Thursday, December 23, 2010

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Sunday, October 24, 2010

Allspice and Ginger Chicken Stew

What You Need:

2 tsp allspice
1 handful of fresh thyme leaves
2 tsp tamarind paste
1 (2 in.) piece of ginger, peeled and chopped
1/2 tsp salt
1/4 tsp pepper
3 tbsp canola oil
4 boneless, skinless chicken breasts cut into pieces
1 tbsp flour
5 C of chicken broth
4 bell peppers, seeds removes and chopped
5 tomatoes, peeled and chopped

How to Make It:

Place the allspice, thyme, tamarind paste, ginger, salt and pepper into the food processor.
Process until it turns into a paste.
Add a little oil to the paste and process until the oil is blended in well.
Pour the mixture into a zip lock bag.
Add the chicken, close the bag and press the mixture over the chicken well.
Marinate for 30 minutes to overnight.
Place the remaining oil into an oven proof cast iron Dutch oven.
Add the chicken and cook for medium heat 10 minutes or until the chicken is browned on all sides.
Sprinkle the flour over the chicken and add just a little bit of the broth.
Stir to moisten the flour and remove any of the brown bits from the pan bottom.
Add the remaining broth and stir until the flour has dissolved.
Stir in the peppers and tomatoes and bring the mixture to a boil.
Reduce the heat to low and simmer 30 minutes or until the sauce thickens a little.
Let the mixture cool completely before storing in freezer containers.
Freeze for up to 3 months.
To serve allow the stew to defrost in the refrigerator overnight.
Heat the stew in a pan over low heat for 20 minutes or until heated through.

Makes 8 servings

This may also be reheated in a preheated 350 degree oven for 35 minutes.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 1 hour 42 minutes
Total Time: approximately 1 hour 52 minutes.

Saturday, October 23, 2010

Halloween Costumes Ideas for Two or More

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Halloween Costumes Ideas for Two or More

Do you have a spouse or friend whom you’d love to share a costume with this year, but just can’t quite put your finger on the right one? Maybe you’re looking for cute paired costumes for the kids? Here is a partial list of some ideas that you might consider. Use these to decide on your own

Little Bo Peep & Her Sheep (This is especially cute for moms and baby)
Rich Boy and Poor Girl
Cookies and Milk
Fisherman and Fish
Babe and His Blue Ox
Santa and Mrs. Claus
Adam and Eve
Grapes and Bananas (or any other variety of fruit/veggie combos)
Ball and Chain
Toilet and Seat
Sonny and Cher
Republican and Democrat
Raggedy Ann and Andy
Card and Dice
Cat and Mouse
King and Queen
Dog and Cat
Bat and Ball
Salt and Pepper
Batman and Robin
Jack and Jill
Howie Mandel and a Suitcase Girl
Dora and Diego
Bill and Hillary Clinton
Danny and Sandy (from the movie Grease)
Cheerleader and Football Player
Twins (This one will be especially easy if you have actual twins) ;)
Frankenstein and His Bride
Baby Bottle and Rattle
Ketchup and Mustard Bottles
Nut and Bolt
Doctor and Nurse
Beast and Belle
Buzz and Woody
Captain Hook and Wendy
Peter Pan and a Lost Boy
Barney Rubble and Fred Flintstone
Pebbles and BamBam
SpongeBob Squarepants and Patrick
Desi and Lucy
David and Goliath
Pen and Pencil
Soccer Mom and Her Player (This can be done with various sports)
Tom and Jerry
Southern Gentleman and his Belle
Caveman and Cave Girl
Cleopatra and Pharaoh (King)
Harry Potter and Hermione
King & Queen of Hearts
Prince Charming and Princess
Shrek and Princess Fiona
Hansel and Gretel
Elvis Presley and Marilyn Monroe
Jack Sparrow and Elizabeth (from Pirates of the Caribbean)
Pilgrim Man & Woman
Pilgrim & Indian
George and Martha Washington
Priest and Nun
Pink Lady and ThunderBird Guy from Grease
Race Car Driver and Pit Crew Member
Cowboy and Cowgirl
Plug and Socket
Austin Powers & Felicity Shagwell

While coming up with the idea maybe the easiest part, putting the two together may not be as simple. If you want to make your own costumes, you can find templates online or at your local craft store that will definitely make the process easier. Looking to purchase your costumes? Make sure wherever you choose to buy from has both costumes in stock before purchasing. Don’t forget you can always go through your own clothes, any dress up clothes the kids may have and previous years’ costumes and put two of them together as well.

