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Strawberry Milk
Brittany wrote this on 27 May 2016
Strawberries and summer just seem to go together, yes? Yes. That was a rhetorical question…we all know they do.
Strawberries are a universal favorite for kids and adults alike and early this spring, I found myself with 30 pounds of them. Yes 30 pounds. There was this farm and they were doing this sale and the fruit was so good and yada yada yada. You get the picture. For several days, my family washed, hulled, and froze a LOT of berries. We also ate a lot. As many as we could stand. Because when life gives you a ridiculous amount of strawberries, you eat them like popcorn until your fingers are stained red.
And that is exactly what we did.
Like most families, we love fruit and there are no shortage of strawberry recipes in the Brittany's Pantry archives. You can check them out all at once by clicking here! Sweet and savory are both included so whatever kind of strawberry fix you need, I have you covered! When I wanted to try something new, I decided to try this craziness called 'strawberry milk'.
Wow! is it delightful!
Kids think this drink is just about the coolest thing since sliced bread. My own children had a blast helping make it and if you have never tried it, Memorial weekend would be the perfect time. Breakfast, lunch or dinner, this can be festive or perfectly plain. It is fresh and clean and wonderfully simple. As most delightful things in life seem to be.
Lets make Strawberry Milk! Click here to head over to the Columbia City Moms Blog and get the recipe!
Cran-Orange Pinwheels W/Smoked Turkey & Sriracha
Brittany wrote this on 4 January 2016
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BetterWithCraisins #CollectiveBiasSometimes, you have no choice but to just throw all your favorite things into one recipe.
Meat? Check. Cream cheese? Check. Cranberries? Check check. Add in a bit of citrus and the kick of Sriracha and you have something that can only be called wonderful. Julie Andrews is singing in my head… "…these are a few of my favorite things…."
It is officially game season here and in the weeks leading up to various big games, I am upping my strategy a bit with this recipe. I don't make a lot of pinwheels (although I have no idea why) but I really really love it when I see them at gatherings. So I said to myself, "Self? Why not make them more often?" I was experimenting with my favorite flavors over the holidays and eventually, it all morphed into this. I tested the recipe at a few holiday events with mucho success, and now, they are hitting the football party scene.The beauty of this recipe is in its simplicity. The cream cheese and turkey pair great together, but the Craisins® Dried Cranberries are the star. They add color, texture, and a bit of natural sweetness. Obviously, most of us use Craisins® in baked goods, snack mixes, and salad toppings, but if you have never used them in a savory appetizer, now is your chance. Bonus! 1/4 c of dried cranberries equals a 1/2 c serving of fruit, so when you are popping these bites in your mouth, you know you are putting good things in your body.I got my Craisins® at the local Walmart and they were very easy to find in the dried fruit section. I also discovered something new! These Craisins® Fruit Clusters come in two different flavors and my whole family loved both kinds. You can find them right next to the other Craisins® products. They are pretty great for snacking. I portion them out into smaller containers and tuck them in my kids lunch box, or toss the whole bag into my purse for those days when the family needs something easy to munch on when we are traipsing around the zoo, running errands in town, or spending a few extra hours at the park. However, the recipe today features the straight-up, no frills dried cranberries. I wanted the sweet and sour, classic flavor in this appetizer and it works perfectly. Other reasons this works so well? You can make it ahead of time and can easily be a gluten free, depending on the tortillas you use. The cream cheese mixture can be made a day or two in advance and you can assemble the rolls when you need them. Or make the pinwheels as directed and store them in the fridge, uncut, up to 8 hours before party time. Leftover cranberry mixture? It is out of this world smeared on a bagel.
So when you are sprinkling those Craisins® over your oatmeal in the morning, consider a savory appetizer like this one for your next get together. Who could resist when it is full of favorite things?
Follow Craisins® and Ocean Spray® on social media so you don't miss a thing!
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Don't worry about the heat from the Sriracha. It isn't enough to do much more than give it just a bit of warmth in the back of your throat. Of course, I won't tell anyone if you add more. Feel free to experiment with other flavors of Craisins®. All would taste just as good!
6 large tortillas-we like whole grain and gluten free versions
1 block cream cheese, low fat is fine
1/2 c Craisins® Dried Cranberries
1 tsp Sriracha (or to taste)
zest of 1 large orange
1/2 lb smoked turkey, sliced thin
In a medium bowl combine the cream cheese, Craisins®, Sriracha, and orange zest until well mixed. Set aside. Can be made up to two days ahead of time. Spread the mixture evenly on the tortillas, making sure to go all the way to the edges! Lay two pieces of turkey down the middle so that the meat reaches from end to end. Roll very tightly and set aside, doing the same with the other tortillas. Wrap tightly and store in the fridge for a few hours until ready to serve, or slice immediately. Cut into 1 inch slices, arrange on a platter or plate, and enjoy!
Mini Meat & Cheese Skewers W/Spicy Maple Mustard
Brittany wrote this on 9 November 2015
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PairsWellWithHolidays #CollectiveBias
Why does food on a stick taste so much better? I have asked my kids this question several times and the answer is always the same: Because its fun!
This rings true for adults as well as kids and thankfully, it is ridiculously easy to do. My husband usually gets leftovers for lunch, but in the case of today's recipe, it is so fast and easy, it just packed for everyone! I make a lot of wraps and sandwiches but I like variety in my meals as much as my kids. Hence, deviating from the norm happens rather often in our house. I'm a rebel that way.
I'm not sure how I got so blessed to end up with children that like strong flavors, but I did, and I am thankful. They have always liked the taste of a good, spicy salami and a sharp cheese. Why not deconstruct the sandwich?! Just like a holiday snack plate, this lunch ends up being a munch-able, exclusively finger-food type of situation. Toothpicks are cute, but they are also the perfect size for a school lunch!The meat I like to use for these is the same kind I serve to party guests. Creminelli has several flavors of uncured, handcrafted Italian salami and at the present time, the Tartufo (with black truffles) is our favorite. What I particularly like about this kind of meat is that the flavor is full and fantastic, but not overly spicy or salty. You can really taste the pork in this salami which is perfect wether you like strong flavors or not. It is mild enough for everyone! Add a cube of cheese and an itty bitty tomato and you have great taste in just a few bites. The meat doesn't contain any of the chemicals and preservatives associated with other types of salami and that makes it a definite no brainer.
I pick up Creminelli products at my local Whole Foods store so stocking up is easy and convenient. And necessary! Between school and work lunches and weekend snack times, I keep some handy on a regular basis. The fact that I can (and do) use it for company at a moments notice is definitely a benefit for this busy Mom! Be sure to look for the savory Tartufo salami in the meat and cheese section. Because it is uncured, it won't be refrigerated so check the displays in the aisles. The toughest part will be deciding which flavors to bring home!
When I pick up the salami, I like to grab some water crackers as well. My kids-and husband-love the extra crispy texture with the bold flavors of the skewers. Some fruit and olives on the side and they have a pretty spectacular lunch! The only thing that makes it better is the maple-mustard dipping sauce. A tiny container tucked in with everything else and they can dunk whatever they like! It is just mild enough that it doesn't overpower the taste of the salmi, but lets be honest here. Its maple and mustard together with salami and cheese. On a stick! Does it get much better?
What are YOUR favorite flavors to eat with salami?
Mini Meat & Cheese Skewers W/Spicy Maple Mustard
These are great with olives or pickles tucked into the lunches as well! Be sure to use grape tomatoes here, as cherry tomatoes will be too big for little mouths.
1 pkg, uncured, Creminelli Tartufo Salami
grape tomatoes
provolone, swiss, or mozzarella cheese, cubed small
1 T pure maple syrup
1 scant T mayonnaise
1 T grainy mustard
toothpicks or cocktail skewers
Remove the casing from the salami and discard. Cube the meat into small, bite-sized pieces. Skewer the tomato, meat, and cheese onto the toothpick. In a small bowl, mix the mayo, mustard, and maple syrup until combined. Serve skewers with the dipping sauce. Note: This entire recipe can be made ahead of time, making busy school mornings less hectic! Enjoy!
