Random Picks: Cake Decorating- Lesson 4

For the last cake decorating class (Lesson 4) we were to bring a cake frosted. During our class we practiced making more roses and learned how to make sweet peas on stems and added leaves. We added a border and I put white dots all over the top of my cake. I am very excited about this cake. I love how it turned out and my roses were a success this time. On my border, I used the star tip and added little dots of green in the middle. It might be hard to see in the picture but it added a little color around the edge.

At the end of class we all got a completion of Course 1 certificate. I plan to continue on to Course 2 which is flowers and borders sometime next year. I am anxious to practice in the kitchen with all the techniques and fun things I learned the last four lessons.

The pictures are all of the cake I made during the class.

Recipe: Beef Burgundy

1 (2 pound) top round steak

1 white onion, chopped

1 garlic clove, minced

1/3 cup all-purpose flour

2 cans beef broth

1/2 cup Burgundy red cooking wine

2 tablespoon tomato paste

1/2 teaspooon dried thyne

dash of salt and black pepper

3 cups hot cooked medium egg noodles

Drizzle oil in pan on stove and brown meat on all sides.

In a crockpot, drizzle olive oil on bottom.

Place meat in bottom of crockpot.

In a pan on the stove, saute onions for 3 minutes and add garlic.

Add flour and stir constantly for 2 minutes.

Gradually add beef broth, wine, tomato paste, thyme, salt, and pepper; mix well and let simmer for 4 minutes.

Place entire gravy in crockpot over steak.

Turn crockpot on LOW for 4-6 hours, or HIGH for 2-4 hours.

Serve with hot cooked egg noodles.

My Own Recipe

October 2009

Recipe: Company Pot Roast

1 (2 pound) boneless chuck roast

1/4 cup low-sodium soy sauce

2 garlic cloves, minced

2 cans beef broth

1 tablespoon cracked black pepper

1 medium onions, cut into 2 inch pieces

1 (16 ounce) package baby carrots

2 large sized potatoes, peeled, cut in 1 inch cubes

1 can tomato paste

2 tablespoons all-purpose flour

4 tablespoons water

In a crockpot, drizzle olive oil on the bottom.

Brown roast on stove in a hot pan on all sides.

Place on botton of crockpot.

Add soy sauce, garlic, beef broth, pepper, onions, carrots, and potatoes.

Cook on LOW in crockpot for 10 hours.

Take out vegetables and place in a bowl, covered with tin foil to keep warm.

Place roast on a cutting board and cover with tin foil to keep warm; let set for 10 minutes.

Turn crockpot to HIGH and add flour and water to crockpot juice to make gravy.

Stir well and let come to a little boil.

Serve with meat and vegetables.

Makes 4 servings

My Own Recipe

October 2009

Random Picks: Cake Decorating Class- Lesson 3

Our third lesson of the cake decorating class I had made white cupcakes and frosted them with white frosting. We started with making a rose on top of our cupcakes. We learned how to make the shell borders and swirl flowers. We also learned how to stripe our piping bags and have our frosting come out with colored stripes. We made clown bodies and put on plastic clown heads- adorable and fun! We also learned how to make leaves and add them around our flowers and roses. For our final lesson (Lesson 4), we are to make another cake and bring it frosted. We are going to complete the cake with everything we have learned; roses, leaves, borders, flowers, dots, and lettering and hopefully by the end of class bring home a complete cake.

The pictures of the cupcakes are the actual ones I decorated in class.

One of the supplies we had to get was a Course 1 Cake Decorating book with all the lessons and what we will be doing in class. There are also practice sheets in the back of the book to practice flowers, step-by-step to make roses, borders, lettering, bows, and more. It will be a great book to refer back to for ideas and what tips to use and techniques.

Random Picks: Cake Decorating Class- Lesson 2

For our second class (Lesson 2) we all brought our cake, leveled, and I filled mine with raspberry jam, and frosted it with white frosting. We took our printout of our image we wanted to transfer and put wax paper on top. We filled a piping bag with clear piping gel and traced the image. We turned over the wax paper and pressed it onto our cake. We took our colored frosting in our piping bag and traced the gel on the cake. We learned how to make a rose also, which is hard work and will take lots of practice. For the next lesson (Lesson 3), we are to prepare cupcakes and bring them frosted.

