Great bread machine for the money, I love it!

I love this thing! This was a birthday present for my spouse, who wanted to get into baking bread but didn’t have much knowledge. After reading reviews, I purchased this model. I was looking for something reliable that would last a long time, and after six months, I’m confident that we’ll have this thing around for a few years. It is excellent.


Making bread is incredibly easy as long as you follow the instructions perfectly. We’ve made tons of delicious, herbed loaves and as a bonus, this thing makes the house smell AMAZING. The included recipe book has a ton of recipes and although we haven’t branched out lately, the few loaves we’ve made have all been amazing.

Would definitely recommend to anyone who you know looking to get into bread. H. Carleon

You might want to try this: Homemade bread recipes


Which toaster oven is the best? Read this

Browning bread is just the beginning. A modern toaster can manage most of the tasks of a full-size oven and save on time, space and energy bills. We chose our winners based on the range (and efficacy) of functions, capacity, speed, safety, accessories and overall pizzazz.


Helpful site:

Hamilton Beach Countertop Oven With Convection and Rotisserie

$100 //

Plus: Meat-lovers, take note of this excellently priced oven, the only one we tested with a rotisserie spit. We could find no fault with the chickens we cooked: succulent, juicy perfection every time.

Minus: While not the most elegant model, its vertical design and stacking trays accommodate enough food to feed a family of four. We had to turn the timer dial past 40 to power on the oven, and the tick-tock accompaniment can be grating.

Breville Smart Oven

$250 //

Plus: We were so wowed by this little state-of-the-art genius that we might just start using our old-school oven for storing summer shoes. The Smart Oven heated up in a hurry, offered a ton of options (all a cinch to navigate with dummy-proof digital knobs) and cooked everything from a whole chicken to cookies with skill. And where has its wonderful auto-eject tray been all our lives?

Minus: It’s not the cheapest toaster oven out there, nor is it the smallest (but then that’s why Breville makes an almost-as-nifty Mini Smart Oven for $100 less).

De’Longhi Digital Convection Oven

$150 //

Plus: For a mega-versatile 21st-century digital toaster oven, you can’t beat the price on this machine, which, like the Breville, offers a dazzling array of functions. The interior light (not as standard a feature as we’d expected) was a big help in monitoring a meal’s progress, and on frazzled days we appreciated that the oven turns itself off after 30 minutes.

Minus: The dehydrator feature turned fruit a little soggy and un-delicious, and the end-of-cycle beeping made car alarms seem soothing by comparison. (Information shared from

Recommended website:

Roast chicken recipe


Recipe courtesy:

1 (5 lb) roasting chickens
3⁄4 teaspoon kosher salt
1⁄2 teaspoon fresh ground black pepper
fresh herb (rosemary, thyme, oregano, marjoram, etc.,1/4-inch sprig)
1 garlic clove, peeled and cut in half
1 small onion, peeled and quartered (about 2 ounces)
4 slices lemon zest (1/2-x-3-inches each)
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
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Place the toaster oven rack to the lowest position in the oven. Preheat the oven to 400°F on the convection setting.
Remove giblets and neck from cavity of chicken, reserve for another use or discard. Rinse chicken with cold water and pat dry.
Place a baking rack into the broiling pan (that is lined with foil) add 1/4 cup water to the pan and lightly spray the baking rack with cooking spray.
Tuck the wings under and place the chicken on the baking rack pan. Clean work surface and hands with soap and hot water before continuing.
Combine the salt and pepper. Rub half the mixture in the cavity of the chicken; then place the herb sprig(s), garlic halves, onion quarters and lemon zest in the cavity of the chicken.
Loosely tie the legs together. Rub the chicken with the olive oil and remaining salt and pepper. Drizzle with the lemon juice.
Place the chicken in the oven and roast at 400°F for 20 minutes, then lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound longer.
Considering my chicken was 5 lbs. I will roast it for 60 minutes. You will have to calculate the time according to your chicken’s weight by multiplying 12 minutes times the size per pound of your chicken.
The Internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat.
Juices should run clear.
Turn off oven and remove the chicken to a platter. Let stand 10 – 15 minutes before carving (may cover loosely with foil if desired, but skin will lose its crispness).
Bon Appetit!

Purple Anaemia Fighting Juice

This juice is the perfect way to energize and synthesize thanks to the large amount of iron, vitamin A and vitamin K. Red cabbage has 10 times more nutrients than green cabbage. This wonderful vegetable contains vital nutrients to fight and prevent anaemia. Anaemia is a condition whereby the body doesn’t produce enough red blood cells, resulting in chronic fatigue and weariness.


Recipe courtesy: Juicing Collection

  • 2 Carrots (300g | 2½ Cups)
  • ½ Red Cabbage (490g | 5½ Cups)
  • ½ Lemon (50g | ¼ Cup )
  • 1 Small Red Apple (60g | 1 Cup)
  • ¼ Canteloupe Melon (200g | 1½ Cups)
  1. Peel carrots if not organic, cut off ends and chop into sizeable chunks for juicer.
  2. Chop apple into sizeable chunks for juicer. Leave skin on. Do not juice apple seeds or core.
  3. Chop lemon into sizeable chunks for juicer. Leave skin on. Do not juice seeds.
  4. Scoop melon out of hard skin and chop sizeable chunks for juicer.
  5. Chop cabbage into sizeable chunks for juicer.
  6. Juice all produce. Drink immediately.