Cooking

Mini Guacamole Tortilla Rounds

Guacamole is a staple when it comes to condiments in Mexican cooking. It can be found with ingredients ranging from tomatoes to peppers and even mayonnaise. This simple guacamole recipe is a bit more traditional than the mayonnaise versions but it is a tasty addition to any Mexican meal.
By taking this simple and irresistible guacamole and placing it on top of crispy tortilla rounds you have an appetizer that is fit for the finest of gatherings or the simplest of family meals.
Try Mini Guacamole Tortilla Rounds as a stand alone snack or the beginning of a spicy Mexican meal.
Mini Guacamole Tortilla Rounds
2 Avocados, Very Ripe
1 Roma Tomato, finely chopped
1 Roma Tomato, finely chopped for garnish
2 Cloves Garlic, minced
1 Lime, juice of 1 lime
2 Tbs Olive Oil
Salt and Pepper to taste
Corn Tortillas
Vegetable Oil for cooking
Peel and seed the avocados and place in a medium sized bowl. Mash the avocado with a fork until as smooth as desired. Add in the tomatoes, garlic, lime and olive oil and stir to blend.
Cut each tortilla with a biscuit cutter so that it is 1 ½ – 2 inches round.
Heat the oil to 350°. Fry each tortilla round in the hot oil until golden brown. Remove from oil and drain on layered paper towels and allow to cool.
Spoon the guacamole onto each tortilla round and garnish with chopped Roma tomatoes.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes and menus. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

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Canned Seafood: An Easy Way to Get Your Omega-3?s

One easy way to increase the amount of omega-3 fats in your diet is to eat canned fish two or three times a week. The richest sources of omega 3’s in seafood are the fatty fish that live in cold, deep water. Tuna, salmon, sardines, herring, mackerel and anchovies are all in this category. Canned clams, crabmeat, squid or shrimp contribute smaller amounts of omega-3’s.
Water-packed tuna or salmon can be added to salads or eaten just as they come from the can. Sardines packed in mustard sauce or tomato sauce make tasty snacks. If you want to buy fish packed in oil, make sure it’s olive oil or canola oil, which are monounsaturated oils. The other oils commonly used, such as soybean oil and cottonseed oil, are high in omega-6’s.
The amount of fat in tuna varies from fish to fish, and the packer must measure and label each batch to reflect the actual fat content. That’s why you may find two cans of the exact same brand and style of water-packed tuna, one with 1 gram of fat per serving and another with 5 grams per serving. This is one time that more is better; the fattiest tuna contains the most omega-3’s.
Tuna and salmon are now widely available in convenient foil packages. Take advantage of the array of flavors and seasonings to add new interest to your salads and quick meals.
Here are two easy recipes to get you started.
Salade Nicoise
For the dressing:
1/4 cup white wine
1/4 cup rice vinegar
1 clove garlic, minced
Juice of one lemon
1 tablespoon Dijon mustard
For the salad:
1 can butter beans or white beans, drained
1 7-ounce pouch white tuna (or a 6-ounce can, drained)
1 small head romaine, in bite-size pieces
1 red bell pepper, cut in strips
1 cucumber, halved lengthwise, then cut in thin slices
10 baby carrots, quartered lengthwise
1/4 head cauliflower, broken into small florets
1 box grape or cherry tomatoes, halved if large
1/4 cup sliced black olives
1/4 cup chopped Italian parsley (optional)
Combine the dressing ingredients. Mix the dressing with the beans and tuna and set aside to marinate while preparing the remaining ingredients. Then toss everything together in a glass serving bowl.
4-6 servings
California Tuna Salad
1 7-ounce pouch white tuna (or a 6-ounce can, drained)
1 16 ounce can kidney beans, drained and rinsed
3 oranges, peeled, halved and cut into 1/4″ slices
4 green onions, sliced (white part)
1/4 cup Italian dressing, yogurt or mayonnaise
Juice and grated peel of 1 lime
2 tablespoons chopped cilantro (fresh coriander)
1/2 teaspoon chili powder
1 teaspoon whole cumin seeds (optional)
Freshly ground black pepper to taste
Romaine lettuce leaves (optional)
Combine the tuna, beans, oranges and onions in a bowl. Mix the remaining ingredients, pour over the salad and toss. Serve on lettuce leaves if desired.
4 servings

For more healthful recipes visit

http://www.drmirkin.com/recipes/recipeListType.html

Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com
Free weekly newsletter on fitness, health, and nutrition.

