BBQ Nachos

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?> Nutty popcorn bars is a great new take on protein bars. This recipe came from the June 2007 Heath Magazine, this created by David Gaus an Executive pastry chef in Washington DC. Beware! I can never only eat one.  They are so tasty.

1 1/2 cups rolled oats
1 cup unsalted, sildenafil dry-roasted peanuts
12 cups popcorn (without salt or fat)
Cooking spray
1/2 cup unsalted butter
1 cup light brown sugar
5 tbsp honey
1/2 tsp salt
1/4 tsp vanilla
1 1/2 cups raisins

Preheat oven to 350. Place oats and peanuts on a baking sheet; bake for 12 minutes. Remove the sheet from the oven and cool completely.
Place popped corn in a very large heatproof bowl that has been sprayed with cooking spray. Set aside a 15 X 10 X 1-inch jelly roll pan sprayed with cooking spray.
In a medium saucepan, combine butter, sugar and honey. Heat over medium heat stirring until mixture comes to a boil. Let mixture boil for 1 1/2 minutes. Remove from heat and stir in salt and vanilla.
Pour hot syrup over popped corn and mix until well coated. Stir in raisins, oats and peanuts. Spread evenly onto prepared pan. Allow to cool completely, about 30 minutes.
Turn out onto a large cutting board; cut 24 equal squares. Store in an airtight container for up to 3 days.

Alternatives:
In a pinch I have used salted peanuts and packaged low sodium low fat popcorn.
I have also thrown in some almonds and cashews with the peanuts to make one cup.
Golden Raisin or Cranberries are a nice addition as well.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, viagra hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, viagra hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
As a born and bred Southern Gal turned California chic, purchase I occasionally get the hanker’n for some good ol’ southern barbecue. This summer I returned to my roots when I went to visit my family in South Florida. Before my arrival, my brother asked me what I wanted for dinner that night. I immediately requested, BBQ. Upon arriving in Florida, my brother stopped off for take out at a local BBQ restaurant. One of his must haves was their BBQ Nachos. At the mention of BBQ Nachos, I was quite intrigued. They were just like nachos only they had BBQ sauce on them. This is my own version based on what I remember.

Tortilla chips
Shredded chicken
BBQ Sauce
olives
jalepenos
cheese
tomatoes
cilantro
red onion
green onions
Pico de Gallo
beans

Place a layer of chips in an oven proof dish. Sprinkle with cheese and any combination of toppings. Add another layer of chips and cheese. Bake at 350 until the cheese is melted. Add additional toppings and serve.

Pesto Potato Salad

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?> Nutty popcorn bars is a great new take on protein bars. This recipe came from the June 2007 Heath Magazine, this created by David Gaus an Executive pastry chef in Washington DC. Beware! I can never only eat one.  They are so tasty.

1 1/2 cups rolled oats
1 cup unsalted, sildenafil dry-roasted peanuts
12 cups popcorn (without salt or fat)
Cooking spray
1/2 cup unsalted butter
1 cup light brown sugar
5 tbsp honey
1/2 tsp salt
1/4 tsp vanilla
1 1/2 cups raisins

Preheat oven to 350. Place oats and peanuts on a baking sheet; bake for 12 minutes. Remove the sheet from the oven and cool completely.
Place popped corn in a very large heatproof bowl that has been sprayed with cooking spray. Set aside a 15 X 10 X 1-inch jelly roll pan sprayed with cooking spray.
In a medium saucepan, combine butter, sugar and honey. Heat over medium heat stirring until mixture comes to a boil. Let mixture boil for 1 1/2 minutes. Remove from heat and stir in salt and vanilla.
Pour hot syrup over popped corn and mix until well coated. Stir in raisins, oats and peanuts. Spread evenly onto prepared pan. Allow to cool completely, about 30 minutes.
Turn out onto a large cutting board; cut 24 equal squares. Store in an airtight container for up to 3 days.

Alternatives:
In a pinch I have used salted peanuts and packaged low sodium low fat popcorn.
I have also thrown in some almonds and cashews with the peanuts to make one cup.
Golden Raisin or Cranberries are a nice addition as well.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, viagra hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, viagra hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
As a born and bred Southern Gal turned California chic, purchase I occasionally get the hanker’n for some good ol’ southern barbecue. This summer I returned to my roots when I went to visit my family in South Florida. Before my arrival, my brother asked me what I wanted for dinner that night. I immediately requested, BBQ. Upon arriving in Florida, my brother stopped off for take out at a local BBQ restaurant. One of his must haves was their BBQ Nachos. At the mention of BBQ Nachos, I was quite intrigued. They were just like nachos only they had BBQ sauce on them. This is my own version based on what I remember.

Tortilla chips
Shredded chicken
BBQ Sauce
olives
jalepenos
cheese
tomatoes
cilantro
red onion
green onions
Pico de Gallo
beans

Place a layer of chips in an oven proof dish. Sprinkle with cheese and any combination of toppings. Add another layer of chips and cheese. Bake at 350 until the cheese is melted. Add additional toppings and serve.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, viagra hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
As a born and bred Southern Gal turned California chic, purchase I occasionally get the hanker’n for some good ol’ southern barbecue. This summer I returned to my roots when I went to visit my family in South Florida. Before my arrival, my brother asked me what I wanted for dinner that night. I immediately requested, BBQ. Upon arriving in Florida, my brother stopped off for take out at a local BBQ restaurant. One of his must haves was their BBQ Nachos. At the mention of BBQ Nachos, I was quite intrigued. They were just like nachos only they had BBQ sauce on them. This is my own version based on what I remember.

Tortilla chips
Shredded chicken
BBQ Sauce
olives
jalepenos
cheese
tomatoes
cilantro
red onion
green onions
Pico de Gallo
beans

Place a layer of chips in an oven proof dish. Sprinkle with cheese and any combination of toppings. Add another layer of chips and cheese. Bake at 350 until the cheese is melted. Add additional toppings and serve.
A budget is an extremely important tool to help you stay on top of your spending to ensure you do not go into debt. For those individuals who are already in debt, buy more about a budget will help put spending habits into perspective. Change is a lengthy and difficult process. It is common to feel hopeless, pharm impossible or even deprived. However, website like in the story “The Tortoise and the Hare”, if you work slowly and steadily, you can achieve what you put your mind to. Don’t look at solving your debt problems as you would dieting. “Diets” generally do not work. Subtle changes over time will result in long term habits and eventually financial peace of mind.

One thing Franklin Covey, many life coaches, and weight loss books have in common is the first thing they ask you to do when you want to make a change is to keep a journal. Our goal is to become free of debt. Jot down every living expense that you owe. We use a white board above our desk. You could use software programs or paper and a pencil. Living expenses may include: rent/mortgage, house and car insurance, security service, pest service, electric company, gas company, water, sewage, gas for your car, cell and/or home phone, cable, internet, food, entertainment, baby, online services such video/game rentals, credit cards, loans.

Now, list the amount you pay and the budgeted amount (what you can spend each month in each category based on your income). Some expenditures are fixed, the mortgage, insurance and city services, meaning they are the same amount every month; while others have a budgeted allotment we work toward changing such as the electric bill, food and gasoline. Be reasonable and realistic. If you are spending more than you are bringing in sit down and decide what items need to be eliminated, temporarily suspended or which services you can call to negotiate a better price.

For us, the majority of our money was escaping through nickel and dime purchases. Once we started to keep close tabs on what we were spending our money on we had a better idea how to tackle the problem. Which is why it is extremely beneficial to also begin keeping a log of every single purchase you make. Let me reiterate, EVERY single purchase cash and credit no matter how tiny or huge. If you spend most of your money eating out, try cutting out 1 to 2 outings a week and then go down from there. You won’t feel so deprived. How much you save depends on how aggressive you are. Review the list every week or monthly to help you “keep moving forward”.

I had a yoga teacher once that stressed “you only get back what you put in.” If you sacrifice a lot you will reach your goal faster.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, viagra hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
As a born and bred Southern Gal turned California chic, purchase I occasionally get the hanker’n for some good ol’ southern barbecue. This summer I returned to my roots when I went to visit my family in South Florida. Before my arrival, my brother asked me what I wanted for dinner that night. I immediately requested, BBQ. Upon arriving in Florida, my brother stopped off for take out at a local BBQ restaurant. One of his must haves was their BBQ Nachos. At the mention of BBQ Nachos, I was quite intrigued. They were just like nachos only they had BBQ sauce on them. This is my own version based on what I remember.

Tortilla chips
Shredded chicken
BBQ Sauce
olives
jalepenos
cheese
tomatoes
cilantro
red onion
green onions
Pico de Gallo
beans

Place a layer of chips in an oven proof dish. Sprinkle with cheese and any combination of toppings. Add another layer of chips and cheese. Bake at 350 until the cheese is melted. Add additional toppings and serve.
A budget is an extremely important tool to help you stay on top of your spending to ensure you do not go into debt. For those individuals who are already in debt, buy more about a budget will help put spending habits into perspective. Change is a lengthy and difficult process. It is common to feel hopeless, pharm impossible or even deprived. However, website like in the story “The Tortoise and the Hare”, if you work slowly and steadily, you can achieve what you put your mind to. Don’t look at solving your debt problems as you would dieting. “Diets” generally do not work. Subtle changes over time will result in long term habits and eventually financial peace of mind.

One thing Franklin Covey, many life coaches, and weight loss books have in common is the first thing they ask you to do when you want to make a change is to keep a journal. Our goal is to become free of debt. Jot down every living expense that you owe. We use a white board above our desk. You could use software programs or paper and a pencil. Living expenses may include: rent/mortgage, house and car insurance, security service, pest service, electric company, gas company, water, sewage, gas for your car, cell and/or home phone, cable, internet, food, entertainment, baby, online services such video/game rentals, credit cards, loans.

Now, list the amount you pay and the budgeted amount (what you can spend each month in each category based on your income). Some expenditures are fixed, the mortgage, insurance and city services, meaning they are the same amount every month; while others have a budgeted allotment we work toward changing such as the electric bill, food and gasoline. Be reasonable and realistic. If you are spending more than you are bringing in sit down and decide what items need to be eliminated, temporarily suspended or which services you can call to negotiate a better price.

For us, the majority of our money was escaping through nickel and dime purchases. Once we started to keep close tabs on what we were spending our money on we had a better idea how to tackle the problem. Which is why it is extremely beneficial to also begin keeping a log of every single purchase you make. Let me reiterate, EVERY single purchase cash and credit no matter how tiny or huge. If you spend most of your money eating out, try cutting out 1 to 2 outings a week and then go down from there. You won’t feel so deprived. How much you save depends on how aggressive you are. Review the list every week or monthly to help you “keep moving forward”.

I had a yoga teacher once that stressed “you only get back what you put in.” If you sacrifice a lot you will reach your goal faster.
We pulled out our slurpee/snowcone maker, store dusted it off and made a refreshing treat with this recipe I found online, but I apologize I have no clue where I got. It was a site that had all these great cool summer kid treats. Once I locate it, I will update this post. Until then, enjoy her version of an easy snow cone.

1 Envelope KOOL-AID, Unsweetened, any flavor
1 Cup sugar
1/2 Cup cold water
8 Cups finely crushed ice

Place soft drink mix and sugar in small bowl. Add cold water; stir to dissolve. For each serving, pour about 1 tablespoon soft drink mixture over 1 cup ice.

Variations:
Use 3/4 cup KOOL-AID Sugar-Sweetened Soft Drink Mix, any flavor; omit sugar.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, viagra hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
As a born and bred Southern Gal turned California chic, purchase I occasionally get the hanker’n for some good ol’ southern barbecue. This summer I returned to my roots when I went to visit my family in South Florida. Before my arrival, my brother asked me what I wanted for dinner that night. I immediately requested, BBQ. Upon arriving in Florida, my brother stopped off for take out at a local BBQ restaurant. One of his must haves was their BBQ Nachos. At the mention of BBQ Nachos, I was quite intrigued. They were just like nachos only they had BBQ sauce on them. This is my own version based on what I remember.

Tortilla chips
Shredded chicken
BBQ Sauce
olives
jalepenos
cheese
tomatoes
cilantro
red onion
green onions
Pico de Gallo
beans

Place a layer of chips in an oven proof dish. Sprinkle with cheese and any combination of toppings. Add another layer of chips and cheese. Bake at 350 until the cheese is melted. Add additional toppings and serve.
A budget is an extremely important tool to help you stay on top of your spending to ensure you do not go into debt. For those individuals who are already in debt, buy more about a budget will help put spending habits into perspective. Change is a lengthy and difficult process. It is common to feel hopeless, pharm impossible or even deprived. However, website like in the story “The Tortoise and the Hare”, if you work slowly and steadily, you can achieve what you put your mind to. Don’t look at solving your debt problems as you would dieting. “Diets” generally do not work. Subtle changes over time will result in long term habits and eventually financial peace of mind.

One thing Franklin Covey, many life coaches, and weight loss books have in common is the first thing they ask you to do when you want to make a change is to keep a journal. Our goal is to become free of debt. Jot down every living expense that you owe. We use a white board above our desk. You could use software programs or paper and a pencil. Living expenses may include: rent/mortgage, house and car insurance, security service, pest service, electric company, gas company, water, sewage, gas for your car, cell and/or home phone, cable, internet, food, entertainment, baby, online services such video/game rentals, credit cards, loans.

Now, list the amount you pay and the budgeted amount (what you can spend each month in each category based on your income). Some expenditures are fixed, the mortgage, insurance and city services, meaning they are the same amount every month; while others have a budgeted allotment we work toward changing such as the electric bill, food and gasoline. Be reasonable and realistic. If you are spending more than you are bringing in sit down and decide what items need to be eliminated, temporarily suspended or which services you can call to negotiate a better price.

For us, the majority of our money was escaping through nickel and dime purchases. Once we started to keep close tabs on what we were spending our money on we had a better idea how to tackle the problem. Which is why it is extremely beneficial to also begin keeping a log of every single purchase you make. Let me reiterate, EVERY single purchase cash and credit no matter how tiny or huge. If you spend most of your money eating out, try cutting out 1 to 2 outings a week and then go down from there. You won’t feel so deprived. How much you save depends on how aggressive you are. Review the list every week or monthly to help you “keep moving forward”.

I had a yoga teacher once that stressed “you only get back what you put in.” If you sacrifice a lot you will reach your goal faster.
We pulled out our slurpee/snowcone maker, store dusted it off and made a refreshing treat with this recipe I found online, but I apologize I have no clue where I got. It was a site that had all these great cool summer kid treats. Once I locate it, I will update this post. Until then, enjoy her version of an easy snow cone.

1 Envelope KOOL-AID, Unsweetened, any flavor
1 Cup sugar
1/2 Cup cold water
8 Cups finely crushed ice

Place soft drink mix and sugar in small bowl. Add cold water; stir to dissolve. For each serving, pour about 1 tablespoon soft drink mixture over 1 cup ice.

Variations:
Use 3/4 cup KOOL-AID Sugar-Sweetened Soft Drink Mix, any flavor; omit sugar.
This year for Halloween, viagra we are adopting a family tradition from my sister-n-law. Every year for the past ten years, pharmacy at least, they have celebrated Halloween with a mystery dinner complete with a menu. Does Eye of Newt sound appetizing? Don’t be too alarmed. That is what they call hot dogs in the land of witches and goblins.