Random Picks: Cake Decorating Class- Lesson 1

Sometime ago I signed up at a Joanne's Craft store to attend a cake decorating class by Wilton. They gave us a list of supplies we needed to purchase and bring to class. I was so excited to get started. As much as I cook and bake I have never made a cake, ever, and only used a piping bag once.

The classes are held on Tuesdays from 6-8p at the back of the Joanne's store for 4 weeks.

The first week, Lesson 1, was more a lecture class. The instructor had shown us how to make frosting with three different consistancies (stiff, medium, and soft), and used coloring for each type. She had prepared a cake, levelened, filled and frosted it. By the time class was over she had completely decorated it; made roses, added leaves, borders, and dots around the cake. The instructor taught us so many tips, tricks, and things to do (and not to do) it was overwhelming- but tried to take good notes. By the next class, we were to bring a cake, leveled, filled if we chose, and frosted. We were going to learn how to transfer images onto our cake and fill them in using the star tip.

Thanks for my dear Grandma for sending me all her frosting dyes, tips and cake decorating supplies. I have used them many times and am SO happy to have them. They will get lots of use decorating cakes and cupcakes!

The pictures are of the final cake the instructor made during our first class.

Recipe: Meatballs and Garlic Bread

2 hoagie rolls

Parmesan cheese

dash of garlic powder

1 pound ground beef

1 large egg, lightly beaten

1/2 cup panko bread crumbs

1/4 cup water

3 tablespoons minced garlic

Coarse salt and ground pepper

1/4 teaspoon dried oregano

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 can (28 ounce) crushed tomatoes

Sugar

Spaghetti noodles

In a large stirfry pan, or heavy pot, heat 1 tablespoon oil over medium-high heat; swirl to coat.

Mix ground beef, eggs, panko breadcrumbs, and water in a bowl until well combined.

Add meatballs and cook turning occasionally until browned, about 7 minutes.

Add crushed tomatoes, 1 teaspoon garlic, 3/4 teaspoon oregano, and pinch of sugar.

Season with salt and pepper.

Bring sauce to a boil, reduce to rapid simmer and cook until meatballs are coated through, about 15 minutes.

Meanwhile, split hoagie rolls and place cut side up on a rimmed baking sheet.

Spread with butter, and shredded parmesan cheese till covered; add dash of garlic powder on top.

Broil in oven till cheese has melted and edges of bread have browned.

Serve meatballs and sauce with cooked spaghetti noodles.

My own recipe

October 2009

Recipe: Ultimate Chocolate Chip Cookies

3 1/2 cups all-purpose flour (spooned and leveled)

1 1/4 teaspoons baking soda

1 1/4 teaspoons baking powder

2 teaspooons coarse salt

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

1 1/2 cups packed light brown sugar

1 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1 1/4 cups milk chocolate chips

8 ounces semisweet chocolate, chopped

In a bowl, whisk together flour, baking soda, baking powder, and salt.

In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes.

Reduce speed to medium-low and beat in eggs, one at a time.

Beat in vanilla.

Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.

Using a 1 tablespoon, drop dough onto a baking sheet.

Preheat oven to 350 degrees with racks in upper and lower thirds.

Bake until edges are light golden brown, 17 to 18 minutes rotating sheets halfway through.

Transfer cookies to a wire rack and let cool.

Bake remaining dough.

Makes about 24

Martha Stewart Everyday Food magazine October 2009

Recipe: Sloppy Joes with Corn

1 teaspoon canola oil

1 cup finely chopped onion

1 cup finely chopped green bell pepper

2 garlic cloves, minced

1 1/2 pounds lean ground beef

1 (6 ounce) can no salt-added tomato paste

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1 (14 ounce) can fat free, less sodium chicken broth

1 (15 ounce) can no salt- added corn, rinsed and drained (optional)

6 (1 1/2 ounce) whole wheat hamburger buns, toasted

Heat oil in a large nonstick skillet over medium-high heat.

Add onion, bell pepper, and garlic; saute 3 minutes.

Add meat to pan; cook 5 minutes or until browned, stirring to crumble.

Stir in tomato paste; cook 2 minutes.

Add chili powder, cumin, salt, and broth.

Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally.

Stir in corn, if using; cook for 2 minutes or until thoroughly heated.

Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.

