Earthly Eating

These quick, healthy and easy meals can be made tonight. With a little preparation you can set the table for success and your family will wonder where you found the time to do it all.

• Grilled Eggplant Slices with Capreses Salsa
Serves: 6

For the eggplant:
2 (1 pound) eggplants, trimmed and cut into 1/4-inch thick rounds
2 tbs. coarse salt
3 tbs. extra virgin olive oil
2 tsp. dried oregano
1/2 tsp. ground black pepper
1/2 tsp. hot red pepper flakes
3 cloves garlic, minced
3 tbs. chopped fresh flat-leaf parsley

For the salsa:
1 large ripe tomato, diced
1 (5-ounce) chunk fresh mozzarella cheese, diced
8 basil leaves, slivered; for garnishing
2 tbs. extra virgin olive oil
2 tbs. fresh lemon juice
Coarse salt and freshly ground black pepper

1. Place eggplant rounds in a single layer on a large baking sheet. Sprinkle both sides with salt; let rest 30 minutes (beads of liquid will appear on the surface as they are left to sit).

2. Preheat grill to medium high heat.

3. Rinse eggplant slices under cold water and blot dry on both sides with a paper towel. Rub oil on both sides of eggplant and sprinkle with oregano, black pepper, pepper flakes, garlic and parsley.

4. Arrange eggplant slices on grill and cook until browned on both sides, 5 to 8 minutes per side, lowering the heat and moving the slices as necessary to percent scorching. Transfer to a platter and cover with aluminum foil to keep warm.

5. To make salsa, combine tomato, mozzarella, basil, oil and lemon juice. Stir to mix. Season salsa with salt and pepper.

• Barley Risotto with Wild Mushrooms
Serves: 4 to 6

1/2 ounce (about 1/2 cup) dried porcini or other dried mushrooms, rinsed
1 tbs. olive oil
2 cups chopped leeks ( white and light green parts) or onion
1 tsp. whole fennel seeds
1 cup pearl barley
2 tbs. black barley (for color)
1/3 cup dry sherry or red wine
3 cups vegetable broth
3 to 6 tbs. grated Parmesan or Romano cheese, to taste, plus more for garnish
3 tbs. minced flat-leaf parsley
Salt and fresh black pepper to taste

1. Place mushrooms in a heatproof glass measuring cup and pour 2 cups boiling water on top. Cover and set aside.

2. In a 4-quart or larger cooking pot with a tight fitting lid, heat oil. Add leeks and fennel seeds and cook over medium-high heat, stirring often, until leeks soften, about 4 minutes.

3. Stir in barley, lightly coating it with oil. Add sherry and continue cooking until it evaporated completely. Stir in broth. Add soaked mushrooms and soaking liquid they were in, taking care to leave behind any settled particles behind.

4. Cook over high-heat. Reduce heat and cook for 18-20 minutes. Remove lid, tilting it away from your face to avoid the steam that will come off.

5. Set uncovered over high heat and cook, stirring frequently, until barley is porridge like, about 5 minutes. Season with salt and pepper. Ladle into dishes and serve with additional cheese.

• Oven-Ready Peach Cobbler
Serves: 9

For the filling:
2 pints fresh peaches, peeled, pitted, and thinly sliced
3/4 cup sugar
1 1/2 tsp. cornstarch
1 tsp. fresh lemon juice

For the cobbler:
1 1/2 all=purpose flour
1/4 cup plus 1 tsp. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/8 tsp. ground cinnamon
2 1/2 tbs. cold butter
1 tsp. lemon zest
3/4 cup buttermilk

1. Preheat oven to 350°F. Lightly oil a 9-inch pie plate and coat it with sugar, tapping out the excess.

2. Combine peaches with sugar, cornstarch and lemon juice in a bowl and gently stir to mix. Transfer to prepared pie plate and set aside in a cool place.

3. Whisk together flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl. Stir together remaining 1 tsp. of sugar and the cinnamon in a small bowl; set aside.

4. Using a fork or your fingers, cut butter into the flour mixture until it is similar to coarse meal. Blend in lemon zest. Make a well in the center of the flour mixture and pour in buttermilk. Stir with a fork just to combine it. Turn dough out onto a lightly floured surface and pat or roll it into a rough 9-inch circle. Carefully lift dough and place over the peaches. Using your fingers, pinch and lift dough to create a bumpy surface, then prick the dough all over the top with a fork. Sprinkle dough with reserved cinnamon sugar, then place cobbler in the oven. Bake for approximately 1 hour, or until crust is golden brown.
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Earthly Eating Recipe

Pickled Baby Carrots

1 pound organic baby carrots
1 1/2 cups water
1 cup white wine vinegar
1/4 cup sugar
2 cloves garlic, minced
2 tbs. dill seeds
2 tbs. sea salt

Bring a large pot of salted water to a boil and cook carrots for 1 minute, drain in a colander and run under cold water. Place carrots in a heatproof bowl and set aside. Mix water, vinegar, sugar, garlic, dill seeds, and salt in a saucepan and bring to a boil over high heat. Reduce heat and let simmer for 3 minutes. Pour over carrots and let cool. Transfer carrots and liquid to airtight container; refrigerate at least 24 hours before serving. The pickles will keep for three weeks in the refrigerator.

Happy Eating!

• Strawberry Swirl Cheesecake
Serves: 16

1 cup graham cracker crumbs
1 cup + 3 tbs. sugar, divided
3 tbs. butter or margarine, melted
5 pkg. (8 oz.each) cream cheese, softened
3 tbs. flour
1 tbs. vanilla
1 cup sour cream
4 eggs
1/3 cup seedless strawberry jam

Preheat oven to 325°F. Mix crumbs, 3 tbs. sugar and butter; press firmly into the bottom of a foil lined 13×9-inch baking pan. Bake for 10 minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour over crust. Gently drop jam by small spoonfuls over top of batter. Cut through batter several times with knife for marble effect.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.

• Banana-Sour Cream Cake
Serves: 16

1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
1 pkg. (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup walnut pieces, finely chopped

Preheat oven to 350°F. Grease and flour 13×9-inch baking pan; set aside. Beat cake mix, eggs, bananas, sour cream and oil in a large bowl with an electric mixer on low speed just until moistened, stopping frequently to scrape the bottom and side of the bowl. Beat on medium speed 2 minutes. Pour into prepared pan.

Bake 35 minutes or until wooden toothpick inserted into the center comes out clean. Cool completely in pan on a wire rack.

Beat cream, cheese and butter in a large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.