Here are a few of our favorite Halloween Dinner ideas:

Beverages:
Witches Brew- Hot Chocolate
Love Potion – Orchard Apple Punch

Appetizers:
Witches Fingers – Bread Sticks
Spider Egg Sacks – Boiled Eggs
Shrunken Heads – Raisin filled Apple Jack-o-Lanterns
Boogers on A Stick – Mini Carmel Apples
Witch’s Hair with Goblin’s Eyes: Shredded Carrots with Grapes

Entrees:
Monkey Brains with Alligator Eye Balls- Spaghetti and Meatballs
Bat Stew – Hearty Chili
Mummy Rolls – Hot Dogs wrapped in crescent rolls
Road Kill Pie – Chicken Pot Pie
Grilled CobwebsPizza
Ghosts and Baked Tombstones – Meatloaf and Mashed potato ghosts
Pumpkin Bites – Apple Ham and Cheese Sandwich
Roasted Pumpkins – Chicken Broccoli Braid

Desserts:
Flies on Decaying Pumpkin – Pumpkin Chip Cookies
Fried Bats – Bat shaped cookies
Moth balls – Cupcakes
Frosted Jack-o-Lanterns – Ice Cream filled oranges
Ghosts – Popcorn Balls
Candy Corn Cookies – Sugar Cookie Dough

If you are new to creating a menu, store cost it can seem daunting a first. I use my computer, stomach but a pad of paper or a calendar works fine. Start off simple. You could begin by selecting a theme for each day of the week. Something like: soup or breakfast on Sunday, this web Try Something New Monday, Taco Tuesday’s, seafood on Wednesday, Mexican Thursday’s, Italian Friday’s, Saturday’s dinner salads, ect. When you are putting together your menu, include a main dish and all sides. Ex: Wednesday Dinner: Poached Salmon, roasted potatoes and grilled asparagus, water and strawberries. With time and some practice it will become easier.

I caved in and started making a menu because I was spending too much time sifting through cookbooks or browsing the internet every night looking for something healthy, yet good. Everyday at 4:00, I would go into a panic over what to cook for dinner. Before I knew it, the clock read 5:25 and my nose was still in a book or I was standing in the kitchen mulling over what I could make from the few things we had in the pantry and refrigerator. Frustrated, I tried to make a menu but nothing changed; it still was taking too long to come up with a recipe to fill in the blank. Then, I decided to assign a category or theme to each day of the week to narrow the search. Now, I had to only come up with one recipe and if I found others that looked interesting, I plugged them in the subsequent week’s spots. Wa-la, a months worth of meals, done!

Not quite. The kids, became pickier and I did not have a ton of time to spend in the kitchen anymore to experiment with new recipes. There was a period after our third baby was born where we had the same dish on the same day each week. Creating a menu is really about what works for your family. My sister-n-law has input from her kids on menu suggestions.

Sometimes things come up. A menu is just a guide. Maybe you do not feel like eating what is on the menu for that night. It is perfectly ok to switch nights around or pull something together from items on hand. However, you decide to do it remember to keep it simple and do not forget to post the menu where you can see it. Otherwise it is easy to forget what is for dinner. My other sister-n-law makes a copy of the recipes she plans on using so she does not have to go hunting for it later.

To save money on groceries think back to college. When I was in college I did not have a lot of money to spend on groceries. I planned meals around each other so nothing went to waste. If you plan on trying a new recipe think of other recipes that use the same ingredients. It may seem boring or monotonous but it saves money. Savy shoppers arrange their menus around what deals they pick up at the grocery store that week. Or they stock up for next months menu.

Finally, create a shopping list based on the ingredients needed for each recipe. Make sure to list the quanties. If a recipe calls for two potatoes and later in the week you plan on having mashed potatoes you’ll need to buy more than two potatoes. Once you have your list, it is time to go shopping. Some people like to shop once a week, while others push for every two weeks. See how long you can go without having to go to the grocery store. You will be surprised at what you can come up with using the items in your pantry, freezer and refrigerator. Save the money you would have normally spent and use it to stock up on sale items you use most.
If you are new to creating a menu, store cost it can seem daunting a first. I use my computer, stomach but a pad of paper or a calendar works fine. Start off simple. You could begin by selecting a theme for each day of the week. Something like: soup or breakfast on Sunday, this web Try Something New Monday, Taco Tuesday’s, seafood on Wednesday, Mexican Thursday’s, Italian Friday’s, Saturday’s dinner salads, ect. When you are putting together your menu, include a main dish and all sides. Ex: Wednesday Dinner: Poached Salmon, roasted potatoes and grilled asparagus, water and strawberries. With time and some practice it will become easier.

I caved in and started making a menu because I was spending too much time sifting through cookbooks or browsing the internet every night looking for something healthy, yet good. Everyday at 4:00, I would go into a panic over what to cook for dinner. Before I knew it, the clock read 5:25 and my nose was still in a book or I was standing in the kitchen mulling over what I could make from the few things we had in the pantry and refrigerator. Frustrated, I tried to make a menu but nothing changed; it still was taking too long to come up with a recipe to fill in the blank. Then, I decided to assign a category or theme to each day of the week to narrow the search. Now, I had to only come up with one recipe and if I found others that looked interesting, I plugged them in the subsequent week’s spots. Wa-la, a months worth of meals, done!

Not quite. The kids, became pickier and I did not have a ton of time to spend in the kitchen anymore to experiment with new recipes. There was a period after our third baby was born where we had the same dish on the same day each week. Creating a menu is really about what works for your family. My sister-n-law has input from her kids on menu suggestions.

Sometimes things come up. A menu is just a guide. Maybe you do not feel like eating what is on the menu for that night. It is perfectly ok to switch nights around or pull something together from items on hand. However, you decide to do it remember to keep it simple and do not forget to post the menu where you can see it. Otherwise it is easy to forget what is for dinner. My other sister-n-law makes a copy of the recipes she plans on using so she does not have to go hunting for it later.

To save money on groceries think back to college. When I was in college I did not have a lot of money to spend on groceries. I planned meals around each other so nothing went to waste. If you plan on trying a new recipe think of other recipes that use the same ingredients. It may seem boring or monotonous but it saves money. Savy shoppers arrange their menus around what deals they pick up at the grocery store that week. Or they stock up for next months menu.

Finally, create a shopping list based on the ingredients needed for each recipe. Make sure to list the quanties. If a recipe calls for two potatoes and later in the week you plan on having mashed potatoes you’ll need to buy more than two potatoes. Once you have your list, it is time to go shopping. Some people like to shop once a week, while others push for every two weeks. See how long you can go without having to go to the grocery store. You will be surprised at what you can come up with using the items in your pantry, freezer and refrigerator. Save the money you would have normally spent and use it to stock up on sale items you use most.
Extreme shoppers can slice as much as 50% – 60% off their monthly grocery bill just by using coupons and waiting until the item goes on sale. If it is not on sale, visit this they do not buy it. They stock up on the items they use the most while they are on sale and they plan their menus around the bargains they can pick up at the grocery store that week.

To get the scoop, hospital check out thegrocerygame.com. The site tells you what’s on sale at the store you choose, then click the coupon and print. It does cost money, but you can get a four week trial for just a dollar.

Other sites worth a visit include: couponing, MommySavesBig, CouponMom, MyGroceryDeals, thecentsiblesawyer.blogspot, budget101.
If you are new to creating a menu, store cost it can seem daunting a first. I use my computer, stomach but a pad of paper or a calendar works fine. Start off simple. You could begin by selecting a theme for each day of the week. Something like: soup or breakfast on Sunday, this web Try Something New Monday, Taco Tuesday’s, seafood on Wednesday, Mexican Thursday’s, Italian Friday’s, Saturday’s dinner salads, ect. When you are putting together your menu, include a main dish and all sides. Ex: Wednesday Dinner: Poached Salmon, roasted potatoes and grilled asparagus, water and strawberries. With time and some practice it will become easier.

I caved in and started making a menu because I was spending too much time sifting through cookbooks or browsing the internet every night looking for something healthy, yet good. Everyday at 4:00, I would go into a panic over what to cook for dinner. Before I knew it, the clock read 5:25 and my nose was still in a book or I was standing in the kitchen mulling over what I could make from the few things we had in the pantry and refrigerator. Frustrated, I tried to make a menu but nothing changed; it still was taking too long to come up with a recipe to fill in the blank. Then, I decided to assign a category or theme to each day of the week to narrow the search. Now, I had to only come up with one recipe and if I found others that looked interesting, I plugged them in the subsequent week’s spots. Wa-la, a months worth of meals, done!

Not quite. The kids, became pickier and I did not have a ton of time to spend in the kitchen anymore to experiment with new recipes. There was a period after our third baby was born where we had the same dish on the same day each week. Creating a menu is really about what works for your family. My sister-n-law has input from her kids on menu suggestions.

Sometimes things come up. A menu is just a guide. Maybe you do not feel like eating what is on the menu for that night. It is perfectly ok to switch nights around or pull something together from items on hand. However, you decide to do it remember to keep it simple and do not forget to post the menu where you can see it. Otherwise it is easy to forget what is for dinner. My other sister-n-law makes a copy of the recipes she plans on using so she does not have to go hunting for it later.

To save money on groceries think back to college. When I was in college I did not have a lot of money to spend on groceries. I planned meals around each other so nothing went to waste. If you plan on trying a new recipe think of other recipes that use the same ingredients. It may seem boring or monotonous but it saves money. Savy shoppers arrange their menus around what deals they pick up at the grocery store that week. Or they stock up for next months menu.

Finally, create a shopping list based on the ingredients needed for each recipe. Make sure to list the quanties. If a recipe calls for two potatoes and later in the week you plan on having mashed potatoes you’ll need to buy more than two potatoes. Once you have your list, it is time to go shopping. Some people like to shop once a week, while others push for every two weeks. See how long you can go without having to go to the grocery store. You will be surprised at what you can come up with using the items in your pantry, freezer and refrigerator. Save the money you would have normally spent and use it to stock up on sale items you use most.
Extreme shoppers can slice as much as 50% – 60% off their monthly grocery bill just by using coupons and waiting until the item goes on sale. If it is not on sale, visit this they do not buy it. They stock up on the items they use the most while they are on sale and they plan their menus around the bargains they can pick up at the grocery store that week.

To get the scoop, hospital check out thegrocerygame.com. The site tells you what’s on sale at the store you choose, then click the coupon and print. It does cost money, but you can get a four week trial for just a dollar.

Other sites worth a visit include: couponing, MommySavesBig, CouponMom, MyGroceryDeals, thecentsiblesawyer.blogspot, budget101.
I love Halloween. It is absolutely my favorite holiday. Ok, check I say the same thing about Christmas when I see the lights and hear the timeless carols. Oh, ed can’t forget the smell of pine trees.

Back to Halloween. Last year, little goblins were out in our neighborhood on a mission to spread a little Halloween spirit. When we arrived home one afternoon, to our surprise on the doorstep was a small paper bag with a card and goodies inside telling us we had been BOO-ed. We had not a clue who placed it there. But, over the next several days, little packages started appearing on the doorsteps of neighboring houses. It was a sweet gesture to bring our community together.

This year, why not stir up some excitement at work or among friends or church family. I did not keep the poem that was on our bag, but here is one I found on organizedchristmas.com. You can use this poem or make up your own. The fun is in leaving the treat for someone without them knowing who left it.

The air is cool, the season fall,
Soon Halloween will come to all.

Ghosts and goblins, spooks galore…
Tricky witches at your door.

The spooks are after things to do,
In fact a spook brought this “Boo” to you!

The excitement comes when friends like you,
Copy this note and make it two.

We’ll all have smiles upon our faces,
No one will know who “BOO”ed who’s places!

Just two short days to work your spell,
Keep it secret, hide it well.

Please join the fun, the seasons here .
Just spread these “BOO’s” and Halloween cheer.

Include a sheet of paper that says:

You have been BOOED! Please keep it going by following these directions:

Enjoy your treat
Place the BOO sign on your front door or visible in a window
Within 2 days, make 2 copies of this note, make 2 treats and 2 BOO signs to secretly deliver to 2 neighbors/friends without a BOO.
If you are new to creating a menu, store cost it can seem daunting a first. I use my computer, stomach but a pad of paper or a calendar works fine. Start off simple. You could begin by selecting a theme for each day of the week. Something like: soup or breakfast on Sunday, this web Try Something New Monday, Taco Tuesday’s, seafood on Wednesday, Mexican Thursday’s, Italian Friday’s, Saturday’s dinner salads, ect. When you are putting together your menu, include a main dish and all sides. Ex: Wednesday Dinner: Poached Salmon, roasted potatoes and grilled asparagus, water and strawberries. With time and some practice it will become easier.

I caved in and started making a menu because I was spending too much time sifting through cookbooks or browsing the internet every night looking for something healthy, yet good. Everyday at 4:00, I would go into a panic over what to cook for dinner. Before I knew it, the clock read 5:25 and my nose was still in a book or I was standing in the kitchen mulling over what I could make from the few things we had in the pantry and refrigerator. Frustrated, I tried to make a menu but nothing changed; it still was taking too long to come up with a recipe to fill in the blank. Then, I decided to assign a category or theme to each day of the week to narrow the search. Now, I had to only come up with one recipe and if I found others that looked interesting, I plugged them in the subsequent week’s spots. Wa-la, a months worth of meals, done!

Not quite. The kids, became pickier and I did not have a ton of time to spend in the kitchen anymore to experiment with new recipes. There was a period after our third baby was born where we had the same dish on the same day each week. Creating a menu is really about what works for your family. My sister-n-law has input from her kids on menu suggestions.

Sometimes things come up. A menu is just a guide. Maybe you do not feel like eating what is on the menu for that night. It is perfectly ok to switch nights around or pull something together from items on hand. However, you decide to do it remember to keep it simple and do not forget to post the menu where you can see it. Otherwise it is easy to forget what is for dinner. My other sister-n-law makes a copy of the recipes she plans on using so she does not have to go hunting for it later.

To save money on groceries think back to college. When I was in college I did not have a lot of money to spend on groceries. I planned meals around each other so nothing went to waste. If you plan on trying a new recipe think of other recipes that use the same ingredients. It may seem boring or monotonous but it saves money. Savy shoppers arrange their menus around what deals they pick up at the grocery store that week. Or they stock up for next months menu.

Finally, create a shopping list based on the ingredients needed for each recipe. Make sure to list the quanties. If a recipe calls for two potatoes and later in the week you plan on having mashed potatoes you’ll need to buy more than two potatoes. Once you have your list, it is time to go shopping. Some people like to shop once a week, while others push for every two weeks. See how long you can go without having to go to the grocery store. You will be surprised at what you can come up with using the items in your pantry, freezer and refrigerator. Save the money you would have normally spent and use it to stock up on sale items you use most.
Extreme shoppers can slice as much as 50% – 60% off their monthly grocery bill just by using coupons and waiting until the item goes on sale. If it is not on sale, visit this they do not buy it. They stock up on the items they use the most while they are on sale and they plan their menus around the bargains they can pick up at the grocery store that week.

To get the scoop, hospital check out thegrocerygame.com. The site tells you what’s on sale at the store you choose, then click the coupon and print. It does cost money, but you can get a four week trial for just a dollar.

Other sites worth a visit include: couponing, MommySavesBig, CouponMom, MyGroceryDeals, thecentsiblesawyer.blogspot, budget101.
I love Halloween. It is absolutely my favorite holiday. Ok, check I say the same thing about Christmas when I see the lights and hear the timeless carols. Oh, ed can’t forget the smell of pine trees.

Back to Halloween. Last year, little goblins were out in our neighborhood on a mission to spread a little Halloween spirit. When we arrived home one afternoon, to our surprise on the doorstep was a small paper bag with a card and goodies inside telling us we had been BOO-ed. We had not a clue who placed it there. But, over the next several days, little packages started appearing on the doorsteps of neighboring houses. It was a sweet gesture to bring our community together.