Cooking Light, June 2006

Recipe: Cashew Chicken

1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces

2 tablespoons dry sherry

2 tablespoons minced peeled fresh ginger

3 1/2 teaspoons cornstarch

coarse salt

1/2 cup low sodium chicken broth

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons sugar

1 tablespoon plus 2 tablespoons vegetable oil

2 garlic cloves, chopped

2/3 cup unsalted cashews, toasted

2 scallions, white and green parts separated and thinly sliced

cooked white rice, for serving

In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt.

Refrigerate 30 minutes.

In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch; set sauce aside.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high.

Add half the chicken and cook until golden and cooked through, about 5 minutes.

Transfer chicken to a plate.

Add 1 tablespoon oil to skillet and cook remaining chicken (reduce heat if chicken is overbrowning).

Transfer to plate.

To same skillet, add 1 tablespoon oil, garlic, cashews, and scallion whites.

Cook, stirring constantly, until garlic begins to soften, 30 seconds.

Whisk sauce and add to skillet along with chicken.

Cook until sauce thickens, about 30 seconds.

Top with scallion greens and serve with rice.

Everyday Food, Martha Stewart April 2004

Recipe: Marble Cheesecake Squares

1 cup chocolate graham cracker crumbs (about 9 cookie sheets)

Cooking spray

1 tablespoon butter, melted

2 (8 ounce) blocks fat-free cream cheese, softened

1 (8 ounce) block 1/3 less-fat cream cheese, softened

1 cup sugar

3 tablespoons all-purpose flour

1 tablespoon vanilla extract

3 large egg whites

1 large egg

1 ounce semisweet chocolate

Preheat oven to 325 degrees.

Place crumbs in a 9-inch square baking pan coated with cooking spray; drizzle with butter.

Toss with a fork until moist.

Press into bottom of pan.

Bake at 325 degrees for 8 minutes; cool on a wire rack.

Place cheeses in a large bowl; beat with a mixer at high speed until smooth.
Add sugar and flour; beat well.

Add vanilla, egg whites, and egg; beat until well blended.

Pour cheese mixture into prepared pan.

Place chocolate in a small microwave-safe bowl; microwave high 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt).

Stir until smooth.

Drop melted chocolate onto cheese mixture to form 9 mounds.

Swirl chocolate into batter using the tip of a knife.

Bake at 325 degrees for 35 minutes or until almost set.

Cool on a wire rack.

Cover and chill at least 4 hours.

Makes about 12 servings

Cooking Light, October 2004

Food Fact: Apples

Studies have found that eating apples on a regular basis significantly cuts the risk of heart disease, most likely because they contain a lot of antioxidants.

A medium unpeeled apple contains 4 grams of fiber, about one-fifth the amount most women should consume in a day (and more than the amount in a serving of many whole-wheat breads). Some of that fiber is soluble and can help lower LDL ("bad") cholesterol. The rest is insoluble, which aids digestion and weight control.

Several studies have connected the consumption of apples with a reduced risk of cancer, particularly lung cancer. Research also suggests that people who regularly eat apples are less susceptible to asthma. The fruit may protect the body against the risk of 2 diabetes as well.

Everyday Food, Martha Stewart September 2009

Recipe: Double Oat Breakfast Cookies

1/2 cup butter, softened

1/2 cup smooth peanut butter

1 1/4 cups sugar

1/2 teaspoon salt

1/4 cup water

1 egg

1 tablespoon vanilla

1 1/2 cups all-purpose flour

1 cup rolled oats

1 cup golden raisins and/or milk chocolate chips

3 cups round toasted oat cereal (such as Cheerios)

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds.

Add sugar, baking soda, and salt.

Beat until combined, scraping sides of bowl.

Beat in water, egg, and vanilla until combined.

Beat in flour until combined.

Beat in as much of the rolled oats as you can with mixer.

Stir in any remaining rolled oats.

Stir in raisins and oat cereal.

Drop dough by 2 tablespoonfuls about 3 inches apart onto an ungreased cookie sheet.

Flatten slightly.

Bake for 10 to 12 minutes or until edges are lightly browned.

Cool on cookie sheet for 5 minutes.

Transfer to a wire rack and let cool completely.

Store cookies in a tightly covered container for up to 5 days or freeze for up to 3 months.

Better Homes and Garden magazine September 2009

Recipe: Three Cheese Pasta Bake

1 (16 ounce) penne noodles

1 (13 ounce) containers Alfredo sauce

1 (8 ounce) sour cream

1 (15 ounce) ricotta cheese

2 large eggs, lightly beaten

1/4 cup grated Parmesan cheese

1 1/2 cups Mozarella cheese, plus more for top

Prepare penne noodles according to package directions; drain and return to pot.

