• Serving tips
  
  
• Place bagel chips around your favorite dip (onion, hummus etc.).
• Serve as a side with soup.
• Prepare a tuna, ham or chicken salad and allow you guest to spoon their favorite salad on the chips.
• Top with room temperature or melted brie cheese and some thinly sliced ham, turkey or prosciutto.

• Choose a squash that feels heavy for its size, with blemish-free skin, and no soft, moldy spots. Thanks to its thick skin, butternut squash keeps for a long time (up to a month) when kept in a cool, dark place. Don't store squash in the refrigerator, as the cold temperatures will actually cause the squash to go bad much more quickly.
  
  
• Unlike summer squash, the peel of winter squashes is too tough for eating, even when cooked. To peel a butternut squash, cut off the ends of the squash. (You'll need a good heavy chef's knife to cut a butternut squash). Quarter the squash - I find it easier to cut latitudinal at first (the short way), then cut each section in half. Use a spoon to scoop out the seeds and fibrous innards from the bulbous bottom ends and discard. Using a vegetable peeler, remove the peel.
  
  
• Butternut and other winter squashes are among the best-keeping vegetables. Uncut squash should keep for three months or longer in a cool, dry place. Storage below 50°F (as in the refrigerator) will cause squash to deteriorate more quickly, but refrigerator storage is acceptable for a week or two. Uncooked cut squash will keep for up to a week if tightly wrapped and refrigerated.

CHICKEN ON THE BARBECUE
Tips for Perfect Grilled Chicken

1. Use medium heat - high heat causes "blackened" chicken.
2. Keep the lid down for even heating.
3. For bone in, skin on legs and breasts, start them on the grill with the skin side up.
4. Overcooking is the number one reason for tough, dry chicken.
5. Use a digital meat thermometer to judge doneness - it's the best way.

Remember:
*Number of days from the "packaged on" date, or the purchase date if you buy from a full service butcher.

• If you're making this salad ahead, brush a little grapefruit juice on the avocado slices to prevent darkening.

• Cookie dough freezes extremely well and can be kept frozen for up to 4 or 6 weeks. The most important thing to keep in mind is that the dough will absorb any odd odors present in your freezer if it's not properly wrapped and sealed. To prevent this smell-sponge effect, as well as freezer burn, wrap the dough securely twice. It's also a very good idea to write the type of cookie dough and the date it was frozen on the outside of the package. When you are ready to bake simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead.
  
  
• Freezing baked cookies is a great way to preserve their freshness. Baked cookies will keep in the freezer for up to 3 or 4 weeks. As with freezing cookie dough, the most important thing to keep in mind is that you don't want your cookies to absorb any odors. Double-wrap the cookies securely and write the date and the type of cookie on the outside of the package. When you are ready to eat your frozen cookies, just let them come to room temperature, or, for you impatient types, pop them in the microwave on high for about 30 seconds. (Times will differ depending on the size of cookie you're defrosting.) We still haven't come across a baked cookie that doesn't freeze well.

• Try topping bread slices with extra virgin olive oil and parmesan or Pecorino Romano cheese before baking.
• Sprinkle a small amount of red pepper flakes with the parmesan for a little kick before baking.
• Spread a small amount of prepared basil pesto on the bread before baking.
• Coat bread with a small amount of pizza or marinara sauce, top with a mixture of parmesan and shredded mozzarella cheese and bake.
• Serve your croutons standing in a red wine glass with your favorite dip or on a cheese board.
• Toast bread slices then spread a small amount of softened bleu or goat cheese on one end. Lean crouton against prepared salad as a flavorful crouton. They'll love it!!
• Brush with garlic butter and bake. Serve a few on the side of your pasta plate or bowl. Be sure you make extras because they'll' ask for them!!
• Serve with your favorite soup.

