What Red Wines Can Be Paired With A Chocolate Dessert

Glass of red wine to accompany a chocolate dessert

Red wines tend to have undertones of chocolate in them, so pairing them with a chocolate dessert should be easy to do. Unfortunately, it is a bit more complicated than it seems, and pairing the wrong red wine with anything chocolate could have disastrous results.

Tannins

Tannins are organic compounds that are found in the stems, seeds and skins of grapes. Red wines tend to have a higher level of tannins than white wines and should be aged three years or more. High tannins in wine can conflict with the taste of chocolate and lead to a sour aftertaste.

Sweetness

The wine should always be sweeter than the chocolate that it is served with. Consider a sweet red wine such as Australian Shiraz or California Zinfandel with a bittersweet or dark chocolate dessert.

Good Pairings

Port-style, zinfandel or sweet late-harvest red wines tend to be good matches for chocolate, particularly dark or bittersweet chocolate. A red wine with fruity notes will pair well with chocolate desserts that incorporate fruits or ingredients such as coconut.

Bad Pairings

Bordeaux is a red wine that should never be served with any chocolate, according to Evan Goldstein, author of "Perfect Pairings." (see Reference 1)

Aging

If wines such as Cabernet or Merlot are fully aged with well-integrated tannins or oak influence from the barrels, they can be a good match with dark chocolate. Merlot often pairs well with milk chocolate as well.

Tags: chocolate dessert, wines tend, with chocolate, dark chocolate, served with

Liquor To Italian Espresso Coffee For Tiramisu

There are many steps that go into making a great tiramisu. With such a wonderful medley of flavors, it is important that you execute each step of the process correctly so that no one flavor dominates the dessert. Here is add liquor to your Italian Espresso coffee properly to ensure you make a perfect tiramisu.

Instructions

1. Make the Italian espresso coffee for your tiramisu recipe. Whether you have a stove top espresso pot or a big fancy machine, make enough coffee so that you can complete the recipe.

2. Pour the hot coffee into a heat resistant bowl. Be careful not to pour too fast, otherwise that coffee may jump up and splatter you.

3. Fill your measuring cup with 1/4 cup of water for each pot of espresso that you have made for your recipe.

4. Add the water to your espresso coffee in the bowl. When making tiramisu, you don't want the coffee flavor to overpower the dish. Adding the water dilutes the espresso slightly.

5. Pour 1/2 shot of Amaretto liquor into your bowl of coffee and water mixture. Give it a quick stir and you are ready to move to the next step of making tiramisu.

Tags: espresso coffee, Italian Espresso, making tiramisu

What Is Kusa Zucchini

Kusa is the Arabic word for zucchini.

Kusa is the Arabic word for zucchini, which are called courgettes in some countries. This vegetable is widely used in Arab cuisine and the name "kusa" appears in a variety of recipes. Another name for kusa is Lebanese squash.

Kusa Mahsi

Kusa Mahsi is stuffed zucchini. Stuffed vegetables are popular in Arab cuisine. The technique originated in Baghdad and was perfected by the chefs of the early Ottoman empire. The stuffing usually combines minced lamb with rice, parsley, mint and spices. Some cooks omit the lamb to make a vegetarian version.

Mfarakit Kusa

This Syrian dip mashes cooked zucchini with lemon, garlic and onion. Fresh or dried mint gives it the distinctive taste of Arab cuisine. It is usually served warm with with flat bread.

Mutabal Kusa

Another dip, frequently found on Lebanese menus, this only uses zucchini seeds from the core of the vegetable. Olive oil, lemon, garlic, white pepper, cinnamon and mint are blended with the cooked zucchini seeds. Adding natural yogurt is optional, but some chefs feel yogurt enhances the flavor.

Tags: Arab cuisine, Arabic word, Arabic word zucchini, cooked zucchini, Kusa Arabic, Kusa Arabic word, Kusa Mahsi

Make Baked Brie Party Appetizers

Cheese is a staple at almost any party. The platter of slices and cubes of cheddar and Swiss can be found on every appetizer table at just about every party you attend. Surprise your guests by going a step further in the gourmet direction by making baked Brie party appetizers.

Instructions

1. Buy a double or triple creme wheel of Brie at the grocery store. The cheese counters at most grocery stores are stocked with all kinds of cheeses, so you should have no problem finding a good wheel of Brie.

2. Use a glass baking dish that is a little larger in diameter than the wheel of Brie. Spray the dish with a nonstick cooking spray to keep the Brie from sticking to the pan during baking.

3. Slice the top off the wheel of Brie using a piece of thin fishing line. Place the line just under the top of the cheese facing you and pull the fishing line toward you.

4. Top the Brie with apricot or peach jam and slivered almonds.

5. Place the dish in a 325-degree F oven and bake for 20 to 25 minutes or until the Brie and jam start to bubble around the edges.

6. Serve the warm, bubbly, gooey cheese with slices of baguette or crackers.

Tags: wheel Brie, fishing line

Make Crispy Fried Artichokes

Not all artichoke recipes require boiling or steaming. Frying artichokes actually brings out their natural sweetness, which many people don't know about.

Instructions

1. Pour about an inch of vegetable or peanut oil into a tall-sided skillet or saucepan.

2. Clip a deep-fry thermometer to the side of the pan and submerge the tip in the oil.

3. Place the pan on low heat and begin to trim the artichokes. Do not let the temperature of the oil exceed 350 degrees F.

4. Trim each artichoke by cutting off the top to expose the choke - the thistle of small pointy leaves in the center. Be careful that the choke doesn't poke you.

5. Cut away the leaves with one vertical, circular cut. Save them for steaming and eating separately.

6. Use a small knife to trim away the stem and bottom of the artichoke. You'll be left with the disk-shaped heart topped by the thistly leaves.

7. Scoop out the thistly leaves with a spoon or paring knife and discard them.

8. Cut the trimmed heart into slices about as thick as a nickel.

9. Make sure the oil is ready. The ideal frying temperature is 325 degrees F.

10. Add the artichoke slices to the oil - enough to cover only the surface of the oil. Don't crowd the pan.

11. Fry the slices, using the skimmer to submerge and turn them. Fry them in batches as necessary.

12. Look for the slices to turn slightly golden in color. Check for doneness by removing a piece with the skimmer, cooling it and tasting. It should be crispy with a tender inside.

13. Quickly remove the slices with the skimmer and drain on paper towels.

14. Sprinkle lightly with salt and enjoy, or use the slices as a garnish on other dishes.

Tags: leaves with, thistly leaves, with skimmer

Install A Popcorn Ceiling

Acoustic, or popcorn, ceilings are textured ceilings that are more common in older buildings. The benefits of popcorn ceiling include acoustic absorption, cheaper and easier installation and insulation. The ceiling is called popcorn ceiling because of its bubbly texture, which is a composite of paint and texture available at local hardware stores.

Instructions

1. Lay drop cloths under the ceiling, and tape off surrounding walls to prevent spillage. Put on protective clothing, goggles, mask and gloves.

2. Repair any holes or cracks in the ceiling with spackling compound and smooth off with a putty knife. Let dry, apply primer and let dry again for at least four hours.

3. Pour texture mix and paint into a large white bucket and mix the contents together until it reaches a thick porridge consistency.

4. Fill a hopper gun with the mixture and turn on the compressor. Practice shooting the hopper gun onto a piece of cardboard to get a feel for the gun's pressure and spraying mechanisms.

5. Spray the mixture lightly onto the ceiling. Continuously move the gun to prevent over-spray in one area, and spray multiple thin coats rather than one thick coat. Let each coat dry before spraying the next layer.

Tags: popcorn ceiling

Cook A Pot Roast With Lipton Beefy Onion Mix

Flavor your pot roast with Lipton Beefy Onion soup mix.

You can cook a comforting meal with a lot of flavor but not a lot of fuss by using Lipton Beefy Onion soup mix as a shortcut to seasoning a pot roast. Look for this dry soup mix in the soup aisle at grocery stores. Using this dry mixture will lower your preparation time, but allow for several hours of cooking. Tough pot roasts benefit from a long cooking process to render them tender and flavorful.

