12 Days of Christmas Gifts from the Kitchen: Day 12

I started this series with my go to Christmas gift from the kitchen, Chocolate Covered Ritz Cracker Cookies.  I want to end the series with the gift my mother made and gave to friends, relatives and neighbors for close to 30 years.  Instead of something sweet, she gave people a small cheese ball and a sleeve of Ritz crackers.  Why Ritz crackers?  When made in a log shape, a slice of the cheese ball fits perfectly on a Ritz cracker.

© Margaret's Morsels

12 Days of Christmas Gifts from the Kitchen: Day 11

My most popular recipe in 2013 -- and my fourth most popular of all time -- is my grandmother's made from scratch pound cake, or what we refer to as loaf cake.  Instead of making one cake, make multiple cakes by baking the batter in miniature loaf pans.  A nice touch is to bake and give the loaves in holiday themed pans like the ones pictured below.  The number of cakes will vary depending on the size of the pans you use.  The mini loaves will bake faster so remember to reduce the baking time.

© Margaret's Morsels

12 Days of Christmas Gifts from the Kitchen: Day 10

Bar cookies might not come to mind at Christmastime, but for me they are the equivalent of a bow and go gift.  Bar cookies are a real time saver since they don't have to be rolled and cut out.  Frosting is easy since it's typically done in the pan -- not individually -- and can be as simple as a sprinkling of powdered sugar.  Lemon Bars are quick and easy to make, especially when they start with a tasty shortcut!

© Margaret's Morsels

12 Days of Christmas Gifts from the Kitchen: Day 9

Coffee Cake Muffins taste just like coffee cake, but with the ease of mixing up a batch of muffins.  Give someone a dozen, or bake them as mini muffins, put them in pretty Christmas tins and give them to several people.

© Margaret's Morsels

12 Days of Christmas Gifts from the Kitchen: Day 8

Gifts from the kitchen aren't limited to cookies and candy.  This Cranberry Delight Spread makes a tasty gift.  An easy way to present it is in a small Mason jar or a seasonal bowl.  A nice added touch is to put some vanilla wafers or gingersnaps in a Christmas cellophane bag, tie the bag closed with colored raffia and attach a Christmas spreader for an all inclusive gift.

© Margaret's Morsels

12 Days of Christmas Gifts from the Kitchen: Day 7

Kids love to help decorate these snowman cookies.  You don't even have to make the cookies.  They start with a package of Nutter Butters!

© Margaret's Morsels

12 Days of Christmas Gifts from the Kitchen: Day 6

Today's gift from the kitchen is a match made in culinary heaven!  Peanut Butter Brownies elevate brownies from ho hum to wow!

© Margaret's Morsels

12 Days of Christmas Gifts from the Kitchen: Day 5

I thought I'd stick with yesterday's theme and share another candy recipe. I've made this Peanut Butter Fudge for Valentine's Day, but it's also wonderful to give as Christmas gifts.  One batch yields 70 pieces making it easy to cross several names off your list at one time!  You don't even have to turn on your stove to make this fabulous fudge.  It's made in the microwave!

© Margaret's Morsels

12 Days of Christmas Gifts from the Kitchen: Day 4

Every year at Christmas, one of my former coworkers would give me a Mason jar filled with homemade chocolate covered cherries made by his wife.  She decorated the jar by attaching a round piece of Christmas fabric between the lid and the ring.  This added a touch of festivity to the delicious treat waiting inside.  I don't have her recipe, but I do have one that I shared four years ago.  If you want to make these, you need to plan ahead because the finished cherries need to sit five days before they're ready to eat.  

© Margaret's Morsels

12 Days of Christmas Gifts from the Kitchen: Day 3

If you love cinnamon, you'll love today's gift from the kitchen. These Cinnamon Cookies have cinnamon in the batter and on top of the cookie.  They're also easy to make when you're pressed for time.

© Margaret's Morsels

12 Days of Christmas Gifts from the Kitchen: Day 2

The recipe I shared yesterday is the cookie I've been gifting at Christmas for years.  However, with its blend of cloves, ginger and cinnamon, nothing smells more like Christmas to me than Molasses Sugar Cookies.

