5/10/17

Two recipes today: Italian Crescent Roll Squares and Lemon Poppy Seed Muffins!

 


This morning as I opened the editor to decide on a recipe I thought to myself "I wonder what recipes I posted on this day in the past?"  So I quickly just opened up an old random page and found a post from May 10th.  It just happened to be 2007 which is kind of neat considering it's now 2017.

So todays post is a blast from the past archives - originally posted on this day in 2007.  Re-posting 10 years later for 2017.  A hot Italian Sandwich made with crescent rolls - and a recipe for Lemon Poppy Seed Muffins!


Italian Squares


2 pkg. crescent rolls

14 oz jar roasted red peppers (drain)
1 can artichoke hearts, chopped
4 T Italian dressing, prepared
1/4 lb. pepperoni
1/4 lb. ham, sliced thin
1/4 lb. Genoa or Hard Salami, sliced thin
1 small can sliced black olives
1/4 lb. Provolone Cheese
1/4 lb Swiss cheese
1/2 c grated Parmesan cheese
3 eggs


Spread 1 roll of crescent rolls into the bottom of a 9" x 13" baking pan and seal the edges to make a crust. Layer the Ham, artichokes, Swiss cheese, Salami, Provolone, olives and Pepperoni over crescent roll bottom. Spread well drained peppers over top of the meats and sprinkle with black olives. Beat the eggs and cheese together pour over the top of the olives.

Use the 2nd container of crescent rolls to lay out on a piece of plastic, seal the edges and then lay it over the top, pressing seams to seal. Cover with foil. Bake at 350° for 25 minutes. Remove foil and bake an additional 15 minutes, until golden brown. Cool 10 minutes before cutting.




Lemon Poppy Seed Muffins


2 cs (280 grams) all-purpose flour
1 T poppy seeds
1/2 t (3.5 grams) salt
1/2 t (2.5 grams) baking soda
1/2 c (113 grams) unsalted butter
1 c (200 grams) granulated white sugar
2 large eggs
1 c (240 ml) plain yogurt (do not use non fat yogurt)
1 t (5 grams) pure vanilla extract
Zest of one lemon

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a muffin pan with paper liners or else spray with a vegetable spray. Set aside.

In a small bowl, stir together flour, poppy seeds, salt and baking soda. Set aside.

In bowl of electric mixer, fitted with the paddle attachment, cream the butter and sugar. Beat in eggs, one at a time, beating well after each addition. Add the yogurt, vanilla, and lemon zest and beat until well blended.

By hand, stir in flour mixture until just moistened. Do not overmix. Spoon batter using either two spoons or an ice cream scoop into greased or paper lined muffin tins and bake for 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Cool muffins on wire rack for 5 minutes before removing from pan and serving.


For The Glaze:
1/2 c (60 grams) powdered sugar
1 T fresh lemon juice

Stir together the powdered sugar and lemon juice. The mixture will be runny. Once the muffins are removed from the oven, wait five minutes, and then drizzle the glaze over the muffins with a spoon.

















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5/3/17

Homemade Bloomin' Onion and Bloomin' Onion Sauce




I had been craving an Onion Blossom (Blooming Onion) for about 2 weeks so made sure to pick up a couple extra onions during the last grocery shopping trip specifically for this recipe.  We go through a lot of onions and I wanted to make sure I had enough for all our dishes.  I posted an Onion Blossom recipe once previously, back in 2008 and I still make it basically the same except this time I didn't add cumin to the mix and I fried it both upside down and right side up.

I absolutely love these, but I rarely make them (maybe once a year - twice at most) because they are rather messy and the frying oil smells up the house (LOL).  It's much easier to quell the craving by ordering them at your favorite steakhouse restaurant.  However, I will say that I don't order them myself because I find they are usually too greasy.  The home version tends to be less greasy and you can always drain it and squeeze it a bit with paper towels to even get more of the oil out.

When it comes to cutting your onion you can use an onion blossom cutter or do it with a knife.  I actually own a blossom cutter - (I own the most basic and cheapest; Norpro Onion Blossom Maker) but sometimes I just use a knife.  You just slice 16 times to make the petal without a guide.  You can do it either way and I'll put some onion cutters at the end of the post you can check out if you want to.