Instructions

Make Pot Roast in a Dutch Oven

1. Use a large heavy pot with a lid for cooking pot roast on the stove.

Place the pot roast in the bottom of a slow cooker or Dutch oven.

2. Pour 2 cups water and one envelope soup mix over the roast.

3. Heat a stove to medium to bring the mixture to a boil.

4. Reduce the stove heat to low, and simmer the roast, covered, in the Dutch oven on the stove for two hours.

5. Add the vegetables to the Dutch oven and cook for 30 minutes at medium low or until the vegetables become tender.

6. Whisk together the flour and remaining ½ cup water until blended.

7. Mix the flour and water into the Dutch oven and increase the heat to medium high until the liquid boils.

8. Boil for five minutes or until the liquid thickens. Serve the pot roast with the gravy and vegetables.

Make Slow Cooker Pot Roast

9. Use a slow cooker as an alternative cooking method for pot roast.

Place into a slow cooker the pot roast, two cups water, two envelopes of soup mix and vegetables.

10. Cook the pot roast on HIGH in a covered slow cooker for four hours or until the vegetables become tender.

11. Remove the vegetables and roast and transfer the liquid to a saucepan.

12. Bring the saucepan to a boil over medium high heat.

13. Whisk together ½ cup water with the flour and stir this into the boiling roast liquid. Cook for five minutes until thickened and serve with the pot roast.

Tags: Dutch oven, Beefy Onion, Lipton Beefy, Lipton Beefy Onion, slow cooker

Make Cheese From Frozen Milk

Make Cheese From Frozen Milk

If you enjoy cheese, try making your own at home. While most cheese recipes call for fresh milk, you can make great-tasting cheese by using frozen milk from cows, goats, horses or sheep. Making cheese from frozen milk does not affect the taste of the cheese, but it may affect the shape and size of the curds because milk separates when it freezes. Shake the milk periodically while it thaws to ensure that it mixes well, and you will have quality milk for delicious homemade cheese.

Instructions

1. Thaw the frozen milk in the refrigerator. Shake the milk once or twice a day to mix it and to speed the thawing process, which may take up to two days. Thawed frozen milk must be used within seven days, so plan your cheese making accordingly.

2. Add starter to the completely thawed milk the night before you make the cheese. Place 2 tsp. of buttermilk into the milk and heat it to 68 degrees Fahrenheit in a large pan or pot. Cover the milk with a lid and allow it to sit out overnight at room temperature.

3. Squeeze lemon juice from a fresh lemon. You will need 4 to 5 tbsp. of fresh lemon juice.

4. Heat the milk to a full boil over medium-high heat. Stir frequently to prevent scorching the milk. Remove the milk from the heat as soon as it boils.

5. Add 1/4 tsp. of calcium chloride and stir it gently into the boiled milk with a wooden spoon.

6. Add the lemon juice a little at a time, stirring slowly with a wooden spoon to help the milk separate. Use care when stirring the curds because previously frozen milk tends to form fragile, mushy curd structures.

7. Stop adding lemon juice when the mixture separates into curds and whey--that is, when the milk forms into clumps resembling cottage cheese, and the liquid whey remains behind in the pan. Cover the pan with a lid.

8. Line a colander with cheesecloth and place a bowl under the colander. Pour the curds and whey into the cheesecloth and sprinkle 2 tsp. of salt over the curds. Use kitchen strings to tie the bag shut and allow the curds and whey to hang for three hours as the whey drips into the bowl.

9. Remove the finished cheese from the bag. Refrigerate your homemade cheese or place it into a cheese mold to cure for eight to 10 hours.

Tags: frozen milk, lemon juice, cheese from, Cheese From, cheese making, curds because, curds whey

Make Homemade Pancake Mix

Make Homemade Pancake Mix

Homemade pancakes are often tastier and less expensive than pancakes made from mixes that are purchased in the store. They can be healthier as well.

But mixing up pancakes from scratch each time can be time-consuming. The convenience of having a mix to work from can't be beat. You don't have to choose, however, between convenience and taste or health. Here are some simple steps to creating your own pancake mix from scratch.

Instructions

1. Combine the following dry ingredients in a plastic container or gallon-sized bag and shake to mix well:

12 c. flour

4 c. dry instant powdered milk

3/4 c. baking powder

3/4 c. sugar

2 tablespoons salt

2. When you're ready to make the pancakes, use the following recipe:

1 1/2 c. of the dry mix

1 cup water

1 egg

2 tablespoons of vegetable oil

3. Cook the pancakes in a skillet or on a griddle. They are ready to flip when the top starts to bubble.

4. Write the recipe on the outside of the storage container for easy reference the next time you prepare pancakes.

5. Store the dry mixture in a pantry or refrigerator until ready for use.

Tags: from scratch, Homemade Pancake, Make Homemade, Make Homemade Pancake

Edible Halloween Treats For Kids

Share some of these treats with your little goblins in honor of Halloween.

Halloween is a fun time for families. Children look forward to dressing up to go trick-or-treating. Some families opt to host Halloween parties so the kids aren't going door to door. Halloween parties are an excellent occasion to share spooky and fun treats with your kids. They can range from funny, to spooky or even gross. Creatively serving everyday ingredients is often entertaining for kids of all ages. These Halloween treats are better than a trick any day.

Hot Dog Fingers

Watch the kids squirm as they eat these delicious digits. Make these treats with hot dogs, ketchup and canned crescent roll dough. Cut the hot dogs lengthwise and then cut the two pieces in half widthwise. You should have four pieces of hot dog. Unroll the crescent dough from the can. Roll each hot dog piece in the dough so that the hot dog is sticking out the end about 3/4 inch. Bake as directed on the crescent roll can. Turning these yummy pigs in a blanket into fingers will have the kids asking for seconds. Finish the treats off by adding ketchup to create a bloodied finger.

Edible Eyeballs

These eyeballs are healthy and spooky. Cut the large end of a carrot in 1-inch portions. Lay the carrot pieces flat and place a small dollop of soft cream cheese in the middle. Place a slice of pitted black or green olives or a blueberry on top of the cream cheese. Serve your peepers on a black plate or tray for a dramatic effect.

Brain Cupcakes

Children love to eat something yummy that looks gross or sick. Treat them to brain cupcakes. These easy-to-make treats will have your kids giggling at the thought of eating brains. Start by making a batch of cupcakes and buttercream icing. Tint the icing with orange and green food coloring until the icing is the color of a brain. Spread a thin layer of the icing on each cupcake. Put the remainder of the icing in a pastry bag with a tip that has a large round opening. Start by squeezing a zigzag line of icing in the middle of the cupcake. Fill in the remaining area to resemble a brain. Place half of a gummy worm coming out of the brain matter.

Gingerbread Skeletons

Move over, Christmas gingerbread man, and make way for your spooky cousin. These gingerbread cookies are a quick way to turn this holiday favorite into a Halloween treat. Make a batch of gingerbread dough. Roll out the dough and cut out gingerbread people shapes. You can also use a cat cookie cutter to make it even more fun. Bake as you normally would. When the cookies have cooled, use white frosting to pipe on the skeleton bones. Pipe the arms, legs, ribs and a skeleton face. This is a fantastic way to get the kids involved as each one can make his own scary version of the treat.

Tags: treats with, cream cheese, crescent roll, Halloween parties, these treats

The Effect Of Vinegar On Oil

Oil and water, as water is the main component of vinegar, are molecular opposites when it comes to polarity. They repel each other when combined due to their molecular structure, not due to their consistency. It is impossible to combine the two without the help of a third-party emulsifier.

Molecules

Vinegar is made up of about 95 percent water and 5 percent fermented ethanol, known as acetic acid. Oil is a liquid fat containing molecules known as lipids. Lipids and water molecules repel one another.

Charge

Water molecules contain both a positive and negative charge and are known as polar molecules. Lipids are non-polar as they contain only one charge.

Polarity

Polar and non-polar molecules do not bind together. It takes more energy for a molecule to bond with a molecule of an opposite polarity; therefore, water bonds with other water molecules before bonding with a lipid.

