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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Baked Chicken Chimis with Enchilada Sauce

Ingredients:
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. "cooked" chicken, shredded
8 flour tortillas (or whole wheat or low carb)
cooking spray
shredded cheddar cheese
green onions, for garnish (optional)
sour cream (optional)
Red Enchilada Sauce (recipe below)

Directions:
1. Preheat oven to 350 and spray baking dish with cooking spray.
2. Mix Cream Cheese, Pepper jack cheese, taco seasoning in a bowl. Then add chicken and mix all together.
3. Place the mixed chicken evenly onto the tortillas.
4. Fold up tortillas into a burrito (by tucking in sides and rolling them up) and place into baking pan.
5. Spray top of tortillas with cooking spray
6. Place in oven and bake for 15 minutes. Then turn over and place back in for 15 minutes.
7. Take out place on a plate add the red enchilada sauce, cheese and sour cream. Garnish with onions and tomatoes.

Homemade Red Enchilada Sauce:
1/4 cup vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 cup water, or more if needed
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir in water, cumin, garlic powder, and onion powder into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

Serve and Enjoy!!

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Cheesecake Cookie Bites

Ingredients:
5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened
1 egg
2 Tbs. milk
1 Tbs. lemon juice
1/2 tsp. vanilla

Directions:
Heat oven to 350
In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
Put 1 cup of the mixture aside for topping.

Press remaining mixture into an 8 x 8 x 2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes.

In another bowl combine sugar and cream cheese, mixing until smooth.
Thoroughly beat in egg, milk, lemon juice and vanilla.
Spread over the baked crust and sprinkle with remaining brown sugar mixture.
Bake for 25 minutes.
Let cool, then chill for at least 1 hour.
Cut into 16 squares; serve.

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Stuffed cream cheese /sausage jalapeño peppers.

Ingredients:
-15 jalapeños
Mix:
-8oz cream cheese
-1 pound browned pork sausage (the kind that comes in a squishy tube)
-Handful of minced red onion

Directions:
Clean out the peppers. Remove the seeds and veins as they are the "hot" in these hot peppers.
Mix cream cheese with cooked pork sausage or hamburger.
Add chopped onions, salt/pepper to taste, bacon bits and shredded cheese.
Full this mixture into the peppers and bake for 25 min at 425* in the oven.
Top with shredded cheese and bacon bits.
Cook on cookie sheet for 25-30 min at 425.
(Shredded cheese put on after the photo.)

NOTE: used gloves to clean the peppers and stuff them. Boy-those are HOT!!!

Let them cool off. They will be hot and hot. So let them cool for a few hours. The hot/hot will subside a little and you will be able to eat them.
These were awesome the next day. Too hot the first night.
Store leftovers in refrigerator and heat up as desired.

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Sweet 'n Sour Chicken

Ingredients:
Chicken:
3-4 boneless/skinless chicken breasts
Black ground pepper, to taste
1 c cornstarch
3 eggs, beaten
1/4 c oil

Sauce:
1/2 c brown sugar
4 T ketchup
1/2 c white vinegar
1 T soy sauce
1 t minced fresh garlic

Directions:
Preheat oven to 375 degrees F.
Rinse chicken breasts and cut into cubes.
Season with pepper to taste.
Heat oil in a large skillet to medium high.
Dip chicken into the cornstarch to coat, then dip into the eggs.
Fry until browned on all sides but not cooked through.
Drain on paper towels.
Place the chicken in a 9x13 greased casserole dish.
Mix the sauce ingredients in a bowl with a whisk and then pour over the chicken. Bake for 30-40 minutes.
Remove from oven, stir and serve. Enjoy!!!

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Spinach Banana Smoothie

Ingredients:
• 1 cup Almond Milk or fat-free milk or Coconut Milk
• 1 cup plain greek yogurt or naturally flavored
• 1 banana, frozen and chunked (Slice it and freeze it ahead of time, without skin)
• 2 cups fresh spinach

Directions:
1. In a blender, mix Almond Milk, Yogurt, and Banana. Blend until Smooth.
2. Then add Spinach and put on liquefy until smooth.

Number of servings: 2
Per Serving: 123 Calories, 17g Carbs, 2g Fat, 14g Protein, 162g Sodium, 10g Sugar

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Sticky Lemon Chicken

A quick, easy and delicious meal!

You will need:
1 large chicken, jointed into 8–10 pieces (just bought a pack of thighs)
Sea salt and freshly ground black pepper
3-4 tbsp olive oil(I added about a tablespoon of real butter too)
1 head of garlic, halved horizontally
A few thyme sprigs
Generous splash of sherry vinegar(I used apple vinegar)
2 tbsp dark soy sauce
3 tbsp honey
1 lemon, finely sliced (ideally with a mandolin)
Handful of flat leaf parsley, chopped (optional)
(I added a splash of wine)

Directions:
1. Season the chicken joints with salt and pepper. Heat the olive oil in a large sauté pan. (I added about a tablespoon of real butter too)
2. Brown the chicken pieces (in batches if necessary), together with the garlic and thyme sprigs, over a high heat for two to three minutes on each side until golden brown.
3. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to combine the juices.
4. Pour in a good splash of hot water(I added a splash of wine instead) and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
5. Transfer the chicken to a platter, spoon over the liquor and sprinkle with chopped parsley if using.

