Three Ways to Keep From Gaining Weight During the Holidays

The holidays are the most difficult time for anyone to keep the weight off because there are so many parties that are laden with unhealthy foods. These foods are traditional and most families eat the same meals each and every season. There are some things that you can do in order to keep the weight off while still enjoying your mom's famous pumpkin pie. The following are three ways to keep from gaining weight during the holidays:

1. Water - Every dieter knows that the key to eating less is by drinking more water. While this can be boring for you, it is vital in order to keep from eating. Water also helps you to get your body's metabolism working quicker so you do not feel as hungry as you would without it. Dehydration can also make you feel hungry when really your body is craving fluids. So if you are properly hydrated, you are not eating when your body is thirsty.


2. Eat Early - Never eat after 7 pm at night as you are getting ready for bed and then the food is just sitting and building up calories. You do not burn enough energy while sleeping to get rid of excess calories. If you have to plan two meals for one day, make sure one is lunch and one is an early dinner. If you have to eat later at night make sure you skip the pie and carbs and eat fresh meat and vegetables.

3. Smaller Plate - Do not take a huge plate that can hold tons of food on it. You may feel like you are required to eat it all and may do so even if you are full. If you use a smaller plate, you can still have a few bites of everything and you can always get a bit more if you are still hungry. If there is no small plates put out for dinner guests, then ask the host or hostess to provide you with one.

It does not have to be a chore to see how much weight you have gained during the holiday season if you employ some weight gaining prevention tactics. Use a smaller plate and drink plenty of water to keep from over eating out of courtesy. Always eat as early as possible so your body has enough time to burn off the excess calories. If you do these things, you can maintain your weight or even lose a few pounds while everyone else is gaining it.

Three Ways to Keep From Gaining Weight During the Holidays

Lisa Mason is a freelance writer with a specialty in Internet content and SEO articles and the author of How to Earn a Living Writing for the Internet. She has written thousands of articles, hundreds of ebooks and thousands of website pages and related content in more than 10 years as a professional writer.

Author of "100 Days to Better Article Writing" as well as other books, guides and articles on writing and writing online.

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Bisquick Recipes Cookies - Easy & Quick To Prepare!

These bisquick recipes cookies are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some bisquick recipes cookies:

\"Pie Recipe\"

>> Bisquick Cookies

1 egg

1 instant pudding/small package

1/4 c oil

3/4 c bisquick

Combine all ingredients. Roll into balls and place on cookie sheet.
Flatten slightly. Bake at 375 degrees for 7-8 minutes.

>> Bisquick Sausage

1 lb cheddar cheese

1 lb breakfast sausage

3 c bisquick mix

Combine sausage, bisquick and grated cheese and mix very well. Form into 1 to 2 inch size balls. Place on un greased baking sheet and bake at 300 degrees for 25 to 30 minutes or until lightly browned. May be made ahead and frozen.

>> Bisquick Butterscotch Brownies

1 1/2 cups chopped pecans

1 box brown sugar

1 can coconut

1 stick butter- room temperature

1 teaspoon vanilla

2 cups bisquick® baking mix

4 large eggs

Mix all ingredients and bake in 9x13 baking pan. Bake on preheated 350f oven for 45 minutes. Cool on rack, cut while warm.

>> Strawberry Shortcake (Bisquick)

2 Pt strawberries -- sliced

2/3 c sugar

2 1/3 c bisquick

3 tb sugar

3 tb margarine or butter -- melted

1/2 c milk

3/4 c whipping (heavy) cream

Sprinkle strawberries with 2/3 c. Sugar; let stand 1

Preheat oven to 425 f.

Mix bisquick, 3 tb. Sugar, margarine and milk until
soft dough forms. Drop by rounded tablespoonfuls into
6 mounds on ungreased cookie sheet. Sprinkle with
sugar. Bake 10 to 12 minutes or until golden brown.

Beat whipping cream in chilled bowl until stiff.
Split shortcakes; spoon strawberries between halves
and over tops. Top with whipped cream.

High altitude: heat oven to 450 f. Decrease the 3 tb.
Sugar in shortcakes to 1 tb.

That's it for today! If you want more bisquick recipes cookies, be sure to visit us today at:

Bisquick Recipes Cookies - Easy & Quick To Prepare!

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Quick and Easy Southern Pecan Bars

Winter time is the perfect time to try new recipes. Besides the traditional cakes and pies during the holidays, pecan bars are a wonderful change and very easy to make for the entire family. This is also a good recipe to let the kids try out on the weekend.

This recipe remind me of growing up in Tennessee where my family grew pecan trees in our backyard. My grandmother Mamie, always picked pecans from the tree, then made her specialty homemade pecan pie. This recipe taste very similar to that but in a more quick and easy format.


Try this quick and easy recipe and watch these delicious pecan bars disappear right before your eyes. It's also an easy alternative to the traditional Southern Pecan Pie recipe. Add a new twist to an old Southern favorite, pecans. Your family will love it.

Quick & Easy Southern Pecan Bars

1 ¾ cups all-purpose flour

1/3 cup firmly packed brown sugar

¾ cup butter or margarine

1 cup firmly packed brown sugar

4 eggs, room temperature

1 cup dark corn syrup

¼ cup butter or margarine, melted

1/8 teaspoon salt

1 ¼ cups chopped pecans

Combine flour and 1/3 cup brown sugar. Cut in ¾ cup butter with pastry blender until mixture resembles coarse meal. Press mixture evenly into a greased 13x9x2 inch pan. Baked at 350 degrees for 15 to 18 minutes.