Oil and Water

Oil and water appear to slip past each other when combined due to their molecular polarity. Layers are formed due to the greater density of water; oil is less dense and, therefore, floats to the top.

Emulsifiers

The only way to combine water with oil is to add an emulsifier. Emulsifiers are compounds that create a "cap" around the oil (non-polar molecule) that allows it to bind with the water. For culinary purposes, egg is one such emulsifier.

Tags: combined their, combined their molecular, each other, each other when, other when, other when combined

Kids Eat Free Restaurant List

Restaurants, particularly chain restaurants, often offer free meals for children as a way to get families to dine there. Deals may be available on specific nights or throughout the week, but are subject to change so it's best to call ahead to check before going. Unless stated otherwise, the deals are applicable for children under the age of 12 and require ordering off the kid's menu. The purchase of an adult meal is usually required.

Monday

Kids can eat free at Applebee's on Mondays. The exact deal is one free kid's meal per purchased adult meal. If there are more children than adults, additional children eat for a dollar each. Children under the age of 10 eat free at Golden Corral from 5 to 9 p.m., limited to two kids per adult. Kids eat free all day Monday at some Jason's Deli locations (at others, it is all day Sunday). Children also eat free all day at Moe's Southwest Grill, with adult meal purchase.

Tuesday

Kids under 12 can eat free at Lonestar Steakhouse, with a limit of two children per adult meal purchased. Tony Roma's, Texas Roadhouse, Perkins Restaurant and Bakery and Friendly's offer free meals for kids all day on Tuesday. Chik-fil-A offers free meals from 5:30 to 7:30 p.m. during Family Fun Night.

Wednesday

At Firehouse Subs, children under 12 eat free from 4 to 9 pm on Wednesday (and Sunday). Kids eat free all day at Marie Callender's, an offer that repeats on Saturday.

Thursday

Kids eat free after 4 pm at Backyard Burger. Captain D's has free meals all day and a seafood themed kid's menu. Caserta Vecchia offers free meals between the hours of 5 and 9 pm.

Friday

Friday is a good day to take advantage of restaurants that offer deals throughout the week, as this day tends to be lighter on specific offers. IHOP has free meals for kid's under 12 from the hours of 4 to 8 pm. O'Charley's has free meals all day. Children under 4 eat free at Shoney's and those under 3 eat free at Cici's Pizza.

Saturday

Steak n' Shake has free combo meals for kids with the purchase of an adult meal of $9 or more. Sasarita's Fresh Cantina offers free meals from its Mexican themed kid's menu all day on Saturday.

Sunday

Sunday deals include free meals all day at Hooter's, Villa Rosa Italian Restaurant & Grill, Tumbleweed Southwest Grill and Dickey's Barbeque Pit. Repeating deals from earlier in the week include Jason's Deli, Steak n' Shake and Firehouse Subs.

Tags: free meals, adult meal, under free, Kids free, offers free, offers free meals

Make A Wall Mounted Wine Rack

Make a Wall Mounted Wine Rack

Wine racks lend a sense of sophistication to kitchens, dining rooms and recreational areas. Most floor-mounted or countertop wine racks take up valuable space that could be used for other purposes. A wall-mounted wine rack adds aesthetic appeal without taking up floor or counter space. Most homeowners can make and install a simple wall-mounted wine rack in the span of an afternoon.

Instructions

1. Cut the board to a 4-inch width using a table saw.

2. Sand the board lightly to remove splinters and achieve a smooth surface.

3. Round the edges of one long side and both short sides of the board with a router and a rounding bit. You can also use the router to round the corners.

4. Mark a line 1 ¼ inches from the rounded long edge of the board and extending along the entire length of the board. Make a mark on this line 3 inches from one end of the board. Starting at one of the marks, make additional marks every 6 inches along the line. You'll have a total of six marks, and the last mark will be 3 inches from the opposite edge. These marks will be the center points for each hole.

5. Drill a 1 1/2-inch hole at each center point. These holes will hold the necks of your wine bottles. Sand the inside surface of each hole. Use finishing oil on all exposed surfaces of the board.

6. Mark and drill small holes for your mounting brackets on the bottom of the wine rack. The holes should be slightly smaller than the diameter of the half-inch screws. The exact location of the brackets will depend on the width between your wall studs. If the studs are 16 inches apart on center, position each bracket 2 inches from one edge of the board. If your studs are 12 inches on center, position the holes so the brackets are flush with the edges of the wine rack. Position and attach your mounting brackets to the bottom of the wine rack.

7. Position the wine rack so each mounting bracket centers on a wall stud. Mark and drill a hole in the wall for each bracket.

8. Attach the wine rack to the wall using 1 ½-inch wood screws. Insert wine bottles into the holes upside down. This wine rack accommodates six bottles.

Tags: inches from, wine rack, wine rack, bottom wine, bottom wine rack, brackets bottom

Grow A Wasabi Plant

The wasabi plant (Wasabia japonica) is a close relative of the mustards and is native to Japan, Korea, China and New Zealand. It has large, heart-shaped leaves growing from a small underground rhizome and can be 2 feet tall. Wasabi plants need cool, shady conditions and running water to thrive, and they are challenging to grow in the garden. Wasabi rhizomes are grated in Japan to create a much-prized hot dip. Most wasabi paste sold in the West is an imitation product based on horseradish and Chinese mustard.

Instructions

1. Grow wasabi plants in an area of the garden that receives 75 percent shade. A spot next to a shaded garden pond or flowing stream with water temperatures of 54 to 59 degrees Fahrenheit is ideal. Wasabi plants require slightly acidic soil that is loose, wet and rich in organic matter. Work the soil to a depth of 8 to 10 inches, digging in 12 inches of compost.

2. Plant your wasabi plant in the spring once temperatures are above 30 degrees Fahrenheit. Leave 12 inches between plants.

3. Provide additional shade or cover your wasabi plant with straw during the summer. Aim to keep the air temperature below 68 F. Take care not to damage the leaves as this will slow down growth.

4. Water your wasabi plant regularly and thoroughly, and never let it dry out. If possible, set up a flowing water system or water feature that continually splashes the leaves with cool water. Fertilize with a slow-release, balanced fertilizer enriched with micro-nutrients. Apply fertilizer every three or four months at the manufacturer's recommended strength.

5. Harvest your wasabi plants after three years of growth, when the rhizome is 6 to 8 inches long and 1 inch in diameter. Wasabi leaves and stalks can be used as a garnish or in salads.

Tags: your wasabi, your wasabi plant, degrees Fahrenheit, wasabi plant, wasabi plant, wasabi plants, Wasabi plants

Present Cheese

Arrange cheese in a wheel shape and add crackers and fruit around them.

A cheese dish can be an elegant, diverse assortment or, simply a plate of cheese, depending on your presentation. Cheese and crackers is an ordinary appetizer but that doesn't mean your appetizer has to taste ordinary. Go beyond cheddar and mozzarella and offer your guests the opportunity to experience bold, new flavors. An ornate cheese platter makes an succulent appetizer for a dinner party, while a simple but flavorful display is more appropriate for a smaller gathering.

Instructions

1. Count the number of people attending your gathering. A cheese platter becomes unpleasant when the cheese to cracker or fruit ratio is heavily lopsided. Estimate about 2 oz. of cheese and four crackers per person in attendance.

2. Diversify the texture and taste of your cheeses. Enhance the texture by crumbling your Gouda or feta into a small bowl and mixing in a few drops of olive oil to make spreading the cheese easier. Set a small knife inside the dish and place the bowl on your platter. If you already have two full flavor cheeses, add mild flavors and textures such as mozzarella or brie.

3. Scoop out soft cheeses into a small dish or bowl and add a spreading knife. Creamy cheeses such as brie and St. Andre present better outside a wedge. Another option is to get a large wheel of creamy cheese, cut off the top of the hardened layer and insert a small spoon or knife directly into the wheel.

