Earthly Eating

Use seedless strawberry or raspberry jam. (Using seedless for this fun treat is better because it won’t have more of a tendency to run faster down the side of the glass.) Or use fruit flavord syrup. The same kind you would buy for your banana split or ice cream sundae.

Be sure and use a glass that has smooth sides on the inside and not a pattern within the glass. This will make it harder for the jam or syrup to stick to the sides of the glass.

Using a spatula or knife, make thin stripes or spirals even down the sides of the inside of the glass. You can make your childs name or even designs of your liking.

It is best to put the glass in the freezer for about 20-30 minutes. It will stay on the glass longer this way and not run down the sides of the glass when the liquid is added, plus an added bonus is, the chilled glass is great for ice cold milk.

When you pour the milk in make sure it is in the middle of the glass and not down the sides, so that your jelly or syrup doesn’t get mixed into the milk when it is added.

If you don’t frost the glass in the freezer after adding the the jam the stripes will hold for about 20 minutes and then they will begin to incorporate into the milk.

For a black and white version, try chocolate syrup and while chocolate syrup. For a creamier version try butterscotch or carmel. You can even go as far as melting white chocolate chips in the microwave in a microwave safe bowl and use the melted chips as the stripes. (This fun treat can also be used with sugar-free jams and syrups, as well as soy milk and goats milk.)

**Do you fear god? Bridget Wright over at Spirituality Guide does and she states the reason you should as well. Read them here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Cheesecake Minis
Serves: 12 (Makes 1 dozen)

12 vanilla wafers
1 phg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Whipped topping, thawed, and divided
1/4 cup Flake coconut, toasted
12 paper cupcake liners

Place 1 wafer on the bottom of each 12-paper-lined medium muffin cups; set aside. Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add 2 1/4 cups of the whipped topping; and mix well. Spoon evenly into the muffin cups.

Cover and refrigerate 3 hours or overnight. Spread tops with remaining whipped topping. Sprinkle coconut just before serving. Store leftover cheesecakes in the refrigerator.

Happy Eating!

1. Add some ginger to your cabinet: It helps aching muscles, upset stomach, as well as nausea. Peel and thinkly slice a 2-inch pice of ginger root and add to a 4 cup glass of boiling water. Cover and simmer for about 15 minutes. Strain the gingerroot and add some lemon juice or slice of lemon and honey to taste. Sip wherever you need it. Make some in advance and keep in the refrigerator to have on hand. Keeps for about 2 weeks in the refrigerator and 2-3 months in the freezer.

2. How to cut a mango: A. Lay the fruit on one flat side and slice through lengthwise, as close to the pit of the fruit as possible. Repeat with the flat side of the fruit. B. Cut lengthwise and crosswise inot the flesh of the fruit (but not the skin) on each slice of the mango. C. Press up on the skin of the mango to expose cubes of the flesh and slice cubes into a bowl.

3. Keep a sticky situation under control: Keep a jar lid on some sticky products from sticking together and causing a cementing action on the jar by placing a square, larger than the jar lid, of waxed paper under the lid of the jar before resealing it back together. This expecially helpful with jars of product that are in the fridge, such as jelly or jams.

**”Christina Milan has confirmed that her pal Xtina will be adding a little baby boy to the Bratman household come January,” states Robyn over at the Christina Aguilera blog here at 451 Press. Read the whole story here.**
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Earthly Eating Recipe: (Day 2 of Week Of Sweets)

Cinnamon Snickerdoodles

Cookie Dough:
1 3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1 stick (4 oz. margarine, softened
3/4 cup sugar
1/4 vanilla soymilk
1 tsp. vanilla extract

Cinnamon Sugar:
1/2 cup sugar
3 tbs. ground cinnamon

1. Preheat oven to 350°F. Coat baking sheet with cooking spray.

2. To make the cookie dough: Whisk together flour, cornstarch, and baking powder in a bowl. Beat the margarine in sepearte bowl with an electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.

3. To make cinnamon sugar: Combine sugar and cinnamon on a large plate.

4. Shape dough into 1-inch balls. Roll each ball in cinnamon sugar, and place 1 1/2 inch apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store snickerdoodles in an airtight container.

Happy Eating!

1. In Tacos: Wrap the chicken, lettuse, cherry tomatoes, chredded pepper Jack cheese, and your favorite salsa in a soft tortilla.

2. In A Sandwich: Make a new-wave Reuben with rye bread, Canadian beacon, sliced chciken, red onion, and Swiss cheese.

3. In A Salad: Toss chicken with sliced pears, toasted walnuts, crumbled goat cheese, and baby green with a mustard vinaigrette.

4. In Barbecue: Heat shredded chicken in your favorite barbecue sauce; serve on a bun with coleslaw.

5. In Hash: Sauté shredded chicken with scallions, cooked potatoes, lemon zest and juice, and lots of freshly ground pepper.

**Summer is getting crafty,

with 30 gifts in 30 days. Read all about it here.**
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Earthly Eating Recipe:

Apple-Berry Pomegranate Freezer Jam
Serves: about 5 *8 oz.) half pints

1 package (1.59 oz.) freezer jam fruit pectin
1-1/2 cups sugar
4 cups peeled, cored, chopped apples (about 4 large)
1/2 cup pomegranate juice
1 tablespoon lemon juice
1 cup crushed raspberries (about 2 6-oz containers)

1. Stir sugar and contents of package in a bowl until well belnded. Set aside.

2. Combine apples, pomegranate juice and lemon juice in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cover, Reduce heat and simmer 5 minutes.

3. Crush apples with a potato masher. Allow to cool, about 15 minutes.

4. Add apples and raspberries to pectin mixture, stirring just to combine. Continue stirring for 3 minutes.

5. Ladle jam into clean plastic 8 oz. freezer jars to the fill line. Twist on lids. Let stand until thickened, about 30 minutes. Serve immediately, and refrigerate up ti three weeks or freeze up to one year.thly Eating Recipe:

Happy Eating!