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AtricleZine - Celebrating Mom on Mother's Day
In one of my past magazine jobs my office was next to that of the book editor. He would get boxes and boxes of books daily. There was a separate room devoted to storing these books, but that still didn't keep them from piling up in his office. Whenever he returned from vacation he practically had to use a bulldozer to get his door open!You see the problem, right? How do you get your book noticed, let alone reviewed, when it is just one among stacks of books in an editor's office? Here are a few tips to help you map out a winning strategy.1. Determine which magazines are the best for reaching your target market.As you plan to market your book, decide first who your ideal reader is. Is it a 35- year-old urban professional man? Is it a stay-at-home mom who lives in the Midwest? Is it female college graduates who also happen to be sports fanatics? Once you decide who you're targeting, ask yourself: What magazines does my ideal reader read? Those will be the magazines you'll focus on. That way, you won't waste time and money pursuing dozens of magazines which, even if they did review your book, wouldn't give you much in terms of gaining readership. With my novel we focused on magazines with large female audiences.
2 tablespoons sesame seeds
1 tablespoon poppy seeds
In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Melba Toast Recipe
Serve Melba toast with soup or salad.
1 long thin loaf of French bread
butter, softened
fresh grated Parmesan cheese
Slice loaf into 1/4-inch slices. Spread slices with butter then sprinkle with Parmesan cheese. Place on a cake rack or other rack over a baking sheet, so drips will be caught and air will move around the slices.
Sweet Potato Sausage Balls
3 cups biscuit mix
1 cup sharp cheddar cheese, shredded
2 cups sweet potatoes, mashed
1 pound sausage
Combine all ingredients well. Shape into balls and place on greased baking sheet with sides. Bake at 350̊ for 20 minutes, until brown.
Cold Strawberry Soup
2 pints pureed strawberries
3 ounces heavy cream
1/4 teaspoon cinnamon
1 teaspoon lemon juice
3/4 ounce Amaretto liqueur
Mix all ingredients and serve chilled.
Buttermilk Pie
1/2 cup butter
1 1/3 cup sugar
3 eggs, separated
3 tablespoons flour
1 1/2 cups buttermilk
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1/2 teaspoon ground nutmeg
pinch salt
1 pie shell, 9-inch
Cream the butter and sugar; add the egg yolks, beating after each addition. Beat in flour and buttermilk; add the lemon juice, lemon peel, nutmeg, and a pinch of salt. Beat the egg whites until stiff; fold into the filling.
Pour the filling into the pie shell; cook in center of a preheated 325̊ oven until the custard is set and slightly brown, about 1 hour. Serve with berries, fresh fruit, or dessert sauce.
Even if you do not like buttermilk, you will love this pie!
At th
A couple of months ago I had a small kitchen fire in my home. All is well now, but for a few days my family and I camped out in a hotel room and once we returned home we had no oven (it was destroyed in the fire) so we were forced to eat every meal out for several days.On the day of the fire two representatives from the insurance company told me to "Hold on to your meal receipts, send them to us and we'll cover your meals plus sales tax." After the contractors restored my home and we settled back in, I was preparing to mail in my meal receipts for reimbursement and I gave my adjuster a quick call before dropping the envelope of receipts in the mail. He explained that reimbursement was actually for 50% of meals and not 100%. While a partial adjustment made sense to me, I clearly recalled two company representatives promising to "cover meals plus sales tax." My adjuster became sarcastic and defensive in both his words and tone and said, "No one in this entire company would have told you we cover 100% of meals. Our policy is to cover 50% because you would have been eating even if the fire had not occurred."I was livid. Now it's no longer about the issue, it's about the principle. So what did I do? I assembled all the facts that supporte
First of all, print out the recipes below and make your grocery list. Shop for your groceries on Saturday before Mother’s Day. Don’t forget to pick up some flowers for Mom. Once you come home, make the Buttermilk pie, Baklava Mini Bites and your Strawberry Soup. After you finish with the desserts and soup, prepare your Melba toast and toast your pecans. This will help with your Mother’s Day meal preparations easier.
