Monday, December 18, 2017

Future Culture and Community of the Living Earth

Avenya, a 501(c)3 nonprofit organization, has spent two years researching the effects of reawakening the human connection to the spiritual dimension of the Earth and they recently launched a Kickstarter campaign for a short documentary film about this connection.

Future Culture and Community of the Living Earth: Avenya, a 501(c)3 nonprofit organization, has spent two years researching the effects of reawakening the human connection to the spiritual dimension of the Earth and they recently launched a Kickstarter...

Friday, December 15, 2017

Potato Latkes

High in potassium, good source of Vitamin C, loaded 
with fibre and Gluten-Free!
4 EarthFresh Russet Potatoes
3 shallots
2 eggs
3 Tbsp (45 ml) all purpose flour
1 tsp. (5 ml) salt
Vegetable oil for frying
Optional: Sour cream or apple sauce for dipping

Wash and peel the potatoes. Grate the potatoes and
shallots into a bowl, and transfer to a cheesecloth.
 Twist into a pouch – squeezing all the excess water out.
Transfer to a bowl and set aside.
In a small bowl, whisk the two eggs. Carefully add
 the the two whisked eggs, flour and salt to the
 potato bowl. Mix until all ingredients are well in incorporated.
Add ¼-inch of vegetable oil to a pan over medium heat.
 Scoop up roughly a golf ball size of the potato
 mixture while squeezing and flattening at the
same time, making a latke shape. Drop 3-4 latkes
 at a time into the pan and cook 3-4 minutes per side.
 Latkes should be golden brown and crisp on both sides.
Remove and place on a paper towel to remove
 excess oil. Serve latkes on their own, or with
 sour cream or apple sauce.
Makes 10-12 Latkes

Monday, December 11, 2017

Clink, Drink and Dine, It's Holiday Time!

Turn up your holiday soiree in 25 ways or MORE with the magic of cranberry.  

LAKEVILLE-MIDDLEBORO, Mass., Dec. 11, 2017 /PRNewswire/ -- It's time to deck the halls, shop the malls and host the holiday happenings with the best of them. This merry marathon calls for cutting-edge, out-of-the-box festive flair. Ocean Spray has over 25 ways to make the moments magical with a little red holiday hottie called the cranberry! 
The holiday experts at Ocean Spray are helping you count down to the holidays with #25DaysofCranberries. For the month of December, discover new holiday cookie or cocktail recipes daily on their social channels to include on your hostess hot list!* For the gift that keeps on giving, visit for a special 25 Days of Cookies & Cocktails downloadable, free recipe book to also share with friends and family. 
Cookies with A Kick of Creativity: With more "fails" than "fabs", scrap the cookie cutters and cook up some nostalgia with holiday flavors and ingredients. Warm their hearts with Craisins® Dried Cranberries Hot Cocoa Cookies or Polar Espresso Cookies. Throw in some Snowball Clusters and Merry Mint Cookies for a picture perfect holiday platter.  
Couture Cocktails: Mix, mingle and muddle the classiest of cocktails this season with our White Frostbite, Cranberry Mule, or Hibiscus Holiday Punch.
Glamorous Garnishes: For that "mic drop" moment, top off those cocktails and mocktails with glorious garnishes. Add a few Craisins® Dried Cranberries to any bubbly drink and watch the berries dance in their glass. Adorn cocktail picks or rosemary sprigs with garnishes that glitter like Sugared Cranberries
Gift of Good Taste: Make them giddy by gifting baskets bursting with flavorful Cranberry Bruschetta or a sweet, decorative plate of Cranberry Fudge.
Snacks with Swag: Popping from party to party takes energy and plenty of snacks! Stock up with sweet and savory appetizers like Fruited Brie Bake or Sizzling Bacon Wrapped Apricots, or simply a bowl of Craisins® Dried Cranberries Trail Mix. 
Décor Du jour! Deck the halls with pops of crimson cranberries. String them, float them or feature them in your table décor; the possibilities are endless when it comes to decorating and dining with this tiny festive fruit. 
*For more information on how to deck, dine and be simply divine with cranberries, visit: or or follow us on Facebook, Twitter, Pinterest, and Instagram.
About Ocean Spray
Ocean Spray is a vibrant agricultural cooperative owned by more than 700 cranberry farmers in the United States, Canada and Chile who have helped preserve the family farming way of life for generations. Formed in 1930, Ocean Spray is now the world's leading producer of cranberry juices, juice drinks and dried cranberries and is the best-selling brand in the North American bottled juice category.
The cooperative's cranberries are currently featured in more than a thousand great-tasting, good-for-you products in over 100 countries worldwide. With more than 2,000 employees and nearly 20 cranberry receiving and processing facilities, Ocean Spray is committed to managing our business in a way that respects our communities, employees and the environment.

