Cold Weather Comfort Beef Stew and Corn Muffins

Brrr! It's our first really cold spell of the year. I mean really cold! Not just cooler weather. The high tomorrow is 31*F. Yikes. Wtih that in mind, I decided to make a pot of beef stew and corn muffins. It so reminds me of a child when school was cancelled because of icy weather and my mom and grandmom would whip up a huge pot of beef stew with corn, green beans, and big chunks of potatoes. To add to that yumminess they would make corn bread. The smells envelope me and take me aback. Great warm memories!

Here is my reciepe for Beef Stew and Corn Muffins:

Beef Stew:

• 2-3 pounds of stew meat (or cut into cubes a chuck roast)
• 2 Tablespoons olive oil
• 2 Tablespoons of flour
• 1/2 yellow onion - peeled and chopped finely
• 1/2 yellow or orange bell pepper - finely chopped and seed removed
• 2 - 3 stalks of celery - chopped in 1/8" pieces
• 2-3 carrots, peeled and grated or sliced into thin rounds
• 3-4 whole garlic pods, peeled
• 12 ounces of frozen green beans (no need to thaw)
• 1, 16 ounce can of Fire Roasted tomatoes (or regulare stewed tomatoes)
• 3 Tablespoons Worcesthershire sauce
• 2-3 teaspoons salt
• 1 1/2 teaspoons ground pepper
• 1 cup cola (Coke or Dr. Pepper, or Pepsi)
• 1 can of beef broth
• 2 cups water
• *Optional: 1/2 teaspoon liquid smoke (or some smokey beef hamburger seasoning)

1. In a large Dutch oven or thick bottomed stew pot, over medium high heat, add olive oil. When the stew pot is hot...
2. Add in the carrots, bell pepper, celery, and onions. Let them sizzle and saute for about 3 minutes. Stir them as they cook.
3. Now, add in the beef, salt, pepper, and flour. Stir until all the beef chunks are browned.
4. Next, add in all the remaining ingredients. Stir well, cover with a lid and let the stew cook for 2-4 hours over a medium-low heat!

Optional ingredients: corn kernals and any other vegetables or beans that you would like in your stew.

Store leftovers in a sealed container and keep in the refrigerator for several days. Discard any reheated leftovers. Only reheat individual servings to make the stew last longer.

 

Ingredients for Cornbread Muffins:

• Two boxes of Jiffy Corn Bread Mix
• 2/3 cup of Bisquick (or any store brand) biscuit mix
• 2 large eggs (discard the shells)
• 1 cup milk
• *Opitonal: Jalapeno slices
• muffin paper cups
• 12 slot muffin pan

1. Preheat oven to 400*F
2. Place 12 paper muffin liners into each cup of the muffin pan. Lightly spray the inside of each muffin liner with a light coating of non-stick cooking spray
3. In a large mixing bowl add in the two boxes of Jiffy corn bread mix, biscuit mix, both eggs, milk and Jalapenos. Stir well with a wire whisk or wooden spoon. If there are a few lumps that is okay.
4. Using a large cookie or ice cream scoop, scoop out the batter and as evenly as possible, fill each muffin liner.
5. Bake for 20-25 mintues at 400*f until golden on top.
6. Remove from the oven when a toothpick inserted into the center of a muffins comes out dry.
7. Serve with melted butter as a compliment to the beef stew.
8. Store leftovers in a sealed container or zipper style baggie.

Delicious Easy Party Lasagne

I am a great fan of lasagne, however, I hate making lasagne for the sheer fact that it

takes so long... *tick--tock--tick--tock*.  Also, the mess that I make; I practically use every pot and pan in the kitchen.  My sink overflows and it looks like a disaster area.

The other day I was looking for some new recipes that I could incorporate using my muffin pan -- thinking outside the box! I came across a recipe for Thanksgiving leftovers and, I don't know why, the image of mini lasagnes popped up.

Ba-r-r-r-ring! If I use already made little pasta pockets (a.k.a. ravioli), then I might layer them with sauce, cheese and other yummy ingredients and bake! Will it work?
After some more thought, I gathered that I would have to have something to hold these little lasagnes together for easy removal.  Paper liners....NO...foil muffin liners, the paper ones would become soggy and tear and the foil would be sturdy enough to hold up to the wettnes of the sauce. Excellent!

Here is what I did:

Ingrendients & Equipment/supplies:

• 12 cup muffin pan (regular size)
• 12 foil muffin cup liners (remove the paper liners and use only the foil)
• 1, 24 oz. jar or prepared pasta sauce (I used Garlic & Herb flavored)
• 12 frozen beef ravaoli
• 12 frozen cheese ravaoli
• 2 cups of shredded Italian cheese blend cheese (or mozerella cheese)
• 48-50 baby spinach leaves (These are small-ish and I left them whole and removed the stems.)
• 6 quart pot & 4 cups boiling water
• 2 teaspoons salt
• Fork, strainer (or slotted spoon), hot pads, timer, oven.

Directions:

1. Insert the foil liners into the muffin pan. Set aside.
   
   I forgot to remove the paper liners and that was a BIG mistake. They got soggy! Next time I will remember to take them out!
2. Preheat oven to 400F degrees.
3. Bring water to boil in the pot.
4. Keep the beef and cheese ravioli separate. Boil all 12 cheese raviolis and then all 12 beef raviolis. Remove them from the boiling water with a strainer or slotted spoon. (I boiled each batch for 5 minutes.) Make sure to set them aside on different plates...mark with a napkin which plate is beef and which plate is cheese.
5. When ravioli is cooked, begin the layering process as follows:
1. 1 Tablespoon sauce in the bottom of each muffin cup (in the foil liner)
   
2. 1 beef ravioli in each cup.
   
3. 2 - 3 baby spinach leaves in each cup.
   
4. 1 tablespoon or so of shredded cheese in each cup.
   
5. Start again, 1 Tablespoon sauce in each cup.
   
6. Now use the cheese ravioli and place on top as next layer in each cup.
   
7. A couple more baby spinach leaves in each cup. (I skipped this by accident.)
8. 1 Tablespoon cheese (I didn't take pictures of these layers. I figured you understand the process by now.) 
9. 1 Tablespoon sauce in each cup.
10. Last layer: top with a tablespoon or so of cheese in each cup.
    
11. Bake in the oven for 20 minutes at 400F degrees.
12. Remove from oven and let them set for about 5 - 10 minutes.
13. Use a fork to lift the muffin cups out and onto a plate...careful the sauce might spill a bit and it is HOT!
    

Serve with garlic toast, or my family's favorite, garlic cheese biscuits!

Store leftovers in a covered container in the refrigerator for up to 2 days. Reheat in the microwave for about 1.5 minutes at medium-high power.

These are super for a parties. Also, you can make these ahead of time for a fast dinner.

If you let these completely cool, leave them in the muffin pan, freeze them, then remove them and bag tow of them in baggies and freeze them for a fast dinner.

REHEAT from frozen at high power for 2 minutes.

NOTE: You might try making a bigger individual lasagne by using ramakins. Follow the same steps and add two raviolis of each of the beef and cheese and follow the layering process! 

Enjoy!

4 Easy Steps to De-seed a Pomegranate

Today, I purchased a fresh pomegranate at the grocery store. I have enjoyed drinking pomegranate juice, however, I haven't ever attempted to de-seed one, myself.
I had always heard they were difficult and messy to open and remove the seeds. That, in the past, had me stray away from the beautiful round globes of goodness.
Not today! I couldn't resist and I'm glad I didn't.
I did some research and watched a few "experts" show three different ways to remove the seeds and after contemplation, I chose the method below.

