Saturday, July 29, 2006

Strawberry Chocolate Chip Oatmeal Raisin Cookies

During the summer, fresh strawberries are in abundance at grocery stores in Atlanta. Here's a way for your children to eat three healthy items along with their favorite chocolate in a home made cookie. You won't mind them dragging the cookie jar from the rear to the front of kitchen counter in order to grab one of these delights.
Thsi recipe is a modified version of Kittencal's from Recipezaar.

1 cup unsalted butter (2 sticks)
1 & 1/4 cups brown sugar
3/4 cup granulated sugar
1 tablespoon honey
1 teaspoon vanilla
2 large eggs
1 cup all purpose flour
1/2 cup whole wheat flour (King Arthur flour is good)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon Kosher salt
1/2 teaspoon cinnamon
3 cups old-fashion oats
1 cup semisweet chocolate morsels
1 & 1/2 cups fresh strawberries, slice in quarters or eigths ( depending on size of strawberry)
1 cup raisins

  1. Place oven rack in middle position.
  2. Preheat oven to 350 degrees.
  3. Line a large cookie sheet ith parchment paper.
  4. With electric mixer, cream butter with sugars and honey until light and fluffy in a large bowl.
  5. Add the eggs and vanilla; mix well.
  6. Mix together flour, baking soda, baking powder, cinnamon, oatmeal & salt; mix well to combine in a medium bowl.
  7. Add in the dry mixture to the creamed mixture; mix well until combined.
  8. Fold in the chocolate morsels, strawberries, and raisins.
  9. With tablespoon, scoop large round measures and place on cookie sheet.
  10. Bake for 13 - 15 minutes.
  11. Remove from oven and let cool for 5 minutes on cookie shhet.
  12. Transfer cookies to wire rack to complete cooling process approximately 10 minutes.

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Wednesday, July 26, 2006

Cooked Apples

An easy side dish to incorporate apples into your children's diet. Believe me, the kids will clamor for this side dish again. The old adage about being a clean plate cleaner applies when serving these cooked apples. Serve these apples with Parmesan Chicken Strips and black eye peas for a good southern meal.

9 medium Granny Smith apples
1 cup brown sugar
1/2 cup orange juice
2 tablespoons of butter

  1. Peel each of the apples and slice them. Set apple slices aside in a bowl until all peeled.
  2. Heat pan between medium and medium high and place the 2 tablespoons of butter in pan.
  3. Place apple slices in pan. Stir.
  4. Pour orange juice over aplles in pan. Stir.
  5. Place brown sugar over apples in pan. Stir.
  6. Cover pan like shown in photo.
  7. Stir frequently in pan.
  8. Watch apples until the orange juice/brown sugar solution has covered the apple slices. Approximately 20 minutes.
  9. Serve.

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Chewy Chocolate Peanut Butter Chip Cookies

My kids like peanut butter and cookies like most kids, so while searching for a tasty recipe I came upon this recipe which includes Reese's Peanut Butter Chips. So here's another cookie recipe to complement Chewy Chocolate Chip Oatmeal Raisin Cookies and Healthy Chocolate Chip Cookies.The cookies tasted better than expected, and taste awesome when refrigerated at work for your snack or lunchtime treat.

2 cups all purpose flour
3/4 cup Hershey's cocoa
1 teaspoon baking soda
1/2 teaspoon Kosher salt
2 & 1/2 sticks unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 (10 ounce) package of Reese's Peanut Butter Chips


  1. Preheat oven at 350 degrees.
  2. Stir together flour, cocoa, baking soda and salt in medium bowl.
  3. Beat butter and sugar in large bowl with mixer unter fluffy.
  4. Add eggs and vanilla, beat well.
  5. Gradually add flour mixture, beating well.
  6. Stir in peanut butter chips.
  7. Drop by rounded tablespoon onto parchment lined baking sheet.
  8. Bake at 350 degrees on center rack of oven for 9 minutes.
  9. Cool for 4 minutes, then transfer to wire rack.
  10. Cool for additional 10 minutes and transfer to cookie jar.

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Tuesday, July 18, 2006

Easy Strawberry Smoothie

Many a morning or evening, you may wish a healthy beverage to accompany your breakfeast or in place of a dessert. A Strawberry Smoothie fits the bill. This recipe is easy because there is only three ingredients to mix in your blender. And at least in the greater Atlanta area, strawberries are available at your local Publix or Kroger at a reasonable price.

