Having a New Year’s party? Put your child’s inexplicable Silly Bandz obsession to good use! These rubber bands in fun shapes are perfect for putting around the stems of champagne glasses so your guests can tell whose are whose.
Tip of the Day: Why to Buy Candy Canes Now
Now that Christmas is over, snag a bag of tiny candy canes that are on sale and use them for these heart-shaped cupcake toppers. Flip one cane over and place them together (“hooks” and bottom edges touching). Bake on a non-stick baking sheet at 325ยบ for 3–5 minutes. Pinch together to sear, then cook and remove with a spatula. It'll be a hit come Valentine's Day!
Recipe of the Week: Raspberry Holiday Punch
If you're having a New Year's Eve get-together and want to include non-alcoholic drink options, Bigelow Tea has a surprising wealth of resources for both alcoholic and non-alcoholic drinks that incorporate tea. Who knew? Here's their recipe for a festive, fruity, punch that would also be a great refreshment for a baby shower, wedding shower, or other daytime affair.
Ingredients:
2 cups cranberry juice or cran-raspberry juice
juice of 1/2 lime
2 cups ginger ale or lemon lime soda
raspberry or lime sherbert
4 tea bags of raspberry herbal tea
How to Make It:
1. Bring 1 quart plus 1/4 cup of water to a boil. Add to 4 tea bags in a tea pot or a Pyrex measuring cup. Let steep for at least five minutes. Remove tea bags and chill the tea in the refrigerator.
2. Combine all the ingredients in a punch bowl, adding the sherbert right before the guests arrive. Enjoy!
Do you have a drink recipe to share? Let us know!
Ingredients:
2 cups cranberry juice or cran-raspberry juice
juice of 1/2 lime
2 cups ginger ale or lemon lime soda
raspberry or lime sherbert
4 tea bags of raspberry herbal tea
How to Make It:
1. Bring 1 quart plus 1/4 cup of water to a boil. Add to 4 tea bags in a tea pot or a Pyrex measuring cup. Let steep for at least five minutes. Remove tea bags and chill the tea in the refrigerator.
2. Combine all the ingredients in a punch bowl, adding the sherbert right before the guests arrive. Enjoy!
Do you have a drink recipe to share? Let us know!
Tip of the Day: When Mats Matter
If your car gets stuck in an icy patch and your wheels aren’t getting any traction, help free it by using your car’s floor mats. Take them out and place under the tires, then drive to a safe place, retrieve the mats, and be on your way.
Tip of the Day: Easy Tree Disposal
Now that Christmas has come and gone, it’s time to think about taking down the tree! When you’re storing Christmas tree lights, wind each strand around a piece of cardboard cut to fit in a plastic bin, and they’ll stay perfectly untangled. Think of the time you’ll save next year!
Tip of the Day: Save on Holiday Cards
The best time of year to buy holiday greeting cards is after Christmas, since stores will have them marked at clearance prices to get them off the shelves.
Tip of the Day: Quick Eyeglasses Fix
Screw fall out of your eyeglasses? A stud earring is the perfect just-for-now replacement that will keep you from having to tape your glasses together for the trip to the optometrist. Just poke it through the hole and fasten its back.
Tip of the Day: Good Gravy
Did your clumsy uncle spill gravy all over your best holiday tablecloth? Not to worry! Just blot up what you can with a paper towel, then sprinkle artificial sweetener or flour over what remains on the tablecloth. After dinner, soak the tablecloth in the washer with your regular detergent for half an hour, then wash as usual.
Tip of the Day: Let Your Light Shine
Make your holiday lights even more festive by poking each bulb through a cupcake liner. The foil kind will make them even sparklier, while the paper kind will give off a soft light.
Tip of the Day: Good as Gold
Here’s the recipe that my mother always used to wash her gold jewelry: Mix 1 teaspoon dishwashing liquid with ½ teaspoon ammonia and 1 cup warm water. Dip the jewelry into the solution for 10 seconds, and use an old toothbrush to brush off any marks. Your gold will look sparkling new!
Tip of the Day: Keep Your Suitcase Clean
When you get plastic shower caps at hotels, save them for your suitcase. They make the perfect covers for dirty shoes!
Recipe of the Week: Rib Roast with Two Sauces
You've agreed to host the entire family for the holidays, but you don't want to prepare the same old ham or turkey dish you made last year. Luckily, Kraft saves the day with this fantastic rib roast recipe.
Ingredients:
1 beef rib eye roast (5 pounds), 2 or 3 ribs
2 teaspoons whole black peppercorns, cracked
4 teaspoons fresh thyme leaves, divided
1 cup sour cream
1/4 cup horseradish
1 teaspoon sugar
1 tablespoon butter
1 sweet onion, very thinly sliced
1 package (8 ounces) sliced fresh mushrooms
1 tablespoon flour
1 cup fat-free reduced-sodium beef broth
1 tablespoon Dijon mustard
How to Make It:
1. Place meat, fat-side up, in roasting pan. Press peppercorns and 2 teaspoons thyme onto surface of meat. Bake 2 to 2-1/4 hours or until 135°F. (To check for doneness, insert probe of instant-read thermometer 2 to 2-1/2 inches into thickest part of meat.) Meanwhile, mix sour cream, horseradish and sugar in serving bowl. Refrigerate until ready to serve.
2. Remove meat from oven. Cover meat with foil; let stand 15 to 20 minutes or until medium-rare doneness (145°F).
3. Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 minutes or until golden brown. Add mushrooms; cook and stir 6 minutes or until tender. Sprinkle with flour; cook and stir 1 minutes. Stir in broth; simmer 5 minutes or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.
4. Slice meat. Serve with sauces.
Serves 15.