On Mother’s Day get up early and prepare a wonderful breakfast in bed for Mom. This should take about 45 minutes to prepare.
For breakfast you will serve:
Cinnamon French Toast
4 eggs, beaten
1/2 cup milk
1/2 teaspoon vanilla extract
A sprinkle of sugar
1/4 teaspoon cinnamon
6 slices of dense bread
Maple syrup
Mix the eggs, milk, vanilla, sugar, and cinnamon in a shallow, wide-bottomed bowl that is large enough to accommodate a slice of bread. Grease a griddle with melted butter or margarine. Heat the griddle to 350? (medium-high heat). Dip a slice of bread into the egg batter, coating both sides. Remove the bread and place it on the hot griddle. Brown the bread on both sides, cooking each side about 2 to 3 minutes. Serve with maple syrup. Makes 6 servings
Variation: Top with maple syrup and berries of your choice: strawberries, blueberries, or raspberries.
Spiced Bacon Twists
1 cup light brown sugar
2 tablespoon dry mustard
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 lb. sliced bacon
Arrange oven racks in middle and bottom positions. Preheat oven to 350̊F. To make clean-up easy, line bottom of a broiler pan with foil.
Place a sheet of waxed paper on shallow tray or counter. Place brown sugar, mustard, cinnamon, nutmeg and cayenne on waxed paper and rub together with your fingers until mixture is evenly blended.
Dip bacon strips into sugar mixture, coating evenly. Twist each bacon strip several times. Arrange about half the slices in a single layer on rack of broiler pan. Bake 30 minutes or until bacon is almost crisp and sugar is bubbly. Carefully place hot bacon strips on a piece of clean aluminum foil to cool slightly before serving. Repeat with remaining bacon slices and sugar mixture. These may be served warm or a room temperature.
Makes about 24 servings.
Almond Tea
4 Tea bags your favorite tea from our Traditional Teas Collection
1/2 teaspoon Lemon zest, finely grated
4 cups boiling water
1/2 cup Sugar
2 tablespoons Lemon juice
1 teaspoon Almond extract
1/4 teaspoon Vanilla
Steep tea and lemon rind in boiling water for about 5 minutes. Stir in sugar, lemon juice, almond and vanilla. Serve hot
Lunch will take about one hour and thirty minutes to prepare. For lunch you will serve:
Beer Chicken
12 chicken thighs or your favorite chicken part, skin removed
2 large onions, chopped
1/2 cup olive oil
2 tomatoes, diced
3 tablespoons ketchup
5 large carrots, peeled and sliced
2 large russet potatoes cubed
1/2 can beer
salt and pepper to taste
pinch of thyme
1 tablespoon cornstarch
1 large green pepper, sliced
1 large red pepper, sliced
In a casserole dish, heat oil and saute onions until tender. Add chicken and saute until it is light brown on both sides. Add tomatoes, ketchup, carrots potatoes and beer. Season with dashes of salt and pepper and cook covered for 45 minutes. Remove the lid and add thyme and cornstarch. Stir and cook uncovered for 10 minutes. Add peppers and cook for an additional 10 minutes. Serve on a decorative platter.
Note: The cooking process removes the alcohol and leaves the yeast flavor.
Garlic Rice
2 tablespoons olive oil
3 large garlic cloves, finely sliced
2 cups rice
4 cups water or chicken broth
Over medium heat, saute garlic in olive oil until translucent but not brown. Add rice and stir until the garlic olive oil is well mixed into the rice. Add water or broth and raise heat to high. Bring to a boil, then lower heat to medium-low and continue cooking until water or broth is absorbed. Stir frequently. Serve in a decorative bowl, or surrounding the chicken on a large platter.
Roasted Broccoli
1 pound broccoli florets
2 tablespoons olive oil
Salt and pepper
2 tablespoons butter
1 teaspoon minced garlic
1/2 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
2 tablespoons pecans, toasted
Preheat oven to 450 degrees F.