Fruit & Nut Halloween Bark
Brittany wrote this on 23 October 2015
When it comes to holidays, Halloween and all things spooky and ghoulish are my least favorite to celebrate. I have never really been into the decorations and the costumes and mannequins with fake blood. Its entertaining, but you won't find me hosting a costume party or visiting a haunted house anytime soon. Go ahead and call me a party pooper, but you know those people you see that are really into Halloween? Well I am just…not. Please tell me I am not alone in this…
That said, if it involves food, you can count me in as an avid supporter! 🙂 My kids are obvious fans of any event that gets them closer to candy and like most households at this time of year, we have a huge glass pumpkin filled with festive colored, individually wrapped sweet treats on our entry table. We live in the middle of nowhere and thus, will receive no trick or treaters, but the bowl of candy sits like a sugared little sentry, hospitable and ready for visitors.
This year, as part of a never-ending effort to be just a smidgen healthier than we were the day before, I decided to make family treats that were a bit less junkfood laden, yet festive enough to satisfy the most ardent of Halloween enthusiasts. I was going for a green and orange theme, so pistachios would be an awesome substitute for the pepitas (pumpkin seeds) in this recipe. The dried fruit and nuts can be found at Nuts.com and the site even has a special page for healthy snacks! You can find that by clicking here, and while you are browsing, jot down ideas for your own family!
As for my own kids, they were thrilled to see the candied eyeballs staring up at them from their chocolate. One piece is a nice little treat and SO much better for them than, say, a fun-sized candy bar. This plate is also fun to set out for guests this time of year. It screams Halloween! No fake blood required. 🙂
Fruit & Nut Halloween Bark
This keeps for a week, in the fridge, in an airtight container. That is, if you can keep your hands off! I even tucked one piece each in my kids lunches as a special treat!
1 bag, good quality dark or bittersweet chocolate chips, such as Ghirardelli
pepitas (pumpkin seeds) or chopped pistachios
whole almonds, roughly chopped
dried apricots, chopped
dried mango, chopped
candy eyes
In a medium bowl, melt the chocolate in the microwave at 30 second intervals, stirring between each, until JUST MELTED! Don't overheat! Meanwhile, place a sheet of parchment paper on a sheet pan. When chocolate is melted, pour in the middle of the sheet pan and spread gently and slowly to a rectangle about the size of an 8X11 sheet of paper. This makes the chocolate thin enough that it won't be too sweet, but thick enough not to fall apart! Sprinkle with however much of the dried fruit and nuts you prefer. Its totally a matter of taste. Place a few candied eyes around the chocolate! Chill, uncovered in the fridge until firm. Because the chocolate is good, and without the stabilizers that cheaper chocolate can have in them, it will melt if handled too much! Cut with a sharp knife into irregular shapes and keep it stored in the fridge to prevent meltdown disasters! Enjoy!
Spicy White Bean Dip W/Sriracha
Brittany wrote this on 30 September 2015
Have you ever read the description of a dish or read the ingredient list and you just knew it was going to be good?
I do that all time. Like when I check out the recipe for a chocolate cake and I see the words sour cream, cocoa, coffee, ganache, and vanilla. Yeah. You know its gonna be outstanding. Or a beef stew that has the words red wine and fresh rosemary tucked amongst the potatoes and onions. Mmm. You can almost taste it, right? It is the same reason your mouth starts to salivate when you hear the words apple pie or pumpkin spice latte. You already know what is in it and that it will be fantastic.
This dip is kind of like that. Spice, lime, garlic, sesame, curry…mmmm. For those of you that are looking for a bit of a change from the hummus scene, I got your back. If you are obsessed with all things spicy and, well…we'll just say it…Sriracha…then you are covered with this one. If you are gluten free and love variety in your diet, then here ya go! And if your house is the place to be for every football game from now until the Super Bowl because of your 879 million inch flat screen and make-ahead snacks with a kick are totally singing your song, well then I am playing your tune amigo!!
I am not usually into food trends, but it is hard to avoid Sriracha right now. And for good reason, since it is quite fantastic. It was around a long time before it became the most famous condiment EVER and it will be around long after the foodie world has moved onto something else. But don't burn out on it because the flavor of this stuff is really spectacular. Spicy, yes, but vinegary and earthy at the same time. Not just any hot sauce, so don't be fooled. It is just good stuff.
The combination of flavors in the finished dip here is a little bit asian and a little bit mediterranean. A nice fusion that is perfect with the flavor of the hot sauce and makes for a light and creamy dip. My kids inhale this just as much as my husband and his friends do, so don't be put off by the Sriracha in the title. YOU control the heat and since you can dip nearly anything in it short of shoe leather and have it taste good, it covers all your bases. If you are thinking this would be awesome at your upcoming Halloween party, you would be right. Adding this to your menu for game day and toting it along to a holiday party or two would also be in order. Check YOU out being all trendy and stuff!
White Bean Dip W/Sriracha
Recipe adapted from White On Rice Couple
This is great served with just about anything. It is also fantastic on a tortilla with chicken or wrapped up with some deli turkey. Spread it on toast with tomato and avocado and gaaaaaaah.
In the bowl of a food processor, add:
2 (15 oz) cans cannellini beans, drained and rinsed
2 T extra virgin olive oil
2 T lime juice
1 heaping tsp chopped garlic
2 tsp sesame oil
1 T soy sauce-I prefer low sodium
2 T Sriracha, or to taste
1 tsp curry powder
1 T water
Blend all ingredients together until smooth. Add water by teaspoonfuls if it is too thick. Scrape sides of the processor and combine well. Serve with crackers, pretzels, and various veggies. Enjoy!
Grilled Tomato & Bacon Bruschetta
Brittany wrote this on 16 July 2015
Living in South Carolina means lots of sunshine and an abundance of outdoor living spaces. My family and I, along with any guests that stop by, are most often on the porch enjoying the breezes, so whenever I have the opportunity to make meals outside and not heat up the house, I take it. Cooking outdoors allows me to spend more time with those I love, and to impart a little extra flavor into my food. And when I grill, I like to do it as simply as possible.
This recipe hits all of those points!
There are few things as good as fresh from the garden tomatoes. But some would argue, myself included, that the occasional addition of bacon only improves things. This is definitely one of those times. This simply grilled bread is just toasty enough to stand up to the tomatoes and give this snack a nice, toothy crunch. Topped with summer tomatoes and salty bacon, this appetizer or first course could easily become a light dinner. Prep the ingredients ahead of time and it becomes a fuss free dish you could make with your eyes closed. Around here, an enormous glass of sweet tea (lots of ice) makes the perfect partner to a platter of this bruschetta, but I'll let you make that call.
What is YOUR favorite dish to grill and what kind of cold drink to you enjoy it with?
Grilled Tomato & Bacon Bruschetta
This is an easy dish to prep ahead. Make the tomato topping and set aside until ready to serve. Slice the bread and wrap well to keep fresh, and crumble or chop the bacon and set aside as well. Have all the ingredients sitting out at room temp and waiting for you. When you are ready to make it, brush the bread, grill, top, and serve-all in a matter of minutes!
1 lb bacon, fried till crispy
1/2 of a 1lb loaf of whole grain Italian baguette, or similar bread, cut into half inch slices (this will give you about a dozen slices)
3 large, vine ripe, preferably local tomatoes, chopped
small pinch of salt
large pinch of ground black pepper
2 T of olive oil
1 tsp of balsamic vinegar
When the bacon is cool, chop or crumble and set aside. Gently toss the tomatoes, salt, pepper, olive oil, and vinegar together in small bowl. Set aside. Lightly brush both sides of the bread with olive oil and grill over medium high heat, just until toasted and grill marks appear. THIS WILL NOT TAKE LONG! A minute at most! Flip the bread to toast the other side. Remove the toast to a platter and top with large spoonfuls of the tomato mixture. Sprinkle with bacon and serve immediately.
Note: Topped with a fried egg, these make an awesome dish for brunch!
Chocolate Fluffernutter Sandwich Treats
Brittany wrote this on 2 July 2015
As the summer progresses, I find myself wishing my kids were a bit more self sufficient.
I may be doing too much for them and I have decided to try and incorporate more age appropriate chores into their routine. As you can probably imagine, they are thrilled. Is anyone else struggling with responsibility and their kids? Laundry folding, simple food prep, emptying the dishwasher; that kind of thing. They are doing great so far, but they really really want to be more help in the kitchen. My nine year old, Evelyn, has graduated to making pancakes all on her own and is getting more and more comfortable with the gas stove. Eli, who is 6, is a master at making peanut butter and jelly sandwiches and making sure everyone has milk poured into their cereal. Lane, our three year old bundle of spiciness, just wants to be where everyone else is and make a giant mess. Pretty normal for a toddler.
