I love deviled eggs. Every time I make them, I ask myself why I don’t do so more often. It is one of those dishes, which allows your creativity to shine through… because there are MANY different ways to slightly alter the recipe.

I rarely make deviled eggs when I am in need of a dish to pass. Why? Even though they always turn out to be quite tasty, my eggs are not very eye appealing… needless to say they will never make the cover of ‘Family Circle’.

I’m afraid that even if I served them on Paula Deen’s crazy deviled egg plate they would still lack crowd appeal.

But, next time I make them I am going to try the following tips, in attempt to improve the finished product.

To ensure that egg yolks are properly centered in the whites, securely fasten your egg carton with tape (the night before you will be preparing your deviled eggs). Turn carton on its side. Yolks should be centered in just a few hours. Who would have thought?

Don’t overcook your eggs. Overcooking is what causes the icky green ring around the yolk.

If you are transporting the eggs to another location, transport the filling in a separate Ziploc bag. To fill eggs, cut off corner of Ziploc and squeeze mixture into whites.

I’m crossing my fingers that my next batch of deviled eggs will be something that even Paula would be proud of.

If you live in a small household but still enjoy whipping up a batch of cookies, yummy cake or other dessert, now you can do so on a smaller scale. If you are anything like me you’ll wonder how you ever got along without Small Batch Baking, by Debby Maugans Nakos.

Since my son no longer lives at home, it’s just my husband and I. Because he isn’t all that keen on sweets, I’m usually the one who eats the majority of what I bake. Needless to say, it’s not good for my waistline.

This cookbook makes a great gift for newlyweds, college students and empty-nesters… not to mention the single person who loves to bake. It includes recipes for cookies, cakes, breakfast breads, pies and much more!

Some of my favorite recipes include: Spiced Sweet Potato Bundt Cakes (made in mini Bundt molds), Strawberry Rhubarb Crumble with Tapioca Sauce, Down Home Buttermilk Biscuits and Cheesecake Toffee Drops.

When six cookies or three brownies or two servings of cake or pie are just enough, Small Batch Baking is the cookbook for you.

There is a whole chapter dedicated to decadent Valentine’s Day desserts, as well. (Of course, it goes without saying that these same recipes are more than appropriate to serve any other day of the year.)

If you do a lot of baking, you are probably aware of the high cost of vanilla. It is not unusual to pay five dollars or more for a small bottle. Imitation vanilla is less expensive, but in no way does it live up to the real thing.

Real vanilla is pricey because of the way vanilla beans are grown. Believe it or not, they are still hand pollinated. It can take five to six years, from the planting stage till it’s bottled and ready for purchase.

The good news is you can make vanilla extract, at home, for a fraction of the cost. Because it is usually made in large quantities, it is very easy to give as a gift… either at holiday time or just because.

To make vanilla extract at home, all that is needed is high quality vanilla beans and vodka. Cut 15 to 18 vanilla beans into small pieces. Add to a1/5 of bottle of vodka, minus about 4 ounces… the higher the quality the better. Absolute is recommended.

Place bottle in a dark closet, for about eight weeks. Shake every two to three days. To use, strain extract through a paper towel or a coffee filter and transfer into to a small bottle with tight fitting lid.

I have a Vidalia Chop Wizard that I wouldn’t live without. I absolutely hate to slice and dice so this chopper has come in very handy.

There is no need to be skeptical about this ‘As Seen on TV’ product. It really does work like a charm. It works great for apples, onions, potatoes, garlic, cheese, celery, tomatoes, walnuts, peppers… the list goes on.

It’s very sturdy and made to last. It comes with two different blades, one for chopping and one for dicing and a very handy little cleaning tool. The catch container also serves as a measuring cup. This is great, when you are preparing ingredients for a recipe. No extra measuring cup required!

Through trial and error, I have found that cutting larger potatoes, onions, etc. in half or in quarters works the best. You still save a great deal of prep, even though you are briefly using a knife.

If you normally cry when you chop onions, the Vidalia Chop Wizard will be your new best friend. No more tears.

With garden season in full swing, there’s no better time to pick up one of these nifty choppers. It’s easy to store and dishwasher safe.   Think of it as having an extra chef, in the kitchen.

Many people feel that an ice cream cone isn’t really an ice cream cone unless it’s a waffle cone. I’m one of those people.  I love waffle cones.

If you happen to share my feelings, you can make waffle cones at home with the Chef’s Choice Waffle Cone Express. This little number produces a yummy, crunchy, cone in approximately 2 minutes. (Actual cooking time depends on how brown you want your cone.)

Because of its temperature recovery feature, you can make cones one after the other. There is no need to wait for the machine to reheat.

It has ‘baking’ and ‘ready’ lights which let you know exactly when to add batter and remove the finished cone.

This waffle cone maker comes complete with a plastic cone rolling form, illustrated instructions and sugar cone recipes. These recipes can be easily doubled or tripled, in the event you are feeding an army… of neighborhood kids. (You’ll be voted best mom or dad on the block, in no time.)

If you take the time to read several customer reviews, you will learn that this machine is very easy to use. The non-stick cooking plates make clean up a breeze. You can, however, spray the plates with cooking spray to make clean up even easier.

It’s no secret in our house, we LOVE garlic! It ends up in the majority of our dishes. There really is nothing like the smell of sautéing garlic… MMM… MMM… GOOD!

I just learned that one clove of garlic processed with the garlic press is 10 times stronger than if you were to mince that same clove with a knife? What a great way to save money. I guess I’m going to have to use my garlic press more often.

Garlic should be stored in a cool dark place. Never store garlic in the refrigerator! Unbroken heads of garlic can be stored for three or four months. Individual cloves can be stored for 10 to 15 days.

Although they are available year-round garlic bulbs are freshest, March through August.  You should always choose large bulbs that are firm to the touch, not spongy and shriveled looking. The skin should be silky and paper-like.

When cooking with garlic always remove the green sprout in the middle of the clove, as it is very bitter. However, if your garlic bulbs or cloves start to sprout these sprouts can be used to jazz up a salad or sandwich.

Feel free to share your favorite garlic tip.  Garlic lovers are waiting.