This year, why not stir up some excitement at work or among friends or church family. I did not keep the poem that was on our bag, but here is one I found on organizedchristmas.com. You can use this poem or make up your own. The fun is in leaving the treat for someone without them knowing who left it.

The air is cool, the season fall,
Soon Halloween will come to all.

Ghosts and goblins, spooks galore…
Tricky witches at your door.

The spooks are after things to do,
In fact a spook brought this “Boo” to you!

The excitement comes when friends like you,
Copy this note and make it two.

We’ll all have smiles upon our faces,
No one will know who “BOO”ed who’s places!

Just two short days to work your spell,
Keep it secret, hide it well.

Please join the fun, the seasons here .
Just spread these “BOO’s” and Halloween cheer.

Include a sheet of paper that says:

You have been BOOED! Please keep it going by following these directions:

Enjoy your treat
Place the BOO sign on your front door or visible in a window
Within 2 days, make 2 copies of this note, make 2 treats and 2 BOO signs to secretly deliver to 2 neighbors/friends without a BOO.
A family that learns to clean together, page learns to play together.

My brother-n-law works many long hours during the week. On the weekends, advice he enjoys staying home with his kids and doing chores together. He says it allows him to reconnect with his children, while at the same time the chores are tackled. He suggests to first choose a room. Then, assign a task to each child to work on. When the room is finished, move on to the next room. Once the chores are complete, have a fun dinner or lunch to celebrate a job well done.
If you are new to creating a menu, store cost it can seem daunting a first. I use my computer, stomach but a pad of paper or a calendar works fine. Start off simple. You could begin by selecting a theme for each day of the week. Something like: soup or breakfast on Sunday, this web Try Something New Monday, Taco Tuesday’s, seafood on Wednesday, Mexican Thursday’s, Italian Friday’s, Saturday’s dinner salads, ect. When you are putting together your menu, include a main dish and all sides. Ex: Wednesday Dinner: Poached Salmon, roasted potatoes and grilled asparagus, water and strawberries. With time and some practice it will become easier.

I caved in and started making a menu because I was spending too much time sifting through cookbooks or browsing the internet every night looking for something healthy, yet good. Everyday at 4:00, I would go into a panic over what to cook for dinner. Before I knew it, the clock read 5:25 and my nose was still in a book or I was standing in the kitchen mulling over what I could make from the few things we had in the pantry and refrigerator. Frustrated, I tried to make a menu but nothing changed; it still was taking too long to come up with a recipe to fill in the blank. Then, I decided to assign a category or theme to each day of the week to narrow the search. Now, I had to only come up with one recipe and if I found others that looked interesting, I plugged them in the subsequent week’s spots. Wa-la, a months worth of meals, done!

Not quite. The kids, became pickier and I did not have a ton of time to spend in the kitchen anymore to experiment with new recipes. There was a period after our third baby was born where we had the same dish on the same day each week. Creating a menu is really about what works for your family. My sister-n-law has input from her kids on menu suggestions.

Sometimes things come up. A menu is just a guide. Maybe you do not feel like eating what is on the menu for that night. It is perfectly ok to switch nights around or pull something together from items on hand. However, you decide to do it remember to keep it simple and do not forget to post the menu where you can see it. Otherwise it is easy to forget what is for dinner. My other sister-n-law makes a copy of the recipes she plans on using so she does not have to go hunting for it later.

To save money on groceries think back to college. When I was in college I did not have a lot of money to spend on groceries. I planned meals around each other so nothing went to waste. If you plan on trying a new recipe think of other recipes that use the same ingredients. It may seem boring or monotonous but it saves money. Savy shoppers arrange their menus around what deals they pick up at the grocery store that week. Or they stock up for next months menu.

Finally, create a shopping list based on the ingredients needed for each recipe. Make sure to list the quanties. If a recipe calls for two potatoes and later in the week you plan on having mashed potatoes you’ll need to buy more than two potatoes. Once you have your list, it is time to go shopping. Some people like to shop once a week, while others push for every two weeks. See how long you can go without having to go to the grocery store. You will be surprised at what you can come up with using the items in your pantry, freezer and refrigerator. Save the money you would have normally spent and use it to stock up on sale items you use most.
Extreme shoppers can slice as much as 50% – 60% off their monthly grocery bill just by using coupons and waiting until the item goes on sale. If it is not on sale, visit this they do not buy it. They stock up on the items they use the most while they are on sale and they plan their menus around the bargains they can pick up at the grocery store that week.

To get the scoop, hospital check out thegrocerygame.com. The site tells you what’s on sale at the store you choose, then click the coupon and print. It does cost money, but you can get a four week trial for just a dollar.

Other sites worth a visit include: couponing, MommySavesBig, CouponMom, MyGroceryDeals, thecentsiblesawyer.blogspot, budget101.
I love Halloween. It is absolutely my favorite holiday. Ok, check I say the same thing about Christmas when I see the lights and hear the timeless carols. Oh, ed can’t forget the smell of pine trees.

Back to Halloween. Last year, little goblins were out in our neighborhood on a mission to spread a little Halloween spirit. When we arrived home one afternoon, to our surprise on the doorstep was a small paper bag with a card and goodies inside telling us we had been BOO-ed. We had not a clue who placed it there. But, over the next several days, little packages started appearing on the doorsteps of neighboring houses. It was a sweet gesture to bring our community together.

This year, why not stir up some excitement at work or among friends or church family. I did not keep the poem that was on our bag, but here is one I found on organizedchristmas.com. You can use this poem or make up your own. The fun is in leaving the treat for someone without them knowing who left it.

The air is cool, the season fall,
Soon Halloween will come to all.

Ghosts and goblins, spooks galore…
Tricky witches at your door.

The spooks are after things to do,
In fact a spook brought this “Boo” to you!

The excitement comes when friends like you,
Copy this note and make it two.

We’ll all have smiles upon our faces,
No one will know who “BOO”ed who’s places!

Just two short days to work your spell,
Keep it secret, hide it well.

Please join the fun, the seasons here .
Just spread these “BOO’s” and Halloween cheer.

Include a sheet of paper that says:

You have been BOOED! Please keep it going by following these directions:

Enjoy your treat
Place the BOO sign on your front door or visible in a window
Within 2 days, make 2 copies of this note, make 2 treats and 2 BOO signs to secretly deliver to 2 neighbors/friends without a BOO.
A family that learns to clean together, page learns to play together.

My brother-n-law works many long hours during the week. On the weekends, advice he enjoys staying home with his kids and doing chores together. He says it allows him to reconnect with his children, while at the same time the chores are tackled. He suggests to first choose a room. Then, assign a task to each child to work on. When the room is finished, move on to the next room. Once the chores are complete, have a fun dinner or lunch to celebrate a job well done.
Every time I got sick as a kid, viagra approved my mom would make grilled cheese sandwiches with chicken noodle soup. Somehow, the combination always made me feel better. Today in my house, the traditional cheesier has been revamped to include extra vitamins and fiber. I serve these for lunch or snack.

Butter (optional)
2 slices Wheat Bread
1 slice Cheddar cheese
Ham or Turkey Deli slices
Apple slices

Using butter is certainly an option. If you do use butter, you can do it two ways. You can spread it on the bread or melt it in the pan. Put the butter side down in the pan. Top with cheese, ham and apple slices.
This is another recipe from Ellie Krieger of the Foodnetwork.

1 1/2 pounds small red potatoes
1 yellow pepper, erectile pill cored, seeded and coarsely chopped (about 3/4 cup)
1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1/3 cup Basil Pesto, recipe follows
Salt and pepper
Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.

Basil Pesto:
1/4 cup pine nuts
1 clove garlic
3 cups fresh basil leaves, loosely packed
1/4 cup grated Parmesan
1 tablespoon lemon juice
1/4 cup olive oil
Salt and pepper
Toast the pine nuts in a dry pan over a medium heat, until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
Note: This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray.

Pineapple Rings

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?> Nutty popcorn bars is a great new take on protein bars. This recipe came from the June 2007 Heath Magazine, this created by David Gaus an Executive pastry chef in Washington DC. Beware! I can never only eat one.  They are so tasty.

1 1/2 cups rolled oats
1 cup unsalted, sildenafil dry-roasted peanuts
12 cups popcorn (without salt or fat)
Cooking spray
1/2 cup unsalted butter
1 cup light brown sugar
5 tbsp honey
1/2 tsp salt
1/4 tsp vanilla
1 1/2 cups raisins

Preheat oven to 350. Place oats and peanuts on a baking sheet; bake for 12 minutes. Remove the sheet from the oven and cool completely.
Place popped corn in a very large heatproof bowl that has been sprayed with cooking spray. Set aside a 15 X 10 X 1-inch jelly roll pan sprayed with cooking spray.
In a medium saucepan, combine butter, sugar and honey. Heat over medium heat stirring until mixture comes to a boil. Let mixture boil for 1 1/2 minutes. Remove from heat and stir in salt and vanilla.
Pour hot syrup over popped corn and mix until well coated. Stir in raisins, oats and peanuts. Spread evenly onto prepared pan. Allow to cool completely, about 30 minutes.
Turn out onto a large cutting board; cut 24 equal squares. Store in an airtight container for up to 3 days.

Alternatives:
In a pinch I have used salted peanuts and packaged low sodium low fat popcorn.
I have also thrown in some almonds and cashews with the peanuts to make one cup.
Golden Raisin or Cranberries are a nice addition as well.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

Omelet Bar

Ratatouille is a traditional French Provencal vegetable dish starring tomatoes and roasted vegetables. There are plenty of theories out there on the proper way to prepare Ratatouille. Some simply roast the vegetables for a light clean presentation. Others including Julia Childs chose to layer the vegetables in a thick tomato based sauce as seen in the Pixar movie “Ratatouille”. While Julia’s version may be breathtaking it is stretch for novice cooks to achieve the uniform look of the dish. For time and patience sake we believe in the chop it, side effects toss it together and bake approach.

1 onion, doctor chopped
3 cloves garlic, sliced very thin
3 tomatoes, chopped into 1/2-inch pieces
2 tablespoons olive oil, divided
1 small aubergine (eggplant), halved, quartered then chopped
1 courgettes (zucchini), halved then chopped
1 yellow squash, halved then chopped
2 bell peppers, chopped
Few sprigs fresh thyme leaves or a generous dash of Herbs de Provence
Salt and pepper

Preheat oven to 375 degrees F.

Put the onions, garlic and tomatoes into a baking dish. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Toss in the eggplant, zucchini, squash and peppers over the tomatoes. Drizzle with remaining tablespoon of oil and season with salt and pepper. Remove the leaves from the thyme sprigs by running your fingertips down the stem. Sprinkle over the vegetables. Cover with a piece of parchment paper cut to fit inside the dish.

Bake 45 to 55 minutes, or until vegetables are tender but not mushy. Serve with a dab of soft goat cheese and a serving of polenta, couscous or white beans. Serves 4-5

Variations:
Toss vegetables with 2 tablespoons red wine vinegar and 1/2 cup Kalamata olives.
Ratatouille is a traditional French Provencal vegetable dish starring tomatoes and roasted vegetables. There are plenty of theories out there on the proper way to prepare Ratatouille. Some simply roast the vegetables for a light clean presentation. Others including Julia Childs chose to layer the vegetables in a thick tomato based sauce as seen in the Pixar movie “Ratatouille”. While Julia’s version may be breathtaking it is stretch for novice cooks to achieve the uniform look of the dish. For time and patience sake we believe in the chop it, side effects toss it together and bake approach.

1 onion, doctor chopped
3 cloves garlic, sliced very thin
3 tomatoes, chopped into 1/2-inch pieces
2 tablespoons olive oil, divided
1 small aubergine (eggplant), halved, quartered then chopped
1 courgettes (zucchini), halved then chopped
1 yellow squash, halved then chopped
2 bell peppers, chopped
Few sprigs fresh thyme leaves or a generous dash of Herbs de Provence
Salt and pepper

Preheat oven to 375 degrees F.

Put the onions, garlic and tomatoes into a baking dish. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Toss in the eggplant, zucchini, squash and peppers over the tomatoes. Drizzle with remaining tablespoon of oil and season with salt and pepper. Remove the leaves from the thyme sprigs by running your fingertips down the stem. Sprinkle over the vegetables. Cover with a piece of parchment paper cut to fit inside the dish.

Bake 45 to 55 minutes, or until vegetables are tender but not mushy. Serve with a dab of soft goat cheese and a serving of polenta, couscous or white beans. Serves 4-5

Variations:
Toss vegetables with 2 tablespoons red wine vinegar and 1/2 cup Kalamata olives.
My favorite way to eat eggs is soft boiled with a runny yolk and a piece of toast to dip or mixed with a side of grits; it is part of my southern upbringing I suppose. Hard boiled eggs can be equally tasty sliced in a salad. Getting the eggs to the perfect stage and out of its shell though is the dilemma. My boss once asked me how to boil eggs. It took a moment to remember because boiling eggs was second nature; put them in a pot, medical cover with water, boil, steam, cold bath. Time…shime… I never kept track I just did it. Thankfully my advice panned out.

My brother is always reminding me that there are many people out there who have never learned the basic cooking skills and are inept at even making a pot of macaroni and cheese. When something becomes second nature to us whether that be cooking, sports or a talent we have to take note that for someone else it may not be that simple. We are just used to it. What happens as a result of our “it is so easy anyone can do it” attitude is the little critical tips get lost. That is why you can never duplicate your great aunt’s cookies or grandma’s bread. They were so used to just doing it they forgot to tell you the water has to be a certain temperature or you have to roll the noodles so thin you can see through them.

Once a month on Dazzledish we try to post a ‘how to’ tutorial on a particular food, gadget or cooking tip because we want everyone to learn the basics so they feel confident in the kitchen. This month we will learn the art of hard boiled eggs and a few recipes to use them in.

What you need:
6 large eggs
Water
Large pot
Ice cubes

Place the eggs in a single layer in a large pot. Fill the pot with cold water to 1-inch above the eggs. Bring the water just to a boil on medium-high heat. Remove from heat, cover and steam for recommended time (see below). Immediately drain the hot water from the pot. Carefully cover the eggs with ice and cool water.

Soft Cooked Eggs:
A soft cooked egg has a firm white and runny yolk. Heat large eggs 1 1/2 – 3 minutes.
Soft cooked eggs are mostly served in an egg cup small end down. The top is removed to expose the runny yolk. The egg is eaten out of the shell using a small spoon. You can also use strips of toast to scoop up the yolk.

Medium Cooked Eggs:
Medium cooked eggs have a firm white and a slightly firm yolk. Heat large eggs 4 – 6 minutes. Pair peeled medium cooked eggs with poached asparagus or toast or in a Kedgeree.

