Tag: hints
group name: frugalfreebies
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January 10, 2008 04:37 PM EST --
Want to try making your favorite recipe in the crockpot instead of the oven? Here's how to convert conventional oven cooking times into crockpot cooking times---
Conventional Oven . . .
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April 10, 2008 12:49 PM EDT --
If a recipe calls for softened butter and your butter is hard, you can grate it. The grated pieces will blend into the recipe batter easily.
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February 16, 2008 07:01 PM EST --
You are making dinner in the crock pot and it smells awesome! Every now and then you stop by the pot, open the lid and take a sniff. The crock pot is a lot like a little oven. When you lift . . .
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September 30, 2007 04:32 PM EDT --
Using lip liner first under you lipstick will make it last longer and look richer. Or a drop of foundation makeup on your lips before apply lipstick will make it last longer.
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October 11, 2007 02:31 PM EDT --
Put that junk mail to use! Any paper you get in the mail that is only printed on one side can be used for scrap paper. A normal 8 1/2 x 11 sheet of paper can be cut into fourths. These scraps make grocery . . .
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December 30, 2007 04:17 PM EST --
Use post-it notes to mask parts of your stamp, or to overlap stamped images.
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December 30, 2007 06:49 PM EST --
Thaw whipped topping in the microwave. A 4 1/2 ounce carton will thaw in 1 minute on the defrost setting. It should be slightly firm in the center but it will blend well when stirred.
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January 03, 2008 01:32 PM EST --
Make pasta less sticky and reduce some of its starch. Add just a dash of white distilled vinegar to the water as it cooks.
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January 03, 2008 01:51 PM EST --
Whenever you have extra broth, pour it into a plastic ice cube tray and freeze. Once frozen they can be removed and stored in the freezer in a plastic bag. They can be added to soups or used to saute foods. . . .
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January 06, 2008 02:20 PM EST --
Old plastic ice cube trays make great containers for mixing and holding paints. Plus, they're easy to clean, even if you've used acrylics. Just soak the trays in hot water, and the paint will . . .
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January 06, 2008 04:10 PM EST --
Clean your blender by filling it halfway with water and adding a few drops of dishwashing detergent. Turn the blender on and let it clean itself.
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January 10, 2008 04:21 PM EST --
Fresh eggs may be hard to peel. Use eggs stored 7-10 days. To help make peeling easier, cool eggs immediately in cold water after cooking. To remove the shell, crackle eggs by tapping gently all over. . . .
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January 20, 2008 11:48 AM EST --
Save the wire from old spiral notebooks to use for craft projects.
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January 24, 2008 04:04 PM EST --
Soups, stews and chili can be frozen for up to 3 months. If you freeze in individual servings, you can take them to work and when lunch rolls around your soup should be thawed and you can microwave it. . . .
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February 14, 2008 10:35 AM EST --
To keep calligraphy pen nibs from rusting, save the silica gel packets from packing boxes or bottles and put a packet in each pen nib storage container.
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February 17, 2008 05:39 PM EST --
Sort and remove any bruised or damaged fruit or vegtables from bunches or baskets as soon as possible, being in contact with spoiled items can cause good produce to go bad quicker. . . .
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March 04, 2008 02:05 PM EST --
When doing cross stitch projects, to keep those ends from coming undone in the back, use a small dab of clear fingernail polish. This works great and it doesn't hurt your finished project.
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March 04, 2008 03:10 PM EST --
Add moistness and taste to any chocolate cake-homemade or from a box-with a spoonful of white distilled vinegar. This will not effect the taste of the cake.
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March 16, 2008 11:19 AM EDT --
For home-made cookies that are too crispy, put them in a sealed container with slices of bread covering them. The moisture from the bread will absorb into the cookies, making them soft.
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March 16, 2008 01:26 PM EDT --
Clean your counter and table tops with peroxide to kill germs and leave a fresh smell. Put a little on your dishrag or spray it on the counters. It's less expensive than those other disinfectants and . . .
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