Learn How to Remove Dog Urine Smell

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If you are wondering how to remove dog urine smell then you have come to the right place and I think I can help you out. My dogs urinated inside all the time at first and the smell was horrible. I learned how to clean it with practice and eventually trained them so they do not do it anymore and urinate where I want them to. Here are some of my top tips for how to remove dog urine smell.

Air Freshener - If you are in a rush and people are coming around you can cover it up by using air freshener Use a lot but not too much because people will be wondering what is going on and it gets into your lungs and makes breathing hard.

Area - If there is a specific area that you want to remove the dog urine smell from them you have to use another method. It is simple. Firstly you get paper towels and soak up as much dog urine as you can with those. I would recommend putting on some washing up gloves at this point so you do not get it on your hands. Then when you cannot get any more with the paper towels you get some baking soda.

With the baking soda you have to sprinkle it so it covers the whole area where the dog urinated. Then leave it for about 45 minutes so it can get that smell out of there as well as the urine stain if there is one. Then after 45 minutes has gone you need to get out your hoover and vacuum the whole area.

There might be a slight smell of urine still but you can cover that with air freshener for now.

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Baking Fresh Pumpkin Seeds

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The season is certainly upon us at this time of the year. You would find that there are few foods available that offer such a vast number of uses as the pumpkin. From this useful garden product you can create delightful pumpkin pies, delicious soup or some tasty pumpkin bread. For decoration during the Halloween season you can use it to craft an interesting lantern or use the seeds as a wonderful snack treat. My wife and I did not grow any sort of pie pumpkin this year however a friend was kind enough to provide us with a huge selection to work with. Not being one to waste valuable food we decided to make good use of this produce.

We cleaned and prepped the pumpkin to make pies from and still had the seeds left over. Since Pumpkins are not merely for making holiday pies or scary jack-o'-lanterns we decided to make a treat for our grandchildren. As we sat at our kitchen table we began to think of how our children would always enjoy eating the roasted pumpkin seeds when they were young and we decided that perhaps our grandchildren would enjoy them as well.

Here is the procedure that we used in making our pumpkin seeds. The necessary items that you will need are:

A Baking Sheet
Fresh pumpkin seeds
A sharp Kitchen knife
Some Paper Towels
Salt
Spatula
Vegetable oil
The first thing that you will need to do is separate the actual seeds of your pumpkin from its stringy membrane. After doing that rinse the seeds carefully until you can no longer see any additional membrane like matter attached to them.

At this time you will want to preheat your oven to 350 degrees Fahrenheit. Blot your cleaned seeds with a paper towel to remove any excess water and let them sit for a few moments. Rub some vegetable oil onto a baking sheet. Place the seeds in a single layer around the surface of the sheet. Turn them in order to coat each side with the oil. Sprinkle them slightly with a little salt if you wish.

Place your tray into the oven and cook for approximately 20 minutes. The seeds should be light brown and display a crisp texture. Allow your seeds to cool prior to eating them. Store your roasted pumpkin seeds in a clean airtight container. Your finished pumpkin seeds may be eaten either with the shell peeled off or on.

For a little added treat you can experiment with using different spices on your seeds.

Copyright @2009 Joseph Parish

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Quick, Easy, And When-You-Have-More-Time Menu Ideas For Your Graduate!

June is the time to celebrate your graduates be they first time grads or going for their umpteenth degree! You know, it really doesn't matter how old your grad is, the important thing is the celebration of their success.

You really can be more creative than the standard sheet cake with a photo image of your grad. I have some ideas for you - quick, easy, and when-you-have-more-time. The trick is to have fun and keep it simple, the focus is on the graduate!

Quick:

Hot dogs, hamburgers and other BBQ favorites are always highlights of graduation parties. A condiment bar will be great so the grad and guests can mix and match their favorites. Chips and purchased slaw make easy accompaniments.
Make-your-own bars are quick to set up and everyone can make their very own creation plus this keeps your guests busy. Some suggestions are make-your-own grilled pizzas using Boboli or other pre-made crust, fajitas cooked on the grill, or nachos and tacos. Tortillas with guacamole or Pico De Gallo salsa makes a nice side for the Mexican themed party.
If you do not have a lot of time to spare, pre-prepared dishes from local grocery stores are a great way to serve tasty food without spending a lot of time.
Have plenty of water and varieties of drinks like lemonades, ginger ale, fizzy soft drinks, mocktails, etc. If your graduate is old enough to drink please be a responsible host and watch out for the safety of all who consume alcoholic beverages at the party.
Don't forget the smores (everyone really loves them!) Just have bowls of marshmallows, graham crackers, and chocolate bars ready along with the skewers or roasting sticks. Depending on the age of the graduate, you may need special supervision here.
Ice cream sundae bars are also a hit for all graduates! Set out vanilla ice cream with all manner of toppings plus whipped cream and school-colored sprinkles for added school spirit.

GRADUATION CAPS (from FamilyFun.com)

Cap off your graduate's school year with a treat that fits the occasion- a chocolate mortarboard with a fruit-leather tassel. You may want to make enough to share with a few classmates.

INGREDIENTS:

Miniature peanut butter cups

Frosting or peanut butter

Chocolate-covered graham crackers

Fruit leather

DIRECTIONS:

1. Place a miniature peanut butter cup, bottom up, on a plate. Top with a small dollop of frosting or peanut butter, then press on a chocolate-covered graham cracker.

