Janet Scott

I love Spring but here in TN Spring doesn’t seem to love me!  I have never experienced so many allergies in my life!  Wow!  This seems to be allergy central according to the doctors so I have had to come up with some creative ways to deal including those wonderful Sinus Rinses, ugh.  They work though if you know of anyone who just can’t seem to kick sinus problems I have found that using a rinse a couple times a day seems to be helping.   I do love Spring though and I love to see everything turning green and blooming, it is one of my favorite times of the year! 

Ok, now on to some more “pleasant” topics, well maybe:

FIGHTING WRINKLES:

Who here doesn’t want to fight wrinkles?  I have been waging war on it more so than ever after the last two years of tanning in a wonderful but wrinkle creating tan bed, I can have an “instant tan” they said but they failed to let me know that “instant wrinkles” came with it!  I have 3 older sisters one of which is more prone to fighting aging than the other two so I called her the other day to get her advice.  She suggested egg whites and mayonaise (not together she pointed out unless you want to smell like egg salad), hey I’m with her at this point I will try anything!  I have also found that Avon believe it or not has an incredible anti-aging skin care line BUT I just found some interesting info on “feeding your face” .  While certain products can help your skin look healthier and more vibrant, skin care products alone aren’t enough to preserve or improve your looks over time. It’s just as important to feed your skin what it needs to build healthy collagen and elastic tissue.

While eating for younger, smoother skin won’t lift a sagging neck or tighten loose jowls, feeding your body the right components will help it build strong collagen (for thicker skin) and healthy elastic tissue (to keep skin more resilient). Plus, your skin will have a youthful glow. Because collagen and elastic tissue are made of protein, it’s important to get plenty of protein in your diet by including chicken, fish, and lean meats. The major components of collagen are the amino acids glycine and proline, which are found in high concentrations in beef, lamb, and chicken breast. You can also find glycine in pork, quail, bison, and seafood like shrimp, crab, and lobster. Cottage cheese and cabbage are additional good sources of proline.

MAKEUP TIPS:

1)  Resist the urge to powder your face every time you refresh your makeup, the result will look cakey.  Instead use blotting papers instead to remove excess moisture and oil.

2)  When choosing a concealer:  if your skin tends to have trouble with redness, use a green corrective stick, if your skin has yellow undertones choose a concealer or foundation with pink undertones, if you have olive colored skin choose one with more peachy or apricot tones.  If you struggle with fine lines and wrinkles avoid powders they tend to make the wrinkles more pronounced.

3)  The key to lashes with more length and fullness is to use two types of mascara.  Start with a lengthening mascara (bristles are close together to better grip lashes and spread the product from base to tip), then follow up with a thickening mascara, which has dense bristles to build volume.

CHILDREN’S HEALTH:

Tuesday, March 8, 2011 — Three days, two teen-aged athletes, two deaths. First, on March 3, there was Wes Leonard of Michigan, a 16-year-old high school basketball star who collapsed and died after making his team’s game-winning basket. Two days later, Colorado rugby player Matthew Hammerdorfer, 17, died after a ball hit him in the chest. Autopsies revealed that both boys died from complications of an enlarged heart.  Read more…..

ASTHMA TRIGGERS:

I struggle with asthma along with all of my crazy allergies so over the years I have become more aware of different triggers in me and my children. 

Gooey Butterscotch Bars

Servings:  40     Prep Time:  20 Min   Bake: 20 Min  Cooling

Ingredients

• 1 package (17-1/2 ounces) sugar cookie mix
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 1/2 cup butter, softened
• 1 egg
• 1 package (14 ounces) caramels
• 1/2 cup evaporated milk
• 2 cups mixed nuts
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips

Directions

• In a large bowl, combine the sugar cookie mix, pudding mix, butter and egg. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until set.
• In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in nuts and vanilla. Pour over crust. Sprinkle with butterscotch chips. Cool completely. Cut into bars. Store in an airtight container. Yield: about 3 dozen.

Three Cheese Spinach Calzones

Servings:  4             Prep Time:  20 Min    Bake Time 15 Min

Ingredients

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup (4 ounces) shredded fontina cheese
• 1/2 cup part-skim ricotta cheese
• 1/2 cup crumbled Gorgonzola cheese
• 3 green onions, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tube (13.8 ounces) refrigerated pizza crust
• 1 egg, beaten
• 1 teaspoon water
• 1 cup Hunt’s® Spaghetti Sauce Traditional, warmed

Directions

• In a small bowl, combine the first seven ingredients. On a lightly floured surface, unroll pizza crust into an 11-in. square. Cut into four squares. Transfer to a greased baking sheet. Spoon spinach mixture over half of each square to within 1/2 in. of edges.
• Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Repeat. Combine egg and water; brush over calzones. Bake at 375° for 12-15 minutes or until golden brown. Serve with spaghetti sauce. Yield: 4 servings.

Lemon Thyme Chicken Recipe

Servings:  4       Prep Time:  10 Min    Cook Time:  25 MIn

Ingredients

• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 tablespoon butter
• 1/2 teaspoon dried thyme
• 1 cup chicken broth
• 3 tablespoons lemon juice
• 2 tablespoons minced fresh parsley

Directions

• In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm.
• In the same pan, saute onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley. Yield: 4 servings.

I decided I better end with something healthy!  I would also encourage you to check out my friend Linda Burgett’s blog for incredible recipes and cooking tips at  mykindofcooking.blogspot.com  She is incredible!  Oh and be sure to check out the “stanwich”  her husbands famous recipe while you are there!

I have so many crazy tips being sent my way I will do my best to share them with all of you at least twice a week so I will keep you posted.  Have a blesssed weekend and let us know if you try any of these incredible recipes. 

God Bless,

Janet Scott