I don't know why I chose this one...I guess it looked the easiest, fewer steps, and not messy.
Note: Step#4 did spray a bit of juice in the bowl.

Step 1:

Use a knife and lightly score (cut) the outer skin at the equator of the Pomegranate.

Don't cut too deep, just barely enough to make a cut that you can easily see.


Step 2:

Using both hands, grasp the pom. Using your thumbs, gently pull where the pom is cut. Rotate the pom as you pull. You will feel and hear the pom release. It is a bit tough, but keep pulling apart, like opening an egg.
When it breaks open, continue to pull into two halves.


Step 3:

Next, hold one of the halves, cut side down, and using a wooden spoon, hit the outer skin of the pom. The seed will fall into the bowl.
Turn over and check to see if most have come out. I actually pulled apart more and then hit the backside until they all the seeds released. This took about 20 seconds.

Repeat with other half.

Step 4:

Eat the seeds. Store in covered container, or blend in a smoothie!

Buttery Oatmeal Cranberry Raisin Nut Cookies

Tac-urritos!

I'm loco for tacos, and especially beef burritos...so I decided to combine them to make Tac-urritos! These are so easy to make and way more flavorful and much better ingredients than what you might purchase at the local fast food place.
I make up a batch and keep it in a sealed container in the fridge. When we are in a hurry, I take a small helping and zap it in the microwave for "prisa-rápida-rápida-dinner-on-the-go".
Use your imagination with the toppings --Vuélvete loco (Go crazy).
This is a super recipe for a large group gathering or for a fast meal on a busy week night.
Enjoy :D

Tac-urritos

Beef Filling Ingredients

• 1- 2 pounds ground lean beef (I use ground sirloin or ground chuck) Note: I cook the ground meat ahead of time and refrigerate until I'm ready to whip up a batch of this or to make a taco salad!
• 1 small can of mild enchilada sauce
• 2 mini bell peppers - orange and yellow (they are so colorful and naturally sweet) - cut open and remove the pith and seeds, chop into small bits.
• 1/2 a small yellow onion or about 4 green onions (again I like the milder flavor of green onions and the added color of the green leafy parts) - peeled and chopped finely. (My family doesn't like big chunks of onion but they like the flavor that onion bring to the mix.)
• 2 tablespoons of olive oil
• 3-4 small garlic - peeled and chopped finely
• lightly salt and pepper (the enchilada sauce is quite salty)

Tortillas & Toppings:

• Low Carb - High Fiber - Whole wheat tortillas (or you can use regular flour tortillas)
• Cheddar Cheese or a Mexican Blend that is already shredded
• black olives - sliced
• jalapenos - pickled and sliced
• green onion
• baby spinach leaves
• sour cream (low fat or fat free can be used)
• Prepared guacamole (I purchase it in the produce refrigerated section of the local grocery store)
• chopped tomatoes (I use small grape tomatoes and slice them in half)
• Jarred salsa (I like the salsa with mango or pineapple, or lime and garlic)

Directions for Filling:

    

1. Over medium-high heat, in a rather large non-stick skillet, brown the ground beef and break it apart into small pieces as it cooks. Add a small amount of salt and pepper.
2. Remove from the pan and place into a bowl lined with paper towels to drain.
3. Place the skillet back over the heat and add in the olive oil and chopped bell peppers and onion. Saute for about 3 minutes. (save the garlic for later or it will scorch and become bitter tasting.)
4. Now reincorporate the cooked beef and add in the chopped garlic. Stir well for another minute.
5. Open and pour in the enchilada sauce. Stir. Reduce heat to low. COVER with a lid and let it simmer for about 15-20 minutes. Stir every 5 minutes or so. If the contents is bubbling to hard, turn the heat down further! You don't want to burn the enchilada sauce.

Toppings:

1. In a dry skillet, over medium high heat, gently brown and warm up the tortilla.
2. Place the tortilla open on a plate
3. Sprinkle the cheese, baby spinach, onion, and other desired toppings first.
4. Spoon over some of the beef filling.
5. Top with sour cream, black olives, guacamole and a little bit of salsa and jalapenos!
6. Roll it up, or just eat it with a fork (I prefer the fork method as it can get really messy, really quick).

LOCO OPTIONS!

• Purchase some crunchy corn taco shells.
• Fill them up with the beef filling and toppings.
• Add a soft flour or soft corn tortilla  to the outside of the crunchy shell, as a spill-net.
• NOTE! Before you add the tortilla, warm them in the microwave for about 15 seconds and slather the inside with butter! Oh My Dear Lord, these are heavenly!~

Happy eating!!!!!!

Best All Natural Shower/Tub Cleaners Ever!

I have always admired the tubs/showers at fine hotels. How do they keep them so clean and shiny? The answer is clear, they have maids that clean them everyday. There is no way I can pay a someone to clean my bathroom shower everyday...so what do I do? How can I keep my bathroom tub sparkly and spot free without a lot of elbow grease and time?

The answer came to me when I was drying off after a shower. "Okay, if I dry myslef off after a shower, why not the tub and tiles?" I grabbed an extra towel and began the experiment. I used the towel to dry the tub, tiles, and curtain, just like I dried myself. The tub had a sparkle. I turned on a small fan outside the door and let fresh air circulate in the bathroom.

I do this every day. The first few times I did this, it took me about 3 minutes to dry entire shower area, including the shower curtain. Now that I am practically an expert at this, it only takes me about 45 seconds. Yep, and the results are spectacular. Let me say, after an entire year of drying my shower and a bi-weekly cleaning with the scrubber, my shower sparkles better than ever! No mold! No mildew! No water spots!  Just like the fine hotels!!!!!

OH! One extra detail. I put some hydrogen peroxide in a spray bottle and once a month I spray all the surfaces and this is an excellent germ killer! Be sure to dry it off when finished...don't rinse it off until the next shower.

:D

Dill Pickles - WOW!

I really, really enjoy eating dill pickles. I do not care for sweet pickles...yuck.
Until a few years ago, I had only made jalapenos and pickles with my grandmothers. I took the memories from the 1970's, my grandmothers' recipes and whipped up a batch of pickled jalapenos. They turned out beautiful and delicious.

I decided to make another batch of pickled jalapenos, only on a much larger scale and the reults were super! I passed all of them out to family and friends. I got rave reviews and requests for more.

So, I decided to make pickles instead of jalapenos, using the same brine and processes. I successfully made a HUGE batch of I pickles. I used regular sized cucumbers because the smaller cucumbers used for pickling were unavailable. Again, they were uber delicious and were a huge hit with requests for more.

Today, I made yet another batch of dill pickles and these were even better! This time I found the smaller cucumbers at Walmart in the produce department. Well, I have to say that despite the complexity of sound of the instructions, these pickles are  resonably simple to make. My homemade pickles are free of artificail colors and other weird ingredients that I cannot pronounce.

However, the process of sterilization is slightly time consuming, but you can do this in steps on different days. I sterilize the jars the day before and cover them with a cloth.

I suggest you try a small batch on your first time out.
Having the right equipment makes the process much easier and successful!
Also, have all the ingredients measured and cucumbers cleaned and cut before beginning. You will be greatful!

