Some of my fondest memories of my childhood were spent at the kitchen table creating new crafts with my siblings.In these days of hi-tech amusement it still is undeniable that all children will still enjoy the days with their loved ones creating things from their own hands and will pass it on to their children also . These dog days of summer are perfect examples of how we should spend our days with our children before they are grown and out the door. What can be more perfect than making your own bubbles, play-dough , sock puppets, kites or even your own Popsicles ? Here are only a few examples of some crafts there are many more at bhg.com/crafts/kids. Uncooked Play-dough Materials * Bowl * 1 cup cold water * 1 cup salt * 2 teaspoons vegetable oil * Tempera paint or food coloring * 3 cups flour * 2 tablespoons cornstarch Directions 1. In bowl, mix water, salt, oil, and enough tempera paint or food coloring to make a bright color. 2. Gradually add flour and cornstarch until the mixture reaches the consistency of bread dough. 3. Store covered. ````````````````````````````````````````````````````````````` Make & Decorate a Colorful Kite Easy to make and a blast to decorate, these kites are for fun in the sun. What You Need: Crafts knife Two flat sticks: 1/2x3/8x42 inches and 1/2x3/8x38 inches String or twine: at least 60 feet Glue Vellum or paper: 45 x 45 inches Pencil Paint, glitter glue sticks, crayons, and colorful markers Crepe paper and ribbons in various sizes Fast-drying glue Instructions: Ask an adult to use a crafts knife to carve a lengthwise notch 1/4 inch deep into both ends of each stick. Notches should be deep enough to tightly hold the string, as shown. Place the middle of the short stick over the long stick about 9 inches from one end of the long stick. Where the sticks intersect, tie them together with string. Knot; cut excess string. Add glue for extra holding power. Starting at the top, thread string through each notch all the way around; repeat, keeping string taut. Finish at the top and tie a knot but don't cut the string. This is the kite's frame. To make the bridle (where you'll attach the flying string), draw the knotted string back from the top and tie it off where the sticks intersect. Cut the string, leaving a 3-inch tail. Place the frame flat onto the vellum or paper, and lightly draw an outline of the kite frame, adding 3/4 inch all the way around. The extra eventually will be folded over the string and glued. With scissors, cut out the sail, then set the frame aside until the sail is decorated. Use paint, glitter, crayons, and markers to decorate the sail. When the decorating is finished, allow 10 minutes to dry. Place the frame flat against the sail. Pour fast-drying glue onto the edges of the sail, and fold edges over the string. Allow to dry for five minutes. Tie the remainder of your string to the bridle tail to create a flying string. Use crepe paper and/or ribbon to make a kite tail. ````````````````````````````````````````````````````````````
Fun-to-Paint Garden Rocks
Dress up ordinary rocks with simple paint, then arrange them in your garden or on the patio.
What You Need:
Large rocks
Paintbrushes
Acrylic paints
Sponge (optional)
Toothbrush (optional)
Sponge brush
Water-base nontoxic gloss exterior varnish
Instructions:
Make sure rocks are clean. Paint clean rocks in assorted colors. Give the rocks a second or third coat of paint if necessary. For fun, paint a separate rock pink or red to use for a forked tongue.
Decorate rocks with stripes, dots, sponging, or spattering using a paintbrush, sponge, or toothbrush. Or write the letters of your name on individual rocks.
Paint eyes and a grin on the rock that's the snake's head.