Combine 1 cup brown sugar and remaining ingredients except the pecans, beating well. Stir in pecans. Pour filling over prepared crust. Bake at 350 degrees for 35 to 40 minutes or until firm. Let cool, then cut into bars. Yield 15 to 20 bars. Enjoy!

Quick and Easy Southern Pecan Bars

Cassandra Harrell is an avid soul food lover. She recently owned a soul food restaurant and catering service and is editor of Soul Food Lover’s Newsletter. She created a great website, Soul Food where you can find delicious soul food recipes and homemade desserts.

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Chicken Wrap Recipes

These chicken wrap recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken wrap recipes:

\"Pie Recipe\"

>>Thai Chicken Wraps

Dipping sauce:

1 cup sour cream

1 teaspoon sesame oil

1/3 cup milk

2 tablespoons crunchy peanut butter

Chicken filling:

1 tablespoon vegetable oil

1 1/2 cups carrots julienne

1 pound chicken breasts boneless, skinless 1 pieces

1 tablespoon curry powder

1 teaspoon fresh ginger root minced

1 tablespoon sesame oil

1/2 cup water

1/2 cup red pepper chopped fine

1/4 cup flaked coconut

1/4 cup green onion julienne

2 1/2 cups cooked white rice

2/3 cup crunchy peanut butter

3 cups cabbage shredded

6 flour tortillas (10 inch)

1. In small bowl, combine all sauce ingredients. Cover; refrigerate until serving time.

2. In 10 inch skillet, heat oil until sizzling; stir in chicken and ginger. Cook over medium-high heat until chicken is no longer pink (7
to 9 minutes). Add cabbage, carrots, red pepper and onion; continue
cooking until vegetables are crisply tender (5 to 7 minutes).

3. Meanwhile, in 1 quart saucepan, combine peanut butter, water, coconut, curry powder and oil. Cook over medium-high heat until mixture is heated through (5 to 7 minutes). Remove from heat. Add rice; mix well.

4. At serving time, place 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center of filling. Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate.

5. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches. Serve wrap immediately with sauce for dipping. Makes 6 sandwiches.

>>Chicken Tortilla Wraps

4 fat free flour tortillas

1 lb boneless skinless chicken breast halves cut in thin strips

1 med tomato chopped

1 med onion sliced

1 sm clove garlic finely chopped

1/4 tsp salt

1/4 tsp ground black pepper

2 c shredded lettuce

2 tbsp worcestershire sauce

3/4 c reduced fat ranch-style dressing

Heat oven to 350°. Wrap tortillas in foil. Heat in oven for 10-15 minutes or until warm. Coat large nonstick skillet with cooking spray. Place skillet over medium high heat. Add chicken, onion and garlic; sauté until chicken is no longer pink in center, 4-6 minutes. Stir in worcestershire sauce, salt and pepper.

Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2-3 tbsp dressing. Roll up the tortillas and serve.

That's it for today! If you want more chicken wrap recipes just check below:

Chicken Wrap Recipes

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

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Chicken Patties

Mostly chicken patties are made from mince meat and are shallow fried after addition of other flavors. But this recipe of patties is very different and very common as well in Pakistani cuisine. In these chicken patties, puff pastry (a basic dough used at every bakery shop for making baked food items like cream puff, pies, pastry rolls etc) is used with chicken and other vegetables are added for making stuffing inside the pastry.

250 gms puff pastry
1 egg
250 gms boneless chicken( make small pieces)
2 medium onions (cut in julienne)
1/2 cup spring onions
3-4 green chilies (chopped)
1 tspn black pepper powder
1 tspn white pepper powder
1 tbspn ginger garlic paste
Salt to taste
4 tbspn oil


Cooking Instructions:
To make stuffing for chicken patties, fry chicken pieces in ginger garlic paste on medium flame. It is better to keep the flame on medium high as it locks the juices of meat and avoid leaking outside in the gravy. On the other hand, cooking on high flame causes a layer to be formed outside meat which makes your meat juicy and tasty after cooking. When all the water of chicken has dried and meat turns into white color, add all the flavors; black pepper, white pepper, salt, green chilies and pinch of sugar. Mix all the seasoning in the chicken and cook for a minute. Now add onion and spring onion to the chicken and cook them on high flame for 3-4 minutes. When the mixture becomes completely dry, switch off the flame and let the stuffing cool down at room temperature.

Now its time to roll the puff pastry to make a flat bread of half inch thickness. Using a round cutter of 6 inch diameter make round pieces of puff pastry. Put two tablespoons of stuffing mixture in the center of one of the round piece. For binding purpose, apply coating of egg on all corners and cover the filled piece with another puff pastry piece. Make rest of patties in the same way. In a baking tray put all the patties and coat each of them on top by applying beaten egg with a brush. Now put the baking tray in preheated oven for 10 minutes at 180 degree centigrade. Take out the chicken patties from the oven when they turn light brown in color.

Chicken Patties

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The author of this article runs a cooking blog where he and many other food lovers post various easy to cook food recipes including chicken recipes bbq & grill, desserts, cakes, drinks, salads etc. The aim of his blog is to deliver the best easy to make cooking recipes to all foodies

Copyright 2009 You are allowed to use this article provided that no changes are made to the article, author name is not changed and all links to our site remain active and clickable.

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A List of Different Varieties of Apples

An apple a day is said to keep the doctor away, but the many kinds of apples number in the dozens, and one may need a doctor for trying to commit them all to memory. This list of different varieties of apples narrows the choices down to some of the most popular ones, as well as offering some recommendations for serving them.



