Chocolate Fondue. How to make Chocolate Fondue ?

8 ounces good quality chocolate
8 ounces heavy whipping cream.
1 shot grand mariner or liqueur of choice.

Heat cream and liqueur in dessert fondue pot on medium heat. Add chocolate and stir until chocolate is melted. Place dessert pot over a tea candle to keep warm. Serve with a seasonal fruit plate, marshmallows and pound cake or cookies.

Chicken Pate. How to make Chicken Pate ?

Chicken Pate.

How to make Chicken Pate ?

3 chicken breasts, boneless and skinless
1/2 cup onions, finely chopped
1 (8 oz.) whipped cream cheese
1/4 cup mayonaise
1/2 teaspoon paprika
1/4 cup sherry
1/2 teaspoon cayenne pepper
juice of 1 lemon

Cook chicken breasts in boiling water for 30 − 45 minutes. When cooled cut up chicken into cubes. In medium bowl combine all ingredients. Place mixture into small jello mold or small loaf pan. Make sure to coat pan with oil so mixture will come out smoothly. Refrigerate for at least 8 hours. Serve withcrackers.

Cheese And Artichoke Fondue. How to make Cheese And Artichoke Fondue ?

1−1/2 cups diced processed American cheese
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon all−purpose flour
1 teaspoon ground mustard
1−1/2 cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup roasted red peppers, drained and diced

Mix American cheese, milk, Worcestershire sauce, flour and mustard in a 3−quart saucepan. Cook over medium−low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with dippers.

Cheese & Olive Bruschetta. How to make Cheese & Olive Bruschetta ?

1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2" round and 27" long
1/3 cup butter, softened

Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.

Caramel Snack Mix. How to make Caramel Snack Mix ?

1/2 cup butter
3/4 cup white corn syrup
1 cup packed brown sugar
1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy corn and rice cereal

Preheat oven to 275F. Spray a large roasting pan with non−stick cooking spray. In a medium−size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring every 15 minutes. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden into one big lump.

BBQ Chicken Pizza. How to make BBQ chicken pizza ?

3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre−baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion

Preheat oven to 425F. In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Bacon And Tomato Cups. How to make bacon and tomato cups?

8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with
the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

Natural sources for Vitamins and Minerals

The original version of Natural sources for vitamins and minerals can be viewed here

A list of all vital vitamins and their natural sources which will help you to maintain a healthy life.

According to wikipedia definition a vitamin is an organic compound required as a nutrient in tiny amounts by an organism. A compound is called a vitamin when it cannot be synthesized in sufficient quantities by us, and must be obtained from our diet. Some of the vitamins are preformed in our body while others should be supplied via our diet. This brings us to today's topic of the list of essential vitamins and their natural sources.
VITAMIN A (Double-Barreled Health Protection)

Vitamin A
is an essential human nutrient. It exists not as a single compound, but in several forms. It major benefits include improving vision (especially night vision), Keeps your skin smooth and Wards off cancer.

The best sources of Vitamin A are listed below in the order of abundance.

* Liver (beef, pork, chicken, turkey, fish) (6500 μg 722%)
* Carrots (835 μg 93%)
* Venttani (817 μg 91%)
* Broccoli leaves (800 μg 89%) - broccoli florets have much less
* Sweet potatoes (709 μg 79%)
* Kale (681 μg 76%)
* Butter (684 μg 76%)
* Spinach (469 μg 52%)
* Leafy vegetables
* Pumpkin (369 μg 41%)
* Collard greens (333 μg 37%)
* Cantaloupe melon (169 μg 19%)
* Eggs (140 μg 16%)
* Apricots (96 μg 11%)
* Papaya (55 μg 6%)
* Mango (38 μg 4%)
* Broccoli (31 μg 3%)
* Peas (38 μg 4%)

B vitamin Family (One big happy family)

The B vitamins are eight water-soluble vitamins that play important roles in cell metabolism. Historically, the B vitamins were once thought to be a single vitamin, referred to as vitamin B (much like how people refer to vitamin C or vitamin D). Later research showed that they are chemically distinct vitamins that often coexist in the same foods. Supplements containing all eight B vitamins are generally referred to as a vitamin B complex. Individual B vitamin supplements are referred to by the specific name of each vitamin (e.g. B1, B2, B3).

