I have several tips that I like to share. I use mostly recipes from Websites now. When I try a recipe for the first time, I will either view it from my tablet computer in the kitchen, or print it on letter-sized paper. If we (my family) don't like it, I delete it from the tablet or throw the page away. If it's a "keeper," then I print it out on a 4x6 index card and add it to my collection. That way it's easy for me to tell if it's a good recipe or not. When I'm cooking from a recipe, I attach the recipe card to the range hood with a magnet. That way it's easy to view even when I'm stirring something at the stove, and it's less likely to get spattered as I cook. When we make something that would typically require an icing bag, I just use the appropriate size plastic bag, with one corner cut off. For icing or something very thin, I cut off just a little bit. If I'm piping manicotti filling or something thick, I cut off more of the corner so the appropriate amount comes out as I squeeze. When I'm done, I just throw away the bag, without having to clean it. When I'm baking quiche, pie, or something else that fills the pan to the rim, I put a pizza pan underneath the pan. If it overflows the pan while cooking, the pizza pan catches the excess and it's easier to clean than the oven itself--for less than the cost of an oven liner. Kim

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