Taking its name from Cortland County, New York, this is a mid-season apple variety that comes out in mid-September. It has easy-to-peel bright red skin with yellow streaks and gray-green spots, and sweet-smelling white flesh that does not discolor even when cut open. An all-purpose apple, it is recommended for use in baking apple pies and as applesauce.


An early-October mid-season apple, the Empire is a cross between the McIntosh and Red Delicious apple varieties. Round and medium-sized with spotted skin and creamy-white flesh , this all-purpose apple is especially great for salads and applesauce.


True to its name, the Golden Delicious has yellow skin and sweet, juicy, semi-firm flesh. Very fragile, it has a tendency to shrivel and bruise, and so must be handled carefully. In season from autumn to winter, it is used in pies, salads, applesauce and apple butter.


Named after Maria Ann Serwood Smith (1799-1870), who first cultivated it in 1868. The Granny Smith apple has light-green skin and has a texture harder than other apples of its hue. It is a favorite for use in salads and pies.


Not named after the computer (most probably the other way around), this apple variety takes its name from John McIntosh, who discovered it in his farm in 1811. In season from early to mid-September, its skin is dark-red with green streaks and has a crisp, juicy, delicious flesh. It is favored for pies, applesauce and apple cider.


A late-season apple harvested in mid-October, the Red Delicious was at some point considered by some as The Great American Apple. Commonly eaten out of hand, the reasons for its name are perhaps obvious.


The product of scientific breeding, the Spartan is a cross between the McIntosh and as yet unspecified apple variety. With dark-red, white-spotted skin, and ranging in size from medium to large, ithis all-purpose apple is sweeter and more crisp than its parent the McIntosh.

Apart from the ones just cited, the list of different variaties of apples goes on and on. Nutritious as well as delicious, the various types of apples are as numerous as the various ways of eating them, offering a multitude of options for enjoying what is perhaps the most popular among all fruits. If one has an apple a day, one might as well try a different kind each time.

A List of Different Varieties of Apples

Please click these links if you want to know more about list different varieties of apples or list of different berries in general.

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Red Potato Recipes - Easy Potato Recipes

I love red potatoes because they are so versatile, not mention all the vitamins that go into your meal when you add the red potato as a side dish. The white potato itself, red skin or otherwise, boasts almost half the daily requirement of vitamin C and over 600 mg of potassium. One of the big questions when preparing potatoes is always the same "To peel or not to peel?" The choice is totally up to you, but if you eat potatoes with the skin on you are adding about 2 grams of fiber per serving. Mom would be so proud! Just remember to hold the potato under cool water while using a vegetable brush to clean the skin really well before cooking. Below are a few of my favorite red potato recipes and I have even added a couple of variations.

Easy Steak Fries:
*preheat your oven to 350 degrees
*about 2-3 potatoes for each adult
*clean the skin or peel potatoes and pat dry
*cut each potato into 4 wedges
*place in a large bowl and drizzle generously with olive oil, salt and pepper
*toss to make sure all potatoes are coated well
*for easy clean up line a cookie sheet with parchment or wax paper
*place potatoes on paper-lined cookie sheet for about 20 minutes, then turn and cook an additional 15-20 minutes.
*Potatoes are done when they are firm to the touch and start to brown.
*Serve with ketchup or your favorite dip

\"Pie Recipe\"

(variation) instead of salt and pepper use fresh or ground rosemary

Yummy Mashed Potatoes
*In a 2 1/2 to 3 qt pot fill with enough water to cover the potatoes about 2 inches
*about 2-3 potatoes for each adult
*clean the skin or peel potatoes
*quarter potatoes and then cut each quarter in half (you should have chunks of potatoes)
*boil potatoes on medium-high until tender, then drain water (about 20 minutes)
*put potatoes back on a very low fire
*use a potato masher to smash the potatoes, then stir with a whisk, or fork or hand mixer
*add about 1 teaspoon butter, and 1 tablespoon milk
*season with salt, pepper to taste and stir well

(variation) - add about 1 tablespoon sour cream for every 6 potatoes
(variation) - add about 1/8 cup cheese for every 6 potatoes-whatever kind you like, cheddar, american, colby...
(variation) - add about 1/2 clove garlic for every 6 potatoes and put the garlic in the pot when you first put the potatoes in

The possibilities are endless with red potato recipes and that is the good thing. There is very little stress. If you are in a hurry when trying these red potato recipes, just skip the skinning process. Give them a good scrub and start cooking. Keep them on-hand for a quick, nutritious meal anytime, day or night.

Red Potato Recipes - Easy Potato Recipes

Wendy Pan is an accomplished niche website developer and author. To learn more about potato recipes [], please visit My Potato Recipies [] for current articles and discussions.

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Strawberry Desserts

Strawberry Bread Pudding

Butter or margarine
Fresh strawberries
Whipped cream

\"Pie Recipe\"

1. Toast several pieces of bread and butter them.
2. Line a baking dish, butter side down, with the slices of bread. Toast enough bread to cover the bottom of whatever baking dish you are using.
3. Cover the slices of toast with a generous layer of fresh strawberries.
4. Place a few pieces of crumbled toast among the strawberries.
5. Sift sugar all through and over the strawberries.

Bake at 350 degrees for 30 minutes. This dish is best when served cold with whipped cream on top.

Strawberry Tapioca

1/2 cup quick-cooking tapioca
1 1/2 cups crushed strawberries
1 cup sugar
1/2 teaspoon salt

1. Cook tapioca according to box directions.
2. Add salt, sugar, and strawberry pulp and cook 5 minutes more.
3. Serve cold with whipped cream and additional strawberries which have been sliced and sugared.