SOURCE Ocean Spray

CONTACT: Sharon Newcomb, Ocean Spray, (508) 946-7185,; Anne Wilks, Weber Shandwick, for Ocean Spray, (617) 520-7126, 

Tuesday, November 21, 2017

On the 20th anniversary of Canada's tainted blood inquiry, documents reveal the federal government worked with private pharmaceutical industry to undermine Krever's landmark recommendations


On the 20th anniversary of Canada's tainted blood inquiry, documents reveal the federal government worked with private pharmaceutical industry to undermine Krever's landmark recommendations  
Tuesday November 21, 2017 (OTTAWA) - On the eve of the 20th anniversary of the Krever Inquiry into the tainted blood scandal, parliamentarians, health advocates and health professionals gathered in Ottawa to call on the Trudeau government to uphold the landmark Krever Inquiry and rescind licenses granted to private, for-profit blood collection clinics that are selling Canadian blood abroad.

Documents obtained through a Freedom of Information request* implicate Health Canada in working with the private blood broker's unregistered lobbyist for years in the lead up to obtaining operating licenses, despite pan-Canadian opposition. The controversial private clinics were banned from operating in Ontario and Alberta to protect the blood supply.  

"These documents demonstrate a wanton disregard for the security of the Canadian blood supply. It is alarming that a lobbyist and the private pharmaceutical industry would be given an all access pass to make policy decisions on behalf of the Canadian public," said Kat Lanteigne, Executive Director and CoFounder of BloodWatch. "Prime Minister Trudeau must step in and direct Health Canada to rescind licenses granted to Canadian Plasma Resources immediately."

Canadian Blood Services (CBS), the public agency created in the wake of the Krever Inquiry, reported a decline in voluntary donors where the first private clinic opened in Saskatoon. CBS has issued multiple warnings to Health Canada and provincial governments to end support for the private collectors, citing a major risk to the security of Canada's blood supply.

"In New Brunswick, we've witnessed first-hand how private blood brokers threaten our fragile blood system," said Paula Doucet, President of the New Brunswick Nurses Union. "Without any public consultation, Health Canada licensed a for-profit clinic in Moncton that is located close to the University, competing directly with our public system for the next generation of blood donors." 

There are plans to open a third private clinic in Saint John, N.B., with more expansion plans for Manitoba, Nova Scotia and B.C.

"The introduction of private, for-profit plasma collection sites is threatening CBS' ability to collect enough plasma to meet Canadian need," said Adrienne Silnicki, National Director, Policy and Advocacy, Canadian Health Coalition. "The federal Health Minister must support our public blood collector and reject those trying to profit off the blood of Canadians."

BloodWatch is calling for an official apology from the Prime Minister to those who received tainted blood, federal recognition of November 26 as the day the Krever Report was tabled in the House of Commons and immediate action to rescind the licenses of all for-profit blood clinics.

An estimated 8,000 lives have been lost due to Canada's tainted blood tragedy.

For further information please contact: 

Adrienne Silnicki, National Director, Policy and Advocacy: (613) 402-6793,

Lauren Snowball,Communications Officer, CFNU: (613) 868-5702
Kat Lanteigne, Executive Director and CoFounder, BloodWatch: (647) 272-7381 

Paula Doucet, President, New Brunswick Nurses Union: (506) 543-2255
*For access to the documents obtained through the Freedom of Information request, please email
The Canadian Health Coalition is a public advocacy organization dedicated to the protection and improvement of Medicare. You can learn more about our work at

Facebook: CanadianHealthCoalition | Twitter: @healthcoalition

Alors que l'Enquête sur le scandale du sang contaminé au Canada fête ses 20 ans, des documents révèlent que le gouvernement fédéral a collaboré avec l'industrie pharmaceutique privée et est allé à l'encontre des recommandations charnières du rapport Krever
Mardi, 21 novembre 2017 (OTTAWA) - À la veille du 20e anniversaire de l'Enquête Krever sur le scandale du sang contaminé, des parlementaires, des défenseurs des soins de santé et des professionnels de la santé se sont rendus à Ottawa pour demander au gouvernement Trudeau de respecter les recommandations de l'Enquête Krever, et de retirer les permis accordés aux cliniques privées à but lucratif de collecte de sang, qui vendent le sang canadien à l'étranger.

