Kitchen Organizer

From the mum who brought you the delicious recipe for Apple & Oat Muffins, comes a new and delicious recipe! Anisia is back with another family-friendly winner :-)

"Thought I'd send through this recipe I found (and slightly altered) from allrecipes.com. Both of my kids (now 16 months and 2.5 years) are very picky eaters and my biggest struggle is getting them to eat vegetables!! Soooo, I searched around for a recipe that would mask some veg for them. I found these Zucchini Chocolate Chip Muffins! Chocolate is a special treat in our house (for the kids that is!!!) so they were very excited about these. My eldest started by picking away at the choc chips but then ended up eating the rest of it anyway. He also ate his sister's leftovers. I consider this a big success!!!!"

Ingredients
1 1/2 Cups plain flour
1 tsp Baking powder
1/2 Cup Raw sugar
1 tsp Carb soda
1 tsp ground cinnamon
1/2 tsp salt
1 egg, lightly beaten
1/2 Cup vegetable oil
1/4 Cup milk
1 Tbsp lemon juice
1 tsp vanilla extract
1 Cup finely grated zucchini
1/2 Cup chocolate chips
1/2 Cup chopped walnuts (I used almond meal as i didn't have walnuts)

Directions
Preheat oven to 180 degrees C. Grease 12 muffin cups, or line with patty pans. Alternatively, you could use mini muffin pans (makes 24).

I made this cake for my dad's birthday recently - it seemed like a very "dad" kind of cake!  He loved it - as did we all!  It's got a beautiful flavour at the nuts & toffee on top just give it an amazing crunch and sweetness.  Perfect served warm with a bit of cream on the side.

Ekka Entries

Well, ladies & gentlemen - the results are in!

It's been a busy couple of weeks, with my entries in the Pine Rivers Show and then the Ekka.

There have been some show-baking highs and lows, but overall a fun experience!

Pine Rivers Show Entries

Here's what I put in the Pine Rivers Show - Marble Cake, Orange Cake, Rocky Road & Chocolate Slice.

I ended up with a 1st place for Marble Cake and 3rd for Rocky Road - yay!

Unfortunately I didn't win anything for my Lamingtons, Carrot Cake or Banana Cake at the Ekka :-(  It's tough competition out there, I can tell you.  There's always next year!

Special credit to my mum for winning a heap of prizes for her 16 entries in the Pine Rivers Show...one day I might be like her!  Another year, another show...and now to get organised for my baby boy's First Birthday Party this weekend...blog to come!

Rissoles are a barbecue staple - they are delicious, well-loved by kids & adults, cheap to make and there is so much variety in what you can put in them!  Make these your own by experimenting with the spices, or you can easily use chicken or lamb mince, or perhaps add some grated veges.

Perfect with a side salad and a big squeeze of tomato sauce!

Ingredients
500 beef mince
1/2 cup breadcrumbs
1 egg
1 tablespoon herbs/spices of your choice (eg Moroccan season, Italian herbs - I used 1 sachet McCormick's Beef Kofta spice mix)

Method
Mix ingredients together in a bowl.

Shape into patties.  If possible refrigerate for about 30 minutes.

Cook on a barbecue on medium heat until browned and cooked through.

Features

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Revolutionize the way you store your pots, pans, and lids with the Two-Tier Cookware Organizer. The 5CW2 features independently operating shelves that accommodate a variety of cookware sizes and brands. The top tier holds up to 7 lids, and the bottom tie

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My mum and grandma are the best jam-makers I know. Grandma makes the BEST apricot jam you'll ever taste (made from big, juicy, sweet, South Australian apricots), while mum makes a pretty mean strawberry jam, along with marmalades, chutneys, relishes - you name it! But it was actually with a group of girls on the weekend that I made my first foray into jam-making - and here is my first solo effort. I did a bit of searching and comparing and found this recipe. All I can say is - WOW! The flavours are amazing! My jam came out a little runnier than what you'd buy in the shop, but strawberry jam is known for that, because of the lack of pectin. I was really pleased with the result, and am hoping this is the start of a long love affair with jams and preserves! But what did Liam & Robbie think? Check out the Family Show Taste Test below.

Next, a thrown-together lunch, just using what I had in the fridge and pantry.  Some leftover brown rice from dinner the night before, creamed corn, chopped ham and tomato, with a sprinkle of grated cheese.