2. For a tassel, tightly roll up a small square of fruit leather. Cut fringe on one end and attach the other end to the center of the graham cracker with another dab of frosting or peanut butter.

Easy:

Pizza is about as easy as it gets (especially if you have it delivered right to your door!). To add jazz to the party, order specialty or gourmet pizzas the grad and guests will like.
You can order submarine sandwiches from submarine sandwich shops or grocery stores. These sandwiches can come as long as you have guests to eat them. Just be sure to pick them up in a vehicle that can accommodate the sandwich length.
Iced tea, lemonade, spritzers, and water will round out your party. Grocery stores will have specialty drinks that are sure to please your grad.
Place nuts, chex-mix, pretzels, or chips around the party area so the grad and guests will mingle. Pair veggies with two or three varieties of dip such as ranch, jalapeno, cheddar, spinach, and artichoke in fancy themed serving dishes. This type of food goes a long way and rarely is there any left!
Ice cream cakes are easy to make. You just soften the ice cream, pat it into any mold to fit your theme, and refreeze. You can even color the softened ice cream to match school colors using food coloring. Viola! Dessert is served.
For another easy dessert, tie licorice strings around cannoli for a diploma your grad can eat!

MINI CUPCAKE MOTARBOARDS (from BettyCrocker.com)

Cupcakes are always fun and this one is especially fun for all graduates!

INGREDIENTS:

1 box Betty Crocker® SuperMoist® cake mix (any non-swirl flavor)

Water, vegetable oil and eggs called for on cake mix box

1 box (4.5 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any flavor) or shoestring licorice

1 container Betty Crocker® Rich & Creamy vanilla frosting

Food color

60 square shortbread cookies, from two 10-oz packages

60 candy-coated chocolate or fruit-flavored candies

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cups in 24 mini muffin cups, 1 3/4x1 inch. Make cake batter as directed on box. Fill cups 2/3 full of batter (about 1 rounded tablespoon each). Refrigerate remaining batter.

2. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean; cool. Repeat with remaining batter. (Leave paper baking cups on cupcakes so mortarboards are quicker and easier to make and more portable to serve.)

3. To make tassels: Cut sixty 2 1/2-inch lengths from fruit snack rolls. Cut each into several strips up to 1/2 inch from 1 end. Roll uncut end between fingertips to make tassels. Or cut several pieces of shoestring licorice into 2 1/2-inch lengths.

4. Tint frosting with food color to match paper baking cups. Frost bottoms of cookies. Place 1 candy on center of each. For each mortarboard, place small dollop of frosting on bottom of cupcake; top with cookie. Press uncut end of fruit snack or 3 or 4 pieces of licorice into frosted cookie next to candy. Store loosely covered.

When You Have More Time:

A brunch makes a nice celebration especially since the graduates will be visiting other parties throughout the day or weekend. A party with a different flair will be welcome. Using breakfast for new beginning's as the theme serve an egg casserole, a fruit bowl, and sweet rolls. You could also consider waffles with assorted toppings like blueberries, strawberries and even chocolate chips. For a really great waffle bar include the whipped cream. Mimosas fit the occasion for older graduates. Don't forget the deviled eggs - they put a smile on everyone's face!
A Hawaiian luau can be great fun and a great way to wind down after the formality of graduation. This is especially nice for an evening party but works well during the day, too. Try pulled pork with pineapple salsa, fruited rice, and coconut ice cream served in coconut bowls.
An easy graduation buffet is the perfect way for the parents to enjoy the celebration along with the guests. Preparing the food a couple of days ahead helps reduce a last-minute rush and confusion. Teen favorites include a taco bar or built-to-order nachos, mini pizzas or burgers and hot dogs. A finger food buffet includes chicken wings, meatballs, salads, veggies and dip, and an assortment of fresh fruits with dip. A dessert buffet with mini-sized dessert favorites is a wonderful way to end the day of graduation party hopping for the graduates.
If your grad is old enough to drink, bring out some good wine or champagne to help everyone get into the celebratory spirit. Since your graduate is about to embark on a whole new world of maturity and responsibility, classic sophisticated food will work quite well. Try a Caesar salad, roast beef with cracked pepper crust, and roasted walnuts with Stilton cheese for the guests to snack on.

DIPLOMA CAKE (from FamilyFun.com)

With another school year drawing to a close, you'll want to make sure your young graduate gets his just desserts -- such as a jelly roll diploma wrapped in a fruit leather bow.

INGREDIENTS:

2 eggs plus

1 egg white

1 1/2 tsp. vanilla extract

1 cup sugar

3/4 cup all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

Jelly

4 oz. cream cheese, softened

3 tbsp. butter, softened

1 1/2 cups confectioners' sugar

Decorator's gel Fruit leather

DIRECTIONS:

1. Heat the oven to 375 degrees. Line a 15- x 10-inch jelly roll pan with waxed paper and grease the paper well.

2. In a bowl, beat the eggs and egg white with an electric mixer on high speed for 5 minutes. Add 1 teaspoon of the vanilla extract, then gradually beat in the sugar at low speed. Stir in the dry ingredients until well mixed.

