Monday, December 29, 2008

Bubble Wrap Calendar

Could you only pop one bubble per day? Here's a link to the "Bubble Calendar".

Getting rid of your Christmas Tree

Thanks to WGHP FOX 8 for putting together this info about what to do with your Christmas tree!

Tuesday, December 23, 2008

Free Christmas Trees

Kersey Valley in High Point is giving away the rest of their Christmas Tree Inventory. Here's a link for more information. http://www.kerseyvalleychristmas.com/index.htm

The farm is open from 10:00 AM - 9:00 PM today (12/23) and 10:00 AM - 5:00 PM on Christmas Eve.

Monday, December 22, 2008

Cookin' w/ Bacon-- Party Appetizers

Grilled Apsparagus with Prosciutto

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 each asparagus spears
6 slices prosciutto -- sliced thin
1 dash salt
1 dash pepper
1 teaspoon olive oil
1 teaspoon Balsamic Glaze

Cup off bottom 2 inches of asparagus spears

Toss spears in olive oil and dust with salt and pepper

Grill on high heat for 2-4 minutes until char marks are visible

Allow to cool slightly

Cut Prosciutto Slcies lengthwise then in half

Wrap each spear in a quarter slice of prosciutto

Yield:
"12 ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 232 Calories; 10g Fat (39.4% calories from fat); 32g Protein; 2g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 3079mg Sodium.

Chicken and Sundried Tomato Meatballs

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 12 Preparation Time :0:00
Categories : beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground chicken
1/2 cup onion -- minced
1 tablespoon garlic -- minced
1 tablespoon parsley -- minced
1/4 cup sun-dried tomatoes, oil-packed -- chopped
1/4 cup parmesan cheese -- grated
2 each eggs
3/4 cup bread crumbs
1 tablespoon salt
1 teaspoon pepper
1 tablespoon olive oil

Sauté onion and garlic in olive oil until soft, allow to cool

Mix cooled vegetables with all remaining ingredients

Roll into 2 ounce balls and place on sheet pan

Brown in oven at 425 until done

Yield:
"24 ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 139 Calories; 6g Fat (39.6% calories from fat); 14g Protein; 7g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 641mg Sodium.

NOTES : Good for Italian, Swedish and oriental applications

Orange Sesame Glaze

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Orange Ginger Sauce -- Iron Chef
1/2 cup mandarin orange sauce -- oriental
1/2 cup teriyaki baste and glaze
1/4 cup soy sauce
1/2 cup orange juice
1/4 cup water
1 tablespoon ginger -- minced very fine
1 tablespoon sesame oil
2 tablespoons scallion -- minced

Mix all ingredients together

Yield:
"24 ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 36 Calories; 1g Fat (29.4% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 613mg Sodium.

NOTES : The first three ingredients can be found in the oriental or Asian section of most grocery stores.

Crab Cakes

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 10 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound crab claw meat
1/4 cup celery -- finely diced
1/4 cup onion -- finely diced
1 tablespoon old Bay Seafood seasoning
1 each egg
1 tablespoon lemon juice
1 tablespoon hot sauce
2 tablespoons dijon mustard
1 cup crushed water crackers -- saltine type
1/4 cup vegetable oil
2 tablespoons vegetable oil -- for frying

Mix first 10 ingredients together and chill until needed

When ready to cook form into 20, 1 ounce cakes

Heat pan and add 2 tablespoons oil, when oil is hot place cakes in pan to fry at medium heat

Cook slowly so that they may heat through and brown each side well

Yield:
"20 Ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 150 Calories; 10g Fat (57.6% calories from fat); 10g Protein; 6g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 523mg Sodium.

Serving Ideas : Serve with Chipotle or dill mayo
Chipotle Mayonnaises

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 20 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each egg yolk
1 tablespoon brown mustard
2 teaspoons shallot -- minced
1 tablespoon chipotle chilies canned in adobo -- pureed
1 tablespoon lemon juice
1 tablespoon chopped parsley
1/4 teaspoon salt
1 dash black pepper
6 ounces vegetable oil

Add first eight ingredients into the bowl of a food processor or blender

Process for 30 seconds then begin adding oil in a slow steady stream while processor is running

Mixture will thicken to form mayonnaises

Adjust seasoning.

Serve same day. Do not save overnight.

Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 79 Calories; 9g Fat (97.7% calories from fat);
trace Protein; trace Carbohydrate; trace Dietary Fiber; 11mg Cholesterol;
40mg Sodium.
Feta Stuffed Olives with Assorted Salami

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient --
-------- ------------ --------------------------------
24 each jumbo green olives
1/2 cup feta cheese
24 slices salami -- calabrese, cappacola or other

Mash and mix feta until smooth

Stuff a little into the core hole of each loive

Fold salumi slices into half moons or cones and wrap
around olives securing with a pick

Yield:
"24 ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 145 Calories;
12g Fat (73.2% calories from fat); 7g Protein;
2g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol;
709mg Sodium.

Tuesday, December 16, 2008

Making Plantable Paper


This morning, I talked about a cool Christmas card that I recieved from The Bloom Agency in Winston-Salem. The card is made from paper that contains wildflower seeds. You can plant the paper and wildflowers will grow from it.

I thought this was a fantastic idea and did a little googling to find out if there were any instructions online for how to make your own seeded paper. Lo and behold...there are quite a few. Here are the instructions from one such site...these directions seem the least complicated. I've also posted links to a few other sites.

Here are the instructions from http://www.typepad.com/t/trackback/707968/4977574

How to Make Seed Paper

Materials List
Sponge
Terry Cloth Towel
strainer
Large Plastic Cup
Blender/Food Processor (For making paper pulp)
White Felt or Flannel Fabric
Selected paper that can be recycled
Selected flower seeds
Approx. Time Involved: 20 min + drying time

1. Select the pieces of paper to be recycled. You can even mix different types to create your own unique paper.

2. Rip the paper into small bits, and place into the blender. (about half full). Fill the blender with warm water. Run the blender slowly at first then increase the speed until the pulp looks smooth and well blended. ( 30 -40 seconds) Check that no flakes of paper remain. If there are, blend longer. To tint pulp: add a 1 inch square of tissue paper to pulp before blending.

3. Add a pinch of flower seeds to pulp and stir. Do not blend seeds!

4. Set strainer on cup. Pour blended pulp with seeds thru strainer. Squeeze the pulp a bit to get out the rest of water.

5. Plop pulp directly onto felt or flannel fabric. Pat pulp into desired shape. It should be not too thick, but can be thicker than regular paper. The thicker it is the longer it will take to dry. Tilt sheet on fabric over cup. Press water out out of wet pulp with fingers.

6. Use sponge to remove more water. Press pulp flat

7. Use a terry cloth towel to remove last amount of water. Press firmly.

8. Ways to dry seed paper: 1) Set paper on pie pan or pizza pan in 250 oven about 10 mins. 2) Gently wave hair dryer over paper until it is is dry enough to peel off and turn over. Repeat blow dry. 3) Set in front of household fan.

Some other websites:
http://www.thriftyfun.com/tf71713276.tip.html
http://www.acornnaturalists.com/store/SEED-PAPER-KIT-P5737C684.aspx

Friday, December 12, 2008

I Need Africa

Who needs Africa? Click here to find out from MochaClub.org.

Wednesday, December 10, 2008

Keeping Fido and Felix Healthy for the Holidays

Morning Show Guest: Sandy Ellington, R.H.Ed.
Health Educator...Environmental Health Division
Guilford County Department of Public Health
336-641-6704

Keeping your family safe during the holidays includes keeping your furry family members from harm as well. Following the tips below will help keep your pets safe and healthy during this season.

  • Keep holiday plants, such as holly, mistletoe, poinsettias and lilies out of reach. These plants are poisonous to both people and animals.
  • Keep pet areas free and clear of pine needles, which can puncture holes in a pet’s intestines if swallowed or ingested.
  • Tape down cords and plugs of holiday lights and other fixtures to avoid shocks, burns or other serious injuries. Unplug lights when you are not at home.
  • Anchor Christmas trees to the ceiling with a string to keep them from falling on pets.
  • Do not let pets drink the holiday tree water. Some may contain fertilizer or bacteria from stagnant water. Buy tree preservatives that are nontoxic. Do not put aspirin in the water. Your pet’s life and health could be at risk from drinking aspirin-laced water.
  • Block your Christmas tree so that your pet cannot tip it. Use sticky mats, crunchy aluminum foil or pennies in a plastic drink bottle balanced on the bottom limbs of the tree to create noise if your pet jumps on the tree.
  • Hang tinsel up out of the reach of pets. If pets eat tinsel, it can potentially block their intestines.
  • Keep all ornaments or toxic decorations out of the reach of pets. Ingestion of ornament pieces, plastic, cloth, artificial snow or bubbling lights might cause choking hazards or intestinal blockages, which would have to be removed surgically. Shards from broken ornaments may also injure paws, mouths or other parts of your pets’ body.
  • Keep candles on high shelves where pets cannot knock them over. Use fireplace screens to avoid burns.
  • Have a retreat in your home which is safe and comfortable for your pet. Holiday guests and more activities may be stressful for your pets and trigger illness or intestinal upset. Make sure that your pets are wearing current identification tags in case they escape out a door when your guests come and go.
  • Take the proper amount of time to care for your pets. Keep feeding and exercise on a regular schedule for your pets.
  • Do not let your guests give your pets human foods. Human foods can cause serious health problems for your pets, especially foods such as meats, gravies, poultry skins, bones, chocolate and alcohol.
  • Keep pets away from gift wrapping areas. Ingesting wrapping paper, string, plastic or cloth could cause intestinal blockages that might require surgical removal. Pets have been injured by scissors and other items left on floors and tables.
  • Keep pets away from the garbage. Make sure all containers are properly closed.
  • If you suspect your pet as eaten something toxic or ingested anything other than food, call your veterinarian or the ASPCA Animal Poison Control Center’s 24 hour emergency hotline at 1-888-4-ANI-HELP.
  • Check all smoke detectors, carbon monoxide detectors and other safety devices and replace batteries if necessary. When batteries run low, these detectors emit alert or alarm noises at sound frequencies that can be painful and frightening to pets. If you are not home, your pets must endure the sounds until you return, which could be traumatic. Always keep fresh batteries in those detectors.