MUST HAVE SUPPLIES:

• 6 pint size canning jars (can be reused but have to be cleaned and sterilized).
• 6 New lids and 6 rings (must be new and not reused).
• 1 large stew pot for boiling water for sterilization.
• Rubber tipped jar tongs. It is nearly impossible to remove the jars from the boiling water without them...and dangerous to your hands.
• Canning funnel (it is really difficult to fill the jars with the brining liquid without this handy gadget).
• Ladel
• Small strainer for removing cucumbers from hot liquid.
• Towels
• Cooling rack
• Cookie sheet

Additional Supplies:

• Timer
• Cook top
• Hot pads
• Steril gloves
• Measuring spoons
• Measuring cups (liquid measure)
• Paper towel

Ingredients:

1. 2 cups of Vinegar (white distilled)
2. 2 cups filtered (bottled water)
3. 4 Tablespoons granulated sugar
4. 2 Tablespoons sea salt
5. 6 pods of garlic (peeled but whole)
6. 1 teaspoon of mustard seeds
7. 1 teaspoon of dried chili pepper seeds (Optional)
8. 6 (1 for each jar): Cherry peppers (You can use bell pepper slices, or whole chili peppers...anything colorful).

How to Sterilize Jars and equipment:

• Heat tap water to boiling in a large 10 quart or larger pot.
• Clean and rinse all jars, lids, and rings.
• Emmerse all of the jars, lids and rings, plus the strainer, spoon, ladel, and strainer.
• Let them sit for at least 10 minutes.
• Using tongs, carefully remove and jars and any water in the jars and set them on a dry towel. Allow these to completely air dry. 
• Cover with a clean dry towel for no more than 24 hours prior to using.

Directions:

1. Clean, rinse, and sterilze all jars, lid, and rings. Also, sterilize all utensils: funnel, tongs, ladel, and strainer.
2. Clean and rinse well all cucumbers.
3. Slice all the cucumbers in even slices, about 1/8 inch thickness.
4. In a large saucepan combine the water, vinegar, salt, and vinegar (this is called the brinning liquid). Heat until boiling.
5. Add in the mustard seeds, garlic pods, chili pepper seeds (or chili peppers) and sliced cucumbers.
6. Stir well and remove from heat. Let this sit for 10 minutes.
7. Insert the funnel into one of the sterilized jars.
8. Using a slotted spoon or small strainer, dip out a small amount of the pickles and place in the jar. Press them down tightly with a sterilized spoon. When the liquid is added the pickles will float and if it is not tightly packed there will be an inch of liquid without pickles.
9. Fill the jars to nearly the top.
10. After all the jars are filled, laddel in the brinning liquid (the seasond vinegar water). Fill with the brinning liquid to about 1/8 inch from the top.
11. Use the sterilized spoon and press the cucumbers down to help release any trapped bubbles.
12. Using a papertowel dip a corner of this in some boiling water and carefully wipe the top edge of the jar to remove any liquid that might have spilled when filling the jars.
13. Apply the lids and then the rings. Tighten the rings tightly.
14. Fill a 10 quart or larger stew pot with water and bring to a boil.
15. CAREFULL lower the filled and sealed jars in the boiling water using the canning tongs. Make sure that the jars are completely emmersed.
16. Let the jars of pickles set in the water for 7 minutes on a slow boil/simmer.
17. Turn off the water when the time is up then using the canning tongs, CAREFULLY lift out each jar and place them on the cooling racks or a surface coverd with a clean and dry dish towel.
18. Gently dry the excess water off the tops of the jars, but don't move the jars if at all possible.
19. As the jars cool you will hear the lids make popping sounds as they pull a vacuum.
20. When the jars are completely cooled, store in a dry and dark place until ready to eat. 
21. Refrigerate all opened jars and uneaten pickles.

Shelf life is 12 months if unopened and stored correctly.

White Chocolate Macadamia Nut Cookies

 These are my favorite cookies to  eat. White chocolate macadamia nut cookies are buttery with the creamy light flavor of white chocolate and the soft nut of the macadamia. OH, so delicious! The cookies are soft and gooey which just takes them over the top in yumminess! I only wish you could smell them and have one because you would agree that they are practically better than the boring chocolate chip cookies. Really!

Ingredients:
Be sure to premeasure out all ingredients before mixing. This will save time.

• 1, 12 oz. bag of white chocolate chip morsels
• 1/2 cup of macadamia nuts, made for baking which can usually be found with the pecans and other baking nuts.
• 2 1/4 cups all-purpose flour
• 2 teaspoons of baking soda
• 2 sticks of butter - room temperature (or 1 cup shortening)
• 2 teaspoons vanilla extract
• 2 large eggs (discard the shells)
• 1 teaspoon salt
• 1 cup white sugar
• 1 cup dark brown sugar (or light brown sugar) This adds moisture to the cookies so they are softer than just using alll white sugar.

Additional Supplies:

Mixer

#40 cookie scoop

Baking sheet pans (two of them)

Non stick baking pads (silpat) or parchment paper

Measuring cups

Measuring spoons

Large mixing bowl

Spatula for scraping

Spatual for removing cookies from baking sheet

Timer

Oven

Oven mits

Directions:

1. Place the soft butter and both sugars in a large mixing bowl. Using a mixer, mix them together until creamy and smooth.
2. Add in the eggs and mix again well. Scrap the side and bottom with a scraping spatula.
3. Next, add in the vanilla and mix to incorporate.
4. In a separate bowl combine the flour, salt, and baking soda. Stir with a whisk or fork to combine.
5. Slowly add the flour mixture into the creamy butter/sugar mixture. I do this on a very low speed and put in about a 1/2 cup at a time so that I don't have a cloud of flour floating around.
6. After all the flour is mixed in, stir in the macadamia nuts and white chocolate morsels by folding with the spatula.
7. Preheat oven to 350F degrees.
8. Line 2 cookie sheets with a non-stick cooking pad or parchment paper.
9. Using a #40 (1 1/2 tablespoons) cookie scoop, scoop and drop the cookie dough onto the lined baking sheet pans, about 2 fingers apart.
10. Place one filled baking sheet on the bottom rack and bake for 4 1/2 mintues. 
11. While those are baking, fill up another lined baking sheet with dough.
12. When the first batch have reached the half way point of 4 1/2 minutes, move them to the top rack and set the timer for additional 4 1/2 minutes. Place the 2nd filled baking sheet on the bottom and start the timer.
13. When timer rings, remove the first tray of cookies and move the bottom baking sheet to the top rack and start the timer for additional 4 1/2 minutes.

Total baking time 9 minutes for each tray.  Remove the baked cookies to cooling racks and when they are completely cooled, store them at room temperature in a sealed container.

Enjoy! :D

Here is what a #40 cookie scoop looks like:

Mini Pecan Pies

YUM! Bite size pecan pies...sweet, nutty, gooey, morsels of super yumminess!

I made a batch of these for a Bible study and they were snapped up in a blink. Not even a crumb was left on the serving platter.

Supplies/equipment:

Measuring cups

Measuring spoons

whisk or hand mixer or stand mixer

2 large mixing bowls

Rolling pin

Pie Dough cloth

medium biscuit/cookie cutter

Pie Dough Ingredients:

2 1/4 cups bread flour (or all-purpose flour)

1/2 cup shortening

1 stick room temperature butter

1/2 teaspoon salt

1 teaspoon vanilla extract

1/4 cup ice cold water

Directions for pie crust

1. Prepare a 24 count mini muffin pan by coating each muffin cup with non-stick cooking spray. Set aside.
2. In a large bowl stir together flour and salt.
3. Using a pastry knife, or a food processor, or a fork, and cut in the shortening and butter. It should have the consistency of beach sand when it is completely incorporated.
4. Add in the Ice cold water and vanilla extract. Blend until a solid ball of dough.
5. On a lightly floured surface or pastry cloth, roll out the dough until about 1/8 inch thick.
6. Use a medium round cookie/biscuit cutter. Cut 24 mini crusts.
7. Place one round pie dough circle into each mini-muffin pan (24 mini cups)
8. Gently press the pie dough circles into each cup and pinch the edges to form the crusts edges.
9. Set aside in the refrigerator to cool while you prepare the pecan pie filling.