Using a sponge brush, apply varnish to the rocks. Arrange the rocks in a line to resemble a snake. ````````````````````````````````````````````````````````````````````` Homemade Popsicles To find Popsicle molds, look at discount and mail order stores or garage sales. If you don't have any molds, use small paper or plastic cups. Put a wooden stick or plastic spoon in the center. For mini popsicles, pour orange, apple or grape juice or flavored drink mix into ice cube trays. Partially freeze and then place toothpicks in the center of each cube (or place plastic wrap over the top, secure and insert toothpicks through plastic wrap). For non-traditional popsicles: Freeze applesauce in popsicle molds. Mix fruit or jam into yogurt. Freeze in small, snack sized resealable bags for frozen yogurt on the go. Cut a hole in the end of the bag for easy access/eating. Mix gelatin and freeze. Add gummy fish or worms before freezing for added fun. Freeze syrup from canned fruit. Add food coloring or sprinkles to yogurt or softened ice cream for added pizzazz. Then freeze in popsicle molds. When you have leftover jam or jelly, put 1/4 cup of hot water in the jar and shake well. Pour into popsicle molds and freeze. If jelly or jam doesn't set up well, use for popsicles or add more water, boil and make syrup. Make a batch of pudding. Add coconut, nuts, marshmallows, crushed cookies or sprinkles if desired. Pour into molds. Freeze several hours until firm. Stick a toothpick in the center of blackberries, strawberries, raspberries or sliced bananas. Dip in chocolate if desired. Freeze on a tray. Once frozen, store in freezer bags. For easy snow cones, freeze orange juice (or any other flavored juice) in ice cube trays. Store frozen juice cubes in a plastic bag. Blend 5 cubes in the blender until they have a shaved ice consistency. The shaved ice will keep its consistency if kept frozen in a container. For watermelon popsicles, blend one cup each watermelon chunks (seeds removed), orange juice and water. Blend well. Then pour and freeze into molds. For strawberry popsicles, blend 2 cups strawberries, 1 cup vanilla ice cream or yogurt, 4 cups orange juice and 2 tablespoons sugar. Blend smooth. Pour into molds and freeze. For banana popsicles, dissolve one 3-ounce package strawberry gelatin with one cup boiling water. In a blender, mix gelatin, 1 banana and 1 cup yogurt or ice cream. Blend well and pour into molds. Pudding Pops 1 pkg. pudding (not instant*) 3 cups milk Combine 1 large package of pudding with 3 cups of milk. Mix only enough to blend well. Quickly pour into popsicle molds and freeze. Chocolate and vanilla pudding may be layered for a fun treat. Makes 8-10 popsicles. Regular homemade pudding may be used instead of store-bought pudding mix.
http://www.bhg.com/crafts/kids/rainy-day/kids-crafts-buttons/
http://www.bhg.com/crafts/kids/rainy-day/fun-crafts-to-make-with-your-kids/
http://www.bhg.com/crafts/kids/outdoor-projects/outdoor-summer-kids-crafts/Check out some of these wonderful activities that you can spend with the youngsters in your life.
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... After a long winter of drying heat and frigid air on our faces and hands it's time to spend a little time on ourselves to restore our skin in order to get ready for the spring/summer fashions and those ever so darling sandals and toe rings. Sure, we all know that beauty comes from within -- but from within your refrigerator? Here, beauty experts share their secret formulas for a more beautiful you. The bonus: These recipes can be made with items found in your fridge and cabinets. Make some of these the night before so that you can be ready for your "beauty day". Don't forget the sweet smelling candles , soft music, and thick thirsty towel to wrap yourself in afterward while you do your manicure.
I recommend a day like this for all of us women at least once a month. Make sure you have a tall glass of ice water with a wedge of your favorite fruit in it to keep you hydrated during your spa treatment. A big salad with lots of fresh veggies- helps to keep the insides cleansed out as well so you feel even more exceptional.
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Save money by making your own spa treatments at home.
Here are some recipes and tips from Michelle Naylor, volunteer for the American Cancer Society's Look Good...Feel Better program:
Avocado Facial mask
Avocados make a moisturizing mask that's nourishing for dry or sun-exposed skin.
1 avocado, peeled and seeded
2 tsp. sweet almond oil or virgin olive oil
1. Mash avocado and add oil.
2. Apply mixture to face and leave on 15 to 20 minutes.
3. Rinse with lukewarm water and pat dry with towel.
Salt Glow
Salt scrubs are among my favorite home spa treatments. This one leaves your skin soft and glowing.
1/4 cup coarse salt (sea salt or kosher salt)
2 Tbsp. virgin olive oil
3-4 Tbsp. lemon juice
1. Mix salt and oil.
2. Add lemon juice.
3. Massage into skin while you shower.
4. Rinse, pat dry and apply a natural moisturizer.
Gentle Oatmeal Mask
This is a good face mask for oily skin. The recipe makes enough for one treatment and should be applied as soon as it's mixed.
1 Tbsp. honey (runny)
1 egg yolk
4 Tbsp. fine oatmeal
1. Mix honey and egg yolk together in a small bowl.
2. Slowly stir in enough oatmeal to make a soft paste.
3. Smooth mask across face and neck and keep on for 15 minutes.
4. Rinse off with lukewarm water and pat dry with towel.
Eye Brighteners
Place a slice of cucumber over each eye. Lie back and relax for 15 minutes while cucumber tones and soothes skin around the eyes.
Take two tea bags and make tea. Gently squeeze out the brewed tea bag and let cool. Place one slightly damp bag over each eye. Chamomile is good for tired eyes, while Indian tea (such as Darjeeling), an astringent, will firm the skin.
Happy Hand Exfoliant
Say good-bye to dry, cracked hands. Even if your gloves haven't been doing their job this winter, this easy-to-make exfoliant will slough off all those dead skin cells. Plus, it cleanses and moisturizes, leaving hands soft and smooth.