Do you have a recipe to share? Let us know!
Ingredients:
1 beef rib eye roast (5 pounds), 2 or 3 ribs
2 teaspoons whole black peppercorns, cracked
4 teaspoons fresh thyme leaves, divided
1 cup sour cream
1/4 cup horseradish
1 teaspoon sugar
1 tablespoon butter
1 sweet onion, very thinly sliced
1 package (8 ounces) sliced fresh mushrooms
1 tablespoon flour
1 cup fat-free reduced-sodium beef broth
1 tablespoon Dijon mustard
How to Make It:
1. Place meat, fat-side up, in roasting pan. Press peppercorns and 2 teaspoons thyme onto surface of meat. Bake 2 to 2-1/4 hours or until 135°F. (To check for doneness, insert probe of instant-read thermometer 2 to 2-1/2 inches into thickest part of meat.) Meanwhile, mix sour cream, horseradish and sugar in serving bowl. Refrigerate until ready to serve.
2. Remove meat from oven. Cover meat with foil; let stand 15 to 20 minutes or until medium-rare doneness (145°F).
3. Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 minutes or until golden brown. Add mushrooms; cook and stir 6 minutes or until tender. Sprinkle with flour; cook and stir 1 minutes. Stir in broth; simmer 5 minutes or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.
4. Slice meat. Serve with sauces.
Serves 15.
Do you have a recipe to share? Let us know!
Tip of the Day: This Takes the Cake
If you’re throwing your child a birthday party, opt for cupcakes rather than a large cake. That way, you’ll save on forks, plates and cleanup! (Just serve on napkins.)
Tip of the Day: Drip-Free Candles
Celebrating Chanukah tonight? Keep your candles drip-free by storing them in the freezer. The cooler temperature will harden the wax and make them drip much less.
Tip of the Day: Park Place
Traveling for the upcoming holiday? Find out where the cheapest place to park is at your nearby airport by visiting BestParking.com. Find out about lots close to the airport that aren’t run by the airport itself—and are often half the price.
Tip of the Day: Hang It Up to Dry
Make your clothes last longer by taking your cotton and denim clothing out of the dryer 20 minutes before the cycle is about to end and letting them air dry the rest of the way. Excess dryer heat can break down the fibers in your clothes prematurely.
Inexpensive Last-Minute Gift Ideas
Sometimes it seems that no matter how far in advance you start your holiday shopping, there’s always a couple people on your list you still haven’t bought gifts for just a day or two before the holidays. Or maybe you’re the type of person who has waited till the last minute to buy gifts for everyone on your list. No judgment here? Visit our new website for our five favorite last-minute gift ideas.
Tip of the Day: It's a Wrap
Is today the day to begin wrapping the presents? Make sure you save those little bits of unusable wrapping paper when doing so. When you’ve collected a good amount of scraps, run them through a paper shredder for a colorful, inexpensive alternative to bubble wrap or packing peanuts.
Tip of the Day: Make Shampoo Go Further
Here’s a quick and easy way to halve the amount you spend on your shampoo: Just use half the shampoo! Fill a bottle with half water and half shampoo and you’ll have plenty of suds to get the job done at half the cost.
Recipe of the Week: Homemade Eggnog
'Tis the season for eggnog, but you don't have to buy the pre-made kind to enjoy this holiday treat. Heidi of Frantically Simple shows us how to make it at home.
Ingredients:
6 eggs (farm fresh if you can get them)
3 cups whole milk
1 cup heavy cream
6 tablespoons sugar
1 tablespoon vanilla
1/2 teaspoon nutmeg
How to Make It:
1. Place eggs, milk, cream and sugar in blender. Blend on high until slightly thickened and frothy.
2. Add vanilla and nutmeg; blend well.
3. Chill until serving.
Note from Heidi:
"Consuming raw eggs does carry a risk of salmonella. Eggs fresh from a reputable farm may decrease this risk. (They also may be richer and tastier.)"
Do you have a holiday recipe to share? Let us know!
Ingredients:
6 eggs (farm fresh if you can get them)
3 cups whole milk
1 cup heavy cream
6 tablespoons sugar
1 tablespoon vanilla
1/2 teaspoon nutmeg
How to Make It:
1. Place eggs, milk, cream and sugar in blender. Blend on high until slightly thickened and frothy.
2. Add vanilla and nutmeg; blend well.
3. Chill until serving.
Note from Heidi:
"Consuming raw eggs does carry a risk of salmonella. Eggs fresh from a reputable farm may decrease this risk. (They also may be richer and tastier.)"
Do you have a holiday recipe to share? Let us know!
Tip of the Day: Be an Ace of Spades
Before going out to shovel snow, coat the blade of your snow shovel with cooking spray. That way the snow and ice will slide right off the shovel instead of sticking to it. This works on both plastic and metal shovels!
Tip of the Day: How 'Bout Them Apples?
If you ever get one of those plastic containers apples sometimes come in, make sure to save it for your Christmastime storage. They’re the perfect holders for holiday ornaments, especially the classic glass orbs.
Tip of the Day: Draft Dodgers
Do your kids have lots of stuffed animals? This winter, put those they play with less often to good use: Line them up in front of their bedroom windows to prevent drafts from coming in underneath.
Tip of the Day: Price Watch
When you’re at the supermarket, make sure you keep a close watch while your items are being rung up. A recent study found that 10 percent of items are scanned in at the incorrect price.
Tip of the Day: Wrapping Paper Idea
Use pages from the past year’s calendar (photo-side up, obviously) to wrap smaller gifts. Two taped together are great for books or DVD sets at Christmastime.
