Brown RIce Salad

Ingredients
6 slices bacon
1/2 cup diced red onion
1/2 cup white wine vinegar
1/2 cup chicken broth
2 teaspoons Dijon mustard
1 teaspoon sugar
1 teaspoon kosher salt, plus a pinch
1/2 teaspoon freshly ground black pepper
1 recipe Baked Brown Rice, recipe follows
1 tablespoon chopped fresh dill
Directions
In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.

Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.

Baked Brown Rice:

1 1/2 cups brown rice, medium or short grain

2 1/2 cups water

1 tablespoon unsalted butter

1 teaspoon kosher salt

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Rice Pilaf - Aristo's

Rice Pilaf

Suggested Preparation
Boil the rice following the normal cooking directions, substituting the water with chicken broth. Add the vegetables and the paprika to the boiling broth.

Serves 6:
1 medium carrots chopped
1 celery stalks chopped
3 1/2 cup chicken broth
1 handful mushrooms optional, chopped
1 medium onion chopped
1 pinch paprika to taste
2 cup rice long grain
1 pinch salt to taste

Basic Egg Custard

Basic Egg Custard
Ingredients:

•2 eggs

•2 cups milk, scalded

•1/4 cup sugar

•1 Tsp. vanilla extract

•Ground nutmeg

Preheat oven to 325 degrees Fahrenheit. Set four 6 inch ramekins inside a deep baking dish, large enough to hold the cups and have enough room for a water bath. Heat about 4-6 cups of water to a boil and set aside while you assemble the custard.

In an electric mixer with a whisk attachment, beat the eggs and the sugar together on low speed until they just come together. Add the milk slowly, a splash at a time, while continuing to beat on low speed. Wait 5 seconds in between each addition. After doing this for 4 repetitions, add the rest of the milk. Add the vanilla extract.

Pour the mixture through a strainer into a pour-spout dish. This will ensure that the chalazae and any potentially scrambled pieces do not make it into the final fish.

Pour the custard into the ramekins and top with a pinch of grated nutmeg. Before setting the baking pan in the even, pour the hot water in the baking pan around the ramekins to align with the level of the custard in the cups.

Bake for 40-45 minutes. Test with a small knife at 40 minutes. Remove and cool completely on a wire rack. Chill in the fridge overnight.

Golden Corral Rolls

http://www.topsecretfamousrecipes.com/index.php?cmd=recipe&cat=17&recipe=156
Golden Corral Rolls

Ingredients
1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg −− lightly beaten
4 1/2 cups Sifted all−purpose flour
2 tablespoons Melted butter or margarine −− for brushing rolls


How to make

Sprinkle the yeast over very warm water in a large bowl (Very warmwater should feel comfortably warm when dropped on wrist.) Stir untilyeast dissolves. Add sugar, the 1/4 cup butter or margarine and saltto hot milk and stir until the sugar dissolves and butter or margarineis melted. Cool mixture to 105 to 115 degrees. Add milk mixture toyeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,to form a soft dough. Use some of the remaining 1/2 cup of the flour todust a pastry cloth. Knead the dough lightly for 5 minutes, working inthe remaining flour (use it for flouring the pastry cloth and yourhands). Place dough in a warm buttered bowl; turn greased side up.Cover and let rise in a warm place until doubled in bulk, about 1 1/4to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightlyfloured pastry cloth. Dough will be sticky, but use as little flouras possible for flouring your hands and the pastry cloth, otherwisethe rolls will not be as feathery light as they should be. Pinch offsmall chunks of dough and shape into round rolls about 1 1/2 to1 3/4 inches in diameter. Place in neat rows, not quite touching,in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise ina warm place until doubled in bulk, 30 to 40 minutes. Brush tops ofrolls with melted butter or margarine, then bake in a 375 degree ovenfor 18 to 20 minutes or until nicely browned. Serve warm with plentyof butter. This recipe yields about 2 dozen rolls.

Aunt Jemima Maple Syrup

Aunt Jemima Maple Syrup

Ingredients
2 Cup Water
1 Cup Sugar
2 Cup Dark corn syrup
1/4 Teaspoon Salt
1 Teaspoon Maple flavoring

How to make
Combine the first four ingredients in a saucepan over med. heat. Stiroccasionally, until the mixture comes to a full boil. Let it boil for 7 min.Turn the heat off and let the syrup cool for 15 min. Add the maple flavoringand stir. When completely cool, transfer the syrup to a covered plastic orglass container.
VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to themixture before heating. For a lighter syrup, use a sugar substitute insteadof the regular sugar.

http://www.topsecretfamousrecipes.com/index.php?cmd=recipe&cat=7&recipe=21

Bisquick recipe

Bisquick

Ingredients
8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening

How to make
Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightlyclosed covered container in a cool place. Makes about 10 cups.

