Apple Tea

Ginger Tea

Marmalade Tea

Cold winter nights provide a great opportunity for warming up with tea, especially since this hot beverage offers antioxidants and possibly helps reduce your risk of heart attacks and stroke. Whenever you decide to make tea for yourself, brew another cup and share the potential health benefits with someone else.

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Use apple juice with vitamin C added for an extra immune system boost.

Apple Tea

1 cup water

4 whole allspice

2 individual black tea bags, regular or decaffeinated

1 cup unsweetened apple juice or cider

2 tablespoons honey

In a small saucepan, bring water and allspice just to a boil; add tea bags. Remove from the heat; cover and steep to desired strength, about 3 minutes. Discard allspice and tea bags. Stir in apple juice and honey; heat through. Makes 2 servings.

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If you prefer, you can use more water and less milk to suit your own tastes.

Ginger Tea

1 cup water

2 teaspoons honey

3/4 teaspoon ground ginger

3 individual black tea bags, regular or decaffeinated

3/4 cup milk

In a small saucepan, bring water to a boil. Add honey and ginger. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; add tea bags. Cover and steep to desired
strength, about 5 minutes. Discard tea bags. Stir in milk; heat through without bringing to a boil. Makes 2 servings.

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You can strain this tea before serving or enjoy the marmalade bits when you get to the bottom of the mug.

Marmalade Tea

2 cups boiling water

2 individual black tea bags, regular or decaffeinated

3 tablespoons orange marmalade

2 teaspoons granulated sugar

2 teaspoons lemon juice

In a small saucepan, bring water to a boil; add tea bags. Remove from the heat; cover and steep to desired strength, about 3 to 5 minutes. Remove tea bags. Add marmalade, sugar, and lemon; stir to combine. Makes 2 servings.

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Pantry Pointers

How hot you should heat your water depends on the type of tea you are brewing. With green tea, take the water off the heat once tiny bubbles begin to form. For black and herbal teas, bring water to a full boil.

Brew times listed on a package of tea are guidelines. Typically, you will steep black tea for a shorter time than green tea, and green tea for a shorter time than herbal tea. When you are serving tea with milk, you can steep the tea longer.

Microwave Herbed Fish Fillets

Microwave Buttered Shrimp

Microwave Nutty Salmon

Serving seafood is a tasty way to add variety to mealtime while providing a lean source of protein. Steaming in the microwave is a good method for preparing seafood. Although the cooking time is often the same as steaming on the stovetop, cleanup is usually easier.

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Microwave Herbed Fish Fillets

1/4 cup finely chopped onion

2 tablespoons butter or margarine

1/2 teaspoon minced garlic

1 tablespoon lemon juice

2 teaspoons dried parsley

1/4 to 1/2 teaspoon salt

1/4 teaspoon dried tarragon

1/8 teaspoon dried thyme

1 pound whitefish or sole fillets

1/4 cup dry breadcrumbs

In a small microwave-safe dish, combine the onion, butter, and garlic. Microwave, uncovered, on high until onion softens, about 1 to 2 minutes. Stir in the lemon juice, parsley, salt, tarragon, and thyme.

Arrange fish fillets in a lightly greased 2-quart round microwave-safe dish. Top with half of the butter mixture. Stir breadcrumbs into the remaining butter mixture; sprinkle over fillets. Cover and microwave on high until fish flakes easily with a fork, about 4 to 6 minutes. Makes 4 servings.

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Microwave Buttered Shrimp

2 tablespoons butter or margarine

1-1/2 teaspoons minced garlic

1/8 teaspoon cayenne pepper

2 tablespoons white wine or chicken broth

5 teaspoons lemon juice

1 tablespoon minced fresh parsley or 1 teaspoon dried parsley

1/2 teaspoon salt

1 pound large uncooked shrimp, peeled and deveined

In a 9-inch microwave-safe pie plate, combine the butter, garlic, and cayenne. Cover and cook on high until butter melts, about 1 minute. Stir in the wine or broth, lemon juice, parsley, and salt. Add shrimp; toss to coat. Cover and cook on high until shrimp turn pink, about 2-1/2 to 3-1/2 minutes, rotating once. Stir before serving. Makes 6 servings.