In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice.
Place the roasted broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pecans over the top. Serves 4 to 6 servings.
*To toast pecans, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly
Caesar Salad
1/4 cup (1 ounce) freshly grated Parmesan or Romano cheese
1/4 cup mayonnaise
1/4 cup water
2 tablespoons lemon juice
2 cloves garlic, finely minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon ground mustard
8 cups chopped romaine lettuce
4 slices (about 1-inch-thick each) French bread, cut into 3/4-inch cubes and toasted
Combine cheese, mayonnaise, water, lemon juice, garlic, Worchestershire sauce, pepper and mustard in small bowl; mix until creamy. Combine lettuce and dressing in large serving bowl; toss well to coat. Sprinkle with croutons. Serve immediately. Makes 4 servings.
Baklava Mini Bites
1/2 cup butter
1/2 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
2 cups chopped walnuts
5 (18x14-inch) sheets frozen phyllo dough, thawed
Glaze Ingredients:
1 tablespoon Butter, softened*
1 tablespoon honey
Melt 1/2 cup butter in 1-quart saucepan. Stir in 1/2 cup honey, lemon juice and cinnamon. Cook over medium heat, stirring occasionally, until mixture is thickened (18 to 20 minutes). Remove from heat. Combine thickened honey mixture, and walnuts in small bowl; mix well. Cool to room temperature (1 hour). Heat oven to 350̊F. Cut phyllo sheets in half crosswise (14x9-inch rectangle). Place 1 1/2 cups filling on end of each phyllo rectangle. Roll up, starting at long (14-inch)edge. Combine all glaze ingredients; brush over top of dough. Cut into 1-inch slices with sharp knife. Repeat with remaining phyllo dough.
Place baklava slices onto ungreased baking sheet, cut-side down. Bake for 8 to 10 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from baking sheet. Serve warm or cool.
Makes 28 servings.
Serve Mom’s favorite beverage with the meal.
Your light dinner will take about 30 to 45 minutes to prepare. For dinner, you will serve:
Spinach and Strawberry Salad
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Melba Toast Recipe
Serve Melba toast with soup or salad.
1 long thin loaf of French bread
butter, softened
fresh grated Parmesan cheese
Slice loaf into 1/4-inch slices. Spread slices with butter then sprinkle with Parmesan cheese. Place on a cake rack or other rack over a baking sheet, so drips will be caught and air will move around the slices.
Sweet Potato Sausage Balls
3 cups biscuit mix
1 cup sharp cheddar cheese, shredded
2 cups sweet potatoes, mashed
1 pound sausage
Combine all ingredients well. Shape into balls and place on greased baking sheet with sides. Bake at 350̊ for 20 minutes, until brown.
Cold Strawberry Soup
2 pints pureed strawberries
3 ounces heavy cream
1/4 teaspoon cinnamon
1 teaspoon lemon juice
3/4 ounce Amaretto liqueur
Mix all ingredients and serve chilled.
Buttermilk Pie
1/2 cup butter
1 1/3 cup sugar
3 eggs, separated
3 tablespoons flour
1 1/2 cups buttermilk
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1/2 teaspoon ground nutmeg
pinch salt
1 pie shell, 9-inch
Cream the butter and sugar; add the egg yolks, beating after each addition. Beat in flour and buttermilk; add the lemon juice, lemon peel, nutmeg, and a pinch of salt. Beat the egg whites until stiff; fold into the filling.
Pour the filling into the pie shell; cook in center of a preheated 325̊ oven until the custard is set and slightly brown, about 1 hour. Serve with berries, fresh fruit, or dessert sauce.
Even if you do not like buttermilk, you will love this pie!