Stir together Alfredo sauce and sour cream; toss with penne until evenly coated.

Spoon half of mixture into a lightly greased 13x9 inch baking dish.

Stir together ricotta cheese, eggs, and Parmesan, and 1 1/2 cups Mozarella ; spread evenly over pasta mixture in baking dish.

Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozarella cheese.

Bake at 350 degrees for 30 minutes or until bubbly.

Makes 8 to 10 servings

Southern Living March 2005

Recipe: Pico de Gallo

1 1/2 cups chopped tomato (about 1 large)

1/2 cup chopped green onions

3 tablespoons olive oil

1/2 cup chopped fresh cilantro

2 teaspoons fresh lemon juice

1 teaspoon fresh lime juice

1/8 teaspoon salt

1/8 teaspoon black pepper

Dash of crushed red pepper

To prepare pico de gallo, combine first 9 ingredients in a small bowl.

NOTE: This is not a hot salsa- extremely mild taste. To add hot, add some chopped jalepenos.

My own recipe

Recipe: Peanutty Candy Bars

4 cups quick cooking coats

1 cup packed brown sugar

2/3 cup butter, melted

1/2 cup plus 2/3 cup peanut butter, divided

1/2 cup light corn syrup

1 teaspoon vanilla extract

1 package (11 ounces) butterscotch chips

1 cup (6 ounces) semisweet chocolate chips

1 cup chopped salted peanuts

In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup, and vanilla.

Press into a greased 13x9 inch baking pan.

Bake at 375 degrees for 12-14 minutes or until mixture is bubbly around the edges.

In a microwave safe bowl, melt butterscotch and chocolate chips; stir until smooth.

Stir in peanuts and remaining peanut butter; spread over the oat mixture.

Refrigerate for at least 1 hour before cutting.

Makes about 2 dozen

Taste of Home magazine June/July 2009

Random Picks: Uses with Newspaper

1. Deodorize food containers. Stuff a balled-up piece of newspaper into a lunch box or thermos, seal it, and let sit overnight.

2. Ripen tomatoes. Wrap them individually and leave them out at room temperature.

3. Pack delicate items.Wrap frames and figurines with several pieces of newspaper, then crumple the remaining sections to fill extra space in the box.

4. Wipe away tough streaks on glass. Use newspaper with cleaning fluid to clean mirrors and windows.

5. Preserve antique glass. Some older frames have finishes on the glass that can be damaged by cleaning solutions. Remove smudges by rubbing with newspaper dipped in a solution of one part white vinegar and one part warm water. Let air-dry.

6. Dry shoes. Place crumpled paper in them overnight.

7. Wrap gifts. Use the comics to wrap a child’s birthday gift, or try the wedding announcements for an engagement gift.

8. Create a home for slushy snow boots. During the winter, keep a pile of newspaper near the entryway. When your little snowmen and -women come home, they can toss their winter wear onto the newspaper instead of creating puddles on the floor.

9. Prepare a garden. In the fall, mow a patch of lawn to make room for a dedicated bed. Cover it with four layers of newspaper, then a four-inch layer of shredded leaves or bark mulch. Hose it down. Come spring, the compost blanket will have smothered the grass roots, and the bed will be primed for planting.

10. Keep the refrigerator vegetable drawer dry and free of smells. Line the bottom with newspaper.

Real Simple.com

Recipe: Pot Roast with Tomato Sauce

1 beef chuck roast

1 28 ounce can whole tomatoes including juice

1 large white onion, chunked

1 garlic clove

1 teaspoon salt

1 teaspoon black pepper

1 can (6 ounce) tomato paste

1 cup white cooking wine

White rice

In slow cooker, drizzle olive oil on bottom.

Put in roast, and sprinkle the onion chunks around, and garlic.

Add the can of tomatoes with juice, salt, pepper, tomato paste, and cooking wine.

Stir well till tomato paste is evenly distributed.

Cook on HIGH in slow cooker for 5 hours.

Serve with hot rice.

Makes 4 servings.

