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Salami
Appetizer

Salami

3.3

Prep
10 min
Cook
60 min
Total
1510 min

Instructions

  1. 1 In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
  2. 2 Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool.
  3. 3 Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.

By BEULAH MAE

Sandy's Summer Sausage
Appetizer American

Sandy's Summer Sausage

4.3

Prep
15 min
Cook
90 min
Total
2295 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix ground beef, mustard seed, liquid smoke, curing mixture, garlic powder, and pepper together with your hands in a large bowl. Form beef mixture into two equal logs: wrap in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
  3. 3 Poke small holes in the bottom of each log using a toothpick. Place logs onto a broiler rack. Fill the broiler pan with ½ inch water.
  4. 4 Bake in the preheated oven for 90 minutes. Cool for 30 minutes. Chill in the refrigerator for about 12 hours before serving.

By SANDY WITEK

Gramps' Venison Summer Sausage
Appetizer American

Gramps' Venison Summer Sausage

4.6

Prep
20 min
Cook
360 min
Total
4700 min

Instructions

  1. 1 Place venison in a large bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.
  2. 2 Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.
  3. 3 Preheat the oven to 200 degrees F (95 degrees C).
  4. 4 Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.
  5. 5 Bake in the preheated oven until sausages are no longer pink in centers, flipping once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.

By dcg3269

Mrs. Wheelbarrow's Pickled Green Onions
Appetizer European

Mrs. Wheelbarrow's Pickled Green Onions

4.6

Prep
25 min
Cook
25 min
Total
40730 min

Instructions

  1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ready to use. Wash new, unused lids and rings in warm soapy water. Alternatively, sterilize jars in the dishwasher.
  2. 2 Combine peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; divide evenly among the prepared canning jars.
  3. 3 Pack onions vertically into jars, alternating tips-up and tips-down to snugly fit.
  4. 4 Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid into jars over onions, leaving ½-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.
  7. 7 Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.

By MrsWheelbarrow

Summer Sausage
Appetizer American

Summer Sausage

4.4

Prep
20 min
Cook
480 min
Total
5060 min

Instructions

  1. 1 Mix beef, mustard seed, garlic powder, curing mixture, pepper flakes, salt, cayenne, and liquid smoke together in a large bowl until well combined. Cover with plastic, and refrigerate for three days, mixing well once a day.
  2. 2 On the fourth day, preheat the oven to 200 degrees F (100 degrees C). Line a sheet pan with a wire rack.
  3. 3 Shape the mixture into five logs; place logs onto the wire rack.
  4. 4 Transfer the rack and sheet pan into the preheated oven and bake for 8 hours. Remove from the oven and transfer sausages to paper towels to cool. Let cool completely, about 1 hour, then wrap logs individually in plastic wrap. Refrigerate for at least 3 hours before slicing.

By TGFROST

Quick-Pickled Spicy Asparagus
Appetizer American

Quick-Pickled Spicy Asparagus

4.9

Prep
10 min
Cook
10 min
Total
2960 min

Instructions

  1. 1 Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
  2. 2 Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
  3. 3 Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
  4. 4 Place in the refrigerator until pickled, at least 2 days.

By Soup Loving Nicole

Yellow Pickled Eggs
Appetizer American

Yellow Pickled Eggs

4.2

Prep
15 min
Cook
25 min
Total
5800 min

Instructions

  1. 1 Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes. Cool under running water and remove shells. Place hard-cooked eggs in a large jar.
  2. 2 Combine onion, vinegar, sugar, and water in a medium saucepan. Stir in salt, dill, mustard seed, and garlic powder. Bring to a boil, then reduce heat to low and simmer for 5 to 7 minutes.
  3. 3 Pour vinegar mixture over eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!

By TINAMARIES

My Pickled Little Smokies
Appetizer American

My Pickled Little Smokies

3.9

Prep
15 min
Cook
25 min
Total
4360 min

Instructions

  1. 1 Place sausages into a saucepan, cover with water and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse sausages.
  2. 2 Place sausages into a 1-quart glass canning jar.
  3. 3 Pour white vinegar and water into a saucepan and stir in pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
  4. 4 Bring to a boil over medium heat and cook for 5 minutes, stirring often.
  5. 5 Pour vinegar mixture over sausages in the jar; cap the jar and refrigerate at least 3 days before serving.