At the
The summit of Mauna Kea is called Puu Wekiu and it is at an elevation of 13,796 feet. This is the highest point of land in the Pacific Basin. An interesting fact about Mauna Kea is that if measured from the bottom of the ocean floor, it reaches nearly 30,000 feet which would make it the tallest peak on earth.Visitors flock to Mauna Kea for a variety of reasons. There are 11 domes and 13 telescopes at the peak of Mauna Kea which attracts professional and amateur astronomers alike. Others come for the amazing viewpoints, unique bird watching and rugged hiking. Others come to Mauna Kea just to say they did so.The drive up Mauna Kea takes about an hour. At the start, the driver will see typical Hawaiian tropical vegetation. As you pass sea level, the landscape changes to grass pastures and then into raggedy looking forests of koa and ohia trees. These thin out at 6,000 feet and the landscape becomes dominated by barren lava flows. The sub alpine regions found after the 6,500 foot level still support a few koa and ohia trees and even the rare mamane tree. All vegetation beyond 8,500 feet becomes very scarce.The mountain is home to some excellent bird watching. The rare, yellow-crowned palila bird can be seen here. The endangered Ha
Place a sheet of waxed paper on shallow tray or counter. Place brown sugar, mustard, cinnamon, nutmeg and cayenne on waxed paper and rub together with your fingers until mixture is evenly blended.
Dip bacon strips into sugar mixture, coating evenly. Twist each bacon strip several times. Arrange about half the slices in a single layer on rack of broiler pan. Bake 30 minutes or until bacon is almost crisp and sugar is bubbly. Carefully place hot bacon strips on a piece of clean aluminum foil to cool slightly before serving. Repeat with remaining bacon slices and sugar mixture. These may be served warm or a room temperature.
Makes about 24 servings.
Almond Tea
4 Tea bags your favorite tea from our Traditional Teas Collection
1/2 teaspoon Lemon zest, finely grated
4 cups boiling water
1/2 cup Sugar
2 tablespoons Lemon juice
1 teaspoon Almond extract
1/4 teaspoon Vanilla
Steep tea and lemon rind in boiling water for about 5 minutes. Stir in sugar, lemon juice, almond and vanilla. Serve hot
Lunch will take about one hour and thirty minutes to prepare. For lunch you will serve:
Beer Chicken
12 chicken thighs or your favorite chicken part, skin removed
2 large onions, chopped
1/2 cup olive oil
2 tomatoes, diced
3 tablespoons ketchup
5 large carrots, peeled and sliced
2 large russet potatoes cubed
1/2 can beer
salt and pepper to taste
pinch of thyme
1 tablespoon cornstarch
1 large green pepper, sliced
1 large red pepper, sliced
In a casserole dish, heat oil and saute onions until tender. Add chicken and saute until it is light brown on both sides. Add tomatoes, ketchup, carrots potatoes and beer. Season with dashes of salt and pepper and cook covered for 45 minutes. Remove the lid and add thyme and cornstarch. Stir and cook uncovered for 10 minutes. Add peppers and cook for an additional 10 minutes. Serve on a decorative platter.
Note: The cooking process removes the alcohol and leaves the yeast flavor.
Garlic Rice
2 tablespoons olive oil
3 large garlic cloves, finely sliced
2 cups rice
4 cups water or chicken broth
Over medium heat, saute garlic in olive oil until translucent but not brown. Add rice and stir until the garlic olive oil is well mixed into the rice. Add water or broth and raise heat to high. Bring to a boil, then lower heat to medium-low and continue cooking until water or broth is absorbed. Stir frequently. Serve in a decorative bowl, or surrounding the chicken on a large platter.
Roasted Broccoli
1 pound broccoli florets
2 tablespoons olive oil
Salt and pepper
2 tablespoons butter
1 teaspoon minced garlic
1/2 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
2 tablespoons pecans, toasted
Preheat oven to 450 degrees F.
In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice.
Place the roasted broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pecans over the top. Serves 4 to 6 servings.
