It's not what I have been through in my life that defines who I am

It's not what I have been through in my life that defines who I am, it's how I got through it that has made me the person I am today.

Bacon Cheddar Puffs

Bacon Cheddar Puffs

Ingredients:

1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup Sargento Fine Shredded Sharp or Mild Cheddar Cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Directions:

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.

Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.

Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.

Driving the car and listening to the radio counts as "cardio", right?

Driving the car and listening to the radio counts as "cardio", right?

Chocolate Cobbler

Chocolate Cobbler

Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
7 tablespoons cocoa powder, divided
1-1/4 cups sugar, divided
1/2 cup milk
1/3 cup melted butter
1-1/2 teaspoons vanilla extract
1/2 cup light brown sugar, packed
1-1/2 cups hot tap water

Directions
Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set.
Let stand for a few minutes. Serve with vanilla ice cream using the gooey sauce to spoon over all. Delicious!

Watch Your Back Grumpy Cat

Watch Your Back Grumpy Cat

A grumpy looking little pug dog.

Fruit & Gelatin Salad

Fruit & Gelatin Salad

Ingredients
2 cups boiling water, divided
1 package (3 ounces) lemon gelatin
2 cups ice cubes, divided
1 can (20 ounces) crushed pineapple, liquid drained and reserved
1 package (3 ounces) orange gelatin
2 cups miniature marshmallows
1/2 cup sugar
2 tablespoons cornstarch
1 cup reserved pineapple juice
1 egg, lightly beaten
1 tablespoon butter
3 large bananas, sliced
1 cup whipped topping
1/2 cup finely shredded cheddar cheese

Directions
In a large bowl, combine 1 cup water and lemon gelatin. Add 1 cup ice cubes, stirring until melted. Stir in pineapple. Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until set but not firm.
Repeat with the orange gelatin, remaining water and ice. Stir in marshmallows. Pour over lemon layer; refrigerate until firm.
Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in reserved pineapple juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter. Cool to room temperature without stirring. Refrigerate for 1 hour or until chilled.
Arrange bananas over gelatin. Stir whipped topping into dressing. Spread over bananas. Sprinkle with cheese. Yield: 12-15 servings.
Nutritional Facts
1 piece equals 194 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 64 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Shhhh...This is my favorite part.

Shhhh...This is my favorite part.

A wiener dog sitting up like a Meerkat.

A red octagon, a hammer, and a clock.

A red octagon, a hammer, and a clock.

A few will understand.

Banana & Pecan Pancakes with Maple Butter

Banana & Pecan Pancakes with Maple Butter

Ingredients
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
Directions
Preheat the oven to 200 degrees F.

In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*

Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.

To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.

*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.

Maple Butter:
2 sticks unsalted butter, softened

1/4 cup pure maple syrup

2 tablespoons honey

1 piece parchment or greaseproof paper

In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

Yield: 6 servings

Hot Apple Dumplings

Hot Apple Dumplings

2 Granny Smith apples
1 cup water
1 cup sugar divided
1 stick butter
1/4 tsp. vanilla extract
8 canned biscuits (I use Pillsbury buttermilk)
4 teaspoons ground cinnamon

Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe.

In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil.

Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom.
Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices.

Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream!

A turkey the first Sunday in November

Sunday November 6th

I figured I ought to come up here...seeing as how this will probably be my last Fast Sunday and all...

A turkey the first Sunday in November

Stop Making Stupid People Famous

Stop Making Stupid People Famous

Administering medicine to the dead

To argue with a person who has renounced the use of reason is like administering medicine to the dead.

There's a crazy underground garage.

She's crazy.  And just when you think you've reached the bottom of her craziness, there's a crazy underground garage.

These two are the reason the constitution was written.

These two are the reason the constitution was written.

Your pincushion looks exactly like me.

Hey...Did you ever notice that your pincushion looks exactly like me?!  Weird...

Take the time to water your own grass.

You may think the grass is greener on the other side, but if you take the time to water your own grass it would be just as green.

Rhubarb Dream Bars:

Rhubarb Dream Bars:

Crust:
2 C flour
¾ C pwd sugar
1 C butter, softened

Preheat oven to 350˚. Grease 10”x15” pan; set aside. Mix and press crust ingredients into pan and bake 10 min.