Strawberry Fruit Beverage

1 quart strawberries, crushed
Juice of 1 lemon
Juice of 1 orange
2 cups crushed pineapple
2 cups sugar
6 cups water

1. Cook sugar with half of the water until the sugar is dissolved.
2. Add it with the remaining water and the orange and lemon juice to the fruit which has been crushed and placed in a bowl.
3. Set aside in a cool place for 3 hours, stirring occasionally.
4. Strain into a pitcher or punch bowl and serve.

Add plenty of ice. Garnish, if desired, with extra halved strawberries. The pineapple may be either canned or fresh. If canned pineapple is used, substitute one cup of the juice from the can for one cup of water.

Strawberry Fruit Cocktail

1 cup diced canned or fresh pineapple
1 cup halved strawberries
2 oranges, divided into sections
2 tablespoons water
1/2 cup sugar
1/2 tablespoon lemon juice
Whole and half strawberries for garnishing

1. Combine the pineapple and the cupful of halved berries with half of the orange sections - from which the pith and membrane have been removed - the sugar, water, and lemon juice.
2. Cover and let stand in the refrigerator for several hours.
3. Arrange in small sherbet dishes, piling up the mixture in the center.
4. Decorate with the remaining sections of oranges and strawberries.

Strawberry Desserts

~Jessica Gerald~

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Macroon Cookie Recipes

These macroon cookie recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some macroon cookie recipes:

\"Pie Recipe\"

>>Sliced Almond Cookie

1 c sliced almonds chocolate bits; for topping

1 egg whites

1/3 c sugar

Preheat the oven to 300. Line a cookie sheet with parchment paper. Stir together the egg white and sugar (I don't even use a mixer) and then stir in the almonds. Drop by teaspoon (they shouldn't be more than
2 inches in diameter) and top with a chocolate chip. Bake about 20 minutes until lightly browned. When you remove from the oven mash down the chocolate bit (it makes it look like a dab of icing) and let it cool before removing from sheet.

I use the same ingredients in the food processor and make balls out of the dough just over an inch in diameter. I flatten them slightly by pushing down drained maraschino cherry on top. I usually do double the recipe. I make these all year because they're so simple to make, everybody loves them and they are good for pesach.

>>Chewy Role Cookie Bar

1 pk yellow cake mix

1/2 c nuts, chopped

1/4 c butter, melted

2/3 c evaporated milk

36 role candy pieces, halved

Combine cake and nut meats in a medium bowl. Stir in evaporated milk and melted butter or margarine. Blend well. Spread half of cake mixture into a greased 9x13 inch pan. Bake at 350 degrees for 15 minutes. Remove from oven.

Immediately place role pieces, cut side down, over hot crust. Drop remaining cake mixture by teaspoonfuls over role pieces. Bake at 350 degrees for 25 to 30 minutes or until lightly browned. Cut in squares.

That's it for today! If you want more macroon cookie recipes just check below:

Macroon Cookie Recipes

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

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Crustless Pumpkin Pie - A Favorite Thanksgiving Recipe

Who doesn't love pumpkin pie? I love it. But the traditional pie runs about 450 calories per slice. Yikes! I only get 1500 calories a day. OK, maybe 1800 if I get some exercise in. But you can see where that does not leave much wiggle room in the whole day!

So here is what I do: I don't try to deprive myself or do without, I make my own pumpkin pie! And a healthy one at that! I make it the week before, and eat it all week! By the time I get to the Thanksgiving Day dinner, I am sick of the pumpkin pie and have no desire for it and definitely not feeling deprived! Of course, I eliminate the crust and use 1/2 the sugar that a normal pie would have.


Do you happen to know if pumpkin is a vegetable or a fruit? Technically speaking, according to wiki answers, it is a fruit because a pumpkin is a fleshy plant that has seeds in it and comes from a flower... It is from the gourd family. And pumpkin is high in fiber so it helps clean out the sludge in your system.

Just a few good reasons to justify eating it all week long.

This strategy works. It has been tested by many and has been successful.

Crustless Pumpkin Pie

2 eggs

1 can of pumpkin

1/2 cup sugar ( or equivalent of stevia)

1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp cloves

1/2 tsp ginger

1 can evaporated skimmed milk

Beat eggs, add pumpkin, blend together. Add sugar and seasonings and blend well.

Then add evaporated milk and pour into 9" pie plate. Bake in preheated over at 425 for first 15 minutes. Then reduce heat to 350 and bake another 40-50 or until knife comes out clean when you stick it in the middle of the pie.

Author's note: I use stevia in a lot of recipes, and it is fine. For some reason, it seems to have a bitter taste in the crustless pumpkin pie and I wind up using more redi whip. So, I prefer regular cane sugar for this recipe.

Cranberry Relish

1 bag whole cranberries

1 large or 2 medium oranges, rinds included

1/2 cup sugar or equivalent of stevia

In food processor, keep mixing cranberries and cut up oranges. You will get a coarse textured product. Add sugar and blend. Let sit for at least 4 hours before serving.

Cranberry Mold

1 can whole berry cranberry sauce

1 pkg sugar free jello

1 cup water

16 oz. can pineapple in its own juice

Boil water, dissolve jello in it, add cranberry sauce and blend. Then add your pineapple and juice.

Refrigerate for at least 2 hours.

You can add more fruit or chopped walnuts to this mix and its very tasty. Or enjoy as a dessert with some cool whip topping.