Ingredients for Pecan Pie Filling

1 cup white sugar

3/4 cup corn syrup

1 tablespoon melted butter

1/4 teaspoon salt

1/4 cup molasses (or real maple syrup, or honey)

4 whole eggs (discard egg shells)

1 teaspoon vanilla extract

1 cup of chopped pecans

Directions for Pecan Pie Filling

1. Preheat oven 325f degrees.
2. In a large mixing bowl add in the sugar, both syrups, melted butter, salt, eggs, and vanilla.
3. Use a whisk or hand mixer and blend well.
4. Remove the prepared pie crusts from the oven
5. Use a 1/2 teaspoon measure and fill each pie crust filled muffin cup with the chopped pecans.
6. Pour or spoon in the pecan pie filling until it nearly reaches the top of the crusts. Don't let it spill over or the mini crusts might stick and you could have difficulty removing the mini pies after cooking.
7. I had a lot of crust and pie filling left over, so I made a small regular pie...You could make 48 mini pies with this recipe. I just didn't do it and I like to have a whole pie for my husband to have...he deserves it.
8. Turn down the oven temperature to 300f degrees.
9. Bake on the center oven rack (in the center of the oven) for about 40-50 minutes. 
10. I use a toothpick to check for doneness. When the toothpick is inserted and then pulled out it should NOT glisten or be wet looking; however, if some of the pie filling is clumped, gelled, and leaves solid pieces on the toothpick, then they are done.
11. Remove from the oven and allow them to cool for 15 minutes before removing to a cooling rack.
12. Allow them to cool completely before storing at room temperature in a sealed covered container.

Enjoy!!!!!!

Hot Cocoa Time!

It is officially hot cocoa time! My family cannot wait for me to mix up a new batch of my hot cocoa mix. As soon as we have our first cool spell we are in the mood for hot cocoa!  Not the traditional hot milk with cocoa powder and sugar. AND, this mix tastes way better than the pre-mixed boxed stuff! It has more so much more chocolate flavor and is extra creamy! Also, not as sweet...but if you like yours sweeter, just add more powdered sugar to your mix.

INGREDIENTS:

• 1 Extra Large Container (33 oz.) of Powdered Non-Dairy Creamer
• 1 Container of Nestle Nesquik powdered chocolate mix
• 1 container (8 oz.) of Hershey Special Dark Unsweetened Natural Cocoa powder
• 2 packets (9.6 oz each) Carnation powdered milk (you may use the regular cocoa powder as a substitute)
• 1 lb. powdered sugar (not shown in photo)

Additional supplies:

• 2 gallon size plastic zipper bag (I find this size at the Dollar Store)
• Several large storage containers with sealing lids

DIRECTIONS:

1. Open the extra large zipper style plastic storage bag.
2. Open and empty all containers into the storage bag. Be careful and sit the bag on a sturdy, solid surface as it will get very heavy and will try to topple over. It is a good idea to have a helper around for this step.
3. Close the zipper bag well!!!!!!!
4. Gently...and I mean GENTLY move the zipper bag around until it is well blended. I sometimes use packing tape to reinforce the seams...I have had a bag tear open and a cloud of mix went everywhere!!!!
5. Cut the tip of the bag over one of the containers. Fill slowly. Use multiple containers as necessary.
6. Store in dry area...and make sure your containers are airtight. 

TO MAKE HOT COCOA:

1. Scoop 1/4 to 1/2 cup of mix into a coffee mug.
2. Gently pour in very, very hot water, about 10 ounces.
3. Stir gently.
4. DRINK UP.
5. We like to top our cocoa with whipped cream and mini-marshmallows!

Try adding other flavors to your hot cocoa.

* A light shake of ground cinnamon or ground cloves

* Use a candy cane to stir your hot cocoa during the Christmas season!

*Add some cinnamon red hot candies to the cup before adding the hot water. DELICIOUS!

*1 teaspoon of instant coffee...or make the hot cocoa with hot coffee instead of hot water

*Try flavored creamers like French vanilla, or Caramel Macchaito.

*Add a shot of Irish Cream or Amaretto for the adults. YUM!

$1 Store Center Pieces

I'm having a party but I don't have a lot of serving space so I made two centerpieces for my counter in the kitchen. I didn't want to spend a ton of money or even a half-ton of money for centerpieces. I have lots of bowl and plates but they are just for everyday use and are a hodge podge of different patterns and sized. serving bowls. I also wanted this to be a bit more pleasing to the eyes.

Here is what I came up with: I headed off to the $1 store and picked up some different shaped platters and serving bowls and some small punch cups. Once I got home I dug out my hot glue gun and the assembly began.  After some figuring, I glued a smaller oval bowl above a larger oval platter. I tried different arrangements but finally decided on this one.

I like them! This will save me some counter space and double the amount of food that I can serve!

What I used:

2 Oval bowls

2 Oval platters

2 plastic punch cups

Hot Glue

I glued the smaller oval bowl to the top and the large oval platter on the bottom of one punch cup. Just be sure to use light weight food as this won't stand up to a ton of food!

This looked good and was a huge hit!  Everyone asked me where I got my platters...tee-hee-hee!

Asparagus Spears in a Pig Blanket

Have you ever started to gather the ingredients for a recipe and the grocery store was out of everything that is on  your list?  Well, that happened to the original recipe that I wanted to make.  The recipe called for turkey bacon and large, thick stalked asparagus.

On this particular occasion the grocery store was out of turkey bacon, due to a sale. Ugh! I needed some bacon for this recipe and I didn't want to drive to another store just for turkey bacon, so I gave in and grabbed a cheap package of thinly sliced pork bacon. I am not a huge fan of bacon. I like it okay, but I'd rather have turkey sausage or turkey bacon --it's better for healthy eating...oh, well.

The Asparagus was on sale too but not the good thick kind but some that was scrawny and pencil thin. This recipe was beginning to look like a bust but I bought the sad looking asparagus anyway.

Now, the original recipe called for a single beefy stalk of asparagus wrapped with a single slice of turkey bacon and baked in an oven until the bacon was crisp and the asparagus was tender. Well, it wasn't going to happen this time...I had to improvise.

So, I decided to cook these in a skillet, on the stove top, and bundle several asparagus together so that they would mimic a thick stalk...this might just work!
Yep! Success!  They were absolutely scrumptious! (Angels are singing!)

So without further adieu...

Asparagus Spears Wrapped in a Pig Blanket

INGREDIENTS:

• 1 bunch of Asparagus - the scrawny, thin, cheap, out-of-season kind
• 1 lb package of thinly sliced bacon - the cheap store brand, that was on sale is what I used.
• 1/4 teaspoon of salt
• 3 Tablespoons of REAL maple syrup ( I don't know if you could use the corn syrup, imitation pancake stuff?)
• 1 Tablespoon real butter (don't even think of using the waxy imitation margarine! Besides, you are already using real, artery clogging bacon...really!)