But these treats, which will grace our Fourth of July BBQ buffet this year, is the perfect task for all three. Regardless of how neat or how messy they turn out, they will taste amazing. There is nothing to cook, and the most dangerous utensil is a butter spreader. What my kids find fascinating about it is that we can change up the sprinkles to suit any occasion. Birthday themes, Christmas, or even NO sprinkles (God forbid…) on just a Saturday night.
My point is, if you have a ridiculous amount of stuff to do this weekend, why not give this recipe to your kids and say "Go to it!" It can only end in fun. And who knows?! Maybe they will starting bringing you pancakes and peanut butter and jelly sandwiches in bed!
Want the full recipe? Click on this link to head over to the Columbia Moms Blog to see my post there!
Happy Independence Day, friends!!
Sweet Treats & Summer Fun
Brittany wrote this on 15 May 2015
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareFunshine #CollectiveBias There are few things in this world as satisfying as ice cream on a hot day.
This seems to be a universal joy across all age groups and now that I live in South Carolina, I take my position as hostess on 100 degree days very seriously. At this point in time in my life, there are always kids at my house and that is often my focus when entertaining. When kids are happy, the parents are happy, and then everyone can relax. And isn't that what we all want out of our get togethers? To have fun, laugh, chill, and really connect with our family and friends? That is how memories are made and where relationships flourish. If I can accomplish all of that and enjoy my time as well, I call that being a successful hostess.
I used to do everything from scratch and while it was exhausting, I really loved it. The older I get, the more I realize that it isn't the food that is served, but the time spent with each other that is remembered. I have found an easy way to serve the ever popular ice cream in a fun and festive way! Not only is it something I can do ahead (score!) but it is incredibly easy with maximum impact.
That happens with these Snickers® Ice Cream Bars and right now they are starting of the summer with some fun!! Do YOU want to get in on the action? You can learn all about how to enter the sweepstakes to Share A Little Funshine by clicking here.
Share a Little Funshine Sweepstakes
Snickers® Ice Cream Bars are pretty incredible all on their own. I am actually pretty choosy with my ice cream and these are one of the lucky few that make their way into my freezer from time to time. Why? Because with chocolate, caramel, peanuts, and ice cream all combined in one bite, it is pretty hard to resist. I have always loved these treats and with kids, I wanted an easier way to serve them.
Enter these frozen pops! This is so easy, its shameful! Unwrap a Snickers® Ice Cream Bar and OH so very carefully, insert a wooden popsicle stick into one end, going about halfway up the stick. Immediately place the ice cream back in the freezer (we want them to stay really frozen) and continue with as many as you would like to make. See the cute little ribbons in the pic above? So easy. Just knot on any kind of ribbon you like, although the 1/4 inch wide seems to work the best for this. Customize your colors to a birthday party, bbq theme, Memorial Day celebration, July 4th, or use whatever you have on hand. This is a great way to get kids involved with prepping for a get together and you can make as many or as few as you need. Since they are stored in the freezer, simply set them on a decorative plate and serve. No messy fingers, and even adults can walk and chat and munch on their ice cream. Even better if you have a bonfire going and you can simply toss the sticks into the flames. No clean up!Did you know that these come in a value box too? So much easier when feeding a crowd! I picked these up at Walmart and they couldn't be easier to locate! Follow the ICE CREAM sign and voila!
There are so many ways to enjoy time with friends and family this summer and it doesn't stop with ice cream! Having a few extras on hand can be a great way to celebrate warmer days and enjoy that occasional treat! In addition you can download the Blippar app from your Apple or Android store to scan your package and receive exclusive content.Peanut M&M's® are my go to treat when I want something chocolatey.
Which are your favorite to share with friends and family? Are you a Plain M&M® kind of person? Or a chewy Skittles® fan?
Sweet Citrus Sun Tea
Brittany wrote this on 13 May 2015
Whenever someone mentions sun tea, I immediately think of pickle jars. Well, pickle jars and the black, well used grill we had when I was a kid.
Gigantic, gallon pickle jars were not scarce in a family with 6 kids and we had several in rotation to make sun tea. Eight little tea bag strings hanging out under the lid and sitting on top of our grill. That is what I see in my head. 🙂 As a child, I used to love to sit and watch the water slowly warm up, the copper stain of the tea spreading down and darkening the liquid. That jar was toasty warm after a few hours!
I know it isn't the most convenient or speedy way to make tea, but it is economical, fun, and I swear it tastes better! I mean, sweet tea made with solar power? Can it get much cooler?
Actually it can. While I used to be a kind of sweet tea purist (yes, even Minnesotans drink sweet tea) I have recently been kind of addicted to excessive amounts of citrus in my drinks. I really love Arnold Palmers (50/50 sweet tea and lemonade) and I just decided top stop messing around and give my tea the lemon kick from the beginning. Hence, this citrus sweet tea. Easy, thirst quenching, and totally customizable to your tastes. Now that summer is just around the corner, embrace the 90 degree days and be prepared! Sweet Citrus Sun Tea
Citrus Tea: Fill a glass, gallon sized container (like a pickle jar) with water and float 8 black tea bags on the top. Slice one lemon and one orange (or two lemons or two oranges or two limes etc) and add to the water. Seal with the lid and let steep outside, in the sunshine (duh) and until the tea is dark and warm. This will take a few hours, but don't let it steep all day or it will get kind of bitter. And no, cloudy days don't really work for this, for obvious reasons! 🙂 When it is finished, remove and discard the tea bags and the citrus slices. Pour the tea into a pitcher, sweeten if desired (see below), and add fresh slices of citrus just before serving. Enjoy!
Note: This is the BEST sweetener of iced tea. I used it all summer in various drinks and it will keep almost indefinitely in the fridge!
Simple Syrup: Equal parts water and sugar, heated together until the sugar is completely dissolved. Cool to room temp and then store in the fridge in an sealed container! Use as much or as little as you like! Enjoy!
Creamy Chocolate Chip Cheesecake Dip
Brittany wrote this on 23 April 2015
When my kids bust through the door when they get home from school, the inevitable question is, "Can I have a snack?"
My answer is always an predictable, sure! Then I precede to tell them what they are allowed to have. The list usually encompasses all things they can get themselves that take no prep work. Carrots and hummus, an apple or banana, crackers and pimento cheese, applesauce, a granola bar, etc. Every once in awhile though, I like to totally surprise them with something special, and since our lives are a bit stressful right now with building and moving, they TOTALLY deserved something out of the ordinary.
Enter, Chocolate Chip Cheesecake Dip. I have made this before, but it was so long ago, none of my kids remembered it. I figured that was a good excuse to make it again, no? It is a bit like cookie dough, but I am kind of a purist when it comes to snacking on it and generally like to eat the real thing-eggs and all-right out of the bowl.
I'm a rebel that way.
But this dish is different. While it has all the flavors or cookie dough, it isn't trying to imitate it, but rather pay homage to it. If a dessert dip can really do that…
Make it ahead and add a scoop to your kids lunches, enjoy when the day is done, or take a batch to the office. Who can resist mini chocolate chips and cream cheese? Who would want to, for that matter. With the graham crackers, it really does taste like cheesecake! A little bit goes a long way so be sure to share. Oh! What the heck am I saying. Keep it all to yourself if you like. I won't tell.
Creamy Chocolate Chip Cheesecake Dip
Adapted from Brown Eyed Baker
1 stick (1/2 c) butter
1/3 c brown sugar
1-8 oz-package cream cheese, softened
1/2 c powdered sugar
1 tsp vanilla
1/2 c mini chocolate chips
graham crackers, pretzels, vanilla wafers, etc for serving
In a small sauce pan, melt the butter and brown sugar together over low heat, stirring frequently. Once the sugar is dissolved, set it aside to cool. In the meantime, add the cream cheese and powdered sugar to a medium bowl and combine with a hand mixer until smooth. Add vanilla, and beat together. Pour in the cooled brown sugar and butter mixture, and beat until smooth. Fold in the chocolate chips. Dip can be made up to a day ahead, sealed in an airtight container in the fridge. Serve with whatever dippers sound good to you! I love graham crackers and pretzels but feel free to experiment!
Goat Cheese Deviled Eggs
Brittany wrote this on 6 April 2015
Spring is here (FINALLY!) and now that Easter is over, you can put away the pastel colors, cheap chocolate, and large white bunnies.
