Tuesday, May 31, 2011

waffles with ham and eggs

Waffles with Ham and Egg

270 calories
11 g fat (3.5 g saturated)
890 mg sodium

Waffle and pancake plates are bad enough at most restaurants and diners, but throw in a side of eggs and breakfast meats and you're bound to start your day with the caloric equivalent of a triple cheeseburger. We've made our own version of Denny's superpopular (and supercaloric) Slam by building an open-faced sandwich with a toasted waffle. The ingredients may sound like a strange combination, but the flavors are nicely balanced, the portion size is perfect, and the nutritional profile is just what you want for the most important meal of the day.

You'll Need:
4 thick slices Canadian bacon or deli ham
4 eggs
4 frozen wholegrain waffles
2 Tbsp maple syrup
4 Tbsp shredded sharp Cheddar cheese
Salt and black pepper to taste
Parsley (optional)

How to Make It:
* Heat a nonstick skillet or saute pan over medium heat. Coat with a bit of olive oil cooking spray and cook the Canadian bacon for a few minutes on each side, until well browned. Remove. Coat the same pan with a bit more spray and cook the eggs (2 at a time, if you must; avoid overcrowding the pan) sunny side up until the whites have set but the yolks are still runny.

* In the meantime, toast the waffles. Top each toasted waffle with a slice of meat, a drizzle of maple syrup, a sprinkle of Cheddar, and the warm fried eggs. Season with salt and pepper and sprinkle with parsley (if using).

chicken and sausage gumbo


  • 1/3 cup all-purpose flour
  • 1/3 cup cooking oil
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup chopped green or red sweet pepper (1 small)
  • 1/2 cup sliced celery (I stalk)
  • 3 cloves garlic, minced
  • 1-1/2 to 2 teaspoons Cajun seasoning
  • 1 14-ounce can beef broth
  • 1 10-ounce package frozen cut okra* or cut green beans
  • 1-1/2 cups chopped cooked chicken
  • 8 ounces cooked smoked sausage links, sliced
  • 3 cups hot cooked long grain or brown rice


  1. For roux, in a 3-quart heavy saucepan combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly for 8 to 10 minutes more or until the roux is dark reddish brown.
  2. Stir in onion, sweet pepper, celery, and garlic. Cook about 10 minutes or until vegetables are tender, stirring frequently. Stir in Cajun seasoning. Stir in broth and 3/4 cup water. Add okra. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in chicken and sausage; heat through. To serve, ladle gumbo into bowls with rice. If desired, top each serving with sliced green onion and pass bottled hot pepper sauce. Makes 6 main-dish servings.
  3. *Note: If you can't find cut okra, buy whole. Thaw slightly and slice

Monday, May 30, 2011


Ttravlers need to be aware of speed limits and watch for people walking on the roadway.Accidents happen so quickly all it takes is for someone to take therre attention of the road for a second.

Sunday, May 29, 2011


Back the 4thTM

Liberty Mutual presents Bring Back the 4th
Nothing says "Fourth of July" like a parade through town square, fireworks or a ceremony to thank our veterans.
But in recent years, many U.S. towns have had to cancel or scale back their July 4th events, when funding ran short. We'd like to help!
From May 4th through June 14th, 2011, Liberty Mutual Insurance is hosting Bring Back the 4th™ an online contest allowing cities and towns across America to compete for one of ten $10,000 grants to support their official 4th of July celebrations.
Want to help your town win? Click on the above box to take a brief quiz on "Responsible Moments in U.S. History." The quiz features eight questions about Americans who helped shape our nation and inspire others, from historical icons to everyday people with big contributions.
Each completed quiz counts as one credit towards your town. The 10 U.S. towns with the highest level of quiz participation among their residents will be eligible to win grants, divided by small (4 grants), medium (3 grants) and large (3 grants) towns. Please click here to obtain the official contest rules.
Winners will be notified and announced during the week of June 20th. Good luck and don't forget to check out our Bring Back the 4th™ Town Toolkit, to help spread the word!

Can't find what you need on this page? Contact us at BBT4@LibertyMutual.com.