4. Line your cheese platter with crackers, bread and fruit that complement your cheese selection. Wheat and water crackers are light in flavor and pair well with most cheeses. Add small slices of French bread. Make fans of green apple slices around the platter edges. The tartness of thinly sliced green apple makes a flavorful combination with cheese.

5. Arrange your cheese, crackers and fruit on an oversize serving platter. Your platter should be large enough to allow 2 inches of space between types of cheese, crackers or fruit. Reaching for an item on a crowded cheese tray is cumbersome for guests and frustrating for the host when the cheese spills off the side.

Tags: cheese platter, crackers fruit, your cheese, cheese crackers, cheese crackers fruit, green apple, into small

Cook Spanish Mushrooms In Garlic Sauce

Spanish mushrooms in garlic sauce is a hearty side dish.

Everybody has their favorite mushroom recipe, be it stuffed with crab, a bread crumb concoction or a cheese-filled recipe. With this recipe, you have a Spanish flavor with the earthy garlic taste to go with the subtle heat of a hot red chili pepper. This variation of a side dish is unique in its approach to a mushroom, in that you use a stir fry approach until the mushrooms are browned then added to the garlic sauce.

Instructions

1. Heat 2 tbsp. of oil in a skillet over medium-high heat. Add garlic and saute until golden.

2. Remove from heat, stir in flour and mix until smooth. Return to heat and cook for 2 minutes.

3. Gradually add stock, then blend in the chili pepper, 1 tbsp. parsley and lemon juice. Stir until smooth and thick. Set aside.

4. Heat remaining 1 tbsp. oil in skillet, add mushrooms and stir fry until lightly browned.

5. Add mushrooms to sauce and simmer for 5 minutes. Sprinkle with remaining 1 tbsp. parsley and serve.

Tags: chili pepper, garlic sauce, remaining tbsp, side dish, tbsp parsley, tbsp skillet, until smooth

Health Benefits Of Milk Chocolate

Milk chocolate is produced from the cacao bean. Used for thousands of years by native people in Central America, chocolate was spread around the world when the Spanish brought it back to Europe. It is estimated that 3 billion lbs. of chocolate is consumed by Americans annually, with more than 60 percent of that chocolate eaten between meals. Milk chocolate is loved for its sweet taste and health benefits.

Dental Protection

Milk chocolate contains phosphate, which protects teeth from decay.

Antidepressant

Serotonin, a neurotransmitter responsible for feelings of well-being, is in milk chocolate.

Stimulation

Phenylethylamine and theobromine are chemicals found in milk chocolate that act as a mild stimulant.

Vitamins and Minerals

Milk chocolate is high in vitamins B1, B2, D and E. It also contains potassium and magnesium.

Low Blood Pressure

Flavonoids in chocolate cause the body to produce nitric oxide, which lowers blood pressure.

Antioxidants

Milk chocolate contains antioxidants that boost the immune system.

Low Cholesterol

Eating milk chocolate can lower levels of LDL cholesterol--known as the unhealthy kind--and raise HDL cholesterol levels.

Tags: Milk chocolate, chocolate contains, milk chocolate, Milk chocolate contains

Catch Shrimp At Night

You could have a fridge full tonight!

Catching fresh shrimp is easy to do and will save you a ton of money next time you want a fresh seafood dinner. Shrimp can be found in many saltwater rivers and catching them is just a few easy steps away.

Instructions

1. Purchase a shrimp net. Visiting your local bait store can give you ideas of what you are looking for. You typically want a net with at least a 12 foot pole, at least 3 feet in diameter at the opening, and the net itself should be at least 3 feet long. Shopping online may be a good option to save some money.

2. Purchase a shrimp light. The lights are made of water proof bulb that is attached to a lead sinker. Make sure the cord is at least 20-25 feet long so you can plug it in to the battery and still reach the water will you will be trying to catch the shrimp!

3. Purchase a marine deep cycle battery. Other batteries such as automotive batteries can be used but will not last as long. Make sure the battery is fully charged, many new ones do not. You don' t want to go out shrimping and have a dead battery:(

4. Pick a location that you will be trying to catch shrimp at. You can catch shrimp from a boat parked right off the main channel or from a low lying overpass road. Try to locate an area where the river becomes narrow and creates a bottleneck for the shrimp to pass through.

5. Pick the correct tide to catch shrimp in. The outgoing tide is the best time to catch shrimp. Tide information can be found online, in sporting magazines, and at local bait stores.

6. Now we are ready to catch a lot of shrimp. Lower your light into the water about 1-2 feet below the surface. Do not plug the light in until it is fully submerged, doing so will burn it out! It must be underwater when it is on!

7. Place your net in the water so that it is almost completely underwater and make sure you are facing so that the tide is coming towards you. The shrimp will travel along with the outgoing tide. When you see the shrimp floating towards you, move your net left and right to catch the shrimp.

8. When you r net begins to fill with the shrimp you have caught, dump it into your cooler and start back over.

Tags: catch shrimp, feet long, least feet, local bait, Make sure, outgoing tide, Purchase shrimp

Make A Rose Out Of Butter

You can turn ordinary pats of butter into decorative shapes by molding it.

Have you ever been to a restaurant or hotel that shaped the butter they served? Somehow, they transform one of those boring, little squares of butter into a flower or star. The actual task behind that creative flourish is not as complicated as it may seem. All you have to do is put butter into shaped candy molds or baking tins. If you do not have a mold or tray like this, you can find an inexpensive, plastic candy mold in most craft stores. You will have only a few choices for shapes, but a rose is likely to be among them.

Instructions

1. Set the butter on the counter to soften for 1 to 2 hours.

2. Scoop some butter into each rose mold on the tray. Most candy trays will hold about 1 tbsp. of butter, which is roughly the amount in a pat of butter.

3. Smooth over each mold with a spatula. Press the butter gently into the mold. Scoop a little more butter into it, if needed. Make sure you force out all the air.

4. Place the tray in the freezer for 1/2 hour to 1 hour. Test one lightly with your finger, to make sure they are solid.

5. Remove the tray from the freezer. Put a plate on top of the mold. Hold the two firmly together, and flip them over so that the mold is on top.

6. Run the pan under warm water for a few seconds, to loosen the frozen butter.

7. Lift the mold. Place the rose-shaped butter pats in an airtight storage container. Store in the refrigerator until you're ready to serve them.

Tags: butter into, mold tray

Use A Popcorn Popper

Use a Popcorn Popper

Popcorn is a staple in most households. It has become a favorite snack food, especially since it has become so easy to prepare. There are many varieties of popcorn poppers, but they all work along the same principle. You keep the popcorn moving, heat it up and wait for the kernels to explode. There are a few rules that apply to most popcorn makers.

Instructions

1. Start with fresh popcorn. Check the expiration date before you purchase your popcorn. Stale popcorn doesn't pop well and may have a chewy texture if it does pop.

2. Store your popcorn in an airtight container in a cool, dry place. Contrary to what some believe, the refrigerator isn't the best place to store popcorn. The kernels may become too dry and stale.

3. Remove the popping chute from the popcorn popper and pour ? cup popcorn kernels into the bottom of the popping chamber.

4. Put butter into the butter melter if your popcorn maker has one. If not, melt your butter on the stovetop or in the microwave.

5. Place the chute back onto the popping chamber. Place a 4-quart, heatproof bowl under the popping chute. If the bowl isn't high enough to touch the bottom of the chute, place something stable underneath it to raise it up. If it isn't close enough, the popped corn has a tendency to fly out all over the room.

6. Plug the popcorn maker in and wait for the popcorn to begin to pop. It takes about 3 minutes to finish popping. Unplug the machine when it has almost finished popping all of the kernels to keep the last few from getting too hot and burning.

7. Apply your melted butter and add salt or other seasonings to suit your taste.

Tags: your popcorn, popcorn kernels, popcorn maker, popping chamber, popping chute

Make A Tortilla De Patatas

The Spanish Tortilla, also known as the "Tortilla de Patatas" is an omelet made with eggs, potatoes, onion and a bit of garlic. Don't confuse this tortilla with the typical burrito-forming Mexican tortilla that is so common in the United States. The tortilla de patatas is a great meal for breakfast, lunch or dinner. It is easy to make and makes a filling main or side dish.

