Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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A no bake cheesecake with pineapple and coconut, creamy and delicious.
1-1/4 cups vanilla wafer crumbs1 cup flaked coconut, toasted1/2 cup butter or margarine, melted
Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
1 can (6 oz.) DOLE Pineapple Juice1 envelope unflavored gelatin
Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
3 packages (8 oz. each) cream cheese, softened3/4 cup plus 2 tablespoons sugar, divided1/4 cup dark Jamaican rum or2 teaspoons rum extract3/4 teaspoon coconut or vanilla extract2 cups frozen non-dairy whipped topping, thawed1 can (20 oz.) DOLE Crushed Pineapple1 tablespoon cornstarchToasted flaked coconut (optional)
Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
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