!±8± Variety Case, 12 Cans of Future Essentials Canned Breakfast Cereal + Milk

Brand : Future Essentials | Rate : | Price :
Post Date : Dec 26, 2011 21:17:31 | Usually ships in 1-2 business days

Variety Case, 12 Cans of Future Essentials Canned Breakfast Cereal + Milk

• Canned
• Ready to Use
• Long Shelf Life

More Specification..!!

Variety Case, 12 Cans of Future Essentials Canned Breakfast Cereal + Milk

4x4 Atv Top Quality New Kidsline Cambridge

Powdered Whole Eggs - Bulk 13.5 Pound Case

!±8± Powdered Whole Eggs - Bulk 13.5 Pound Case

Rate : | Price : | Post Date : Dec 07, 2011 17:29:02
Usually ships in 1-2 business days

Honeyville's Dried Whole Eggs are produced exclusively from fresh eggs harvested from chickens in the United States.  The eggs are spray dried and pasteurized in the USA for optimal quality and safety. Honeyville's Powdered Whole Eggs are produced though a special process designed to provide a free flowing powder that has been pasteurized for your safety. Originally developed for use in the military, our whole egg powder, when blended with water, reconstitutes into a product similar to fresh whipped eggs. These reconstituted eggs may then be used as a direct substitute for fresh eggs. One 2.25 pound can of Powdered Whole Eggs is equivalent to 85 Fresh Whole Eggs. Our whole egg powder requires no refrigeration and is ideal for camping, travel, and long-term food storage. This product may be stored for up to 12 months opened, and 5 to 10 years in airtight sealed cans.

• Butter Powder, 1 lb. - Bulk
• Sour Cream Powder, 1lb.
• Saco Mix 'n Drink, Instant Non-Fat Dry Milk, (makes 40 quarts), 8-Pound Box
• Cheddar Cheese Powder, 1 lb.
• 10 - 5 Gallon (20"x30") Mylar Bags & 10 - 2,000cc OxyFree Oxygen Absorbers for Dried Dehydrated and Long Term Food Storage

Buy Hdtvs Consumer Reports

Your Emergency Power System - Also See Playlist Of Related Videos

!±8± Your Emergency Power System - Also See Playlist Of Related Videos

Do you have enough RECHARGEABLE batteries? PLEASE READ: This is a basic design of an emergency power or green-energy system for power-outages or brownouts. Once it's up and functioning, you may wish to apply some green energy sources to your system. I will try to post some links to people who have actually done such projects. The system can be used to run such devices (maby not all at once though) as a computer, radio, television, small battery rechargers, and maby refrigerator; depending on its size, a microwave oven. The system should work a few hours to days depending on the number of 12 volt deep cycle batteries you have connected in parallel. Any longer than that and you'll have to switch things off and recharge the batteries with alternative/green sources of electricity. The more 12 volt deep-cycle batteries you have, the better even though it will take a bit longer to charge them all up together. If you add another battery into the system, you will have to first charge it up to the level of your battery bank... then you can go add it in parallel to them, this will prevent unwanted potentially dangerous high current from flowing between the batteries and charging or draining them too fast. But once they are all charged up, your good to go and will only need to monitor the battery voltage or keep the "trickle" charger connected so they are always at full voltage. More batteries mean you can supply electricity to things that need more electricity; the things that ...

Your Emergency Power System - Also See Playlist Of Related Videos

Lg Dvr Decide Now

How to accomplish a low-fat dumpling (Japanese style)

!±8± How to accomplish a low-fat dumpling (Japanese style)

How to accomplish a low-fat dumpling (Japanese style)

Catalog Vivitar Electronic Flash Frye Boots Paige Tall Riding Coupon

What's for Breakfast, Dad? - Audition for Food Network

!±8± What's for Breakfast, Dad? - Audition for Food Network

Here's your chance to learn great ways to start every day! Enjoy the show.

