bubble glaze technique - Dip entire piece in glaze color #1. In tall yogurt cup mix 1-2 inches of glaze #2 with one squirt liquid hand soap. Using a regular drinking straw, blow bubbles in the yogurt cup mixture until bubbles overflow and fall down one the pottery piece. Let glaze dry. Using flat hand lightly pop all the bubbles. Fire! You can also bubble on a third color if you'd like. by Tillie Burke
Tillie Burke
Tillie Burke bubble glaze technique - Dip entire piece in glaze color #1. In tall yogurt cup mix 1-2 inches of glaze #2 with one squirt liquid hand soap. Using a regular drinking straw, blow bubbles in the yogurt cup mixture until bubbles overflow and fall down one the pottery piece. Let glaze dry. Using flat hand lightly pop all the bubbles. Fire! You can also bubble on a third color if you'd like.
Favorites
Bubble Painting - A squirt of dish soap, 15 drops of neon food colouring, 1/2 c. of water, straws. Using a straw, students blow until they have a huge pile of bubbles. Gently press paper onto the bubbles, allowing them to pop on the paper. by bettye
bettye
bettye Bubble Painting - A squirt of dish soap, 15 drops of neon food colouring, 1/2 c. of water, straws. Using a straw, students blow until they have a huge pile of bubbles. Gently press paper onto the bubbles, allowing them to pop on the paper.
Felt Crafts
bubble printing: you get 1/2 cup of water, 2 tablespoons of paint, and dish soap. for every paint color you have 1 container. in each colored container put a straw in and blow bubbles until it almost overflows. then put a piece of paper over the containers of bubbles and they will pop leaving an imprint by bettye
bettye
bettye bubble printing: you get 1/2 cup of water, 2 tablespoons of paint, and dish soap. for every paint color you have 1 container. in each colored container put a straw in and blow bubbles until it almost overflows. then put a piece of paper over the containers of bubbles and they will pop leaving an imprint
Felt Crafts
Bubble Prints.  Mix 1 cup of bubble soap and 1/2 cup of tempera paint in a pie tin. Next, kids put a straw in the solution and blow, until a mound of bubbles forms. Then, touch white paper over and around the mound to create unique prints.  cool. by tdub624
tdub624
tdub624 Bubble Prints. Mix 1 cup of bubble soap and 1/2 cup of tempera paint in a pie tin. Next, kids put a straw in the solution and blow, until a mound of bubbles forms. Then, touch white paper over and around the mound to create unique prints. cool.
Favorites
Ingredients 4 1/2 cups all-purpose flour , sifted 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter , at room temperature 2 1/2 cups sugar 6 large eggs , at room temperature 3 cups milk 1 1/2 teaspoons vanilla extract 3 cups sugar 1/2 cup unsweetened cocoa powder , preferably Dutch process 1 cup (2 sticks) unsalted butter , cut up 1 can (12 ounces) evaporated milk 1 tablespoon vanilla extract Pecan halves, for garnish Directions Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess. To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside. Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer. Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled. To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable. Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.) Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!.. by my escape
my escape
my escape Ingredients 4 1/2 cups all-purpose flour , sifted 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter , at room temperature 2 1/2 cups sugar 6 large eggs , at room temperature 3 cups milk 1 1/2 teaspoons vanilla extract 3 cups sugar 1/2 cup unsweetened cocoa powder , preferably Dutch process 1 cup (2 sticks) unsalted butter , cut up 1 can (12 ounces) evaporated milk 1 tablespoon vanilla extract Pecan halves, for garnish Directions Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess. To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside. Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer. Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled. To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable. Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.) Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!..
recipes
Clean Eating Almond Honey Cookies Ingredients: 1-1/2 cups ground almonds 3/4 cup honey 4 egg whites Directions: In a large mixing bowl, beat egg whites until stiff peaks form. In a second bowl mix almonds and honey. Scoop nut mixture into the egg whites and fold until well mixed. do not over mix. The moment mixture is combined, stop mixing. Using a regular teaspoon directly onto parchment paper.Place in oven on lowest shelf at 350 for 10-15 minutes. Should be lightly brown when done. by maruboo
maruboo
maruboo Clean Eating Almond Honey Cookies Ingredients: 1-1/2 cups ground almonds 3/4 cup honey 4 egg whites Directions: In a large mixing bowl, beat egg whites until stiff peaks form. In a second bowl mix almonds and honey. Scoop nut mixture into the egg whites and fold until well mixed. do not over mix. The moment mixture is combined, stop mixing. Using a regular teaspoon directly onto parchment paper.Place in oven on lowest shelf at 350 for 10-15 minutes. Should be lightly brown when done.