Filling:
4 eggs
2 C sugar
½ C flour
½ tsp salt
4 C diced rhubarb

Mix everything except the rhubarb, until wel blended. Fold in rhubarb and spread over baked crust. Return to oven and bake an additional 30-35 minutes. Let cool completely before cutting. Store in airtight container.

Apple-Spice Layer Cake with Caramel Swirl Icing

Apple-Spice Layer Cake with Caramel Swirl Icing

Ingredients:

3 sticks unsalted butter at room temperature
3 cups sugar
2 Tbs molasses
6 large eggs
3 cups cake flour
1 1/4 tsp baking soda
1/4 tsp kosher salt
2 Tbs ground cinnamon
2 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground ginger
1 cup sour cream
3 granny smith apples, peeled and shredded (1 1/2-2 cups)
1 Tbs vanilla extract
1 Tbs fresh minced ginger (optional)

Icing
1 1/2-2 cups caramel
3 sticks butter, at room temperature
2 Tbs heavy cream
1 tsp vanilla extract
3 cups powdered sugar
1 cup (8 ounces) mascarpone
2 cups pecan pieces, toasted (optional)
Place one oven rack in the bottom third of the oven and place a second in the top third. Preheat the oven to 350. Grease 3 9-inch cake pans, then line each one with a parchment paper round and grease the rounds.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high until light and fluffy, about 3 minutes. Beat in the molasses, and scrape down the sides of the mixing bowl. Add the eggs one at at a time, beating well after each egg. In a medium bowl, sift together the four, baking soda, salt, and ground spices. Add the sour cream and flour mixture alternately to the batter, starting and ending with the flour mixture (flour in 3 increments, sour cream in 2 increments). Stir in the shredded apples, vanilla, and fresh ginger.

The batter will be thick, so use a spoon to transfer evenly into the three pans (I actually used my kitchen scale to make sure I had even layers - anal much?). Place 2 of the pans side by side on one rack, and the third on the other rack. Make sure they are staggered so that no layer is directly under or above another. Bake 35-40 minutes, rearranging the layers about halfway through, until firm to the touch. Monitor the layers carefully, as they may be ready at different times.

Remove from the oven and allow to cool in the pans for 10 minutes. Run a knife around the edges and carefully unmold the cakes to a cooling rack. Cool completely before icing.

To make the icing, cream the butter on medium-high speed for about 3 minutes, until fluffy and pale. Add the powdered sugar over low speed until combined, then add the cream and vanilla. Increase speed to medium-high and beat until fluffy, about 3 minutes. Add the mascarpone and beat over low speed just until combined - it may seperate and curdle if its overbeaten.

Reserve about 1/4-1/3 cup of the caramel, then stir the remaining caramel into the frosting, using large strokes to create swirls throughout.

Place 1 cake layer on a serving plate or decorating stand, and spread a layer of icing on top. Top with the second cake, then repeat with more icing, then the final layer. Cover the cake with an even layer of frosting. Pat (or fling) the toasted pecans onto the sides of the cake, then decorate the top as you desire. Drizzle the remaining caramel over the top.

Laughter is the best medicine...

Laughter is the best medicine...
Except for treating diarrhea.

There is no such thing as a stupid question

Those who say "there is no such thing as a stupid question" have never worked in customer service.

WEEKEND BREAKFAST

WEEKEND BREAKFAST 

Ingredients
1 can of buttermilk biscuits (8 count)
1 pound of any breakfast sausage roll (browned, drained, and cooled)
1 cup shredded mozzarella cheese
1 cup of shredded cheddar cheese
5 eggs, beaten
2 egg whites
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper


Directions
Preheat oven to 425 °F. Crumble and cook sausage in s skillet over medium heat until browned. Drain.

Line bottom of greased 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations to seal.
Sprinkle with sausage and cheese.

Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage.

Bake 30 minutes or until set (A knife should come out clean when inserted in the center). Let stand for 5 minutes before cutting into squares; serve warm.

What do you call an alligator in a vest?

What do you call an alligator in a vest?

An Investigator.