Crustless Tomato Basil Spinach Quiche

Crustless Tomato Basil Spinach Quiche printable recipe
ingredients:
1 TBSP oil
1 onion, diced
1 10-oz pack frozen leaf spinach, defrosted and drained
2 frozen turkey breakfast sausages, chopped
5 eggs, beaten
1 tomato, chopped a handful of fresh basil, roughly chopped
1 cup shredded mozzarella cheese (I used vegan cheese)
salt and pepper to taste
directions: Preheat oven to 375°F. Spray cooking spray on a 9” pie pan or quiche pan. Set aside.
On medium-high heat, add oil to a saucepan. Sauté onions for a few minutes until clear. Add spinach and chopped sausage. Cook until spinach is wilted and sausage is cooked through. Add salt and pepper to taste.
Meanwhile, in a large bowl combine eggs, basil, tomatoes, cheese, more salt and pepper to taste (about 1/4 tsp each here). Remove spinach from heat, add to bowl and combine well. Transfer to prepared pan.
Bake in preheated oven for 30 minutes, or until fully cooked through. Let rest for 10 minutes before serving.

What! Drinking Chocolate Milk is good for you?!!http://www.bodyrecomposition.com/muscle-gain/an-objective-comparison-of-chocolate-milk-and-surge-recov

An Objective Comparison of Chocolate Milk and Surge Recovery
Today’s article is a guest piece by Alan Aragon. Alan is one of the few in this field that I really respect; while he and I occasionally disagree on some bit of minutiae, it’s never anything more than a minor disagreement. This piece was originally run in Alan’s Monthly Research Review which I did my own review of last year. You can read my review in Alan Aragon Research Review – Product Review.
Much of what Alan talks about in this piece is actually discussed in the article I did on Milk: The New Sports Drink? – A Review but, Alan, in an obsessive way that I can only admire, gets into much more detail.
Enjoy.
Lyle
An Objective Comparison of Chocolate Milk and Surge Recovery.
By Alan Aragon
INTRODUCTION TO CENSORSHIP
Recently, a member of the t-nation.com forums posted a question about whether or not it’s safe for her 12 year-old son to have a postexercise product called Surge instead of chocolate milk. Bill Roberts, a product formulator for Biotest (the supplement company behind t-nation.com), said essentially that the carb source in chocolate milk (sucrose) was inferior to the carb source in Surge (dextrose). I then challenged him to justify his position. My position was that using sucrose isn’t any more of a nutritional compromise than using dextrose. His answer was that “everyone knows” dextrose is superior to sucrose for postworkout glycogen resynthesis, and that sucrose is inherently unhealthier than dextrose. I countered his position by presenting scientific research refuting his claims. He then got all bent out of shape and started hurling ad hominems at me, obviously frustrated that he was losing a public battle.
“Everyone knows”
In one of Bill’s posts, he literally said “everyone knows” more than a dozen times – while failing to provide a single trace of scientific research supporting his claims. If indeed everyone knew, and was in agreement with him, he would have had at least a handful of cronies sticking up for him, if for nothing else but to pad his fall to the mat. But alas, he received support from no one except one moderator, who I’ll quote as saying, “I refuse to back up my claims, so sue me”.
To Bill’s credit, the soccer mom who asked the original question wouldn’t listen to anyone but him, so kudos to Bill on his politician-like rhetorical skills. In the mean time, several members expressed their disappointment in Bill’s neglect for citing research evidence to back his stance. I also know for a fact that a good handful of posts from innocent observers (supporting my side of the debate) were censored from posting in the thread. This was presumably because their posts made Bill look even more uninformed.
It’s not surprising that people’s posts were blocked from appearing in the thread because eventually, my own posts never made it into the thread. At that point, I knew that continuing the debate was just not going to happen. Nevertheless, all of the key posts made it through; all of the posts that clearly showed Bill’s inability (and unwillingness) to engage in scientific debate were right there, plain as day. Ultimately, Bill ended up looking as prideful as he was ignorant. In order to save face, either Bill or administrators of t-nation.com had the thread deleted.
Ironically, I recently wrote an article for t-nation.com (A Musclehead’s Guide to Alcohol). If I may say so myself, it was a hit, judging by the reader feedback and frequent links back to the article. Given that, it was downright humorous to be censored by the forum administrators shortly after contributing to their library of wisdom. In the following sections, I’ll compare the components of Surge with chocolate milk for postexercise recovery. For the sake of simplicity and context-specificity, I’ll judge the application of the two products to the target market of Surge, which consists of general fitness and bodybuilding fans.
MEET THE COMPETITORS
In the brown corner, we have chocolate milk. The ingredients of chocolate milk vary slightly across brands, but in general, the ingredients are: milk, sugar (or high fructose corn syrup), cocoa processed with alkali, natural and artificial flavors, salt, carrageenan, vitamin A palmitate, vitamin D3. Like regular milk, chocolate milk is available in varying levels of milk fat. For the purposes of this comparison, I’ll use the one most consumers are most likely to choose, the low-fat variety.
In the red corner, we have Surge Recovery (which I’ll continue to abbreviate as Surge). The ingredient list is as follows: d-glucose (dextrose), whey-protein hydrolysate, maltodextrin, natural and artificial flavors, sucralose. Other ingredients include L-leucine and DL-phenylalanine.