© Margaret's Morsels

12 Days of Christmas Gifts from the Kitchen: Day 1

This time of the year, I start getting emails with 12 days of Christmas cookie recipes.  Since I love giving gifts from the kitchen, I thought I'd share 12 recipes -- not all of them cookies -- that would make wonderful Christmas gifts.  I hope to share one or two new recipes, but I can't make any promises. As John Lennon said, "Life is what happens to you while you're busy making other plans."

What better way to start this series than with the recipe I shared five years ago in a post titled, "Gifts from the Kitchen."  I've been making these three (four if you use sprinkles) ingredient cookies at Christmas for years.  I prefer chocolate almond bark, but you can use vanilla if you want a white cookie.  Seasonal sprinkles add a festive touch to the cookies.

Chocolate Covered Ritz Cracker Cookies

© Margaret's Morsels

Cooking Q & A: Summer Edition

I've never gone this long without posting a new blog.  Even when I was in the hospital in 2010, I still managed to post something!  I was planning to post several new blogs this summer, but that didn't happen.  We were on the road all but three weeks of our son's summer vacation.  One trip was personal; the rest were business.  We ended up driving over 5,000 miles through nine states in the Midwest, Northeast and South before we were done.  Fortunately, we were able to come home a few days between trips. This gave me just enough time to get the laundry and mail caught up before heading out again.  Although I had every intention of writing while on the road -- I took my notes and a USB full of food pictures -- at the end of a long day, I was just too tired to write.  No sooner had we gotten home than it was time to get back into the routine of work, carpools and chauffeuring my son to and from sports practice several times a week. Things are finally back to normal and I'm putting the finishing touches on a new blog.  In the meantime, I want to answer the questions readers emailed me over the summer.

"I want to make your Strawberry Delight Cake.  Where can I find strawberry glaze at the grocery?"  Oscar

Strawberry glaze is sold in the produce department in either a pouch like the one pictured above or a plastic bowl.  It's available in regular and sugar-free versions.

"I see a lot of recipes that call for coating food with panko.  What's so special about it?"  Stefanie

Japanese bread crumbs -- also called panko -- are often used to coat foods that are fried.  These bread crumbs don't absorb as much oil when fried so the food has a crispier crust.  

"Is it better to buy pecans that have already been chopped or should I chop them myself?"  Deidre

I think pecans taste better when you chop them as you need them. Around the holidays, many organizations sell one pound bags of pecan halves -- like the one pictured above -- as a fundraiser.  I buy several bags, store them in the refrigerator so they'll stay fresh and use them whenever a recipe calls for pecans.

"What's the best way to dry salad greens?"  Alissa

Nothing dries greens faster or better than a salad spinner.  I always thought this was a useless kitchen gadget until I actually used one.  My salad spinner is over 20 years old.  It has a crank on top you turn which spins the inner basket.  Some newer models have a cord you pull to make the basket spin.

"How do I know whether to sift ingredients before or after they're measured?  Also, how do I sift ingredients if I don't have a flour sifter?"  Caitlin

If a recipe calls for 2 cups sifted flour, you sift the flour before it's measured. If a recipe calls for 2 cups flour, sifted, you measure the flour before it's sifted.

My mom had a flour sifter with a crank.  I never liked it so I bought one that had a spring action handle.  Unfortunately, the handle always got stuck so it was too much trouble to use.  Anymore, I use a mesh strainer to sift dry ingredients.  I put the ingredients in the strainer and use my hand to tap the side of the strainer so the ingredients fall through the mesh into a bowl. I have three strainers -- small, medium and large -- so I can use the one that's the right size for the job.

"How do you keep food like hot dogs from sticking when frozen?"  Greg

When you want to freeze food like hot dogs, hamburger patties, cookies or rolls, put the food on a baking sheet in a single layer, making sure the items aren't touching.  If you're freezing something sticky, line the baking sheet with parchment paper first.  Put the baking sheet in the freezer until the food is frozen.  Transfer the food to a plastic freezer bag or storage container.  It won't stick together when stored because each piece was individually frozen beforehand.