Diabetic Friendly - Chocolate Moose

Diabetic Friendly - Chocolate Moose 

1 envelope unflavored gelatin
1 cup cold water
2 tablespoons unsweetened cocoa
6 tablespoons sugar-free chocolate syrup
2 3/4 cups frozen reduced-calorie whipped topping, thawed and divided
Preparation
1. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring constantly, about 3 minutes or until gelatin dissolves. Remove from heat; cool.
2. Add cocoa and chocolate syrup to gelatin mixture, stirring with a whisk until smooth. Fold in 2 cups whipped topping. Spoon evenly into 6 individual dessert dishes. Cover and chill 2 hours or until firm.
3. Spoon into individual dessert bowls. Top each serving with 2 tablespoons whipped topping.
carbo rating: 10

Weight Watchers Tuna Casserole

Weight Watchers Tuna Casserole

Ingredients

12 ounces uncooked egg noodles
12 ounces tuna in water, drained
1 (12 ounce) can sliced mushrooms
1 cup frozen peas, thawed
16 ounces nonfat sour cream
1/2 cup fat-free mayonnaise
2 teaspoons Dijon mustard
1 teaspoon dried thyme (be careful with this)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded reduced-fat cheese, any kind

Directions:

Preheat oven to 350 degrees.

Cook noodles according to directions without fat or salt. Transfer to a large bowl. Fold in tuna, mushrooms and peas.

Mix together sour cream, mayo, mustard, thyme, salt and pepper; fold into noodle mixture.

Transfer to a casserole dish; top with cheese.

Bake about 30 minutes, until top is golden and casserole is warm.

Root Beer Float Cake

Root Beer Float Cake

Cake:
Mix together 1 white cake mix
1 & 1/4 cup root beer
3 egg whites
1/4 cup oil
Cook in a 9x13 cake pan for 30 minutes at 350

Topping:
1 Dream Whip pkg
1/2 cup root beer
Mix until fluffy and top the cooled down cake

Something Just Brushed My Leg.

Something Just Brushed My Leg.

SOMETHING JUST BRUSHED MY LEG!

Does anybody have a recipe for "I don't know" or "I don't care"?

Does anybody have a recipe for "I don't know" or "I don't care"?  It's what my family requested for supper and I can't seem to find any recipes.

I like to surround myself with people who share in my inappropriate comments, sarcasm and random shenanigans.

I like to surround myself with people who share in my inappropriate comments, sarcasm and random shenanigans.

I look at you and think "Why has no one hit you with a shovel yet?"

I look at you and think "Why has no one hit you with a shovel yet?"

Peanut Butter Cup S'mores

Peanut Butter Cup S'mores

Every day I get to work with the best intentions and the right attitude...

Every day I get to work with the best intentions and the right attitude...

Then idiots happen.

Nutella Cream Cheese Turnovers

Nutella Cream Cheese Turnovers

Yield: 12 large turnovers


Ingredients:


2 sheets puff pastry
4 oz. cream cheese, softened
1/2 cup Nutella

For Egg Wash:
1 egg, beaten
1 Tbsp. water

For garnish:
Powdered sugar
Extra Nutella

Directions:


1. Line two baking sheets with parchment paper. Preheat oven to 350-f degrees.

2. In a mixing bowl, combine cream cheese and Nutella. Mix with a handheld mixer for 1 minute, until thoroughly combined.

3. Roll out the puff pastry sheets on a lightly floured surface into a 12" by 12" square. Trim the uneven edges so you have a nice edge all around the puff pastry. Using a pizza cutter, cut each sheet into 6 equal squares.

4. Using a spoon or a small scoop, drop 1 Tbsp. of chocolate filling into the corner of each square of puff pastry. Make sure to leave enough space along the edges so they can be crimped shut. Fold the puff pastry dough over to form triangles. Lightly dab two of the four edges of each turnover with water before crimping them shut. Transfer the turnovers to the parchment lined baking sheets.

5. Prepare the egg wash by beating together one egg and 1 Tbsp. water. Brush each turnover with the egg wash.

6. Bake for about 20-25 minutes, or until golden brown. Allow to cool.

7. To garnish: Dust with powdered sugar. In a small bowl, warm Nutella in the microwave. Pour into a small Ziploc baggie and snip off a tiny corner. Drizzle each turnover with warm Nutella.

Shout out to the best landlords ever.

That awkward moment when your thermostat is actually just hanging on a nail, and doesn't control the temperature whatsoever.