Friday, October 22, 2010

Keep Those Pumpkin Seeds: Recipe for Your Jack-O-Lantern Seeds

Before you throw away those pumpkin seeds you carved out of your Jack-O-Lantern this year, think twice!! There is good dietary benefit in those seeds, not to mention a yummy snack even the kids will love. Here’s how to prepare and cook your pumpkin seeds.

Prepping the Seeds

First, after you have scooped your pumpkin, put the seeds in a glass bowl. Next, separate the seeds from all the stringing pumpkin meat. You’ll need to do this fairly quickly because once you’ve let them sit and they’ve gotten too dry, they will be harder to clean.

Using a cold-water rinse, finish taking off what is left of the stringy meat (there will be some little bits left more than likely) off the seeds. Place a strainer in the sink so you don’t lose all that pumpkin goop in your sink drain.

Once your pumpkin seeds are completely clean, put them on a waxed paper cookie sheet to dry. You’ll leave them to dry overnight. Sorry, you can’t eat them until tomorrow.

Optional: If you like your seeds salty, you may want to let them sit in a bowl of salt water overnight. Be careful though and don’t over salt the water. Remove from bowl of water and dry as stated above.

Now that your pumpkin seeds are prepared, let’s get to the actual cooking of them. Here are both a microwave and oven baked recipe for you to choose from. Note: Preparation is the same for both of the following recipes.

Microwave Pumpkin Seed Recipe

Place salted butter in a microwavable rectangular baking dish and heat for about 30 seconds. Place seeds into pan and toss through the melted butter. Spread the seeds out evenly into one layer on the bottom of the dish. Microwave on high for about 8 minutes or until seeds are a light golden color. Make sure you stir the seeds every couple of minutes while in the microwave to prevent burning.

Oven Baked Pumpkin Seed Recipe

Spray your seeds with butter spray. Cook for 1 hour at 350 degrees Fahrenheit. Watch for them to be lightly brown. When they are done, take them out and season with your favorite seasonings. Some popular seasonings include salt and garlic. Let them completely cool before enjoying.

Pumpkin seeds (pepitas) are not the only seeds that can be eaten this way. The seeds from butternut and acorn squash can also be cooked just like pumpkin seeds. Give them a try too.

Leftover Storage

You can store any leftovers of your pumpkin seeds in airtight containers at room temperature for up to 3 months. If you choose to refrigerate them, they will last for about a year in an air tight container.

Baked pumpkin seeds provide a great source of dietary fiber along with a nutty flavor. So, instead of popping that bag of popcorn tonight, grab your favorite Halloween movie, sit back with your toasted pumpkin seeds and enjoy.

Thursday, October 14, 2010

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Saturday, October 2, 2010

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Friday, October 1, 2010

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Tuesday, September 28, 2010

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If you have been searching online for a great mom Social Network Site, you have probably come across several websites, message boards and forums. These message boards and forums will allow you to meet and network with WAHMs (Work At Home Moms) across the world.

Networking online with other moms on message boards is very easy! Find a forum that you like, register an account and post an introduction message right away. Let the other moms know where you are from and what you want to accomplish with working at home. The women you meet there will provide you with advice on how to start a business, information on a wide variety of subjects, employment opportunities, and they will be more than happy to lend an ear when you need to complain about a bad day.

Start reading other people’s posts – you will notice that there is a section where the poster can list their business website. Visit the different websites – eventually you will find a few work at home moms that have businesses similar to the type you would like to start. Send them a message and let them know you admire their business and ask for advice on how you can get started in the same type of field.

Keep reading and replying to posts regularly; you will find that people have questions about things you are an ‘expert’ in. By building relationships and establishing credibility, people will come to you when they have a need for the product or service you provide.

Seek out the services of other home based moms when you need help with something. If you have done business with a certain mom, recommend her services to others when they need them! Your work at home friend will appreciate your help and will recommend your services to other people.

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Monday, September 27, 2010

Tools of the Trade Re: Bread Making

Bakers have a slue of tools to use when making bread. Bread making is a craft that is generally perfected over time and uses precise measurements to ensure the perfect loaf. Let’s take a look at just a few tools of the bread-making trade.


As stated above, baking anything, let alone bread, requires exact measurements of different ingredients in order to get the right characteristics for the type of loaf you are trying to create. Many bakers rely on good measuring utensils, such as a standard measuring cup, measuring spoons and even various sizes of bowls that have notches in them to let them know how much ingredients are to be added.
There are some bakeries that even go as far as using beakers and test tubes to measure out exact quantities of ingredients. On that note, few bakeries even go as far as to look like science labs you may find at NASA. With high-tech tools, these bakers take their breads to the next level of production.
On the flip side, some well seasoned bakers only rely on proportions of ingredients, like your grandmother used to do, where one “cup” of flour is equivalent to the little blue coffee mug she had in her cupboard. While this is not the best way to make bread, it certainly worked then and should work the same now.