Following these simple safety tips can keep your pets safe and prevent your holidays from turning into disasters for your animals. For more information, call the Guilford County Department of Public Health at 641-7777 or visit www.paw-rescue.org

Have a Heart, Give a Part

For more information about organ donation…
www.carolinadonorservices.org
www.donatelifenc.org
By phone: (336) 774 – 4450
Carolina Donor Services is a federally designated organ procurement organization serving 79 counties in North Carolina (plus, Danville, Virginia). Our service area includes 102 hospitals, and four transplant centers that perform heart, lung, liver, kidney, and pancreas transplants. Their mission: Carolina Donor Services maximizes the passing of the heroic gift of life from one human being to another through organ and tissue donation.

Monday, December 08, 2008

Hello Love! How'd you like to save some cash?


I Am Second

Wanna know who is first?

http://www.iamsecond.com/

Chef Jeff's Pecan Crusted Pork Loin with Sweet Potato Mash and Maple Hoisin Sauce

Recipe By: Jeff Bacon CEC CCA AAC
Serving Size : 6 ounces

Amount -Measure-Ingredient -Preparation Method
-------- ------------ --------------------------------
2 pounds boneless pork top loin -- Sliced 1/4" thick
1 cup pecans -- shelled
1 cup panko -- Japanese bread crumbs
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons canola oil
2 tablespoons teriyaki baste and glaze
2 tablespoons maple syrup
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon shallot -- minced
1 teaspoon ginger root -- grated

Sweet Potato Mash
1 1/2 pounds sweet potato -- cooked
1 tablespoon butter
1 tablespoon maple syrup
1 tablespoon brown sugar
1/2 teaspoon ginger
1/2 teaspoon allspice
1 pinch salt

PORK

Pound pork loin slices slightly then season with salt and pepper

Place pecans in a food processor and pulse 2 or three times until
coarsely ground

Mix ground pecans and panko crumbs together

Heat canola oil in large skillet then fry pork cutlets on both sides
until golden brown

Remove cutlets to warming plate as finished and fry remaining
cutlets adding more oil as needed

When all cutlets are done wipe out pan and add sesame oil.
Heat slightly

Add shallots and grated ginger and sauté lightly until shallots soften

Add remaining ingredients to heat then toss cutlet in this glaze to coat.

SWEET POTATO MASH

Microwave potatoes until soft

Peel off skin then place potatoes in mixer bowl

Mix with paddle attachment until smooth and large lumps
are gone

Add remaining ingredients and mix until incorporated.

Spoon or pipe mash onto plate and arrange one or two
glazed cutlets around glaze

Garnish with toasted pecans if desired.;

Description:
"Seasonal Flavors with a Contemporary Twist"
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Thursday, December 04, 2008

Holiday Mail for Heroes- Hurry! Time's Running Out!

http://www.redcross.org/email/saf/

Holiday Mail for Heroes is a partnership between the American Red Cross and Pitney Bowes to deliver one million holiday cards to American service members, veterans and their families in the United States and around the world. Please send cards to this address, following the guidelines listed below:

Holiday Mail for Heroes
PO Box 5456
Capitol Heights, MD 20791-5456

Please follow these simple guidelines when sending your card to ensure it will quickly reach service members, veterans and their families.
  • All cards must be postmarked no later than Wednesday, December 10, 2008. Cards sent after this date will be returned to sender.
  • If sending more than one card, please mail all cards together in one large shipping envelope. Cards sent in this manner do not need individual envelopes or postage.
  • Please ensure that all cards are signed.
  • Please use generic salutations such as “Dear Service Member.”
  • Please do not include personal information, like email or home addresses.
  • Please do not send letters.
  • Please do not include inserts of any kind, including photos, glitter, confetti, gift cards or calling cards. Any items inserted into cards will be removed during the reviewing process.
  • All cards received may be used in program publicity efforts, including appearing in broadcast, print or online mediums.

I Saw Fido Kissing Santa Claus

This Sunday, bring your favorite furry friend to Hanes Mall in Winston-Salem for a picture with Santa. Here are the details:

JOIN US FOR PET PHOTOS WITH SANTA CLAUS
THIS SUNDAY, DECEMBER 7, 7PM-9PM
Don’t miss this unique opportunity to have a keepsake photograph taken of Santa and your favorite furry friend! Guests must enter the mall through the TGI Friday’s entrance. Please keep all pets on a leash or in a carrier

The Lost Shepherd, Christ Temple Church

"The Lost Shepherd" is coming to Christ Temple Church in Winston-Salem. Performance times are as follows:
  • December 5th -7:00 pm
  • December 6th -7:00 pm
  • December 12th -7:00 pm
  • December 13th -7:00 pm
  • December 7th-3:00 pm
  • December 14th-3:00 pm

Tickets are available at ticketmaster.com

Christ Temple Church is located at 2935 Cole Road in Winston-Salem - map.

For more info, visit http://www.christtemplechurch.com/

Wednesday, December 03, 2008

Keeping Your Cool this Christmas

Guest: Dr Joe Verga, Associates in Christian Counseling
Topic: Dealing with stress during the holidays…
keeping the focus on Christ
Contact Info: (336) 896 – 0065 www.christiancounseling.org/

Tuesday, December 02, 2008

Steven Curtis Chapman's Song for the President

Click here to listen to the song Steven wrote for President Bush as he exits the White House:http://www.stevencurtischapman.com/

Ask Aida

Food Network star, "Aida Mollenkamp" shared some tips for cooking with chocolate on the Morning Show today. For more info about Aida, visit http://www.foodnetwork.com/ask-aida/index.html

Tuesday, November 25, 2008

Doc Andy in the House

If you'd like to know more about today's guest, Dr. Andrea Robinson, here's her website and contact info:

http://robinsondentalstudios.com/

Robinson Dental Studio
2900 Lyndhurst Avenue
Winston Salem, NC 27103
336/765-2921336/765-2923 (fax)

Monday, November 24, 2008

Chef Jeff's Tips for a Perfect Roast

By: Jeff Bacon CEC CCA CDM AAC Executive Chef – Triad Community Kitchen

During the seasons of Thanksgiving and Christmas many old memories are revived and new ones made based upon the smells and flavors of family recipes and dishes. The smell of baked bread and apple pie bring back euphoric recall of Grandma’s kitchen. Some of the recipes I have developed myself as a chef over the years and then tried out on friends and family have also formed cherished memories. Many of these cherished dishes are from the bakery and pantry. Indeed if I had to pick an area of expertise for either of my grandmothers or my mother it would be in the area of sweets, salads and side dishes. The center piece of any holiday meal should be the protein right? A golden roasted work of art, succulent in its caramelization and juices. How many true master pieces have we really experienced over the years if we stop to think about it? Aren’t most of our memories of the Thanksgiving turkey those of longing anticipation as we relish the roasting aromas of browning poultry, only at long last to be disappointed by dry meat that crumbles as it is sliced? The pork roast that, while tasty, lacks that certain something that would make it worthy of being the star of the meal? I have assembled some basic techniques that will make a huge difference in the star quality of your holiday protein. These are not at all complex, just good solid science and classical methodology that may just allow you to cook some roasts worthy of cherished memory status.

Don’t over cook! This is the number one mistake, especially with poultry. We are so concerned with food safety (as well we should be) that we ere on the side of incineration. Perfect poultry should be cooked to a minimum internal temperature of 165 degrees. Never use the pop up thermometers that come in supermarket turkeys. They are normally set to “pop” at 175-180 which is a good 10-15 degree to the “bad” side of perfection. Remember that large roasts will “carry over” cook once removed from the oven and the internal temperature will continue to rise. A 20 pound turkey will continue to cook another 10 degrees once removed from the oven so I usually pull it at around 155 leaving the thermometer in while it rests (removing it while the roast is piping hot just creates a hole for juices to squirt out of). Pork roasts are done at 145 degrees. Beef roasts are medium rare at 132-135 and medium at 140. These temperatures are for naturally tender cuts that are roasted to temp. For pot roasts and such where a fork tender product is the goal, cook temperatures will be higher.

Purchase a good meat thermometer. You can get a professional bimetallic stemmed pocket thermometer for $5 - $10 at Sam’s or Target. I have included a link of where to find several online http://www.instawares.com/test-thermometers.150.3.6548.0.0.8.htm . Remember to get one that reads from 0 -220 degrees Fahrenheit.