Remove cake from pan; cut crosswise in half. Place one cake half, top-side down, on large serving plate; spread top with frosting. Top with remaining cake half, top-side up. Frost top and sides of cake with remaining frosting. Carefully press walnuts into frosting on sides of cake. Store any leftovers in refrigerator.

• Pumpkin Spice Frosted Snack Cake
Serves: 24

1 pkg. (2-layer size) spice cake mix
1 can (15 oz.) pumpkin
1 cup dressing (such as Miracle Whip)
3 eggs
1 pkg. (8 oz.) cream cheese, softened
1/4 cup ( 1/2 stick) butter, softened
2 tbs. milk
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups)

Preheat oven to 350°F. Grease a 13×9-inch baking pan; set aside. Beat cake mix, pumpkin, dressing and eggs in a large bowl with an electric mixer on medium speed until blended. Pour into prepared pan.

Bake 32 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.

Beat cream cheese, butter, milk and vanilla in a large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in refrigerator.

• Caramel-Pecan Cheesecake Bars
Serves: 32

1 cup pecan pieces, divided
1 1/2 cups crushed vanilla wafers (about 50 wafers)
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 tbs. flour
1 tbs. vanilla
4 eggs
24 caramels
3 squares semi-sweet baking chocolate

Preheat oven to 325°F. Line a 13×9-inch baking pan with foil, with ends of foil extending over the sides of pan. Remove 1/2 cup of the pecans; set aside. Finely chop remaining pecans. Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready top use.

Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 minutes or until center is almost set. Cool completely. Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved pecans. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate at least 4 hours. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store any leftovers in tightly covered container in refrigerator.

• Peanut Butter Striped Delight
Serves: 24

35 chocolate sandwich cookies
6 tbs. butter, melted
1 pkg. cream cheese, softened
1/4 cup sugar
3 cups plus 2 tbs. cold milk, divided
1 tub (8 oz.) whipped topping, thawed, divided
2 pkg. (4 servings size each) vanilla flavor instant pudding
1/3 cup peanut butter

Place cookies in food processor; cover. Process to form fine crumbs. Transfer to a medium bowl. Add butter; mix well. Press firmly onto the bottom of a 13×9-inch dish. Refrigerate 10 minutes. Meanwhile, beat cream cheese, sugar and 2 tbs. of the milk in a separate bowl with a wire whisk until well blended. Add 1 1/4 cups of the whipped topping; mix well. Spread over crust.

Pour remaining 3 cups of the milk into a large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
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Earthly Eating Recipe

Chocolate, Strawberry & Cookie Parfaits
Serves: 4

2 cups cold fat-free milk
1 pkg. (4 serving size) chocolate flavor instant pudding
1 cup sliced fresh strawberries
6 reduced fat chocolate sandwich cookies, coarsely chopped
1/4 cup thawed whipped topping

Add milk to dry pudding mix in a medium bowl. Beat with wire whisk 2 minutes or until well blended. Refrigerate 5 minutes.

Spoon one-third of the pudding mixture evenly into 4 mugs or parfait glasses; top with layers of half each of the strawberries and cookies. Repeat all layers. Cover with the remaining pudding mixture and whipped topping.

Garnish each parfait with an additional strawberry and serve immediately or store in refrigerator up to 2 hours before serving.

Happy Eating!

Recent research shows that sulforaphane, a compound found in cruciferous vegetables, may help stop the growth of-and even destory-ovarian cancer cells. Here are three recipes to try while using this great veggie team player.

What to shop for:

• 4 bunches broccoli florets
• 1 small head of garlic
• 1/2 lb. small shrimp
• 1 oz. low-sodium lean cooked ham
• Cornstarch
• Canola oil
• 1 can (14.5 oz) low-sodium chicken broth
• 4 oz. rice-flour noodles (look for these in the ethnic foods sections of your supermarket)
• Rice wine vinegar
• Reduced-sodium soy sauce
• Oyster sauce (look for this in the ethnic foods section of your supermarket)
• Chile paste
• 1 small pkg. frozen peas
• Orange Juice
• 1% milk
• 2 oz. reduced-fat Monterey Jack cheese
• 1 dozen eggs

1.) Wok-Seared Broccoli:
Serves: 8
(61 calories, 4 g pro., 7 g carb, 3 g fiber, 3 g fat, 0.5 g sat. fat., 0 mg chol, 171 mg sodium)

1 1/2 tbs. canola oil
12 cups bite-size broccoli florets (about 4 med. bunches)
1/4 tsp. freshly ground black pepper
1 cup low-sodium chiken or vegetable broth
2 tbs. reduced-sodium soy sauce
1 tbs. orange juice

1. Heat wok or large skillet with cover over high heat. Add oil and swirl to coat pan.

2. Place broccoli in the pan and toss to coat with oil. Reduce heat to medium-high and sauté for 4 minutes, allowing broccoli to brown in spots. Season with pepper. Add broth to pan, cover and cook for 2 minutes longer, until crips-tender.

3. Add soy sauce and orange juice and toss broccoli 2 to 4 minutes until all liquid has evaporated and broccoli is tender. Chill leftover in airtight container up to 4 days.

2.)”Open-Faced” Broccoli and Jack Omelet
Serves: 4
(155 cal., 16 g pro., 5 g carb., 2 g fiber, 8.5 g fat. 3 g sat. fat, 169 mg. chol., 348 mg sodium)

3 large eggs
6 large egg whites
3 tbs. 1% milk
2 cup Wok-seared Broccoli
2 oz. reduced-fat Monterey Jack cheese, grated (1/2 cup lightly packed), divided

1. Preheat broiler to high and place rack in top setting (4″ to 5″ from heat). Whisk eggs, egg whites, and milk in medium bowl. Stir in broccoli and half of the cheese.

2. Place medium nonstick, broiler-safe skillet over medium-high heat. Pour egg mixture into hot pan. Pour egg mixture into hot pan. Reduce heat to medium and let omelet set 2 minutes. Carefully lift one side of the omelet with spatula and tilt pan toward that side. Repeat on other side. Continue tilting pan until center is almost set.

3. Sprinkle remianing cheese over omelet. Broil 2 to 3 minutes, until omelet is set and cheese is bubble and golden on top.