3. Pour the batter into the pan and bake for 12 minutes, or until a toothpick inserted into the center comes out clean.

4. Invert the hot cake onto a clean towel sprinkled with confectioners' sugar; remove the waxed paper. Trim the cake edges with a sharp knife (adults only) and roll up the hot cake and towel from a narrow end. Let it cool on a wire rack. 5. Unroll the cooled cake, remove the towel, and spread on jelly, leaving a 2-inch strip at one end plain. Reroll the jelly-covered portion of the cake.

6. In a bowl, beat together the cream cheese, butter, confectioners' sugar, and the last 1/2 teaspoon of vanilla extract and use to frost the cake.

7. Use decorator's gel to pipe "roll lines" on the cake ends and the class year or your child's name onto the unrolled portion. Finally, add a fruit leather bow.

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What's Great About Fellowes Helios Binding Machines?

Fellowes is an office machine manufacturer that has always made cutting-edge products for a variety of applications such as paper shredding and lamination. They also make great binding machines and their two new Helios 30 and 60 thermal binders are some of their best products yet. Let's take a look at what makes these products so great and why you should get one for your office.

Impressive binding capacities. Both of the Helios machines have incredible binding capacities, making them perfect for producing lengthy documents. The 30 can bind books containing up to 300 pages while the 60 can bind an incredible 600 sheets. It's possible to bind multiple books at once with these devices if the documents you're binding contain less than the total number of pages each machine can bind.


Quick warm-up and binding times. Time is of the essence in today's fast-paced world and the last thing you need is to wait forever for a binder to warm up. Both Helios devices will warm up in about four minutes. The binding times are also impressive. The 30 has a fixed cycle that lasts a mere 30 seconds. Meanwhile, the 60 has three cycles that last 30, 45, and 60 seconds. Just think of how much you'll be able to accomplish when using one of these products.


Incredibly helpful HeatShield technology. As everyone knows, heat can be dangerous and using a thermal binder has some risks. It can be very easy to burn yourself and when that happens, it's no fun to say the least. Luckily, there is little chance of that happening when you use a Helios device. Both the 30 and 60 are outfitted with Fellowes' patented HeatShield technology that traps heat inside the machine, eliminating the risk of burns. You'll be safe every time you use it.


Easy operation. Binding machines should be easy to use and the Helios devices certainly are. Each one will let you know when you can begin using it and when your documents have been completely bound. (They also shut off automatically when they're not in use.) There is a convenient LED screen on each unit that will fill you in on what's going on with it. The 60 even has a document thickness detector that will determine how thick your book is and then automatically select the correct setting. With these products, you'll definitely be able to bind your documents perfectly every time.


Elegant, space-saving design. If you want a thermal binder that looks great, a Helios machine is a terrific choice. These products are eye-catching and stylish, and they'll look great in any workplace. They also fold up so you can easily store them and not have them take up a lot of room.


Lengthy warranties. Finally, both of these products have great warranties. They're covered for up to two years.

After reading this article, it's evident that the Fellowes Helios devices are some of the best thermal binders around. Get one for your office today!

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Cake Baking 101

Decorating cakes has become more than a favorite pastime of a few of artist types. It has become a national obsession which has resulted in television shows completely dedicated to decorating cakes. An entire industry has been created on the heels of people like Martha Stewart. And it doesn't look like it's going to slow anytime in the future. Brides looking to save money on the big day are either designing their own cakes or having friends decorate them. Companies like Family Fun are using this new love of cake decorating to publish books for kids. Library shelves are filled with cookbooks dedicated to cake baking. It seems that with the right equipment and a few learned techniques, anyone can create a masterpiece with cake.

One thing that is essential for good cake decorating is a good base. That means good pans. Good cake pans need not be expensive. But they must have a few characteristics to work well. Straight sides is a must. Don't confuse cake pans with pie plates. The sides must be straight. Metal is a standard, although silicone is making a big showing. To ensure the cake will release, lining it with wax paper and then spraying it with non-stick spray is helpful.

Once the cake has cooked in the oven, a cooling rack is essential. The purpose of a cooling rack is to elevate something recently removed from the oven to allow air flow all around it. It helps to cool a product more quickly and more evenly. When I was young, there was only one type of cooling rack. They were round and essentially for cakes. Boy have they evolved! Today, you can find cooling racks from small to large, single and multiple racks together. It doesn't matter what type you choose as long as it's sturdy.

And finally, a tried and true recipe is a must. Some beginners choose to use a boxed cake mix. Other more advanced bakers will use a recipe. A fun thing to do is make a recipe from someone you know. A recipe you've grown up eating is always fun to make. But a recipe from a magazine or friend will do just fine too. But if you are a beginning especially, make sure the recipe comes with directions! A list of ingredients is not enough. There is a certain order of mixing. Following this will yield great results.

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How to Make Cupcakes That Will Compete With Your Local Bakery!

For a few years now, cupcakes have been all the rage. We now have cupcake stands that showcase these pretty cakes for all kinds of occasions including weddings. Some bakeries around the country now specialize in cupcakes. Who would have guessed that cupcakes would become such a phenomenon? Do your family and friends a favor by making these delicious Orange Cupcakes with White Chocolate Frosting for them. To be sure your cakes meet bakery standards, be sure to use fresh large eggs. Use real butter, not margarine. And add a little something extra such as citrus peel. Put some sugar sprinkles, colored sugar, etc, to suit your occasion, in a small bowl. After you frost a cupcake, gently roll the outer edge of the icing in the decorations to give your cakes a colorful decorative border. Use plain white or silver paper liners to give your cakes a more professional look.

