I think big cookies are more fun! But they are harder to make, so you need some tips from an expert… and that would be me. Not to brag, but I have made (stop to think and calculate) upwards of 1.94 MILLION big cookies in my lifetime. Not to mention all of the ridiculous little cookies I have made in my day. Even our so-called “little” cookies are considered “big” by lots of folks. (I think I have made way more than 750,000 of our so-called “baby” cookies … which are also big enough to be something to write home about.)

You may already know that heart-healthy margarine spreads are great for topping foods to give them a tasty, buttery flavor. But did you know that they are good for cooking and baking, too?

To check if a spread is heart-healthy, look for a cholesterol-free soft tub spread that is made from 50 percent to 60 percent vegetable oils, has 2 grams or less of saturated fat and contains no trans fat per serving.

Dana Jacobi, author of the “12 Best Foods Cookbook,” offers these tips for cooking and baking with margarine spreads:

Nowadays most of us are busy with our schedules and get very less time to cook food. It is very difficult to prepare healthy meals in less time as you have to look after office, home, family and kids at the same time. Some planning in advance can help you a lot in preparing healthy meals for your family.

You must plan your meals considering some key foods that can be used with different recipes on other days also. This technique is far much better than preparing all food and once and keep eating that non healthy food all week.

You must separate and refrigerate the part of the food that would be used in the recipes on the following days. Refrigerating the food should be a must if you are going to eat any meal containing eggs or dairy products or meat, poultry and seafood to prevent food borne illnesses.