Thiamin or Vitamin B1

You need thiamin to keep all your body's cells, but especially your nerves, working right. Thiamin is important for mental functions, especially memory. You also need it to convert food to energy.

The most common sources are Wheat Germ, Ham, Beef liver, Peanuts and Green peas

Riboflavin or Vitamin B2

Riboflavin is really important for releasing energy from food. It's also vital for normal growth and development, normal red blood cells, and for making many of your body's hormones.

The most common natural sources are Beef liver, Milk, Yogurt, Avocados, Collard Greens

Niacin or Vitamin B3

More than 50 body processes, from releasing energy from food to making hormones to detoxifying chemicals, depend on niacin.

Chicken, Salmon, Beef, Peanut butter and potatoes are the most naturally occurring sources for Niacin.

Pantothenic acid or Vitamin B5

This vitamin works closely with several of the other B's in the breakdown of fats, proteins, and carbohydrates into energy. You also need it to make Vitamin D, some hormones, and red blood cells.

Beef liver, Eggs, Avocados, Mushrooms and Milk has B5 in abundance.

Pyridoxine or Vitamin B6

The main job of pyridoxine is shuffling around your amino acids to make the 5,000-plus proteins your body needs to run properly. It's also involved in making more than 60 different enzymes.

Bananas, Avocados, Beef, Chicken and Fish are the main sources.

Biotin or Vitamin B7

Biotin is needed for a lot of body processes that break down fats, proteins, and carbohydrates into fuel you can use. Biotin is sometimes called Vitamin H.

Beef liver, Almonds, Peanut butter, Eggs and Oat bran are some of the most common sources of B7.

Folic acid or Vitamin B9

The main job for folic acid is helping your cells grow and divide properly-it's important for preventing birth defects. You also need it for making the natural chemicals that control your mood, your appetite, and how well you sleep. And folic acid is vital for keeping your arteries open and lowering your chances of a heart attack or stroke.

This vitamin is abundantly present in Beef liver, Spinach, Orange juice, Romaine Lettuce and Beets

Cobalamin or Vitamin B12

You need cobalamin to process the carbohydrates, proteins, and fats in your food into energy. It also forms the protective covering of your nerve cells and keeps your red blood cells healthy, and helps prevent heart disease.

The most common sources are Beef liver, Clams, Tuna, Yogurt and Milk

Vitamin C (The real hero)

Half of all American adults take extra Vitamin C. Those people know that a daily dose of Vitamin C helps keep them healthy and they also know that, Vitamin C can help them feel better faster when they're sick. Vitamin C really does help protect you against cancer, heart disease, cataracts, and other serious health problems. Doctors once scoffed at the health claims for Vitamin C. Now many advise their patients to take Vitamin C supplements.

* Broccoli 90 mg
* Brussels sprouts 80 mg
* Strawberry 60 mg
* Orange 50 mg
* Lemon 40 mg

Vitamin D (Sunny Vitamin)

Out in the sun for just for ten minutes a day on a nice afternoon in July, that's all the sunshine you need to get your daily dose and then some of Vitamin D. Vitamin D is essential for keeping your bones and your immune system healthy and it could also keep you from getting colon cancer and some other types of cancer as well. So the next time you go to the beach out in the sun, don't feel guilty instead feel healthy! But remember to put your sunscreen on as soon as you've gotten enough rays for your Vitamin D.

The main sources of this vitamin are

* Canned Sardines
* Mackerel
* Herring
* Shrimp
* Fortified Milk

Vitamin E (The Excellent Vitamin)

On the vitamin report card, E stands for excellent. Vitamin E is at the head of the class for heart health. It's an honor student in cancer prevention. And it's an A+ student in immune system improvement. All that, and it plays well with others, too. Vitamin E teams up with Vitamin A and Vitamin C to give you maximum antioxidant protection.

The major sources of Vitamin E include

* Wheat germ oil
* Safflower oil
* Sunflower oil
* Spinach
* Wheat germ

Vitamin K (The Band Aid)

What made the bleeding stop when you cut your hand last time? It's Vitamin K. Life is full of minor injuries, of course, which is why your blood needs to be full of Vitamin K. For most people, that's not a problem as real shortage of Vitamin K is pretty rare. Vitamin K is essential for making the blood clots that quickly stop the bleeding whenever you injure yourself.