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A Dozen Delicious Waffle Variations

This is a great recipe for a special breakfast or brunch! Lots of variations!
3 C sifted all-purpose flour (or part whole wheat flour)
4 tsp baking powder
2 T sugar (optional)
1 tsp salt
4 egg yolks, beaten
4 egg whites beaten until stiff
1 1/2 to 2 C sweet milk or buttermilk
4 T melted butter
Sift dry ingredients together. Beat egg yolks until light and add the milk and melted butter. Combine wet and dry ingredients. Fold in beaten egg whites. Bake in a hot waffle iron. Makes about a dozen waffles.
Tips:
- Put the waffle batter into a pitcher. It is much easer to pour the batter!
- Don’t overfill waffle compartments or the batter runs out on the sides of the waffle iron.
- Waffles are done when there is no more steam rising from the iron.
- After cooling, freeze extra waffles in a plastic freezer bag. Separate with wax paper before freezing.
Variations:
1. Apple Waffles – Add a teaspoon of cinnamon to the dry ingredients. Add a cup of chopped, peeled apple to batter. Serve with warm applesauce & sour cream.
2. Bacon Waffles – Crumble a few slices of cooked, drained & crumbled bacon into the batter.
3. Banana Waffles – Add a chopped banana to the batter.
4. Blueberry Waffles – Add 1-cup fresh or frozen blueberries (thawed & drained).
5. Chocolate Waffles – Increase sugar to 1/3 cup and add 1 square melted unsweetened chocolate OR add 1/2-cup cocoa and a 1/3-cup sugar to dry ingredients. Serve with whipped cream and chopped pecans.
6. Cinnamon Raisin Waffles – Add a teaspoon cinnamon and a couple spoonfuls of plumped raisins to the batter.
7. Ham Waffles РAdd a couple of spoonfuls of diced ham to the batter. Saut̩ it first for better flavor.
8. Molasses Spice Waffles – Add a teaspoon of cinnamon and a 1/2-teaspoon of nutmeg to dry ingredients. Add 3 tablespoons of molasses to liquid ingredients.
9. Nutty Waffles – Add 1/4 cup chopped peanuts, pecans, walnuts or filberts. Toast the nuts for better flavor!
10. Orange Zest Waffles – Add a tablespoon orange zest to batter. Substitute 1/2 cup orange juice for 1/2-cup milk.
11. Pineapple Waffles – Add a cup of well-drained crushed pineapple to the batter.
12. Sausage Waffles – Add a couple of spoonfuls of cooked, crumbled and drained sausage to the batter.
Copyright 2000 by Leslie Sausage

Leslie Sausage lives with her husband in rural Texas. She is the mom of four grown children, a freelance writer and an elementary school teacher! For creative, practical and fun ideas please visit her web site at http://www.heart4home.net.

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Black-Eyed Peas: A New Year?s Day Tradition

New Year’s Day is full of traditions. Watching college ball games on TV,
making resolutions, and eating certain foods that are thought to bring
good luck are just a few typical traditions in the USA.
Black-eyed peas are a New Year’s Day tradition in the South. Eating
them on this day supposedly brings good luck and riches for the coming
year. Many Southerners make something called Hoppin’ John, a mixture
of black-eyed peas, rice, and bacon (which is typically eaten with collard
greens) for New Year’s Day.
If you’re planning a New Year’s Day celebration for friends and family
you’ll want to serve Black-Eyed Peas for good luck, of course. But
Hoppin’ John and collard greens just don’t seem like the perfect snack
when guests are watching those college ball games on TV. Try this
delicious Black-Eyed Pea Dip instead. It’s bound to assure everyone’s
good fortune for 2006.
BLACK-EYED PEA DIP
1 1/4 c. cooked or canned black-eyed peas
2 garlic cloves, minced
1 (3 oz.) pkg. cream cheese, softened
1 tsp. cayenne pepper
1 tsp. cumin (or chili powder for a spicier dip)
1 1 /2 c. shredded cheddar cheese
1 bunch of green onions, minced
Salt and pepper, to taste
Tortilla chips
Preheat oven to 400 degrees.
In a food processor, combine (until relatively smooth – the dip can be as
chunky or as smooth as you like) the peas, garlic, cream cheese,
cayenne pepper, cumin, salt and pepper.
Place the dip in a pie pan. Top with the shredded cheese. Bake until the
dip is heated thoroughly and the cheese bubbles (about 20 minutes.)
Sprinkle the green onions over the top. Serve with tortilla chips.