Des documents obtenus dans le cadre d'une demande d'accès à l'information* indiquent que, depuis des années, Santé Canada a collaboré avec des lobbyistes non enregistrés du secteur des cliniques privées de collecte de sang avant de leur accorder des permis, et cela malgré l'opposition manifestée dans tout le pays. Ces cliniques privées controversées ont été interdites en Ontario et en Alberta afin de protéger nos réserves en sang.  

« Ces documents témoignent d'une insouciance totale envers la sécurité des réserves de sang du Canada. C'est alarmant de constater qu'on puisse donner à des lobbyistes et à l'industrie pharmaceutique privée le pouvoir de prendre des décisions stratégiques au nom de la population canadienne », souligne Kat Lanteigne, directrice générale et co-fondatrice de BloodWatch. « Le premier ministre Trudeau doit intervenir et ordonner à Santé Canada de retirer immédiatement les permis accordés à Canadian Plasma Resources. »

La Société canadienne du sang (SCS), agence publique créée dans la foulée de l'Enquête Krever, fait état d'un déclin du nombre de donneurs volontaires à Saskatoon où la première clinique privée a ouvert ses portes. Plusieurs fois, la SCS a mis en garde Santé Canada et les gouvernements provinciaux, et leur a demandé de cesser leur appui aux cliniques privées de collecte du sang, précisant le risque important à la sécurité des réserves de sang du Canada.

« Au Nouveau-Brunswick, nous sommes directement témoins de la menace, engendrée par les compagnies privées de collecte de sang, à notre système fragile de collecte de sang », souligne Paula Doucet, présidente du Syndicat des infirmières et infirmiers du Nouveau-Brunswick. « Sans consultations publiques, Santé Canada a accordé un permis à une compagnie privée qui a ouvert ses portes à Moncton, près de l'Université, et qui est en concurrence directe avec notre système public pour recruter la prochaine génération de donneurs de sang. »

On prévoit ouvrir une troisième clinique privée à Saint-Jean (N.-B.), ainsi que d'autres au Manitoba, en Nouvelle-Écosse et en Colombie-Britannique.

« L'ouverture de cliniques privées à but lucratif rémunérant les donneurs de plasma menace la capacité de la SCS de recueillir suffisamment de plasma pour répondre aux besoins de la population canadienne », précise Adrienne Silnicki, directrice nationale, politiques et défenses des droits, Coalition canadienne de la santé. « La ministre fédérale de la Santé doit donner son appui au système public de collecte du sang, et rejeter ceux qui essaient de faire des profits avec le sang des personnes du Canada. »
BloodWatch demande au premier ministre de s'excuser officiellement auprès des personnes ayant reçu du sang contaminé, de reconnaître le 26 novembre comme la journée du dépôt du Rapport Krever à la Chambre des communes, et d'agir immédiatement pour retirer les permis accordés à toutes les cliniques privées à but lucratif de collecte de sang.

On estime à 8 000 le nombre de vies perdues au Canada en raison de la tragédie du sang contaminé.
Pour en savoir davantage, communiquez avec : 

Adrienne Silnicki, directrice nationale, politiques et défense des droits, Coalition canadienne de la santé, 613-402-6793 
Lauren Snowball,agente des communications, Fédération canadienne des syndicats d'infirmières et d'infirmiers, 613-868-5702
Kat Lanteigne, directrice générale et co-fondatrice de BloodWatch, 647-272-7381

Paula Doucet, présidente, Syndicat des infirmières et infirmiers du Nouveau-Brunswick, 506-543-2255

*Pour consulter les documents obtenus dans le cadre d'une demande d'accès à l'information, envoyez un courriel à

La Coalition canadienne de la santé est une organisation publique de défense des droits qui lutte pour préserver et améliorer le régime public d'assurance-maladie. Pour en savoir davantage sur notre travail : coalitionsanté.ca

Monday, November 6, 2017

The Gluten Free Bar Launches 'Spot the GFB Bear' Contest To Coincide With New Packaging Launch

