New Years Party Punch!

This punch has been a huge hit every time I’ve ever served it! When I take it to parties, there’s never any left over, and it’s enjoyed by kids and adults alike! It’s fast and easy to make, too, which is always a bonus! The recipe easily doubles, and the base can stay frozen for a few months before serving! For a fun, festive New Year’s Eve party drink, you can’t go wrong here! Enjoy!

Perfect Alcoholic Party Punch

Ingredients:
3 cups water
1 cup sugar
1 3-ounce package strawberry gelatin mix
24 ounces pineapple juice
1 cup orange juice
1/3 cup lemon juice
1 cup citrus flavored vodka
2-liter bottle of clear soda, or 2 to 3 bottles champagne

Perfect Non-alcoholic Party Punch

Ingredients:
3 cups water
1 cup sugar
1 3-ounce package strawberry gelatin mix
24 ounces pineapple juice
2 cups orange juice
1/3 cup lemon juice
1 2-liter bottle clear soda (lemon lime or ginger ale), or 2 to 3 bottles sparkling apple cider

**If you use the champagne for adults, you can make the punch without the vodka, if you like. just replace it with another cup of orange juice. Furthermore, the directions are the same for both recipes up until the addition of alcohol.**

How to:

In a large sauce pan, combine the sugar, water, and gelatin mix. Bring to a boil and cook for two or three minutes, until all of the sugar has dissolved. Remove from heat and stir in the pineapple juice, orange juice, and lemon juice. Allow the mixture to cool to room temperature.

Once cooled, pour the mixture into a freezer safe container. I like to use gallon zip top bags, then sit them into a larger bowl. Freeze the mixture until almost completely frozen. If it freezes solid, just allow to thaw in the sink for a couple of hours.

Place the frozen punch in a large bowl. If it’s still very frozen, use a large wooden spoon to gently break up the pieces. Try to break down the biggest chunks.

Next, add about two liters of clear carbonated beverage. You can use lemon-lime soda or ginger ale, but my personal favorites are sparkling apple cider (for non-alcoholic) or champagne! That’s right, champagne! Yummmm! When I use champagne, I typically skip any other alcohol additions, though, but that’s your call-the punch tastes great either way!

I dressed my punch glasses up with some little homemade cocktail picks too! These were super easy and make the drinks look a little more festive!

All I did was make a little “Happy New Year” banner (and one that says “2011″) and print them out. I made them so that they could be double-sided, too.

Next I just cut each banner out with pinking shears (they give that pointed edge), folded them in half so the two sides lined up, and trimmed close to the edges with the pinking shears. Next, I wrapped them around a wooden skewers and secured them with a little craft glue. I also added some little streamers at the top, for a little extra punch, but these are still very cute without them.

To make the streamers, I just cut a 2-inch by 1.5-inch strip of tissue paper. Next, I cut thin strips, lengthwise, into the tissue, leaving about three eighths of an inch of uncut paper at the bottom. I spread a small amount of craft glue on the uncut section and wrapped it tightly around the top of the skewer, then glued the banner on normally. Voila! Fun, elegant, and festive cocktail picks!

The streamers add just a little extra something, but the ones I made without them are still adorable! I think these would be fantastic as cupcake toppers too! Plus, you can give them even more pizazz if you want, by adding a little glitter here and there! The links for these free printable picks are at the end of the post! Print away, my friends!

Don’t they create just the right festiveness for NYE celebrations?! I made them on a whim, and I seriously love how they turned out! I’m so glad I decided not to be lazy!

Recipe by Darla
Cocktail pick banners created by Darla

Click on the link(s) below to download, then print on heavy white paper:
2012″ Cocktail Banners
Happy New Year! Cocktail Banners




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Typical English Food and Dishes

English cuisine is known worldwide for its simplicity and minimalism. It usually uses fresh produce, and you will notice that most English recipes don't really need master chef skills to do. These dishes are usually simply boiled, baked, roasted, or fried.

Despite its simplicity, English cuisine's appeal lies in the heartiness it offers in every meal. Here are some of the delicious and filling dishes you can look forward to when visiting the UK:

Fish and chips. This is one of the most common, best loved, and most well-known of all English street food. Fish and chips is simply fish rolled in batter and deep fried then served together with chips or French fries. It is eaten with your fingers.

This snack is usually served in a rolled-up plain or brown paper, which is then rolled up again in more paper to serve as insulation so that your snack doesn't quickly go cold.

Fish and chips is often served either with plain salt and pepper or a sprinkling of malt vinegar. This most famous English food is so delectable that it can, in fact, be found all over the world with different variations.

The first fish and chips were served in London during the 19th century. By the mid 1930s, this tasty snack had conquered all of England.

Yorkshire pudding. Yorkshire pudding is a savoury pudding eaten as a starter or as part of the main course. It is made using a simple batter mixture of milk, eggs, and flour, baked under a shoulder of mutton so that it catches the drippings. The pudding is then served hot with the mutton, gravy, and vegetables.

You can also serve Yorkshire pudding with jam and ice cream for dessert.

Bangers and mash. Bangers are traditional pork or beef English sausages. The term "bangers" started back in the World War II, when the sausages rationed to the soldiers had such high water content that if you were not very careful while cooking them, they exploded with a "bang" in the high heat. (Modern bangers are much better behaved, though.)

Mash, of course, is mashed potatoes. The two are served together for a quick, tasty, hearty working-man's meal or pub grub. They are often served with jellied eels, another dish to look forward to in your English culinary escapade.

Toad-in-the-hole. People used to thinking of the English as a stiff, staid people would be very much surprised to hear of this exotic-sounding dish. The exoticness ends with the sound, though, as toad-in-the-hole is merely bangers cooked in Yorkshire pudding batter. The person who named it toad-in-the-hole must have had quite an imagination.

Incidentally, the bangers can be replaced by different kinds of meat. During wartime, it was common to make toad-in-the-hole with pieces of Spam.

Trifle. It's not a meal if there's no dessert. To wrap things up, try this classic English sweet called the trifle.

While the word trifle is usually used to describe "a thing of little value or importance," the dish is hefty, sumptuous, and certainly nothing to be trifled with (pun completely intended).

This dessert is made up of sponge cake spread with jam and soaked in sherry, then topped with fruits such as raspberries and bananas, topped with thick custard, and garnished with whipped cream!

Learn to speak English.

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Bodum Hot Chocolate Maker & Frother

Our deep love of coffee is nearly matched by our long-standing adoration of chocolate: Hot summer days perforated by cool, frothy chocolate milk and windy, freezing nights soothed by a fireside brew of steaming hot cocoa. If you love chocolate as much as we do, you'll add Bodum's Hot Chocolate Maker and Frother to your kitchen -- stat!

Tech Specs
Color: Clear with silver and black accents
Power: N/A
Size: 40oz - 8.8" H x 4.1" D
Body Material: Glass, stainless steel, plastic and silicone

How it Works
Add your desired amount of grounds/leaves into the cup
Put chocolate powder or syrup into the jug
Add cold or warm milk
Put on the lid
Turn the fluted spout towards the handle to securely seal it (no squirting!)
To manually blend, press the spiral rod down and then pull it back up
Continue until powder and syrup are fully blended and a froth is formed
Unseal by putting the fluted spout in place
Pour - Savor - Indulge

Features & Accessories
Get your cocoa fix the new-fangled way with this hot little number from classic press maker, Bodum.