Rest first. All roasts must rest 15-30 minutes before carving. A 20 pound turkey should rest at least 45 minutes. Try covering with foil as they rest to retain moisture and heat. I know you’ve waited all day and you’re hungry so start early enough to allow for this step! Carving meat while piping hot allows all of the natural juices to run out onto the carving board instead of staying in the meat. This simple rule makes a huge difference.

Keep the door closed. For a crisp crusty exterior and a moist interior it is important to keep the heat in the oven, thus a closed door. Constant fiddling, basting and checking will adversely affect the final product. Basting in fact, while promotinga flavorful crust, does nothing for the moistness of the final product. More will be gained for the exterior by leaving the door closed, so basting is a no win proposition. An additional tool that is helpful for this and will also help with keeping proper internal cook temperatures is a remote probe oven thermometer. You will insert the thermometer probe into your roast at the beginning of the cooking process and it connects to the actual thermometer via a remote cable. This allows you to constantly monitor the internal temperature of your roast without ever opening the door. Many of these are available for between $15 and $40, like the Taylor remote thermometer http://www.amazon.com/Taylor-Digital-Oven-Thermometer-Timer/dp/B00004XSC5

Trying any or all of these techniques should make a noticeable difference in your roasts. The principles of utilizing proper internal cooking temperatures, resting, and leaving the door closed are universal and work with any type of roast. Brining is a no go for beef and lamb, however brining is an excellent technique for any poultry type, pork, veal and many types of game work well too. I have included a couple of brine recipes below as well as a step by step recipe to brining then roasting.

Basic Brine for Poultry, Game or Pork
(Will accommodate up to a 12 pound roast for larger size roasts modify to 1 ½ gallon or 2 gallon)

1 gallon cold water
1 cup salt
½ cup sugar

Herb Infused Brine
(Will accommodate up to a 12 pound roast for larger size roasts modify to 1 ½ gallon or 2 gallon)

1 gallon cold water
3 Tablespoons each fresh Sage ,Thyme, Marjoram, Oregano
1 cup salt
½ cup sugar
Place herbs in hot skillet or frying pan and toast until aromatic before adding to brine

Step by Step Brine and Roast Recipe

Choose desired brine and mix according to recipe in a container large enough to hold brine and roast without overflowing. Submerge thawed roast completely in brine.

(A stock pot will work for the smaller batches and will usually fit on the bottom shelf of your fridge. For larger roasts and turkeys requiring a 2 gallon or larger brine, a clean five gallon bucket is usually required. This may present a problem fitting in most home refrigerators. A solution is to situate the bucket in a large cooler surrounded by ice and water then place brine and roast in bucket. You must carefully monitor the water temperature of the brine during this process making sure that it stays at 40 degrees or colder to ensure food safety You may need to add extra ice through the process to maintain temp)

After 12-24 hours remove roast from brine and drain well. You may wish to blot exterior dry and rub with a light coating of oil to promote browning. Season as desired but utilize salt very lightly.

Roast in hot oven. Start cooking at 450 degrees for the first 20 minutes then reduce heat to 325 for the remainder of cook time. Roast until desired internal temperature is achieved. Do not open oven excessively during roasting. Allow roast to rest for 20-30 minutes depending upon size.

Additional notes for brining. If stuffing a bird or pork roast, do not use salt or salted bouillon or broth in the stuffing recipe. The salt from the brined bird will infuse into the stuffing. Actually the stuffing will draw some of the salt from the roast reducing its effectiveness. For best results you may wish to prepare stuffing in a separate pan. If using the pan drippings for gravy you will want to use low or no sodium broth to extend the drippings. If using water do not add additional salt.

Navy Bean & Ham Soup

By :Jeff Bacon CEC CCA AAC
Serving Size : 14 Preparation Time : 2:00
Categories : Soups & Stews
Amount--Measure--Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound navy beans
1/2 cup celery -- diced
1 cup carrots -- diced
1 cup onion -- diced
1 teaspoon salt
1/2 gallon water
1 pound ham -- diced
2 tablespoons chicken bouillon
2 tablespoons margarine
1/4 teaspoon black pepper

Pick and sort the dried beans and discard any debris.
Put beans in a large pot and cover with water.
Let stand 8 hours or overnight. The next day, drain beans
and add fresh water (1/2 gal.), salt and chicken base.
You should add a leftover ham bone here if there is one.
Simmer 60 minutes or until beans are tender.

Chop celery, carrots, ham and onions into 1/4 inch pieces.
Sauté in margarine. Add vegetables, remaining chicken base,
black pepper and ham simmer 20 more minutes
Yield: "1/4 ounce"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 116 Calories;
4g Fat (31.4% calories from fat); 8g Protein;
13g Carbohydrate; 5g Dietary Fiber; 12mg Cholesterol;
476mg Sodium

Sweet Potato Torte

Recipe By: Jeff Bacon CEC CCA AAC
Serving Size : 12 Preparation Time :1:45
Categories : desserts vegetables

Amount Measure Ingredient -- Preparation Method
-------------------------------------------------------
CRUST
2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
3/4 cup shortening --chilled
2 tablespoons water -- chilled
2 tablespoons vegetable oil
1 each egg yolk
1 1/2 teaspoons white vinegar

FILLING
2 1/4 pounds sweet potato
1 3/4 cups sweetened condensed milk
6 tablespoons unsalted butter -- melted
1/4 cup honey
2 each eggs
2 tablespoons maple syrup
1 teaspoon salt
3/4 teaspoon vanilla extract

For Crust

Combine flour, sugar, and salt in processor;
blend 10 seconds.

Add shortening and blend in pulses until mixture
resembles coarse meal.

In another bowl whisk together ice water, oil, yolk,
and vinegar

Pulse into flour mixture until dough forms clumps,
add more ice water if dough is too dry.

Gather into ball and flatten into disk and wrap in plastic.

Refrigerate at least 1 hour.

For Filling

Cook sweet potatoes until tender and remove
flesh from skins

Mash flesh until smooth

Measure 3 cups flesh into bowl and
add remaining ingredients

Beat until blended and smooth

Preheat oven to 375

Roll out dough on floured surface into a 13 inch circle

Transfer into a 9 inch spring form pan and press into
bottom and up sides until 3/4 inch from top. Seal any cracks.

Add filling to pan and bake until starting to brown at edges and just
set in center (about 1 1/2 hours)

Cool 45 minutes

Yield:
"3 1/2 pounds"
Start to Finish Time:
"2:15"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 518 Calories;
26g Fat (45.0% calories from fat); 8g Protein; 64g Carbohydrate;
2g Dietary Fiber; 80mg Cholesterol; 387mg Sodium.

Sweet Potato Casserole

Recipe By :Jeff Bacon CEC CCA CDM AAC
Serving Size : 12 Preparation Time :1:00

Amount--Measure--Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds sweet potatoes -- cooked
1 1/2 ounces powdered milk
2 cups water
1/4 pound margarine
1 teaspoon cinnamon
1/4 fluid ounce lemon juice
3/4 pound sugar
2/3 cup eggs
1 tablespoon baking soda
2 ounces flour
1 pinch nutmeg
1/8 fluid ounce lemon extract
1 1/2 cups marshmallows -- mini

Steam or boil potatoes for 45 min. to an hour until soft enough to peel.

Place peeled potatoes in large mixing bowl and mix on
slow speed until potatoes are thoroughly mashed.

Add all other ingredients, mixing until well combined.

Pour mixture into greased 2" hotel pans and bake at 325° for
45 minutes.

Hold at 135 F until needed then top with marshmallows and
place back in oven for 2-4 minutes to brown tops.

Yield:
"5 pounds"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 403 Calories;
10g Fat (20.9% calories from fat); 5g Protein; 77g Carbohydrate;
3g Dietary Fiber; 59mg Cholesterol; 452mg Sodium.

Pumpkin Cheesecake

By:Jeff Bacon
Serving Size: 32
Preparation Time :2:00
Categories: desserts

Amount--Measure--Ingredient -- Preparation Method
-------------------------------------------------
2 pounds ream cheese -- Softened
2 cups sugar
2 cups Pumpkin --cooked or canned
5 each eggs
1/4 cup cream
1/2 tablespoon vanilla
3 egg yolks
1 tablespoon cinnamon
1/2 teaspoon clove, ground
1 teaspoon allspice
3 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter -- melted

FOR FILLING
Cream cheese and sugar together in mixer until smooth.
Add pumpkin and blend in. Add vanilla, cream, yolks, and
eggs and mix.

FOR CRUST
Blend crumbs, sugar and butter. Press into spring form
pan and up sides.

ASSEMBLY
Pour batter into graham cracker crusts. Bake in steam bath at 325
for 1-1.5 hours or until middle is set. Allow to cool at room temperature
until cool enough to touch with bare hands.
Refrigerate overnight
Garnish with fried pumpkin chip and whipped cream
Yield: 2 - 9 inch cheesecakes
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 242 Calories;
15g Fat (55.6%calories from fat); 4g Protein; 23g Carbohydrate;
trace Dietary Fiber; 90mg Cholesterol; 171mg Sodium.

Classic Tart Tatin

Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 10 Preparation Time :2:00
Categories : Desserts

Amount--Measure--Ingredient -- Preparation Method
----------------------------------------------------------
CRUST
1 1/3 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
10 tablespoons unsalted butter -- cut 1/2-inch thick
6 tablespoons sour cream

APPLE TOPPING
1/2 cup unsalted butter -- softened
1 cup sugar
1/4 cup light brown sugar -- packed
10 each granny Smith apple -- small, peeled
quartered & cored
2 teaspoons lemon juice

CRUST

Combine flour, sugar and salt in processor,
blend five seconds

Add chilled cut butter and pulse in processor until coarse
meal forms

Add 5 tablespoons of the sour cream, pulse into dough until
clumps start to form. If dough is too dry add remaining 1 Tbsp

Gather dough into ball then flatten into a disk, wrap and chill
for at least 2 hours and up to a day.