What's for Breakfast, Dad? - Audition for Food Network

Rebounder Exercise Free Shipping Roll Pillow Best Quality Rechargeable Batteries Rayovac Cheap

Low-Fat and Low-Calorie Desserts From Thinking Skinny

!±8± Low-Fat and Low-Calorie Desserts From Thinking Skinny

Strawberry Chiffon Dessert:

1 envelope low-calorie strawberry gelatin (4 serving box)

1 c. boiling water

1 pint fresh strawberries, hulled and crushed

1 T. lemon juice 1 c. low-calorie whipped topping

Dissolve gelatin in boiling water. Stir in strawberries and lemon juice. Chill until slightly thickened and fold in whipped topping. Spoon into decorative dessert glasses and chill until set. Makes 6 servings, 45 calories each. Garnish with a fresh strawberry. Add 20 calories if you top it with an extra (2 T.) dollop of low-calorie whipped topping.

Strawberries Balsamico

1 pint fresh strawberries

2 tsp. balsamic vinegar

2-3 T. Splenda sweetener

Clean, trim and halve strawberries and place in a large bowl. Drizzle with balsamic vinegar, sprinkle with sweetener to taste and stir. Let stand at room temperature 15 minutes (to allow natural juices to release), then serve immediately or chill and serve later. Also good topped with "Four-Calorie Whipped Topping" (recipe next page). Makes 4 servings, 46 calories per serving.

FOUR-CALORIE WHIPPED TOPPING

Special equipment: a good blender.

1 tsp. unflavored gelatin

1 T. warm water

1/2 c. instant nonfat dry milk

1 (2-inch) piece lemon peel

1/4 lemon, peeled

1 tsp. vanilla

1 tsp. liquid sugar substitute

1/2 c. ice water

Sprinkle gelatin over warm water and stir until dissolved. Using "liquefy" setting, liquefy milk, gelatin, lemon peel and lemon, vanilla and liquid sugar substitute for 60 seconds. Chill until cool. Add ice water and using Whip setting, whip 3 minutes or until consistency of whipped cream. Stop motor at 30 second intervals and push ingredients to center of container with rubber spatula. Makes about 2 cups, approximately 4 calories per each 2 tablespoon serving.

Key Lime Parfait

This low-calorie summer dessert tastes even better than it looks. It's easy to make and you can sit back and savor the burst of flavor in each bite-and there are a lot of "bites" in a tall, cool parfait. You can whip it up in about 5 minutes and refrigerate until you're ready to sit on your deck or patio and pretend to feel guilty.

1 (3 oz.) box of sugar-free vanilla instant pudding

1 (3 oz.) box of sugar-free lime gelatin dessert

1 (8 oz.) tub Cool Whip Lite

Prepare the vanilla pudding according to the instructions on the back of the box. Add the lime Jell-O dry powder to the vanilla pudding and mix well. Stir in ½ of the Cool Whip tub and spoon into 4 parfait glasses.

Optional: Top with remaining Cool Whip Lite and garnish with sprinkles, mint leaf or a wafer cookie. Only 100 calories per serving (160 if you top it with extra Cool Whip).

Rich Chocolate Cake

I've long relied on the trick of adding applesauce to cake mix recipes to replace fat and eggs, but more recently, I found a version using white, yellow, orange or spice cake mix with canned pumpkin as the substitute. Since I love chocolate cake, I decided to try a chocolate version. I used a box of dark chocolate cake mix, and added a 15 oz. can of pumpkin and a teaspoon of finely grated lemon zest. That's it-no oil, eggs, or added water, just a can of pumpkin (lemon zest is optional, but it adds a freshness to the batter that I like). At first, the batter seemed way too thick and dense. I was tempted to add some water, but I mixed at high speed until it was well blended, light, and fluffy.

Spoon into a 9"x13" cake pan, coaxing it to spread as evenly as possible to cover the bottom (batter is thick). Bake as directed. This cake is great without frosting. You can sprinkle it with a light dusting of confectioner's sugar immediately before serving if desired. Want frosting? Recipe follows.