Saturday, May 28, 2011

dreambaby swing close gate

Keeping baby safe is so much easier when using a gate in dangerous areas of your home.

Friday, May 27, 2011

creamy coleslaw low sodium


1/2 cup reduced-fat sour cream
1/4 cup fat-free mayonnaise or salad dressing
1 tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon celery seed
1/4 teaspoon pepper
1/2 medium head cabbage, finely shredded or chopped (4 cups)
1 small carrot, shredded (1/2 cup)
1 small onion, chopped (1/4 cup)
  1. 1 Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients; toss until evenly coated.
  2. 2 Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad



1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
1 1/2 cups soymilk
1 cup unsweetened frozen or fresh raspberries
1 medium banana, sliced (1 cup)
  1. 1 Place ingredients in blender or food processor. Cover; blend on high speed about 30 seconds or until smooth.
  2. 2 Pour into 2 glasses. Serve immediately



Thursday, May 26, 2011

quick bake breakfast

2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs

  1. 1 Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
  2. 2 Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
  3. 3 Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Expert Tips

If you'd rather make a smaller recipe using a 9-inch pie plate, cut all ingredient amounts in half and bake 30 to 35 minutes.

strawberry shortcake

Strawberry Shortcake Recipe

  • Prep time: 15 minutes
  • Cook time: 25 minutes


Strawberries and whipping cream:
  • 3 baskets of fresh strawberries
  • 1/2 cup sugar
  • Whipping cream
  • Vanilla


Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.

Biscuits from scratch
  • 3 cups all purpose flour
  • 3 Tbsp granulated sugar
  • 1 1/2 Tbsp baking powder
  • 3/4 teaspoon salt
  • 12 Tbsp cold unsalted butter, cut into small pieces
  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Makes 9 biscuits. (Adapted from Fine Cooking Magazine, July 2003)

Bisquick biscuits:
  • 2 1/3 cups Bisquick baking mix
  • 3 Tbsp butter, melted
  • 1/2 cup milk
  • 3 Tbsp sugar
The strawberry shortcake biscuit recipe used to be on the side of the Bisquick box. For some unfathomable reason, the company has started to print the recipe on the inside of the box. Talk about not understanding your customers! If you can't find the recipe, here it is:
Heat oven to 425°F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown.
Makes 6 biscuits

Tuesday, May 24, 2011

flower crayon holder

Blue construction paper
Clean, empty soup can
Green construction paper
Green pipe cleaners
Small colorful pom-poms
Cheerios® cereal
  1. 1 Cut the blue paper to cover the outside of the soup can. Attach it with glue.
  2. 2 Cut the green construction paper to look like grass. Glue it to the bottom of the blue paper around the can.
  3. 3 Cut the pipe cleaners to make flower stems. Attach them to the can with glue. Glue 1 pom-pom at the top of each stem to make the center of a flower. Glue cereal around the pom-pom to make flower petals

strawberry cake

1 3/4 cups Betty Crocker® SuperMoist® butter recipe yellow cake mix (from 18.25-oz box)
1/2 cup water
1/4 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
Filling and Topping
8 oz white chocolate baking bars or squares, chopped
2 tablespoons butter, cut into pieces, softened
2/3 cup whipping cream
2 cups fresh whole strawberries, thinly sliced
  1. 1 Heat oven to 350°F (or 325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
  2. 2 In large bowl, beat cake mix, water, 1/4 cup butter, the almond extract and egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. 3 Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  4. 4 Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately, pour hot cream over white chocolate and butter. Let stand about 5 minutes, or until mixture is melted and smooth when stirred. Cool 1 hour or until room temperature.
  5. 5 Beat cooled white chocolate mixture on high speed until fluffy.
  6. 6 Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.

Monday, May 23, 2011




Adult Folding Tricycle

For those of us who can't walk well this is an awesome way to go outdoors and enjoy the fresh air. You can take it to the park, its easily foldable.