"If a recipe calls for fresh herbs, can I substitute dried herbs instead?"  Valerie

You can substitute fresh herbs for dried and vice versa, but use a 3:1 ratio and not equal amounts.  Dried herbs have a stronger flavor than fresh herbs so you'd need less dried herbs than fresh.  For example, if a recipe calls for three tablespoons fresh herbs, you'd substitute one teaspoon dried herbs.  When cooking with dried herbs, add them at the beginning of the recipe so they have time to release their flavors.  If you're using fresh herbs, add them toward the end of cooking so they won't lose their flavor.

"Do you have a favorite kitchen gadget that's not considered a necessity?"  Whitney

I absolutely love the pineapple slicer I bought a couple of years ago!!!! After eating fresh pineapple, it's hard to eat the stuff in the can.  If this slicer ever broke, I'd definitely buy a new one ASAP!  Click here if you want to see how this device works.

"I've seen in your pictures that you use a lot of store brand or generic products.  Are there any you won't use?"  Judy

I don't like off brand gelatin or canned soup.  I also don't like off brand refrigerated baked goods, such as crescent rolls, biscuits, pie crusts or off brand frozen biscuits and garlic bread.  However, I do like and use off brand frozen deep-dish pie crusts and pancakes.  

"What's the difference between pure and imitation vanilla extract?  Which one do you use?"  Brooke

Pure vanilla extract is made with vanilla beans and a solution of alcohol and water.  Imitation vanilla is made from artificial flavorings and leaves a bitter aftertaste.  Pure vanilla extract is more expensive, but I think it's worth every penny!

"Do you scoop or spoon dry ingredients into a measuring cup?"  Sam

My mom taught me to spoon ingredients into a measuring cup and level them off with the back of a table knife.  By spooning ingredients into the cup, you don't run the risk of packing them down which could cause an inaccurate measurement.

The most accurate way to measure ingredients, though, is the way we did it when I worked in a bakery.  We'd measure the ingredients on a kitchen scale, adding or subtracting ingredients until we had the right amount.  Not only was it accurate, it was much quicker than measuring cup after cup of flour or sugar.

"I remember reading a list of marinating tips in one of your blogs, but I can't remember which blog it was.  Could you please post the link to those tips again?  Thanks."  Cara

The marinating dos and don'ts were from a blog I posted in 2010 with the recipe for Marinated Pork Tenderloin pictured above.  The tips can be viewed here.

"Can I use cooking wine instead of regular wine in recipes?"  Grace

You can, but I don't advise it.  Cooking wine tends to be saltier than regular wine.  The caterer I worked for in the early 1990's used to say, "If the wine's not good enough to drink, don't use it for cooking either!"

"Oh-Em-Gee!!!!!!  I love the cake plate your Easter Carrot Cake was on.  Any chance you could tell me where you bought it?"  Ashleigh

I'm glad you liked it!  It's actually a lazy Susan and not a cake plate!  I ordered it from Amazon.com.  Here's what it looks like without anything on top.

 

"What is gravy flour and where can I get it?"  Jill

Gravy flour, also known as Wondra, is a finely ground all-purpose flour that dissolves instantly and is unlikely to form lumps.  It's sold in the baking aisle with all-purpose, self-rising and bread machine flour.

"You must have a lot of recipes.  How do you store them?"  Shannon

Yes, I do have a lot of recipes.  Sometimes I think I have too many recipes! I'm old fashioned and write my recipes on recipe cards and insert them into clear plastic recipe sleeves to keep them clean.  When I first started cooking, I could store all my recipes -- even the ones I hadn't tried yet -- in the strawberry recipe box pictured above.  As my recipe collection grew, I kept my tried and true recipes in one box and moved all the untried recipes to another recipe box.  Nowadays, I keep all my untried recipes in the four boxes pictured below and my tried and true recipes in the picture albums shown above.  The picture albums take up less space than recipe boxes! 

Thanks for emailing all the great questions!  If you've got a question and didn't see it here, email it to me at margaretsmorsels@yahoo.com and I'll do my best to answer it in the next Q & A installment.  Check back soon for the recipe for one of my favorite Italian dishes!
  