Tip of the Day: Make Christmas Last Longer
Count down the days till Christmas with this fun family activity: Pull together all your holiday-themed books and wrap them as individual gifts. Let your children open one gift per night, and read the book together; save “The Night Before Christmas” for the 24th. The pre-holiday festivities might keep your kids satiated enough to lay off the presents under the tree until Christmas!
Tip of the Day: Playing Chopsticks
The next time you get chopsticks with your Chinese take-out, keep a few for your kitchen. Even if you haven’t mastered the art of eating with them, they’re perfect for leveling off cups of flour and other dry goods.
Recipe of the Week: Baked Salmon Teriyaki
We're always looking for new ways to jazz up old dishes. This salmon teriyaki recipe from blogger Tammy proves that salmon can be just as versatile as chicken, and it's incredibly easy to make. Check out Tammy's Recipes for other great meals to prepare for your family.
Ingredients:
1 to 1 1/4 pounds fresh or frozen salmon fillets
1/2 cup teriyaki sauce
2 teaspoons olive oil
1 clove minced garlic (or 1/2 teaspoon garlic powder)
2 tablespoons finely chopped onion (or 1/2 teaspoon onion powder)
1/8 teaspoon black pepper
Dash of crushed red pepper flakes, optional
2 tablespoons sesame seeds
1 teaspoon brown sugar
How to Make It:
1. In a gallon-size resealable bag, combine the teriyaki sauce, oil, garlic, onion, pepper, red pepper (if using), and sesame seeds. Squeeze the bag a little to mix everything together.
2. Add the salmon fillets (fresh or still frozen) in a single layer. Remove excess air from bag, seal, and make sure fillets are covered on both sides in the marinade.
3. Put salmon in the fridge to marinate for a few hours (if fresh) or for a day or two to thaw/marinate (if still frozen).
4. When you're ready to cook the salmon, remove the fillets from the bag and place them in a shallow dish in a single layer (skin side down if the salmon has skin). Pour 1/4 to 1/3 cup of the marinade over the fillets, and sprinkle the teaspoon of brown sugar over the top.
5. Bake in a preheated oven at 350 degrees for 20 minutes, or until salmon flakes with a fork (145 degrees internal temperature). Don't bake too long, or salmon will be dry!
Serve hot (immediately) with rice or rice noodles, and/or stir fried vegetables.
Serves 4.
Do you have a recipe to share? Let us know!
Ingredients:
1 to 1 1/4 pounds fresh or frozen salmon fillets
1/2 cup teriyaki sauce
2 teaspoons olive oil
1 clove minced garlic (or 1/2 teaspoon garlic powder)
2 tablespoons finely chopped onion (or 1/2 teaspoon onion powder)
1/8 teaspoon black pepper
Dash of crushed red pepper flakes, optional
2 tablespoons sesame seeds
1 teaspoon brown sugar
How to Make It:
1. In a gallon-size resealable bag, combine the teriyaki sauce, oil, garlic, onion, pepper, red pepper (if using), and sesame seeds. Squeeze the bag a little to mix everything together.
2. Add the salmon fillets (fresh or still frozen) in a single layer. Remove excess air from bag, seal, and make sure fillets are covered on both sides in the marinade.
3. Put salmon in the fridge to marinate for a few hours (if fresh) or for a day or two to thaw/marinate (if still frozen).
4. When you're ready to cook the salmon, remove the fillets from the bag and place them in a shallow dish in a single layer (skin side down if the salmon has skin). Pour 1/4 to 1/3 cup of the marinade over the fillets, and sprinkle the teaspoon of brown sugar over the top.
5. Bake in a preheated oven at 350 degrees for 20 minutes, or until salmon flakes with a fork (145 degrees internal temperature). Don't bake too long, or salmon will be dry!
Serve hot (immediately) with rice or rice noodles, and/or stir fried vegetables.
Serves 4.
Do you have a recipe to share? Let us know!
Tip of the Day: Repel Dust From Blinds
Dusting the blinds is always a pain, so after you’re done make sure you won’t have to do it for a while: Spray Static Guard (usually used for clothing) onto your blinds to repel dust!
Tip of the Day: Sweet 'n' Spicy
Overspiced your dinner? Just add a bit of sugar, honey, or maple syrup. The sweetness allows your taste buds to handle more hot spiciness, saving your meal.
Tip of the Day: Reusable Lint Roller
If you have a Velcro hair roller you no longer use, repurpose it as a lint roller! It’s perfect for rolling over sweaters and other clothes to pick up any stray pet hair or pills.
Tip of the Day: Ketchup Catch Up
Can’t get the ketchup out of a stubborn bottle? Just stick a straw inside. Now when you turn it upside-down, the airflow through the straw will make the ketchup flow right out.
Tip of the Day: Lipstick on Your Collar?
To remove a lipstick stain from fabric, cover it with petroleum jelly for five minutes, then wash as usual. The glycerin in the jelly will break down the oils in the lipstick, making it easy to wash away.
Tip of the Day: Battery Booster
There’s a blackout, and you just realized your flashlight is out of D batteries. Even if you don’t have any of these jumbo batteries around the house, there may be a solution: Place a couple of C-sized batteries inside and fill up the extra space with a ball of aluminum foil. You won’t get as bright of a light, but it will help shine the way.
Tip of the Day: Stop Zits in their Tracks
If a giant pimple sprouts up at work, here’s a way to make it less noticeable without applying a face mask at your desk: Place an ice cube on it for 30–60 seconds, then place a few eye drops onto a tissue and hold it on the spot for 3 minutes. This will cause the blood vessels below your skin to contract, making the pimple less red and easing some of the irritation.