Crustless Pumpkin Pie - A Favorite Thanksgiving Recipe

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Ten Top Tips for Baking An Apple Pie

"Easy as apple pie" - how many times have you heard that? Well now you can make make apple pie like a pro and not have a nervous breakdown in the process! Here are my top ten tips for making the perfect apple pie every time.

1) Apples! Apples! Apples! The most important part of the apple pie is obviously the apples. If you are lucky and live in an area with apple groves then pick a combination of tart and sweet apples and put them in a pie within 24 hours. If you live nowhere near an apple grove I recommend Granny Smith apples for your pie. The tartness combined with the sweetness of the sugar/cinnamon mixture creates an amazing taste. Another combination that works great is McIntosh and Cortland apples but only if the apples are fresh.

\"Pie Recipe\"

2) Don't burn the crust. When baking an apple pie, one of the big problems is burnt edges of the crust. To prevent this problem cover the edges of your pie with tin foil. But don't scrunch it down around the sides. Because the foil reflects the heat, the pastry edges may end up under baked. Or, you can actually purchase an edge guard at your local kitchen supply store that is placed over the edges of the pie to protect them from burning.

3) Taste the apples! Once you add your cinnamon/sugar mixture taste test your apples. Do not be afraid to add more brown sugar and cinnamon to your mixture. You can't spoil something good by adding something good to it!

4) Extra weight is a good thing!! If you bake your pie shell prior to adding the apple filling the pie shell might inflate. To prevent this from happening add dry beans to the bottom of the shell prior to placing it in the oven. Or you can actually purchase weighted beads that can be placed in the bottom of the shell to prevent the pastry from rising.

5) A mountain of apples is a good thing. Always prepare more apples than you think you will need. Make a mountain in the pie shell when you add the apples. Stretch the top pie crust over the mountain of apples as best you can. You will find while the pie bakes the mountain of apples will deflate. You will be left with a pie that has a sufficient amount of apples. Without the mountain you may end up with a caved in pie and few apples per slice.

6) The garnish: Ice cream. Don't forget to offer ice cream with each slice of pie. Be imaginative. Vanilla ice cream is the standard scoop to add to a slice of apple pie. Try cinnamon or butter pecan ice cream instead. Cookies and Cream ice cream works very well, as does Pistachio and Peach ice cream.

7) Apple Pie with a twist! Instead of the standard apple pie, look for variations of the recipe. Try Dutch Apple pie or French Apple pie or apple pie combinations like Rhubarb/Apple or Cranberry-Raisin-Apple pie.

8) Caramel yum!! Instead of ice cream, drizzle melted caramel over your apple pie. This gives your pie an added sweetness that will impress your family and friends.

9) Sweetness other than sugar. If you do not think your apples are sweet enough but you do not want to add sugar, try 1tbsp lemon juice, some finely grated lemon zest, and 2 tbsp melted apple jelly. The addition of the jam adds a special sweetness to the pie.

10) Pretty as a picture. The top of the apple pie must be vented with a few slices of the knife through the top pie shell. Instead of simple slits add a pattern or pretty decoration. Cut your loved one's initials in the pie shell, or a heart, or star. Your imagination is the limit!

Ten Top Tips for Baking An Apple Pie

Maggie gives you easy to make dessert recipes for all occasions! From every day dessert to special holidays, Maggie has it all! Best of all, these are "yummy-tummy" tested and guaranteed to be a hit without giving you a nervous breakdown in the kitchen!

Check out her site at for more easy to make dessert recipes. New recipes are added every day!

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How to Make Soft Chocolate Chip Cookies

Chocolate chip cookies can be soft, crunchy, or whatever you like, but a favorite of many is soft chocolate chip cookies. Making soft chocolate chip cookies is not hard if you just follow these tips that I will give you.

First you'll need to make the chocolate chip cookie dough. If you're looking for a good recipe, search around or use the recipe on the back of the bag of chocolate chips. This is usually a standard chocolate chip cookie recipe.

\"Pie Recipe\"

Mix together the sugars and butter thoroughly. Use an electric mixer to do it fast and well. Don't be until it's really fluffy, just combine to remove all lumps of butter and/or sugar. Then add in the eggs and vanilla.

This step is important to get soft chocolate chip cookies. Do not beat the batter with the eggs so that it becomes fluffy and airy. You are not trying to make a cake or a meringue. Just stir until combined and that is it.

Next, in a separate bowl, mix together the flour, baking soda, and salt. Stir it with a spoon and sift according to the instructions. If it says sifted flour sift it and then measure it. If is says flour sifted, measure it and then sifted it. This makes sure that you get the right amount of flour.

Now you can gradually add the flour mixture into the wet ingredients. Add a little bit out of time and mix in thoroughly. Again, there is no need to be just mix it completely. Then stir in the chocolate chips.

Refrigerate the dough for at least two hours or preferably overnight. Preheat the oven to make sure it is completely heated before you put the cookies in. Roll the cookie dough into 2 inch balls and place then about 2 inches apart on greased cookie sheet. Make sure the cookie she is not warm especially between batches. Put the cookie sheet in a refrigerator beforehand to make a cold to ensure that it's not warm.

Bake according to the instructions until very lightly golden brown across the whole cookie. You do not want dark brown or it will be hard and crunchy. Still, make sure you cook all the way or else it will just be gooey dough instead of soft cookie and gooey chocolate.

How to Make Soft Chocolate Chip Cookies

Learn how to make soft chocolate chip cookies and find more information about how to make chocolate chip cookies in general. You will find lots of helpful tips and tricks to make soft cookies and tasty cookies.

