Outsmarting your teens

 It sounds weird but unfortunately in some cases very necessary-thank god for technology!
This must have been thought of by a parent:)
My youngest son-tests his boundaries and is very stubborn! When he is good, he is so sweet and he melts my heart...he is very smart:0
However, lately there are times that he feels entitled and challenges authority and rules. Especially concerning his computer and phone. My husband and I try to set up rules-especially on school nights to keep him on the right track-one of his grades feel to a "'C"and we are trying to keep him focused on college-the future:) C"s will not get him where he wants to go-he is so smart but not as focused as he should be on the future.
With technology, the world is available to our kids-he has had anon again off again friendship with a girl from Alaska and there is a large time difference so he will stay up all night to talk to her.
When he refused to open his door and give up his phone at 9 PM my husband found another way.
He found you can have the phone turn off at 9 PM and at 11PM on the weekends it costs $6 a month-money well spent:) So parents if you are like us and are tired of fighting with your teen because they feel as though they are being treated like a child-sorry with age comes wisdom. Sometimes teens do not think logically and make the Best decisions-that is why we are parents to guide them-hopefully he realize it later:0

Save Big on College Books up to 70% and more off!

   College is expensive and books can really add up.
Whenever possible, buy used books and resell your books after you are done.
My son found instead of buying what is recommended, go to class first and find out what the teacher recommends so you don't buy unneeded books.
However, on campus there is a limited supply of used books. We recently found that buying books on Amazon saved hundreds of dollars. They give you many purchase options and with the money you save you still are ahead if you opt for expedited shipping.
Every little bit adds up-save where you can:)

A New Food Trend that has some Great health Benefits

Anna Hoychuk / Shutterstock

Sippable bone broth — yes, broth you drink straight up, from a cup — has long been popular among paleo diet enthusiasts, but it’s suddenly going mainstream.
A few weeks ago, celebrity chef Marco Canora opened a takeout window in New York City devoted to selling cups of the steaming broth, which start at $4 for an 8-ounce cup. And just last month, Oregon-based Pacific Foods released a line of bone broths at grocery stores nationwide.
Don’t worry: Sipping a cup of bone broth is not like downing a can of chicken stock. Its flavor is more complex, thanks to additions like ginger, apple cider vinegar and herbs.
But what is bone broth, exactly?

It’s based on the traditional, ancient way of making broth: boiling animal bones. (Not all store-bought stocks and broths are made this way; in fact, many aren’t. Read the back of the label on many canned broths, and you’ll see lots of salt, vegetable juice concentrates and chicken fat.)

Pacific Foods

Bone broth calls for a greater number of birds (or beef parts) than traditional stock, though, which increases the protein content, explains Ben Hummel, a brand manager for Pacific Foods. For example, a batch of one of Canora’s broths calls for two turkeys, 40 pounds of beef shin and 15 hens, all cooked in a massive stockpot. After a serious simmer — as long as 24 hours — the collagen and connective tissue break down, helping boost the protein also, explains Hummel. “It takes many hours of simmering to break the connective tissues down into useable form, but the result is a broth with a high amount of bioavailable protein,” he says, adding that Pacific’s bone broths have as much as nine times more protein than traditional store-bought ones.
Aside from the protein, fans are drawn to bone broth’s purported healing properties; its minerals are thought to help ease joint pain and digestive issues.
Canora, who started drinking bone broth to combat the health effects of “20 years of caffeine, nicotine and alcohol,” told TODAY.com that customers have been reacting to the flavor with “over-the-top enthusiasm.” The chef, who also has a new cookbook, “A Good Food Day,” coming out this month, credits pure, back-to-basics ingredients like bone broth for helping him slim down and feel more energetic — without calorie-counting.
At Brodo, you can get chicken, gingered beef or the Hearth broth, made with chicken, turkey and beef, and add-in items like chili oil, fermented beet juice or mushroom tea, for an extra flavor boost. But please don’t ask for noodles: Adding carbs would defeat the purpose and take away from the detoxifying effect you get from the broths, the chef says. “You need to sip it as a beverage.”
In addition to plain chicken and turkey, Pacific Foods offers lemongrass and ginger flavors in its grocery line, as well a rosemary, sage and thyme version, which tastes like Thanksgiving in a cup (from $1.79 for 8 ounces, at grocery stores).
Seen on the Today Show

Home Decor Finds that will add instant Chic on Sale

Great Statement pieces can pull a whole room together and give your space an instant shot of style.
Here are some great finds that will do just that on sale!