The Southwestern Bloomin Onion Sauce: Prepare ahead of time so it has time to chill

1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish sauce (I use Kraft)
1/4 teaspoon paprika
1/8 teaspoon dried oregano
Dash ground black pepper

Prepare the dipping sauce by combining all of the ingredients in a small bowl. Keep the sauce covered in your refrigerator until needed.

Blooming Onion  (or Onion Blossom)

1 cup milk
1 egg, beaten
1 cup all-purpose flour
1 1/2 t salt
1 1/2 t cayenne pepper
1/2 t ground black pepper
1/4 t dried oregano
1/8 t dried thyme
1 giant 'sweet' onion like a Vidalia

Vegetable oil for frying

Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion. In a separate bowl, combine the flour, salt, peppers, oregano & thyme.

To slice the onion - First slice 3/4 inch to 1 inch off the top and bottom of the onion. Remove the papery skin. Use a thin knife to cut a 1-inch diameter core out of the middle of the onion. Using a large knife you will now slice all the way across the onion but not down to the cutting board. You need to only cut 3/4 of the way through the onion so the bottom holds it together. You need to make 16 slices, or as many close to that number as you can to make the petals. Spread the "petals" of the onion apart gently, you'll want to separate them to make coating easier and to get the flour and seasoning mixture down into the onion base.

Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients. Double dip your onions - wet, dry, wet and dry again. Then let the onion rest for at least 15 minutes to 'set' the breading.

Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries. Fry the onion upside down for about 6 minutes then right side up in the oil for 6 minutes or until it turns golden brown and the petals are done. Remove it from the oil and let it drain on a rack or paper towels.  Salt and serve with the sauce for dipping.




You can slice it without an Onion Blossom Cutter but it's tricky
After slicing 16 slices not all the way through, I flip it over and open the petals

Dry, wet, dry, wet and set 15 minutes

Frying in a deep fryer or a deep pan


                 
Bloomin' Onion style cutters are available at local retailers or through my Amazon affiliate links;  there are different styles for all budgets.  

Norpro 5143 Onion Blossom Maker


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The Best Homemade Batter for Fish, Shrimp and Chicken

Originally posted in 2008 - Reposted for 2017 almost 10 years later because it's still my favorite batter for fried fish, shrimp and chicken.





If you were to ask me what my favorite 'food' is, it might be onions.  However, if you were to ask me what my favorite type of food is, it would be seafood.  It doesn't matter if it's crab, lobster, shrimp, fish, oysters, mussels or anything in between.  Seafood in some form, three times a week would be about perfect for me.  And this fried fish batter?  One of my favorites.  This is a recipe I originally posted back in 2008 but a lot of you might not have been a reader back then.  It is not only so very good, but you can use cod fillets, which are very affordable!

Home Fried Fish

1 c self rising flour
5 t prepared mustard
2 t sugar
2 t salt
1 egg
1 c water
1/2 t onion powder
2 lbs. fresh or frozen/thawed Cod filets or chicken strips, etc.

Mix everything but the fish/chicken.  Heat a container of oil 2-3 inches deep to about 350-400 degree's.  Dip each filet into the batter and quickly place in the hot oil.  Cook until golden brown, about 5 minutes.  Drain on paper towels.







Here is a close up of some of the fish fillet's in the batter



 



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Everyday Foods in War Time - Focus on Milk

I am first and foremost a history nut.  I love to read more than doing anything else at all and history is one of my favorite topics.  Everyday Foods in War Time is today's topic book.  Actually just one little part today (I'll spare you the other almost 900 pages for now).  It was written by Mary Swartz Rose and published in 1918.  Almost 100 years ago.  I smile when I read that!  I thought perhaps my readers would find a bit of these chapters interesting so today I'm focusing on 'milk'.  Which is ironic because I hate milk.  I've never liked - not even as a child.  By the time I was 2 years old I was refusing to drink it and it was a daily war betwixt my mother and I on whether or not I would choke any down.  I remember being 4 years old and crying as I looked at my little green plastic glass of milk at dinner time and refusing to drink it.

I still hate milk to this day... and so do two of my daughters.  One of which breaks out in horrible eczema when she has milk or dairy products and the other has digestive issues when she drinks dairy milk so she only drinks almond milk.  My son however loves milk!  And as a teenager used to go through a gallon of it a week on his own.