Recipe of the Week: Pizza Fondue
One of our readers recently turned us on to Better Homes and Gardens’ treasure trove of slow-cooker recipes. They have some fantastic ideas for easy holiday hors d’oeuvres, including this fun and festive pizza fondue.
Ingredients:
4 ounces bulk Italian sausage
1 small onion, finely chopped
1 clove garlic, minced
1 30 ounce jar meatless spaghetti sauce
1 cup sliced fresh mushrooms
2/3 cup chopped pepperoni or Canadian-style bacon
1 teaspoon dried basil or oregano, crushed
1/2 cup sliced pitted ripe olives (optional)
1/4 cup chopped green sweet pepper (optional)
Dippers such as focaccia bread or Italian bread cubes, mozzarella or provolone cheese cubes, cherry tomatoes, or cooked tortellini or ravioli
How to Make It:
1. In a large skillet cook the sausage, onion, and garlic until meat is brown. Drain off fat.
2. In a 3 1/2- or 4-quart crockery cooker combine spaghetti sauce, mushrooms, pepperoni or Canadian-style bacon, and basil or oregano. Stir in the meat mixture.
3. Cover; cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper. Cover; cook on low-heat setting for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue.
Makes 10 servings (about 5 1/2 cups).
Do you have an easy recipe to share? Let us know!
Ingredients:
4 ounces bulk Italian sausage
1 small onion, finely chopped
1 clove garlic, minced
1 30 ounce jar meatless spaghetti sauce
1 cup sliced fresh mushrooms
2/3 cup chopped pepperoni or Canadian-style bacon
1 teaspoon dried basil or oregano, crushed
1/2 cup sliced pitted ripe olives (optional)
1/4 cup chopped green sweet pepper (optional)
Dippers such as focaccia bread or Italian bread cubes, mozzarella or provolone cheese cubes, cherry tomatoes, or cooked tortellini or ravioli
How to Make It:
1. In a large skillet cook the sausage, onion, and garlic until meat is brown. Drain off fat.
2. In a 3 1/2- or 4-quart crockery cooker combine spaghetti sauce, mushrooms, pepperoni or Canadian-style bacon, and basil or oregano. Stir in the meat mixture.
3. Cover; cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper. Cover; cook on low-heat setting for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue.
Makes 10 servings (about 5 1/2 cups).
Do you have an easy recipe to share? Let us know!
Tip of the Day: Online Coupon Codes
Ever go to buy something online and see that little box to enter a promotional or coupon code? Well now you never have to wish you had something to enter into that box again. At RetailMeNot.com, you can find hundreds of codes that will give you savings at a large variety of websites, including Kohls.com, Amazon.com, and JC Penney online.
Tip of the Day: Stop Topping Off
Have you ever “topped off” your car’s gas tank to round out the price at the pump? You should know that since the pump is only pumping out vapors at that point, they’re automatically sucked back into gas station’s tank. In other words, even though you now have exact change, you didn’t get any extra gas!
Holiday Decorating on a Budget
Tip of the Day: Perfect Lampshade Cleaner
If you have a pleated lampshade, you know how hard it can be to clean the dust out of those crevices. Our secret weapon? An old paintbrush. It’s the perfect size for its soft bristles to get between each crease.
Tip of the Day: Toothbrush Sense
Never cover your toothbrush between uses. Allowing the brush to air-dry is better than creating a closed, moist environment for bacteria to grow. You should also keep your toothbrush at least six feet away from your toilet, to keep it safely away from any bacteria that can become airborne when you flush.
Tip of the Day: Deter Thieves
If you park your car on the street, make sure to remove any electronics from it, as well as their holders. Thieves will often break into cars if they have a GPS holder attached to the windshield, assuming that the unit is in the glove compartment
Recipe of the Week: Santa Fe Turkey
It's that time of year again! No, we're not talking about Black Friday; we're referring to the time where you have to figure out what to do with all that leftover turkey. Thanks to the blogger at Body As Art, we have at least one great idea.
Ingredients:
3 cups shredded turkey breast
1 roasted Anaheim chili, diced
1 cup black beans
1 cup kidney beans
1 tomato, chopped
1 roasted red pepper, chopped
2 shakes cayenne pepper
1/4 teaspoon cumin
1 tsp chili powder
salt (optional)
lemon wedges
How to Make It:
1. Combine all the ingredients except the lemons and warm in a saucepan or serve cold.
2. Squeeze the lemon wedges over the mixture and enjoy!
Do you have a turkey recipe to share? Let us know!
Ingredients:
3 cups shredded turkey breast
1 roasted Anaheim chili, diced
1 cup black beans
1 cup kidney beans
1 tomato, chopped
1 roasted red pepper, chopped
2 shakes cayenne pepper
1/4 teaspoon cumin
1 tsp chili powder
salt (optional)
lemon wedges
How to Make It:
1. Combine all the ingredients except the lemons and warm in a saucepan or serve cold.
2. Squeeze the lemon wedges over the mixture and enjoy!
Do you have a turkey recipe to share? Let us know!
Tip of the Day: Prepare for Black Friday
Our favorite website for the best Black Friday tips and deals is FatWallet.com. They even have an app you can download for your iPhone!
Tip of the Day: The Best Way to Dispose of Grease
When flushing grease down the drain, don’t use hot water (like many of us were taught). The grease coats the pipes, cools, and will collect bits of debris. Instead, use cold water. It will make sure the grease solidifies in chunks that will easily get flushed through the pipes. Better yet, empty your grease into a soda can and throw it away!
Tip of the Day: Make Thanksgiving Last
Now is the time to stock up and save! Go to your grocery store and grab bargains on things like turkey, stuffing, canned pumpkin, and baking supplies. Then freeze the turkey and store the rest. When you’re missing Thanksgiving food, you’ll have a bunch in your cabinet, all bought at a bargain price.