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Microwave Nutty Salmon

1/2 cup slivered almonds

1/4 cup butter or margarine, cubed

1/4 cup lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

1-1/2 pounds salmon fillets

Place the almonds in a small microwave-safe bowl; add butter if desired. Cover and microwave on high for 3 to 4 minutes or until almonds are browned, stirring twice. Add the lemon juice, salt, and pepper.

Place the salmon in an 8-inch square microwave-safe dish; top with almond mixture. Cover and microwave on high until fish flakes easily with a fork, about 5 to 7 minutes. Let stand for 5 minutes before serving. Makes 4 servings.

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Pantry Pointers

Since food continues to cook after removing it from the microwave, start with the minimum cooking time to avoid overcooking.

Chocolate Mousse for Two

Chocolate Truffles

Decadent Hot Chocolate for Two

Chocolate and Valentine’s Day often seem to go hand in hand. With this day of sweets fast approaching, consider skipping the cellophane-wrapped candy available for purchase in favor of surprising that special someone with handmade treats served with love.

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Chocolate Mousse for Two

1/4 cup semisweet chocolate chips

1 tablespoon water

1 egg yolk, lightly beaten

1-1/2 teaspoons vanilla extract

1/2 cup whipping cream

1 tablespoon granulated sugar

Whipped cream

In a small, heavy saucepan over low heat, melt chocolate chips with water; stir until smooth. Stir a small amount of chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir until slightly thickened, about 2 minutes. Remove from the heat; stir in vanilla. Stir several times as mixture cools.

In a mixing bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in cooled chocolate mixture. Cover and refrigerate for at least 2 hours. Garnish with whipped cream if desired. Makes 2 servings.

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If a food processor is unavailable, place cookies in a resealable plastic bag and use a rolling pin to crush them.

Chocolate Truffles

1 16-ounce package chocolate sandwich cookies, such as Oreos, divided

1 8-ounce package cream cheese, softened

2 8-ounce packages semisweet baking chocolate, melted

Cover a baking with wax paper; set aside. Using a food processor, crush 9 of the cookies to fine crumbs; set aside. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll this mixture into 42 balls, each about 1 inch in diameter. Dip balls in chocolate; place on prepared baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. Makes 42 truffles.

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This hot chocolate is great served with marshmallows.

Decadent Hot Chocolate for Two

1/2 cup semisweet chocolate chips

1 cup milk, divided

1 teaspoon instant coffee granules

1/4 teaspoon ground cinnamon

1 dash hot chili powder, optional

Combine chocolate chips and 1/2 cup milk in a microwave-safe bowl; microwave on high, stirring every 20 to 30 seconds, until chocolate is melted and smooth. Add the coffee, cinnamon, and hot chili powder and stir until the coffee dissolves. Stir in the remaining milk. Strain into 2 mugs. Thin with additional milk, if desired.

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Pantry Pointers

Never leave chocolate unattended as you melt it because chocolate can scorch easily. Frequent stirring helps prevent scorching.

Easy New Orleans Jambalaya

Indiana Pork Sandwiches

When it comes to football, we often have favorite foods to go with our favorite teams. But our favorite teams don’t always make it to the Super Bowl. When that happens, focus on where the teams come from and serve favorites from those areas.