*To toast pecans, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly
Caesar Salad
1/4 cup (1 ounce) freshly grated Parmesan or Romano cheese
1/4 cup mayonnaise
1/4 cup water
2 tablespoons lemon juice
2 cloves garlic, finely minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon ground mustard
8 cups chopped romaine lettuce
4 slices (about 1-inch-thick each) French bread, cut into 3/4-inch cubes and toasted
Combine cheese, mayonnaise, water, lemon juice, garlic, Worchestershire sauce, pepper and mustard in small bowl; mix until creamy. Combine lettuce and dressing in large serving bowl; toss well to coat. Sprinkle with croutons. Serve immediately. Makes 4 servings.
Baklava Mini Bites
1/2 cup butter
1/2 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
2 cups chopped walnuts
5 (18x14-inch) sheets frozen phyllo dough, thawed
Glaze Ingredients:
1 tablespoon Butter, softened*
1 tablespoon honey
Melt 1/2 cup butter in 1-quart saucepan. Stir in 1/2 cup honey, lemon juice and cinnamon. Cook over medium heat, stirring occasionally, until mixture is thickened (18 to 20 minutes). Remove from heat. Combine thickened honey mixture, and walnuts in small bowl; mix well. Cool to room temperature (1 hour). Heat oven to 350̊F. Cut phyllo sheets in half crosswise (14x9-inch rectangle). Place 1 1/2 cups filling on end of each phyllo rectangle. Roll up, starting at long (14-inch)edge. Combine all glaze ingredients; brush over top of dough. Cut into 1-inch slices with sharp knife. Repeat with remaining phyllo dough.
Place baklava slices onto ungreased baking sheet, cut-side down. Bake for 8 to 10 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from baking sheet. Serve warm or cool.
Makes 28 servings.
Serve Mom’s favorite beverage with the meal.
Your light dinner will take about 30 to 45 minutes to prepare. For dinner, you will serve:
Spinach and Strawberry Salad
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Melba Toast Recipe
Serve Melba toast with soup or salad.
1 long thin loaf of French bread
butter, softened
fresh grated Parmesan cheese
Slice loaf into 1/4-inch slices. Spread slices with butter then sprinkle with Parmesan cheese. Place on a cake rack or other rack over a baking sheet, so drips will be caught and air will move around the slices.
Sweet Potato Sausage Balls
3 cups biscuit mix
1 cup sharp cheddar cheese, shredded
2 cups sweet potatoes, mashed
1 pound sausage
Combine all ingredients well. Shape into balls and place on greased baking sheet with sides. Bake at 350̊ for 20 minutes, until brown.
Cold Strawberry Soup
2 pints pureed strawberries
3 ounces heavy cream
1/4 teaspoon cinnamon
1 teaspoon lemon juice
3/4 ounce Amaretto liqueur
Mix all ingredients and serve chilled.
Buttermilk Pie
1/2 cup butter
1 1/3 cup sugar
3 eggs, separated
3 tablespoons flour
1 1/2 cups buttermilk
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1/2 teaspoon ground nutmeg
pinch salt
1 pie shell, 9-inch
Cream the butter and sugar; add the egg yolks, beating after each addition. Beat in flour and buttermilk; add the lemon juice, lemon peel, nutmeg, and a pinch of salt. Beat the egg whites until stiff; fold into the filling.
Pour the filling into the pie shell; cook in center of a preheated 325̊ oven until the custard is set and slightly brown, about 1 hour. Serve with berries, fresh fruit, or dessert sauce.
Even if you do not like buttermilk, you will love this pie!
At th
Do you own rental property? Are you a real estate investor? Have you had problems getting your tenants to pay the rent? This article will cover some important policies that you need to conduct the financial business of collecting residential rent.Rent pays the mortgage and the expenses of a property, even if you lease a single-family house. If you are an investor, a monthly positive cash flow is critical to owing investment property. Therefore, collecting the rent is a major part of your property's success. Collecting rent is a business, because it is what pays for the long-term maintenance of your building. It should be your priority. You may believe that you have your current collection efforts under control. Still, as long as you rent apartments, at some point in time, you will have a rent collection problem.Today, there are strong state laws that govern, restrict, and outline how, why, and when you can collect your rent. For example, many rent control laws dictate how much rent you can charge, and the methods by which you can collect your rent. Evictions for non-payment of rent can be avoided if an owner develops and follows a few basic policies and procedures. The more consistent you are in maintaining your policies, the better
Note: The cooking process removes the alcohol and leaves the yeast flavor.