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Cast Iron Skillet - The Only Pan You'll Ever Need

A cast iron skillet may not be the only pan you need in your kitchen, but I will make a case for a 12" cast iron skillet being the most useful piece of cookware you can own.

Once you get past the common stereotype that a cast iron skillet is just for cooking over a campfire, you realize what an amazingly versatile tool it is.


The obvious use of a cast fry pan is for frying stuff. A cast iron frying pan does an excellent job of preparing steaks, pork chops, fried chicken, and anything else that you would use a stainless steel or aluminum skillet for. Properly seasoned, a cast iron frying pan can also cook eggs and other sticky dishes that you might think you need a non-stick pan for.

This brings up the point that cooking with non-stick pans may have health risks, and your non-stick cookware will require replacing every few years. By comparison, a cast iron skillet does not introduce toxic chemicals into your food and can last many generations.

A cast iron skillet has many other uses besides frying if you exercise some culinary creativity.

You can bake with it in the oven, or in a BBQ. (I've made pie in a BBQ. It was entertaining and turned out amazing.)

Here are the sizes of some common baking dishes:

* 9" round pie plate - 63 sq. inches
* 8 x 8 cake pan - 64 sq. inches
* 9 x 13 cake pan - 117 sq. inches

Lodge 12" cast iron skillet - 113 sq. inches

You can see, a 12" skillet can be substituted for a 9x13 cake pan, two 8x8 cake pans or two 9" round pie plates. This means, pies, cakes, and baked casseroles can be made in your skillet.

A cast iron skillet can also be used for most things that you would use a baking stone for. The main purpose of a baking stone is to even out the hotspots and temperature fluctuations in your oven. A cast iron skillet has similar enough thermal retention and thermal mass that you can substitute it for a baking stone in many recipes. In other words, pizza, cookies, and bread can all be cooked in a cast iron skillet.

Because of its excellent heat retention, a cast iron skillet is a good choice for deep frying. You can make fish and chips, latkes, donuts, corn dogs, and more in your skillet.

A large skillet makes a great roasting pan. Chicken, ham, and prime rib all come out great.

A cast iron skillet can also be used for soups and stews. A Lodge 12" Skillet has a capacity of 3.9 quarts so it can do pretty much anything you would use a 4 qt. pot for. For example, my wife makes french onion soup in ours. She caramelizes the onions on the stove top, adds the rest of the ingredients to make the soup and simmers it, then puts bread and cheese on top and puts the whole thing in the oven to finish.

This is just the tip of the iceberg. Baked mac and cheese, pancakes, omelets, calamari, pannini's, pies, cobblers, bread, pizza, steaks, cookies, cornbread, soups, stews, biscuits, roasts, stir-fry's, hamburgers and more, all from the same pan!

Some people may consider a 12" skillet to be too large to be their main cook pot. Rarely is "too large" a problem. There are few situations where a pot that is small can perform a task better than one that is large. However a pot that is too small for the dish you are preparing is completely useless. There is very little you can do with an 8" or 10" skillet that you can't do with a 12", but there are plenty of dishes you can prepare in a 12" fry pan that won't fit into an 8" or 10".

I have nothing against smaller skillets, but after much experimentation have decided that if I could have only one it would have to be a 12".

Cast iron cookware is inexpensive, environmentally friendly, incredibly versatile, and lasts almost forever. Most importantly, it makes great food.

Whether you are heading out on your own for the first time or are an experienced cook looking to rediscover a better way of cooking, get yourself a cast iron skillet and discover for yourself why it may be the only pan you really need.

Cast Iron Skillet - The Only Pan You'll Ever Need

Tyrone Lindley loves finding the best methods and products for each of his many hobbies.

His conversion from cooking with a dozen different (mostly non-stick) pots and pans to primarily using a 12" cast iron skillet and an enamel dutch oven led him to creating a blog, in the hopes that he could convert more people to a better, more sustainable cooking technology.

The fact that this technology is over a thousand years old just makes it that much more cool.

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Why a Steel Chastity Belt is Best For Male Chastity

A stainless steel chastity belt is probably the ultimate male chastity device you can get, and for several reasons.

Before I get into that though, I just want to say a few words about devices and belts in general because there seems to be some considerable confusion about them.


There's a common misconception that the cheaper plastic tube-devices, typically held in place by a ring around the testicles, are inferior and suitable only for short-term wear or play.

And this is not necessarily true, because more than one person I know has found them secure and suitable for long term wear. This is perhaps unusual, but it's not unheard of or unique, so even if long-term chastity is your aim, it's probably worth giving these simpler devices a try. You might just get a nice surprise.

But for many couples, those seeking unarguable security plus a more subtle yet in some ways more powerful benefit of male chastity, a full stainless steel chastity belt is seen as the ultimate solution.


First, it's worth understanding there is no such thing as a perfectly secure belt.

Anyone who tells you otherwise is either dreaming or deliberately trying to mislead you. Designs and materials vary to some extent but essentially all modern belts comprise a waist-band to which is attached an arrangement for preventing access to the man's penis and testicles.

Clearly, any device of this type can be removed by simply cutting the waist-band. How easy this is depends on several factors, but there isn't a steel chastity belt out there a man couldn't remove in just a few minutes with even the most basic of tools found in almost any garage.

So the real aim of these belts is to be secure enough that you can't withdraw your penis or get access to it without damaging the belt and so breaking the "rules" of the male chastity game you and your partner are playing.