Additional Supplies:

• Large non-stick skillet
• Cutting board
• Sharp chopping knife
• Flat metal lid - smaller than the actual skillet. (This prevents bacon splatter from getting all over the stove top and won't steam the food...it allows the steam to escape).
• Tongs
• Heavy Pyrex measuring cup -to collect the grease from the cooked bacon.
• Wet cloth - wiping off the outside of the frying pan after pouring off excess grease.

DIRECTIONS:

1. Wash the asparagus. Pat dry with paper towels.
2. On the cutting board, using the sharp knife, cut off the woody, tough bottoms of the asparagus (to see where to cut, pick up one stalk and bend it until it snaps in half. That is where to cut all the other asparagus in the bunch). Discard the bottoms.
3. Heat the non-stick skillet to medium temperature. While it is heating up, wrap the asparagus.
4. Gather up 3 thin stalks. Tightly wrap 1 thin slice of bacon around all three stalks. (No need to secure the bacon.) Do this until all the stalks are used up. Three stalks to one slice of bacon.
5. Lay all the wrapped asparagus in the hot skillet and sprinkle with the salt.
6. Turn up the heat to medium-high and cover with the flat lid. 
7. Allow the bacon to sizzle and cook until it is a dark crispy color. 
8. Turn them over to cook all sides.
9. Hold the lid over the asparagus and drain off the grease so the bacon will crisp up faster and not cook in all the fat drippings. CAREFULLY!!!! with the wet cloth, wipe off any drips and continue to cook.
10. When the last side of bacon is cooking add in the butter and maple syrup. Stir and when it thickens, remove the wrapped asparagus's. 

Serve hot! SO SCRUMPTIOUS!

Sweet Pinweels

These pinwheels are truly addicting. I made these fairly quickly with ready to bake

ingredients found at the grocer.  These are truly easy to make, light and flaky with a hint of sweetness...and very impressive looking.
You might want to make a double batch because they will go fast!

Ingredients:

• Pepperidge Farms Puff pastry Dough, one package, thawed
• Any flavor or brand of fruit preserves or jam...do not use jelly!
• Decorative sugar (sometimes found around the cake baking supplies)
• 1 large egg plus 1 tablespoon water = egg wash
• 3 tablespoons of melted butter

Additional Supplies:

• two baking-cookie sheet pans
• Two non-stick baking pads or parchment paper.
• basting brush (I purchased a cheap 2 inch paint brush)
• Pizza wheel cutter
• Large cutting board
• A little bit of all-purpose flour for dusting the surface of the cutting board
• Kitchen Timer
• Oven
• Cooling racks
• Spatula for lifting

Directions:

1. Remove the frozen dough from the box and thaw completely according to package directions. This takes about 40 minutes so give yourself plenty of time, or defrost overnight in the fridge.
2. Line two cookie/baking sheet pans with non-stick baking pads or parchment paper. Set aside.
3. When the pastry dough is completely thawed, unfold the two dough sheets onto a lightly floured cutting board.
4. Using a pizza wheel, Cut along the folded lines of the two dough sheets.
5. Now, cut each rectangle into three equal squares. You should have 18 squares when finished.
6. Next, cut each square from the corner to nearly... to the center. You'll be cutting at a diagonal. BE SURE TO LEAVE an uncut margin of about the size of a dime in the center. 
7. Preheat oven to 475f degrees.
8. Place the squares on the lined baking sheets.
9. Melt the butter. I use the microwave and heat for about 1 minute...in a covered bowl.
10. Brush each square with the melted butter.
11. After you have cut 4 diagonals each square will have 4 triangles. Using one corner point of each triangle, fold one corner toward the center and press down lightly in the center section. Each triangle will have one corner folded and one still at the edge. Do this for all four triangles. You will have four corners in the center and four corners making the points of the pinwheel.
12. Brush with egg wash.
13. Take a 1/2 teaspoon of preserves and place in the center of each pinwheel.
14. Sprinkle with decorative sugar crystals.
15. Place in the preheated oven and bake at 375f degrees until golden brown. Set the kitchen timer for 13 minutes...if needed add extra 3 minutes or until they are ready.
16. Protect your hands with oven mitts or hot pads and remove the cookie sheets from the oven. 
17. Using a flat flipping spatula, remove the hot pinwheels from the hot baking sheet and onto cooling racks.
18. Let them cool. When they are completely cooled, store in a sealed bag or container at room temperature. 
19. They will last 2-3 days at room temperature and 7-10 days if refrigerated.

DEE-LISH-OUS!!!!!!

Simple Ways to Freshen the Bathroom

I like my bathrooms to smell fresh and clean. Yes, bathrooms will smell from time to
Okay, I cannot clean my bathrooms every day, so to keep that ongoing fresh clean smell, I would have to burn candles or run the candle wax melting pot all day. When I leave the house I would have to blow out the candles and turn off the scented wax melting pot. That is not safe to have burning candles unattended and the melting wax running when I leave the house.

time, but when they are not being used, they should smell clean and pleasant.

Back in the 80's the Airwick company had replacement toilet paper roll holder that contained deodorizer crystals. You could replace your solid spring loaded holder with one of their pleasant smelling crystal filled inserts.  They were't really strong and when the crystals lost their scents, you had to purchase a new one. By the time it wasn't working, I had lost the original toilet paper holder! Now, I don't think they make them anymore. Well, I think I saw a cheap version at the dollar store, but who wants their bathroom smelling like vanilla ice cream or strawberries, or lemon pie in their bathroom? Yuck!

So, I was wondering how to make my own scented toilet paper holder? I was looking at the inside of the toilet paper roll and realized that the center is a porous cardboard. If I were to put on some of that scented oil on the cardboard, would do the same thing? YEP, IT WORKED! The more I used, the stronger and longer the scent lasted.

Here is what you do:  remove the toilet paper roll from the holder. Take a reed diffuser stick, carefully rub the saturated scented oil stick and rub it on the center of the cardboard, inside the tissue roll. DO NOT put it on the toilet paper! NOT GOOD. However, the center of the cardboard will not contaminate the toilet paper. Replace the roll to the holder, when the smell weakens, just add a bit more. Brilliant!

Give it a try! I think you will be pleasantly surprised.

Homemade Caramel Corn! OH! SO DELICIOUS!

"...give me some peanuts and Cracker Jacks..."  Oh yes, caramel corn...I really enjoy

the dark, sweet, crunchy, coated popcorn with the contrasting salty peanuts.  My husband and I were watching the Texas Rangers baseball game on television and I had an urge for some caramel corn, but I didn't want to get in the car and drive to the store. Especially on the Labor Day holiday. Nope...not happening!

I scoured the internet for caramel corn recipes. I finally found one that I thought I could make AND with the ingredients that I already had in my pantry.

Thankfully, I enjoy baking, cooking, and candy making. I have all the utensils, tools, and equipment for this impromptu candy craving. I checked the recipe and double checked my pantry for all the ingredients.  This recipe requires basic staples that most people have in their kitchen.

I made up a batch and, to my surprise, it turned out practically perfect!!!!! (I messed up and forgot to filter out the unpopped kernels). After the caramel corn had completely cooled, I bagged up individual bags (in zipper sandwich bags) to prevent me from eating the entire batch in one sitting.  It is just that good!  I hope you have the success I had on your first try, too!  Happy eating!

Ingredients for popcorn:

• 2 large bags of microwave popcorn (Plain... don't use any flavored popcorn, example: movie theater with heavy butter flavor, or kettle corn; Use the most plain kind of popcorn you can find.) Follow package directions for popping. Or you can pop your own.
•  Pop your own:  1/2 cup unpopped kernels plus 2 Tablespoons popcorn oil. Follow directions on popcorn label for cooking.
• FILTER out as many of the unpopped kernels as possible before cooking the caramel...you'll be glad you did!