My own recipe

Random Picks: 10 Uses for a Dryer Sheet

1. Freshen smelly shoes. Insert a dryer sheet into the offending pair and let sit overnight.

2. Remove static from clothing, hair, TV screens, and computer monitors. Wipe the surface with a sheet.

3. Clean pet hair from the floor or furniture. Rub a dryer sheet over the spot where Fluffy left her fur.

4. Replace a sachet. Keep a dresser drawer smelling fresh and clean by placing a dryer sheet on the bottom of it.

5. Loosen caked-on food from a pan. Place a fresh sheet in the bottom of a dirty pan, fill with lukewarm tap water, and let sit in the sink overnight. The pan will be easier to clean in the morning.

6. Tackle suitcase and gym-bag odors. Place a dryer sheet in your suitcase or gym bag so your clean clothes won’t take on the odors of the dirty ones.

7. Prevent old books from smelling musty when in storage. Stick a dryer sheet between the pages of your beloved copy of Pride and Prejudice.

8. Wipe up sawdust after working in the garage. Rub a dryer sheet over the fine wood particles.

9. Prevent thread from tangling when sewing. Run a threaded needle through a dryer sheet right before you begin your handiwork.

10. Dust venetian blinds. Close the blinds, then wipe up and down with a dryer sheet.

Real Simple.com

Food Fact: Keeping Basil Fresh

To extend the life of fresh herbs like basil, remove them from package (or discard rubber bands) and rinse them in cool water. Spin-dry or blot with paper towels, then loosely roll up in a length of dry paper towels. Place in a resealable plastic bag and refrigerate in the crisper- they'll stay sprightly for 3 to 5 days.

Martha Stewart Everyday Food September 2009

Recipe: Asian Carrot Slaw

3/4 pound carrots, peeled and shaved with a vegetable peeler

4 scallions, thinly sliced

2 tablespoons rice vinegar

1 tablespoon vegetable oil

1 tablespoon sesame seends, toasted if desired

1/2 tablespoon lime zest, plus 1 tablespoon fresh lime juice

coarse salt and ground pepper

In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice.

Season with salt and pepper, and toss to coat.

Makes 4 servings.

Martha Stewart Everyday Food magazine March 2009

Recipe: Chicken Parmesan

2 12 ounce packages baked breaded chicken-breast tenderloins

1 teaspoon dried oregano

1 1/2 cups jarred marinara sauce

4 tablespoons freshly grated Parmesan

Freshly ground black pepper

Preheat oven 425 degrees.

Place the chicken on a baking sheet.

Sprinkle with oregano, then pour on the sauce.

Sprinkle with the Parmesan and bake for 12 to 15 minutes or until the sauce is hot and the cheese is melted.

Season with pepper to taste.

Serve with mixed greens dressed with a vinaigrette.

Makes 4 servings

Real Simple magazine Feruary 2005

Recipe: Parmesan Balsamic Vinaigrette

1 garlic clove

1/2 teaspoon salt

2 tablespoons balsalmic vinegar

1 teaspoon fresh lemon juice

3 tablespoons minced fresh basil

1/4 cup parmesan, finely grated

1/4 teaspoon black pepper

1/2 cup olive oil

Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt and pepper.

Add oil in a slow stream, whisking until well blended.

Makes about 2/3 cup

Gourmet magazine August 2001

Recipe: Cheesy Little Link Snack Wraps

6 KRAFT cheese singles
1 can (8 oz.) refrigerated crescent dinner rolls
24 Little Smokies

Heat oven to 375.

Cut each Singles into 4 strips; cut each strip in half.

Unroll crescent dough; separate into 8 triangles. Cut each triangle lengthwise into thirds; top each thin triangle with 2 Singles pieces and 1 Little Smokie.

Roll up.

Place, point-sides down, on baking sheet.

Bake 12 min. or until golden brown.

Makes 24 servings

Kraftfoods.com

Recipe: Drop Biscuits

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

5 tablespoons unsalted butter, chilled and cut into small pieces

1 cup buttermilk (can be low-fat)

Heat oven to 400 degrees.

Line a baking sheet with aluminum foil.

In a large bowl, combine the flour, baking powder, salt, and baking soda.

Add the butter to the flour mixtxure and mix until crumbly.

Add the buttermilk and stir until combined.

The dough should be very sticky.

Using 1 tablespoon measuring spoon, drop heaping tablespoons of the dough onto the baking sheet.

Bake until lightly golden and a toothpick inserted in the center comes out clean, 12 to 15 minutes.

Serve hot.

