- To keep French bread from going stale, slice it, place it back in the wrapper and freeze. Take out just the amount you need when you’re ready to use it. I especially like doing this because the frozen French bread is much easier to butter before placing in foil to warm in the oven.
- Add vanilla pudding to any cake mix (or chocolate pudding to chocolate cake mix) for a more homemade tasting cake.
- To stretch canned frosting, add a package of softened cream cheese. You can also add cream cheese to cut the sweetness of any frosting.
Bacon Wrapped Corn*
4 (6 oz. each) fresh or frozen fish fillets, thawed
Parmesan cheese, grated
2 medium zucchini, cut into 1/4 inch slices
1 small sweet red pepper, julienned
Place fish on heavy foil and sprinkle with Parmesan cheese and cayenne pepper. Top with zucchini and pepper. Salt to taste. Seal up in foil. Grill covered over indirect heat for about 8-10 minutes until fish is flaky.
Bacon Wrapped Corn
Large ears of corn, husks removed
Wrap each ear of corn with bacon and sprinkle with chili powder. Wrap well in heavy foil. Grill uncovered for 20 minutes over medium heat until corn is tender and bacon is cooked. Turn once.
1 pint pineapple or orange sherbet, softened
2 tsp. almond extract
1 package (18 1/3 oz.) white cake mix
6 cups flaked coconut
Mix sherbet, almond extract and cake mix well. Stir in coconut. Drop by tablespoonfuls 2 inches apart onto a greased cookie sheet. Bake at 350 degrees for 12-15 minutes or until edges are slightly brown. Makes about 6 dozen.
Photo By: Gudlyf