The major sources of Vitamin K are

* Turnip greens
* Broccoli
* Cabbage
* Spinach
* Beef liver

BEAUTY Tips using fruits

Avocado Facial

Avocado is a naturally rich moisturizer. Mash the meat of the avocado into a creamy texture. Massage into the face and neck. Leave on for 15 minutes and gently rinse off.

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Facial Mask

Squeeze half a lemon and mix the juice with one beaten egg white. Leave on your face overnight or, for a quick pick-me-up, just 15 minutes. Splash warm water on your face to rinse. It helps to removes blotches, because the lemon works as a bleaching agent.

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Egg & Honey Mask


Mix together 1 tablespoon honey, 1 egg yolk, 1/2 teaspoon almond oil and 1 tablespoon yogurt. Honey stimulates and


smoothes, egg and almond oil penetrate and moisturize, and yogurt refines and tightens pores.

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Cornmeal Facial Mask

Two tablespoons of cornmeal mixed with enough water to make a thick paste makes a great inexpensive facial mask. Gently apply to face and wash off.

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Lighten Circles under Eyes

To lighten dark circles under your eyes, wrap a grated raw potato in cheesecloth and apply to eyelids for 15-20 minutes. Wipe off residue and apply an eye cream.

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Egg, Avocado & Mud Facial Mask

(best for oilier skin types)


Clay is available in powder form at any health food store. Mix 1 tbsp. dry clay with 1 egg yolk, 1/4 of a mashed avocado and enough witch hazel to create a smooth mixture. Mud dries excess sebum while the egg yolk and avocado replenish lost moisture. Witch hazel tones.

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Egg & Olive Oil Hair Mask


Mix two whole eggs with four tablespoons of olive oil. Smooth through hair. Wrap head with plastic wrap, and leave in hair for 10 minutes. Rinse well.

Fruit Smoothie Hair Mask


Blend 1/2 a banana, 1/4 avocado, 1/4 cantaloupe, 1 tablespoon wheat germ oil and 1 tablespoon yogurt. For extra conditioning, squeeze in the contents of a vitamin E capsule. Leave in hair for 15 minutes.


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Facial Exfoliater

2 heaped tsp. fine oatmeal 1 tsp. baking soda

Combine ingredients, and add enough water to make a paste. Apply to skin and rub gently. Rinse and gently pat dry.


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Banana Wrinkle Fighter

Banana is wonderful as an anti-wrinkle treatment. Mash 1/4 banana until very creamy. Spread all over face and leave for 15-20 minutes before rinsing off with warm water followed by a dash of cold. Gently pat dry.

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Grape Cleanser

Grape juice makes an excellent cleanser for any skin type. Simply split one or two large grapes, remove pips and rub the flesh over face and neck. Rinse off with cool water.

THE PERFECT SMOOTHIE

1. Put the fruit in the blender first. Make sure that the items are smaller than a golf ball so they will blend completely. Add the liquid ingredients next.

2. Fasten the lid and press the start button. Use high speed for about 20-30 seconds.

3. Stop the blender and check to see if the ingredients are well blended. Sometimes the frozen fruit will jam under the blade. If there is jammed fruit, use a spatula to unjam the fruit, and blend again.

4. Once the mixture is evenly blended, slowly add two ice cubes through the opening of the blender lid. Keep adding one or two ice cubes at a time until the blender sounds smooth instead of gravelly. If your blender is not strong enough to blend ice cubes, omit the ice and substitute just enough ice cold water so that the shake will have a milkshake consistency.

5. If the shake/smoothie is too thin, add more fruit or ice. If it’s too thick, add more liquid.

HOW TO MAKE HOMEMADE FRUIT AND VEGETABLE JUICES

1. You'll need an inexpensive juice machine.

2. All fruits and vegetables should be juiced raw.

3. Small seeded fruit, such as watermelon and pears, may be juiced with their seeds with the exception of papaya and apple seeds. Orange and grapefruit seeds might impart a bitter taste to your juice. Remove the large pits from fruits like peaches and nectarines, etc.

4. Peel all fruits and vegetables that are not organically grown because the peel is where most of the chemical residues can be found. While most skins of organically grown fruits and vegetables may be left on, with the exception of waxed produce, the skins of pineapples, kiwis, oranges, grapefruits and papaya should be removed.