Shout out to the best landlords ever.

Don't ever ask your dad how he met your mother.

Don't ever ask your dad how he met your mother.

IT'S A TRAP.

Prehistoric Googling

Prehistoric Googling

A girl squatting while looking through the lower drawers of a card catalog in a library,

Chocolate Gravy

Chocolate Gravy 

Serves: 8

Chocolate Gravy

Ingredients

1½ cup sugar
4 Tablespoons cocoa
½ cup water
1 teaspoon vanilla
3 tablespoons flour
3 cups milk
½ teaspoon salt, optional
3 Tablespoons butter
Instructions
Melt Butter in skillet.
While melting, mix the dry ingredients in a large bowl; add milk and ½ cup water. Pour into skillet and let cook until thick on medium/high heat. add vanilla. Should be thick like pudding or gravy.
Serve over biscuits or waffles.

Baked Mac & Cheese

Baked Mac & Cheese

Ingredients
Half a pound of elbow macaroni boiled and drained
One jar of your favorite Alfredo sauce
1/4 cup of milk
1 16 oz. package of mild cheddar cheese shredded divided (1 cup and ½ cup)
1 16 oz. package of casserole cheese* (or a colby/jack mix) shredded divided (1 cup and ½ cup)
¼ tsp Pepper
Butter (for greasing dish)
*It is a mixture of American, cheddar, colby and mozzarella cheeses.

Directions:
Preheat oven to 350 degrees. Use butter to grease 9” x 9” glass baking dish. Set aside.
In large bowl mix boiled macaroni, alfredo sauce, 1 cup of casserole cheese, 1 cup of cheddar cheese and stir. Although tempting, do not add more cheese as this can make the inside dry. Inside will be cheesy.

Inexpensive Toddler Proof Door Stopper

Inexpensive Toddler Proof Door Stopper
Use a pool noodle! No more shutting doors or smashed fingers.

Old-Fashioned Butter Mints

Old-Fashioned Butter Mints 

(no-bake, gluten-free)

Makes about 200 bite-sized mints

1/4 cup butter, softened
1/4 teaspoon salt
3 1/4 cups confectioners’ sugar plus 1/4 cup+, if needed
1/3 cup sweetened condensed milk
1/2 teaspoon peppermint extract*

food coloring, optional

To the bowl of stand mixer fitted with the paddle attachment, combine butter and salt and beat for 1 minute on medium-high speed. Add 3 1/4 cups confectioners’ sugar, milk, peppermint, and beat on medium-low speed until a dough forms. If the dough seems wet, add additional confectioners’ sugar until dough combines (I use 3 1/2 cups sugar). The dough will be crumbly but will come together when pinched and squeezed into a ball.

Taste the batter. If you want a more intense mint flavor, add additional mint extract, to taste.* Be very careful how much mint you add; you cannot un-do this. I repeat, be very, very careful with how much you add. Even 1/8th teaspoon peppermint extract can change flavors, dramatically.

Remove dough from the mixer, separate it into 1 to 4 smaller balls, and add one ball back into the mixer. Add the food coloring of your choice to the ball by squirting the droplets on top of the dough (careful when you turn on the mixer), and paddle on low speed until coloring is well-blended. Coloring will not blend completely into each and every speck of dough if examined extremely closely, but overall, mix until color is uniform. (I separated approximately two-thirds of the dough and made it green using about 15 drops green food coloring and made one-third of the dough red-pink by using about 7 drops red food coloring).

Wash the mixing bowl and the paddle in between each color change and repeat until all the balls are colored. After the dough has been colored, either wrap it with plastic wrap and place it in an airtight container in the refrigerator to be rolled out later or roll it immediately.

Place a golf-ball sized amount of dough in your hands and roll dough into long thin cylinders about 1 centimeter wide. Place cylinders on countertop and with a pizza cutter (or knife – be careful of your counter), slice cylinders into bite-sized pieces, approximately 1 centimeter long. Store mints in an airtight container in the refrigerator where they will keep for many weeks.

