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!

The key to locking in those vibrant flavors is to freeze your harvest properly. Stashing herbs in plastic bags and tossing the bags into the freezer might work in a pinch, but you’ll be disappointed over the long term. Your herbs will discolor quickly and lose much of their texture and flavor. Blanching (briefly heating) them before freezing might help retain their color, but the flavorful oils will be lost in the blanching water.

For short-term storage of three weeks or less, use this easy method:

• Lay whole herb leaves (i.e. sage or basil) or whole sprigs (i.e. thyme, tarragon or dill_ onto cookie sheets lined with parchment or wax paper.

• Place the sheets in the freezer for at least one hour, or until herbs are frozen solid.

• Then, place the frozen herbs into freezer bags, pressing out any excess air. Label the bags with the contents and date.

• To use the herbs, remove the leaves or sprigs your need and chop them into your recipes. No need to defrost before use.

Freezing whole herbs in bags might be adequate for a short time, but to capture the true essence of any herb flavor through the winter months, use one of the two freezing methods below. Both will preserve the texture and flavor of fresh herbs for up to four months.

Winter-Long Method #1: Frozen Puree

Pureeing herbs with oil and then freezing the puree is the most reliable freezing method for herbs. The technique involves chopping the leaves in a blender or food processor while slowly drizzling in a stream of olive, canola, safflower or other cooking oil. The oil coats the individual herb particles, preserving their color, flavor and texture. You can make purees of any culinary6 herb-not just the soft-leafed ones. You also can puree a combination of tow or three herbs, and you can include garlic if you would like.

Stock up in purees of all your favorite herbs. Dill is handy for fish, seafood, dip or salad dressings. Basil and garlic are practically mandatory for Italian recipes. And a mixture of thyme, sage, and rosemary is nice to have on hand for breads, soups, sauces and stews.

Freeze your herb puree in small containers so that you can use what you defrost within a week. Be sure to label them with the contents (herbs and oil used) and mark the date.

Basic Frozen Puree Recipe:

Herbal purees provide concentrated flavor that can be pulled out of the freezer at a moment’s notice. They’re ideal for any winter dish, including roasted meats, vegetables, sauces, butters, marinades, salad dressings. Use them as an equal substitute for the freshly chopped herb.

For example, if a recipe calls for 1 tbs. freshly chopped basil, simply substitute 1 tbs. basil puree.

1 to 2 cups fresh herb leaves or sprigs
1/4 to 1/2 cup oil (olive, canola, safflower or other)

Gently rinse herbs and pat them dry. Put herbs in a blender or food processor and pulse-chop until finely minced. Slowly drizzle the oil into the chopped herbs while still blending, until they are coated well and begin to clump. Stop chopping and stir the mix with a spatula. You want the herbs to be coated completely but without excess oil pooling at the bottom. If the herbs look dry, add a bit more oil and mix well. Scoop puree into small, 1/4-cup or 1/2-cup containers. Label, date and place in the freezer to use within 4 months.

Winter-Long Method #2: Herbal Ice Cubes

Another excellent way to preserve herb flavor: Freeze chopped herbs in water or broth. Although not as concentrated as oil purees, the individual cubes are easy to add to winter recipes.

Basic Herbal Ice Recipe:

Freeze recipe-size portions of herbs in the liquid base you most often use for winter soups, stews, sauces, and marinades. Later, pull out individual cubes and drop them, as needed, in the cook pot

1 to 2 cups fresh herbs
1 to 2 cups water, vegetable broth or meat broth

Use a blender, food processor or chef’s knife to finely chop herbs. Place 1 tsp. to 1 tbs. of the chopped herb into each compartment of an ice cube tray. Fill tray with the water or broth, then freeze.

When the cubes have frozen solid, remove them from the tray and place them in plastic freezer bags; label them with the contents, the amount of herb per cube and the date. Store cubes for up to 4 months. (Source: HC 2007)
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Earthly Eating Recipe:

Crab Cakes De Provence
Makes 6 cakes

2 tbs. butter
1/4 cup finely chopped scallions
1/4 cup finely chopped parsley
1/2 cup unseasoned dry bread crumbs
1 tbs. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. herbs de Provence (thyme, fennel, oregano, lavender)
1 clove garlic, minced
1/8 tsp. white pepper
6 ounces fresh crab meat (or good-quality canned crab, rinsed)
1 egg, beaten
2 egg white, beaten until frothy

Melt butter in a skillet and sauté scallions and parsley over medium-high for 3 minutes, stirring often. Reduce heat to low; add remaining ingredients except crab and eggs. Cook 3 minutes longer, stirring gently to keep mixture light. Remove from heat and let cool until lukewarm. Gently fold in crab and beaten egg, then fold in egg whites.