This is going to sound odd, but do you know what one of my favorite parts about Easter is?
I'm not talking about the boiling and dyeing and hiding and searching phase. I'm talking about the crack and peel and slice and devour phase. Using up those leftovers to make snacks. I. Love. Deviled. Eggs.
When I was little, we stored our freshly colored Easter eggs in the fridge, making sure not to waste a single one. My parents made a killer potato salad and like a true 70's and 80's family, we sliced hard boiled eggs on the top for garnish and sprinkled the whole she-bang with paprika. I can pretty much guarantee we were wearing polyester as well. And while we are on the subject, what was with all the hard boiled eggs during those years? Egg salad, potato salad, or deviled eggs — it was all there.
While deviled eggs may be a food fad from decades ago, they are still the first thing to go at a party. Like cornflakes and mini skirts, they seem to have withstood the test of time. And I know why! It is because they are good (duh) and the endless varieties of flavor combinations ensure that you will never get bored. Eggs are inexpensive to make, easy to peel and they will taste great no matter how artfully they are put together so don't hesitate to let your kids help. My little ones — including the three year old — always feel SO important when I give them a kitchen task and peeling eggs keeps them busy for quite awhile. Score!
Click here to get the recipe over at the Columbia City Moms Blog!
Do you like deviled eggs as much as I do??
Honey Peanut Cereal Bars
Brittany wrote this on 9 February 2015
Ere go, I have purchased an alarming number of boxes of little '0' cereal made of oats, such as Cheerios or something similar. Cereal that shows up in my couch cushions, on the bottom of my purse, and in my laundry. This kind of cereal is always around so anytime I can quickly throw together a fun snack or treat with items already in my kitchen, I consider it a good thing. If they are so scrumptious even my husband and I can't stop eating them and we end up trying to hide them from our kids, well then that is a VERY good thing. I mean, you know. In a joking, I'm-not-really-hiding-food-from-my-kids-sorry-not-sorry-kind of way.
I have had bars like these before but I haven't actually made them myself since God was a boy. I couldn't remember the exact method or ingredients to make them stick so I turned to that necessary evil (I speak of Pinterest) and searched out some good ones. I settled on this version here from a blog called Chew Out Loud and they were exactly perfect. Just as I remember them. Better actually.
I do believe that it is the combo of the crunchy cereal with the chewy cranberries that really keeps me hooked. Also, is it weird that I think these bars just look friendly? I want to make huge batches of them and wrap them up individually and tuck them in everyone's pockets. Then when they discover them later they have a snack that makes them smile. Corny, yes. But still a good idea. Such a good idea, I bet it will make you run out and buy cereal to make these, wether you have kids to throw them onto the floor of your car or not.
Honey Peanut Cereal Bars
Recipe from the blog Chew Out Loud
4 c oat 'o' cereal
1 c dried fruit, such as cranberries, raisins, or a mix of both
1/2 c dry roasted peanuts
1/2 c honey, preferably raw
1/2 c creamy peanut butter
Spray an 8 inch square pan or line it with parchment paper or wax paper. In a small microwave bowl, heat the honey and peanut butter together until melted together. Stir until smooth and runny. Meanwhile, mix the first three ingredients together in a large bowl. Pour the melted honey mixture over the cereal mixture and mix will with a large rubber scraper. When it is all coated evenly, pour into the prepared pan and press evenly to compact the cereal a bit. Press firmly so that the gaps are filled. This ensures the bars will hold together once they are cool. Let set completely, cooling at room temp or in the fridge. Cut into bars. These will keep for up to three days, sealed tightly. Enjoy!!
Mini Corn Muffins W/Bacon, Chives & Spicy Cream Cheese Whip
Brittany wrote this on 2 February 2015
Sometimes, inspiration just strikes. Like lightening. Or in my case, like cream cheese and bacon.
A few years ago I started adding bacon and chives to my regular Mini Corn Muffins. I still make them plain all the time and usually serve them with chili, salads, or just as a snack to munch on. But filled with extras, they make the perfect addition to a brunch buffet or breakfast. With the green of the chives and the chunks of bacon, they are more than a little tempting all piled up in a big basket. A nice, savory change of pace. And bite sized! How cool is that?! I decided to make them for a little get together I was at recently, but couldn't shake the fact that they looked like they needed something extra. Hats of cream cheese? Yuppers. Perfect. All dressed up and ready for a party. It was my husbands idea to top them with bacon. I wanted to add some chives to the top for color, but bacon won out due to the enthusiastic and
threatening insistent cries of my family. Ultimately, you decide which you want to top them with!
These are so easy to bake up and top that you are going to want to make them for everything. Parties are an obvious choice, but set out with a spread for a bridal shower or baby shower, these are a fantastic, non-sugary appetizer that are irresistibly pop-able. They are also the perfect size for little fingers so try adding them to a table at a kids party, with or without the topping. Bursting with flavor and fantastic textures, these little bites of wonderfulness are definitely ready for their close-up.
Mini Corn Muffins W/Bacon, Chives, & Spicy Cream Cheese Whip
Top the mini muffins no more than an hour or two ahead of time. You can bake them up a day ahead and store them in an airtight container. Mix up the topping and chill it in the fridge until you are ready to use it and everything will be ready when you are.
Cook 1/2 lb of bacon and chop. Set aside several pieces for garnish. Preheat oven to 400 degrees and lightly spray a mini muffin tin.
Mix together in a medium bowl:
1/2 c sour cream
1/2 c buttermilk
2 eggs
1/4 c canola oil or grape seed oil
1 c white whole wheat flour or all purpose flour
1/3 c cornmeal
2 T sugar
1 1/2 tsp baking powder
pinch of salt
1/4 tsp ground black pepper
Mix all ingredients just until combined. Do not over mix.
Fold in 1 c frozen corn, thawed
2 T chopped fresh chives
Add most of the bacon, still reserving a bit for garnish on the tops.
Divide batter among the mini muffin cups and bake until puffed and golden, 9-11 minutes. This makes about 40 mini muffins so it may take two passes through the oven. Remove to a cooling rack.
4 oz cream cheese, softened
2 T sour cream
1 tsp bottled hot sauce
1 T honey
1 tsp milk
Whip all ingredients together until smooth. Pipe, spread, or dollop whip on the cooled mini muffins and garnish with reserved bacon, more chopped chives, or both! Can be made and assembled an hour ahead.
Carnita Nachos W/Chipotle-Lime Crema
Brittany wrote this on 26 January 2015
So. There is this big game coming up. Maybe you have heard of it. Its called the Super Bowl.
I only mention it because I happened to be visiting some hardcore football fans the weekend the competing teams were selected and I actually witnessed the games. Not being a huge sports fan, it may come as no surprise that this is the first time I have ever done that. And I must admit, it was seriously cool. I have no official affiliation with any team so I will be cheering for the Seahawks because my sister lives in Seattle, and because I thought their crazy comeback in the last game was pretty darn awesome. Those are good reasons, right?
I might as well and just show my true colors. My favorite part of Super Bowl Sunday (like this isn't a teensy bit obvious) is the food. Don't judge. The dips, the cheesy foods, the salsas and chips, the burgers and hot dogs…all winners. This is the first year in awhile that I am not sick and pregnant, taking care of a baby, or alone with small children because my husband is working. We are going to an actual, official, bonafide Superbowl party!! I realize how pathetic that sounds and, no, I don't get out much.
In the spirit of the upcoming game, I wanted to bring to the event something new. Something outrageous. And something goooood. I recently discovered pork carnitas at our local Mexican restaurant and I cannot. get. enough. How have I been missing these my whole life and why has no one told me about them before? If you are unfamiliar with them, carnitas are usually pork braised in orange or lime, and then crisped up before nestled in a warm tortilla and slathered with toppings of choice. I know. Amazing, right? No matter how many times I eat them, I still want more. So I decided to experiment and make them myself. Research shows very little continuity in recipes so I created my own based on the flavors I noticed when taste testing them at every Mexican place I could find. Phew! It was tough.
In order to make them more party friendly, I decided to shred the meat over chips and turn them into nachos. The mix of textures is incredibly satisfying. Cunchy, creamy, tangy, meaty, cheesy-hard to resist, right? I solve that problem by choosing NOT to resist them.