Suzanne Lieurance is a freelance writer, children’s author, and owner of
the Three Angels Gourmet Co. Read her daily food tips at
http://www.threeangelsgourmet.blogspot.com or visit
http://www.threeangelsgourmet.com for “heavenly gourmet mixes.”

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Lose Weight With This Healthy Lean Chicken Salad Recipe

This lean chicken salad recipe is perfect for eating alone on a bed of lettuceor on toasted whole wheat bread. Chicken salad will spice up any dinner plate.
This recipe even has a sweet taste with the addition of raisins.
Ingredients:

3 boneless, skinless chicken breast meat, cubed
1/2 cup sweet pickle relish
¼ cup red onion, finely minced
1 cup fat free mayonnaise
¼ cup celery, finely minced
¼ cup red bell pepper, diced
¼ cup cherry tomatoes, diced
2 tsp. salt
2 tsp. black pepper
2 tsp. garlic powder
1 tbsp. fresh squeezed lemon juice
½ cup raisins

To Make:
Preheat the oven to 350 degrees. Grease a casserole dish with cooking spray or olive oil. You can buy pre-cubed chicken or buy whole chicken breasts and cut them up yourself.
If you cut the kitchen up this way, you will be available to cut the chicken to your liking. In a medium sized mixing bowl, combine the cubed chicken, the mayonnaise, and the fresh squeezed lemon juice.
Lemon juice out of a bottle may be substituted, if you prefer. Stir the chicken salad. Now add the sweet pickle relish, red onion, and celery. More mayonnaise may be used if mixture becomes too dry.
Continue stirring. Add the red bell pepper, cherry tomatoes, and the raisins. Lastly add the salt, black pepper, and garlic powder to the chicken salad.
Cream this mixture together well and spoon it into the casserole dish. Spread the chicken salad around evenly. Bake the chicken salad on 350 degrees for 12-15 minutes or less depending on the size of your oven. Remove the pan from the oven and let it cool.
Place the chicken salad into a serving dish with a lid.
Chill the chicken salad before serving.

Linda is author of
http://www.steaks-guide.com/ We prepared a Free Downloadable PDF packet with
weight loss recipes for you.

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A Healthy Low Carb Recipe Chicken Strips Salad

After the holidays a lot of us want to go easy on the Carbs. This low carb chicken strips salad will help you to achieve just that.
A salad is not just boring lettuce anymore. This salad is bursting with flavor. This healthy low carb recipe is for a chicken strips salad with fruit and nuts.
It has such unique flavors that you will discover a new one with each and every bite. Compliment your dinner table with this salad today. Your salad never had it so good.
Ingredients:

2 skinless, boneless chicken breasts cut into strips
2 cups spinach, shredded
1 tbsp. extra virgin olive oil
1 cup fresh broccoli, chopped
½ cup red onion, cut into rings
1 cup fresh strawberries, chopped
½ cup pecans, diced
½ cup raisins
1 tsp. lemon juice
½ cup red wine vinegar
1 tsp. salt
1 tsp. black pepper
Cilantro (optional)

To Make:
In a small skillet, combine the olive oil and the cubed chicken. The chicken can be bought already cut into strips or you can buy whole chicken breasts and cut them up to the desired size yourself.
Cook the chicken on medium heat until nice and browned. Remove the pan from the heat and place the chicken pieces on a paper towel to absorb up any excess oil. Next, chop up the spinach.
Use your hands instead of a knife to chop it up to avoid bruising the spinach leaves. In a small mixing bowl, place the spinach leaves and the lemon juice. Toss lightly. On 4 large serving plates, arrange the spinach leaves. Now that the chicken has had time to cool, cut up the chicken.
Top the spinach with the chicken pieces. Add the red onion and the broccoli. Lightly drizzle each salad with red wine vinegar.
Add salt and black pepper to taste. Top each salad with raisins, pecans, and strawberries.
Garnish each salad with cilantro, if desired.
Serve immediately.