You can also turn this versatile cake into an ice cream sandwich: Frost the individual pieces with either the Chocolate Mousse Frosting (follows) or the Cheesecake Frosting (at the end of the Carrot Spice Cake recipe) and slice the cake crosswise, separating the bottom half so you have a two pieces. Place the separated bottom piece on top of the frosted half, forming a sandwich, and wrap tightly in plastic wrap. Freeze, and serve frozen. If you want to keep it simple, serve plain frozen slices with a dollop of fat-free whipped topping. 18 servings, 145 calories per serving.

LOW-FAT CHOCOLATE MOUSSE FROSTING

(I have also served this as a simple chocolate mousse in a stemmed glass with rave reviews)

1 (3.4 oz.) box of chocolate sugar-free instant pudding mix

1 c. 1% milk

6 oz. fat-free whipped topping (half of a 12 oz. tub)

Using a whisk, mix the pudding mix into milk. Then fold in fat-free whipped topping. Frost cake and chill completely for best results. Frosts one, 9"x13" cake. 12 servings, 32 calories per serving.

Low-Fat Carrot Spice Cake with Cheesecake Frosting

Replacing oil and eggs in this recipe, along with using a substitute for cream cheese frosting, shaves 188 calories off every serving of this dessert and still maintains its creaminess, texture, density and flavor!

To make the cake:

1 box spice cake mix (any brand)

1 (14.5 oz.) can carrots, sliced or diced

Empty carrots including liquid into a large mixing bowl. Using a large fork, mash the carrots in their juice until they are the consistency of lumpy mashed potatoes. Add cake mix to mashed carrots and mix on high speed until light and fluffy (about 1-2 minutes). Spread into a 9"×13" cake pan and bake at 350º F for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting with Cheesecake Frosting (recipe follows).

Nuts can be added to this cake, and toasted coconut to the frosting, but be sure to count those calories! If you were to make this cake with oil and eggs, and then frost with cream cheese frosting, your calorie intake would be 395 calories per piece. For ease in cutting, dip a knife in warm water before slicing. Keep cake refrigerated after frosting. Makes 12 servings, 207 calories per serving.

To make the cheesecake frosting: 1 (3.4 oz.) box of sugar-free instant pudding mix (cheesecake flavor) 1 c. 1% milk 6 oz. fat-free whipped topping (half of a 12 oz. tub)

Using a whisk, mix the pudding mix into the milk. Then fold in fat-free whipped topping. Frost cake and chill completely for best results (freezes well).

Lemon Cookies

These easy-to-make, fresh-tasting, low-fat cookies are ready to serve in 30 minutes, start to finish: 5 minutes to prep, 10 minutes to prepare, 10 minutes to bake and 5 minutes for clean up. What could be better? Bake and take in half an hour. That's less time than it would take to make a quick stop at a grocery store to pick up something on the way to your next social occasion! Still not easy enough for you? They can be made ahead and frozen until you need them. The best part is, they're new, they're different, they're delicious and no one else will have anything like them.

1 box lemon cake mix

1/2 c. applesauce

1 egg

1 cup corn flakes or any similar cereal

1 T. lemon juice

Preheat oven to 350º F and line two cookie sheets with parchment paper. Spray with non-stick cooking spray. Combine all ingredients in a bowl and mix well with a spoon. Batter will be medium stiff. Drop by teaspoonfuls onto prepared cookie sheets. Bake 10 minutes. Makes 48 cookies, 48 calories each.

Low-Fat and Low-Calorie Desserts From Thinking Skinny

Cohesion Surface Tension Immediately Shopping Transfer Pumps For Diesel Fuel

Sugar Free Desserts That are Low-Carb and Suitable For Diabetics

!±8± Sugar Free Desserts That are Low-Carb and Suitable For Diabetics

Who says that people suffering from diabetes are unable to enjoy delicious desserts? Everyone of us deserve to have a dessert we love now and then. If you are suffering from diabetes, or if you simply want to have a healthier diet, then you cannot miss the sugar free desserts here. They are 2 different diabetic dessert recipes and low-carb dessert recipes below.