Ingredients:
1 ounce ground almonds
1 teaspoon clear honey
2 teaspoons walnut or sunflower oil
1 teaspoon lemon juice
Directions:
Mix all ingredients together into a thick paste.
Rub a heaping teaspoon all over the hands for two to three minutes and rinse off. Use whenever your hands need some extra TLC.
From Natural Superwoman by food consultant Rosamond Richardson
Peach-and-Honey Mask
This revitalizing peach and honey mask is almost good enough to eat. But what you'll really love about it is how it leaves your skin feeling soft and supple.
Ingredients:
1 large peach or nectarine, skinned
3 teaspoons honey
A pinch of lecithin powder or 2 tablespoons yogurt
Directions:
Mash the peach and honey together, add a little lecithin powder or 2 tablespoons yogurt until you have a workable paste. Pat evenly over your face and neck and around the eyes. Lie back and relax for about 10 minutes. Rinse off with warm water, pat dry, then tone and moisturize as you normally would.
From the California Tree Fruit Agreement
Apple-Pectin Toner
Apples have been used in beauty products for centuries. And thanks to a high concentration of vitamins A and C and potassium, when applied as a facial toner, apple pectin can sooth and refresh all skin types. Please note: If you have especially dry or sensitive skin, reduce the amount of witch hazel in the toner.
Ingredients:
1 apple, cut up with peel, seeds removed
1/2 cup water
1/4 cup witch hazel
Directions:
Place the cut-up apple in a small saucepan with the water. Bring to a boil and remove from the heat.
Allow the mixture to cool completely, then strain out the apple chunks. Stir in the witch hazel and pour into a clean container.
To use, spray or apply to skin using a clean cotton ball.
From Natural Beauty for All Seasons by Janice Cox
Eve's Apple Rinse
If you think your hair is starting to lose its shine, try whipping up a batch of this hair-clarifying rinse. It will help restore your scalp's pH level and get rid of buildup from hairsprays and gels. Please note: If you have a really dry or sensitive scalp or hair, use half the amount of apple cider vinegar.
Ingredients:
1 large apple, peeled and cut into small pieces
2 tablespoons apple cider vinegar
2 cups water
Directions:
Mix together all ingredients in a blender or food processor set on "high."
Pour the mixture through a strainer into a clean container, discarding all solids.
To use, pour over your hair after shampooing as a final rinse.
Massage through your hair and rinse thoroughly with cool water.
Oily-Hair Conditioning Treatment
If you've got a problem with oil, here's a super-simple recipe to get the shine you want without the grease you hate.
Ingredients:
2 tablespoons fresh lemon juice
1/2 avocado, crushed
2 tablespoons apple cider vinegar
1 tablespoon mayonnaise
Directions:
Mix all ingredients together.
Apply mixture to dry hair, applying only to the hair shaft and avoiding the scalp. Leave on for 20 minutes, then massage through to the scalp and leave on for 5 more minutes.
Rinse completely in very warm water for at least 2 minutes.
Shampoo hair twice with a deep-cleansing shampoo. Any excess mixture can be stored in a glass jar in the refrigerator for up to one week.
Courtesy Robert Hallowell, celebrity hairstylist
Wake-Up Call Facial
Avocado and yogurt enrich and soften; honey moisturizes and smooths; lemon juice tones and refreshes.
Ingredients:
2 tablespoons ripe avocado
1 teaspoon honey
1 teaspoon lemon juice
1 teaspoon plain yogurt
Directions:
Mash ingredients together in a bowl and chill in the refrigerator for 30 minutes. Then apply to just-cleansed face and lie down for 10 minutes. Rinse with lukewarm water; gently pat dry.
From Natural Superwoman by food consultant Rosamond Richardson
Cooling-Cucumber Deep-Cleansing Facial Mask
Cucumber and mint are natural re-fresheners; oats and bran exfoliate; buttermilk, yogurt and cream cleanse and soften; lemon juice tones and refreshes.
Ingredients:
1 cup oats
1 tablespoon wheat bran
2 tablespoons buttermilk
2 tablespoons whipping cream
1 1/2 tablespoons lemon juice
1 tablespoon plain yogurt
1 teaspoon fresh mint leaves
1/2 medium cucumber, cut into small pieces
Directions:
Place oats and wheat bran in a blender; grind to a fine powder. Add remaining ingredients. Mix until consistency is smooth. Apply to just-cleansed face and leave on for 10 to 15 minutes. Rinse with warm water.
Courtesy of Archive Cosmetics
Mane-Moisturizing Yogurt and Egg Treatment
Yogurt cleans and softens; egg yolk adds shine; honey moisturizes and smooths.