I love to squeeze a lime over my carnitas just before I
inhale delicately enjoy them for a meal, but a cool dollop of sour cream is my favorite part. I decided to combine the two (using plain yogurt instead as a healthy substitute) and just drizzle it over the whole darn thing. Fresh lime + creamy yogurt = addictive sauce on every bite! So much easier to munch on with a crowd! Crema is just a fancy word for a Mexican sour cream, so my version is a very loose interpretation of that! But tasty. Very tasty. These are just so darn good, you may be too distracted to watch the game.
This picture is actually a different batch from the photos above. Notice the crazy amount of cheese. Ooey, gooey, goodness.
Carnita Nachos W/Chipotle-Lime 'Crema'
You can easily make the pork on a weekend and either chill it for later in the week, or freeze it for later in the month. Either way, it makes for a speedy meal to throw together. Make sure to serve any extra crema on the side. Its spicy and tangy and incredibly awesome with these nachos. Feel free to slather it on anything else that sounds good too!
For the pork:
4-5 pounds pork butt, boston butt, or pork shoulder, trimmed of its large fat cap and cut into 1 1/2 inch cubes
1 large onion, sliced
3 cloves garlic, smashed and peeled
1 1/2 tsp dried oregano
2 tsp salt
1 tsp ground black pepper
1 c orange juice
1 c chicken broth, homemade or canned
1/4 c lime juice
Don't trim the meat too much! All that fat is flavor, baby! Put all ingredients in a large slow cooker and turn on high for 4-5 hours, or low for 6-7 hours, or just until the meat holds it shape, but is tender and easily pulls apart with a fork. Remove the meat with a large, slotted spoon and discard the cooking liquid. Freeze, chill, or make nachos!!
For the crema:
1 c plain, fat free greek yogurt, such as Chobani
2 T fresh lime juice
1/2 tsp ground chipotle pepper
large pinch of salt
black pepper to taste
Mix all ingredients together and set aside.
For the nachos:
large corn tortilla chips (the hint of lime ones are stellar here)
shredded pork
1 c canned black beans, rinsed and drained
1 large tomato, chopped, or 1 pint cherry tomatoes, halved
2 green onions, chopped
2 c shredded cheese, jack, cheddar, or a mix of both
quartered limes for garnish
Chipotle Lime Crema
Layer the nachos in a cast-iron pan or another oven proof pan or platter. Start with a generous layer of chips, then break up the chunks of pork, covering it with as much as you like. Note: you will only use about half of the amount from the recipe above. Next, sprinkle with the black beans, then the onions and tomatoes, and lastly the cheese. Tuck the whole she-bang under the broiler until the cheese melts, remove (with hot pads!!) and drizzle generously with the crema. Serve with lime wedges to squeeze on the nachos and any extra crema. Enjoy!
Easy Veggie Spread
Brittany wrote this on 29 December 2014
I feel as though I would be remiss in my duties as a blogger if I didn't share this recipe with you. Is there some kind of foodie law enforcement that makes sure bloggers share the good stuff instead of keeping it to themselves? Just to be safe, I will disclose all here. I have been living off of it for several weeks now and I still can't get enough. *phew* Glad I got that off my chest. I figured I could't hoard the recipe forever… So simple. And sometimes the best things are the simple things, right?
I always see veggie spreads in the store and just kind of skip over them. I guess I like stuff either sweet, or at least dip-able. I like to dunk and scoop my crackers and veggies. But I have been on this kind of color kick with my cooking lately and I decided to experiment and come up with a pretty, veggie flecked spread that I loved equally on a cracker or a bagel. A recipe that I could just throw together when I had company coming and not even give it a second thought. A reliable, go-to version with minimal ingredients. Min-i-mal. This was actually a tall order and a bit of a challenge for myself as generally I like things like jam, honey, jelly, sweet butter, flavored cream cheese, or cinnamon-sugar on my bagels. You may notice the sweet trend there. What can I say? I'm a 'sweet' kind of gal. Heh heh.
But seriously. Friends. I haven't even touched the sugary crap since I started making this. Who knew so few ingredients could taste so glorious? Love love love it. And here it is, just in time for you to put out on New Years Eve. A great snack to munch on while playing Scattergories, working on a puzzle, watching movies, or whatever it is that you do when you party down. Just be sure to make another batch for latter, too. Because who knows what the new year may bring! Veggie spread instead of jam on my bagel is a good start.
Easy Veggie Spread
The good things you can do with this stuff is endless. It is down right awesome on a whole grain cracker, pretzels, or bagel. But it is great spread on toast, layered thin on a tortilla with fresh cucumbers then rolled up, dolloped on top of an omelette just before serving, spread on a roast beef sandwich, filled into celery sticks, and OH so much more! Be sure to share in the comments below how YOU are enjoying this recipe! As for the hot sauce, my test subjects were split 50/50 on wether or not to leave it in. Everyone love the tiny bit of kick though, so you be the judge.
1 (8 oz) block softened cream cheese (I use Neufchatel)
4 T (1/2 stick) room temperature butter
1 T freshly snipped chives
1 medium carrot, scrapped and grated
1 heaping T freshly chopped parsley
big pinch of salt and lots of black pepper, or to taste
1 tsp hot sauce, optional
Combine all ingredients in a medium bowl, adding hot sauce if desired and tasting for seasoning. Let the flavors sit together to meld for an hour or so if possible. Taste again and add more salt, pepper, or hot sauce if needed.


text:
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The clip The right way to get law and order from Destry Rides Again (1939) with James Stewart, Charles Winn...
The clip The right way to get law and order from Destry Rides Again (1939) with James Stewart, Charles Winninger And now!!! You fooled me! Well, you will fool 'em, Wash! We'll fool 'em together! The only way to do that is fill 'em full of lead! No, no! What for? You shoot it out with 'em and for some reason or other, I don't know why, they get to look like heroes! But you put 'em behind bars and they'll look little and cheap, the way they oughta look! And it serves as a warnin' for the rest of'em to keep away! Oh, that won't work here in Bottleneck! You go on home, and I'll go back to bein' the town drunk! That's all I'm good for! Now, you're not goin' back to bein' the town drunk, and I'm gonna stay here and do this job I come for! My pa did it the old way, and I'm gonna do it a new way! And if I don't prove to you that I'm right, I'll get outta town quick enough! Don't worry! But first, you got to give me a chance, Wash! No! You've got to give me a chance on this thing! No, no! Now, come on! Come on, swear me in, Sheriff! Well, raise your right hand! Yeah, there! Do you, Thomas Jefferson Destry, swear to uphold the law, and serve your office and do your duty and everything that goes with it? I do! I do! Here's your badge! Don't let anybody see it! Without guns. [Cattle Mooing]

subset: commoncrawl


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The 2013 Amendments to the Delaware General Corporation Law
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Guitar Shorty: Blues Legend at Highway 99 Blues Club
* Additional fees apply. No coupon or promo codes necessary to enjoy the displayed discount price.
The last date listed for Guitar Shorty was Saturday April 12, 2014 / 8:00pm (Doors Open at 6:00pm).
Currently at Highway 99 Blues Club
Highway 99 Blues Club and Restaurant: Live Jams in a Juke Joint Setting
- Full Price:
- $15 - $25
- Our Price:
- Sold Out
Housed in a 1909 brick building on the Seattle waterfront, Highway 99 Blues Club and Restaurant is… More
Venue Details
Reviews & Ratings
Featured review from V-Wood
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Awesome Venue. Fantastic Show. Would absolutely recommend this venue and Guitar Shorty!!!
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This was my first time to Highway 99 Blues Club and I had a wonderful time Guitar Shorty was great to listen to. I can't wait to go back again!
Quotes & Highlights
"Guitar Shorty is a battle-scarred hard-ass. He slices off his phrases and notes with homicidal fury. He is among the highest-energy blues entertainers on the scene." —Chicago Reader


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- September 29th - The brightness increased at Tipton in the early... September 29, 2016
- September 29th - A long morning involving a trip to Telford with... September 29, 2016
- September 28th - I'm seeing lots of these berries in patches of... September 28, 2016
- September 28th - Although not as dramatic, the following sunrise... September 28, 2016
- September 27th - It was clear when I left work that there was... September 28, 2016
- September 27th - I was lucky to spot this Japanese parasol... September 28, 2016
- September 26th - There's still a bountiful crop of elderberries... September 28, 2016
- September 26th - On my way home in the road in the backstreets... September 28, 2016
- September 25th - I spotted this handsome cat loafing in a field... September 25, 2016
- September 25th - A windy, wolfish day with lots of sun and a few... September 25, 2016
- dry-valleys: At Sutton Common, a Cold War communication tower,... September 25, 2016
- September 24th - Near Anchor Bridge on the canal at Brownhills,... September 25, 2016
Top Posts & Pages
- Whatever the weather, Malcolm got through...