© Margaret's Morsels

Kitchen Essentials

According to theknot.com, June, August, September and October are the most popular months for weddings.  I believe it, especially when I think back to the number of weddings I've attended during those months!  Since wedding season is upon us, I thought I'd share two blogs I posted in early 2012.  These blogs came about after a friend that was getting married asked me to compile a list of my "must have" kitchen tools.  I hope these suggestions will come in handy, whether you're registering for wedding gifts, moving out on your own for the first time or looking for tools to make cooking easier.

Prep School:  This lists the tools a cook needs to prep food for cooking.  It isn't all inclusive, but these are the tools I rely on when I'm cooking for three or twenty three.    

Cooking School:  This lists the items I rely on once the measuring, chopping, peeling, juicing, pounding, grating, straining, mixing, whisking, rolling and cutting have been done.

© Margaret's Morsels

A Cook's Tools: Cooking School

A few days ago, I shared a list of prep tools I compiled at the request of a friend whose getting married.  She wanted to know what items she should include on her bridal registry.  Today, I want to share my list of cooking must haves.  These are the items I rely on once the measuring, chopping, peeling, juicing, pounding, grating, straining, mixing, whisking, rolling and cutting have been done.  Once again, I'm including links to recipes that use those items.  The list isn't all inclusive but, like the prep tools, this is what I rely on when I'm cooking for three or twenty three.

The Eyes Have It:

Saucepan:  I have this in a one and two quart size.  The one quart is the perfect size for boiling three eggs, cooking a serving of grits or oatmeal or heating a can of soup.  If you cook for several people, you might want to add a three quart saucepan.  Make sure to buy saucepans with lids.

Dutch Oven:  This covered pot is good for stewing and braising.  I also use it to cook potatoes, pasta and boil a dozen eggs.

Stockpot:  I use this whenever I cook chicken breasts or make a double batch of soup.  It's also the only container I have big enough to mix up a batch of Cornbread Dressing.

Skillet:  It's a good idea to have a large 10 or 12-inch skillet with a lid and a smaller 6 or 8-inch skillet.  The large skillet is great for browning ground beef or pork chops and cooking a one dish dinner.  The smaller skillet is handy for small jobs such as omelets, scrambled eggs and sauteing chopped vegetables.

Baker's Dozen:

Roasting Pan:  Although this isn't something I use very often, it's the only pan I have that's big enough to roast a turkey.  Some roasting pans come with a wire rack to hold the meat.  When you put the pan in the oven, you may need to lower the oven rack to keep the top of the meat from being too close to the heating element.

Pizza Pan:  I use this for more than pizza.  It's great for chicken nuggets, French fries and biscuits.

Muffin Pan:  These come in sizes ranging from miniature to jumbo.  I have a 6 cup, 12 cup and two mini muffin pans.  The 6 cup is ideal for muffin mixes that only make 6 servings.  I use the 12 cup for muffins, cloverleaf rolls and Baked Salmon Patties.  The mini pans are good for muffins as well as mini quiche or other bite size appetizers.

Cookie Sheet:  I have these in three sizes.  The quarter sheet pan, the smallest one in the picture, is the perfect size for a batch of Chocolate Oatmeal Cookies.  I also use it to bake Little Corn Dogs and Baked Mozzarella Cheese Sticks.

The cookie sheet pictured in the middle is a standard size cookie sheet. It's a good idea to have two of these.  That way, you can have one pan ready to go in the oven as soon as the other pan comes out.  You can buy cookie sheets without rims, but I prefer rimmed ones.  That way, I can also use them for bar cookies.

The last cookie sheet pictured is known as a sheet or jelly roll pan.  It's larger than a regular cookie sheet and is used for sheet cakes and jelly rolls.

Layer Cake Pan:  You'll need at least two of these for making a layer cake. I have these in both the 8 and 9-inch size.  The 9-inch pan makes a thinner and wider cake.  

Bundt Pan:  This fluted pan is for cakes other than angel food or sponge cake.  To keep the cake from tearing up when it's removed from the pan, be sure to thoroughly grease every crevice.