Research behind the products
What’s exciting about this comparison is that both of these products have been highly heralded and hyped in their respective arenas. Surge in its exact formulation doesn’t have any peer-reviewed research behind it. However, Berardi et al reported that a solution of similar construction to Surge (33% whey hydrolysate, 33% glucose and 33% maltodextrin) was slightly superior for glycogen resynthesis at 6 hrs postexercise compared to a 100% maltodextrin solution[1]. Effects on muscle protein flux were not measured.
Chocolate milk has thus far had an impressive run in the research examining its applications to various sporting goals [2,3]. It has performed equally well for rehydration and glycogen resynthesis compared to carb-based sports drinks, and it has outperformed them (and soy-based drinks) for protecting and synthesizing muscle protein. A standout study in this area was a comparison of chocolate milk, Gatorade, and Endurox R4 (a sports drink with a 4:1 carb to protein ratio) [4]. Chocolate milk was equally effective as Gatorade for total work output and prolonging time to exhaustion. Interestingly, both of the latter products outperformed Endurox R4 in both tests. The researchers speculated that the use of maltodextrin rather than sucrose (yes, you read that correctly) as the dominant carbohydrate source was the Achilles heel of Endurox R4. More on the virtues of sucrose instead of straight glucose for exercise applications will be covered.
QUANTITATIVE MACRONUTRIENT COMPARISON
Product
Serving
Kcal
Protein
Carbohydrate
Fat
Surge
3 scoops
340
25 grams
46 grams
2.5 grams
Chocolate Milk
17.3 oz
340
17.3 grams
56.3 grams
6.5 grams
When isocalorically matched, Surge and lowfat chocolate milk have the expected similarities and differences. The suggested serving of Surge has 7.7 g more protein than chocolate milk, while chocolate milk has 10.3 g more carbohydrate. While the lesser protein content of chocolate milk might on the surface seem like a point scored for Surge, this is actually a non-issue.
Recent research by Tang et al found that as little as 10g whey plus 21 g fructose taken after resistance exercise was able to stimulate a rise in muscle protein synthesis [5]. Considering that an isocaloric serving of lowfat chocolate milk has 17.3 g protein plus 56.3 g carbohydrate, a hike in muscle protein synthesis (as well as inhibition of protein breakdown) would be easily achieved. Chocolate milk has 4g more fat than Surge. Again, this might be viewed as a detriment for those conserving fat calories, but it’s still a low absolute amount of fat. This also may have a potential benefit which I’ll discuss in a minute. Bottom line: there’s no clear winner in this department; there’s too many contingencies to make a blanket judgement.
QUALITATIVE MACRONUTRIENT COMPARISON
Protein
Surge uses whey protein hydrolysate (WPH). In theory, WPH is favorable because it’s already broken down into peptide fragments. This spurred the assumption that it would have faster absorption and uptake by muscle, which in turn would result in greater net anabolism. However, a recent study by Farnfield et al observed the exact opposite when WPH was compared with whey protein isolate (WPI), which consists of intact whole protein [6]. WPH not only was absorbed more slowly, but its levels in the blood also declined more rapidly, resulting in a much weaker response curve. Leucine and the rest of the BCAAs were significantly better absorbed from WPI than WPH. The researchers concluded that total amino acid availability of WPI was superior to WPH.
Of note, Surge is fortified with leucine, a branched chain amino acid (BCAA) that plays a critical role in muscle protein synthesis. An isocaloric serving of chocolate milk has 1.7g leucine. This may or may not have any impact, especially within the context of a high protein intake typical of the athletic population. It’s important to keep in mind that most high-quality animal-based protein is 18-26% BCAA [7]. Adding a few grams of supplemental BCAA to a pre-existent high intake within the diet is not likely to yield any magic. Surge is also fortified with phenylalanine, presumably for the purpose of enhancing the insulin response. Again, this is an unnecessary tactic since insulin’s primary action is the inhibition of muscle protein breakdown. This antiproteolytic effect of nutrient-mediated insulin response is maximal at elevations just slightly above fasting levels [8].
Chocolate milk’s protein is no different than that of regular milk. Milk protein is roughly 20% whey and 80% casein. Thus far in the scientific literature, comparisons of casein-dominant proteins with whey for sports applications are evenly split. Some studies show casein as superior (in spite of a higher leucine content in the whey treatments) [9,10], while others point to whey as the victor [11,12]. The only certainty is that it can’t be assumed that faster is better when it comes to promoting net anabolism. An acute study on post-ingestion amino acid kinetics by LaCroix suggests that milk protein is best left as-is rather than isolating its protein fractions [13]. Compared to total milk protein, whey’s amino acid delivery was too transient, and underwent rapid deamination during the postprandial period. The authors concluded that milk proteins had the best nutritional quality, which suggested a synergistic effect between its casein and whey. Bottom line: chocolate milk gets the edge; WPH has thus far bit the dust compared to WPI in a head-to-head comparison, and whey has not been consistently superior to total milk protein.
Carbohydrate