Favorites
Bubble painting.  big hit with the kids.  Mix paint and dishsoap.  Blow into mixture with straw to make bubbles and then put paper over top to capture the bubbles.  Just make sure the kids don't suck on the straw instead of blowing.  Yuck! by Mary Carano
Mary Carano
Mary Carano Bubble painting. big hit with the kids. Mix paint and dishsoap. Blow into mixture with straw to make bubbles and then put paper over top to capture the bubbles. Just make sure the kids don't suck on the straw instead of blowing. Yuck!
Favorites
Grape Salad: Use one bag each of green and red seedless grapes (really cold!). In a bowl add 1 heaping cup of full fat Greek yogurt, squirt by ksrose
ksrose
ksrose Grape Salad: Use one bag each of green and red seedless grapes (really cold!). In a bowl add 1 heaping cup of full fat Greek yogurt, squirt
On The Side
THICK WHITE CHOCOLATE GANACHE  1/2 cup cream 1 cup white chocolate chips  Place the cream in a small saucepan. Place over a medium-low heat, stirring occasionally, until bubbles begin to form around the edges. Remove from heat. Add the chocolate chips,  Sit on the benchtop until cool enough to refrigerate. Refrigerate for an hour. Beat the ganache mixture with electric beaters, for 1-2 minutes, until thick and creamy. Pipe onto your cake or by bernadette
bernadette
bernadette THICK WHITE CHOCOLATE GANACHE 1/2 cup cream 1 cup white chocolate chips Place the cream in a small saucepan. Place over a medium-low heat, stirring occasionally, until bubbles begin to form around the edges. Remove from heat. Add the chocolate chips, Sit on the benchtop until cool enough to refrigerate. Refrigerate for an hour. Beat the ganache mixture with electric beaters, for 1-2 minutes, until thick and creamy. Pipe onto your cake or
Outdoor Rugs
Snickerdoodle Muffins  2 sticks unsalted butter 1 cup sugar 2 tsp vanilla 2 eggs 3/4 tsp baking soda 3/4 tsp baking powder 3/4 tsp cream of tartar 3/4 tsp freshly grated nutmeg 1 1/4 cup sour cream 2 1/4 cups all purpose flour  1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*  1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.  2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.  3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.  4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.  *The original recipe calls for 1 cup sugar and 2 tbsp cinnamon, but this was way way too much for me. I ended up dumping maybe more than half of it. by Liya Banks
Liya Banks
Liya Banks Snickerdoodle Muffins 2 sticks unsalted butter 1 cup sugar 2 tsp vanilla 2 eggs 3/4 tsp baking soda 3/4 tsp baking powder 3/4 tsp cream of tartar 3/4 tsp freshly grated nutmeg 1 1/4 cup sour cream 2 1/4 cups all purpose flour 1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling* 1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated. 2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg. 3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally. 4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown. *The original recipe calls for 1 cup sugar and 2 tbsp cinnamon, but this was way way too much for me. I ended up dumping maybe more than half of it.