GRAND RAPIDS, Mich., Nov., 2017 /PRNewswire/ -- The GFB: Gluten Free Bar (GFB), a leading brand for fun and flavorful gluten-free snacks, is challenging fans today to go out into the wild and "Spot the GFB Bear" in its natural habitat at their local grocery and health food store. Consumers spotting the new GFB bear are encouraged to snap a photo with the new bear packaging, tag GFB on social media, and use the hashtag #WildGFBear to enter to win a month's supply of GFB products.
GFB fans can spot the bear at select locations today through November 20. The contest coincides with the announcement of GFB's revamped packaging featuring its new hand drawn bear and colorful design. The new packaging begins rolling out on GFB Bars across the U.S. this month. The remaining GFB products, including Bites and Power Breakfast, will receive a fresh new look later in 2018.
"The Gluten Free Bear has actually been part of our brand for several years, and incorporating him into more of our packaging brings an element of fun to our products that we felt was missing," said Elliott Rader, co-founder and partner at GFB. "We know that many consumers still equate 'gluten-free' with 'tastes bad.' While there are a lot of great things about our snacks, we pride ourselves on making products that taste amazing and we want consumers to know that. After all, eating something that tastes amazing and is better-for-you, should be a fun part of your day. The Gluten Free Bear represents that fun and flavorful component and we let our certifications and ingredients speak to the quality and nutritional aspect of our products."
The GFB specializes in better-for-you, gluten-free snacks, and the product recipes will remain the same throughout the packaging revamp.
"We are simply updating the first impression of our product to more closely match what we believe in and our culture," said Marshall Rader, co-founder and partner at GFB. "Our consumers will have the same product experience they have come to love just with an enhanced look. We think launching the contest is a fun way to show off our new packaging and to engage GFB fans. We are excited to see where our bear will be spotted – don't forget this is a roll-out so you may have to dig through bear imposters – to spot him!"
Guidelines for the "Spot the GFB Bear" contest include:
  • One entry per social media account per day
  • Entries must include the hashtag #WildGFBear
  • All entries must tag @theGFB social properties
  • All entries must be submitted by November 20, 2017 at 11:59 p.m. EST
The GFB, located in Grand Rapids, Michigan, is a Certified B Corporation dedicated to a triple bottom line of people, planet and profits.
The Gluten Free Bar (GFB)Established in 2010, Grand Rapids, Michigan-based Gluten Free Bar (GFB) is a leading brand for fun and flavorful gluten-free snacks in the United States and Europe. The company offers health conscious consumers delicious snack varieties that are non-GMO, Certified Vegan, soy-free, dairy-free and Certified Gluten-Free. The Certified B Corporation is known for its sustainable, earth-friendly manner of production. For more information about GFB, please visit

SOURCE The Gluten Free Bar (GFB)

CONTACT: Megan McCarl,, 616-233-0500

Friday, November 3, 2017

Tick-Tock, Change Your Clock!

On November 5, we are turning our clocks back one hour and enjoying that extra hour of sleep!

Monday, October 30, 2017

No-Bake Mason Jar Pumpkin Cheesecake



8sheets graham crackers
3tablespoons butter, softened
8ounces reduced-fat cream cheese, softened
3/4cup pumpkin puree
1/2cup Monk Fruit In The Raw® Bakers Bag or
15packets Monk Fruit In The Raw®
1 1/2teaspoon pumpkin pie spice
1 1/2teaspoon pure vanilla extract
2tablespoons chopped pecans, optional


In a food processor, pulse graham crackers in batches until finely ground. Add butter and pulse until crumbs bind together. Press 2 tablespoons crumb mixture into each of 6 (4-ounce) mason jars. Reserve remaining crumb mixture.
Wipe out food processor and add cream cheese, pumpkin, Monk Fruit In The Raw®, pumpkin spice, and vanilla. Process until completely smooth. Transfer mixture to a large resealable plastic bag and cut ½” off one corner. Pipe mixture into jars. Cover and chill completely. When ready to serve, sprinkle each cheesecake with reserved graham cracker mixture and pecans.