Surge has dextrose (synonymous with glucose) as its sole carbohydrate source, while chocolate milk has an even mix of sucrose (in the form of either sucrose or high-fructose corn syrup) and lactose. While it’s common to assume that dextrose is superior to sucrose for postexercise glycogen resynthesis, research doesn’t necessarily agree. A trial by Bowtell et al showed a glucose polymer to synthesize more glycogen by the 2-hr mark postworkout [14]. However, two other trials whose postexercise observation periods were 4 and 6 hours respectively saw no significant difference in glycogen storage between sucrose and glucose [15,16].
Perhaps the most overlooked advantage of a fructose-containing carbohydrate source (sucrose is 50% fructose) is that it supports liver glycogen better than a glucose-only source, as in the case of Surge. A little-known fact is that hepatic glycogenolysis (liver glycogen use) occurs to a significant degree during exercise, and the magnitude of glycogenolysis is intensity-dependent [17]. Illustrating the potential superiority of sucrose over glucose, Casey et al saw no difference in muscle glycogen resynthesis 4 hrs postexercise [15]. However, there was more liver glycogen resynthesis in the sucrose group, and this correlated with a slightly greater exercise capacity.
One of the potential concerns of consuming a large amount of sucrose instead of glucose is how the 50% fructose content in sucrose might be metabolized from a lipogenic standpoint. Answering this question directly, McDevitt saw no difference in de novo lipogenesis (conversion to fat) between the massive overfeeding of either glucose or sucrose at 135g above maintenance needs [18]. Another potential concern is the use of high-fructose corn syrup (HFCS) in chocolate milk. The common fear of HFCS being some sort of special agent that undermines health is simply not grounded in science. HFCS is virtually identical to sucrose both in chemical structure and metabolic effect [19]. Independent researcher John White eloquently clarified HFCS misconceptions in a recent review, which I’ll quote [20].
“Although examples of pure fructose causing metabolic upset at high concentrations abound, especially when fed as the sole carbohydrate source, there is no evidence that the common fructose-glucose sweeteners do the same. Thus, studies using extreme carbohydrate diets may be useful for probing biochemical pathways, but they have no relevance to the human diet or to current consumption. I conclude that the HFCS-obesity hypothesis is supported neither in the United States nor worldwide.”
It bears mentioning that lactose intolerance can prohibit regular milk use for certain susceptible individuals. However, this can be remedied by using Lactaid brand milk, or by using lactase pills or drops. Bottom line: For those who can digest lactose or are willing to take the extra step to make it digestible, chocolate milk wins. But since there are those who can’t or won’t do what’s required to tolerate lactose, I’m calling this a tie.
Fat
Coincidentally, Surge and chocolate milk have identical proportions of saturated fat. Lowfat chocolate milk has more fat than Surge, which would cause some folks to call a foul for postworkout purposes. However, a trial by Elliot et al found that postexercise ingestion of whole milk was superior for increasing net protein balance than fat-free milk [21]. The most striking aspect about this trial was that the calorie-matched dose of fat free milk contained 14.5g protein, versus 8.0 g in the whole milk. Apparently, postworkout fat intake (particularly milk fat) is nothing to fear, and may even be beneficial from the standpoint of synthesizing muscle protein. Bottom line: it’s a tie, since there is very little evidence favoring one fat profile/amount versus the other. On one hand, you can be saving fat calories by going with Surge. On the other hand, postworkout milk fat might potentially enhance protein synthesis. Things come out even.
MICRONUTRIENT COMPARISON (per 340 kcal serving)*
Surge Recovery
Chocolate Milk
Calcium
180 mg
624 mg
Cholesterol
75 mg
16 mg
Leucine
4000 mg
1714 mg
Magnesium
20 mg
70 mg
Phenylalanine
2000 mg
844 mg
Phosphorous
120 mg
558 mg
Potassium
400 mg
920 mg
Sodium
200 mg
329 mg
*This comparison is limited to the micronutrients on the Surge label. And yes, I realize that not all of the above are technically micronutrients.
A quick glance at the above chart shows that chocolate milk is markedly more nutrient-dense, with the exception of a higher content of leucine and phenylalanine in Surge, whose significance (or lack of) I discussed earlier. As an interesting triviality, both have a low cholesterol content, but Surge has 4.6 times more. Chocolate milk has more sodium, but it also has a significantly higher potassium-to-sodium ratio. Bottom line: chocolate milk wins this one decisively.
OTHER CONSIDERATIONS
Price
Chocolate milk by the half gallon (64oz, or about 2000 ml) is approximately $3.00 USD. Sticking with our 340 kcal figure, this yields 3.7 servings, which boils down to $0.81 per serving. A tub of Surge costs $36.00 and yields 16 servings (3 scoops, 340 kcals per serving). This boils down to $2.25 per serving. That’s 277% more expensive than chocolate milk. Even on a protein-matched basis, Surge is still roughly double the price. Bottom line: chocolate milk is many times easier on your wallet.
Convenience & taste
Convenience is the single area where Surge wins. Being a powder, it’s non-perishable, requiring no refrigeration. This makes it more easily portable. Taste will always be, well, a matter of taste. I highly doubt that in a blinded test that Surge would win over chocolate milk. Bottom line: Surge is more convenient, but I’ll go out on a limb and guess that chocolate milk would taste better to most people.