Ingredients:
1/2 cup plain yogurt
1 egg yolk
1 tablespoon honey
Directions:
Shampoo your hair; towel-dry. Mix ingredients together. Rub into hair and cover with a shower cap. Leave on for 20 minutes. Rinse, then shampoo thoroughly.
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How to Whiten Yellow Nails
Most likely, your nails have been stained by this winter's dark polishes. Brighten up yellow spots by bleaching them in a DIY solution:
- Mix 1 tablespoon of 3% hydrogen peroxide with 2 1/2 tablespoons of baking soda in a small plastic bowl.
- Use a cotton swab to press some of the pastelike mixture firmly under the tip of each nail as well as over the top of the nail, covering all the nails on one hand.
- Let mixture remain in place for about three minutes before rinsing with warm water.
- Gently buff the nail surfaces.
` `` `` HERE ARE SOME REALLY GOOD SOAKING RECIPES FOR A LONG HOT SOAK````````````````````````````
Coughs and Colds Bath Soak
Mix together in a steamy hot bath 3 drops of pine, 2 drops of Te tree and 2 drops of lemon essential oil.
De-Stress and Unwind Soak
Mix the following to a steamy hot bath 3 drops of chamomile, 3 drops of geranium and 2 drops of patchouli essential oil.
Energizing Bath Soak
Mix together in a steamy hot bath 3 drops of eucalyptus, 2 drops juniper and 3 drops of rosemary essential oil.
Energizing Winter Soak
Mix the following to a steamy hot bath 3 drops of eucalyptus, 2 drops of mint and 3 drops of clary sage essential oil.
Exhilarating Bath Soak
Mix together in a steamy hot bath 4 drops of rosemary, 4 drops of thyme and 2 drops of mint essential oil.
Feeling under the weather Bath
Mix together in a steamy hot bath 3 drops of lavender, 3 drops of eucalyptus and 2 drops of tea tree essential oil.
Genral Aches and Pains Bath Soak
Mix together in a hot steamy bath 3 drops of clary sage, 3 drops of thyme and 4 drops eucalyptus essential.
Hot Summers Day Soak
Mix the following to a steamy hot bath 4 drops of neroli, 2 drops of geranium and 4 drops of lavender essential oil.
Indian Summer Soak
Mix the following to a steamy hot bath 2 drops of pine, 4 drops mandarin and and 4 drops of geranium essential oil.
Invigorating Bath Soak
Mix together in a steamy hot bath 4 drops of basil and 4 drops of thyme essential oil.
Lady of Leisure Bath
Mix the following to a steamy hot bath 3 drops of sandalwood, 3 drops of ylang-ylang and 3 drops of jasmine essential oil.
Moisturizing Bath Soak
Mix together in a hot steamy bath 2 drops of jasmine, 4 drops of rose and 4 drops of chamomile essential oil.
Refreshing Bath Soak
Mix together in a steamy hot bath 4 drops of petitgrain and 4 drops of ylang-ylang essential oil.
Refreshing Summer Soak
Mix the following to a steamy hot bath 2 drops of basil, 2 drops of junoper and 2 drops of patchouli essential oil.
Rejuvenating Winter Bath
Mix the following to a steamy hot bath 3 drops of bergamot, 3 drops of petitgrain and 2 drops of lemon essential oils.
Relaxing Bath
Mix the following to a steamy hot bath 5 drops of lavender and 5 drops of rose essential oil.
Relaxing Bath
Mix the following to a steamy hot bath 2 drops of chamomile, 2 drops of lemon and 3 drops of pine essential oil.
Relaxing Soak
Mix the following to a steamy hot bath 3 drops of jasmine, 3 drops of rose and 4 drops of neroli essential oil.
Relaxing Winter Soak
Mix the following to a steamy hot bath 2 drops of ginger, 2 drops of frankincense and 4 drops of patchouli essential oil.
Relief From Aches and Pains
Mix together in a hot steamy bath 2 drops of ginger, 4 drops of rosemary and 3 drops of marjoram essential oil.
Skin soothing Bath
Mix together in a steamy hot bath 5 drops of chamomile and 5 drops of lavender essential oil.
Soothing Foot bath
Mix together in a basin of warm water 5 drops of clary sage essential oil.
Stimulating Foot bath
Mix together in a basin of warm water 4 drops of cedarwood and 4 drops of citronella essential oil.
Sweat Feet Foot Soak
Mix together in a basin of warm water 4 drops of citronella and 4 drops of bergamot essential oil.
Treat Your Man
Mix the following to a steamy hot bath 2 drops of basil, 3 drops of sandalwood and 4 drops of frankincense essential oil.