In the old days, mixing tools extended as far as your reach; literally. Hands were the primary mixing devices utilized by bakers and even though some of the measuring tools have gone techie, hands are still a common denominator when it comes to making bread.
Other bakeries have invested in huge stand mixers that have a mechanical “arm” to do the mixing for them. These machines have even been scaled down to fit on the common counter top to allow efficient home mixing. While some bakers rely on the feel of dough between their fingers to know when it is done, stand mixers usually require constant supervision. The up side to a mechanical mixer is that your arms do not fall off after making large quantities of bread.


Once you have a large ball of dough, making sure you get the exact amount in each bread pan can be difficult to achieve with the naked eye. For this practice, scales are used to divide the bread by weight. Some bakers use the standard balancing scales with a set of weights on one side while others go the digital route and tare the scale each time. Either way is sufficient for making a great loaf of bread.


Once the bread has been mixed and divided, it is time to let it rise. In the old days, bakers would let the dough sit out in the sunlight to rise. Now, there are special cabinets and even entire rooms built dedicated to helping dough to rise. These cabinets have a warm air humidifier installed, to keep the air warm and moist, allowing the yeast to break down as much sugar as possible. Again, for home baking, a simple bowl covered with a towel will do the trick, but be sure to keep it away from any air conditioning vents otherwise the bread will not rise properly.


As far as baking goes, there are two schools of thought. The traditional oven method is most commonly used in bakeries that produce large numbers of loaves each day. Single person bakeries, otherwise known as your kitchen, have opted for the set-it-and-forget-it bread maker. Both devices achieve the same end result, a beautiful and delicious loaf of bread.
While there are many different tools to use when making bread, the process is generally the same. The main thing is to find what works best for you and get consistent at making your favorite loaf. It doesn’t really matter what NASA is baking or what high-tech robotic arm is mixing the dough, what matters is that you get to enjoy your hard work and that, is the best thing since sliced bread.

Bread Maker Bagels

What You Need:

1 1/4 C of water
2 tbsp honey
1 tsp salt
4 C of bread flour
1 3/4 tsp yeast
1 tbsp sugar

How to Make It:

Place all the ingredients except the sugar into the baking pan.
Place the baking into the bread machine and select the dough cycle.
When the kneading is completely stop the bread machine.
Remove the down to a lightly floured surface, cover with a bowl and let stand for 10 minutes.
Shape the dough into a cylinder 12 inches long.
Cut the cylinder into 9 pieces then push your thumbs through the middle of each piece for form a bagel.
Spray a baking sheet lightly with a non stick cooking spray.
Place the bagel pieces onto the prepared baking sheet.
Cover and let rise in a warm, draft free area for 20 minutes or until doubled in size.
Bring a pot of water to a full boil.
Sprinkle the sugar into the water then submerges one bagel at a time, upside down with a slotted spoon for 20 seconds or until slightly inflated.
Remove the bagels and place back on the baking sheet.
Bake the bagels for 15 minutes or until nicely browned and hollow sounding when tapped on the bottom.

Makes 9 bagels

Submerging the bagels in the boiling water with the sugar gives them their shiny appearance and their chewy texture. It also deactivates the yeast to keep them from rising more. One way to test your dough to see if it has risen enough is by pressing two fingers into the dough. If the imprints remain the dough is ready to bake.

Saturday, September 25, 2010

What Is An Online Party?

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Thursday, September 23, 2010

Bread Maker Review

So you have finally decided to take the plunge and get a bread maker. After all of the poking and prodding from friends, as well as the added health benefits to having fresh bread, you are trying to pick out the perfect bread maker for you. Let’s take a look at four of the top bread makers on the market and even if you don’t pick one of these, you will have a head start on what to look for in a bread machine manufacturer.

Zojirushi BBCCX20
The ultimate in bread machines, the Zojirushi BBCCX20 is definitely at the top of the leader board. This machine has settings for numerous types of breads as well as a memory function for 3 customizable settings. These custom controls allow you to set up a cycle for a certain type of bread, combine the ingredients and push one button.
The Zojirushi BBCCX20 also has a large viewing window so you can see exactly what is going on inside and with the double blade kneading action; no ingredients go unmixed or stuck to the sides of the machine. This machine can even be used to make jams, cakes and even meatloaf or lasagna. With a customer satisfaction of more than 6 to 1, this is a great machine to have in your house.