Instructions

1. Dice 5 or 6 potatoes into small bits. The smaller the bits, the smoother the texture of the tortilla.

2. Prepare a frying pan with enough olive oil to cover the potatoes. Heat the oil thoroughly, then add the diced potatoes with the oil on medium heat.

3. Whip together five or six eggs in a separate bowl while the potatoes are frying. Be sure to beat a lot of air into the eggs to create a foamy liquid. Add diced onions and garlic to taste.

4. Pour almost all of the oil out of the frying pan once the potatoes are golden brown but not crispy to the touch. Pour the egg mixture over the potatoes in the pan, covering the potatoes evenly.

5. Be sure that the egg mixture is not sticking to the pan while you make this Spanish tortilla. If you use a non-stick pan, move the pan from side to side frequently in order to keep the egg from sticking. Use a fork or spatula as needed to free the egg from the side of the pan. You need the tortilla free from sticking in order to flip it over later.

6. Determine when the tortilla is cooked on the one side (three to five minutes, or more, depending on the size of the tortilla), then get ready to flip it over. Put a plate over the tortilla pan, hold the plate with one hand and flip the tortilla over in one motion, letting it be on the plate.

7. Slide the now-upside-down tortilla into the frying pan, and heat for another minute or two. Serve and enjoy!

Tags: flip over, free from, from side, from sticking, Tortilla Patatas

Make The Best English Toffee

English toffee is a delicious hard, buttery candy that may be coated in chocolate and nuts. You can get English toffee at almost any supermarket or candy store. However, store bought English toffee can be salty and may contain numerous artificial flavorings, colorings and preservatives. Making your own homemade English toffee can allow you to control the ingredients, such as the amount of chocolate and sugar.

Instructions

1. Cover a baking tray with wax paper. Pour 2 cups of raw almonds, cashews or pecans on the tray and bake on 350 F for 15 minutes, or golden brown.

2. Remove the chopped nuts from the oven and set aside to cool for 15 minutes. Pour the roasted almonds into a food processor or blender and chop for about 5 seconds. Transfer the chopped almonds to an airtight container and set aside.

3. Grease a large baking dish with butter. Pour some chopped almonds on the bottom of the baking dish. Make sure the bottom is completely covered with the almonds. Set the baking dish aside for later.

4. Melt 2 cups of unsalted butter in a saucepan over medium heat. Stir the butter until it is completely melted. You can use margarine if you cannot eat butter.

5. Add 2 cups of brown sugar and 2 tbsp. of corn syrup into the melted butter and constantly stir until the brown sugar is dissolved. Clip a candy thermometer to the side of the saucepan making sure the bulb doesn't touch the bottom of the pan. Keep stirring the butter mixture until the candy thermometer reads 300 F, which is the crack stage. Quickly remove the saucepan from the heat source.

6. Pour the mixture into the baking dish with the chopped nuts. Spread the mixture evenly and quickly using a spatula, since the mixture will harden immediately. Set aside and let cool for about 30 minutes to 1 hour.

7. Melt 2 cups of baking chocolate chips or chocolate bars in a saucepan. Pour the melted chocolate on the toffee and spread out using a spatula.

8. Sprinkle the left over chopped almonds on the chocolate layer. Let the English toffee cool for about 1 hour.

9. Break the toffee apart into squares of any size. Serve or place the toffee into an airtight container and store in the fridge.

Tags: English toffee, baking dish, chopped almonds, airtight container, aside cool, baking dish with

Make A Teriyaki Meatloaf

Teriyaki meatloaf makes a delicious dinner.

Take this family recipe for teriyaki meatloaf and turn a ho-hum meatloaf into a delicious home-cooked meal that is ready to be brought to your dinner table. Preparation time for teriyaki meatloaf, which serves six and is high in protein, is 20 minutes and cooking time is 35 minutes. Serve with salad and potatoes for a sit-down dinner for the whole family.

Instructions

1. Preheat oven to 350 degrees F. Spray a large baking sheet with vegetable cooking spray.

2. Combine beef, pork, veal, bread crumbs, broth, tamari sauce, soy sauce, green onions, garlic and egg in a large bowl. Mix well.

3. Shape the meat mixture into six small, oval loaves. Place loaves on prepared baking sheet. Bake meat loaves until browned and cooked through, about 35 minutes.

4. While the meat loaves are cooking, prepare vegetables according to package directions. Cover with foil to keep warm.

5. Spoon vegetables onto a large serving plate. Arrange meat loaves on top of vegetables. Serve immediately.

Tags: meat loaves, baking sheet, teriyaki meatloaf

Breakfast Foods On A Typical Spanish Menu

In Spain, breakfast is commonly skipped.

In traditional Spanish eating, Breakfast is the smallest meal of the day; many people in Spain choose to forego breakfast all together. Because of this fact the typical Spanish breakfast menu will be light and composed of small portions. According to Mario Batali and Gwyneth Paltrow, authors of "Spain... A culinary Road Trip," some Spanish restaurants do not offer a breakfast menu at all, jumping right into lunch.

Coffee or hot chocolate are served with nearly any Spanish breakfast. Coffee is often taken in lieu of breakfast by many Spanish families. When sitting down at a Spanish restaurant in the morning, expect to receive an offer for either a cup of hot chocolate or a hot cup of coffee before ordering anything off the menu.

Biscuits and jam are common items on the typical Spanish breakfast menu because they are small and simple, fitting into the cultural standard of a small breakfast. Instead of biscuits some menus will offer a simple sweet roll served with a small patty of butter. Other menus might offer a slice of toast instead of a biscuit as well.

Churros are another typical breakfast item on a Spanish menu. Churros, often called Spanish Doughnuts, are fried sticks made of sweet doughnut like batter, often rolled in cinnamon and sugar after cooking. Churros are commonly served as a side with coffee when ordering breakfast from a Spanish menu. Some restaurants might serve churros with dipping chocolate instead of coffee.

Biscuits or toast topped with ham and melted cheese is common on a Spanish breakfast menu. Cooked ham often accompanies toast as a side. Ham is a meat that is readily available in Spain and therefore common on most Spanish menus. The ham topping is commonly replaced with a few strips of bacon on many Spanish menus as well.

Tags: breakfast menu, Spanish breakfast, Spanish breakfast menu, many Spanish, served with, Spanish menus

Mix Oil & Vinegar

A vinaigrette is the temporary emulsion of oil and vinegar together.

Oil and vinegar will never completely mix; their molecules just won't allow it. The closest "mixture" you can get is having them swirled together in a temporary emulsion by shaking and stirring. However, no matter how "together" oil and vinegar may seem in your dressing or sauce, they will eventually separate, with the lighter oil rising to the top and the vinegar to the bottom. Oil and vinegar together create the classic vinaigrette, a dressing most commonly used for salads and light vegetable dishes. The only way to get a combined vinaigrette on your salad is to shake it vigorously the moment before pouring.

Instructions

1. Measure your oil and vinegar. The general vinaigrette ratio is 3:1 oil to vinegar. If you prefer a tangier and more bitter dressing, increase the ratio to 3:2. Use any type of oil you like--vegetable oil, safflower oil, sunflower oil, extra virgin olive oil and even types labeled as salad oil work. The most common type of vinegar to use is white wine vinegar, though vinegars with deeper flavors such as balsamic, raspberry, apple cider and rice vinegar can all work.

2. Pour the oil and vinegar into a glass bottle or jar with an attachable lid. Do not put them into a metal jar, because the acid in the vinegar will react with the metal and alter the flavor. A simple one pint or half-pint jar with a lid works perfectly.

3. Add any spices, herbs or flavorings you desire to the jar or bottle. Add 1 tsp. lemon or lime juice, ½ tsp. salt, black pepper, seeds, berries, basil, thyme, oregano, rosemary, diced onions or garlic.

4. Add 1 tbsp. honey, 1 tsp. sugar, 1 tsp. liquid mustard or a sugary fruit reduction sauce to help stabilize the emulsion. Sugar helps hold the emulsion between oil and vinegar for a longer period than simply agitating it. The molecules in the stabilizer "float" among the oil and vinegar molecules and slow them from regrouping into their separate states.

