Make Snacks For Kids Using Crackers

Use crackers to make a healthy, fun snack.

Kids can be picky eaters. Please picky eaters with snack recipes using crackers that are fun to make and yummy to eat. Let the kids make the snacks using items you have in the pantry or refrigerator. It's hands-on fun, healthy and less work for you. Put the crackers out on a plate, and the additional ingredients in separate bowls. Supervise very young children, especially if you are using the microwave to heat any of the cracker snacks.

Instructions

1. Spread a layer of pizza sauce on the cracker. Top it off with some shredded cheese and microwave the cracker for a few seconds to melt the cheese. Add a pepperoni or any other pizza topping you have on hand.

2. Make the cracker into a taco. Spread taco sauce over the cracker and add a layer of Mexican cheese. Microwave the cracker for a few seconds to melt the cheese. Add a dollop of sour cream for extra flavor.

3. Use crackers as a substitute for bread. Spread peanut butter on one cracker and jelly on another to create and easy peanut butter and jelly sandwich variation.

4. Take a hot dog and turn it into a simple snack. Slice the hot dog into pieces and place the slices on the cracker. Finish the snack off with ketchup, mustard, relish or whatever condiments your child prefers.

5. Make sweet treats as well. Smooth cream cheese over the cracker, and then add a slice of fruit on top, such as strawberries or blueberries. Instead of using cream cheese, try yogurt to see if your child likes it.

6. Dip a cracker in melted chocolate or spread on frosting. Top the cracker off with M&Ms, sprinkles, marshmallows or gummy candy.

Tags: cracker seconds, cracker seconds melt, cracker with, cream cheese, melt cheese

Make Tortilla Chips In The Oven

make tortilla chips in the oven

If you have a craving for chips and salsa, but all you have on hand are tortillas, you can make your own tortilla chips in the oven. Whether you have corn or flour tortillas, it's easy to make a simple snack.

Instructions

1. Cut the tortillas into strips or wedges and place them on an ungreased baking sheet.

2. Spray them with cooking spray, and then if you want, sprinkle the tortilla chips with chili powder or black pepper.

Alternatively, you can brush them with a little lime juice and them spray them with oil. This makes a great snack for a margarita party.

3. Bake the tortilla chips at 300-350 degrees for about 5-10 minutes. Flour tortillas tend to burn faster than corn tortillas, so watch them carefully. You can also make these in the toaster oven.

If you want to make nacho style chips, cook the the tortillas for about 5 minutes (they should not be completely crispy), add shredded cheese, and then cook until the cheese is melted.

4. When the chips are cooked to your liking, put the tortilla chips in a bowl and toss with a little salt. Enjoy!

Tags: them with, tortilla chips, chips oven, tortilla chips, tortilla chips oven, with little

Healthy Low Carb Snack Ideas

Eating low carbohydrate snacks can benefit anyone who experiences hypoglycemic symptoms or blood sugar fluctuations. If you feel yourself dragging through the day, you may be experiencing a drop in blood sugar. Meals that are high in fiber and protein will keep you feeling full longer and help you maintain stable blood sugar. Find out more about low-carb snacks that can prevent fatigue and brain fogginess during the day.

Mid-Morning Snacks

It is important to start your day off with a good breakfast to avoid binges and tiredness at lunch. By eating three moderately sized meals and three snacks, you can keep your metabolism from slowing down. Many people aren't ready to have a lunch-type snacks before lunch. Stay within breakfast food categories by having snacks mid-morning like yogurt without sugar, fruit with peanut butter, whole-grain toast with low-sugar jam or nuts and dried fruit. Get a good source of protein by toasting one buckwheat waffle and topping it with 1 tbsp. of almond butter and sliced almonds. Likewise, toast one piece of wheat bread and top with sliced apples and goat cheese. Both of these snack ideas incorporate the sweet qualities that are in many breakfast meals.

Mid-Afternoon Snack

Many people feel the afternoon crash after lunch. Generally, this is caused by eating foods high in sugar or fat. Prevent your blood sugar from dipping by eating a snack full of healthy protein. Snack ideas consist of hummus and wheat crackers, salsa and a whole wheat tortilla, cottage cheese and lemon juice or popcorn topped with Parmesan cheese. Avoid vending machines that are full of high-carbohydrate foods like chips, cookies and candies. Sugar suppresses the immune system, which makes getting viruses and colds easier while at work or school. Think of your snacks as not only a way to lose or maintain weight, but also a way ward off illness.

Evening Snacks

People with hypoglycemia and other blood sugar problems can prevent waking with low blood sugar by eating a small snack an hour before bedtime. Some may want to eat a snack before hitting the bars to prevent eating fried and fatty foods. Evening snacks can include sugar-free Jell-O, a smoothie with bananas and berries, dried mangoes or rye bread and pumpkin butter.

Make a snack as good as dessert by blending 1 cup of ricotta cheese, 2 tbsp. honey and 1/2 tsp. vanilla extract. Keep in refrigerator for two hours. On the stove, cook 2 tbsp. of Stevia with 3 tbsp. balsamic vinegar. Allow to cool and mix in with 2 cups of strawberries. Top with ricotta mixture and save remaining strawberries and cheese in the refrigerator for up to three days. Be creative when coming up with low-carb snack ideas and use the link in references as a jumping off point.

Tags: blood sugar, Many people, snack ideas, with tbsp

Make A Bow Out Of Fondant

Bring cake decorating to a new level by making decorations out of fondant. An elegant fondant bow atop your cake may be the only decoration needed. Learn make it following these easy steps.

Instructions

1. Form your fondant into a ball about the size of a baseball.

2. Roll the fondant with a rolling pin until it is about 1/4-inch thick. If the fondant is too thin, it will break. If it is too thick, it will take a long time to dry.

3. Lay the flattened fondant on a hard surface. Use a sharp knife or cutter to cut the fondant into strips. The strips will be the ribbon of the bow, so cut them according to your cake size and how big you want the bow.

4. Lay the strips over a dowel about an inch thick.

5. Press the ends together after wetting them with water. This will allow the ends to stick together around the dowel. The fondant will dry in this position and hold this shape.

6. Place a large drop of icing in the center of a small square of wax paper. This will be where the ends of the bow stick together.

7. Remove the fondant pieces carefully from the dowel. Stick the twisted ends into the drop of icing enough to cover it.

8. Allow the bow and icing to set until the icing is dry. Remove the wax paper, and apply the bow to your cake.

Tags: your cake, drop icing, ends stick, ends stick together, fondant into, stick together, This will

Make Goat Cheese At Home

Goats' Milk Cheese

Goats' milk cheese is considered a delicacy in many countries such as France, China, Italy, Portugal, Spain, and the United Kingdom. Known as "lait de chèvre" in France, the overall fat content in goats' milk is relatively the same as that of cows' milk, but there is a higher amount of protein in the milk from goats, which makes it very similar to human breast milk. When making homemade goats' milk cheese, using fresh milk is ideal, but a store-bought gallon can be just as tasty and may be safer to drink because it has been pasteurized.

Instructions

1. In a large pot or saucepan, heat one gallon of goat's milk and one quart of buttermilk---which is added to culture the milk---to 180 degrees. Stir frequently at a simmer to avoid scorching.

2. Stir in the lemon juice or vinegar and set the integrated mixture aside overnight, or up to approximately 24 hours. Allowing the milk to rest with the lemon juice or vinegar will give the mixture a chance to curdle into clots. The curds will then separate from the whey. After resting, the mixture will begin to resemble large clumps of cottage cheese.

3. Line a colander with several layers of the cheesecloth and then ladle in the clumpy curds. Allow the liquid whey to drain. Discard the whey.

4. Cover the curds with the cheese cloth and lightly apply pressure to help the excess liquids to draw off. At this time, add whatever seasonings that you desire including the olive oil for added richness. Fold the cheese cloth over the top of the curds to prevent a skin from developing on the top, and then place the whole cheese wrap bundle into the refrigerator overnight. You may leave it in the colander or in an open plastic bag lined with a few pieces of paper towels to catch any extra drippy whey.