These look really good!

Blueberry Pizza

from: LDS Living.com
Crust:
1/2 cup butter
1/4 cup powdered sugar
1 cup flour
Filling:
1 cup powdered sugar
8 ounces cream cheese, softened
2 cups whipped topping
8 ounces blueberry jam
Mix crust ingredients and pat into a well-greased round pizza pan. Bake for 15 minutes at 325 degrees. Let cool.
Beat powdered sugar and cream cheese; fold in whipped topping and spread over crust. Top with jam and chill.

**I saw this one on Fox 13 it looks fun and yummy!**

Recipe: Lace Cookie Baskets
Staff Writer by Bonnie Mair

2/3 cup ground almonds (grind in blender or food processor)
½ cup white sugar
½ cup butter (no substitutions)
2 Tablespoons flour
2 Tablespoons milk

Melt butter in a heavy pan, then add flour, sugar and almonds. Cook until sugar dissolves, this will be about 2 minutes or until the butter separates from the rest of the mixture. Take off the heat and add the milk. Stir the mixture until a smooth paste forms. Use your best cookie sheet, Teflon if you have it, and place a 1 tablespoon mound of mixture onto the cookie sheet. A full sized cookie sheet holds about 3 mounds because they spread out a lot during baking. Bake at 350 degrees for about 5 to 6 minutes or until golden brown. It is very important to watch your oven, because they change color very fast in the last minute. Remove from oven and let cool on the cookie sheet for about 30 seconds to 1 minute.
When they are cool enough to work with but still warm enough to mold, remove them from cookie sheet and form over a small cup or saucer. The cookie will be shaped like a basket and look like lace! Let cool for a few minutes and start the process all over again. I like to serve these on special occasions with ice cream, fruit, berries, chocolate sauce, caramel or whatever I am in the mood for. They are always a crowd pleaser!
Copyright © 2009, KSTU-TV

Do you think this will work? Let's give it a try.