Uplifting Bath
Mix the following to a steamy hot bath 4 drops of eucalyptus and 5 drops of patchouli essential oil.
Uplifting Bath Soak
Mix together in a steamy hot bath 2 drops of eucalyptus, 2 drops of basil and 2 drops of Clary sage essential oil.
Uplifting Summer Bath
Mix the following to a steamy hot bath 3 drops of rosemary, 3 drops of lemon and 3 drops of eucalyptus essential oil.
Winter Warmer
Mix the following to a steamy hot bath 3 drops of ylang
May you find some of these helpful with your relaxing day !!!!!!!!!!!!!
Here comes summer and you'll be ready with these truly delicious drinks for you and your friends . I've had some at cook-out and some as lazy summer afternoon treats with my dear ones. These are a few of my favorites that I found very cooling on hot summer days or nights. But first I have a really easy and cool recipe to serve your loved ones as a nice treat at a cook out or a nice dessert on a quite summer night.
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Fruity PHILADELPHIA Freeze
prep time
15 min
total time
4 hr 15 min
makes
16 servings
What You Need!
12 OREO Cookies, crushed (about 1 cup)
2 tubs (8 oz. each) PHILADELPHIA Strawberry Cream Cheese Spread
1 can (12 oz.) frozen cranraspberry juice concentrate
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries
Make It!
PRESS cookie crumbs onto bottom of 9-inch square pan lined with foil.
BLEND cream cheese and juice concentrate in blender until well blended. Transfer to large bowl. Whisk in COOL WHIP until well blended. Pour over crust.
FREEZE 4 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan before cutting to serve. Top with berries.-
Substitute
For variety, prepare using your favorite frozen concentrate, such as limeade, lemonade, fruit punch or grape.
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Berry Lemonade Slush
What You Need!
COUNTRY TIME Lemonade Flavor Drink Mix (dry)
1/2 cup water
3 cups ice cubes
1 cup fresh or frozen strawberries
Make It!
MEASURE drink mix into cap to 1-qt. line (1/2 cup). Empty into blender container.
ADD remaining ingredients; cover. Blend on high speed 10 sec. Turn off blender. Stir with spoon; cover. Blend an additional 5 sec. or until smooth, using pulsing action.
SERVE immediately. Store leftover slush in freezer.
Kraft Kitchens Tips
Substitute
Substitute blueberries or sliced peeled peaches for the strawberries.
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Strawberry-Watermelon Cooler
What You Need!
4 cups chopped watermelon
1/3 cup KOOL-AID Strawberry Flavor Sugar-Sweetened Soft Drink Mix
Make It!
BLEND ingredients in blender until smooth.
SERVE over ice.
Kraft Kitchens Tips
Substitute
Prepare using KOOL-AID Lemonade Flavor Sugar-Sweetened Drink Mix.
How to Select a Watermelon
Choose a watermelon that has a smooth, waxy surface and a creamy-colored underside. If the underside is white or greenish, the watermelon is not ripe. Hearing a thud when you tap the watermelon slightly with the palm of your hand is another sign of ripeness. If you hear a ringing sound, the melon is not ripe.
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Coffee House Milk Shakes
what you need
Mix and match your recipe from these options...
Add-in possibilities
Coffee & chocolate & 2 Tbsp. peanut butter OR
Coffee & 2 Tbsp. chocolate syrup OR
Hazelnut Flavored Coffee & butter pecan & 2 Tbsp. caramel ice cream topping
Vanilla Flavored Coffee & vanilla & 2 OREO Chocolate Sandwich Cookies, each broken in half !
NOW Make It
PLACE 1 cup cooled brewed double-strength Coffee, 1 pt. (2 cups) softened ice cream and add-ins in blender container; cover.
BLEND on high speed until thickened.
POUR into 3 chilled tall glasses.
Cool off after an outdoor activity this summer with a serving of this frosty ice cream treat!
Special Extra
Garnish each serving with 2 Tbsp. thawed COOL WHIP Whipped Topping.
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Peachy Iced Tea Sangria
What You Need!
5 cups cold water
1 cup orange juice
1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Peach Flavor Iced Tea Mix*
2 peaches, sliced
1 cup raspberries
1 cup blueberries
Make It!
STIR water and juice into tea mix in large pitcher until mix is dissolved.
STIR in fruit.
SERVE over ice.
*NOTE: CRYSTAL LIGHT Packets come in two sizes. Please note packet size before preparing recipe.
Kitchens Tips
Substitute
For an adults-only version, omit 1/2 cup water and add 1/2 cup peach liqueur or vodka.