5. Remove your cheese from the refrigerator after the allotted time. Salt and pepper to taste.

Tags: cheese cloth, juice vinegar, lemon juice, lemon juice vinegar, milk cheese

Make Grilled Chicken Strips

Prepare chicken using a variety of cooking methods such as roasting, frying, baking and grilling. Grilling the chicken can infuse it with smoky flavors. Slicing chicken breasts into strips cooks the poultry faster. Threading the strips onto skewers allows you to turn them easily so that they finish cooking at the same time. Once the chicken strips finish cooking, serve them over a bed of rice or add them to a fresh salad.

Instructions

1. Cut boneless chicken breasts in half. Slice the chicken into 3/4-inch to 1-inch wide strips. Thread the chicken strips onto metal skewers.

2. Prepare the grill for direct grilling and heat it to 350 degrees Fahrenheit. Clean the grates with a grill brush to remove burned food and debris.

3. Baste the chicken and grill grates with olive oil to prevent the chicken from sticking. Season the chicken strips with a liquid marinade or dry seasonings if you desire.

4. Grill the chicken strips for six to eight minutes or until thoroughly cooked. Turn the strips over halfway through the cooking time.

5. Remove the chicken strips when the juice runs clear and the inside no longer appears pink.

Tags: chicken strips, chicken breasts, finish cooking, grates with, strips onto

Decrease Spiciness In Foods

When the peppers are too powerful, creatively neutralize them.

Overzealous seasoning can result in foods that taste too spicy. Instead of throwing out that pot of chili or your homemade pico de gallo, try a few options for decreasing the spiciness in the foods. You have nothing to lose by experimenting with different food combinations to try to alter the taste of your recipe. You might be able to make your recipe palatable again.

Instructions

1. Double the recipe to dilute the spiciness. Add an extra can of diced tomatoes or tomato sauce to dilute the spiciness with additional ingredients.

2. Add acidic foods to the recipe. Try 1/4-cup of lemon or lime juice or a 1/2-cup to 1 cup of crushed pineapple. The acidity can balance the spiciness without having to double the recipe.

3. Neutralize the recipe with a dairy product like yogurt or sour cream. Mix in the dairy product in small amounts and stir until you notice a reduction in spicy flavor.

4. Add sugar, 1 tsp. at a time, stirring and testing the food after each addition. Continue adding sugar slowly until you detect less spice in the food.

5. Offer dairy products like milk, cheese and sour cream, if you serve a spicy dish. Diners can eat the dairy products along with the spicy foods, and the dairy products will reduce the impact of the spicy flavors.

Tags: dairy products, dairy product, dilute spiciness, sour cream, your recipe

Decorate A Baby Shower Cake

A baby shower is a fun, festive way to lavish attention on an expecting mother. Gifts are given, photos taken and delicious snacks and treats are served to the guests. To make the day extra special, you might want to decorate a special baby shower cake.

Instructions

1. Bake a cake, taking special care to ensure that the surface is as smooth as possible. Rotate your cake pan every 20 minutes while baking to smooth out any irregularities in the surface. You can also decorate the bottom of the cake if it comes out much smoother than the top of the cake.

2. Let the cake cool for at least one day. Cakes can remain hot in the center, even if the surface feels cool to the touch. Heat can cause the decorative cake icing to melt as you're applying it.

3. Add a base layer of frosting to your cake. White icing will allow you the cleanest canvas on which to add your decorative icing.

4. Airbrush a background onto your cake. Airbrush systems can help you quickly and evenly color the surface of your cake. Paint a polka dot-themed background or a pretty rainbow.

5. Use an icing bag to create more intricate decorations. Use pink or blue icing to decorate your cake with borders or flowers. Make sure your icing is thin enough to pass through the bag's nozzle while still being stiff enough to hold its shape once applied.

6. Apply different nozzle attachments to alter the look of your decorations. For instance, you can use a star-shaped opening to spell out a personalized baby shower message on the cake's surface.

7. Use a plastic baby decoration as a finishing touch. Lay a plastic baby rattle atop an icing rosette, or creatively incorporate a pacifier into your cake's lettering.

8. Search for more tips and ideas on decorate a baby shower cake at websites like Coolest-Baby-Shower-Idea.com or CakeChannel.com (see Resources below).

Tags: your cake, baby shower, baby shower cake, plastic baby

Rotini Pasta Salad

Add red bell pepper to rotini pasta salad for color.

Rotini pasta salad is a tasty cold dish that is sometimes served at parties. It is a nutritious combination of carbohydrates and important vitamins and minerals. Green bell pepper and broccoli are ingredients in this dish that supply you with vitamins A and C. Broccoli also contains calcium and iron. Rotini pasta is curly shaped pasta that is between 1 to 2 inches in length. Preparation time for rotini pasta salad is about 15 minutes. Calorie count is 100 calories per one 3/4 cup serving.

Instructions

1. Add water to a medium size pot, filling the pot with water halfway.

2. Place the pot over a medium to high flame and cover. Check the pot after seven minutes to see if the water has started to boil. When the water begins to bubble, pour the uncooked rotini into the pot. Note that the water will stop boiling for a moment, after adding the pasta, then will start to boil again.

3. Leave the cover off the pot and let the rotini cook for approximately 12 minutes, stirring the pasta periodically with a large stainless steel spoon. Check the rotini by biting into it to see if it is soft. Drain the rotini in the colander when it is done.

4. Rinse the cooked rotini under cold running water to remove the starch, then pour 1 cup of the cooked rotini into a mixing bowl.

5. Add the celery, bell pepper, broccoli and black pepper to the rotini and mix together well, using the large mixing spoon.

6. Add the Italian dressing and mix again to thoroughly coat the rotini and vegetables.

7. Cover the bowl and place in the refrigerator for no less than an hour.

8. Divide the rotini pasta salad into three portions and serve.

Tags: pasta salad, bell pepper, bell pepper broccoli, cooked rotini, dish that

Make A Barbecue Branding Iron

Barbecuing is a great way to spend time outdoors while preparing your food in the open air. What can be a nice twist is making your own barbecue branding iron and branding the steaks before serving them to your guests. You can even make the brands as gifts or sell them at craft shows.

Instructions

1. Purchase a piece of steel from a hardware store or a metal supply company. These can be found in a phone book or online. The steel needs to be heavy enough to withstand the heat from the barbecue.

2. Draw the design of the brand on a piece of paper. Keep the design fairly simple so you can make it easily out of metal. As your skill with a cutting torch increases, the difficulty of your designs can increase as well.

3. Trace the brand design onto the metal, then cut it out using an oxy-acetylene torch. You can also hire someone to cut the shape out for you (look in the phone book for metal workers or black smiths).

4. Cut another piece of metal into a circle with the torch, and tack the brand and the circle together with a welder. This also can be done by a professional.

5. Make a handle out of a thin piece of pipe, and cover the end with a piece of rubber. Weld the handle to the back of the circle (not on the brand).

6. Delight your guests when your serve them steaks branded with your barbecue branding iron.

Tags: barbecue branding, phone book, your barbecue, your barbecue branding, your guests

Make A Banana Cream Smoothie

Smoothies are a good way to get your daily supply of fruit in one drink. A banana cream smoothie is a special treat and easy to make. This recipe has heavy cream, but you could alter the ingredients to reduce the fat and still have a refreshing and healthy banana smoothie.

Instructions

1. Set up your blender and arrange your ingredients in the order you'll be using them.

2. Chop a large ripe banana and place it in the blender. Avoid overly ripe darkened bananas.

3. Pour 2 cups of milk into the blender. Reduce the fat by using 2 percent milk or some other substitute.

4. Add one scoop of vanilla ice cream. You can also use a frozen yogurt to reduce the fat content of your smoothie.

5. Place the lid on the blender and blend the mixture on high for about 30 seconds or until blended to the desired consistency. A regular blender will do the job, but if you have a high-powered whole food processors, you can get more creative with the ingredients you add to your smoothies.

6. Empty your smoothie into a tall glass and top it with a dollop of whipping cream for an extra treat. Leave it off if you're worried about the extra fat and calories.