5. Agitate the mixture. Place the lid on the jar or bottle and shake like there is no tomorrow for about a minute or so. If you prefer, whirl the mixture through a blender and then pour it into the jar. The molecules will separate and float in confusion for a greater period than simply whisking them together.

6. Leave the lid on the jar or bottle during your meal to allow the diners the ability to shake and "combine" the oil and vinegar immediately before drizzling it on their food.

Tags: period than, period than simply, temporary emulsion, than simply, together vinegar, vinegar together, vinegar will

Make Fresh Cheese

Make Fresh Cheese

Cheese occupies many roles in the culinary world, ranging from a simple sandwich ingredient to a sophisticated complement to fine wine. The process of cheese-making might seem daunting and mysterious, but it is possible to create fresh homemade cheese in your own kitchen. Farmer's cheese is a fresh-tasting, basic and versatile cheese that's easy to make.

Instructions

1. Pour 1 gallon of whole milk into a large saucepan. Attach your candy thermometer. Warm the milk over low heat, stirring occasionally, until it reaches 70 degrees F. Remove from stove.

2. Add 1/8 cup of cultured buttermilk to the whole milk. Stir gently to combine.

3. Combine 1/4 rennet tablet and 1/8 cup of tepid water in a small bowl. Stir well until the rennet is completely dissolved.

4. Add the rennet mixture to the milk mixture. Stir well to thoroughly combine all ingredients. Cover the pot and allow the mixture to set for 24 hours.

5. Check your cheese for a "clean break", i.e., you should be able to press your finger into the semi-firm cheese and bring it out virtually clean. If the cheese is still too loose, let it set for three or four more hours and check it again.

6. Cut the curd into 1/2 inch cubes. Using a long bread knife, make vertical parallel cuts (from the cheese surface to the bottom of the pot), approximately 1/2 inch apart, all the way across the cheese.

7. Make vertical cuts perpendicular to your first cuts, approximately 1/2 inch apart, all the way across the cheese. When you have finished, your cheese should be divided into half-inch rods.

8. Line a large colander with a tightly-weaved cheese cloth and place it in your sink. Using a ladle with small holes, gently scoop out the curd and place it into the lined colander, allowing the whey (watery liquid) to drain.

9. Pull up the sides of the cheese cloth to form a bag around your curds. Twist it to close the top, and tie the top tightly with one end of a strong piece of string.

10. Suspend the bag in your refrigerator or in a very cool place for 24 to 36 hours. Place a large bowl under the bag to catch the whey as it continues to drain.

11. Squeeze the bag one final time over your sink to eliminate any extra whey. Place the cheese in an airtight container. Salt to taste. Store the cheese in your refrigerator for one to two weeks.

Tags: across cheese, apart across, apart across cheese, approximately inch, approximately inch apart

Make Tootsie Roll Pops

You don't have to be a kid to love Tootsie Pops, but this recipe is a great activity for kids to help with.

Ever wonder how your favorite childhood treats are made? Tootsie Roll Pops are one kid favorite that's easy to make yourself. All you need are some basic kitchen items, a few candy making tools, and two hands willing to work.

Instructions

Making the "Tootsie Rolls"

1. Combine powdered sugar, cocoa, and dry milk powder in a mixing bowl.

2. Stir in the corn syrup, vanilla extract, and melted butter.

3. Kids will love helping to knead the Tootsie Roll dough.

Knead the ingredients together as you would with bread dough. Knead until all ingredients are thoroughly combined.

4. Divide the dough into two or three hunks. Roll each dough hunk with your palm on a clean surface, forming long ropes, 1/2" wide. Then cut the ropes into 1/2" pieces with a butter knife. Roll each piece in your palms until it is round. Set aside candy balls to use later.

Making the Lollipops

5. Place the lollipop molds on up-side-down baking trays. Spray the inside of the molds with non-stick cooking spray. Stick a ball of the chocolate candy on the end of each lollipop stick. Arrange the sticks in the lollipop molds. Set aside.

6. It's best if an adult does the actual candy cooking. Or, supervise an older child working with the hot candy.

Combine the sugar, water, and cream of tartar in the pot over medium heat. Stir with the rubber spatula until the sugar is dissolved. Increase the heat to high. Cook for about 10 minutes until the sugar turns a light caramel color. Do not stir the candy during this phase of cooking.

7. After 10 minutes, check the candy's temperature with the candy thermometer. Place the thermometer in the candy, but not touching the bottom of the pot. The thermometer should read between 300 and 310 degrees F.

8. You can give your lollipops any flavor you want that comes in extract form. You can even combine extracts to make your own flavors.

When the candy is a light golden color and within the correct temperature range, remove pot from the heat. Stir in your chosen flavor extract. You can also add food coloring at this time.

9. Using a teaspoon, drop candy into each lollipop mold. Work quickly to avoid allowing the candy to cool. If candy begins to harden, heat the pot gently over low heat, just until the candy becomes pliable again.

10. After they've cooled and hardened, your "Tootsie Roll Pops" are ready to enjoy!

Let the lollipops cool for at least 15 minutes in the molds. After they have cooled, remove lollipops from the molds. Your lollipops are now ready to store - or eat!

Tags: Tootsie Roll, Roll Pops, Tootsie Roll Pops, After they, dough Knead, each lollipop, heat Stir

Make Sweet Boneless Chicken Wings With Cheerios

Boneless chicken wings are popular treats for football games, parties and even holiday gatherings. If you want to make boneless wings with a twist, sweet boneless wings made with Cheerios will satisfy your craving. The Cheerios provide a sweet-but-subtle taste to the chicken. This meal is quick, easy to make and delicious.

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Spread a thin layer of vegetable oil or canola oil over a large cookie sheet.

2. Cut 4 chicken breasts into bite-size nuggets. The chicken will shrink as it is baked, so cut the pieces slightly larger than you want them to be after cooking.

3. Pour 6 cups MultiGrain Cheerios into a large zipper bag. Remove all air from the bag, then gently crush the cereal using both hands until no large chunks remain.

4. Pour half the crushed Cheerios into a medium-size bowl and the other half into another medium-size bowl. Add 1 tsp. cinnamon, 1 tsp. black pepper and 2 tsp. onion powder to each bowl. Stir both mixtures until they are well blended.

5. Pour 2 cups honey chipotle barbecue sauce into a medium-size bowl. Add 2 or 3 drops Tabasco sauce, and stir well. Add 1/2 tsp. vanilla, and stir again until well blended.

6. Drop the chicken pieces into one of the bowls with the crushed Cheerios. Move them around until they are completely covered with the cereal crumbs.

7. Remove the chicken from the bowl, and place the nuggets in the bowl of barbecue sauce. Cover the nuggets with the barbecue sauce, then gently shake the nuggets so that excess sauce drips off.

8. Place the nuggets into the second bowl of crushed Cheerios. Coat them completely with crumbs, then position them on the cookie sheet about 1/2 inch apart.

9. Bake the chicken for 10 minutes. Remove from the oven, turn the nuggets over, and bake for another 10 minutes.

10. Remove the nuggets from the oven. Cut one of the nuggets in half to make sure it is completely cooked through (the inside should be all white with no pink and no extremely soft spots).

Tags: barbecue sauce, crushed Cheerios, medium-size bowl, boneless wings, Cheerios into, cookie sheet

Make Roasted Garlic Hummus

Roasted Garlic Hummus is a welcome change to what can sometimes be described as a bland topping for breads and crackers. Roasting the garlic imparts a nutty flavor that the entire neighborhood will enjoy! It's ideal for family get togethers and block parties, since it won't go bad if you leave it in the sun for a few hours.

Instructions

Make Roasted Garlic Hummus

1. Cut the top 1/2 inch from an entire head of garlic to expose the cloves inside. Drizzle it with olive oil, and wrap in foil. Roast in a 350 degree oven for 45 minutes.