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Easy New Orleans Jambalaya

1 tablespoon vegetable oil

1/2 pound fully cooked smoked sausage, cut into 1/4-inch chunks

1 large boneless skinless chicken breast, cut into 1/2-inch pieces

2 large onions, chopped

2 celery ribs, chopped

1 large green pepper, chopped

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/4 teaspoon ground black pepper, or to taste

2-3/4 cups chicken broth

1-1/2 cups uncooked long-grain white rice

1/2 teaspoon Hungarian paprika

Heat oil in a large Dutch oven or stockpot over medium-high heat. Add chicken and cook until browned, about 5 to 8 minutes. Remove chicken from pan; set aside. Add onions, celery, green peppers, garlic, and red and black pepper. Cook and stir until vegetables begin to brown, about 8 to 10 minutes. Place the chicken back in the pot along with the sausage, broth, rice, and paprika. Bring mixture to a boil; cover and reduce heat to a simmer. Cook until liquid is absorbed and rice is tender, about 20 to 30 minutes. Stir every 10 minutes during cooking to evenly distribute the rice and see if a little additional broth is needed. Makes 4 to 6 servings.

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Serve these sandwiches with lettuce, tomatoes, mustard, onions, and pickles if desired.

Indiana Pork Sandwiches

1-1/2 pounds pork tenderloins

2 eggs

1/4 cup milk

1/2 cup Italian-style breadcrumbs

2 teaspoons dried oregano

1 pinch garlic powder

Salt and pepper to taste

1 tablespoon vegetable oil

6 sandwich buns

Preheat oven to 325 degrees; line a 9×13-inch baking dish with foil and set aside. Slice tenderloin into 1/4-inch rounds. Place rounds between sheets of plastic wrap and pound until thin. In a shallow bowl, whisk eggs and milk. In a separate bowl, mix breadcrumbs, oregano, garlic powder, salt, and pepper.

Heat oil in a large skillet over medium-high heat. Dip tenderloins in egg mixture, then coat with breadcrumb mixture. Fry coated tenderloin until golden brown on both sides. Place browned tenderloin in baking dish; bake, uncovered, until pork is cooked through, about 20 minutes. Serve on buns. Makes 6 servings.

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Pantry Pointers

Whenever possible, keep food close enough to the action so that guests can see the television while filling their plates.

BBQ Chicken Sandwiches

BBQ Beef Sandwiches

Gas and charcoal grills might be put away for the winter, but barbecue sauce never goes out of season. While you might not be able to bring the grill indoors, you can bring barbecue flavor to meat cooked indoors by swapping the quick-cooking grill for a slow-cooking oven or stovetop.

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BBQ Chicken Sandwiches

1 tablespoon butter or margarine

1/2 cup chopped onion

1/2 cup diced celery

1 garlic clove, minced

1/2 cup salsa, mild or medium

1/2 cup ketchup

2 tablespoons lightly packed brown sugar

2 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 cups shredded cooked chicken

6 hamburger buns, split and toasted

Melt butter in a saucepan; add onion, celery, and garlic and sauté until tender, about 3 to 5 minutes. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt, and pepper. Add chicken; stir to coat. Bring to a boil. Reduce heat; cover and simmer until heated through, about 15 minutes. Divide mixture evenly between buns. Makes 6 servings.

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BBQ Beef Sandwiches

4 pounds boneless chuck roast

2 tablespoons butter or margarine

1 onion, chopped

3 tablespoons white vinegar

1 12-ounce jar chili sauce, such as Heinz

3 cloves garlic, minced

2 tablespoons lightly packed brown sugar

1 teaspoon mustard powder

2 tablespoons Worcestershire sauce

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/8 teaspoon ground cayenne pepper, optional

Hamburger buns, split and toasted

Preheat oven to 350 degrees. Place roast in a large covered pan; cook until the meat falls apart and shreds easily, about 2 hours. Melt butter in a large skillet over medium heat. Add onions; sauté until onions become translucent. Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in garlic, brown sugar, mustard powder, Worcestershire sauce, black pepper, and salt; add cayenne pepper if desired. Cook sauce over low heat, stirring often, until thickened. Shred beef using two forks. Stir meat into the sauce in the skillet; simmer until heated through, about 30 minutes. Makes 16 servings.