yum
APPLES, ICE-CREAM, CARAMEL   1 Tbs butter  ½ cup brown sugar  ¼ cup golden syrup  ¼ cup cold water  1 or 2 cans sweetened condensed milk  1 tsp vanilla  apples  ice cream    butter in saucepan, melt it. Add brown sugar, golden syrup, water. Heat gently at first and stir constantly as the sugar dissolves. Bring to boil, still stirring, until mixture really bubbles. Reduce heat, add condensed milk, vanilla & brandy. Stir until it’s nicely combined by Kristen Davis
Kristen Davis
Kristen Davis APPLES, ICE-CREAM, CARAMEL 1 Tbs butter ½ cup brown sugar ¼ cup golden syrup ¼ cup cold water 1 or 2 cans sweetened condensed milk 1 tsp vanilla apples ice cream butter in saucepan, melt it. Add brown sugar, golden syrup, water. Heat gently at first and stir constantly as the sugar dissolves. Bring to boil, still stirring, until mixture really bubbles. Reduce heat, add condensed milk, vanilla & brandy. Stir until it’s nicely combined
Desserts
cappucino smoothie  Ingredients  1 cup (8 ounces) cappuccino or coffee yogurt  1/3 cup whole milk  3 tablespoons confectioners' sugar, optional  1 tablespoon chocolate syrup  1-1/2 cups ice cubes  1/2 cup miniature marshmallows, divided  Directions  In a blender, combine the yogurt, milk, sugar if desired and chocolate syrup. Add ice cubes and 1/4 cup marshmallows; cover and process until blended. by lucinda
lucinda
lucinda cappucino smoothie Ingredients 1 cup (8 ounces) cappuccino or coffee yogurt 1/3 cup whole milk 3 tablespoons confectioners' sugar, optional 1 tablespoon chocolate syrup 1-1/2 cups ice cubes 1/2 cup miniature marshmallows, divided Directions In a blender, combine the yogurt, milk, sugar if desired and chocolate syrup. Add ice cubes and 1/4 cup marshmallows; cover and process until blended.
favorite movies
ingredients 3/4 cup Plain Yogurt 1 Banana 2 tablespoons Nutella directions Place ingredients in blender. Blend until smooth. by milagros
milagros
milagros ingredients 3/4 cup Plain Yogurt 1 Banana 2 tablespoons Nutella directions Place ingredients in blender. Blend until smooth.
Recipes
Sidewalk spray chalk    In a spray bottle put about 1 cup of warm water    2 tbsp. of flour    20 drops of food coloring    Shake this until the mixture is well blended and let your kids enjoy. by julekinz
julekinz
julekinz Sidewalk spray chalk In a spray bottle put about 1 cup of warm water 2 tbsp. of flour 20 drops of food coloring Shake this until the mixture is well blended and let your kids enjoy.
Favorites
Homemade Mary Kay Satin Hands Ingredients 1 cup White Sugar 1/3 cup Dawn Hand Renewal Dish Soap Essential Oils- optional Instructions Place the sugar in a bowl and then stir in the Dawn Hand Renewal dish soap until everything is well mixed together. If you prefer the mixture be thicker, just add a … by regina
regina
regina Homemade Mary Kay Satin Hands Ingredients 1 cup White Sugar 1/3 cup Dawn Hand Renewal Dish Soap Essential Oils- optional Instructions Place the sugar in a bowl and then stir in the Dawn Hand Renewal dish soap until everything is well mixed together. If you prefer the mixture be thicker, just add a …
christmast
Blueberry Muffin Rice Krispy Treats - 4 Tbsp butter, 7 cup marshmallows, 1 cup dry blueberry muffin mix, 1 tsp vanilla, 6 cup rice krispies. Melt the butter, turn the heat down & add marshmallows. Stir until melted, then stir in the muffin mix and vanilla. Once fully melted, take them off heat and pour over the rice krispies. Stir lightly to combine. Dump the mixture into a greased 9x9 pan. Let it sit for about 5 minutes, then with greased hands by joseyhappy
joseyhappy
joseyhappy Blueberry Muffin Rice Krispy Treats - 4 Tbsp butter, 7 cup marshmallows, 1 cup dry blueberry muffin mix, 1 tsp vanilla, 6 cup rice krispies. Melt the butter, turn the heat down & add marshmallows. Stir until melted, then stir in the muffin mix and vanilla. Once fully melted, take them off heat and pour over the rice krispies. Stir lightly to combine. Dump the mixture into a greased 9x9 pan. Let it sit for about 5 minutes, then with greased hands
Favorites
(Use a variety of different fruits) Blueberry Vanilla Yogurt Ice Popsicles - makes 10 , 3 1/2 cups of low fat vanilla yogurt, 2 cups blueberries, fresh or frozen defrosted, 1 tablespoon honey - In a small bowl, stir honey and blueberries together. Set aside. In a blender, combine blueberries and 2 cups yogurt, blend until a smooth consistency is achieved. Fill popsicle molds with 1 1/2 cups yogurt. Layer blueberry mixture on top. Freeze for 24 hours, until popsicles are frozen thoroughly. by lynn7959
lynn7959
lynn7959 (Use a variety of different fruits) Blueberry Vanilla Yogurt Ice Popsicles - makes 10 , 3 1/2 cups of low fat vanilla yogurt, 2 cups blueberries, fresh or frozen defrosted, 1 tablespoon honey - In a small bowl, stir honey and blueberries together. Set aside. In a blender, combine blueberries and 2 cups yogurt, blend until a smooth consistency is achieved. Fill popsicle molds with 1 1/2 cups yogurt. Layer blueberry mixture on top. Freeze for 24 hours, until popsicles are frozen thoroughly.