Garlic Rice
2 tablespoons olive oil
3 large garlic cloves, finely sliced
2 cups rice
4 cups water or chicken broth
Over medium heat, saute garlic in olive oil until translucent but not brown. Add rice and stir until the garlic olive oil is well mixed into the rice. Add water or broth and raise heat to high. Bring to a boil, then lower heat to medium-low and continue cooking until water or broth is absorbed. Stir frequently. Serve in a decorative bowl, or surrounding the chicken on a large platter.
Roasted Broccoli
1 pound broccoli florets
2 tablespoons olive oil
Salt and pepper
2 tablespoons butter
1 teaspoon minced garlic
1/2 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
2 tablespoons pecans, toasted
Preheat oven to 450 degrees F.
In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice.
Place the roasted broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pecans over the top. Serves 4 to 6 servings.
*To toast pecans, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly
Caesar Salad
1/4 cup (1 ounce) freshly grated Parmesan or Romano cheese
1/4 cup mayonnaise
1/4 cup water
2 tablespoons lemon juice
2 cloves garlic, finely minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon ground mustard
8 cups chopped romaine lettuce
4 slices (about 1-inch-thick each) French bread, cut into 3/4-inch cubes and toasted
Combine cheese, mayonnaise, water, lemon juice, garlic, Worchestershire sauce, pepper and mustard in small bowl; mix until creamy. Combine lettuce and dressing in large serving bowl; toss well to coat. Sprinkle with croutons. Serve immediately. Makes 4 servings.
Baklava Mini Bites
1/2 cup butter
1/2 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
2 cups chopped walnuts
5 (18x14-inch) sheets frozen phyllo dough, thawed
Glaze Ingredients:
1 tablespoon Butter, softened*
1 tablespoon honey
Melt 1/2 cup butter in 1-quart saucepan. Stir in 1/2 cup honey, lemon juice and cinnamon. Cook over medium heat, stirring occasionally, until mixture is thickened (18 to 20 minutes). Remove from heat. Combine thickened honey mixture, and walnuts in small bowl; mix well. Cool to room temperature (1 hour). Heat oven to 350̊F. Cut phyllo sheets in half crosswise (14x9-inch rectangle). Place 1 1/2 cups filling on end of each phyllo rectangle. Roll up, starting at long (14-inch)edge. Combine all glaze ingredients; brush over top of dough. Cut into 1-inch slices with sharp knife. Repeat with remaining phyllo dough.
Place baklava slices onto ungreased baking sheet, cut-side down. Bake for 8 to 10 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from baking sheet. Serve warm or cool.
Makes 28 servings.
Serve Mom’s favorite beverage with the meal.
Your light dinner will take about 30 to 45 minutes to prepare. For dinner, you will serve:
Spinach and Strawberry Salad
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Melba Toast Recipe
Serve Melba toast with soup or salad.
1 long thin loaf of French bread
butter, softened
fresh grated Parmesan cheese
Slice loaf into 1/4-inch slices. Spread slices with butter then sprinkle with Parmesan cheese. Place on a cake rack or other rack over a baking sheet, so drips will be caught and air will move around the slices.
Sweet Potato Sausage Balls
3 cups biscuit mix
1 cup sharp cheddar cheese, shredded
2 cups sweet potatoes, mashed
1 pound sausage
Combine all ingredients well. Shape into balls and place on greased baking sheet with sides. Bake at 350̊ for 20 minutes, until brown.
Cold Strawberry Soup
2 pints pureed strawberries
3 ounces heavy cream
1/4 teaspoon cinnamon
1 teaspoon lemon juice
3/4 ounce Amaretto liqueur
Mix all ingredients and serve chilled.