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Pantry Pointers

For a summer taste in the middle of winter, serve traditional barbecue side dishes. Potato salad, coleslaw, pasta salad, baked beans, and cornbread are good choices that have the benefit of being able to be prepared ahead of time. For additional ambiance, use checkered tablecloths and serve lemonade or iced tea.

Skillet Chicken and Broccoli

Skillet Pork Chops with Mushroom Gravy

Cooking meals in a skillet is a quick and easy way to get dinner on the table with less mess. But sometimes it’s challenging to make these meals flavorful since they don’t benefit from the slower cooking that allows seasonings to blend. One solution is to start with condensed soup, which adds flavor in a short amount of time.

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Skillet Chicken and Broccoli

2 tablespoons butter or margarine

3/4 cup finely chopped carrots

1/4 cup chopped green onions

1 pound skinless, boneless chicken breasts, cut into thin strips

1 10.75-ounce condensed cream of broccoli soup, undiluted

1 cup milk

1/8 teaspoon ground black pepper

1-1/4 cups instant rice, uncooked

Additional chopped green onions for garnish, optional

Melt butter in a skillet over medium heat. Add carrots and green onion; sauté until carrots are crisp-tender, stirring occasionally. Push vegetables to one side. Add half the chicken; cook until browned on all sides, stirring frequently. Remove browned chicken; repeat with remaining chicken. Add cooked chicken, soup, milk, and pepper to skillet; heat to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

Stir in rice. Remove from heat; cover and let stand until most of the liquid is absorbed, about 5 minutes. Fluff with fork before serving. Garnish with green onions if desired. Makes 4 servings.

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Skillet Pork Chops with Mushroom Gravy

1/2 cup dry bread crumbs

2 tablespoons grated Parmesan cheese

4 pork chops

1 tablespoon vegetable oil

1 10.75-ounce can condensed cream of mushroom soup, undiluted

1/2 cup milk

Combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add pork chops two at a time; shake to coat. Heat oil in a large skillet over medium-high heat; cook pork chops until brown on both sides. Remove pork chops from skillet; reduce heat to medium.

Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the pork chops. Increase heat and bring to a gentle boil. When soup mixture is bubbling, return pork chops to skillet. Cover; reduce heat to low and simmer until pork chops are cooked through, about 20 minutes. Makes 4 servings.

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Pantry Pointers

Unless a recipe specifies otherwise, always have the ingredients for a skillet meal prepared before you start cooking. Like stir-frying, meals cook quickly in a skillet and there may not be time to chop or slice once the cooking process begins.

Sausage Lentil Stew

Lentil and Sausage Soup

Unlike other dried beans, lentils don’t require an overnight soaking before cooking. This makes them a good choice for warming up on a cold weeknight. Combine them with sausage and you’ll have a hearty meal that will satisfy even the hungriest family members.

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Sausage and Lentil Stew

2 teaspoons canola or vegetable oil

1 pound fully cooked turkey kielbasa, thinly sliced

2 medium carrots, chopped

2 celery ribs, sliced

1 medium onion, chopped

2 cloves garlic, minced

3 cups water

3 cups chicken broth

2 medium potatoes, diced

1 cup dry lentils, rinsed

1/2 teaspoon ground cumin

1 14- to 16-ounce can diced tomatoes with green chilies, undrained

Heat oil in a Dutch oven or large pot. Add kielbasa, carrots, celery, onion, and garlic; cook until vegetables are tender, about 5 minutes. Stir in water, broth, potatoes, lentils, and cumin; bring to a boil. Reduce heat; cover and simmer until potatoes and lentils are tender, about 40 minutes, stirring occasionally. Add tomatoes with green chilies; cook until heated through. Makes 8 servings.

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Top this soup with Parmesan cheese before serving if desired.