Roll out dough into 13 inch round. Slide onto rimless baking sheet
and refrigerate until ready to use.


TOPPING

Preheat oven to 425

Heat a large (12 inch) skillet and add butter and sugars,
whisk until blended.

Turn off heat and add apple quarters flat side down in a circle
around perimeter of pan. Crown tight and arrange additional
concentric circles until pan bottom is covered.

Sprinkle tops of apples with lemon juice.

Cook over medium high heat until syrup is deep amber and thick.
Fit in any remaining apples as space permits.

Remove skillet from heat and slide chilled crust onto the top of
the apples.

Press crust edges down around apples at edge of skillet.

Cut slits in crust to allow steam to vent

Bake until crust is deep golden brown, about 35 minutes.

Let cool 5 minutes and cut around edges of tart to losen from pan.

Place a large platter over skillet and invert, allowing tart to
settle onto platter. Wait 3 minutes.

Slowly lift off skillet replacing any apples that have moved.

Let stand at least 30 minutes before serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 435 Calories;
23g Fat (46.0% calories from fat); 3g Protein; 58g Carbohydrate;
3g; Dietary Fiber; 60mg Cholesterol; 119mg Sodium

Wednesday, November 19, 2008

Babysitter Pay Calculator

What's the going rate for babysitters in your town? Check out this Babysitter's Pay Calculator

Monday, November 17, 2008

Learn More about Lung Cancer

http://www.nationallungcancerpartnership.org/index.cfm?page=chapter_NC

Lung Cancer in the United States: Facts

Approximately 215,000 people are diagnosed with lung cancer in the U.S. each year – over 100,000 women and nearly 115,000 men. This means an American is diagnosed with lung cancer every 2.5 minutes. (1)

Lung cancer kills more than 160,000 people annually – more people than breast, colon and prostate cancers combined.( 1)

Lung cancer is responsible for more than 29% of all cancer-related deaths every year. (1)

Smoking is the primary cause of lung cancer. Approximately 87 percent of lung cancer cases occur in people who are currently smoking or have previously smoked. (2)

Although the risk of developing lung cancer goes down with smoking cessation, a significant risk remains for 20 years or longer after quitting. (2, 3)

Approximately 50 percent of all lung cancers (106,500) occur in people who have already quit smoking. (4)

Radon exposure is the second leading cause of lung cancer, and the leading cause of lung cancer among never-smokers. (5)

More people who have never smoked die from lung cancer than do people from AIDS or liver cancer or ovarian cancer. (6, 7)

Risk factors for lung cancer other than those from smoking include lung scarring from tuberculosis, and occupational or environmental exposures to radon, second-hand smoke, radiation, asbestos, air pollution, arsenic and some organic chemicals. (1)

Only 16 percent of lung cancer patients are diagnosed before their disease has spread to other parts of their bodies, (e.g., regional lymph nodes and beyond), compared to more than 50 percent of breast cancer patients, and 90 percent of prostate cancer patients. (1, 8)

Men’s mortality (death) rates from lung cancer began declining more than 20 years ago, while women’s lung cancer mortality rates have been rising for decades and just recently began to stabilize. (9)

African Americans experience the highest incidence of lung cancer, and the highest death rate.(10)

Roughly 84 percent of people diagnosed with lung cancer die within five years of their diagnosis, compared to 11 percent of breast cancer and less than 1 percent of prostate cancer patients. (1)

Less money is spent on lung cancer research than on research on other cancers. In 2006, the National Cancer Institute estimated it spent only it spent only $1,638 per lung cancer death compared to $13,519 per breast cancer death, $11,298 per prostate cancer death, and $4,588 per colorectal cancer. (1, 11)

How Can I Reduce My Risk?

If you smoke, get the help you need to quit (state quitlines can be accessed at www.naquitline.org or by calling 1-800-QUIT-NOW).

If you live in an area with high levels of radon coming from the bedrock (see www.epa.gov/radon), consider having your house tested for radon exposure. If radon levels are too high, a device can be installed to reduce them.

Eat a well-balanced diet and exercise. These activities help reduce the risk of all cancers.

If you smoke now or smoked in the past, or have a family history of lung cancer, consider speaking to your doctor about screening tests that may be available to you. Cancer is most treatable when it is detected early.

References Cited
American Cancer Society. Cancer Facts and Figures 2007. Atlanta: American Cancer Society; 2007. Satcher, D., T.G. Thompson and J.P. Kaplan, Women and smoking: a report of the Surgeon General. Nicotine Tob Res, 2002. 4(1): p. 7-20.

Ebbert, J.O., et al., Lung cancer risk reduction after smoking cessation: observations from a prospective cohort of women. J Clin Oncol, 2003. 21(5): p. 921-6.

Tong, L., M.R. Spitz, J.J. Fueger, and C.A. Amos, Lung carcinoma in former smokers. Cancer, 1996. 78(5): p. 1004-10.

National Research Council, Health Effects of Exposure to Radon: BEIR V. National Academy Press, Washington, DC, 1999.

MMWR Morb Mortal Wkly Rep. 2005; 54(25):625-628

Hoyert, D.L., M.P. Heron, S.L. Murphy, H. Kung. Deaths: Final Data for 2003. National vital statistics reports; 54(13). Hyattsville, MD: National Center for Health Statistics. 2006.

American Cancer Society, Breast Cancer Facts & Figures 2005-2006. Atlanta: American Cancer Society, Inc.

Jemal, A., R.C. Tiwari, T. Murray, A. Ghafoor, A. Samuels, E. Ward, E.J. Feuer, and M.J. Thun, Cancer statistics, 2004. CA Cancer J Clin, 2004. 54(1): p. 8-29.

Centers for disease Control and Prevention, Health, United States, 2006 National Center for Health Statistics: Atlanta, GA. p. 180, 244.

National Cancer Institute Snapshots: http://planning.cancer.gov/disease/snapshots.shtml
Last updated 01/07/08

Friday, November 14, 2008

LYT presents 'A Christmas Carol'

A Family Friendly version of the Dicken's classic performed by students ages K-12th grade.

Show times: Thursday - Saturday (Nov 13 - 15) 7pm and Sunday Nov 16) at 2pm.

Location: Smith Civic Center on Main Street in Lexington

Tickets are $8.00 (plus a non-perishable food item to help local charities)

Tuesday, November 11, 2008

Sending Holiday Cheer to Veterans

The Red Cross together with Pitney Bowes is launching its Holiday Mail for Heroes campaign Tuesday, allowing people to send their cards with a message of thanks and cheer.

The two organizations will screen cards for hazardous materials, sort and package the cards, and deliver them to military bases and hospitals, veteran's hospitals, and other locations during the holidays.

Greetings must be received by December tenth to insure delivery by Christmas.

Mail can be sent to: Holiday Mail For Heroes P.O. Box 5456 Capitol Heights, MD 20791-5456

Monday, October 27, 2008

Hope Community Church Dinner Theatre

Dinner Theatre 2008
"Thanks-Living"
Nov. 7-8 , 2008


Hope Community Church

Come enjoy an elegant evening out on the town at Hope Community's Annual Dinner Theatre! This year's theme is "Thanks-Living." The evening is filled with both humorous and touching moments that reflect our daily lives. Through laughter and tears, we are reminded that in spite of the turbulent and uncertain crises of our time, we ALL have many reasons to live gratefully!

Accompanying the ministry of Hope's Drama Team is a delectable gourmet meal prepared by one of the Piedmont Triad's finest chefs, Mr. Jeff Bacon. The menu is listed below.

The cost is $25 while tickets last. Each evening begins at 6:30.
For more information, go to our web site at
http://www.hopecommunitychurch.tv/
or call the Church office at 896-0002.

Dinner Theatre Menu

Beverage Service of Coffee, Tea and Water

Dinner Rolls Petite Pain

Butternut Bisque

Spice Seared Beef Loin
And Soy Demi Reduction
and
Bacon Wrapped Sea Scallop
with Dark Java BBQ Sauce

Fondant Potatoes

Winter Greens Braise

Granny Apple Smith Torte

Cookin w/ Bacon--Pasta Primavera

Pasta Primavera



Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 4 Preparation Time :45

Amount--Measure--Ingredient--Preparation Method
-------- ------------ --------------------------------
12 ounces pasta --cooked
1 cup broccoli florets --blanched
1 cup sliced carrot -- blanched
1/2 cup red bell pepper -- diced
1/2 cup mushroom --quartered
1/2 cup yellow squash --sliced
1/2 cup zucchini --sliced
1/4 cup shallot --minced
2 tablespoons olive oil
1/4 cup white wine
1/4 cup chicken broth
2 cups cream
1 teaspoon garlic --minced
1 teaspoon fresh marjoram --chopped
1 teaspoon fresh oregano --chopped
1/2 teaspoon fresh thyme -- chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon parmesan cheese -- grated

Assemble all ingredients then heat pan and add oil.

Sauté shallot and garlic for a few seconds then add s
quash, zucchini and peppers

Sauté these for 30 seconds then add wine and reduce.