- Brownhills Carnival in the late 1970s remembered
- Hare and gone
- Deer water chase at Chasewater...
- Shire Oak Quarry expansion consultation event - this Friday
- Have a brew for Macmillan today and tomorrow!
- Open day and night
- A lost line
- Oak Park Active Living Centre opens this week - find out more here
- Home on The Grange
Blogs & Stuff I like
- All About Lichfield
- Birmingham, It's Not Shit
- Burntwood Family History
- Chasewaterstuff's Rail Blog
- Clayhanger Marsh
- Common People (Pelsall)
- Diary of a Gimpy Kid
- Hammerwich Weather
- Hammerwich Wildlife
- Lichfield Lore
- Mad Old Baggage
- Oakparkrunner's Blog
- PheaseyViews
- Pigblog
- PubBlog
- Rachel Creative
- Tabloidwatch
- Tamworth Time Hikes
- The Bloxidge Tallygraph
- The Mushroom
- The Plastic Hippo
- The Yam Yam
Bob on Panoramio
Cool stuff on Panoramio
Cycle stuff
Funny stuff
Local History
Local press
Local sites
Urban Exploration
Blog Stats
- 3,528,976 hits
- 2014 2015 2016 Accident Aldridge appeal away Baker Bond Bill Shaw Brian Stringer Brownhills Brownhills local history Canal charity Chasewater Chasewater Dam Chasewater Wildlife Group Cheap tat Clayhanger crime Cycle rides cycling David Evans Derelict event Events Express & Star Facebook FC football Footy free freesheet Gazette Good of the Wood home Laburnum Cottage Lichfield local blogs Local History Local politics Lost match review Mike Bird New Photos newspaper Newtown Oak Park Old maps Panoramio planning Police Politics Pubs Redevelopment Report Reservoir result Saturday Shire Oak Silly soccer Staffordshire Stonnall Sunday Things to do Twitter Vandalism Walsall Walsall Council Walsall politics Walsall Wood Walsall WOod FC West Midlands Police Wildlife
Twitter Updates
- RT @tobysbeard: Misty walk home https://t.co/jKFcxCnqda 8 hours ago
- RT @Kelsier_WM: And just to debunk a few myths, 2 of my 4 colleagues tonight are from other EU countries, whereas ALL of the service users… 8 hours ago
- RT @forest_fr1ends: so will the teeth eventually burn too? https://t.co/nwxfnCT1bF 8 hours ago
- RT @Enterpricicle: Campus cat headbutted my hand and seemed very interested in my friend's shopping bag. 11/10 for fashion sense. @thecatre… 8 hours ago
- RT @mumsnet_madness: "I don't want to be fleeced out of £100 I can I'll afford." https://t.co/TFQNmwf32G 8 hours ago
© BrownhillsBobAll rights reserved - material not to be reused without permission.
Blogs I Follow
- South Coast Tour 2016
- Andrew's Kindred
- The Plastic Hippo
- madwblog
- BrownhillsBob's Brownhills Blog
- PonderingParlour
- Edinburgh Wildlife
- West Midlands Ambulance Service NHS Foundation Trust
- Aer Reg
- wyrleyblog
- Mikes WFC Players History
- Life At 50mm
- Studio Living
- Diary of a Four Wheeled Wonder Woman
- Lichfield Waterworks Trust
- Lichwheeld
- Chasewaterstuff's Railway & Canal Blog
- Chasewater Railway Museum
- Mental Health Cop
Tag Archives: Walsall Christmas Tree
Christmas magic in Brownhills!
It's worth pointing out that whilst our Scrooge-like civic masters in the Grey Lubyanka were handing round the upturned, moth-eaten and brylcream scented flat cap of Anthony Harris, all the time protesting that they couldn't afford a Christmas tree or … Continue reading
Posted in Brownhills stuff, Churches, Clayhanger stuff, Environment, Events, Followups, Fun stuff to see and do, It makes me mad!, Just plain daft, Local media, Local politics, Reader enquiries Tagged Brownhills, Brownhills Christmas Evens, Brownhills Market, Cheap tat, Christmas Magic in Brownhills, Councillor Mike Flower, Festivity, Local politics, Mike Bird, Shop Local, Shop smart, Silly, U Turn, Walsall, Walsall Christmas Tree, Walsall Council, Walsall Parking Meters, Walsall politics, Walsall Wood 3 Comments


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Our Price $59.99
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Availability:Sold Out
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Master's degrees
Applications for FALL 2016 are closed. Applications for 2017-2019 Intake will start on October, 1st 2016.
EURECOM offers 3 Master's programs which are accredited by the French Ministry of Higher Education and Research.
The degrees are co-delivered by the INSTITUT MINES TELECOM, French leading consortium of the best French engineering schools, which increases visibility among employers.
Research-oriented students may apply for doctoral studies after completion of the Program.
Since 2006, more than 186 students from 32 nationalities have been enrolled in a Master of science degree program ("Diplôme National de Master") at EURECOM, with very good career outcomes after graduation in France and abroad in international companies.
- Master in Digital Security
- Master in Mobile Computing Systems
- Master in Data Science and Engineering
- Degree delivered: Master of science ("Diplôme National de Master") jointly delivered by EURECOM and INSTITUT MINES TELECOM recognized by the French Ministry of Higher Education and Research.
- Duration: 24 months.
Three semesters of courses starting in September followed by paid 6-month professional internship to be carried out in industry or in a research laboratory from March to August.
A 3-week intensive French language session is organised in September before the start of the program.
- Language of teaching: English. Prior French knowledge is not required.
Please note that intensive French classes will be organised in September before the start of the program and throughout the academic year to help students adapt to their new French environnement.
- Organisation of the curriculum:
The curriculum is made of lectures and seminars, practical sessions in laboratories. Some courses are taught by EURECOM's industrial partners.
The Master's degrees rely on a very hands-on approach as they include exercices of practical application (lab sessions), supervised projects and a 6-month professional internship in a company or lab. It combines both technical courses and "non technical courses" (soft skills such as project management, team leadership) to develop essential competences for future top positions.
Throughout the year, EURECOM helps students in their future job search by organising thematic workshops (writing a CV/ motivation letter/ preparation for interview) and job fairs in several places.
The application is to be made online only. Students need to fill an online form (which will be open on October 1st 2016) and upload several documents (CV, Motivation Letter, Two recommendation letters, certified copy of transcripts and degree certificate; any additionnal documents deemed useful by the students).
Each month from October to June 2017, EURECOM's Admission Committee will assess applications based on the student's academic performance, motivation and the reputation of the home university.
- A completed Bachelor's degree (3 years min of higher education) in Computer Science, Electrical Engineering, Applied mathematics...
- Level B2 in English (TOEIC : 785 ; TOEFL ITP : 550 ; TOEFL IBT : 80 ; IELTS : 5,5)
- A flexible and hands-on curriculum for maximum relevance
- High quality courses supported by tight links with the industry and inputs from advanced research
- Get a cutting-edge professional experience with a 6-month paid internship
- A human-size school with available staff and faculty
International Master regulation
- 11 000€
- 5 000€ (EU Students)
- Discount for students from university partners of EURECOM (more info)
Looking for a scholarship?
CampusFrance Grant search engine
International Relations and Admission Manager
+33 4 93 00 81 33
admission [at] eurecom [dot] fr (subject: International%20master%20degree) (Send an email)


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This year the Campus Food Bank expects to give out between 70 and 90 Christmas hampers and we are seeking assistance from the MUN community in filling them. All non-perishable donations are greatly appreciated, but if your family or department would like to donate a full hamper the items required for an average size family are given in our flyer.
Please sign up in advance so we can coordinate our planning efforts. The signup deadline for giving a hamper to us is November 30. We will be collecting food on December 9. We will contact you in early December about the time of food collection on the 9th.
We thank everyone in advance for their support.
The contact for hamper donations is Anne Sinnott - asinnott @ mun.ca
Only those already signed up will receive one.
Pickup is at Corte Real
Friday December 18, 9am to 7pm, and
Saturday December 19, 9am - 3pm
Drop-offs are Saturday, December 19, starting at 9.30am. We are calling to book drop-off times.


