| RE: Jiffy Spiffy Brownies |
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This sounds really great, but (pardon my ignorance), I need more specific directions. Do you make per package directions and then add the additional ingredients or just add the nuts, frosting mix and peanut butter? If you add the nuts, do you eliminate the frosting mix? You said nuts or frosting mix. Then do you bake per package directions? Sorry for all the questions, but I imagine there are others wondering too. ... View related article. |
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| RE: Charlotte's Sloppy Joes |
Surely the 1/2 - 1 cup sugar is a typo. I hope.
Editor's Note: That is the way it was sent in but it must be in error. I changed it to 1/2 - 1 Tbsp. ... View related article. |
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| RE: Healthy Weight Gain |
I think the most important thing will be to eat a well balanced, healthy diet. I don't think it would be wise to eat fatty foods or junk food just to gain weight. Pastas and other complex carbs might help. Maybe you need to supplement your regular diet with such things as smoothies and shakes made with fruits, juices, milk and yogurt. Probably ice cream shakes wouldn't be too bad occasionally.
I don't claim to be a dietician, but I do know how to gain weight. Good luck!
... View related article. |
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| RE: Am I Charging Enough for a Cleaning Job? |
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Nina, I agree that for the thorough job you do, you're not charging enough. Why don't you make up a Memo saying that effective on such and such a date your prices are going up to the new price. When you finish cleaning each house, leave the Memo on the kitchen counter. ... View related article. |
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| RE: Jewelz (American Pitbull?) |
Jewelz is beautiful. She reminds me of a very special dog we had named Kirby. He was part pit bull and part bull mastiff. We had him from a young pup and he was the sweetest dog. We had him for 16 years and it broke our hearts when we had to let him go.
If Jewelz hasn't been spayed, consider it. We never had Kirby neutered and he developed a mammary tumor. The chances were good that he wouldn't have had the tumor if we'd had him neutered. ... View related article. |
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| RE: Garden: Spectacular Pink Rose |
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That is a beautiful rose. I've never seen one with so many petals. We live in Texas and since we moved to a different house 7 years ago, I haven't had much luck with roses. I'm sure your California weather is much more agreeable than ours. ... View related article. |
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| RE: My Brothers Beautiful Roses |
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That is a beautiful rose. I live in Texas, but haven't planted many roses. Two that I planted several years ago didn't do squat. I planted a new one this spring, so we'll see how it does. Do you happen to know the name of the rose? ... View related article. |
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| RE: Reducing Yeast Taste in Homemade Bread |
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Hey, Amy, your family is just use to the taste of that stuff we buy at the store. We pay over $2.00 here for what is supposedly a better loaf of bread. Bologne! The bakery is here locally, but that doesn't equate to cheaper prices. I don't see how you can disguise the wonderful yeast flavor of homemade bread, unless you're making something like Cinnamon Raisin Bread or the like. Surely if you keep it up, they'll get use to it and hopefully love it. ... View related article. |
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| RE: Help Getting Batter to Stick |
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Well, Larry, I can't say I've never had your problem. I never have problems with the batter on my fried chicken, but pork chops or chicken fried steak is another matter. It's sounds like you've tried pretty much anything I would suggest, except I wouldn't turn the burner down too much. Make sure your oil is hot before adding the meat, but that doesn't mean your heat has to be really high to begin with. On my electric cooktop, I start with medium and pretty much stay there. You want to cook those juices out of the meat as quickly as possible, but if you turn the heat down too much, the juices just rise to the top and make the crust soggy. Also, let the first side get pretty much done before you turn the meat. Don't be turning it back and forth. That combined with the juices will encourage sticking and pull the crust off. ... View related article. |
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| RE: Prevent Soggy Crusts for Cream Pies |
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You're right. I was referring to pie crusts baked before a filling is added. When you said "cream pie," I assumed you meant something like chocolate cream, cocoanut cream, etc., where the crust is baked before the filling is added. Thanks for setting me straight. ... View related article. |
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