If your bake sale will be held along with another event, like a competition or show, small bags of homemade caramel popcorn and snack/trail mix will go very well. At our annual Craft Fair, we do a bake sale section, and people love the smaller items because they can carry them and snack while walking or browsing. We do cookies two or three to small zipper snack bags as well, and they always sell out. During a soccer tournament, we sold 200 bags at 50 cents each on the cookies, and could have sold more. For the caramel corn, one of our contributors drizzled it with melted white and dark chocolate, packed it in clear cello bags that were about the size of a regular lunch sack, and then tied it with seasonal ribbon. The last time she did this for our sale, it sold out in an hour at $2.00/bag.Good luck with your sale--there are so many good ideas in this post I'm tempted to find a reason to run a bake sale myself!
Got a potato ricer? It's actually a multi-tasker. Use it to squeeze excess liquid out of cooked spinach, it works great! It might make a good citrus squeezer, too, but I haven't tried that. Maybe someone will.
[quote:aced4583a4="John DOH"]Sadly, most of us North Americans would be in a tough place to separate melted Brie from melted Camembert in any given recipe.Karen (FT) does know the "difference" and probably has thoughts on how to "tweak" them apart (as well as having the advantage of us all in the sourcing centre for such cheeses!)The rest of us need to simply learn the basic recipes and techniques, until, God Forbid, such cheeses should be accessible in the North American Market! (Sort of like waiting until blueberries, cranberries, west coast salmon, Maple Syrup and the like are commonly available in France!)Still waiting for Karen to reply on the "local" berry jams that she was "tickled" with in 2008! (And understand that there are many, many, things that divert attention from any reply! [color=red:aced4583a4][b:aced4583a4]This is/was no criticism!)[/b:aced4583a4][/color:aced4583a4]John[/quote:aced4583a4]NO criticism taken John :D :D :D ...................I did write back I know, :? and I posted a reply somewhere about some baking I did with them, cannot think for the life of me where :? Men's forum???.................and I DID post a small package off last October, NO cheese, :( after Shadows experience with melted cheese, just a few cheese recipe leaflets and a small cheese cookbook etc. :? As it happens, the remainder of your delicious berry jams are being used today for Jam tarts for a MEGA baking session...............I'll write today some time John, to check on your addy and stuff! :wink: Karen :D :D
[quote:bb0c09070c="Kim D."][quote:bb0c09070c="Madeleine M"]I'll join on Monday, 13th too![/quote:bb0c09070c]Great! :D I just started us a thread in the diet forum! Everyone check in when you can and start planning your first week's menu! :D Here's the link..... [url=http://www.recipezaar.com/bb/viewtopic.zsp?p=1823869]**Skinny Beaches** - SBD Thread[/url][/quote:bb0c09070c]Thanks for the link Kim.
[quote:5dd1ac2b9f="Kookaburra"]I'm sorry, but I think it's a little discourteous to Gay and Troy to be recommending other sites in their site's forum.[/quote:5dd1ac2b9f] apples and oranges. alot of people come here for the community cafe as well as recipes, other sites i go to are for recipes alone.
Recipe #160274 Spaghetti-Lovers Soup[img:9478fdbd64]http://img.recipezaar.com/img/recipes/16/02/74/small/picqhZvNk.jpg[/img:9478fdbd64]Recipe#109629 Hot Chili [img:9478fdbd64]http://img.recipezaar.com/img/recipes/10/96/29/small/picO0BANW.jpg[/img:9478fdbd64]
[quote:6abf84c77e="Iron Bloomers"][quote:6abf84c77e="dojemi"][quote:6abf84c77e="Iron Bloomers"][quote:6abf84c77e="dojemi"][quote:6abf84c77e="Iron Bloomers"][quote:6abf84c77e="BillJ51"][quote:6abf84c77e="dojemi"][quote:6abf84c77e="Sandi (From CA)"]Wait..............what's wrong with everything smelling like garlic? :shock: To me that's like complaining that my pjs taste like bacon.WHAT?;)[/quote:6abf84c77e]EXACTLY!!!!!!!! :lol: :lol: :lol: :lol:[/quote:6abf84c77e]Garlic isn't a smell it's an aroma :wink:Plus it'll keep the vampires away. 8)[/quote:6abf84c77e]now there's a first....a man I agree with :shock: :lol:[/quote:6abf84c77e] :lol: :lol: :lol: Garlic or chocolate, garlic or chocolate? Hmmmm! How about chocolate covered garlic? :lol: :lol: :lol:[/quote:6abf84c77e]:roll: too funny but I like keeping them seperate :lol:[/quote:6abf84c77e]Hey IB.......don't knock it till you try it. :lol: :lol: :lol: I may be on to something new and [b:6abf84c77e]delicious[/b:6abf84c77e] here. :lol: :lol: :lol:[/quote:6abf84c77e]just remember...it's my combo! If it's marketable we split it :lol: :lol:[/quote:6abf84c77e]ROTFLMAO................DEAL!!!!!!!! :lol: :lol: :lol:
http://www.dancespirit.com/backissues/jul_aug00/wubeauty.shtmlThis is a link to a dance magazine I used to subscribe to. It has detailed written directions on how to do the smokey eye thing you were asking about. It is stage make-up (very dramatic with lots of old Hollywood glamour), but I've found it isn't too over the top for parties, especially fancy dress parties.If you haven't really ever worn make-up much, I'd take some time before the party to practice to make sure you can recreate the look you're going for and to play with different kinds of looks to see what works for you. It'll save you some frustration the night of, if you find it a little difficult at first or if you find that the style or the shade that you've chosen just doesn't really suit you.Have fun!