Tags: your smoothie

Cook Beef Liver Recipes

Fans of early "Saturday Night Live" episodes won't soon forget Chevy Chase dressing up as Julia Child and proclaiming, "Save the liver!" Show fans adopted the war cry, but it's not the first time liver has been the brunt of jokes. Add the following five dishes to your liver recipe files to expand your cooking horizons and surprise picky eaters. All of these recipes are short, so you won't have to spend lots of time in the kitchen, which will probably endear you to liver even more.

Instructions

1. Try this easy recipe for beef liver and onions. Heat one teaspoon of cooking oil in a skillet. Add two large, quartered onions, a bay leaf, salt and pepper. Cook 20 minutes until the onions are sizzling, and then remove them from the pan. Cut a pound of baby beef liver into strips. Re-heat the skillet with a teaspoon of oil. Add the liver strips and saute for two to four minutes. Drain the liver on paper towels. Melt one to two tablespoons of butter and turn up the heat. Add liver and onions, plus two tablespoons of vinegar, and cook a few minutes.

2. Serve Beef Liver Italiano for a different taste. Fry a large, chopped onion in three tablespoons of cooking oil over medium heat. Set aside the onions. Slice a pound of beef liver. Dredge it in a mix of one-half of a cup of flour, salt and pepper. Brown the liver quickly on each side. Add the onions. Pour an eight-ounce can of tomato sauce over the liver and onions and stir. Sprinkle one-half of a teaspoon of oregano over the dish and cook for up to 10 minutes, stirring occasionally.

3. Turn up your family's interest in liver by making bacon-fried liver. Heat a large frying pan. Fry a large onion cut into pieces in a pound of bacon and set them aside. Rinse the beef liver in cold water, dredge it in flour and fry on both sides. Season with salt, pepper and brown sugar. Add the bacon-cooked onions and simmer for a few minutes before serving.

4. Try something different by preparing Austrian liver dumplings. Cut up one-half of a pound of calf's liver into chunks and puree the meat in a blender. Soak four sandwich rolls or a loaf of Italian bread in water until soft. Squeeze out the moisture and mince up the bread. Cream one tablespoon of butter with an egg, one cup of breadcrumbs, parsley, salt and pepper. Mix ingredients together and form one-inch dumplings with your hands. Add the dumplings to stew or soup or serve them with gravy.

5. Make baked barbecue liver using one baking dish to handle the entire job. Place these ingredients into the dish: one pound of beef liver, one large onion (sliced), four tablespoons of butter, two tablespoons each of water, vinegar and Worcestershire sauce, two teaspoons each of sugar and prepared mustard and three-fourths of a cup of ketchup. Mix, cover the pot and bake for one hour at 375 degrees.

Tags: beef liver, salt pepper, liver onions, large onion, liver into, pound beef

Make Wholegrain Bread

If you've mastered the art of making regular white bread, you have the skills to make whole-wheat bread. The bread, more nutritious and packed with flavor, will be slightly heavier with a nutty flavor. Whole-wheat bread is delicious eaten hot with honey, butter or jam, or let it cool and make the world's best sandwiches.

Instructions

1. Preheat the oven to 350 degrees.

2. Place the warm water in a large mixing bowl and add the yeast, warm water, molasses and 1/3 cup of the honey. Stir it to mix and then let it set 30 minutes.

3. Mix in half of the melted butter, salt and the remaining honey into the yeast mixture and stir thoroughly. Mix in 2 cups of the whole-wheat flour.

4. Sprinkle some white flour on a working surface and place the dough on the surface. Knead the dough with additional whole-wheat flour until the dough is still sticky but is dry enough to pull away from the floured surface.

5. Oil a large mixing bowl and place the whole-wheat dough in the bowl. Turn the dough once so that the entire ball of dough is coated with oil. Cover the bowl with a dry towel and place it in a warm place until it doubles in size, 1 to 1 1/2 hours.

6. Punch down the whole-wheat dough and divide it into three equal portions. Form each into a loaf shape and place each one into an oiled loaf pan. Cover the pans with a dry towel and put them in a warm place to rise. Leave them until the dough rises about an inch above the loaf pan.

7. Bake the whole-wheat bread for 25 to 30 minutes. Remove the loaves from the pans and brush the tops with the remaining melted butter. Allow the loaves to cool on wire racks.

Tags: each into, large mixing, large mixing bowl, melted butter, mixing bowl, until dough, warm place

Make Cincinnatistyle Chili

Every region claims to have the world's best chili. The Cincinnati version has the consistency of spaghetti sauce and is served over noodles or hot dogs. You'll find it in fast food restaurants throughout the greater Cincinnati area. Tom Athanas Kiradjieff, a Macedonian immigrant, created the original recipe by adapting a Greek stew. He changed the meat to ground beef and added chili powder and other spices. Tom also invented many ways to serve Cincinnati-style chili. If you order a two-way, you'll get spaghetti and chili, a three-way, spaghetti, chili and shredded cheese. The four-way adds diced onions and the five-way includes beans.

Instructions

1. Add ground beef to water in a large pot and stir until the beef separates into pieces the size of small peas. You can run the beef through a food processor first.

2. Add all the other ingredients, except the cheese, and stir to blend.

3. Bring the chili to a boil then reduce the heat to a simmer. Cook uncovered for about three hours.

4. Cover the pot after the chili has reached the desired consistency. This should happen sometime during the last hour. You want the chili to have a sauce-like, almost watery consistency.

5. Serve the chili over spaghetti noodles with a handful of finely shredded cheddar cheese to make a three-way. Or, if you prefer, make a chili dog by serving the chili over a hot dog and topping it with a smaller handful of finely shredded cheddar cheese.

Tags: cheddar cheese, chili over, finely shredded, finely shredded cheddar, ground beef, handful finely

Dandelion Root Recipe

Dandelion (taraxacum officinale) root is commonly used for culinary purposes. The root also is a source of nutrients. Dandelion root can be roasted and ground for dandelion root coffee. You can grow your own dandelions and process the roots or you can buy the roots and roast them.

Features

According to Prodigal Gardens, dandelion root has vitamins, minerals, trace minerals, and micronutrients. The root stimulates the digestive tract. Holistic Online notes that dandelion leaves and roots have been used for centuries for ailments including liver and kidney problems.

Grinding

You will need a large knife, a large bowl and a food processor to grind dandelion roots. Once you have procured the dandelion roots, use a heavy kitchen knife to cut the roots into thick chunks. Place the chunks in a bowl and cover with water. Mix the chunks by hand. The water will get cloudy. Drain, repeat until the water remains clear. Coarsely chop small amounts of the roots in a food processor. Continue to chop until all of the chunks are ground. Rinse the grounds thoroughly clean. Drain to speed drying time.

Roasting

You will need several cookie sheets, a spatula and glass containers. Preheat oven to 250 degrees. Cover each cookie sheet with the grounds. Stack two cookie sheets on each oven rack or as many as your oven will hold. Since you are drying and roasting, leave the oven door cracked open to allow moisture to escape. Roast for two hours, frequently stirring with the spatula. Rotate cookie sheets for even roasting. When roasting is finished, there will be about 75 percent less than before roasting. The ground roots will turn the color of coffee when finished. Cool and store in a cool, dark cupboard.

Dandelion Root Coffee

You will need a coffee grinder (optional), a measuring spoon, a measuring cup and a stove-top coffee percolator. Use the roots as they were roasted or grind in a coffee grinder to a finer powder. Add one tbsp. grounds (more or less depending on the strength you desire) for each cup of cold water. Percolate in a coffee pot on the stove. You may have to experiment with percolating times to achieve desired strength. Drink with milk, raw sugar or honey to taste or drink it black.

Tags: cookie sheets, will need, coffee grinder, dandelion root, Dandelion Root

Make Asian Cold Noodles

Asian noodles, which can be served hot or cold, may vary in shape and grain. Soba noodles, enjoyed in Japan but said to originate in China, are buckwheat. Udon, also popular in Japan, are made from regular flour. Both of these noodle types are long and thin. The source of Thai noodles is often rice. Traditional Chinese chow mein refers to long, skinnier wheat flour noodles, but rice flour features in the wider noodle, chow fun. Cook Asian noodles, then combine with vegetables and sauce; then serve them room temperature or chilled from the fridge for a perfect summer meal. All the crunchy steamed vegetables and a peanut-lime sauce makes for a lovely salad-type dish.

