Melting Butter

So one day, I pushed the defrost button on my microwave, and noticed instead of saying POWER10 it said POWER3! I use this button now when I am melting butter. It doesn't pop everywhere because of the lower power setting on defrost. I don't even have to cover it! Cool trick!

Extenders

We have a family of 5 (who eat REAL food.) A box of Pasta Roni ain't exactly gonna feed everybody! I don't normally like to cook with Rice a Roni or Hamburger Helper, but when Smith's has it on sale for a buck a box I can't pass it up! Also good for those days when I just don't feel like 'cooking'! I have developed some little tricks I use to make more food without opening more boxes, I call them "extenders." Some foods I frequently extend:

Rice-A-Roni (dump in an extra 1/2 Cup or so of white rice. You can always add more water with 1/2 tsp of chicken bouillon to add more flavor.)

Hamburger Helper - more noodles

Cheap can of vegetable soup - Add your own vegetables! Saute some celery, carrots, and frozen peas then dump them in!

Pasta Roni - more noodles

There's a few I can think of. Hope this helps!!

Peeling Hard Boiled Eggs

I saw my sister in law do this once and it totally works!!

When you are peeling a hard boiled egg, roll it across the counter under your palm until its pretty much cracked everywhere. The shell slips right off!! Make sure you don't overcook your eggs though or the shells will stick. (10-12 minutes is good.)

Yeast 101

It's alive!! No I'm not talking about Frankenstein, I'm talking about yeast! Here are some things you may not know about yeast:

-It uses warm water and sugar to create carbon dioxide. Thus the reason when you make bread, you mix these ingredients first. If your water is too hot you can kill the yeast and you'll end up with unleavened bread!

-The carbon dioxide given off by yeast creates bubbles or air pockets in the bread. When the dough gets too hot in your oven, the yeast dies off leaving spongy bread.

-Potatoes and eggs in bread dough accelerate the growth of yeast. Salt and fat slow growth down.

-You can freeze yeast and it will still rise when it is thawed.

There! Now go bake some bread!

Forget the Potato Peeler!

Did you know the potato peel actually has Vitamin C? I learned this when I went on the tour of Brigham Young's house in St. George. Apparently, St. George was named after a guy who taught the pioneers that they were getting sick because they weren't eating the potato peel. So next time you cook, leave them skins on!

Shelling the Dang Garlic!

I saw this trick on Rachel Ray: When you are trying to get the shells off the garlic, first smash them beneath the flat side of your knife. It will crush them enough to crack the skin and it peels right off! No more swearing at the garlic!

Chicken Broth: Powder vs Cubes

I used to buy chicken bullion cubes but I got tired of stabbing them to death with a fork because they never dissolved all the way. I now buy chicken bullion powder which is SO much easier! Add 1 tsp per 1 cup of water, and wala! No stabbing involved! (Also MUCH better deal than buying chicken stock in the carton.)