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Monthly Archives: June 2015

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Keep on the look out for this property soon to be on the market.

3 Bedroom

2 Bath

1200 Sq Ft

lot size 7200 sq ft

$148,900

To remove water spots, simply dip your sponge in white vinegar and they should rub right off. Rubbing alcohol also works to remove rust if your sink is suffering from a case of the “crusties.”

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If stubborn stains seem to be ailing you (thanks to the last tenant), use a mixture of 3 parts cream of tartar to 1 part hydrogen peroxide and buff it over a stain with a cloth. Let the mixture sit and allow to dry before wiping away with a wet cloth or sponge.

From – http://www.apartmenttherapy.com/how-to-make-your-stainless-ste-57954

I can’t decide whether this is genius or a really bad idea.  What do you think, would you try it?

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INGREDIENTS
1 (17.5-ounce) package refrigerated cinnamon rolls with cream cheese icing
10 slices HORMEL® BLACK LABEL® bacon, cooked according to package directions

 

DIRECTIONS
Heat oven to 350°F. Grease baking sheet.
Unroll one biscuit. Place 2 bacon slices over unrolled biscuit. Roll up biscuit with bacon slice. Secure with wooden picks. Arrange, cut side down, 2 inches apart on baking sheet. Repeat with remaining biscuits and bacon. Bake 16 to 20 minutes or until golden brown. Let stand 5 minutes before removing to wire rack. Glaze warm rolls with icing. Let stand 5 minutes or until glaze is set. Serve warm. Makes 5.
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One 5 pound bag medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and pepper to taste

1. Wash the potatoes and poke holes in them with a fork. Bake at 350 degrees for about an hour or until fork tender.

2. Cool and cut the potatoes into bite sized chunks.  I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gives them an excellent texture and prevents the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip that step!

3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives,  and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.

4. Top with extra shredded cheese, bacon, and chives, and serve!

This is a simple and inexpensive side dish for any meal but especially great to take to a barbecue. My favorite part is that this is one of the regular ole recipes that anyone would make without realizing that it happens to be gluten free naturally. Those are my favorite! No special ingredients or expensive grocery stores, just regular food that I can eat along with everybody else. And it’s delish! :)

by-  https://thisismykeywest.wordpress.com/2013/05/16/loaded-baked-potato-salad/