Tube Pan:  This pan is used for angel food and sponge cakes.  Some tube pans -- like the one pictured -- have feet so the pan can be turned upside down for cooling.  If the pan is large enough, you can use it to bake other cakes too.

Square Cake Pan:  Just like layer cake pans, these are available in 8 and 9-inch sizes.  They're good for things other than cake.  I use mine to bake cornbread, meat loaf and Loaded Mashed Potato Casserole.

9 x 13-Inch Pan:  I like to bake cakes in this pan that need to be frosted. That way, I can bake, frost and store all in the same pan.  Cakes baked in this pan can also be removed and sliced into layers before being filled and frosted.  This pan isn't limited to just cake.  I use it for potato casserole, goulash and Stuffed Breast of Turkey.

Loaf Pan:  This is good for baking bread as well as meat loaf.

Spring-Form Pan:  This pan has a clamp that, when opened, removes the collar which allows for easy cutting.  It's especially good for cheesecake.

Pie Crust Shield:  This sits on top of the pie crust and shields the edges from getting too brown.  It's available for regular and deep-dish pie pans.

Wire Cooling Rack:  Once you've baked cakes, cookies and bread, they need to be removed from the pan.  The wire rack is elevated which allows air to circulate so the item can cool.  It's a good idea to have two or three of these racks, especially if you do a lot of baking.

Dishing It Up:

For easy cleanup, I like to cook and serve out of the same dish whenever possible.  For that reason, I have a variety of glass bakeware in various shapes and sizes.  One advantage of glass is it can be used in the oven as well as the microwave.  I use the round casserole dish to bake Sweet Potato Souffle a day or two before Thanksgiving.  I let the souffle cool and then store the covered casserole dish in the refrigerator.  When it's time to heat the souffle, I put the casserole dish in the microwave and reheat it while the double ovens cook the other food.

The square dish is the perfect size when I halve the recipe for Green Bean Bundles.  I use the deep-dish pie plate when I make Chicken Pot Pie. The rectangular dish is just the right size for four servings of Marinated Baked Chicken.  

What a Crock!

I absolutely love crock-pot cooking!  I have three crock-pots -- small, medium and large -- but each one is good for different things.  The small crock-pot is the perfect size for melting almond bark.  The  medium size crock-pot is the one I use most often for entrees like French Dip Sandwiches and Barbecue Chicken.  I use the large crock-pot when I cook pot roast with vegetables or make double batches of chili or spaghetti sauce.  A crock-pot needs to be at least half full so keep that in mind when selecting a crock-pot size.

If you don't have all the items I've mentioned, don't feel as though you need to go out and buy them.  The tools you need in your kitchen depend on how much cooking you do and what kinds of food you cook.  If you eat a lot of steamed vegetables, you'd probably find it useful to have a metal steamer basket.  If you love to bake and decorate cakes, you might want to purchase different shaped cake pans and lots of decorating tips.  If you're like me and like to make congealed salad, you might want to invest in some Jell-O molds.

Stocking a kitchen is a gradual process that evolves over the years.  I've been cooking over 20 years and I still find gadgets to buy that make work in the kitchen easier.  Just last year, I bought a pineapple slicer that makes slicing and cutting pineapple a breeze.  No matter what you're looking for, chances are -- to paraphrase a popular phrase  -- there's a tool for that!

© Margaret's Morsels

A Cook's Tools: Prep School

Cooking can be a lot of fun -- and produce tasty results -- but it's also a lot of work.  Like any chore, cooking is easier when you have the right tools.

A friend that's getting married asked me what kitchen items she should include on her bridal registry.  She's a novice cook and is overwhelmed by the vast array of merchandise to choose from in the store.  I emailed her a list of suggestions and thought others might find it useful too.

Whether you're purchasing things for your first home, looking for tools to make cooking easier or new ways to use tools you already own, I thought I'd share my list of kitchen must haves with links to recipes that use those items.  This list only includes tools used to prep food.  It isn't all inclusive, but these are the tools I rely on when I'm cooking for three or twenty three.

The Basics:

Measuring Spoons:  If you do a lot of cooking, it's a good idea to have two sets.  That way, you don't have to stop and wash them.  The metal set has spoons ranging from 1/4 teaspoon to 1 tablespoon.  The green set goes from 1/8 teaspoon to 1 1/2 tablespoons.