Tip of the Day: Extra Garbage Space
Having guests over and need an extra trash bin? Repurpose your hamper. (Your dirty clothes will be fine in a garbage bag in the closet.)
Tip of the Day: Small Business Saturday
The Saturday after Thanksgiving is now known as Small Business Saturday, a day for all of us to support small businesses. Use your American Express Card for a purchase of $25 or more at a small business on November 26, 2011 and American Express will credit your account $25. Get more details on the Facebook page for Small Business Saturday.
Tip of the Day: Wax On, Wax Off
If you’re waxing off hair, you know it’s not going to feel pleasant. But you can take a little of the “ouch” out of the job with some baby powder. Sprinkle it on your skin before you wax, and it will form a barrier that protects your skin and makes the hair adhere to the wax better.
Tip of the Day: Eggshells to the Rescue
If you’ve ever gotten eggshell in your bowl of cracked eggs and tried to fish it out with your finger, you know how hard it can be. A better tool than your finger, and even a spoon? An eggshell half that you were able to break cleanly. Its edge cuts through the egg whites easier than other implements.
Tip of the Day: Misleading Sales Circulars
Don’t be fooled by sales circulars, especially the ones from supermarkets. They often advertise a product just to call attention to it, not because it’s on sale. So before you snatch up what you think is a deal, make sure to consider the prices of similar items.
Tip of the Day: The Fullest Lashes
To make your mascara last longer (and your lashes look fuller than ever), apply two coats every time you do your lashes. But here’s the secret! In between the first and second coats, apply a thin layer of baby powder with a make-up brush. The mascara will adhere to the powder, making it stay on your lashes longer.
Recipe of the Week: Stuffing with Sausage and Apples
In the tradition of our favorite cranberry sauce recipe, here's a recipe for Thanksgiving stuffing that's fast, easy, and delicious. We owe it to blogger and photographer Tara Whitney, who's participating in a fun project called Lazy Susan. She and a handful of other bloggers are sharing their favorite seasonal recipes for you to click through as though you're spinning a lazy susan. Visit her blog for photos of the stuffing dish.
Ingredients:
1 box of dressing, such as Mrs. Cubbison’s Class Seasoned Dressing (or two 6 ounce bags)
1 pound sage sausage, chopped
2 green apples, peeled, cored, and chopped
1 cup celery, chopped
1 cup yellow onion, chopped
1 cup chicken broth
1 cup butter
1 cup pecans
How to Make It:
1. Saute the sausage and the onions until the sausage is browned and the onions are golden.
2. Melt the butter in a large bowl and add the stuffing to the bowl. Stir and coat. Add the celery, apples, and pecans. You may want to crush the pecans first with the butt of a knife, which is easier to do while they're still in the bag.
3. Add the chicken broth to the bowl and stir everything, coating it well. Drain the sausage and onions and add those to the mix.
4. Cook it in a casserole dish or stuff your turkey with it, following the directions on the box.
Do you call it stuffing or dressing? How did this recipe turn out for you? Post your comments here!
Ingredients:
1 box of dressing, such as Mrs. Cubbison’s Class Seasoned Dressing (or two 6 ounce bags)
1 pound sage sausage, chopped
2 green apples, peeled, cored, and chopped
1 cup celery, chopped
1 cup yellow onion, chopped
1 cup chicken broth
1 cup butter
1 cup pecans
How to Make It:
1. Saute the sausage and the onions until the sausage is browned and the onions are golden.
2. Melt the butter in a large bowl and add the stuffing to the bowl. Stir and coat. Add the celery, apples, and pecans. You may want to crush the pecans first with the butt of a knife, which is easier to do while they're still in the bag.
3. Add the chicken broth to the bowl and stir everything, coating it well. Drain the sausage and onions and add those to the mix.
4. Cook it in a casserole dish or stuff your turkey with it, following the directions on the box.
Do you call it stuffing or dressing? How did this recipe turn out for you? Post your comments here!
Tip of the Day: Winterize Your Deck Furniture
To keep your metal deck furniture free from rust and wear all winter long, reach for the petroleum jelly. Just apply a thin layer (especially in areas where the furniture tends to rust) after cleaning the surface with simple soap and water.
Five Easy Tips for Hassle-Free Thanksgiving Turkey
Tip of the Day: Sneak A-tack
Hanging a picture? Make it easy by first taping a thumbtack (pointy side out) to the back below the hanging bracket. Perfectly position your picture, then give it a bit of a push into the wall. You’ll now know where to put the nail or tack because there will be a small hole in the wall.
Tip of the Day: Gimme Some Sugar
If you have ink stains on your hands from a marker or pen, try this: Just add a bit of sugar to your hands when washing with regular soap, and the granules will act as a gentle abrasive to help wash the ink away.
Tip of the Day: Garlic A-Peel
Here’s an easy way to remove the skins from garlic! Just break the cloves off from the head and place them in a bowl or mug. Place another bowl on top and shake heartily. The skins will start to come off, making the garlic easy to peel.
Tip of the Day: Quick Purse Cleaning
Even after you’ve cleaned out your purse, it stills has crumbs, grime, and little pieces of god-only-knows-what at the bottom. Quickly clean it out with a lint roller. Just roll the inside and you’re done!
Tip of the Day: Put Plastic Bags to Use
Here’s yet another use for larger plastic bags you get from the store: Put one over a roller tray anytime you’re painting with a roller. When the job is done, just pull off the bag and turn inside-out to throw away, and the tray is ready to be used again!
