Herb Bread

Ingredients:
13 oz. water (room temperature) 
4 cups white flour
3 Tbsp of butter
2 Tbsp of dry milk
1 Tbsp of sugar or Honey
2 tsp salt
2 tsp Tarragon
2 tsp Basil
2 tsp Oregano
2 tsp Parsley
1 tsp Active Dry Yeast

Directions:
If you do not own a Bread Maker Machine, please follow the directions down below. If you do own a Bread Maker, just remember to add all liquid ingredients first, then add your dry ingredients. Also, be sure to reference your Owners Manual to get specific instruction on how to prep and proof the yeast.

1. Dissolve the yeast in the warm water and let sit for 10 minutes.
2. Mix all dry ingredients together.
3. Add melted butter to dry ingredients.
4. Stir in and mix water.
5. Add yeast mixture.
6. Place on floured bread board and knead until smooth.
7. Put in oiled bowl.
8. Let rise until double in bulk.
9. Knead again and cut dough and shape into 4 loaves.
10. Place in 4 greased pans.
11. Let rise until double in bulk.
12. Bake at 375* for 45 minutes to 1 hour.
13. Prep time includes time letting dough rise.

Homemade Ezekiel Bread Recipe (Ezekiel 4:9)



This bread will supply protein, calcium, phosphorus, iron, sodium, potassium, vitamins A and C, thiamine, riboflavin, and niacin. Not to mention it tastes really good. 

Ingredients:
8 cups wheat flour
4 cups barley flour
2 cups lentils, cooked and mashed
1/2 cup millet flour (grind up millet in the blender)
1/4 cup rye flour
1 1/2 cups water
1 tablespoon salt
4 -6 tablespoons olive oil
2 (1/4 ounce) packets yeast or 1 tablespoon yeast, in
1/2 cup warm water
1 tablespoon honey

Directions:
If you do not own a Bread Maker Machine, please follow the directions down below. If you do own a Bread Maker, just remember to add all liquid ingredients first, then add your dry ingredients. Also, be sure to reference your Owners Manual to get specific instruction on how to prep and proof the yeast. 

1.   Dissolve the yeast in the warm water and let sit for 10 minutes.
2.   Mix the wheat, barley, millet and rye flour together.
3.   Blend lentils, oil and small amount of water(from the 1 1/2 cups water) in blender and place into large    mixing bowl with remaining water.
4.   Stir in two cups of mixed flour.
5.   Add yeast mixture.
6.   Stir in remaining salt(1 tbls.) and flour.
7.   Place on floured bread board and knead until smooth.
8.   Put in oiled bowl.
9.   Let rise until double in bulk.
10. Knead again and cut dough and shape into 4 loaves.
11. Place in 4 greased pans.
12. Let rise until double in bulk.
13. Bake at 375* for 45 minutes to 1 hour.
14. Prep time includes time letting dough rise.

Freezing milk when it’s on sale can be cost efficient for budget savy shoppers. Where I live milk is about $3.10 a gallon. So to me, it makes perfect “CENTS” to stock-up on milk when it goes on sale?

The good news is freezing milk does NOT change it’s nutrients, the only thing that happens is reverse homogenization, which makes it turn yellowish, but that’s only because the fat separates from the milk. When this happens, simply give the thawed milk a good shake before each use. Once milk thaws out, the color will return back to normal.

A few other tips to remember, first, do not freeze milk after the ‘best before’ date. Ideally you should start freezing milk as soon as you get home from the grocery store.

Next, it is okay to freeze milk in plastic containers; however be sure to pour out a cup of milk then recap and freeze - this allows room for expansion. Milk can be frozen and stored for up to 3 months at 0F or lower.

To thaw out milk, simply place the frozen milk in the refrigerator for 2 days. Do not use hot water or any other source of heat to thaw. Once the milk is thawed, it is generally good for 5-7 days.



Have you ever thought about starting an Inflatable Business? Perhaps your looking to ditch the boss and break into the realm of an entrepreneur? If so, the inflatable business may be the perfect home business for you. Before you get started there are some very serious considerations to take into account before starting your bounce house business. These considerations fall into six categories: operations, equipment, compliance, insurance, safety and advertising. For more information, please contact zubeldiaamy@yahoo.com.

◦ 8' W x 11' L x 7' 6" H - Capacity - 4 Users
Listing Price: $1,499.00

Sale Price: $1,200.00

◦ 10' W x 14' L x 8.25' H - Capacity - 6 Users
Listing Price: $1,799.00
Sale Price: $1,500.00

◦ 13' W x 17.5' L x 10.25' H - Capacity - 8 Users
Listing Price: $2,099.99
Sale Price: $1,800.00

Freezing Solutions while saving BIG $$$



First of all... don't you just LOVE California grown veggies?! I love the variety of colors and the different types of healthy meals I can make for my family. I don't particularly like cutting veggies, but I certainly enjoy pounding away on my vegetable chopper. You might think I am weird, but I think it is so fun to buy veggies on sale. I often buy different veggies on sale, just so I can freeze them. Did you know that you can freeze a variety of vegetables? Some of my favorites are artichoke, asparagus, beans, beets, broccoli, brussel sprouts, cabbage, carrots, chayote, cucumbers, fennel, garlic, onion, spinach, sweet potato, and zucchini. For more tips on freezing veggies, simply post your request. Today's TIP ON FREEZING VEGGIES is RED PEPPERS. Wash, remove seeds and cut into slices or leave whole. Place on a tray in a single layer. Freeze for 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 6 months. THAT'S IT!!!