Instructions

Make Asian Cold Noodles

1. Boil noodles as instructed on package. These may be udon, soba or any chow mein noodles. Try to avoid those with yellow food coloring.

2. Rinse and drain noodles twice.

3. Steam broccoli and carrots (spinach, mushrooms or snowpeas would also work) in 1/2 inch water or in a steamer, over a saucepan, covered, until crisp. This should take 3-5 minutes. Rinse with cold water and drain 2-3 times.

4. Combine cooked and cooled ingredients in bowl (noodles, broccoli and carrots). Add green onions and herbs as well as peanuts if using. Toss in oil, tamari or soy sauce, peanut sauce and lime juice gently.

5. Serve immediately or refrigerate for 30 minutes or more in covered container to chill further before serving.

Tags: Asian Cold, Asian Cold Noodles, Asian noodles, broccoli carrots, chow mein, Cold Noodles, Make Asian

Keep Fresh Cut Flowers Lasting Longer

Cut flowers last longers when treated properly.

No one wants to have beautiful fresh cut flowers die just a few days after they put them out. Cut flowers need clean, nourishing water and a good way to "drink" it.

Instructions

1. Fill a vase about halfway up with water.

2. Add a capfull of hydrogen peroxide to kill the bacteria that will want to grow in the water, and a teaspoon of sugar to nourish the plants.

3. Lay the flowers and greenery out on a table and pick out all the dying leaves, stems and petals.

4. Cut off each stem -- on the diagonal rather than straight across, so the stem can draw up the most water possible -- with a sharp knife or scissors.

5. Arrange the flowers and greenery in the vase. If any leaves or stems are below the water line, pull the flower up and pinch it off. Plant matter left to soak in the water will soon rot.

6. Change the water, complete with hydrogen peroxide and sugar, and trim the stem ends at least three-quarters of an inch every three days or so.

Tags: flowers greenery, hydrogen peroxide, leaves stems

Things To Make A Dip Thicker

Thicken a veggie dip by add more of the primary vegetable.

A versatile appetizer and snack, dip runs the gamut from indulgent and creamy, to chunky and veggie-packed. A runny, thin dip is annoying and makes a sorry complement to any cracker. Thickening your dip isn't difficult, but it does require an understanding of the ingredients in the dip. The number of ingredients in a dip recipe offers flexibility to adjust portions and thicken your dip.

Add Vegetables

Add more of the dip's primary vegetable. Thicken a spinach dip with more spinach and a salsa with more chopped tomatoes. Increasing the vegetable content is a nutritious way to make your dip extra thick.

Add Yogurt

Add a tablespoon or two of plain Greek yogurt to thicken a creamy dip. The naturally heavy, creamy texture of Greek yogurt makes it a healthy alternative to sour cream or mayonnaise. Obviously, not every creamy dip blends well with the tartness of Greek yogurt, so use sour cream or mayo as an alternative.

Reduce the Liquid

Cut the amount of liquid in half for dip recipes that call for water, milk or some other liquid. Substitute a small amount of cottage cheese for milk to maintain the creamy flavor. You can always add more liquid later if the dip is too thick or pasty.

Skip the Food Processor

Mix the dip by hand using a fork instead instead of a food processor. Food processors liquefy water-heavy vegetables, such as tomatoes or onions, leaving the dip thin and runny. Gently mix, don't mash, your diced ingredients to make the dip thick and chunky.

Add Cheese

Thicken a cheese dip by adding more cheese. Cut your cheese into small cubes and slowly blend in small amounts until you're satisfied with the consistency. Adding large quantities of cheese cubes at once can turn your dip into a solid spread. Thickening is easy, thinning is more difficult.

Tags: Greek yogurt, more primary, more primary vegetable, primary vegetable, sour cream, with more

Bake With Buckwheat

Buckwheat is an interesting flour with a nutty taste and high nutritional value. It is high in fiber, amino acids, protein and vitamin B. Buckwheat is also gluten free so it is a great substitute for anyone that is gluten intolerant. Buckwheat is used throughout the world, primarily in soba noodles in Japan, but can be used as a substitute in most baking recipes.

Instructions

1. Select your buckwheat flour. You can use a blend of buckwheat and wheat flours, which are the most common, or a pure buckwheat flour. If you want to use only a buckwheat flour, check the label to see if it says "gluten free." This will be the best indication that the flour hasn't been mixed.

2. Substitute buckwheat flour in the place of any other kinds of flour for recipes that don't require that the flour rise, like biscuits, muffins or cookies. Keep in mind though that buckwheat has a very different taste than white or wheat flour. This will slightly change the flavor of your baked product.

3. Use half buckwheat flour, half regular flour for bread recipes. The buckwheat will cause the dough not to rise even if yeast is added because of the absence of natural gluten in the flour.

Tags: buckwheat flour, gluten free, that flour, This will

Keep Bananas Ripe

Keep bananas ripe by using proper storage techniques.

At any grocery store you're sure to find a yellow, or slightly green, bounty of bananas. Whether you like them sliced up in your morning cereal or mashed and baked into a delectable loaf of bread, bananas are best served when ripe. Depending on your climate and home temperature, the rate at which the fruit ripens may vary. To avoid using browned, mushy and overly-sweet bananas, you should store them appropriately.

Instructions

1. Remove the bananas from the plastic grocery bags or distributor's packaging immediately upon arriving home. The plastic can trap natural gases, and will cause the bananas to quickly become overripe.

2. Store bananas away from other fruit. Placing them next to apples, grapes and other items in a fruit bowl will rapidly increase the ripening process.

3. Use a banana hanger to store the bunch of bananas. Suspending the bunch from a hook protects the bananas from bruising, which may damage the inner part of the fruit.

4. Place ripened bananas, which are identified by their light yellow color, in the refrigerator. Although the outer skin will become dark brown, the cool temperatures will preserve the ripened fruit inside and the inside will remain fresh.

5. Store ripened bananas in the freezer until you are ready to use them.

Tags: bananas from, ripened bananas

Serve Salad Dressing

Dressings aren't just for salads. Get creative.

With so many salad dressings on the market, you can easily dress up your healthy salads and vegetables any way you choose. But there are other creative ways to use salad dressing as well, whether you make it from scratch or buy it from the store. It is one of the most versatile condiments that can pack a flavor punch but is still low in calories.

Instructions

Starter and Side Dish Options

1. Use dressing for dipping bread, which is a simple and healthy appetizer. Serve the dressing alone, or mix Italian dressing with butter or low-fat mayo for a creamy spread on a baguette loaf.

2. Use an oil-based dressing, such as balsamic vinaigrette, in place of olive oil to saute your favorite vegetables. Vegetables that work particularly well are green beans, asparagus or Brussels sprouts. Serve alongside chicken or fish for a heart-healthy meal.

3. Make a simple pasta salad using whole wheat pasta, vegetables and an oil-based salad dressing. Be creative with your options. Add feta cheese, olives and Greek vinaigrette for a Mediterranean twist. For a classic pasta salad, use Italian dressing, crunchy bell peppers and red onions.

4. Roast Italian dressing with baby red potatoes for 45-50 minutes at 400 to 425 degrees Fahrenheit.

Main Dish Options

5. Stuff bell peppers with ground beef or turkey and a little Italian dressing. Sprinkle with Parmesan cheese for a delicious and healthy spin on a classic stuffed pepper recipe.

6. Mix salad dressing into ground sausage for pizza toppings. Many people like to dip their pizza into dressings such as ranch or Italian, but those flavors will add to the depth of the pizza itself when you add it directly to the toppings.

7. Spread dressing onto a sandwich or wrap. Some popular options include ranch or honey mustard dressings, but try a bold flavor like Russian dressing with chicken and cheddar cheese.

