WILLIAMS-SONOMA CHOCOLATE CHIP COOKIES

Williams-Sonoma Chocolate Chip Cookies




These cookies are amazing, soft and moist and delicious. The recipe is from the fabulous Williams-Sonoma Baking Book. This is a must have anyone who enjoys baking.

From:Williams-Sonoma Baking Book

Chocolate Chip Cookies

1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Adjust 2 oven racks to be in the center of the oven. Turn the oven on to 350°F. Generously grease the baking sheets with shortening.

Put the flour, baking soda and salt in a medium mixing bowl. Stir with the wooden spoon to mix the ingredients. Set the bowl aside.

Put the butter, brown sugar and granulated sugar in a large mixing bowl. With an electric mixer set on medium-high speed, beat until the mixture is well blended. Add the egg and vanilla and beat until the mixture is smooth and creamy. (As you beat, turn off the mixer occasionally and scrape down the sides of the bowl with a rubber spatula.) With the mixer set on low speed, gradually add the flour mixture and beat until blended. Stir in the chocolate chips.

Drop the dough by very rounded tablespoonfuls onto the greased baking sheets, spacing the mounds about 2 inches apart.

Place the baking sheets in the preheated oven. Bake until the cookies are nicely browned, 11 to 15 minutes.

Put hot pads and cooling racks on your counter. Using pot holders, remove the baking sheets from the oven and put them on the hot pads. Let the cookies cool for 3 to 4 minutes. Carefully slip a spatula under each cookie and transfer it to a rack. Let the cookies cool completely.

Makes about 18 cookies.

LEMON-SLIME PUNCH

Lemon-Slime Punch

Source: Pillsbury
3/4 cup lemon juice
1 (46-oz.) can (about 6 cups) pineapple juice, chilled
1 pint (2 cups) lime sherbet, softened
2 (20-oz.) bottles (about 4 cups) lemon-lime flavored carbonated beverage, chilled

In punch bowl, combine lemon juice, pineapple juice and sherbet; stir until sherbet is dissolved.

Just before serving, pour carbonated beverage slowly into pineapple juice mixture.

MONSTER CARAMEL APPLES

Monster Caramel Apples

From Taste of Home
8-10 Servings
Prep: 40 min.
Cook: 30 min. + cooling

8 to 10 medium apples

8 to 10 wooden sticks
32 cream-filled chocolate sandwich cookies, coarsely chopped
1 cup butter, cubed
2 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup light corn syrup
1 teaspoon vanilla extract
8 squares (1 ounce each) white candy coating, coarsely chopped
1/2 cup orange and brown sprinkles

Wash and thoroughly dry apples; insert a wooden stick into each. Place on a waxed paper-lined baking sheet; chill. Place cookie crumbs in a shallow dish; set aside.

In a heavy 3-qt. saucepan, combine butter, brown sugar, milk and corn syrup; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla.

Dip each apple into hot caramel mixture to completely coat, then dip the bottom in cookie crumbs, pressing lightly to adhere. Return to baking sheet to cool.

In a microwave, melt candy coating; stir until smooth. Transfer to a small plastic bag; cut a small hole in a corner of bag. Drizzle coating over apples. Decorate with sprinkles. Yield: 8-10 servings.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Originally published as Monster Caramel Apples in Backyard Living September/October 2006, p29

HALLOWEEN CHEX® MIX

Halloween Chex® Mix

Makes: 18 servings (1/2 cup each)

8oz white chocolate baking bars, coarsely chopped
4 cups Corn Chex® or Rice Chex® cereal
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn
1/4 cup orange and black candy decors

In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.

Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.

Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

For Halloween party treats, fill small cellophane bags with this fun mix and tie with orange and black ribbons.
Source: Pillsbury

OLIVE OIL PUMPKIN BREAD

Olive Oil Pumpkin Bread

Cooking spray
3/4 cup whole wheat flour
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon table salt
2 large eggs
1 cup canned pumpkin purée
1/2 cup packed light brown sugar
1/3 cup olive oil
1/3 cup honey
2 Tablespoons. unsalted pumpkin seeds (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.

In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.

Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.
From Fine Cooking

BAKED BAKERY PUMPKIN WHOOPIE PIES WITH CREAM CHEESE FILLING

Baked Bakery Pumpkin Whoopie Pies

Another great recipe from one of my favorite cookbooks Matt Lewis's "Baked Explorations"


3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 tablespoon ginger
1 tablespoon cloves
2 cups firmly packed dark brown sugar
1 cup vegetable oil
3 cups chilled pumpkin puree
2 large eggs
1 teaspoon pure vanilla extract

For the filling:
3 cups confectioners' sugar
½ cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and set aside.