Order a diaper cake for a boy, girl, twins, Bride-To-Be, 30th Birthday, Princess Cake, Over the Hill, or perhaps a custom made Diva Cake. I also offer towel cakes that are great for a bridal shower or wedding gift! I strive to provide good quality cakes, at an affordable price! The beauty and style is beyond unbelief. You can order a Diaper Cake at zubeldiaamy@yahoo.com. The prices range from $49-$125, some with extra options including stuffed animals, rattles, rubber ducks and either two or three layers of diapers.

Just in time for BACK-TO-SCHOOL ... the most adorable Crayon Roll ever! I recently came across this idea and fell in love with it. I haven’t had the time to make one for my twins yet, but I will very soon.
In the meantime, here's a TUTORIAL, so you can get started on your Crayon Roll. Isn’t it perfect for school, church, in the car, or at Grandma’s house? I think so! A definite must-have for any mommy with kiddos that love to color!

For this project you will need:

1 – 5 X 16 1/2 inch piece of fabric for the outside1 – 5 X 16 1/2 inch piece of fabric the the inside
1 – 6 X 16 1/2 inch piece of fabric folded lenghtwise and pressed for the pocket
ric rac (if desired)1 – 5 X 16 1/2 piece of iron on vinyl1 Cord Stop

Iron on the vinyl to the right side of your lining piece following package directions.

Place pocket piece ontop of right side of lining. Starting 1 1/4 inches over from the edge, stitch from top of pocket (back stitch at top) to bottom. Then stitch every 1 inch. You should have 1 1/4 inches left on the other end.

If using ric rac pin it around the edges, overlap at bottom. I use fray check to keep ends from unraveling.

Place outside piece ontop of pocket and lining, right sides together. Place a 20″ piece of cord (folded in half) in the middle on the right side. Ends of cord go towards the center.

Sew all the way around 1/4 inch from the edge. Leave a 2-3 inch opening at the TOP.

Clip corners and turn. Press (don’t press vinyl with bare hot iron), making sure to press opening to the inside. Pin opening shut and then top stitch all the way around very close to the edge (making sure you sew all layers of the opening shut.)

Squeeze the Cord Stop and thread both ends of the cording through the center hole (have patience, thread ends one at a time). Tie the ends of the cording together into a knot. I placed a drop of glue in the knot to keep it secure and then put fray check on the ends.

VOILA ... now your finished!

Bathing "Moose" our Guinea Pig

Today is going to be a very eventful day, as our Guinea Pig "Moose" is getting his first bath ever! For some reason Moose started getting the itchies earlier this week, so I called a vet, only to find out that Guinea Pigs get mites and lice too. After a little neem extract, tea tree, and jajoba oil treatment, Lil' Moose is finally ready for his bath. The only problem is, Moose got a new cage last week, so he likes to hide in his new home comfort. Wish us luck trying to catch him:-)


On a different note, the kids and I are also having Homemade Macaroni & Cheese for lunch. So, I thought I'd share this delightful recipe. The actually recipe comes from a reliable source (not me), so it's edible and safe enough for BON APPETITE -- not to mention it's delicious! Try this recipe and let me know what you think.

Here’s What you Will Need:

1 lb. Macaroni or other pasta, cooked

1 lb. Cheddar Cheese, grated

1 lb. Cottage Cheese

8 oz Sour Cream

1 Egg, beaten

Salt and Pepper, to taste

Paprika, to taste and for sprinkling on top

Italian Bread Crumbs

I knew that I didn’t have a 1lb. box of macaroni or that much cottage cheese or sour cream so while there are measurements I just used what I had and guessed.

#1 - First thing is to cook the macaroni noodles according to the directions on your package.

#2- Beat the egg really well in it’s own bowl

#3- After cooking your pasta you’ll of course want to drain it and then grab a large bowl to mix all of the ingredients with the pasta into.

#4- After mixing everything together place in a greased 9x13 casserole dish and sprinkle paprika on top. I also added some Italian Bread Crumbs sprinkled on the top (this wasn’t in the original recipe).

#5- Bake at 350 degrees for 45 minutes

#6- EAT AND ENJOY!! (We made this today, we plan to eat it for lunch and dinner!)

The Best Chocolate Coffee Cupcakes Ever!!!!

INGREDIENTS
Chocolate Cupcakes:
Butter, for greasing pan (or paper muffin cups)
Flour, for flouring pan
1 1/3 cups hot water
2 tablespoons instant coffee crystals
1 (18.3-ounce) box chocolate fudge cake mix
1/3 cup vegetable oil
3 eggs
12 soft caramel candies, unwrapped
Frosting:
1 (16-ounce) container chocolate frosting
1 (7-ounce) jar marshmallow creme, refrigerated
1/4 cup unsweetened cocoa powder (or crushed peppermint candies)
1/4 cup sweetened flaked coconut, toasted
Preheat oven to 350 degrees F.
Directions
Butter and flour 2 (6-cup) cupcake pans. Stir hot water and coffee crystals in large bowl until crystals dissolve. Let cool. Add cake mix, oil, and eggs to coffee in large bowl. Beat by hand or with a hand mixer for 2 minutes, or until well blended. Fill each muffin cup halfway with batter. Place 1 caramel candy in the center of each. Pour remaining batter over caramels. Bake for 12 minutes, or until cakes have puffed. Cool cupcakes in pans on a wire rack for 15 minutes. Carefully remove cupcakes from pans and let cool completely before frosting.
Cut off tops of cupcakes, reserving both the tops and bottoms. Frost cupcake tops with chocolate frosting. Spoon 1 tablespoon of chilled marshmallow creme atop each cake bottom. Place cake tops back on top of cake bottoms. Dust tops with cocoa powder and sprinkle with coconut.