I add a "Dash" (yep..I have a "dash" measuring spoon) of Baking Soda to my tea when it's simmering!

When making sloppy joes, I like to put uncooked rolled oats in it and let it cook. It helps thicken it and hard to tell from the other ingredients. Learned this way back when I went to school.

Sue

Sloppy joes at our house
Browned ground beef
ketchup
mustard
vinegar
brown sugar
sweet pickle relish
and just a dash of ground allspice....

I like to make bran pineapple muffins. Instead of adding water, I add pineapple juice to the recipe. I don't cook from scratch....just use a bran muffin mix. I also add some bits of pineapple to the mix as well. Yummy

I'm sure many of you know this, but I was surprised at how many didn't. When cooking pasta, bring it to a boil and then take it off the heat with the cover on. About 15 minutes later, it's done. Certainly beats the boiling over that I used to do!!

I always add a handful or 2 of grated (or finely diced) carrots to my bbq--by the time everything cooks down, you can't tell they're in there, but they add sweetness and flavor. A lot of people LOVE my bbq, but don't know why it's so tasty.

Brownies? A little coffee flavored liqueur, like Kamora, really brings out the flavor--and I don't even like coffee.

A little dry jello powder added during the beating process is a great way to flavor an angelfood cake mix for a little variety.

Well, I guess that's not a secret ingredient, is it???

Instead of sugar, I add a grated carrot to spagetti sauce. It cooks down so it isn't seen, and it adds a bit of sweetness and an extra veggie too.

Don't add this secret ingredient to your coffee when a KT'er who you are visiting doesn't have any sweetener :o) Peanut butter

Wish I could say I like sugar in my dishes, but I am not a sweet person and can tell when sugar has been added.

I asked the other day, if they put sugar in their green beans, and server said "yes" and puinted to the turnip greens as well.

Everyone has their preference, but I don't enjoy sugar in chili or spaghetti. I do enjoy hot sauce, but don't add it in my cooking, just when I eat it.

Fun thread!

When I make French toast, I use a flavored creamer (like Hazelnut or French Vanilla) instead of milk in the egg mixture. It's soooooooooooo good and adds a nice crunch from the caramelized sugar in the creamer.

Blessings,
Haley

Glenda...Please tell me you didn't put p'nut butter in your coffee!!

I'm lovin' the grated carrot tips...âº

Yep, Donna OH didn't have any sweetener when I was visitng her, oh so long ago.

I put cocoa powder in my chili!

Phyllis, I used to do that, and I forgot how long to cook the pasta. Thanks for posting.

When I make pancakes I add some lemon juice. I may be crazy but they seem puffier!?!?!

When frying bacon or sausages, sprinkle a wee bit of flour over, and they won't spatter. Don't bread them, just sprinkle a bit of flour :-)

Moni mentioned the other day that she put an ice cube in her boiling pasta water, and it didn't boil over. I'll have to try both that one, and the cover and remove from heat tip.

Now if I can only stop having my potatoes boil over.

Years ago I added a bit of baking soda to my egg mixture when I made toasted westerns. It really made the eggs puff up nice.

A person at the Dr's office while I was waiting for DH said she mixes a can of Sprite 0 with a cake mix..Nothing else. She said it is very good and so moist. Different flavors are good. I am going to try it. She is diabetic.

Jasdip: I prevent potato boil over by adding about one teaspoon of butter to the cold water and potatoes.

Not sure if this is a secret, but I always add hot sausage to my galumpkies (sp?), along with hamburg. It "kicks them up a notch."

I started cooking with Jack Daniels before Jack Daniels did!
Dill pickle juice in spaghetti sauce

Vanilla in pancake or french toast batter.

freshly ground black pepper on vanilla ice cream is really good.

Plus on top of biscuits before you bake them.

I just remembered this one, I use pancake mix not the batter to dredge my chicken, chops or fish in before frying it. May add some salt and pepper to it. I use Krusteze.

Sue

When I make pancakes I always add a couple tablespoons of applesauce.

(I will add this thread in Our Recipes under "Recipe Tips"

Oh I just remembered.
I've made a particular fruit salad for years and years. Watermelon balls, cantaloupe balls and honeydew. A little bit of orange juice, and orange zest.

The secret to making the fruit really pop is a couple grinds of black pepper.

in general I like to add a light coating of regular yellow mustard on my meats & poultry before I cook them it adds so much flavor and helps seal in the juices, that one comes from way back.

One of the secrets from Ihop is to put a tablespoon of pancake batter in your omelets to make them fluffy like the ones at Ihop are.

when cooking rice I like to add a little butter in the water learned that from my mother and grandmother. When cooking pasta I add either a little butter or olive oil in the water.

My cousin is famous for her chili, she adds some baking cocoa powder (not sweetened).

Mother would put club soda in her waffle batter. Supposed to make them nice and crisp.

When making sphagetti sauce, tomato soup, or chili, add a dash of Brown sugar.

Add grapes to chili for variety. Dice the grapes if you want to hide what you have done.

I made chocolate muffins the other day. Really good, from Hungry girl. One box of devils food cake mix. seems the blue box is better than the red. (moister) and one can of plain pumpkin. Not pie mix, but just pumpkin.... mix, and mix and mix well, nothing else. Nothing! Put in muffin papers in a pan and bake for about 20 minutes. Check and when done, you have great muffins. No added fat. If you can taste a bit of pumpkin flavor and don't care for it, don't toss them just let them sit a day or so. To me, they tasted alot like Costco muffins that are full of fat! Next time I will add just a couple of teaspoons of mini chocolate chips and they will be even more like the Costco muffins.

I also add olive oil to my boiling pasta - it stops the pasta from sticking together.

A couple of teaspoons of ice cold water in scrambled eggs mixture before you cook. The water evaporates and makes the eggs fluffy.

We use Cold Mountain Rub on most meats that we grill. It's especially good on pork chops and chicken. The recipe is equal parts of black pepper, paprika, sugar and salt. You can mix a good amount and just store with your spices until ready to use again. And, of course, once you remove your meat from the grill cover with foil and let rest for 10 minutes will keep the meat moist and juicy.

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