For the best deals on bulk items for your baby, visit Diapers.com, which offers deals on all kinds of baby supplies (including, yes, diapers), and free shipping!
Tip of the Day: Goodbye Gummy Mess
If you’ve gotten gum on your clothes, try rubbing them with egg whites using an old toothbrush. If that doesn’t work, you can also try placing a piece of wax paper on the affected area, then ironing the wax paper. The gum should transfer from the cloth to the paper—problem solved!
Recipe of the Week: Watermelon Jello
Savor the last bit of summer with some scrumptious watermelon jello. The fresh watermelon juice makes all the difference in this recipe from our friends at Sunset magazine.
Ingredients:
3 envelopes unflavored gelatin
3/4 cup sugar
4 cups watermelon juice (from 8 pounds watermelon, pureed and strained)
watermelon balls (use a melon baller)
Cool Whip
1/4 cup thinly sliced mint leaves
How to Make It:
1. Sprinkle gelatin over 1 cup cold water in a glass bowl and let stand 1 minute.
2. Microwave on high until hot and gelatin is melted, about 1 minute.
3. Add sugar, whisking until dissolved. Whisk mixture into watermelon juice.
4. Divide mixture among 6 glass dishes (about 8 ounces each). Chill until set, about 2 hours.
5. Top each serving with some fresh melon balls, a dollop of Cool Whip, and a pinch of mint.
Do you have an easy dessert recipe to share? Let us know!
Ingredients:
3 envelopes unflavored gelatin
3/4 cup sugar
4 cups watermelon juice (from 8 pounds watermelon, pureed and strained)
watermelon balls (use a melon baller)
Cool Whip
1/4 cup thinly sliced mint leaves
How to Make It:
1. Sprinkle gelatin over 1 cup cold water in a glass bowl and let stand 1 minute.
2. Microwave on high until hot and gelatin is melted, about 1 minute.
3. Add sugar, whisking until dissolved. Whisk mixture into watermelon juice.
4. Divide mixture among 6 glass dishes (about 8 ounces each). Chill until set, about 2 hours.
5. Top each serving with some fresh melon balls, a dollop of Cool Whip, and a pinch of mint.
Do you have an easy dessert recipe to share? Let us know!
Tip of the Day: A Cheesy Tip
It’s easier to grate Cheddar and other softer cheeses if you place it in the freezer for 10–15 minutes before grating. If the cheese is really soft, don’t even bother with the grater. An easier method is to just push the cheese through a colander with a potato masher.
Tip of the Day: More Reasons to Smile
It’s true: you can get that root canal you’ve been putting off and keep your retirement account. Find a dental school in your area to visit for regular cleanings and check-ups, and you’ll save big. Be prepared, however, for crowded waiting rooms, long visits, and less privacy. While you’re waiting, start dreaming about that cruise to Alaska.
Tip of the Day: Lemony Nails
Rub a wedge of lemon on your fingernails to whiten the enamel. A perfect activity during down-times while baking!
Tip of the Day: We Have a Tip for Everything... Even Ping Pong Balls
The sound of Ping-Pong balls being paddled all over the basement is worth every minute of keeping your kids busy! Unfortunately, they finally emerge from downstairs with tons of dented balls. To get the balls round again, fill a jar to the brim with warm water, then place the balls inside and close the lid so that they’re submerged. In twenty minutes or less, the water’s pressure will make them pop back into place.
Tip of the Day: Our Favorite Online Newsletter
One of our favorite magazines for money-saving tips is All You, and now you can get a free sneak peek! Visit their website at AllYou.com and sign up for their email newsletter. In addition to offering tips and tricks, the email will tell you all of the coupons that are going to be in that month’s issue, so you can plan ahead.
Recipe of the Week: Ricotta and Roasted Pepper Frittata
This week's recipe comes from Working Mother magazine, a great resource for time-saving tips and fast and easy recipes.
So what is a frittata? It's an Italian omelet. It sounds fancy, but it's so simple to prepare and works great as a dinner dish. Even better, it keeps and reheats well if you have leftovers.Once you have this recipe down pat, you can experiment with different vegetables and cheeses.
Ingredients
1/2 cup freshly grated pecorino Romano cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh oregano or 1/3 teaspoon dried oregano
8 large eggs, beaten
freshly ground black pepper
3 tablespoons extra virgin olive oil
1 large yellow onion, thinly sliced
1 small new potato, peeled and sliced into 1/8-inch rounds
1 medium red bell pepper, roasted, peeled, and cut into 1/4-inch strips
3/4 cup ricotta cheese
How to Make It
1. Preheat the oven to 425 F. In a large bowl, whisk 1/4 cup of the pecorino, the parsley, 1/2 teaspoon of the salt, the oregano, and eggs; season with black pepper and set aside.
2. Heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add onions, potatoes, and remaining salt. Cook, stirring occasionally, until soft, 15 to 20 minutes.
3. Remove skillet from heat. Pour in the egg mixture and stir to distribute onions and potatoes. Scatter peppers over top, spoon ricotta over mixture in 6 dollops, and sprinkle with the remaining pecorino. Bake until frittata is lightly browned on top and center is set, about 15 minutes. Loosen edges with spatula and slide onto serving plate. Season with more pepper if desired.
Serves 4 to 6.
Do you have an amazing recipe worth sharing? Let us know!
So what is a frittata? It's an Italian omelet. It sounds fancy, but it's so simple to prepare and works great as a dinner dish. Even better, it keeps and reheats well if you have leftovers.Once you have this recipe down pat, you can experiment with different vegetables and cheeses.
Ingredients
1/2 cup freshly grated pecorino Romano cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh oregano or 1/3 teaspoon dried oregano
8 large eggs, beaten
freshly ground black pepper
3 tablespoons extra virgin olive oil
1 large yellow onion, thinly sliced
1 small new potato, peeled and sliced into 1/8-inch rounds
1 medium red bell pepper, roasted, peeled, and cut into 1/4-inch strips
3/4 cup ricotta cheese
How to Make It
1. Preheat the oven to 425 F. In a large bowl, whisk 1/4 cup of the pecorino, the parsley, 1/2 teaspoon of the salt, the oregano, and eggs; season with black pepper and set aside.
2. Heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add onions, potatoes, and remaining salt. Cook, stirring occasionally, until soft, 15 to 20 minutes.
3. Remove skillet from heat. Pour in the egg mixture and stir to distribute onions and potatoes. Scatter peppers over top, spoon ricotta over mixture in 6 dollops, and sprinkle with the remaining pecorino. Bake until frittata is lightly browned on top and center is set, about 15 minutes. Loosen edges with spatula and slide onto serving plate. Season with more pepper if desired.
Serves 4 to 6.
Do you have an amazing recipe worth sharing? Let us know!
Tip of the Day: Camper's Aide
Always, always pack duct tape when you’re going camping. It’s a must-have to repair rips or holes in tents and air mattresses, and can be used to string up food so it's out of bears’ reach.
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