By smitty

Spicy Beefstick
Appetizer American

Spicy Beefstick

4.6

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 In a large bowl, mix together ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder, and red pepper flakes. Cover and refrigerate overnight.
  2. 2 For the next three days, knead meat for 5 minutes, then return it to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
  3. 3 Preheat the oven to 200 degrees F (95 degrees C). Place logs onto a broiler pan to catch grease. Bake for 6 hours in the preheated oven. Turn off the oven; leave logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

By BUCKS45

Apple and Tomato Chutney
Appetizer Indian

Apple and Tomato Chutney

4.8

Prep
30 min
Cook
210 min
Total
240 min

Instructions

  1. 1 Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook until apples are tender, stirring occasionally, about 25 minutes. Add more water as necessary to keep apples simmering.
  2. 2 Add tomatoes, onions, vinegar, sugar, raisins, curry, salt, mustard seeds, cayenne, and garlic to the saucepan. Stir until sugar dissolves.
  3. 3 Bring mixture to a boil. Reduce heat, and simmer until very thick, stirring occasionally, about 3 hours. Remove and discard mustard seed. Seal chutney in sterile containers.

By cheap chef

Chef John's Summer Sausage
Appetizer American

Chef John's Summer Sausage

4.4

Prep
15 min
Cook
90 min
Total
3495 min

Instructions

  1. 1 Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add mustard seeds, kosher salt, garlic powder, paprika, sugar, 1 teaspoon black pepper, curing salt, and cayenne pepper. Mix by hand until thoroughly combined.
  2. 2 Transfer sausage mixture onto a large piece of parchment paper. Use damp hands to shape into a 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours.
  3. 3 Preheat the oven to 275 degrees F (135 degrees C).
  4. 4 Cut ends off the parchment paper and unwrap sausage. Mix liquid smoke with water and generously brush over sausage. Roll sausage back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
  5. 5 Line a baking sheet with a wire rack and place sealed sausage on top. Poke 5 or 6 holes across bottom for excess moisture to drip out.
  6. 6 Bake in the preheated oven until a probe or instant-read thermometer inserted into the center reads 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
  7. 7 Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight.
  8. 8 Unwrap sausage and slice in half. Coat outsides with 1 teaspoon freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.

By John Mitzewich

Chef John's Dijon Mustard
Pantry French

Chef John's Dijon Mustard

4.4

Prep
15 min
Cook
30 min
Total
11565 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes.
  3. 3 Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onion and garlic.
  4. 4 Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap and let sit at room temperature until mixture thickens, 24 to 48 hours.
  5. 5 Purée mustard mixture to desired consistency using a stick blender.
  6. 6 Transfer mustard mixture to a saucepan and add enough water to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
  7. 7 Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  8. 8 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings. Refrigerate mustard until flavors blend, at least 1 week.
  9. 9 Serve and enjoy!

By John Mitzewich

Beer Mustard

Beer Mustard

4.7

Prep
15 min
Cook
5 min
Total
21620 min

Instructions

  1. 1 Soak brown and yellow mustard seeds with dark beer in a large bowl; set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
  2. 2 Transfer soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
  3. 3 Sterilize three 1/2-pint canning jars and lids in boiling water for at least 5 minutes.
  4. 4 Pack mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
  5. 5 Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  6. 6 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on the rings.
  7. 7 Refrigerate the jars of mustard for 2 weeks before using.

By pelicangal

Tangy Mustard

Tangy Mustard

4.9

Prep
15 min
Cook
Total
21615 min

Instructions

  1. 1 Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl. Pour the vinegar over the seeds and stir. Cover and store in refrigerator for 24 hours. If the seeds absorb all the vinegar too quickly, add more as needed or add a little water.
  2. 2 Blend the soaked mustard seeds, garlic, honey, salt, and thyme in a blender until it is to your desired consistency, depending on how grainy you like your mustard.
  3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate at least 2 weeks before using.

By pelicangal

Champagne-Dill Mustard

Champagne-Dill Mustard

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Place yellow and brown mustard seeds into a medium bowl. Add champagne, dill, and vinegar to cover. Let sit in the refrigerator for 24 hours.
  2. 2 Place mustard seed mixture, garlic, brown sugar, salt, and pepper into a food processor and blend until desired consistency is reached. Place finished mustard into 3 sterilized half-pint jars.

By pelicangal

Homemade Summer Sausage

Homemade Summer Sausage

4.8

Prep
10 min
Cook
60 min
Total
1510 min

Instructions

  1. 1 In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
  3. 3 Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.

By Shannon

Microwave Bread and Butter Pickles

Microwave Bread and Butter Pickles

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
  2. 2 Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
  3. 3 Transfer to sterile containers. Seal and chill in the refrigerator until serving.