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Gone Bananas Smoothie
`what you need
2 cups milk
1 ripe banana, cut up
1/2 cup KOOL-AID Strawberry Flavor Sugar-Sweetened Soft Drink Mix
1 cup ice cubes
Make It
PLACE all ingredients in blender container; cover.
BLEND on high speed 30 sec. or until thickened and smooth.
SERVE immediately.
Kitchens Tips
Great Substitute
Prepare as directed, using your favorite flavor of red KOOL-AID.
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OREO Milk Shake
What You Need!
4 tsp. chocolate syrup
8 OREO Cookies, divided
1-1/2 cups milk
2 cups Vanilla Ice Cream, softened
Make It!
SPOON 1 tsp. syrup into each of 4 glasses. Roll each glass to coat bottom and inside of glass. Finely chop 4 cookies; set aside.
QUARTER remaining cookies; place in blender. Add milk and ice cream; blend until smooth.
POUR into prepared glasses; top with chopped cookies. Serve immediately.
Kitchens Tips
Size-Wise
You'll know it's a special occasion when you get to enjoy a serving of this frosty milk shake.
Substitute
Prepare using frozen vanilla yogurt.
How to Soften Ice Cream
Measure ice cream; let stand at room temperature 10 to 15 min. or until slightly softened.
Now sit back and enjoy the warm weather on your shoulders and the company of the ones that you love.
Are you ready for some really yummy spring-time recipes ? These are some that are perfect for get-togethers and picnics. Try one or all of them. They are super simple and so good. Trust me the kiddies will flock around you when you open the picnic basket and reveal these treasures!
```````````````````````````````````````````````````````````````````````````````````````````````` Chocolate Truffle Brownie Cups
1box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix1/3 cup vegetable oil
1/4 cup water
2 eggs
2/3 cup whipping cream
6 oz semisweet baking chocolate, chopped
Chocolate sprinkles, if desired
1. Heat oven to 350°F. Place miniature paper baking cup in each of 48 mini muffin cups (1 3/4x1 inch).
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs until well blended. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
3. Bake 20 to 22 minutes or until toothpick inserted into edge of brownie cup comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
4. In 1-quart saucepan, heat whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. (It will become firmer the longer it cools.) Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle with chocolate sprinkles.
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PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake
What You Need!
20 OREO Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream
4 eggs
6 squares BAKER'S Semi-Sweet Chocolate, melted, cooled
Make It! preheat oven to 325 degrees
1MIX cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
2BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
3RESERVE 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.
4SWIRL batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
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Neely's Lime Bars
Ingredients:
Cookie crust:
1 cup unsalted butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
Pinch kosher salt
Lime topping:
4 large eggs, lightly beaten
2 cups sugar
6 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lime juice (or bottled key lime juice)
2 teaspoons grated lime zest
Confectioners' sugar, for garnish
Directions
Preheat the oven to 350 degrees F.
Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.
To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined *Cook's Note: The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you're ready to bake the bars, simply bring the dough to room temperature and pat out as described above.
Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.
To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares. *Cook's Note: For the neatest presentation, use a metal spatula or a butcher's scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.
Brownie Goody Bars
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semisweet chocolate chips (2 cups)
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4. Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.
Giant Ginger Cookies
Ingredients:
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
Directions
1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not over-bake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.
Delicious Lemon Cupcakes
Makes: 30 cupcakes
Prep: 20 minutes
Bake: 18 minutes
Ingredients
3-1/2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1-1/2 cups granulated sugar
2 tsp. vanilla
3 eggs
2 8-ounce cartons dairy sour cream
2 teaspoon finely shredded lemon peel
3 tablespoon butter, softened
1 cup sifted powdered sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla
1-1/4 cups sifted powdered sugar
Milk (2 to 3 teaspoons if necessary)
1 teaspoon shredded lemon peel
Directions
1. Preheat the oven to 350 degree F. Line thirty 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. (The batter will be thick.) Stir in lemon peel.
3. Spoon about 1/4 cup of the batter into each prepared muffin cup.* Bake in the preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool completely on a wire rack. Makes 30 cupcakes.
Lemon Frosting: In a medium bowl, beat 3 tablespoons butter, softened, until fluffy. Gradually add 1 cup sifted powdered sugar, beating well. Gradually beat in 2 tablespoons lemon juice and 3/4 teaspoon vanilla. Gradually beat in 1 1/4 cups sifted powdered sugar. If necessary, beat in enough additional milk (2 to 3 teaspoons) to make spreading consistency. Stir in 1 teaspoon finely shredded lemon peel.