In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.

Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.

Meanwhile, sift the confectioners' sugar into a medium bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined.

Add the confectioners' sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)

To assemble the whoopie pies, turn half of the cookies upside down (flat side facing up).

Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.

The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.

ALICE MEDRICH FASTEST FUDGE CAKE

This cake recipe goes together pretty darn fast. I had it ready for the cake pan in under 10 minutes. Since the original ganache recipe said it made more than what would be needed I cut the ingredientsin half and still had a fair amount leftover.

Alice Medrich Fastest Fudge Cake

1 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened natural cocoa powder (not Dutch processed)
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup unsalted butter, melted and warm
1-1/4 cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup hot water
1 cup warm Ganache

Ganache
4 oz. bittersweet or semisweet chocolate, finely chopped
1/2 cup heavy cream; more as needed
Granulated sugar (optional)

Position a rack in the lower third of the oven and preheat the oven to 350 F.

Grease the bottom of an 8x2- or 9x2-inch round cake pan or line it with parchment.

In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking.

In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended.
Add the flour m ixture all at once and stir just until all the flour is moistened.

Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan.

Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely.

Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides.


Ganache:
Put the chocolate in a medium heatproof bowl.

In a small saucepan, bring the cream to a boil.

Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. (If using a 70% bittersweet chocolate, the ganche might be a bit thick; add more cream, a tablespoon at a time, to thin it. You might also want to add a couple of teaspoons of sugar when you add the hot cream.

Let set for about an hour before serving.

From Fine Cooking 61, pp. 18
December 1, 2004

JAMBA JUICE CARIBBEAN PASSION

This smoothie recipe was requested by Sara, I hope you will let me know what you think of this recipe if you get a chance to try it.

I started with the frozen Jamba Juice Smoothie Kit at the grocery store but my Caribbean Passion "expert" said it was ok, but not right. So it was back to the drawing board and time to start from scratch. To get this smoothie close to the real thing you will need Passion Fruit Mango Juice Blend. Trader Joe's and Welch's both make a similar juice blend.


Trader Joe's Heart of Darkness Mango
Passion Fruit Blend


Welch's Mango Passion Fruit

JAMBA JUICE CARIBBEAN PASSION SMOOTHIE

1 cup passion fruit mango juice blend
1 cup frozen strawberries
1/2 cup frozen peaches
1 cup orange sherbet
1/2 cup ice

In a blender add passion fruit mango juice blend first then add strawberries, peaches, sherbert and ice. Blend on high until "smoothie" consistency.


Makes 1 serving

This is an original recipe; please include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

INTERNATIONAL DELIGHT HAZELNUT COFFEE CREAMER

Since I am the only one who drinks coffee, unless the kids are home I only make a pot of coffee on the weekends. Because of this I only make a small amount of flavored creamers at a time.
Keep in mind this recipe will double, triple and quadrulpe very nicely. If you use a lot of coffee creamer see the tip following the recipe. I am posting the small amount to make it easier to try.

If you are wondering here is a list of ingredients of the from International Delights Hazelnut Flavored Coffee Creamer:
Ingredients
(Non-dairy Product) Water, Sugar, Palm Oil, Corn Syrup, Contains less than 2% of Each of the Following Ingredients: Carrageenan , Mono and Diglycerides, Sodium Stearoyl Lactylate, Salt, Dipotassium Phosphate, Sodium Caseinate (A Milk Derivative), Natural and Artificial Flavors. Sodium Caseinate is not A Source of Lactose. Contains: Milk

Like International Delight Hazelnut Coffee Creamer

2 Tablespoons brown sugar
2 Tablespoons water
Pinch salt

2-3 Tablespoons Torani Hazelnut Syrup (adjust amount to your personal taste)
1/4 Cup Half n Half
1/4 Cup Heavy Cream

Add brown sugar, pinch of salt and water to small saucepan and bring to a boil over medium heat while stirring. Boil 1-2 minutes, stirring constantly.

Remove from heat and cool briefly.

Add Hazelnut syrup, stir to blend. Add half and half and cream.


Return saucepan to burner and heat mixture until mixture is hot and just begins to steam.

Store in refrigerate in cover container.
You should be able to keep this 8-10 days in the refrigerator.