Linda is author at
http://www.steaks-guide.com/ she loves to cook and has done a lot of work on
our
health section

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Get Back in Shape With this Healthy Low Calorie Recipe

Now that the holiday season is over a lot of us want to get rid of some excess weight. Here is a low calorie recipe that tastes good and will help you to achieve your goal.
Get Back in Shape with this Healthy Low Calorie Recipe
Now that the holiday season is over a lot of us want to get rid of some excess weight. Here is a low calorie recipe that tastes good and will help you to achieve your goal.
Asparagus is a delicious vegetable that can be prepared many ways, from soups to spreads to being eaten alone. This healthy low calorie recipe is for asparagus leaves. It has a rich flavor and an unbeatable taste.
Asparagus has a unique taste when dipped in lemon juice as used in this recipe. There is no need for butter or added fat here.
The garlic also adds a bold flavor and provides great antioxidants for this dish that can be served as a snack or side dish to any meal.
Ingredients:

1 whole asparagus

1 cup white onion, chopped

1 small Roma tomato, diced

1 tbsp. fresh squeezed lemon juice

2 garlic cloves, diced

To Make:
Take a whole asparagus and chop off the rough parts. Wash the vegetable thoroughly.
Cut the asparagus leaves off, one by one. Place them into a small saucepan with just a pinch of salt and cold water.
Add 2 garlic cloves to the water and asparagus. Cook this vegetable on high heat. Boil it for 10 minutes. Remove the pan from the heat and place the asparagus leaves on a large serving platter.
Next, chop up the white onion and tomato. Put spoonfuls of tomato and onion on each asparagus leaf. Remember to spoon out the garlic cloves that you put in to boil the asparagus.
Put garlic on each leaf. This recipe calls for fresh squeezed lemon juice. Lemon juice from a bottle may be used. Squeeze lemon juice all over each asparagus leaf. If you desire butter for dipping the asparagus in, use low fat or fat free butter. This dipping method is optional.
More onion and tomato may be used in this recipe or different toppings and seasonings. You can experiment to find the perfect taste for your asparagus leaves.
Serve immediately.

Linda is author at
http://www.steaks-guide.com/ she loves to cook and has done a lot of work on
our
health section

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Simplify Your Menu Planning

Ever said to yourself, it’s 5:00 o’clock and what’s for dinner?!? Yikes! A simple menu plan may eliminate some of this stress!
To get started, check the family calendar. Grab the grocery sales ads, a sheet of paper, a pen and your favorite recipes or cookbooks. Yes, and pour yourself a glass of iced tea or brew a cup of your favorite hot tea.
Next, fold your sheet of paper into eighths by folding in half, side-to-side, then fold in half, top-to-bottom and again top-to-bottom. Now label the eight squares: meat, dairy, produce, canned, bakery, frozen, staples and non-food. On the other side of the paper; label the squares with the days of the week.
Then, check the pantry, freezer and the refrigerator for what supplies you are starting with. Before you begin planning; check the grocery sales ads to see what the specials are.
Now, what will you have for dinner on grocery shopping day? This is important to decide. I’ve found that it’s best to either make dinner with what you already have at home or plan an easy meal for this night, just depends on your schedule. Write down each day’s menu, then list what side dish, bread, dessert or salad that you will prepare. Think about what you have already on hand to prepare the meal with and add what’s needed to your grocery list on the other side of the sheet of paper. Continue with the other days of the week.
While planning, think about “planned leftovers” or slowcooker meals for your busy days. Slowcooker meals are also great for Sunday lunch when you come home from church. Cooking at home will save you tons of money over taking the whole family out for a meal! Make an extra meal (which can be frozen) on the days you have more time. Don’t forget about plans for breakfast and lunch! After making your menu plan, add other non-food items that you’ll need to purchase this week.
Go shopping with your list!
After shopping, think about what can be done as you put the groceries away. Boil some eggs for a quick egg salad later in the week. This is also a good time to squeeze in a double batch of Jell-o with fruit for dessert or snack this week. Instead of freezing that large roast you bought on sale, go ahead and start cooking it on low in the slowcooker. Even if the roast will not be for tonight’s dinner, the cooked roast can be kept for a few days to make a nice dinner tomorrow or sandwiches for lunch sometime this week. You can also freeze the cooked roast. Just use freezer zipper-seal bags and add a little of the broth. About two cups of cooked meat equals one pound. This will be great on a night when you get home late or have an extra busy day. Just defrost and heat it up, adding a side dish like rice or mashed potatoes and a salad for a very quick meal.
You’ve taken the time to make your menu plan, and gone shopping to get what is needed to prepare the menu, now post it on the refrigerator to remind you of your plan this week. Each morning, before 10 o’clock, check to see what’is for dinner…and whether the plan needs to be adjusted according to changes in your schedule.
For more help with menu planning, check out my Five-Week Menu and Shopping List at http://www.frugalhomemaker.com It’s five weeks of dinner menu plans and the main ingredients needed to prepare the meals. Exact recipes are not included; you may need to check your favorite cookbook for that.
by Leslie Sausage
frugalhomemaker.com