4. To make lemon frosting, in a medium bowl, beat butter with 1 cup powdered sugar, beating well. Gradually beat in lemon juice and vanilla. Gradually beat in additional 1-1/4 cups powdered sugar. If necessary, beat in enough additional milk (2 to 3 teaspoons) to make of spreading consistency. Stir in shredded lemon peel.
* Tip: If all of the cupcakes do not fit in the oven at one time, refrigerate the remaining cupcakes while the first ones bake.
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We had these at a cook out and man-o-man these were soooo yummy !!!!!!!!!
Cook
1 hr 20 min Total: 1 hr 35 min
Ingredients
4 large russet potatoes , each about 3/4 pound each, well scrubbed
1/2 pound broccoli florets, blanched
4 tablespoons softened butter
1/2 cup sour cream
1/2 cup shredded sharp Cheddar , plus extra for topping
1/2 cup shredded smoked Gouda, plus extra for topping
Salt and freshly ground black pepper
Butter, for serving, optional
Directions
Preheat the oven to 400 degrees F.
Pierce potatoes with fork. Place on center rack of oven and cook for 1 hour.
Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin.
Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper; and mash until creamy.
Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more of both cheeses on top of the potatoes.
Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted and gooey. Serve with butter, if desired.
These should be a good start for your picnic fun.
Sometimes when we peer into the frig for something good to eat a question service , hmm I wonder if that's still good? Well a good rule of thumb is: If you lose track of how long that food has been in the refrigerator, always remember: If in doubt—throw it out!
For best storage, it’s wise to put hot leftovers into shallow dishes or smaller portions to cool quickly. Wait until steam has stopped rising from food before putting it into the refrigerator so that you don’t heat up your refrigerator.
Remember to choose strong food-storage containers that are clean and in good condition. And opt for covered containers—they’re always a better choice than uncovered bowls or opened cans.
In addition, it’s always important to get the food in the refrigerator within 2 hours after it’s cooked, or sooner if it’s cooled enough.
If food has been left out for longer than 2 hours, don’t put it back in the refrigerator, and don’t keep it for later. It’s not safe to eat. Still not sure? Keep this chart in a handy place. It should give you many of the answers you need to determine how long food can safely be refrigerated.
Refrigerator Storage The following foods will keep only 1 to 2 days in the refrigerator: fresh (raw) ground meats and stew meats gravy and meat broth fresh poultry and fresh fish shrimp, scallops, crayfish and squid shucked clams, mussels and oysters
These foods will keep 3 to 4 days in the refrigerator: fully cooked ham slices cooked meat and meat casseroles cooked chicken and chicken casseroles pizza cooked fish and cooked shellfish
The following will keep 3 to 5 days in the refrigerator: opened packages of luncheon meats or deli meats fully cooked ham portions fresh meat steaks, chops and roasts
The following foods have longer refrigerator-storage times as indicated: fresh eggs in shells — 3 to 5 weeks hard-cooked eggs — 1 week commercial mayonnaise after opening — 2 months opened hard cheese (such as cheddar or Swiss) — 3 to 4 weeks soft cheese (such as Brie or feta), cottage cheese, ricotta and milk — 1 week yogurt — 7 to 14 days
I hope these are useful to you as I've found them to be!
During this holy time of Lent we Catholics are faced with a dilemma from time to time -What to have on Fridays? Well there's the usual -grilled cheese sandwiches and tomato soup, or pancakes with scrambled eggs ,french toast with hash browns,or how about hot tuna sandwiches with jo-jo's? I really enjoy baked Pollock with long grain rice and salad. Then there's tuna salad and egg salad for lunches. I've made lots of veggie pizzas and big salads with baked potatoes .Don't forget about the tuna casseroles or shrimp and scallop pasta,or the shrimp and scallop lasagnas. And of course the calm chowders.
Most of these I make homemade .The hot tuna sandwiches are simply: Buns with drained tuna and mayonnaise(about a tablespoon) and a slice of American cheese. I like to put a dash of dill and pepper in my tuna mix but that is up to you. I foil mine then put them on a cookie sheet in the oven at 350 degrees. I use 2 packages of buns and 2 large cans of tuna for a family of 6 so we can have about 2 each. Check them in about 10 min to see if cheese has melted if so eat if not leave in a few more minutes then check etc..
I think the trick to really good scrambled eggs is to make sure you season them with a little salt and pepper. Eggs can taste pretty bland if you don't .Don't add any oil to them and use a nonstick pan only. I like to add a dash of vanilla and a tablespoon of cinnamon in my french toast and I use a nonstick pan for that however I use a pat of butter also while cooking them. It gives it a real bakery taste.