Ingredients for Caramel:

• 1 1/2 sticks butter (not margarine)
• 1 cup dark brown sugar (if you don't have dark brown...use light brown sugar plus 2 tablespoons of molasses).
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• OPTIONAL ingredients (if you want to add some zing to your caramel corn, try one of the optional ingredients from this list): 2 tablespoons of maple syrup,  or 1/4 teaspoon ground cinnamon, or 1/2 teaspoon cayenne pepper, 1 tablespoon hot pepper sauce, 1/4 teaspoon ground cloves, or 1/4 teaspoon ginger...

Additional Supplies:

• Huge bowl that will hold 8 - cups of popped corn (I used two large bowls because I didn't have anything big enough).
• Wooden spoon
• Heavy, thick bottomed, 4 quart, non-stick sauce pan
• Candy thermometer (or you can try the timing method which might not turn out as well).
• 2 cookie sheets, lined with non-stick pads or parchment paper.

Directions for caramel sauce: READ THIS ENTIRE PROCESS BEFORE STARTING!!!!

1. Pop the corn, first, and set aside.
2. PREHEAT oven to 200f degrees.
3. Prepare your cookie sheets and set aside.
4. Measure out all the ingredients and have them ready for each step...DO NOT SKIP THIS STEP!!!!!!!
5. Attach the candy thermometer inside the pan. Make sure the thermometer does not rest on the bottom of the pan. It should be just so the base of the thermometer is in the hot liquid, otherwise you will get a false reading.
6. Melt the butter, in the sauce pan, over medium heat.
7. Add in the salt and dark brown sugar (or light brown sugar and molasses. ALSO, any optional liquid ingredients must be added here!), AND using the wooden spoon, stir continually...slowly to prevent the hot liquid from splattering...it is like hot lava and will burn skin on contact!!!!!!!!!
8. When the sugary liquid begins to bubble, turn up the heat to medium high and continue to stir UNTIL the candy thermometer reaches 250f degrees (between Soft Crack and Hard Crack)
9. Remove from the heat. SLOWLY AND CAREFULLY pour in the vanilla extract (It will bubble like mad...careful it is hot lava!) I used a hot pad on my stirring hand to protect me from the hot liquid.
10. Do this next step pretty quickly: Add in the baking soda plus any optional ingredient and QUICKLY STIR. (The liquid will get slightly foamy and lighter in color after the baking soda is added).
11. CAREFULLY and QUICKLY pour this hot liquid over the popcorn and stir it until all the popcorn and peanuts are coated. It will immediately start to thicken and get sticky...Just continue to stir;  there will be some white from the popcorn showing through and this is normal. It will be sticky...I used two wooden spoons and tossed it like a salad.
12. Dump equal portions of the caramel corn on both cookie sheets. Gently spread out the gooey caramel corn.
13. Place both cookie sheets of caramel corn in the oven. Let it bake at this low temperature of 200f degrees for 20  minutes.
14. Turn off the oven, DO NOT OPEN the door and let it sit in the oven until the oven is completely cooled. About 2 hours.
15. Remove from the oven and break it apart.
16. Serve immediately or store in zipper style baggies.

Original Recipe Link

DIY $5 Mirror Art

I needed a mirror for my hallway, however to find a mirror that was large enough

and without looking cheap, cost quite a bit of sum of money.
I passed on many pretty mirrors hoping to find something trendy and inexpensive. Sadly, I was outta luck!

One day on a shopping expedition for another project I accidentally happened across some 8x10 mirrors. I thought, "If I could put these together, I might have a nice large mirror".
I bought some poster (extra thick foam core) board as a sturdy backing.
After I arrived home, I was excited to craft an artsy design with the mirrors.
I think my craft project was a success...and it looks really good. Best of all, I only spent $5!

Follow Instructions:
4 - $1 mirrors
1 large core board project poster
Thick craft glue
Marker (I used silver)
Scissors
3 Picture hanging 3M Command Strips

Lay out the poster board. Arrange the mirrors on the poster. I used a herringbone design.
Draw around the edges where the poster board is seen.
Remove the mirrors and cut of the parts of poster board that are not to be seen.
Generously slather on a the thick craft glue.
Apply the mirrors in the original design of choice.
Place heavy objects on top of the mirrors until the glue dries...about 24 hours.
When dry, on the back side, apply the 3M picture strips.
Follow instructions on the 3M packaging for hanging pictures.

DIY Stylish Dry Erase Marker Boards

Let's face it, dry erase boards are really super. However, I don't like that they are rather ugly and not really something I want hanging on my wall. They do not dress up the decor of the room and sort of industrialize the surroundings.

Now, the coolest of cool is that the dry erase markers will write on most non-porous surfaces and that makes endless decorating possibilities.

With my creativity hat on, I headed off to the $1 store to purchase four 8x10 picture frames. I looked around the store for something to use for the background inside the frame without overpowering the writing surface. I still wanted to be able to differentiate between the background and the marks.  I found some cute plastic school folders...that will do.

I used the cardboard insert inside the picture frame as a template for cutting the folder. I placed the newly cut background inside the frame, behind the glass, and reattached the back. I hung one by the front door. I put magnets on the back of one and place it on the fridge.  If you don't want to use nails, the peel and stick Command Strips by 3M work nicely.

TA-DA! These are very stylish, decorative and handy dry erase boards!  I can even change the backgrounds for the seasons. NICE!

NOTE: Attach a dry erase marker with some Velcro or a ribbon and attach it to the outside edge of the frame. Because I used picture frames, I don't have to hang them at all, but I can set them on any surface, too!

$1 Store: Live, Laugh, Love

I was shopping at a national greeting card store and came across a set of really cute

framed art...Live, Laugh, Love. I checked the price tag and nearly dropped them, $29!!!!  Nah, I think I could come up with something just a cute and WAY cheaper.

At the $1 store I found the perfect 5 x 7 frames (three of them). When I got home I went to my closet to pick out some great background paper from my assortment of gift wrapping paper. I found three that were similar in colors with different designs.

Next I removed the backs of the frames and used the cardboard insert as my pattern and cut the gift wrap to the right size. I tapped the cut piece onto some computer printer paper and printed the words: LIVE, LAUGH, LOVE on the three different designs. (NOT perfectly the first time either...it took me several times to get them lined up and the right size...which meant more cutting...oh well).

I inserted the different papers, inserted the cardboard filler and reattached the back.

Now I needed a way to connect them, in a cute way.  I found some satin ribbon in my gift wrap stash. I doubled the length, left about one inch of space between each frame and tied the ribbon in a bow at the top. Next, I glued the ribbon to the backs of the picture frames (using a thick craft glue). After they were dry...about 12 hours, I hung them up using a picture hook.

Yep, they are really cute and they only cost me $3 and some time and effort.  That leaves me a savings of $26....hmm...nice for another DIY project.   

:D

Mini Egg Heat & Eat Quiches

I am all for quick breakfasts, but not just any breakfast, either. I want something

healthy, a small portion, and delicious. I really enjoy quiche. They are packed with protein, veggies, and cheese. I don't add crust with the mini versions...too many calories.  Be creative in with your ingredients. Of course there are the basic ingredients, but the veggies and extra protein is optional. The recipe below has all my favorite ingredients. DEE-LISH-OUS!

