Wednesday, March 28, 2012

Head Lice

I hate the thought of head lice!!!  But the fact is that anyone can get it - no matter how "clean" they are!  I was really concerned this year since both of my kids' schools have been reporting a record number of cases!  Both of their classes have been infected and one of my kiddos classes have reported many cases this year! 

I heard about an oil that could be used to help prevent a head lice breakout - Tee Tree Oil.  Many people swear by it!   I have been using it all year and so far no cases of head lice in my family!  I'm not sure if the oil is the main reason why we have avoided it but I felt the product was worth sharing.  I use a q-tip to spread a little bit of the oil along a few main areas (hairline behind ears & neck, and middle of their scalp).  

Of course I also pull my daughters hair back every day (as requested by the school).  So far we have been head lice free this year!!

Lynnae's Brownies

Okay - I do not know an official name for these.  I have always called them "Lynnae's Brownies" because a friend and past co-worker of mine, Lynnae, always brought them in to work.  Everyone loved them so I asked for the recipe to share - and of course make myself!


2 sticks margarine
1 lb light brown sugar
3 eggs
2 cups flour
1 tablespoon baking powder
1 bag chocolate chips
1/2 bag butterscotch chips


Melt butter in a large bowl.  Stir in brown sugar.  When cooled, add eggs, flour, and baking powder.  Stir in chocolate and butterscotch chips.  

Bake at 350 degrees in a greased 9X11 glass pan for 30 minutes.  The center is usually gooey.  I love the edges so I cook mine a little longer to get the center a little more stiff.  Don't over cook or it will burn!  I love it best when it is completely cooled.  

My favorite portion of this pan of goodness??  The sides!!!  I was so happy when I found this pan.  I can make square brownies that are all like the sides!!! 


Royal Icing - A New Recipe

I have shared a royal icing recipe with you in the past that I have used for a few years now.  I had this recipe set aside to try.  Mostly because I was looking for a new flavor (even though I have received many compliments on my original recipe) but I was also looking for something smoother to decorate with.  I have tried it a couple of times and I love it!


4 tablespoons meringue powder
1/2 c water
1 lb. powdered sugar
1 teaspoon light corn syrup
1-2 drops clear extract (optional)


Combine the meringue powder and water.  With the paddle attachment of an electric mixer, beat until combined and foamy.

Sift in the powdered sugar and beat on low to combine.

Add the corn syrup and extract.

Increase speed to med-high and beat for 5-6 minutes, just until the icing is glossy and stiff peaks form.  You should be able to remove the beater from the mixer, hold up and jiggle the icing without the peak falling.  Do not over beat!

Keep covered until ready to use.

This "stiff" icing is great for outlining, piping details and building gingerbread houses.

Thinning icing for flooding:

Add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of thick syrup or glue.