Components & Functionality
Classy like Grandma: While the actual functionality is significantly different, the form hearkens back to Grandma's milk bottle and is multi-functional once the manual blender is removed. Use it to serve your favorite frothed chocolate drink or other anything else, like lemonade or a pitcher of margaritas.
Clever Blender: With a propeller attached to a spiral rod, the manual blender is as fun to use as it is functional. Your chocolate milk will be rich and frothy -- and if you're using powdered chocolate, you won't find any unfortunate lumps in the mix.
Heat-Resistant Glass: Highly durable and heat resistant, borosilicate glass is clear, thin and stronger than traditional glass, plus it won't cloud over time.
Stainless Steel Lid: The lid is manufactured with plastic and a silicone gasket for a tight seal.

Review written by seattlecoffeegear.com




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Vegetarianism; Is It Good For You?

Vegetarianism has grown in popularity in the last few years with greater numbers following it part time or full time. Restaurants and food stores have expanded their selection of meatless dishes and products. The range of Commensal and Yves Veggie products available at Metro shows the impact of vegetarianism on our eating habits. No matter how we feel about vegetarianism, we've all eaten "vegetarian" dishes like salads, cheese sandwiches or pasta with tomato sauce.

Why Do People Become Vegetarians?
There are many reasons and everybody has their own. Some are vegetarians because of their religious beliefs, others for ethical, moral, ecological or economic reasons. Still others become vegetarians to protect or improve their health. But is vegetarianism really better for you than a diet that includes meat? You be the judge.

Basic Principles
Depending on the school of vegetarianism, different foods are stressed: whole grains (wheat, rice, corn) or grain products (pasta, bread, whole grain cereals) and fresh fruits and vegetables. Legumes, nuts, dairy products and eggs are allowed in moderation. Finally, consumption of some foods like sugar, honey, butter, alcohol, coffee is minimal.


Types of Vegetarianism
People practice various degrees of vegetarianism depending on their beliefs and willpower. Here is a summary of the various types of vegetarians.

Semi-vegetarians - Eat no read meat, but will occasionally eat poultry and fish.

pescatarian - Eat no red meat or chicken, only fish and seafood.

Lacto vegetarians - Eat dairy products, but no meat or eggs.

Ovo vegetarians - Eat eggs, but no meat or dairy products.

Lacto-ovo vegetarians - Eat eggs and dairy products, but no meat.

Vegans or strict vegetarians - Eat absolutely no animal products, including honey! Their diet consists mainly of vegetables, legumes, grains, nuts, sees and fresh or dried fruits.

Macrobiotics - An oriental-style vegetarian diet based on elements of ancient Chinese philosophy.

Fruitarians - Eat only fresh or dried fruits, although some also eat seeds and nuts.

Vegetarianism's Benefits
First, an essential truth that cannot be stressed enough-a poorly balanced vegetarian diet can be just as injurious to your health as a heavily meat-centred diet. Just because a food is labelled "vegetarian" doesn't mean that it's healthy. Vegetarian foods swimming in oil are anything but "healthy"!

Eating a balanced vegetarian diet however can have definite health benefits. Because it stresses fruits, vegetables and grain products, a vegetarian diet ensures significant quantities of dietary fibre and antioxidants like vitamin C, which are known to help fight various diseases, such as heart disease and certain cancers. However, a balanced regular diet (i.e. non-vegetarian) that includes fruit, vegetable and whole grain products every day can be just as helpful in fighting disease.

Some people believe that it's easier to control one's fat intake, especially of saturated fatty acids, with a vegetarian diet because it's meat-free. This is true if the diet includes only limited quantities of eggs and dairy products since they are high in fat. The chief rule to a healthy, balanced diet; whether vegetarian or regular, is to eat a wide variety of foods in moderation.

Isolating the benefits resulting solely from a vegetarian diet is difficult because most vegetarians have a very healthy lifestyle, shunning alcohol, tobacco, sometimes even coffee and tea. So the benefits noted in various studies of vegetarianism cannot be attributed solely to a meat-free diet but to the overall lifestyle

Vegetarianism's Risks
Practising vegetarianism wisely requires a reasonable knowledge of the subject. Becoming a vegetarian doesn't just mean eliminating meat from one's diet but changing one's eating habits. Simply replacing meat with eggs and cheese isn't enough. Some people mistakenly believe that they've got fat beat because they avoid meat completely while eating large quantities of pastries, cakes and oil.

Vegetarianism doesn't guarantee good nutrition. Even vegetarians can suffer dietary deficiencies. For example, vegetarians run a greater risk of iron, vitamin B12, calcium and vitamin A and D deficiencies, especially vegans and others who eat no dairy products. These deficiencies can lead to various health problems such as anemia. Vitamin B12 deficiency can even result in developmental delay in children. So knowledge of nutritional needs is essential to ensure a well-balanced diet, especially for children and pregnant women. These two groups may need to take dietary supplements to guard against such deficiencies.

Put Tofu on the Menu!
When people think of vegetarianism, they think of tofu. Made from soymilk, tofu is rich in high-quality protein. But compared to meat, tofu has two times less protein, less fat and no cholesterol. Tofu is a good source however of essential fatty acids. There is a lot of talk about tofu's benefits from the phytoestrogens it contains, inactive substances similar to estrogens produced by the ovaries and that intestinal flora turn into active estrogens. They are found in linseed as well as in soybeans, where they are present as isoflavones. According to various studies, isoflavones could reduce menopausal hot flashes and help keep bones and arteries strong and healthy. These benefits can be obtained only through regular consumption of soybean products (tofu, soymilk). Enriched soymilk (calcium, zinc, vitamins B2 and B12) and tofu with calcium (calcium sulphate) deliver maximum nutrients.

Meat delivers complete protein, so foods containing vegetable proteins, such as tofu, are a vegetarian's best friends. Nuts, seeds, legumes, dairy products and eggs are excellent sources of protein.

Combining Proteins
Unlike animal protein, no vegetable protein contains all 8 essential amino acids, so-called because they cannot be produced by the body but have to be obtained from the food we eat. That is why the theory of "protein complementarity" was developed, whereby various foods from plant sources are combined to complete amino acids. It is widely accepted nowadays, with the proviso that it does not have to be strictly applied to each meal, except for children and pregnant women. People who eat a balanced and varied diet will automatically get their recommended daily allowance of protein. Proteins from dairy products, seeds and nuts, legumes and grains are complementary. Two examples of complementary combinations are a slice of bread (grain) spread with peanut butter (legume) or pasta (grain) with cheese (dairy product).

Conclusion
Eating more fruit, vegetable, complete grains and legumes is good for everyone, not just vegetarians. These foods provide many vitamins and minerals that help maintain good health. Variety is the key to a healthy diet. So even meat-eaters should consider adding lentils, tofu or chickpeas to their diet as a great way to increase their intake of dietary fibre and reduce their fat intake.

There are good vegetarian diets just as there are bad ones. Whatever a person's diet, the important thing is to get enough food energy, proteins, carbohydrates and fat.

Article courtesy of Metro.ca

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You Really Are What You Eat

Recent dietary research has uncovered 14 different nutrient-dense foods that time and again promote good overall health. Coined "superfoods," they tend to have fewer calories, higher levels of vitamins and minerals, and many disease-fighting antioxidants.