5. Choose fresh ripe produce. Rubbery vegetables, bruised fruit, wilted greens and over or under-ripe fruits will produce juices that are neither tasty nor healthful.

6. Cut the fruits or vegetables into pieces that will fit into the mouth of your juice machine. Turn the juice machine on and push the pieces through the mouth of the juicer. As you clean the pulp out right away, it will develop a sour odor and tiny gnats and fruit flies may appear after 8 to 10 hours.

7. It is best to drink freshly made juices within one day.

FRUIT JUICES AND SMOOTHIES Recipes

A FUN and EASY way to get more vitamins & minerals into your diet is by drinking freshly made fruit juices, vegetable juices, and by blending thick and frothy smoothies and shakes from frozen fruit.

A friend of mine describes drinking freshly made fruit juices like this:

"If you have never taken a mouthful of cantaloupe juice or strawberry juice mixed with apple, you simply have not lived. Blueberry juice is a taste of liquid heaven."



Freshly made juices are a tremendous source of bio-available vitamins and minerals which are the partners of enzymes and co-enzymes. Vitamins activate enzymes and without vitamins, enzymes could not carry out their work, and we could not live.

Enzymes act as catalysts in hundreds of thousands of chemical reactions that take place throughout your body, and are essential for digesting, absorbing and converting food into body tissue. Enzymes produce energy at the cellular level and are critical for most of the metabolic activities taking place in your body every second of every day.

Another benefit of drinking fresh juices and smoothies is that your body can absorb MORE of the vitamins and minerals than if you were to eat the fruits and vegetables whole! Many of the nutrients are TRAPPED in the fiber and by blending fruits and vegetables, you break down the fiber and release the vital nutrients.


Example:

When you eat a raw carrot, you are only able to assimilate a small percentage of the available beta carotene. When a carrot is juiced, removing the fiber, a LARGE percentage of the beta carotene can be assimilated by your body.



Of course, you still need to eat whole produce because fiber is also an important part of your daily diet.

Meeting you or your children's need for energy and nutrients is essential for good health. Children who do not meet their needs for energy may stop growing and gaining weight. In severe situations, they can develop a condition which is life threatening called protein energy malnutrition. Vitamins and minerals are only required in very small amounts, but a diet insufficient in these can cause SEVERE deficiency diseases.

You may be showing signs of malnutrition if you ...



• feel tired and weak.

• feel like you never have the energy to clean your home, make meals or even do the dishes.

• have difficulty losing or gaining weight.

• can't easily get to sleep.

• feel stressed and/or nervous.

• feel drowsy during the day.

• sometimes can't concentrate, you're mind feels numb, or you get confused easily.

• have problems with your digestion.

• have constipation and/or hard dry stools.

• have mood swings, or get easily upset.

• don't have patience for anything.

• sometimes feel depressed.

• have overly dry or oily skin.

• sometimes have nausea and/or abdominal pain.

• have annoying eye twitches.

• bruise easily.

• have muscle cramps and/or low back pain.

• sometimes get cracks and sores in the corners of your mouth.

• notice that your nails have become thin and/or brittle.

• are losing your hair.

• have water retention.

• have uncontrollable temper outbursts.

• don't eat a well-balanced nutritious diet EVERY DAY

Natural vitamins are found only in living things, that is, plants and animals. Your body, with a few exceptions, can't manufacture vitamins. They must be supplied in your food or in dietary supplements but supplements can't replace food, especially fruits and vegetables which provide thousands of substances, some of which have well-known functions, and some whose roles in the human body are not yet understood or recognized.