Bread pudding with chocolate and orange
Serves 12

Exchanges/Choices:
1 Carbohydrate
1/2 Fat

Basic Nutritional Values:
Calories 90
Total Fat 2.5g
Cholesterol 0mg
Sodium 100mg
Total Carbohydrate 13g
Protein 4g

Ingredients:
Cooking spray
2 cups stale bread, cut into bite-size pieces
1/2 cup semi-sweet chocolate chips
1 cup low-fat milk
1 1/2 cups egg substitute
1 tsp cinnamon
1/4 cup sugar
1 tbsp orange zest

Prepare eight custard dishes and spray with nonstick cooking spray. Evenly distribute the stale bread and the chocolate chips into the custard cups. Preheat the oven to 325 degrees F. Wisk together the milk, egg substitute, cinnamon, sugar and orange zest to make custard. Pour custard mixture evenly into the custard dishes and arrange them in a large flat baking pan. Fill the pan with hot water, making sure that the water comes up to about three-quarters or each custard dish. Place baking pan in the oven. Cook until custard is set about 45 minutes. Gently remove from water and serve warm.

Pineapple Tarte Tatin
Serves 4

Exchanges/choices:
1 carbohydrate
1 1/2 fat

Calories 140
Total Fat 7g
Cholesterol 0mg
Sodium 70mg
Total Carbohydrate 19g
Protein 1g

1 tbsp canola oil
1 tbsp sugar
1/4 tsp cinnamon
2 cups pineapple, drained, small dice
1 sheet frozen puff pastry, thawed
Fat free whipped topping
Fresh mint

Cooking Methods:
In a small pan, heat the oil. Add sugar, cinnamon and pineapple. Cook until the pineapple softens and the sugar begins to caramelize. Remove from heat and portion into 4 ramekins. Reserve any liquid that remains. Cut the puff pastry into four rounds to fit the top of ramekin (each round should weight about 1/2 oz). Place the pastry tops on the ramekins, pushing the pineapple mixture down. Make a small hole in the top of the pastry to let steam escape. Brush tops with leftover pineapple liquid. Preheat oven to 375 degrees F. Place the ramekins on a baking sheet and bake for 25 to 30 minutes or until pastry is golden brown. Allow the tarts to cool slightly. Turn ramekins upside down and lightly tap to remove the tarts. Allow to cool a little more. If desired, garnish with a dollop of whipped topping and a sprig of fresh mint.

Sugar Free Desserts That are Low-Carb and Suitable For Diabetics

Bose 301 Speakers Fast

History of Breast Milk Substitutes and How They Came About

!±8± History of Breast Milk Substitutes and How They Came About

Throughout history, every generation has needed to develop an alternative to breastfeeding, either because a mother had insufficient milk or chose not to breast feed. Scientific and historical literature tells us of centuries-old efforts to satisfy an infant's nutritional needs and to replicate the composition and benefits of breast milk.

In prehistoric cultures, infant mortality was high. Like other mammals, only the hardest of infant, nursed by their mothers, survived. In ancient cultures, the first doctors encouraged breast feeding. If for some reason, the mother could not nurse, wet-nursing- substituting lactating adult women for the birth mother- was recommended for those who could afford it. Ancient art shows us that those who could not afford a wet nurse relied on the milk of domestic animals, such as donkeys, camel and goats. Clay feeding vessels, designed to transfer the milk from the animal to the baby, have been found in ancient tombs and ruins. Historians of spartan times reported that succession to the throne was interrupted and given to a younger son because he was breastfed by his mother and his older brother was wet-nursed.

Little about infant feeding was documented between ancient times and the Renaissance. During the Middle Ages, wet nursing was the choice for a mother who could not nurse. One pediatric article on breast feeding describes the characteristics of a good wet nurse as well as information on hiccups, diarrhea and vomiting. In the late 1500s, scientists detailed the therapeutic values of human milk not only for infants, but also for aging men and women, They also recommended the use of ass' milk as a breast- milk substitute, should a mother need it. If the baby could not be nursed, liquid food made of diluted honey mixed with cereal flour or breadcrumbs was poured through a hollow cow's horn. However, most efforts to replace breast feeding were unsuccessful because of the infant's intolerance or to bacterial contamination.

