As the U.S. housing market continues to decline, more and more people are turning to apartments or rental homes for their housing needs. In fact, the U.S. Census Bureau estimates that as much as 40 percent of the country is essentially renting living space.

But while this doesn’t allow the same kind of freedom as owning a house might, there’s no reason why a rental property can’t become a home.

And of course, one of the integral spaces in any home is the kitchen. If you’re looking to rent, but still want to be able to craft your famous home-made recipes with the ease to which you are accustomed, you’ve got to be prepared to find homes or apartments with the right amenities.
Here’s a look at some aspects of the best kitchens in homes for rent across the country.

Quality Appliances

The most expensive parts of furnishing and maintaining a kitchen are the appliances. The age and condition of the appliances in the home you rent will tell you a lot about whether you’re likely to run into problems and how soon they’ll need to be replaced.

Even if you have a landlord who bears the burden of maintaining appliances, you’ll still be left waiting on repairs. So make sure you open the refrigerator and ask questions about the age of the dishwasher before signing a lease.

Also check to see if the kitchen contains perks like a pull-out cutting board or a food disposal.

The Kitchen Cabinets

The value of kitchen cabinets lies both in aesthetics and functionality. You don’t want a home with cabinets that look like lacquered up crates—they’ll barely last you 10 years.

Instead, the best kitchen cabinets are made like other solid furniture—all pieces visible from the front, drawers cut from a single piece of wood, and screws driven from the inside out. When it comes to shelving, shelves should be adjustable and supported by metal brackets, not cheap plastic ones that will break as soon as they’ve been adjusted.

The Sink

Your sink is an integral part of your kitchen. The sink is used both to help prepare meals as well as clean up after them, so you want to look for a sink that’s built to last.

According to the National Kitchen & Bath Association, a quality kitchen sink has about 15 years of life before it will start to wear out. Multi-bowl sinks are the best option because they allow you to wash the dishes in one bowl while you wash produce in the other.

When it comes to faucets, single-handled models and pull-out spouts are the most practical. The spout, which should swivel at least 180 degrees, will help you get your dishes as well as your produce clean.

The Floors

If you’re looking at a rental home that’s been built or occupied in recent years, there’s a good chance the kitchen floors will be hardwood. Hardwood is popular in the kitchen mainly for its visual appeal, but it’s hard to beat good old-fashioned tile in a working kitchen.

Tile bears kitchen accidents, food, water, and grease much better than does hardwood. It’s also much easier to clean—scuff marks lift right off of tile, but scratches in wood are not so simple to fix. If you’re bringing young children with you, that may be another reason to opt for a tiled kitchen.

Color Scheme

Functionality is great, but a kitchen should feel homey, too. One of the easiest ways to determine whether a rental kitchen is going to be a pleasant space for you to work in is by examining the color scheme.

If your kitchen is small, low contrast color schemes like white or olive can go a long way in making your space feel larger than it is. These colors make the walls recede and leave the eye looking for something to rest on. When it can’t find it, it concludes the space is expansive.

Glass cabinets, slender furnishings, and access to light are also important in making the most out of your kitchen space.

Renting a Home

Of course, you’ll have to be flexible when it comes to selecting the right rental home. Not every kitchen will be 100 percent up to par, so make sure to talk to your landlord about the possibility of future improvements.

If you’re still in the market for a rental property, you can find thousands of houses for rent at RentalAds.com.

Cinco de Mayo is just a week away and even if you don’t know what the holiday celebrates, that’s no excuse not to through a party! And what better way to celebrate Mexican heritage than through cooking up a great feast for your friends?

Of course, the staple of any Mexican-themed meal is the salsa. We’ve compiled our top three favorite salsa recipes from sweet to spicy, so you can choose which topping best suits your taste. Your guests—and your own stomach—will be sure to thank you!

Watermelon Salsa

Combining sweet fruits like watermelon, pineapple, and orange, this fun, colorful salsa is perfect for the spring season.

Ingredients

• 2 c. finely chopped seeded watermelon
• 1 c. crushed pineapple, drained
• 1 c. sweet onion, minced
• ¼ c. chopped fresh cilantro
• ¼ c. orange juice
• ¼ tsp. hot sauce (ex. Tabasco)

Directions

Stir the watermelon, pineapple, and onion together. Add cilantro, orange juice, and hot sauce in the same bowl. Cover and refrigerate at least 30 minutes before serving.