I thought I was a pretty cool mum when I thought of this one!  My kids love eating wraps, so I mixed it up one day, spread egg & lettuce over a wrap, topped it with another wrap and cut it into wedges. - a bit like a quesadilla.  So easy, but something a bit different!

Features

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The 25 days of Christmas Recipes continues today with a very exciting theme - introducing Ham Week!  Our wonderful friends at KR Castlemaine were kind enough to offer me a Christmas Ham to use and provided me with some delicious recipes that I can't wait to share with you!  We're also giving away hams every day on 96five, so tune in for your chance to get your own ham!

So, kicking off Ham Week is the traditional Christmas baked ham.  This is my first ever attempt, so I was really excited to try it out.  The KR Castlemaine recipe uses an amazing fig glaze, which gives it this wonderful rich, sweet, sticky coating.  The flavour of leg ham is just divine, and teamed with the baked ricotta - just perfect!  I loved this recipe - the perfect feature on your Christmas table!

The prepared ham before cooking

I know it might sound a little strange, but this combination actually works!  I have memories of one my mum used to make, with a delicious peanut butter icing, but I decided to try this recipe from www.taste.com.au.  It came out well and the beetroot flavour isn't overpowering, but just gives the chocolate a bit of depth and difference.  Worth a try!



Ingredients
Melted butter, to grease
200g (about 2) trimmed beetroot bulbs, washed
30g (1/4 cup) cocoa powder
60ml (1/4 cup) hot water
200g (1 cup, firmly packed) brown sugar
2 eggs, lightly whisked
125ml (1/2 cup) reduced-fat milk
60ml (1/4 cup) vegetable oil
1 tsp vanilla essence
225g (1 1/2 cups) self-raising flour, sifted

cardamom frosting
150g (1 cup) pure icing sugar, sifted
Pinch of ground cardamom
4 1/2 tsp reduced-fat milk

Method
Preheat oven to 180°C. Brush a 7cm-deep, 11 x 21cm (base measurement) loaf pan with the melted butter to lightly grease. Line the base with non-stick baking paper.

Put on rubber gloves. Use a vegetable peeler to peel the beetroot bulbs, then use a grater to finely shred. Set aside.

Place the cocoa and hot water in a medium bowl and stir until smooth. Add the sugar and eggs, and use a wooden spoon to beat until smooth. Stir in the beetroot.

Combine the milk, oil and vanilla essence in a jug. Use a large metal spoon to fold half the flour and then half the milk mixture into the beetroot mixture until just combined. Repeat with the remaining flour and then the remaining milk mixture.

Pour the cake mixture into the prepared pan. Bake in preheated oven for 55-60 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside for 5 minutes and then turn onto a wire rack to cool.

To make cardamom frosting, use a wooden spoon to mix icing sugar, cardamom and milk in a small bowl until smooth. Spread over top of cooled cake and set aside for 15 minutes to set.

I found this recipe in the 4 Ingredients "Herb it Up" book.  It was a perfect Friday night meal, on one of those days where I got home at 5pm - and it was ready by 5:30.  I know there's 5 ingredients in this one - being a mum, I just couldn't help but add the broccoli!  Plus a sprinkle of parmesan cheese and a generous twist of salt & pepper.  Enjoy!

Ingredients (serves 4 - 295 calories per serve)
250g spaghetti
1 teaspoon garlic, crushed
150g low-fat ricotta cheese
1 tablespoon tube/freshly chopped/dried basil
1 head broccoli, chopped

Fill al arge pot with water and bring to the boil.  Stir in spaghetti and cook for about 10 minutes, until al dente.  Drain well.  Steam broccoli until tender.

Stir the garlic, ricotta and basil in a saucepan over low/medium heat for 4 minutes or until hot.  Stir in the spaghetti and broccoli.

This recipe is a fantastic one from Curtis Stone.  It's a Coles "Feed your family for $10" one - so straight up, we know it's cheap and family-friendly.  It's low-calorie too - just 298 calories per serve and DELICIOUS! The original recipe uses prawns, but I substituted chicken and it worked really well - you'll love this one!