Lightly shape mixture into six cakes. Heat a skillet or griddle over medium-high and melt the butter. Sauté cakes for 5 minutes on each side. Serve hot with sauce below.

Sauce:

6 tbs. mayonnaise
2 tbs. chopped fresh parsley
1/4 tsp. herbs be Provence
1/16 tsp. cayenne pepper or more or less to taste

Mix all together. and serve with Crabs Cakes De Provence.

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!

Although you can add mâche to mixed salads, you will best appreciate the delicate flavor of its tender leaves when it is served as the only green. Sprinkle with a few drops of olive oil, leafy mâche bouquests also make lovely garnishes. Here is some salad recipes to try the next time you are feeling the rabbit-greens need coming onto you. These recipes will give you flavor and healthy options to try that are low-calorie as well.

• Mâche salad with red grapes and port wine vinaigrette: Reduce 1/3 cup port over medium heat. Cool and combine with 2 tablspoons sherry vinegar and 5 tablespoons olive oil. Season with salt and pepper. Toss with a big bowl of mâche combines with about 2 cups halved red or purple grapes.

• Mâche salad with roasted beets and walnut vinaigrette: Oven-roast 2 medium beets. Peel, cube and combine while still warm with a vinagrette of 2 tablspoons sherry vinegar, and 2 tablspoons minced shallots. Season with salt and pepper. Toss with a large bowl of mâche and a couple of handfuls of lightly toasted walnuts plus shome chopped chervil.

• Mâche salad with rose vinaigrette: Begin 3 days in advance. Heat 3 cups white wine vinegar to barely a simmer and pour over 2 cups organic rose petals in a ceramic bowl or glass bowl. Make sure the petals are ones that have a lot of fragrance to them. Cover and marinate at room teperature for 3 dats. Stain into a jar or bottle. Dress a bowl of mâche with a vinaigrette of 2 tablespoons rose vinegar and 5 tablespoons olive oil. Season with salt and pepper. Finish with a garnish of more of the organic rose petals.

**Is your neighborbood ready for emergencies? Over at Renton, WA blog, Lynn Glessner has the latest on Renton and their up-to-speed Emergency Preparedness Neighborhood Training. Read more about it here.**
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Earthly Eating Recipe:

Homemade Pancakes
Serves: 3 (Making 3 medium-sized pancakes each)

1 egg
1 cup of milk
1 tablespoon cooking oil
2 cups baking mix
Optional: Frozen blueberries or cherries or chunks of peaches or even bananas

In a pint-sized measuring cup, beat together the egg, milk and oil. Add to the baking mix and stir until just moistened. Pour one-half cup at a time onto a hot, oiled griddle to make one medium pancake. If desired, add the furit.

Flip when golden brown or when small bubbles form around the edges of the cake.

Happy Eating!

There is an easy way to eat in sync with the seasons, make a list first of the products available in your region and not the normal harvest times of each one. Here’s some tips to help you get started with the list and ways to preserve the seasonal goodies year around:

• Visit a local farmers market, and while you are there, ask about hard to find produce. They may know producers who sell them when you can’t seem to locate them in the supermarkets.

• Search online for the foods you are hunting for. Start with my favorite Local Harvest, Sustainabletable, or Eat Wild to get you started.

• If you don’t have a chest freezer go get one. You will be able to store so much more foods this way than taking up a lot of room in your refrigerator freezer.

• Get produce specific recipe books to see the many ways you can incorporate the many ways you can use produce. There are books on the market that target everything from tomatoes al the way to eggplant.

• Make out a menu for your family for the entire week. This will help you make meals quick and easy and especially help if you are on a time frame or short on time.