Jalepeno Salsa

This green salsa can be eaten on eggs or tortilla chips, and will satisfy guests looking for a temperature between mild and hot.

Ingredients

• 10 fresh jalapeno peppers
• 2 tomatoes
• 1 white onion, quartered
• ¼ c. chopped fresh cilantro
• 2 gloves garlic, smashed
• 1 lime, juiced
• 1 tsp. salt
• 1 tsp. ground black pepper

Directions

1. Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
2. Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Salsa de Eppinette

This three-pepper, chunky salsa will have your taste buds begging for mercy as soon as it hits your tongue.

Ingredients

• 1, 14.5 ounce can Mexican-style stewed tomatoes, drained
• 2 cloves garlic, minced
• 1 habanero pepper, seeded and minced
• 1 jalapeno pepper, seeded and minced
• 1 serrano pepper, finely chopped
• ½ medium onion, diced
• 1 small carrot
• 2/3 c. loosely packed cilantro leaves
• 1, 14/5 ounce can diced tomatoes
• 1 large tomato, seeded and chopped
• 3 green onions, thinly sliced
• 2 tablespoons lime juice
• 2 teaspoons distilled white vinegar
• 1 ½ teaspoons salt
• Ground black pepper, to taste

Directions

1. Place the stewed tomatoes, garlic, minced habanero pepper, minced jalapeno pepper, minced Serrano pepper, and half of the diced onion into a food processor. Process until the mixture has been pureed.
2. Peel the carrot, then use the vegetable peeler to cut the carrot into thin shavings. Roughly chop the shaved carrot along with the cilantro leaves. Place the carrot, cilantro, diced canned tomatoes, chopped fresh tomato, green onions, lime juice, vinegar, salt, and black pepper into the food processor. Pulse until the salsa reaches your desired consistency.
3. For best results, pour into jars and let sit in refrigerator for 2 to 3 days.

Final Thoughts

Enjoy your salsa! Happy Cinco de Mayo!

Many Americans prefer to order their pizza hot and ready-to-go, or prepared to be cooked at their own convenience. However, with great pizza comes great responsibility, because the best kind of pizza is one you can cook yourself.

Although we all have our favorite pepperoni or cheese pizza recipes, this unique recipe adds a whole new twist to your favorite weekday meal. 50% nacho. 50% pizza. 100% healthy.

This tasty whirl of tasty vegetables will leave your taste buds screaming for more, without packing on the extra calories.

Black Bean Nacho Pizza

Cook Time: 40 min:

Ingredients

• 1 cup black beans (rinsed)
• ½ cup chopped red peppers
• 1 medium clove garlic (cut in quarters)
• 1 Tablespoon chili powder
• ¼ Teaspoon salt
• Yellow cornmeal (for dusting)
• 1 pound Easy Whole-Wheat Pizza Dough (recipe will be provided in next post)
• 1 cup shredded Monterey Jack cheese
• 2 medium plum tomatoes (diced)
• 4 medium scallions (sliced thin)
• ¼ cup black olives (chopped and pitted)
• 2 tablespoons pickled jalapeños (chopped)

Directions

1.: Preheat oven to 450 degrees Fahrenheit
2. : Place beans, peppers, garlic, chili powder, and salt in a food processor. Mix until smooth, scrape down sides if necessary.
3. :Sprinkle cornmeal onto a large baking sheet (or pizza peel if you have one). Roll out dough and transfer to baking sheet. Be sure that dough is completely coated with cornmeal.
4.:Cook dough until lightly browned (about 3 to 4 minutes).
5. : Take the crust out of the oven, and flip the crust with a large spatula. Make sure the underside of the crust is completely coated with cornmeal before adding toppings.
6. : Spread the bean mixture onto the crust, leaving approximately 1 inch around the border. Then proceed to layer on cheese, tomatoes, scallions, olive, and jalepenos.
7. : Place pizza and cook until the cheese has melted and the bottom of the crust has turned a golden brown. (Approximately 12 to 15 minutes).

Final Thoughts

What more can be said than a simply, “pizza please.”?

Rather than exclude those readers who are looking to drop a dress size, I have compiled a list of simple recipes that are all under 100 calories –making them the perfect snacks between meals. No need to feel guilty while satisfying your sweet tooth with these tasty treats. Cutting calories has never been so delicious.