8. Use a zesty dressing, like Italian or Asian sesame, as a marinade for beef, chicken or fish. The flavors in the dressing will infuse into the meat and the dressing can also work as a tenderizer. This works especially well for less tender, inexpensive cuts of beef. Coat meat in the dressing and place it in a large, shallow baking pan in the fridge for overnight. Flip the meat once to intensify the flavors.

Tags: Italian dressing, dressing with, salad dressing, bell peppers, chicken fish, Dish Options, Italian dressing with

Do A Real Wine Tasting With Ratings

Real wine tastings follow a special protocol and scoring system.

Professional wine tasting is difficult, because no standard method is used around the world. Wine tasting requires the taster to rank the different facets of the wine, including the appearance, aroma, flavor and mouth feel. Many different attributes lurk within these facets, and the type of scoring system chosen for the tasting dictates how many categories the tasters evaluate. Start off your wine tastings with only a few wines until you become comfortable with the protocol, and then expand the number of wines being tasted. Concentrating long enough to evaluate 20 or more wines can be very difficult for amateur wine tasters.

Instructions

1. Place a white tablecloth or large sheet of white paper on the table. To keep the wines in order, draw circles where the wine glasses are placed with corresponding numbers.

2. Place the ISO standard wine glasses on the marked places on at each person's setting. ISO glasses are the standard glasses for professional wine tasting. Each tasting place should also have a spittoon, small glass and water pitcher full of water. A plate of water crackers can also be provided, although this is optional.

3. Open red wines an hour before serving, and open white wines just before serving. Pour 40mL wine into the tasting glass. The wine bottle should be covered in a cloth bag so the tasters do not know what wines they are scoring. Ensure that for each person the same wine is poured in each position -- wine number one for each person must be the same wine, and so on. Do not mix up the pouring order. Special pouring spouts can be used to pour the same amount into each glass, which is much easier than measuring out 40mL each time.

4. Place a wine scoring sheet at each place. Many different wine scoring systems will work. The Wine Spectator and Wine Enthusiast scales use 100-point systems, UC Davis and Jancis Robinson developed a 20-point scale, there is the five-star scale rating or you can come up with your own. The taster will be evaluating the appearance, color, aroma, bouquet, acidity, sugar, body, flavor and quality of the wine, providing a score for each of the different categories.

5. Demonstrate how the tasters should evaluate each wine. The first step is to examine its appearance. Hold the wine up against the white tablecloth or a sheet of white paper to evaluate the color and clarity of the wine.

6. Swirl the wine in the glass to incorporate oxygen into the wine and to release the aroma into the headspace of the glass. Stick your nose into the headspace, and breathe in. Evaluate the different aromas you smell.

7. Take a mouthful of the wine, about 5 to 10mL and hold it in your mouth. Swirl the wine around your mouth to incorporate air and allow it to touch all areas of the tongue and mouth. Spit the wine into the spittoon. Evaluate the flavor and mouth feel categories on the scoring sheet.

8. Tally up the scores for each of the wines. See which wines received the highest scores and those that were lacking in specific categories. Reveal to the tasters which wines they were tasting.

Tags: each person, before serving, flavor mouth, flavor mouth feel, into headspace

Make Apple Juice Without A Press

Making your own apple juice is simple and inexpensive.

Apple juice is a good source of Vitamin C, iron and fiber, and it contains no calories from fat. While a press is often used in the making of apple juice, you can easily make your own juice without one. Doing so is relatively inexpensive and won't require fancy tools. In fact, the equipment you'll need might be in your kitchen already.

Instructions

1. Choose apples that are naturally sweet, such as Gala, Fuji or Red Delicious, so that you won't need to add sugar. A bushel of apples -- roughly the number it would take to fill a laundry basket -- will yield between 15 and 20 quarts of juice.

2. Fill a large pot with apples. Cover them with water and boil the apples on medium heat for about 15 minutes, or until they are slightly tender.

3. Remove the apples one at a time once they have cooled. Using a cutting board and knife, begin slicing the apples in half. Delicately remove the core and seeds. Then cut the halves in two as well.

4. Fill the blender with the apple pieces and blend them at high speed.

5. Place a clean coffee filter in a strainer. This will help filter out the pulp. Place the strainer over your drinking pitcher.

6. Pour the apples from the blender into the strainer. The juice will begin to flow into the pitcher.

7. Repeat the process until your container is full of juice. Keep the juice in the refrigerator to prevent spoilage. You can either discard the pulp from the strainer or place it in small containers and store for future consumption.

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Eat At A Hibachi Restaurant

Hibachi is a Japanese cooking technique. Guests are grouped together around a large hibachi grill and the chef prepares the food right in front of you. It is a fun experience to watch the chef do tricks and make flames while cooking. Go ahead, watch them play with your food and enjoy yourself by following the steps below.

Instructions

1. Prepare to eat with strangers. The hibachi grill is positioned in the front center of a large table. Guests are seated round the table on three sides. There are anywhere from five to 15 people at each station. It seems awkward to sit with perfect strangers and wait on them to be ready to order. Be patient and prepare to wait until the entire table is ready to order the meal.

2. Find the right seat. If you want to best see the show, find a seat near the center of the table. The food presentation is visible from any seat at the table, but the center seat is directly across from the chef and gets you the best view of the hibachi grill.

3. Budget for an expensive meal. The Hibachi restaurants are filled with lots of stations where chefs go from station to station and perform. Since there is so much more involved than a simple meal, the Hibachi restaurant must hire several chefs to perform. The meal is also time consuming, so the restaurant isn't moving people in and out as quickly as a fast food restaurant. The food is more expensive than your average restaurant. Because of all these factors, bring extra money. A dinner for a party of six can be well over $100 and the tip increases with the quality of the performance.

4. Make reservations, show up early, and be patient. Friday and Saturday nights are often packed at a Hibachi restaurant. Make reservations and show up earlier than the dinner rush. Even though you have reservations, prepare yourself to wait. Because of the unique experience, tables can remain occupied for longer than normal dining times. You will also need to wait for the rest of the table's party to be seated with you before you can order.

5. Order what you like and hold off on all the sauces. Each person is served a salad with a special Japanese dressing. The dressing sometimes has a ginger base and can be strong. The teriyaki sauce on the meats and vegetables can overpower everything else that is going on. Order it plain and then add sauces later if you need more of a kick.

6. Enjoy the atmosphere as much as the food. Interact with your Hibachi chef. Applaud him or her when they do a fantastic trick with your food. Ask questions, watch the flames shoot up, and don't get flustered by little things. Enjoy the show.

Tags: hibachi grill, with your, Hibachi restaurant, Make reservations, Make reservations show

Chicken Tagine & Prunes

Tagine is a popular dish from Morocco.

Tagine, a type of meat stew, is the national dish of Morocco, a country in the north of Africa. Chicken and prune tagine is one of the classic Moroccan tagine combinations. The method of combining sweet and savory food is typical of Moroccan dishes.

Sweet and Sour Flavors

The Arab invasion in the seventh century brought many new spices, dried fruits and new ways of cooking combinations of sweet and sour flavors to Morocco. As an array of fruits are produced in Morocco, they are often used to enhance meat dishes. Prunes, raisins, apricots and other fruits are now a staple of Moroccan meat dishes.

Tagine

The name tagine originates from the name of the cone-shaped earthenware used to slowly cook the dish. A tagine is made of two parts: a round clay pot used to cook and serve the dish in and a cone-shaped lid placed on top.

Preparation

As with the majority of Moroccan dishes, the mixing of fruit, meat and rich spices plays a significant role in the preparation of chicken and prune tagine. The tagine is flavored by numerous spices including cinnamon, ginger, pepper and saffron, giving the dish a warm and aromatic flavor. Chicken, along with prunes, onions, almonds, mint and butter is slowly cooked with these spices in the earthenware pot. The meat should be falling off the bone once the dish is completed.The dish is traditionally served with couscous or rice.

Tags: meat dishes, Moroccan dishes, prune tagine

Benefits Of Celery

Celery has long been a health food staple, and it retains a number of benefits for those who eat it. Though it doesn't contain all the nutrients required for a healthy diet and should be taken in conjunction with other foods, the benefits to consuming it are easily identifiable. It makes for an important part of any healthy regimen.

