Sunday, September 2, 2012

Usborne Books and More "Wordle"

Wordle: Usborne Books and More

Friday, May 11, 2012

Private Selection Moroccan Burger with Mint-Pepper Glaze

Freshly Ground 100% Angus Ground Beef blended with Moroccan spices and finished with Havarti cheese and a fresh mint-pepper glaze for a gourmet burger experience!

Private Selection Moroccan Burger with Mint-Pepper Glaze

Prep time: 15 minutes
Total time: 30 minutes
Serves: 6
  • Mint – Pepper Glaze1/2 cup apricot fruit spread
    1/2 tsp red pepper flakes
    1 Tbsp Private Selection Organic Fresh Mint, chopped
    Zest of 1 lemon + 2 Tbsp lemon juice
  • Burgers
    1 tsp Private Selection ground coriander
    1 tsp Private Selection ground cumin
    1 tsp Private Selection fancy paprika
    1 tsp Private Selection California garlic powder
    1/2 tsp Private Selection ground red pepper
    1 tsp Private Selection sea salt
    1/2 tsp Private Selection freshly ground black pepper
    11/2 lb Private Selection Angus ground beef *
    Cooking spray
    6 grilled or toasted Private Selection jumbo whole wheat sandwich buns
    6 Slices Private Selection Havarti cheese
    *For a more authentic taste, use 1 lb. of Private Selection ground lamb and 1/2 pound of Private Selection ground beef.


  • For mint-pepper glaze:
    1. Combine all ingredients in small bowl. Cover and chill.
  • For burger:
    1. Combine first 7 ingredients in small bowl; mix thoroughly. In a large bowl combine ground beef and seasoning blend . Mix gently with fingertips or fork just until incorporated. Form into 6 (4 inch-wide) patties.
  • 2. Place burgers on platter. Burgers can be made up to 6 hours ahead. Cover and refrigerate.
  • 3. Preheat grill (medium-high heat). Lightly coat with cooking spray. Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute.
  • 4. To assemble the burgers, spread the mint-pepper glaze on the cut sides of the buns. On each roll bottom, place a cooked burger and Havarti cheese. Add the roll tops and enjoy. Refrigerate any leftovers.

Thursday, May 10, 2012

DYI Make-up kit box with mirror

My family was recently involved in a community theater event.  My make up was in a cardboard box.  Some people had some nice make-up storage devices!  I felt a little inferior.  I then went to Target to see what they had.  Caboodle seemed overpriced for a little doohicky thing and it didn't even have a mirror! 

So I purchased a mirror and some contact paper and went home and got to work.  I had a stack-em tackle box tucked away not being used, I was all set!

The contact paper says it doesn't stick very good to bumpy surfaces, so I used a little extra strength glue stick to help it along.

I started covering the inside and decided to stop after getting just the bottom covered and a little accent.

Looks cute!  I then hot-glued the mirror on to the inside lid.

Now it's time to fill it!

A note:  I showed this to my 13 year old son and he grabbed the mirror and ripped it off.  So, I'm thinking a stronger glue might be in order.  Or...never let him touch my stuff again!

Update:  Two strips of sticky velcro works much better than hot glue.  Mirror is removable and then stores nicely inside the lid.  This converted tackle box holds all my make-up supplies!  

Thursday, March 1, 2012

Cocoa-Coated Almonds

I enjoy those cocoa roasted almonds from the store, but they have a little sugar and potato starch in them.  Not protocol for no-sugar, no-starch diet during maintenance.  So I decided to try them myself!

Cocoa-Coated Almonds
  • 2 cups raw almonds
  • 1 tsp. coconut oil, in liquid form, butter, or grape seed oil
  • a few drops of liquid stevia, plain or flavored chocolate
  • 2-3 Tbsp. cocoa
  • 1 Tbsp. sugar substitute like zero calorie brown baking "sugar"
  • 1 Tbsp. coconut flour, or almond flour
  • 1/8 Tsp. kosher salt, crushed in a mortar and pestle
Preheat your oven to 275 degrees. Line a baking sheet with foil and grease your sheet using spray or oil.

Place almonds in a bowl and coat with the oil with a few drops of stevia. Use a spoon to ensure all almonds are evenly coated.

In a separate bowl, combine cocoa powder, sugar-free sweetener, GF /starch-free flour, and pinch of salt.

Add almonds to the dry mixture and stir until almonds are well coated.

Roast in your oven for 25 to 30 minutes, stirring every 5-10 minutes

Let cool completely before storing them in an airtight container.

This recipe is new for me and not in my book regarding the hCG protocol with instructions and 100 recipes.  Use code # PC3QSNSM to receive $2.00 off your order from here, HCG Awesome - Success Secrets Revealed.

Friday, February 17, 2012

Make Your Own Cola

My seven year old is in Brownies and part of her earning her snack badge has to do with making our own snacks. They have a recipe for making your own cola. How come I have never heard of this? We got busy with it even when we didn't have all the ingredients as listed. I recommend being sure that you use club soda as opposed the grossness that we used. All we had in the fridge was tonic water with lime. 

