Cooking sweet potatoes with their skins on intensifies their flavor.  Place the potatoes in a large pot with water.  Cook uncovered 1 hour or until potatoes are tender (but not mushy).

To keep your eyes from tearing up, place an onion in the freezer for 20 minutes before you dice it.

Store potatoes in a cool, well ventilated place away from moisture and light.  Never refrigerate them or the startch will change to sugar and affect the taste.

To test an egg for freshness, place it in a bowl of cold water.  A fresh egg will sink to the bottom.  An older egg will start to skim the water’s surface.  A stale egg will float and should be thrown away.

In a hurry and need a quick and easy recipe?  This easy to make slow cooker recipe will be right up your alley.  I only use things that you will have around your house.  You just throw everything in, turn the slow cooker on, and it will be ready for dinner that night.  (This works extremely well when your significant other doesn’t come home at the same time every night, and you and the kids need to eat.  It is still hot when they come home.)

4 boneless skinless chicken breasts
1 can of cream of mushroom soup
4 potatoes cubed
1 packet of Onion soup mix

Place chicken breasts and cubed potatoes in slow cooker. Pour the can of cream of mushroom soup over the top. Then sprinkle the onion soup mix over the top. Cover and set to low for 6 - 8 hours.