Hard Cooked Eggs:
Hard cooked eggs have both a firm white and yolk. Heat large eggs 10 – 12 minutes or as long as 17 minutes.
Eat hard boiled eggs with a sprinkle of salt or try some of the international recipes listed below.
Deviled eggs
Soup
Salad toppings
Egg salad sandwich
Potato salad
Tuna Nicoise salad or Sandwich
Egg bread
Curry
Thai Son and Law Eggs
Pakoras from India
Cookies

TIPS:
— Some individuals like to add salt or vinegar. They say it makes removing the shell easier. Add a splash of vinegar and a pinch of salt to your water.
— Use eggs that are at least a few days old. Farm fresh eggs do not peel as easy.
— Do not boil eggs with cracks. They will break open and leak.
— Putting too much water in the pot will take longer to heat which can throw off the timing. Too little water will result in undercooked eggs.
— Watch the water. At the first sign the water is boiling remove the pot from the heat. Keep time from the moment you remove the pot from the heat and cover it.
— The ice bath stops the cooking process and the steam created inside the eggs will make it easier to peel.
— To peel start at the larger end where the air pocket is. Grab hold of the membrane under the shell and peel off.
— Chilled eggs are easier to slice. Warmer eggs are easier to crumble.
— Refrigerate unpeeled boiled eggs within a few hours for up to one week.
— The times listed may vary slightly due to the way your stove heats, the type and size of pot you use, the amount of water and number of eggs.
Ratatouille is a traditional French Provencal vegetable dish starring tomatoes and roasted vegetables. There are plenty of theories out there on the proper way to prepare Ratatouille. Some simply roast the vegetables for a light clean presentation. Others including Julia Childs chose to layer the vegetables in a thick tomato based sauce as seen in the Pixar movie “Ratatouille”. While Julia’s version may be breathtaking it is stretch for novice cooks to achieve the uniform look of the dish. For time and patience sake we believe in the chop it, side effects toss it together and bake approach.

1 onion, doctor chopped
3 cloves garlic, sliced very thin
3 tomatoes, chopped into 1/2-inch pieces
2 tablespoons olive oil, divided
1 small aubergine (eggplant), halved, quartered then chopped
1 courgettes (zucchini), halved then chopped
1 yellow squash, halved then chopped
2 bell peppers, chopped
Few sprigs fresh thyme leaves or a generous dash of Herbs de Provence
Salt and pepper

Preheat oven to 375 degrees F.

Put the onions, garlic and tomatoes into a baking dish. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Toss in the eggplant, zucchini, squash and peppers over the tomatoes. Drizzle with remaining tablespoon of oil and season with salt and pepper. Remove the leaves from the thyme sprigs by running your fingertips down the stem. Sprinkle over the vegetables. Cover with a piece of parchment paper cut to fit inside the dish.

Bake 45 to 55 minutes, or until vegetables are tender but not mushy. Serve with a dab of soft goat cheese and a serving of polenta, couscous or white beans. Serves 4-5

Variations:
Toss vegetables with 2 tablespoons red wine vinegar and 1/2 cup Kalamata olives.
My favorite way to eat eggs is soft boiled with a runny yolk and a piece of toast to dip or mixed with a side of grits; it is part of my southern upbringing I suppose. Hard boiled eggs can be equally tasty sliced in a salad. Getting the eggs to the perfect stage and out of its shell though is the dilemma. My boss once asked me how to boil eggs. It took a moment to remember because boiling eggs was second nature; put them in a pot, medical cover with water, boil, steam, cold bath. Time…shime… I never kept track I just did it. Thankfully my advice panned out.

My brother is always reminding me that there are many people out there who have never learned the basic cooking skills and are inept at even making a pot of macaroni and cheese. When something becomes second nature to us whether that be cooking, sports or a talent we have to take note that for someone else it may not be that simple. We are just used to it. What happens as a result of our “it is so easy anyone can do it” attitude is the little critical tips get lost. That is why you can never duplicate your great aunt’s cookies or grandma’s bread. They were so used to just doing it they forgot to tell you the water has to be a certain temperature or you have to roll the noodles so thin you can see through them.

Once a month on Dazzledish we try to post a ‘how to’ tutorial on a particular food, gadget or cooking tip because we want everyone to learn the basics so they feel confident in the kitchen. This month we will learn the art of hard boiled eggs and a few recipes to use them in.

What you need:
6 large eggs
Water
Large pot
Ice cubes

Place the eggs in a single layer in a large pot. Fill the pot with cold water to 1-inch above the eggs. Bring the water just to a boil on medium-high heat. Remove from heat, cover and steam for recommended time (see below). Immediately drain the hot water from the pot. Carefully cover the eggs with ice and cool water.

Soft Cooked Eggs:
A soft cooked egg has a firm white and runny yolk. Heat large eggs 1 1/2 – 3 minutes.
Soft cooked eggs are mostly served in an egg cup small end down. The top is removed to expose the runny yolk. The egg is eaten out of the shell using a small spoon. You can also use strips of toast to scoop up the yolk.

Medium Cooked Eggs:
Medium cooked eggs have a firm white and a slightly firm yolk. Heat large eggs 4 – 6 minutes. Pair peeled medium cooked eggs with poached asparagus or toast or in a Kedgeree.

Hard Cooked Eggs:
Hard cooked eggs have both a firm white and yolk. Heat large eggs 10 – 12 minutes or as long as 17 minutes.
Eat hard boiled eggs with a sprinkle of salt or try some of the international recipes listed below.
Deviled eggs
Soup
Salad toppings
Egg salad sandwich
Potato salad
Tuna Nicoise salad or Sandwich
Egg bread
Curry
Thai Son and Law Eggs
Pakoras from India
Cookies

TIPS:
— Some individuals like to add salt or vinegar. They say it makes removing the shell easier. Add a splash of vinegar and a pinch of salt to your water.
— Use eggs that are at least a few days old. Farm fresh eggs do not peel as easy.
— Do not boil eggs with cracks. They will break open and leak.
— Putting too much water in the pot will take longer to heat which can throw off the timing. Too little water will result in undercooked eggs.
— Watch the water. At the first sign the water is boiling remove the pot from the heat. Keep time from the moment you remove the pot from the heat and cover it.
— The ice bath stops the cooking process and the steam created inside the eggs will make it easier to peel.
— To peel start at the larger end where the air pocket is. Grab hold of the membrane under the shell and peel off.
— Chilled eggs are easier to slice. Warmer eggs are easier to crumble.
— Refrigerate unpeeled boiled eggs within a few hours for up to one week.
— The times listed may vary slightly due to the way your stove heats, the type and size of pot you use, the amount of water and number of eggs.

omelet Bar

While I was vacationing this summer in Florida, dosage most mornings we had an Omelet for breakfast. I have made two omelets in my life time. I tried making an omelet in my stainless steel skillet once, there but it turned into scrambled eggs. The first time I successfully made an omelet, side effects was when I received a set of non-stick pans. The second time was while I was in Florida visiting my family at the request of my sister. We typically eat breakfast for dinner on Sunday. This past Sunday, I decided to have an omelet bar. The kids were a little hesitant at first. They are two and four. But after a little coercing, they gobbled it up.

Tools:
A small non-stick skillet
A spatula
A ladle

Ingredients:
1 tsp or more butter per omelet
Vegetables, diced (green peppers, green onions, garlic, red onions, jalapenos. mushrooms, asparagus, spinach, potatoes, tomatoes, herbs)
Cooked meats, diced (bacon, sausage, ham)
Eggs, about two to three egg whites or 1 egg plus two egg whites per person

Place the meats and vegetables in different bowls. Heat the skillet on medium heat. In a bowl, whisk the eggs until completely combined. Melt some butter in the skillet. Add the desired herbs, vegetables and/or meats. Cook for a few minutes to soften.

Making Omelets

omelet-2

Pour 1 ladle of egg mixture in the pan. As the egg cooks, lift the sides up while tilting the pan to allow the mixture to accumulate underneath. Once the egg starts to set and thicken, flip the omelet over. Sprinkle with cheese. Cook for a couple of minutes until set. Flip one side over and remove from heat.

Snow Cones

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?> Nutty popcorn bars is a great new take on protein bars. This recipe came from the June 2007 Heath Magazine, this created by David Gaus an Executive pastry chef in Washington DC. Beware! I can never only eat one.  They are so tasty.

1 1/2 cups rolled oats
1 cup unsalted, sildenafil dry-roasted peanuts
12 cups popcorn (without salt or fat)
Cooking spray
1/2 cup unsalted butter
1 cup light brown sugar
5 tbsp honey
1/2 tsp salt
1/4 tsp vanilla
1 1/2 cups raisins

Preheat oven to 350. Place oats and peanuts on a baking sheet; bake for 12 minutes. Remove the sheet from the oven and cool completely.
Place popped corn in a very large heatproof bowl that has been sprayed with cooking spray. Set aside a 15 X 10 X 1-inch jelly roll pan sprayed with cooking spray.
In a medium saucepan, combine butter, sugar and honey. Heat over medium heat stirring until mixture comes to a boil. Let mixture boil for 1 1/2 minutes. Remove from heat and stir in salt and vanilla.
Pour hot syrup over popped corn and mix until well coated. Stir in raisins, oats and peanuts. Spread evenly onto prepared pan. Allow to cool completely, about 30 minutes.
Turn out onto a large cutting board; cut 24 equal squares. Store in an airtight container for up to 3 days.

Alternatives:
In a pinch I have used salted peanuts and packaged low sodium low fat popcorn.
I have also thrown in some almonds and cashews with the peanuts to make one cup.
Golden Raisin or Cranberries are a nice addition as well.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, viagra hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, viagra hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
As a born and bred Southern Gal turned California chic, purchase I occasionally get the hanker’n for some good ol’ southern barbecue. This summer I returned to my roots when I went to visit my family in South Florida. Before my arrival, my brother asked me what I wanted for dinner that night. I immediately requested, BBQ. Upon arriving in Florida, my brother stopped off for take out at a local BBQ restaurant. One of his must haves was their BBQ Nachos. At the mention of BBQ Nachos, I was quite intrigued. They were just like nachos only they had BBQ sauce on them. This is my own version based on what I remember.

Tortilla chips
Shredded chicken
BBQ Sauce
olives
jalepenos
cheese
tomatoes
cilantro
red onion
green onions
Pico de Gallo
beans

Place a layer of chips in an oven proof dish. Sprinkle with cheese and any combination of toppings. Add another layer of chips and cheese. Bake at 350 until the cheese is melted. Add additional toppings and serve.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, viagra hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
As a born and bred Southern Gal turned California chic, purchase I occasionally get the hanker’n for some good ol’ southern barbecue. This summer I returned to my roots when I went to visit my family in South Florida. Before my arrival, my brother asked me what I wanted for dinner that night. I immediately requested, BBQ. Upon arriving in Florida, my brother stopped off for take out at a local BBQ restaurant. One of his must haves was their BBQ Nachos. At the mention of BBQ Nachos, I was quite intrigued. They were just like nachos only they had BBQ sauce on them. This is my own version based on what I remember.

Tortilla chips
Shredded chicken
BBQ Sauce
olives
jalepenos
cheese
tomatoes
cilantro
red onion
green onions
Pico de Gallo
beans

Place a layer of chips in an oven proof dish. Sprinkle with cheese and any combination of toppings. Add another layer of chips and cheese. Bake at 350 until the cheese is melted. Add additional toppings and serve.
A budget is an extremely important tool to help you stay on top of your spending to ensure you do not go into debt. For those individuals who are already in debt, buy more about a budget will help put spending habits into perspective. Change is a lengthy and difficult process. It is common to feel hopeless, pharm impossible or even deprived. However, website like in the story “The Tortoise and the Hare”, if you work slowly and steadily, you can achieve what you put your mind to. Don’t look at solving your debt problems as you would dieting. “Diets” generally do not work. Subtle changes over time will result in long term habits and eventually financial peace of mind.

One thing Franklin Covey, many life coaches, and weight loss books have in common is the first thing they ask you to do when you want to make a change is to keep a journal. Our goal is to become free of debt. Jot down every living expense that you owe. We use a white board above our desk. You could use software programs or paper and a pencil. Living expenses may include: rent/mortgage, house and car insurance, security service, pest service, electric company, gas company, water, sewage, gas for your car, cell and/or home phone, cable, internet, food, entertainment, baby, online services such video/game rentals, credit cards, loans.

Now, list the amount you pay and the budgeted amount (what you can spend each month in each category based on your income). Some expenditures are fixed, the mortgage, insurance and city services, meaning they are the same amount every month; while others have a budgeted allotment we work toward changing such as the electric bill, food and gasoline. Be reasonable and realistic. If you are spending more than you are bringing in sit down and decide what items need to be eliminated, temporarily suspended or which services you can call to negotiate a better price.

For us, the majority of our money was escaping through nickel and dime purchases. Once we started to keep close tabs on what we were spending our money on we had a better idea how to tackle the problem. Which is why it is extremely beneficial to also begin keeping a log of every single purchase you make. Let me reiterate, EVERY single purchase cash and credit no matter how tiny or huge. If you spend most of your money eating out, try cutting out 1 to 2 outings a week and then go down from there. You won’t feel so deprived. How much you save depends on how aggressive you are. Review the list every week or monthly to help you “keep moving forward”.

I had a yoga teacher once that stressed “you only get back what you put in.” If you sacrifice a lot you will reach your goal faster.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, viagra hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
As a born and bred Southern Gal turned California chic, purchase I occasionally get the hanker’n for some good ol’ southern barbecue. This summer I returned to my roots when I went to visit my family in South Florida. Before my arrival, my brother asked me what I wanted for dinner that night. I immediately requested, BBQ. Upon arriving in Florida, my brother stopped off for take out at a local BBQ restaurant. One of his must haves was their BBQ Nachos. At the mention of BBQ Nachos, I was quite intrigued. They were just like nachos only they had BBQ sauce on them. This is my own version based on what I remember.

Tortilla chips
Shredded chicken
BBQ Sauce
olives
jalepenos
cheese
tomatoes
cilantro
red onion
green onions
Pico de Gallo
beans

Place a layer of chips in an oven proof dish. Sprinkle with cheese and any combination of toppings. Add another layer of chips and cheese. Bake at 350 until the cheese is melted. Add additional toppings and serve.
A budget is an extremely important tool to help you stay on top of your spending to ensure you do not go into debt. For those individuals who are already in debt, buy more about a budget will help put spending habits into perspective. Change is a lengthy and difficult process. It is common to feel hopeless, pharm impossible or even deprived. However, website like in the story “The Tortoise and the Hare”, if you work slowly and steadily, you can achieve what you put your mind to. Don’t look at solving your debt problems as you would dieting. “Diets” generally do not work. Subtle changes over time will result in long term habits and eventually financial peace of mind.

One thing Franklin Covey, many life coaches, and weight loss books have in common is the first thing they ask you to do when you want to make a change is to keep a journal. Our goal is to become free of debt. Jot down every living expense that you owe. We use a white board above our desk. You could use software programs or paper and a pencil. Living expenses may include: rent/mortgage, house and car insurance, security service, pest service, electric company, gas company, water, sewage, gas for your car, cell and/or home phone, cable, internet, food, entertainment, baby, online services such video/game rentals, credit cards, loans.

Now, list the amount you pay and the budgeted amount (what you can spend each month in each category based on your income). Some expenditures are fixed, the mortgage, insurance and city services, meaning they are the same amount every month; while others have a budgeted allotment we work toward changing such as the electric bill, food and gasoline. Be reasonable and realistic. If you are spending more than you are bringing in sit down and decide what items need to be eliminated, temporarily suspended or which services you can call to negotiate a better price.

For us, the majority of our money was escaping through nickel and dime purchases. Once we started to keep close tabs on what we were spending our money on we had a better idea how to tackle the problem. Which is why it is extremely beneficial to also begin keeping a log of every single purchase you make. Let me reiterate, EVERY single purchase cash and credit no matter how tiny or huge. If you spend most of your money eating out, try cutting out 1 to 2 outings a week and then go down from there. You won’t feel so deprived. How much you save depends on how aggressive you are. Review the list every week or monthly to help you “keep moving forward”.

I had a yoga teacher once that stressed “you only get back what you put in.” If you sacrifice a lot you will reach your goal faster.
We pulled out our slurpee/snowcone maker, store dusted it off and made a refreshing treat with this recipe I found online, but I apologize I have no clue where I got. It was a site that had all these great cool summer kid treats. Once I locate it, I will update this post. Until then, enjoy her version of an easy snow cone.