Buttermilk Pie
1/2 cup butter
1 1/3 cup sugar
3 eggs, separated
3 tablespoons flour
1 1/2 cups buttermilk
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1/2 teaspoon ground nutmeg
pinch salt
1 pie shell, 9-inch
Cream the butter and sugar; add the egg yolks, beating after each addition. Beat in flour and buttermilk; add the lemon juice, lemon peel, nutmeg, and a pinch of salt. Beat the egg whites until stiff; fold into the filling.
Pour the filling into the pie shell; cook in center of a preheated 325̊ oven until the custard is set and slightly brown, about 1 hour. Serve with berries, fresh fruit, or dessert sauce.
Even if you do not like buttermilk, you will love this pie!
At th
How many times have you been driving down the road and looked up at that large house on the hill and thought how did they do it? Their life must be so laid back and easy going, they must be enjoying their financial stability driving around in their Mercedes or BMW. They come home after working to an inviting hot tub on their back patio overlooking the city. Wake up!!!! Reality is not what you may think it is or as it appears.The truth is most Americans spend almost all if not more of their earning on comforts, and lavish items like plasma big screens, oversized lifted trucks and vacations they will be paying a whole year for. What is the problem then, the “I want it now syndrome.” Debt is something that we have come to believe that it is just a normal part of life; nothing could be farther from the truth. Debt is the chains that keep us from living a carefree and worry less life. And after all is that not the main factors that keeps us in a happy and in a content state. We are bound by earning money needed to pay for the basic survival needs, but we have a tendency to want to create a status of who we are by the toys we own.But there are those who say you only live once, well I have to agree but why be like the other 80% of the popu
1/8 teaspoon ground mustard
8 cups chopped romaine lettuce
4 slices (about 1-inch-thick each) French bread, cut into 3/4-inch cubes and toasted
Combine cheese, mayonnaise, water, lemon juice, garlic, Worchestershire sauce, pepper and mustard in small bowl; mix until creamy. Combine lettuce and dressing in large serving bowl; toss well to coat. Sprinkle with croutons. Serve immediately. Makes 4 servings.
Baklava Mini Bites
1/2 cup butter
1/2 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
2 cups chopped walnuts
5 (18x14-inch) sheets frozen phyllo dough, thawed
Glaze Ingredients:
1 tablespoon Butter, softened*
1 tablespoon honey
Melt 1/2 cup butter in 1-quart saucepan. Stir in 1/2 cup honey, lemon juice and cinnamon. Cook over medium heat, stirring occasionally, until mixture is thickened (18 to 20 minutes). Remove from heat. Combine thickened honey mixture, and walnuts in small bowl; mix well. Cool to room temperature (1 hour). Heat oven to 350̊F. Cut phyllo sheets in half crosswise (14x9-inch rectangle). Place 1 1/2 cups filling on end of each phyllo rectangle. Roll up, starting at long (14-inch)edge. Combine all glaze ingredients; brush over top of dough. Cut into 1-inch slices with sharp knife. Repeat with remaining phyllo dough.
Place baklava slices onto ungreased baking sheet, cut-side down. Bake for 8 to 10 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from baking sheet. Serve warm or cool.
Makes 28 servings.
Serve Mom’s favorite beverage with the meal.
Your light dinner will take about 30 to 45 minutes to prepare. For dinner, you will serve:
Spinach and Strawberry Salad
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Melba Toast Recipe
Serve Melba toast with soup or salad.
1 long thin loaf of French bread
butter, softened
fresh grated Parmesan cheese
Slice loaf into 1/4-inch slices. Spread slices with butter then sprinkle with Parmesan cheese. Place on a cake rack or other rack over a baking sheet, so drips will be caught and air will move around the slices.
