Home-Made Skin Savers From ABC.com

Kiwi ScrubThis scrub can be used all over and will make your skin soft and smooth.

Kiwis are an amazing skin saver. They’re packed with vitamin c and alpha hydroxy fruit acids, which are natural exfoliators and improve skin’s elasticity. The seeds also help scrub off dead skin.

If you puree the kiwi with the skin on, the extra antioxidants and flavanoids in the skin will give the exfoliation power an extra boost and orange juice has astringent qualities which cleanse and tighten pores.

Plain yogurt works as a natural moisturizer by adding enzymes, lactic acid and oils to the skin. It’s also loaded with zinc, which can help clear acne.

Olive oil is a natural moisturizer, and keeps your skin smooth and hydrated. If you don’t have olive oil, you can use almond oil instead.

What You Need:
2 peeled kiwis
Orange juice
Yogurt
Olive oil
Blender

How to Make It:
Put it all in the blender and puree.

Massage the scrub into your skin, and leave it on until it’s dry. Then just rinse with warm water, and your skin will feel brand new!

Egg White Mask

Bet you never realized that the key to firmer, healthier skin was as simple as an egg white. 

Egg whites are high in protein, vitamins and minerals, such as selenium and the b-complex vitamins, which can help to tighten skin and ward off whiteheads.

If you decide to add the lemon juice it works as a great astringent and will dry up excess oil and remove dead cells.

What You Need:
2 egg whites
Juice of ½ a lemon (optional)
Whisk

How to Make It:
Separate 2 eggs, and reserve the whites.

Whisk them until they’re frothy.  If you are using lemon juice add it when you you’re whisking the whites.

After the mask dries, about 15 minutes, simply rinse it off with cold water.

Banana Mask

This banana concoction is not only delicious it’s also great for your skin.  Bananas are loaded with anti-oxidants and potassium that reduce inflammation and redness and protect your skin against acne.

Yogurt is a natural moisturizer, and it’s rich in zinc and lactic acid.  Both of those elements help keep your skin smooth.

Finally, honey battles minor skin irritations.

What You Need:
Banana
Yogurt
Honey
Spoon or fork

How to Make It:

Mix it all together and apply.

Rinse the mask off with warm water after 15 minutes

Healthy Salad

Health & Cooking

 

Quinoa Taco Salad

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

This vegan quinoa taco salad is sans tomatoes. And bean-free. No customary black beans here. But if you love black beans with a white hot passion, add 'em in. You can also add crumbled goat cheese on top, if you desire.

Ingredients

1 cup quinoa cooked in two cups water
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro or parsley
1 half small red or purple onion, diced fine
1 small yellow bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes,
then cooled)
1 large head of  crisp romaine lettuce, washed, dried, sliced crosswise
Gluten-free tortilla chips
1 large avocado, pitted, peeled, diced

Instructions

Cook the quinoa per package instructions. Fluff the cooked quinoa with a fork. Scoop the quinoa into a bowl.
Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season the mixture with sea salt, to taste.
Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.
Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.
Serve with an extra lime wedge

Tiramisu Layer Cake and a Big old Roll Tide Roll

Folks, I don't know what is wrong with me.  It is a new year and all I do is crave sweets.  I have a bowl of dark chocolate sitting on my desk.  I am hungry all of the time.  I have two weddings this year.  I need to keep my weight in check, but finding cakes like this on Pinterest.com?  Well, what the heck can I say.  Oh, Well, I could just say, Roll Tide Roll!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients

• CAKE:
• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
• 1 tablespoon coffee flavored liqueur
•  
• FILLING:
• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
•  
• FROSTING:
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
•  
• GARNISH:
• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar

Are Yawl Ready for Some Football? Roll Tide Roll

Watching Saban on ESPN right now talk about his Mom.  How neat is that?  Checking in on Twitter, I see Melissa Joan Hart tweeting Roll Tide Roll.  I mean, guys, it doesn't get any better than that.  Did I just hear them say that Saban's Mom is at the game?  You all, I am so nervous, I don't know if I can watch this game.  And, why so late?   Sure wish I was there. 
Watching a Saban interview on ESPN.   Love that guy.  Says he is nervous leading up to the game, but once the game starts, better bet your sweet buns, he will kick into gear. 

