Saturday, May 26, 2012

The Battle is Over... for now

Congratulations to all of the winners. Model Life Magazine appreciates
all our friends and fans. Thank you all for your votes and
participation. Instructions for the winners will be posted in a few
days. Thank you all and great job.

Best Photographer (Desirae Todd Photography)
Favorite Headband (So Cuties)
Best Service Pretty Girl Swag Boutique)
Favorite Bow (Hair Flair by Michelle)
Favorite Dress (5 Little Elephants)
Favorite Hat (Loopsy Dais)
Favorite Crochet (Baca Creations)
Favorite Shirt (Remington's Rad Designs)
Favorite Tutu (Allycakes)
Best Model Service (Little Diamond Models)

Model Under 1 (Avonlea)
Model 12-36 Months (Eleyna Mere)
Model 3-4 (Ethan and Eli)
Model 5-6 (Nicky's Modeling, Mariah Quintana TIE)
Model 7-8 (Taralyn Eschberger)
Model 9-12 (Tara Rossingol)
Model 13-17 (Emily Strickland)
Model 18-45 (Jamie Gress)
Model 45+ (No Entries)
Model Pet (Miss Squigs)

Sunday, May 13, 2012

MODEL WARS: There are thousands of models out there, who do you think is the cream of the crop? Help us find the next super model to feature in the magazine. Check out the categories and tell us your favorites
We are giving away $4,000 in advertising and we want to make it the BEST! So tell us who your favorites are. To see the categories go to our facebook page and let us know who floats your boat.

Monday, May 7, 2012

Father's Day Recipe-Daddy's Day Dough

Daddy’s Day Dough

What's better than hot, fresh, salty pretzels?
Hot, fresh, salty pretzels shaped into letters that spell D-A-D. This pretzel recipe is not only kid friendly, but easy too. (dough is ready-made)  We've also included a quick honey-mustard dip
to go along with it.

·         1-pound loaf frozen white bread dough
·         4 cups warm water
·         1 1/2 tablespoons baking soda
·         1 egg
·         1 tablespoon water
·         Coarse salt
·         2 tablespoons melted butter (optional, but yummy)

                           HONEY-MUSTARD DIP
·         1/4 cup yellow prepared mustard
·         1 1/2 tablespoons honey
1.      Thaw the bread dough according to the package directions but do not let it rise. Heat the oven to 450°F. The dough will be easier to roll if it is at or near room temperature. An adult can use a sharp knife to divide the dough into 8 pieces. Roll each piece into an 18-inch rope on a dry floured surface. (Add flour as necessary if it begins to stick.) If the dough is very elastic and difficult to shape, roll it as best you can, set it aside for 10 minutes, and then try again. Shape the dough into letters, pinching seams tightly. Set in fridge for 10 minutes.
2.      In a large bowl, mix together the 4 cups of warm water and the baking soda. In a small bowl, whisk together the egg and 1 tablespoon of water. Lightly spray a baking sheet (2 if needed) with non stick spray and set aside.
3.      Remove dough from fridge. Using a slotted spoon, carefully dip the dough letters into the baking soda and water mixture. Remove from mixture and pat off excess water with paper towel. Carefully turn spoon over onto your hand, patting off the underside with paper towel and gently turn back over to place on the baking sheet. Brush them with the whisked egg and sprinkle with salt. Bake for 9 to 11 minutes or until dark brown. Brush the pretzels with melted butter, if desired. Makes about 8 letters. Serve warm with honey-mustard dip.
4.      To make the dip, stir together the honey and mustard in a small bowl. Keep it refrigerated until it's needed.