Vitamins

Celery contains vitamin C, as well as vitamins B1, B6, potassium, folic acid and calcium.

High Fiber

Celery is high in fiber, which helps clear out the colon and promote healthy digestion.

Calories

Because celery is composed mostly of water, it has almost no calories. It is an excellent food for between-meal snacking.

Coumarins

Celery contains coumarins, which are compounds that lower blood pressure and promote a healthy circulatory system.

Kidney Problems

Celery is a diuretic, which enhances urination and facilitates the removal of water from the body. It helps the kidneys and heart, as well as tissue swelling (edema).

Tags: Celery contains, promote healthy

Separate Fat Without A Fat Seperator

Removing some of the additional fat can make your food healthier.

Whether you are preparing the drippings for gravy from a roast or turkey, or simply preparing stock, you may find that you need to separate the liquid you need from the layer of grease or fat that rises to the surface. A fat separator, which is a cup with a spout that connects to the base allowing you to pour out the liquid and leave behind the grease, is an effective way to get the job done, but in a pinch you can do it without the device.

Instructions

1. Use a shallow spoon to carefully skim the iridescent fat from the top of the liquid as it rises. Allow it to settle for a few minutes to allow any additional fat to rise to the surface.

2. Gently soak up any remaining fat spots from the surface of the liquid with a piece of bread.

3. Place the liquid in the refrigerator until it has cooled and the fat on the top is solidified and opaque. Use a spoon to scoop out the hardened fat until only the desired liquid remains.

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The Difference Between Port Wine And Other Wines

A glass of port works well before or after dinner.

While it is common in many countries to call any strong dessert style wine "Port," the only "true" Port comes from one place, the Douro valley in Portugal. Port is one of the country's best known exports, and it is savored all over the world. The name "Port" comes from the city of Oporto, an old center of port making.

What Is Port?

Port is a "fortified" wine. This means it has had additional spirits added to it. It starts out in fermentation as all wines do. But part way through the fermentation process, brandy is added to the mix. This does two things. First, the high alcohol content stops the fermentation, leaving some of the natural grape sugar untouched. This provides for a sweet taste. Second, it raises the alcohol content. Unfortified wine is typically 11 to 14 percent alcohol. Port is up to 20 percent. This makes for a much stronger, more fiery taste.

Sweetness

Most wines are "Dry," which means they have a low sugar content. The process of fermentation converts the sugar to alcohol; fermentation stops when there is enough alcohol created to stop the fermentation process. Various methods are used to create sweet wine that do not involve fortification. Water can be removed from the grapes by freezing them (ice wine) or letting them dry on the vine, (late harvest) or by infecting them with a fungus that dries them (botrytis.) Less water means a higher concentration of sugar, leaving sweetness in the wine when fermentation naturally stops.

Flavor

Ports take on some of the taste of the brandy that has been added to them. They can have touches of caramel, or smoke, or truffle. Port goes very well with strong cheese, as the strength of the flavor is not overpowered. Despite the popularity of wine and cheese parties, strong cheeses often overwhelm "standard" wine.

Why Port Is Fortified

Brandy was originally added to Portuguese wine to make it last during shipping. In hot weather, on rough seas, it was possible for fermentation to start over again. By adding the strong brandy this was prevented. At first this was a sign of cheap wine, but eventually the taste became popular.

When to Drink It

Port is usually consumed as a dessert wine, or as an aperitif before dinner. It does not normally accompany the main course, unlike regular wine.

Tags: alcohol content, comes from, fermentation process, Port comes, Port comes from

Make Vegetarian Burritos

Those that choose to go meat free do not have to subject themselves to a life of eating salads. There are some wonderful tasting vegetarian recipes out there that will please both meat and non meat eaters. Many are surprised to hear that Mexican food is quite adaptable to vegetarian cooking. With the right combination of ingredients and spices you can have a wonderful Mexican dish that is 100 percent meat free. In this article we will demonstrate make great tasting, vegetarian burritos.

Instructions

1. Mix the salsa, avocado and sour cream in a big bowl. Refrigerate for about ½ hour to 45 minutes.

2. Refrigerate the mixture for about 45 minutes.

3. Add your olive oil to a non-stick pan. Sauté the pepper and the Zucchinis together. This should take about 7 minutes. If you loose track of time, wait until there is a light brown look and the peppers go soft.

4. Take out you tortilla shells and open your refried beans. Place an even amount down the middle of each one. When the vegetable mix has finished cooking, place these on top. Finally, place the Salsa, sour cream and avocado mixture as the final layer.

5. Fold down the corners and roll into a burrito. This makes a very tasty, meatless burrito that is perfect for lunches or dinners. It can also be used for those that are dieting if the take the low fat options.

Tags: about minutes, meat free, sour cream, tasting vegetarian

Definition Of Table Wine

Definition of Table Wine

The term "table wine" refers to different things in different countries, but across the world it generally is applied to any wine that is neither sparkling nor fortified. Table wines tend to be in the affordable category, ranging in price from below $10 per bottle to more than $20 per bottle. To qualify as a table wine in the United States, the wine must have an alcohol content of between 7 percent and 14 percent.

History

Wine making has a long tradition dating as far back as the Neolithic period, perhaps as far back as 8000 B.C.

United States

California, Oregon, Washington and New York are the primary table wine producing states in the United States, although excellent table wines are produced in a number of other states including Texas, Tennessee and Missouri.

South America

Argentina's table wine industry is the largest in South America and dates back to the 1500s A.D.

Australia

Australia has stepped up its production of table wines during the past several decades, but the entire continent still produces less wine than the state of California.

Europe

France is generally considered the mother country of wine making, and per capita wine consumption in that country is the highest in the world.

Tags: United States, Definition Table, Definition Table Wine, South America, table wine

Types & Styles Of Wine

As part of wine making, sugar in grapes is turned into alcohol by yeast.

Bursting complex, nuanced flavor, wine is a common accompaniment to meals and comes in a wide variety of colors, styles and types. Most wines are made from grapes, though some come from other fruits and even grains, and may be consumed as a simple drink or used as an ingredient in cooking. There is a type of wine for almost every dish, occasion and desire, providing a wealth of choices for aspiring oenophiles.

Basic Red Wines

Some red wines are said to have a hint of leathery scent.

Taking their color from dark grape skins, which also make them rich in tannins, red wines are often eaten with dark meats and pasta dishes and grown from Europe to Australia. Red wines typically have a full-bodied taste, according to the Wine website, and some varieties like Pinot Noir and Shiraz have a fruity flavor with hints of blackberry and cherry. Other reds have spicy notes, giving them a complex taste, like Zinfandel and Malbec.

Basic White Wines

Served chilled, white wines often accompany poultry, fish and dishes with creamy sauces, according to the Cook's Thesaurus website. White wines may be flat or sparkling and are made from gold, green or yellow grapes, though some whites, like Pinot Grigio, are made from red grapes whose skins have been removed. The taste of white wine varies from sweet to tart, like those made from s millon grapes, which have hints of berries and fig, according to French Scout.

Rice Wines

Sake has been made for over 6,800 years.

Enjoy rice wines in cooking or as a beverage to accompany Asian foods. Made from fermented grains instead of grapes, rice wine comes in several varieties. Shaoxing wine and mirin, from China and Japan, are both low-alcohol rice wines used in cooking, often to flavor sauces for stir-frys and other dishes. Sake is another type of Japanese rice wine, but drunk as an accompaniment to meals. Made from yeast, water and rice, sake also contains koji, an enzyme, according to the Nibble website.

Dessert Wines

Dessert wines should be sweeter than the food they are served with.

Loaded with sugary flavor, dessert wines are made to accompany after dinner treats and made with shriveled grapes that are picked late, which intensifies their sweetness, according to Wine Definitions. Additional spirits may be added to increase the alcohol content of dessert wines and are often thicker in consistency than regular wine. Serve dessert wines in small glasses as their flavor may be overwhelming in large doses. When drinking, look for notes of peach and herbs.

Tags: wines often, accompaniment meals, according Wine, from grapes, grapes though, grapes though some, like Pinot

Make A Pineapple Upside Down Cake From Scratch

A pineapple is actually a compound fruit comprising multiple coalesced berries.

