Friday, 27 June 2014
Create your own creamy smooth fruity sherbet using your favorite flavor of Cordial
This recipe is very simple and makes a great low calorie snack during the hot summer months.
1 cup sugar
1 satchet of unsweetened Cordial (any flavor; not artificially sweetened)
3 cups milk
1/4 c. Water
In a small saucepan mix corial, water and sugar over medium heat until smooth and sugar is completely dissolved. Remove from heat and cool 10 minutes. Mix with 3 c. of Cold Milk and pour into ice cream maker, process according to manufacturers directions on your machine.
If you don't have an ice cream maker, pour into a dish and place in the freezer. Remove from freezer after 1 hour, blend well until smooth and return to freezer.
Please note, if using milk, it will have an "icy" texture rather than a smooth sherbet texture.
Wednesday, 25 June 2014
Ever wondered how they make those gorgeous chocolate decorations on cakes, etc? It's nothing, print out pretty designs, lay a sheet of wax paper over the top, pipe melted chocolate in any color, let them harden. Apply to cakes, cheesecake, puddings, & more. Simple, huh?!
Friday, 20 June 2014
Make your own Antiperspirant Spray! This simple recipe is only 3 ingredients, a great way to avoid nasty, pore clogging chemicals.
An important note about Antiperspirants- while they are okay for occasional use it is not considered healthy to use them Daily as anything that blocks the bodies ability to perspire is not particularly healthy! This is a simple recipe to make and use for those "little black dress" occasions where you don't want them to "see you sweat"! For daily use we recommend our "NO Secret" Deodorant.
This is a pretty simple recipe, all you need is:
1 cup water
1/4 cup vodka
Mix all ingredients and stir well until the alum is dissolved. Pour into a spray bottle or clean container. To use, spray on the body, or apply using cotton pads
Alum can be found in the seasoning/spice section of any major grocery store, or it can be purchased online at places such as Amazon.
Wednesday, 18 June 2014
Friday, 13 June 2014
Going out? Transform ordinary plain jane bobby pins into glittered & glamorized accessories with a bit of nail polish.
Wednesday, 11 June 2014
Make Your Own Firestarters- Fill a cardboard egg carton with wood shavings, melt & pour paraffin wax over the shavings. Cut out the individual "blocks" with the cardboard, flip them upside down and light.
Friday, 6 June 2014
1 large, very sharp onion, Diced Small
3 cloves of garlic
1 tbsp. of hot sauce
Dash of chili powder
Dash of cayenne pepper
Combine ingredients in a blender, fill with water. Blend until very smooth. Strain (twice!) to remove solids. (Store in fridge until needed)
In a spray bottle, add 2 inches of blended solution and 1 inch of biodegradable dish soap. Top up with water and spray directly on pest infestation. Grow organic!
Wednesday, 4 June 2014
Caprese Lasagna Roll Ups -
loaded with Mozzarella, fresh tomatoes and fresh basil!
8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste
Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).
Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.
Simple Marinara Sauce
Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).