Makes about 12 to 15 biscuits

Real Simple magazine November 2005

Recipe: Pasta with Ricotta, Herbs and Lemon

1 1 pound box penne

2 tablespoons unsalted butter, cut into pieces

1 cup fresh ricotta

1/3 cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)

Zest of 1 lemon, grated

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cook the pasta according to the package directions.

Reserving 1/3 cup of water, drain the pasta, then return it to the pot.

In a medium bowl, whisk together the butter, ricotta, and pasta water until a rich, creamy sauce forms.

Mix the creamy sauce and pasta for only 30 seconds.

Add the herbs, zest, salt and pepper and toss.

Serve immediately.

Makes 4 servings

Real Simple magazine July 2005

Random Picks: Mixingbowl.com

I recently joined a website called Mixingbowl.com

This site is about:

• Finding and sharing recipes
• Meet other home cooks
• Participate in contests
• Join cooking groups
• and much more...

You can also post questions and wait for answers from other members, or read through the questions and answer them.

You can check me out under SweetsBySuz.

Kitchen Tip: Uses with Olive Oil

“Olive oil is a good lubricant because its molecules easily slide past one another, thereby helping solid objects to overcome friction,” says Wolke. “Its film also fills up microscopic rough spots in surfaces, making them look polished and shiny.”

1. Shave. Olive oil can provide a closer shave when used in place of shaving cream.

2. Shine stainless steel. Many cleaning standbys, such as ammonia, can dull and even corrode chrome and stainless steel. Olive oil, however, is a safe and effective shining agent.

3. Remove eye makeup. Dab a little under the eyes and rinse off with a washcloth.

4. Prevent wax from sticking to a candle holder. Rub a thin coat on the base of the holder before inserting a candle. Dripped wax should peel away easily.

5. Care for your pet. Add 1/8 to 1/4 teaspoon to your cat’s food to help prevent hair balls.

6. Moisturize cuticles. Apply a small amount of olive oil to the nail beds.

7. Treat dry skin. Rub a thin layer over the skin after a shower or a waxing.

8. Unstick a zipper. Using a Q-tip, apply a drop to lubricate the teeth. (Avoid touching the fabric.) The zipper should move up and down freely.

9. Dust wooden furniture. Apply a bit of oil to a cloth and wipe.

10. Silence squeaky doors. Lubricate hinges by applying a small dab to a cloth, then wiping the top of the hinges so that the oil runs down the sides.

Real Simple magazine

Recipe: Mango-Passion Fruit Gelato

1 cup sugar

3 cups chopped, peeled mango (about 2 mangos)

2 cups passion fruit nectar

1 1/2 cups half and half

Combine sugar and water in a medium saucepan, and bring to a boil, stirring until the sugar dissolves.

Places sugar mixture and mango in a blender; process until smooth.

Pour into a large bowl; cool completely.

Stir in the nectar and half and half.

Pour mango mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Makes about 7 cups

Cooking Light magazine July 2001

Recipe: Oreo Truffles

1 18 ounce package chocolate sandwich cookies with white filling, finely crushed

1 8 ounce package cream cheese, softened

1 pound white baking chocolate, melted

In large mixing bowl combine crushed cookies and cream cheese.

Beat with mixer on low speed until well blended.

Form 1 inch balls by hand.

Place on baking sheet covered with wax paper.

Take 1 tablespoon of white chocolate and cover oreo balls.

Refrigerate 1 hour or until firm.

To store, cover and refrigerate.

Makes about 50 truffles.

Better Homes and Garden magazine July 2009

Recipe: Bruschetta Chicken

3/4 cup roasted tomato vinaigrette, plus 2 tablespoons

4 small boneless chicken breast, cut in strips

2 small tomatos, finely chopped

1/2 cup mozzarella cheese

1/4 cup chopped basil

Pour 2 tablespoons of the dressing over chicken in resealable plastic bag; seal bag.

Turn bag over several times to evenly coat chicken with the dressing.

Refrigerate 10 minutes to marinate.

Meanwhile, combine tomatoes, cheese, basil, and 2 tablespoons vinaigrette.

Remove chicken from marinade; discard bag and marinade.

Place chicken in pan on medium-high heat and cook for 15 minutes or until done.

Remove chicken and place on serving plate.

Top evenly with tomato mixture.

Makes 4 servings.