Boston Cream Pie Minis

Boston Cream Pie Minis

ingredients
CAKE
1 box golden vanilla cake mix, prepared as directed but not baked
FILLING
1/2 cup (2 3/4 ounces) pastry cream filling mix
1 cup (8 ounces) cold milk
1/2 teaspoon vanilla extract
TOPPING
3 tablespoons (1 1/2 ounces) heavy cream
1/2 cup (3 ounces) semisweet chocolate chunks or chips
instructions
Preheat the oven to 350°F. Lightly grease the cups of a mini fluted cake pan.
TO MAKE THE CAKES: Pour half the cake batter into the cups of the pan, filling them about 3/4 full. Bake the cakes for 25 to 30 minutes, until a cake tester inserted into the center of one comes out clean. Let the cakes cool for 10 minutes in the pan, then turn them out on a rack to cool completely, at least 2 hours.
Repeat the process with the remaining batter to make six more cakes.
TO MAKE THE FILLING: Combine the Pastry Cream Filling with the cold milk. Stir until blended, then beat for 2 to 3 minutes, until thick. Stir in the vanilla.
TO MAKE THE TOPPING: Combine the cream and chocolate in a heat-proof bowl and heat, over a pan of simmering water or in a microwave, stirring occasionally, until the chocolate has melted.
TO ASSEMBLE THE CAKES: Cut each of the individual cakes in half horizontally. Spread a tablespoon of filling over the cut side of the base of the cake, then layer with the top portion. Evenly drizzle the chocolate topping over each cake.
Serve immediately, or chill until ready to serve.
Yield: 12 mini cakes
tips
You can also make these cakes in a standard muffin/cupcake pan; unless you have two pans, you'll need to bake in batches. Lightly grease the cups and fill 2/3 full with batter. Bake the cupcakes for 22 to 26 minutes. Cool in the pans for 10 minutes, turn them the cupcakes out and cool completely. Repeat with the remaining batter. Cut the cupcakes in half horizontally, and spread a scant 2 teaspoons pastry cream filling onto the base of the cake. Place the top half onto the cream and drizzle with the chocolate topping.

Yield: 24 cupcakes

Dances when there's free chocolate.

Bed ridden when there's work to do.

Dances when there's free chocolate.

A visionary hits a target that doesn't exist.

A genius hits a target that no one else can see.

A visionary hits a target that doesn't exist.

Mounds Brownies

Mounds Brownies


INGREDIENTS:
1 Family Size (9x13) pan of brownies, prepared
5 1/3 Cups shredded coconut
14oz Can sweetened condensed milk
1 ½ Cups powdered sugar
1 Can of chocolate frosting
DIRECTIONS:
Prepare brownies and let cool completely.
In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated.
Spread coconut mixture over brownies.
Place can of frosting in the microwave for 10 seconds (please be sure to remove foil liner and lid) until pourable.
Pour frosting over the coconut mixture. Let cool and set up

Easter Bark

- Choose several colours of chocolate wafers 
* Yield: About 15 wafers of 3 different colors will make one batch which equals a cookie sheet size or approx 12 pieces of bark

- Melt each color one at a time in the microwave.

- Line a baking sheet with wax paper and spoon out the melted chocolate into various areas of the pan (i.e. separate the one colour onto several areas of the pan so that it is not all in one spot - this will make it easier to swirl the colors together and will make it look prettier).

- Once you have poured each color onto the pan tap the pan on the counter top to draw all the colors together (and to get the air bubbles out).

- With a toothpick or a knife swirl the colors together in a pretty pattern.

- Drop in Easter colored smarties, or mini eggs etc. for an added treat.

- Cool in fridge for 10 mins or until firm.

- Break the bark apart into small pieces.

- Ready to serve - the chocolate pieces look cute displayed in a egg carton with some basket stuffing or in an Easter basket.

Poverty is not an accident.

Poverty is not an accident.  Like slavery and apartheid, it is man-made and can be removed by the actions of human beings.

Actions like education and hard work.

Four Cats

Four Cats

Cat 1 - I want a mouse.

Cat 2 - I want a fish.

Cat 3 - I want milk.

Black Cat - I want to change the world.

Write a Message on a Cake with a Toothpick First

Writing a message on a cake? Write it with a toothpick first to make sure all the letters fit (and if you make a mistake, just smooth it out and try again).

Of Course I Talk To Myself

Of Course I Talk To Myself

Sometime I need expert advice.

Find the Toenail

Find the Toenail

A cake with "Find the Toenail" written in frosting on it.