There is a reason that cooks have long reached for their cast-iron skillets when making cornbread. The dark, heavy metal gives the crust a wonderful color and a wonderful crispness on the outside. If you don't have a cast iron skillet, you can absolutely use any other heavy ovenproof pan. Just make sure it's about 12-inches in diameter and has sides that are at least 2-inches tall.
Recipes rarely call for a whole container of tomato paste, but once opened, you're left with an entire can of the stuff - minus a tablespoon or two. Without a resealable top, it's hard to simply close it and place the paste back in the fridge. Thankfully, there are easier ways to store leftover tomato paste and get your money's worth.
Unless they are destined for creamy smoothies, comforting loaves of bread, or the many other dessert banana recipes, peeled bananas often end up in the refrigerator. Unlike watermelon and berries, cut bananas quickly turn brown, usually within just a few minutes. All hope is not lost immediately, however. Storing cut bananas properly and promptly is the key to slowing down the browning process, and as it turns out, it is not very difficult.
Among its many oversized offerings, Costco fans can't seem to get enough of the Kirkland Signature Mini Chocolate Chip Cookies. We even placed them in our ranking of Costco bakery cookies. The biggest problem, though, is that the little treats come in a pack of 60, and while we can certainly polish off a dozen or so in one sitting, it seems unlikely that all 60 will disappear before that dreaded window of cookie freshness disappears.
Ladle the compote into ice cube trays and freeze them - then transfer the cubes to an airtight freezer-safe container or resealable freezer bags. It's important to remove as much air as possible - a handheld vacuum sealer works wonders here. If you're filling bags with liquid instead of making cubes, leave a half an inch of space at the top since liquid expands as it freezes. Stack the bags to save space, and to break off pieces easily.