Make Your Own Cola
makes 6 cups
3 cloves
1/2 cup molassas
1/2 cup water
1/2 cup sugar
1 teaspoon cinnamon
1 cinnamon stick
4 cups seltzer water/soda water
cherries - optional

1.  In a medium saucepan, heat the cloves and molassas on low for about 15 minutes.

2.  In another saucepan, combine the water, sugar, cinnamon, and cinnamon stick.  Bring the second pan to a boil and then turn on low and allow to simmer for about 10 minutes.

3.  Take out the cinnamon stick.  Allow both pans to cool for about 10 minutes.

4.  Place the molassas and the cinnamon syrups in a large pitcher and mix well.

5.  Add the seltzer and mix again.

It foamed up A LOT!

6.  Pour into a glass filled with ice.  Add cherries, if you like!

Enjoy!  How did we like it?  It smelled like cola.  It was strong tasting and I suspect it was because we used tonic water with lime, it has high fructose corn syrup in the ingredients as well.  Next time, we're using plain ol' soda water!  All in all, it was tasty, especially after the ice started to melt.  ;)

Saturday, February 11, 2012

Pig Cake Using Fondant Icing

Look what I made!  My very first time using fondant icing.  This cake is for Cub Scout Pack 101 Blue and Gold dinner for their fundraising cake judging and cake auction. 

It's a chocolate cake with buttercream frosting using half coconut oil.  I did not have almond extract like the recipe calls for so I used amaretto oil or extract, it came in a tiny bottle.  I used black jelly bellys for the nose and eyes. 

I'm so excited to have tried this.  I remember working at the Four Seasons Hotel and watching the pasty chefs work with it.  Now I've finally tried it and conquered my trepidation!

First I planned my cake by using these two photos from www.coolest-birthday-cakes.com as a guide.

Then I used the recipe from thecookduke.com/fondant-recipe.  Here is the jist of it:

Ingredients required to make the fondant recipe:

  • 1 Tbsp of unflavored gelatin
  • 1/4 cup of cold water
  • 1 tsp of almond extract
  • 1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
  • 1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)
  • 2 lbs 10X confectioners’ sugar
  • 1/2 tsp of white vegetable shortening

Directions how to make the fondant recipe:

  • Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften
  • Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
  • Add the Almond extract
  • Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
  • Sift 1 1/2 pounds of the sugar into a large bowl
  • Make a hole in the sugar and pour the liquid mixture to it
  • Stir with a wooden spoon until the mixture becomes sticky
  • Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take
  • Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass
  • Rub the vegetable shortening on your thumbs and knead it into the fondant
  • Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying outIf the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life

Sunday, February 5, 2012

World Vision's 30 Hour Famine

Welcome to my 30 Hour Famine fundraising page for 2012

Support Jared!Join Jared's Team!
Jared Ellison
64 percent of goal achieved.
Goal: $360.00
Achieved: $230.00Make a gift!
First of all, I would like to thank everyone who has donated money to this cause so far. I appreciate your support! I've reached a goal that I didn't think would happen...so...I've raised my goal so that I can apply for a tour. I'm already half-way there. Thank you again!
I can't wait to do the 30 Hour Famine! During the Famine, I will actually NOT EAT for 30 hours. YES! You read that right. I know it will be hard, but I want to do my part to help the nearly 8,000 children under age 5 die every day because of hunger-related causes?that?s one child every 10 seconds. This is NOT okay and I can NOT stand by while children die from lack of food.
In the time leading up to and during our 30 hours of fasting, I am going to get a crash course in global hunger and come face to face with the realities of poverty and injustice. My youth group will make a global impact by learning about world hunger and raising money for hungry children around the world through World Vision; a local impact through service projects and raising awareness during our 30 hours; and an individual impact when I will get a small taste of what it is like for hungry kids around the world.
The Famine is our chance to make a difference, our chance to make hunger part of our history not our present, and our chance actually do something about hunger. My youth group has set a goal, but I?ve personally set a goal too. Check out my thermometer to see my goal. Every $30 I raise will help feed and care for a child for a month! Will you help me meet my goal?
Thank you for sponsoring me to go without?so others can eat.
Want to know where the money raised through the Famine goes?

Visit www.30hourfamine.org/about to learn more about 30 Hour Famine and World Vision’s hunger programs.

Friday, January 20, 2012

Memory Game Using Juice Concentrate Lids

Memory Game Using Juice Concentrate LidsStart saving those frozen concentrate juice lids now! A plastic bin of them make a god-awful noise when shaken...and that's just what babies like to do. Then they can dump them out and play with them, putting them back in the bucket.

Being a Creative Memories consultant for years, I have quite the sticker collection. I put a decorative sticker on the side of the lid that has a rim. Then make a matching one. You can save the stickers that come in the mail for free too.


Now it's time to add a layer of glaze like the stuff that people use to make bottle cap jewelry with that glossy top coat. Let them dry.

Here's a few finished ones.

Now it's time to play a matching game or two!