The Entrepreneur Stand; Look no further here are many crafts and gifts for any occasion and goodies

This menu is a blend of Heart Healthy, Low-Carb, Diabetic Friendly options. I try to keep it sweet with a little bit of TLC put into your order. We thank you for your generosity for anything over or above it goes to Medication costs for our battles. We also are saving for our college years for books and classes, room and board, and a moped of some sort.

We will have a few vehicle's per college that we choose to go to. So thank you for helping us out. Some of us are going to be Lawyers, Doctors, Psychologists, Physiatrists', Race Car Driver, Advertising Sales, Insurance, Sales, Zoo Keeper, dolphin trainer and many more ideas of what to do when we go to college with a plan ABC. Thank you, for your contribution to our organization.

Joy Melissa Pence - Original Copy

Alias: Katherine Victoria VanAnderland, Original Copy

Alias: Victoria Aikman -Original Copy

Alias: Katherine Victoria Aikman - Original Copy

Communications, B.s. Public Speaking / Organizational Communication

Professional Blogger and Entrepreneur

Phone: 202-909-0715

Web: https://edinahomeschool.wixsite.com/heavensangels/meet-the-ceo

Email: edinahomeschool@gmail.com

New Timestamp: 1:30p.m. afternoon nap time for 30min.

The number 20

Here are the photos and memories of the past that I want to cherish

forever; new photos will be available next year on the 4th of July as a

landmark to lose weight. I am happy to be up with you tonight

and I am happy to always make your day and nights better.

Summertime Fun Cookies $30.00 per dozen

Use this basic sugar cookie recipe to make the perfect poolside treat. Kids (and adults) won't be able to get enough. —Coleen Walter, Bancroft, Michigan

Ingredients

• 1 cup butter, softened

• 3/4 cup sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 2 large eggs, room temperature

• 2-1/4 cups all-purpose flour

• 1 teaspoon cream of tartar

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• FROSTING:

• 1/4 cup butter, softened

• 3 cups confectioners' sugar

• 1 teaspoon almond extract

• 2 to 4 tablespoons hot water

• Blue food coloring

• Optional decorations: Bear-shaped crackers, fish-shaped graham crackers, Airheads candies, gummy sour rings, white sugar pearls and palm tree party picks

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Directions

• Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in extracts and 1 egg at a time. In another bowl, whisk together flour, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture.

• Drop dough by rounded tablespoonfuls 3 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown, 8-10 minutes. Remove from pan to wire racks; cool completely.

• For frosting, beat butter, confectioners' sugar, extract and enough water to reach desired consistency; tint blue with food coloring. Spread over cookies. Decorate as desired.

Test Kitchen tipsCream of tartar is an acid. When combined with baking soda, it creates carbon dioxide, helping these cookies puff up just a bit. It also gives them their signature soft texture. Vanilla extract can be used in place of almond extract in both the cookie dough and frosting. A little bit of nutmeg goes a long way. Just ¼ tsp. will make these cookies taste like they came from a bakery.

Nutrition Facts 1 cookie: 174 calories, 8g fat (5g saturated fat), 33mg cholesterol, 107mg sodium, 24g carbohydrate (17g sugars, 0 fiber), 1g protein.

Strawberry Rhubarb Cheesecake Bars $35.00 per pan

These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah

Ingredients

• 1 cup all-purpose flour

• 1/3 cup packed brown sugar

• Dash kosher salt

• 1/2 cup cold butter, cubed

• 1/3 cup finely chopped pecans

• FILLING:

• 1 package (8 ounces) cream cheese, softened

• 1/4 cup sugar

• 2 tablespoons 2% milk

• 1 tablespoon lemon juice

• 1/2 teaspoon vanilla extract

• Dash kosher salt

• 1 large egg, room temperature, lightly beaten

• JAM:

• 1/2 cup sugar

• 2 tablespoons cornstarch

• 1-1/3 cups chopped fresh strawberries

• 1-1/3 cups sliced fresh or frozen rhubarb

• 1 tablespoon lemon juice

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Directions

• Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.

• Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.

• In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.

• Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.

• For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight.

• Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

• Cut bigger squares than shown for the E-Stand

Nutrition Facts 1 bar: 215 calories, 13g fat (7g saturated fat), 41mg cholesterol, 113mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 3g protein.