Treats for Under 100 Calories

1. Craving Chocolate?
Ingredients: Sugar free chocolate pudding mix, skim milk, fat free whipped topping.

Steps: Follow the directions on the box, top 4 oz. of pudding with 2 Tbs. of topping. Savor and enjoy for less than 75 calories.

2. Popcorn for your Palette:
Ingredients: 2 cups of air-popped popcorn, 1 Tbs. of Parmesan

Steps: Top popcorn with parmesan for a tasty snack. This 85-calorie treat is perfect for any movie night.

3. Scrumptious Salad:
Ingredients: 6 fresh basil leaves, 1 cup cherry tomatoes, 1 oz. low-fat mozzarella cheese.

Steps: Toss together basil and tomatoes then top with cheese for a tasty snack for 100 calories.

4. PB and C :
Ingredients: 5 ribs of celery and 1 Tablespoon of Peanut Butter

Steps: Combine the two in whatever manner pleases you most, then feel free to annoy your coworkers with its 100-calorie crunch.

5. A Berry Tasty Snack:
Ingredients: ¼ cup Low-fat vanilla yogurt, ½ cup blueberries and raspberries.

Steps: Stir ¼ cup yogurt with ½ cup blueberries and raspberries. Let your tongue quiver with delight for only 90 calories.

Final Thoughts

Just because you’re looking to slim down and tone up doesn’t mean that your diet has to consist of nothing but salad and water (although there are some fine recipes for salads that I can dish up for you). Low-calorie snacks can keep you from bingeing on your next meal and make it easier to keep the mid-afternoon munchies from spoiling your diet.

Hopefully these tasty treats can help you cut calories without cutting out the flavor, enjoy!

November often marks the beginning of the holidays. Whether you celebrate thanksgiving with the family, or simply attend a lot of social gatherings with friends, these pleasant parties typically have one thing in common: food. Potato salad is one of my personal crowd pleasers, serving as a staple for both picnics and funerals.

So to help you kick off your holidays, I’ve decided to share with you my mom’s classic recipe for potato salad. Although you can add a little extra zest to this recipe by getting creative with celery, olives, bacon bits, or green peppers, this basic recipe can serve as a start for a delicious and flavorful meal that requires very little cooking and effort on your part.

Prep Time: 25 min
Cook Time: 12 min
Total Time: 2 hrs 25

Ingredients

5 pounds potatoes (peeled and chopped)
10 eggs
1 large onion (chopped)
1 (24 oz.) jar sweet pickles (drained and chopped)
2 cups mayonnaise

Optional:
½ cup chopped green peppers
½ cup chopped olives
1 Tbsp paprika

Directions

1. In a large pan of water, boil potatoes over medium heat for 12 minutes or until tender. Next drain potatoes and place in refrigerator to cool.

2. In a saucepan, place eggs in cold water over medium heat, then bring to a full boil. Turn off the heat, cover the pan, and allow eggs to sit hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and then remove shells. After the eggs have been peeled and prepared, chop the cooled eggs and place in large salad bowl.

3. Stir the onion, sweet pickles, and mayonnaise into the eggs (as well as green peppers or olives if you have them ) and let the mix chill for roughly 30 minutes to allow the flavors to blend. Next add chopped potatoes and then refrigerate for another 30 minutes. To add a little color, sprinkle paprika over the top. Serve cold.

Final Thoughts

My mom got this recipe from my grandmother and has been using it for years, and now I too have joined in the potato salad club, serving this flavorful (albeit fattening) food whenever I get the chance. Hopefully you will love it as much as I have.

All Hallows Eve can bring all sorts of ghouls, goblins, and witches to your dinner table, and in order to keep your kids from eating all their candy at once, I searched high and low for the best Halloween recipes. In the end, I decided to wrap up my search with this simple recipe for Hot Dog Mummies.

Although you’ll probably recognize this delightfully haunting dinner as a pigs-in-a-blanket recipe, I think you’ll find this creative twist will leave your kids squealing with pleasure rather than fear, and perhaps it can become the perfect Halloween traditional meal for years to come.