Panasonic SD-YD250
Panasonic has been in the electronics world for a number of years and has perfected the art of digital control. The Panasonic SD-YD250 boasts a two and a half pound loaf maximum and having the ability to make just about any bread you can think of doesn’t hurt either.
A 13 hour timer allows you to head to work, drop the kids off at soccer practice and by the time you get home, your bread is just finishing the cooling process. Weighing in at 18 pounds, this surprisingly big machine runs so quietly that it almost isn’t noticed until a single beep, declaring your bread is done.
Because Panasonic knows how to make quality electronics, the SD-YD250 is extremely simple to clean. With the non-stick pan, the bread slides right out easily, leaving behind very few crumbs or residue.

Sunbeam 5891
We all know the Sunbeam name from the isles of our grocery store. A long time best selling bread; why not trust their ability to create a bread maker? Apparently Sunbeam hit the nail on the head with their model 5891. With a large digital readout and three different crust shades, this two-pound loaf capacity machine is extremely simple to use.
The only concern with this machine is not the machine itself, but the recipe booklet that comes with it. According to some negative reviews, the recipes call for too much yeast, but the problem was corrected when the recipe was adjusted. All in all it’s great machine for a decent price.

Cuisinart CBK200

The king of the kitchen, Cuisinart, finally has a bread maker that can stand up to the other manufacturers. Of course, Cuisinart doesn’t do anything if they can’t put ingenuity into it and the CBK200 is no different. This machine allows for over 100 different variations of bread making and with different audible tones at
different points in the cycles, you know exactly when to add fruits and nuts, or when to remove the paddles.

The Cuisinart CBK200
also boasts convection cooking, which allows for an even baking all the way around the loaf. One downfall, suggested by customers, is the thin aluminum pan, which can scratch and dent easily if abused and does not always allow for proper heat conduction. Another issue customer’s address is the learning curve to operating the machine. With an automatic bread maker, it should just be a push and go type function.

Hopefully this helps to narrow down your search for the perfect bread maker. While these four machines may not make your list, the manufacturers are definitely at the top of their game when it comes to making bread. Go out and pick up a machine today; your sore arms will thank you.

The Holidays Are Coming...The Holidays Are Coming!

With the Holidays just around the corner you'll want to start being prepared
for the all the fun filled festivities!!!

Family Gatherings, for a night of eggnogg sipping by the fire place
Office Parties! Black Friday Shopping, and let's not forget Cyber Monday!
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Autumn Apple Pecan Bread

What You Need:

3/4 C of water
3 tbsp vegetable oil
2/3 C of sweet potatoes, mashed
2/3 C of apples, cored and chopped
3 3/4 C of bread flour
1/4 C dry milk
3 tbsp sugar
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/4 tsp yeast
1/2 C of pecans, chopped
1/3 C of raisins

How to Make It:

Put all the ingredients except the pecans and raisins into the bread machine pan.
Lock in the pan, close the lid and set the machine to the sweet cycle.
When the add ingredients signals add in the pecans and raisins.

Makes 1 (2 lb.) loaf

This bread makes a perfect accompaniment to a bowl of delicious hot soup on a chilly day. There’s no need to peel the apples before chopping them as the peel gives the bread a little added flavor. Be sure to choose sweet potatoes that have no blemishes on them. Blemishes cause a distinct bitter taste and removing the blemishes doesn’t take away that off taste. Canned sweet potatoes can be used in place of fresh ones and they will give a delicious but a slightly different taste than when using fresh potatoes.


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Wednesday, September 22, 2010

The Coffee Cafe Boutique - What's Hot!

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Saturday, September 18, 2010

Hand vs. Machine (Making Bread)

Ever since bread makers were invented, there has been a serious rivalry between man and machine. With either viable option, store bought is completely out of the question, but which method of homemade bread brings the most to the table? Let’s knead out the difference and see which style rises higher.
Ease of Use

Bread machines, especially those that mix the dough in the machine and allow it to rise are as simple as combine and forget. Add a timer so it goes on and off when you want it to and it almost feels like you are cheating when it comes to making the perfect loaf, after all, your mother slaved for hours over her bread.
With handmade bread, there is plenty of time mixing, combining, stirring and let’s not forget the kneading. Who can forget what seems like hours upon hours of kneading? The fact that your success as a bread maker depends upon your kneading skills is somewhat disturbing. If you under-knead, you will get a giant mess of goop that will not combine all the way or rise like it should. If you over-do the kneading, your bread will be a rock solid hunk of loaf.

