Thursday, July 31, 2008

Life is full of questions; so this article was written with the intention of solving the question on barcode kitties. Sure do hope that your questions have been answered.

Life is full of questions; so this article was written with the intention of solving the question on barcode kitties. Sure do hope that your questions have been answered.

My Cherry Swirl Cheesecake Bake Contribution

Recently I participated in a local bake sale to raise money for
the local animal shelter. I volunteered to bake a dessert, and I
chose to do a couple of Cherry Swirl Cheesecakes.

I'm a very picky eater and have never been a fan of cheesecake,
so I had to have my mother be my taste tester to see if I'd done
an adequate job. She helped me by giving me a couple of
pointers, and after a couple of tries I managed to bake two
pretty good cheesecakes (or so my mom says).

Cherry Swirl Cheesecake

Vegetable cooking spray
1/4 cup graham cracker crumbs
1 (21-ounce) can cherry pie filling
1 teaspoon grated orange rind
2 (8-ounce) packages fat free cream cheese
1 (14-ounce) can low fat sweetened condensed milk
4 large egg whites
1 large egg
1/3 cup bottled lemon juice
1 teaspoon vanilla extract
1/2 cup unsifted all-purpose flour

Preheat oven to 300. Spray bottom and sides of an 8-inch
spring form pan with cooking spray. Sprinkle graham crumbs on
the bottom of the pan.

In electric blender or food processor container, puree cherry
pie filling until smooth. Add the orange rind and set aside.

In mixer bowl, beat cheese until fluffy. Gradually beat in low
fat sweetened condensed milk until smooth. Add egg whites, egg,
bottled lemon juice, vanilla and mix well. Stir in the flour.

Pour half of batter in prepared pan. Spoon 1/2 cup cherry puree
evenly over batter. Top with remaining batter. Drop by spoonfuls
1/2 cup cherry puree over batter; with knife or spatula gently
swirl. Put remaining puree aside.

Bake 60 to 65 minutes or until center is set. Let it cool, then
chill it in the fridge. Serve with remaining puree if desired.
Refrigerate any leftovers.

I was thinking of using fat free cream cheese for this
cheesecake, but apparently that type of cream cheese makes the
cheesecake kind of rubbery on the inside and chalky on the
outside. The lower fat cream cheese makes the dessert harder and
crumbly, so you're best using full fatty cream cheese for the
best taste and texture.

Also make sure the ingredients, especially the cream cheese is
at room temperature before you start mixing...not making sure of
that was my first mistake. Otherwise, you'll end up with a lumpy
Cherry Swirl cheesecake.

The bake sale itself went pretty well. We're planning on having
another one soon, and I think the only thing we need to do
better next time to draw more people is advertise a bit sooner
and not have it at 2 pm on a Sunday afternoon :-).
the local animal shelter. I volunteered to bake a dessert, and I
chose to do a couple of Cherry Swirl Cheesecakes.

I'm a very picky eater and have never been a fan of cheesecake,
so I had to have my mother be my taste tester to see if I'd done
an adequate job. She helped me by giving me a couple of
pointers, and after a couple of tries I managed to bake two
pretty good cheesecakes (or so my mom says).

Cherry Swirl Cheesecake

Vegetable cooking spray
1/4 cup graham cracker crumbs
1 (21-ounce) can cherry pie filling
1 teaspoon grated orange rind
2 (8-ounce) packages fat free cream cheese
1 (14-ounce) can low fat sweetened condensed milk
4 large egg whites
1 large egg
1/3 cup bottled lemon juice
1 teaspoon vanilla extract
1/2 cup unsifted all-purpose flour

Preheat oven to 300. Spray bottom and sides of an 8-inch
spring form pan with cooking spray. Sprinkle graham crumbs on
the bottom of the pan.

In electric blender or food processor container, puree cherry
pie filling until smooth. Add the orange rind and set aside.

In mixer bowl, beat cheese until fluffy. Gradually beat in low
fat sweetened condensed milk until smooth. Add egg whites, egg,
bottled lemon juice, vanilla and mix well. Stir in the flour.

Pour half of batter in prepared pan. Spoon 1/2 cup cherry puree
evenly over batter. Top with remaining batter. Drop by spoonfuls
1/2 cup cherry puree over batter; with knife or spatula gently
swirl. Put remaining puree aside.

Bake 60 to 65 minutes or until center is set. Let it cool, then
chill it in the fridge. Serve with remaining puree if desired.
Refrigerate any leftovers.

I was thinking of using fat free cream cheese for this
cheesecake, but apparently that type of cream cheese makes the
cheesecake kind of rubbery on the inside and chalky on the
outside. The lower fat cream cheese makes the dessert harder and
crumbly, so you're best using full fatty cream cheese for the
best taste and texture.