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OnCourse Learning buys San Diego online training firm
In its second acquisition of 2012, Waukesha-based OnCourse Learning Co. has purchased Digital University, an online bank and credit union regulatory compliance training firm.
Terms of the deal were not disclosed. Digital University, which is based in San Diego, provides courses that cover more than 300 topics such as regulatory compliance and customer service for more than 1,000 bank, credit union and utility customers. »Read Full Article
Banks with room to grow are a good bet
As banks go, Hartland investment manager Jon Bruss often pays extra attention to those in high-growth or consolidating markets.
Those markets will have competition, of course. But there tends to be enough business to go around, said Bruss, founder and chief executive officer at Fortress Partners Capital Management Ltd. »Read Full Article(1)
Assisted Living works to get facilities up to par
Understaffed assisted living centers and residences, high turnover and angry state regulators, residents and families awaited Charles "Chip" Roadman when he was named top executive of Assisted Living Concepts Inc. in May.
And that was just the shortlist. »Read Full Article(1)
Senate shift could explain market reaction
Nothing focuses one's attention quite like a deadline.
Outside of certain informational bubbles, it was widely assumed that last week's election would preserve the political status quo in Washington. For several weeks, the prediction market Intrade assigned a statistically significant probability to that outcome. »Read Full Article(1)
Milwaukee's west side sees business boom
After several years of dormancy, work has started on filling an empty block on Milwaukee's west side with a new $10 million office building.
Meanwhile, a data center and other offices are being developed in the same neighborhood, at the former Concordia College campus. »Read Full Article(2)
Kaukauna Utility rebuilds century-old hydroelectric plant
An unusual construction project in Kaukauna will keep electricity flowing thanks to the currents of the Fox River.
The project is the rebuilding of the Badger Hydro generating station, which has been producing electricity for more than 100 years. »Read Full Article(15)


text: Jul 19, 2016 Message from the President - Fall 2016On behalf of the ESICA Board of Directors and myself, I hope everyone has been enjoying these beautiful summer months! I am happy to report that our recent Spring Conference was another great success! The historic Colonial Williamsburg area made for a great environment for friends, fellow contractors, distributors and suppliers to reconnect and also for new relationships to be built. I would like to personally thank the speakers who presented their valuable information to conference attendees, as well as a special thank you to one of our Founding Fathers, Thomas Jefferson, for taking the time to speak with us. I would also like to thank every one of our sponsors, because without your continued support, none of these conferences would be possible. Looking ahead, the 2016 ESICA CSIA Fall Conference is scheduled for September 8th through 10th, at the Myrtle Beach Marriott in beautiful Myrtle Beach, SC. Hotel reservations are already being taken and registration is now open on our website! For our members, ESICA Conferences offer a great opportunity to network with other professionals in the Insulation industry. Our members gain vital knowledge on industry trends, new products and current events that could affect their business. As with any conference, new members are always welcome to attend and enjoy all that ESICA has to offer. If you know anyone who may be interested in joining ESICA, please contact the association office at 516-922-7855. I look forward to seeing you all soon in Myrtle Beach! Yours Truly, Paul M. Camara ESICA President Axion Specialty Contracting LLC.


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Collect a list of emails for direct email marketing
This project received 10 bids from talented freelancers with an average bid price of $470 USD.Get free quotes for a project like this
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Project Budget$250 - $750 USD
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Project Description
I need to sell a product to medical drs. and medical professionals in Lebanon. I need to do it through direct email marketing.
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- Forbes
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The UC College of Medicine, founded in 1819 by medical pioneer Daniel Drake, MD, is one of the oldest medical schools in the nation.
From graduate degrees to continuing education, the college offers a broad spectrum of educational opportunities.
In 2011, the University of Cincinnati and its affiliates earned more than $418million research funding. The UC College of Medicine was responsible for securing $292.7 million of that total and is ranked 19th among public medical schools and 42nd among all medical schools for National Institutes of Health funding.
The College of Medicine features 26 academic departments, offering clinical, education and research opportunities.
The Cincinnati Diabetes Obesity Center develops research and treatment programs for types 1 and 2 diabetes, as well as complications of diabetes and obesity.
The UC Cancer Institute focuses on disease-based centers of excellence to offer a multidisciplinary approach to cancer care, education and research.
The UC Heart, Lung and Vascular Institute builds upon its nationally known cardiovascular diseases discoveries to make significant contributions to research, education and patient care.
The UC Gardner Neuroscience Institute provides advanced evidence-based treatment and active research of complex neurological conditions.
The Center for Integrative Health and Wellness promotes the value of treating the whole person and works to provide evidence-based wellness initiatives across the Academic Health Center and into the community through education, research and clinical care.
The College of Medicine has identified four institutes in which we have outstanding quality, a track record of success, opportunities for funding and ability to advance translational research and deliver high-quality personalized care.
The University of Cincinnati College of Medicine is known for its strong educational programs. From medical degrees to summer research programs, the College of Medicine offers some of the most innovative and captivating science and research opportunities in the nation.
Today is
Thursday, Sep. 29, 2016
Do you ever wonder if the air in a community affects children's health? The Communities Actively Researching Exposure Study (CARES) is trying to answer this question!
CARES is a combined effort between local community members, Marietta College, and the Department of Environmental Health at the Unversity of Cincinnati. UC has partnered with Southeastern Ohio to address the community-driven question: Does air pollution affect our children's health? The goal of the study is to understand the effects of air pollution on children's health. Little research has been done that specifically addresses some of the air quality issues that effect people's health. With community help, the team will be able to gather data and information that may help us understand how air pollution, and specific compounds in the air, affects health.
The information learned will help children across the nation exposed to air pollution by helping to shape national environmental and public health policy!
The University of Cincinnati has partnered with communities within the Marietta-Parkersburg Metropolitan area to explore the relationship between air quality and health. This community based participatory research (CBPR) project includes: Mid-Ohio Valley Health Department, Neighbors for Clean Air, Washington State Community College and Marietta College. A Community Advisory Board, composed of local residents, business owners, physicians, and government officials, has also been formed to help guide the research.
CARES is focusing its attention on two communities: the Marietta-Parkersburg Metropolitan area and Cambridge. To be able to determine if children in Marietta are suffering adverse affects from air quality, the research scientists needed to find a community similar to Marietta but that has different air quality. Members of the community will be engaged in all facets of the research project, including environmental sampling, neurobehavioral assessment, project coordination, and collection of biological specimens.
Visit the CARES Website


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Iron Cooking
What is a Pie Iron?
A Pie Iron is a campers best friend when it comes to cooking over
hot campfire coals. The pie iron is mold of cast Iron with handles
that serves as a small skillet. Bread is placed in first, a slice on
either side, the cavities are filled generously with delicious
mixtures, then the two sides are sandwiched together and placed over
hot coals. Because the irons are made of cast iron they hold up to
heat of the campfire but must be watched to avoid burning. Pie irons
come in a variety of shapes and sizes. A must have for camping!!
Pie irons are fun to use as well make delicious sandwiches,
breakfast surprises and desserts. Don't forget the irons and filling
get very hot!
Basic instructions
Pie Iron Recipes
Apple or Cherry Turnovers
Butter a piece of bread and lay it butter side to the iron. Open the
pie filling and spoon some on that slice of bread (not too much that
it squirts out though!). Place another piece of bread on top and
butter and close the pie iron. Place in coals of fire for a few
minutes on each side checking to make sure it doesn't burn.
Bread Pizza
Spread butter on one side of 2 pieces of bread. Place the first
piece of bread, with the butter side out, into he pie iron. Layer
with pepperoni slices, onions, mushrooms, pizza sauce and mozzarella
cheese. Cover with second piece of bread (butter side out). Close
pie iron. Cook on hot coals for 2-3 minutes, each side. Check often
and turn over when brown.
Mountain Pies
Mountain pies are the best for camping! Try this variation for
Before leaving for your trip, scramble some eggs and put them in a
zip lock bag and store in the cooler. When morning comes at the camp
site, put eggs, cheese and diced ham (bacon or sausage will also
work) together in between bread and make the pie.
Breakfast Mountain Pie
Spray your pie iron with Pam, then cut your bacon strips in half and
lay them in the pie iron. Then put 1 piece of bread on top of the
bacon. Gently pat down the bread and crack and egg on the bread. The
put some cheese in and cover with the other piece of bread and then
close it and cook slowly. When the bacon is cooked the egg inside
will be cooked.