Add broth and cream and bring to a simmer for about
30 seconds

Add broccoli, carrot and mushrooms and continue to
simmer until sauce begins to thicken

Season with salt and pepper

Add pasta and fresh herbs and toss.

Serve hot and top with parmesan cheese.

Yield:
"48 ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 725 Calories;
39g Fat (48.2% calories from fat); 17g Protein; 77g Carbohydrate;
5g Dietary Fiber; 106mg Cholesterol; 673mg Sodium.


This recipe is excellent when adding protein to the dish. Try adding grilled or other cooked chicken. Shrimp scallops or other seafood also work well.

Thursday, October 23, 2008

October is Domestic Violence Awareness Month

October is Domestic Violence Awareness Month
Lynne Garms - Executive Director of Next Step Ministries
Patti Sheets – local artist and owner of the Gray Wing Gallery in Walkertown
Next Step Ministries - Domestic Violence shelter located in the Triad
24 Hour Crisis Line: (336) 413-3156
Office: 413-5858
www.nextstepdv.org

Fundraiser: The Carolina Skyline Players
presents "The Education of Angels"
A dessert theatre event at the Grey Wing Gallery in Walkertown
There will also be a silent auction with your chance to take home
an original signed print by local artist Patti Sheets.
Dates: October 24, 25 30, 31 and November 1st @ 7pm
October 26 @ 3pm( Doors open 45 minutes prior to performance)
Ticket information: (336) 595-3553
(the net proceeds going to Next Step Ministries)
http://www.graywinginc.com/
http://www.carolinaskylineplayers.com/

Tuesday, October 21, 2008

Habitat for Humanity and Centerpoint


ReStore Spaces Fundraiser to benefit
Habitat for Humanity's ReStore
Eight design teams from across the Triad will test their
design expertise during the 3rd annual ReStore Spaces
event from 6:30 - 10pm at the ReStore location at
341 Witt St. this Friday, October 24th.
All money raised goes to help Habitat build
more homes in our community.
Ticket info: Heather Miller at 768-5560 or hmiller@wsrar.com
Website: http://www.restorespaces.com/

Centerpoint Fall Information Fair 2008
Family Friendly event this Friday (Oct 22)
at the Gateway YWCA
www.cphs.org/Providers/News/Friday%20Emails/092608/Fall_Fair_Flyer.pdf

Thursday, October 16, 2008

Matt Maher

Hope to see you at one or both of the Matt Maher events coming up this Saturday (10/18). First at 9:00, Matt will be leading a Worship Workshop at Confluence Coffee in Winston-Salem. If you are involved in any sort of worship ministry you are welcome to come. We do ask that you RSVP for the event. Here's a link to more info. After the workshop, everyone is invited to join us at Hanes Mall for a free concert with Matt Maher. The concert will be in front of Belk at Noon. For more info about the concert, click here.


For more info about Matt Maher, and to watch the infamous "chair malfunction" video, here's a link to his website.

Wednesday, October 15, 2008

Extreme Makeover Home Edition in Charlotte...Episode Airs this Sunday at 8:00 PM on ABC 45


If you weren’t looking for Sudbury Road, you’d probably drive right past it. I was looking for it and still drove past. It’s a small, unremarkable street in a quiet suburb east of Charlotte. However, something happened there just a few months ago that would forever change this working-class neighborhood.

The now famous brown and white RV containing the Extreme Makeover Home Edition Design Team turned down Sudbury Street on a Monday morning in late July and came to a stop in front of the little “L-Shaped” ranch home belonging to Curtis and Alisha King. The King family got a life-changing wake-up call that morning, delivered by a mega-phone wielding Ty Pennington.


Every Extreme Makeover Family has a story; a series of trials and troubles that has left them with a desperate need for a new home. These families are always so deserving that the rest of America says, “I’d love a home make-over, but I sure wouldn’t want to endure what this family has in order to get one”.

This is the story of the King family from Sudbury Street. Alisha King, mother and wife, had her first child, Justin, when she was just 15 years old. Unfortunately, in today’s world, being a single, teen mother is not all that uncommon. What is uncommon about Alisha, however, is that she did not let one bad decision multiply into many. She allowed friends and family to help her with the baby while she worked and attended college.

Eventually, Alisha met and married Curtis King. They bought the little house at 4214 Sudbury Street and started a family. Alisha never forgot the support network that helped her through her years as a young parent and dreamed of helping parents in similar situations some day. This dream is what led her to open “Step by Step Daycare”. She was running the daycare from her home where, in addition to her own 3 children, she cares for 11 others on most days, more than that as need arises. She keeps some of these kids free of charge and after hours for moms in a tight spot.
As her daycare grew, the space in her house became less and less adequate. To make matters much worse, the family discovered that toxic mold was growing within the walls of their home, threatening the health of their own children as well as the children in their care. Their daughter, Laila, even had a couple of asthma attacks so severe she had to go to the hospital.

Something had to change.

And, now, thanks to the Extreme Makeover Design Team, change was on the way.


The old, moldy home was to be demolished that Wednesday and just one week later the King Family would have the opportunity to shout with anticipation those five wonderful words, “Bus Driver, Move That Bus”!

Extreme Makeover Home Edition in Charlotte...Episode Airs this Sunday at 8:00 PM on ABC 45

Demolition day on the Extreme Makeover Home Edition set started with the "Braveheart Walk". This is the part of the show when the blue shirted and hard hat-wearing volunteers march down the street cheering, ready to start the makeover.





After the Braveheart Walk comes demolition. Now, normally tearing a house this size to shreds would take just a few minutes. However, since the Extreme Makeover demolition is made for TV, the process takes much longer. There's alot of stopping and starting to change camera angles. The demo process for this show took about 1 1/2 hours.
Once demolition was over, clean up began. The producer told me that within 24 hours a home would be framed out on this very site. On Monday, August 4, the family was to be welcomed home.

Seeing Design Team Stars in Charlotte

One of the most frequent questions I was asked after returning from the set of Extreme Makeover Home Edition was, "Did you get to meet Ty?" I never got any face time with Mr. Pennington, but I did get to give him a few "High-5's". I got some great pictures of Ty and the rest of the design team. I also had the opportunity to interview Rib, one of the newest members of the design team. I also got to spend some time talking with Rick Merlini, CEO of American Heartland and Ed Estridge, President of JED Development...two of the main people in charge of the construction of the King family's new home. Everyone on set was so warm and friendly. I could tell they all had a real passion for their work and a heartfelt concern for the King family.

Extreme Makeover Home Edition--Reveal Day--Episode Airs this Sunday at 8:00 PM on ABC 45

The main thing I can say about the Extreme Makeover Home Edition-Charlotte reveal day is that it was SO HOT!!!

The reveal was supposed to happen at around 2:oo that afternoon, and I was advised to be there no later than noon to ensure that I'd be able to get to the media area before the street was completely closed off. I am pretty sure that August 4th was the hottest, most humid day of 2008. My make-up had completely melted off of my face after about 2 minutes of being outside. Several folks who had come to watch the unveiling passed out and had to be helped out by the paramedics who were on site. Fortunately, the crew had thousands of bottles of water to pass out to the crowd. Everyone appreciated that.

Thanks to some last minute details that needed attention, the reveal didn't happen until about 4:00 that afternoon. But, the long, hot wait was worth it to be able to watch, first hand, as the family saw their new home for the first time. I think the pictures below capture the moment pretty well...



Click on Album Below to See Pictures at Your Own Pace:

Extreme Home Makeover Reveal Day

Bottled Water is Best? Maybe not...

Tests on leading brands of bottled water turned up a variety of contaminants often found in tap water, according to a study released Wednesday by an environmental advocacy group.
Read more here.

If You Give A....

Pig a Pancake, Moose a Muffin, DJ a Donut, Cat a Cupcake...

OK, one of those titles is not a book by Laura Numeroff. To find out more about Laura and her best-selling line of children's books, visit her website.

Monday, October 13, 2008

Chef Jeff Bacon Goes Bananas!



Bananas Foster Base
Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time : 00:20
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each banana -- sliced
1/4 cup butter
1/3 cup brown sugar
1 tablespoon lemon juice
1/4 cup dark rum
1 tablespoon banana liqueur

Melt butter in pan over medium flame.

Add bananas and simmer a few seconds

Add sugar and lemon juice and cook until bubbling starts,
just a few seconds

Add rum and make sure flames ignite to burn off excess
alcohol.

Add banana liqueur and simmer 30 second until sauce is
creamy and smooth.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 164 Calories; 8g Fat
(48.5% calories from fat); trace Protein; 18g Carbohydrate; 1g
Dietary Fiber; 21mg Cholesterol; 82mg Sodium.

Serving Ideas : Serve over ice cream for a dessert appliciation.
For breakfast serve over banana bread or muffins or over pancakes.
Top with whipped cream.

NOTES : Please note to be very careful when igniting alcohol
during cooking. These flames can flare very high but are
short lived and not too dangerous if proper care is taken.
Do not let flames touch any combustibles or any part of
your body. If cooking on a gas range the flame from the
stive should ignite the pan if tilted slightly toward the
burner flame. If using an electric range use a grill
lighter or long match.

Banana Bread

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts

Amount--Measure-- Ingredient --Preparation Method
------------------------------------------------------
1 cup shortening
1 cup sugar
2 bunches eggs
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
3 each banana -- mashed

Cream sugar and shortening in mixer.