ORANGE CUPCAKES with White Chocolate Frosting

6 tbsps butter, softened
1/2 cup sugar
1 tbsp freshly grated orange peel
3/4 tsp baking powder
1/2 tsp baking soda
1 large egg
1/3 cup sour cream
1/4 cup orange juice
1 cup all-purpose flour

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. Set aside.

In a large mixing bowl, use electric mixer to beat the butter, sugar, orange peel, baking powder and baking soda together until fluffy. On low speed, beat in the egg, then sour cream, then orange juice. At this point the batter will look curdled. Beat in the flour to blend. Spoon into the paper lined muffin cups. Bake at 350 degrees for 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack. Then frost with White Chocolate Frosting; recipe below.

White Chocolate Frosting:

1 cup white chocolate chips
1 stick butter, softened
2 cups confectioners' sugar
2 tbsps orange juice

Melt chips as directed on the package; cool slightly. Using a rubber spatula, scrape the melted chips into a large bowl. Add the butter to the chips and beat with electric mixer to combine. Add the powdered sugar and orange juice. Beat the mixture on low speed until all is blended. Increase the speed to high and beat for about 2 minutes until the mixture is fluffy. Add a few more drops of juice if needed to get the right consistency for spreading. Tint frosting yellow or a light orange, if desired.

Enjoy!

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Six Reasons to Buy the Fellowes PowerShred MS-470Ci Paper Shredder

When it comes to protecting yourself and the important people in your life from the horrors of identity theft, a high-quality paper shredder is just what you need. And if you need such a device and you also oversee a small office, one product you are sure to love is the Fellowes PowerShred MS-470Ci Paper Shredder. This is a brand new device that is jam-packed with great features, including a very high security rating. Here are six reasons to consider this machine for your shredding needs.

1.) Since identity theft is ridiculously common these days, choosing a device with the right security level is very important. The MS-470Ci offers a lot of protection because its security rating is Level 4. This is because it's a micro-cut shredder than will turn a piece of paper into about 2,500 tiny particles. No one will be able to reassemble your documents, so your privacy will be fully protected. You will also able to shred CD's, DVD's, and credit cards, so this machine really offers you an all-in-one shredding solution.

2.) If you have several people that need to use a shredder, the MS-470Ci is an obvious choice. It has a continuous-duty motor so it can handle a lot of sheets every workday. (Up to 12 sheets can be destroyed at once.) Also, your employees won't be distracted by any noise because this is a SilentShred product that operates very quietly. And this device won't need to be emptied frequently because it has a spacious 16-gallon waste bin.

3.) A paper jam is inconvenient at any time, but it won't be much of a worry with the MS-470Ci. This is a jam-free shredder that has an electronic indicator that lets you know if you're trying to stuff too many pages into the machine. If the indicator is red, you'll need to remove some sheets. But if it's green or yellow, you're good to go and can enjoy a jam-free experience.

4.) As necessary as they may be, shredders can be dangerous if you're not careful. Luckily, the MS-470Ci is equipped with a SafeSense feature that's able to detect when there's a body part near the paper slot. When this happens, the shredder will shut off immediately to prevent any injuries from occurring.

5.) Saving the planet is important, as is saving money on your utilities. Luckily, the MS-470Ci has an Energy Savings Systems that makes it run efficiently and use up less electricity. That's great for both the environment and your wallet.

6.) Dealing with a shredder can be a messy business thanks to all those little bits of paper that result from destroying your documents. However, with the MS-470Ci, you'll be able to enjoy a cleaner shredding experience because the device will keep paper dust from piling up on the blades. It will also keep any flyaway particles from escaping the device and getting all over your office.

The Fellowes PowerShred MS-470Ci is a very user-friendly shredder that's the perfect choice if document security is your number one priority. That it also offers jam-free operation, energy cost savings, and a cleaner work environment is just icing on the cake. With the new year fast approaching, make a change and get this great product for your office now.

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How to Make Candy - A Few Handy Tips

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Homemade candy is a real comfort food and making your own desserts does not have to be difficult. There are lots of kinds of sweet treats to choose from, including chocolate fudge, which is denser than chocolate candies and a real favorite. Pralines, which are sugar and nut-based candies, are also popular, and these can be made with pecans. When you make pralines, the mixture needs to be soft and smooth before you add the nuts.

It is important to use good quality cooking pots when making candy. If you use a poor quality pot, it will not heat evenly and your recipe will not be consistent. A copper-bottomed pot is a great choice, or anything heavy-based will do. Another good tip is not to make it on rainy days with high humidity, because this will stop it from hardening.

Control the Temperature Carefully for Perfect Results

It is important to get the temperature right when making sweet treats. When the mixture begins to bubble, you should turn down the heat a little and let it cook for longer. Some recipes will tell you to keep stirring it all the time and others will tell you to leave it or stir it occasionally.

Most candy needs to be stirred frequently, so stay in the kitchen. It can be rather easy to burn and then you will find it difficult to get rid of the scorched flavor.

If you have a candy thermometer, use it. This will show you when the candy is ready to come away from the heat. The mixture needs to cool a bit before you pour it, else you might end up with a sauce instead of solid candies. You can beat it with a spoon until it firms up.

Recipe for Angel Food Candies

For this tasty recipe you will only need five ingredients. This is a mouthwatering crunchy treat in a chocolate coating.