The ingredients in homemade bread are pretty straightforward; you should have most, if not all in your pantry. Just combine, mix and knead until your arms fall off and presto – bread. Bread makers are a bit more difficult to prepare to bake on a whim. You will need to have items like dry milk, which are not typically pantry-stocked items for most homes.
In this regard, making bread by hand is the way to go because it doesn’t always have to be well planned when you want to make bread. With bread machines, you will need to continuously keep needed ingredients on hand or live close to a store. If not, there will need to be some foresight into your bread making plans.
Taste and Texture

As said before, nothing beats the taste of homemade bread and while nothing can ever compare to your grandmother’s favorite bread recipe, the bread maker does come in an extremely close second, if not nudging granny out of the top position. The bread machine doesn’t require anything but pouring the ingredients into a single container and the taste will always be consistent as long as you use the same recipe.
As far as the texture goes, we mentioned above the dangers of over kneading and under kneading. Bread makers have their own built in mixer that perfectly combines the ingredients until they have reached the point needed. This being done, you will have a consistent texture on all of your bread, all of the time.

After considering the three categories above, the bread mixer looks like the obvious winner here. The only thing to remember is to make sure you have all of the right ingredients on hand in case you want to make some bread on a whim. While it might feel like cheating, bread makers are a great way to make consistently yummy bread without too much effort. Visit us at The MomTrafficForum Today!

Wednesday, September 15, 2010

How Does Bread Work?

We eat bread almost every day. Have you ever looked at a slice of bread and noticed the tiny holes in it? It almost looks like Swiss cheese gone horribly wrong. While bread is a delectable delight, have you thought about the chemistry that goes on behind the scenes to create the chewy goodness that is known as bread?
Bakers might as well have degrees in organic chemistry; the exact science that goes behind baking the perfect loaf could be considered the eighth wonder of the world. There are numerous chemical reactions that go on beneath the surface of any loaf of bread, as well as feats of nature, which keep the loaf from either exploding or imploding on itself. Let’s take a quick look at some of the simple facts of life bakers use to create the moist and spongy concoction we know as bread.
Gas Production

Believe it or not, bakers have their own mini gas refineries, in the form of yeast. Yeast is a single-cell fungi that attacks sugars, breaking them down into alcohol and carbon dioxide gas. These little fungi have a big sweet tooth and can break down more sugar pound for pound than a kid on a sugar high at Halloween.
The carbon dioxide that is produced gives the bread the light, airy texture we all love, while the alcohol, which cooks off in the oven, adds to the complexity of the flavor. These little organisms of mass production help give bread the look, feel and smell we are familiar with.
Super Stretch

When flour, especially wheat flower, is mixed with water and kneaded, it becomes a super-elastic material to rival any balloon or rubber band you can think of. The reason this concoction becomes stretchy is because of a protein called gluten. There are actually two proteins that help develop the super stretchy material; gliadin and glutenin.
These two proteins, when combined with water gives the bread dough the ability to capture the carbon dioxide produced by the yeast in little flour compartments. As the flour holds the gas hostage, it begins to rise, double and eventually triple in size before being punched, poked and prodded, only to start the whole process over again two or three more times.

Just like the transformation between bread and toast, once the dough goes into the oven, it makes a radical change. The strands between the air bubbles are what give the bread its shape while the alcohol bakes off and develops the spongy component we all look forward to.
Once the bread begins to near the end of the baking process, the chemical reactions begin to slow down. All of the gas has been released, a solid crust has formed and the bread has taken its familiar shape. None of this could have ever happened without the mad scientist baker knowing exactly what he or she was doing. I bet you never thought bread could be such a fun and exciting food; did you?

Saturday, September 11, 2010

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Sunday, September 5, 2010

FREE Life Time Advertisement Spot on The Official Website!!! Get Details!!!

New Terms and Policy for The MomTraffic Forum!
Starting this Labor Day Weekend
Momtraffic will be starting their $5 membership Launch!!!

To support the funding of promoting us on Facebook, we will be charging Only $5 Monthly for membership on the MomTraffic Forum,
to promote your advertisement on the Mom Traffic Forum Website "Where Moms Enjoy Shopping From Other Moms".

Mom Traffic is about to become Very Popular on Facebook!!!!
Only $5 Membership at The Momtraffic Forum!!! We will be promoting this Website very heavily
on the Facebook advertisement campaigns
This Website Target Moms and bring them all in one place
where they desire to shop and support other moms who market online
here is the website come check us out!
Only $5 monthly membership to advertise
We have over 2,555 members!!!

