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Tuesday, May 20, 2008

Memorial Day Menu and Recipes

By Richard Dupont

This Memorial Day cook up some lip smacking delicacies for your friends and family. Show off your culinary calibers and soak in all the praises showered on you. Its summer!!! And Memorial Day is the right occasion to treat your taste buds to some sizzling barbecue, steaks, grilled potatoes, pies, desserts, salads and much more. Barbeque undoubtedly tops the list. If you’re planning a Memorial Day cookout or a special Memorial Day barbecue party this year here’s a list of items to include in your menu.

• A succulent barbecue

• Steaks

• Bacons
• Delicious Chicken preparations (anything will be gorged on)

• Grilled Asparagus

• Corn on the Cob

• Roasted potato salads or shrimp salads

• Grilled Zucchini

• Cream and cheese sandwiches

• Baked beans

• Strawberry Melon Wedges

• Pork Ribs

• Hotdogs

• Burgers (lamb, chicken…anything!)

• Strawberry Cream Pie

• Lemonade (a real refreshing idea)

• Sundaes

• Special Memorial Day Cake (top it with blue syrups, white cream and red cherries to give that patriotic flavor in it)

• Memorial Day pies (don’t forget the blueberry and raspberry toppings)

• Tomato Tarts

If the kitchen is your lab and you love to experiment around with some cool recipes this summer, here are a few you might just try out. What’s better than to start off with a yummy salad recipe –

Spinach & Strawberry Salad


• One 9 ounce package of baby spinach leaves

• 1 1/2 cups of sliced strawberries

• 1/3 cup toasted almonds

• 3-4 sliced green onions

• Olive oil

• White Balsamic vinegar

• Sea salt and fresh ground pepper ( to taste)


• Toast the almonds on a pan in the oven at 300 degrees F for a few minutes (they brown quickly) or place the almonds in a small skillet over medium heat until toasted (shake the skillet a few times while over the heat to toast evenly)

• Make sure to remove any stems from the spinach and place the leaves in a salad bowl with the green onions

• Drizzle with a little olive oil (just enough to lightly coat the spinach)

• Place the bowl in the refrigerator until serving time
To serve:

• Rinse the strawberries just before tossing the salad, dry them and slice them

• Add the toasted almonds and sliced strawberries to the salad bowl and sprinkle with white balsamic vinaigrette to taste

• Add a little salt and fresh ground pepper and toss the salad and then plate

And who can ignore a BBQ recipe on Memorial Day. Here’s one to check out –

BBQ Steaks

1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

salt ( to taste )

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) beef rib eye steaks

In a medium bowl, combine the vinegar, soy sauce, garlic, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper.
Place steaks in a shallow, nonporous dish, and pour marinade over steaks. For optimum flavor, rub the liquid into the meat. Cover, and let marinate in the refrigerator for 24 to 48 hours.
Preheat an outdoor grill for medium-high to high heat. Grill steaks for 7 to 8 minutes per side on a lightly oiled grate.

And here’s one for the burger lovers –

Wasabi Salmon Burgers


• 2 tablespoons reduced-sodium soy sauce

• 1 1/2 teaspoons wasabi powder

• 1 pound salmon fillet

• 2 each scallions

• 1 each egg

• 2 tablespoons minced peeled fresh ginger

• 1 teaspoon toasted sesame oil

Cooking Instructions

Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.

Richard Dupont writes on holidays and global events like Memorial Day, Father's Day, Mother's Day, Halloween, Thanksgiving, Christmas, New Year, valentine's Day etc. He also writes on family, relationships, religion, love and friendship.

He is a writer with special interest in ecard industry and writes for

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Monday, May 12, 2008

Memorial Day Party Menu Ideas for a Relaxing Memorial Day Party

By Gail Leino

The first day of summer vacation for many of us is also the first day of barbequing for family and friends. Here are some ideas you can start with:

A great menu for Memorial Day would be barbequed chicken skews with coleslaw, baked beans, watermelon or strawberries, and a baked strawberry rhubarb pie for dessert.

