April 4, 2016

Enjoy a luscious creamy smoothie full of healthy fats and potassium.  For an extra kick, add chia seeds for an omega-3 boost.

Avocado Smoothie

Ingredients & Special Equipment

2/3 cup avocado

Lemon juice

Honey

Ginger

1 cup ripe mango

1 cup ice

Soaked chia seeds (optional)

Blender

Directions

Blend avocado with lemon juice, honey, ginger, mango and ice.

Optional: Stir in soaked chia seeds

Serves: 1

Total time: Approximately 5-10 minutes

Idea from: Martha Stewart

More info about Fruit Trees: http://www.plantogram.com

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April 4, 2016

With school starting up, it's great to have easy, healthy after school snacks for your kids.  Try this recipe for a fun way to serve your kids fruits and yogurt.  You can also substitute yogurt for ice cream to make the snacks a delicious dessert!

Tortilla Cups with Yogurt and Fresh Fruit

Ingredients & Special Equipment

6 flour tortillas (6-inch)

2 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 1/2 cups plain yogurt

3 tablespoons light-brown sugar

1 1/2 cups fruit, such as berries or sliced nectarines, peaches, or plums

1 1/2 teaspoons fresh lemon juice

6 jumbo muffin cups

Directions

Preheat oven to 375 degrees. Lightly brush both sides of tortillas with melted butter and sprinkle both sides with granulated sugar. Lay tortillas over 6 jumbo muffin cups (tortillas will overlap). Bake until tortillas are soft and pliable, 3 minutes. Remove from oven and, with the bottom of a glass, gently press each tortilla into a muffin cup so it folds up and forms a cup shape. Bake until tortillas are crisp and golden at edges, about 12 minutes. Immediately remove tortillas from cups and let cool completely on a wire rack, 15 minutes.

Note: Use a juice glass or ladle to form the tortilla cups. You can make them a day ahead: Let cool completely and store in an airtight container at room temperature.

Meanwhile, in a small bowl, whisk together yogurt and 2 tablespoons brown sugar. In another small bowl, toss together fruit, 1 tablespoon brown sugar, and lemon juice. To serve, divide yogurt mixture among cooled tortilla cups and top with fruit.

Serves: 6

Total time: 25 minutes

Idea from: Martha Stewart

More info about Fruit Trees: http://www.plantogram.com

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April 4, 2016

This fruit rocket ship doubles as a craft and then a snack!

 fruit rocket ship, edible kids crafts, fruit for kids, healthy eating, fun food ideas

Materials

Fresh fruit

Skewers

Sharp knife

Instructions

Before you get started you can get your kids to design their rocket ships. You'll be doing most of the cutting, so this is a great way to get them involved. They'll need to have a point at one end, and a base at the other end. Get them to use colored pencils that match the fruits you have available.

Start by cutting and peeling the fruit. You'll need one piece of fruit in a triangular shape for the tip, and another in a trapezoid with the bottom wider than the top. The other bits of fruit can be rectangular or square.

Try not to make your fruit too thick or too thin. You don't want it too heavy for the skewer, but you don't want it to break off either.

Starting with the base, push the skewer through the different bits of fruit. Kids will be able to do this part, but an adult will be needed for any harder fruits like pineapple so that you don't have any accidents.

Finish up with the tip, and then the rocket ship is ready for flying and eating.

 fruit rocket ship, edible kids crafts, fruit for kids, healthy eating, fun food ideas

 

Total time: 20 minutes

Idea from: Natasha Stewart

More info about Fruit Trees: http://www.plantogram.com

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April 4, 2016

Clean your window blinds

You can make the job of cleaning mini-blinds or venetians considerably less torturous by giving them “the white glove treatment.” Just put on a white cotton glove and moisten the fingers in a solution made of equal parts white vinegar and hot tap water. Then slide your fingers across both sides of each slat and prepare to be amazed. Use a container of clean water to periodically wash off the glove

Read more: http://www.rd.com/home/150-household-uses-for-vinegar/2/

Information from Reader's Digest

2 comments
April 4, 2016

watermelon

http://www.tasteofhome.com/recipes/watermelon-cake

 

Cake! Who doesn't love cake? This soft texture watermelon cake will send you off the edge when you're craving for a snake in the afternoon, evening, or late night. How many bites will you take?....

