I've been fussing around in the kitchen for a very long time. In fact, I still remember the first dinner that I made for the family when I was 10ish...baked chicken, peas, rice and cherry pie. Everything was delicious from the family oohs and ahhs, 'cept I knew better when I tasted the dessert. Eww! I had no clue that you don't knead pie crust. Learned my lesson, have been keeping kitchen tips and tricks in my head since. Sharing my top ten list of kitchen tips and tricks and encouraging you to share yours in the comments section of this post.

1. Salad - Tear lettuce instead of cutting; it won't brown. Put your freshly made salad in a bowl (avoid adding wet veggies like cucumber, tomatoes, etc...put them in a separate container), place a clean cotton or 3-4 paper towels on top, seal lid and turn upside down in refrigerator. Make sure to change towel each time you open the salad bowl. I've had my salads last over 2 weeks by taking these steps. Note: Use paper kitchen napkins or coffee filters if a cotton or paper towel in not available.

2. Cast Iron Pans and Pots - Avoid, at all costs, the urge to use soap on your cast iron pans and lids. Instead wash with hot water, turn upside down in a warmed oven. When the pan and or lid is dry rub bottom, sides, and insides with a light coating of vegetable oil or shortening. Wipe off any excess oil with a clean paper towel. I still own my grandma's 14" cast iron frying pan and you'd never know it was over 50 years old.

3. Honey - If your honey becomes solid or granular, especially that last bit in the jar, place the container in a bowl of very hot water, let sit until it becomes the consistency of honey again; change hot water as needed.

4. Banana - If you slice a banana in half, dip the end of the banana you are not peeling in sugar and the end will not brown. Used this plenty of times when my boys were young and would not eat a whole banana. Also store bananas in a clean tea towel in a cool cupboard to prevent them from browning too quickly.

5. Potatoes - When boiling for mashed potatoes rather then peel just score around the center and from end-to-end. Boil until fork tender, run under cool water and the potato peel just pulls off! {Happy dance!}

6. Kitchen Drains - On a bi-monthly schedule, to keep your drains free of clogs, sprinkle 1/2 cup baking soda and 1/2 cup white vinegar in the drain. Let sit for about 1/2 hour then pour a kettle full of boiling water down the drain. This kitchen tip has been working for me for years.

7. Garlic - We've found our garlic lasts longer and stays very fresh by keeping garlic bunches in a clay (terra cotta) garlic pot. Peel a clove from the bunch, lay on your cutting board, with handle end of knife press down firmly on the garlic clove, pull the peeling easily off the clove and chop for your recipe. Whole cloves can also be placed in the microwave for 10 seconds, the peel will come right off, use the whole clove in your recipe.

8. Popcorn - Keep your popcorn in the freezer. When you are ready for a popcorn snack pop the corn straight from the freezer in your air pot or popcorn kettle, you'll hardly have any un-popped kernels.

9. Cutting Board - Always use one side of your cutting board for vegetables, doughs, breads, etc. and the other side for ONLY meat. With a permanent marker write a small "V" on one side and a small "M" on the other, that way you will never forget.

10. Corn on the Cob - Rinse off a piece of corn, with husk and silk still on the cob of corn place in the microwave. Cook on high for six (6) minutes, with a pot holder remove from microwave oven and set on plate for a minute or so. Carefully pull husk and silk from corn - you'll have a perfectly steamed piece of corn on the cob. Use butter and salt or eat straight up!

Recommended Reading - Your Kitchen Bible :) Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions

PLEASE FEEL FREE TO LEAVE YOUR QUESTIONS AND OR KITCHEN TIPS...THANK YOU!