Also make sure the ingredients, especially the cream cheese is
at room temperature before you start mixing...not making sure of
that was my first mistake. Otherwise, you'll end up with a lumpy
Cherry Swirl cheesecake.

The bake sale itself went pretty well. We're planning on having
another one soon, and I think the only thing we need to do
better next time to draw more people is advertise a bit sooner
and not have it at 2 pm on a Sunday afternoon :-).

ABOUT THE AUTHOR

This article provided by Kori Puckett, publisher of 300+
delicious, old fashioned, homemade dessert recipes at
VintageSweetTreats.

A Diet Plan For Gout With A Cherry On Top

Copyright (c) 2006 Debbie Fontana

Almost 90% of gout victims are men over thirty years old.

But women can also suffer from gout, especially if they take certain medications such as blood pressure drugs. Most women who suffer from gout are 60 years or older.

Gout is a form of arthritis caused by high levels of uric acid in the blood, tissues, and urine. The uric acid can form crystals which collect in joints such as the big toe. In fact, your big toe can become so painful and swollen that even the weight of a bedsheet can be agonizing.

If gout isn't properly controlled, it can cause kidney stones and even more serious kidney disease. Gout is also associated with high blood pressure, diabetes, and atherosclerosis.

You should always consult a doctor for treatment of gout. But some of the drugs used for gout - such as allopurinol, colchicine, indomethacin, and prednisone - can cause serious side effects.

So you may want to discuss with your doctor if an alternative approach might work for you. An approach without the toxic side effects of gout drugs.

One dietary approach is simply to eat cherries. In the 1950s, Dr. Ludwig Blau discovered that he could keep his gout away by eating a minimum of 6 cherries a day. It helped his crippling gout so much that he was actually able to get out of his wheelchair and start walking again.

He discovered his "cherry cure" by accident. One day, he ate a large bowl of cherries and the next day, his foot pain was gone. He found that as long as he ate the cherries every day, his gout was controlled.

Many other people - some of whom have written to Prevention magazine - have also found relief by adding cherries to their diets.

Supposedly, if you already have crippling gout or if you feel a gout attack coming on, you should eat 15 to 30 cherries a day at first to get your gout under control, then 6 to 10 cherries a day after that to keep the gout away.

Red and black cherries - fresh, frozen or canned - have been used successfully to treat gout. Drinking several tablespoons of black cherry juice daily may produce the same effect.

It's best to eat the cherries or drink the cherry juice between meals.

So why do cherries work for some people with gout?

Because gout destroys the collagen that is needed to form connective tissue and cherries stop that destruction. Cherries also neutralize uric acid and have anti-inflammatory properties.

There are other changes you can make to your diet, too.

For example, eating a cup of strawberries may help to control gout.

You should also drink plenty of water to help flush the uric acid out of your body. Six to eight 8-ounce glasses a day is probably best.

Losing excess weight may also reduce uric acid levels, but it must be done gradually and under a doctor's supervision. Severe dieting or fasting can actually make your gout worse.

Many people also try to eliminate foods with high purine levels from their diets. Some of these foods may worsen gout by increasing your level of uric acid.

Some high-purine foods are meats, especially organ meats, gravies, herring, mussels, sardines, fish, and alcohol.

At least one study suggests that high-purine foods such as beans, peas, mushrooms, spinach and cauliflower do not make gout worse. But you should consult your doctor for the latest information and recommendations.

Important Disclaimer: This information is presented for educational purposes only. This isn't medical advice and it's not a substitute for any advice or treatment from your physician. You should always see your doctor before starting any new diet plan for losing weight or controlling gout.

Debbie Fontana is a full-time author and business owner who specializes in writing about health, weight loss, and nutrition. Discover how she used her delicious I Love to Cheat lifestyle diet to lose weight and reduce high blood pressure. If you also want to lose weight, she invites you to take a 100% risk-free trial of her I Love to Cheat lifestyle diet. For details, visit ILoveToCheatDiet

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Headlines on barcode kitties

Afterimage - Not Good - Reviews - Mirroring Evil: Nazi Imagery/Recent Art

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Playthings - Barcode Kitties scans cross-merchandising prospects.(On the Radar)

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Tags: basic color wheel | masterpiece studios

Labels: predesigned memory book, ribbons galore, ricciardi rum

Tuesday, July 22, 2008

Producing such informative sentences on embellishments for cards was not an overnight achievement. Lots of hard work and sweat was also put in it._

