For my oily hair

Oily Hair “Dry Cleaner”

Ingredients:

1 tablespoon of cornstarch
4 tablespoons of water
1 tablespoon of rubbing alcohol

Mix together, pour into a spray bottle and give it a shake!
Now, spray anywhere on your head or hair that needs to be de-greased.

NOTE TO PEOPLE WHO TEND TO OVERDO THINGS (LIKE ME!): You do not need to drench your hair and/or scalp, just dampen it. Got it.

Run a comb or your fingers through your hair to distribute the “dry cleaner” evenly, then hit it with the blow-dryer. Repeat if necessary. Which it was….so I did.

Maybe for Halloween

Ghoulishly Glowing Cupcakes

Hey Everyone!! I'm just gonna start out by saying, I am so stinking excited about this recipe! A couple of weeks ago I had a follower e-mail me about a frosting recipe that would glow in the dark. Or I should say almost glow in the dark.

Specifically she needed a cupcake recipe that could glow under a black light, but the trouble was that I couldn't find one on the internet to try, so I decided to try my hand at making one. After a couple of tries I am glad to report that I have figured it out!! Yay! And the secret ingredient that causes it to glow is...

Tonic Water!  Cool, right? The quinine in the tonic water causes it to glow under a black light for some reason. So, the challenge was to get enough if this into a frosting without making it too bitter or runny. Ugh! Turns out this was a little harder then I thought, but after trial and error I got a frosting that I loved that would actually glow, until I started adding color to it, and no matter what I did I just couldn't get the stupid frosting to glow after I added food coloring.

Then it dawned on me that if you make gelatin with tonic water the jello will glow. What I ended up doing is taking my cupcake and frosting it. Then I stuck it in the freezer to let the frosting get nice and hard. After cooling I took the cupcake and dipped the frosting into liquid gelatin.

After a few dips and trips back into the freezer to set, the frosting glowed!! Before you start just know that the white frosting glows the best. The green, or if you decide to do orange, will glow it just isn't as bright. Also a quick note, the darker you go with your color on the frosting the less it glows. And lastly, if you decide to make the colored frosting with the gelatin, discard any left over gelatin that you do not use for the frosting. If you want to make glow in the dark jello then use less tonic water or else it will come out way too bitter {like a 3 to 1 ratio, 3 parts water to 1 part tonic water}. Hope you all have as much fun with glowing cupcakes as me and my family have. Enjoy!!


Ghoulishly Glowing Cupcakes

• 1 black light
• 24 prepared and cooled cupcakes

White Glow In The Dark Frosting

• 7 cups confectioners' sugar
• 1 cup vegetable shortening
• 1 teaspoon clear vanilla extract
• 5 tablespoons tonic water {diet tonic water works too}
• mini chocolate chips morsels

Extras Needed for Green Glowing Frosting

• Neon Food Color
• 0.3 ounce package of either Lime or Orange Gelatin
• 1 cup boiling water
• 1 cup chilled tonic water

Prepare desired cupcakes and allow to cool. Begin frosting by adding confectioners' sugar, shortening, vanilla, and 3 tablespoons tonic water into a large bowl. Beat on low speed until no loss sugar is visible. Add remaining two tablespoons as needed to bring frosting to piping consistency. Mix at high speed for about a minute to allow frosting to become light and fluffy. Place half of white frosting into a separate bowl and set aside. Add neon food coloring to frosting until it reaches desired color {orange for orange gelatin, green for lime gelatin}.

Pipe colored frosting onto cooled cupcakes and place in the freezer for at least an hour. Meanwhile pipe white frosting on half of the cupcakes using a large round frosting tip. Add two mini chocolate chip morsels for the ghost's eyes to finish ghost cupcakes.

After lettering colored cupcakes freeze, prepare the gelatin by adding gelatin mix to 1 cup boiling water. Stir for about 2 minutes then add 1 cup chilled tonic water. Transfer to a container that will let you easily dip frosting into and place into an ice bath to cool. Keep gelatin in ice bath stirring occasionally until gelatin is cool but not yet set {about 5 to 10 minutes}.

When gelatin is cool to the touch take cupcakes out of the freezer a couple at a time. Dip into gelatin upside down, submerging the frosting but not the cake {it is ok for the gelatin to drip onto cupcake, just don't submerge it completely}. Rotate cupcakes dipping and then returning to the freezer for about a minutes to set gelatin, then re-dip. Dip 4 to 6 times for best results.

