Instead of scooping up cookie dough one teaspoonful at a time

Cookies

Instead of scooping up cookie dough one teaspoonful at a time, pat dough into a rectangle on a baking sheet and freeze until almost solid. Slice the rectangle horizontally and vertically at even intervals, forming a grid. Pick up and roll individual pieces for baking
TO MAKE SURE CUT OUT COOKIES KEEP THEIR SHAPE Arrange cookie dough on a baking sheet, then refrigerate 30 min. before baking. The chilling keeps the fat cold longer and the cookies cut great every time.*

Potatoes

I cut my potatoes in half before peeling. That way, if they're bad inside, I know before going through the trouble of peeling them.
When boiling potatoes, drop a pea-sized dab of margarine or butter into the water as it comes to a boil. It stops the foam that would otherwise boil over and make a mess
By adding 1 tbs. white wine vinegar to the water it keeps potatoes firm while boiling.
When boiling potatoes for hash browns, potato salad or any dish that calls for cooked potatoes, always leave the skin on when cooking. Peel after they are cooked and cooled enough to handle. You will be surprised at the difference in the taste of the potatoes. If you are making potato salad, add the dressing when the potatoes are still quite warm. Flavors mingle much better

Pie Crusts & Breads

To keep dough from sticking to your rolling pin, slip a clean knee high stocking with the toe cut off over the roller and dust with flour before using. The nylon holds on to the flour so dough stays put.
Before rolling out dough for cookies or pies, I pre-chill my countertop with re-usable frozen ice packs. Just place some on the countertop for about 20 minutes and your dough will not stick -- I still use a small amount of flour on the rolling pin and countertop.
When I am in a hurry I put my dough for bread, rolls or pizza on a heating pad set on low to speed up the rising process. It works great!
HOW TO PREVENT JUICES FROM RUNNING OVER AS THE PIE BAKES Sprinkle a tablespoon of lemon flavored gelatin over the apples before adding the top crust.
If the oven is turned off just when the meringue is brown, and the door is left slightly open, the pie cools slowly and prevents the meringue from splitting.

Meats

When I make meatloaf, I rarely shape a full loaf with my meat mixture anymore. Instead, to save time, I shape it into smaller ball shapes and bake them in my non-stick muffin pan. They're on the table in half the time.
MINCE STRETCHER Add bread crumbs to mince (ground) meat to make it go further.

Eggs

TO PREVENT UNSIGHTLY GREEN RINGS FROM AROUND YOLKS OF HARD BOILED EGGS Place eggs in a pot of water and bring to a boil. Then remove pot from stove and let sit 15 min. Fish out eggs and place in ice cold water until completely cool. You can also pierce the larger end of the egg with a thumbtack before cooking to keep the shell from cracking.*
To keep deviled eggs from wobbling on the plate, slice of a small piece off the rounded bottom of each half.
Green around the yolk comes from overcooking. You can boil them according to the Betty Crocker method: *Select the oldest eggs you have on hand (actually that's my tip) *Cover eggs with cold water in a sauce pan that has a tightly fitting lid *Cook eggs on high until they reach a rolling boil. *Cover and remove from heat (leave the eggs in the water) *Set timer for 20 minutes *Drain and then cover them with cold water (I always add ice, essentially putting them into an ice bath immediately to stop the cooking and cool them quickly) TO PEEL the eggs after they are cold, tap them gently against the side of the sink and roll to crack the shells. You will need running water (I usually always use cool water). Find the 'sac' of air in the egg to start peeling from that point (most generally it is at the fat end of the egg, not at the point). Make sure you break that membrane and the egg shells will usually slip off easily. Use running water to get under the membrane also. As for devilled egg stuffing, I always add a bit of white sugar to taste, along with the miracle whip, mustard, sweet pickle juice, salt and pepper.(*Please note that this is not Michele's tip. It comes from someone else.)

Cakes & Icings

KEEP CAKES FROM SLIPPING AND SLIDING Spread a thin layer of frosting on the platter before setting the unfrosted cake on the platter. The frosting acts as glue and will keep your cake grounded.*
TO MAKE PEANUT BUTTER FLAVORED FROSTING Add 2 tbs. peanut butter for light icing and 4 tbs. for dark frosting color to white canned frosting.
When making cupcakes or muffins using paper liners after cooking and ready to cool remove from muffin tin and cool them on their sides, the paper will not stick when you are ready to remove the paper to eat them.
CAKE CRUST If you line a cake tin with fine bread crumbs before adding the cake mixture the cooked cake will turn out easily and there will be a delicious crust around the edges.

Miscellaneous

Mold popcorn balls around the straight ends of candy canes. Wrap with plastic wrap, tie with ribbon and hang on your Christmas tree by their crooks. They are great gifts for drop-in guests...and recipients have tasty "handles" to hold their popcorn balls

When I don't have cheesecloth available to bundle up spices for pickling and other uses, I tie my spices in a coffee filter instead. It works just as well
TO MAKE SWEET TOMATO SAUCE WITHOUT SUGAR Skip the teaspoon of sugar, instead add 1 whole carrot to your saucepot during the last 30 min. of cooking. Carrots contain natural sugars. Remove carrot before serving.
TO KEEP FISH FROM STINKING WHEN COOKING Soak the fish in 4 cups water and 2 tbs. baking soda for 10 min. The solution will neutralize ODORS. Remove and rinse with running water, saute, broil, bake, as usual.
Using honey in your cooking can be an asset. When baking any pastry a tablespoon of honey will keep your pastry fresh longer because honey is hygroscopic. This means that it draws moisture from the air, which keeps your pastries from drying out. Honey also enables you to reduce the liquid in your cooking. Reduce any liquid called for in your recipe by 1/4 for every cup of honey you use. Be careful though, honey can cause over-browning so be sure to reduce the temperature of your oven by 25 degrees. To substitute honey for sugar try the following: * Approximately 7/8 cup of honey is equal to 1 cup of sugar. * 1 12 oz. jar of honey equals a standard measuring cup. * Try substituting half of the sugar in your recipe with honey. Eventually, with experimentation, you can replace all of the sugar with honey.
Keep those candy boxes with the dividers. Clean it out and use it for earrings etc. You may also be able to stack them depending on the height of the boxes or the depth of your drawer.
MICROWAVE TESTER To check your microwave is defrosting or heating food evenly, place slices of white bread over the floor of the oven and heat on High for three minutes. The bread should brown evenly not in patch
MOISTURIZER To prevent brown sugar from drying out and becoming hard, keep a piece of bread in the storage container.
For some time saving tips read the following *
*Look for such recipes as a stir-fry or stew, where the meal can be made in and served from one and the same pot.
* Get out all ingredients for the meal on the counter before you start.
* Learn to do two or more things at once. While one thing bubbles and another thing sautés, you can set the table or toss a salad.
* Cut logical corners when you can afford to: buy packaged salad greens, cut-up veggies at the salad bar and pre-grated cheeses.
* Buy convenience products and ''doctor'' them to your taste.
* Use food with short cooking times. Fresh pasta cooks faster than dried, and thin cappellini cooks faster than spaghetti.
* Room-temperature food cooks faster than cold. Take stuff out of the fridge when you get home if you'll be cooking within the hour.
* Choose cuts of red meats that are 1 inch thick or less.
* Buy a pounder to thin down pork, turkey and chicken cutlets for ultra-fast cooking.
* Use equipment to save time: kitchen shears, blender, chef's knife, mini-food processor.