For barbequed chicken skews you will need to have chicken, marinated in a sauce of your choice. Smoky barbeque, sweet chilli, teriyaki, sweet and sour or satay sauces are all popular. You will also need pineapple, peppers, and onions. Cut the ingredients into one-inch pieces. The vegetables should be 1 inch by 1 centimeter or less. The idea is to have enough substance to skew the ingredients with so it will stay on. Then you simple place the skewers on the grill and barbeque until the meat is cooked through.

For a glazed strawberry rhubarb pie you will need 1 ¼ cup sugar, 1/8 teaspoon salt, 1/3 cup flour, 2 cups fresh strawberries, 2 cups fresh rhubarb cut into 1 inch pieces, 2 tablespoons butter, 1 tablespoon sugar, and 2 pie crusts. You will combine the sugar, salt and flour together. Arrange the strawberries and rhubarb in the pie pan with 1 piecrust. Sprinkle half of the flour mixture into the crust then create another layer until the remaining fruit and mixture are in the crust. Dot the mixture with butter. Place the second crust on top in either a latticework or cut holes in the top. Sprinkle the tablespoon of sugar on the top of the crust. You will bake the pie for 40 to 50 minutes at 425 degrees. Make sure the rhubarb is tender and the crust is browned.

Making simple food that you know your guests will enjoy should be foremost in your mind. At least then instead of slaving in the kitchen, you’ll be able to enjoy the celebrations with your guests.

Mrs. Party... Gail Leino takes a common sense approach to planning and organizing events, celebrations and holiday parties with unique ideas for Memorial Day party supplies and fun party games. She explains proper etiquette and living a healthy life while also teaching organizational skills and fun facts. The Party Supplies Hut has lots of party ideas with hundreds of free holiday printable games and free birthday party activities. Over 100 adorable Themes including Party Supplies to fit your birthday celebration, holiday event, or "just because" parties. Party themes include cartoon characters, sports, movie, TV shows, luau, western, holidays, and unique crazy fun theme ideas.

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Friday, May 9, 2008

My Recipe For Main Street USA Apple Crumble Cake

By Rachael Rizzo

Nothing is more American to America than apple pie, or in my eyes apple crumble cake. Biting into a piece is like biting into a piece of home. It tastes like a warm part of American heritage (if that is even possible). Disneyland.....nothing clings to my romantic image of how the turn of the century should have looked like, than this place. My crumble cake brought me back to the feeling of walking down the land of Main Street U.S.A.

It is the most overlooked land in all of Disneyland, but without it all the charm and glamour of the park would be partly gone. Far as the eye can see you see shops that not only serve necessity but delightful simplicity. That is only the outside of course, because what you get is beautiful merchandise. From the delight of the old-fashioned Gibson Girl Ice Cream Parlor to the ringing and brightly lit Penny Arcade, you know you are part of an innocence now found.

Sounds of laughter float up the street mixed with the jingle of the trolley as it comes down the street bearing many happy residents. I can hear the soft clip-clop of the horses' horseshoes on the pavement along with the tinkling and grace of old time music. It makes the moment that much more magical.

The smell of vanilla and warm baked sweets greet you at the gate and tantalize your spirit. It relaxes and brings the comfort that only hearth, home, and family can bring us.

Sitting down at Carnation Plaza Café I taste everything that I could smell. Delicious hot soup with light and fresh sandwiches fills you up and makes you feel part of the magic. Finally I taste the apples inside a cake laced with cinnamon that makes it all that much more of a complete picture.

All that wonderment should be more than enough, but nothing compares to Main Street U.S.A in the night time. Have you ever known the night and never feared it? Well, here it is so. It is where families walk at night and not criminals. This is where lights accent the town and don't try to disguise it. It is honesty and innocence in its stark clarity.

All of this baked into one dessert. All the memories of my turn of the century have been put into this dish. The warmth of the apple, strength of the cinnamon, and the surprise of the raisins make this a dessert to cherish and enjoy.