Favorites
This recipe unites two of our favorites—banana bread & cookies—into one delicious treat! Prepare the batter for our Best Ever Banana Bread recipe, using I Can't Believe It's Not Butter!® to make your cookies moist & delicious! Then stir in an extra ¼C flour and 1 cup semisweet chocolate chips if desired. Drop heaping tablespoons 2-inches apart on greased baking sheets and bake in an oven preheated to 350° for 10 minutes or until lightly browned around the edges. by aurelia
aurelia
aurelia This recipe unites two of our favorites—banana bread & cookies—into one delicious treat! Prepare the batter for our Best Ever Banana Bread recipe, using I Can't Believe It's Not Butter!® to make your cookies moist & delicious! Then stir in an extra ¼C flour and 1 cup semisweet chocolate chips if desired. Drop heaping tablespoons 2-inches apart on greased baking sheets and bake in an oven preheated to 350° for 10 minutes or until lightly browned around the edges.
Delicious Inspiration
Chicken Flautas - Mix together 1 cup of shredded rotisserie chicken, ½ cup of roasted poblano pepper, ¼ cup of corn, 2 Tbsp of yogurt, ½ small chopped onion, ½ cup monterey jack cheese. Spread the mixture on a tortilla. Roll the tortilla up and place in the toaster oven for 10 minutes on each side, so 20 minutes total. by Surita
Surita
Surita Chicken Flautas - Mix together 1 cup of shredded rotisserie chicken, ½ cup of roasted poblano pepper, ¼ cup of corn, 2 Tbsp of yogurt, ½ small chopped onion, ½ cup monterey jack cheese. Spread the mixture on a tortilla. Roll the tortilla up and place in the toaster oven for 10 minutes on each side, so 20 minutes total.
Favorites
DIY Giant Bubbles by katiedid: Make the bubble solution with 6 cups water, 1 cup light corn syrup, 2 cups Joy dishwashing soap	 (If using an ultra concentrated dishwashing liquid, use only 1 1/3 cups), stirring gently to avoid bubbles and let it sit overnight for 'stronger bubbles'. Use a hula hoop wrapped in cotton string for a 'wand' and a trough made of a dryer vent. Stand back and have your camera ready! #Kids #Giant_Bubbles by sjulian1
sjulian1
sjulian1 DIY Giant Bubbles by katiedid: Make the bubble solution with 6 cups water, 1 cup light corn syrup, 2 cups Joy dishwashing soap (If using an ultra concentrated dishwashing liquid, use only 1 1/3 cups), stirring gently to avoid bubbles and let it sit overnight for 'stronger bubbles'. Use a hula hoop wrapped in cotton string for a 'wand' and a trough made of a dryer vent. Stand back and have your camera ready! #Kids #Giant_Bubbles
F.U.N
Bubble printing. 1/2 cup water, 2 TBS tempera paint, and some liquid dish soap, add a straw and blow bubbles (like into milk) and lay by bettye
bettye
bettye Bubble printing. 1/2 cup water, 2 TBS tempera paint, and some liquid dish soap, add a straw and blow bubbles (like into milk) and lay
Felt Crafts
Smooth Top Stove Cleaner 1 cup water 1 cup vinegar 10 drops lemon essential oils (a natural degreaser) baking soda spray bottle Directions: 1 Combine one cup of water and one cup white vinegar in a spray bottle. Add 10 drops of lemon essential oil. Shake well. 2 Sprinkle the baking soda directly on any stuck on food that spilled while cooking. Then spray the baking soda with the vinegar mixture. 3 Wait until the baking soda stops fizzing and wipe clean, using the texture of the powder to scour off the grease. Repeat as needed until you've taken care of any tough spots. by DaysiRA
DaysiRA
DaysiRA Smooth Top Stove Cleaner 1 cup water 1 cup vinegar 10 drops lemon essential oils (a natural degreaser) baking soda spray bottle Directions: 1 Combine one cup of water and one cup white vinegar in a spray bottle. Add 10 drops of lemon essential oil. Shake well. 2 Sprinkle the baking soda directly on any stuck on food that spilled while cooking. Then spray the baking soda with the vinegar mixture. 3 Wait until the baking soda stops fizzing and wipe clean, using the texture of the powder to scour off the grease. Repeat as needed until you've taken care of any tough spots.