I scrub as many potatoes as I want to use then I slice them length ways in fours to cook jo jo's. Cover them with a high heat oil like canola oil and fry them on med high to high until golden brown. You can season them with salt and a dash of paprika. I use a ranch style dressing with a cup of sour cream combined in a bowl for the dip. Hash brown are similar only I chop my potatoes up into large cubes ,I like to add a little onion and red pepper to mine while frying. I season it with garlic salt and pepper to taste. Do not add as much oil however it'll make your potatoes soggy,only coat the bottom of you skillet.
My baked Pollock fish is very simple. In a baking dish place your selected fish and season with 2 teaspoons of garlic salt , 2 teaspoons of dill and a teaspoon of lemon pepper.Or whatever you preference is.Pour about a 1/2 cup of milk in the bottom and dot fish with pats of butter use about a 1/2 0f a stick. Fish doesn't take long so check on it in 15-20 min at a temperature of 350 degrees. It should look white in color and firm when you press on it .It should also flake when touched with the fork. I use Uncle Ben long grain rice I love it.
I buy my pizza from Papa Murphy s, it's great and the whole house smells fabulous while it's baking.
I use the Bisquick pancake mix and add whatever I want to put in them usually it's cinnamon.
See my other blogs on the pasta and seafood dishes.
I did find a good recipe for a tuna casserole that I thought was pretty good:
Ingredients
3 cups medium noodles (4 oz.)
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 to 3 Tbsp. Dijon-style mustard
2-1/4 cups milk
1 12-oz. can chunk tuna, drained
1/2 cup bottled roasted red sweet peppers, chopped
Potato chips, optional
Directions
1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.
2. For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.
3. Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with chips. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.Bake: 30 minutes
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Acorn squash is so good this time of year I like to cook it like this
Ingredients
1 medium acorn squash, halved
1-1/2 cups water
1/4 cup maple syrup
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
Directions
Scoop out and discard seeds from squash. Place cut side down in a 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 45 minutes.
Drain water from pan; turn squash cut side up. Combine the syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, for 10 minutes or until glaze is heated through. Yield: 2 servings.
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Another great veggie casserole to serve is:
Ingredients
1 tablespoon butter
4-1/2 teaspoons all-purpose flour
1-1/4 cups 1% milk
3/4 cup shredded reduced-fat cheddar cheese
1/3 cup grated Parmesan cheese
5 cups frozen broccoli florets, thawed
2-1/4 cups frozen cauliflowerets, thawed
1 cup soft bread crumbs
Butter-flavored cooking spray
Directions
In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted.
Place vegetables in a 2-qt. baking dish coated with cooking spray. Place bread crumbs in a bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole. Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.
Well, may you have a blessed Lent and I know it's not about food but it is sometimes difficult when you are the cook so I hope this helps.
Just because you're short on time doesn't mean that you can't have a fabulous homemade meal or dessert:
Shrimp and Scallops with Angel Hair Pasta
2 lbs of angel hair pasta
2 bags of frozen shrimp and 2 bags of frozen scallops
1 bag of frozen broccoli
1/3 cup of olive oil
1 stick of butter
2 tablespoons of garlic salt
2 tablespoons of parsley
2 teaspoons of pepper
3 teaspoons of basil
1 teaspoon of minced garlic
Fill a big pot with salted water and heat to boil
in a large saucepan heat the oil and the butter on medium low till melted add the minced garlic then turn the heat down so you don't burn the garlic and
add the rest of the seasonings.
Next add the seafood that is thawed. Heat till it is heated through on about a medium heat.Then stir in the broccoli.If it looks like you might need more butter then go ahead and add accordingly.
Add the spaghetti when the water is boiling.Cook til tender then drain.
Serve the seafood/sauce over a nest of cooked angel hair pasta.
If you want add mushrooms to the sauce and grape tomatoes also black olives are good in it.
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Another quick recipe that is a favorite:
Buttery Cinnamon Skillet Apples
1/3 cup of butter
1/2-3/4 cup of sugar
2 tablespoons of corn starch
1 1/2 cup of water
1/4 -1/2 teaspoon of cinnamon
4 medium cooking apples unpeeled,cored and cut in half
In a 10 inch heavy skillet melt butter over medium heat.Stir in sugar and corn starch. Mix well.Add remaining ingredients.Cover and cook over medium heat.
Spoon sauce over apples occasionally until apples are forked tender and sauce is thickened.(12-15 min.).
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Banana sour cream cake
1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup of Sour Cream
1/4 cup oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped PLANTERS Walnuts
HEAT oven to 350°F.
BEAT first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.
BAKE 35 min. or until toothpick inserted in center comes out clean. Cool completely.
BEAT cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition.
REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.