INGREDIENTS:

• 6 whole eggs (discard the shells)
• 1 cup half & half (or any kind of milk)
• 6 sandwich slices Swiss cheese
• 6 precooked turkey sausage links
• 12 baby bella mushrooms - sliced
• 1 cup fresh baby spinach 
• 1/2 teaspoon onion powder (fresh onions are too strong for these mini quiches)
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• *NOTE: here are a few ideas of other ingredients you might try as well: bell peppers, jalapenos, green onions, cheddar cheese, pepperoni, ham, parmesan cheese, green chilies, precooked bacon, chicken, ground beef, tomatoes...)

EXTRA SUPPLIES

12 cup muffin pan

1 large cookie sheet

12 paper muffin cups *Optional

Blender (hand mixer, or immersion blender, or whisk)

measuring spoons

measuring cups

hot pads

tongs

cooling rack

oven

timer

DIRECTIONS:

1. Preheat the oven to 375F degrees
2. Line each muffin cup with a muffin paper (or generously spray with non stick cooking spray).
3. Place the muffin pan inside the cookie sheet.
4. Break the eggs, one at a time over a small bowl. (I always do this to prevent small pieces of shell from getting in the egg mixture, or just in case an egg is bad...it happens some times).
5. After you break each egg, pour the egg into the blender. REPEAT this step with the remaining five eggs.
6. Next, add to the blender the milk, onion powder, salt & pepper
7. Cover the blender with a lid and pulse and blend about 10 seconds.
8. Remove the lid and drop in all the sausage links, cover with the lid and pulse 5 quick times. DO NOT OVER BLEND...Sausage links are better if chunky.
9. Remove the lid and drop in the baby spinach leaves. Cover with the lid and pulse three times...very quick and short pulses...you don't want the egg mixture to become green...although it won't hurt the flavor...it will just look funky.
10. Now set aside the blended eggs.
11. Take the Swiss cheese slices and tear them into small pieces and distribute them into the bottom of each muffin cup.
12. Next evenly distribute the mushrooms.
13. Finally, pour the egg mixture in each partially filled muffin cup. DO NOT OVER FILL! Fill each up to just below the top edge...leave room for the egg to puff up without spilling over.
14. Place both the cookie sheet and muffin pan in the center rack of the oven. (The cookie sheet makes it easier to remove the muffin pan from the oven and prevents the eggs from overflowing into the bottom of the oven and burning.
15. Bake for approximately 20-25 minutes...be sure the eggs are completely cooked to the centers. Check for doneness using a toothpick. When inserted in the center and pulled out clean and dry, the mini quiches are ready!
16. USE CAUTION! HOT! Remove the mini quiches from the muffin pan using some tongs or a fork. 
17. Allow them to cool, completely. 
18. When cooled, place one or two mini quiches in small sandwich size zipper style plastic baggie and refrigerate. If refrigerated they will last for 5 days. If frozen they are good for one month.
19. To reheat, remove from the baggies, place inside a paper towel, Refrigerated: 30 seconds. If frozen, 1 minute.

These mini quiches are super for a quick breakfast.  KIDS will really like them. They make a good and healthy after school snacks. Super for a big party brunch!

Crafty Wall Art from Toilet Paper Roll Centers

This is a first for me. Wall art from toilet paper cardboard centers? Yep, I saved about a dozen cardboard centers from finished toilet paper rolls, cut them into 1/4" rings, mashed them into a cat eye shape and glued them at the points.

I used paper clips to hold them while the glue dried.

Next, I bought some fake stone looking spray paint and sprayed the completed piece with about four coats of spray. (Dried between coats and removed the paperclips prior to spraying). 

The only thing I see as a mistake is adding too much spray at once. If you spray too much paint at one time, the cardboard gets very soggy and will lose it's shape. When it dried I was able to reshape the whole piece. I really do like the texture and I am pleased with the look.

I recommend that you apply light coats of spray, DRY completely between coats, and apply multiple LIGHT coats of spray until you reach the desired coverage.

Also, experiment with different shapes. I got caught up in the gluing and forgot to attach them at different points. I should have laid them out in a design first, then glued.  I will definitely do this again and try experimenting with different design shapes and colors.

Have fun crafting!

Tap Into Unused Space!

When I'm cooking I really dislike having to shove aside all the lids to the tops of my

pots and pans. They are cumbersome, space wasting, and noisy.  It is so frustrating having to rearrange the lids every time I have to use a skillet or pot.

Living in an apartment, extra space is prime real estate. Creative space saving ideas are a must. While perusing a DIY website I saw a fancy holder inside a cabinet that attached to the inside of the door to hold lids! WOW! However, the lid holder was rather pricey and required screws to attach to a solid wood door. NUTS!

I live in an apartment; screws and nails are a big no-no! How could I do the same thing cheaply and not permanent?  Well, I had to give this some thought. I was hanging some curtains and the idea came to me, 'peel and stick hooks' !

I went to the huge national discount store and the name brand hooks are rather expensive, $6 for two hooks. Nope! Gotta think cheaper. I was off to the Dollar store. I picked up 12 hooks for $1. Yep, that's excellent.

I installed the hooks by measuring the lids width (really by holding the hooks and lid and placing them on the door). I attached the hooks and let them sit according to the instructions on the packaging. I smugly hung the lids and it was brilliant! Well, whoops, not quite perfect...minor glitch!

After a few hours of the hooks gave away from the weight of the lids and the lids promptly fell, with loud bangs, inside the cabinets. UGH! Okay, I used cheap dollar store hooks...should have known. Duh! So, I was off to the local craft store for a tube of epoxy. (It was still cheaper to purchase the $1 Store hooks and extra glue/epoxy than a package of the name brand peel and stick hooks.)

I reattached and reinforced the hooks with a nice thick layer of epoxy. (Aren't these permanent now?) I used some packing tape to hold them tightly in place and waited 24 hours before rehanging the lids. SUCCESS!!!! So far, so good! I still close the cabinet doors gently, but probably not necessary.

I'm really glad that this idea works, and I have a much easier and quieter cooking experience. The lids are out of the way and stored efficiently.  GOOD, INDEED!

How to Safely Clean Make-Up Brushes

My make-up brushes touch your face,

every day. The oils and make-up collect in the bristles of these brushes and can
build up and then harbor bacteria that could break out your face.

You don't want to clean your make-up brushes with harsh cleaners for the same reason that the chemicals could harm sensitive facial skin.

I began to think about what I would have around my house that would make a good cleaner, yet be sensitive to my skin. What cleaner might remove the oils that collect in the brushes and remove the make-up oils and colors? Oils...oils...oil remover!

SHAMPOO! Hair shampoo is gentle to your skin, at the same time they are designed to remove oils in the hair. This would be the same oils that build up on your face. Take extra care to rinse all brushes well and allow them to completely air dry before the next use.

Here is my recipe for cleaning make-up brushes:

• 1 cup very warm water in a medium glass (don't use plastic as the oils from the make-up could stain the plastic.
• 2 tablespoons of shampoo for oily hair
• Swish each make-up brush, vigorously in the soapy solution.
• Discard the dirty water. Rinse each brush under running water.
• Fill the glass with clean warm water.
• Rinse each brush by swishing vigorously, again.
• Discard the rinse water and dry the inside of the glass.
• GENTLY squeeze out excess water then using a dry towel, rub each brush on the towel.
• Straighten the brush bristles/hairs.
• Set the brushes, handle down (brushes up) in the glass to air dry. Wait 24 hours before using them again. (If you need them sooner try blowing the brushes with a blow dryer on a medium heat and a low speed.

Repeat this weekly or bi-weekly to keep your brushes in good clean condition.