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Gluten Free Overnight Cookies

Make these cookies at night and take them out of the oven in the morning. That's right....overnight cookies!!

If you do want a guilt-free treat this is the one to have, and they are gluten free. 

Ingredients:
2 egg whites (preferably at room temperature)
2/3 cup sugar
pinch salt
1 tsp. vanilla
1/2 to 1 cup chocolate chips (Less chocolate chips means less fat...just saying)
1/2 cup chopped nuts of your choice. (I used pecans)

Directions:
1. Preheat oven to 375 degrees
2. Beat egg whites and salt with a mixer until the egg whites become foamy.
3. Add the sugar in gradually while you continue to beat the egg whites. Continue beating until the egg whites hold medium to stiff peaks (I usually go for the stiff peaks)
4. Gently fold in the chocolate chips, chopped nuts, and vanilla
5. Cover your cookie sheet (I used two) with parchment paper. Drop the batter by spoonfuls onto the cookie sheet.
6. Place the cookie sheet(s) in the oven and turn the oven off. Leave the cookies in the oven without opening the door.
7. Take the cookies out of the oven and enjoy. Store in covered tin.
NOTE: I made these cookies for my Gluten Free table at the Farmer's Market and they were always gone in the first few minutes of the day. It got to where I had to take orders. They are delicious and I know you will love them.

Makes 12-14 cookies

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Chicken and Broccoli Stir-fry

Ingredients:
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli
2 teaspoons cornstarch

Directions:
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. (or use a seasoned Wok)

Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.

Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.

Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

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Mexican Stuffed Shells

Ingredients:
1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Sour cream

Directions:
Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa!
Serves 16 shells

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Cucumber sandwiches

Great gluten free alternative, toddler snack, or finger foods for your next party. And SO easy!!!

Ingredients:
Cucumbers
Roast beef, ham or turkey
Cheese (your choice)
Salt and pepper (optional)

Directions:
Slice cucumbers and make sandwich.

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Cheesy Enchilada Meatballs

Ingredients:
2 Cups of CornBread
1 - 10oz can of enchilada sauce .. divided
1/2 tsp salt
1 1/2 lbs of ground beef
1 8 oz can tomato sauce
1/2 Cup of shredded Mexican Cheese

Directions:
In a large bowl combine the corn bread with a 1/2 cup of enchilada sauce and salt.
add beef... mix well....make into 1" balls.
Place the meat balls on a greased rack .. in a shallow pan.. bake at 350° for 25 -30 min.
In a small pan heat tomato sauce and the rest of the enchilada sauce...
When Meatballs are done transfer them to a oven safe platter and top with sauce and cheese... place in the oven for 1-2 min. to melt cheese
Serve and Enjoy ~

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Italian Stuffed Meatloaf

Ingredients:
1lb. Spicy Italian Sausage casing removed
1lb. ground beef or turkey
½ yellow/white medium onion or whole small chopped
1 egg
2 ½ tablespoons oil or butter for sautéing
1 big garlic clove minced
2 teaspoons dried basil
2 teaspoons dried oregano
4 cups fresh spinach
1 6oz can tomato paste
½ - 1 cup jarred pasta sauce
½ cup bread crumbs (could add 3 tablespoons parmesan)
Salt and pepper to taste

Directions:
1)preheat oven to 375
2)Heat oil in large pan on medium high. Add onions sauté 5 minutes until soft. Add garlic stirring one more minute.
3)Add one cup at a time of spinach until slightly wilted. Continue with each cup. Sprinkle with salt and pepper. Be careful not to use a lot of salt since the sausage is salty. Turn heat off and pat dry with paper towel.
4)put meat in big bowl add spices and combine with hands.
5)add eggs, bread crumbs and cheese is using
6)take 1/3 of meat mixture and form into a flat oval. This will be your base. Place in large baking dish.
7)spoon spinach mixture on base in the middle, make a mound. Make sure spinach does not have liquid..if so, pat with paper towel again.
8)with remaining meat flatten out with hands into oval flat shape bigger than your base. This will be the top. Carefully put the top over spinach and join the top with the bottom by pinching meat.
9)in a small bowl, combine tomato paste and pasta sauce
10)Cook meat loaf in oven for 40 minutes.
11)Remove meat loaf from oven and top with sauce. Return to oven for another 10-15 minutes until top is browned.
Enjoy!!!

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Roasted Brussels Sprouts and Cauliflower

Ingredients:

2 lbs of Brussels Sprouts ...cut in half or thirds if they are big

1 lb of cauliflower....sliced thinly

1 small onion sliced thinly

1/4 cup of olive oil

1 tsp black pepper

1/2 tsp sea salt

1lb of bacon cooked and crumbled

1/2 cup of balsamic vinaigrette

Directions:

Heat your oven to 350

In a large bowl toss the brussels sprouts , cauliflower and onion with the olive oil, salt and pepper...put on a greased cookie sheet and Roast for 20-25 min. or until veggies are tender.

Right before you serve it add crumbled bacon and drizzle with balsamic vinaigrette ...toss well

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