Ingredients (serves 4)
Olive oil spray
1/2 medium brown onion
2 tablespoons fresh ginger, finely chopped
1/2 red chilli, thinly sliced
1/4 cup rice wine vinegar
1 1/4 cups pineapple juice
1/4 cup tomato sauce
2 tablespoons soy sauce
4 teaspoons brown sugar
200g egg or Singapore noodles
400g chicken breast, cut into strips
1 carrot, peeled and thinly sliced
1 red capsicum, thinly sliced
200g Chinese cabbage

Method
Heat oil in a medium saucepan over medium heat and cook onion for 3 minutes, until softened. Add the ginger and chilli and cook for a further 2 minutes.

Add vinegar, pineapple juice, sauces and sugar and bring to the boil. Reduce heat and simmer for 10 minutes or until sauce reduces to 1 cup. Remove from heat.

While sauce is reducing, cook noodles according to packet directions.

Place a wok over high heat and spray with oil. Add chicken and cook until browned lightly. Add carrot and capsicum and cook for another 2 minutes. Add wombok and cook for 1 minute, until wilted.

Add the sauce and noodles and toss well. Serve.

Another weeknight winner, this one is quick, easy, tasty, comes in at just 285 calories per serve and can be easily adapted with any vegetables you like.  Plus the Family Show Taste Test - what will meat-lovers Liam & Robbie think of this one?  Podcast below :-)

Ingredients (serves 4)
Spray olive oil
1 brown onion, chopped
1 clove garlic, crushed
2 tablespoons curry paste
1/2 tin light coconut milk
500g pumpkin, chopped
1 tin chickpeas, drained
1 cup frozen peas

Method
Heat a heavy-based pan over medium heat and spray with olive oil.  Add onion and garlic and cook until softened.

Add curry paste and cook for a minute.  Add coconut milk and stir to combine.  Add pumpkin and simmer, covered for 10 minutes.

Stir through chickpeas and peas and simmer for another 10 minutes, until vegetables are tender.

Serve as is or with rice.


And now, the Family Show Taste Test...

  

I'm bringing you a bonus post today because I made these this morning and they were such a huge hit with my kids that I just had to share it straight away!  I got the concept from a 4 Ingredients recipe, but made a few changes and am so happy with how they turned out.  You could easily add creamed corn, grated carrot, any other veges you have in the fridge, ham or cooked chicken...the options are endless!

Ingredients (makes 10)
1 packet of 2-minute noodles (chicken flavour)
4 eggs
1/2 zucchini, grated
1/2 cup corn kernels
1/2 cup grated cheese
1 teaspoon dried herbs

Method
Preheat oven to 180 degrees/160 fan-forced.

Cook 2-minute noodles according to packet.  Drain.  In a separate bowl, lightly beat eggs, then add the rest of the ingredients, including noodles.

Pour into a muffin pan (if you use a silicone one, there's no need to grease.  You could also make them mini-muffins or in patty pans).  Bake for 20 minutes.  Serve.

I found this recipe in a great book called "Grill" and thought it would be perfect to try out my new cast-iron grill pan (thankyou Aldi!!!)  This dish was fantastic - filling, flavoursome and healthy.  The kids ate it all up, even the little guy, who's not yet 1.  Easy to pull together, it's a perfect weeknight dinner.

Ingredients (serves 4 - 287 calories per serve)
1/2 cup couscous
1/2 cup boiling water
2 tablespoons lemon juice
2 teaspoons olive oil
1/4 cup pine nuts (I used flaked almonds and toasted them separately and sprinkled them on top)
1 clove garlic
1/2 small red onion
1 teaspoon sweet smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 red capsicum, chopped finely
200g piece pumpkin, chopped finely
2 tablespoons finely chopped fresh flat-leaf parsley
700g zucchini, cut into 3-4 strips, lengthways

Lemon Yoghurt:
1/2 cup greek style yoghurt
1/2 tablespoon lemon juice

These are a delicious treat, perfect as the weather warms up. They are super easy (thanks Women's Weekly) and the kids love them. I actually used less sugar than what the recipe said and they were plenty sweet enough. I picked up these ice block holders from Ikea for about $2.50, - a summer must-have!

Ingredients (makes 6, 73 calories per serve)
1/4 cup lemon juice
2/3 cup icing sugar
1 cup sparkling mineral water

Method
Stir sugar & juice until sugar dissolves. Stir in mineral water.

Pour into moulds. Freeze overnight.

