It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Strawberry Lemon Cream Cheese Bars

With a buttery shortbread crust, luscious lemon cheesecake filling, and a sweet center of strawberry jam, these Strawberry Lemon Cream Cheese Bars taste of sunny afternoons spent lounging on a blanket in the grass. Life is easy, the breeze is gentle, and summer feels as if it will last forever more.


Its would be include a wedge of cheese, a bottle of wine, and a plate of these velvety, bright Strawberry Lemon Cream Cheese Bars

These Strawberry Lemon Cheesecake Bars are a perfect dessert to enjoy at a backyard picnic of your own or to bring to a party or potluck. They’re simple to make, easily transportable, and can be picked up and polished off with nothing more than your fingers.

Strawberry Lemon Cream Cheese Bars Recipe
Layers of buttery shortbread crust, strawberry jam, and creamiest lemon cheesecake. The perfect summer dessert!



Ingredients:

FOR THE SHORTBREAD CRUST:

  • 1/2 cup whole wheat pastry flour (or substitute all purpose flour)
  • 1/4 cup all purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon lemon zest
  • 1/8 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into small pieces

FOR THE LEMON CHEESECAKE:

  • 16 ounces (2, 8-ounce blocks) light cream cheese, softened (do not use fat free)
  • 1/2 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/4 cup plain non-fat Greek yogurt, at room temperature
  • 2 large Phil’s Fresh Eggs, at room temperature
  • 1 large Phil’s Fresh Egg yolk, at room temperature
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/4 teaspoon pure vanilla extract
  • 3/4 cup strawberry preserves
  • Fresh sliced strawberries and/or lemon slices, for serving

Directions:

  1. Preheat oven to 350 degrees F. Lightly grease an 8 x 8 inch pan with cooking spray.
  2. In the bowl of a food processor (or in a medium mixing bowl if not using a food processor), lightly pulse the all-purpose flour, whole-wheat pastry flour, powdered sugar, ¼ teaspoon lemon zest, and salt. Add butter pieces and pulse just until mixture is crumbly and resembles coarse cornmeal. (If not using a food processor, cut butter pieces into the dry ingredients with a fork or pastry blender.) The mixture will feel dry to the touch. Press the mixture onto bottom of the prepared pan. Bake 20 to 22 minutes, until lightly browned. Set aside to cool for at least 15 minutes.
  3. Meanwhile, in the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl), beat together the cream cheese, Greek yogurt, and granulated sugar until smooth. Add the egg and beat just until blended. Mix in the fresh lemon juice, cornstarch, vanilla, and remaining ¼ teaspoon lemon zest. Beat well.
  4. Spread preserves over the cooled shortbread. Pour the cream cheese mixture over preserves, spreading to edges. Bake an additional 28 to 32 minutes, or until the cheesecake appears set on top and only jiggles slightly when you wiggle the pan. Let cool on a wire rack for 1 hour. Cover and chill 4 to 8 hours. Cut into bars and garnish with whipped cream and fresh strawberry slices.

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