Removing Melted Candle Wax

How to Remove Melted Candle Wax Using Heat or Cold

Viewing in General

Click website: http://www.ronhazelton.com/tips/how_to_remove_melted_candle_wax_using_heat_or_cold

 

You know, when you think about it, there are few things more beautiful in the evening than candlelight.  But sometimes, what you’re left with the next morning, well it’s not so pretty, wax drippings on your furniture. Now, there are two ways to get rid of these, the hot method and the cold method.  Let’s start with this one.  Now, heat softens, in fact it will liquefy wax, but the trick is to put on enough heat to melt the wax without damaging the furniture, for that a hairdryer is perfect.  For the cold method, you’ll need some ice, or you can use frozen vegetables, i happen to like peas.  The ice, or in this case, the frozen vegetables makes the wax very cold and very brittle, so that by taking something like this spatula, we can just chip it right off.  So go ahead, light up those candles, enjoy a romantic evening, you’ve got nothing to fear from wax drips.

Black Friday 11 25 11

 

 

Herb-Butter-Roasted Turkey.

The herb-flavored butter from this recipe is tucked under the skin of the turkey before roasting it. The butter helps provide flavor to the turkey and helps keep its meat moist. This flavored butter can also be used when roasting chicken to provide the same wonderful herb flavor. You can chat with others to find new side-dish recipes to serve with your turkey.

ingredients

• 1 14-pound turkey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup butter (no substitutes), softened
• 2 to 3 tablespoons snipped fresh thyme, tarragon, marjoram, and/or rosemary
• 2 cloves garlic, minced
• Pear-Pecan Stuffing (see Recipe Center)

directions

1. Preheat oven to 425 degrees F.
2. Remove giblets and neck from interior cavity of turkey; reserve for gravy stock. Rinse bird; pat dry. Cut off wing tips; reserve for gravy stock. Season cavity with salt and pepper.
3. For Herb-Butter Seasoning, combine butter, the fresh herbs, and garlic. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb-butter seasoning over the entire breast.
4. Spoon some of the Pear-Pecan Stuffing into the neck cavity. Skewer neck skin to back. Spoon more of the stuffing loosely into the body cavity. (If you pack stuffing too tightly, it will not get hot enough by the time the turkey is cooked.) Tuck drumsticks under tail skin, or tie to tail. Transfer any remaining stuffing to a 2-quart casserole; cover and chill in the refrigerator.
5. Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch the bone.
6. Rub remaining herb-butter seasoning over the entire turkey. Cover turkey loosely with foil. Roast in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F. Continue roasting turkey for about 3-1/2 to 4 hours or until thermometer registers 180 degrees F. Cut band of skin between legs after 2-1/2 hours so the thighs will cook evenly. Bake casserole of stuffing alongside turkey during the last 40 minutes or roasting. During the last 30 minutes of roasting, uncover turkey.
7. When done, remove turkey from oven; cover. Let turkey stand 20 minutes before carving. To serve, remove stuffing from turkey; transfer to a serving bowl. Carve turkey and serve warm. Makes 14 servings.

Turkey Dressing

Cornbread Stuffing

Ingredients

• 4 (6.5 ounce) packages dry corn bread mix
• 6 cups dry bread crumbs
• 1 pound sausage
• 1/2 cup margarine
• 2 cups chopped onion
• 4 cloves garlic
• 1/3 cup chopped green bell pepper
• 3 cups chopped celery
• 2/3 cup chopped fresh parsley
• 2 tablespoons poultry seasoning
• 1 teaspoon dried sage
• 1 teaspoon salt
• 8 cups chicken broth
• 2 eggs, beaten

Directions

1. Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan.
4. Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

The Best Sweet Potato Pie

Ingredients
1 cup all-purpose flour
1/4 cup self-rising soft-wheat flour
1/4 tsp. salt
1/2 cup unsalted butter, cut into 1/4-inch pieces
5 Tbsp. ice water
3 large eggs, separated
2 cups baked, peeled, and mashed sweet potato (about 2 large)
1/3 cup heavy cream
1/2 cup cane syrup
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. grated lemon peel
1 cup cold heavy cream
2 Tbsp. powdered sugar
1/2 tsp. vanilla extract

Preparation
Whisk together first 3 ingredients in a medium bowl until blended. Cut in butter with a pastry blender until crumbles are about the size of small peas. Sprinkle ice water, 1 Tbsp. at a time, evenly over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball. Roll out pastry to an 11-inch circle. Fit pastry into a 9-inch pie plate; fold edges under and crimp. Place pastry in refrigerator while preparing filling.

In a medium bowl, beat egg whites at high speed with an electric mixer until soft peaks form. Place sweet potato in a large bowl. Beat with a mixer at medium speed until smooth. Add egg yolks, 1/3 cup cream, and next 3 ingredients, beating until smooth. Stir in lemon peel. Fold about one-third of the beaten egg whites into potato mixture. Fold in remaining egg whites. Pour filling into prepared crust.

Bake at 375° on bottom rack 40 minutes or until set. Let cool completely on a wire rack.

While pie cools, beat 1 cup cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form. serve pie with whipped cream.

Family's Thanksgiving Menu

Turkey

Ham

Chitterlings

Dressing/Gravy

Cranberry Sauce

Broccoli Casserole

Squash Casserole

Green Bean/Potatoes

Collard Green

Field peas/okra

Whole Corn

Potato Salad

Dirty Yellow Rice

Macoroni Cheese

Mexican cornbread

Regular cornbread

Punch Bowl Cake

Sweet Potatoes Soufflé

Green Marble Cake

Sweet Potato Pies

Coconut Cake

Red Velvet

Peach Cobbler

Tea/Soda/Water

Are You Ready For The Holidays?



What are you serving at your home?