Sunday, December 11, 2011

Training in Appliance Repair

!±8± Training in Appliance Repair

Appliance repair engineers don't by law have to hold any formal qualifications, just public liability insurance but as you can imagine, building a reputation when you're working for yourself or finding employment in a reputable company is a whole lot easier if you do.

Being an appliance engineer is a great career choice for someone who wants flexibility in terms of working hours and location, someone who doesn't want to be stuck in an office all day and someone who's good with their hands. This criterion covers quite a lot of people in the UK, so as a consumer you'll find that there's a lot of choice out there when it comes to getting your appliance repaired and if you're thinking of getting into it as a profession, formal training it what will set you apart.

It might be an idea to start with a short, introductory or evening course to see if the job really is for you and if it comes naturally before embarking on something more long term. These are widely available and the best place to look for these types of courses is online. Often these will be more of a taster than anything else and whilst they might provide some sort of certificate, it won't count for much initially. What it will do is give you a stepping stone to something that's widely recognised, like an NVQ in Appliance Repair or Engineering or put you ahead of the game if you're going for an apprenticeship.

An NVQ (National Vocational Qualification) is a really great way to gain knowledge and practical experience of a specific area, which is perfect for those who know what they want to do or who are ramping up the number of qualifications in their portfolio with a view to starting a business or franchise offering a range of services.

NVQs are available in various levels so you can choose how far you want to take your training, obviously the further you go, the better it looks when you're trying to build a customer base and become the best at what you do. They can also be done part time to fit around your job so you won't be missing out on vital revenue while you study.

The other great way to learn on the job and build up relationships and customers as well as a good knowledge base is by applying for apprenticeships. These are no longer unpaid for those under 19 years old or those over 19 years but in their first year of an apprenticeships so they are a real option now.

Washing machine repairs and dishwasher repairs are just two of the things that an NVQ or an apprenticeship will cover and these are the two main things that you will get called out for.


Training in Appliance Repair

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Wednesday, December 7, 2011

Frosted Rocky Road Fudge Bars, Oh So Delicious!

!±8± Frosted Rocky Road Fudge Bars, Oh So Delicious!

For a really special bar cookie, you just have to try these Frosted Rocky Road Fudge Bars. They are oh, so delicious and sure to please the chocoholics in your family!

FROSTED ROCKY ROAD FUDGE BARS

COOKIES:
1/2 cup butter
1-oz unsweetened chocolate
1 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs
1 cup nuts, chopped

FILLING:
6-oz cream cheese at room temperature
1/2 cup granulated sugar
2 tbsp all-purpose flour
1/4 cup butter at room temperature
1 egg
1/2 tsp vanilla extract
1/4 cup nuts, chopped
1 cup semi-sweet chocolate pieces
2 cups miniature marshmallows

FROSTING:
1/4 cup butter
1-oz unsweetened chocolate
2-oz cream cheese
1/4 cup milk
1 lb powdered sugar
1 tsp vanilla extract

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside.

To prepare the cookie layer, melt the butter and chocolate in a large saucepan over low heat. Remove from the heat. Add the sugar, flour, baking powder and vanilla to the chocolate mixture and mix well. Beat in the eggs. Stir the chopped nuts into the mixture. Spread over the bottom of the prepared pan.

To prepare the filling, combine the cream cheese with sugar, flour, butter, egg, and vanilla in a small bowl. Blend mixture until smooth and fluffy. Stir in the chopped nuts and spread the mixture over the chocolate mixture. Sprinkle with the semi-sweet chocolate. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Sprinkle the marshmallows over the top and bake another couple of minutes.

To prepare the frosting, over low heat, melt the butter, chocolate, and cream cheese in a large saucepan. Stir in the milk. Whisk in the powdered sugar and vanilla until smooth. Immediately pour over the marshmallows and swirl together with a knife. Store in the refrigerator.

Enjoy!


Frosted Rocky Road Fudge Bars, Oh So Delicious!