TIP: If you use flavored coffee creamers a lot; you may want to make a bit more than a pint. You can still double (or more) this easily if you want to make a huge amount.
For approx 1 pint
1/2 cup brown sugar
1/2 water
scant 1/16 teaspoon salt

1/2-3/4 cup Hazelnut Syrup
1 cup half n half
1 cup heavy cream


This is an original recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

MAGGIANO'S LITTLE ITALY PUMPKIN MARTINI

Maggiano's Little Italy Pumpkin Martini

3 Parts Bols Pumpkin Smash Liqueur
1 Part Captain Morgan Spiced Rum
Dash Half and Half Cream

Combine all ingredients.
Shake with ice.

JAMBA JUICE PUMPKIN SMASH SMOOTHIE

Back for the fall at Jamba Juice.

Jamba Juice Pumpkin Smash Smoothie

1 Cup soymilk
1/4 Cup canned pumpkin pie mix with spices
2 Cups vanilla frozen yogurt
1 Cup ice


Pour soymilk in blender.

Add pumpkin pie mix, frozen yogurt and ice cubes.

Blend until smooth with a thick smoothie consistency

Makes 3 cups

COLOSSAL CARAMEL APPLE TRIFFLE

This "fall" recipe from Taste of Home is crowd sized. It states it serves 42!
Colossal Caramel Apple Trifle

Serves: 42

1 package (18-1/4 ounces) yellow cake mix
6 cups cold milk
3 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon apple pie spice
1 jar (12-1/4 ounces) caramel ice cream topping
1-1/2 cups chopped pecans, toasted
2 cans (21 ounces each) apple pie filling
2 cartons (16 ounces each) frozen whipped topping, thawed

Prepare and bake cake according to package directions, using two greased 9-in. round baking pans.

Cool for 10 minutes before removing to wire racks to cool completely.

In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes.

Let stand for 2 minutes or until soft-set.

Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl.

Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake.

Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.

Spoon one can of pie filling over pudding; spread with one carton of whipped topping.

Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each).

CAPPUCCINO NANAIMO BARS

Cappuccino Nanaimo Bars

Yield: 16

Base
1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa powder
1 egg
1 teaspoon vanilla extract
1 1/2 cups chocolate cookie crumbs
1 cup unsweetened grated coconut
1/2 cup walnuts, toasted and chopped

Filling
1/3 cup unsalted butter, room temperature
1 1/2 tablespoons custard powder
1/4 cup milk
2 teaspoons instant coffee powder
2 teaspoons vanilla
3 cups icing sugar, sifted

Topping
8 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter


Preheat oven to 350° F. Grease bottom and sides of 8-inch square pan with vegetable oil or spray.

Base:
Melt butter and stir in sugar.

Sift cocoa powder into mixture and blend well.

Whisk together egg and vanilla extract and add.

Blend in chocolate cookie crumbs, coconut and chopped walnuts until evenly incorporated.

Press into prepared pan and bake for 10 minutes. Allow to cool for 10 minutes then chill for 20 minutes.


Cappuccino filling:
Beat butter by hand until smooth and beat in custard powder.

Heat milk with coffee powder to dissolve and cool to room temperature.

Add milk to butter mixture a stir in sifted icing sugar a cup at a time, combining well.

Spread over base and chill while preparing topping.

Topping:
Melt chocolate and butter over a pot of gently simmering water.

Pour over vanilla filling and spread to cover evenly.

Chill for 30 minutes.

Serve:
slice with a hot, dry knife into 1-inch squares.
Yield: 1 8-inch square pan.
Source:Food Network

BROWNED BUTTER FROSTED PUMPKIN BARS

Browned Butter Frosted Pumpkin Bars

Bars
1 1/2 cups all-purpose flour
1 1/4 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 cup LAND O LAKES® Butter, melted
1 (15-ounce) can pumpkin
3 LAND O LAKES® All-Natural Eggs
3/4 cup chopped sweetened dried cranberries

Frosting
1/2 cup LAND O LAKES® Butter
4 cups powdered sugar
1 teaspoon vanilla
1/4 to 1/3 cup milk
Ground cinnamon, if desired

Heat oven to 350°F. Combine flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda and ginger in large bowl. Stir in 3/4 cup butter, pumpkin and eggs; mix well. Stir in cranberries.

Spread batter into ungreased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Meanwhile, melt 1/2 cup butter in 1-quart saucepan over medium heat, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). Immediately remove from heat. Pour into medium bowl; cool 5 minutes.