Life is full of questions; so this article was written with the intention of solving the question on embellishments for cards. Sure do hope that your questions have been answered.
Chocolate Pecan Cherry Kiss Cookies

Ingredients:

1-cup Butter, softened

1-cup Powdered sugar

?-teaspoon Salt

2-teaspoons Cherry extract

?-teaspoon Vanilla extract

2?-cups All purpose flour

?-cup Finely chopped pecans

1-teaspoon Water

Granulated sugar

48-regular Milk chocolate kisses unwrapped

Instructions:

Preheat oven to 325 degrees. Place butter in a large mixing bowl and beat with electric mixer on medium speed for about 30 seconds; add powdered sugar and salt. Beat until mixed well. Beat in cherry and vanilla extracts until mixed well. Beat in flour with mixer; stir in pecans and teaspoon of water.

Shape dough into about 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Flatten to ?-inch in thickness with the bottom of a glass or similar object dipped in granulated sugar.

Bake in preheated 325 degree oven about 14 minutes or until bottoms are lightly brown. Remove from open; press a chocolate kiss into each cookie. Transfer cookies to a wire rack and let cool.

Note: So that the sugar will stick to the bottom of the glass, first dip the bottom of the glass in the cookie dough. Next, dip it into the sugar.

To store cookie dough to bake later: Place in layers separated by wax paper in an airtight container; cover; place in refrigerator up to 1 week or freeze up to 3 months.

Makes 48 cookies

Note: To add a little pazazz to these cookies just dip them in colored sugar and or add a little food coloring to your cookie dough.

You can find recipes like this and much more at Cristie's Cookin. Be sure to submit your favorite recipe for a chance to win a free apron or free spices. Need a great novel look no further. Cristies new novel "11.11.11" by TJ Stokes is available and guaranteed to keep you on the edge of your seat. You won't be able to put this novel down.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at cristiescookin and tjstokes

Cherry-Picking

Personable and enthusiastic about her work, it took me months to uncover the problem. Calling Cheryl to my office for a quick question, I inquired why the information I needed wasn't in the file. "Oh," responded Cheryl, "I haven't done the filing yet." Thinking she misunderstood what I needed, I explained that what I was looking for was from four months ago. "Yeah, that filing's not done yet," she said matter-of-factly.

It turns out Cheryl didn't like to file. So she'd ignored that aspect of her job, working on the growing pile, stacked unobtrusively in the supply closet, for just five to ten minutes a day. By the end of our discussion, I realized it wasn't just filing Cheryl was ignoring. Several tasks were minimally touched.

Cheryl did what many who are not winning at working do. They intentionally dawdle, procrastinate or ignore the parts of their work they don't like. They choose their to-dos, not by what needs to get done, but by what they feel like doing that day. Personal desire, not business needs, dictate their cherry-picking approach to a job description. And then they wonder why they're bored, don't get a big increase, or are not offered the best assignments.

As a new manager at the time, I didn't get it. As a seasoned manager twenty years later I still don't. You see, work is much like Henry Ford's adage: you can have "any color, as long as it's black." There's not much choice on the basic model of job responsibilities. You've been hired to do what needs to be done. So like it, or not, that's why your job exists. There's no smorgasbord option to the work you're commissioned to complete.

But here's what many people miss about job responsibilities - they're only the start. You can cherry-pick the best and most desirable work and choose what's fun and interesting to you. People who are winning at working do it all the time. That's because they understand discretionary effort and cherry-picking are options they can explore after the work they've been hired to do is done, and done well.

So instead of procrastinating, they get through their work, so they can tap into the best new assignments. Instead of putting off what they dislike to do, they get it out of the way. And instead of dawdling or wasting time with least important to-dos, they prioritize their work around the needs of the business and tackle the more difficult responsibilities, impacting results and contributing to the organization.

You see, people who are winning at working make a different choice than Cheryl did. Recognizing that the path to more interesting and challenging work comes by doing the job they've been hired to do exceptionally well first, they do that.

Like J.P. Morgan said, "You can't pick cherries with your back to the tree." People who are winning at working never turn their back on their job responsibilities. Instead, they help grow a bigger tree. They know that higher pay, promotional opportunities, discretionary work endeavors and assignment cherry-picking follow strong performance and accountability.

Sign up to receive Nan's complimentary biweekly eColumn at winningatworking Nan Russell has spent over twenty years in management, most recently with QVC as a Vice President. She has held leadership positions in Human Resource Development, Communication, Marketing and line Management. Nan has a B.A. from Stanford and M.A. from the University of Michigan. Currently working on her new book, Hitting Your Stride: Your Work, Your Way (Capital Books; January 2008). Visit nanrussell

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