Recipe of the Week: Spiced Cranberry Sauce
This month, we'll be giving you new and interesting Thanksgiving recipes that will spice up your traditional menu while still being quick and easy to prepare. We were excited to find a group of bloggers who have embarked on a project called "Lazy Susan." Much like the revolving tray it's named for, this project allows you to spin through a virtual wheel of recipes posted by women all over the country. Blogger Amy of A Boring Photo shared her recipe for spiced cranberry sauce.
Ingredients:
1 3/4 cup cranberry juice cocktail
1 cinnamon stick
1/2 cup agave or 3/4 cup honey
2 whole cloves
1 tablespoons orange zest
1/8 teaspoon cayenne pepper (to taste)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper (to taste)
1 teaspoon fresh minced ginger
3/4 teaspoon ground coriander
1 bay leaf
12 ounces cranberries
How to Make It:
1. Combine 1 1/2 cups of the cranberry cocktail and the agave over medium heat until the agave dissolves. Set 1/4 cup of the juice aside.
2. Add the rest of the ingredients except the cranberries and let simmer for 5 minutes or so.
3. Add the cranberries and simmer on medium heat until the berries burst and the sauce thickens.
4. Remove the bay leaf, and remove the sauce from the heat. Add the remaining cranberry juice. It will thicken once it’s cool.
This can be made up to three days in advance! Keep it refrigerated.
Do you have a Thanksgiving recipe to share? Let us know!
Ingredients:
1 3/4 cup cranberry juice cocktail
1 cinnamon stick
1/2 cup agave or 3/4 cup honey
2 whole cloves
1 tablespoons orange zest
1/8 teaspoon cayenne pepper (to taste)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper (to taste)
1 teaspoon fresh minced ginger
3/4 teaspoon ground coriander
1 bay leaf
12 ounces cranberries
How to Make It:
1. Combine 1 1/2 cups of the cranberry cocktail and the agave over medium heat until the agave dissolves. Set 1/4 cup of the juice aside.
2. Add the rest of the ingredients except the cranberries and let simmer for 5 minutes or so.
3. Add the cranberries and simmer on medium heat until the berries burst and the sauce thickens.
4. Remove the bay leaf, and remove the sauce from the heat. Add the remaining cranberry juice. It will thicken once it’s cool.
This can be made up to three days in advance! Keep it refrigerated.
Do you have a Thanksgiving recipe to share? Let us know!
Tip of the Day: Linen Prep for Thanksgiving!
If you have a white linen tablecloth or other cotton item that has turned yellow over time, bring it back to its original brightness with baking soda and salt. Just bring a gallon of water to a boil, remove from the heat, stir in ¼ cup each baking soda and salt, and add the fabric. Let it soak for at least one hour. Then rinse and launder as usual.
Tip of the Day: Best Time for Coupons
Companies release more coupons in November, December, and January than in any other months. More coupons are also available at the beginning of the month, so make sure to get a Sunday paper during these times for the most savings!
Tip of the Day: Save on Gas... Tomorrow
The cheapest time to refuel your car is on Tuesday and Wednesday. People fuel up on Thursdays and Fridays for weekend trips, and on Monday for their workweek. Therefore, most gas stations do their weekly price changes on Tuesdays or Wednesdays.
Tip of the Day: Well-Bread
If you have a precious oil painting in your home, it’s important to keep it clean without damaging it. Our surprising cleaning tool of choice is a piece of white bread! White bread has the perfect about of moisture to easily pick up dust, without being so wet that it will ruin your painting.
Tip of the Day: Easy Steak Tenderizer
To tenderize a tough steak, salt it generously for an hour before cooking, which will break up tough proteins. Then just wipe off the salt before cooking.
Tip of the Day: Clean Electronics
If your MP3 player has seen better days, give it a quick clean. Our favorite method? A bit of rubbing alcohol or astringent on a clean make-up sponge. Just rub it over the player and it will look as clean as new!
Tip of the Day: Smart Cooler Storage
Before stashing away your cooler for the winter, stuff it with a few balls of newspaper. The newspaper will absorb any lingering odors, so it won’t be a mildewy nightmare when you open it back up in the spring.
Tip of the Day: Booze It Off
If you’re having trouble removing a pesky label, just soak the spot in rubbing alcohol. Leave on for up to a minute, then wipe right off. Don’t have any rubbing alcohol? The kind of alcohol you drink — like vodka, rum, or gin — works well, too.
Five Ways to Take Care of Your Home This Winter
Halloween has come and gone, the snow has been falling here on the East Coast, and we can no longer deny that winter has arrived. The silver lining to this cloud is that it’s a perfect opportunity to share our favorite household tips for the season. Visit our new website for five simple ways to save money and take care of your home this winter.
Recipe of the Week: Snickers Caramel Apple Salad
What to do with all those mini Snickers bars your kids brought home from trick-or-treating? Make a salad, of course! Siggy Spice is quick to point out that this recipe is more of a dessert than a salad, but hey, the addition of apples can only make it healthier, right?
Ingredients:
6 (2 1/4 ounce) Snickers candy bars, chilled and chopped
6 apples, cored and chopped into bite sized pieces
1/2 cup Kraft Caramel Bits
1 twelve-ounce container of Cool Whip
1 tablespoon instant butterscotch pudding mix
1 tablespoon instant vanilla pudding mix
caramel sauce for garnish
How to Make It:
1. Mix the dry powdered pudding mixtures into the Cool Whip container until well combined.
2. In a large bowl, add chopped apples and Snickers Bars. Add the Cool Whip mixture to the bowl and fold gently, making sure to coat all the pieces evenly.
3. Warm the caramel sauce in the microwave, just to make pouring easier. Drizzle the top of "salad" with the caramel. Chill for one hour. Enjoy!