Add powdered sugar and vanilla to butter mixture; mix well. Stir in enough milk for desired frosting consistency. Spread frosting over cooled bars. Sprinkle with ground cinnamon, if desired. Cut into bars.
Source: Land O Lakes

PANDA EXPRESS ORANGE CHICKEN

PANDA EXPRESS ORANGE CHICKEN
Orange Chicken generally doesn't contain any orange or orange juice. If you have eaten this dish at Panda Express then you know there is no real orange taste. I have added instructions for dried orange peel following the Orange Chicken recipe.

If you don't have the dried orange peel available you can you orange zest. You can use as much as the zest from one orange. Add the zest to your taste.



This recipe was provided to DEAR SOS from Panda Express

Orange Chicken from Panda Express

Chicken
2 lbs. boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
dash white pepper
vegetable or peanut oil
1/4 cup flour
1/2 cup plus 1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
pinch of crushed red chiles (flakes)
2 to 4 pieces dried orange peel
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1/2 - 1 teaspoon sesame oil

Orange Chicken Sauce
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons distilled white vinegar

Chicken:
Cut chicken into 2 inch pieces and place in bowl.

Stir in egg, salt, pepper, and 1 tbsp of oil and mix well.

Mix flour and 1/2 cup cornstarch, then add to chicken pieces and toss to coat.

Heat oil in wok or deep fryer to 375°. Add chicken pieces in batches and cook for 3-4 minutes until golden and crisp, do not overcook or chicken will be tough.

Remove chicken with slotted spoon and set on paper towels to drain, set aside.

Orange Chicken Sauce:
Clean wok or large frying pan and heat 15 seconds over high heat.

Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant.

Add chiles, orange peel, and green onions and stir-fry briefly.

Add rice wine and stir 3 seconds. Discard orange peel.

Mix soy sauce, water, sugar, and vinegar in a bowl and add to wok, bring to boil.

Add cooked chicken, stirring until well mixed.

In a small bowl, stir water into remaining 1 tablespoon cornstarch until smooth.

Add to chicken and heat until thickened. Stir in sesame oil. Serve at once.


Dried Orange peel

Use vegetable peeler and remove peel from 1 large orange.
Place peel in single layer on plate; cover with paper towel. Let stand at room temperature 1 day or until dry.
Snip into small pieces.

Microwave directions:
Arrange peel pieces on paper towel or paper plate with pieces touching.

Microwave on high 2-3 minutes (rotate 1/2 turn after 1 minute)until peel has curled and dried

SPICE COOKIES AND PUMPKIN SPICE DIP

Another interesting dip recipe from Taste of Home

Spice Cookies with Pumpkin Dip Recipe

Spice Cookies:
1-1/2 cups butter, softened
2 cup sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon each ground ginger and cloves
1 teaspoon salt

Pumpkin Dip:
1 package (8 ounces) cream cheese, softened
2 cups pumpkin pie filling
2 cups confectioners' sugar
1/2 to 1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground ginger

Cookies:
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.

Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets.

Bake at 375° for 6 minutes or until edges begin to brown.

Cool for 2 minutes before removing to a wire rack.

Dip:
Beat cream cheese in a large bowl until smooth. Beat in pumpkin pie filling.

Add the sugar, cinnamon and ginger and mix well. Serve with cookies.

Store leftover dip in the refrigerator.
Yield: about 20 dozen cookies and 3 cups dip
Source: Taste of Home

CHOCOLATE CHIP DIP

Another great recipe from Taste of Home. This is simple, quick and delicious.

Chocolate Chip Dip Recipe

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
Graham cracker sticks

In a small bowl, beat cream cheese and butter until light and fluffy.

Add the sugars and vanilla; beat until smooth.

Stir in chocolate chips.

Serve with graham cracker sticks.
Yield: 2 cups.

Simple & Delicious September/October 2009
Source:Taste of Home

BROWN SUGAR POUND CAKE WITH CARAMEL GLAZE

Brown Sugar Pound Cake With Caramel Glaze

Servings: 10 to 12
Note: Adapted from "Southern Cakes."

Cake
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 1/2 cups (3 sticks) butter, softened, plus additional for greasing the pan
1 (1-pound) box dark brown sugar
1/2 cup white sugar
5 eggs

Caramel glaze
1/2 cup (1 stick) butter
1 cup light brown sugar
1/2 cup evaporated milk
4 cups sifted powdered sugar
1 teaspoon vanilla

Heat the oven to 325 degrees. Grease and flour a 10-inch tube pan.


In a mixing bowl, combine the flour, baking powder and salt and stir with a fork; set aside. Into a small bowl, pour the milk and add the vanilla; set aside.