Beans (legumes), berries (especially blueberries), broccoli, green tea, nuts (especially walnuts), oranges, pumpkin, salmon. soy, spinach, tomatoes, turkey, whole grains and oats, and yogurt can all help stop and even reverse diseases such as hypertension, diabetes, Alzheimer's, and some forms of cancer. And where one might have an effect on a certain part of the body, it can also affect the health of other body functions and performance, since the whole body is connected. With these 14 foods as the base of a balanced, solid diet, weight loss gimmicks and other fly-by-night programs can become a thing of the past in your life.

Conversely, the ill-effects of an unbalanced diet are several and varied. Low energy levels, mood swings, tired all the time, weight change, uncomfortable with body are just a few signs that your diet is unbalanced. An unbalanced diet can cause problems with maintenance of body tissues, growth and development, brain and nervous system function, as well as problems with bone and muscle systems.
Symptoms of malnutrition include lack of energy, irritability, a weakened immune system leading to frequent colds or allergies, and mineral depletion that can trigger a variety of health concerns including anemia.

And since the body is connected, realizing that an unhealthy body will result in an unhealthy spirit only makes sense. When we nourish our body with these superfoods and complement them with other nutrient-dense and healthy fresh foods, our spirit will be vitalized and healthy as a direct result.

Many modern diets based on prepackaged convenience foods are sorely lacking in many vitamins and minerals, which can affect our mental capacities as well, and cause irritability, confusion, and the feeling of 'being in a fog' all the time.

Superfoods can be the basis of a sound, healthy, nutritious solution to curing many of these ailments and more.Lastly don't forget to drink plenty of water. That is also very important since the human body is made up of nearly 90% water. Most of the time we get hunger pains, its because our bodies crave water not food at the time. It is especially important when you lose water such as sweating and urination, you must put that water back in to stay hydrated.

My Fitness Forever is the number 1 directory for everything fitness. We cover it all from Sports, Health, Weight Training, Vitamins & Supplements.

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How to make risotto

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10 Really Good Reasons Why to Buy Organic

1. ORGANIC FOOD TASTES GREAT!

It's common sense-well-balanced soils grow strong healthy plants which taste better. Simply try an organic orange or vine ripened tomato for a sweet and juicy flavor treat! Recent research indicates organic foods may contain more nutrients as well.

Great chefs just can't get enough of it. Across the continent many leading restaurant chefs are using organic produce. Many have joined together in "Chefs Collaborative 2000" designed to encourage production of superior tasting foods through sound environmental practices

You get delicious, nutritious foods when you buy certified organic products- an everyday practice that's also good for Mother Earth

2. CERTIFIED ORGANIC PRODUCTS CARRY A GUARANTEE

Starting in 1996, all food products labeled organic must be in compliance with the US organic law. Certification is the public's guarantee that products have been grown and handled according to strict procedures without toxic chemical inputs. Farmers and processors alike must keep detailed records. All practices and procedures are annually inspected by a third-party certifier. All farms and handlers are required to maintain organic management plans. No prohibited substances are applied to the land on which organic food is grown for at least three years.

3. ORGANIC PRODUCTION REDUCES HEALTH RISKS

Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Now, the Environmental Protection Agency considers as potentially cancer causing 60% of all herbicides (weed killers), 90% of all fungicides (mold killers), and 30% of all insecticides (insect killers).

Children, farmers and farm workers are particularly vulnerable. According to the 1933 National Academy of Sciences study Pesticides in the Diet of Infants and Children, pesticide regulation and monitoring are outdated and flawed. Risk assessment is based on adult consumption, assuming exposure to only one pesticide at a time. IT does not take into consideration our multiple exposures to chemicals in water, rug shampoos, common household cleaners, flea powders and dozens of substances common in our modern environment. The 1993 report Pesticides in Children's Food stated that, "the average child exceeds the EPA lifetime on-in-a-million risk standard [of cancer] by his or her first birthday."

Reducing the number of exposures to all toxic chemicals should be everyone's goal.

4. ORGANIC FARMERS BUILD SOIL

Soil is the foundation of the food chain and the primary focus of organic farming. By building healthy soil, plants are better able to resist disease and insects. Each small piece of living soil contains thousands of microorganisms which help retain water and provide nutrients to the plants. Organic farmers foster soil fertility through proper tillage and crop rotation.

Chemical-intensive agricultural practices result in farms with deal soil so lacking in nutrients it requires large amounts of fertilizer. Reduced organic matter diminishes the soil's ability to retain moisture. The result is expensive irrigation using ever larger amounts of water. The resulting runoff takes the soil and chemicals with it.

We're facing the worst topsoil erosion in history due to our current agricultural practice of chemical intensive, mono-crop farming. The U.S. Soil Conservation Service estimates over 3 billion tons of topsoil are eroded from the U.S. crop lands each year, 25 billion tons globally. "Sediment loading" in streams is a major factor in the decline of our fish population. One third of all fish species nationwide are threatened or endangered.

5. ORGANIC FARMS RESPECT OUR WATER RESOURCES

Water makes up two-thirds of our human body mass. It covers three-quarters of our plant. While it may seem that there's and unlimited supply of clean water, consider the current status report:

The EPA has found 98 different pesticides in the groundwater of 40 states, contaminating the drinking water of over 100 million people. The agency has identified agriculture as the number one non-point polluter nationwide.

The elimination of polluting chemicals and nitrogen leaching, coupled with soil-building efforts, protects and conserves water resources from nitrogen contamination and sediment loading. Organic agriculture requires less water because the humus in its living soil retains moisture.

6. ORGANIC PRODUCERS LEAD IN INNOVATIVE RESEARCH

Organic farmers have led the way, largely at their expense, with innovative on-farm research aimed at reducing pesticides and minimizing agriculture's impact on the environment. Organic agriculture's best known production techniques include:

Cover cropping (green manure)
Use of beneficial insects
Crop rotation and diversification
Botanical and biological pest control
Composting
Close observation of natural soil, plant and wildlife systems
Cultural and mechanical weed control

Organic farming is not taught in standard textbooks. Farmers trying to shy away from the 42 billion pounds of petrochemicals applied each year on food and fiber crops could find it difficult. Fortunately, a network of thoughtful farmers share on-farm research through journals, conferences, electronic mail and, in some states, through the Land Grant colleges.

7. ORGANIC FARMING HELPS KEEP RURAL COMMUNITIES HEALTHY

Rural communities across the nation have watched employment shrink, family farms nearly disappear and a sense of future for the young move towards the cities. Many organic producers are independently owned and operated family farms- a nearly extinct breed in this country. In the last decade the U.S. has lost more than 650,000 family farms- 175 farms per day. The U.S. Department of Agriculture (USDA) predicts that by the year 2000, half the US farm production will come from 1% farms.

Organic farming, often done on smaller acreage farmed more intensively, is one of the few survival tactics left for the family farm and the rural community.

8. ORGANIC PRODUCERS STRIVE TO PRESERVE DIVERSITY

President Clinton has placed the loss of biodiversity (the existence of a large variety of species) at the very top of his environmental concerns. Just a few years ago, the biodiversity was not a common topic. The good news is that many organic farmers and gardeners have been aware of the problems for decades, collecting and preserving seeds, and growing unusual varieties. "This living treasures of seeds", says Kenny Ausubel in Seeds of Change, "comprises billions of years of evolution and at least twelve thousand years of human selection for agriculture."