Included with this price is a 15 min. monthly one on one Business Coaching Via Skype or Telephone
with the founder of MomTraffic Brigitte Anderson

Visit The Site Where Your Advertisement will be placed for a LIFE TIME!!!

Come Advertise with us today!!!!
Make payment today! the first $100 to sign up will get a LIFETIME ADVERTISEMENT SPOT ON THE MOMTRAFFIC.COM WEBSITE
After payment is made, the quick Forum registration will appear for you to sign up
for your membership to the MomTraffic Forum to start Advertising and promoting your products
*If you're already registered with the MomTraffic Forum, just make payment but, ignore the form to register.

*should you have any questions, please ask email me, I will be at the computer the entire day!
- Brigitte Anderson

Wednesday, June 23, 2010

Three Reasons Why A Good Looking Website Will Increase Traffic

(image) Copyright © by Tony Martin.

If you really want to increase traffic on your website, you may want to step back and take a look at the site from a visitor’s point of view. A good looking website increases its traffic naturally because those who visit it will likely come back and tell their friends about it as well. The presentation of your website says a lot about your business. If you want to have a highly successful web business then it is necessary to have a nice website. With more than half of the world logging in web time each week, it is important for today’s businesses to maintain interesting and effective websites that pertain to their businesses. If you are interested in learning why a good looking website is important when trying to increase traffic, take a look at these three reasons.


The first view of your website by a visitor says a lot about your business as a whole. If your website looks cheap and self-made, then it is likely the visitor will not think your business operates in a professional manner. When it comes to dealing with customers on the web, you certainly want to look professional on all levels. If you are an online retailer, you want customers to feel comfortable ordering from you. If they do not think your website looks professional, they may not feel comfortable doing so. It is not necessary to have your website professionally created in order to appear professional. All you need to do is play around with different approaches to see which templates work best for your business. The more you read and learn about website creation, the better your site will look. Educating yourself on the issue of website development is important when you are trying to do it on your own. If you find yourself overwhelmed, then you can always turn to a professional for the creation of your site. Therefore, to maintain a high level of professionalism, you need to have a good looking website. In turn, but creating the professional atmosphere, the consumers will likely return and bring their friends as well.


Not only should your website look professional, but it should also have an entertaining value. Entertainment is something that will draw visitors into your site in a deeper way. If they see an interesting link, they will likely examine your site in more detail. By offering things like contests and free giveaways, you can easily draw in more traffic. If your site is boring however, it is unlikely you will be able to keep anyone there for more than two seconds. Offering games to play on your site that may pertain to your business, you can keep the traffic flowing. You can even offer links to other exciting and informative websites, in order to act as an “in-between” for the fun. Anyone would rather visit a fun and entertaining site than a boring and plain website. If you offer enough excitement it is likely the regular visitors will advertise your site to everyone they know!

Easy On the Eyes

A good looking website will also increase traffic if it is easy on the eyes. In addition to being professional and fun, your website should be easy on the eyes. This essentially means that it should be attractive as well as easy to function within. Choose colors and an arrangement that will appeal to a wide variety of people. Using really bold colors will possibly hurt the eyes of viewers if they look at them for extended periods of time. You can always add splashes of colors in graphics and borders, but it is best to keep text in dark colors. Create an interesting layout, but not one that is so unique that it is difficult to use. If your website is easy to look at and visitors can navigate easily around it, they will want to come back.

If you focus on these three reasons to create a good looking website, your traffic will surely increase. Having a website that looks professional, entertaining, and is easy on the eyes is the key to inviting and maintaining web traffic for your website. So, if you are creating your site now, or if you want to overhaul your existing site, keep these three tips in mind to get the most traffic to your site as possible.
Stop by and visit us at the MomTraffic Forum Today!

Free Quick Easy Legit Money

image Copyright © by Tony Martin.

It's FREE Quick Easy Legit Money!!! Grab Your Copy Today!

Hello MomTraffic Followers out there,
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Thought I'd brain storm for you one of the Free Quick Easy Legit ways to make money on the internet!
I packaged it up and got it in the form of an Ebook!
in fact the first 100 to buy the Ebook will get a Free 30 min.
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Tuesday, June 22, 2010

Top Ten Ways To Get Tons Of Traffic

Look, its obvious isn'it? Without a ton of traffic to your site you aren't going to get any sales or any leads.

"How do I get more traffic to my site?" I'm about to let you know some easy ways to get visitors flocking to your site starting today. Lets look at some obvious but often overlooked tips:

1. Get a Killer Domain Name.

People will never forgeta catchy domain name. Be sure to choose a short and easy to remember domain name that is appropriate to your business and has a nice ring to it. Remember the domain name is your online brand.