Kraft Foods- Food & Family magazine Summer 2007

Recipe: Herb Salad with Creamy Lemon Dressing

Juice from 1 large lemon

2 cloves garlic, minced

2 teaspoons Dijon style mustard

1/2 cup olive oil

1/2 cup sour cream

1 package sweet butter lettuce

assorted herbs; basil, chives, parsley

For dressing, in bowl combine lemon juice, garlic, mustard.

Slowly whisk in olive oil until thickened.

Whisk in sour cream.

Toss together lettuce and herbs; transfer to serving plate.

Pass dressing.

Makes 6 to 8 servings

Better Homes and Garden magazine April 2009

Kitchen Tip: Uses with a Lemon

“Lemon juice is the strongest food acid in our kitchens, strong enough to make life unbearable for most bacteria,” says Robert Wolke, professor emeritus of chemistry at the University of Pittsburgh

1. Sanitize a chopping block. Run a slice of lemon over the surface to disinfect.

2. Eliminate the browning that occurs when food sits out too long. Sprinkle apple or pear slices with lemon juice before serving, or squeeze a bit into guacamole and give it a stir.

3. Remove tough food stains from plastic and light-colored wooden cutting boards. Slice a lemon in half, squeeze the juice onto the soiled surface, rub, and let sit for 20 minutes. Rinse with water.

4. Fade tea stains on cloth. Dilute lemon juice with an equal amount of water. Use an eyedropper or a Q-tip to make sure the juice targets the stain. Thoroughly flush with cool water.

5. Decorate on the cheap. Fill a glass bowl with lemons for a sunny centerpiece. Or display a row of them along a windowsill.

6. Relieve a sore throat. Cut a lemon in half. Skewer one half over a medium flame on a gas stove or an electric burner set on high and roast until the peel turns golden brown. Let cool slightly, then mix the juice with 1 teaspoon of honey. Swallow the mixture.

7. Whiten fingernails. Rub a wedge on the surface of your nails.

8. Shine the interior of copper cookware. Sprinkle a lemon wedge with salt, then scrub.

9. Brighten laundry whites. Add 1/2 cup lemon juice to the wash cycle of a normal-size load.

10. Remove soft cheese or other sticky foods from a grater. Rub both sides of the grater with the pulp side of a cut lemon.

Real Simple magazine

Recipe: Mexican Layered DIp

1 package (8 ounce) Neufchatel Cheese (see note)

1 tablespoon taco seasoning mix

1 cup salsa

1 can (15 ounce) black beans, drained and rinsed

1/2 cup chopped green onions

1 cup shredded cheddar cheese

1 cup shredded lettuce

2 tablespoons sliced ripe olives

1 bag tortilla chips

Beat Neufchatel cheese with electric mixer on medium speed until creamy.

Add seasoning mix; beat until well blended.

Spread onto bottom of 9-inch pie plate or quiche dish.

Layer remaining ingredients over Neufchatel cheese mixture; cover

Refrigerate atleast 1 hour before serving.

Serve with tortilla chips.

Makes about 5 cups dip or 40 servings.

NOTE: Neufchatel Cheese can be found in the cream cheese section of the grocery store.

KraftFoods- Family and Food magazine Summer 2007

Recipe: Meat Loaf

1 1/2 pounds ground beef

1 2 ounce envelope onion soup mix

1 cup shredded Italian cheese blend

2 eggs

1 1/2 cups saltines (about 4 ounces), finely ground

1/3 cup water

1/2 cup barbeque sauce

Heat oven to 400 degrees.

In a large bowl, combine the beef, soup mix, cheese, eggs, and saltines.

Add the water and combine.

Transfer the meat mixture to a baking dish and form it into a 9 inch loaf.

Bake until cooked through, about 40 minutes.

If using barbeque sauce, remove the meat loaf from the oven after 25 minutes and pour the sauce over the top.

Return to oven for about 15 minutes more.

Makes 4 servings

Real Simple magazine April 2006

Recipe: Roasted Asparagus

1 1/2 pounds fresh asparagus spears

1 large shallot

2 to 3 tablespoons olive oil

2 tablespoons balsamic vinegar

salt and freshly ground pepper

Preheat oven to 450 degrees.

Snap off and discard woody bases from asparagus spears.

Place asparagus and shallots on a baking pan.

Drizzle with olive oil and balsamic vinegar, and salt and pepper.

Toss to coat.

Roast for 10 to 15 minutes or until asparagus is crisp-tender; stirring once halfway through roasting.