About the Author:
Leslie Sausage lives with her husband in rural Texas. She is the mom of four grown children, a freelance writer and an elementary school teacher! She is the author of several eBooks. For creative, practical and fun ideas please visit her web site at http://www.frugalhomemaker.com

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A Dozen Simple Snack Solutions

Simple snack ideas that are easy and quick to make!
1. Ants on a Log: Cut celery sticks into 3 or 4-inch lengths. Spread peanut butter down the center, and then add raisins on top of the peanut butter. A Kid Favorite!
2. Boiled or Deviled Eggs: Boil a dozen at a time.
Perfect Deviled Eggs
12 large eggs
1/2 C mayonnaise
2 T finely chopped onion
1 tsp snipped fresh chives
1 tsp snipped fresh parsley
1 tsp dry mustard
1/2 tsp paprika
1/4 tsp each salt, pepper and garlic powder
For perfect eggs with no green center (caused by overcooking), place 12 eggs in a large pan and cover with 3″ water (any amount of eggs, same directions). Do not use hot water. Place on burner over medium-high heat and immediately start timing for exactly 20 minutes. When water comes to a rolling boil, turn heat to low. Cracking eggs while still hot makes the shells easily slip off. Slice in half and scrape out yolks into a mixing bowl. Blend remaining ingredients well and fill egg halves. Sprinkle with additional paprika, chill well.
3. Crackers and Cheese: Cut cheese into small squares. Serve cheese with a handful of saltines or other crackers. Kids love to make little sandwiches out of them. Add cut up squares or triangles of lunchmeat if you like.
4. Crackers and Peanut Butter or Cream Cheese: If your family has no peanut butter allergies, saltines with peanut butter are delicious! Top with raisins, banana slices, or substitute cream cheese for the peanut butter. Jam or Jelly is also a great standby with peanut butter or cream cheese.
5. Fruit!: Fresh fruit such as apples, bananas, oranges, and any other in season fruit make super snacks. Dried fruits are also good; apricots, banana chips or raisins. Canned fruit, especially peach or pear halves, and pineapple slices all have great kid appeal.
Fast Fruit Dip
2 parts marshmallow cream
1 part cream cheese; at room temperature
Blend the two and refrigerate until serving time. Fruit Dip may be thinned with fruit juice or milk, if desired. Mix all ingredients in mixer until fluffy. Cover and chill. Serve with fresh fruit for dipping.
Kool-Aid Yogurt Dip
2 T Kool-Aid sugar-sweetened soft drink mix, any flavor
1 C vanilla yogurt or sour cream
Stir soft drink mix into yogurt in medium bowl. Refrigerate 1 hour or until ready to serve. Stir.
6. Kid Kabobs: These are fun! You need toothpicks, cheese cubes, pineapple or banana chunks, and cooked meat chunks (cubed spam, ham chunks, or hot dog slices). Use your imagination! The kids love to thread their own kabobs.
7. Popcorn: Popcorn, popped on the stove, or in popcorn popper-such a great invention! For a special treat, add some melted butter.
8. Quickie Quesadillas: Using a toaster oven, put one or two saucer-size soft flour tortilla on the toasting rack. Add shredded cheese of your choice. Toast until cheese melts. Fold over. Serve with salsa. This is one our favorites!
9. Sandwiches: Cut them into small triangles or squares for a great addition to the snack tray. Even the “plain Jane”, PB&J gets added significance when served on a special tray.
10. Snow on the Chimney: Similar to Ants on a Log–except you use cream cheese instead of peanut butter. Cut clean celery sticks into 3 or 4-inch lengths. Spread cream cheese down the center, and then add raisins on top of the peanut butter. Grown-ups like this too!
11. Tortilla Chips and Cheese: Add a large pile of tortilla chips to a dinner plate. Sprinkle the chips generously with your favorite shredded cheese. Microwave or toast until the cheese melts. This can be made in the oven using a pizza pan. Serve with salsa, bean dip or guacamole dip. To make an easy bean dip, combine several tablespoons of salsa with refried beans.
12. Vegetable Sticks: Carrot and celery sticks are the usual–but broccoli, radishes, turnip slices, green pepper and summer squash show up regularly. Serve with your favorite dip.
by Leslie Sausage
heart4home.net