3.) Stir-Fried Rice Noodles with Shrimp
Serves: 4
(326 cal, 21 g pro, 37 g crab, 4 g fiber, 11 g fat, 1.5 g sat. fat, 143 mg chol., 517 mg sodium)

4 oz. rice-flour moodles, broken into 3″ pieces
1/2 cup low-sodium chicken or vegetable broth
2 tbs. water
1 tbs. oyster sauce
2 tsp. reduced-sodium soy sauce
2 tsp. rice wine vinegar
1 tsp. chile paste
1 tsp. cornstarch
1 1/2 tbs. canola oil, divided
1/2 lb. sma shrimp, peeled and deveined
2 cloves garlic, minced
1 large egg, lightly beaten
3 cups Wok-seared Broccoli
1 cup frozen peas
1 oz. low-sodium lean cooked ham, cut into 1/4′ cubes (1/3 cup)

1. Soak noodles in a bowl of hot water for 10 minutes. Drain and set aside (yield: 1 3/4 cups).

2. Whisk broth, water, oyster sauce, soy sauce, vinegar, chile paste, and cornstarch in a small bowl and set aside.

3. Heat 1/2 tbs. of the oil over high heat in a large wok or wide skillet. Add shrimp and garlic and stir-fry 1 to 2 minutes until the shrimp is just pimk. Turn onto a plate.

4. Pour remaining 1 tbs. oil into the pan and swirl to coat. Add noodles and cook 3 to 4 minutes, until softened. Push to one side of the pan and pour in egg. Let set 30 seconds and then chop coarsely with spatual. Stir in broccoli, peas, and ham and toss to combine. Add shrimp back to the pan, pour in broth mixture, and toss again to coat. Cook 3 minutes longer or until heated through.
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Earthly Eating Recipe:

Grilled Balsamic Chicken Salad
Serves: 4

1 lb. boneless, skinless chicken breasts
1/2 cup light, balsamic vinaigrette dressing, divided, store bought or homemade
1 yellow bell pepper, cut in 4 large pieces
1 tbs. olive oil
1 7-oz. bag prewashed mixed salad greens
1/4 cup chopped blue cheese
1/4 cup chopped walnuts
1 medium to large tomato, diced

1. Place chicken breasts in a single layer in a glass flat-bottom dish with sides. Pour 1/4 cup of dressing on them, flip several times to coat, cover, and marinate in the refrigerator 15 minutes to 24 hours. Reserve remaining dressing for the salad.

2. When ready to grill, brush both sides of pepper pieces with oil. Grill chicken and peppers for 4 to 5 minutes per side, flipping them once and brushing the chicken with remaining marinade, until the peppers are lightly browned on the outsdie and the chicken is no longer pink in the center. Watch peppers carefully and remove them before they blacken. Discard excess marinade. Transfer the cooked chicken and peppers to a clean cutting board.

3. Meanwhile, put salad greens, cheese, walnuts, and tomato in a large bowl. Slice the chicken and peppers into thin strips, and cut strips into 1″ pieces. Add them to the salad and toss throughly with reserved dressing, or less to taste.

Happy Eating!

Not all foods are created equal. For example, yogurt is a healthy food, but not if you buy a variety that contains high-fructose corn syrup, aspartame, and/or artificial colorings. Here are some food categories and the best choices under that category for you and your family.

1. Beverages:

• Flavored water: Wateroos
• Soymilk: Silk, Edensoy, Zensoy, Soy Dream.
• Milk: Horizon Organic, Organic Valley, Natural by Nature.
• Juice: Apple & Eve, Kagome (fruit and veggie mix), R.W. Knudsen, Whole Kids, Back to Nature, Honest Tea.
(Most available in single-serve containers.)

2. Snacks:

• Yogurt: Stoneyfield Farm, Horizon, Organic, Lifeway Probugs, Whole Soy, Wallaby.
• Smoothies: Stoneyfield Farm, Bolthouse Farms, Horizon Organic.
• Chips: Stacy’s, Snyder’s of Hanover, Glenny’s, 365 Foods, Good Health, Genisoy, Lundberg, Snack Factory.
• Crackers: Wasa, Kashi, Sesmark
• Cookies: Back to Nature, Mi-Del, Newman’s Own, Immaculate Baking Co., Healthy Handfuls, Annie’s Homegrown.
• Whole Grain or Granola Bars: Odwalla, Cascadian Farm, Kashi, Clif Kid, EnviroKidz, Larabar, Barbara’s Bakery.
• Fruit Snacks: FruitaBu, Clif, Tropicana FruitWise, O Organic Rasins, Amazin’ Rasins
• Cereals: Back to Nature, Nature’s Path, Bare Naked, Kashi, Mother’s
• Applesauce: Santa Cruz, Mott’s Organics, Eden Organic
• Pudding: Lifeway, Zensoy, Kozy Shack
• Allergy-Free: Enjoy Life, Pamela’s

3. Main Dish:

• Deli Slices: Applegate Farms, Hormel Natural Choice, Organic Valley, Lightlife (GMO-Free Soy)
• Tuna: Wild Palney, Henery & Lisa’s Natural Seafood
• Mac N’ Cheese: Back to Nature, Annie’s Homegrown
• Bread: Rudy’s Organic, Wild Oats, Ezekiel
(Source: Kiwi 2007)

**Chessmaster makes its début on the Xbox Live Arcade and Dave Parrack over at 1P Start has the details. Read them here.**
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Earthly Eating Recipe:

Cream Cheesy Chili Dip (Just in time for the Super Bowl)
Makes 24 servings

1 tub (8 oz.) cream cheese spread, softened
1 can ( 10.5 oz.) chili (canned or homemade)
1/2 cup shredded cheddat cheese
2 tbs. chopped cilantor (optional)

Spread the cream cheese onto the bottom of a microwave-safe pie plate and top with chili and cheddar cheese.

Microwave on high for 45 seconds to 1 minuteor until the cheddar cheese is melted all the way around the plate. Sprinkle on the silantro and serve. Serve with thick crackers or thick chips.

Happy Eating!

This treats are so fun to make, that your kids will love the fact that they will be able to eat something they helped make. And what they don’t know is all of these treats are good for them too.

1. Ants and the logs:

• Ants On A Log: Clery pieces (any desired length), top celery with peanut butter and add on a few raisins.

• Ants On A Slippery Log: Mix peanut butter with apple butter, fill celery pieces with the filling and top with grated carrots and raisins.

• Ants On A Cement Log: Take cream cheese and fill celery pieces, top with chunks of apple or other fruits. Dried, crushed bananas work great.

• Ants On A Colored Cement Log: Mix the cream cheese with a few drops of vanilla extract (pure) and fill the celery pieces, then top with granola.

• Ants On An Island: Mix a few drops of Worcestershire sauce with cream cheese and fill celery pieces. Top the filling with a sprinkle of sunflower seeds.