1 Envelope KOOL-AID, Unsweetened, any flavor
1 Cup sugar
1/2 Cup cold water
8 Cups finely crushed ice

Place soft drink mix and sugar in small bowl. Add cold water; stir to dissolve. For each serving, pour about 1 tablespoon soft drink mixture over 1 cup ice.

Variations:
Use 3/4 cup KOOL-AID Sugar-Sweetened Soft Drink Mix, any flavor; omit sugar.

Sausage Bread

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?> Nutty popcorn bars is a great new take on protein bars. This recipe came from the June 2007 Heath Magazine, this created by David Gaus an Executive pastry chef in Washington DC. Beware! I can never only eat one.  They are so tasty.

1 1/2 cups rolled oats
1 cup unsalted, sildenafil dry-roasted peanuts
12 cups popcorn (without salt or fat)
Cooking spray
1/2 cup unsalted butter
1 cup light brown sugar
5 tbsp honey
1/2 tsp salt
1/4 tsp vanilla
1 1/2 cups raisins

Preheat oven to 350. Place oats and peanuts on a baking sheet; bake for 12 minutes. Remove the sheet from the oven and cool completely.
Place popped corn in a very large heatproof bowl that has been sprayed with cooking spray. Set aside a 15 X 10 X 1-inch jelly roll pan sprayed with cooking spray.
In a medium saucepan, combine butter, sugar and honey. Heat over medium heat stirring until mixture comes to a boil. Let mixture boil for 1 1/2 minutes. Remove from heat and stir in salt and vanilla.
Pour hot syrup over popped corn and mix until well coated. Stir in raisins, oats and peanuts. Spread evenly onto prepared pan. Allow to cool completely, about 30 minutes.
Turn out onto a large cutting board; cut 24 equal squares. Store in an airtight container for up to 3 days.

Alternatives:
In a pinch I have used salted peanuts and packaged low sodium low fat popcorn.
I have also thrown in some almonds and cashews with the peanuts to make one cup.
Golden Raisin or Cranberries are a nice addition as well.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
I love fall. I love the smells. I love the crispness in the air. September reminds me of the Fall Apple Harvest Festival in Sebastopol, viagra order California.  Just thinking about about their Apple Fritters makes my mouth water. Another fall/winter favorite of mine is Wassail. A blend of fruit juices and aromatic spices fills the room with warmth. I came across this hot drink, viagra order I believe it was on recipetips.com. I thought it would be a great addition to welcome chilled trick or treaters home on Halloween.

1 (36 oz) can apple juice – chilled
1 (12 oz) can frozen cranberry cocktail concentrate, thawed
1 cup orange juice
6 cups ginger ale, chilled
1 red apple

In a large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine. Slowly add ginger ale. Thinly slice apple vertically to create whole apple slices. Remove the seeds. Float on top of punch.

Variations:
Try adding some Red Hots candies to spike the punch.
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, decease “Big Results: A 12-Week Action Plan to a Better Life.”

1 (3 to 4 pound) pineapple
Cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Cut the top and bottom off of the pineapple, pharm peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, viagra hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.

Heavenly Snack Bars

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?> Nutty popcorn bars is a great new take on protein bars. This recipe came from the June 2007 Heath Magazine, this created by David Gaus an Executive pastry chef in Washington DC. Beware! I can never only eat one.  They are so tasty.

1 1/2 cups rolled oats
1 cup unsalted, sildenafil dry-roasted peanuts
12 cups popcorn (without salt or fat)
Cooking spray
1/2 cup unsalted butter
1 cup light brown sugar
5 tbsp honey
1/2 tsp salt
1/4 tsp vanilla
1 1/2 cups raisins

Preheat oven to 350. Place oats and peanuts on a baking sheet; bake for 12 minutes. Remove the sheet from the oven and cool completely.
Place popped corn in a very large heatproof bowl that has been sprayed with cooking spray. Set aside a 15 X 10 X 1-inch jelly roll pan sprayed with cooking spray.
In a medium saucepan, combine butter, sugar and honey. Heat over medium heat stirring until mixture comes to a boil. Let mixture boil for 1 1/2 minutes. Remove from heat and stir in salt and vanilla.
Pour hot syrup over popped corn and mix until well coated. Stir in raisins, oats and peanuts. Spread evenly onto prepared pan. Allow to cool completely, about 30 minutes.
Turn out onto a large cutting board; cut 24 equal squares. Store in an airtight container for up to 3 days.

Alternatives:
In a pinch I have used salted peanuts and packaged low sodium low fat popcorn.
I have also thrown in some almonds and cashews with the peanuts to make one cup.
Golden Raisin or Cranberries are a nice addition as well.
This is a recipe submitted by Sharon Chupp to the Family Circle Magazine.

2 cups crisp rice cereal
2 cups peanut butter flavored corn and oat cereal
2 cups marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, help here chopped

Coat a large baking sheet with nonstick cooking spray. In a large bowl, help sales combine rice cereal, peanut butter cereal, marshmallows and pecans. Place chopped chocolate in a medium sized bowl. Microwave on high for about 3 minutes, stirring halfway through. Stir until smooth. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares.

Nutty Popcorn Balls

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echo ‘

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echo ‘

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echo ‘

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echo ‘

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?> Nutty popcorn bars is a great new take on protein bars. This recipe came from the June 2007 Heath Magazine, this created by David Gaus an Executive pastry chef in Washington DC. Beware! I can never only eat one.  They are so tasty.

1 1/2 cups rolled oats
1 cup unsalted, sildenafil dry-roasted peanuts
12 cups popcorn (without salt or fat)
Cooking spray
1/2 cup unsalted butter
1 cup light brown sugar
5 tbsp honey
1/2 tsp salt
1/4 tsp vanilla
1 1/2 cups raisins

Preheat oven to 350. Place oats and peanuts on a baking sheet; bake for 12 minutes. Remove the sheet from the oven and cool completely.
Place popped corn in a very large heatproof bowl that has been sprayed with cooking spray. Set aside a 15 X 10 X 1-inch jelly roll pan sprayed with cooking spray.
In a medium saucepan, combine butter, sugar and honey. Heat over medium heat stirring until mixture comes to a boil. Let mixture boil for 1 1/2 minutes. Remove from heat and stir in salt and vanilla.
Pour hot syrup over popped corn and mix until well coated. Stir in raisins, oats and peanuts. Spread evenly onto prepared pan. Allow to cool completely, about 30 minutes.
Turn out onto a large cutting board; cut 24 equal squares. Store in an airtight container for up to 3 days.

Alternatives:
In a pinch I have used salted peanuts and packaged low sodium low fat popcorn.
I have also thrown in some almonds and cashews with the peanuts to make one cup.
Golden Raisin or Cranberries are a nice addition as well.

Peanut Butter Granola Balls

Over the weekend, illness sale ailment Stephen took the kids to his parent’s house while I went on an adventure with a friend to pick raspberries. The Sweetwater Berry Farm is located about an hour north of us up in the mountains in Ahwahnee California. We splurged and bought fresh basil and oregano, information pills plumb tomatoes (with the intention of making tomato sauce and canning it) and cherry tomatoes.

The berries that the kids and I did not devour, went into making raspberry jam and, as suggested by my friend Patty, raspberry scones. We used the Raspberry Jam recipe from the Ball Blue Book for canning. This was my first time making jam and canning. I must say, it was a lot easier than I had anticipated; many thanks to Patty who was a great teacher. The jam turned out really sweet, however; the kids loved it.

Raspberry Jam
1 quart Raspberries, mashed
6 1/2 cups sugar
1 pouch liquid Pectin
7-8 (1/2 Pint) Mason Jars with lids

Wash the lids in hot soapy water. Let dry. Place the 1/2 pint jars and rings in a pot. Do not allow the water to boil. Simmer until ready to fill.

In a sauce pan add 1 quart mashed raspberries. When the berries begin to bubble add 6 1/2 cups sugar. Once the sugar is dissolved add one pouch of liquid pectin. Bring to a boil stirring constantly. Boil hard for one minute. Remove from heat. Scrape the foam off the top.

Remove jars from the water bath. Using a funnel, ladle the jam into the jars. Fill to the first line from the bottom. As the jam cools, it will expand. Wipe the rims clean. Top with the lids then screw on the ring.

Place the filled jars back into the water bath, making sure the jars do not touch. Add enough water to cover 1-2 inches.


Bring water to a rolling boil. Boil covered for 10 minutes. Remove from bath and let sit at least 24 hours. To determine if the lids are properly sealed, press down in the center of the lid. If it clicks or caves in under the pressure it is not sealed. You can repeat the water bath or store the jam in the refrigerator.
Over the weekend, sale ailment Stephen took the kids to his parent’s house while I went on an adventure with a friend to pick raspberries. The Sweetwater Berry Farm is located about an hour north of us up in the mountains in Ahwahnee California. We splurged and bought fresh basil and oregano, information pills plumb tomatoes (with the intention of making tomato sauce and canning it) and cherry tomatoes.

The berries that the kids and I did not devour, went into making raspberry jam and, as suggested by my friend Patty, raspberry scones. We used the Raspberry Jam recipe from the Ball Blue Book for canning. This was my first time making jam and canning. I must say, it was a lot easier than I had anticipated; many thanks to Patty who was a great teacher. The jam turned out really sweet, however; the kids loved it.

Raspberry Jam
1 quart Raspberries, mashed
6 1/2 cups sugar
1 pouch liquid Pectin
7-8 (1/2 Pint) Mason Jars with lids

Wash the lids in hot soapy water. Let dry. Place the 1/2 pint jars and rings in a pot. Do not allow the water to boil. Simmer until ready to fill.

In a sauce pan add 1 quart mashed raspberries. When the berries begin to bubble add 6 1/2 cups sugar. Once the sugar is dissolved add one pouch of liquid pectin. Bring to a boil stirring constantly. Boil hard for one minute. Remove from heat. Scrape the foam off the top.

Remove jars from the water bath. Using a funnel, ladle the jam into the jars. Fill to the first line from the bottom. As the jam cools, it will expand. Wipe the rims clean. Top with the lids then screw on the ring.

Place the filled jars back into the water bath, making sure the jars do not touch. Add enough water to cover 1-2 inches.


Bring water to a rolling boil. Boil covered for 10 minutes. Remove from bath and let sit at least 24 hours. To determine if the lids are properly sealed, press down in the center of the lid. If it clicks or caves in under the pressure it is not sealed. You can repeat the water bath or store the jam in the refrigerator. Baking Essentials

‘;
echo ‘

‘;
echo getItem(‘B000BOK55U’, cure ‘dazzledish-20’); // measuring spoons
echo ‘
‘;
echo getItem(‘B000HD9SM6’, more about ‘dazzledish-20’); // measuring jug
echo ‘
‘;
echo getItem(‘B000HD87G4’, page ‘dazzledish-20’); // measuring cups
echo ‘
‘;
echo getItem(‘B00006I4YF’,’dazzledish-20′); // hand blender
echo ‘

‘;

//Bakeware
echo ‘

Bakeware

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ9O’,’dazzledish-20′); //jelly roll pan
echo ‘
‘;
echo getItem(‘B0000DDVVL’,’dazzledish-20′); // mini donut pan
echo ‘
‘;
echo getItem(‘B000F5IB3S’,’dazzledish-20′); // mini muffin pan
echo ‘
‘;
echo getItem(‘B000F7657U’,’dazzledish-20′); // linking loaf pan
echo ‘

‘;

//Specialty Kitchen
echo ‘

Specialty Kitchen

‘;
echo ‘

‘;
echo getItem(‘B00009A9WW’,’dazzledish-20′); // baking mat
echo ‘
‘;
echo getItem(‘B0002LXTVO’,’dazzledish-20′); // cutting board
echo ‘
‘;
echo getItem(‘B00004RIXH’,’dazzledish-20′); // pastry board
echo ‘
‘;
echo getItem(‘B00004S4UC’,’dazzledish-20′); // 5 pound scale
echo ‘

‘;

//Kitchen Electronics
echo ‘

Kitchen Electronics

‘;
echo ‘

‘;
echo getItem(‘B0002Y5X9W’,’dazzledish-20′); // kitchen aid
echo ‘
‘;
echo getItem(‘B000F6VJYK’,’dazzledish-20′); // juicer/reamer
echo ‘
‘;
echo getItem(‘B0002TUVQM’,’dazzledish-20′); // hot drink maker
echo ‘
‘;
echo getItem(‘B000065UEZ’,’dazzledish-20′); // multi baker
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B0002AKKWQ’,’dazzledish-20′); // ice cream scoop
echo ‘
‘;
echo getItem(‘B000FDP034′,’dazzledish-20’); // pastry dough blender
echo ‘
‘;
echo getItem(‘B00004OCNJ’,’dazzledish-20′); //pastry scraper
echo ‘
‘;
echo getItem(‘B000F7FX82′,’dazzledish-20’); // tomato huller
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ80′,’dazzledish-20’); // basting brush
echo ‘
‘;
echo getItem(‘B000TJ2W58′,’dazzledish-20’); // citrus reamer
echo ‘
‘;
echo getItem(‘B000TJ2USW’,’dazzledish-20′); //egg slicer
echo ‘
‘;
echo getItem(‘B000BOK56E’,’dazzledish-20′); // parmesan grater
echo ‘

‘;

//Mixing/Prep Bowl Sets
echo ‘

Mixing/Prep Bowl Sets

‘;
echo ‘

‘;
echo getItem(‘B000HD9TL6′,’dazzledish-20’); // mixing bowl set
echo ‘
‘;
echo getItem(‘B000BUDDY4′,’dazzledish-20’); // prep bowls with lids
echo ‘
‘;
echo getItem(‘B000O1BKT0′,’dazzledish-20’); // mixing bowls with lids
echo ‘
‘;
echo getItem(‘B000S12TLE’,’dazzledish-20′); // prep bowls
echo ‘

‘;

//Unique/Specialty Items
echo ‘

Unique/Specialty Items

‘;
echo ‘

‘;
echo getItem(‘B00139RQPY’,’dazzledish-20′); // wok set
echo ‘
‘;
echo getItem(‘B000A3I3BA’,’dazzledish-20′); // peanut butter mixer
echo ‘
‘;
echo getItem(‘B0017164KQ’,’dazzledish-20′); // classic car pan
echo ‘
‘;
echo getItem(‘B000YFCRUM’,’dazzledish-20′); // 3D cake pan
echo ‘

‘;

//Household
echo ‘

Household

‘;
echo ‘

‘;
echo getItem(‘B00013K8OO’,’dazzledish-20′); // dispenser
echo ‘
‘;
echo getItem(‘B000NZN4AU’,’dazzledish-20′); // my first stove
echo ‘
‘;
echo getItem(‘B000EJVYTS’,’dazzledish-20′); // hands free trash can
echo ‘
‘;
echo getItem(‘B0002SI1LA’,’dazzledish-20′); // sleep mate
echo ‘

‘;
?> Over the weekend, sale ailment Stephen took the kids to his parent’s house while I went on an adventure with a friend to pick raspberries. The Sweetwater Berry Farm is located about an hour north of us up in the mountains in Ahwahnee California. We splurged and bought fresh basil and oregano, information pills plumb tomatoes (with the intention of making tomato sauce and canning it) and cherry tomatoes.

The berries that the kids and I did not devour, went into making raspberry jam and, as suggested by my friend Patty, raspberry scones. We used the Raspberry Jam recipe from the Ball Blue Book for canning. This was my first time making jam and canning. I must say, it was a lot easier than I had anticipated; many thanks to Patty who was a great teacher. The jam turned out really sweet, however; the kids loved it.