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Saturday, December 3, 2011

Invite Your Friends Over For a Dessert Bar

!±8± Invite Your Friends Over For a Dessert Bar

As we all try to cut back on expenses, nights out are becoming nights in. For something different, invite your friends over for a dessert bar and coffee. Rent a movie, find one on the TV, play games or work jigsaw puzzles. Bake a few goodies and set them out with plates, napkins, and silverware. Let your guests help themselves. Serve coffee, decaf flavored coffee, and offer hot teas and/or hot chocolate. Ice water is also a good idea. Freeze leftover desserts to use later with family meals. Anything that won't freeze well, can be divided up and sent home with guests. You will be a hit with your friends! Here are some recipe ideas for your dessert bar. The Macadamia Butter Cookies with Dried Cranberries are sure to wow your guests. Don't like cranberries? Use blueberries. The Decadent Chocolate Mud Pie will impress any chocolate lovers in the group and Apricot Coffee Cake is perfect with coffee. If there are diabetics in your group, serve our Pecan Tarts (you might want to serve them whether or not there are diabetics in your group! Just change the brown sugar Splenda Blend to 1/3 cup regular brown sugar.)

MACADAMIA BUTTER COOKIES WITH DRIED CRANBERRIES

2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tsp vanilla extract
1 egg
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
1/2 cup sweetened dried cranberries, chopped
1 tbsp granulated sugar

Preheat oven to 375 degrees.

Place nuts in a food processor and process until smooth, scraping down sides of bowl once during the process, to make macadamia butter. Combine the macadamia butter, 1/2 cup granulated sugar and the brown sugar in a large mixing bowl. Beat mixture at medium speed until blended. Add the vanilla and egg to the mixture and beat well. Combine the flour, baking soda, salt, and nutmeg, whisk to blend well. Add the flour mixture to the sugar mixture; beat at low speed just until combined. Stir in the cranberries. Chill dough for 10 minutes.

Divide the dough into 30 equal pieces and roll into balls. Place the 1 tablespoon of granulated sugar into a small bowl. Lightly press each ball into the sugar then place ball, sugar side up, on a parchment covered baking sheet. Gently press the top of each ball with a fork. Dip the fork in water and gently press each top again to form a criss-cross pattern (like peanut butter cookies). Bake at 375 degrees for 9 minutes or until golden brown. Remove cookies from the cookie sheets and cool on wire racks.

DECADENT LAYERED MUD PIE

3 squares semi-sweet chocolate, melted
1/4 cup canned sweetened condensed milk
1 chocolate crumb pie crust
1/2 cup chopped pecans
2 cups cold milk
2 pkgs (4-serving size each)Chocolate Instant Pudding and Pie Filling Mix
1 tub (8 oz) frozen whipped topping, thawed

Mix melted chocolate and sweetened condensed milk until well blended. Pour into crust and sprinkle the chopped pecans over the top. Pour milk into a large mixing bowl and add the pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Spoon 1 1/2 cups of the pudding over the pecans in the crust. Add 1/2 of the whipped topping to the remaining pudding and stir with the wire whisk until well blended. Spread over the pudding mix in the crust. Spread the remaining whipped topping over the top of the pie. Chill 3 to 4 hours before serving.

APRICOT COFFEE CAKE

1 box white cake mix
1 pkg instant vanilla pudding mix (4-serving size)
1 cup sour cream
4 eggs, beaten
3/4 cup apricot preserves
small jar maraschino cherries, chopped

TOPPING:

1 cup sugar
1 tsp cocoa
1 cup chopped pecans or toasted almonds

In a large mixing bowl, mix together the cake mix, pudding mix, sour cream, eggs, apricot preserves and cherries. Grease and flour a Bundt pan. Pour half the cake mix mixture into the pan. Top with half the topping mixture. Repeat the process with the other halves. Cut a knife through the batter to make a swirl. Bake in a 350 degree oven for 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Options: Make a simple glaze of powdered sugar and milk mixed together until of drizzle consistency. Drizzle over the top of the cake and top with maraschino cherry halves and chopped nuts, if desired.

PECAN TARTS

1 stick butter
3 oz cream cheese
1 cup flour
1 cup pecans, chopped
1/4 cup + 2 tbsps Splenda Brown Sugar Blend
1 egg
dash of salt
1 tsp vanilla

Preheat oven to 350 degrees.

Mix together butter, cream cheese, and flour. Make 24 equal sized balls out of this dough mixture. Put each ball into a mini-muffin tin cup and press into bottom and onto the sides. Mix together the pecans, brown sugar, egg, salt, and vanilla. Fill dough cups. Bake at 350 degrees for 15 to 20 minutes.

Enjoy!


Invite Your Friends Over For a Dessert Bar

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