Margaret Pillow in Olive (Set of 2)
Sale $58.95
original price          $149.07
Available in the Tried and True collection at Joss and Main.com

Gramercy Arm Chair

Sale $418.95

Original price           $1,095.00

Available in 2014's Finest Furniture collection at Joss and Main.com



Marliave Sideboard
           Sale $531.95

Original Price           $995.99

Available in the  Such a Gem collection at Joss and Main.com


2-Piece Cara Nesting Table Set
Sale $251.95
Original  price          $414.69
Available in the  Such a Gem collection at Joss and Main.com




Borghese Cabinet
Sale $740.95
Original price          $1,647.00
Available in the  Such a Gem collection at Joss and Main.com



 

2-Piece Whitney Lamp Set
Sale $189.95
Original price          $439.96
Available in the Upscale Industrial collection at Joss and Main.com


Nelly Stool
Sale $263.95
          Original Price $604.80
Available in the Upscale Industrial collection at Joss and Main.com




Izarra Rug
Sale $84.95
Original price          $1,003.62
Available in the  Such a Gem collection at Joss and Main.com

The BEST Buffalo Chicken Dip Recipe

 
 I make this every New Year's Day and any time we watch games. My family absolutely loves it-we fight over who gets the last of it. My boys will go in the fridge and be like, "Where is the buffalo dip? who ate it!:) I started doubling the batch so everyone felt like they got their fill:)
 This recipe is so good! I think what makes it sooo good is that I use fresh chicken breasts compared to some recipes called for canned chicken-there is just no comparison in the taste. Also instead of mayo I use sour cream and lastly adding sharp cheddar cheese just pushes it over the top:)

Buffalo Chicken Dip Recipe

Ingredients:

1 pkg. (2-3) boneless skinless chicken breasts-cleaned and cut into strips

2 Tbsp. Olive oil

S&P to taste

1 Pkg. Cream cheese block softened to room temperature

½ cup sour cream

¼ cup Frank’s Red Hot Buffalo Wing Sauce

3/4 cup Sharp cheddar cheese-divided (1/4 cup in dip, ½ cup on top)

 

Directions:

Pre-heat oven to 350 degrees

Spray small-medium casserole dish with butter spray

Add olive oil to a large skillet, add chicken strips sprinkle with salt and pepper.

Cook until lightly golden brown on both sides. Remove chicken from skillet-chop into small chunks-set aside.

In a large bowl add, cream cheese, sour cream wing sauce, 1/4 cup cheddar cheese and chicken stir until creamy. Pour into casserole dish and sprinkle with ½ cup cheddar cheese.

 Bake for 20 minutes.

Serve with tortilla chips or a healthier option is celery and carrot sticksJ

Enjoy!

Save money with these cleaing hacks

You do not have to use expensive cleaners to keep your home clean.
You have the cleaners already. With these cleaning hacks you will save money and know what products and tricks will keep your home clean. Win! Win! Who knew:)

• Fingerprints on stainless steel appliances
  If your stainless steel refrigerator has fingerprint marks remaining from that holiday party, reach for the olive oil. Apply a small amount on a clean rag, then use the rag to rub off the marks.

 

• Remove those scuff marks in seconds by applying some non-gel toothpaste onto a clean rag, then rub the rag on the marks. They will be history in moments. Lubin says non-gel toothpaste can also be used to get rid of crayon marks, so make sure to keep some handy.

 

• Scratch marks on wood floor and furniture
  Not to worry, those scratch marks won’t be there forever. To remove, mix olive oil and vinegar in a three to one ratio. Apply the mixture onto a clean cloth and rub it onto the marks. The marks should disappear within seconds. Just make sure to buff it out so you no one slides on the mixture.