With a mixer, beat the butter at high speed until light and fluffy. Add the brown sugar in three batches, then add all of the white sugar, beating after each addition. Add the eggs one by one, beating well after each addition.


Reduce the speed to low and add half of the flour mixture and then half the milk, beating until the flour or milk has disappeared into the batter. Add the rest of the flour and the rest of the milk in the same way. Quickly scrape the batter into the tube pan and bake until the cake is nicely browned at the edges, springs back when lightly touched at the center and a wooden skewer inserted into the center comes out clean, about 1 hour and 10 minutes.

Remove the pan from the oven and leave it on a
wire rack for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or plate, then leave it to cool completely. When cool, glaze with caramel glaze.

Caramel glaze:
In a large saucepan, place the butter and brown sugar over medium heat. Stir until the butter melts and blends with the brown sugar to a smooth sauce, 2 to 3 minutes.

Add the milk and let the icing come to a gentle boil. Stir well, remove from the heat and add the powdered sugar and vanilla. Beat well with a mixer, whisk or spoon until the glaze thickens and loses a little of its shine, 1 or 2 minutes.

Use at once. If the glaze hardens, stir in 1 or 2 spoonfuls of evaporated milk to soften it.
Source:LA TIMES

STARBUCK'S CARAMEL APPLE SPICE

Starbuck's Caramel Apple Spice
Steamed, freshly pressed apple juice and cinnamon syrup. Topped with sweetened whipped cream and caramel drizzle.

Starbuck's Caramel Apple Spice

3 oz. Starbuck's Cinnamon Dulci syrup
14 oz. apple cider

whip cream
Caramel sauce

Pour syrup and apple cider into a saucepan and heat over medium heat (or in microwave). Stir gently. When warmed to desired temperature, pour in a mug and top with whip cream and swirl with caramel sauce.

FLOUR BAKERY YELLOW BIRTHDAY CAKE

Flour Bakery Yellow Birthday Cake Recipe


Cake:
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 cups granulated sugar
3 eggs
3 egg yolks
1 teaspoon vanilla extract
3 cups Cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup nonfat buttermilk

Chocolate ganache frosting:
12 ounces semisweet chocolate, finely chopped
1 cup heavy cream
1 cup (2 sticks) unsalted butter at room temperature
1 cup confectioners' sugar
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract

Cake:
Position a rack in the center of the oven, and heat the oven to 350 degrees.

Butter and flour two 8-inch round cake pans.

Using a stand mixer fitted with the paddle attachement, cream together the butter and granulated sugar on medium speed for 3–4 minutes, or until light and fluffy. Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar.

In a small bowl, whisk together the eggs, egg yolks, and vanilla just until combined.

On low speed, slowly pour the egg mixture into the butter mixture and mix just until incorporated. Scrape the bowl and paddle again, then beat on medium speed for 20–30 seconds, or until the mixture is homogeneous.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. On the lowest speed, add about one-third of the flour mixture to the egg-butter mixture and mix just until barely combined. Immediately pour in about half of the buttermilk and continue to mix on the lowest speed until the buttermilk is almost thoroughly incorporated. Stop the mixer and scrape the sides and bottom of the bowl well.

Using the lowest speed, add about half of the remaining flour mixture and mix just until barely combined. Add the rest of the buttermilk and mix just until combined. Be careful not to overmix.
At this point, it is best to finish the mixing by hand. Remove the bowl from the mixer stand and, using the rubber spatula, fold in the remaining flour mixture just until the batter is homogeneous. As you fold, be sure to incorporate any batter clinging to the sides and bottom of the bowl. Divide the batter evenly between the prepared cake pans.

Bake for 40–50 minutes, or until the tops are golden brown and the cakes spring back when pressed in the middle with a fingertip. Let cool completely in the pans on wire racks.


Chocolate ganache frosting:
Place the chocolate in a medium heat-proof bowl.

In a small saucepan, scald the cream over medium-high heat (bubbles start to form around the edge of the pan). Pour the hot cream over the chocolate and let sit for about 1 minute, then slowly whisk together the chocolate and cream until the chocolate is completely melted and the mixture is smooth.

Let sit at room temperature for 1–2 hours, or until competely cool.

Fit the stand mixer with the paddle attachment (or use a handheld mixer) and beat the butter on medium-low speed for 10–15 seconds, or until smooth.

Add the confectioners' sugar, salt, and vanilla and continue to beat on medium-low speed for about 2 minutes, or until the mixture is fluffy and smooth. Stop the mixer a few times and use a rubber spatula to scrape the bowl and the paddle to release any clinging butter or sugar.