Pineapple upside-down cake is a classic and dessert that's both decorative and delicious. It sounds more complicated that it is; the name comes from the last step in the recipe, which is to invert the cake so that the pineapple is on top.

Instructions

1. Preheat the oven to 350 degrees F.

2. Pour the melted butter into an 8-by-12-inch rectangular pan (or a 12-inch round pan).

3. Sprinkle the bottom of the pan with the brown sugar.

4. Place the pineapples in the pan. If you're using crushed pineapple, try to spread it out evenly; if using sliced pineapples, try to arrange them in a uniform manner.

5. Arrange the cherries in an orderly fashion into the pineapples; they will look very pretty inside pineapple rings.

6. Sift the flour and baking powder together three times and set the mixture aside.

7. Beat the eggs for about 5 minutes until they appear thick and fluffy. If you're using an electric beater, use a medium speed.

8. Beat the sugar in with the eggs, adding it gradually. Add the lemon juice to the egg mixture.

9. Fold the flour and baking soda mixture into the eggs while gradually adding 3/4-cup of hot milk.

10. Pour the cake batter over the fruit inside the pan once it is evenly blended.

11. Bake at 350 degrees for about 45 minutes.

12. Turn the cake over onto a dish while it's still warm.

Tags: about minutes, flour baking

Make An Iced Latte

An iced latte, perfect for summer or anytime you prefer a cold drink to a hot one, is made by pouring espresso and milk over ice. Here make the drink like a cafe barista.

Instructions

1. Spoon grounds of espresso into the espresso machine's portafilter and compress the grounds with a camper, creating a flat surface.

2. Brush off any grounds left along the rim and attach the portafilter to the machine. On most machines you align the filter with the pockets, push the filter up and pull it to the right, creating a tight seal.

3. Place a demitasse cup (an espresso cup) or a shot glass under the filter and, using your espresso machine's guidelines, pull an espresso shot.

4. Fill a glass 2/3 to completely full with ice.

5. Pour espresso over ice.

6. Fill the glass with milk. Add flavored syrup or sugar to taste and stir to blend everything. Add ice as needed, and enjoy.

7. Some espresso machines come equipped with single shot portafilters and others with double shot filters. To make a double shot with the double shot filter, use two shot glasses, one under each spout. To make a double shot using a single shot filter, go through the single process twice.

Tags: double shot, espresso machine, espresso shot, Fill glass, make double, make double shot, shot filter

Make Your Denim Crisp

Ironing is an easy way to make denim look crisp.

Crisply ironed pants can help create a pulled-together appearance. Obtaining a polished and crisp look while wearing casual denim can be easily achieved with a few simple steps. Take a few moments of time prior to wearing to properly iron a pair of clean denim jeans. Whether new or old, ironing can provide a crisp and neat appearance that is sure to be noticed. Avoiding loose, wrinkled and sloppy denim illustrates your meticulous standards, even in a casual setting.

Instructions

1. Prepare for ironing by setting up your ironing board. Heat the iron to its highest temperature with the steam function enabled.

2. Lay one entire leg of your clean denim jeans flat on the ironing board. Fold it in half so the crease will appear along the middle of the front (and back) of the jeans.

3. Spray starch or sizing onto the area about to be ironed.

4. Press the iron firmly on the first leg of the denim jeans, gliding over the material to flatten. Run the iron up and down the length of the pant leg until all creases are out and a crisp appearance is achieved.

5. Move the jeans so the other leg is situated flat on the ironing board. Repeat the ironing process, careful to avoid wrinkling the previously ironed portion.

6. Place a sheet of waxed paper between the legs of the pants and the hanger prior to hanging. This eliminates any crease the hanger may leave.

Tags: denim jeans, ironing board, clean denim, clean denim jeans, flat ironing

Make Soft Sugar Cookies

This sugar cookie recipe has been a tradition and a family favorite for years. They are soft, delicious and easy to make. We make them for holidays, picnics or just about any time. You can store them in airtight containers and freeze for a couple of months.

Instructions

1. Preheat your oven to 350 degrees F and grease your cookie sheets.

2. Cream together butter and sugar in a large mixing bowl. Add eggs, milk and vanilla and mix well.

3. Combine flour, baking powder, baking soda, cinnamon and salt in a separate mixing bowl and mix well with a spoon.

4. Add your flour mixture to your cookie mixture a little at a time while stirring.

5. Sprinkle flour on pastry sheet and rub flour over the rolling pin to prevent the cookie dough from sticking.

6. Divide dough into three dough balls. Place one dough ball on floured pastry sheet. Roll cookie dough ball out to desired thickness. Cut cookies out with your cookie cutter and place them on cookie sheets.

7. Repeat Step 6 until all cookies are cut and on cookie trays. Bake at 350 degrees F for about 9 to 11 minutes depending on the thickness of your cookie.

Tags: your cookie, cookie dough, cookie sheets, dough ball, mixing bowl, pastry sheet

Bake Homemade Yeast Rolls

Nothing tastes quite like a pillow-soft yeast roll, fresh from the oven. With a golden-brown crust and a light airy center, yeast rolls are one of the all-time favorite accompaniments to a home-cooked meal. Understanding the dynamics of yeast rolls as they bake can make your next batch a heavenly treat.

Instructions

1. Allow for "oven spring" by giving your rolls plenty of time to rise before baking.Oven spring occurs during baking because the yeast grows quickly one last time before the high temperature of the oven stops it. However, if your rolls didn't rise sufficiently before baking, oven spring will cause the outside portion of the rolls to rise too quickly and leave a dense or doughy center.

2. Make small cuts in the tops of dense-grain rolls to prevent the sides from tearing in the oven. Hot Cross Buns take their name from a traditional "X" cut in the top of whole grain rolls that allows them to split along the cuts instead of pulling apart on the sides as it rises during baking. Alternately, form your rolls into small balls and put three in each muffin cup to make cloverleaf rolls that won't tear.

3. Brush the tops of your rolls with milk before baking for a soft light-colored crust or with a little egg white for a shiny golden crust. When using egg white, mix it together in a small bowl with 1 tbsp. of water before using. Mix the yolk of an egg with 1 tsp. of water and brush on for a soft dark golden crust.

4. Spray your Italian white rolls with a fine mist of water every 5 minutes during the baking cycle to achieve a thick chewy crust just right for dipping in seasoned oils. Just moisten the surface, don't soak the rolls. Alternately, place a pan of boiling water on the lowest rack of the oven while baking to achieve similar results.

5. Test the temperature of your oven with a baking thermometer and adjust the baking temperature to match your recipe. Unfortunately, ovens vary in baking temperatures, altering the outcome of your finished rolls.

Tags: your rolls, before baking, during baking, golden crust, oven spring, rolls that

Make Chocolate Amaretto Truffles

Chocolate amaretto truffles are amazingly delicious and so rich and chocolaty they will melt in your mouth. They are somewhat messy and require quite a bit of time and effort to make, but the finished result will be well worth the effort.

Instructions

1. Place 10 oz. of bittersweet chocolate in a glass mixing bowl and add the butter. Microwave the mixture for 30 seconds. Remove it from the microwave, stir it and repeat one more time. Set the mixture aside.

2. Heat the corn syrup and cream to a simmer in a small, heavy saucepan over medium heat. Pour the cream mixture over the chocolate mixture and allow it to stand for two minutes before stirring.

3. Stir the chocolate mixture with a rubber spatula for two minutes, beginning in the center of the bowl and stirring in gradually larger circles until the chocolate is completely melted and the mixture is creamy. Gently stir in the amaretto and pour the mixture into an 8-by-8-inch glass baking dish. Refrigerate the mixture for an hour.

4. Line a cookie sheet with parchment paper or waxed paper, and use a spoon or melon baller to drop the truffles onto the paper. Place the cookie sheet in the refrigerator for 30 minutes.

5. Take the truffles out of the refrigerator and form them into balls with your hands. Put the truffles in the refrigerator again and leave them until they are completely cooled.