Favorites
paint the entire piece anchor grey and then silver leaf the raised areas, touch up all the silver leaf boo-boos, then hit it with some antiquing glaze and clear wax to seal it. Wait 1-3 hours until it's tacky, then apply the silver leaf, let that dry over night and then use a dark glaze to age the piece, it makes all the difference in the world !! by Mudgey
Mudgey
Mudgey paint the entire piece anchor grey and then silver leaf the raised areas, touch up all the silver leaf boo-boos, then hit it with some antiquing glaze and clear wax to seal it. Wait 1-3 hours until it's tacky, then apply the silver leaf, let that dry over night and then use a dark glaze to age the piece, it makes all the difference in the world !!
home
Kitchen "Miracle" Cleaner! 1/4 cup of baking soda in a small glass bowl and squirt in hydrogen peroxide until it makes a nice paste. Rub it on the offending dirt/stain/grease.  AND!!! Clean Your Glass Cook Tops! by bleu.
bleu.
bleu. Kitchen "Miracle" Cleaner! 1/4 cup of baking soda in a small glass bowl and squirt in hydrogen peroxide until it makes a nice paste. Rub it on the offending dirt/stain/grease. AND!!! Clean Your Glass Cook Tops!
Household
Wasabi Salmon Burgers.   Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts. INGREDIENTS 2 tablespoons reduced-sodium soy sauce 1 1/2 teaspoons wasabi powder, (see Note) 1/2 teaspoon honey 1 pound salmon fillet, skinned (see Tip) 2 scallions, finely chopped 1 egg, lightly beaten 2 tablespoons minced peeled fresh ginger 1 teaspoon toasted sesame oil  STEPS 1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.  2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.  3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.  TIPS Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.  Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.  NUTRITION Per serving: 184 calories; 7g fat (1g sat, 2g mono); 117mg cholesterol; 3g carbohydrates; 27g protein; 0g fiber; 369mg sodium; 464mg potassium. Nutrition bonus: Selenium (84% daily value), omega-3s. 0 Carbohydrate Servings Exchanges: 4 lean meat by beulah
beulah
beulah Wasabi Salmon Burgers. Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts. INGREDIENTS 2 tablespoons reduced-sodium soy sauce 1 1/2 teaspoons wasabi powder, (see Note) 1/2 teaspoon honey 1 pound salmon fillet, skinned (see Tip) 2 scallions, finely chopped 1 egg, lightly beaten 2 tablespoons minced peeled fresh ginger 1 teaspoon toasted sesame oil STEPS 1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside. 2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked. 3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately. TIPS Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year. Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you. NUTRITION Per serving: 184 calories; 7g fat (1g sat, 2g mono); 117mg cholesterol; 3g carbohydrates; 27g protein; 0g fiber; 369mg sodium; 464mg potassium. Nutrition bonus: Selenium (84% daily value), omega-3s. 0 Carbohydrate Servings Exchanges: 4 lean meat
Craft Ideas
Bubble Painting: Simply have the kiddos blow, and blow and blow until they have a huge pile of bubbles. Next press the paper gently into the bubbles allowing them to pop on the paper. Repeat the process with as many colors as the kids want. The end result is amazing. If you have not tried this with your kiddos yet you need to. by bettye
bettye
bettye Bubble Painting: Simply have the kiddos blow, and blow and blow until they have a huge pile of bubbles. Next press the paper gently into the bubbles allowing them to pop on the paper. Repeat the process with as many colors as the kids want. The end result is amazing. If you have not tried this with your kiddos yet you need to.