• Then have fun with your kids while they try to find more combos to add to the ant farm of celery foods.

2. Candy fake out:

1 package of dried apricots
1 1/2 cups grated coconut
2 tablespoons honey

Chop the apricots in a food processor and mix with 1 cup of coconut and the honey. Form into balls and roll in remaining coconut. Then refrigerate.

3. Dating Penguins:

Slice dates open vertically and stuff with cream cheese. Use a sliver of carrots fro the beak and little pieces of date for the eyes or even use raisins.

4. Veggie roll:

Start by wrapping a whole-wheat tortilla in a paper towel and microwaving it for 15 seconds. Spread with cream cheese, or sprinkle grates cheese all over it. Add shredded carrot, lettuce leaves, celery, leftover vegetables, etc. And roll it up. You can pop it in the microwave for an additional 15 seconds if you want it to be a heated veggie roll.

5. Smooth freezing:

Pour smoothie mix into 3-ounce paper cups, cover with plastic wrap and insert a wooden stick. Freeze for at least 8 hours before cutting or tearing the paper cup away from the frozen delight.

6. Clear it away trail mixer:

Throw open the cupboards and toss together cereal, crackers, chocloate chips, nuts, popcorn, etc. Anything goes and everything will go.

7. Crayon colored smoothies:

2 cups ice
1 cup yogurt
some fruits (such as a couple bananas, or strawberries or even a can of fruit packed in its own juice will work)
1 cup liquid (like milk or juice or even flavored water)

Put all the ingreidents into a blender and mix on high for 1 minute. Serves 4

**Are you itching to sew something but don’t know where to start. Summer Minor over at Creative Mom Cafe has just the solution for you. She has a list of things to start sewing from another web link. Read what the list is and how you can get started sewing today.**
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Earthly Eating Recipe:

Rosy Pickled Turnips
Serves: Makes 4 pints

1 beet (3 inches in diameter) or a small can of beets
3 1/2 cups hot water
7 tbs. picking salt
1 1/4 cup white vinegar
4 turnips about 3 inches in diameter
8 cloves of garlic, peeled and halved

Cook the washed, unpeeled beet in 2 inches of water in a small saucepan for 20 minutes. Cool, peel and cut into 1 inch pieces. Set aside. Dissolve salt in hot water, then stir in vinegar. Peel turnips and cut into 1 inch pieces. Place turnips, beet and garlic in clean, 1 pint canning jars, and cover with salt water. Screw on clean canning lids. Kept at room temperature, these pickled turnips are ready to eat in 3 days.

Turnip Apple Slaw
Serves: 4

1 tbs. plain yogurt or kefir
2 tbs. soy or regular mayonnaise
1/4 tsp. freshly grated black pepper
1 tsp. honey
1 apple, quartered, cored and thinly sliced (use your grater’s flat blade)
2 turnips (3 inches in diameter), peeled and coarsley grated
1 scallion, finely chopped

Combine the yogurt, mayo, pepper and honey in a alrge bowl. Mix in the apple, turnips, and scallion. Chill before serving as a side dish or slathering onto burgers or sandwiches.

Happy Eating!

• After-the-holidays Rasin Cookies
Serves: 24 servings or 4 dozen

1 1/4 cups flour
1 tsp. baking powder
1/2 cup old-fashioned rolled or quick-cook oats
1/2 cup (1 stick) butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar

• After-the-holidays Sour Cream Cheesecake
Serves: 16

1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
1 1/4 cups sugar, divided
4 pkg. (8-oz. each) cream cheese, divided
1 container (16-oz.) sour cream, divided
4 eggs
2 cups strawberries, sliced

Preheat oven to 325°F. Line a 13×9-inch baking pan with foil, with ends of foil extending over the sides of the pan. Mix crumbs, butter and 2 tbs of the sugar; press firmly onto the bottom of the prepared pan.

Beat the cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in a large bowl with an electric mixer on medium speed until well incorporated. Add 1 cup of the sour cream; mix well. Add the eggs, one at a time, beating on low speed after each one is added. Pour over crust.

Bake 40-50 minutes, or until the center is almost set. Mix remaining sour cream, 2 tbs. sugar and 1 tsp. vanilla until well blended. Carefully spread over the cheesecake. Bake an additional 10 minutes. Cool. COver and refrigerate for 3 hours or overnight would be best. Lift cheesecake from pan, using the foil handles. Top with strawberries and serve.

• After-the-holidays Indoor S’mores
Serves: 4

4 graham crackers, broken in half (8 squares)
2 (1.55 oz.) chocolate bars, each broken in half
4 marshmallows

Top each of 4 of the graham squares with 1 chocolate piece and 1 untoasted marshmallows. Place on microwaveable plate. Microwave on HIGH 15 to 20 seconds or until marshmallows puff. Watch carefully because the marshmallows will get out of control quickly. Cover each with a second graham square to make a sandwich.

**Looking for the cutest little baby socks? Check out Barbara Waters post over at Knitting Passion. The socks are the cutest every I agree. Read about them here.**
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Earthly Eating Recipe:

Smokey Burgers
Serves: 4

1 lb. ground beef
1/4 cup “GOOD” barbecue sauce
1 medium red onion, cut into 4 slices (you can grill the red onion on the grill as well by poking a wooden skewer through the side of the onion and through the whole entire onion slice)
1/4 cup Italian dressing, divided
4 cheese slices
4 lettuce leaves
4 sliced tomato
4 hamburger. split, grilled

Prehat grill to medium-high heat. Mix meat and barbecue sauce; shape into 4 patties. Bruch onion slices with 2 tbs. of the dressing.

Grill patties and onions 5 minutes on each side or until the patties are cooked through (160°F) and onions are tender, brushing onions occasionally with remaining 2 tbs. dressing. Top each patty with cheese slice, grill an additional 1 to 2 minutes or until the cheese begins to melt.

Place 1 lettuce leaf, 1 tomato slice and burger on bottom half of each bun. Cover with onions and tops of buns.

Happy Eating!

Here are three steps to mastering 3 of the main cooking techniques:

• Blanching: Also known as parboiling, blanching means cooking food by sticking the food choice into boiling water then into ice cold water. Blanching is great because it retains the color, shapoe, and firm tecture of fruits and vegetable. It also preserves their nutrients, and prepared them well for the freezer.

HOW TO BLANCH:

1. Bring 1 gallon of water for every 1 pound of fruit or vegetables to a rolling boil. Be sure and cut foods into the same size so that you achieve uniform cooking.