2. Upload Fresh and useful content.

These days people are banner blind. They want more than ads. Give them information they can't find anywhere else, and give it to them for free. Give them the content they want and need. If you do don't know what it is, Ask them.

3. Get yor site seen by the Search Engines.

Search engines bring more than 75% of traffic to most web sites. You can submit your site all day long but the best way to get seen is to get links on quality relevant sites. The search engines will find you within days. You can seek out both one way links from other sites and also reciprocal link exchanges with other webmasters. Just stay away from those nasty link farms!

4. Pay For Top Spots.

The quickest way to get website traffic without trying too hard is to pay for it. These advertisements would be posted on prime locations or banners of websites.

Banners are cheap and are great for branding, though don't expect a ton of click throughs. Popular websites like leading newspapers and search engines would provide immediate recognition and visibility to their customers. If you have the cash, spend it. Many don't or won't.

5. Form a Community.

Start a message board, email group, or even a chat forum. Actively participate in these groups by posting answers to other people’s questions. Be visible and always include your signature at the end of your postings. The best thing about these types of sites is that people come back again and again. Check your hosting account to see if you have free forum software included. I bet you do.

6. Start Your Own Mailing List.

It is the best way to keep in touch with your prospects and your customers. Build a relationship with your list. Your email list can make your site a success again and again. The best customer is an existing customer.

7. Start an E-Zine for Your Website.

An E-zine is an extension of your site, but this will highlight new information and features of your site. People will be reminded of your website as they read each issue.

If they find they issue interesting or worth sharing, they can easily and instantly pass this on to the people within their network. Give them a freebie for signing up.

8. Submit Articles.

Write your own article just like this one and submit it to e-zines, websites and magazines that accept article submissions. Be sure to include your business and contact information and website address in the resource box.

9. Exchange Ads with other Website.

Create ads that will promote your business and website. Submit this to e-zines or other websites in exchange for free ad space in your own electronic publication. Your presence on other sites is very important in getting the increased traffic that you want. This is usually facilitated with either simple links or flashy banners.

10. Always Update Your Website.

Your website should always be up and running and full of fresh content. It is to your advantage if you maintain your website with new articles and updated features. If your visitors always find what they want and need, they will definitely be coming back again. Additionally, search engine spiders love a site with changing content!

Now go back to the top and read through this list again. You may think you know this information already, but I wonder how many of you have actually taken action on it. Also don't be discouraged if you don't see amazing result straight away. I guarantee working on these strategies a little bit each day will bring some serious traffic in the weeks and months ahead.

Monday, June 21, 2010

Targeted Traffic

If you can imagine 3 concentric circles that look like a shooting target, this represents our visitors. If you fire a shotgun accurately, it will make a cluster of pellets in the middle with a number of pellets in the middle and outer rings. This represents the visitors to our website. The inner circles represents those in our niche, the middle those not in our niche but contain similar interests to those in our niche. The outer ring is less targeted and the customer has a less chance of being interested in your niche. If we use Rapidforex as an example, this website promotes a Foreign Exchange Trading Course, arguably the best available. Targeted visitors would be interested in material about Forex. Less targeted in the middle ring would be after stocks, options and bonds type of investments and the outer ring might represent those after any kind of money making website.

The first type are easier to sell to because they’re already after information on this topic.

The middle ring may not know much about Forex but still be interested to learn. In this case accessing the free material and then frequent emailing will build up rappore until they may be ready to buy. The outer ring are visitors that may be interested but there’s much less chance so we don’t focus on attracting them at all. People outside the outer ring are random visitors and although you may make the occasional sale, it’s not worth putting effort into attracting more random visitors.

It’s a good idea to have a sequel to your product to maximise the earning potential of your email lists. Choose from the inner ring if possible and then you can choose a product from a similar niche so that you attract customers from your niche as well as new customers. This is how to widen your target.

For example if we take the establishment of the website, it is about making profitable internet marketing websites, the middle ring might represent home based business opportunities and the outer ring any money making websites. There’s now an overlap between this website and the Forex website. We can now mail customers of the Forex website and attract new customers interested in internet marketing and home based business. A great way to widen the target. It’s all about adding value to your customers. Widening your target helps do that.
Come Target Your Traffic Over At the MomTraffic Forum, if your niche caters to moms!

Tuesday, March 30, 2010

What's On Hand in Your Arsenal of Food?