 

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (3 ounces) watermelon gelatin
  • 1-1/4 cups water
  • 2 eggs
  • 1/4 cup canola oil
  • 2-1/2 cups prepared vanilla or cream cheese frosting, divided
  • Red and green gel food coloring
  • Chocolate chips
             

Directions

  1. In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Set aside 2 tablespoons frosting for decorating. Place 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green.
  4. Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frost sides and top edge of cake with green frosting.
  5. Cut a 1/4-in. hole in the corner of pastry or plastic bag. Fill the bag with reserved white frosting. Pipe around top edge of cake where green and pink frostings meet. For seeds, insert chocolate chips upside down into cake top. Yield: 12 servings

 

Find out more at http://www.tasteofhome.com/recipes/watermelon-cake

 

 

 

 

 

 

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April 4, 2016

Oxalis Indoor House Plants

 Oxalis are vivid purple shade plants with triangular shaped and clover leaves that gives the indoors energy. They are a wonderful for decorating indoors and generates a combination of attractions. Bright light and soil that is moist helps improve the life of this plant. These plants grows better inside than outside. They are also usually found in gift shops, grocery stores, and garden centers during the month of March for good luck, since they are in the form of four leaf clovers. Want to give your home a sensational, cozy, comfortable felling?

Helpful information by Betty Earl

For more information visit: http://www.csmonitor.com/The-Culture/Gardening/diggin

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April 4, 2016

http://www.bhg.com/gardening/plant-dictionary/fruit/lemon/

    Lemons are very useful when it comes to cleaning. Lemons are a mixture in common household supplies and chemicals. Items such as Lemon Pine-Sol, Lemon Mr, Clean, Lemon Dish Detergent, and Lemon Lysol all involves a portion of lemon as an ingredient. For a clean glass, rub glass with a cut lemon or soak in lemon juice and water to add sparkle back to dull glass. This is especially effective with cloudy coffee pots, pitchers, or decanters. Their cleansing scent and light acid have plenty of uses beyond cooking and eating. Lemons are great in health wise and issues such as; a cold, sore throat, viruses, and cleaning. They are used around the house for all-natural, toxin-free cleaning, odor-removing, and decoration. Try the usefulness of a lemon!

 

Learn more at: http://http://localfoods.about.com/od/lemons/tp/lemonhouseholdtips.htm

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April 4, 2016

These cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert that is sure to please!

Strawberry-Shortcake Cookies

Ingredients

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)

1 teaspoon fresh lemon juice

1/2 cup plus 1 tablespoon granulated sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon coarse salt

3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces

2/3 cup heavy cream

Sanding sugar, for sprinkling

Directions

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Serves: 3 dozen

Total time: Approximately 40 minutes

Idea from: Martha Stewart

More info about Fruit Trees: http://www.plantogram.com

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2 comments
April 4, 2016

In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.

Banana-Walnut Chocolate Chunk Cookies

Ingredients

1 cup all-purpose flour

1/2 cup whole-wheat flour

1 teaspoon coarse salt

1/2 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 cup mashed ripe banana (about 1 large)

1 cup old-fashioned rolled oats

8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks

1/2 cup coarsely chopped walnuts but any nut will do (about 2 ounces), toasted

Directions

Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

Serves: 3 dozen

Total time: Approximately 30 minutes

Idea from: Martha Stewart

More info about Fruit Trees: http://www.plantogram.com

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April 4, 2016

Turn an old book into a whimsical wreath with this creative idea.  This wreath is great for many holidays, just change the colors up for your favorite holiday!

6001_6050/6011_092310_wreath.jpg

Materials

Leaf template

Scissors

Cardstock

Pencil

Old book with at least 100 yellowed pages, pages removed

Craft glue

24-gauge floral wire, cut to 5-inch lengths

Pressed real leaves (optional, from naturespressed.com)

20-gauge floral wire

Brown floral tape

1/8-inch tan quilling paper

Acorn caps

Hot-glue gun and glue sticks

Ribbon for bow

Directions

Print leaf template on cardstock and cut out. Trace the leaf shape on a page from the book; roughly trim the paper around the leaf shape.

Apply craft glue to the back of the leaf shape. Place a 5-inch length of wire on a second page from the book, then place the leaf shape glue side down over it, sandwiching the wire between the papers. The wire should be centered on the stem of the leaf, with half of the wire within the leaf and half of the wire emerging from the stem. Allow glue to dry, then carefully cut out the leaf shape with scissors. Repeat to make 45 to 50 leaves for the wreath.

Bundle 3 to 5 leaves and twist the wires together. Tip: You can add wires to real pressed leaves and incorporate them in the paper leaf bundles if desired.

To make a wreath form, cut a 47-inch length of 20-gauge wire; fold in half and twist. Shape twisted wire into a horseshoe, then wrap with brown floral tape.

Starting at one end of the wreath form and working toward middle, attach bundles of leaves with floral tape; repeat for other side.

To make the acorns, tightly roll 1/8-inch quilling paper into a flat disk. Use thumb to push the center of the disk outward, forming into a cup shape. Rub the inside of the cup with craft glue to secure the shape. Apply hot glue to the inside of the quilled cup and adhere to an acorn cap. Use hot glue to attach acorns to wreath.

Tie bow on the top center of wreath, if desired.

Idea from: Martha Stewart

More info about Fruit Trees: http://www.plantogram.com

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