1 cup of strawberries ( frozen the night before in your freezer)
1 cup of orange juice
1 tablespoon of honey

  1. Hull the strawberries by removing the top part, and then slice the strawberry in half. *** if huge strawberries, then quarter the strawberries.***
  2. Place strawberries in a plastic bag or container and store in freezer.
  3. Remove strawberries once frozen, and place in blender.
  4. Add orange juice.
  5. Add honey.
  6. Mix the three ingredients in blender until smooth.
  7. Pour into tall glass or 2 smaller glasses.
  8. Drink and enjoy!


Mutiply the ingredients by the number of glasses which you plan to serve.

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Saturday, July 15, 2006

Watermelon - A Summertime Treat

So you want to beat the heat, and offer a summertime treat to kids big and small in your household. Watermelon is the key. With a little forethought, you can offer this healthy dessert to your family.
Watermelon is a wonderful complement to Beach Buffalo Wings, or even War Eagle Barbeque Chicken Sandwich. The cool, refreshing taste will satisfy your taste buds. The kids will love it, and you know that Watermelon is an excellent source of vitamin C and a very good source of vitamin A.
Locally in greater Atlanta, Seedless Watermelon has been selling on sale for $3.99 per large Seedless Watermelon in the big bins at Publix and at Kroger. Anywhere around that price, it's a good deal.

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Handy Stuff to prepare & Serve:
1 Large Seedless Watermelon
Saran Wrap or its equivalent
Paper towels
Large tray

  1. Wash the watermelon before cutting it. Due to its large size, you will probably not be able to run it under water in the sink. Instead, wash it with a wet cloth or paper towel.
  2. With your heaviest and largest knife in kitchen cut the watermelon in half.
  3. Then cut each half lengthwise.
  4. Next cut across each section for individual servings.
  5. Place servings on tray, cover with plastic wrap, and store in refrigerator to chill.
  6. Serve for dessert when ready.
  7. Keep remaining slices from dessert stored on tray covered with plastic wrap. Place back in refrigerator.
  8. Let everyone know that they are welcome to the watermelon treat for a snack anytime. Just grab a slice from the refrigerator and enjoy!

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Thursday, July 13, 2006

Baked Potato - Guaranteed Good Taste

As a Dad, you have always enjoyed a fine baked potato. But how do you guarantee your wife and kids will enjoy the taste of the baked potato prepared by you? The secret is the preparation.

1 Large Idaho Potato ( for each member of the family)
Olive oil
Lawry's Seasoning

  1. Preheat oven to 400 degrees.
  2. Scrub the potatoes with water, and pat dry.
  3. With the tines of a fork, poke the large potato six to eight times on top and on bottom of the potato.
  4. Pour olive oil in a large plate.
  5. Roll the potato several times in olive oil to coat.
  6. Sprinkle Lawry's seasoning all over the potato.
  7. Repeat steps 3 through 6 for each large potato.
  8. Place potatoes on rack in middle of oven.
  9. Bake at 400 degrees for about 60 minutes.


Serve the potato topped with butter, sour cream, or shredded cheese.

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Saturday, July 08, 2006

Simply Blueberry Pie

The grocery stores are over flowing with blueberries from Hammonton,NJ in the produce department. The quest - how can I get my kids to eat blueberries which are very good for them? Muffins are fine, but the kids love dessert. So the hunt was on to find a blueberry pie recipe which a Dad could duplicate in his own kitchen without any help from his wife. Fortunately, I discovered a blueberry pie recipe at
Since, I have not experimented with making a pie crust from scratch yet, I found the next best thing - Pillsbury's Pie Crusts (the Just Unroll 2 Crusts for 9-inch pie). That is the key ingredient for ease of making this blueberry pie.

3 pints of blueberries, washed & stems removed
2 tablespoons of lemon juice
1/4 cup all purpose flour
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into small pieces

Egg wash Ingredients:
1 egg
1 tablespoon milk


1. Follow in instructions of the pre-roll crusts box for sitting at room temperature.
2. Drape one of the pre-rolled crusts over a 9-inch pie pan (preferably glass) and place into the refrigerator to chill for 30 minutes.
3. Whisk egg and milk together in small bowl to make an egg was and set aside.
4. Combine blueberries,flour, cinnamon, lemon juice, and sugar in bowl. Stir well and place in the chilled bottom crust of the pie pan.
5. Dot the top with butter pieces.
6. Brush the rim of the crust with the egg wash, place the othe pre-rolled crust on top and crimp the edges with your fingers.
7. Transfer the pie to the refrigerator to chill until firm, about 30 minutes.
8. Heat oven to 425 degrees.
9. Remove from refrigerator. Brush the top with egg wash. Score the top with two perpendicular cuts (so steam can escape while cooking) ( in the photo, my cuts were a little too long).
10. Bake for 20 minutes at 425 degrees.
11. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling.
12. Remove from oven and let it cool before serving.