9. ORGANIC FARMERS WORK IN HARMONY WITH NATURE

We are just beginning to understand the impact of chemical-intensive agricultural practices on the environment. Organic agriculture represents the balance demanded of a healthy ecosystem: birds and beneficial insects control pests; wild life is an essential part of a total farm and encouraged by including forage crops in rotation and by retaining fence rows, wetlands and other natural areas.

When you buy organic produce, you're helping farmers build a healthy environment for wildlife.

10. ORGANIC ABUNDANCE - FOODS AND NON FOODS ALIKE!

In the past decade, we've seen exciting developments in organic production of many food items, fruits, vegetables, nuts, seeds, and grains to name a few.

The most visible non-food item is cotton. the one crop most experts said could not be grown organically. Cotton is sprayed with more toxic pesticides, in greater amounts, than any other crop in the nation. In California's San Joaquin Valley alone, 100,000 acres are sprayed annually. Yet, once again, organic farmers are showing that it can be done, and done profitably.

Purchasing organic today ensures more organic choices tomorrow.

Article written by living-foods.com

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Tips For Using A Popcorn Machine

The taste of popped kernels from a popcorn machine is an extra special treat. Many organizations and schools keep these machines on hand for special events. They are often taken out of storage to sell bags to make money as a fundraiser. There are basics that need to be known to properly utilize these machines.

A great deal of the time these machines are used at events where children are present. It is sometimes children who are selling the tasty treat. The unit should never be used without adult supervision. It produced quite a bit of heat during the popping process. Touching the metal can cause burns to the skin. The metal does not cool down quickly between cycles.

The placement of the popper is important. It needs to be placed on a level surface or it could tip over. The surface must also be able to handle the heat produced from the unit. The area must also be one where if oils or popcorn are spilled that it will not cause permanent damage. The table must be strong enough to hold the weight of the unit.

These poppers have different needs than those of a small home based unit. They will work better if only specific products are used in them. There are companies that sell packages of oils and kernels for them. They are measured to meet a specific kettle size. They also have the unique flavorings and salty taste people expect.

The kettle and holding area needs to be kept clean. Kernels that did not pop and scraps of popcorn need to be removed. Oils that are left overtime can make it unsanitary to use it. Cleaning is part of proper maintenance that will keep in it functioning properly. Directions should have come with the popper which explains how to keep in clean.

The adult who is in charge of using the machine for an event will want to be properly trained on its use. The technique is not difficult to master. Someone who has used it before ought to take to the time to go through the basic of its operation with someone new. Proper training will help to make sure that the tasty treat is made without anyone getting burned.

Selling bags of fluffy popped kernels can be an effective an easy way to raise funds or just to provide a special treat to a large group. A popcorn machine is not hard to use once someone has gotten proper instruction. Using the right products and caring for it properly are important to the effectiveness of using it.

If you want to find out more about the popcorn machine or the popcorn popper, please call us or visit popcornmachine2go.com

Picture taken by rickandron.wordpress.com

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Halloween Treats: Halloween Finger Foods & Halloween Party Treats

If you are thinking of organizing a gala Halloween party this year, then it is high time to start planning on this. One of the important parts of this celebration would be to serve exotic Halloween finger foods and Halloween party treats to your guests. Here you will find some brilliant Halloween food ideas to make your party more entertaining.

Fingers in Blood
Boil cocktail sausages in multiples of 3, by giving 3 shallow horizontal cuts on one side for each of them to look like fingers. Once they are done, cut a small flat space at the top of each sausage and put small triangle of yellow bell pepper on that space creating a nail for the finger. Now, take a small bowl with some amount of tomato sauce and put 3 sausages together to make it look like a hand with 3 fingers. To make it more spooky, you can sprinkle little bit of tomato sauce on the sausage fingers.

Mummy Pizza
Take the English muffins, cut them into half and toast the open sides. Now use the pizza sauce to spread over the toasted part of the muffins and then put long and thin slices of mozzarella cheese to form a bandage like thing over the muffins. Make eyes with sliced black olives on every muffin. Bake these mummy pizzas for another 10-15 minutes until the cheese melts and the pizza turns crispy.

Mummy Dogs
Take hot dogs to prepare this creepy looking finger food. First of all wrap the hot dogs with cheese slices by leaving a small space free to design the face. In the face portion, make eyes with mustard seeds or sesame seeds and slit a little in the place of mouth. Now, take breadstick dough and wrap bandages on the hot dogs to look like mummies. Place these hot dogs in a baking sheet and allow them to bake for 10-15 minutes.

Tapeworm Sandwiches
Take hot dog to cut into long strips, so that it looks like tapeworm. Now put these strips into simmering water and wait a little till they get curled. Thoroughly drain the excess water and put them in a large bowl to coat with tomato ketchup. Slit the hot dog buns in the middle and put couple of strips inside to prepare this weird party treat.

Ghost Sticks
Use pretzel sticks and white chocolate to prepare this spooky recipe. First you need to melt the white chocolate. Now take each pretzel stick to dip into the melted chocolate and keep them aside on a wax paper for drying. When the chocolate is about to dry take small chocolate scrapes to make the eyes and mouth over the head portion of the sticks.

Monster Toes
Take cocktail sausages to cut a slice on the top to make a place for the nails. Now cut soft tortillas in strips to wrap around the remaining part of the sausages. Use a small toothpick to secure the end. Now bake the sausages in the oven for 8-10 minutes. Bring them out and fill the open nail portion of the sausages with ketchup. Remember to remove the toothpicks before serving.

Caramel Apple Monsters
Take caramel candies in an oven-safe glass bowl and after adding milk to this put into the oven for melting. You will need to stir the mixture quite often. When it is ready, take fresh apples to insert sticks on one side. Now holding that stick coat the apple evenly with melted caramel. When the caramel is about to set, then use candies to put on one side to make monster face.

Creepy Eyeballs
Use peeled, hard boiled eggs to half them on the vertical side and take the yolk part out in another bowl. Now put minced onion, dried parsley flakes, dry ground mustard, garlic powder, salt and paprika in the yolk part and combine thoroughly with a fork. Put few drops of blue food color to make the yolk looking light green. Fill the cavity of the white part with this mix and add 1 sliced black olive to each of the eggs. Make red pupils of the eyes with a small piece of red pepper or tomato.

Salty Bones
Use the breadstick dough to cut into small pieces. Now for each piece of dough cut a slit at both ends and round the flaps in such a way that they look like small bones. Sprinkle coarse salt over the bones and then put them over an ungreased baking sheet to bake for 10-12 minutes or until they are lightly browned.

Pretzel Spiders
Take two round crackers to make a sandwich using peanut butter as the filling. Now take thin pretzel sticks to make 8 legs around the cracker sandwich, so that it looks like a spider. Use little bit of peanut butter in the place of eyes and stick raisins or black olive slices to make eerie eyes of the spider.

Article written by yummytummy

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The Well-Stocked Pantry -- A Cook's Secret Weapon

Doing any job is easier when you have the right tools on hand. One of a cook's best tools -- and secret weapons -- is having a well-stocked pantry.

Cooking is much simpler if you know that you've already got what you need on hand, and aren't going to have to run to the corner market every time you want to fix a meal.