For some of your own Main Street charm, try this recipe:

"Main Street U.S.A. Apple Crumble Cake"*

Ingredients: 1 and ¾ cup sifted self-rising flour, 7 tbs butter softened, 1 gala apple cored, thinly sliced and tossed in lemon juice, ½ tsp and a pinch of cinnamon, 5 tbs sugar sifted, 5 tbs Splenda, 7 tbs butter softened, 1 egg beaten, 2 granny smith apples peeled and cored, and 1/3 cup raisins.

1) Preheat the oven to 350 degrees. Grease a 7 inch springform pan, line with wax paper and grease the paper.

2) Sift ¾ cup flour and ½ tsp ground cinnamon. Then rub 3 tbs butter into the flour until it resembles breadcrumbs, stir in 2 tbs sugar and 2 tbs Splenda

3) Put 4 tbs butter, 3 tbs sugar, 3 tbs Splenda, egg, and 1 cup flour in a bowl. Beat for 1 minute. Spoon into the pan.

4) Mix together the granny smith apples and raisins. Spread them evenly. Sprinkle with the topping.

5) Bake for an hour. Cool in pan for 10 minutes. Peel off the wax paper. Put the gala apple in the center and sprinkle with sugar and cinnamon.

6) Enjoy with the rich simplicity of old time America.

*Base for recipe from Cake and I molded it from there.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

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Thursday, May 8, 2008

Healthy Recipes - A Delicious Pasta Recipe That Will Boost Your Immune System

By Melinda Banks

Love tomatoes and pasta? Did you know they can be combined to boost your immune system? This healthy pasta recipe does just that.

Every day, your immune system battles the millions of bacteria, microbes, toxins and viruses that try to invade your body. But this complex and highly interactive network of organs and specialized cells can help keep you healthy only if it's healthy itself. So how do you make sure your immune system stays strong? Along with getting enough sleep and exercise, and keeping your stress level down, a low-fat, high-fiber, nutrient-rich diet will keep your immune system in top-notch condition. Research suggests that the following vitamins and minerals, in particular, regulate a wide variety of immune system functions:

  • Vitamin A
  • B-complex vitamins
  • Vitamin C
  • Zinc
  • Selenium
  • Magnesium

While it's a good idea to take a vitamin and mineral supplement to ensure you're getting the nutrition your body needs, you obviously want to get as many immunity-boosting nutrients as you can from the food you eat. The following recipe, rich in the vitamins and minerals listed above, offers a delicious way to keep your immune system strong:

Mexican Pasta Serves 4


  • 1 tablespoon olive oil
  • 3 green onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1/2 lb lean ground beef or ground turkey
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1 can (14½ oz) stewed tomatoes, chopped
  • 1 jalapeño pepper, finely chopped
  • 1/3 cup shredded Monterey Jack or cheddar cheese
  • 1/4 cup chopped cilantro
  • 8 oz package bow- or corkscrew-shaped whole wheat pasta


  1. Cook pasta according to package directions. Drain well and place in a large bowl.
  2. Heat oil in a large skillet over medium-high heat. Add green onions and garlic and cook 30 seconds.
  3. Crumble in ground beef. Sprinkle with chili powder and salt. Cook, stirring frequently, about 5 minutes, or until beef is no longer pink.
  4. Add tomatoes and their juices, and jalapeño. Bring to a boil over high heat. Reduce heat to medium; cover and cook 5 minutes.
  5. Pour sauce over pasta.
  6. Sprinkle with cheese and cilantro. Toss to mix.

For another immune-system-building pasta recipe and to access a user-friendly herb and supplement encyclopedia, visit Melinda Banks' blog at

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Wednesday, May 7, 2008

Low Carb Chocolate Cheesecake Recipe - Indulge With This Low Carb Chocolate Cheesecake!

By NJ Brighton

Low carb chocolate cheesecake recipe are often a little bland, but also sometimes a little over worked.

