*Burnt food on pots and pans-Allow the pan to cool on its own. Remove as much of the food as possible. Fill with hot water and add a capful of liquid fabric softener to the pot; let it stand for a few hours. You'll have an easier time removing the burnt food.
*Summer Collection- 2 cups stale bread cubes 2 cups buttermilk 1/2 tsp vanilla extract 2 eggs (well beaten) 1/3 cup flour 1 tsp cinnamon 1 tsp nutmeg. Pour stale bread cubes in a bowl, add buttermilk and eggs, add vanilla and cinnamon and nutmeg. Add flour. Mixture should be thick enough for pancakes. Pour batter by 1/4 cupfuls onto hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.Yield: 6-8 pancakes( Source: Cooking Channel)
*Keep cold water running in the sink while you pour hot water from vegetables. It prevents the steam from scalding your hands.
Memorial Day Weekend Collection- 4 cups fresh or frozen blackberries, thawed 2 cups sugar 2 cups buttermilk In a food processor, combine blackberries and sugar, cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk. Transfer puree to a 13 by 9-in dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm. Just before serving, transfer the sherbet to a food processor, cover and process for 2-3 min or until smooth. YIELD: 1 quart (Source: Taste of Home)
*Memorial Day Weekend Collection- Prep/Total Time: 25 min 1 pkg (14-1/2 oz) whole graham crackers,crushed 1/2 cup butter,melted 1 can (14 oz) sweetened condensed milk 2 cups (12 oz) semisweet chocolate chips 1 cup butterscotch chips 2 cups miniature marshmallows Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips. Line a Dutch oven with heavy-duty aluminum foil. Combine the graham cracker crumbs and butter, press onto the bottom of the pan. Pour the sweetened condensed milk over the crust and sprinkle with the chocolate and butterscotch chips. Top with miniature marshmallows. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 15 min or until chips are melted. To check for doneness, use the tongs to carefully lift the cover. YIELD: 12 servings S'MORE FUN. Feel free to change up the recipe for Pot of S'Mores (above) *Replace the semisweet chocolate and butterscotch chips with milk chocolate, peanut butter or vanilla (white) chips. *Use chocolate-or cinnamon-flavored graham crackers instead of the regular kind. *Try tossing in some caramels to add a bit of extra, ooey-gooey goodness. (Source: Taste of Home)
*To test the temperature of a charcoal grill, cautiously hold your hand 4 inches over the coals. Count the seconds you can hold your hand in place before the heat forces you to pull away. For medium heat, the coals should be gray with a red under-glow; you shouldn't be able to hold your hand above them for more than 3 seconds. For a gas grill, the temperature will read about 350 degrees. Cleanup will be easier if you coat the grill with nonstick cooking spray before beginning to cook. Don't spray the grill over the fire or you could have a flare-up.