About the Author:
Leslie Sausage lives with her husband in rural Texas. She is the mom of four grown children, a freelance writer and an elementary school teacher! She is the author of several eBooks. For creative, practical and fun ideas please visit her web site at http://www.heart4home.net

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Five-Week Menu and Shopping List

Must we re-think the weekly menu and grocery list 52 times a year! What if we create a basic monthly menu and general shopping list which can be used over and over? Of course, this is flexible, and new items can be added to your menu while the ones you’re tired of can be deleted, but the idea is to MAKE a menu plan, PRINT IT OUT and take it with you when you MUST make an emergency trip to the grocery store.
Hopefully, this will prevent the problem of “I got a full basket of groceries and NOTHING to eat!” Most of these are simple meals that don’t need a lot of fuss to get to the table.
My 5-week plan has 5 dinner meals each week. This allows for one leftover night and one night out.
You can make the meals as simple or complicated as you want. For example, many grocery stores offer baked chicken in the deli. You may choose to purchase this instead of baking it yourself at home. You may choose canned green beans and instant mashed potatoes or you may have the time to make the baked chicken yourself, fresh green beans and homemade mashed potatoes.
You decide what works for you!
Week One:
– Hamburgers, lettuce, tomato, cheese, oven fried potatoes
– Baked Chicken, green beans, mashed potatoes, gravy
– Macaroni and Cheese, Spinach
– Pea Soup and ham, garlic bread
– Shrimp and rice, broccoli
Week Two:
– Tuna noodle casserole, corn, chicken soup, cheese, noodles, mayo
– Polish sausage, pan-fried potatoes, red cabbage
– Veal stew, potatoes, carrots, beef bouillon
– Tacos, cheese, taco seasoning, lettuce, tomatoes, salsa, ground beef
– Chicken Chinese meal, snow peas, rice, chicken breast, carrots
Week Three:
– Chicken breast, rice, spinach, mushrooms
– Spaghetti, meatballs, garlic bread, salad
– Pork chops, Au gratin potatoes, sauerkraut or red cabbage
– Beef Stew, potatoes, and carrots
– Lasagna, salad
Week Four:
– Hot dogs, baked beans, sauerkraut
– Steak, rice, salad
– Omelets and pan-fried potatoes
– Meatloaf, potatoes, carrots
– Soup and sandwich (egg or tuna salad), chicken noodle soup
Week Five:
– Homemade Pizza, salad
– Vegetable dinner, steamed squash, corn on cob, carrots, green beans, hot rolls
– Cabbage rolls, soft bread steaks, salad
– Chicken noodle casserole, carrots or vegetable in season
– Shrimp, red beans and rice, steamed broccoli
Focus on the weekly specials of fruit and vegetables in season; changing as needed.
Staples: flour, sugar, cereal, orange juice, soup, mayo, condiments, salt and pepper, paper products, cleaning products, personal products.
by Leslie Sausage
heart4home.net

Leslie Sausage lives with her husband in rural Texas. She is the mom of four grown children, a freelance writer and an elementary school teacher! She is the author of several eBooks. For creative, practical and fun ideas please visit her web site at http://www.heart4home.net

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