About the Author:  Mary Swartz Rose (October 31, 1874 – February 1, 1941) was an influential American laboratory scientist and educator in the fields of nutrition and dietetics. A prominent American nutritionist during the first half of the 20th century at Columbia University Teachers College in New York City, Rose authored several influential textbooks, the Laboratory Handbook for Dietetics, first published in 1912, and three editions of The Foundations of Nutrition, as well as books for the general public, such as Feeding the Family in 1916. Rose co-founded the American Institute of Nutrition and served as its fifth president in 1937-1938.

Everyday Foods in War Time

"Food is fuel for fighters.  Do not waste it.  Save WHEAT, MEAT, SUGAR and FATS.  Send more to our Soldiers, Sailors and Allies."

The patriotic housewife finds her little domestic boat sailing in uncharted waters.  The above message of the Food Administration disturbs her ordinary routine, upsets her menus and puts her recipes out of commission.  It also renders inoperative some of her usual methods of economy at a time when rising food prices make economy more imperative than ever.  To be patriotic and still live on one's income in a complex problem.  This little book was started in response to a request for "a war message about food." 

And thus starts this free ebook (available for free from many sources because it's public domain).

Milk is unique in that it comes nearest of all foods to being a complete diet in itself. It is like the house with only a door missing. We could be quite comfortable in such a house for a long time though we could make a more complete diet by adding some graham bread or an apple or some spinach. We all associate milk with cows and cows with farms, but how closely is milk associated with the farm table? Is it prized as the most valuable food which the farm produces? Every drop should be used as food; and this applies to skim milk, sour milk, and buttermilk as well as sweet milk. Do we all use milk to the best advantage in the diet?

Here are a few points which it is well to bear in mind: Milk will take the place of meat. The world is facing a meat famine. The famine was on the way before the war began but it has approached with tremendous speed this last year. Every cow killed and eaten means not only so much less meat available but so much less of an adequate substitute. Lean meat contributes to the diet chiefly protein and iron. We eat it primarily for the protein. Hence in comparing meat and milk we think first of their protein content. One and one-fourth cups of milk will supply as much protein as two ounces of lean beef. The protein of milk is largely the part which makes cottage cheese. So cottage cheese is a good meat substitute and a practical way of using part of the skim milk when the cream is taken off for butter. One and one-half ounces of cottage cheese (one-fourth cup) are the protein equivalent of two ounces of lean beef. Skim milk and buttermilk are just as good substitutes for meat as whole milk. Since meat is one of the most expensive items in the food bill, its replacement by milk is a very great financial economy. This is true even if the meat is raised on the farm, as food for cattle is used much more economically in the production of milk than of beef.

Milk is the greatest source of calcium (lime). Lime is one of the components of food that serves two purposes; it is both building material for bones and regulating material for the body as a whole, helping in several important ways to maintain good health. It is essential that everyone have a supply of lime and particularly important that all growing infants, children, and young people have plenty for construction of bones and teeth. There is almost none in meat and bread, none in common fats and sugars, and comparatively few common foods can be taken alone and digested in large enough quantities to insure an adequate supply; whereas a pint of milk (whole, skim, or buttermilk) will guarantee to a grown person a sufficient amount, and a quart a day will provide for the greater needs of growing children. Whatever other foods we have, we cannot afford to leave milk out of the diet because of its lime. Under the most favorable dietary conditions, when the diet is liberal and varied, an adult should be expected to thrive with less than a pint.  

Milk contains a most varied assortment of materials needed in small amounts for the body welfare, partly for constructive and partly for regulating purposes. These are rather irregularly distributed in other kinds of food materials. When eggs, vegetables, and cereals are freely used, we are not likely to suffer any lack; but when war conditions limit the number of foods which we can get, it is well to remember that the more limited the variety of foods in the diet the more important milk becomes. Milk will take the place of bread, butter, sugar, and other foods used chiefly for fuel. The body is an engine which must be stoked regularly in order to work. The more work done the more fuel needed. That is what we mean when we talk about the food giving "working strength." A farmer and his wife and usually all the family need much fuel because they do much physical work. Even people whose work is physically light require considerable fuel. A quart of milk will give as much working force as half a pound of bread, one-fourth of a pound of butter, or six ounces of sugar. And this is in addition to the other advantages already mentioned.