S'mores Brownies $35.00 per pan

My family simply adores my daughter's fudgy s'mores brownies. The cinnamon graham cracker crust and the dark chocolate brownies bring our passion for s'mores to a whole new level! —Jennifer Gilbert, Brighton, Michigan

Ingredients

• 1-1/2 cups graham cracker crumbs (about 10 whole crackers)

• 1/4 cup sugar

• 1 teaspoon ground cinnamon

• 1/2 cup butter, melted

• BROWNIES:

• 1 ounce unsweetened baking chocolate

• 1/2 cup butter, softened

• 1-1/4 cups sugar

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1-1/4 cups all-purpose flour

• 1/3 cup dark baking cocoa

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup miniature marshmallows

• TOPPING:

• 1 cup miniature marshmallows

• 5 whole graham crackers, broken into bite-sized pieces

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• Preheat oven to 350°. Combine cracker crumbs, sugar and cinnamon. Stir in melted butter. Press onto bottom of an ungreased 13x9-in. baking pan. Bake until lightly browned, 7-9 minutes. Cool on a wire rack.

• For brownies, melt unsweetened chocolate on high in a microwave, stirring every 30 seconds. Cool slightly. Cream butter and sugar on medium speed until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition; beat in melted chocolate and vanilla. In another bowl, whisk together flour, cocoa, baking powder and salt; stir into creamed mixture. Fold in 1 cup miniature marshmallows.

• Spread batter over graham cracker crust. Top with 1 cup marshmallows and broken graham crackers. Bake until center is set, 18-22 minutes (do not overbake).

Nutrition Facts 1 brownie: 215 calories, 10g fat (6g saturated fat), 44mg cholesterol, 157mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 3g protein.

Strawberry Pretzel Dessert Jars $20.00 per jar

These make-ahead dessert jars will disappear quickly. —Aldene Belch, Flint, Michigan

Ingredients

• 2 cups crushed pretzels (about 8 ounces)

• 3/4 cup butter, melted

• 3 tablespoons sugar

• FILLING:

• 2 cups whipped topping

• 1 package (8 ounces) cream cheese, softened

• 1 cup sugar

• TOPPING:

• 2 packages (3 ounces each) strawberry gelatin

• 2 cups boiling water

• 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed

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Directions

• Preheat oven to 350°. In a small bowl, combine pretzels, butter and sugar; spread onto a baking sheet. Bake until crisp and lightly browned, 12-15 minutes. Cool completely on a wire rack; break into small pieces.

• For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Refrigerate until chilled.

• For topping, in a large bowl, dissolve gelatin in boiling water. Stir in sweetened strawberries; chill until partially set, about 1 hour. Carefully layer pretzel mixture, filling and topping into 4-oz. glass jars. Chill until firm, at least 2 hours. If desired, serve with additional whipped topping and pretzels.

Nutrition Facts 1 jar: 172 calories, 8g fat (5g saturated fat), 19mg cholesterol, 151mg sodium, 25g carbohydrate (20g sugars, 1g fiber), 2g protein.

Chocolate Peanut Butter No-Bake Cookies $30.00 per dozen

These chocolate peanut butter no-bake cookies bring back fond memories of my mom. They were her favorite, and she always made a batch when she knew company was coming. —Jacquie McTaggart, Independence, Iowa

• 2 cups sugar

• 1/2 cup butter or margarine, cubed

• 1/2 cup 2% milk

• 3 tablespoons baking cocoa

• Dash salt

• 1/2 cup creamy peanut butter

• 1 teaspoon vanilla extract

• 3 cups old-fashioned oats

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Directions

• In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes.

• Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

Chocolate Peanut Butter No-Bake Cookie Tips Why won’t my no-bake cookies harden? If you don't boil the ingredients or if you shorten the cooking time, you may get a softer result. Be sure to bring the sugar, butter, milk, cocoa and salt mixture to a boil and then cook and stir for 3 minutes as instructed. Make sure you follow our other cookie tips in our cookie baking guide, too.Can you use old-fashioned oats instead of quick oats in cookies? Yes, you can use old-fashioned oats instead. However, the texture of your cookie will be different. Old-fashioned oats are flatter and larger and yield a hearty, chewy texture to your cookies. Quick oats are smaller and cut into pieces, producing cookies that are softer. Learn more about the different types of oats.What else can you add to this no-bake cookie recipe? Try adding different kinds of cereals (like Cheerios or Chex Mix) or substitute almond butter for the peanut butter. Better yet, check out our other no-bake cookie variations!

Nutrition Facts 1 cookie: 139 calories, 6g fat (3g saturated fat), 8mg cholesterol, 50mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 2g protein.

Magic Brownie Bars $35.00 per pan

When I was a kid, one of my all-time favorite treats was magic cookie bars. This recipe combines all the same classic flavors in a magic brownie bar! —Mandy Rivers, Lexington, South Carolina

Ingredients

• 1 package (17-1/2 ounces) brownie mix

• 1 package (11 ounces) butterscotch chips

• 2 cups sweetened shredded coconut

• 1 cup chopped pecans, optional

• 1 can (14 ounces) sweetened condensed milk

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil.

• Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and, if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes.

• Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.

Nutrition Facts 1 bar: 200 calories, 10g fat (5g saturated fat), 14mg cholesterol, 91mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 3g protein.