I wonder if i can successfully do this

Crab and barramundi stuffed zucchini blossoms

FILLING

150g steamed crab meat
150g steamed barramundi or white fish meat
1/3 cup mascarpone cheese
2 Tbsp finely chopped chives
1/4 tsp sea salt

10 zucchini blossoms
2/3 cup & 1/8 cup of all-purposed flour
1 cup of soda water
1 1/2 cups of vegetable or canola oil

Method:

1. I used two blue swimmer crabs which I cut in half and steamed for 4-5 minutes. I then transferred them to a plate to cool while I steamed the barramundi fillet for 7-9 minutes. Next I extracted the crab meat using a small fork and placed it in a bowl. I then flaked the fish, being careful to discard any bones and added it to the crab meat. Next, add the mascarpone cheese, chives and salt and mixe well.
2. Cover mixture and refrigerate until needed.
3. For the stuffing stage see my step-by-step instructions on how to stuff and fry the blossoms.

I've always wanted to try these...

While it almost seems a sin to deep fry such a delicate thing the result is worth it because they remain just as delicate to eat. The batter coats the flowers ever so lightly but still has a satisfying crunch when you bite into its warm, creamy centre.

Ricotta & Garlic-stuffed Zucchini Blossom Recipe

12 zucchini blossoms
1 cup of ricotta cheese
1 large free-range egg
1/3 cup of freshly grated Parmigiano-Reggiano
1 clove of garlic, minced
4 fresh sweet basil leaves, finely chopped
3/4 tsp of sea salt
2/3 cup & 1/8 cup of all-purposed flour
1 cup of soda water
1 1/2 cups of vegetable or canola oil

Method:

Step 1: Mix together the ricotta, freshly grated Parmigiano-Reggiano, chopped basil, egg and sea salt.

Step 2: Keep mixing until the cheese forms a smooth consistency. Place the mixture into a piping bag. If you don't have one, use a freezer bag and then cut a corner off and use it as a make-shift piper. Do this just before you stuff the flowers.

Step 3: Slice the stems off the male flowers. If you need to clean the flowers, gently wipe them with a damp paper towel.

Step 4: Slice the baby zucchinis into strips ensuring the head is still attached to the flower.

Step 5: Now whisk together the soda water and flour. The mixture will seem quite frothy, this is normal: it just needs to relax. Set aside. 

Step 6: Gently open the petals. It may take a few tries as they can be entwined. 

Step 7: Remove the pistil by snipping it off with some scissors.

Step 8: Gently pipe about 2 tbs of filling into the flowers. They will swell up as you fill them.

Step 9: Twist the top of the petals together to close the flowers.

Step 10: Set the flowers aside. Heat the oil in a medium saucepan. Turn on the oven to a very low heat to keep the cooked zucchini blossoms warm.

Step 11: Dip each flower one by one into the batter. Hold it over the bowl to let the excess batter drip off. 

Step 12: Test the oil to see if its ready by dropping a little batter in. It's ready if the batter sizzles to the top. Place the coated flower on a slotted spoon and gently lower it into the hot oil. Cook the flowers until they are lightly crispy for about 2-3 minutes. 

Step 13: Remove flowers from oil with slotted spoon and place on a baking sheet in the oven while you cook the remaining flowers. Once all the flowers have been cooked, serve immediately.

I think the best part of football is the.....

FOOD!!

Buffalo Chicken Taquitos (Revised)

submitted by: Marsha Warner

• cook time
  18 min.
 
• prep time
  30 min.
 
• yields
  8 servings

This is my version of a Mexican Taquito. My family loves both Buffalo chicken and Mexican food, so that is how this recipe came to be. Combining spicy Buffalo flavors with the creaminess of Philadelphia cream cheese, all wrapped up in a tortilla was a winning combination in our home.

Tags: 

• international 
• season two recipe 
• party pleasers

INGREDIENTS

• 4 cups chicken, cooked and shredded
• 12 soft taco, flour tortillas
• 2 cups mozzarella cheese, grated
• 4 ounces Philadelphia cream cheese
• 1/3 cup Frank’s hot sauce
• 1/3 cup milk
• 2 tablespoons butter
• 1 tsp Mrs. Dash
• 1 tsp garlic powder
• 2 tablespoons vegetable oil

DIRECTIONS

1. Preheat oven to 425 degrees.
2. In a small sauce pot over medium low heat, melt butter.
3. Add Mrs. Dash, garlic powder and Cajun seasoning. Stir to combine and cook for 1 minute.
4. Add cream cheese and stir until melted and completely combined with butter and spices.
5. Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.
6. Combine chicken and sauce.
7. Lay out a tortilla; fill with about ¼ - 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
8. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
9. Brush taquitos with vegetable oil on all sides.
10. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.
11. Serve with Kraft Blue Cheese Dressing and celery sticks.