Weeknight dinners don't get much easier or healthier than this!  I adapted it from a Women's Weekly recipe, adding rice to make it a meal, rather than a side salad.  It's tasty and simple, you'll love it!

Get all your fresh ingredients from Charlie's Fruit Market!

Ingredients
400g cannellini beans OR 5 bean mix, rinsed & drained
2 cobs of corn, grilled, kernels removed OR 400g can corn kernels, rinsed & drained
2 celery stalks, trimmed & chopped
100g chargrilled capsicum, chopped
1 large avocado, chopped
1 cup cooked rice
1 tablespoon lemon juice
1 tablespoon red wine vinegar

Method
Put all ingredients in a bowl and toss to combine.

You can always buy marinated chicken skewers from the shops - but it really is quick, easy and cheap to make your own! You generally pay at least $1 per skewer, but these come in at about 50 cents, so it's definitely good value! And it's only 55 calories per skewer. Kids seem to love food on sticks, so give it a go!

Ingredients (serves 4)
400g chicken breast, diced
2 tablespoons soy sauce
2 teaspoons honey
1 tablespoon ginger, grated
Spray olive oil
Salad (I used cucumber, corn & capsicum)

Method
Combine soy sauce, honey & ginger in a bowl. Add diced chicken. Cover and marinade for a couple of hours or overnight.

Thread onto 8 bamboo skewers (soak skewers in water before use, so they don't burn). Cook on a barbecue or grill pan until brown & cooked through. Serve with salad.

Ingredients
1 cup raisins
1 cup cornflakes
3/4 cup rolled oats
1/2 cup self-raising flour
1/2 cup wholemeal self-raising flour
1/4 cup brown sugar
1/4 cup olive oil
1 egg

Method
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.

Combine raisins, cornflakes, oats, flours and sugar in a bowl. Whisk oil, egg and 1/4 cup cold water together in a jug. Stir into raisin mixture.

Using floured hands, roll 2 tablespoons of mixture at a time into balls. Place balls, 3cm apart, on prepared tray. Flatten slightly. Bake for 12 to 14 minutes or until golden. Cool on tray. Serve.

This is a simply delicious soup, courtesy of the Women's Weekly "Good Food Fast" book.  It ticks all the boxes - healthy, tasty, quick, easy and cheap.  You can easily adjust the quantity of curry paste according to what your family likes - enjoy!

Ingredients (serves 6)
2 tbsp. mild curry paste
400g can of diced tomatoes
3 cups chicken stock
1 large carrot, chopped finely
2 trimmed celery sticks, chopped finely
1 medium potato, chopped finely
1 large zucchini, chopped finely
3/4 cup red lentils
1/2 cup frozen peas
1/3 cup light coconut milk

Method
Cook curry paste in heated large saucepan, stirring, about 1 minute or until fragrant. Add undrained tomatoes, stock, carrot, celery, potato and zucchini; bring to a boil.

Reduce heat; simmer, covered, 5 minutes. Add lentils to soup mixture; return to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until lentils are tender.

Add peas; return to a boil. Reduce heat; simmer soup mixture, uncovered, until peas are just tender. Remove soup from heat and stir in coconut milk.

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A delightful afternoon tea cake, with just the right balance of sweetness and citrus!  This one didn't last long in my house :-)  Thanks to www.taste.com.au.

Ingredients
Melted butter, to grease
200g (1 1/3 cups) plain flour
150g (1 cup) self-raising flour
285g (1 1/3 cups) caster sugar
150g butter, melted, cooled
3 eggs
100ml milk
1 tbs finely grated lemon rind
125ml (1/2 cup) fresh lemon juice
150g (1 cup) pure icing sugar, sifted
Lemon rind, zested, to decorate

Method
Preheat oven to 180°C. Brush a 22cm (top measurement) bundt pan with melted butter. Sift combined flour into a bowl. Stir in caster sugar. Make a well in the centre. Whisk the butter, eggs, milk, lemon rind and 100ml of lemon juice in a bowl until combined.

Add the lemon mixture to the flour mixture and stir until well combined. Spoon into the prepared pan and smooth the surface. Bake for 40-45 minutes or until a skewer inserted into cake comes out clean. Turn onto a wire rack to cool completely.

Place cake on a serving platter. Combine the icing sugar and remaining lemon juice in a small bowl. Spoon icing over the cake and decorate with lemon rind. Set aside to set.