• Ask a local farmers market or even local farmer what he or she has in extra produce left over at the tend of the growing season. Most have so much left over on hand it spoils. They will more than likely thank you for buying it in the long run. (Source: Mother Earth News 2007)

**Need some help putting a spin on your otherwise boring plain ole’ biscuits. How about different flavors and shapes? Over at Food History, Gillian Polack has some history behind the biscuit and some ideas to help you make them pop.**
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Earthly Eating Recipe:

Strawberry Granola Parfait
Serves: 6

1 1/2 cup low-fat ricotta
1/4 cup low-fat vanilla yogurt
4-5 tsp. strawberry jam (depending on desired sweetness)
1 tsp. grated orange zest
1-1 1/4 lbs. strawberries, trimmed
1 1/2 cup granola
Fresh mint, for a garnish

1. Puree ricotta, yogurt, and jam in a food processor. Stir in orange zest.

2. Reserve 6 small strawberries for garnish; cut remaining strawberries into thick slices

3. Spoon 2 tbs. granola into each glass.

4. Top with 2 tbs. of ricotta mixture and a thick layer of strawberry slices. Repeat with a second layer of granola, ricotta, and strawberries.

5. Top with a whole strawberry, and garnish with a few mint leaves on top. Serve immediately or refrigerate until needed, up to 6 hours.

Happy Eating!

How to get more fiber into your diet easily.

Start your day off with a high-fiber cereal. Look for cerals with at least five grams of fiber per serving and top your bowl with berries, ground flaxseed and walnuts for even more fiber added. With eight grams of fiber per cup, raspberries are a sweet cereal addition no matter what time of day it is.

Here are other ways to incorporate fiber additions to any meal:

• When making meat loaf or a juicy burger for the grill, use oatmeal instead of bread crumbs to boost the total fiber count even more.

• Next time you are serving up a potato beside your steak, don’t leave the skin behind. Potato skins, throughly washed, are a way to get even more fiber. Keep in mind that sweet potatoes usually have a couple more grams than the typical white variety.

• Cup for cup, wild rice has four thimes more fiber than processed white rice does.

• Keep a bag or two of frozen vegetables on hand to add fiber to stir-frys, pasta sauces, and fajitas. Frozen fruits impart sweet creaminess to your post-workout smoothies. And also do keep in mind that produce is flash frozen on site right after being picked, which preserves most of its vitamins and minerals.

• A vegetable salad is already packed with fiber, but to add to it, mix in some fiber-rich items such as sunflower seeds, dried cranberries, avacados and mandarin oranges.

• When you are tossing up a salad, add in some dark leafy greens like kale, and spinach for the nutritional boring iceberg lettuce and you will add an extra gram of fiber and a whole bunch of disease-fighting chemicals to the mix.

• Take your time when you grocery show and read the food labels carefully to find high fiber choices. Some food manufacturers are doing their best to make it easy for use to reach our fiber requirements.

• When it comes to bread, crackers, waffles, and other grain products make sure they are 100% whole grain. Doing this will give you a couple of extra graims. If you see “enriched flour” or “wheat flour” as the first ingredient you know you have a product made with mostly white flour.

• Instead of snacking on rice cakes, granola bars, or anything of the sort, try making some homemade trail mix and taking it along. All the nuts anf fruits you add to the mix will give you more than enough fiber in a day.

• Beans and lentils are nature’s perfect foods. Loaded with vitamins and minerals, and fiber too. Even canned beans are a high-fiber food that can easily be tossed into pretty much any dish.

• Give your scrambled eggs some nutritious value by mixing in chopped onion, broccoli, red bell pepper and green onion.

• All-natural nut butters such as almond and hemp butter add a couple grams of fiber to your toast, along with a healthy dose of heart-friendly fats and vitamins like E.

• Supplemts are another great addition to your daily fiber intake. They come in powder-form, pill-form, cracker or cookie-form and even chewable flavored “candy-like”-form. And they taste rather groovy too. (Source: Food for Thought 2007)

**Do you think you are overweight, or could lose a few extra pounds? Over at Encouraging Health, Brick ONeil has some good news and some interesting facts that may help. Read the whole story here.**
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Earthly Eating Recipe:

Carrot and Almond Coleslaw
Serves: 4

1 lb. carrots, shredded
1/4 cup olive oil
2 tbs. fresh lemon juice
2 tbs. orange marmalade
1 tbs. prepared horseradish
1/2 cup sliced almonds
Salt and Pepper, to taste

1. In a large bowl, whisk together the lemon juice, orange marmalade and horseradish.

2. While shicking slowly ass the olive oil, to emulsify the mixture. Add the carrots and the sliced almonds, season to taste.