Untapped Storage in the Closet!

My husband and I live in a small apartment. Space is limited, especially in our bathroom. It is a quaint, one person at a time, bathroom. We each have "a single drawer", and that drawer is very narrow and will barely hold a toothbrush and toothpaste.

We do, however, have a lower, two door cabinet, below the sink. Naturally, that two-door cabinet filled up pretty quickly with a few towels and my make-up and hair stuff, bathroom cleaner, hand soap...and the list goes on!

With all that, I really hated all the clutter under the sink, so I decided to look for some other storage options. Thinking outside the box, I re-purposed an everyday shoe closet organizer in an unconventional way.

On the same shopping trip, I also purchased a metal wire basket with hooks underneath, that was designed for a shower stall (I removed and saved the suction cups for another future project). Together, with the included hooks from the shoe organizer, I made a convenient multi-storage unit that hangs in my closet.

The hung the wire basket using the over-the-door hooks that came with the shoe organizer. Both the shoe organizer and metal basket married well and formed a single storage unit. The attached hooks underneath the wire basket are convenient to hang or lay objects like: hair bands, small curing irons or scarves from time to time. The pockets, designed to hold a single shoe, I re-purposed to hold rubber bands, hair clips, scrunchies, bandannas, a travel butane curing iron, and more. Really, I have a few empty pockets to fill...excellent!

This is a perfect solution for the small yet numerous hair accessories and equipment that tend to cutter up small spaces and counter-tops. Now, I have easy to access to all those items, as well as, they are very easy to see at a glance. I took advantage of an untapped space. Voila!

Hmm...Now, I have room for some new towels under my sink!

Twisted Garlic Breadsticks

Sometimes I get a hankering for a yummy appetizer. After eating at a popular pizza restaurant, I decided to try and copycat their delicious garlic bread sticks...with a twist.

These breadsticks are so good you will have to double the recipe. Everyone will eat two or three. Fortunately, they are very simple to make. Serve them with warmed marinara or Alfredo dipping sauces.

Ingredients for a single order (double this if your have hungry folks):

• 2 cans of ready made pizza crust - uncooked (I use Pillsbury)
• 1/4 cup extra virgin olive oil (EVOO)
• 1/4 teaspoon garlic powder
• 1 cup shredded mozzarella cheese
• Pepperoni slices (I use turkey pepperoni because it is less greasy)
• Garnish: dried and flaked thyme (Or oregano, or rosemary)
• Optional: a jar of marinara and a jar of Alfredo sauces for dipping.

Additional Supplies:

• Cookie sheet
• non-stick baking pad or parchment paper
• small bowl
• pizza cutter and cutting board
• basting brush
• measuring cups and spoons
• oven
• Hot pad hand protectors
• kitchen timer

Directions:

1. Line a cookie sheet with a non-stick pad (or parchment paper, or foil sprayed with non-stick cooking spray)
2. Put the olive oil in a bowl and add the garlic powder, then stir.
3. Open both cans of pizza dough and using a pizza cutter, cut in the widest direction, 1 inch strips.
4. Lay only half of the strips on the lined cookie sheet.
5. Sprinkle the strips of dough with equal portions of shredded mozzarella cheese.
6. Lay a few slices of pepperoni over the cheese.
7. Next, lay the other half of pizza dough strips on top to make little sandwiches.
8. Now, pinch each end of the breadsticks and down the sides (don't worry if the cheese or pepperoni stick out.
9. With one end twist it over two or three times.
10. Repeat with all breadsticks.
11. PREHEAT THE OVEN TO 425f DEGREES AT THIS POINT.
12. Brush each breadstick with the garlic olive oil.
13. When the oven reaches the temperature, bake approximately 12-18 minutes. They will look golden brown like the photo.
14. When they are done, remove from the oven and brush them again with the garlic olive oil and sprinkle with dried oregano or thyme or rosemary.
15. Serve hot with warmed dipping sauces.

Yield: 6 breadsticks

Dee-lish-us eating!

Easy, No Bake Strawberry Napoleon

The other night I was watching television and a food commercial reminded me of a French Bakery where I really enjoy eating. Of course I was thinking about the flakey, creamy and decadent Strawberry Napoleon. My mind began to plot and plan on how I could make one.

Sadly, to make a true French Strawberry Napoleon is rather complicated and requires a huge amount of effort and time. It is made with layers of airy-flakey cookies, light Bavarian cream, fresh strawberries, and finally a solid sugary topping...AHH! Who has the time? As well, who has all those fancy ingredients?

Okay, let me get creative...hmm...Got it! I rummaged in my pantry looking for something to use as a light and flat cookie. I found a box of graham crackers. Next, I had whipping cream in the fridge left over from a previous recipe, strawberry jam, (Who doesn't have some sort of fruit jam or preserves in their fridge?), and some fresh strawberries. I literally whipped this up in a mere 5 minutes. I was really pleased with the outcome.  I had just made an easy, no bake, poor man's, strawberry Napoleon. Let me say, it was not a French masterpiece, but it was surprisingly good! Really good!

Ingredients for 1 Strawberry Napoleon:

• 3 graham cracker squares
• 1/4 cup fresh heavy whipping cream (*Substitution: plain or strawberry yogurt)
• 1 teaspoon of powdered sugar
• 3 fresh strawberries - rinse and pat dry with paper towel
• 3 teaspoons of strawberry jam

Directions:

1. In a medium mixing bowl, add the 1/4 cup whipping cream and single teaspoon of powdered sugar. 
2. Using a whisk, stir rapidly until stiff; similar to store bought fake topping. (If you have a hand mixer or stand mixer - use it with the wire whisk attachment).
   NOTE: Canned whipped cream can be used or pre-made fake non-dairy topping. OR you could use yogurt - plain, vanilla or strawberry).
3. Cut off the stems of the three strawberries and slice each of them into 3 or 4 thin slices.
4. On a dessert plate, place one graham cracker square.
5. Spread 1 teaspoon of strawberry jam on the graham cracker.
6. Arrange the slices of one strawberry on top of the jam and graham cracker.
7. Spoon on a dollop of whipped cream and top with another cracker.
8. Press down gently.
9. Repeat steps 4 through 8. Do this two more times with the last step of using the remaining whipped cream for the top.

NOTE: these cannot be made ahead of time because the crackers will get soggy and the cream will get runny. They must be made to eat immediately.

Eat with pleasure! 

Tea Bag Clip - No more fishing for tea bags!

I have had an ongoing battle with fishing for tea bag strings in my cup or pitcher.
I have wrapped it around a spoon. I have tapped it to the outside of the cup. I have tied the string to the handle. I slipped a rubber band around the outside of the cup, BUT my ideas always fail and the tea bag string and paper usually slip into the cup. AHHHHH!

The other day I was heating the water for a cup of tea. While waiting I was multitasking by cleaning up the counter with the little things that seem to collect on the surfaces. I grabbed a black binder clip that was left behind from some office papers. I put it in my kitchen junk drawer and fastened it to the re-purposed sliverware drawer organizer and slid the drawer closed. By this time my water was ready. I held the tea tag up and was about to pour the heated water into the cup and stopped suddenly. The image of the binder clip flashed before my eyes and I sat the kettle back down, quickly pulled out the drawer and snatched up the binder clip. I threaded the tea bag string through the base of the clip and fastened it to the handle of the tea cup.

At that instant I visioned the same premise on a tea pitcher. Hot tea! Sun Tea! This is a super brainwave. No more burned fingers, no more fishing for tea bags! Yee-Haw!