Try mixing and matching herbs with a variety of foods to determine which combo that you prefer.

Here are some suggestions:

BASIL Tomato dishes, beef stew, pizza, lamb chops, shrimp creole, potato salad, eggplant, squash and peas.

BAY LEAF Pot roasts, game, fish stews, poultry stuffings, tomatoes, artichokes, beets, carrots and potato salad.

CHIVES Cottage cheese, egg dishes, meatballs, scalloped potatoes, tossed salads, tuna fish and poultry.

DILL Cheese dips, cottage cheese, lamb, drawn butter for shellfish, sauce for chicken or fish, carrots and peas.

Avoid over mixing the batter or your muffins will be tough and chewy.
Make sure to use paper baking cups to line your muffin pan for quick removal and cleanup.
For fast measuring, fill baking cups with batter using a spring loaded ice cream scoop.
Freeze cooled muffins in a zip top freezer bag or plastic container for up to 2 weeks...

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Dilute a few drops of food coloring with ½ teaspoon water in a large plastic food storage bag.
Add 1 to 1 1/3 cups flaked coconut.
Close the bag and shake well until the coconut is evenly coated.

If a deeper color is desired add more diluted food color and shake again.

Food Safety Note: "Microorganisms live on the surfaces of all cut meats. When the meat is ground, the microorganisms spread throughout the ground mixture. That's why it's important to thoroughly cook all ground meat until it is no longer pink in the center.

Add rice to salt shaker to keep salt from sticking