2. Drop the fruit or vegetables in the boiling water and cook, uncovered for the certain amount of time recommended. If you salt the water (1 tbs. salt per gallon of water) it will help keep green vegetables bright. Don’t cover the pot.

3. Drain off the water and shock the fruit or vegetable in a large bowl or pot pf ice water.

• Braising: This is a two-step process of sautéing food for flavor and then simmering it with liquid to tenderize it. Braising helps break down food fibers without making them into mush. If done in the oven, gived you continues low and even heat and prevents the food from sticking.

HOW TO BRAISE:

1. Sauté ingredients until browned on all sides.

2. Add 1/4 to 1/2 inch of liquid to the sauté. Pat dry the veggies before adding them to the pot then add your liquid, this will help carmelize them before the liquid is added. Choose liquid that complements your ingredients such as chicken broth for chicken and carrot juice for carrots, etc. Don’t add so much liquid that the food is submerged. Add just enough to help the food tenderize.

3. Cover tightly and simmer 30 minutes or longer, adding more liquid if necessary. Cover the pan with foil before adding the lid, this will help guarantee a tight seal before the pan goes in the oven. Add some lemon zest, vinegar, liqueur, or fresh herbs before serving. And use tongs to turn the food, tongs give you more control.

• Sautéing: The Fench word sauter is where the term sauté comes from, meaning “to jump”, because the goal is to keep the food moving as much as possible. Sautéing is great because it lets you add olive oil, garlic, onions, and gives food the crispy texture while the natural sugars in fruits and vegetables remain and help carmelize them at the same time.

HOW TO SAUTÈ:

1. Heat a sauté pan and oil well over medium heat. Be sure to heat the pan well before adding the oil. Medium low heat for 2 to 3 mintues should do the trick before the food is added. If you aren’t following a recipe, use 1 tbs. oil for an 8-inch sauté pan or skillet. Using a little oil with butter will help ensure the butter doesn’t burn.

2. Add foods in a single layer in the pan. Don’t over crowd the food, this will make them sweat and steam and make them soft, not crispy.

3. Keep foods in constant motion by flipping or stirring the foods while they are cooking. Use a wide-edged spatual of wood or heat resistant plastic to stir your food in the pan or skillet. Use about 1/2 cup to 1 cup liquid such as wine, broth, or even water and scrape up any stuck-on bits and let it simmer 1 minute. This helps with cleanup and gives you a nice broth to work with.

**Michelle Schaefer over at About Virginia Beach, VA blog here at 451 Press wishes you all a Happy New Year. Jump on over to her blog and give her well wishes for a new year as well.**
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Earthly Eating Recipe

Sweet Sorbet Floats
Serves: 6

6 scoops (1/4 cup each) lemon sorbet
2 cups frozen, cubed mangoes, thawed or 2 fresh mangoes, peeled and diced
6 scoops (1/4 cup each) blood orange sorbet
6 scoops (1/4 cup each) vanilla frozen yogurt
6 tbs. lime juice
6 tbs. silver or blanco tequila, optional
4 cups ginger ale, chilled

1. Freeze 6 Collins or Pilsner glasses 20 minutes. Spoon 1 scoop lemon sorbet into each glass. Top with half of the mango pieces. Add 1 scoop blood orange sorbet and top with remaining mango pieces. add 1 scoop frozen yogurt to each glass.

2. Pour 1 tbs. lime juice and 1 tbs. tequila, if desired, into each glass. Pour 2/3 cup ginger ale into each glass. Serve immediately with iced tea spoons.

Happy Eating!

• Include kids in the lunch prep: Kids are more likely to eat something if they helped make it. Kids as young as age three can help even at the grocery store and help pick out fruits and vegetables.

• Limit choices: Don’t just ask you child what they want for lunch, give them two ot three options to choose from. Stock your pantry with healthy choices so that your child will have these choices to choose from as well.

• Utilize hungry moments: Use these moments to introduce new foods to your child. And give them to your child along with familiar foods so they can get used to them at their own pace.

• Educate them: Let your child know what each foods benefit is, such as calcium for healthy bones and carrots for healthy eyes.

• Looking and feeling good: Kids love things cut into shapes and cute containers and dipping foods as well. Things have to look and smell fresh. A tip: apples slices won’t turn brown if you toss them in a little lemon juice before packing them.

**January 2nd episode of Criminal Minds will be a rerun to start the new year with. Over at Watching Criminal Minds blog here at 451 Press, Katie Mientka has the details on that episode and the some tidbits for the upcoming broadcasts. Read it here.**

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Earthly Eating Recipe

Chocolate, Cranberry and Oatmeal Bars
Serves: 32

1 cup dried cranberries
1/4 cup orange juice
1 1/2 cups flour
1 1/2 cups quick-cooking oats
1 tsp. baking powder
1/4 tsp. salt
3/4 cup (1 1/2 sticks) margarine, softened
1 1/2 cups firmly packed brown sugar
2 eggs
4 squares semi-sweet baking chocolate, coarsely chopped
1/2 cup pecan pieces

Preheat oven to 350°F. Combine cranberries and orange juice in a microwaveable bowl. Microwave on HIGH 30 seconds. Let stand 10 minutes.

Combine flour, oats, baking powder and salt; set aside. Beat margarine and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans.

Spread dough into a 13×9 inch baking pan sprayed with cooking spray.

Bake 20 to 22 minutes or until center is set. Cool completely on a wire rack before cutting to serve.

Happy Eating!

The basics in any lunch or any meal at all is the main building blocks of anyone’s diet plan. Once people grasp the understanding of what their bodies need and what they aren’t given it, the “diet” fads will go bye bye. Here are some main ideas to keep in mind when making healthy food decisions.

Whole grains, fruits and vegtables (one of each), calcium and lean protein are the components of a healthy lunch. And the USDA recommends the following:

• Six onces of grains: half of the daily intake should be whole grains, but 100% is best. Whole grains contain fiber and vitamins that refined grains do not. Choose whole grain products when buying breads, tortillas, pastas, and cereal. Serve brown rice, quinoa, whole barley, bulgar or buckwheat as well.

• Two and a half cups of vegetables and one and a half cups of fruits: Choose fresh and keep it varied, since different fruits and vegetables offer different vitamins and nutrients. Include fruits and vegetables in a variety of colors, and buy what’s in season: apples in autumn, oranges in winter. Shop local farmers markets or join a community suppoerted agriculture (CSA) co-op that arranges food deliveries from a local farm. And always buy organic.

• Three cups of milk for children two to eight years old: Try to include l;owfat milk and cheese, yogurt, non-genetically modified (non-GMO) calcium fortified soy or dark, leafy greens.