2. Remove the garlic from the oven, and let it cool. Squeeze the soft flesh into the work bowl of your food processor.

3. Add beans, olive oil, parsley, and lemon juice to food processor, Add hot pepper flakes if you like a little heat.

4. Pulse on slow until mixture starts to come together. If the mixture is too thick, alternate adding oil and water a half-teaspoon at a time. Using the water will keep the flavor of the hummus intact, and the oil won't become overpowering. Store up to 3 days.

Tags: Garlic Hummus, Roasted Garlic, Roasted Garlic Hummus, food processor, Make Roasted

Make Chutney

uncooked plum chutney

Chutney, a condiment ot Indian origin, is a sweet-and-sour cross between relish and preserves. It can be made from many fruits and used as a spread for toast or crackers, as a glaze for meats or just as a dip.

Instructions

Make Chutney

1. Cut the peaches and plums in half and take the pits out. Leaving the skin on, chop the fruit into small pieces and put in a bowl. Use peaches and plums that are ripe but without bruises.

2. Peel and mince the onion. You want tiny pieces so the taste will compliment the rest of the ingredients, not overpower them.

3. Reserve 1 cup of the fruit. Add the brown sugar and the rest of the plums and peaches to a large nonstick pot. Next, add the ginger, clove and vinegar and mix.

4. Cook the chutney on medium heat for about 50 minutes. Stir often to keep it from sticking to the bottom of the pan.

5. Put the reserved cup of fruit in the mixture. Add the minced onions and cook for 10 minutes more. This give your chutney a chunky texture and appearance.

6. Remove the pan from the heat. The chutney will continue to thicken slightly as it cools down. You can eat your chutney now or store in the refrigerator for one to two weeks.

Tags: Make Chutney, peaches plums, your chutney

Make A Spongebob Birthday Cake

Transform your child's next birthday party into an underwater celebration with Nickelodeon's Spongebob Squarepants. With the aid of a Spongebob cake pan, which can be purchased at many craft or hobby stores, you can easily decorate the birthday cake to match the party's theme.

Instructions

Make A Spongebob Birthday Cake

1. Mix and pour cake mix into the Spongebob cake pan. Bake according to package directions.

2. Apply a smooth layer of white icing over the entire cake.

3. Using decorating tip #3 and black icing, outline the body, sponge spots, facial features (including teeth), shirt, tie, pants, socks and shoes.

4. Pipe in the sponge spots with pale green icing. Using white icing, color in the whites of the eyes, teeth, socks and shirt. With pink, pipe in the icing to cover the tongue. Using blue, color in the eyes. Use black icing to create the pupils. Smooth with fingertip to flatten.

5. Fill in. Using star tip #16, decorate the body with yellow icing, the tie with red icing and the pants with brown icing. If the cake pan that you are using shows Spongebob's shoes, fill them in with black.

6. Add finishing touches. With black icing and tip #3, complete Spongebob's facial features by adding his eyelashes. With red icing and tip number #3, draw in his smile line and freckles.

Tags: black icing, Birthday Cake, facial features, Make Spongebob, Make Spongebob Birthday, sponge spots, Spongebob Birthday

Diabetic Bedtime Snack Ideas

For those with diabetes, it is often essential to eat a snack at night in order to prevent blood sugar from dropping dangerously low while you sleep. Stabilizing blood sugar before bed with a snack will allow you to sleep peacefully and without waking in the middle of the night with an urge to raid the pantry. For optimal health, it is important to choose a healthy snack that includes carbohydrates, fats and proteins, and one that will not cause your blood sugar to spike.

Whole Grains

Incorporating whole grain-based foods, such as crackers or bread, into your diet before bed will keep you feeling full throughout the night because of their high fiber content. These foods provide needed carbohydrates so that your body will have the energy to function throughout the night. A few whole-wheat crackers or a piece of whole-grain toast spread with a tablespoon of peanut butter will provide needed nutrients but will not cause a spike in blood sugar. Pair the snack with a cup of low-fat milk for a calcium boost.

Fruits and Vegetables

Snacking on fresh fruits and vegetables before bed can satisfy a sweet or savory craving. Freeze twenty red or green grapes or a whole banana for a quick, refreshing snack. Or whip up a smoothie by blending half a banana and one-half cup of plain yogurt. If it's a savory snack you crave, snack on cherry tomatoes or cut-up carrots, bell peppers or celery sticks. For an extra burst of flavor, use salsa, hummus or light ranch dressing for a dip.

Nuts

Because nuts have both a high fat and protein content, they will keep you fuller longer than an equal serving size of carbohydrate-based foods such as crackers. Any nuts, such as pecans, cashews or almonds, are a healthy choice. Be sure to choose varieties that are not coated in salt to avoid an increase blood pressure. Because nuts have a high oil concentration, it is best to limit yourself to a single serving, which is one ounce, or the amount that will fit inside the palm of your hand.

Tags: blood sugar, Because nuts, Because nuts have, foods such, foods such crackers, nuts have

Make Catchup Contributions To A Roth Ira

The Internal Revenue Service limits the amount of money you can contribute to an individual retirement account to $5,000 a year before you turn 50. You can make catch-up contributions to a Roth IRA once you are in the same calendar year as your 50th birthday. You can make an additional $1,000 annual contribution after you have maximized your regular contribution.

Making Catch-Up Payments

If you make catch-up payments to your IRA, it takes five years to equal one year of missed payments. The IRS structures the Roth IRA to encourage as many people as possible to start contributing to their retirement accounts as early as they can. There is no direct method to contribute an amount over the annual maximum to your Roth IRA.

Finding Additional Sources of Funding

Finding additional methods of funding your Roth IRA if you have avoided doing so for years isn't easy, but with some changes in financial behavior, you can catch up on your contributions and enjoy tax benefits and a more enjoyable retirement. You can negotiate a salary increase with your current employer or request that they assist you in funding your IRA every year as a job perk. Reduce spending on non-essential items on your budget to free up more money to contribute to your Roth IRA. If you receive any surprise sources of money such as an inheritance, a tax refund or a lawsuit judgment in your favor, consider using the money to catch up on your retirement investments.

Rolling Over a 401k to a Roth IRA

The fastest method to catch up on payments to your Roth IRA is to roll over a company-provided 401k account to your Roth IRA. The maximum contribution to a 401k is $15,000 per year, so you can fill that up much faster than you can a Roth IRA. If you get a new 401k account at another company, you can roll over that one as well to your Roth IRA without incurring any penalties other than income tax. This was illegal before Jan. 1, 2008, but you were allowed to roll over a 401k to a traditional IRA and then convert that account to a Roth IRA.

Mechanics of 401k Rollover

You will have to pay income taxes on the money converted from the 401k to the Roth IRA, but the withdrawals from the IRA will be tax-free as normal. When you roll over your 401k, you will receive a check in the mail. You then have 60 days to deposit that check into a Roth IRA. This will not count towards your maximum annual contribution, allowing you to contribute more than you would be able to otherwise.

Tags: your Roth, roll over, 401k account, 401k Roth, annual contribution

Make Bagel Chips

If you have some bagels sitting in your pantry that are a little too stale to eat, turn them into bagel chips. Follow this recipe.

Instructions

1. Pre-heat the oven to 350 degrees.

2. Grease a baking sheet, either using a spray like Pam or by lightly spreading olive oil on the bottom of the baking sheet. This will keep the bagels from sticking.

3. Slice the bagels, using a serrated bread knife. The slices should be 1/8 in to 1/4 in thick. This will produce 4 to 6 slices per bagel.

4. Combine olive oil, salt and pepper in a small bowl.

5. Brush the bagel chips, using a kitchen brush, lightly brushing both sides of the bagels with the olive oil mixture.

6. Arrange the bagel chips on a baking sheet in no more than a double layer.

7. Place in the oven and bake. Bagel chips will take 20 minutes to cook. Be sure to keep an eye on them as the more stale they are, the faster they will cook. Remove them from the oven and let them sit. They will get crispier as they cool.

Tags: baking sheet, bagel chips, This will

Make A Basic Pan Reduction Sauce For Chicken

Add a pan reduction sauce to a whole cooked chicken.