Prep time: 5 minutes
Cook Time: 15-18 minutes
Total Time: 25 minutes

Ingredients

1 11oz can of refrigerator breadsticks
1 12 pack of hot dogs
Yellow Mustard
Ketchup

Directions

1. Preheat Oven for 350 F

2. Separate one breadstick from the roll, then using a knife or kitchen shears, slice in half (lengthwise) to make 2 smaller strips. These will be used to create your mummy’s wrappings.

3.Wrap Hot dog in breadstick strip. Smaller hot dogs may not need all of both strips. Be sure to leave about ½ an inch of hot dog exposed for the mummy’s face. Continue to wrap around the head of the hot dog.

3. Bake for 15-18 minutes or until the breadsticks are a golden brown.

4. Allow Hot Dog Mummies to cool before serving.

5. Add 2 dots of mustard for glowing eyes and feel free to dribble ketchup for a bloodied effect.

This delightful Halloween recipe should make approximately 12 deliciously spooky hot dog mummies.

Hot Dog Mummies are a great way to get your children cooking tasty and adorable meals without the mess. Not only will these scrumptious mummies give your kids the extra energy they need to go trick-or-treating, but create memories that are sure to last a lifetime.

Sausage Ratatouille, made popular by Pixar’s movie, is a classic French dish with a healthy blend of fresh vegetables.

It can be served as the main dish or, if you’d like, as an appetizer with bread. This hearty recipe is sure to bring a smile to the dinner table, and it’s sure to become a family favorite.

Prep Time: 10-15 Min.
Cook Time: 40 Min.
Total Time: Less than an Hour

Ingredients

3-4 Links (about ¾ pound) Italian Sausage
4 ½ tablespoons olive oil
1 medium-sized eggplant, peeled and cut into ¾ inch dice
2 small zucchini, halved and sliced
1 large onion, quartered and thinly sliced
1 medium-sized green bell pepper, halved, seeded, and sliced
2-3 garlic cloves, minced
2 cups canned, diced tomatoes
1 tablespoon plus 1 teaspoon tomato paste
Salt and Pepper
2 tablespoons chopped fresh Italian parsley
3 tablespoons chopped fresh basil

Directions

1. Heat medium-sized pot of water to a boil.
2. Puncture sausage links in several places, and then cook them at a low boil. Sausage should no longer be pink in the middle. Transfer the links to a plate to cool. Slice into ¼ inch-thick rounds. *About 14 minutes*
3. Next, add 3 tablespoons olive oil to a large skillet or Dutch oven. Bring to Medium heat then add eggplant and zucchini. Stirring frequently, sauté vegetables until lightly browned – do not overcook them because they will turn soft. Set vegetables aside on a plate *About 7 Minutes*
4. Warm the remaining olive oil in the same skillet, and then add onions and peppers. Stirring often, sauté vegetables. *About 3 minutes*
5. Add garlic and sliced sausage to the same skillet. Stirring often, sauté for an additional 3 minutes.
6. Next, add tomatoes, eggplant, and zucchini from the plate, and then partially cover skillet. Let the ratatouille gently simmer for 5 minutes, and then add tomato paste, salt, and pepper to taste. Continue to simmer for an additional 5 minutes. Stir in parsley and half the basil.
7. Sprinkle remaining basil.
8. Serve hot

This recipe should serve 6 people.

Cheesecake is one of my favorite desserts in existence. When I die, I want cheesecake to be served at my funeral so I can bask in its delicious fattening glory. I find its cold deliciousness more appealing than even the most tempting tarts and pies, and cheesecake adds a level of class to any homemade meal.

Although it’s fairly common to see strawberry or raspberry cheesecakes, I thought I’d let you in on a little autumn cheesecake recipe to add a delicious twist to this already flavorful dish.

Prep Time: 30 Min
Cook Time: 1Hr 10 Min
Total Time: 4 Hours

Ingredients

Crust
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

Filling
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract

Apple Topping
4 cups apples – peeled, cored and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

Optional
Mix a handful of brown sugar, flour, and small chunks of butter and spread over top of apples for baking. This creates a light crumb crust which can improve the appearance of the cheesecake.

Directions

1. Preheat Oven to 350 Degrees F.

2. To create the crust, stir graham cracker crumbs, pecans, sugar, cinnamon, and butter into a large bowl. Press mixture into the bottom of a 9 inch spring form pan. If you wish, you can omit the pecans in the crust and replace with additional graham cracker crumbs. Bake for 10 minutes.