By Linda

Raghavan's Curry Blend

Raghavan's Curry Blend

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Grind dried chiles de arbol, coriander seeds, cumin seeds, mustard seeds, peppercorns, and cloves in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Stir in turmeric. Store in a sealed container in a cool, dark place up to 3 months.

By Raghavan Iyer

Homemade Salami

Homemade Salami

4.5

Prep
15 min
Cook
90 min
Total
1545 min

Instructions

  1. 1 In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
  3. 3 Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

By A King

Spicy Quick-Pickled Cauliflower

Spicy Quick-Pickled Cauliflower

3.7

Prep
10 min
Cook
10 min
Total
1520 min

Instructions

  1. 1 Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.
  2. 2 Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.
  3. 3 Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.
  4. 4 Place jar in the refrigerator for 24 hours, shaking every 8 hours.

By Soup Loving Nicole

Lemony Pickled Cauliflower

Lemony Pickled Cauliflower

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  2. 2 Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
  3. 3 Working with one jar at a time, remove empty jars from canning pot and add a lemon slice and 1/3 of the garlic, mustard seeds, and peppercorns to each. Reserve remaining lemon slices for topping. Pack cauliflower into jars, leaving 1/2 inch for headspace.
  4. 4 Slowly pour hot brine over cauliflower, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional veggies if space allows and add a slice of remaining lemon to the top of each jar. Check headspace again and add more brine if necessary to bring to 1/2 inch from top.
  5. 5 Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  6. 6 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Venison Cheddar Jalapeño Summer Sausage
Dinner

Venison Cheddar Jalapeño Summer Sausage

4.5

Prep
30 min
Cook
90 min
Total
1560 min

Instructions

  1. 1 Stir cold water, curing mixture, liquid smoke, mustard seed, garlic powder, and black pepper in a large bowl until curing mixture is dissolved. Mix in venison, Cheddar cheese, and jalapeño peppers until evenly blended and somewhat sticky, about 3 minutes. Divide mixture in half, then roll each half into 2-inch-thick logs. Wrap each log tightly with aluminum foil and refrigerate for 24 hours.
  2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.
  3. 3 Remove foil from sausage logs and place them onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the center of sausages reads at least 160 degrees F (72 degrees C), 1 1/2 to 2 hours. Cool sausages on a rack to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

By Emily Tisdale

Homemade Pickling Spice
Pantry American

Homemade Pickling Spice

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place mustard seeds, allspice berries, coriander seeds, and pepper flakes into a small glass jar with a tight-fitting lid.
  3. 3 Shake to combine. Add ginger to the jar, seal, and shake again.
  4. 4 Add crumbled bay leaves, cinnamon stick halves, and cloves to the jar. Seal and shake once more to combine.
  5. 5 Store in a tightly sealed jar for up to 1 month.

By Mooseinthekitchen

Spring Strawberry Chutney

Spring Strawberry Chutney

1.0

Prep
35 min
Cook
80 min
Total
120 min

Instructions

  1. 1 Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  2. 2 Combine strawberries, onion, vinegar, sugar, currants, mustard seeds, salt, red pepper, and star anise in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
  3. 3 Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
  4. 4 Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  5. 5 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Venison Summer Sausage

Venison Summer Sausage

4.5

Prep
20 min
Cook
360 min
Total
4700 min

Instructions

  1. 1 In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
  2. 2 On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
  3. 3 Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.

By BOOKAMY

Sweet Refrigerator Pickles

Sweet Refrigerator Pickles

4.7

Prep
15 min
Cook
10 min
Total
3055 min

Instructions

  1. 1 Mix cucumber slices and salt together in a bowl; let sit for 1 1/2 hours.
  2. 2 Pour cucumbers into a sieve set in the sink. Thoroughly rinse cucumbers under cold running water and drain well.
  3. 3 Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil, then cook and stir until sugar dissolves, about 3 minutes.
  4. 4 Place drained cucumbers into a heat-proof bowl. Add onion, then pour hot vinegar mixture over top. Let stand at room temperature for 1 hour.
  5. 5 Transfer cucumbers and liquid to a container with a tight-fitting lid. Cover and refrigerate for 24 hours before eating.

By globalkitchen

Venison Salami

Venison Salami

4.2

Prep
45 min
Cook
300 min
Total
3285 min

Instructions

  1. 1 Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
  2. 2 On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
  3. 3 On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
  4. 4 Preheat oven to 250 degrees F (120 degrees C).
  5. 5 Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.

By Amy Miller