by Jesse & Amanda with Pike in the Morning,posted May 24 2013 7:53AM
Memorial Day Blender Fun
Frozen Banana Daquiri
1 ½ ounces light Rum 1 Tablespoon Triple Sec 1 Banana 1 ½ ounces lime juice 1 Teaspoon sugar 1 cup crushed ice
Pour ingredients into a blender
Blend on low speed for a few seconds, then at high speed until smooth
Pour into a chilled hurricane glass and garnish
PB & J Frappe
1-2 ounces of Van Gogh PB & J Vodka 1 cup milk ½ cup Vanilla Ice Cream ½ Banana 1 heaping Tablespoon smooth Peanut Butter 1 heaping Tablespoon Raspberry Jam or fresh raspberries Fresh Raspberries for garnish
Add all ingredients into a blender
Blend until smooth
Serve in a tall glass with banana slice or raspberry garnish
ounce can crushed pineapple
2½ cups dry red wine 1 ½ cups orange juice ½ cup sugar ½ cup lemon juice
Several hours before serving (preferably the night before) blend pineapple, dry red wine, orange juice, lemon juice and sugar in a blender at high speed for 20-30 seconds.
Be sure all sugar is dissolved
Pour mixture in a 9 by 9 baking dish or something similar
Freeze mixture in freezer
When ready to serve, take pan from freezer and let stand at room temp until softened.
Stir with a spoon until semi-thawed then spoon into wine glass
Here is the experimental recipe…usually made as a cocktail, I am tweaking to make it a fun ice cream/blender drink
Frozen Candy Bar Bulldog
1 part UV Candy Bar Vodka 1 part Trader Vics Coffee Liqueur 1 splash of cream or milk 1 splash of cola 1 cup of ice cream (this is the experiment)
Pour all ingredients into blender
Blend until smooth
Pour into whatever glass you want and garnish a chunk of snickers candy bar
by Jesse & Amanda with Pike in the Morning,posted May 23 2013 8:18AM
The World Cancer Research Fund (WCRF) has just completed a detailed review of more than 7,000 clinical studies covering links between diet and cancer. Its conclusion is rocking the health world with startling bluntness: Processed meats are too dangerous for human consumption. Consumers should stop buying and eating all processed meat products for the rest of their lives.
Processed meats include bacon, sausage, hot dogs, sandwich meat, packaged ham, pepperoni, salami and virtually all red meat used in frozen prepared meals. They are usually manufactured with a carcinogenic ingredient known as sodium nitrite. This is used as a color fixer by meat companies to turn packaged meats a bright red color so they look fresh. Unfortunately, sodium nitrite also results in the formation of cancer-causing nitrosamines in the human body. And this leads to a sharp increase in cancer risk for those who eat them.
A 2005 University of Hawaii study found that processed meats increase the risk of pancreatic cancer by 67 percent. Another study revealed that every 50 grams of processed meat consumed daily increases the risk of colorectal cancer by 21 percent. These are alarming numbers. Note that these cancer risks do not come from eating fresh, non-processed meats. They only appear in people who regularly consume processed meat products containing sodium nitrite.
Sodium nitrite appears predominantly in red meat products (you won’t find it in chicken or fish products). Here’s a short list of food items to check carefully for sodium nitrite and monosodium glutamate (MSG), another dangerous additive:
Frozen pizza with meat
Canned soups with meat
Frozen meals with meat
Ravioli and meat pasta foods
Kid’s meals containing red meat
Sandwich meat used at popular restaurants
Nearly all red meats sold at public schools, restaurants, hospitals, hotels and theme parks
If sodium nitrite is so dangerous to humans, why do the FDA and USDA continue to allow this cancer-causing chemical to be used? The answer, of course, is that food industry interests now dominate the actions by U.S. government regulators. The USDA, for example, tried to ban sodium nitrite in the late 1970′s but was overridden by the meat industry.5 It insisted the chemical was safe and accused the USDA of trying to “ban bacon.”
Today, the corporations that dominate American food and agricultural interests hold tremendous influence over the FDA and USDA. Consumers are offered no real protection from dangerous chemicals intentionally added to foods, medicines and personal care products.
You can protect yourself and your family from the dangers of processed meats by following a few simple rules:
Always read ingredient labels.
Don’t buy anything made with sodium nitrite or monosodium glutamate.
Don’t eat red meats served by restaurants, schools, hospitals, hotels or other institutions.