Homemade Campfire Pie
Cut enough pie crust to make several pies and place waxed paper
between the crusts. Place in a gallon zip lock bag keeping them ref.
Spray pie iron with Pam Cooking Spray and place a crust on each
side. Fill with your favorite pie filling close the iron and trim
the crust on the outside. Bake over hot coals laying on a grill that
is about 5-6" above the coals. Watch carefully, check often and turn
as needed, cooked in about 10-15 minutes at the most.
Cinnamon Pie
Coat the pie irons with vegetable oil (you can use butter or
margarine but the pies usually stick to the irons). Unroll the
crescent roll dough and fill each half of the pie iron (1 package of
dough will make 2 pies). Butter each piece of dough, pour a generous
amount of cinnamon/sugar mixture onto 1 half and close the irons.
Cook over the fire, turning frequently until golden brown. They
usually cook in less than 10 minutes.
Grilled Chocolate Sandwiches
Bring out the camp pie iron. Use two slices of bread for each
sandwich. Butter one side of each slice. The butter side will face
out! Top the first slice with a chocolate bar broken in 1/2. Place
the other side of bread on, butter side up! Place in pie iron and
onto coals of Fire. Cook until bread is toasted.
Grilled Salmon Sandwich
Make salmon/tuna salad, spread on bread to make like a sandwich.
Melt a tab of butter in pan, dip sandwich in eggs and place in pan.
Cook like french toast.
Hobo Pies
Roast and Enjoy!
Hot Meat and Cheese Sandwiches
Using your pie iron, place bread inside buttered side out. Put in
meat and cheese. Close and cook over fire pit, until toasted brown!
Iced Pie Dessert
Just slap some fruit on your bread, butter both sides of course,
cook over your fire and top with the canned icing ... enjoy!
Mountain Pie Burrito
At home prepare taco meat. Put in zip-lock bags and place in camping
cooler. You can also sauté some onions and bell peppers and put in
zip-lock bags too. At camp: Place a large tortilla on the pie iron.
The tortilla will cover both sides of the open pie iron. You will
place your ingredients on one side only! Fill with 2 tbs. of taco
meat, a spoon of salsa, cheddar cheese and a few onions and peppers.
Don't fill too full! Fold the burrito in half and fold in the edges
to make a square packet. Close the pie iron and cook for about 3
minutes on each side. Check to make sure you don't burn it! When the
tortilla is golden brown it's done!
Peanut Butter Cup Melt
Butter two slices of bread and place them butter side down in your
pie iron. Spread desired amount of peanut butter on both slices of
bread in pie iron. Sprinkle broken chocolate pieces or morsels on
top of peanut butter. Close pie iron and bake until golden brown.
Perfect Pie Iron Pizza
You should use a pie iron that breaks down into two pieces. Spray
non-stick cooking spray onto one half of the pie iron. Take two
sections (making one square) of the raw croissant dough and cover
the bottom of the pie iron. Add sauce and cheese (and any other
topping) as desired. Lay pie iron on hot coals "open faced" for
about 5 minutes. Dough will rise and cheese will melt making the
perfect pie iron pizza!
Pie Iron Reubens
Assemble and toast over the campfire.
Pie Iron Sloppy Joes
Prepare Sloppy Joe mix and ground beef at home and store in plastic
container or zip-lock bags and put in cooler. When ready to cook,
butter both slices of bread, add cheese of your choice and sloppy
joe mixture. Cook over campfire until toasty and warm.
Sausage & Egg Muffins
Butter or spray side of muffin, put butter side toward iron, then
start to layer ingredients: sausage patty, a little egg (it will run
but set when cooked) sprinkle with cheese and top with other muffin
that has been buttered too! Cook over campfire until sausage and egg
are set.
Sunny Peach Sandwich
Place one slice of bread buttered side down on one side of the iron,
then a peach half with the marshmallow in the hollow. Now put the
other slice of bread on top with the butter side facing up. Close
the iron and toast over the fire. When your sandwich is toasted just
right remove from the iron and dust with powder sugar.
Peanut Butter and Banana Sandwich
Spread peanut butter to desired depth on bread. Slick bananas enough
to cover peanut butter and then stick them in the peanut butter.
Sprinkle bananas with brown sugar. Place together and butter outside
of bread. Place in the pie iron and cook until golden brown, but not
too long - the peanut butter will be runny.
Rocky Road
Spread peanut butter on 2
slices of bread. Add one large marshmallow and one chocolate bar
square between buttered bread slices. Toast pie iron until bread is
golden brown.
Prepare cornbread mix according to direction on package. Into a well
greased cooker, fill cavity about one third with mix. Close, latch
handles and bake over very low heat until done.
Place sliced potatoes in cooker, add butter, salt and pepper (to
taste) and close. Grill on both sides over low heat.
Hot Ham and
Place slice of bread, buttered side down, into cooker. Place slice
of ham and slice of cheese on bread. Add Dijon mustard and cover
with remaining slice of bread, buttered side up. Close cooker, latch
handles and grill to golden brown.
Beef Pie
Place one piece of pie dough loosely in cooker cavity, buttered side
down. Add cubed, cooked beef, cooked potato slices, onions and
pepper. Cover with remaining piece of pie crust, buttered side up.
Close grill and latch handles. Bake for approximately 5 minutes.
Bacon and
Tomato Special
Fill whole wheat bread with sliced tomatoes, crisp bacon, lettuce
and mayonnaise. Toast sandwich for 3 to 4 minutes in pie iron.
Open cooker and use as two skillets, place one egg in each side of
cooker. Use cooker in closed position for scrambled eggs; add onion,
cheese, pepper, and mushrooms for omelettes.
French Toast
Dip 2 bread slices into egg batter, place both slices into cooker,
placing strawberry jam between bread slices. Toast until browned.
Grilled Onions
Place thinly sliced sweet Spanish onions (or Vandalia onions) into
cooker cavity. Add a little celery, salt, parsley and a splash of
white wine or beer. Close cooker and grill until onions are soft.
Garlic Buns
Spread inside of buns with butter and sprinkle with garlic salt and
paprika. Turn each bun inside out and place into cooker cavity.
Grill until golden brown.
Check out this cookbook!!
I purchased this Pie Iron Recipes cookbook for a friend of mine
and purchased his first pie iron for him and if you can get your
hands on this book, it is wonderful to have along while camping.
Make sure to check it over before you head into the woods, so you
have all the ingredients when you are out camping. I purchased his
cookbook at Campers Village.
am I]
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Birds] [Northern Lights]
[Trail Mix Recipes]
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Get a better insight on how to interview millennials by learning their upsides and downsides, as well as the right questions to ask.
Archive for the 'interviews' Category
There are several ways to find your dream job by using the internet. Among them, using social media for job search is surely a great way.
I've known Nathan for nearly 4 years, back before Heyo was Lujure or Fan Page Factory. And what's struck me about this young genius is his optimism, tenacity, and relentless brilliance.
Ask questions that are going to provide thought provoking answers, or just give you a glimpse into the expert, along with those industry specific ones that will inevitably be a part of the list.
I wanted to find out more about the Dennis Yu behind the analytics and lecturing. Along the way I gained a lot of gold nuggets of advice about entrepreneurship, marketing and Facebook which I believe many can learn from so I trust you will enjoy this interview.
Digital expert Greg Fry discussed what makes a good entrepreneur with the young success , Richie Whelan of Popdeem in a live Google Hangout.
Here is a simple, 11-step process for successfully conducting focus groups to achieve your team or organization's objective.
Welcome to our very first #TYBspotlight where we feature David Glynn who is responsible for Sales & Marketing at the McWilliam Park Hotel. In this interview David talks about being named the 'Best Hotel in Mayo', the Irish hotel sector – and how online and social media are contributing to their success.
Tourism Ireland have had tremendous success with social media so I as eager to find out more about how they use social media in their marketing activities and to build brand awareness.
Every day people come up with new ideas for business, some will remain a dream whereas others will become a reality. Aileen Rogers of Ready Girls is one of those people who took her idea from concept through to a product which currently retails through a large number of pharmacies here in Ireland and through her website also. It took time to bring the product to market but hers is a story that proves when an idea is right, with the right planning, assistance and sheer hard work you can deliver the goods.
I've interviewed Aileen as I think hers is a story worth sharing whatever stage of the business journey you're on.


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