Features

• Kitchen Wrap Organizer Features:
• Easily and conveniently holds up to 9 boxed wraps.
• Can be stored in a pantry cupboard or large kitchen drawer.
• Top shelf is ideal for holding other boxed items like snack and sandwich bags.
• Sturdy wire design makes it easy to insert boxes as well as take them out.

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Product Description
Keep your cabinets and drawers from getting crowded and messy by holding your aluminum foil plastic wrap and other boxed rolls in this Kitchen Wrap Organizer. This organizer is a great kitchen and pantry accessory as it keeps all of your boxed wraps together in one spot so youll never wonder where you left them again. The simple design allows you to easily take out and put away your boxed wraps with ease. Because of the open wire design you can fit up to nine different boxed wraps easily with each of the three shelves holding up to three rolls. The top shelf is not only great for holding boxed wraps but its also ideal for storing other small boxed items like plastic sandwich bags. This kitchen cupboard storage organizer is light enough to move wherever you need it so you no longer need to struggle to pull your aluminum foil or plastic wrap from the bottom of a cluttered stack of boxes. Kitchen Wrap Organizer Features: Easily and conveniently holds up to 9 boxed wraps. Can be stored

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When we talk about the traditional Aussie Barbecue, we'd always first think of meat.  But, vegetarians don't have to miss out!  Here's some easy and tasty meatless rissoles - not only are they super-healthy (about 220 calories per serve), but they are so cheap to make (less than $5 for 4 serves!)  My one-year-old devoured these in no time - win!  You can mix it up with spices and flavours too.  Give them a go!

Ingredients
500g sweet potato
400g tin lentils or chickpeas
2 teaspoons dried herbs
1/2 tablespoon tomato or barbecue sauce
1 egg
1/2 cup breadcrumbs
olive oil spray

Method
Peel and chop sweet potato and steam (on the stovetop or in microwave) until soft.  Mash.

Process lentils or chickpeas until soft.  Mix with sweet potato, along with herbs, sauce, egg and breadcrumbs.

Form into 12 patties and refrigerate for about 30 minutes.

Heat a barbecue or frying pan over medium heat and spray with oil.

Cook rissoles until browned.  Serve with salad.

I'm very excited to have a special guest blogger today - none other than my husband, our very own "Dad in the Kitchen", Dean!  This is a pizza he whipped up a couple of Friday nights ago and it was so good!  Here he is :-)

"All right men in the kitchen, it's time to throw out all those pink frilly items that decorate your lady friend's kitchen and subtly remind her that the best chefs in the world are men.  That means you could possibly be the next Oliver, Ramsey or Sanders! Here's a way to impress your lady friend the next time she's out at her CWA annual general meeting or playing women's rugby. It's a simple pizza that will impress. You could sneakily throw this in a dominos box and she wouldn't pick it - but I don't know if that's a good thing? Anyhow, give it a go men. It's simple a way to wow your lady friend. And for you ladies reading this, don't forget to thank your man at the end of the night by allowing him some quiet time with his pipe and a scotch in his library or den! Dean (the only man following Mums in the Kitchen!)"

Ingredients
Pizza base
Oyster sauce
BBQ sauce
Chicken breast
Sweet potato
Onion
Low-fat ricotta cheese
Olive oil

Method
Get your pizza base and spread your half a cup combo of BBQ sauce and oyster sauce over base. Fry up your chicken with olive oil till brown. Remove chicken and fry up onion till brown. Remove onion and fry up small cubed sweet potato till brown.

Top all ingredients onto pizza base and dollop some descents chunks of low-fat ricotta cheese evenly over the pizza. Get your oven to 200 degrees, throw it in and keep an eye on it from 10 minutes, depending on how you like your pizza.