What you will need:

1 cup dark corn syrup
1 cup white sugar
1 lb confectioners' chocolate coating
1 tablespoon baking soda
1 tablespoon vinegar

How to make it:

Grease a 13 x 9 inch baking dish. Combine the vinegar, corn syrup, and sugar in a pan over a moderate heat. Cook the mixture, stirring it all the time, until the sugar dissolves. Heat it to about 300 degrees F or until a little bit of the syrup dropped into cold water makes hard threads.

Take the mixture off the heat and stir in the baking soda. Pour it into the greased pan but do not spread it out. It is all right if the mixture does not fill the pan. Let it cool.

Melt the coating chocolate in a double boiler or in the microwave, stirring it often until it is melted and smooth. Break the candy into small pieces and dip them in the melted chocolate. Let them set on waxed paper and keep them in an airtight container.

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A Jerky Gun - Do You Need One?

A jerky gun is a great easy to use tool that simplifies creating beef jerky. Using one of these tools can save you time and hassle. They eliminate lot of clean up because when you're done you just simply drop the gun in the water to soak. While beef jerky can be made by hand we want to show you why it will save time. I mean it's simple enough to roll out your own meat dehydrate it on trays and serve right? This begs the question, do you need a beef jerky gun?

Most people are scared of using tools like this. However, keep in mind how simple using something like this really is. First, you mix up your meat mixture into a large bowl and add herbs, spices and anything else. Most jerky kits come with a ready to use mixture so it makes making the actual jerky much easier. Then you load the mixture into the jerky gun and then pull the trigger and it instantly pumps out the jerky into the desired strip length.

After you've made the jerky then you just put it into the food dehydrator to be dehydrated. After the jerky becomes tender and dehydrated you can then pull it from the dehydrator and lay it on a cooling tray, wax paper or baking sheet. Clean up the jerky gun and store away. Now you have fresh home made jerky that you can snack on. At this point you can add pepper or any other type of additional spice to it and go from there. The nice neat strips the jerky will come out in make it easy to serve to guests, family or friends.

In closing I don't think a jerky gun is a priority but it can be a good addition to your kitchen. Since they are so easy to use my question for you is "why not own one?" You are not just limited to beef either you can make lamb, turkey, pork and any other type of jerky meat you can think of. So, this may be the one thing your kitchen has been missing.

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How to Make the Perfect Buttermilk Biscuits

As a small child, I can remember sitting at the kitchen table and watching my grandmother make homemade buttermilk biscuits every Sunday morning. I loved to sit there and listen to her sing, as she would lovingly roll out her dough.

I could hardly wait until I was old enough to help her and that day finally came when I was about 7 years old. Finally, I could get in on the baking action. Over the years, I learned to make the perfect buttermilk biscuits which to this day, brings back wonderful memories of my now deceased grandmother.

Here are some important tips that I learnt along the way.

Biscuits will be crisp on the outside and flaky in the center if you roll the dough thin and fold it over once before cutting them out. They'll also split open easily when you're ready to butter them. I think they taste best with pure butter and not margarine on them.

To reheat biscuits, put them in a well-dampened paper bag, twist it closed and put in a 300º oven for several minutes or until warm.

When it comes to baking, if you bake them in a pan with sides and put them close together, you will get soft-sided biscuits. If you bake them on a flat cookie sheet and space them apart, you will get crustier biscuits.

Homemade Buttermilk Biscuits

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/8 cup granulated sugar
1/2 cup solid shortening
1 envelope dry yeast
1/4 cup warm tap water
1 cup buttermilk

In a glass measuring cup, dissolve yeast in warm water. In a large bowl, combine all of the dry ingredients and then cut-in the shortening. Stir in the buttermilk and yeast/water mixture. Refrigerate dough for 10-15 minutes. Roll dough out on a floured cloth or dough board and cut with a round biscuit cutter. Place dough on a greased cookie sheet. Bake in a 350 degree oven for 10-12 minutes or until lightly browned on the tops.

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How to Clean Your Sink With Baking Soda and Shine

Step one, use the sprayer on your sink or your hands, if you don't have one to spray or sprinkle warm water over the sides and rim of the sink. It is best if you can get them all wet so that the initial cleaning would be easy to do. Everything should be well covered with warm water as stated to keep them for being easy to wash. Next is to sprinkle baking soda evenly over the steel areas of the sink and allow it to sit for about 15 minutes. If your sinks are exceptionally dirty, place about 4 tbsp. of baking soda or more if needed in a small bowl and mix with a few drops of lemon juice until it forms a thick, gritty paste. Spread this on the sink areas to be cleaned and allow sitting for about 5 minutes. This is the part where the baking soda and the lemon juice extracts the dirt and stains from your stainless steel kitchen sink.

To get the dirt and stains out, using the toothbrush, scrub the baking soda over the entire surface area of the sink. If you have a large sink, you can use a larger bathroom scrubber for this. This part will be the part where you do the hand work to make your kitchen sink cleaner in a way. Always look at it in a perspective and get it cleaned as hard as you like, but also with control, be sure to scrub the areas where the dirt is located. You also have to be certain on what you need to do when scrubbing and always pay attention on the areas where it is most needed to be cleaned.