Chocolate is comfort food, and when it comes to cheesecake, oh well now...that's a whole new level of luxury! But there is no reason why a serious and committed low carber like you or I should be denied such pleasures in the kitchen, should we?

You should find the following low carb chocolate cheesecake recipe very simple to make, and I have designed it that way. I have also made sure it only contains ingredients that will be safely within the boundaries of a regular low carb guideline.

It specifically aims to avoid as many carbs as possible, whilst still tasting delicious and allowing you to feel satisfied, not denied (like so many other diets make you feel)!

Don't forget to see the bottom of this article for more free recipes, and I hope that you enjoy this classic chocolate cheesecake recipe just as much as the rest of the recipes I have available!

No-Bake Low Carb Chocolate Cheesecake Recipe

1 8oz. package of Philadelphia cream cheese
1 1oz. square of Bakers' brand baking chocolate
1 tbsp. Vanilla extract
1 tbsp. butter or margarine
1 cup of Splenda (I wouldn't recommend any other artificial sweetener for this)

Blend softened cream cheese, vanilla extract, and 3/4 of the Splenda until smooth. Melt the square of chocolate in the microwave for 1 minute and add margarine and 1/4 of the Splenda into the chocolate. Slowly beat in the chocolate mixture into the cream cheese. Place the cheesecake mixture into a bowl and place in the fridge for an hour to set.

The result is more of mousse than a dense traditional cheesecake. Really satisfies the sweet tooth!

I have only used Splenda instead of other sweeteners, I couldn't imagine this with gritty equal or sweet and low.

That's it! I told you it was simple didn't I?! Your simple yet filling and tasty low carb chocolate cheesecake recipe is yours to enjoy for many years to come!

But don't stop there...

If you found this useful, you might also be interested in my free 7 day low carb guide, so that you stick to your low carb diet and don't make the same mistakes I did!

Low carb diets can be a nightmare to stick to, and to make work! Don't make the same mistakes 99.9% of other low carbers do...see the 5 things you MUST know about your low carb success over at and there's still time to get your free bonus recipes, 7 day course and lots of hidden bonuses next week!

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Tuesday, May 6, 2008

Honoring Mothers and Grandmothers on Mother's Day by Reminiscing About The Past

By Carrie Gamble

Every year around Mother's Day I begin to reminisce about past Mother's Days and my relationships with my mother and grandmother. The friendship and love the three of us share is a very special part of my life. We have confided in each other and shared the good times and the bad. They have shared so much about our family history - countless stories of days gone by and of "living life the old fashioned way."

I was thinking about mother/daughter relationships the other day and a thought popped into my mind. Instead of thinking about MY relationship with my mother and grandmother, I began thinking about my grandmother, Elizabeth, and the close bond she had with her mother, Anna.

Elizabeth loved telling stories about her life and had such vivid memories of her childhood. As a naïve German girl growing up on a farm in Bucks County, Pennsylvania, she was accustomed to the ethnic foods made by her German-Hungarian mother. Anna came to America from "the old country" and raised her family on the foods they ate over there. There were lots of dumpling and noodle recipes as well as potatoes and vegetables in season. They never had much meat, once or twice a week and of course on Sundays.

Elizabeth was absolutely enchanted when she went to school and discovered "all of the wonderful things" her girlfriends brought in their lunches! She would tell her mother about them and from this they got new ideas. One such new idea was a pie! They had never heard of pies before as they were not made in the old country. Elizabeth and Anna tried their hand at their first pie - Butterscotch. They were so pleased with themselves! This was around 1918 when Elizabeth was just eight years old. And this was just the beginning of her life long love affair with cooking and baking.

For Mother's Day this year I would like to honor Elizabeth and Anna, my grandmother and great-grandmother by sharing two of their favorite and very old recipes with you - Hungarian Cheese Noodles and Butterscotch Pie. Enjoy! And Happy Mother's Day!