Raspberry Jam
1 quart Raspberries, mashed
6 1/2 cups sugar
1 pouch liquid Pectin
7-8 (1/2 Pint) Mason Jars with lids

Wash the lids in hot soapy water. Let dry. Place the 1/2 pint jars and rings in a pot. Do not allow the water to boil. Simmer until ready to fill.

In a sauce pan add 1 quart mashed raspberries. When the berries begin to bubble add 6 1/2 cups sugar. Once the sugar is dissolved add one pouch of liquid pectin. Bring to a boil stirring constantly. Boil hard for one minute. Remove from heat. Scrape the foam off the top.

Remove jars from the water bath. Using a funnel, ladle the jam into the jars. Fill to the first line from the bottom. As the jam cools, it will expand. Wipe the rims clean. Top with the lids then screw on the ring.

Place the filled jars back into the water bath, making sure the jars do not touch. Add enough water to cover 1-2 inches.


Bring water to a rolling boil. Boil covered for 10 minutes. Remove from bath and let sit at least 24 hours. To determine if the lids are properly sealed, press down in the center of the lid. If it clicks or caves in under the pressure it is not sealed. You can repeat the water bath or store the jam in the refrigerator. Baking Essentials

‘;
echo ‘

‘;
echo getItem(‘B000BOK55U’, cure ‘dazzledish-20’); // measuring spoons
echo ‘
‘;
echo getItem(‘B000HD9SM6’, more about ‘dazzledish-20’); // measuring jug
echo ‘
‘;
echo getItem(‘B000HD87G4’, page ‘dazzledish-20’); // measuring cups
echo ‘
‘;
echo getItem(‘B00006I4YF’,’dazzledish-20′); // hand blender
echo ‘

‘;

//Bakeware
echo ‘

Bakeware

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ9O’,’dazzledish-20′); //jelly roll pan
echo ‘
‘;
echo getItem(‘B0000DDVVL’,’dazzledish-20′); // mini donut pan
echo ‘
‘;
echo getItem(‘B000F5IB3S’,’dazzledish-20′); // mini muffin pan
echo ‘
‘;
echo getItem(‘B000F7657U’,’dazzledish-20′); // linking loaf pan
echo ‘

‘;

//Specialty Kitchen
echo ‘

Specialty Kitchen

‘;
echo ‘

‘;
echo getItem(‘B00009A9WW’,’dazzledish-20′); // baking mat
echo ‘
‘;
echo getItem(‘B0002LXTVO’,’dazzledish-20′); // cutting board
echo ‘
‘;
echo getItem(‘B00004RIXH’,’dazzledish-20′); // pastry board
echo ‘
‘;
echo getItem(‘B00004S4UC’,’dazzledish-20′); // 5 pound scale
echo ‘

‘;

//Kitchen Electronics
echo ‘

Kitchen Electronics

‘;
echo ‘

‘;
echo getItem(‘B0002Y5X9W’,’dazzledish-20′); // kitchen aid
echo ‘
‘;
echo getItem(‘B000F6VJYK’,’dazzledish-20′); // juicer/reamer
echo ‘
‘;
echo getItem(‘B0002TUVQM’,’dazzledish-20′); // hot drink maker
echo ‘
‘;
echo getItem(‘B000065UEZ’,’dazzledish-20′); // multi baker
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B0002AKKWQ’,’dazzledish-20′); // ice cream scoop
echo ‘
‘;
echo getItem(‘B000FDP034′,’dazzledish-20’); // pastry dough blender
echo ‘
‘;
echo getItem(‘B00004OCNJ’,’dazzledish-20′); //pastry scraper
echo ‘
‘;
echo getItem(‘B000F7FX82′,’dazzledish-20’); // tomato huller
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ80′,’dazzledish-20’); // basting brush
echo ‘
‘;
echo getItem(‘B000TJ2W58′,’dazzledish-20’); // citrus reamer
echo ‘
‘;
echo getItem(‘B000TJ2USW’,’dazzledish-20′); //egg slicer
echo ‘
‘;
echo getItem(‘B000BOK56E’,’dazzledish-20′); // parmesan grater
echo ‘

‘;

//Mixing/Prep Bowl Sets
echo ‘

Mixing/Prep Bowl Sets

‘;
echo ‘

‘;
echo getItem(‘B000HD9TL6′,’dazzledish-20’); // mixing bowl set
echo ‘
‘;
echo getItem(‘B000BUDDY4′,’dazzledish-20’); // prep bowls with lids
echo ‘
‘;
echo getItem(‘B000O1BKT0′,’dazzledish-20’); // mixing bowls with lids
echo ‘
‘;
echo getItem(‘B000S12TLE’,’dazzledish-20′); // prep bowls
echo ‘

‘;

//Unique/Specialty Items
echo ‘

Unique/Specialty Items

‘;
echo ‘

‘;
echo getItem(‘B00139RQPY’,’dazzledish-20′); // wok set
echo ‘
‘;
echo getItem(‘B000A3I3BA’,’dazzledish-20′); // peanut butter mixer
echo ‘
‘;
echo getItem(‘B0017164KQ’,’dazzledish-20′); // classic car pan
echo ‘
‘;
echo getItem(‘B000YFCRUM’,’dazzledish-20′); // 3D cake pan
echo ‘

‘;

//Household
echo ‘

Household

‘;
echo ‘

‘;
echo getItem(‘B00013K8OO’,’dazzledish-20′); // dispenser
echo ‘
‘;
echo getItem(‘B000NZN4AU’,’dazzledish-20′); // my first stove
echo ‘
‘;
echo getItem(‘B000EJVYTS’,’dazzledish-20′); // hands free trash can
echo ‘
‘;
echo getItem(‘B0002SI1LA’,’dazzledish-20′); // sleep mate
echo ‘

‘;
?> Surprisingly, viagra sale my kids love oatmeal. They request it all the time, clinic even for dinner. This recipe makes a lot, physician but I like to make extra and put it in the refrigerator for the next day. Just add a little milk or water to moisten.

3 cups water or milk
2 1/2 cups oatmeal
3 tbsp butter
1 tbsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1-2 tbsp wheat germ (optional)
1 tsp flax seed (optional)
3 tbsp honey or brown sugar
1/4 cup pecans, chopped (optional)
1/2 cup apples, peeled, thinly sliced (about a 1/4 inch) and then chopped

Add all the ingredients to a pot except the oats. Cook on medium heat until the liquid comes to a boil. Add the oats. Reduce the heat and simmer until the oats are tender about 5 minutes.

Variations:
Substitute any dried fruit for the apples.
Use flax seed oil in place of the flax seed. Add it after the oatmeal is done cooking, before serving.
Over the weekend, sale ailment Stephen took the kids to his parent’s house while I went on an adventure with a friend to pick raspberries. The Sweetwater Berry Farm is located about an hour north of us up in the mountains in Ahwahnee California. We splurged and bought fresh basil and oregano, information pills plumb tomatoes (with the intention of making tomato sauce and canning it) and cherry tomatoes.

The berries that the kids and I did not devour, went into making raspberry jam and, as suggested by my friend Patty, raspberry scones. We used the Raspberry Jam recipe from the Ball Blue Book for canning. This was my first time making jam and canning. I must say, it was a lot easier than I had anticipated; many thanks to Patty who was a great teacher. The jam turned out really sweet, however; the kids loved it.

Raspberry Jam
1 quart Raspberries, mashed
6 1/2 cups sugar
1 pouch liquid Pectin
7-8 (1/2 Pint) Mason Jars with lids

Wash the lids in hot soapy water. Let dry. Place the 1/2 pint jars and rings in a pot. Do not allow the water to boil. Simmer until ready to fill.

In a sauce pan add 1 quart mashed raspberries. When the berries begin to bubble add 6 1/2 cups sugar. Once the sugar is dissolved add one pouch of liquid pectin. Bring to a boil stirring constantly. Boil hard for one minute. Remove from heat. Scrape the foam off the top.

Remove jars from the water bath. Using a funnel, ladle the jam into the jars. Fill to the first line from the bottom. As the jam cools, it will expand. Wipe the rims clean. Top with the lids then screw on the ring.

Place the filled jars back into the water bath, making sure the jars do not touch. Add enough water to cover 1-2 inches.


Bring water to a rolling boil. Boil covered for 10 minutes. Remove from bath and let sit at least 24 hours. To determine if the lids are properly sealed, press down in the center of the lid. If it clicks or caves in under the pressure it is not sealed. You can repeat the water bath or store the jam in the refrigerator. Baking Essentials

‘;
echo ‘

‘;
echo getItem(‘B000BOK55U’, cure ‘dazzledish-20’); // measuring spoons
echo ‘
‘;
echo getItem(‘B000HD9SM6’, more about ‘dazzledish-20’); // measuring jug
echo ‘
‘;
echo getItem(‘B000HD87G4’, page ‘dazzledish-20’); // measuring cups
echo ‘
‘;
echo getItem(‘B00006I4YF’,’dazzledish-20′); // hand blender
echo ‘

‘;

//Bakeware
echo ‘

Bakeware

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ9O’,’dazzledish-20′); //jelly roll pan
echo ‘
‘;
echo getItem(‘B0000DDVVL’,’dazzledish-20′); // mini donut pan
echo ‘
‘;
echo getItem(‘B000F5IB3S’,’dazzledish-20′); // mini muffin pan
echo ‘
‘;
echo getItem(‘B000F7657U’,’dazzledish-20′); // linking loaf pan
echo ‘

‘;

//Specialty Kitchen
echo ‘

Specialty Kitchen

‘;
echo ‘

‘;
echo getItem(‘B00009A9WW’,’dazzledish-20′); // baking mat
echo ‘
‘;
echo getItem(‘B0002LXTVO’,’dazzledish-20′); // cutting board
echo ‘
‘;
echo getItem(‘B00004RIXH’,’dazzledish-20′); // pastry board
echo ‘
‘;
echo getItem(‘B00004S4UC’,’dazzledish-20′); // 5 pound scale
echo ‘

‘;

//Kitchen Electronics
echo ‘

Kitchen Electronics

‘;
echo ‘

‘;
echo getItem(‘B0002Y5X9W’,’dazzledish-20′); // kitchen aid
echo ‘
‘;
echo getItem(‘B000F6VJYK’,’dazzledish-20′); // juicer/reamer
echo ‘
‘;
echo getItem(‘B0002TUVQM’,’dazzledish-20′); // hot drink maker
echo ‘
‘;
echo getItem(‘B000065UEZ’,’dazzledish-20′); // multi baker
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B0002AKKWQ’,’dazzledish-20′); // ice cream scoop
echo ‘
‘;
echo getItem(‘B000FDP034′,’dazzledish-20’); // pastry dough blender
echo ‘
‘;
echo getItem(‘B00004OCNJ’,’dazzledish-20′); //pastry scraper
echo ‘
‘;
echo getItem(‘B000F7FX82′,’dazzledish-20’); // tomato huller
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ80′,’dazzledish-20’); // basting brush
echo ‘
‘;
echo getItem(‘B000TJ2W58′,’dazzledish-20’); // citrus reamer
echo ‘
‘;
echo getItem(‘B000TJ2USW’,’dazzledish-20′); //egg slicer
echo ‘
‘;
echo getItem(‘B000BOK56E’,’dazzledish-20′); // parmesan grater
echo ‘

‘;

//Mixing/Prep Bowl Sets
echo ‘

Mixing/Prep Bowl Sets

‘;
echo ‘

‘;
echo getItem(‘B000HD9TL6′,’dazzledish-20’); // mixing bowl set
echo ‘
‘;
echo getItem(‘B000BUDDY4′,’dazzledish-20’); // prep bowls with lids
echo ‘
‘;
echo getItem(‘B000O1BKT0′,’dazzledish-20’); // mixing bowls with lids
echo ‘
‘;
echo getItem(‘B000S12TLE’,’dazzledish-20′); // prep bowls
echo ‘

‘;

//Unique/Specialty Items
echo ‘

Unique/Specialty Items

‘;
echo ‘

‘;
echo getItem(‘B00139RQPY’,’dazzledish-20′); // wok set
echo ‘
‘;
echo getItem(‘B000A3I3BA’,’dazzledish-20′); // peanut butter mixer
echo ‘
‘;
echo getItem(‘B0017164KQ’,’dazzledish-20′); // classic car pan
echo ‘
‘;
echo getItem(‘B000YFCRUM’,’dazzledish-20′); // 3D cake pan
echo ‘

‘;

//Household
echo ‘

Household

‘;
echo ‘

‘;
echo getItem(‘B00013K8OO’,’dazzledish-20′); // dispenser
echo ‘
‘;
echo getItem(‘B000NZN4AU’,’dazzledish-20′); // my first stove
echo ‘
‘;
echo getItem(‘B000EJVYTS’,’dazzledish-20′); // hands free trash can
echo ‘
‘;
echo getItem(‘B0002SI1LA’,’dazzledish-20′); // sleep mate
echo ‘

‘;
?> Surprisingly, viagra sale my kids love oatmeal. They request it all the time, clinic even for dinner. This recipe makes a lot, physician but I like to make extra and put it in the refrigerator for the next day. Just add a little milk or water to moisten.

3 cups water or milk
2 1/2 cups oatmeal
3 tbsp butter
1 tbsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1-2 tbsp wheat germ (optional)
1 tsp flax seed (optional)
3 tbsp honey or brown sugar
1/4 cup pecans, chopped (optional)
1/2 cup apples, peeled, thinly sliced (about a 1/4 inch) and then chopped

Add all the ingredients to a pot except the oats. Cook on medium heat until the liquid comes to a boil. Add the oats. Reduce the heat and simmer until the oats are tender about 5 minutes.

Variations:
Substitute any dried fruit for the apples.
Use flax seed oil in place of the flax seed. Add it after the oatmeal is done cooking, before serving.
I think I found this recipe on allrecipes.com. Amazingly to me, help the pancakes taste like I am eating apple pie. Try them with Buttermilk Syrup or with flavored yogurt and fruit.

2 eggs, viagra room temperature
1 2/3 cups milk, discount room temperature
8 oz plain yogurt, room temperature
1/4 cup applesauce
1 cup oatmeal
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice
1 apple, peeled, cored and diced

In a large bowl, stir together the eggs, milk, yogurt and oil until well blended. Combine the flour, baking powder, baking soda, salt and cinnamon, stir into the milk mixture until smooth. Fold in chopped apple.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes and the bottoms are golden brown. Flip and cook the other side. Serve warm with syrup or jam.

Variations:
Substitute some of the all purpose flour with whole wheat flour and wheat germ.
The recipe calls for diced apples however
Over the weekend, sale ailment Stephen took the kids to his parent’s house while I went on an adventure with a friend to pick raspberries. The Sweetwater Berry Farm is located about an hour north of us up in the mountains in Ahwahnee California. We splurged and bought fresh basil and oregano, information pills plumb tomatoes (with the intention of making tomato sauce and canning it) and cherry tomatoes.

The berries that the kids and I did not devour, went into making raspberry jam and, as suggested by my friend Patty, raspberry scones. We used the Raspberry Jam recipe from the Ball Blue Book for canning. This was my first time making jam and canning. I must say, it was a lot easier than I had anticipated; many thanks to Patty who was a great teacher. The jam turned out really sweet, however; the kids loved it.

Raspberry Jam
1 quart Raspberries, mashed
6 1/2 cups sugar
1 pouch liquid Pectin
7-8 (1/2 Pint) Mason Jars with lids

Wash the lids in hot soapy water. Let dry. Place the 1/2 pint jars and rings in a pot. Do not allow the water to boil. Simmer until ready to fill.