For those of you suffering from digestive problems like some of my friends are  here is a product I suggest you look at. Its one of the best. - Maggie

Sunday, May 22, 2011

healthy balsamic -glazed chicken

1/3 cup packed brown sugar
1/3 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
1 teaspoon finely chopped garlic
4 bone-in skin-on chicken breasts (8 oz each)
1/2 teaspoon salt
1/4 teaspoon pepper
  1. 1 Heat gas or charcoal grill. In small bowl, mix glaze ingredients; set aside.
  2. 2 Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).


  • 1 package (1 1/4 ounces) active dry yeast (1 scant tablespoon)
  • 1 1/2 cups warm water
  • 2 1/2 cups all-purpose flour , plus more as needed
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons milk
  • 1 1/4 teaspoons salt
  • 1 1/2 cups stone-ground cornmeal , plus more for pan
  • 1 bunch (12 ounces) Swiss chard
  • 4 strips bacon , cut into 3/4-inch squares
  • 4 cloves garlic , thinly sliced
  • Sea salt and freshly ground pepper , to taste
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon red pepper flakes
To make crust: In the bowl of an electric mixer (warmed with hot water and wiped dry), combine yeast with 1/2 cup warm water; stir with a wooden spoon until dissolved. Stir in 1 cup flour (mixture will become thick and stiff). Cover with plastic wrap; let stand in a warm place until doubled in size, about 1 hour.

Add oil, milk, salt and 1 cup warm water. Attach bowl to mixer fitted with paddle attachment. With mixer on low, slowly add remaining flour and cornmeal. Mix into a soft dough. Change to a dough hook; knead 15 minutes, until sticky.

Form dough into a ball. Cover bowl with plastic wrap and let rise in a warm place until dough has doubled in size, 1 to 1 1/2 hours. Punch down dough, knead a few times and reshape into a ball. Return to bowl, cover and let sit until nearly doubled, about 40 minutes. Divide into 4 balls; reserve 2 for later use.

To make toppings: Strip Swiss chard leaves from stems. Chop stems, tear leaves; set aside, separated. Place bacon in a cold sauté pan; set over medium heat. Cook until fat has rendered and bacon just begins to brown, 8–10 minutes. Remove with a slotted spoon; drain on paper towels. Pour off all but a little fat from the pan; add garlic. Cook until golden, 2–3 minutes. Add Swiss chard stems. Cook 8–10 minutes, until softened. Add leaves and cook, covered, stirring occasionally, about 5 minutes. Season with salt and pepper.

Preheat oven to 450°. Using your hands, stretch a ball of dough into a disk; using a rolling pin, roll into a thin 10-inch circle. Transfer to a heavy baking sheet dusted with cornmeal. Repeat with other ball of dough. Divide greens evenly between the 2 pizzas, leaving a 1/2-inch border. Crumble ricotta over the top. Sprinkle with Parmesan and bacon. Bake until brown and bubbly, about 15 minutes, rotating pans halfway through cooking. Sprinkle with sea salt and red pepper flakes before serving



Friday, May 20, 2011

strawberry's in chocolate


  • 6 ounces semisweet chocolate, chopped
  • 3 ounces white chocolate, chopped
  • 1 pound strawberries with stems (about 20), washed and dried very well


Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes

cool deserts

  • YIELD: 8 cups (serving size: 1/2 cup)
  • COURSE: Desserts, Ice Cream/Sherbet
  • 2 cups sugar
  • 2 cups water
  • 5 cups quartered strawberries (about 4 pints)
  • 2 cups low-fat buttermilk


  • Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely.
  • Place strawberries in a blender, and process until smooth. Add strawberry purée and buttermilk to sugar syrup; stir to combine.
  • Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions.

Be grateful for your healthy children

Say a prayer for all the parents who struggle with the medical obstacle's they have to face on a daily basis. I just read a obituary for a young boy my heart goes out to his parents.Please be thankful for your healthy ones.  Thank you

Thursday, May 19, 2011

toddlers needs for nutrition daily

When planning and serving meals to your toddler, try to have him/or her consume the following on a daily basis:
  • 2 to 3 cups of calcium - milk (or yogurt, cheese or other calcium rich foods)
  • 4 servings of fruits and vegetables. (Serving size: one tablespoon per year of age.) One serving should be high in vitamin C and another in vitamin A.
  • 4 servings of grains - bread and cereal. One should be an iron-fortified baby cereal. A serving is about 1/4 to 1/3 an adult portion (1/4 slice toast, 1/4 cup pasta)

  • 2 servings of proteins - meat, beans, eggs, tofu, or peanut butter. A good serving of protein should be served at every meal. One serving equals 1/2 ounce.
What is Considered a Serving Size for a Toddler?  