Hungarian Cheese Noodles

You can use store bought noodles or make your own. To make your own take 2 cups flour and make a well in the center. Add 2 eggs, pinch of salt and enough cold water to make a stiff dough. Mix until you have a stiff dough. Roll into 2 balls. Flour tabletop or cutting board and roll out each ball to about 1/8" thick. Put flakes (rolled out dough) on a clean towel and leave them to dry about ½ hour. In the meantime, mix 1 pound cottage cheese, pinch salt, dash of pepper and 1 teaspoon sugar. Set aside. When flakes are dry sprinkle with flour. Cut into 3" strips. Lay one on top of another and cut 1/2" to make noodles. Boil water with ½ tablespoon of salt. Drop noodles into the boiling water. Boil about 5 minutes. Drain. Place noodles into a bowl with the cottage cheese mixture. Combine. Using 2 or 3 slices of bread make crispies by tearing off small pieces and frying in 1 tablespoon oil or butter until golden brown. Sprinkle crispies over noodles. You may also sprinkle with some more sugar on top to bring out the flavor. A surprisingly delicious dish!

Butterscotch Pie

1 ¾ cups milk
1 cup brown sugar
2 eggs, separated
2 tablespoons flour
1 tablespoon corn starch
pinch salt
butter the size of a walnut (about 1 tablespoon)
1 teaspoon vanilla

Put 1 ½ cups milk in a pan and heat. Mix brown sugar, egg yolks, flour, corn starch and salt with ¼ cup milk. Slowly pour hot milk over this mixture. Bring to a boil. Stir until thick. Add lump of butter and vanilla. Pour into a baked pie crust.

To make meringue: Beat 2 egg whites until stiff. Slowly add 4 tablespoons sugar. Spread meringue evenly over pie filling. Bake 10 to 15 minutes at 350 degrees until meringue is light brown.

Pie Crust: Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream. Add 1 cup flour. Mix with a fork until crumbly. If too soft add more flour. Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers. Bake at 350 degrees for about 10 minutes or until pale brown.

Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience "living life the old fashioned way" with Grandmother's Cookbook. Visit the website and download FREE recipes and "A Family Love Letter" chapter at

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Monday, May 5, 2008

Banana Cake Recipe

By Elizabeth Martyn

Every family needs a great banana cake recipe, a delicious homemade cake that can be rustled up in no time at all, filling the house with that lovely banana aroma as it bakes.

This banana cake recipe is very simple, and is a great way to make use of those odd bananas that tend to languish in the fruit bowl. Once the skins go brown and spotty, they're just perfect for a recipe like this. Ripe bananas have much more flavor, and their soft texture means they blend into the cake mixture easily.

If you have a lot of ripe bananas you could make two banana cakes and freeze one. Another alternative is to freeze some of your ripe bananas. Just pop them, unpeeled, into a freezer bag and keep them frozen until needed. The skins will turn black, but that's simply a reaction to the cold temperature. Your bananas are still fine to use, and you can mash them straight from the freezer, or leave them to thaw first.

If you want to make a banana cake but your bananas aren't fully ripe, there's a cure - peel the bananas and put them in the microwave for a few seconds to soften them. Then use them in the banana cake recipe that follows:

Banana Cake Recipe


225g (8 oz, 2 cups) self-raising (self-rising) flour

100g (4 oz, 1/2 cup) soft margarine or softened butter

175g (6 oz, 3/4 cup) caster (superfine granulated) sugar

2 beaten eggs

3 bananas, peeled

175g (6 oz, 1 cup) dried fruit (use sultanas, raisins, currants, chopped glace cherries, candied peel or a mixture)

Makes a 2lb (900g) cake


  • Pre-heat the oven to gas 4/180C/350F. Oil and base line a 2lb (900g) loaf pan.
  • Put all the ingredients except the dried fruit into a food processor and blend until well mixed.
  • Take the food processor bowl from the base machine, remove the processing blade and stir the dried fruit into the mixture.
  • Spoon the cake mix into the pan and bake for around 1 hr 20 minutes, or until a fine knife blade inserted into the cake comes out clean. Check the cake after 1 hr 10 minutes and if neccessary cover with a piece of foil to prevent the top from burning.
  • Leave until cool, then turn out of the tin.
  • This banana cake keeps well in an airtight tin for 2-3 days, or refrigerate it for up to 7 days.