Having a well-stocked pantry is also the secret weapon of every "Hostess with the Mostest" especially when unexpected guests drop by.

You'll be able to make every guest feel special and welcome because, whether it is appetizers for four or dinner for ten, you can handle it with style and panache. In fact, your reputation -- and your sanity -- will be assured, because with these things in your pantry, you can put together beautiful and tasty food that is beautifully presented in just minutes, simply and easily.

Here is a list of basic ingredients that should be in any well-stocked pantry. (One great way to stock your pantry is to buy one or two things on the list each time you go shopping, rather than trying to get it all at once. If you watch the sales and take advantage of seasonal buys, you'll be able to save money as well!)

Remember to rotate everything in your pantry on a regular basis, and adjust the items on this list to suit your family's likes and dislikes.

Herbs, Spices, Extracts and Sauces:
- Salt (Sea and Iodized)
- Pepper (Whole Peppercorns, Black, White and Red)
- Nutmeg (Ground and Fresh)
- Cinnamon (Ground and Sticks)
- Pumpkin Pie Spice (Ground)
- Allspice (Ground)
- Cardamom (Whole and Ground)
- Ginger (Whole and Ground)
- Curry (Ground)
- Garlic (Fresh and Ground for Emergencies)
- Mustard (Ground)
- Bay Leaves (Dried)
- Rosemary (Fresh and Bottled)
- Thyme (Fresh and Bottled)
- Sage (Fresh and Dried)
- Sweet Basil (Fresh and Dried)
- Parsley (Fresh and Dried for Emergencies)
- Cumin (Ground)
- Oregano (Dried)
- Onions (Flakes for Emergencies)
- Vanilla Extract
- Maple Extract
- Almond Extract
- Lemon Extract
- Orange Extract
- Soy Sauce
- Cooking Wine or Cooking Sherry
- Rice Wine Vinegar
- Sesame Oil
- Balsamic Vinegar
- Red Wine Vinegar
- Citrus Vinegar
- Teriyaki Sauce
- Barbecue Sauce
- Sweet and Sour Sauce
- Tabasco or Other Hot Sauce
- Chili Sauce
- Steak Sauce
- Packages of Salad Dressing Mix
- Packages of Dried Onion Soup Mix (Or Other Flavors)
- Soup for Sauces (Cream of Chicken, Mushroom, Celery and Cheese)

For Baking:
- All Purpose Flour
- Self-Rising Flour
- Whole Wheat Flour
- Pancake Mix
- Yeast
- Sugar
- Confectioner's Sugar
- Brown Sugar
- Sugar Cubes
- Molasses
- Baking Powder
- Baking Soda
- Yeast
- Cornstarch
- Honey
- Cocoa Powder
- Unsweetened or Semi-Sweet Chocolate
- Semi-Sweet Chocolate Chips
- Butterscotch, Caramel and other flavored "chips"
- Nuts (Walnuts, Pecans, Almonds, Hazelnuts and Cashews)
- Marshmallow Cream
- Vegetable Shortening (Regular and Butter-Flavored)
- Sunflower Oil
- Maraschino Cherries

For Appetizers or Adding "Something Special" to Meals:
- Peanuts in the Shell
- Salted Peanuts
- Mixed Nuts
- Extra Virgin Olive Oil
- A Variety of Crackers
- Black and Green Olives
- Canned Mushrooms
- Palm Tree Hearts
- Bottled Asparagus
- Sun-dried Tomatoes
- Bottled Salsa
- A Variety of Chips and Dips
- Cheeses (Traditionally, 3 to 5 are served, from hard to soft, mild to strong. Find flavors that mix well together, and serve cheeses from different animals and different countries)

For Everyday Meals:
- Bullion Cubes and Powders (Chicken, Beef and Vegetable)
- White Rice
- Long Grain and Wild Rice
- Brown Rice
- A Variety of Pastas
- Barley
- Bread Crumbs
- Croutons
- Tomato Sauce
- Tomato Paste
- A Variety of Canned Tomatoes
- A Variety of Canned Beans (Black, Red, Kidney and Garbanzo)
- Dried Beans (Pinto, Chili and Kidney)
- Canned Tuna, Chicken, Crab and Clams

For Desserts:
- Canned Pineapple (Chunks and Slices)
- A Variety of Canned Fruits
- A Variety of Jams or Jellies
- A Variety of Cake Mixes, Brownies and Frostings
- A Variety of Packaged Puddings
- All the fixings for Ice Cream Sundaes or Banana Splits
- Applesauce

In the Refrigerator:
- Milk
- Eggs (Or Egg Substitutes)
- Cream (A staple for many Mediterranean Dishes)
- Butter or Margarine
- Yellow Mustard
- Brown Mustard
- Dijon Mustard
- Ketchup
- Mayonnaise or Salad Dressing
- Cheeses (Cheddar, Swiss, Feta, Parmesan and Jack)
- Cottage Cheese
- Sour Cream
- Green Onions
- Tomatoes
- Cilantro
- Salad Fixings

In the Freezer:
- Whole Chicken
- Steaks
- Boneless, Skinless Chicken Breasts
- Beef or Pork Roast
- Stew Meat
- Hamburger
- Pork Chops
- Pieces of yellow, red and green peppers (Chop up any leftovers each time you use them and throw them into a bag in the freezer. They will add color and flavor to bland dishes)
- Frozen Bread Dough (Make your own or store bought)
- Frozen Rolls (Make your own or store bought)
- Frozen Pizza Dough (Make your own or store bought)
- Frozen Baguette
- Broccoli
- Spinach

With these ingredients in your kitchen, the only thing you'll have to worry about when it's time to cook is which recipe you want to try!

You too, can manoeuvre in the unfamiliar waters of gourmet cuisine, with just a few well-learned techniques that are easy to master, and build a repertoire of literally hundreds of dishes and deserts. Let Geoffrey set you on the path today, to gastronomical delights! http://www.free-recipe-books.com

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Cupcakes Take the Cake!

From California to New York, cupcakes are showing up at more and more events. Let's face it, cupcakes are in! And with the new cupcake shops popping up all over the country, there is no doubt cupcakes are in high demand. But you maybe wondering; can I create an attractive display with cupcakes? Are they really better than cake? Would cupcakes be cheaper than cake? Would the little wonders work for my event? Are cupcakes acceptable to serve at a wedding?

When thinking of weddings or wedding cakes, the two words that come to mind are beautiful & elegant. On the other hand, when thinking of birthdays, baby showers, or graduation cakes, the words fun or cute come to mind. Cupcakes are perfectly suited for all occasions, because they can be both beautiful & elegant but at the same time they are always so cute! There's just something fun or special about having your own mini-cake.

The versatility of cupcakes is amazing, which may be one reason why their popularity is on the rise. Cupcakes offer an endless number of ways to mix and match flavors, frostings, liners, as well as a number of different ways they maybe displayed. Tiered cakes on the other hand don't seem to have as many display or decorating options, unless you spend thousands of dollars for a designer cake. With the number of different shapes, sizes and styles of cupcake displays that are available, finding a way to display your cupcakes is not a problem.