And finally, eat more fresh produce with every meal. There is evidence that natural vitamin C found in citrus fruits and exotic berries (like camu camu) helps prevent the formation of cancer-causing nitrosamines, protecting you from the devastating health effects of sodium nitrite in processed meats. The best defense, of course, is to avoid eating processed meats altogether.
by Jesse & Amanda with Pike in the Morning,posted May 22 2013 7:36AM
MURRAY, Utah – Putting a stop to bullying in schools can be a difficult task for teachers, but one woman from Murray, who found out her daughter was relentlessly teasing another student, decided to teach her a lesson by giving her a taste of her own medicine.
“She really needs to know that this had such an effect on someone else’s life,” said the mother, Ally, whose last name we have omitted to protect her daughter Kaylee’s privacy.
Ally is not the Kaylee’s biological mother. She has been in a long term relationship with the girl’s father for several years. The girl’s father, who has custody of the child, was present during and gave permission for this interview, and he said Ally and Kaylee share a mother-daughter relationship.
Wednesday, Ally received an email from Kaylee’s teacher explaining that she had been bullying another student because of how she dressed. The harassment had been taking place for the last three weeks, and according to the teacher, the student no longer wanted to come to school.
“She would take her out on the playground and call her names, and tell her she was a slob and tell her she dressed like a sleaze,” Ally said. “Someone not wanting to go to school anymore based off of something that one other little person said to them. I mean, that’s huge, that’s damaging.”
But when Ally addressed the issue with Kaylee after school that day, she said Kaylee did not show any remorse for what she had done. The reaction prompted Ally to instead show her why her behavior was unacceptable.
“I thought this is a perfect moment for us to really teach her, this is right, this is wrong, which path are you going to take? And then it’s her choice,” said Ally.
Ally went to a local thrift shop and bought about $50 worth of clothing that she knew her daughter would never want to wear. Thursday morning, Kaylee awoke to find an unflattering outfit on the bathroom door with a pair of old sneakers below it. Ally explained to Kaylee that she would be wearing the ensemble to school that day.
“I died. I did,” said Kaylee, who admitted she cried when she first looked at the clothes.
by Jesse & Amanda with Pike in the Morning,posted May 22 2013 5:58AM
Kicking off "The Voice" live elimination episode was a tribute to Oklahoma tornado victims. Resident coach Blake Shelton is an Oklahoma native. He and his wife Miranda Lambert live just 100 miles from Moore, Oklahoma, which was devastated by the storm. The couple offered a subdued performance of their song "Over You" in tribute, while donation information for The Red Cross was presented on-screen. Viewers can donate by going online to redcross.org or by calling 1-800-HELP-NOW.
“As Oklahoma residents, Blake and Miranda had a special connection to the devastation and they chose to sing a song that was particularly meaningful to them both," Wetpaint said. "The couple co-wrote the tune in honor of Blake’s older brother who passed away when he was a teen.”
Regional Food Bank of Oklahoma: To make a tax deductible donation to the Regional Food Bank of Oklahoma, go to www.regionalfoodbank.org or call 604-7111 or text FOOD to 32333 to give $10 to relief efforts.
Oklahoma Baptist Disaster Relief: To make a tax-deductible donation to the BGCO’s Disaster Relief ministry visit www.bgco.org/donate or call 942-3800. All money goes toward disaster relief and helping victims.
United Way of Central Oklahoma: To donate, go to www.unitedwayokc.org or by mail to United Way of Central Oklahoma, P.O. Box 837, Oklahoma City, OK 73101 with notation for May Tornado Relief.
Tulsa Community Foundation: Contributions to the Moore & Shawnee Tornado Relief Fund can be made securely online at www.TulsaCF.org. Donations can also be mailed to TCF offices at 7030 S Yale, Suite 600, Tulsa, OK, 74136.
Americares: AmeriCares has a long history of helping survivors of U.S. disasters, including tornadoes, floods, hurricanes and wildfires and most recently, an ongoing $5 million Hurricane Sandy Relief program. To make a donation to Americares visit www.Americares.org.
Confectioners' sugar and/or berries, for topping (optional)
Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.
Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.
Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
Divide the waffles among plates. Dust with confectioners'sugar and top with berries and/or chocolate syrup.
Smoked Salmon and Cream Cheese Frittata
From Food Network Kitchens
Inactive Prep Time:
4 to 6 servings
6 large eggs
2 tablespoons milk
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons chopped chives
2 ounces cream cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil
Serving suggestion: Crispy potatoes and mesclun salad
Position a rack in the center of the oven and preheat to 375 degrees F.
Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
Smoked Salmon and Cream Cheese Omelette with Green Onions
Whisk eggs and heavy cream together in a large mixing bowl.
Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.
Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.
Slice crosswise into portions and serve.