In eighteenth century Europe, unsanitary conditions were the greatest hazard for mothers or the improper preparation of breast milk alternatives was common. Documents from that time indicate that wealthy English women chose not to nurse their infants because they thought breast-feeding aged them and ruined their figures. And, even though breast feeding had been identified as a form of birth control, wealthy women preferred to bottle or hand feed, often having 12 to 20 babies instead.

In France, during the time of Louise the XVI and Napoleon, breast feeding- especially by the wealthy- was regarded as bourgeois and simply not done. Wet nursing, as well as animal milk and pap feeding, were the norm. French founding homes staffed by wet nurses, which carefully regulated their diets and their activities, ensured that infants received proper nutrition.

In the 1800s, breast feeding again became popular. For those who required an alternative, babies were fed goat or donkey milk, but this had its own drawbacks- high protein and few of the essential trace elements, plus the risk of infection from contamination. Cow's milk- treated with additives (fat, sugar, lime water and cream) to make it more digestible and then diluted- became a common, low cost alternative. Though often used, it was not recommended because it was low protein, although thanks to the work of Louise Pasteur and Robert Koch, who discovered how to eliminate pathogenic bacteria, contamination was no longer an issue.

Urbanization and technological advances made breast-feeding less popular during the 20th century. The extended family became less of a support, and as women left the home and entered the workplace in record numbers, they tended to see breast feeding as an unnecessary burden. During the first half of the 20th century, scientists and physicians began in earnest to elucidate in detail the composition of mother's milk and looking for ways of imitating it in such a way that substitutes would match more or less its digestibility and nutrient content. Success was rather slow at the beginning, however. But thanks to technological progress most manufacturers marketed bacteriologically safe and nutritionally acceptable infant foods in a powdered form already before the second world war.

The most significant breakthrough in artificial feeding of infants have happened in the second half of the 20th century. American, Swiss and Japanese food technologists, together with pediatricians and chemists, succeeded in matching the essential nutrients of mother's milk in formula, making it usable from the first day of a baby's life. Improvements in the composition of infant formula, along with better sanitary conditions and standards of living helped to decrease mortality of infants who were not breastfed from around 80% to less than 2%

History of Breast Milk Substitutes and How They Came About

Bargain Sale Men White Linen Pants Loft Bed Dorm This Instant Alvarez Rd8 Buy Now

Betty's Perfect Chocolate Volcano Cake

!±8± Betty's Perfect Chocolate Volcano Cake

In this video, Betty demonstrates how to make Perfect Chocolate Volcano Cake. This video was inspired by the Chocolate Lava Cake that I ordered for dessert the last time we spend the night at the Galt House in Louisville, Kentucky and had dinner at the Rivue Restaurant. I returned home and made a "copy" of the Chocolate Lava Cake, which is posted in bettyskitchen. Since that time, I have been experimenting with the cake, and I think that this is a *perfect* version of the Chocolate Lava Cake, so I named it Perfect Chocolate Volcano Cake. Ingredients: 2 tablespoons butter, melted 2 tablespoons unsweetened cocoa powder 1 ½ sticks (3/4 cup) butter, chopped into cubes 12 oz. package dark chocolate chips (You may use milk chocolate or semi-sweet chocolate chips.) ½ cup heavy whipping cream 1 ¼ cup egg substitute (You may use an equivalent amount of beaten eggs, but you should note that this cake is not cooked long enough for the eggs to be fully cooked.) ¾ cup sugar 2/3 cup all-purpose flour confectioner's sugar, as desired (This is the same as powdered or icing sugar.) With a pastry brush, spread 2 tablespoons melted butter equally into bottom and sides of 16 muffin tins. Sprinkle bottom and sides of the 16 muffin tins with 2 tablespoons unsweetened cocoa powder. Shake muffin tins to cover all buttered parts, turn the pan upside down and tap it to shake out any excess cocoa powder. Refrigerate about ½ hour in order for the butter to solidify. In a large, heavy pot, place 1 ½ ...

Betty's Perfect Chocolate Volcano Cake

Wholesale Headset Tritton Shopping Wireless Invisible Fencing Kitchen Craft Cookware Clearance Sale