Dry Measuring Cups:  These cups are designed for dry ingredients such as flour, sugar and shortening.  The blue set is a standard set with sizes ranging from 1/4 to 1 cup.  The orange set includes the standard cups plus 2/3 and 3/4 cup.  The metal cup is a 1/8 cup that comes in handy when I need 2 tablespoons of an ingredient.

Liquid Measuring Cups:  These cups are designed for wet ingredients. They range in size from 1 to 8 cups and have a pour spout.  They're also useful for melting butter, margarine or shortening in the microwave.  I have these in 1, 2 and 4 cup sizes.  

Temperature's Rising:

Digital Thermometer:  This is one of my favorite kitchen finds in a long time.  Unlike instant read thermometers, this thermometer can be programmed to beep when the food reaches the desired temperature.  I always use it when I cook Marinated Pork Tenderloin.  

Meat Thermo Fork:  This is what I use when I grill steak.  The tines are inserted into the cooked meat and a red light indicates which degree of doneness the meat has reached.  The thermometer ranges from very rare (113°) to poultry (185°).

The Cutting Edge:

Paring Knife:  I use this to peel apples, cut tomatoes, slice cheese and for other jobs that don't require a big knife.

Kitchen Shears:  Unlike regular scissors, kitchen shears have one serrated blade and one regular blade.  They make easy work of jobs that would be difficult to do with a knife.  Use shears to cut dried herbs, dried beef, uncooked bacon and canned whole tomatoes into small pieces. Spraying the shears with nonstick cooking spray makes chopping dried fruit a breeze.

Santoku Knife:  I bought this several years ago and I absolutely love it!  It's shorter than a chef's knife and has a straighter blade which doesn't allow for a "rocking" motion like a chef's knife.  The grooves on the blade prevent food from sticking when being cut.

The Santoku knife is the one on the bottom.

Chef's Knife:  An all-purpose knife for chopping, slicing, dicing and mincing.  Blades run from six to 14-inches in length with 8-inches being the most common size.

Bread Knife:  This knife has a serrated edge which makes it ideal for slicing a loaf of bread without tearing it up.  If you can find a loaf of unsliced cinnamon bread, use this knife to slice it for French Toast Souffle.

Knife Sharpener:  Over time, knives lose their edge.  Unless you want to pay a professional, you'll need a way to sharpen knives at home.  There are sharpening steels and stones, but I'm not comfortable using them since the knives have to be held at a certain angle.  I use a handheld sharpener that eliminates the need to hold the knives at the correct angle.

Cutting Board:  I prefer plastic over wood since plastic can be washed in the dishwasher.  I avoid glass because they can chip plus the surface is hard on the edge of a knife.

Tool Time:

Vegetable Peeler:  I've had my vegetable peeler for over 20 years.  Newer models have ergonomic handles and some are shaped differently.

Ice Cream Scoop:  My vegetable peeler may be old school, but my ice cream scoop is modern.  The scoop has a nontoxic fluid in the handle that is heated by your hand.  This heating process makes scooping ice cream effortless.

Cookie Scoops:  These aren't just for cookies!  I have three -- small, medium and large -- and also use them for cake batter, sausage balls and chicken salad.

Tongs:  This is a must have when cooking meat.  You can turn the meat without the juices escaping.

Bottle Opener/Can Opener:  Even though more and more cans have pull tops, it's still a good idea to keep these around, especially the manual kind.

Pizza Wheel:  This isn't just for cutting pizza.  Use it to make lattice strips for pies, cut bar cookies and cut bread dough.

Pastry Brush:  Useful for basting food as well as brushing a glaze or melted butter over the surface of food.

Juicer:  A quick and easy way to squeeze juice from lemons or limes. There's a larger version for oranges.

Apple Wedger:  This handy device cores and wedges an apple at the same time.  It's much faster than using a knife.

Meat Pounder:  Great for tenderizing meat and making the pieces uniform size.  

Pastry Blender:  A quick way to incorporate fat into dry ingredients.  It makes the job easier than using two knives to do the same thing.