• Five ounces of lean protein: Use lean varieties of turkey, chicken and ham. Fatty fish such as fresh salmon and tuna are packed with healthy omega 3-fatty acids. Low-mercury canned tuna and antibiotic and hormone-free meats, both great choices, are cold in many supermarkets, even as store brands. If the animal source protein is a problem try legumes, non-GMO tofu and tempeh are great alternatives. (Source: KIWI 2007)

**Have you thought of your New Years resolution? Chuck Hinson over at Charlotte, NC blog here at 451 Press has listed his and it’s a mighty fine list at that. Read it here.**
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Earthly Eating Recipe

Creamy Rice Pudding
Serves: 8

1 1/2 quarts 2% milk
1 cup sugar
1/2 cup white rice
1/2 cup raisins
1 tsp. vanilla extract

Combine milk, sugar and rice in a heavy saucepan. Bring to a gently boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubbles breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increasse heat to medium heat, and cook, stirring frequently, until the rice has absorbed most of the rest of the milk, but not all, and the pudding is creamy (about 30 minutes longer).

Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will be very creamy. Serve warm or well chilled.

Happy Eating!

Ham & Cheese Wheels
Serves: 4

4 8-inch whole wheat flour tortillas
1/2 cup light cream cheese, softened
1 large carrot, shredded (about 1 cup) or 1 cup pre-shredded carrots
1/2 cup pre-shredded redsuced-fat cheddar cheese
6 oz. thinly sliced lean deli ham

1. Spread the cream cheese evenly over each of the tortillas.
2. Layer each tortilla with carrots, cheese, and ham.
3. Roll up tightly and slice into 3/4 inch rounds. Serve with your choise of dipping sauce. Don’t have any dipping sauce ideas try this one.
Dipping Sauce:
1/4 cup honey mustard
1/3 cup barnecue sauce
1/4 cup hummus

Better B.L.T.s
Serves: 4

1/2 lb. nitrite-free bacon ( 8 to 10 slices)
4 tsp. light mayonnaise
8 slices whole wheat bread
8 leaves of romaine lettuce, washed and dried
4 thin slices of organic tomatoes

1. Cook the bacon according to the package instructions until they are crisy. Pat with a paper towel to remove excess fat.
2. To make the sandwiches, spread 1 tsp. mayonnaise on the bread.
3. Layer even;y with 1 lettuce leaf. Slice, wrap in plastic wrap to keep them fresh or slice and serve.

Easy Pasta Salad
Serves: 8-10

1 lb. dried dried bowtie pasta
4-5 cups fresh or frozen broccoli florets
1 pint cherry or grape tomatoes, sliced in half (2 cups)
1 can (14 oz.) artichoke hearts, drained, rinsed and quartered (optional)
6-8 oz feta cheese, crumbled
3/4 cup pitted kalamata olives, chopped or 1 can (6 oz.) small black olives, drained
1/3-1/2 cup light Italian or Caesar salad dressing
1/3 cup chopped fresh basil or cilantro, optional

1. Cook the pasta according to the package directions. Four minutes before the pasta is done cooking, add the broccoli. Bring back to a boil and cook until the pasta is done completely. Drain and place in a large bowl.
2. While the pasta is still warm, add the tomatoes, artichoke hearts, cheese, olives, salad dressing, and herbs as desired and stir to combine. Serve warm or chill for a cold pasta salad dish.

Taco Chili
Serves: 6

1 tbs. olive oil
2 large carrots, finely diced (about 2 cups)
1 medium onion, coarsely chopped (about 1 cup) or 1 cup frozen chopped onion
1 lb. lean ground beef 90% or higher or turkey
1 can (28 oz.) crushed tomatoes
1 can (15 1/2 oz.) blackeye peas or pinto beans, drained and rinsed
1 can (15 oz.) yellow or white hominy, drained and rinsed
1 cup water
1 can (4 oz.) diced green chili peppers, optional
2-3 tsp. chili powder
2-3 tsp. ground cumin
1 tsp. garlic powder
1/2 cup reduced-fat sour cream
1/3 cup pre-shredded reduced-fat cheddar cheese

1. Heat the oil in a large saucepan or Dutch oven over medium-high heat.
2. Add the carrots, onion and beed and cook, breaking up the large pieces, until the meat is no longer pink, 5 to 7 minutes. Drain excess fat.
3. Stir in the tomatoes, beans, hominy, water, chili peppers as desired, chili powder, cumin, and garlic and bring to a boil. Reduce the heat and simmer, uncovered, until the carrots are tender, 20 to 25 minutes.
4. Remove from the heat and stir in the sour cream. Serve in individual bowls and top with shredded cheese.

**JW over at 1P Start has visitors to his page that are still running Windows 98 and he has quite a funny story behind what he thinks about it. Read it here.**
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Earthly Eating Recipe

Chicken Wraps That Please
Serves: 4

1 tbs. vegetable oil
1 onion, chopped
1 lb. chicken breast, cubed
2 cloves garlic, minced
1/2 tsp. coriander
1/2 tsp. cumin
1/2 tsp. garam masala
1 cup chicken stock
2 tomatoes, diced
salt and pepper to taste
4 small bread rolls

In a medium fry pan, heat oil over low heat and add onion and cook until softened, about 10 minutes. Add chicken and raise heat to medium-high. Cook for 10-15 minutes or until chicken is cooked through.

Add garlic, spices and chicken stock and simmer for 10 minutes.

Add tomatoes and cook until softened, 7 minutes. Add salt and pepper to taste.

Cut off one end of each loaf of bread. Fill the bread with chicken mixture and serve.

Happy Eating!

TACOS AND AVACADOS:
Chorizo, Egg and Cheese Breakfast Tacos
Serves: 8

2 tsp. canola, grapeseed or olive oil
1 lb. chorizo, casin removed
1 white onion, finely diced (about 1 cup)
2 cloves garlice, minced
1 jalapeno pepper, seeded and finely diced
8 eggs
1/4 cup milk
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup chopped cilanto
16 corn tortillas, warmed
4 oz. white cheddar cheese, grated
4 oz. queso fresco, crumbled
2 avacados, pitted, peeled and sliced
1 jar (10 oz.) red salsa
1 jar (10 oz.) green salsa
2 limes, cut into wedges

1. Heat oil in a large skillet over medium heat.

2. Add chorizo and break it into smaller pieces using a spatula.

3. Brown and cook throughtly, 6 to 8 minutes.

4. Remove from the pan using a slotted spoon; set on a paper towel-lined plate to drain.

5. Drain excess fat from the pan, leaving about 1 tbs. Add onions, garlic and peppers to the pan and cook until the onions are slightly browned around the edges, about 5 minutes.