Milk contains specifics for growth. Experiments with animals have taught us that there are two specific substances, known as vitamins, which must be present in the diet if a young animal is to grow. If either one is absent, growth is impossible. Both are to be found in milk, one in the cream and the other in the skim milk or whey. For this reason children should have whole milk rather than skim milk. Of course, butter and skim milk should produce the same result as whole milk. Eggs also have these requisites and can be used to supplement milk for either one, but as a rule it is more practical to depend upon milk, and usually more economical. For little children, milk is best served as a beverage. But as children grow up, the fluidity of milk makes them feel as if it were not food enough and it is generally better to use it freely in the kitchen first, and then, if there is any surplus, put it on the table as a beverage or serve it thus to those who need an extra supply--the half-grown boys, for instance, who need more food in a day than even a hard-working farmer.

A good plan is to set aside definitely, as a day's supply, a quart apiece for each person under sixteen and a pint apiece for each one over this age. Then see at night how well one has succeeded in disposing of it. If there is much left, one should consider ways of using it to advantage. The two simplest probably are, first, as cream sauce for vegetables of all sorts; for macaroni or hominy with or without cheese; or for hard cooked eggs or left-over meats; and next in puddings baked a long time in the oven so that much of the water in the milk is evaporated. Such puddings are easy to prepare on almost any scale and are invaluable for persons with big appetites because they are concentrated without being unwholesome.

The milk pitcher and the vegetable garden are the best friends of the woman wishing to set a wholesome and economical table. Vegetables supplement milk almost ideally, since they contain the vegetable fiber which helps to guard against constipation, and the iron which is the lacking door in the "house that milk built." Vegetables which are not perfect enough to serve uncooked, like the broken leaves of lettuce and the green and tough parts of celery, are excellent cooked and served with a cream sauce. Cream sauce makes it possible also to cook enough of a vegetable for two days at once, sending it to the table simply dressed in its own juices or a little butter the first time and making a scalloped dish with cream sauce and crumbs the next day. Vegetables which do not lend themselves to this treatment can be made into cream soups, which are excellent as the hot dish for supper, because they can be prepared in the morning and merely reheated at serving time. 

Finally, the addition of milk in liberal quantities to tea and coffee (used of course only by adults); its use without dilution with water in cocoa; and instead of water in bread when that is made at home, ought to enable a housewife to dispose satisfactorily of her day's quota of milk.

Rose, Mary Swartz (2004-11-17). Everyday Foods in War Time (p. 6). Public Domain Books. Kindle Edition.








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5/2/17

Beer Batter for Fish (You can substitute for the beer)

When I was very small, I remember the taste of fish was beer battered walleye and catfish.  That's the only fish I knew of for years until I was in elementary school and my Mom started to buy us fish sticks sometimes.  Before that however, the only fish I had for the first 7 or 8 years of my life was always fresh caught in the heartland of America.

After I was a teenager and into adulthood, I didn't really like the taste of Walleye anymore but to this day I still love catfish - as long as they aren't too large, where they've acquired that muddy taste.  I like grilled catfish best but a good beer batter recipe is nice to have on hand and this is a good one.  Light American beers work best if you don't know that you love a good, heavy beer flavor.  If you love a nice rich, heavier beer, then use whatever beer you have on hand; Guinness, etc.  You can also substitute seltzer water or even regular water for the beer.  If it has a lemon flavor to it that's ok but don't use a water that has sweeteners in it.


Beer-Battered Fish

1 1/2 c all-purpose flour
1/2 t garlic powder
1/2 t ground cumin
1/2 t salt
1/4 t freshly ground black pepper
1/4 t cayenne pepper
1 can beer

Combine the dry ingredients large bowl. Whisk in the beer.

Dip your fish fillets or pieces into the beer batter, letting excess batter drip back into bowl. Fry 3 to 4 minutes for average sized fillets - longer if you have large pieces of fish.  Done when golden brown and crispy on all sides. Drain on paper towels.  Season with salt.
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4/28/17

How to Make Homemade Salsa - Canned

Re-posting again because I love this spicy and delicious homemade salsa recipe!  And with Cinco De Mayo right around the corner I know there are some readers who will find this helpful!




Re-posting for 2017 -

Here is my original recipe post for this recipe - posted a couple times on An American Housewife already.  This particular one in 2012.