Sweet Potato Sausage Balls
3 cups biscuit mix
1 cup sharp cheddar cheese, shredded
2 cups sweet potatoes, mashed
1 pound sausage
Combine all ingredients well. Shape into balls and place on greased baking sheet with sides. Bake at 350̊ for 20 minutes, until brown.
Cold Strawberry Soup
2 pints pureed strawberries
3 ounces heavy cream
1/4 teaspoon cinnamon
1 teaspoon lemon juice
3/4 ounce Amaretto liqueur
Mix all ingredients and serve chilled.
Buttermilk Pie
1/2 cup butter
1 1/3 cup sugar
3 eggs, separated
3 tablespoons flour
1 1/2 cups buttermilk
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1/2 teaspoon ground nutmeg
pinch salt
1 pie shell, 9-inch
Cream the butter and sugar; add the egg yolks, beating after each addition. Beat in flour and buttermilk; add the lemon juice, lemon peel, nutmeg, and a pinch of salt. Beat the egg whites until stiff; fold into the filling.
Pour the filling into the pie shell; cook in center of a preheated 325̊ oven until the custard is set and slightly brown, about 1 hour. Serve with berries, fresh fruit, or dessert sauce.
Even if you do not like buttermilk, you will love this pie!
At th
Are you excited? You’ve gotten a new home gyms system after looking online at various home gyms reviews and you’re looking forward to working out with it. You may all ready have been trying it out like a little kid on Christmas, that is after you figured out how to put it together first. This is great and you are on your way to becoming a fitter and healthier you.One thing you may not have realized though is that home gyms can be made more effective if you make use of the right accessories to go with your home gym equipment. What sorts of accessories you wonder? Well certainly not a cool pair of glasses or a set of sparkly shoelaces on your tennis shoes. After all you’ll be working out at home where none will see you.In terms of accessories you can buy a heart rate monitor to help you figure out whether you’ve achieved your target heart rate when exercising. Some pieces of home gym equipment all ready have this device as a part of their repertoire so it may not be necessary for you to buy one. But if you don’t you may want to get one. It will make it a heck of a lot easier than trying to take your pulse, keep exercising and counting heart beats while watching the clock.Also if you have a treadmill you may want to pick up one
2 tablespoons sesame seeds
1 tablespoon poppy seeds
In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Melba Toast Recipe
Serve Melba toast with soup or salad.
1 long thin loaf of French bread
butter, softened
fresh grated Parmesan cheese
Slice loaf into 1/4-inch slices. Spread slices with butter then sprinkle with Parmesan cheese. Place on a cake rack or other rack over a baking sheet, so drips will be caught and air will move around the slices.
Sweet Potato Sausage Balls
3 cups biscuit mix
1 cup sharp cheddar cheese, shredded
2 cups sweet potatoes, mashed
1 pound sausage
Combine all ingredients well. Shape into balls and place on greased baking sheet with sides. Bake at 350̊ for 20 minutes, until brown.
Cold Strawberry Soup
2 pints pureed strawberries
3 ounces heavy cream
1/4 teaspoon cinnamon
1 teaspoon lemon juice
3/4 ounce Amaretto liqueur
Mix all ingredients and serve chilled.
Buttermilk Pie
1/2 cup butter
1 1/3 cup sugar
3 eggs, separated
3 tablespoons flour
1 1/2 cups buttermilk
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1/2 teaspoon ground nutmeg
pinch salt
1 pie shell, 9-inch
Cream the butter and sugar; add the egg yolks, beating after each addition. Beat in flour and buttermilk; add the lemon juice, lemon peel, nutmeg, and a pinch of salt. Beat the egg whites until stiff; fold into the filling.
Pour the filling into the pie shell; cook in center of a preheated 325̊ oven until the custard is set and slightly brown, about 1 hour. Serve with berries, fresh fruit, or dessert sauce.
Even if you do not like buttermilk, you will love this pie!
At the end of the day, prepare Mom a wonderful bubble bath. Give her a couple of magazines and light a few candles in the bathroom. Let Mom enjoy her leisure bubble bath and reflect over her day of being a Queen.
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