Happy Eating!

Like other cabbage crops, kohlrabi is loaded with good nutrition. Just 1 cup of raw kohlrabi contains nearly 100 precent of the daily requirement for vitamin C, plus it’s a good source of fiber, and has less than 40 calories. Cole crops such as kohlrabi also contain glucosinolates, which breaks down into compounds that researchers think may help protect against many kinds of cancer.

You can use either purple or white kohlrabi in the following recipes-the interior of both types is white, and both have the same milk, tangy-sweet flavor.

Kohl Slaw
2 to 3 kohlrabu bulbs
2 carrots
1 to 2 broccoli stems (optional)
1 tsp. sea salt
1/4 cup mayonnaise
1 tbs. rice vinegar
1 tbs. sugar
Large pinch of dill or fennel leaves, chopped

Clean and peel the kohlrabi. Cut the kohlrabi, carrots and broccoli into small, thin strips (julienne), or shred with a grater. Toss the vegetables with salt, and let them sit for a few minutes to marinate. Rinse with water then pat dry.

In a bowl, combine remaining ingredients, then add vegetables. Chill before serving. Serves 4 to 6.

You can also make Kohlrabi Fries, here’s how:
Peel and slice raw kohlrabi into thin matchstick-sized strips. Spread out the strips in a single layer on a bakinbg sheet. Drizzle with olive oil, and season with salt and pepper if desired. Bake 20 to 30 minutes at 400°F until the kohlrabi softens slightly, but still has a light crunch. (Source: M.E.N. 2007)
**Donald Trump and Vinc McMahon have something in common and it’s not the fact they both have bad hair. Over at WWE Daily, Scooter has what the similar “something” is. Read it here.**
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Earthly Eating Recipe:

Mango-Cabbage Roll
Serves: 1

1/2 mango
7 ounces cabbage
3 tbs. hot soy sauce
1 tbs. Fish sauce
2 pieces of rice paper
1 1/2 ounces red bell pepper, thinly sliced
1 1/2 ounces red onion, thinly sliced
1/4 cup cilantro leaves
1 1/2 ounces Tomaine lettuce

1. Paint the rice paper with hot soy sauce to soften it.

2. Slice mango into sticks and cabbage very thickly.

3. Julienne the bell peppers.

4. Marinate the cabbage in hot soy sauce and fish sauce.

5. Place the cabbage portion of the red bell pepper, red onion and Romaine lettuce on extended rice paper.

6. Roll the paper.

7. Wait three minutes to allow all of the infredients to matinate then cut in half.

8. Serve with sliced lettuce, red onion sna dbell peppers on top. Serve it along side a small dish of the hot soy sauce.

Happy Eating!

This unique herb works as a cleansing agent that enhances digestive capacity and can be used to accompany many different meals and dishes. Try it with fish, vegetbales, chicken, pork and anything else you enjoy eating. Make it a part of every meal in some way or another to add enhancement to almost all dishes. You can add it to almost anything without even noticing it. It taste best in Mexican and Indian recipes and salsa mixes, as well as Asian dishes.

Try this Coriander Chutney recipe:

1/4 cup fresh lemon juice
1/4 cup water
1 bunch fresh coriander (cilantro) leaves and stems
1/4 cup grated coconut
2 tablespoons fresh gingerroot, chopped
1 teaspoon honey
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper

Blend lemon juice, water and cilantro until the cilantro is chopped fine. Add the remaining ingredients and blend until the mixture forms a paste. The chutney will keep in the refrigerator for up to one week.

Other facts about coriander (cilantro):

• Spans the culinary globe and is featured in a variety of cuisines, including Southwestern, Latin, Caribbean, Mexican, Mediterranean, North African, Indian, and Southeast Asian.

• Calories in Coriander Leaf, Dried (2 calories per 1 tsp. -0.6 g) (5 calories per 1 tbs.-1.8 g).