You may be thinking, who cares what it looks like, will it taste good? The answer is, Yes! Generally speaking, any flavor or type of cake can also be baked as cupcakes. It is not uncommon for a stacked or tiered cake to have two or three different flavors, but here is where cupcakes can have a great advantage. With cupcakes one would be more easily able to offer a larger variety of flavors. In addition, cupcakes can make it much easier to identify the different flavors than with a standard cake. Plus, there is no waiting to get to the flavor on the bottom; and who wants to deal with all that mess from cutting and serving?

Speaking of mess, which one of the two would be easier to serve? In this, I am certain cupcakes are hands down, the winner. There is no need to have someone cut and serve, no waiting for all the pieces to be cut, no need to worry about cutting the right size or number of pieces, also no need for dessert plates & forks. Cupcakes make it easy for your guests to serve themselves. They could even be placed individually at everyone's seat, making cupcakes a great wedding or party favor for your guests. Still, some prefer a smaller center cake or cupcake display at each table. This idea can be a money-saver, because it eliminates the need for a floral centerpiece on each table. Cupcakes are also easier to divvy up and send home with family and friends; that is if there are any left!

This brings us to one final question. Which of the two is cheaper? Unfortunately, there is no easy answer to this. Here are a few variables to take into account when figuring up the cost for either. How many servings do you need? What does your baker/caterer charge per cupcake? What do they charge per slice of cake? Do they charge more for a variety of flavors? How do you want your guests to be served? How do you want to display your cake or cupcakes? Can you rent a cake or cupcake stand? Would it be more cost affective to purchase a cake or cupcake stand?
In general, the opinion seems to be that cupcakes are cheaper!

If you are planning on doing it yourself, the price would probably be about the same for either one. However, unless one has experience in cake decorating, most would probably find it a lot easier to decorate cupcakes than to assemble and decorate a tiered cake. In short, it all boils down to three main questions. Which one do you prefer? When, where and how would you like your guests to be served? And what is the best way to accomplish this?

To summarize, no matter what your occasion or needs may be, Cupcakes take the cake!

Please feel free to ask the author any additional questions at http://www.cupcakeweddingstands.com Or
Browse the wide selection of Cake & Cupcake Stands; great for Weddings, Baby showers, Birthdays, Graduations or any Occasion!

Designer cupcakes picture by justincreateblog.com

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Triple-layer Chocolate Pumpkin Pie

Just in time for thanksgiving!

Here's a pumpkin pie that will get rave reviews for both taste and appearance. With layers of plain and chocolate-flavored pumpkin filling plus a sweet sour-cream topping, it takes a bit longer to make--but it's well worth it.

Ingredients

Foolproof Pie Shell
2 tablespoons unsalted butter
4 ounces semisweet chocolate, coarsely chopped
12 ounces cream cheese, softened
1 1/2 cups sugar
2 large eggs, at room temperature
1 cup canned pumpkin
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup sour cream

Instructions

Prepare, chill, and prebake a Foolproof Pie Shell. Reduce the oven temperature to 350º.
Melt the butter in the top of a double boiler set over, not in, barely simmering water. Add the chocolate and leave it over the heat until melted (5 to 7 minutes), and then whisk it until smooth. Set aside the top of the double boiler to partially cool the chocolate.
Using an electric mixer on medium speed, beat the cream cheese in a large bowl, gradually adding 1 1/4 cups of the sugar. Beat in the eggs, one at a time. Next, blend in the pumpkin, vanilla extract, spices, and salt until the filling is evenly combined. Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until evenly blended. Pour the chocolate filling into the pie shell and gently shake the pan to settle the filling. Bake the pie on the center oven rack for 20 minutes. Then let it cool on a wire rack for 15 minutes.
Carefully ladle the remaining plain pumpkin filling over the chocolate layer and shake the pan to settle the filling. Return the pie to the oven and bake for about 35 to 40 minutes. When done, the filling around the perimeter will have puffed somewhat, but not so much that it develops large cracks. Place the pie on the cooling rack until the filling levels, about 30 to 45 minutes.
Combine the sour cream and remaining 1/4 cup of sugar in a small saucepan. Stir the mixture over very low heat for about 2 minutes, until it is fairly thin and slightly warm. Carefully pour it over the last layer and tilt the pan to evenly distribute the topping. Cool the pie thoroughly, then cover it with loosely tented tinfoil and chill for at least 4 hours before serving. Makes 8 to 10 servings.

Recipe and picture from familyfun.go.com



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Brewing Stands: Starting Your Microbrewery Right

As you gain experience in the world of home brewing, you'll eventually find yourself outgrowing your old brewing equipment. It's even possible you're still making your wort on the kitchen stove and leaving your brew on the kitchen counter to ferment. While there's nothing wrong with either of these (most home brewers start that way) there are benefits to having equipment designed specifically for your brewing needs. When you decide to take the step from brewing in your kitchen to turning a corner of your home or garage into your very own micro brewery, you'll want to begin by looking at brewing stands. Brewing stands are the perfect start because they give you a place to put everything and will usually support the equipment you're already using so you can get set up right away with what you already have, then add new elements as you need them.

Quality brewing stands come in a variety of shapes and sizes, from simple one tier shelves to beautiful three tier models like Blichman's Top Tier. These brewing stands hold the pots and kegs you already have or can be purchased with all new ones for even more of an upgrade.

When looking at brewing stands, make sure to check out the different sizes and styles of mash tuns, liquor tanks, brew kettles and heating elements. While you may think you only want a simple two tier stand, you may find that one of the three tier brewing systems is really more your style. It's better to choose a 3 tier brew system that you can grow into than to buy something you'll end up outgrowing and having to replace. Sometimes, spending a little more money can help you save in the long run and that rule holds as true with brewing stands as it does with anything else.

A few tips before you begin building your microbrewery:

Look at the options before you make your final decision. What looks like a great deal at first might limit you in the long run. It's better to look at quality brewing stands first and add elements as you can afford them than to buy a cheap kit that you'll want to replace in less than a year.

Make sure you purchase one of the brewing stands with adjustable posts so that you can adjust your shelves if and when you need to. Blichman's brewing stands are a perfect example of this.

Don't forget the burners! You're looking at brewing stands because you want to move away from having to do everything in the kitchen. Make sure to include the burners that will make that possible in your upgrade plans.

And finally: Have fun with it! Home brewing is a fun and rewarding hobby. It isn't just about making the perfect beer to suit your taste or creating a prize winning brew for your neighborhood brewing contest. It's about making something that is uniquely yours, something you can feel proud of but also have fun doing. Brewing time is your time. Enjoy it.

The author of this article, Peter Waterman, writes on his website HomeBeerMakers .com about his greatest hobby, making his own beer. Read his articles about his favorite all grain brewing systems like the blichmann top tier.

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Cooking With Honey – The Healthy Sweetener

If you need to have the ability to cook candy without each of our adverse well being effects regarding exquisite sugar, darling is a superb option. Amongst different causes, honies is just metabolized more slugishly just your amazing physique, that means that you are less prone to request a single gorgeous "excessive" right consuming one thing intended by honey.

Darling may be difficult for prepare dinner while using, though, with respect to a number of reasons. Incredibly many individuals don't cook dinner as well as this task as a result of they do not know how. But as soon as you understand how to make use of sweetie using your good favourite new kitchen projects, it's not hard at all towards use.

The first problem that experts claim honey gifts happens to be those one melts away more easily that ordinary sugar. The item drawback definitely is normally eliminated because of doing your prepping also known as of baking throughout the best slightly lower heat.