Homemade canned salsa - fresh from the garden
Canning your salsa, you will need two things for sure;  a large enough pot to boil the jars in water that covers their lids and, canning jars with lids and bands.   I don't have an official 'canner' - I have a soup pot.  But it works great for me and since I'm not canning low acidic foods like green beans or meat, I don't have to use a pressure canner.  Water baths work just fine.  An item I would suggest you get to save yourself burnt fingers;  a jar lifter.  This is something I didn't use the first couple years, I just tried to hold on to the jars with a towel as my 'hot pad' holder.  Once I invested in a cheap jar lifter I was amazed at how easy things became!  
Homemade Salsa

10 Cups of peeled, seeded and chopped tomatoes
5 c chopped onions
3 sweet banana peppers, diced
4 jalapenos, seeded and diced
2 t minced garlic
1 green pepper, chopped
1/2 red pepper, chopped
1 1/4 c vinegar
2 T chili powder
2 1/2 t salt
1 1/2 t cayenne pepper
1 T sugar

To peel/skin your tomatoes easily just put them in boiling water. Skins will split in 10 seconds - 2 minutes. Remove as soon as the skin splits and lay on a clean towel to cool until you can handle them comfortably - or you can dip them into a bowl of ice water if you wish. Some tomatoes won't split but they are still ready;  if it has been in the water for approximately 1-2 minutes, lift it out and feel it. If it looks tight and ready to burst, yet it feels like a water balloon, then remove it to cool. It's ready.  The second your fingers or a knife touch the skin it will probably split on contact.  Tomatoes can be seeded and the juice canned separately or you can use the whole tomato in your salsa and skip that process.  Up to you.

Mix all the ingredients for your salsa and simmer 1-3 hours.

While simmering, be sure to either run your jars and lids and seals through an extra hot dishwasher cycle or boil them in another pot of water so they are hot and sterilized when you are ready to use them.  Ladle salsa into the jars with about 1/2 inch head space at the top.   Wipe the edges completely clean with a clean cloth and place the lid on it and then the ring.  You don't have to tighten them hard - just a quick twist to hold the seal/lid on during the process.  Now, originally this old time recipe did not call for a water bath.  The heat from the salsa and the jar will seal the lid.  However, I like to boil them in a water bath as an extra precaution for 25 for pints.

Remove from the water, set on a towel on the counter and let them cool at room temperature.  You will hear popping noises.  That is the lids sealing.  When completely cooled, store in your pantry or cupboard.

Tomatoes from the garden, ready to be made into salsa

Immersing in boiling water to easily remove the skins

The skins will split within about 30 seconds and they literally slip right off.

Chop your tomatoes.  No need to be concise. They will cook down. Just chop quickly and toss in.

Ingredients ready to simmer
A water bath of 25 minutes as extra protection


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Easy and Delicious! #CincoDeMayo Recipe for Black Bean and Corn Salsa


Reposting because - hello?  Cinco De Mayo is right around the corner!  Need a quick & easy dish to serve along with a margarita for a get-together?  This is it.


Black Bean and Corn Salsa

Almost all ingredients are optional based on your preferences.  Use as much or as little as you like and mix it up!


1 can black beans, rinsed and drained
1 c diced tomatoes
1 can yellow corn
1 can white corn
4-5 green onions, sliced thin
1/2 small red onion, diced
1/2 avocado, petite diced
1/2 red or green pepper, diced
1-2 t minced fresh garlic
1 small can diced green chili
1 small jalapeno pepper, diced fine
1 bunch cilantro - chopped
Juice from 1 lime (about 2 tablespoons)
1 t cumin powder
Salt to taste (start with a teaspoon and taste test)

Mix together in a bowl. Serve right away or chill 2 hours before serving. Serve as a side dish, with tortilla chips or with flour tortillas.





You might also be interested in these related serving dishes available through Amazon;

Bamboozle Eclipse Server Two-Piece Bamboo Serving Dish
Dishes for Snacks and Appetizers - Set #3 - Hand Painted in Spain (Luna Design)
Dishes for Snacks and Appetizers - Set #3 - Hand Painted in Spain (Sol Design)



    





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4/27/17

#DynaTrap Product Review: Killing mosquitoes without chemicals - the DynaTrap DT2000XLP

I was already researching this style insect trap/killer when I was offered a chance to receive the DynaTrap DT2000XLP to try in exchange for my honest opinions and thoughts - perfect timing! 