Felt Crafts
Christmas Morning... Cheese Danish - Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes. by bbooky
bbooky
bbooky Christmas Morning... Cheese Danish - Ingredients: 2 cans ready to use refrigerated crescent rolls 2 8-ounce packages cream cheese 1 cup sugar 1 teaspoon vanilla extract 1 egg 1 egg white Glaze: 1/2 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla extract Method: Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.
Food
• 3/4 cup cold water • 1 cup Elmer’s glue • liquid food coloring • 1/2 cup hot water • 1 teaspoon borax  Directions: In bowl 1 – mix together the cold water, glue, and food coloring, set aside. In bowl 2 – mix together the hot water and borax, until the borax is completely dissolved. Slowly add glue mixture to borax mixture. Mix well. Pour off excess water. by mickichele
mickichele
mickichele • 3/4 cup cold water • 1 cup Elmer’s glue • liquid food coloring • 1/2 cup hot water • 1 teaspoon borax Directions: In bowl 1 – mix together the cold water, glue, and food coloring, set aside. In bowl 2 – mix together the hot water and borax, until the borax is completely dissolved. Slowly add glue mixture to borax mixture. Mix well. Pour off excess water.
Favorites
Bath paint- 1/4 cup shampoo or liquid soap 1/4 cup corn starch 1-2 TBS water 3-4 drops food coloring Combine cornstarch, shampoo, and food coloring. Add water 1/2 a tablespoon at a time until the mixture is thick enough to stick to the paint brush without much dripping, but thin enough to paint a line. If it gets too runny, add more cornstarch, too thick, add more water. Store in an airtight container in a cool place. This recipe makes one baby-food size jar of paint. by gena
gena
gena Bath paint- 1/4 cup shampoo or liquid soap 1/4 cup corn starch 1-2 TBS water 3-4 drops food coloring Combine cornstarch, shampoo, and food coloring. Add water 1/2 a tablespoon at a time until the mixture is thick enough to stick to the paint brush without much dripping, but thin enough to paint a line. If it gets too runny, add more cornstarch, too thick, add more water. Store in an airtight container in a cool place. This recipe makes one baby-food size jar of paint.
breakfast
No-Bake Almond-Butter Granola Balls.  How to make them: Cook one-third cup honey and one-third cup almond butter in a small saucepan over low heat until it becomes smooth. In a large bowl, combine one cup rolled oats, one cup rice cereal, and a half raisins or chocolate chips. Pour the warm almond-butter mixture over the dry ingredients and stir it up. Let cool for five minutes and then roll into one-inch balls for bite-size snacking. by geneva
geneva
geneva No-Bake Almond-Butter Granola Balls. How to make them: Cook one-third cup honey and one-third cup almond butter in a small saucepan over low heat until it becomes smooth. In a large bowl, combine one cup rolled oats, one cup rice cereal, and a half raisins or chocolate chips. Pour the warm almond-butter mixture over the dry ingredients and stir it up. Let cool for five minutes and then roll into one-inch balls for bite-size snacking.
Looks Yummy...
Painting with Bubbles: Soap Pump Bubble Painting for Kids-An awesome way to paint with bubbles without using a straw. by bettye
bettye
bettye Painting with Bubbles: Soap Pump Bubble Painting for Kids-An awesome way to paint with bubbles without using a straw.
Felt Crafts