Ingredients:
6 (2 1/4 ounce) Snickers candy bars, chilled and chopped
6 apples, cored and chopped into bite sized pieces
1/2 cup Kraft Caramel Bits
1 twelve-ounce container of Cool Whip
1 tablespoon instant butterscotch pudding mix
1 tablespoon instant vanilla pudding mix
caramel sauce for garnish
How to Make It:
1. Mix the dry powdered pudding mixtures into the Cool Whip container until well combined.
2. In a large bowl, add chopped apples and Snickers Bars. Add the Cool Whip mixture to the bowl and fold gently, making sure to coat all the pieces evenly.
3. Warm the caramel sauce in the microwave, just to make pouring easier. Drizzle the top of "salad" with the caramel. Chill for one hour. Enjoy!
Tip of the Day: Oil Change
To treat dry ears and eliminate earwax buildup, use a glass dropper and put five drops of olive oil into each ear, then put cotton balls in your ears for five minutes to allow the oil to soak in. It will nourish the skin and reduce your body’s need to produce wax.
Tip of the Day: Avoid Clammy Hands
Sprinkle a little baby powder onto your hands before placing them inside rubber gloves. They’ll come off more easily, and your hands won’t get that clammy feeling from too much sweat while you’re doing the dishes.
Tip of the Day: Egg-cellent Gum Remover
Here’s another way to get gum out of fabric or upholstery (taught to me by my great aunt). Beat an egg white, rub or brush into the gum and let sit for up to a half an hour, then wipe off. The egg white breaks down the gum and makes it easy to remove.
Tip of the Day: Quick Halloween Costumes
Duct tape may be the best aide for a last-minute Halloween costume. Make a robot or the Tin Man using a brown paper bag or box as a mask. Cover it, as well as a shirt and old pair of jeans, with duct tape, then send your kid out for some much-deserved candy.
Tip of the Day: Tasty Facial Toner
Here’s a great recipe for a homemade toner to apply to your face after washing: Combine a peeled kiwi with 1½ teaspoons lime juice in a blender and blend until smooth. Apply a small amount to skin and let dry, then rinse. (Keep the remaining mixture in the fridge in a sealable container for one to two weeks.) You’ll love the smell almost as much as how great it makes your skin feel!
Tip of the Day: Cell Phones for Cash
If you’re buying a new cell phone, what do you do with the old one? Get cash, of course! Visit Cell4Cash.com and enter the brand and model of your old phone. The site will tell you if they’re offering any money for it, and if they’re not, they still allow you to send it in to be recycled. Plus, the shipping is free!
Tip of the Day: What's the Frequency
Want to know how to increase the range of your car’s keyless entry by 30 percent? Just press it against your head as you use it. It will conduct the (perfectly safe) radio signal through your body, giving its travel power a boost. Strange but true!
Tip of the Day: Shampoo for Shiny Floors
The secret to shiny laminated floors is baby shampoo. Just mix a spoonful of baby shampoo with a gallon of warm water and mop as usual!
Recipe of the Week: Pumpkin Turkey Chili
Dr. Jeanette Ryan shared this recipe with us, saying we would be shocked at how delicious it was. And she was right! This great seasonal variation on basic turkey chili is perfect for a rainy fall day.
Ingredients:
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound 93% lean ground turkey
1 can (14.5 ounces) diced tomatoes
2 cans pumpkin puree
2 tablespoons apple cider vinegar
2 bay leaves
1 1/2 tablespoon chili powder
1/2 teaspoon ground black pepper
salt
1/2 cup shredded cheddar cheese, for topping
sour cream, for topping
How to Make It:
1. Heat the oil in a large skillet over medium heat and sautรฉ the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey and cook til evenly browned.
2. Pour meat mixture into slow cooker. Mix in tomatoes, vinegar, and pumpkin. Season with bay leaves, chili powder, pepper, and salt. Cover and set on low, and cook for 4 to 5 hours.
3. Serve topped with cheese and sour cream.
Note:
For a dairy-free version of this recipe click here.
Do you have an easy recipe to share? Let us know!
Ingredients:
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound 93% lean ground turkey
1 can (14.5 ounces) diced tomatoes
2 cans pumpkin puree
2 tablespoons apple cider vinegar
2 bay leaves
1 1/2 tablespoon chili powder
1/2 teaspoon ground black pepper
salt
1/2 cup shredded cheddar cheese, for topping
sour cream, for topping
How to Make It:
1. Heat the oil in a large skillet over medium heat and sautรฉ the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey and cook til evenly browned.
2. Pour meat mixture into slow cooker. Mix in tomatoes, vinegar, and pumpkin. Season with bay leaves, chili powder, pepper, and salt. Cover and set on low, and cook for 4 to 5 hours.
3. Serve topped with cheese and sour cream.
Note:
For a dairy-free version of this recipe click here.
Do you have an easy recipe to share? Let us know!
Tip of the Day: Fresh Brush, Fresh Mouth
Is your toothbrush getting stinky or gross? You don't need to toss it out unless the bristles are worn down. Instead, soak it in antibacterial mouthwash for a couple hours.
Tip of the Day: Perfectly Cooked Pasta
Stop your pasta water from spilling over with this trick: Add a long metal spoon to the pot, and it will absorb the excess heat and let your pasta cook at the correct boiling point.
Tip of the Day: Clean Dusty Candles
If you have some beautiful candles that have begun to get dusty, cleaning them is easy. Just ball up some old pantyhose and rub them down. Its microfiber is perfect for picking up the dirt without harming your candle.