If there is a walking no-see-um and mosquito magnet, it's me.  Even with no perfumes, scents or flowery shampoo, they find me within 30 seconds of stepping outside and they begin their feast.

Being sick of spraying myself head to toe every time I want to spend 3 minutes outside, I had just told my husband a couple weeks ago I wanted to seriously start looking at the bug killers that are supposed to treat a whole acre and 'use propane or something'.  I had never wanted to look into these previously because I did not want the hassle of propane tanks, the cost of buying it or the added chore of checking and changing it!  But... I was getting desperate.

We have 5 acres of woods behind our house and they can host a lot of pesky biting insects.

  
Within days of mentioning this to my husband I got an offer to try the DynaTrap DT2000XLP.  I don't think you can quite understand my excitement!  I could not WAIT.  This was perfect timing.  And even better?  NO PROPANE!


Before I ever agree to try a product, I do some research,
and one of the main reasons I was so excited about 
the DynaTrap is that it does not use propane
or harmful chemicals.




This Dynatrap Insect Trap attracts and kills mosquitoes and other flying insects across 1 Acre. This insect trap is engineered for 3-way protection against mosquitoes and other flying insects. First, a UV fluorescent bulb generates a warm light, attracting insects. Then a second lure, an exclusive Ti02 titanium dioxide-coated surface, produces CO2 that's irresistible to mosquitoes. Third, a powerful yet whisper-quiet vacuum fan sucks insects into the retaining cage where they dehydrate and die. A damper closes when the trap is turned off to prevent insects from escaping.

How it works; simply explained in graphics.








When you purchase the product you simply take the pieces out of the box and stack them together. The bottom twists on and off easily.  (You remove the bottom to clean out the dead or dying insects.)  It is electric so you have to have access to an outlet, and it is preferable to be in the shade, around trees or bushes and even better if you can put it right by any standing water.

Our heavily treed and shaded area was behind our home but too far away to run an electrical cord so I chose the shady corner of our home where we have not only shade, but some shrubs and plants.  You need a way to hang it - I simply went to Lowe's and purchased a tall shepherds took for about $10.  You hang it up, plug it in... and that's all there is to it!

It mostly killed the pesky and tree-damaging gypsy moths the first 1-2 days (that I could tell) as mosquitoes and no-see-ums are really so tiny.  Mosquitoes dry up to pretty much 'nothing' so it's not easy to tell at first if it's working on them.  By the third day of it running I noticed I was out on the deck and around our patio trimming rose bushes and I wasn't getting bit by anything. 

Per their instructions you must let it run 24/7 for at least 1 full week to initially treat the area.  After the 5th day I was pretty thrilled with the results.  I noticed I was out on the deck, our patio or the front step for up to 30-40 minutes without being attacked by no-see-ums.  Normally I have about 30 seconds to 3 minutes before I'm back in the house so a half hour is unheard of.  By the end of our trial week I was ready to give this product a thumbs up.

PROS
  • Cuts down on insects around your target home area - especially gypsy moths and mosquitoes
  • Quiet - whisper quiet!
  • No propane or harmful chemicals needed
  • Only have to clean it out when the basket starts to get full (depending on how heavy your area is with insects)
  • Quick and easy to put together and hang
  • Can be out in the rain, sun, etc. just hang it and forget it.

CONS
  • Needs to have an electrical outlet/cords
  • The insects die by dehydration so you might have to spray the ones still alive if you are cleaning out the basket (so they don't fly away again) because it takes a few days for them to die
  • Doesn't seem to attract carpenter bees, wasps or other pesky, aggressive fliers - and I wish it would.







From what I've read the bulbs should last a season - about 4-5 months. My initial tests of this product are quite positive!  LOVE the no propane/no chemicals - ease of putting together - soft glow lighting - no zapping - no noise and easy clean up. After it had hung for a trial week I was able to see dead mosquitoes - SO excited to see the little disease and bacteria spreading pests in there.  I love the DynaTrap and am quite pleased with how it's working.

Thought:  With Mother's Day and Father's Day right around the corner this is a gift idea that 'keeps giving' long after the holiday is over and is one everyone can benefit from.

Available from many retailers including Sam's Club, Walmart, etc. as well as online through Amazon.  




_________________________________





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