Sea Salt Mint White Mocha Cookies $35.00 per dozen

This recipe came from my mom’s Grandma Alice, who taught her how to bake. Grandma Alice always had a fresh plate of warm cookies on her counter. I learned some of her recipes by heart as a child, and I’ve been making these since high school. —Kristin Bowers, Rancho Palos Verdes, California

Ingredients

• 1 cup butter-flavored shortening

• 3/4 cup sugar

• 3/4 cup packed brown sugar

• 2 large eggs, room temperature

• 1 teaspoon mint extract

• 1-1/2 cups all-purpose flour

• 1 tablespoon instant espresso powder

• 1 teaspoon sea salt

• 1 teaspoon baking soda

• 2 cups old-fashioned oats

• 1 package (10 to 12 ounces) white baking chips

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Directions

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and extract. In another bowl, whisk flour, espresso powder, salt and baking soda; gradually beat into creamed mixture. Stir in oats and white chips.

• Drop dough by scant 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container.

Test Kitchen tipsFor a caffeine-free version, simply leave out the espresso powder. Milk or dark chocolate chips can be substituted if that’s what you have on hand. Do not remove the cookies from the baking sheet too soon after baking. They are more fragile when they are warm.

Nutrition Facts 1 cookie: 229 calories, 12g fat (4g saturated fat), 17mg cholesterol, 140mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 3g protein.

Gam's Homemade Vanilla Ice Cream $35.00 per batch

My grandmother's homemade ice cream is good on its own, but it's also fantastic as a base for fun flavors and toppings. Try stirring in your favorite chopped candy bars. —Andrea Bolden, Unionville, Tennessee

Ingredients

• 3 large eggs

• 1 cup sugar

• 5 cups whole milk

• 1 cup half-and-half cream

• 1/2 cup heavy whipping cream

• 2 teaspoons vanilla extract

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Directions

• In a large heavy saucepan, whisk eggs and sugar until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.

• Quickly transfer to a large bowl; place bowl in a pan of ice water. Let sit for 2 minutes, occasionally stirring gently. Stir in half-and-half, heavy cream and vanilla. Press plastic wrap onto surface of the custard. Refrigerate several hours or overnight.

• Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)

• Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, at least 4 hours.

To make chocolate ice cream, stir in a can of Hershey's chocolate syrup. For strawberry or peach, stir in 2 cups sliced fruit sweetened with 1/2 cup sugar. For peppermint ice cream, crush mints to equal 1 cup and stir into ice cream mixture, or substitute peppermint extract for 1 teaspoon of the vanilla.

Nutrition Facts 1/2 cup: 178 calories, 9g fat (5g saturated fat), 67mg cholesterol, 64mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 5g protein.

Fried Ice Cream Dessert Bars $35.00

Fried ice cream is such a delicious treat, but it can be a hassle to make individual servings. This recipe gives you the same fabulous flavor in an easy and convenient bar form. —Andrea Price, Grafton, Wisconsin

Ingredients

• 1/2 cup butter, cubed

• 2 cups crushed cornflakes

• 1-1/2 teaspoons ground cinnamon

• 3 tablespoons sugar

• 1-3/4 cups heavy whipping cream

• 1/4 cup evaporated milk

• 1/8 teaspoon salt

• 1 can (14 ounces) sweetened condensed milk

• 2 teaspoons vanilla extract

• Optional: Honey, whipped cream and maraschino cherries

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Directions

• In a large skillet, melt butter over medium heat. Add cornflakes and cinnamon; cook and stir until golden brown, about 5 minutes. Remove from heat; stir in sugar. Cool completely.

• In a large bowl, beat cream, evaporated milk and salt until it begins to thicken. Gradually beat in condensed milk and vanilla until thickened.

• Sprinkle half the cornflakes onto bottom of a greased 9-in. square baking pan. Pour filling over crust; sprinkle with remaining cornflakes. Cover and freeze overnight. Cut into bars. If desired, serve with honey, whipped cream and cherries.

Nutrition Facts 1 bar: 276 calories, 18g fat (11g saturated fat), 55mg cholesterol, 187mg sodium, 27g carbohydrate (18g sugars, 0 fiber), 4g protein.

Pineapple Upside-Down Muffin Cakes $30.00

A friend submitted this recipe to a cookbook our school district was compiling. The first time I made them, the whole family declared the recipe a winner. Delicious and healthy to boot, they remain favorites to this day. —Joan Hallford, North Richland Hills, Texas

Ingredients

• 1/3 cup packed brown sugar or 3 tablespoons brown sugar substitute blend

• 2 tablespoons butter, melted

• 3 canned pineapple slices

• CAKES:

• 1/3 cup butter, softened

• 1/2 cup sugar

• 1 large egg, room temperature

• 1/2 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup fat-free lemon or vanilla Greek yogurt

• 1/4 cup fat-free milk

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place one piece in each cup.