Nutrition Information

Per serving (1 jar): 270 calories, 19g fat (9g saturated fat, 0g trans fat), 20g carbohydrates, 5g protein, 2g dietary fiber, 240mg sodium, 7g sugar

Friday, October 27, 2017

Turkey Pot Pie with Pumpkin Crust

This savory pot pie, stuffed with hearty veggies and "cream" sauce, gets its tender crust from a sweet pumpkin purée.TurkeyPotPie_Article
Photo: Edward Pond
By Jessica Goldbogen Harlan
Serves: 8
Hands-on time: 25 minutes
Total time: 45 minutes
  • 1 1/2 cups whole-wheat flour, plus additional for work surface and dusting
  • 2 tsp dried sage
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp olive oil buttery spread
  • 1 1/2 cups fresh or jarred pumpkin purée (not pumpkin pie filling)
  • 1 tsp olive oil
  • 1 white onion, chopped
  • 3 carrots, peeled and sliced into 1/2-inch rounds
  • 2 stalks celery, sliced into 1/2-inch crescents
  • 1 1/2 cups cut and stemmed green beans (1-inch-long pieces)
  • 1 cup fresh or frozen corn kernels (thawed, if frozen)
  • 2 tbsp whole-wheat flour
  • 1 cup 1% milk
  • 1 tsp dried tarragon
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1 1/2 lb cooked boneless, skinless turkey breast, chopped
  • Olive oil cooking spray
  1. Prepare crust: In a large bowl, add 1 1/2 cups flour, sage, baking powder and salt; stir with a fork to combine. Stir in buttery spread, mashing until mixture is crumbly. Add pumpkin purée and stir until flour is blended and mixture is clumpy. In bowl, use your hands to knead dough 5 to 8 times, just until dough comes together and is soft and slightly sticky, about 1 minute. (NOTE: Do not overwork dough. If dough sticks to bowl, add a bit more flour.) Place a layer of plastic wrap directly over top of dough and refrigerate until needed, 30 minutes or up to 1 day.
  2. Prepare filling: In a large saucepan or Dutch oven, heat oil on medium-high. Add onion and sauté, stirring occasionally, until softened, about 5 minutes. Add carrots, celery, beans and corn; cook, stirring frequently, for 10 minutes or until slightly tender. Sprinkle 2 tbsp flour over top of vegetables, stirring to coat. Stir in milk, bring to a simmer and reduce heat to medium-low. Cook until milk thickens into a sauce and coats vegetables, 5 to 8 minutes. Stir in tarragon, salt, pepper and turkey and remove from heat.
  3. Preheat oven to 375ºF. Coat a 9 x 13-inch baking dish with cooking spray. Spoon filling into dish in an even layer.
  4. Transfer dough to a lightly floured work surface. Using a rolling pin dusted with flour, roll dough out to a 1/4-inch-thick, 9 x 13-inch rectangle. Set rolling pin at bottom edge of dough and gently roll dough onto pin so dough drapes over top. Lift rolling pin over baking dish and gently unroll dough over filling. Using a paring knife or kitchen scissors, trim excess overlapping dough from rim. If desired, crimp edges with the tines of a fork or your fingers. Cut 6 slits into crust to create steam vents. Transfer to oven and bake for 25 to 30 minutes, until filling bubbles and crust is lightly browned. Let cool for 5 minutes before serving.
Nutrients per 9.7-oz serving (1/8 of turkey pot pie): Calories: 281, Total Fat: 5 g, Sat. Fat: 1 g, Carbs: 34 g, Fiber: 7 g, Sugars: 6 g, Protein: 27 g, Sodium: 353 mg, Cholesterol: 58 mg

Thursday, October 26, 2017

The Gluten Free Bar Puts Delicious Spin On Traditional Oatmeal With New Power Breakfast

-- The GFB: Gluten Free Bar, a leading brand for fun and flavorful gluten-free snacks, is pushing the envelope of inventive snack food creation with the introduction of a new breakfast food line, GFB Power Breakfast. Available in five varieties, including Coconut Cashew, Fruits, Nuts, and Seeds, PB+J, Apple Cinnamon, and Maple Raisin; Power Breakfast is available at natural health food stores nationwide with a suggested retail price of $2.49 per 2-ounce package.