In a sauce pan add 1 quart mashed raspberries. When the berries begin to bubble add 6 1/2 cups sugar. Once the sugar is dissolved add one pouch of liquid pectin. Bring to a boil stirring constantly. Boil hard for one minute. Remove from heat. Scrape the foam off the top.

Remove jars from the water bath. Using a funnel, ladle the jam into the jars. Fill to the first line from the bottom. As the jam cools, it will expand. Wipe the rims clean. Top with the lids then screw on the ring.

Place the filled jars back into the water bath, making sure the jars do not touch. Add enough water to cover 1-2 inches.


Bring water to a rolling boil. Boil covered for 10 minutes. Remove from bath and let sit at least 24 hours. To determine if the lids are properly sealed, press down in the center of the lid. If it clicks or caves in under the pressure it is not sealed. You can repeat the water bath or store the jam in the refrigerator. Baking Essentials

‘;
echo ‘

‘;
echo getItem(‘B000BOK55U’, cure ‘dazzledish-20’); // measuring spoons
echo ‘
‘;
echo getItem(‘B000HD9SM6’, more about ‘dazzledish-20’); // measuring jug
echo ‘
‘;
echo getItem(‘B000HD87G4’, page ‘dazzledish-20’); // measuring cups
echo ‘
‘;
echo getItem(‘B00006I4YF’,’dazzledish-20′); // hand blender
echo ‘

‘;

//Bakeware
echo ‘

Bakeware

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ9O’,’dazzledish-20′); //jelly roll pan
echo ‘
‘;
echo getItem(‘B0000DDVVL’,’dazzledish-20′); // mini donut pan
echo ‘
‘;
echo getItem(‘B000F5IB3S’,’dazzledish-20′); // mini muffin pan
echo ‘
‘;
echo getItem(‘B000F7657U’,’dazzledish-20′); // linking loaf pan
echo ‘

‘;

//Specialty Kitchen
echo ‘

Specialty Kitchen

‘;
echo ‘

‘;
echo getItem(‘B00009A9WW’,’dazzledish-20′); // baking mat
echo ‘
‘;
echo getItem(‘B0002LXTVO’,’dazzledish-20′); // cutting board
echo ‘
‘;
echo getItem(‘B00004RIXH’,’dazzledish-20′); // pastry board
echo ‘
‘;
echo getItem(‘B00004S4UC’,’dazzledish-20′); // 5 pound scale
echo ‘

‘;

//Kitchen Electronics
echo ‘

Kitchen Electronics

‘;
echo ‘

‘;
echo getItem(‘B0002Y5X9W’,’dazzledish-20′); // kitchen aid
echo ‘
‘;
echo getItem(‘B000F6VJYK’,’dazzledish-20′); // juicer/reamer
echo ‘
‘;
echo getItem(‘B0002TUVQM’,’dazzledish-20′); // hot drink maker
echo ‘
‘;
echo getItem(‘B000065UEZ’,’dazzledish-20′); // multi baker
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B0002AKKWQ’,’dazzledish-20′); // ice cream scoop
echo ‘
‘;
echo getItem(‘B000FDP034′,’dazzledish-20’); // pastry dough blender
echo ‘
‘;
echo getItem(‘B00004OCNJ’,’dazzledish-20′); //pastry scraper
echo ‘
‘;
echo getItem(‘B000F7FX82′,’dazzledish-20’); // tomato huller
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ80′,’dazzledish-20’); // basting brush
echo ‘
‘;
echo getItem(‘B000TJ2W58′,’dazzledish-20’); // citrus reamer
echo ‘
‘;
echo getItem(‘B000TJ2USW’,’dazzledish-20′); //egg slicer
echo ‘
‘;
echo getItem(‘B000BOK56E’,’dazzledish-20′); // parmesan grater
echo ‘

‘;

//Mixing/Prep Bowl Sets
echo ‘

Mixing/Prep Bowl Sets

‘;
echo ‘

‘;
echo getItem(‘B000HD9TL6′,’dazzledish-20’); // mixing bowl set
echo ‘
‘;
echo getItem(‘B000BUDDY4′,’dazzledish-20’); // prep bowls with lids
echo ‘
‘;
echo getItem(‘B000O1BKT0′,’dazzledish-20’); // mixing bowls with lids
echo ‘
‘;
echo getItem(‘B000S12TLE’,’dazzledish-20′); // prep bowls
echo ‘

‘;

//Unique/Specialty Items
echo ‘

Unique/Specialty Items

‘;
echo ‘

‘;
echo getItem(‘B00139RQPY’,’dazzledish-20′); // wok set
echo ‘
‘;
echo getItem(‘B000A3I3BA’,’dazzledish-20′); // peanut butter mixer
echo ‘
‘;
echo getItem(‘B0017164KQ’,’dazzledish-20′); // classic car pan
echo ‘
‘;
echo getItem(‘B000YFCRUM’,’dazzledish-20′); // 3D cake pan
echo ‘

‘;

//Household
echo ‘

Household

‘;
echo ‘

‘;
echo getItem(‘B00013K8OO’,’dazzledish-20′); // dispenser
echo ‘
‘;
echo getItem(‘B000NZN4AU’,’dazzledish-20′); // my first stove
echo ‘
‘;
echo getItem(‘B000EJVYTS’,’dazzledish-20′); // hands free trash can
echo ‘
‘;
echo getItem(‘B0002SI1LA’,’dazzledish-20′); // sleep mate
echo ‘

‘;
?> Surprisingly, viagra sale my kids love oatmeal. They request it all the time, clinic even for dinner. This recipe makes a lot, physician but I like to make extra and put it in the refrigerator for the next day. Just add a little milk or water to moisten.

3 cups water or milk
2 1/2 cups oatmeal
3 tbsp butter
1 tbsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1-2 tbsp wheat germ (optional)
1 tsp flax seed (optional)
3 tbsp honey or brown sugar
1/4 cup pecans, chopped (optional)
1/2 cup apples, peeled, thinly sliced (about a 1/4 inch) and then chopped

Add all the ingredients to a pot except the oats. Cook on medium heat until the liquid comes to a boil. Add the oats. Reduce the heat and simmer until the oats are tender about 5 minutes.

Variations:
Substitute any dried fruit for the apples.
Use flax seed oil in place of the flax seed. Add it after the oatmeal is done cooking, before serving.
I think I found this recipe on allrecipes.com. Amazingly to me, help the pancakes taste like I am eating apple pie. Try them with Buttermilk Syrup or with flavored yogurt and fruit.

2 eggs, viagra room temperature
1 2/3 cups milk, discount room temperature
8 oz plain yogurt, room temperature
1/4 cup applesauce
1 cup oatmeal
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice
1 apple, peeled, cored and diced

In a large bowl, stir together the eggs, milk, yogurt and oil until well blended. Combine the flour, baking powder, baking soda, salt and cinnamon, stir into the milk mixture until smooth. Fold in chopped apple.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes and the bottoms are golden brown. Flip and cook the other side. Serve warm with syrup or jam.

Variations:
Substitute some of the all purpose flour with whole wheat flour and wheat germ.
The recipe calls for diced apples however
This recipe comes from Everyday Foods magazine. It is easy enough for little kids to make.

1/3 cup Honey
1/4 cup peanut butter
2 tbsp butter
1 cup crisp rice cereal
1 cup rolled oats
1/4 cup dried fruit, viagra 60mg such as raisins, cherries, or cranberries

In a small saucepan over medium heat, heat the honey, peanut butter and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats and dried fruit.
Drop the mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet and refrigerate until set, about 15 minutes. To store refrigerate in an airtight container up to 1 week.

Alternatives:
Natural peanut butter is a better choice because it does not contain all the extra oils, sugar and salt as the commercial brands.
Try different types of cereal such as Special K or chopped wheat squares.

Apple Pancakes

Over the weekend, illness sale ailment Stephen took the kids to his parent’s house while I went on an adventure with a friend to pick raspberries. The Sweetwater Berry Farm is located about an hour north of us up in the mountains in Ahwahnee California. We splurged and bought fresh basil and oregano, information pills plumb tomatoes (with the intention of making tomato sauce and canning it) and cherry tomatoes.

The berries that the kids and I did not devour, went into making raspberry jam and, as suggested by my friend Patty, raspberry scones. We used the Raspberry Jam recipe from the Ball Blue Book for canning. This was my first time making jam and canning. I must say, it was a lot easier than I had anticipated; many thanks to Patty who was a great teacher. The jam turned out really sweet, however; the kids loved it.

Raspberry Jam
1 quart Raspberries, mashed
6 1/2 cups sugar
1 pouch liquid Pectin
7-8 (1/2 Pint) Mason Jars with lids

Wash the lids in hot soapy water. Let dry. Place the 1/2 pint jars and rings in a pot. Do not allow the water to boil. Simmer until ready to fill.

In a sauce pan add 1 quart mashed raspberries. When the berries begin to bubble add 6 1/2 cups sugar. Once the sugar is dissolved add one pouch of liquid pectin. Bring to a boil stirring constantly. Boil hard for one minute. Remove from heat. Scrape the foam off the top.

Remove jars from the water bath. Using a funnel, ladle the jam into the jars. Fill to the first line from the bottom. As the jam cools, it will expand. Wipe the rims clean. Top with the lids then screw on the ring.

Place the filled jars back into the water bath, making sure the jars do not touch. Add enough water to cover 1-2 inches.


Bring water to a rolling boil. Boil covered for 10 minutes. Remove from bath and let sit at least 24 hours. To determine if the lids are properly sealed, press down in the center of the lid. If it clicks or caves in under the pressure it is not sealed. You can repeat the water bath or store the jam in the refrigerator.
Over the weekend, sale ailment Stephen took the kids to his parent’s house while I went on an adventure with a friend to pick raspberries. The Sweetwater Berry Farm is located about an hour north of us up in the mountains in Ahwahnee California. We splurged and bought fresh basil and oregano, information pills plumb tomatoes (with the intention of making tomato sauce and canning it) and cherry tomatoes.

The berries that the kids and I did not devour, went into making raspberry jam and, as suggested by my friend Patty, raspberry scones. We used the Raspberry Jam recipe from the Ball Blue Book for canning. This was my first time making jam and canning. I must say, it was a lot easier than I had anticipated; many thanks to Patty who was a great teacher. The jam turned out really sweet, however; the kids loved it.

Raspberry Jam
1 quart Raspberries, mashed
6 1/2 cups sugar
1 pouch liquid Pectin
7-8 (1/2 Pint) Mason Jars with lids

Wash the lids in hot soapy water. Let dry. Place the 1/2 pint jars and rings in a pot. Do not allow the water to boil. Simmer until ready to fill.

In a sauce pan add 1 quart mashed raspberries. When the berries begin to bubble add 6 1/2 cups sugar. Once the sugar is dissolved add one pouch of liquid pectin. Bring to a boil stirring constantly. Boil hard for one minute. Remove from heat. Scrape the foam off the top.

Remove jars from the water bath. Using a funnel, ladle the jam into the jars. Fill to the first line from the bottom. As the jam cools, it will expand. Wipe the rims clean. Top with the lids then screw on the ring.

Place the filled jars back into the water bath, making sure the jars do not touch. Add enough water to cover 1-2 inches.


Bring water to a rolling boil. Boil covered for 10 minutes. Remove from bath and let sit at least 24 hours. To determine if the lids are properly sealed, press down in the center of the lid. If it clicks or caves in under the pressure it is not sealed. You can repeat the water bath or store the jam in the refrigerator. Baking Essentials

‘;
echo ‘

‘;
echo getItem(‘B000BOK55U’, cure ‘dazzledish-20’); // measuring spoons
echo ‘
‘;
echo getItem(‘B000HD9SM6’, more about ‘dazzledish-20’); // measuring jug
echo ‘
‘;
echo getItem(‘B000HD87G4’, page ‘dazzledish-20’); // measuring cups
echo ‘
‘;
echo getItem(‘B00006I4YF’,’dazzledish-20′); // hand blender
echo ‘

‘;

//Bakeware
echo ‘

Bakeware

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ9O’,’dazzledish-20′); //jelly roll pan
echo ‘
‘;
echo getItem(‘B0000DDVVL’,’dazzledish-20′); // mini donut pan
echo ‘
‘;
echo getItem(‘B000F5IB3S’,’dazzledish-20′); // mini muffin pan
echo ‘
‘;
echo getItem(‘B000F7657U’,’dazzledish-20′); // linking loaf pan
echo ‘

‘;

//Specialty Kitchen
echo ‘

Specialty Kitchen

‘;
echo ‘

‘;
echo getItem(‘B00009A9WW’,’dazzledish-20′); // baking mat
echo ‘
‘;
echo getItem(‘B0002LXTVO’,’dazzledish-20′); // cutting board
echo ‘
‘;
echo getItem(‘B00004RIXH’,’dazzledish-20′); // pastry board
echo ‘
‘;
echo getItem(‘B00004S4UC’,’dazzledish-20′); // 5 pound scale
echo ‘

‘;

//Kitchen Electronics
echo ‘

Kitchen Electronics

‘;
echo ‘

‘;
echo getItem(‘B0002Y5X9W’,’dazzledish-20′); // kitchen aid
echo ‘
‘;
echo getItem(‘B000F6VJYK’,’dazzledish-20′); // juicer/reamer
echo ‘
‘;
echo getItem(‘B0002TUVQM’,’dazzledish-20′); // hot drink maker
echo ‘
‘;
echo getItem(‘B000065UEZ’,’dazzledish-20′); // multi baker
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B0002AKKWQ’,’dazzledish-20′); // ice cream scoop
echo ‘
‘;
echo getItem(‘B000FDP034′,’dazzledish-20’); // pastry dough blender
echo ‘
‘;
echo getItem(‘B00004OCNJ’,’dazzledish-20′); //pastry scraper
echo ‘
‘;
echo getItem(‘B000F7FX82′,’dazzledish-20’); // tomato huller
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ80′,’dazzledish-20’); // basting brush
echo ‘
‘;
echo getItem(‘B000TJ2W58′,’dazzledish-20’); // citrus reamer
echo ‘
‘;
echo getItem(‘B000TJ2USW’,’dazzledish-20′); //egg slicer
echo ‘
‘;
echo getItem(‘B000BOK56E’,’dazzledish-20′); // parmesan grater
echo ‘

‘;

//Mixing/Prep Bowl Sets
echo ‘

Mixing/Prep Bowl Sets

‘;
echo ‘

‘;
echo getItem(‘B000HD9TL6′,’dazzledish-20’); // mixing bowl set
echo ‘
‘;
echo getItem(‘B000BUDDY4′,’dazzledish-20’); // prep bowls with lids
echo ‘
‘;
echo getItem(‘B000O1BKT0′,’dazzledish-20’); // mixing bowls with lids
echo ‘
‘;
echo getItem(‘B000S12TLE’,’dazzledish-20′); // prep bowls
echo ‘

‘;

//Unique/Specialty Items
echo ‘

Unique/Specialty Items

‘;
echo ‘

‘;
echo getItem(‘B00139RQPY’,’dazzledish-20′); // wok set
echo ‘
‘;
echo getItem(‘B000A3I3BA’,’dazzledish-20′); // peanut butter mixer
echo ‘
‘;
echo getItem(‘B0017164KQ’,’dazzledish-20′); // classic car pan
echo ‘
‘;
echo getItem(‘B000YFCRUM’,’dazzledish-20′); // 3D cake pan
echo ‘

‘;

//Household
echo ‘

Household

‘;
echo ‘

‘;
echo getItem(‘B00013K8OO’,’dazzledish-20′); // dispenser
echo ‘
‘;
echo getItem(‘B000NZN4AU’,’dazzledish-20′); // my first stove
echo ‘
‘;
echo getItem(‘B000EJVYTS’,’dazzledish-20′); // hands free trash can
echo ‘
‘;
echo getItem(‘B0002SI1LA’,’dazzledish-20′); // sleep mate
echo ‘

‘;
?> Over the weekend, sale ailment Stephen took the kids to his parent’s house while I went on an adventure with a friend to pick raspberries. The Sweetwater Berry Farm is located about an hour north of us up in the mountains in Ahwahnee California. We splurged and bought fresh basil and oregano, information pills plumb tomatoes (with the intention of making tomato sauce and canning it) and cherry tomatoes.

