Another variation on the 2-liter - I put 2 slits in the upper half, about 1-1.5 inches long, directly opposite each other. This allows the top half to spread apart just enough to slide over the bottom. Then I push the top down nice and snug. No way they are going to blow off, they're snug enough to lift the bottle without a problem. The 2 liter bottles are very easy to rinse out and re-use when they're cut this way. I have also cut all the way around and left a hinge, tape or no tape, but when it comes time to take the seedlings out, the top needs to be cut off anyway.

Those look good. You can use plastic wrap or plastic bags instead of plexi-glass to keep costs down. While many like to use the al cake/lasagna pans I do not as find they bend when picking them up to move around. So be careful when they are filled with mix and seeds and seedlings. You can still use the almond jars. Either cut out the center of the lids and place plastic wrap/plastic over top and then place cut lid back on to hold plastic or use string or something else to hold plastic on or a plastic bag over top instead and throw the lid away. Be sure to put holes in the plastic for moisture and air. When you are ready to plant out you can use a spoon to dig out seedlings or cut the top off of the almond jar. I don't use hard plastic containers as they are harder to cut and when preparing hundreds of containers I want an easier way. My favorite containers are milk jugs and 2L/3L pop bottles because they are so easy to cut. I use a utility knife to start a slit then finish with my B & D electric cutter. Holes are punched in with an awl. Both very quick and easy. I also use those clear plastic salad boxes with holes in tops and bottoms to hold the styrofoam cups which I use for morning glories and others that I want only one or two seedlings. Others may use them as flats for mass seeding. No info shows up when I run my cursor over the photos.

Frozen mango chunks (bought in a bag from freezer section) blended with skim milk in a blender can be just about as thick as ice cream (if you use more of the frozen fruit) or smoothie-like if using more of the skim milk.Usually doesn't need sweetener but if desired one packet of stevia would do the trick. Frozen ripe banana chunks blended with skim milk also provide a lot of creaminess but I don't really eat them any more due to calories. :) I was wondering about the low cal possibilities with the ice cream maker and appreciated everyone's info here. Husband just made a batch with full blown cream and sugar, with coconut flavoring, it was great but these days I'm not interested in anywhere near that much fat or sugar! Had one bite, it was enough :) Lost 20 lbs recently amazingly easily by just not eating overly fat foods and starches, wish I'd done it years ago :) It is surprising how quickly you get used to less fat and added sugar, then when you taste something with all that stuff in it, as I just did, it's like, man, way too much!! (Of course the fruit contains sugar and even skim milk has some, so it is still a dessert but at least it lacks the added fat and sugar.) I've read that some people use guar gum, I'm not sure where to buy that, anyone know? This post was edited by urthcreature on Sun, Aug 17, 14 at 15:30

Homemade macaroni and cheese. My kids love this recipe: http://www.epicurious.com/recipes/food/views/Macaroni-and-Cheese-11625 We don't drink much milk - everyone in my family prefers water. I do keep milk on hand for cereal, but if it's not getting used quickly enough, then I use it up by making macaroni and cheese. The woman who cuts my hair gave me this recipe for Hot Milk Cake - a very old recipe but I tried it at her house and it was a simple, yet good, cake. I haven't made it myself but hers was good. Recipe does not list frosting but she used a chocolate frosting. Hot Milk Cake 1/4 lb butter 1 C milk 4 eggs 2 C sugar 2 C flour 1 tsp vanilla 1 tsp baking powder pinch of salt Heat the butter and milk to boiling and set aside. Cream the eggs and sugar until light and fluffy. Add vanilla, then mix in flour and salt. Add the milk mixture. The hotter the milk, the lighter the cake. Add baking powder last and do not beat too much, just mix in well. Pour into a greased and floured pan (I think it was a 9x13 pan). Bake at 360 (??-that's what recipe says) for 30-35 minutes. Test with toothpick to see if done.