Turner:  This is ideal for turning pancakes, but you can also use it to turn French toast, grilled cheese sandwiches and remove cookies from a baking sheet to a cooling rack.

Wooden Spoon:  I don't like metal spoons, but I don't always want plastic either.  Wood is a good alternative.

Pasta Fork:  I use this to stir pasta while it's cooking.  You can also use it to transfer pasta from a serving platter to a plate.

Ladle:  Use a large ladle for big jobs -- soup or chili -- and a small ladle for small jobs like queso dip.

Slotted Spoon/Spoon:  Use the slotted spoon to retrieve food from a liquid. Use the regular spoon for stirring.

Just Grate:

Handheld Grater:  A quick and easy way to grate food.  It doesn't give you as many options as a four sided box grater, but it's easier to store.

Microplane Zester:  This tool makes zesting citrus easy.  It's also good for grating cheese and nutmeg.  It grates things more finely than a handheld grater.

What's Shaking:

Strainer:  Also called sieves, these come in a variety of shapes, sizes and mesh densities.  I use them to sift dry ingredients, but they're also good for draining ingredients for dishes such as potato salad.

Colander:  Good for draining pasta and potatoes, rinsing lettuce and washing grapes.  It's nice to have different sizes for large or small jobs.

All Mixed Up:

Spatula:  I try to buy heat resistant spatulas.  I especially like a "spoonula" which is a combination spoon/spatula with a curved head.  It's great for scraping edges of bowls, pans and bottles.  Try to vary the size of the spatulas.

Whisk:  An easy way to blend ingredients.  Use a large whisk to combine dry ingredients and a small whisk to beat eggs.

Metal Spatula:  It's good to have a straight spatula as well as an offset which has a bend in the blade.  An offset spatula is good for spreading icing and smoothing batter.

Mixing Bowls:  A graduated set will give you the right size bowl for most any job.  If the bowls have lids, you can mix and store in the same bowl.

Roll With It:

Dough Board:  This is a must if you make rolls, cookies or anything that needs to be rolled out.

Rolling Pin:  I never was a fan of rolling out dough until I bought a silicone rolling pin.  I find the dough is easier to roll out and less likely to stick than with a wooden rolling pin.

Cookie Cutters:  If you make cutout cookies, you'll need a way to cut them into shapes.  I think metal cookie cutters make sharper impressions and are easier to use than plastic cookie cutters.

All Plugged In:

Electric Hand Mixer:  Although I have a stand mixer, I only use it when I do heavy duty baking.  I use my hand mixer for everything else.  If you ever have to replace your mixer, save the beaters and see if they'll work in the new mixer.  A second pair of beaters comes in handy.

Blender:  A couple of years ago, a friend gave me a Ninja Master Prep which is similar to a blender.  At the time, I didn't know how much I'd use it, but I use it a lot.  I've used it to make bread crumbs and chop vegetables for cornbread dressing, blend omelet ingredients and puree soup.

Things You Might Not Think You Need, But You Do:

Salad Spinner:  I always thought this was a useless kitchen gadget until I actually used one.  Nothing dries greens faster or better than a salad spinner.  Even if you buy prepackaged, prewashed salad mix, it's still a good idea to wash it.  My salad spinner is over 20 years old and has a crank on top that you turn which spins the inner basket.  Some newer models have a cord you pull to make the basket spin.

Pastry Bags:  I use these for filling deviled eggs, drizzling glaze on muffins and piping icing on cupcakes.  A resealable plastic bag works too, but I find I have better hand control with a pastry bag.  When I need some, I buy a box of 100 at a craft store making sure to use the 40% off coupon that's always in their sale ad.  A box of 100 lasts me a really long time.

Bacon Wave:  This is a must have only if you cook bacon frequently.  The easiest and, in my opinion, tastiest way to cook bacon is in the microwave. This handy gadget allows the grease to drain away from the bacon as it cooks.  I use this not only when I cook bacon for breakfast, but whenever cooked bacon is called for in a recipe.

Since the list of prep tools is pretty extensive, I'll make this a two part blog. Check back later this week for my kitchen must haves for cooking and baking.

© Margaret's Morsels