The principle problem to make sure you making good food with the help of honey often is that a majority of it's a liquid. Replacing gorgeous while having honey would certainly destroy a little meals if you happen to don't bring about beneficial permitting just for the additional the liquid in which it each of our sweetie adds.

Mainly muffins, simple fast bakery, yeast bread, and so forth you may make currently the substitution without any adjustment. Cakes, xmas crackers furthermore some other dishes you need to decrease the amount regarding the liquid in the food that can subscription intended for some of the honey.

Honey can also be rather straightforward to use here in pies. Because they're wihtout a doubt considerably hummingbird nectar, you can change any carbs which has honey. In the case when ones cake filling up appears too drippy, simply boost just a little additional thickener before a person storage containers . it all inside very own quiche shell.

The flavor about honies does sometimes wind up a difficulty, but should not usually. In case you are and earn that recipe regarding you do not need the flavor being easy to see, discover several issues you'll be able to try. First of all, buy some sort of mildest flavored honies shoppers can. Usually which is will probably be a very light clover honey. (One particular paler our honey, our own more satisfying with milder the flavour, when it comes to general.)

Even if necessary, you need to use half darling, and simply half another sweetener, comparable to iphone charge focus, agave nectar, stevia, and even handsome when you have to.

At Home Cooking is a blog about how to live a more healthy, natural and balance life by cooking healthy

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Yerba Mate: The Drink of the Gods

Visit any village in the South American countries of Paraguay, Uruguay, southern Brazil, or northern Argentina and you'll be greeted with a warm or cold cup (depending on the time of the day you visit) of herbal Mate tea. Yerba Mate is traditional, centuries old refreshment used by the Gaurani Indians to cool them of sweltering heat. In fact, it isn't odd to find everyone from elders to youngsters sipping the brew from sunup to sundown. The tea is either brewed with sugar or taken cold without sugar. The cold version of the tea is popularly called Terere.

The tea is known for its medicinal value. The leaves are said to be rich in vitamins E, A and C, pantothenic acid, chlorophyll, and choline. Besides this the tea is said to contain other powerful antioxidants that are very beneficial to the body. No wonder, the Guarani Indians referred Yerba Mate as the 'drink of the lords'.

They drank the tea to boost immunity, cleanse the blood, tone the nervous system, reduce stress and fatigue, and also to stimulate the mind. Recent studies have proved that the tea is helpful to cure migraine, neuralgia, insomnia and headache. Regularly drinking of Yerba Mate is known to aid digestion among people suffering from gastro intestinal problems. The tea also inhibits the growth of bacteria responsible for bad breath. A number of dieticians refer the tea for its weight reducing qualities. The tea is known to speed metabolism and suppress appetite.

To make this tea, dried Yerba Mate leaves are put in a vessel that's made from cow's horn. To these leaves is added hot water. A metal straw with a strainer on its bottom is placed on the tea. The host then passes on the vessel to his guests who drinks it and then passes it over to the next guest, who will have to add hot water to drink from the tea.

The leaves were introduced to the west by Jesuit missionaries, who found that the locals never got tired after chewing the leaves of the plant. Today, there are many takers for the tea, who like it for its health benefits. While it's common knowledge that drinking the tea gives people a 'kick', the levels of Caffeine in the tea are less than they are in green tea.

The leaves are traditionally obtained by cutting branches of a tall and bulky tree. The cut leaves are then placed on brushwood and roasted slowly in holes sunk in the ground. However with an increase in demand, the tea is now cultivated as a crop and exported to countries across the world.

The author is a loose tea expert and has studied the health benefits of herbal teas throughout the world. Find Premium Yerba Mate Tea related info at the website http://www.fusiontearoom.com

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Back to School Bento

I love Japanese food. Eating at an authentic Japanese restaurant is one of the pleasures of life for me. I just adore the bento boxes, with the assortment of yummy foods in them.

A couple of weeks ago, I realized that bento boxes would make even ordinary school lunches seem extra-ordinary. I know I would enjoy lunch so much more if it were packaged in a pretty way, even if the lunch was only a sandwich and a piece of fruit. I knew I wasn’t the first one to think of this, and I was right! I sought and found a great variety of ideas for bento lunches and containers.


Before going into the practical issues, here’s a definition of “bento” from Wikipedia:

Bento is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables as a side dish. Containers range from disposable mass produced to hand crafted lacquerware. While bento are readily available at convenience stores and bento shops throughout Japan, it is still considered an essential skill of a Japanese housewife to be able to prepare an appealing boxed lunch.

Bento can be very elaborate, aesthetically pleasing cuisine arrangements. Often the food is arranged in such a way as to resemble other objects: dolls, flowers, leaves, and so forth.

The Equipment

The traditional Japanese bento box is lacquered, and thus not microwaveable. These days, you can find bento boxes made of plastic or metal. They can be tiered or not, but the best ones to use have small compartments for the different parts of the meal.

Check these out:

This 10″ Japanese bento boxes has a black wood grain style lid and a beveled edge, a single red lacquered plastic tray that fits inside the box and is removable for easy cleaning. via Japanesegifts.com

The main compartment of this bento lunch box holds five containers of varying sizes to separate different foods. Some have covers to keep liquid food in, while the other containers can hold solid foods in place by the fold-down lid. Comes with a spoon, fork, and guide to nutritious eating. Dimensions: 9″ wide, 7″ tall, and 2″ deep. This is available at lunchboxes.com and laptoplunches.com.

This style has stacks for larger lunches. Measurements: 7.5″ tall; bottom layer is 2.5″ x 6.5″ x 6.5″; middle layer is 2.5″ x 6.5″ x 6.5″; top layer is 1.5″ x 6.6″ x 6.5″. Availalbe in square and round versions at plasticashop.com.

The Lunch

While bento is traditionally composed of rice and accompanying dishes, there’s no reason to adapt it to your favorite lunch. There’s no way I can write up all the things you can do with your bento box, so I’ll just show you some examples, and point you to sites where you can get more ideas.

For younger children, ham, radishes, red peppers and dried seaweed, lovingly prepared by mom. More photos from PBS.org.

Pasta, pineapple and blueberries from Lunchinabox. This site has tips, recipes and information galore about packing lunch in a box:

This is a fritata lunch, also from Lunchinabox.

Chicken nuggets, rice, tomatoes, beef curry and baby bok choy, from Cooking Cute. This is another great site dedicated to bento.

For even more lunch ideas, here are some sites to visit:

* If you want to know about making the traditional Japanese bento, Airandangles has all the information you need.

* The bento box group on Flickr has more than 1000 members, so you’re sure to never run out of inspiration.

* RecipeZaar has recipes for bento lunches.

Are you hungry for a bento yet? I hope this will will help make the school year’s lunches fun and more nutritious for you and your kids. Yum

Article written by Maricar Macalincag
top image by Kanto at Flick



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How to Make Cold Bubble Tea

What is Bubble Tea?