3. To create the filling, mix cream cheese and sugar at a medium speed. Mixture should be smooth. Add eggs one at a time, mixing well after each, then blend in vanilla. Pour filling into baked crust.

4. To create the finishing layer, stir sugar and cinnamon in small bowl. Soften apples in microwave for a few minutes, and then toss in mixture to coat. Spoon over cream cheese filling and then sprinkle with pecans. Add crumb crust if desired.

5. Bake in preheated oven for 1hr to 1hr 10 minutes.

6. Loosen cake from rim of pan with a knife and then allow cheesecake to cool. Refrigerate before serving.

Autumn apples are amazingly cheap during the fall season, making this recipe a delicious and affordable way to use up your apple store while impressing friends and family with your cooking. Although it’s no 10-minute dessert, Autumn Cheesecake is well worth the wait.

To keep things fresh, however, I’ve decided to deviate from the stereotypical pies and dabble in something a little more edgy and a little less healthy: pumpkin pie cake.

Prep Time: 20 Min.
Cook Time: 50 Min.
Total Time: 1 Hr 20 Min.

Ingredients :

Crust
1 package yellow cake mix (18.25 oz) -1 cup of this will be used for the topping
1 egg
½ cup margarine

Cake Filling
1 can (29 oz) pumpkin puree (not pie filling!)
½ cup white sugar
1 ½ teaspoons ground cinnamon
2/3 cup evaporated milk
3 eggs

Crumbled Topping
1 cup brown sugar
1/3 cup margarine
Optional:
1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 9X13 in. pan.
2. Set aside 1 cup of yellow cake mix from the package. In a large mixing bowl, combine remaining cake mix with 1 egg and melted margarine. Use this mixture to form the crust along the bottom and sides of the pan.
3. Mix together the pumpkin, sugar, cinnamon, evaporated milk, and remaining 3 eggs until thoroughly blended. Pour mixture over crust.
4. Combine remaining cake mix with 1 cup brown sugar, and then cut in margarine until mixture is crumbly. Sprinkle mixture over cake filling. If desired, add chopped walnuts for a finishing touch.
5. Bake in preheated oven for 50 minutes.
6. Cut into squares and top with whipped cream if desired. Keep refrigerated.

This cake is good for any holiday or celebration and its use of pumpkin is positively divine. In fact, given the choice between the nostalgic pumpkin pie and its cubed companion, I’d take the pumpkin pie cake. It has long been a family favorite, and any excuse to use pumpkin will do in pinch.

From cookies to pie, pumpkin seems to capture the flavor of the autumn season. Pumpkin is loaded with vitamin A, making it a great choice for those who want to stay lean.

For those who don’t, of course, a smidgeon of chocolate always makes this delicious dessert go down easy.

Preparation time : 15 min
Cooking time :45 min
Yield: 1 dozen rolls

Ingredients

• 1 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons pumpkin-pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/4 cup sugar

Optional
• 1/2 cup mini chocolate chips, plus more for sprinkling on top

Directions

Preheat oven to 350 degrees.

In a large bowl, begin by whisking together dry ingredients: flour, baking powder, pumpkin pie spice, baking soda and salt. Then add pumpkin puree, vegetable oil, eggs, and sugar until thoroughly blended. Fold in chocolate chips.

Grease or line muffin tin with paper then spoon in batter. Each slot should be about 2/3 full. Sprinkle additional chocolate chips on top as desired.
Bake for 25-30 minutes. Insert toothpick into a muffin, if it comes out clean, then the muffins are ready. Cool in pan for 5 minutes then remove to a rack.

Then enjoy!

Additional Muffin Recipes

Pumpkin Chocolate chip muffins have always been my favorite fall treat. When made the night before, they make a great breakfast. But if you’re anything like me, you’ll find that these particular muffins are best when they’re straight out of the oven, fresh and oozing with chocolate. These muffins have an amazing way of sticking to the roof of your mouth and then melting in a burst of pumpkin flavor. Be careful not to burn your tongue though! On more than one occasion I’ve let my excitement overwhelm my better senses and eaten a muffin too hot than is good for me. (It was well worth the pain.)

This and other delicious (and healthy) muffin recipes can be found here.