[quote:4487a32c5c="CHRISSYG"][quote:4487a32c5c="dojemi"]What a great site. Thank you. I love seeing the menus of the restaurants. However, this is a description of one of the sushi and sashimi selections at one restaurant. :shock: I hope it was a typo. :lol: :lol: Tuna crab, snapper, salmon, egg, [color=red:4487a32c5c][b:4487a32c5c]cat[/b:4487a32c5c][/color:4487a32c5c]. roll. :lol: I'm assuming (and hoping) they meant Cal Roll (California Roll).[/quote:4487a32c5c] :lol: ..or maybe caterpillar roll[/quote:4487a32c5c] :lol: :lol: Hopefully, defuzzed first. :yuck:
[url]http://stufffchristianslike.blogspot.com/[/url][url]http://www.50plusfriends.com/cookbook/cookcrowd/index-5a.html[/url][url]http://www.crosswalk.com/devotionals/encouragement/[/url][url]http://www.vegas.com/attractions/freeattractions.html[/url][url]http://www.stratospherehotel.com/[/url] (Had the best deal for our one night in Vegas - not going to the shows there, as they aren't family friendly)
[quote:c0aa39e330="Seasoned Cook"]We ate a grilled cheese sandwich in a diner in Virginia last year and they included a thin slice of tomato in their sandwich. Surprise, it was delicious![/quote:c0aa39e330]Awesome - but the tomato has to be very thin otherwise it is napalm!Our classic Southern non-gentrified pimento cheese sandwich has to be cold pimento cheese spread on freshly toasted bread but not too thick. Must be eaten while toast is warm & crispy & pimento cheese spread is cold & smooth.Love open faced grilled cheese sandwiches with Hellman's or Best Western mayo on the bottom & cheese (your choice)with thin sliced tomato on to. Mmmmm!But good ole diner-style on the griddle with mayo on the outside & American ooey-gooey cheese on the inside (not too much though) really hits the spot on a dark & dreary day.Wish I could send you 20 to 30 degrees!!! :D
[quote:a7c5c88e78="R�eLani"]Monte Cristo Casserole would be my suggestion. My family eats this up real quick![/quote:a7c5c88e78]I am [b:a7c5c88e78]SO [/b:a7c5c88e78]making that recipe this sunday!!! Sounds great, and very unique. I love Monte Cristo sandwiches!!! Thanks Reelani! :D
[quote:34023e27c0="Kookaburra"]We've just been away for a few days and stayed in a lovely B&B in the mountains. We had our own bathroom and the host was friendly but unobtrusive.He greeted us effusively when we drove in and helped me carry in the luggage. He asked about our plans for the evening, and after conferring with me, said he would light a fire in the lounge for 5.30pm and pointed out that port and sherry were available 'on the house'. I had wine and he supplied glasses.After we'd had a rest and came out into the guest lounge for the evening, he introduced us to the two other guests, stayed a little while to get the conversation going, and then withdrew. There was a bell on the wall that we could ring if we needed anything.The other couple staying at the B&B had traveled the world on a yacht for 20 years so their conversation was fascinating. We had brought a cheese and fruit platter for our dinner so we shared it with them, as well as our wine. It was a lovely evening.The owner's wife served us breakfast the next morning - at the time we requested. Again, she just put everything out and then disappeared. There was far more privacy than in a hotel dining room.Here was our room, and the table on the balcony where we had breakfast:[img:34023e27c0]http://www.baggs.com.au/rainforestwide.jpg[/img:34023e27c0]Here's the guest lounge:[img:34023e27c0]http://www.baggs.com.au/canungra086.jpg[/img:34023e27c0]And the deck where we had breakfast:[img:34023e27c0]http://ozbedandbreakfast.com/bbimages/1982c.jpg[/img:34023e27c0][/quote:34023e27c0]Beautiful place. The balcony look so cozy. I'd like breakfast out there. :D In fact, I'd like that attached to my house. I love all the hats on the sideboard.