Jen Wanderscheid, Independent Scentsy Consultant

http://jenw.scentsy.us

Scentsy Wickless candles are wickless, flameless, smokeless and lead-free. Dress up a room with a Scentsy Warmer, add one of 80-plus fragrances, and enjoy!   Shop here for all the latest styles and scents.  Warmers can stay on safely 24/7.

Contact me for my current specials.  I do fundraisers! Can ship anywhere in the United States and Canada.  MUCH safer, cleaner, more economical and eco-friendly than traditional wicked candles.

Popularity: 3% [?]

WINSTON ANDERSON
BEAUTY SENSATION COSMETICS
www.beautysensation.com

Beauty Sensation Cosmetics are sold through Home Parties,
Catalogs and Online by our Independent Beauty Consultants.
We offer a highly rewarding Opportunity with Free Training.

Our product line includes a Collection of high quality Skin Care and
Makeup for all skin types and Complexions plus a Men’s Line,
and a “HOW TO” Makeup DVD in English and Spanish.

Popularity: 3% [?]

Ingredients

• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 5 tablespoons butter, divided
• 2 cups soft bread crumbs
• 2 cans (8-1/2 ounces each) cream-style corn
• 1 can (11 ounces) whole kernel corn, drained
• 2 eggs
• 1/4 cup dry bread crumbs

Directions
In a large skillet, saute green pepper and onion in 4 tablespoons butter until tender. Stir in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish.
Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 5 servings.

Source: Taste of Home

Popularity: 100% [?]

Ingredients

• 1-1/4 cups sugar, divided
• 1 cup finely chopped slivered almonds, toasted
• 1 cup all-purpose flour
• 1/2 cup butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 envelope unflavored gelatin
• 1/4 cup water
• 1 package (12 ounces) fresh or frozen cranberries
• 1/2 cup red currant jelly
• Whipped cream and additional chopped almonds, optional

Directions
In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes.
Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack.
Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers. Yield: 8-10 servings.

Source: Taste of Home

Popularity: 2% [?]