Some women claim not to care (although I suspect they are just playing a fantasy role for men who are into the "femdom" thing), but for long term wear any device or belt has to be comfortable (if it's not, he won't wear it, which takes you right back to square one). And since a high quality steel chastity belt is bespoke and hand-made to fit every client's individual measurements, they tend to be extremely comfortable - to the extent they can be worn 24 hours a day, 7 days a week, 365 days a year (it might be a game, bit no-one said male chastity wasn't a serious and challenging game).


And here's the more subtle but very powerful benefit I mentioned above.

See, some other metal devices, both stainless steel and titanium, are secure but still leave the penis and testicles mostly visible and to some extent accessible (especially the testicles). But a full belt is very different. The design always means the man's penis and testicles are almost completely enclosed - he can't see them and he can't touch them.

His access to them is completely at your whim, and this is why a steel chastity belt makes male chastity far more profound and exquisite than simply the delicious torture of his orgasm denial.

I cannot stress how this takes things out of the physical realm and puts them firmly into the psychological realm. It's a complete fiction and a fabrication to say your man must needs become "submissive" to you when this happens - most men and women don't actually want this, either.

Ultimate Surrender.

But what does tend to happen is he will feel his surrender to the delicious feelings coursing through his mind and body much more keenly; and as for you, you're going to enjoy your feminine power to drive him wild with desire all the more potent and satisfying.

In my mind, there is no doubt: if you want to enjoy male chastity to the full, then locking your man in a steel chastity belt becomes almost inevitable.

If you're fed up and frustrated reading all the hype and made up stories about femdom and male chastity, and you want to know what it's really like to keep your man locked 24/7 in s steel chastity belt, then...

Why a Steel Chastity Belt is Best For Male Chastity

... click the blue link and claim your FREE male chastity guide and discover the truth about ultra-strict, long-term male chastity.

But HURRY! I'm giving away this Guide today and tomorrow ONLY to anyone who visits my website! So if you're serious about male chastity and a female led relationship get it before tomorrow night!

Your FREE guide is waiting for you here:

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What To Eat While On Your Next Camping Trip

What To Eat While Camping

One of the most fun times you can have while camping is cooking for the group. Cooking is generally done over a fire or on a grill. You should bring foods that are easy to store and keep fresh. You should include snacks for the trail as well as foods to prepare for each meal. Perishable items should be stored in a refrigerator or in a cooler on ice.



Start your day off right with a breakfast that will get you ready for a day of hiking or exploring. Slice up some mushrooms, onions, bacon and potatoes and grill in a skillet over the fire until done. Mix eggs with a little milk and pour over the mixture to heat until the eggs are fully cooked. This is a great skillet meal that is easy to prepare and clean up. Another easy meal to prepare is a breakfast taco. Cook some eggs and place inside a tortilla with cheese and picante sauce. If you feel a bit more adventurous, try a breakfast pizza using pre made crusts and eggs. You can cook the eggs any way you like them and add bacon, potatoes or sausage. Heat the pizza crusts over the fire and top with your egg mixture and cheese.


Keep lunch simple and easy to prepare and clean up so you get back to your adventures. Sandwiches are a great lunchtime treat using easy to store and prepare foods. Sliced lunch meats with vegetables on bread make the perfect pick me up. For a hot side dish to accompany the sandwiches take some frozen French fries, chili and cheese sauce; combine them in foil, wrapping it tightly. Throw the package on the fire and cook until the fries are cooked through and then enjoy your gooey chili cheese fries.


Dinner consisting of a hearty stew is a great option. Using canned vegetables, mix equal parts of your favorites in a heavy pot. These can include corn, peas and beans. Also add a can of chunk chicken and pre made barbecue pork. Add two cans of tomato sauce and two cans of chopped tomatoes and simmer slowly over an open fire for a filling stew. If you went fishing and were lucky enough to make a catch, fry it for dinner. After cleaning the fish, cut it into fillets. Combine one can of beer with two eggs until thoroughly mixed. To that add twelve ounces of flour, two teaspoons of baking powder and salt and pepper to taste. Dip the fish in cornstarch then the batter. Place it in hot oil and fry until the batter puffs. This is a great way to enjoy the efforts put forth after a day of fishing.

Trail Snacks

No camping trip is complete without snacks to prepare and bring while you are out on a nature hike. Walking and hiking is hard work so you should bring some foods that will help boost your energy. Popcorn popped over an open flame is a fun way to prepare the next day's snack. Trail mix is a traditional option and is limited to only your imagination. Use a combination of hearty ingredients with sweets. Combine granola, raisins, chocolate chips, M & M's, cereal, dried fruits and nuts. Use whatever combinations you like.

My favorite camping meals though, are made with pudgie pie makers (also called pie irons). They are made of cast iron or metal and have long handles. Our family uses pudgie pie makers to meal delicious treats for lunch and dinner. Bread is the staple ingredient in making a pudgie pie. My favorite is grilled cheese. To make one, butter two slices of bread. Place the buttered side down in the pudgie pie maker. This will prevent the bread from sticking. Place a cheese slice on top of each slice of bread. Close the pudgie pie maker. Place in the coals of your campfire. It will only take a few minutes for the pie to cook. Turn the pie maker after about a minute. Watch your sandwich closely. Depending on how hot your fire is, the sandwich will cook very quickly. Ham and tomato are also very good additions to your cheese sandwich.

Pizza pudgie pies are popular with our family too. Again, butter two slices of bread and place the buttered side down in the pudgie pie maker. Add your favorite pizza toppings (ours are canned pizza sauce, pepperoni, and mozzarella cheese). Close the pudgie pie maker and place in the coals of your campfire to cook. Be careful when removing pudgie pies from your pudgie pie maker. Both the pudgie pie maker and your sandwich will be very hot.