• For cakes, cream butter and sugar until light and fluffy, 3-5 minutes; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition.

• Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool in pan 2 minutes; invert onto a serving plate. Serve warm or at room temperature.

Nutrition Facts 1 muffin cake: 177 calories, 8g fat (5g saturated fat), 34mg cholesterol, 178mg sodium, 25g carbohydrate (17g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Strawberry Pretzel Pie $35.00 per circle dessert

This cool no-bake strawberry pretzel pie is the perfect way to satisfy your sweet tooth this summer. Made with pantry staples and, well, as easy as pie to make, it’s become one of my family’s most requested warm-weather treats. —Shauna Havey, Roy, Utah

Ingredients

• 4 cups miniature pretzels

• 6 tablespoons butter, melted

• 1/4 cup sugar

• 3/4 cup boiling water

• 1 package (6 ounces) strawberry gelatin

• 1/4 cup lemon juice

• 1 pound fresh strawberries, hulled, divided

• 2 cups heavy whipping cream, divided

• 1 jar (7 ounces) marshmallow creme

• 2/3 cup whipped cream cheese

• 2/3 cup sweetened condensed milk

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• Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes.

• Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.

• Chop half the strawberries; slice remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow creme, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.

• Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

Nutrition Facts 1 piece: 350 calories, 19g fat (12g saturated fat), 56mg cholesterol, 284mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.

TASTE OF HOME

Cannoli Dip $30.00 per dozen

Ricotta is one of my family's favorite ingredients. I made up the cannoli filling and broke up some ice cream waffle shells to use as "chips and dip"—it was an instant hit! It's also good served slightly warm. —Ann Marie Eberhart, Gig Harbor, Washington

Ingredients

• 1 carton (15 ounces) whole-milk ricotta cheese

• 3/4 cup confectioners' sugar

• 1 tablespoon finely chopped candied citron

• 1 tablespoon grated lime zest

• Mini ice cream sugar cones, optional

• Miniature semisweet chocolate chips, optional

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Directions

• Beat together ricotta cheese, sugar, candied citron and lime zest. If desired, scoop ricotta mixture into cones and sprinkle with chocolate chips.

Do not use a food processor to chop the citron—it could make it too fine, and its flavor is more intense with slightly larger bits.

Nutrition Facts 1/4 cup: 128 calories, 5g fat (3g saturated fat), 21mg cholesterol, 70mg sodium, 16g carbohydrate (15g sugars, 0 fiber), 6g protein.

Bing Cherry-Amaretti Fool

When Bing cherries are in season, I make this fruity custard-style fool. The sweet cherries and whipped cream balance perfectly with the sour cream. —Mary Ann Lee, Clifton Park, New York

Ingredients

• 1 envelope unflavored gelatin

• 1/3 cup cold water

• 1 cup sour cream

• 1/2 cup sugar

• 1 tablespoon lemon juice

• 1/2 teaspoon almond extract

• 1/2 teaspoon vanilla extract

• 2 cups coarsely chopped fresh Bing or other dark sweet cherries, divided

• 1 cup heavy whipping cream

• 1 cup coarsely crushed amaretti cookies (about 16 cookies)

• Optional toppings: Fresh mint leaves, Bing cherries and additional crushed amaretti cookies

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Directions

• In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes.

• Place sour cream, sugar, lemon juice, extracts, 1 cup cherries and gelatin mixture in a blender; cover and process until cherries are pureed. Transfer to a large bowl.

• In a small bowl, beat cream until soft peaks form. Remove 1/2 cup whipped cream; reserve for topping. Gently fold remaining whipped cream into cherry mixture. Fold in crushed cookies and remaining chopped cherries. Divide mixture among 8 dessert dishes. Refrigerate at least 2 hours.

• Serve with reserved whipped cream and optional toppings as desired.

Nutrition Facts 1 serving: 323 calories, 19g fat (10g saturated fat), 41mg cholesterol, 26mg sodium, 36g carbohydrate (32g sugars, 1g fiber), 4g protein.

Easy Key Lime Pie $30.00 per pie

You need only five ingredients to create this refreshing, easy Key lime pie. It's special enough for weekend potlucks, but easy enough to make for a weeknight dessert. —Taste of Home Test Kitchen

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 1 can (14 ounces) sweetened condensed milk

• 1/2 cup Key lime juice or lime juice

• 1 graham cracker crust (9 inches)

• 2 cups whipped topping

• Lime slices, optional

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Directions

• In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.

Nutrition Facts 1 piece: 417 calories, 22g fat (13g saturated fat), 46mg cholesterol, 274mg sodium, 48g carbohydrate (42g sugars, 0 fiber), 7g protein.