Most of us have heard the saying “the early bird gets the worm.” If we had a nickel for every time someone told us “wow you are out of stock” or “I wish I would not have waited on that sale” we would be rich. So we decided to make this article which is all about “the early bird gets the gift” and why you should not wait to purchase anything from MM Gifts and More.
Reasons You Should Never Wait
Once we here at MM Gifts and More release an item you see you would like or someone else would like you should never wait to purchase it and here is why:
We realize some people will look at this article as a ploy to get people to buy our products more but that is not the case. The reason why we are writing this is so nobody misses out on what we offer. We want everyone to be able to enjoy everything MM Gifts and More offers instead of having to tell them we no longer have what they want. You may also contact us about any product you seek because at times we may not have all our items listed online. The easiest way to stay up to date on all we do is to go to our home page by clicking here, go to the middle of the page and sign up for our emailing list on the form. Please also take the time to click the Facebook logo below to like our page too. Thank you all so much.
Happy Beverage Day
Products released today in honor of this day
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Thank you all!
DISNEY FROZEN OLAF THE SNOWMAN SNOW CONE MAKER
$49.95 plus free shipping!
Make tasty frozen treats with the Frozen Olaf the Snowman Snow Cone Maker! The Frozen Olaf the Snowman Snow Cone Maker includes 2 molded cups, 2 sugar-free flavor powder packets, and 1 scoop. Ages 4 and up.
Limited quantities available so get them while they last!
- 7 2 ½- by- 4 ½-inch or 8 3-by-4-inch leaves gelatin
- 16 small or 14 medium limes
- 1 4-ounce package strawberry gelatin
- 1 ¾ cup hot water
- sugar (optional)
- 1 large or 2 small passion fruit (optional)
Put the kettle on to boil. Then put the gelatin leaves into a small wide bowl, cover them with cold water, and set aside to soften.
Cut the limes in half lengthwise, rather than around their middles, and, using a spoon, scoop out the juicy flesh. It takes a bit of wiggling and getting squirted by the juice, but you will get there! The trick is to not break through the lime skin. (You don’t need the flesh for this recipe, but afterward I like to squeeze the juice out and freeze it in an ice cube tray for handy lime juice needs at other times.)
Set each half, cut-side up, on a large tray, or put each one in the cup of a 12-cup muffin pan. They fit perfectly and don’t move around too much that way. You will need two or three 12-cup muffin pans, but if you don’t have enough, you can nestle the excess lime shells on top in between the others and they should sit still.
Next, break up the strawberry gelatin a bit and put it into a heatproof measuring cup, then pour over enough hot water to reach 1 ¾ cups.
Pick up the gelatin leaves — they will feel all soft. Gently squeeze out as much liquid as you can from them, discard the bowl of water, and then put the soft gelatin leaves into the gelatin and hot water. Leave to stand for a few minutes until everything begins to melt, then stir a little until everything is completely dissolved. Next, stir in the sugar, if using, until dissolved also.
Use the gelatin to fill each lime shell right up to the very top so it is almost overflowing. Let the shells cool down for about 5 minutes and then put them in the freezer for about 25 minutes to firm up (but not much longer or they will freeze!). They will set in the fridge also, but allow double the time.
Meanwhile, prepare the passion fruit by cutting it (or them) in half and scooping out the seeds onto paper towels. Dab the seeds dry with the towels and set them aside.
Halfway through the setting time (once the gelatins are just beginning to firm up), remove them and carefully arrange the passion fruit seeds on top. Arrange about six seeds on each one, keeping them away from the middle as you will be cutting them in half later, and lightly press each one down a little so it will set into the gelatin. Then return to the freezer until completely firm.
Once they are firm, remove them from the freezer. Then, using a sharp, nonserrated knife, cut them in half, straight down (again, lengthwise), and there you have it!
From Everyday Easy by Lorraine Pascale. Text copyright 2012 by Lorraine Pascale. Photographs copyright 2012 by Myles New. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.
Equipment: Kettle, small wide bowl, large tray or 2–3 12-cup muffin pans, heatproof measuring cup
EASY PRESS AUTOMATIC CAN OPENER
$29.95 plus free shipping!
Open cans in an instant with this handy can opener. It doesn’t require any wrist-wrenching twisting! Simply hook it to the top of the can, press the button and let the battery-powered mechanism do the work. 2 “AA” batteries not included.
Dimensions 6.25″ x 3.25″ x 1.5″.