So I got this email below thought it was interesting forwarded it to a few people including my mom. My sore throat came back last night my mom said well and referred to the vinegar & honey below. I had to admit I have no vinegar she was like ok. Today on the way home I stopped & got some vinegar. I'LL GIVE IT A TRY, I WILL TRY AND REMEMBER TO LET YOU KNOW IF IT WORKS.

Cat's Eliminate ear mites. All it takes is a few drops of Wesson Corn Oil in your cat's ear... massage it in, then clean with a cotton ball. Repeat daily for 3 days. The oil soothes the cat's skin, smothers the mites, and accelerates healing.

Kills fleas instantly... Dawn Dish washing Liquid does the trick. Add a few drops to your dog's bath and shampoo the animal thoroughly. Rinse well to avoid skin irritations. Good-bye fleas.

Rainy day cure for dog odor: Next time your dog comes in from the rain, simply wipe down the animal with Bounce or any dryer sheet, instantly making your dog smell springtime fresh.

Did you know that drinking two glasses of Gatorade can relieve headache pain almost immediately-without the unpleasant side effects caused by traditional pain relievers?

Did you know that Colgate Toothpaste makes an excellent salve for burns?

Before you head to the drugstore for a high-priced inhaler filled with mysterious chemicals, try chewing on a couple of curiously strong Altoids peppermints. They'll clear up your stuffed nose.

Achy muscles from a bout of the flu? Mix 1 tablespoon horseradish in 1 cup of olive oil. Let the mixture sit for 30 minutes, then apply it as a massage oil for instant relief for aching muscles.

Sore throat? Just mix 1/4 cup of vinegar with 1/4 cup of honey and take 1 tablespoon six times a day. The vinegar kills the bacteria.

Cure urinary tract infections with Alka-Seltzer. Just dissolve two tablets in a glass of water and drink it at the onset of the symptoms. Alka-Seltzer begins eliminating urinary tract infections almost instantly-even though the product was never been advertised for this use.

Honey remedy for skin blemishes ... cover the blemish with a dab of honey and place a Band-Aid over it. Honey kills the bacteria, keeps the skin sterile, and speeds healing. Works overnight.

Listerine therapy for toenail fungus: Get rid of unsightly toenail fungus by soaking your toes in Listerine Mouthwash. The powerful antiseptic leaves your toenails looking healthy again.

Easy eyeglass protection... to prevent the screws in eyeglasses from loosening, apply a small drop of Maybelline Crystal Clear Nail Polish to the threads of the screws before tightening them.

Cleaning liquid that doubles as bug killer... if menacing bees, wasps, hornets, or yellow jackets get in your home and you can't find the insecticide, try a spray of Formula 409. Insects drop to the ground instantly.

Smart splinter remover: Just pour a drop of Elmer's Glue-All over the splinter, let dry, and peel the dried glue off the skin. The splinter sticks to the dried glue.

Hunt's Tomato Paste boil cure... cover the boil with Hunt's Tomato Paste as a compress. The acids from the tomatoes soothe the pain and bring the boil to a head.

Balm for broken blisters... to disinfect blisters, dab on a few drops of Listerine, a powerful antiseptic.

Vinegar to heal bruises... soak a cotton ball in white vinegar and apply it to the bruise for 1 hour. The vinegar reduces the blueness and speeds up the healing process.
Quaker Oats for fast pain relief... it's not for breakfast any more! Mix 2 cups of Quaker Oats and 1 cup of water in a bowl and warm in the microwave for 1 minute, cool slightly, and apply the mixture to your hands for soothing relief from arthritis pain.

Yummy Food

So I have decided to compile recipes I would like to try & recipes I like to make. Most will be recipes I would like to make since I love to collect recipes.
I will try and "Tag" them so you can find them by main dish, appetizer, side dish or dessert.
I will also post cleaning tips & food tips.

Welcome to my recipe blog... lets get started!!