If you went over and looked in your pantry, what would you find? Do the same thing with your refrigerator and freezer. Now take a look in the cabinet that you keep all the junk food stashed in – ok, close that cabinet, it won’t help any with what we are about to do.
Chances are if you are the average American home, you probably have some basic ingredients that are kept well stocked in case there is a rushed day. You know the ingredients that you can pull out at a moment’s notice and whip something together that will nutritiously satisfy your family for a night while you make sure to actually take out the pot roast so it can defrost this time.
The next time you are stuck trying to pull together a last minute dinner, stop for a second and think about the ingredients you are using. Could you add in another vegetable or try brazing instead of pan-frying to change the entire taste and texture of your emergency meal?
The tongue has about 10,000 taste buds; you would be surprised how quick it becomes accustomed to flavors and textures. Shortly after that, boredom sets in and the tongue awaits something new to experience. In order to keep your tongue on its toes, figuratively speaking of course, it is always a great idea to change things up. This change can be as easy as working a new ingredient into a well-known dish.
Some of the world’s greatest dishes came from experimenting with certain foods. Take, for instance, the waffle cone or the potato chip. Both of these classics were invented by mistake. People playing around and experimenting with the ingredients they already had on hand turned out with a new product that was completely unique. Both of these are now huge successes around the world. Let’s take a look at what you may have in your pantry or fridge and see what new ideas can be formulated.
Pasta is a food that most people have in their arsenal of common foods. Next time you fix pasta, try adding in some raisins and olives for the sweet and salty feel of a slightly Mediterranean dish.
Run out of milk? That’s ok, just use yogurt to replace the liquid content in your cereal. Incorporate some bakers chocolate into your next batch of chili and deep fry the pickles in some flour before topping your next burger, for a different kind of crunch. There are many different ways to spice up your arsenal of food; it just takes a little creativity to keep out the mundane.
Step into the kitchen; pick up your pan and oven mitt and start adding in new ingredients. Don’t be afraid to try something completely out of the ordinary, after all, there are always the frozen pizzas as a quick and easy back up to a meal gone awry. Just stay away from the junk food cabinet unless you plan on a Twinkie Cheesecake – although regular potato chips make a great coating for fried chicken.

Tuesday, February 9, 2010

Types of Chocolate

It was once highly priced by kings, queens and emperors. Now, everyone has access to this delectable confection. We are talking about chocolate. In case you were not aware, there is more than one kind of this yummy goodness to enjoy.

Who knew that chocolate was more than just a Valentine’s Day cash cow? Most people are familiar with one or two kinds of chocolate, but we will highlight them all for you.

All chocolate is made up of mostly cocoa and cocoa butter. The type of chocolate mostly depends on the amount of cocoa solids found in it. So, let’s explore the various types of chocolate and learn a bit more about them each below.

1. Milk Chocolate – Have you heard of Hershey’s? That’s milk chocolate. This is the one that most people know. Milk chocolate is very sweet and creamy, mostly due to the milk added to it. It’s found in brownies, candy bars, cookies and more. The milk added to milk chocolate is what adds the sometimes unwanted calories and fat. Yes, the rich and creamy goodness is not healthy for you if you’re looking to keep the pounds off. About twenty percent of this type of chocolate is composed of cocoa solids. Have you heard of Hershey’s? That’s milk chocolate.

2. Semisweet Chocolate – You find this type of chocolate in those cute little morsels that you add to cookie dough or brownie mixes. You can also melt it to add to cake batter. In semisweet chocolate, the percentage of cocoa solids rises to about sixty percent. Have you heard of NestlĂ©’s or Baker’s? Both market their own brands of semisweet chocolate.

3. Dark Chocolate – What used to be the black sheep of the chocolate family is now gaining quite the following and popularity. Dark chocolate contains the highest amount of cocoa solids out of any of the chocolate types. There is usually no milk added to dark chocolate. The taste is not as sweet as other brands of chocolate but it is a healthier type for those who like to eat it. Heard of Dove? Their dark chocolate is very popular among those who love this type of the sweet stuff.

4. White Chocolate – It’s not exactly white, but has an off-white color. It is not a sweet chocolate on it’s own but is usually mixed with milk chocolate in desserts to make it seem sweeter. Because it contains cocoa butter, a type of cocoa solid, this variety gets the name chocolate but in all actuality, it contains no cocoa at all.

5. Unsweetened Chocolate - No one usually eats this chocolate because of the lack of taste – yeah it’s actually quite bitter on its own. But, unsweetened chocolate is used in baking where sugar is added to sweeten the deal. There are 100 percent cocoa solids in this variety.

What's your favorite Type Chocolate?

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