If you have any leftover beans that have been cooked but not seasoned, place them in a container that has some italian dressing and refrigerate.

After a few days spoon out a few onto a salad for a garnish or use as an appetizer by themselves.

When you are making fresh bread and muffins with nuts or fruit in it, you will sometimes find that the nuts/fruit sink to the bottom before they set in the oven.

The next time that you are baking, take your nuts/fruit and roll them liberally in flour.

Mix up your batter per the recipe and just before baking fold in the nuts/fruit.

Pour directly into the baking dish and bake immediately.

The flour will help keep the fruit/nuts suspended so that they should not sink.

When making cakes or jellyrolls, cut out a piece of wax paper large enough to cover the bottom of the pan.

Grease the pan, place the wax paper in the bottom, and pour in the batter.

After baking, invert the pan onto a cooling rack and peel off the waxed paper.

The waxed paper will prevent the cake from sticking to the bottom of the pan.

When making boxed cakes, reserve about 2 teaspoons of the powdered mix before blending.

After you grease the baking pan, sprinkle the reserved mix into the pan.

This will help prevent the cake from sticking, will taste great and will not leave a residue like flour.

To help removing bar cookies from your baking sheet, just follow this quick and easy tip.

When preparing the baking sheet, line it with a sheet of aluminum foil before baking.

Once the cookies have been removed from the oven and cooled you can lift the bars right out of the pan in the foil.

If you don't have any dental floss, you can try this method to cutyour cake into 2 layers.

Grab a box of toothpicks and measure where you would like to make your cut, and insert wooden toothpicks about an inch apart around the cake.

Resting a long serrated knife on the wooden picks, slice across the cake. When done, discard the toothpicks and frost as normal.