Each Power Breakfast variety features high-protein oatmeal with no added sugar and a healthy mix of delicious add-ins including sun-ripened fruit, nuts and seeds. Aside from delicious flavor, Power Breakfast is ready in 90 seconds by simply removing the top of the package and filling with hot water. The unique package folds flat for easy portability, but pops open to create a bowl that can be microwaved and then recycled when finished.
"We are stepping outside of the box with this packaging and we think this brings some sorely needed innovation to the oatmeal category," said Elliott Rader, co-founder and partner at GFB. "We wanted to provide our consumers with a healthy breakfast option without compromising on taste or convenience. Power Breakfast is easy to make at the office, at home or out in the wilderness while camping. We like to say Power Breakfast is like oatmeal...but better...better ingredients, better taste, all in a portable and convenient package."
The GFB specializes in better-for-you, gluten-free snacks, recently launching their gluten-free Gluten-Free Bites, which feature all the benefits of their traditional bar counterparts, but in bite-size form.
Each Power Breakfast is non-GMO Project® Certified, Certified Vegan, soy-free, dairy-free and Certified Gluten-Free.
The GFB, located in Grand Rapids, Michigan, is a Certified B Corporation dedicated to a triple bottom line of people, planet and profits. Along with their new line of Bites, the company continues to produce their original product The Gluten Free Bar.

The Gluten Free Bar (GFB) Established in 2010, Grand Rapids, Michigan-based Gluten Free Bar (GFB) is a leading brand for fun and flavorful gluten-free snacks in the United States and Europe. The company offers health conscious consumers delicious snack varieties that are non-GMO, Certified Vegan, soy-free, dairy-free and Certified Gluten-Free. The Certified B Corporation is known for its sustainable, earth-friendly manner of production. For more information about GFB, please visit

SOURCE The Gluten Free Bar (GFB)

Wednesday, October 25, 2017

Butternut Squash Frittata Recipe with Spinach and Goat Cheese

By Carolyn Humphries 

Vegetarians, meat-lovers and anyone seeking to add more vegetables to their diet will find inspiration in this vegetable-centric cookbook. Vegetables Please (DK Publishing, 2013), by Carolyn Humphries, gives a fresh look into vegetarian cooking. But have no fear omnivores; there are optional meat suggestions for every recipe, too. In this excerpt, from the section “Tortillas, Frittatas, and Omelets,” learn how to prepare an easy butternut squash frittata recipe.

This fresh-tasting frittata is equally good with chopped Swiss chard or bok choy instead of the spinach. Cottage cheese can replace the soft goat cheese, too.

Butternut Squash Frittata Recipe

Preparation: 20 minutes
To cook: 20 minutes
• 1 small butternut squash (about 1 pound 2 ounces/500 grams), halved, peeled, seeded, and diced
• 2 tablespoons olive oil
• Knob of butter
• 1 small onion, chopped
• 7 ounces (200 grams) spinach
• 4 1/2 ounces (125 grams) soft goat cheese
• 4 pieces of sun-dried tomatoes in oil, drained and cut into small pieces
• 2 tablespoons grated Parmesan cheese
• Grated nutmeg
• 2 tablespoons chopped tarragon
• 6 large eggs, beaten
• Salt and freshly ground black pepper
Optional meat: 3 1/2 ounces (100 grams) blood sausage, diced
1. Blanch the squash in boiling water for 2 to 4 minutes to soften slightly. Drain thoroughly.
2. Heat the oil and butter in a large non-stick frying pan. Add the onion and fry, stirring, for 3 minutes until softened and lightly golden. Add the squash and fry, stirring, for 2 minutes until tender but still holding its shape.
3. Scatter the spinach into the pan and cook, stirring, for 2 minutes to wilt. Boil rapidly for 1 to 2 minutes to drive off any liquid, stirring gently and spreading the spinach evenly into the squash. Add small spoonfuls or pieces of the goat cheese and sun-dried tomatoes. Sprinkle with Parmesan, dust with nutmeg, and scatter the tarragon over.
4. Season the beaten eggs with a little salt and plenty of pepper. Pour into the pan and cook, lifting and stirring, until beginning to set. Cover the pan and cook gently for about 5 minutes until the eggs are almost set and the base is golden.
5. Meanwhile, preheat the broiler. When the eggs are nearly set, put the pan under the broiler for about 3 minutes to finish setting—the frittata should only just be starting to brown so that all the colors remain vibrant. Remove from the broiler and leave to cool for at least 5 minutes. Serve warm or cold, cut into wedges.Serves 4
If adding meat, omit the goat cheese and scatter the blood sausage over the cooked vegetables at step 3.

Monday, October 23, 2017

Easy Witch Hat Cookies


1 box Betty Crocker™ SuperMoist™ devil's food cake mix
1/2 cup vegetable oil
2 eggs
1 cup Betty Crocker™ Creamy Deluxe™ vanilla frosting
Neon gel food colours (orange, purple and green)
Assorted candy sprinkles, if desired
48 Hershey's™ Kisses™ Brand milk chocolates, unwrapped