Simple way to remove Jamberry Nail Wraps using only floss!!

I've been asked many times about the removal of the Jamberry wraps. Here's my removal. It was simple!! No harsh chemicals of a polish remover. No damaged nail beds. No fuss!!!

Olive oil (or any oil) can be used to help soften the wraps, but I didn't even need that. 

Here's what I did:

I used a flossing tool (only had the kids kind on hand... it's a dolphin, lol) I held the floss on the nail by the cuticle, and with a little bit of pressure slipped it under the wrap to break the water tight seal. Then gently pulled it the rest of the way up the nail, releasing the wrap from the nail. The middle picture is showing a little bit of sticky residue left on the nail bed.  The 3rd is after I used an alcohol wipe to get rid of the residue.
No mess!! No fuss!! No damage!!

Check out all the great designs available at http://JamberryNails.Net

THE FAMOUS Oopsie Rolls

Ingredients:
3 eggs
1 packet of stevia
1 Tbsp golden flax meal
1 dash of salt
4 oz.of Philadelphia cream cheese
1/3 tsp xanthan gum

Directions:

Preheat oven to 300' F

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and xanthan gum until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
Makes 6 Gluten-Free rolls

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Chocolate Peanut Butter Smoothie

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Everything Easter

Easter Peeps Centerpiece

How it's done:

Use two glass vases, one taller and one wider, and fit one into the other, making sure there is some space between the 2 for the Easter goodies. Layer the outer vase with jelly beans, then the Peeps on top of the jelly beans . The inner vase will hold the flowers (dried or plastic as you won't be able to keep them in water). Put more jelly beans in the inner vase to hold the flowers in place. 

Other variations could be done with individually wrapped chocolate eggs, Cadbury mini eggs, or any other hard candy with Easter/Spring colors. 

Keeping your hands dye free!

How it's done:

Just pull the wisk wires to the side and put in the egg. Then dip as you want and pull wires to release the egg. Perfect for kids dying eggs.

Easy Tie Dye eggs

How it's done:

Swirl whipped cream and food coloring to make tie dye designs on your eggs. Allow the eggs to sit for several hours and then you can rinse away the whipped cream and the dye will stay on the shell.

(Shaving cream will also work, but if young kids are doing this the whipping cream won't harm them if they happen to get it in their mouth)

Bunny Crunch Easter Chex Mix

How it's done:

Ingredients:

2 cups pretzel sticks

1 bag of popcorn ( I used Orville Redenbacher's Naturals simply salted)

12 oz white chocolate chips

1 bag of festive M&M's 

2 cups your choice of chex cereal (I used Rice)

1 container of sprinkles ( used yellow)

Directions:

Mix pretzels, popcorn and cereal in bowl

Melt chips over a double boiler until melted string constantly

When melted, drizzle over dry mix and mix until coated

Sprinkle half of the sprinkles, mix and sprinkle mix again

Do the same with the M&M's and let sit overnight

Hello Kitty Themed Eggs

How it's done:

Using a black Sharpie marker, draw on eyes and whiskers. Then with a yellow draw on nose. Next glue on flower or bow. Very simple.

Cracked design dyed eggs

How it's done:

Start by boiling eggs until near done, then take out and crack  (but not peel the shell) and then return to boiling, but in colored water. 

Bunny Cake

How it's done:

Use your favorite cake recipe and cook two 8 inch cakes. Leaving one as is, cut the second into 3 parts. The center will be the Bunny's bow tie, and the two edge pieces will become the Bunny's ears. Drawing a template on wax paper will help, lay it over the cake and use tooth-pics to prick through the wax paper along the guidelines, and then you can cut the cake along the holes from the tooth-pics.

Bring all pieces together and decorate with frosting.

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Hasselback Garlic Potatoes w/ Bacon & Cheese

For many people, Hasselback style potatoes are nothing new. 
Make some slices in a potato, bake, and it magically fans out into an impressive looking potato with LOTS of character indeed, making for a brilliant addition to any meal!

Ingredients:16 ounces potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**

Directions:
Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.

Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.

Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.

When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook

Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .

Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

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Strawberry Punch

Courtesy of Foodies TV

Ingredients:
1 can (46 ounces) pineapple juice, chilled
2-1/4 cups water
3/4 cup thawed pink lemonade concentrate
3/4 cup sugar
1 quart strawberry ice cream
2-1/2 quarts ginger ale, chilled
1 Pint Fresh Strawberries

Directions:
In a punch bowl, combine the first four ingredients.
Add ice cream; stir gently.
Add ginger ale; stir gently.
Cut Fresh Strawberries and add to punch.

Serve immediately. Yield: 6 quarts.

Nutritional Facts
1 serving (1/2 cup) equals 74 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 16 g carbohydrate, trace fiber, trace protein.

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Crunchy honey garlic pork chops

Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:
1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Directions:
Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!

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