Home Made Mosquito Trap

gModern technology has brought us many benefits, including mosquito traps that cost hundreds of dollars, but sometimes we overlook simple solutions to difficult challenges such as mosquito control. When it comes to controlling pests, research tends to focus on chemicals or concepts that can be patented. Unless someone can make a profit from an idea, the public may never become aware of it.

HOMEMADE MOSQUITO TRAP:

Items needed:

200 ml water
50 grams of brown sugar
1 gram of yeast
2-liter plastic bottle

Or US conversion:
1 cup of water
1/4 cup of brown sugar

HOW:
1. Cut the plastic bottle in half.
2. Mix brown sugar with hot water. Let cool. When cold, pour in the bottom half of the bottle.
3. Add the yeast. No need to mix. It creates carbon dioxide, which attracts mosquitoes.
4. Place the funnel part, upside down, into the other half of the bottle, taping them together if desired.
5. Wrap the bottle with something black, leaving the top uncovered, and place it outside in an area away from your normal gathering area. (Mosquitoes are also drawn to the color black.)

Change the solution every 2 weeks for continuous control.

Gingerbread Cupcakes

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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • MAPLE FROSTING:
  • 1/3 cup butter, softened
  • 1 ounce cream cheese, softened
  • 1/4 cup packed brown sugar
  • Dash salt
  • 1/4 cup maple syrup
  • 1/4 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
  • For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes and pipe a gingerbread man on the top or top it with a cookie gingerbread man. Store in the refrigerator. Yield: 1 dozen.

Bacon Cookies

Making cookies is always so much fun but at times it seems I really don’t want to roll dough, use cookie cutters and just do the same ole same ole which always makes such a mess.

Ingredients:

  • Sugar cookies recipe or pre made cookie dough works
  • Various food colorings coming close to maroon, beige and pink
  • Brown sugar
  • Sugar dyed black (to look like pepper for the edges)
  • Meringue powder
  • Small paintbrush
  • Wooden skewers to fit the width of your cookie sheet
  • A cookie sheet
  • Parchment paper

1.Use wooden skewers and put lengthways across the cookie sheet . This will give the cookies a realistic appearance.

2. Divide the cookie dough into 3 balls – two larger and one smaller. Dye the smaller dough ball a dark red. Dye one of the larger dough balls a beige color and dye the other large dough ball a pink red. Put the dough in the fridge for about 30 minutes. Once your dough is cold, start building your block of dough. Since we want to cut these cookies, you want the side view to look like a slice of bacon.

3. Take the darkest color of dough and place it on some plastic wrap, and make some funky shapes with it. If you ever look at bacon and study the colors you will notice the darkest meat of the bacon is usually concentrated to one side. Then add some of the beige dough and the pink dough in the random layers. Then back in the freezer for 15-20 minutes.

4. Uncover the dough and  cut the rest of the slices. Cover the skewers with parchment paper. Lay the slices on the cookie sheet, on top of the dowels.

5. Bake your cookies according to your recipe’s instructions taking note that the thickness of your cookies can change the time frame you need to bake them for. Allow cookies to cool.

6. Use brown and black colored sugars (readily available in stores) and place in bowl. Use meringue powder slightly damped with water and brush the edge of each cookie and just touch the cookies edge to the sugar.

 

Easy Home Made Ketchup

EASY HOMEMADE KETCHUP:

I ran out of my stockpiled ketchup, so I finally tried a homemade ketchup recipe. It was quick, easy and delish!

6 ounces can tomato paste
3/4 cup water
1/2 cup brown sugar
1/2 cup vinegar
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon sugar
1 teaspoon salt

Combine ingredients in a medium saucepan. Bring to a boil and simmer for 20 minutes. Cover pan with lid until cool. Place in recycled ketchup bottle and chill.

Gingerbread Cookies

3/4 cup firmly packed C&H° Golden
or Dark Brown Sugar
1/2 cup butter or margarine, softened
2 eggs
1/4 cup molasses
3 1/4 cups all-purpose flout
2 teaspoons ginger
1 1/2 teaspoons baking soda
1/2 teaspoon each: allspice, nutmeg, cinnamon and salt
Preheat oven to 350°F. Grease cookie sheets.

Beat Sugar and Water in large bowl until light and fluffy. Add eggs and molasses. Stir together remainng ingridients in medium bowl. Gradually add to sugar mixture until well blended. Refrigerate dough I hour or until easy to handle.
On well-floured surface, roll out half of dough at a time to ‘/8 inch thickness. Cut into desired shapes. Place on prepared cookie sheet. Bake 8- 1 0 minutes. Cool on rack. Decorate with sugar icing as desired. Makes about 24 (5-inch) cookies.
Icing: Combine 3/4 cup plus I tablespoon Powdered Sugar, I tablespoon milk, and food coloring as desired.