I've not found any that are especially useful. I have bookmarked some sites with recipes, but I hardly ever use them. I haven't found a single shopping list app that works the way I want it to, so I just write my list in my Memo app. Good luck.

This thread, which I didn't catch the first time around, made me think. In general, I cook to eat and feed my family. However, I do enjoy baking for special occasions. I think that if I didn't work outside the home I would cook more...and be more adventurous. But, I work and have a long commute so by the time I get home I have to make fast meals with little time for creativity or major prep work. So, we eat a lot of frozen veggies--as is out of the bag, pre-cooked meats warmed up, pasta, soup, occasionally waffles/pancakes/eggs, potatoes, etc. I.e., for the most part things that I can cook fast. One up side to this is that our meals haven't changed that much w/o a kitchen since we do have a MW, Toaster Oven, and hot plate to cook with! One very big downside to this, though, is that my children are not learning to cook like I did from my mom. Back on topic... After finding this site and reading about zones, I realized that one thing that I really wanted was a baking center. So when my kitchen was being designed I had it in the back of my head that whatever we ended up with had to have an area I could designate my "Baking Zone", preferably near the ovens--with room to roll out dough, spread out cookie sheets, and have cookie cutters spread out all at the same time! The other thing I got from this site was our window...having the window down to the counter (OK, not cooking-related, but a very important design element!) Our very first plan that our KD came up with had input from us...but a very naive/ignorant us! (Before GW...BGW!) Then....I found this site.....and the changes began. Actually, I posted that original plan and asked for help (and also asked my KD to start over w/no island) Many, many people here helped me come up with a plan over several weeks (months?). We finally came up with a plan that has changed little since then. Interestingly, when I took away the island "must have", my KD came up with a plan very similar to what we came up with here. The only 3 differences were (1) no mini peninsula, (2) a 36" pantry cabinet rather than a corner pantry, and (3) no separate Message Center cabinets. My KD wasn't completely happy w/our differences, but she, wisely I thought, told me to go home and mock up what I wanted to see how it would work (same advice I got here!) Well, the mock up was great! It proved that I did indeed want the mini peninsula (I liked it so much I left the mock up in place until demo and used it!) When I told her the results, she didn't argue, she accepted it telling me it's my kitchen, so ultimately it's up to me. So in the end, my design was/is based on what I wanted, not what the KD wanted. [If only someone else had measured my kitchen and she was given more authority, I think a lot of subsequent problems would have been avoided.] Our kitchen isn't done yet, but it's close...so I can't yet tell you how it is going to work for us...but we are so...

Well....beans are always good.... you can make your own bean dip for about a dollar....just boil some pinto beans with a little onion until they are very soft and almost beginning to fall apart , about 1 1/2 hours, drain and cook dry....mash and add salt and lots of black pepper. You can make "crisps" by buying a loaf of day old french bread....one of those skinny baguettes, slicing thin about 1/4 inch, spray with butter flavored cooking spray and sprinkle with a little garlic salt and dried dill weed....and bake at 300 until very dry and slightly browned. Deviled eggs are cheap and everyone loves them. How about little smokies in BBQ sauce? That hot appetizer....forget what I call it so can't find the recipe...but it's sour cream and mayo mixed with shopped green onions and parmesan cheese spread on a toasted English muffin and then cut into quarters and heated until hot... Or any assortment of little sandwiches...tuna salad....egg salad....chicken salad...or make tiny brioche rolls and put a smear of honey dijon on them and a slice of ham. you don't always have to serve Brie and shrimp or crab dip. Linda C

Post your graph paper here. Using that is what engages the brain. Its why scale drawing with sn architect’s scale is still taught and used. Before introducing software. And then use Paint to cut and paste on your scanned graph paper, after you get a sense of the space. That’s the zero cost solution. Then download a trial version of 2020, if you want to move to the industry standard. I guarantee you you won’t be able to learn enough to do anything with it in the free month though.