The berries that the kids and I did not devour, went into making raspberry jam and, as suggested by my friend Patty, raspberry scones. We used the Raspberry Jam recipe from the Ball Blue Book for canning. This was my first time making jam and canning. I must say, it was a lot easier than I had anticipated; many thanks to Patty who was a great teacher. The jam turned out really sweet, however; the kids loved it.

Raspberry Jam
1 quart Raspberries, mashed
6 1/2 cups sugar
1 pouch liquid Pectin
7-8 (1/2 Pint) Mason Jars with lids

Wash the lids in hot soapy water. Let dry. Place the 1/2 pint jars and rings in a pot. Do not allow the water to boil. Simmer until ready to fill.

In a sauce pan add 1 quart mashed raspberries. When the berries begin to bubble add 6 1/2 cups sugar. Once the sugar is dissolved add one pouch of liquid pectin. Bring to a boil stirring constantly. Boil hard for one minute. Remove from heat. Scrape the foam off the top.

Remove jars from the water bath. Using a funnel, ladle the jam into the jars. Fill to the first line from the bottom. As the jam cools, it will expand. Wipe the rims clean. Top with the lids then screw on the ring.

Place the filled jars back into the water bath, making sure the jars do not touch. Add enough water to cover 1-2 inches.


Bring water to a rolling boil. Boil covered for 10 minutes. Remove from bath and let sit at least 24 hours. To determine if the lids are properly sealed, press down in the center of the lid. If it clicks or caves in under the pressure it is not sealed. You can repeat the water bath or store the jam in the refrigerator. Baking Essentials

‘;
echo ‘

‘;
echo getItem(‘B000BOK55U’, cure ‘dazzledish-20’); // measuring spoons
echo ‘
‘;
echo getItem(‘B000HD9SM6’, more about ‘dazzledish-20’); // measuring jug
echo ‘
‘;
echo getItem(‘B000HD87G4’, page ‘dazzledish-20’); // measuring cups
echo ‘
‘;
echo getItem(‘B00006I4YF’,’dazzledish-20′); // hand blender
echo ‘

‘;

//Bakeware
echo ‘

Bakeware

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ9O’,’dazzledish-20′); //jelly roll pan
echo ‘
‘;
echo getItem(‘B0000DDVVL’,’dazzledish-20′); // mini donut pan
echo ‘
‘;
echo getItem(‘B000F5IB3S’,’dazzledish-20′); // mini muffin pan
echo ‘
‘;
echo getItem(‘B000F7657U’,’dazzledish-20′); // linking loaf pan
echo ‘

‘;

//Specialty Kitchen
echo ‘

Specialty Kitchen

‘;
echo ‘

‘;
echo getItem(‘B00009A9WW’,’dazzledish-20′); // baking mat
echo ‘
‘;
echo getItem(‘B0002LXTVO’,’dazzledish-20′); // cutting board
echo ‘
‘;
echo getItem(‘B00004RIXH’,’dazzledish-20′); // pastry board
echo ‘
‘;
echo getItem(‘B00004S4UC’,’dazzledish-20′); // 5 pound scale
echo ‘

‘;

//Kitchen Electronics
echo ‘

Kitchen Electronics

‘;
echo ‘

‘;
echo getItem(‘B0002Y5X9W’,’dazzledish-20′); // kitchen aid
echo ‘
‘;
echo getItem(‘B000F6VJYK’,’dazzledish-20′); // juicer/reamer
echo ‘
‘;
echo getItem(‘B0002TUVQM’,’dazzledish-20′); // hot drink maker
echo ‘
‘;
echo getItem(‘B000065UEZ’,’dazzledish-20′); // multi baker
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B0002AKKWQ’,’dazzledish-20′); // ice cream scoop
echo ‘
‘;
echo getItem(‘B000FDP034′,’dazzledish-20’); // pastry dough blender
echo ‘
‘;
echo getItem(‘B00004OCNJ’,’dazzledish-20′); //pastry scraper
echo ‘
‘;
echo getItem(‘B000F7FX82′,’dazzledish-20’); // tomato huller
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ80′,’dazzledish-20’); // basting brush
echo ‘
‘;
echo getItem(‘B000TJ2W58′,’dazzledish-20’); // citrus reamer
echo ‘
‘;
echo getItem(‘B000TJ2USW’,’dazzledish-20′); //egg slicer
echo ‘
‘;
echo getItem(‘B000BOK56E’,’dazzledish-20′); // parmesan grater
echo ‘

‘;

//Mixing/Prep Bowl Sets
echo ‘

Mixing/Prep Bowl Sets

‘;
echo ‘

‘;
echo getItem(‘B000HD9TL6′,’dazzledish-20’); // mixing bowl set
echo ‘
‘;
echo getItem(‘B000BUDDY4′,’dazzledish-20’); // prep bowls with lids
echo ‘
‘;
echo getItem(‘B000O1BKT0′,’dazzledish-20’); // mixing bowls with lids
echo ‘
‘;
echo getItem(‘B000S12TLE’,’dazzledish-20′); // prep bowls
echo ‘

‘;

//Unique/Specialty Items
echo ‘

Unique/Specialty Items

‘;
echo ‘

‘;
echo getItem(‘B00139RQPY’,’dazzledish-20′); // wok set
echo ‘
‘;
echo getItem(‘B000A3I3BA’,’dazzledish-20′); // peanut butter mixer
echo ‘
‘;
echo getItem(‘B0017164KQ’,’dazzledish-20′); // classic car pan
echo ‘
‘;
echo getItem(‘B000YFCRUM’,’dazzledish-20′); // 3D cake pan
echo ‘

‘;

//Household
echo ‘

Household

‘;
echo ‘

‘;
echo getItem(‘B00013K8OO’,’dazzledish-20′); // dispenser
echo ‘
‘;
echo getItem(‘B000NZN4AU’,’dazzledish-20′); // my first stove
echo ‘
‘;
echo getItem(‘B000EJVYTS’,’dazzledish-20′); // hands free trash can
echo ‘
‘;
echo getItem(‘B0002SI1LA’,’dazzledish-20′); // sleep mate
echo ‘

‘;
?> Surprisingly, viagra sale my kids love oatmeal. They request it all the time, clinic even for dinner. This recipe makes a lot, physician but I like to make extra and put it in the refrigerator for the next day. Just add a little milk or water to moisten.

3 cups water or milk
2 1/2 cups oatmeal
3 tbsp butter
1 tbsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1-2 tbsp wheat germ (optional)
1 tsp flax seed (optional)
3 tbsp honey or brown sugar
1/4 cup pecans, chopped (optional)
1/2 cup apples, peeled, thinly sliced (about a 1/4 inch) and then chopped

Add all the ingredients to a pot except the oats. Cook on medium heat until the liquid comes to a boil. Add the oats. Reduce the heat and simmer until the oats are tender about 5 minutes.

Variations:
Substitute any dried fruit for the apples.
Use flax seed oil in place of the flax seed. Add it after the oatmeal is done cooking, before serving.
Over the weekend, sale ailment Stephen took the kids to his parent’s house while I went on an adventure with a friend to pick raspberries. The Sweetwater Berry Farm is located about an hour north of us up in the mountains in Ahwahnee California. We splurged and bought fresh basil and oregano, information pills plumb tomatoes (with the intention of making tomato sauce and canning it) and cherry tomatoes.

The berries that the kids and I did not devour, went into making raspberry jam and, as suggested by my friend Patty, raspberry scones. We used the Raspberry Jam recipe from the Ball Blue Book for canning. This was my first time making jam and canning. I must say, it was a lot easier than I had anticipated; many thanks to Patty who was a great teacher. The jam turned out really sweet, however; the kids loved it.

Raspberry Jam
1 quart Raspberries, mashed
6 1/2 cups sugar
1 pouch liquid Pectin
7-8 (1/2 Pint) Mason Jars with lids

Wash the lids in hot soapy water. Let dry. Place the 1/2 pint jars and rings in a pot. Do not allow the water to boil. Simmer until ready to fill.

In a sauce pan add 1 quart mashed raspberries. When the berries begin to bubble add 6 1/2 cups sugar. Once the sugar is dissolved add one pouch of liquid pectin. Bring to a boil stirring constantly. Boil hard for one minute. Remove from heat. Scrape the foam off the top.

Remove jars from the water bath. Using a funnel, ladle the jam into the jars. Fill to the first line from the bottom. As the jam cools, it will expand. Wipe the rims clean. Top with the lids then screw on the ring.

Place the filled jars back into the water bath, making sure the jars do not touch. Add enough water to cover 1-2 inches.


Bring water to a rolling boil. Boil covered for 10 minutes. Remove from bath and let sit at least 24 hours. To determine if the lids are properly sealed, press down in the center of the lid. If it clicks or caves in under the pressure it is not sealed. You can repeat the water bath or store the jam in the refrigerator. Baking Essentials

‘;
echo ‘

‘;
echo getItem(‘B000BOK55U’, cure ‘dazzledish-20’); // measuring spoons
echo ‘
‘;
echo getItem(‘B000HD9SM6’, more about ‘dazzledish-20’); // measuring jug
echo ‘
‘;
echo getItem(‘B000HD87G4’, page ‘dazzledish-20’); // measuring cups
echo ‘
‘;
echo getItem(‘B00006I4YF’,’dazzledish-20′); // hand blender
echo ‘

‘;

//Bakeware
echo ‘

Bakeware

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ9O’,’dazzledish-20′); //jelly roll pan
echo ‘
‘;
echo getItem(‘B0000DDVVL’,’dazzledish-20′); // mini donut pan
echo ‘
‘;
echo getItem(‘B000F5IB3S’,’dazzledish-20′); // mini muffin pan
echo ‘
‘;
echo getItem(‘B000F7657U’,’dazzledish-20′); // linking loaf pan
echo ‘

‘;

//Specialty Kitchen
echo ‘

Specialty Kitchen

‘;
echo ‘

‘;
echo getItem(‘B00009A9WW’,’dazzledish-20′); // baking mat
echo ‘
‘;
echo getItem(‘B0002LXTVO’,’dazzledish-20′); // cutting board
echo ‘
‘;
echo getItem(‘B00004RIXH’,’dazzledish-20′); // pastry board
echo ‘
‘;
echo getItem(‘B00004S4UC’,’dazzledish-20′); // 5 pound scale
echo ‘

‘;

//Kitchen Electronics
echo ‘

Kitchen Electronics

‘;
echo ‘

‘;
echo getItem(‘B0002Y5X9W’,’dazzledish-20′); // kitchen aid
echo ‘
‘;
echo getItem(‘B000F6VJYK’,’dazzledish-20′); // juicer/reamer
echo ‘
‘;
echo getItem(‘B0002TUVQM’,’dazzledish-20′); // hot drink maker
echo ‘
‘;
echo getItem(‘B000065UEZ’,’dazzledish-20′); // multi baker
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B0002AKKWQ’,’dazzledish-20′); // ice cream scoop
echo ‘
‘;
echo getItem(‘B000FDP034′,’dazzledish-20’); // pastry dough blender
echo ‘
‘;
echo getItem(‘B00004OCNJ’,’dazzledish-20′); //pastry scraper
echo ‘
‘;
echo getItem(‘B000F7FX82′,’dazzledish-20’); // tomato huller
echo ‘

‘;

//Kitchen Gadgets
echo ‘

Kitchen Gadgets

‘;
echo ‘

‘;
echo getItem(‘B000TJAJ80′,’dazzledish-20’); // basting brush
echo ‘
‘;
echo getItem(‘B000TJ2W58′,’dazzledish-20’); // citrus reamer
echo ‘
‘;
echo getItem(‘B000TJ2USW’,’dazzledish-20′); //egg slicer
echo ‘
‘;
echo getItem(‘B000BOK56E’,’dazzledish-20′); // parmesan grater
echo ‘

‘;

//Mixing/Prep Bowl Sets
echo ‘

Mixing/Prep Bowl Sets

‘;
echo ‘

‘;
echo getItem(‘B000HD9TL6′,’dazzledish-20’); // mixing bowl set
echo ‘
‘;
echo getItem(‘B000BUDDY4′,’dazzledish-20’); // prep bowls with lids
echo ‘
‘;
echo getItem(‘B000O1BKT0′,’dazzledish-20’); // mixing bowls with lids
echo ‘
‘;
echo getItem(‘B000S12TLE’,’dazzledish-20′); // prep bowls
echo ‘

‘;

//Unique/Specialty Items
echo ‘

Unique/Specialty Items

‘;
echo ‘

‘;
echo getItem(‘B00139RQPY’,’dazzledish-20′); // wok set
echo ‘
‘;
echo getItem(‘B000A3I3BA’,’dazzledish-20′); // peanut butter mixer
echo ‘
‘;
echo getItem(‘B0017164KQ’,’dazzledish-20′); // classic car pan
echo ‘
‘;
echo getItem(‘B000YFCRUM’,’dazzledish-20′); // 3D cake pan
echo ‘

‘;

//Household
echo ‘

Household

‘;
echo ‘

‘;
echo getItem(‘B00013K8OO’,’dazzledish-20′); // dispenser
echo ‘
‘;
echo getItem(‘B000NZN4AU’,’dazzledish-20′); // my first stove
echo ‘
‘;
echo getItem(‘B000EJVYTS’,’dazzledish-20′); // hands free trash can
echo ‘
‘;
echo getItem(‘B0002SI1LA’,’dazzledish-20′); // sleep mate
echo ‘

‘;
?> Surprisingly, viagra sale my kids love oatmeal. They request it all the time, clinic even for dinner. This recipe makes a lot, physician but I like to make extra and put it in the refrigerator for the next day. Just add a little milk or water to moisten.

3 cups water or milk
2 1/2 cups oatmeal
3 tbsp butter
1 tbsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1-2 tbsp wheat germ (optional)
1 tsp flax seed (optional)
3 tbsp honey or brown sugar
1/4 cup pecans, chopped (optional)
1/2 cup apples, peeled, thinly sliced (about a 1/4 inch) and then chopped

Add all the ingredients to a pot except the oats. Cook on medium heat until the liquid comes to a boil. Add the oats. Reduce the heat and simmer until the oats are tender about 5 minutes.

Variations:
Substitute any dried fruit for the apples.
Use flax seed oil in place of the flax seed. Add it after the oatmeal is done cooking, before serving.
I think I found this recipe on allrecipes.com. Amazingly to me, help the pancakes taste like I am eating apple pie. Try them with Buttermilk Syrup or with flavored yogurt and fruit.

2 eggs, viagra room temperature
1 2/3 cups milk, discount room temperature
8 oz plain yogurt, room temperature
1/4 cup applesauce
1 cup oatmeal
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice
1 apple, peeled, cored and diced

In a large bowl, stir together the eggs, milk, yogurt and oil until well blended. Combine the flour, baking powder, baking soda, salt and cinnamon, stir into the milk mixture until smooth. Fold in chopped apple.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes and the bottoms are golden brown. Flip and cook the other side. Serve warm with syrup or jam.

Variations:
Substitute some of the all purpose flour with whole wheat flour and wheat germ.
The recipe calls for diced apples however