Finishing up, you need to do next is to wipe away the baking soda paste with a paper towel and then rinse the sink area with the sprayer or your hands. Use another damp paper towel to wipe clean any remaining baking soda. If rinsing reveals areas where more scrubbing is needed, sprinkle a bit of baking soda in your hand and mix it with some water or lemon juice, and then apply while scrubbing using the toothbrush. Rinse and wipe clean. This will totally make your kitchen sink clean and surprise you with how clean it can be by the use of only baking soda. A lot of people aren't aware of it but it is really a great use for cleaning your stainless steel kitchen sink.

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Making Cool Science Projects For Kids

Many cool science experiments can easily be carried out at home. These experiments require a day to be completed and also need careful monitoring. If weather conditions interest you there are numerous science projects you can practice at home. Discovering the properties contained in rain is just one of these experiments.

An example of a meteorology or environmental science projects involves finding out what is contained in rainwater. Materials needed include a microscope, two containers, funnel, clear tape, a glass pie dish, and filter paper.

The first step of this experiment is obviously to gather some rain in a container. The container should be dry and clean and placed on open ground away from buildings and trees and left until it has collected sufficient rainwater to be examined.

The next step is to filter the rainwater. This can be achieved by placing a piece of filter paper in your funnel. The funnel should be attached slotted into a separate, clean, dry container where the newly filtered water will collect.

When this has been done you need to dry the filter so that the water evaporates. Turn the oven to 100 degrees Celsius and then place the filter paper on a baking sheet for 15 minutes. While you wait for the filter paper to dry, pour the newly filtered water into your pie dish.

To conclude the experiment when the water has evaporated from both your pie dish and filter paper you can discover what your filtered rain contains. Place your filter paper under the microscope. Using a piece of the clear tape, attach it to the bottom of the pie dish once there is no more moisture. Examine the tape under the miscroscope and then ascertain which particles are present in your newly collected and filtered container of rainwater.

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Cookie Jars Are Made to Be Used - Fill Them With Favorite Homemade Cookies

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Milk and cookies after school was a favorite treat in times past. Busy moms don't always have time in the 21st century to do the same household tasks that 1950s mothers did.

But there are some cookie recipes that are simple, delicious and can take you back to that era. You can use your china or plastic storage canisters to keep the cookies handy for family and visitors alike.

Favorite Chocolate Chip Cookies

2 cups shortening (half margarine, half shortening)
1 cup white granulated sugar
2 cups light brown sugar, packed
4 eggs
2 t baking soda
2 t salt
2 t vanilla extract
4 3/4 cups all-purpose flour
1 cup chocolate chips

Cream shortening and sugar, add eggs and vanilla, beat well. Separately, combine dry ingredients. Mix dry and wet ingredients. Bake at 375 degrees on lightly greased cookie sheet for about 10 minutes, until done but not crisp.

A cookie recipe cannot get simpler this. Here is another vintage cookie recipe, that is a favorite for dunking in milk or coffee.

Cinnamon Sugar Refrigerator Cookies

3 cups flour
1 t soda
1 t cream of tartar
1 t salt
1/2 c butter
1/2 c shortening
2 c firmly packed light brown sugar
2 unbeaten eggs
1 t vanilla
1 c quick cooking rolled oats

Topping

1/2 c sugar
4 t cinnamon

Sift flour, soda, cream of tartar and salt. Cream butter and shortening. Gradually add brown sugar, creaming well. Blend in eggs and vanilla. Stir in dry ingredients. Add rolled oats. Mix well. Shape dough into rolls, about 12 inches long. One batch of dough should make 3 rolls. Wrap in foil or waxed paper. Chill 5-6 hours or overnight.

Mix sugar and cinnamon for topping in a wide, shallow bowl.

Cut dough into 1/4 inch slices. Dip each slice in topping mixture to cover both sides. Place on greased baking sheet. Bake in moderate oven - 350 degrees - 9-12 minutes, until golden brown.

Make the cookie dough one day for either of these recipes. Wrap it well and keep it in the refrigerator to bake within a few days. You can have the aroma and enjoyment of home baked cookies at your house more often than you might think.

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The Know Series - Office Cleaning Tips

Many people thought that computers would reduce the paper clutter in offices. But you will find that paper cans in your office are always overflowing. If you start cleaning your office without proper planning and organization, you will end up moving piles of papers from one place to the other and sit back on your chair; without doing anything useful. There are many ways out of this chaos. Here are a few tips that can help:

1. Write down the main categories of all files in your office. Gather files according to their categories and place appropriate labels to avoid mixing them again.

2. Get rid of duplicate copies of papers, files and photographs. They are covering extra space in your table drawers. It is even harder to find the right file when useless junk is around.

3. Remember to shed papers that have confidential or personal information.

4. Laying the folders flat on your table is old fashioned. It has no agreeable advantage over files placed upright on table with caddies. You will find it easier to check the file with its labels that way.

5. File all important documents in your office. Use colored files if possible. You will never place the file at a wrong place that way.

6. Buy a storage system for files. They come in various shapes and sizes. Choose the one that suits your office needs.

7. Spend a few minutes every day to clean your desk before leaving. You have to come back and work on the same desk. Place everything at the appropriate place. Sometimes you may need to ask the cleaning service to remove the dust and other stains from furniture and carpet.

8. If you are too busy with your work all day, hiring a cleaning service is a good idea. You can also seek their help for one time dusting and vacuuming.

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I Won!