• Add a small amount of cinnamon into the streusel mixture if desired. Add some pecans, macadamia or almonds before baking.
• This works especially well with fresh peaches, nectarines, plums and pluots (a mixture of a plum and an apricot, they're delicious!!). DO NOT PEEL ANY OF THESE FRUITS. Please remove the pit and slice or cut in large cubes.
• Try slicing or dicing Granny Smith apples in this dish.
• If you like oatmeal, add half the flour and use the oatmeal for the remaining half of the mixture. Example - ½ cup flour, ½ cup oatmeal, 1 cup dark brown sugar and a ½ a cup of butter (1 stick)
• Always scoop your ice cream 1-2 days in advance and store in an airtight container.
• Are your guests arriving at 6:00PM? Bake this off at noon and slip it in a 200°F oven 15 minutes before dessert is served. It will be perfect!
• This dish also works great with canned peaches. Thoroughly drain and pour into the 13" x 9" pan. Top with streusel and bake.
• Use a disposable aluminum pan and place in your grill. Make sure there is NO flame under the pan. This is called indirect grilling.
• Try adding blueberries, raspberries or blackberries (or all three) to your peaches or nectarines for a little something extra.

• Herbed butters are great served as a spread for bread, or a topping for pastas, fish and meats.
• Also try using herbed butter when grilling corn on the cob or other vegetables. You can use one or more herbs as desired.
• Make up herbed butters ahead of time as your combinations are endless and it is so simple to add to your hot vegetables right before serving. Think color combinations that also add flavor and garnish with chopped colorful peppers, sun-dried or pear tomatoes, red onion slices, herbs, etc.

• Have them for breakfast, lunch, dinner or a late night snack. They're fast, easy and delicious! Whether you serve them flat (pancake style), half-moon shaped or rolled the preparation is similar.
• The first step in preparing a successful omelet is having the proper equipment. One of the greatest things ever created for a breakfast cook or an avid omelet maker, is the invention of the coated pan with a nonstick material. It should be rounded around the bottom where the bottom and sides of the pan meet.
• Are you intimidated on trying to flip an omelet? Try practicing first by learning how to flip a slice of bread. Once you've learned to flip the bread give the omelet a shot. Still a little scared, try flipping the omelet over a sink. If that still scares you, turn on your oven broiler and put the pan in your oven and under the broiler to cook the top.
• If a filling is to be made, prepare this beforehand since it must be added to the omelet quickly. To begin, break eggs into a bowl with all seasonings. Using a wire whisk or a fork, beat eggs briskly. Place skillet over high heat, adding butter or margarine to coat the sides when the skillet is very hot.
• Stir with a circular motion, using wooden spoon or a heat proof spatula. While doing this, shake the pan over the heat. When all excess liquid is absorbed and set, stop stirring. At this point, the omelet should move around freely when the pan is shaken. If filling is to be added, spoon this onto the omelet.
• Take fork and gently roll the omelet, lifting the side near the skillet handle. Roll 1/3 of the omelet toward the center. While holding a heated plate in one hand, tilt the handle of the pan (held palm-up in the other hand) over the plate and let the omelet roll onto the plate.

• Serve whole roasted garlic heads warm as an appetizer spread for French or Italian bread.
• Mix with a little olive oil and toss with hot cooked pasta and Parmesan cheese.
• Add a tablespoon or two to hot potatoes when mashing.
• Stir into mayonnaise or salad dressing and use in dressings for meat salads, such as chicken, or vegetable salads, such as potato.
• Add to cream soups, such as potato or onion, seasoning to taste.
• Stir into plain soft-style cream cheese along with some Italian seasoning or lemon-pepper seasoning to spread on crackers.

• Select lettuce that is brightly colored without yellow, wilted or dry leaves. There should be no dark spots or edges.
• Lettuce can be stored in a plastic bag in the refrigerator crisper. The more delicate lettuce only last two or three days. Romaine lettuce can last up to 10 days and Iceberg up to two weeks.
• Storing lettuce near apples will increase the number of brown spots.
• Wash your lettuce and dry with towels or a salad spinner before using to remove dirt and/or insects that have gotten trapped in the leaves. Remove any wilted or slimy leaves during the cleaning process.
• Lettuce should be torn rather than cut to allow for the longest possible storage.