Tip of the Day: Keep Your Jack O'Lantern Smiling
To keep your jack-o’lanterns fresh this Halloween, rub the insides with lemon juice before you put the lights inside. The lemon juice will prevent your pumpkin from rotting.
Tip of the Day: Great for Graters
What’s the easiest way to clean a messy cheese grater? Reach for a lemon! Just rub the pulp-side of a cut lemon across a grater and it will clean off any stuck-on cheese.
Recipe of the Week: Quick Caramel Apples
One of our favorite things about Halloween is that you get to steal your kids' trick or treat candy. Another perk is that Halloween is the only time of year it's acceptable to dunk fruit into caramel and eat it off of a stick. We found this quick and easy recipe from the Kraft website, and in our opinion, you're allowed to make it 365 days a year.
Ingredients:
5 apples (1 1/2 pounds), washed, well dried
1 package (14 ounces) caramels
2 tablespoon water
How to Make It:
1. Insert wooden pop stick into stem end of each apple. Cover large plate with waxed paper; grease paper with butter.
2. Cook caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.
3. Dip apples in caramel; spoon additional caramel over apples if necessary to evenly coat apples. Let excess caramel drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate 1 hour. Remove from refrigerator 15 minutes before serving; let stand at room temperature to soften slightly. Refrigerate leftovers.
Ingredients:
5 apples (1 1/2 pounds), washed, well dried
1 package (14 ounces) caramels
2 tablespoon water
How to Make It:
1. Insert wooden pop stick into stem end of each apple. Cover large plate with waxed paper; grease paper with butter.
2. Cook caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.
3. Dip apples in caramel; spoon additional caramel over apples if necessary to evenly coat apples. Let excess caramel drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate 1 hour. Remove from refrigerator 15 minutes before serving; let stand at room temperature to soften slightly. Refrigerate leftovers.
Tip of the Day: Soft Hands Equal Clean Hands
Slather on a heavy layer of hand moisturizer before painting or doing other dirty chores. It will prevent dirt and paint from seeping into your skin, making clean-up easier. White soap under your nails will help too.
Tip of the Day: Say Goodbye to Cord Discord
You’ll love this way to keep all the cords to your various electronic devices organized on your desk. Clasp several binder clips to the side of your desk, then slide the cord through the arms and let the plug be held by the narrower end. Instant organization!
Tip of the Day: Tea Trick
Here’s a terrific way to make your post-dinner clean up a breeze. Remove cooked-on food from pots and pans effortlessly by filling them with water, adding a tea bag, and simmering. The tea’s acid will break up food.
How to Save Money on Car Repairs and Maintenance
Tip of the Day: Ladies Only
Men, look away while we tell the ladies this secret cleavage tip. To instantly make your chest look more youthful, mix up this treatment and apply to your visible cleavage area: 1 egg white, 1 tablespoon each of honey and plain yogurt, and 1 teaspoon olive oil. Rinse off after 10 minutes. It will brighten, tighten, and make you feel 10 years younger!
Tip of the Day: Baking Soda for Delicates
You don’t need to spend money on detergents just for delicates. Instead, use this homemade solution: 1 cup baking soda mixed with 1 cup warm water. The baking soda will clean your clothes without harming their delicate fibers.
Tip of the Day: Lock Block
Have a padlock on your shed or something else outdoors? Keep it from rusting by keeping it from the elements. Slice open the side of a tennis ball (carefully!) and slip it over the lock to protect it.
Recipe of the Week: Easy Chocolate Cupcakes
This recipe caught our eye not only because it was so easy but because it incorporates two of Who Knew’s go-to ingredients - baking soda and vinegar – rather than eggs and butter. True, we’re usually using these ingredients to clean our house rather than make delicious chocolate cupcakes, but we appreciate Elise, the blogger behind Simply Recipes, for reminding us why we keep baking soda and vinegar in our kitchen.
Ingredients:
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons instant coffee granules)
1 tablespoon white vinegar
2 teaspoons vanilla extract
1/4 cup plus 2 tablesppons olive oil
frosting or powdered sugar (optional)
How to Make It:
1. Preheat oven to 350 degrees F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
2. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
3. In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
4. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
5. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
Makes 12 cupcakes.
Do you have an easy recipe to share? Let us know!
Ingredients:
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons instant coffee granules)
1 tablespoon white vinegar
2 teaspoons vanilla extract
1/4 cup plus 2 tablesppons olive oil
frosting or powdered sugar (optional)
How to Make It:
1. Preheat oven to 350 degrees F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
2. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
3. In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
4. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
5. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
Makes 12 cupcakes.
Do you have an easy recipe to share? Let us know!
Tip of the Day: Fat Cat
Help your kitty slim down by sprinkling a teaspoon of crushed up wheat bran cereal on her food each day. Its low-fat, high-fiber content will keep her full.
Make sure to check with your vet before changing your pet’s diet.
Tip of the Day: No More Spots on Stainless Steel
You’ve scrubbed it twice, but you can’t seem to get those water spots out of your stainless steel sink! The solution? A little white vinegar. Just rub into the spots and they’ll disappear.
Tip of the Day: Cookies that Can't Be Beat
Making cookies? Spritz the beaters with a little vegetable oil or non-stick cooking spray and you won’t have to stop every few seconds to scrape the batter off the beaters and back into the bowl.
Tip of the Day: Wallpaper Remover
Redoing a room with a wallpaper border? Easily remove it by blowing hot air from a hair dryer on it. The heat will loosen the glue and it will peel right off.
Tip of the Day: Clear that Clutter
Going through your closet or storage area and can’t decide whether or not to get rid of something? Put it in a “Maybe” box and set it aside. If you haven’t used it or thought about it after three months, it’s a definite sign you should sell or donate it.
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