We find that feeding your Toddler becomes less complicated and frustrating when parents realize what a serving size for a Toddler really is. A good rule for serving sizes for toddlers is the following::

1 tablespoon per year of age or 1/4 of an adult serving per year of age 

At the next meal, use these measurements exactly and see for yourself how little food a Toddler should actually  be eating.  We bet you will be quite surprised

Offer your toddler the opportunity to choose what he wants to eat for 1 or 2 meals during the day.

Allowing your toddler to make his food choices will help teach him about the importance of healthy foods and diets. 





Wednesday, May 18, 2011

Keeping Skin Healthy in Summer Sun

Be sure to use sunscreen and only stay in the sun for a limited amount of time to reduce the chances of getting skin cancers such as melanoma. The sun will also increase blemishes and freckles. 

Tuesday, May 17, 2011

restless leg syndrome

Restless leg syndrome can effect both men and women.When this occurs for the first time be sure and seek help from a medical doctor as several others may occur for several nights running.By the time this happens you will have already experienced many sleepless nights.When this happens anxiety becomes very evident. The stress you feel is unbelievably.

Saturday, May 14, 2011

delicious no bake cookies

  • 8 whole-wheat graham cracker squares, finely ground
  • 1/4 cup raisins
  • 1/4 cup smooth natural peanut butter
  • 2 tablespoons plus 2 teaspoons honey
  • 4 teaspoons unsweetened coconut
  1. Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 8 cookies and press lightly in coconut.

anxiety and panic attacks

Anxiety attacks are frustrating and leave you with a a hopeless feeling.Please consult this link for help in combating this situation.
Click Here!

Friday, May 13, 2011

ambrosia desert

3 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
1 can (8 oz) crushed pineapple in juice, drained
2 cups Honey Nut Cheerios® cereal
1 medium banana, sliced (1 cup)
1 can (11 oz) mandarin orange segments in light syrup, drained
1/4 cup flaked coconut, toasted
4 fresh strawberries, sliced
  1. 1 In medium bowl, mix yogurt and pineapple. Into each of 4 parfait glasses, place 1/4 cup of the cereal.
  2. 2 Spoon 2 tablespoons yogurt mixture on top of cereal in each glass. Top each with 1/4 cup cereal, then with 1/4 of the banana slices.
  3. 3 Spoon 2 tablespoons yogurt mixture onto banana in each; top each with orange segments. Spoon remaining yogurt mixture over orange segments. Sprinkle with coconut. Garnish

honey nut peach smoothies

1 1/3 cups Yoplait® 99% Fat Free creamy harvest peach or creamy vanilla yogurt (from 2-lb container)
1 1/2 cups Honey Nut Cheerios® cereal
1 can (15 oz) sliced peaches in juice, drained
1 cup milk
1 banana, sliced
1/8 teaspoon ground cinnamon, if desired
  1. 1 In blender, place ingredients. Cover; blend on high speed 10 seconds. Scrape down sides of blender. Cover; blend about 20 seconds longer or until smooth.
  2. 2 Pour into 4 glasses. Serve immediately

cheerios and frozen bananas

2/3 cup Yoplait® 99% Fat Free creamy strawberry or creamy strawberry banana yogurt (from 2-lb container)
3 cups Cheerios® cereal
4 firm ripe bananas
8 craft sticks (flat wooden sticks with round ends)
  1. 1 Line cookie sheet with waxed paper. In shallow dish, place yogurt. In another shallow dish, place cereal.
  2. 2 Peel bananas; cut each banana crosswise in half. Insert wooden stick into cut end of each banana half. Roll each banana half in yogurt, then in cereal to coat. Place on cookie sheet. Freeze about 1 hour or until firm.
  3. 3 Wrap each banana in plastic wrap or foil. Store in freezer.