And, Bear, I know you are up there watching.  I bet you cannot contain yourself.  Well, just send us a big old pot of good luck down!   We can use all of the help we can get!!

Chocolate Turtle Cake

Ingredients

Unsweetened cocoa

• 1 (18.25-oz.) package devil's food cake mix $
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• 1 (3.9-oz.) package chocolate instant pudding mix $
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• 3 large eggs $
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• 1 1/4 cups milk $
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• 1 cup canola oil $
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• 2 teaspoons vanilla extract
• 1 teaspoon chocolate extract
• 1 teaspoon instant coffee granules $
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• 1 (6-oz.) package semisweet chocolate morsels $
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• 1 cup chopped pecans
• 1 (16-oz.) container ready-to-spread cream cheese frosting $
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• 1/2 cup canned dulce de leche
• 2 (7-oz.) packages turtle candies
• 1 (16-oz.) can ready-to-spread chocolate fudge frosting $
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• 1 (12-oz.) jar dulce de leche ice cream topping
• 1/4 cup pecan halves, toasted

Preparation

1. 1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
2. 2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.
3. 3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.
4. 4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.
5. 5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.
6.  

Note: We tested with 2 dulce de leche products: canned and jarred. The canned product is by Nestlé and available in a 14-oz. can. It's quite thick, and when blended with ready-to-spread cream cheese frosting, makes a rich, caramel-flavored filling. Find it in the supermarket with the Mexican ingredients. The jarred dulce de leche ice cream topping is perfect to drizzle over the finished cake

Chocolate PB Cake with ButterFinger Frosting...Yes!!!

Filling

• 2 1/4 cups heavy whipping cream
• 1/2 cup (packed) golden brown sugar
• 12 ounces bittersweet or semisweet chocolate, finely chopped
• 1/2 cup old-fashioned (natural) chunky peanut butter

Cake

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/2 cup old-fashioned (natural) chunky peanut butter
• 1 pound golden brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Frosting

• 1 1/2 8-ounce packages cream cheese, room temperature
• 2 cups powdered sugar, divided
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup chilled heavy whipping cream
• Butterfinger candy bars, coarsely chopped
• Glazed peanuts

For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.

For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.

For frosting:
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.

Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

What is Going on World? Stop the Abuse

It seems lately that the news has been full of babies that disappear right out of their cribs.  Young women have gone missing from colleges and universities.  Holly Bobo--missing from her driveway after some man led her off into the woods.  A young college girl in Indiana went missing.  Women missing, husbands killing soon to be ex-wives?  I mean, what the heck?  I don't get it.  I don't get it.  I just don't get it.  How can a baby just disappear from their cribs?  Why can't we find Holly Bobo?  Why can't we find the college student from Indiana?  And, why can we not find a host of others that are missing?  We found Osama Bin Laden hunkering down in some Po Dunk Place in Pakistan.  I mean, really.

Here is hoping that 2012 brings better things.  Here is hoping that the abuse of babies and children will STOP!  How can you make a difference?  How can I make a difference.  I don't know, but I am thinking...I am thinking.  I mean, why do people have children only to abuse?  Is it ignorance?  Is it drugs?  What the hell is it?  Is DFACS failing?  Is society failing our children.  Someone sure the heck is.

How can colleges and universities protect the sons and daughters that parents so faithfully send off for a promise of higher education and learning?  Step up the plate, I say.  Protect these young men and women. 

I don't know what else to say.  Your comments are welcome.  This is constantly on my mind. 

Be safe!  Keep our children safe.