Beat in eggs one at a time.

Sift flour with soda and salt and add to mixture.

Add bananas.

Mix well.

Bake in a greased loaf pan for 40 - 60 minutes at 350

Yield:
"2 ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 329 Calories; 18g Fat
(48.8% calories from fat); 3g Protein; 40g Carbohydrate;
1g Dietary Fiber; 31mg Cholesterol; 204mg Sodium.

NOTES : Smaller or mini loaves will cook faster. For muffins cook
for 17-22 minutes.


Buttermilk Biscuits

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 10 Preparation Time :0:50
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound all-purpose flour
1/2 ounce baking powder
1/4 tablespoon salt
2 ounces shortening -- hydrogenated
1/2 cup buttermilk
1 tablespoon baking soda

Combine flour, baking powder, and salt in mixer bowl. Mix on
low speed until blended, approximately 10 seconds, using flat
beater.

Add shortening to flour mixture. Mix on low speed for 1 minute.
Stop and scrape sides and bottom of bowl. Mix 1 minute longer.
The mixture will be crumbly.

Add buttermilk. Mix on low speed to form a soft dough, about
30 seconds. Do not overmix. Dough should be as soft as can be
handled.

Place one-half of dough on lightly floured board or table.
Knead lightly 15-20 times.

Roll to 3/4-inch thickness. Biscuits will approximately double
in height during baking. Cut with a 2 1/2-inch (or 2-inch) cutter;
or cut into 2-inch squares with a knife. When using round hand
cutters, cut straight down and do not twist to produce the best
shape. Space the cuts close together to minimize scraps. Use of
a roller cutter or cutting the dough into squares eliminates or
reduces scraps. The scraps can be rerolled, but the biscuits may
not be as tender.

Place on ungreased baking sheets 1/2 inch apart for crusty
biscuits, just touching for softer biscuits. Repeat, using
remaining dough.

Bake at 425°F for 15 minutes, or until golden brown.

Biscuits may be held 2-3 hours in the refrigerator
until time to bake.

Yield:
"10 (2 1/2-inch) biscuits"
Start to Finish Time:
"1:10"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 138 Calories;
6g Fat (39.1% calories from fat); 3g Protein;
18g Carbohydrate; 1g Dietary Fiber; trace Cholesterol;
291mg Sodium.

NOTES : 7 oz nonfat dry milk and 1 3/4 qt water may be
substituted for fluid milk. Combine dry milk with
other dry ingredients. Increase shortening to 1 lb 6 oz.

VARIATIONS:

Sugared Biscuits: Top each biscuit with ½ tsp sugar
before baking.

Butterscotch Biscuits. Divide dough into eight parts. Roll
each part into a rectangle 1/4 inch thick. Spread with
melted margarine or butter and brown sugar. Roll the
dough as for jelly roll. Cut off slices 3/4 inch thick.
Bake at 375°F for 15 minutes.

Cheese Biscuits. Reduce shortening to 1 lb and add
1 lb grated cheddar cheese.

Cinnamon Raisin Biscuits. Substitute 2 lb 8 oz margarine
for shortening. Combine 8 oz sugar and 2 1/2 Tbsp
cinnamon with dry ingredients. Add 1 lb 12 oz raisins to
mixture after margarine has been mixed in. When baked,
ice with Powdered Sugar Glaze (p. 196).

Drop Biscuits. Increase milk to 2 qt. Drop by spoon or
No. 30 dipper onto greased baking sheets.

Orange Biscuits. Proceed as for Butterscotch Biscuits.
Spread with orange marmalade.

Raisin Biscuits. Reduce shortening to 14 oz and use 1/2
cup less milk; add 4 whole eggs, beaten, 3 Tbsp grated
orange rind, 8 oz sugar, and 8 oz chopped raisins.

Scotch Scones. Add 10 oz sugar and 7 oz currants to dry
ingredients. Add 5 eggs, beaten, mixed with the milk. Cut
dough into squares and then cut diagonally to form
triangles. Brush lightly with milk before baking. (See
Exhibit V in the color insert.)

Shortcake. Increase shortening to 1 lb 12 oz. Add 8 oz
sugar.

Whole Wheat Biscuits. Substitute 2 lb whole wheat flour
for 2 lb all-purpose flour.

Wednesday, October 01, 2008

Dealing with Depression

Thanks to Georgia Youssef from Associates in Christian Counseling for joining us this morning to talk about Depression. She recommended the book, Emotionally Free, by Dr. Grant Mullen. For more infomation about Associates in Christian Counseling, visit their website.

Gospel of John

"THE GOSPEL OF JOHN"
Mt. Tabor United Methodist Church (Winston-Salem)
Saturday, October 4 @ 7:00pm
"The Gospel of John" will be performed by award-winning actor Brad Sherril
It's Free!! / Love Offering
For more info: (336) 765-5561
http://www.gospelofjohn.com/homepage2.htm

Thursday, September 25, 2008

Tuning Up Your Heating System

Thanks to the folks from Gwyn Electric for educating us today about the importance of tuning up your heating system before winter gets here.

Gwyn is running a special right now just for you! When you make an appointment for a heating system check-up between now and September 30th and mention WBFJ, you'll get 2 free tickets to the Dixie Classic Fair.

For more information or to make an appointment, call or visit:

774-1818
http://www.gwyn.ws/

Tuesday, September 23, 2008

Firefighter Appreciation Day at the Movies

Life Quest Church of Clemmons invites firefighters to come see the movie "Fireproof" this Saturday, 9/27/08 at 7PM at the Carmike Wynnsong 12 on Hanes Mall Blvd. For details visit their website www.lifequestchurch.net .

SYATP!

There is 1 day left until See You at the Pole™
Wednesday, September 24, 2008

There is still time to get resources before See You at the Pole!
Browse available items in our online catalog and call (817) 447-7526 to order
by 4 p.m. (Central) on Monday, September 22, 2008.

Enter Site Here

Monday, September 22, 2008

School Kid Chronicles

SchoolKid Chronicles
Visit www.SchoolKidChronicles.com

A video documentary of your child’s life created through annual, one-on-one professional video interviews.

Kids love SchoolKid Chronicles - It is like their own little movie!

Parents, grandparents and other family members – especially if they don’t live close by – really love SchoolKid Chronicles. It is a wonderful gift!

They offer school programs, which make it very convenient for parents to get their chronicles updated each year. This program includes a cool video yearbook.


For more informatiion, call or visit:
School Kid Chronicles
520 S. Elm Street, Suite 208
Greensboro, NC 27406
336-698-3888

And now, in Clemmons...

Amazing Love Studios
Located in the Broyhill Suites Office Suites & Conference Center
(next to the Clemmons public library)
3540 Clemmons Road, Suite 120
Clemmons, NC 27012

Attention: Tripp Harrington

Phone: (336) 793-8040
Email: Tripp@AmazingLoveStudios.com

Friday, September 19, 2008

Dunkproof, The Movie

Thanks, Crossroad Deke, for doing such a great job as producer/director/screenwriter of this film. http://www.youtube.com/wbfjradio


Wednesday, September 17, 2008

Got Investment Questions?

Here's the how you can get in touch with our Financial Guru, Perry Hudspeth from Anchor Financial Group.

Website: www.anchorfinancial.org
Email: perry@anchorfinancial.org
Phone: 336-794-8028
Toll-Free: 800-213-0976

Monday, September 15, 2008

Save a Life!

I wanted to share with you an email I recieved last weekend...

"Josiah Allen is 15 and battling leukemia. He is in need of a bone marrow transplant and because of the many people tested, they have located an 8 out of 8 match donor. We praise the Lord for this donor and continue to pray that the cancer goes into remission so they can proceed with the transplant.

There are many other parents, like Josiah's, who watch their children suffer and they daily have the registry checked to see if there has been a donor match yet. There are spouses searching for a match for their husband or wife and children seeking a match and donor for their parents. Those donors are people like you and me.

NASCAR has teamed up with the National Bone Marrow Program. Testing typically costs $52 and The Nascar Foundation is paying the cost for anyone who is tested at a track or signs up on line. If you are going to a race, look for the testing site. If you cannot make it to a race, follow the website below and they will send you a kit. You swab the inside of your mouth and then send the sample back and they type match you and then put your information into the registry. If you are a match for someone, the registry will contact you.

Find out more here.

Please consider being tested today. Testing is free and families are desperate for a match. "

Thursday, September 11, 2008

Remember

I watched a 9/11 special the other night on TV. The show basically revisited the tragic events of the day that changed our nation and our world. I was surprised at the strong feelings of dismay, grief, anxiety and anger that came rushing back as I watched the awful images captured of the attacks replayed.

It’s amazing how very deeply felt emotions can quickly fade into the background of our crowded consciences. Events in our lives that once consumed our every thought become distant memories as life continues to go on.

God knows how prone we are to forget things, which is why in the Bible he so frequently implores his people to remember his miracles, his covenants, his promises and his word. He urges us to keep these things top of mind so that we stay profoundly aware of His relationship with us and his presence in the world.

Jesus used what would be his last time around the Passover table with his disciples to encourage them to remember Him. Paul paints the scene in 1 Corinthians: The Lord Jesus, on the night he was betrayed, took bread, and when he had given thanks, he broke it and said, "This is my body, which is for you; do this in remembrance of me." In the same way, after supper he took the cup, saying, "This cup is the new covenant in my blood; do this, whenever you drink it, in remembrance of me." For whenever you eat this bread and drink this cup, you proclaim the Lord's death until he comes.