On medium speed, add the cooled ganache and beat for about 2 minutes, or until completely combined. Stop to scrape the sides and bottom of the bowl. Turn up the mixer speed to medium-high and beat for about 1 minute, or until the frosting lightens in color and thickens. You should have about 4 cups.

Remove the cooled cakes from their pans. Be sure to cool cakes completely. Using a long, serrated knife, trim the top of each cake to level it. Place one cake layer on a cake plate or cake pedestal. Spoon about 1 cup of the frosting on top and use an offset spatula to spreada it evenly to the edges.

Carefully place the second cake layer, top-side down (so the even, sharp edges will be on the top of the finished cake), on top. Spoon about 1 cup of the frosting on top and spread it over the top and down the sides of the cake, smoothing the frosting as well as you can and covering the entire cake with a thin layer.

Spoon a heaping cup of frosting on top of the cake, and spread it evenly across the top and down the sides.

If desired, spoon any remaining frosting into a pastry bag fitted with a small round or star tip and pipe a decorative line along the top and/or bottom edge of the cake.

The cake can be stored in an airtight container at room temperature for up to 2 days.

WILLIAMS-SONOMA OVERNIGHT CINNAMON ROLLS

William Sonoma Overnight Cinnamon Rolls

1 Tablespoon (1 package) active dry yeast
1/2 cup warm water (105°F)
4 1/2 cups all-purpose flour, plus more as needed
4 eggs
1/4 cup granulated sugar
2 teaspoons kosher salt
8 Tablespoons (1 stick) unsalted butter, at room temperature
8 Tablespoons (1 stick) unsalted butter, melted
1/2 cup granulated sugar mixed with 1 Tbs. ground cinnamon

Vanilla glaze:
1 cup confectioners’ sugar
1/2 teaspoon kosher salt
2 Tablespoons unsalted butter, melted
2 Tablespoons milk
1 teaspoon vanilla extract

To make the dough, in the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot, about 30 minutes.

Add the eggs, granulated sugar, salt and the remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth, 3 to 4 minutes. Add the room-temperature butter and continue to knead, adding a little flour to reduce stickiness if needed, until the dough is smooth, 10 to 12 minutes. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours.

Butter a 9-by-13-inch baking dish. Transfer the dough to a floured work surface. Roll out into a 15-by-10-inch rectangle. Brush the rectangle with half of the melted butter, leaving a 2-inch-wide strip uncovered on one long side. Sprinkle the cinnamon sugar over the butter. Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut into 10 equal pieces. Place the pieces, cut side up, in the prepared dish. Brush the rolls with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight.

The next morning, remove the rolls from the refrigerator and let rise until half again as high, about 1 hour. Preheat an oven to 350°F.
Bake the rolls until golden brown, about 30 minutes. Let cool in the pan for 15 minutes.

While the rolls are baking, make the vanilla glaze: In a small bowl, sift together the confectioners’ sugar and salt. In a separate bowl, whisk together the butter, milk and vanilla, then stir into the sugar mixture to form a smooth paste. Spread the glaze over the warm rolls and serve immediately. Makes 10 large rolls.

NO BAKE PEANUT BUTTER CHOCOLATE DESSERT

Now that we all know what we should be eating, I am back to posting junk food. Peanut Butter and Chocolate no bake dessert. What more could anyone ask for.

Peanut Butter Chocolate Dessert Recipe

2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.

In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.

Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.
Yield: 12-16 servings.

Source: Taste of Home

SUPER FOODS

From Dr Steven Pratt's Book Fourteen Foods That Will Change Your Life Superfoods Rx


Beans:
Reduce obesity

Blueberries:
Lower risk for cardiovascular disease

Broccoli:
Lowers the incidence of cataracts and fights birth defects

Oats:
Reduce the risk of type II diabetes

Oranges:
Prevent strokes

Pumpkin:
Lowers the risk of various cancers

Wild salmon:
Lowers the risk of heart disease

Soy:
Lowers cholesterol

Spinach:
Decreases the chance of cardiovascular disease and age-related macular degeneration

Tea:
Helps prevent osteoporosis

Tomatoes:
Raise the skin's sun protection factor

Turkey:
Helps build a strong immune system

Walnuts:
Reduce the risk of developing coronary heart disease, diabetes, and cancer

THE WONDERS OF WALNUTS

The Wonders of Walnuts

Healthier Arteries:
Walnuts are a great source of omega-3 fatty acids which improves artery functions and studies show walnut help to reduce metabolic syndrome, which will help prevent the development of heart disease and diabetes. The addition of walnuts to the participants diet did so without causing weight gain.