• Candle wax on the tablecloth
  If some candle wax poured onto your tablecloth during your holiday celebrations, simple sit up an iron, then grab a paper bag. But the paper bag over the wax, then begin ironing the area on top of the bag. It may take a few minutes but it should come out entirely.

• Water ring stains It’s a tried-and-true tactic: Remove water stains from wood furniture by rubbing mayonnaise onto the stain. “It actually lifts the moisture out,” Bruce said.

• Red wine stains on carpet
  It’s not a party unless some red wine spills on the floor. First, get a damp cloth and dab it on the stain to lift as much moisture as you can. Then make a mixture of half peroxide, half dish detergent and put it in a spray bottle. Spray the mixture on the stain, wait a few minutes, then rub it out with a clean cloth.

• Soot stain on the wall If that candle left a soot stain on your wall, grab the rubbing alcohol and rub some onto the stain with a cloth. The alcohol will remove the soot while not damaging the paint on the wall.

By Bruce Lubin on the Today Show

Delicious, Easy Appetizer Recipes for New Years Eve!

Delicious, Easy Appetizer Recipes for New Years Eve.
New Years Eve is a great time for appetizers...bite size food to enjoy throughout the night. Here are a few recipes that are so easy and delicious you will make them all year long:)
Happy New Year!!!

Chris Court/Food and Wine

Hogs in a BlanketActive time: 20 minutes
Total time: 50 minutes
Servings: 36 Hors D'Oeuvres
This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.
Ingredients

• 7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
• 1 large egg yolk mixed with 1 tablespoon of water
• 4 andouille sausages (3 ounces each)
• 1/4 cup Major Grey's chutney
• 2 tablespoons whole-grain mustard

Make ahead: The unbaked sliced rounds can be frozen for up to 1 month. Thaw before baking.
Preheat the oven to 375° and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
Meanwhile, in a mini food processor, pulse the chutney and mustard just until the chutney is chopped. Spoon a dollop of the chutney mustard on each slice and serve.

Tina Rupp/Food & Wine

Fig and Stilton SquaresActive: 20 minutes
Total time: 3 hours and 15 minutes
Servings: Makes 4 dozen squares
After baking flaky squares of puff pastry they are topped them with sweet fig preserves and pungent blue cheese.
Ingredients

• One 14-ounce package all-butter puff pastry, thawed if frozen but still cold
• 1/2 cup fig preserves
• 3/4 cup crumbled Stilton cheese (4 ounces)

On a lightly floured work surface, roll out the puff pastry to a 16-by-11 1/2-inch rectangle. Trim to form a 10 1/2-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.
Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares.
Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 teaspoon of the fig preserves. Sprinkle with the Stilton and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.

Lucy Schaeffer/Food and Wine

Potato Crisps with Chive Sour Cream DipContributed by Grace Parisi
Total time: 40 minutes
Serves 4
Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they're crispy, then sprinkles them with Parmesan. An utterly addictive snack, they're great with cocktails, beer or wine.
Ingredients

• 2 tablespoons snipped chives
• Freshly ground pepper
• Kosher salt
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1/2 cup low-fat sour cream
• 3 cups canola oil

Thick peelings from 3 pounds of Yukon Gold or russet potatoes (roughly 1-by-3-inch strips)
Preheat the oven to 350°. In a large saucepan over moderately high heat, heat the oil to 360°. Fry the potato skins in batches, stirring occasionally, until browned and crisp, 2 to 3 minutes per batch. Using a slotted spoon, transfer each batch of potato strips to paper towels to drain, then sprinkle with salt immediately.
Transfer the potato strips to a baking sheet and sprinkle them with the grated Parmigiano-Reggiano. Bake for 3 to 4 minutes, just until the cheese is melted. Let the crisps cool, then transfer to a bowl.
In a blender or processor, puree the sour cream with the chives and a pinch of salt and pepper until the chives are finely chopped. Transfer the dip to a bowl and serve alongside the potato crisps.

By Justin Chapple on the Today Show