Serve immediately.

Makes 6 servings.

Recipe: Cucumber and Tomato Salad with Buttermilk Dressing

1 cup mayonnaise

3/4 cup well-shaken buttermilk

1 tablespoon white-wine vinegar

1/4 cup finely chopped fresh chives

3 medium cucumbers, peeled and cut into 1 inch pieces

4 beefsteak tomatoes, cut into 1/2 inch wedges

2 head of romaine lettuce, cut into 2 inch chunks

Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives.

Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing.

NOTE: Buttermilk dressing (without chives) can be made 1 day ahead and chilled, covered. Whisk in chives before serving.

Serves 6

Gourmet magazine September 2005

Recipe: Fish Tacos

1 10.6 ounce package Fish Fillets

6 flour tortillas

1 small red onion, thinly sliced

1 10 ounce jar tartar sauce

1 1/2 cups shredded romaine lettuce

Bake the fish according to the package directions.

Place tortillas between paper towels and heat for 10 seconds in microwave.

To assemble the tacos, place the warm tortillas on serving plates, put 1 fillet on each tortilla, and cover with a few slices of onion.

Add a dollop of the tartar sauce and top with 1/4 cup of the lettuce.

Fold over and serve.

Makes 6 servings.

Real Simple magazine May 2005

Recipe: Spring Mix Salad with Apples, Cranberries, and Walnuts

3 tablespoons olive oil

2 tablespoons apple cider vinegar

2 tablespoons minced shallot

1 tablespoon honey

1/2 cup dried cranberries

1 bag salad spring mix

1 medium Gala apple, cored, thinly sliced

Whisk first 4 ingredients in a small bowl to blend.

Season dressing to taste with salt and pepper.

Stir in dried cranberries.

Toss spring mix and apple slices in large bowl.

Sprinkle salad with walnuts.

Serve with dressing on side.

Makes 4 servings.

Recipe modified, taken from Bon Appetit magazine September 2008

Recipe: Pan-Seared Pork with Potatoes and Lemon

2 tablespoons olive oil

1 pound russet potatoes, peeled and cut into 1/2 inch chunks

coarse salt and ground pepper

3 scallions, thinly sliced

1 pork tenderloin (about 1 pound)

1 lemon, thinly sliced

1/4 cup fresh cilantro leaves

In a large skillet, heat 1 tablespoon oil over medium-high.

Add potatoes; season wtih salt and pepper.

Cook, tossing occasionally, until golden brown 8 to 10 minutes, or until soft and tender.

Add scallions; cook 1 minute.

Transfer mixture to a bowl, and keep warm.

Using a sharp knife, cut tenderloin crosswise into 12 equal slices.

Press pork slices between your hands to flatten evenly.

In skillet, heat 1 tablespoon oil over medium-high.

Working in two batches, cook pork until browned, 1 to 2 minutes per side, drizzle lemon juice over pork.

Serve pork with lemons and potatoes, topped with cilantro.

Serves 4

Everyday Food magazine April 2009

Recipe: Sparkling Peach Tea

5 packets Crystal Light Peach flavor Iced Tea Mix (see note below)

1 1/2 cup cold water

1 liter of ginger ale soda

Place drink mix in large plastic or glass pitcher.

Add water; stir until mix is dissolved.

Stir in ginger ale just before serving.

Pour over ice cubes in 4 glasses.

Add a fresh peach slice and sprig of mint for serving.

NOTE: Crystal Light boxes come with 10 packets of powder mix. Buy 1 box, use 5 packets inside.

Serves 4

Food & Family Magazine Summer 2007

Recipe: Mediterranean Salad with Green Beans and Feta

course salt and pepper

8 ounces frozen green beans

2 navel oranges

2 tablespoons olive oil

1 tablespoons rice vinegar

1 1/2 cups crumbled feta (6 ounces)

1 head romaine lettuce, halved and roughly chopped

1/2 small red onion, halved and thinly sliced

In a medium saucepan on medium-high heat, saute green beans for 5 minutes.

Rinse green beans with cold water to stop cooking.

Peel orange, and cut each wedge into thirds.

In a bowl, whisk together oil and rice vinegar; season with salt and pepper.

Add feta cheese, oranges, lettuce, and onion, and green beans.

Toss to combine.

Serves 4

Recipe modified, taken from Everyday Food April 2009