Hyperactivity in Children:
Walnuts are a great source of omega-3 fatty acids.
Omega 3 is a healthy fat needed by our bodies. Various studies have Shown that children that do not have enough omega 3on average may have increased hyperactivity and problems sleeping.

Gallstones:
Studies have proven that all nuts decrease the risk of gallstones; walnuts by 25%.

Insomnia:
Walnuts are a natural source of Melatonin. Melatonin is the hormone critical in the regulation of sleep, daily rhythms, light-dark adjustment, and other processes.

Bone Health:
The omega three fat found in walnuts helps keep your bones healthy as they decrease in strength due to age. When you consume more Omega 3 than Omega 6, your bones will become stronger. The human body actually needs more omega 3 than omega 6.

Weight:
Eating 1-2 ounces of walnuts daily has been proven to help prevent natural weight gain.

Lower cholesterol:
People including walnuts in their diet also had the amount of LDL in their body (bad cholesterol) reduced by up to 6 percent.

Memory:
Studies have shown walnuts help to improved memory and cognitive processes.

Type 2 Diabetes:
A study that took place at Yale University proved that walnuts improve the blood flow of those people that have type 2 diabetes. The study indicates that people with type 2 diabetes are less likely to suffer cardiac problems if walnuts are included in their diet.

Heart health:
The gamma-tocopherol form of vitamin E in walnuts has been found to provide significant protection from heart problems.

AN APPLE A DAY

Health Benefits of Eating Apples

Bone Protection:
The flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Apples also have a large amount of Boron which helps to strengthen bones.

Asthma Help:
Children born to women who eat a lot of apples during pregnancy have lower rates of asthma than children whose mothers ate few apples.

Alzheimer's Prevention:
A study on mice at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer's disease.

Lower Cholesterol:
The pectin in apples lowers LDL ("bad") cholesterol. People who eat two apples per day may lower their cholesterol by as much as 16 percent.

Lung Cancer Prevention:
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.

Breast Cancer Prevention:
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.

Colon Cancer Prevention:
A recent study showed that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract.

Liver Cancer Prevention:
Research found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer.

Diabetes Management:
The pectin in apples supplies galacturonic acid to the body which lowers the body's need for insulin and may help in the management of diabetes.

Weight Loss:
One study found that women who ate three apples or pears per day lost more weight while dieting than women who did not eat fruit while dieting.

CHOCOLATE!!!

Some experts recommend eating between 1 and 2 ounces of dark chocolate daily. Here are a few reasons chocolate may be good for you.

High in Antioxidants:
Cocoa contains flavanols, a type of flavanoid that is only found in cocoa and chocolate. Flavanoids are antioxidants and help counteract free radicals in the body.

Blood Pressure Benefits:
Studies have shown dark chocolate can lower blood pressure in people with elevated blood pressure.

Lower LDL Cholesterol:
Dark chocolate reduces LDL cholesterol by as much as 10 percent.

Natural Anti-Depressant:
Chocolate contains serotonin, a natural anti-depressant. Chocolate also stimulates endorphin production, creating feelings of happiness and pleasure.

Cancer Fighter:
Several studies have found chocolate to be one of the best cancer-fighting foods along with foods like red wine, blueberries, garlic, and tea. Two ways that chocolate works as a cancer fighter is by inhibiting cell division and reducing inflammation.

Prevents Tooth Decay:
Research has found that the theobromine in chocolate prevents tooth decay by eliminating streptococcus mutans, a bacteria found to cause tooth decay.

Longer Life and Less Disease:
One study followed 200 men over 20 years and found that those who consumed large amounts of chocolate, both milk chocolate and dark, lived longer and had lower overall disease rates than men who ate little or no chocolate.


High in Magnesium:
Cacao is higher in magnesium than any other plant. Magnesium is an important mineral that helps in the regulation of the digestive, neurological, and cardiovascular systems. Since many people are magnesium deficient, adding magnesium-rich dark chocolate to the diet can improve overall health.

Artery Cleanup:
Studies have shown that the antioxidants in cacao work like brooms in sweeping plaque out of the arteries.

Brain Health:
Many studies have shown that dark chocolate is good for the brain. Researchers at Johns Hopkins University found that it can protect the brain after a stroke by shielding the nerve cells from further damage. Dark chocolate has also been found to improve memory. Researchers at California's Salk Institute found that a chemical in chocolate called epicatechin improved the memory of mice.

