Friday, August 16, 2013

Car Seat Organizer

DIY-kids-travel-organizer-cherylstyle-cheryl-najafi-

NOT SURE WHAT MOM  OR DAD wants bubbles or a ball in the seat pockets???
NOT ME!
BUT you get the idea !

Snack Storage Idea for School Snacks, Car Snacks, Church Snacks ETC. DIY


DIY-kids-travel-organizer-cherylstyle-cheryl-najafi-

MY SON'S PRESCHOOL REQUIRED THESE FROM PARENTS. I never took a photo so glad
Cheryl did!!

Great for cars, zoo, professional games (for those teams that are child friendly) picnic or weekend outings with family.

LUNCHBOX - I also used one of these for a lunchbox. My little boy loved having MANY choices.
DIY-kids-travel-organizer-cherylstyle-cheryl-najafi-

Car Organizer DIY



Car Organizer using a Shoe Organizer

Car Organizer using a Shoe Organizer

I was browsing around the Dollar Store one day and I found this hanging organizer.

It could be a shoe organizer or it could be
used for whatever
 (this little picture on it has gift wrap supplies in it).

Shoe organizers are so nice. Doesn't have to be for shoes only.
Their possibilities are endless...

So I thought this would be perfect to use in my car! So many things you have to pack around when you have little ones.
I've been looking around for something to organize my car but haven't found anything that I liked unless I wanted to spend $25 or more.



I thought this will do fine for now.
 I did want to add some embellishments but since this one will go in hubby's car
he vetoed on making it cutsie.
Oh well at least the wipes are cute ;) !

Belt Organizer for Closet

Portable Hooks

marthastewart.com

Chiggers


Photo: Chiggers do not burrow into the skin. They do not feed on blood. They do not lay their eggs under the skin.

No, what they do is far more insidious. They use their mouth parts to attach themselves to the skin and then inject a digestive enzyme which allows them to suck up the liquified skin cells and eat them.

Why do so many people think that they burrow under the skin? My best guess is that people believe this because there is another organism called a chigoe flea, which is often referred to as a jigger, which does partially burrow into human skin.

By the time you have noticed the itching caused by a chigger bite it is likely no longer there. If you've scratched the chigger bite, you've removed the chigger. There is no point in trying to suffocate the chigger with nail polish since it was never under the skin to begin with.

http://en.wikipedia.org/wiki/Trombiculidae


Chiggers do not burrow into the skin. They do not feed on blood. They do not lay their eggs under the skin.

No, what they do is far more insidious. They use their mouth parts to attach themselves to the skin and then inject a digestive enzyme which allows them to suck up the liquified skin cells and eat them.
Why do so many people think that they burrow under the skin? My best guess is that people believe this because there is another organism called a chigoe flea, which is often referred to as a jigger, which does partially burrow into human skin.

By the time you have noticed the itching caused by a chigger bite it is likely no longer there. If you've scratched the chigger bite, you've removed the chigger. There is no point in trying to suffocate the chigger with nail polish since it was never under the skin to begin with.

http://en.wikipedia.org/wiki/Trombiculidae


Photo: Chiggers are one of my least favorite organisms. To prevent exposure and treat the skin problems they cause, you have to understand what chiggers do. Unfortunately, many people have been led to believe things about chiggers that just are not true.

I'll post some more info on the subject in a little bit. Until then, I wanted to ask everyone out there what they have been told about chiggers. Specifically, what do they do once they've come into contact with a human?

Pictured: A chigger crawling on the edge of a dime.
Chigger on a dime.
SCHOOL OF WILDERNESS MEDICINE AND SURVIVAL.

New York Cheesecake Recipe


Photo: The Best New York Cheesecake
New York Cheesecake
(Jim Fobel's Old-Fashioned Baking Book)

5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

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New York Cheesecake
(Jim Fobel's Old-Fashioned Baking Book)

5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.



S'mores Cheesecake

Photo: S'mores Cheesecake 
SOURCE:  Betty Crocker
(Click SHARE to SAVE this recipe to your page)

Ingredients
Crust

1 1/4
cups graham cracker crumbs 
3 tablespoons granulated sugar 
1/4zup plus 2 tablespoons butter, melted 

Cheesecake
3packages (8 oz each) cream cheese, softened 
1cup packed light brown sugar 
1/3cup marshmallow creme 
1tablespoon vanilla 
4eggs 
1/4teaspoon ground cinnamon 
1cup milk chocolate chips (6 oz) 

Topping
1cup milk chocolate chips (6 oz) 
1/4cup whipping (heavy) cream 

1 Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
2 In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
3 In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
4 Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
5 In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
6 Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.


S'mores Cheesecake 
SOURCE: Betty Crocker

Ingredients
Crust

1 1/4
cups graham cracker crumbs
3 tablespoons granulated sugar
1/4 cup plus 2 tablespoons butter, melted

Cheesecake
3 packages (8 oz each) cream cheese, softened
1 cup packed light brown sugar
1/3 cup marshmallow creme
1 tablespoon vanilla
4 eggs
1/4 teaspoon ground cinnamon
1 cup milk chocolate chips (6 oz)

Topping
1 cup milk chocolate chips (6 oz)
1/4 cup whipping (heavy) cream

1 Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
2 In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
3 In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
4 Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
5 In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
6 Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.