The bubbles in the tea are actually large tapioca pearls, which add an interesting consistency to the drink. This is a cold drink, so you need to make the tea well ahead of time so it has plenty of time to chill. Bubble tea is very popular in Asia, and it is beginning to gain popularity in the United States.
Bubble Tea Ingredients

For this recipe you need:
black tea
large tapioca pearls
milk
ice
sweetener
You also need a cocktail shaker for mixing together the drink, and extra wide straws for drinking up those bubbles.
Prepare the Tea

Begin by making a pot of black tea. While the tea is still hot sweeten it with sugar or honey. Generally, you will want to use about 1 tbsp. of sweetener per cup of tea. It is better to use less than more, because you can always add more later. Now, chill the tea in the refrigerator.
Boil the Tapioca Pearls

Tapioca is very delicate, so you want to make it right before putting the bubble tea together. Boil some water in a large saucepan. When the water is boiling, add one cup of tapioca pearls. Stir them up so they do not stick to the bottom. Follow the cooking directions for the type of tapioca that you are using. Generally, you want to let the tapioca boil for 25 minutes, then turn off the heat and let them sit covered in warm water for another 25 minutes.
Assemble the Bubble Tea

Drain the tapioca and rinse it with warm water. Add the tapioca pearls to the bottom of the cups. Pour one part tea, one part milk and some ice into the cocktail shaker. Give it a good shake so everything gets mixed up. Pour the milk, tea, and ice over the tapioca and enjoy the drink through one of the thick straws.

Thanks for watching. To learn more, visit us on the Web at food.about.com



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Fructose: what is it, and why is it in everything?

We all know fructose is some type of sweetener, we see it listed on so many food labels: ketchup, soft-drinks, energy drinks, cereals, cookies, breads, crackers, ice creams, canned soups, and more. And most of us think fructose has something to do with fruits. So in some way it's okay; it's just some sweetener thing derived from natural fruit sugar.

But it's not. Well it's half true. Fructose is one of the main sugars from fruits, the others being sucrose and glucose, so that's true. But the fructose found in processed foods is an entirely different story.

Food manufacturers and producers are sweetening our food with high-fructose corn syrup (HFCS) which does not come from fruits at all. It comes from a highly processed blend derived from corn, which many times can be genetically modified.

Too much HFCS in the diet means extra calories and can lead to unwanted weight gain. In addition to the unwanted pounds, weight gain can lead to health problems such as high blood pressure and diabetes.

The best way to reduce HFCS and other added sugars in your diet is check the products that you consume and look out for it on the labels. Added sugars are listed on ingredient labels as HFCS, fructose, sucrose, glucose, corn syrup, fruit juice concentrate, corn sweetener, honey and dextrose. Limit these as much as possible and try to get your sweet fix from whole fruit instead. Not only are you getting natural sugar this way, you are also getting much needed fiber and antioxidants.

The American Heart Association has specific guidelines for added sugar -- no more than 100 calories a day from added sugar for most women and no more than 150 calories a day for most men. That's about six teaspoons of added sugar for women and nine for men.

Just to put this in perspective, one 12-ounce soft drink or 1.5 fruit-flavored eight-ounce cups of yogurt has 10 teaspoons of added sugar, that's already above the guidelines for the entire day!

Most Americans get more than 22 teaspoons -- or 355 calories -- of added sugar a day, which far exceeds both the USDA guidelines and American Heart Association recommendations.

Tips to reduce the added sugar in your diet:

* Limit sugar-laden sodas.

* Limit candy high in added sugar.

* Limit the non-nutritious, sugary and frosted cereals.

* Check to see that your canned fruit is packed in water or natural juice, not syrup.

* Go easy on condiments like ketchup, BBQ sauce, and salad dressings.

* Check the content of yogurt and dairy products for added sugar.

* Avoid fast food - it's usually high in HFCS.

* Have fresh fruit as a sweet treat.

* Snack on vegetables.

* Look for 100 percent organic labels, then it's HFCS-free.

Article written by Kshamica S. Nimalasuriya MD, MPH



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Fact or Fiction: Is Metal Cookware is Dangerous to Use

For many years it was assumed that eating foods that that had been cooked in aluminum frying pans was dangerous to your health. Scientists had proven data showing that dangerous chemicals leached into the food as the aluminum was heated to a high temperature on the stove. Similar dangers also existed when cooking with stainless steel, non-stick pans, and cast iron. So, how much of this is true in 2011 and is it safe to cook with metal pots and pans?

Aluminum cookware was first manufactured in 1892 by the Pittsburgh Reduction Co., later known as ALCOA It gained popularity with housewives and was widely used by the 1960's. Concerns about cooking with these pans stemmed from the fact that aluminum is highly reactive. Cooking acidic foods such as tomatoes or tomato sauce can cause leaching. The food then actually absorbs the metal from the pot or pan, which means a person will be swallowing aluminum particles with their food.

But, how much consumption is too much? Aluminum is almost impossible to avoid in the environment as it can be found in our air and water. It is also found in medicines, anti-perspirants and, of course, in cookware. People consume up to 50 mg of it per day, and 3-6mg more when eating foods cooked in aluminum pans. Excessive consumption has been linked to kidney problems, anemia, calcium deficiency, MS and Alzheimer's disease.

Stainless steel, discovered around 1913, made very desirable cookware. It is made by combining carbon steel with chromium. The chromium gives this steel its stainless, corrosion resisting properties, easy cleaning ability and attractive shine. However, in order to make the cookware distribute heat evenly, nickel must be added to the steel and this can have an adverse effect on people with nickel allergies,

Another precaution with stainless steel involves cleaning techniques. Using steel wool is discouraged as metal particles can be left behind which then turn into rust. Corrosive cleaning agents may leave harmful residue if not thoroughly rinsed. And, like aluminum, some nickel leaching may occur when cooking acidic foods, especially in pans with scratches and pitting. This results in increasing a person's nickel consumption.

Leaching, rust and bacteria are the culprits with non-stick coated aluminum pans and cast iron, as well. When the non-stick coating is scratched, aluminum can leach through, as well as the plastic coating. Bacteria can grow in the scratched surface. When cast iron is allowed to rust, it becomes dangerous if the rust gets into food.

So, is the answer 'Get rid of all metal cookware-now!'? Not necessarily. The FDA has published current guidelines for safety levels of metal consumption and toxicity. The average person will consume much less aluminum and nickel than the amount considered dangerous. That being said, there are some safety tips and common sense practices to follow if you want to use metal cookware:
---Avoid cooking acidic foods in aluminum,
---Switch to anodized aluminum cookware, which has a coating that makes it non-reactive, non-porous, and virtually scratch resistant,
---Get rid of scratched or pitted cookware, especially non-stick coated,
---Avoid stainless steel if you are allergic to nickel,
---Use appropriate cleaning and care methods for aluminum, stainless steel, non-stick coated pans and cast iron,
---Do your own research and use precautions if you are concerned about Alzheimer's or other diseases that might be exacerbated by excess metal consumption.

In conclusion, the answer to the question, "Is it safe to use metal cookware?" is "Yes." Treat all cookware properly, use safety precautions, store it carefully and follow manufacturers' directions. Finally, throw it away if it becomes damaged.

Yvonne Crooker is the author and can provide more information about wrought iron kitchen accessories, including wine racks and pot racks, at Pot Rack Place. Yvonne is a retired school administrator who has time now to devote to her creative talents, including decorating, quilting, and photography.

Yvonne and her husband, Gary, a professional musician and finish carpenter, share their lakeside cottage with their two dogs and three cats.
Discover the Old World charm and rustic good looks of wrought iron racks at http://www.potrackplace.com.

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