients out.
I suppose you could just recycle a used parmesan container too if you were looking for storage for one of your homemade mixtures, but the canning jars are more durable, look a little nicer, and with glass you don't have to worry about any of those chemicals leaching out into your food. You can also get a little more size variety as you can use either quart size or pint size jars.

*PEPPER DIPPERS*

What a smart idea someone came up with!
I love this!
With all these summer parties coming up this is a cute way to bring a veggie platter, everyone will think you are so clever.
You could even add a yellow and orange one for additional color.

*ICE CUBES*

Cool! Use boiling water instead of tap water to make clear ice.
Great for putting fruit, herbs, flowers or surprises in.

*RE-USE PLASTIC BOTTLE TOPS TO TIGHTLY SEAL FOOD BAGS*

‎*Re-use Plastic Bottle Tops to Tightly Seal Food Bags*

Turn Any Blender into a Magic Bullet with a Mason Jar - Turns out MOST mason Jars will fit the blender blade as a lid... just fill, fasten, and flip :)

*HANGING HERB PLANTERS*

 Nail flip flops to wall, insert coffee mugs. It will take you just minutes to hang and assemble them.

(PICTURE POSTED BY Tawny Lu Vosper)
You can grow your herbs in these mugs

*BAKED HARD-COOKED EGGS*

For anyone that may not know, the BEST way to make "hard-boiled" eggs is in the OVEN!
Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop in for about 25-30 minutes and remove!
Not only are they tastier, but they also are much easier to peel!

*NO POPSICLE DRIPS*

This is not a recipe but a great idea for kids in the summertime, thought I would share... use a Cupcake Liner to Catch Popsicle Drips and Keep Your Hands Clean. :))

BIRTHDAY CAKE CONES

 1 box favorite cake mix
30 flat bottomed ice cream cones, (buy more just in case some are broken)
1 cup prepared frosting (homemade or store-bought)
1 Candy Bar, chopped - divided

Preheat oven to 350 degrees F.
Prepare cake mix batter according to package directions. Stir in half of chopped candy bar. Mix well.
Place ice cream cones in muffin pan or on cookie sheet and fill each 1/2 full with cake batter (about 1/4 cup). Do not fill more than half way, they will overflow.
Bake for 15 minutes or until cake springs back to the touch. They'll puff up and look like ice cream cones. Cool completely.
Ice with frosting.

Decorate with remaining chopped candy bar, sprinkles, Smarties or coconut flake.
The cones are best served the same day as they are prepared.
Makes 30 cones.

***If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors".

***if using white icing, you can divide icing and use food coloring to make them different colors or decorate them according to a special holiday (Christmas – green and red and so on)

***Keep in airtight container for 2-3 days, the cones go a bit soft after a day, but the kids don’t seem to mind.

HOW TO MAKE TACO OR PITA BOWLS

 You can do it with taco or pita bread.
Use the bottom side of your muffin tin to form them into bowls.
You can use them for salad or sprinkle them with sugar and cinnamon and fill them with fruits or dessert

*ICED COFFEE*

Quick, easy and so good. :))

Next time you brew a pot of coffee, make an extra cup, pour it into an ice cube tray, and freeze.
Save until you have enough to put in a blender with your favorite coffee creamer to make a "fancy" frappuccino

*YOGURT POPS*

The Coolest, Easiest, Yummiest Yogurt Pops Your Kitchen Has Ever Seen

*CHOCOLATE ICE CUBES*

(RECIPE POSTED BY LINDSAY ULSIFER) - Courtesy of Food Network Magazine

Bring 1 cup whole milk, 1/4 cup water, 1 tablespoon unsweetened cocoa powder and 1 teaspoon sugar to a simmer in a saucepan, whisking until the lumps dissolve. Remove from the heat, add 3/4 cup semisweet chocolate chips and stir until the chocolate melts.
Let cool for 5 minutes, then pour into ice cube trays and freeze.
Put in a glass and pour milk over. YUM! or pour Bailey over them. :))

BRAIDED EDGE PIE CRUST

Make a braided edge by cutting 12-inch-long, 1/4-inch-thick strips of dough and braiding them together.
Brush the edge of the crust or the bottom of the braids with water; secure.  :))

COOKIE DOUGH BOWL

Turn a muffin tin over and bake cookie dough on the raised tops to make an edible bowl for fruit or ice cream.

MAKE YOUR OWN BAKED TACO SHELLS

Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds.

Lay the tortillas on a clean work surface and coat both sides with cooking spray.

Then carefully drape each tortilla over two bars of the oven rack.

Bake at 375°F until crispy, 7 to 10 minutes.