• Calories in Coriander (cilantro) leaves, raw (1 calorie per 0.25 cups)

• The seeds have been well known and treasured from the Mediterranean to the Middle East, Indian and China since early history.

• Is one of the most commonly used spice (seeds) or herb (leaves). In India it is commonly known as Dhania in Hindi. In the western world Coriander is also know as Chinese parsley or Mexican parsley.

• Coriander has now been scientifically shown to relieve symptoms associated with Irritable Bowel Syndrome (IBS). In diabetes management it has been shown that Coriander acts in a manner similar to insulin and also helps in the secretion of Insulin.

Here is a video showing how to use Coriander and Mint Chutney. It’s fun to make and even great to eat.

**Want a high-tech gadget to spy on people with? Over at Gadget Dose, Rob Andre has a little robot you might want to get your hands on. Read what it is here.**
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Earthly Eating Recipe:

Whole-Grain Apple Bake
Serves: 9

For the crust:
3/4 cupp all-purpose flour
1/2 cup whole-wheat flour
2 tbs. powdered sugar
2 tbs. softened butter
4 tbs. canola oil

For the filling:
2 large Gala apple, peeled, cored and cut into bite-sized chunks
1 large Granny Smith apples, peeled, cored, and cut into bite-sized chunks
1 1/2 cup natural, unsweetened apple juice, divided
2 tbs. cornstarch
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 tbs. packed light brown sugar
Pinch of salt
1/4 cup apple butter, preferably unsweetened
1/2 cup low-fat granola

To make the crust, preheat oven to 375°F and mix the dry ingridents together. Cut in butter and oil until mixture is completely combines. Press the cruts into the bottom of an 8×8-inch baking pan and bake for 15 minutes. Set aside to cool and reduce oven temperature to 325°F.

For filling, cook apples in 1 cup apple juice for 5 minutes or until tender in saucepan over meidum-high heat. Mix cornstarch with remaining 1/2 cup juice in a small bowl. Add to cooking apples, stirring constantly until mixture tickens. Stir in cinnamon, nutmeg, light brown sugar, and salt. Set aside.

With the back of a spoon, spread apple butter over cooled cruts. Top with cooked apple mixture. Sprinkle with granola and bake 20 to 30 minutes until hot and bubbly.

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!

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!

An antibiotic used to treat food poisoning caused by Campylobacter, fluoroquinolone was also administered to chickens with respiratory problems until 2005. Then the U.S. Food and Drug Administration (FDA) banned its use on poultry farms due to concerns over antibiotic-resistant bacteria developing in humans, making fluoroquinolone less effective for those who needed it. Recent research at Johns Hopkins University now suggests that the ban may not be enough to protect humans from antibiotic resistance. Scientists tested chicken from farms that stopped using fluoroquinolone three years before the FDA ban, only to find the presence of antibiotic-resisitant ampylobacter. Their study indicates that once antibiotic-resistance bacteria develop, they can remain in the chickens long after farmers stop using these drugs, possibly from antibiotic-contaminated water, litter, or ventilation systems.

The safest solution? Choose certified organic chicken from producers who have never administered antibiotics. Also, did you know: The time spent waiting in linme at a fast food drive-through is the saem amount of time it takes to make an organic breakfast of scrambled eggs, whole-wheat toast, and organic juice and it also uses less gas.

(Source: TFL 2007)

**Terri over at Brothers & Sisters has the lastest on the shows Golden Globe position and what the public thinks about the show. She also has the list of the other Golden Globe nominations. Read the list here and where the show Brothers & Sisters falls in that list or at all.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Rocky Road N0-Bake Cheesecake
Serves: 10

3 squares Baker’s® Semi-Sweet baking chocolate, divided
2 pkg. (8 oz. each) cream cheese, softened(place completely unwrapped packages of cream cheese on a microwaveable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.)
1/3 cup sugar
1/4 cup milk
2 cups thawed whipped topping
3/4 cup miniature marshmallows
1/3 cup chopped cocktail peanuts
1 Oreo® Pie crust

Microwave 1 of the chocolate squares in a small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside.

Beat cream cheese, sugar, and milk in a large bowl with an electric mixer on meidum speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust.

Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Happy Eating!