6. In a small bowl, whisk eggs with milk, salt and pepper.

7. Add eggs to skillet, cooking until soft curds form (like scrambled eggs). Stir in chorizo and cook 1 minute longer.

8. Garnish with cilantro and serve in warm tortillas topped with cheeses, avacado, salsa and a squeeze of lime.

SHRIMP AND AVACADO:

Shrimp Ceviche
Serves: 8

2 lbs. medium shrimp, peeled and deveined
1 white onion, finely diced (about 1 cup)
1 1/2 cups tomatoes, seeded and chopped (about 2-3 tomatoes)
1-2 jalepnoes, seeded and finely diced (to taste)
1/2 tsp. salt
1/2 cup fresh squeezed lime juice (about 4-6 limes)
1/2 cup fresh squeezed lemon juice (about 4 lemons)
1 avacodo, poitted, peeled and cubed
1 bunch cilantro, stemmed and chopped (about 1 cup)
Hot Sauce (to taste)
Tortilla chips, corn tortillas or saltine crackers

1. Rinse shrimp anbd place in a galss bowl with onion, tomatoes, peppers and salt.

2. Stir in lemon juice and lime juice.

3. Cover and refrigerate 2 1/2 to 3 hours, stirring every hour or so. The shrimp is ready to enjoy with it turns opaque and develops a texture similar to boiled shrimp.

4. Before serving, drain half the liquid and stir in avacodos, cilantro and hot sauce.

5. Serve with tortillas chips, warm corn tortillas or saltine crackers.

**Crashing surf has carved the cliffs of Cape Kiwanda just off shore in the state of Oregon. Interesting huh? And Over at Portland, Oregon blog, Sarah Gould has the rest of the interesting facts about Oregon. Read them here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Mexican Hot Chocolate
Serves: 8 at 1 cup each

8 cups 2% ilk
1/3 cup sugar
8 oz. bittersweet chocolatem chopped
1 tbsp. (each) vanilla exztract and ground cinnamon
1 tsp. red chile powder or ground cayenne pepper
2 cups lightly sweetened whipped cream
1/4 cups finely ground almonds
3 oz. semisweet chocolate, shaved

1. In a large saucepan, stir milk and sugar over medium heat until sugar dissolves. Don’t let the milk boil.

2. Remove pan from heat and add chocolate. Let it sit for a minute before mixing so that the chocolate begins to melt.

3. Add vanilla, cinnamon and red chile powder and whisk until the mixture is frothy.

4. Serve topped with whipped cream, almonds, and chocolate shavings.

Happy Eating!

How about some healthy pies? Here are three “not your normal pies” that are sure to be family pleasers, even for the most picky eaters.

• PIE #1

Shepherd’s Pie:
Serves 6

1 tbs. vegtable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tbs. tomato paste
t tsp. chopped fresh or dry rosemary
1 tbs. chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tbs. unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

1. Preheat ovent o 375°F.

2. In a large sauté pan over medium high heat, heat the oil, than add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer unti the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden brown, about 30 to 35 minutes.

• PIE #2

Ricotta Pizza Pie
Serves 12

For the crust:
3 cups all-purpose flour
1 tbs. kosher salt
6 tbs. olive oil
2 eggs, beaten and mixed with 6 tbs. water

For the filling:
5 eggs, beaten
1/2 cup grated pecorino
1 pound ricotta, excess liquid drained
1 cup salami, such as sopressata, sliced or cut into 1/2-inch cubes
1 cup shredded mozzerella (or mild cheddar or Gouda)
1/2 tsp. freshly ground black pepper
2 tbs. chopped Italian parsley

1. Prehat over to 400°F.

2. Place the flour, salt, and olive oil in a large bowl and work it with your hands until the oil is incorporated and the mixture resembles crumbles.

3. Add the egg mixture and toss until the dough comes together in a dry mass. (Add another tbs. or two of water, if needed). Knead until just smooth.

4. Flatten the dough into a disc. Set aside.

5. In a large bowl, combine all the filling ingredients except 1 tbs. of the eggs and 1 tbs. of the pecorino.

6. Line the bottom and sides of a 9-inch diameter pie dish with 2/3 of the dough (rolled out 1/8-inch thick), allowing for a 1-inch overhang.

7. Scrape the filling into the dish and top with the remaining 1/3 of the dough (rolled out to the same thickness). Press the edges together to seal, and cut slits in the top of the crust.

8. Brush with the reserved egg and sprinkle with the reserved cheese.

9. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more.

10. Let cool for 15 minutes before removing from the baking dish. Serve warm or at room temperature.

• PIE #3

Cupcake-Tin Pork Pies:
Serves 12

3/4 pound ground pork
1 medium onion, peeled and grated
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbs. chopped fresh sage
1/2 cup bread crumbs
1 9-inch discs prerolled, refrigerated pie dough (Such as Pillsbury)
2 eggs, beaten

1. Preheat oven to 375°F.

2. Grease two 6-cup muffin tins with butter.

3. In a large bowl, combine all the ingredients but the dough and 1 tbs. of the eggs; refrigerate.

4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.

5. Reroll the scraps, then cut out 12 more 2-inch circles.

6. Line the bottoms and sides of the tins with the 4-inch rounds.

7. Divide the filling evenly among the cups. Press the 2-inch round on top, pinching the edges together to seal.

8. Poke a hole in the center of each pie.

9. Brush with the reserved egg and bake until the tops are browned and puffed slightly. 30 to 35 minutes.

10. Let cool for 15 minutes before removing the pies. And serve warm.

**Country Music Herald, written by Heather Scoville states that there is a seasonal entry into the top ten this week with Toby Keith’s “A Classic Christmas”. And with Christmas neary it will be a great addition to your music while trimming the tree or opening those gifts on Christmas morning. Read all about it by clicking here and see the rest of the top ten for the week.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Banana Smoothie
Serves: 2

2 medium bananas, peeled and sliced
1 container (8 oz.) nonfat plaing yogurt
1 1/2 cup skim milk
1 tsp. toasted wheat germ
Dash of cinnamon or nutmeg

In a blender, combine banans, yogurt, milk, and wheat germ. Blend until smooth. Pour misture into chilled glasses. Sprinkle with cinnamon or nutmeg. Serve immediately.

Happy Eating!