Thursday, July 06, 2006

Glazed Carrots

Here's an easy way for your children to enjoy the taste of carrots. They will greet this side dish with grins as opposed to turned-up noses. Parents enjoy glazed carrots too!
1 lb. fresh carrots
1/4 cup orange juice
2 tablespoons butter
2 tablespoons brown sugar


  1. Clean, skin, and cut carrots into ovals.
  2. Place carrots into pot with enough water to cover them.
  3. Bring carrots to boil, then immediately reduce to medium temperature.
  4. Cook carrots in pot on stove until tender.
  5. Drain water from pot.
  6. Add orange juice and brown sugar.
  7. Simmer carrots and stir until carrots have "glazed" appearance.
  8. Serve.
Meal Suggestion:
Serve the Glazed Carrots as a side for Salmon with Pesto Topping.

Wednesday, July 05, 2006

Salmon with Pesto Topping

If your house is like mine, we could eat salmon once a week. The challenge is new, creative, and tasty meals for salmon. The recipe only requires four ingredients so it easy to prepare. All of the ingredients can be found at your local Publix grocery store or your favorite grocery store with a good seafood section for the salmon.


  1. 2 Salmons Fillets ( good size)
  2. 2 Tablespoons of extra virgin olive oil
  3. 1 teaspoon of minced garlic (McCormick's California Style minced garlic)
  4. Pesto from jar of Classico Traditional Basil Pesto sauce & spread


  1. Preheat oven to 350 degrees.
  2. Mix 2 tablespoons of extra virgin olive oil and 1 teaspoon of minced garlic in small bowl.
  3. Pour mixture over salmon fillets in an oven proof dish.
  4. Spread enough Pesto to cover over both fillets.
  5. Place pesto covered salmon in oven, and cook for 22 -25 minutes depending on thickness of fillets.
  6. When salmon fillets flake with fork, serve.

style="color:#6600cc;">Meal Suggestion:

Serve Glazed Carrots and Basmati Rice as sides with the Salmon. Start the meal with Red Leaf Salad and offer Sweet Tea as a beverage.


Tuesday, July 04, 2006

Sweet Potato Chips - Not Just a Southern Treat!

One day while searching for a healthy side to accompany War Eagle Barbecue Chicken Sandwich, I came across not just a homemade potato chip recipe on, but a sweet potato chip recipe. Goldmine! The secret is the sprinkling of sliced sweet potatoes with sugar and cinnamon. Healthy, yet the kids like the taste and the texture.


  1. 2 Medium sweet potatoes
  2. 2 teaspoons vegetable oil
  3. 1 teaspoon sugar
  4. 1/2 teaspoon cinnamon


  1. Preheat oven to 400 degrees. Coat a baking sheet with vegetable cooking spray like Pam or use unbleached parchment paper on a baking sheet.
  2. Wash potatoes well. Cut sweet potatoes into very thin slices with a heavy knife. Cut the slices as thin as possible - keep in mind as thin as a potato chip.
  3. Gently rub oil onto sweet potato slices, tossing to combine.
  4. Sprinkle with sugar and cinnamon, tossing in bowl to coat evenly.
  5. Place slices in a single layer on a prepared baking sheet. Bake 20 minutes at 400 degrees.
  6. Turn chips over and continue to bake until slightly crisp, about 5 minutes.
  7. Transfer to plate and cool 5 minutes, and then serve.


Monday, July 03, 2006

Minted Potato and Pea Salad

Your wife mentions, that y'all need to bring a dish to the neighborhood block party. With confidence, you remark, "I got it covered!" to her astonishment. The Minted Potato and Pea Salad is from the June 1984 edition of Gourmet magazine.