I won a Mother's Day writing contest on thebabyboomerdiva.com. No not 1st place, I received 4th. The winning is special, but not as special as the judges reading my words and liking the way I put them together. It makes me feel good. No, I take that back-I feel great.

The prize doesn't matter (okay it does). What does is being told that what you do and how you do it touches someone else in such a way that they want to recognize you for it. Especially when they are NOT related to you in anyway!

My mom and dad get teary-eyed and give me a hug. My significant other (you've heard of him, my own personal knight in shining armor) can say "wow". The children I gave birth too can say something akin to "I didn't know you could write like this" and mean it in a sincerely complimentary way.

But when wonderful people, such as those of you who are reading this column now, take the time to let me know that this is a job well done-Well! That's when my heart and hear just soar!

When someone ask-so what did you win? I honestly have to go back to the website and re-read my prize! I just become so overwhelmed by the recognition I forget that there's actual "loot" involved. This time the essay and maybe a picture will be included in Bev Mahone's next ebook! What could possibly be more exciting, except someone offering to publish a real book of my own?????

My son-the handsome, tattooed, soon to be a UCI graduate was more practical, he wanted to use my talents to edit what is to be his last undergraduate term paper. My pleasure, I also happen to be terrific with a red marker.

My co-workers think I'm hilarious. "Carine-you get 4th place out of about 170 entrants and you don't care beyond that? Why not?"

I suppose it's a legitimate query. My daughter just shook her head-"Mom, you're so good at writing-quit the day job and go for it" Obviously she is my adventurous one.

The answer to the above: When I write, I put my all into the words and they are what matter. Whether it's an article about "The Importance of Early Intervention in Rheumatoid Arthritis", a restaurant review, an article on baking or a column here on "What's Cooking"-it's part of who I am.

To be recognized for the worth of your passion is the prize, the rest is some mighty nice extras.

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Chocolate Sundae Cupcakes For Weight Watchers

Ingredients:

- 3/4 cup cake flour
- 3 tbsp unsweetened cocoa
- 3/4 tsp baking soda
- 2 eggs, separated
- 1/4 cup each granulated sugar and vegetable oil
- 1/2 cup buttermilk
- 1/4 cup thawed frozen dairy whipped topping
- 1 tbsp plus 1 tsp chocolate syrup
- 4 maraschino cherries, cut into halves

Method:
Preheat oven to 350 degree F. On a sheet of wax paper or a paper plate, sift together flour, cocoa, and baking soda; set aside. Using electric mixer on high speed, in large mixing bowl beat together egg yolks and sugar until thick and lemon colored; gradually beat in oil. Add flour mixture alternately with buttermilk, beating after each addition, until combined; set aside.

Using clean beaters in a small mixing bowl, beat egg whites on high speed until stiff but not dry. Gently fold beaten whites into a flour mixture. Spray eight 2 1/2-inch-diameter muffin-pan cups with nonstick cooking spray; fill each cup with an equal amount of batter (about 1/4 cup) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake in middle of center oven rack for 15 to 20 minutes (until a toothpick, inserted in center, comes out clean). Remove pan from oven and carefully drain off water (remember, it will be boiling hot). Remove cupcakes from pan and set on wire rack to cool.

To serve, top each cupcake with 1/8 of the whipped topping and syrup. Then top each with a half of a maraschino cherry.

Note: Real ingredient lists on labels carefully to spot the sodium content. These terms should alert you to the presence of sodium: soda (as in the baking soda), sodium (as in mono sodium glutamate), or salt (as in garlic salt).

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6 Steps to an Organized and Clean Refrigerator

TOSS

If the food has been in the refrigerator longer than 4 days, throw it out. Chances are that bacteria has already set in and why take a chance of it harming someone.

CLEAN

Moving items around, is not cleaning. Wipe off the shelves with a damp cloth as you are sorting through the items to toss out. A solution of baking soda and water works good disinfects and gives your refrigerator a fresh odor. (Do not forget the door and drawers!

ORGANIZE IT

Put all 'like' items together and designate particular shelves that items will be stored. It will take less time to have the refrigerator door open and will save energy costs in the long run.

CATEGORIZE IT

I always put a paper label, held on with tape on everything! Why? It will be easy to see what is in every container in the refrigerator without having to open the container. IN ADDITION, it will save on the amount of time that the door to the refrigerator is open, thus, saving electricity. Wash and see how many times in one week a refrigerator door is opened and you will see what I mean.

REMOVE THE CLUTTER

Now the inside is clean, it is time to clean the clutter off the outside. Remove all of the little post-it notes and magnets and clean the outside of the refrigerator. Okay, if you have to, put all of your magnets back on and organize all of the notes that are necessary to keep (a calendar comes in handy for this instead of all of the notes).

All of those coupons can go into a small envelope and be taped to the inside of a cupboard door (by the way, so can the little post-its).

KEEP IT FRESH SMELLING

It is nice to see a clean and organized refrigerator, but odors such as onions, garlic and tomato products can take away the fresh odor. Add a container with Baking Soda in it to help to keep those odors from taking over.

Keep your kitchen and refrigerator, looking, smelling fresh and completely un-cluttered and it will look like you have cleaned all day.

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The History of Cake

The word "cake" comes from the Old Norse word "kaka" and it means something baked and sweet with eggs and often milk or fat. They are porous because they rise when you cook them. A lot of Roman breads with butter and eggs must have been similar and sometimes the frontiers between cakes, cookies, and bread can be indistinct because the ingredients and cooking methods are so similar, as are the resulting flavors and textures.