SUBSTITUTIONS & EQUIVALENTS

1 lb. butter / shortening = 2 cup
4 oz. cheddar cheese = 1 cup grated
1/2 pt. whipping cream = 1 cup ( 2 c. whipped)
8 oz. sour cream = 1 cup
1 lb. flour = app. 3 1/2 cup
1 cup marshmallows = 11 large or 110 miniature
1 lb. brown sugar = 2 1/4 cup (packed)
1 lb. granulated sugar = 2 1/4 cup
1 cup milk = 1/2 cup evaporated milk + 1/2 cup water -or-
= 1 cup reconstituted dry milk + 2 tbs. butter
1 cup buttermilk = 1 cup milk + 1 tbs. vinegar -or-
= 3/4 cup milk + 1/4 cup butter + 1 1/2 tsp. corn starch
1 cup sour milk = 1 cup sweet milk + 1 Tbs. vinegar / lemon juice
1 stick butter = 1/4 lb. or 1/2 cup or 8 tbs.
1 lb. loaf bread = about 17 slices
1 1/2 tsp. cornstarch = 1 tbs. all purpose flour
1 cup Honey = 1 1/4c sugar + 1/4c water or other liquid
1 cup of fine crumbs = 22 vanilla wafers, 4 slices of bread, 26 saltine crackers,
14 graham crackers
1 Tbs. instant minced onion= 1 small fresh onion
1 Tbs. prepared mustard = 1 tsp. dry mustard
1 cup sugar = 2/3 to 3/4 cup honey
1 cup honey = 1 cup molasses
1 whole egg = 2 egg whites = 1/4 cup egg substitute
= 1 egg white + 1 tsp. oil
1 cup sour cream = 1 cup plain low-fat yogurt
1 oz baking chocolate = 3 Tbs. cocoa powder + 1 Tbs. oil
1 Tbs. cornstarch (for thickening) = 2 Tbs. flour

ONE POT DINNERS

The idea is to create a stew or casserole in one pot. A mixture of starches, proteins, vegetables, and spices or a delectable sauce can become a grommet feast. The following recipes are examples. Use the Chart to help create your own specialties. One pot dinners can be easy to prepare with a little thought before hand. Which foods need to cook longer? - Start them first. How much water is needed? - Is the pot big enough?

Try to maintain texture in the food. Mush is mush and no amount of spices will dress it up.
Plastic freezer bags can serve for carrying and mixing items such as instant potatoes. Reduce the cleanup, add the boiling water to the bag and mix. This works with quick rice as well.

Directions:

1. Select and assemble your ingredients from the grocery store, camping outlet or food co-op. Amounts of each ingredient can be adjusted to suit individual preferences and appetites.

2. Determine the order of preparation based on the cooking times of each ingredient. Items with similar cooking times and methods may be dumped together in a plastic bag. Put the bulkiest or main items in a large bag, and put the other items in smaller bags and seal them. Place these smaller bags inside the large bag and seal it.

3. Check the instructions for each component to be sure you include any extra items such as butter, dry milk, etc. that are needed.

4. Decide how much water you need to start with based on what is needed for each ingredient.

5. Write instructions for each package in the meal down, based on the items determined above. Include order of preparation, cooking times, ingredients not included in the bags, etc.

6. Include the instructions for each package with the package. Include the instructions for the whole meal with the large bag, in addition to the instructions for that bag.

7. Label each bag i.e. Large bag can be labeled “dinner Day 3” with list of contents Orange drink, chicken soup, Mac & cheese, chocolate pudding Inside might include separate bags for drink, soup, and pudding. Instructions can be written on bags with a marker that will NOT WASH off or cut from boxes and placed in bag.

Fluid Standard Measures

3 Teaspoons = 1 Tablespoon = 1/2 oz = 29.57 milliliters
16 Tablespoons = 1 Cup = 8 oz = 0.236 liters
2 Cups = 1 Pint = 16 oz = 0.473 liters
2 Pints = 1 Quart = 32 oz = 0.946 liters
4 Quarts = 1 Gallon = 128 oz = 3.785 liters
1 Gallon water = 8 pounds
1.05680317041 Gallons = 4 liters

Camper's measurements without utensils Learn to measure without utensils

1 Open Fistful = 1/2 cup
Five-Finger Pinch = 1 Tablespoon
Four-Finger Pinch = 1 Teaspoon
One-Finger Pinch(with thumb) = 1/8 Teaspoon
One-Finger Gob of shortening = 1 Tablespoon
Palm of hand (center) = 1 Tablespoon

Magnolia cupcake recipe. How to make Mangolia Cupcake

Magnolia Bakery cupcakes from Magnolia Bakery cupcakes

I have tried a lot of magnolia bakery recipes. But this one is clearly the best. I will try to put recipes for vanilla cupcake recipe and chocolate cupcake recipe from the magnolia bakery in the coming weeks.

Makes 2 dozen cupcakes

INGREDIENTS

• 1 1/2 cups self-rising flour

• 1 1/4 cups all-purpose flour

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups sugar

• 4 large eggs, at room temperature

• 1 cup milk

• 1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

You can find lots of other great recipes here