Lentil and Sausage Soup

1/2 pound sweet Italian sausage

1 large onion, chopped

1 celery rib, finely chopped

2 cloves garlic, minced

1 16-ounce package uncooked lentils, rinsed

1 medium carrot, chopped

7 cups water

3 cups chicken broth

1 28-ounce can diced tomatoes, undrained

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/2 teaspoon black pepper

Place sausage in a Dutch oven or large pot. Cook over medium-high heat until evenly brown. Add onion, celery, and garlic; sauté until tender, about 5 minutes. Stir in lentils, carrot, water, chicken broth, and tomatoes. Add oregano, thyme, basil, and pepper. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, about 45 minutes to 1 hour. Makes 10 servings.

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Pantry Pointers

You should always rinse lentils before using them. Whenever possible, spread them out on a light-colored plate before rinsing to check for small stones or other debris. After removing any debris, place the lentils in a strainer and rinse them under cool running water.

When stored in an airtight container in a cool, dry place, lentils will keep for up to a year. After that, their color could begin to fade and they could take longer to cook.

Once cooked, lentils can be stored in the refrigerator for three to four days.

Honey Baked Apples

Quick and Easy Rice Pudding

Low-Fat Apple Cobbler

Although desserts aren’t necessary for every meal, sometimes they make a nice treat. But at the beginning of the year, many of us have our eyes set on new goals. Eating healthier is often one of those goals. Fortunately, not all tasty desserts have to be full of chocolate and butter. With low-fat or fruit-based recipes, you’ll be able to stick to your goals of eating healthier while adding more variety to your desserts.

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Honey Baked Apples

2-1/4 cups water

3/4 cup packed brown sugar

3 tablespoons honey

6 large tart apples

1 cup golden raisins

Preheat oven to 350 degrees. In a saucepan, bring water, brown sugar, and honey to a boil; remove from heat. Core apples and peel the top third of each. Place in an ungreased 9-inch pie plate. Fill apples with raisins; sprinkle any remaining raisins into pan. Pour sugar syrup over apples. Bake until apples are tender, about 1 hour, basting occasionally. Makes 6 servings.

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Quick and Easy Rice Pudding

2 cups cold milk, skim or reduced fat

1 1-ounce package sugar-free instant vanilla pudding mix

1/4 teaspoon vanilla extract

2 cups cold cooked rice

In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add vanilla; mix well. Stir in rice. Cover and refrigerate until ready to serve. Makes 6 servings.

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No matter how healthy you are eating, sometimes you still need a freshly baked dessert. This dessert has the flavor of cobbler without as much fat as traditional recipes.

Low-Fat Apple Cobbler

1 20-ounce can apple pie filling, light or reduced sugar

1/4 teaspoon ground cinnamon

1-1/2 cups low-fat baking mix, such as Heart Smart Bisquick

1/3 cup granulated sugar

1/4 cup skim milk

Preheat oven to 350 degrees; lightly coat an 8×8-inch baking pan with nonstick cooking spray. In a medium bowl, combine the pie filling with cinnamon; pour into prepared dish. In a separate bowl, combine the baking mix and sugar. Stir in the skim milk; drop by spoonfuls on top of the pie filling. Bake until lightly browned and bubbly, about 30 minutes. Let rest for 10 minutes before serving. Makes 9 servings.

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Pantry Pointers

Fruit sorbet also makes a great healthy dessert. To make, puree an undrained 16-ounce can of fruit in a blender or food processor. Pour into an 8-inch baking pan and freeze until firm. Break up frozen fruit; briefly blend again and return to the freezer until ready to serve.

Smoked Salmon Spread

Shrimp Dip

Warm Crab Dip

Whether you’re throwing a festive party or staying home with your favorite movie, dips and spreads are a great accompaniment. To make these appetizers and snacks a little more special for the holidays, try making them with seafood. Whether you use salmon, shrimp, or crabmeat, you’ll end up with something delicious without a lot of work.

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Serve this spread chilled with assorted crackers.