Following this example and taking Communion or the Lord’s Supper is a very intimate way to reflect and remember Jesus’ sacrifice for us on a regular basis. We can also look for other ways to remember God’s faithfulness. Maybe it’s a prayer journal that you keep. Periodically, you can look back through it to remember God’s intervention and answered prayers. An artist might create a picture or write a song expressing a spiritually significant experience. Parents, you can use time at the dinner table to ask your kids about the things they are thankful for and to talk about the way God is working in your family’s life. Be creative! How you do it is not important; but, what is important is that God’s love stays always fresh in your mind.

Austin Caviness Wipes Out!

Check out this video of WXII Weather Man Austin Caviness as he has a painful encounter with a Yoga ball.

http://www.wxii12.com/video/17436528/index.html

Wednesday, September 10, 2008

Get the Kleenex Ready

Steven Curtis Chapman was on the CBS Early Show Today. Here is a clip of the segment in case you missed it: http://www.cbsnews.com/video/watch/?id=4434608n

Tuesday, September 09, 2008

Angel Food Network

What if I told you that you could cut your grocery bill in half (easily) without sacrificing quality or variety? Well, you absolutely CAN by taking advantage of a national program called the Angel Food Ministries. Too good to be true? No way.

Keep in mind there are no income qualifications to participate. The program is open to everyone. There are churches that serve as host sites all over the Triad. The church in Kernersville that serves as a host site is Faith Christian Center Fellowship. Here is a description of the program from the Angel Food Website:

Angel Food Ministries is a non-profit, non-denominational organization dedicated to providing grocery relief and financial support to communities throughout the United States. The program began in 1994 with 34 families in Monroe, Georgia (between Atlanta and Athens), and has grown to serve hundreds of thousands of families every month across 35 states. Angel Food Ministries crosses denominational lines and has spread the good news of the gospel of Christ through salvation tracts that are placed in each food order.

Blessings by the box

Angel Food is available in a quantity that can fit into a medium-sized box at $30 per unit. Each month's menu is different than the previous month and consists of both fresh and frozen items with an average retail value of approximately $60. Comparison shopping has been done across the country in various communities using a wide range of retail grocery stores and has resulted in the same food items costing from between $42 and $78.

Generally, one unit of food assists in feeding a family of four for about one week or a single senior citizen for almost a month. The food is all the same high quality one could purchase at a grocery store. There are no second-hand items, no damaged or out-dated goods, no dented cans without labels, no day-old breads and no produce that is almost too ripe.

Also offered are specialty boxes such as steaks, chicken and pork. Many participants in this bonus program appreciate the expanded choices. Additionally, there is no limit to the number of units or bonus foods an individual can receive, and there are no applications to complete or qualifications to which participants must adhere. Angel Food Ministries also participates in the U.S. Food Stamp program, using the Off-Line Food Stamp Voucher system.

It's both a Bargain and a Blessing!
Sample Menu:(this month's menu can be viewed here)
4 lb. IQF Leg Quarters
4 oz. Beef Back Ribs
1 lb. 80/20 Lean Ground Beef
2 lb. Breaded Chicken Tenders
1.5 lb. Bone in Pork Chops (4 x 6oz.)
1 lb. Ground Turkey
18 oz. Stuffed Manicotti (Cheese)
12 oz. Smoked Sausage
Betty Crocker Seasoned Potatoes
7 oz. Cheeseburger Dinner
16 oz. Green Beans
16 oz. Baby Carrots
2 lb. Onions
1 lb. Pinto Beans
1 lb. Rice
7 oz. Blueberry Muffin Mix
10 ct. Homestyle Waffles
Dessert Item

My family participated this month for the first time. I spent $100 and figure I got enough food to feed my family dinner for at least 3 weeks, plus a few breakfasts. The only items I think I'll need to buy at the store for the remainder of the month are paper products, milk, bread, cereal, produce, pet products, and lunch box food. I am estimating that I will have to spend an additional $200 on groceries for the month. That would make my total grocery bill for the month $300. Usually I spend $450-$500 per month on groceries so this is a huge savings.

The pictures below depict what I got for $100. I got 2 of the regular food boxes and 2 of the family grill specialty boxes...






























This is what my freezer looks like now!!


Monday, September 08, 2008

Crabby Patties

Chipotle Mayonnaises

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 20 Preparation Time :0:00
Categories :

Amount--Measure --Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each egg yolk
1 tablespoon brown mustard
2 teaspoons shallot -- minced
1 tablespoon chipotle chilies canned in adobo -- pureed
1 tablespoon lemon juice
1 tablespoon chopped parsley
1/4 teaspoon salt
1 dash black pepper
6 ounces vegetable oil

Add first eight ingredients into the bowl of a food processor or blender

Process for 30 seconds then begin adding oil in a slow steady stream
while processor is running

Mixture will thicken to form mayonnaises

Adjust seasoning.

Serve same day. Do not save overnight.

Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 79 Calories; 9g Fat
(97.7% calories from fat); trace Protein; trace Carbohydrate;
trace Dietary Fiber; 11mg Cholesterol; 40mg Sodium.

____________________________________________________________________
Crab Cakes

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 10 Preparation Time :0:00

Amount –Measure--Ingredient -- Preparation Method
------------------------------------------------
1 Pound crab claw meat
1/4 cup celery -- finely diced
1/4 cup onion -- finely diced
1 tablespoon old Bay Seafood seasoning
1 each egg
1 tablespoon lemon juice
1 tablespoon hot sauce
2 tablespoons dijon mustard
1 cup crushed water crackers -- saltine type
1/4 cup vegetable oil
2 tablespoons vegetable oil -- for frying

Mix first 10 ingredients together and chill until needed

When ready to cook form into 20, 1 ounce cakes

Heat pan and add 2 tablespoons oil, when oil is hot place
cakes in pan to fry at medium heat

Cook slowly so that they may heat through and brown
each side well

Yield:
"20 Ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 150 Calories; 10g Fat (57.6%
calories from fat); 10g Protein; 6g Carbohydrate; 1g Dietary Fiber; 38mg
Cholesterol; 523mg Sodium.

Serving Ideas : Serve with Chipotle or dill mayo

Friday, September 05, 2008

Troy the Locator

Troy Dunn, aka "the Locator" has a new program on the WE Network. Troy reunites lost loved ones on the show. The show premiers this Saturday night (9/6) at 9 PM. Believe it or not, Troy was in the studio with us last year when he was filming the first few episodes of the show so look for your Family Friendly Morning Show on the program. I'm very nervous about being on TV in HD!! If you have a big screen, you may not want to watch!

For more information about Troy Dunn visit his website or check out the info about his show "Troy the Locator" on the WE Network.

If you have Time-Warner Cable you can find WE TV on the following channels:

Greensboro/High Point-71
Randolph Co-71
Davidson County -72
Winston-Salem -74
Surry, Yadkin, Stokes, Dobson-74
King-74
Mount Airy-74
Mocksville-74

Thursday, September 04, 2008

The Hands and Feet Project Needs Your Help

The Hands and Feet project, an orphanage in Haiti founded by the band Audio Adrenaline, was devastated by Hurricane Gustov. They are asking for your help. Find our more here.

Wednesday, September 03, 2008

Juggling Your Busy Family's Schedule

Today on the Morning Show, I shared that my kids are all wanting to add some extra-curricular activities to our already busy schedule. My concern is that we do not have enough time or money to take more activities on. Lots of people called with great advice, but I really loved what Pamela from Salisbury had to say in an email message. Here is her advice:

"Tami, I have 4 kids and we are a one-income family. Right now, each are in Royal Rangers, the older 2 specifically in Frontiers Camping Fellowship within RR. One takes guitar lessons, and is looking to take an after-school sport. The other is playing football and has practice almost everyday after school, games on Saturday. In the spring, we had 3 involved in baseball and practically LIVED at the baseball fields. Financially, we can’t be involved in everything, so we ask the older 2 to pick which RR events they would rather go to.

Timewise, I was thinking/praying about this very subject last week. And the thought that came was that of a juggler. I really felt like my life right now is a juggling act, trying to get all the kids to and from school (I have 4 of them in 3 different schools), homework, meals, housework, afterschool activities, grocery shopping, church, etc. I was going through the motions of a juggler – they can’t focus on one ball for any great length of time or all the others fall. They are very precise and have to judge how much they can have in the air at one time. They probably all started with only 2 or 3 balls and added more as they could handle the original 2 or 3 well. They fail and they practice. They look ahead and try to keep all balls in their view. I guess what I saw in this for me was that juggling my family’s schedule has got to take planning, not just flying by the seat of my pants. I need to start with a few items in my schedule and only add other items as I see we can “juggle” them in. I’m going to fail, but need to keep trying. I need to look ahead to the future and what this is going to provide for my children. Will they appreciate the experience even if it doesn’t flourish into a career? Or will they resent that we were too busy? I also need to not focus on one child’s activity more than another.

And one more thing I forgot, when you add another juggler in and share the load, it’s lighter. My hubby is a HUGE help (and I’m sure yours is also).

This may not have been exactly what you were looking for, but because I just had this thought last week and have been pondering it and praying on it, I thought I’d share it
."

Thanks Pamela!

