Rainbow Rose!

♥♥♥ Beautiful!!!! ♥♥♥ 

Always wanted to know how this was done!!


Prepare 3 or 4 glasses of warm water with

 different food coloring. Make sure to use a

 lot of coloring, the stronger the better.
 

Use cream or white roses and split the 

bottom of the stem in 4 pieces, about 2 

inches high. 


Put each piece in a different color water and


let sit for approximately 36 -48 hours.

TIP: ToothPaste to Clean your headLights!!

Make Your Own Yogurt Popsicles!

Is this hot weather making you stare into your freezer wishing for some delicious, refreshing popsicles? Why don't you make your own!

All you need are some small yogurts and wooden popsicle sticks, which are very cheap. Here’s how:

1) Simply make a small cut in the lid of the yogurt container and insert the wooden stick.

2) Throw it in your freezer for a few hours (do it overnight!).

3) When they’re ready, put them under warm water from your sink for a brief second – it will make the package easier to come off.

4) Remove the packaging and enjoy!

Here’s the final product!

Source: coffeeandvanilla.com

TIP: Keep Your Avocados from Browning with Lemons!

Tips

Tired of your delicious avocados turning brown way to quickly? We know that the delicious fruit isn’t cheap, so how can we keep them longer? Turn to lemons! Many people are aware that lemon juice can keep fruits and vegetables from browning – moms have been using lemon juice on apples forever! Lemons can do the same with avocados. Instead of squirting lemon juice on the avocado, though, just lay a slice of lemon on the open half of the avocado. Wrap it in saran wrap to make sure it stays, then throw it in the fridge! You’ve now successfully extended the life of your avocado! Feel free to invite me over if you’re making guacamole… ;-) 

Source: SimplyStated

Chocolate Covered Peanut Butter Banana Bites

Chocolate Covered Peanut Butter Banana Bites

4 ripe bananas, sliced

3/4 cup chocolate chips 

1/4 cup smooth peanut butter

Cut banana into 1 inch slices. Set aside. Combine chocolate pieces and peanut butter and melt in a double boiler or microwave. Stir until smooth. Dip banana slice in melted chocolate mixture. Completely coat with chocolate mixture...you may need to use a spoon to cover the entire banana. Using a fork, lift the chocolate covered banana, tapping on edge of container to remove excess chocolate. Drag the fork tines on the edge of the container and scrape off any further chocolate that pools on the bottom of the fork. Place chocolate covered banana on parchment paper. Serve frozen for a real treat!

Scalloped Potatoes

Scalloped Potatoes

4 cups thinly sliced potatoes

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 pinch cayenne pepper

1 cup grated sharp cheddar cheese

1/2 cup grated cheese, to sprinkle on top 

sprinkling of paprika





In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.

Blueberry Crumb Coffee Cake

Blueberry Crumb Coffee Cake

Crumble topping:

1/2 cup brown sugar
... 1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon a spice called cardamon (optional)
1/4 cup butter, softened

Cake:

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, but do not thaw!)

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.