Did you ever think you would get a computer for your TV??

Acer AspireRevo AR3700-U3002 Slim and Compact Desktop - Blue

Bacon week, post your bacon recipes.... FUN with Kelly

Bacon Makes everything better except Vodka!!

The perfect bacon strips in the Camp Oven:

Preheat oven to 400 Put parchment paper on your cooking sheet with a side lip

Put bacon flat on top of the sheet.

Sprinkle a little bit of brown sugar on the bacon

Cook 15 to 20 minutes to desired crispiness!

Each strip is flat and perfect for that Restaurant look.

Hint: Use hot pad and pull out of oven slowly to make sure you Don't spill out the bacon grease.

ENJOY!

Kelly

Camp Chef easy Sushi Maker.... WOW it worked...

Camp Chef Sushi at home... Super easy, I have done it!

I found you can really do some impressive layouts for the party.




here is a little sushi set I found on Amazon.

I am looking for a link to the one from this video if you find it let me know!

Cooking and making better choices for KIDS

This is the book in a kids version.

If you saw the special on Oprah, he is really entertaining. This is the guy who has edited the Men's Health magazine for a dozen years. He also has lost over 30lbs and kept it off.

In writing this book, he found out about hidden ingredients in foods also a big thing is the portion sizes. Many foods are 1/2 of a kids portion so you need to make sure you look that the labels.

Better yet just buy this book and it will help you make healthy decisions...

Please comment if you own this book.

The BEST Greek Salad on the planet.... Top secret restaurant recipe!

MAKE it TONIGHT, super easy and the Best Greek Salad Recipe.

Ingredients

PART ONE:
1 head Lettuce, rinse shake dry and chopped. (Romaine is Best)
1 Medium Red Onion take off the bad looking stuff and slice thin.
2-3 Roma Tomatoes, cut into wedges
1 Small Jar pitted Kalamata Olives
1 Cup Feta Cheese, crumbled dice smaller
1 Small Jar drained Mezzetta Imported Garlic & Dill Peperoncini (Best)
1 large Cucumber, Sliced and cut again.

PART TWO:
1/2 Cup Olive Oil (extra virgin first cold pressed)
1 Cup Red Wine Vinegar
1 tsp. Garlic Powder or Fresh garlic clove minced 1-2
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 tsp. Balsamic Vinegar
1 tsp. Black pepper
1 tsp. Dijon Mustard or spicy brown

The FINAL PART

1. Add in large serving bowl, all the "Part One" ingredients, cucumbers last.

2. In a side bowl or the feta container, mix together all "Part Two" ingredients.

3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day.

4. cover while storing, otherwise your refrigerator will remember for a few days what your made!

Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle... It is worth it...

Shop at my store of great gift ideas