Wednesday, August 27, 2008

Veritas Sports Academy

VSA is a dedicated sports ministry where qualified high school athletes will train in a world-class facility, and be educated in a state-of-the-art, college preparatory, academic setting. The goal is to prepare these young men to take their academic and athletic skills to the next level, whether it is collegiate or professional, and use that platform to make a difference in their world. The masses will provide an eager audience for these young men to give back the leadership qualities, integrity, virtue, honor, and truth that has been passed on to them through the VSA experience.


For more infomation about Veritas, click here.

Monday, August 25, 2008

Is Your Kid's Backpack too Heavy?

Check out this article: http://pediatrics.about.com/cs/safetyfirstaid/l/aa090202a.htm

Cookin' With Bacon

Chicken Parmigiano

Recipe By: Jeff Bacon CEC CCA AAC
Serving Size: 6 Preparation Time: 45 minutes
Categories: poultry

Amount/Measure/Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds bnls sknls chicken breast – cut in 3 oz medallions and
pounded thin
2 each large tomato -- skinned and seeded
2 each garlic clove -- minced
1/2 cup chicken broth
1 ounce fresh basil -- julienne plus 12 whole leaves
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sugar
6 ounces mozzarella cheese -- fresh
1 1/2 cups parmesan cheese -- shredded fine
2 tablespoons olive oil
12 ounces pasta -- cooked

Cut Breasts into 3 ounce portions and pound thin

Press meat into shredded parmesan until medallions are coated

Slice mozzarella into 12 thin slices

Core blanch tomatoes, cool and skin

Cut tomatoes into wedges and cut out seed pod

Heat a large sauté pan and add olive oil.

Add chicken medallions to hot oil and brown on both sides, about
3 minutes per side. If cheese browns too quickly, lower heat.

Once all medallions are cooked remove to a warm oven.

Add garlic to pan and sauté in remaining oil for 30 seconds. Add
tomato fillets and sauté for 3 minutes

Add broth salt and pepper and return chicken to pan. If your pan is
large enough, arrange medallions so that each may be topped with
one slice of mozzarella and one basil leaf. Sauce should be
simmering while you do this.

Sprinkle chopped basil into sauce and cover pan with lid for
one minute to melt cheese

Plate medallions and toss pasta into hot sauce and serve
along side.

Description: "Light twist on this Italian classic"
Yield:
"2 1/4 pounds"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 643 Calories; 21g Fat (29.8%
calories from fat); 62g Protein; 49g Carbohydrate; 2g Dietary Fiber;
139mg Cholesterol; 1029mg Sodium.

Friday, August 22, 2008

Everything You Need to Know About Sending Your Kids Back to School

BACK TO SCHOOL TIPS

The following health and safety tips are from the American Academy of Pediatrics (AAP).

MAKING THE FIRST DAY EASIER

  • Remind your child that she is not the only student who is a bit uneasy about the first day of school. Teachers know that students are anxious and will make an extra effort to make sure everyone feels as comfortable as possible.
  • Point out the positive aspects of starting school: It will be fun. She'll see old friends and meet new ones. Refresh her memory about previous years, when she may have returned home after the first day with high spirits because she had a good time.
  • Find another child in the neighborhood with whom your youngster can walk to school or ride with on the bus.
  • If you feel it is appropriate, drive your child (or walk with her) to school and pick her up on the first day.

BACKPACK SAFETY

  • Choose a backpack with wide, padded shoulder straps and a padded back.
    Pack light. Organize the backpack to use all of its compartments. Pack heavier items closest to the center of the back. The backpack should never weigh more than 10 to 20 percent of the student's body weight.
  • Always use both shoulder straps. Slinging a backpack over one shoulder can strain muscles.
  • Consider a rolling backpack. This type of backpack may be a good choice for students who must tote a heavy load. Remember that rolling backpacks still must be carried up stairs, and they may be difficult to roll in snow.

TRAVELING TO AND FROM SCHOOL

Review the basic rules with your youngster:
School Bus

  • If your child’s school bus has lap/shoulder seat belts, make sure your child uses one at all times when in the bus. If your child’s school bus does not have lap/shoulder belts, encourage the school to buy or lease buses with lap/shoulder belts.
  • Wait for the bus to stop before approaching it from the curb.
  • Do not move around on the bus.
  • Check to see that no other traffic is coming before crossing.
  • Make sure to always remain in clear view of the bus driver.

Car

  • All passengers should wear a seat belt and/or an age- and size-appropriate car safety seat or booster seat.
  • Your child should ride in a car safety seat with a harness as long as possible and then ride in a belt-positioning booster seat. Your child is ready for a booster seat when she has reached the top weight or height allowed for her seat, her shoulders are above the top harness slots, or her ears have reached the top of the seat.
  • Your child should ride in a belt-positioning booster seat until the vehicle's seat belt fits properly (usually when the child reaches about 4' 9" in height and is between 8 to 12 years of age). This means the shoulder belt lies across the middle of the chest and shoulder, not the neck or throat; the lap belt is low and snug across the thighs, not the stomach; and the child is tall enough to sit against the vehicle seat back with her legs bent at the knees and feet hanging down.
  • All children under 13 years of age should ride in the rear seat of vehicles. If you must drive more children than can fit in the rear seat (when carpooling, for example), move the front-seat passenger’s seat as far back as possible and have the child ride in a booster seat if the seat belts do not fit properly without it.
  • Remember that many crashes occur while novice teen drivers are going to and from school. You should limit the number of teen passengers to prevent driver distraction; this is even required by law in many states. Do not allow your teen to drive while eating, drinking, or talking on a cell phone.

Bike

  • Always wear a bicycle helmet, no matter how short or long the ride.
  • Ride on the right, in the same direction as auto traffic.
  • Use appropriate hand signals.
  • Respect traffic lights and stop signs.
  • Wear bright color clothing to increase visibility.
  • Know the "rules of the road."
  • Walking to School
  • Make sure your child's walk to a school is a safe route with well-trained adult crossing guards at every intersection.
  • Be realistic about your child's pedestrian skills. Because small children are impulsive and less cautious around traffic, carefully consider whether or not your child is ready to walk to school without adult supervision.
  • Bright colored clothing will make your child more visible to drivers.

EATING DURING THE SCHOOL DAY

  • Most schools regularly send schedules of cafeteria menus home. With this advance information, you can plan on packing lunch on the days when the main course is one your child prefers not to eat.
  • Try to get your child's school to stock healthy choices such as fresh fruit, low-fat dairy products, water and 100 percent fruit juice in the vending machines.
  • Each 12-ounce soft drink contains approximately 10 teaspoons of sugar and 150 calories. Drinking just one can of soda a day increases a child's risk of obesity by 60%. Restrict your child's soft drink consumption.


BULLYING-Bullying is when one child picks on another child repeatedly. Bullying can be physical, verbal, or social. It can happen at school, on the playground, on the school bus, in the neighborhood, or over the Internet.

When Your Child Is Bullied

  • Help your child learn how to respond by teaching your child how to:1. Look the bully in the eye.2. Stand tall and stay calm in a difficult situation.3. Walk away.
  • Teach your child how to say in a firm voice. 1. "I don't like what you are doing."2. "Please do NOT talk to me like that."3. "Why would you say that?"
  • Teach your child when and how to ask for help.
  • Encourage your child to make friends with other children.
  • Support activities that interest your child.
  • Alert school officials to the problems and work with them on solutions.
  • Make sure an adult who knows about the bullying can watch out for your child's safety and well-being when you cannot be there.

When Your Child Is the Bully

  • Be sure your child knows that bullying is never OK.
  • Set firm and consistent limits on your child's aggressive behavior.
  • Be a positive role mode. Show children they can get what they want without teasing, threatening or hurting someone.
  • Use effective, non-physical discipline, such as loss of privileges.
  • Develop practical solutions with the school principal, teachers, counselors, and parents of the children your child has bullied.

When Your Child Is a Bystander

  • Tell your child not to cheer on or even quietly watch bullying.
  • Encourage your child to tell a trusted adult about the bullying.
  • Help your child support other children who may be bullied. Encourage your child to include these children in activities.
  • Encourage your child to join with others in telling bullies to stop.

BEFORE AND AFTER SCHOOL CHILD CARE

  • During middle childhood, youngsters need supervision. A responsible adult should be available to get them ready and off to school in the morning and watch over them after school until you return home from work.
  • Children approaching adolescence (11- and 12-year-olds) should not come home to an empty house in the afternoon unless they show unusual maturity for their age.
  • If alternate adult supervision is not available, parents should make special efforts to supervise their children from a distance. Children should have a set time when they are expected to arrive at home and should check in with a neighbor or with a parent by telephone.
  • If you choose a commercial after-school program, inquire about the training of the staff. There should be a high staff-to-child ratio, and the rooms and the playground should be safe.

DEVELOPING GOOD HOMEWORK AND STUDY HABITS

  • Create an environment that is conducive to doing homework. Youngsters need a permanent work space in their bedroom or another part of the home that offers privacy.
    Set aside ample time for homework.
  • Establish a household rule that the TV set stays off during homework time.
    Be available to answer questions and offer assistance, but never do a child's homework for her.
  • Take steps to help alleviate eye fatigue, neck fatigue and brain fatigue while studying. It may be helpful to close the books for a few minutes, stretch, and take a break periodically when it will not be too disruptive.
  • If your child is struggling with a particular subject, and you aren't able to help her yourself, a tutor can be a good solution. Talk it over with your child's teacher first.

© 2008 - American Academy of Pediatrics