HEALTHY PIZZA! WHAT?! there's such a thing?!

Cauliflower Crust Pizza
Yields: 1 serving*

Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese*
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Olive oil (optional)

Pizza sauce
Mozzarella cheese, shredded
Other additional toppings of your choice

*Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good!

Directions:
To rice your cauliflower, take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. Add to a food processor and pulse just until it looks like rice. Alternatively, you can grate the cauliflower with a cheese grater.

Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.

To make the pizza, preheat the oven to 450 degrees F. Spray a pizza pan or cookie sheet with non-stick cooking spray.

In a medium bowl, combine the cauliflower, mozzarella cheese and egg together and stir until well incorporated. Add the oregano, garlic, and garlic salt. Transfer to the cookie sheet, and shape into a 9-inch circle. Brush the crust with olive oil to help it brown in the oven.

Baked at 450 degrees F for 15 minutes, until the crust is browned and cooked through the middle.

Remove the crust from the oven, add your sauce and toppings. Place under a broiler at high heat until the cheese is melted and bubbly. (About 3-4 minutes).

Allow the pizza to cool slightly, then cut into slices and serve.

MAILABLE CAKE... I would love to get this on my birthday

MAKE A MAILABLE SLICE OF CAKE I have so many friends and family members that always say "I wish you could mail me a birthday cake!" ... well, now I can send them a slice. Imagine how happy and excitedyou'd be, if you went to your mailbox one day and pulled out a slice of cake. Now you can surprise friends and family (and probably even your mail carrier), with this three-dimensional, mailable postcard, cleverly disguised as cake. With only five ingredients in this crafty recipe — a large sponge, spray paint, caulk, spray adhesive and heavy paper — it's a piece of cake. Literally. Postage is around $3 per slice, but the reaction from the recipient will be priceless. photo gallery Click here to see more cake postcard images. Supplies Materials needed to make two cake postcards: 1 large sponge (yellow paints the best) Serrated knife X-Acto or utility knife Spray paint (brown, yellow, pink or white) 1 tube acrylic latex caulk (brown, cream or white) Spray adhesive (3M Super 77 works great!) Cardboard, kraft paper or scrapbook paper Instructions 1 Cut sponge into wedge shape With a serrated knife, using a sawing motion, cut a sponge into two, cake wedge shapes. Large sponges can be found at hardware stores and in the automotive departments of most big discount stores. 2 Cut a center groove into sponge Using an X-Acto or utility knife, cut a section of foam from the center of the sponge. It doesn't have to be perfect. Just cut a wedge big enough so that you can add a line of caulking there later. 3 Paint the sponge Paint the sponge wedges in desired color. (Brown looks the most realistic, but pink and yellow are fun too. White was probably my least favorite.) 4 Trace the slice of cake When the sponge wedges are dry, trace around them on a piece of cardboard, kraft paper or colorful scrapbook paper. This will be the postcard side of the cake. Heavier paper works better and will give you a sturdier wedge of cake for mailing. Cut the postcard shapes from the paper. 5 Attach the postcard Spray glue the postcards to the solid, flat sides of the sponge wedges. 6 Prep the "icing" Using a caulking gun and your desired caulk, fill a plastic disposable piping bag with half of the caulk. This should be enough to do one cake wedge. I was able to pipe two cake postcards with one tube of caulk, but I recommend putting only half of the caulk in the bag at a time. Also, I tried decorating my cake wedges using the caulking gun, but it was nearly impossible to control. It's much easier with a piping bag. 7 Pipe the center of the cake Pipe a line of caulk down the center of the cake postcard wedge, where you removed the sponge with your knife. 8 Pipe the icing on the top Pipe dollops and swirls of caulking on the top and sides of the sponge wedge just like you're decorating a cake. Pipe along the edge of the cake postcard to form a seal between it and the sponge. 9 Add the swirls If needed, use a small paint brush or toothpick to swirl and adjust the thickness of the caulk on the cake top and side. Allow your cake postcards to dry for three to five days. I placed mine on sheet of parchment paper and lifted them up periodically so that the caulk wouldn't dry and adhere to the paper. Write your message on the postcard side, leaving enough room for an address and postage. Sizes, shapes and weight of each cake postcard will vary, but most of mine required three, $1 stamps. NOTE FROM THE EDITOR This totally works! I had Sandra mail me a slice of cake so I could see it with my own eyes. It made it to me in perfect condition. I could hardly believe it. See for yourself below: Proof that you can in fact mail a slice of cake. Video how-to: Cake postcard