1. The Chef’s Knife: A 8-to10-inch chef’s knife is a must in any kitchen. It works for everything from cruching garlic with the side of the blade, to chopping spinach. The large blade provides plenty of surface area for dicing potatoes or a bunch of herbs, plus plenty of sharpness and stength to tackle hard-to-slice items such as a head of ice berg lettuce. If you have smnall hands or don’t feel comfortable wielding a big knife, try a 6-inch or a santoku-style knife. Look for a high-carbon stainless steel is the material of choice for a chef’s knife. It really is the best of both worlds. High -crabon stainless knives are rust-resistant but still hold their sharpness.

2. The Pairing Knife: With its 3 1/2 to 4-inch blade, this petitie kitchen wonder can slice, dice, mince, and peel-although you will probably want to use a chef’s knife for big choppoing jobs like stir-fries and grain salads. Look for a stainless steel model with a smooth blade. Avoid cheap pseudo-serrated knives, but do look for bargans. Because of their size, paring knives can get lost in a pile of peels and accidentally thrown out.

3. The Serrated Knife: Alternate called a bread, carving, deli, or utility knife, this model is defined by its toothly blade that does just as well sawing through a crusty loaf of bread as it does slicing delicate tomatoes and citrus without crushing the insides. Look for 6-to-7-inch blade ones. You don’t need a 10-inch carving knife. The other provides plenty of slicing surface and is much easier to store in your kitchen chopping block.

**Do you love vintage anything? Over at Bead Arts Cindy Lavin has a bracelet that you would just love. It’s a vintage button bracelet and it’s as easy to make as sewing on a button. Read how to make the bracelet here.**
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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets-20

Rabanadas
Serves: 4

1 cup milk
1 tbs. sugar
1/2 baguette of French bread, sliced into 2-inch thick pieces
3 eggs
1/2 cup vegetable oil
1/4 cup confectioners’ sugar (to taste)
1/2 tsp. ground cinnamon (to taste)

Measure the milk and sugar. Mix together in a medium bowl. Set aside.

Beat the eggs in another medium bowl. Set aside. Wash your hands every time you handle eggs.

Measue the confectioners’ sugar and cinnamon. Mix together in a third bowl. Set aside.

Dip each slice of bread into the milk mixture, soaking each side competely.

Use a spatula or tongs to dip both sides of the soaked bread into the eggs.

In a large frying pan, heat the oil on a medium-high setting. Fry the bread until browned on each side.

Once bread is fried, use a fork or clean tongs to dip each piece int the bowl of confectioners’ sugar and cinnamon to coat. And serve.

Happy Eating!

Bacteria, salmonella, etc. may be lurking in your meats whether you want them to or not. In order to cut down on sicknesses with your meat, always practice safe-handling practices. Never assume you are safe when it comes to raw meats. Here are some tips to adopt in your own meat-handling chores. Some of these practices start the minute you pick up your meat selections in the grocery store.

• Seperate meats from fruits and vegetables in the shopping cart and in your refrigerator.

• Never let meat leak onto other foods when stored in the refrigerator or cooler.

• Throughly wash before preparing food and immediately after handling raw meat.

• Always cook meat until the juices run absolutely clear, and use a meat thermometer to ensure the interior of the meat has reached its recommended temperature.

• Keep utensils and cutting boards separate from meats and vegetables. Carefully clean any surface that has come in contact with raw meat before any other item is placed on that surface.

• Buy fresh-looking fruits and vegetables, avoiding any that are bruised, shriveled, moldy, or slimy. Reject anything that smells bad or packaged vegetables that look old. Buy only what you need.

• Always wash fruits and vegetables throughly in clean drinking water before eating them.

• Handle fresh fruits and vegetables carefully. Put produce away promptly, and keep all cut fruits and vegetables covered in the refrigerator until just before serving.

• Wash all countertops and utensils throughly after handling food.

• Discard old produce. Throw way cut produce that has been out of the refrigerator for four hours or more.

• When eating outside, keep food refrigerated until just before serving.

**Over at Los Angeles, CA blog here at 451 Press, Megan Palmer talks about the two stunt men that were burned while working on the set of Adam Sandler’s new movie You Don’t Mess With the Zohan, Which is due to be out in late June 2008. To read more about this, click here.**
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Earthly Eating Recipe:

Spiked Southern Comfort Style Sweet Potato Pie
Serves: Makes 1 pie

1 graham cracker pie crust (9″)
1 1/2 cups cooked and peeled sweet potatoes
1 cup whipping cream
3 eggs
1 cup light brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tbs. Southern Comfort Liquor

Preheat oven to 400°F. Combine all ingredients until well blended and pour into prepared pie crust. Bake in the oven for 10 minutes. Turn heat down to 350°F and cook for an additional 35 minutes or until a toothpick inserted in the center comes out clean. Cool pie on rack before refrigerating.

Happy Eating!

Hot cocoa warms your body on winter nights, everyone knows this. But, more good news about hot cocoa is it can help protect your blood vessels as well.

Cocoa can inhibit the platelet activity that causes blood clotting. Potentially fatal blood clots have been linked to long-haul flgihts, as well as to cardiovascular disease, birth control pills, hormone replacement therapy, and extended periods of inactivity (like being laid out with the flu).

A significant increase was observed following the consumption of CocoaPro powder.

Although the drink isn’t available in the U.S., you can purchase CocoaVia Original Chocolate Bars on their website.

Here is a recipe to use with that rich chocolatey candy bar:

Fill a mug with 1 cup of 1 precent milk, then microwave on medium for about a minute; add 2 squares of a CocoaVia Original Chocolate Bar and stir until the chocolate melts. And drink up to your hearts health. To learn more, visit the CocoaVia website.

**Jessica Simpson was a guest on The View and discussed airport security with Whoopie Goldberg, and the rest of the ladies. Watch the small clip over at Simpson Watch by clicking here.**
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Earthly Eating Recipe:

Vegetable Pancakes
Serves: 6

1 egg
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tbs. baking powder
3/4 cup reduced fat milk
1 cup grates zucchini
1 cup grates carrots
Cooking oil spray

In a mixing bowl, whisk together egg, flours, and baking powder. Whisk in milk, then stir in vegetables. Let stand 20 minutes.

Coat a large, nonstick skillet with cooking spray and heat over medium heat. Pour batter from a measuring cup or a small pitcher onto pan to make pancakes of desired size. When bubbles form on top, turn over with a spatual. Continue cooking just until golden on both sides. Serve with maple syrup, sour cream or unsweetened plain yogurt.

Happy Eating!