These sweet confections are really popular in Europe and also in places like North America where there is a strong European influence. There are often more eggs, butter, and rich ingredients in continental European torte and gateau than in the English cakes. Asian ones are very different again.

Crude cakes were found in the remains of Swiss lake villages and these were made from moistened, compacted, crushed grains and baked on hot stones. Ancient Egyptians made theirs with nuts, raisins and other fruits and this is similar to what people ate in the 1300s in the United Kingdom.

Molds for baking have been used since the 1600s and they could be made from paper, metal or wood. There were also adjustable ones. Pans were sometimes used to bake the cakes, which were enjoyed with a cup of tea or a glass of sweet wine in that era. They would have formed part of the display at banquets and feasts but were only for the display then, not for eating. The French served their baked confections after dinner as a dessert from the mid-1800s.

The first frosting recipes were a boiled mixture of egg whites and sugar, as well as various flavorings, and these would be poured over the top of the cake. It would then be baked for a bit longer, until the frosting formed a hard, glossy crust. A lot of these baked confections would also have contained dried fruits like currants or raisins.

Bicarbonate of soda was introduced in the middle of the nineteenth century and then baking powder was created. Baking powder is a mixture of bicarbonate of soda and acid. This replaced yeast and makes it possible to bake recipes more easily.

As ovens became easier to control, this also helped the bakers. Extra refined white flour made an appearance in the 1800s and butter-cream frostings started to replace the boiled frostings. Dry baking mixes came later and high-altitude baking mixes were invented in the 1940s.

Epiphany Cakes

An epiphany cake is a common custom in various cultures and this is a baked sweet confection, which contains a bean or some kind of trinket or symbolic figure. Sometimes there are two figures - one representing a king and one for a queen.

These were popular in the Middle Ages in the royal courts, and it is thought that such customs came from pagan Roman customs. There are different epiphany recipes in different European countries - the British iced, layered, fruit-filled confection is very different from the French galette de Rois, for example, with its golden paper crown.

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Chocolate Cookie Truffles Recipe

These truffles are a divine treat and super easy to make. It makes a great Christmas gift. Your friends will be so impressed of you that they will be asking you for the secret recipe.

Ingredient

Cream cheese - 250 g
Chocolate cookies - 450 g
Good quality dark chocolate - 225 g
White chocolate - 225 g
Hazelnuts, finely chopped - 2 tablespoons

Preparation Method

-Take 400 g of cookies and crush it till forms fine powder.
-Crush the remaining cookies and keep it aside for later use.
-Put the cream cheese in a bowl, and break it up using a spatula till it is softened.
-Add the powdered cookies to the cheese and mix well with hands. Do not mix it till it is too soft and runny.
-Roll into small balls making sure the surface is smooth.
-Refrigerate for 30 minutes till the cheese is hard.
-Melt the dark and white chocolates in separately. This can be done by cutting the chocolate and melting it in a bowl over boiling water.
-Using a fork, dip the cheese balls into the melted dark chocolate first till it is evenly coated. Make sure the chocolate is not too hot or else it will melt the cheese balls.
-Once the dark chocolate coating is set, dip only one half of the balls into white chocolate.
-Line a tray with baking paper and put the truffle balls to rest on it.
-Repeat the above steps for the rest of the cheese balls.
-Once all the cheese balls have been coated, sprinkle them with hazelnuts and the remaining powdered cookie.
-Keep the truffles refrigerated.

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Gluten Free Pizza Dough

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For many people, pizza is the perfect food. Combining meat, vegetables, dairy and relatively few carbs, pizzas can either be a healthy snack or a guilty pleasure depending entirely on how you make it. Unfortunately for many people, truly great pizza has been very hard to find - those who can't tolerate gluten or wheat. This pizza dough recipe is the result of many experiments in combining various gluten free flours and gluten substitutes. The cooked base has a pleasant chewiness from the use of psyllium husks and a beautiful golden brown crust.

Ingredients
140 grams Rice Flour (you can use white, brown, or a mix)
70 grams Tapioca Starch (can be substituted for Potato Starch)
70 grams Cornflour (make sure it's a gluten free brand)
20 grams (2 tsp) Soy Flour (can substitute Millet Flour or Garbanzo Bean/Chickpea flour)
12 grams (1 heaped tbsp) Psyllium Husks (preferably powdered)
6 grams (1 tsp ) Guar Gum (Can be substituted for Xanthan Gum)
12 grams (2 tsp) Instant Dried Yeast
8 grams (1 tsp) Baking Powder
8 grams (1 tsp) Sea Salt
25 ml Olive Oil
20 grams (2 tsp) Sugar
10ml (2 tsp) Vinegar (gluten free)

Directions
Mix together all of the dry ingredients. Add the oil, vinegar and water Stir together for about 1 minute, until all ingredients are well mixed. Separate the mixture into 2 equal lumps. Place each lump onto a separate square of oiled baking paper. Drizzle each lump of dough with plenty of oil to prevent sticking, then press the dough out with your fingertips to form the pizza base. Cover the bases with another piece of oiled baking paper or plastic wrap, and allow to rise for one hour. Add toppings and bake on a preheated pizza stone for best results. You will need to use a pizza peel or an upside down flat baking tray to slide the pizza on its sheet of baking paper into the oven. Enjoy!

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