Another favorite type of pudgie pie that our family enjoys are dessert ones. Butter your two slices of bread and place the buttered sides down in the pudgie pie maker. Spoon in some of your favorite prepared pie filling (cherry or apple are our favorites). Cook in the fire and enjoy.

And of course, no camping trip is complete without making smores. They're also very easy to make. Start by roasting a marshmallow over your fire. Once your marshmallow is warm and gooey, stick it on top of a graham cracker and a piece of a chocolate bar, and then top with another graham cracker.

Cooking while camping can really be a lot of fun. Preparing foods should be easy and require little clean up and use few pots and pans. At the end of the night, though, no camping trip would be complete without toasting marshmallows. Cut some branches and skewer large marshmallows. Hold each stick over the flame until brown and toasty. It makes a great, gooey dessert and an ideal end to your day.

What To Eat While On Your Next Camping Trip

Gray Rollins is a featured writer for For more camping recipes, including our instructional video on how to make pudgie pies [], please visit us at Camping Earth.

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How to Make the Best Homemade Lemon Meringue Pie

Now who doesn't love lemon meringue pie - yes many of us might of had some if we went to the diner - but that is not necessarily the real deal. If you want to know how to make a great lemon meringue pie that is quick, affordable and always works - this is the recipe for you! So what are we waiting for, let me get typing!

I have seen a lot of versions out there, but a recipe that doesn't use lemon zest to me is really not a real lemon meringue pie - the added zest and fresh lemon juice with a little pulp really makes this pie truly tart and sweet simultaneously and after making few of these great pies you will see there really is no effort at all to making fantastic great authentic lemon meringue pie just like your grandmother used to bake for special occasions.


I used to sell these at a restaurant I used to work in - I would go through 2 pies a night - we would never sell the pre-made stuff we bought from commercial bakeries no matter how hard we tried...this pie really is that good.


1 baked pie shell cooled

3 large eggs separated (easier when done while eggs are still cold)

6 tablespoons cornstarch

1/2 teaspoon salt

2 cups water

2 tablespoons butter or margarine

4 teaspoons grated lemon rind

6 tablespoons fresh lemon juice with some pulp

1 cup white sugar for lemon filling

1 teaspoon pure lemon extract

***for meringue:

6 tablespoons of Super Fine white sugar for meringue

dash of salt for meringue

1/4 teaspoon of cream of tarter - to stabilize egg whites

1 teaspoon pure vanilla extract for meringue

Equipment Needed:

Double boiler, mix master such as kitchen aid or hand mixer, whisk\


  1. To double boiler add all of the following: cornstarch, salt, 1/2 cup of the white sugar, mix till combined then add water and stir.
  2. Cook over boiling water until thick stirring constantly.
  3. Then cover with lid and let cook for ten minutes.
  4. Combine egg yolks and rest of sugar into a bowl - stir till combined and add a little of the hot mixture to the egg yolks to temper them. Then add egg yolks to hot mixture and stir.
  5. Turn off heat yet stir mixture for 2 minutes.
  6. Remove double boiler from hot water, and place on trivet or counter where it is safe. While still hot, stir in butter, lemon rind, lemon juice and pure lemon extract.
  7. Let cool to room temperature - without stirring and NEVER cool in fridge! Keep lid off so that steam can escape.
  8. Once cooled, pour into baked pie shell and cover with meringue.
  9. Make sure all lemon filling mixture is completely covered with the meringue - and place on the middle rack of your oven about 15 minutes at 325 degrees or until the meringue is lightly browned. You can keep the pie in a cool dry spot away from prying eyes, hands and paws until you are ready to serve it up that night.

To Make Meringue:

  1. Make sure your bowl, beaters are super clean void of any grease from previous uses. Add egg whites to bowl and start to beat.
  2. Once eggs have started to be white and frothy, add sugar gradually. You might want to keep beating speed on medium or medium low so that your egg whites can dissolve the sugar. This is an imperative step that will help prevent your meringue from 'weeping' later on in the day as it sits for getting ready to be eaten.
  3. For those of us that have kitchen aids - note, this process can be quicker than we realize being that these sort of mixers are super quick. So it is ok to beat slowly at first, so that the sugar has had the time to dissolve in the egg whites.
  4. Continue beating until smooth and add vanilla extract.
  5. To ensure all sugar has been dissolved, put a little on your fingers and rub them (as if you were making a snap) if you feel any bits of sugar, you will need to keep beating until smooth - so be careful not to over beat your meringue - which is why I suggested to beat at a medium speed.
  6. Once meringue is shiny and peaks form, your ready to top your pie.

Now that you know how to make lemon meringue pie, be forewarned, you will wish you had made two pies instead of the just one. You can keep leftovers (should there be any) in the refrigerator. The real tricks are making sure the sugar has completely dissolved when making the mergingue as well as covering the filling completely with the meringue making to that you create a 'seal' with the meringue. Also it is very easy to cut the pie by using a knife you have rinsed under hot water. And let me know and tell me all about the oohs and ahs you receive when your friends and family taste your next perfect pie perfection!

How to Make the Best Homemade Lemon Meringue Pie

Leah Quinn is a writer specializing on food, health, self-improvement, feng shui and entertainment and is a multi-media artist living in New York. Feel free to stop by at to read many of her other articles and feel free to visit her food site to learn more about healthy and interesting recipes at

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