Smoked Salmon Spread

1/2 cup sour cream

4 ounces cream cheese, softened

4 ounces smoked salmon, minced

1/2 teaspoon dried dill

1/8 teaspoon Worcestershire sauce

2 green onions, thinly sliced

1 clove garlic, minced

Salt and pepper to taste

Fresh or dried parsley to garnish, optional

In a medium bowl, blend sour cream and cream cheese until well combined. Add salmon, dill, Worcestershire sauce, green onions and garlic; mix well. Season with salt and pepper to taste. Top with parsley if desired. Makes about 12 servings.

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This dip is good with potato chips, crackers, or fresh vegetables. To give this recipe a little added kick, add a few drops of hot sauce.

Shrimp Dip

1 10.75-ounce can condensed cream of shrimp soup, undiluted

1 8-ounce package cream cheese, softened

1 3.5- to 4-ounce can small shrimp, drained

1 teaspoon lemon juice

Pinch garlic salt

Chopped green onion, optional

In a medium bowl, beat softened cream cheese and undiluted cream of shrimp soup together. Stir in shrimp and lemon juice. Dip can be served warm or cold. To serve warm, microwave for about 2 minutes. Garnish with chopped green onion if desired. Makes about 8 to 12 servings.

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Serve this dip warm with assorted crackers.

Warm Crab Dip

2 tablespoons butter or margarine

1 large onion, finely chopped

1 cup chopped celery

1 10.75-ounce can condensed cream of celery soup, undiluted

1 16-ounce package imitation crabmeat, thawed and flaked

1 tablespoon lemon juice

Salt and pepper to taste

1 tablespoon hot pepper sauce, or to taste

In a saucepan over medium heat, melt butter. Add onions and celery and sauté until vegetables soften, about 5 minutes. Add remaining ingredients and cook until heated through. Serve warm. Makes about 30 servings.

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Pantry Pointers

A mini-slow cooker works well for keeping dips warm.

Hollowed-out round loaves of bread make attractive—and edible—bowls for dip. If you prefer not having all the dip in one place, make smaller bread bowls out of dinner rolls and place them near your guests.

Simple Sugar Cookies

Old-Fashioned Sugar Cookies

Crisp Sugar Cookies

When it comes to holiday treats, you really can’t go wrong with sugar cookies. The whole family can enjoy baking and eating them, as well as decorating them with cookie cutters, frosting, or sprinkles.

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Simple Sugar Cookies

1 cup butter, softened

1-1/4 cups confectioners’ sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/8 teaspoon salt

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. In a separate bowl, combine flour, baking soda, cream of tartar, and salt; gradually add to the creamed mixture. Shape dough into two 5-inch rolls; wrap in plastic wrap. Refrigerate for 1 hour.

Preheat oven to 35 degrees. Unwrap dough; cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets. Bake until edges are lightly browned, about 8 to 10 minutes. Remove to wire racks to cool. Makes about 20 cookies.

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Old-Fashioned Sugar Cookies

1/2 cup butter or margarine

1/2 cup shortening

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Additional sugar for rolling

Preheat oven to 350 degrees; lightly grease a baking sheet. In a mixing bowl, cream butter, shortening, and sugar. Add egg and vanilla; mix well. In a separate bowl, combine flour, baking powder, and baking soda; gradually add to the creamed mixture. Shape into 1-inch balls; roll in sugar. Place on baking sheet; flatten with a glass. Bake until edges are lightly browned, about 10 to 12 minutes. Makes about 30 cookies.

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Crisp Sugar Cookies

1 cup butter or margarine, softened

2 cups granulated sugar

2 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup milk

In a mixing bowl, cream butter and sugar. Add eggs and vanilla. In a separate bowl, combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with the milk. Cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees; lightly grease a baking sheet. On a floured surface, roll out dough to 1/8-inch thickness. Cut out cookies into desired shapes and place 2 inches apart on a greased baking sheet. Bake until edges are lightly browned, about 10 minutes. Makes about 48 cookies.

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Pantry Pointers

When cutting sugar cookies into shapes, lightly mist the cutters with nonstick cooking spray to help keep the dough from sticking.