6. Combine the dipping powder of your choice in a pie pan and set it aside while you heat 8 oz. of chocolate in the microwave or a small saucepan. Heat it just until it's warm and slightly melted.

7. Roll the truffles in the melted chocolate and then roll them in the dipping powder. Replace the truffles on the lined cookie sheet and allow them to set up until they're firm. Serve the chocolate amaretto truffles immediately, or store them in a sealed container.

Tags: cookie sheet, amaretto truffles, chocolate mixture, dipping powder, them until, them until they

Grow Jalapeno Peppers

Save money at the store by growing your own jalapeno peppers.

A jalapeno pepper is a mildly hot chili that is used in many cuisines and is commonly enjoyed in salsas, salads and guacamole. The pepper seeds are typically started indoors and grow into three-foot tall plants when they mature. If you grow your own jalapenos, you'll have the benefit of saving money on your grocery bill and enjoying healthier produce that is not tainted with pesticides.

Instructions

1. Place your jalapeno seeds on a plate and inspect them for quality. Remove any specimens that are discolored or smaller than the rest because these seeds have less chance of germinating.

2. Fill your growing container with seed-starting soil about 3/4 full. Push your finger in the dirt about 1/8 of an inch down in each individual cell. Drop a seed in each indentation and then cover the seeds with a light layer of soil. Your jalapeno seeds should never be more than 1/4 inch down from the surface because they do not have the ability to push past a thicker layer of soil.

3. Water your seeds so that the soil is moist but not drenched. Continue to monitor this water level to keep it the same throughout the growth process.

4. Place the growing container's lid over the seeds to keep them warm. If your container does not have a lid, stretch plastic wrap over the top and poke a few holes on the top for air circulation. Place a garden heat mat underneath your container or position your container on top of a warm spot such as the refrigerator. Jalapeno seeds thrive in humid, warm conditions.

5. Watch for your jalapeno plants to emerge from the soil in three to five weeks, depending on the variety. Remove the container's lid or the plastic wrap and then position a fluorescent light about two inches over the top of the tallest seedlings so that they continue to grow.

6. Wait for your jalapenos to develop at least four leaves and then transfer to large pots that have a depth of at least eight inches. Fill each pot about 3/4 full of soil. Remove each young seedling from the cells and plant it in the pot at the depth it was growing in the cell. Water the soil to get it moist.

7. Take the jalapeno pepper pots outside for about an hour each day about two weeks prior to moving them permanently outdoors. Make sure that your area's last potential frost has passed before moving your plants.

8. Move the pots outdoors in full sun.

9. Transplant each pepper plant into a 5-gallon size pot when they have developed a good root system and achieved about one foot in height.

10. Fertilize with a formulation made for peppers at half-strength every two weeks.

Tags: your container, your jalapeno, about full, each about, growing container

Roast Raw Shelled Peanuts

Roast Raw Shelled Peanuts

Raw peanuts taste delicious prepared in a number of ways, such as when they are roasted. Purchase fresh-shelled peanuts, remove them from their protective casing and roast them in the oven. Of course, you can always just go to the store and buy them in a can or jar, seasoned and ready to consume. However, parching these nuts yourself will allow you to season them as much as you want and eat them while they're hot.

Instructions

1. Purchase some fresh peanuts still in the shell. Select the ones that do not rattle when shaken. Next, remove the shells of as many peanuts as you want to roast.

2. Fill a pot halfway with water and set the heat to high. Add the shelled nuts and blanch for two or three minutes. Dump the pot of water into a strainer.

3. Take the skins off the peanuts with your fingers and place the nuts on a paper towel to dry. Next, preheat the oven to 350 degrees F.

4. Place the skinned peanuts in the baking pan. The nuts should be in a single layer so they all get evenly roasted.

5. Cook in the oven for 20 minutes, stirring every five minutes. Salt to your taste and enjoy.

Tags: Roast Shelled, Roast Shelled Peanuts, Shelled Peanuts

Can Hot Pickled Green Tomatoes

Green tomatoes on the vine.

One of the joys of canning pickles is that, in most cases, a pressure canner is not required. All you really need is a pot large enough to hold the canning jars under water during the processing time. Hot pickled green tomatoes are easy to make and will keep for a year or more if canned properly.

Instructions

Make the Pickles

1. Wash the tomatoes and slice them into 1/8-inch slices. Likewise, peel the onions and slice them into 1/8-inch slices.

2. Place a layer of sliced tomatoes in a large bowl and sprinkle with salt. Lay a layer of onions over the salted tomatoes and follow with another layer of tomatoes and salt. Continue layering until the tomatoes and onions have all been layered and salted in the bowl.

3. Let the bowl sit on the counter or tabletop overnight. The salt will draw moisture from the green tomatoes and onions. Drain and rinse the vegetables after they have set for at least 12 hours.

4. Chop the lemon and the peppers into small pieces. Remove the seeds from the peppers for a milder hot green tomato pickle; leave the seeds to keep the full heat.

5. Place the lemon, pepper and the remaining spices on a 12-by-12-inch square of cheesecloth. Bring the corner ends of the cheesecloth up to the center and tie them together, creating a spice ball.

6. Mix the brown sugar and the vinegar in an 8-quart stockpot. Bring to a boil and add the spice bag to the pot. Add in the green tomatoes and onions.

7. Boil for 30 minutes, stirring occasionally.

Canning the Pickles

8. Fill a water bath canner or a 12-quart stockpot half full of water. Place the empty canning jars into the water and add enough additional water to cover the jars by 2 inches. Bring to a boil.

9. Place the canning lids in a small saucepan and cover with water. Bring the water to a boil and turn off the heat.

10. Use the canning tongs to remove the jars from the boiling water, dumping the water back into the pot. Keep the pot of water boiling.

11. Remove the spice bag from the green tomatoes and onions. Place the canning funnel into the first jar. Use a ladle to fill the jar with green tomatoes and onions. Repeat with the remaining jars.

12. Wipe the rim of each jar with a paper towel to remove any debris from the rim. Place a jar lid on the rim and secure with a canning jar ring.

13. Use the canning tongs to lower the filled jars into the boiling water in the bath canner.

14. Process for 10 minutes after the water returns to a boil. Lift the jars from the canner and allow to cool.

Tags: tomatoes onions, green tomatoes onions, 8-inch slices, bath canner, boiling water, Bring boil, canning jars

Make Mandarin Orange Cake

Use canned mandarin oranges to make a cake.

Mandarin orange cake is a light-tasting cake that's a fresh alternative to serve to your friends and family at your next event. Made with canned mandarin oranges, your cake will be similar in flavor to the canned fruit. Because the ingredients used are pantry staples, this can be a useful option for a last minute party. Using additional garnishes adds a customized preparation of your dish.

Instructions

1. Prepare one package yellow, white or angel food cake mix according to package directions, adding 1 tbsp. orange zest to your batter. Mix with a electric mixer on low for 30 seconds, and then on medium for an additional two minutes. Grease two 9 in. round cake pans with butter or nonstick cooking spray and then dust with flour, or spray with floured nonstick cooking spray. Pour the batter into the cake pans and bake according to package instructions until a toothpick poked into the center of the cake comes out clean.

2. Remove the cakes from the oven and set them on a wire rack for at least ten minutes as they begin to cool. Place the cake pans on a heat resistant surface and place the wire rack over the top of the cakes and then turn the cakes over. Allow the cake pan to sit on the upside down cake for a few minutes. Gently lift the cake pans to reveal the cake and allow them to cool for at least an hour prior to covering with topping.

3. Prepare the topping while your cake is baking. Whip 1 pint of heavy whipping cream until it forms soft peaks. Fold the whipped cream with the juice from the mandarin oranges and one package instant vanilla pudding mix. Spread the topping generously over the top of each layer of cake and top the bottom cake with the drained mandarin oranges. Place the upper cake layer on top of the mandarin oranges, with the whipped cream side down. Dust the top of the cake with powdered sugar. Add maraschino cherries to the mandarin oranges for a unique flavor in your cake or fold coconut into the whipped cream for a tropical flare.

Tags: mandarin oranges, cake pans, whipped cream, your cake, according package