Making a pan reduction sauce uses a cooking technique that concentrates the flavors of a liquid. The most common ingredients for a chicken sauce are stocks and wines. Reduction involves boiling a liquid, allowing evaporation to shrink the sauce to the desired amount. Using a pan reduction sauce on chicken will not only make the meat juicy, but will also add more intense flavor.

Instructions

1. Add 4 tbsp. of chicken drippings to a frying pan, or if you sauteed your chicken, use the same pan to make the sauce.

2. Add 1 tablespoon of minced onion and 1/2 cup of dry white wine.

3. Scrape up all the flavor bits from the bottom of the pan. Turn the heat to medium-high and continue cooking until most of the wine has evaporated.

4. Add 1/2 cup of chicken stock to the wine mixture.

5. Cook until the mixture has reduced to about a 1/2 cup of liquid.

6. Add salt and pepper, plus any other spices you like.

7. Drizzle the sauce over your chicken.

Tags: reduction sauce, your chicken

Easy Cajun Appetizers

Easy Cajun Appetizers

Whether you are fixing a Cajun dinner for your significant other, preparing snacks for a football game, or having a large gala at your home, these easy appetizers will eliminate the need to spend hours in the kitchen standing over a hot stove. Plus, the ingredients are not exotic or unusual so you will be able to get everything you need at your local grocery store.

Firecrackers

This appetizer is not only inexpensive, but it is designed to feed a crowd. With this recipe for firecrackers, you will not have to monitor how many each guest has eaten to ensure that there is enough for everyone. All you will need is a full box of saltine crackers, 2 packets of ranch dressing powder mix, 2 tbsp. of red pepper flakes and 1 1/3 cup of canola oil. Put the oil, the ranch dressing mix, and the red pepper in a 2 1/2-gallon resealable plastic bag. Seal the bag and shake vigorously. Open the bag and put all of the crackers in the bag. Seal the bag and gently flip the bag over a three times to coat the crackers. The crackers will need to sit in the bag for two hours, and you will need to flip the bag every 15 minutes during that two-hour period. You can serve the crackers anytime after that. There is no need to worry about the crackers spoiling because the ingredients are not perishable.

Cajun-Style Party Mix

Party mix is a must-have when entertaining, and this recipe from "Taste of Home" magazine incorporates hot sauce and cayenne pepper to give the standard party mix a spicy Cajun flavor. The toughest part of this recipe is gathering all of the ingredients. You will need 6 cups of fish crackers, 6 cups pretzel sticks, 3 cups Rice Chex, 3 cups Corn Chex, 11 1/2 oz. mixed nuts, 1 cup melted butter, 1 tsp. garlic powder, 1/2 tsp. celery salt, 1/2 tsp. cayenne pepper, and 1/8 tsp. hot sauce. Mix the butter, garlic powder, celery salt, cayenne and pepper sauce in a bowl and set it off to the side. Put all of the other ingredients in a large roasting pan. Pour the contents of the bowl over everything in the roasting pan and stir everything with a mixing spoon. Bake in the oven for 35 minutes at a temperature of 250 degrees Fahrenheit. You will need to stir the party mix every 15 minutes as it is baking. The recipe makes 5 quarts of party mix.

Cold Crab or Shrimp Dip

This dip is perfect for a hot day because the chef does not need to use an oven. All you need is a blender. Combine 8 oz. of softened cream cheese, 1/4 cup lemon juice, 2 cups finely chopped green onion, 1 cup mayonnaise, 1 tbsp. Worcestershire sauce, 1 tsp. cayenne pepper, and 1 tsp. salt in the blender. Then add either two 6-oz. cans of crab meat or 1 lb. of cooked shrimp. Close the lid of the blender and mix everything thoroughly. This dip can be served with crackers, bread cubes, chips or vegetables, depending on your tastes and dietary requirements.

Tags: will need, cayenne pepper, this recipe, butter garlic, butter garlic powder, Cajun Appetizers, cayenne pepper sauce

Make A Seven Layer Salad

Combine common ingredients to make a seven layer salad.

A seven layer salad is made by layering ingredients in a large bowl. The typical seven layer salad consists of layers built from lettuce, red onion, peas, cheese, cauliflower and bacon. It usually has its own dressing, made from a combination of mayonnaise, sugar and sometimes Parmesan cheese, that creates the seventh layer. It can add a colorful touch to any dinner table and offers an alternative to the classic tossed salad. This simple-to-prepare dish is easily portable, making it a popular option for pot lucks, family gatherings and holiday dinners.

Instructions

1. Put frozen peas into your refrigerator overnight to thaw. If you forget, or don't have time to thaw them in the refrigerator, they can be set out on the counter until they reach room temperature. Do not use peas that have not had time to completely thaw.

2. Heat a large, nonstick skillet on the stove over medium-high heat. Once the skillet is hot, place the bacon into the pan to cook. The bacon needs to be cooked until it is crispy. Transfer the bacon to a plate lined with paper towels and allow to drain and cool. Crumble the strips of bacon into pieces.

3. Chop the lettuce and cut the onion and cauliflower into bite-sized pieces, making sure to keep each ingredient separate.

4. Cover the bottom of a flat-bottomed salad bowl with the chopped lettuce, creating your first layer. You may choose to use a clear or glass bowl to show off the colorful layers of the salad.

5. Form the additional layers of the salad. Build up from the lettuce layer with a layer of each of the additional ingredients. Start with onion, then peas, cheddar cheese, cauliflower and finally the bacon crumbles.

6. Mix the mayonnaise, sugar and Parmesan cheese together with a whisk. If you will be serving the salad soon, drizzle the dressing over salad and chill until ready to serve. If you are making the salad for later, chill the salad and dressing separately and add the dressing just before serving. This will ensure your ingredients stay crisp and the salad doesn't get soggy.

Tags: layer salad, seven layer, bacon into, cheese cauliflower, from lettuce, have time, layers salad

Cake Decorating Jobs

Do you enjoy enjoy baking and decorating homemade cakes? You can do it professionally, whether full-time or part-time. How far you want to go in this field depends on your location, experience and education.

Experience

It may be possible to find a cake decorating job without much experience. You may be given simple tasks, such as icing a cake, while you learn more advanced skills on the job. Personal experience may be enough for some jobs. Depending on your skill level, it may be enough to start above entry level.

Education

Many cake decorator jobs will not require you to have any formal education, but higher level and more prestigious positions will require a degree from a pastry school.

Bakeries

The most obvious place to look for a cake decorating job is in a bakery, catering hall, or any other place that sells whole cakes. Grocery store bakeries are a good place to find an entry-level position.

Teaching

If you have a good amount of experience as a cake decorator, you may want to teach these skills to others. Many stores that sell cake decorating products offer classes. You may be able to work for the store itself or as a freelancer teaching the classes.

Starting Your Own Business

Starting your own business is another option. A business can be a simple operation that you run part time out of your home (check laws in your area about selling food), or as elaborate as opening your own bakery.

Tags: cake decorating, cake decorator, will require

Make Tasty Potato Chips

Potato Chips

make tasty potato chips.

Instructions

1. Making your own potato chips is really quite easy and inexpensive. First you will need about 4 Idaho Baking Potatoes, 2 Cups of Canola or Vegetable oil, a skillet or large fry pan, salt, pepper, garlic powder, Old Bay seasoning. You can also try making Sweet Potato Chips; follow the same recipe except do not add the Old Bay.

2. In skilled or fry pan add the 2 cups of oil, turn on low flame or heat, take the Idaho Potatoes and peel off skin with potato peeler. Take a large and very sharp knife and begin to slice potatoes as thin as you possibly can. Cutting potatoes thin enables them to become crisp and crunchy, if you slice too think you have nothing more than home fries.

3. Add potato slices to skillet and fry for about 3-4 minutes each side, once chips begin to turn brown they are done. Remove potato slices and drain on paper towels, add salt, pepper, and the Old Bay seasoning for some extra taste. Allow chips to cool for about an hour, you can package in large freezer or sandwich type bags.

Tags: Potato Chips, potato slices, potatoes thin, salt pepper