1 & 1/2 lbs of red potatoes, quartered lengthwise and cut crosswise into 3/4" slices

2 tablespoons distilled white vinegar

1/2 cup mayonnaise

3 tablespoons minced fresh mint leaves or 1 tablespoon dried mint leaves

1 cup thawed frozen peas


1. Steam the red potatoes, covered, for about 10 minutes or until they are just tender.

2. Transfer red potatoes to a bowl, and toss them with 1 tablespoon of the vinegar, and salt to taste.

3. Let the potatoes cool, and chill them, covered for about 1 hour or until they are cold.

4. When remove potatoes from refrigerator, in another bowl thin the mayonnaise with the remaining 1 tablespoon vinegar and stir in the mint.

5. Pour the prepared mayonnaise dressing from Step 4 over the potatoes, add the peas, and salt and pepper to tatse. Toss the potato salad.

6. Serve the chilled potato salad.


Sunday, July 02, 2006

War Eagle Barbecue Chicken Sandwich

In the South, everyone associates "War Eagle!" with fans of the Auburn Tigers. Now these sandwiches could also be known as "Roll Tide! Barbecue Chicken Sandwich", "How"Bout Them Dawgs! Barbecue Chicken Sandwich", or even "Hail to the Redskins! Barbecue Chicken Sandwich". What ever is your favorite team that you root for, you could name this sandwich.
The key to preparing the chicken is to slow cook the chicken breasts in the crock pot .

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1 & 1/2 lbs boneless skinless chicken breast ( usually 3 large chicken breasts)
1/4 Vidalia onion
Bottle of your favorite barbecue sauce (or make your own - Step 5)
Kosher Salt
Coarse ground black pepper
Old Bay seasoning

1. Slice the 1/4 of the Vidalia onion and place 1/2 of the onion slicings in bottom of crockpot.
2. Rinse the chicken breasts, pat them dry, and remove all visible fat from the chicken breasts. Toss them into the crockpot.
3. Season the chicken breasts with Kosher salt, coarse ground black pepper, and Old Bay seasoning.
4. Place the remaining onion slices on top of the chicken breasts.
5. Pour bottle of your favorite barbecue sauce over the chicken breasts.
***If adventurous, then here is one way to create your own barbecue sauce to pour over the chicken breasts. Mix ketchup and yellow mustard in a ratio 5/8 ketchup to 3/8 mustard in a bowl. Add a little bit of Soy sauce, some lime juice, and some Italian dressing. Add some Louisiana hot sauce and a bit of Lawry's Steak & Chop Marinade. Mix all together. Stir in some salt, pepper, Old Bay seasoning. The quantity in bowl should be enough to cover chicken breasts in crockpot** *
6. Cook on Low for about 8 hours in crockpot or until chicken is nice and tender.
7. After about 4 hours, shred chicken with fork and knife in crockpot.
8. Mix shredded chicken and sauce in crockpot periodically last 4 hours.
9. Scoop mixture with slotted spoon when ready to serve onto bottom buns and top with bread and butter pickle. Place top bun on sandwich.

Meal Suggestion:

Serve Minted Potato and Pea Salad as a side. Quench the family's thirst with Almost Toomer's Corner Lemonade.


Saturday, July 01, 2006

Fresh Strawberry Sorbet

Here's a recipe for a dessert guaranteed to garner raves from your family and is very easy to prepare. The strawberry sorbet only has three ingredients. I would recommend either purchasing the 1 lb. container of fresh strawberries the day before or the morning of the day that the desert is served. It also helps to serve the strawberry sorbet in a goblet - style glass. The kids thinks it looks cool that way. This recipe was found in the book, Cooking Thin With Chef Kathleen, by Kathleen Daelemans.

1 lb fresh strawberries
2 tablespoons sugar, plus more if needed
1/4 cup cold apple juice

1. Rinse, then cut blemishes and tops off strawberries.
2. Cut strawberries into quarters depending on size.
3. Place cut strawberries into freezer bag and place into freezer.
4. Remove frozen fruit from freezer and place into bowl of food processer.
5. Add suger to bowl of food processer.
6. Puree fruit by pulsing proceessor on and off while gradually adding apple juice just until sorbet becomes will blended, smooth, and creamy.
7. Serve immediately.


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If you don't have a food processer available, then use a blender. For blender, will need to initially alternate between chop and mix settings while still in frozen state. It will also require to power off/on blender between chop and mix each time and move frozen fruit around in blender with knife while blender is off. Once chopped/mixed well, then can alternate between chop, mix, and puree settings on blender until right consistency.