Features

• Tension-free mechanism allows for easy installation and customization
• Simply press button to activate springs for a secure fit
• 4-inch high dividers fit many drawer types
• Sturdy dividers expand from 11 1/8-inch to 17 1/8-inch-inch
• Ideal for organizing socks, undergarments and more

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Product Description
Take control of messy dresser drawers with the OXO Good Grips Expandable Drawer Dividers. This set includes two Dividers that are each 4-inch tall and expand from 11-inch to 17-inch to fit most drawers front to back or side to side. The mechanism is easy to use, extremely sturdy and does not require tools for installation. Just push down on the gray handle to secure the divider in place so it wont budge, even if the drawer is opened and closed frequently. These Expandable Dividers are perfect for keeping socks and undergarments neatly separated from other items in the drawer, dividing drawers to fit baby and childrens clothing, organizing jewelry and many other uses. The Dividers can also be used in deeper kitchen or office drawers. Set/2

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I made these biscuits for the kids - they are nothing "wow" but perfect for what I wanted - an alternative to plain, bought biscuits, where I can control the sugar & other nasties!  They're from my Women's Weekly "1000 Best-Ever Recipes" book. Another batch of these I added some finely chopped dried apricot and cut back on the sugar, and that worked well too.

Ingredients
1 cup plain flour
1 cup unprocessed bran
3/4 cup rolled oats
1/2 teaspoon bicarbonate of soda
60g butter, chopped
1/2 cup caster sugar
1 egg
2 tablespoons water (approx)

Method
Process flour, bran, oats, soda and butter until crumbly; add sugar, egg and enough of the water to make a firm dough.  Knead on floured surface until smooth; cover, refrigerate 30 minutes.

Preheat oven to 180 degrees celsius/160 fan-forced.  Grease oven trays; line with baking paper.

Divide dough in half; roll each half between sheets of baking paper to about 5mm thickness.  Cut dough into 7cm rounds; place on trays 2cm apart.

Bake biscuits about 15 minutes.  Stand on tray 5 minutes; transfer to wire rack to cool.

I'm SO excited to announce a partnership my little old blog is starting with Charlie's Fruit Market!

For all the Brisbane/South-East Queensland readers, they are based at Everton Park and have a fantastic store with great quality produce.  They have started advertising on 96five, the radio station I work for, and are on board with Mums in the Kitchen to bring you more easy, healthy, tasty, quick and family-friendly recipes.

They do next-day delivery to the whole region and are a wonderful family-owned business.

Check out their website here and their Facebook page here - make sure you "like" it, because they are always doing giveaways of wonderful produce and vouchers.

So stay tuned for some exciting new recipes, made with the freshest & tastiest ingredients from Charlie's! xo

The kids and I whipped up these cute little biscuits to take to Mainly Music this week.  We also packaged some up to give to their Nanas for Valentine's Day.

They are made using my old faithful Spice Biscuits recipe, originally found here - I always get comments about what a delicious biscuit they are!

I used Pillar Box Red colouring for the icing and I love how they turned out.

Give a sweet treat to your sweet heart tomorrow!

Ingredients:125g butter, softened
1/2 cup caster sugar
1 egg
1/4 cup golden syrup
2 1/2 cups plain flour
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoons cream of tartar
1 teaspoon ground ginger
1 teaspoon mixed spice
1/2 teaspoon ground clove

Icing
1 egg white, beaten lightly
1 1/2 cups icing sugar
2 teaspoons plain flour
2 teaspoons lemon juice (approx)
food colouring


Method:
Beat butter, sugar and egg with electric mixer until combined.  Stir in syrup and sifted dry ingredients, in two batches.

Knead dough until smoothe, then roll out between sheets of baking paper until 5mm thick.  Pop in the fridge for about half an hour. 

Cut shapes from dough and place on trays lined with baking paper.  Bake for about 15 minutes, at 150 degrees or 130 degrees fan-forced.

Cool on trays or a wire rack.  Spread with icing and set at room temperature.

Icing: 
Place egg white in small bowl, stir in half the sifted icing sugar; add remaining sifted icing sugar, flour and enough juice to make a thick spreadable icing.  Tint icing with colouring.

Features

• Sturdy metal construction
• Hangs over cabinet door or drawer
• No hardware needed
• Polished chrome finish
• 8.2-Inch by 5-Inch by 5-Inch

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In today's busy homes organization is key, so let interDesign help you keep the items you use most within arm's reach. Simply hang over a cabinet door nothing to install. No nails, screws, or messy adhesives. All items fit most standard size cabinets.

The Over-the-Cabinet Towel Bar is a great space-saver for any kitchen. Simply hang the towel bar over any cabinet door for instant access. Available in two lengths 9" single or double bar or 14" single bar.

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interDesign's Axis over-the-cabinet storage items come in a variety of options. From hooks to towel bars and from wastebaskets to paper towel holders if you need to store it, interDesign has a solution.

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