For a banana nut cake, substitute chopped walnuts for some or all of the dried fruit, and scatter some over the top of the cake before baking.

You'll find another yummy Banana Cake Recipe in Elizabeth Martyn's collection of Healthy Cake Recipes.

This article may be published electronically or in print in its entirety as long as the author by-lines in the resource box are included and urls kept live.

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Friday, May 2, 2008

Recipe for a Perfect Mother's Day

By Jill Borash

Ingredient #1: Let mom sleep in. This means being quiet on Mother’s Day morning. No loud TV or loud music before mom decides to get out of bed. No loud complaining of “Mom, I can’t find my shirt, pants [or any other article of clothing which mom is somehow magically supposed to, and surprisingly often does, know where it is].” Surely you can find something semi-clean to wear. :-) Better yet, just give mom some earplugs the night before so she can simply sleep through anything.

Ingredient #2: Let mom have breakfast in bed. In order to make sure this can actually happen, make sure you know where all of the ingredients, bowls, utensils, and other items you’ll need are in the kitchen. Make a list of everything you’ll need and make sure you know where all of it is the night before. I have included an easy breakfast recipe at the end of these “ingredients.” It has just 6 ingredients and all you need is an electric mixer, bowl, and two bread pans. Under no circumstances should you wake mom up in order to find out where something is. Improvise. If it doesn’t turn out, a nicely arranged bowl of cereal that she didn’t have to make is still a nice Mother’s Day breakfast.

Ingredient #3: Let mom have the day off. This means no cooking, cleaning, laundry, or running errands. Chances are pretty good that she does one or more of these things the other 364 days of the year. Let her have Mother’s Day off. If she starts doing one of those things, pleasantly surprise her and offer to do it yourself. And for you kids, I am going to invoke the right of all mothers, she endured X hours of labor in order to bring you into the world, certainly she deserves one day a year off.

Ingredient #4: Tell her “I love you” at least once on Mother’s Day. You know she loves to hear that sappy kind of stuff so indulge her. Telling mom you love her does not make you less cool, less of a rebel, less of a man, or any of the other things you might be worried about. Yes, I realize I have just dated myself but I am hoping that you still get my point. Mom loves you. Admitting that you love her too is okay. You can still be yourself and love your mom.

Ingredient #5: Give mom the gift of your day. Give her your attention for the day. Perhaps even have a meaningful talk about something important going on in your life. Moms love that kind of stuff. Let her choose what the family will do on Mother’s Day. In a world where we never seem to have enough time for each other anymore, let her have you all to herself that day. Who knows, you might even enjoy having that special time with her.

Here’s the easy breakfast recipe I promised.

Poppy Seed Bread

1 package yellow cake mix
1 package instant coconut cream pudding
1 cup hot water
1/2 cup oil
4 eggs
1/4 cup poppy seed

Put all of the above ingredients in a large bowl. Mix all of the ingredients together with an electric mixer on low speed for 4 minutes. Pour the mixture evenly into two bread pans and bake at 350 degrees for about 40 minutes. (A toothpick inserted in the center should come out clean.) Allow the bread to cool for about 30 minutes (it should be just slightly warm to the touch) and then carefully take a table knife and run it around the edge of the pan. Using the table knife or your fingers, gently loosen the bread from the bottom of the pan. Turn the pan upside down over a plate. The bread should slide out. If it doesn’t, gently tap the bottom of the pan to loosen it. Turn the bread right side up, slice it up and you are ready to serve it to mom.

Happy Baking and Happy Mother’s Day!

Jill Seader shares her favorite breakfast recipes and other baking recipes along with her stories at She also invites you to share your own baking recipes and stories. Happy Baking!

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