Chocolates made in Europe are generally richer in cocoa phenols than those made in the U.S. So if you're going to try putting chocolate's amazing benfits at home, remember: Darker is better

BANANAS - AMAZING FRUIT

Bananas contain three natural sugars
sucrose, fructose and glucose combined with fiber.

*Energy: A banana gives an instant, sustained and substantial boost of energy. Two bananas provide enough energy for a strenuous 90 minute workout.

*Depression: According to a recent survey undertaken by MIND among people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

*PMS: Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

*Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

*Blood Pressure: A Banana is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

*Brain Power: 200 students at a Twickenham (Middlesex) school were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

*Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

*Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

*Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

*Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

*Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

*Nerves: Bananas are high in B vitamins that help calm the nervous system.

*Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

*Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

*Temperature control: Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

*Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because t hey contain the natural mood enhancer tryptophan.

*Smoking & Tobacco Use: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.

*Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

*Strokes: According to research in "The New England Journal of Medicine, 'eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

*Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

Here's a bonus feature of bananas: If you want a quick shine on our shoes take the INSIDE of the banana skin, and rub directly on the shoe...polish with dry cloth.

20 REASONS TO DRINK GREEN TEA

Green Tea Benefit #1:
Excellent source of antioxidants

Antioxidants can slow down aging and prevent heart disease, strokes and cancers.

Heavy green tea drinkers are also 26% less likely to die from heart disease.

Green Tea Benefit #2:
Tea and Weight Loss
Some studies show green tea helps in burning fat.

Green tea increases exercise endurance. Green tea catechins burn fat and reduce carbohydrate utilization, enabling athletes to exercise longer.


Green Tea Benefit #3:
Longer life

Researchers found people who drink 5 or more cups of green tea a day are 16% less likely to die than those who drink less than one cup a day.

Green Tea Benefit #4:
Helps to prevent cancer

Green Tea reduces the risk of Cancer. Green Tea’s antioxidant is more effective than Vitamin C and Vitamin E which helps to protect body cells from damage.

Green tea starves off cancer cells by restricting blood vessel growth.

Green tea wreaks havoc in abnormal cells, causing them to self-destruct.

It blocks over-production of harmful enzymes that act as catalysts to cancer growth.


Green Tea Benefit #5:
Stress reliever

Tea contains a special compound called theanine, which has been known to stimulate alpha brain waves, calm the body, and promote relaxed awareness.


Green Tea Benefit #6:
Improves Brain Function.

A 2007 study found that drinking 4 cups of tea enhances the brain's ability to concentrate on the tasks at hand.

Two studies found that green tea regenerates damaged brain cells and is a viable treatment option for multiple sclerosis patients.

Green Tea Benefit #7:
Rejuvenate body, protect it from heart attacks and strokes and brain damaging diseases

Drinking green tea helps patients recover from heart attacks and strokes. Preliminary studies suggests active green tea compound EGCG (epigallocatechin gallate) speeds up the recovery process.

Several studies suggest green tea reduces heart disease.


Green Tea Benefit #8:
Improve Heart Health

Several studies suggest green tea reduces heart disease.

A hamsters study suggests green tea inhibits atherosclerosis, the hardening and thickening of arteries. A human equivalent dose of 3 to 4 cups a day is associated with 26% to 46% lower risk.

Green Tea Benefit #9:
Reduce high blood pressure

Studies show green tea reduces high blood pressure. Green Tea plays an important role by preventing cell damage in your brain, destroys harmful free radicals and repressing angiotensin, which leads to high blood pressure.

Green tea drinkers are 65% less likely to develop high blood pressure if they drink more than two cups a day.


Green Tea Benefit #10:
Prevent diabetes

Green Tea regulates blood sugars by:

*Increases insulin activities
*Promotes glucose metabolism
*Blocks glucose absorption.

Green Tea Benefit #11:
Reduces Inflammation

Two studies found that drinking tea may prevent rheumatoid inflammation.

Two studies found green tea to be helpful in reducing the inflammation associated with Colitis.


Green Tea Benefit #12:
Protect the lungs from smoking and second hand smoke.

Green tea protects you from lung cancer by reducing cellular damage caused by cigarette smole by as much as by 25%.

Green Tea Benefit #13:
Protect liver from toxins

One study where rats were kept intoxicated for 4 weeks found that green tea prevented damage to their livers.

In a study where mice were exposed to carbon tetrachloride, a toxic chemical solvent green tea reduced their liver damage.

Green Tea Benefit #14:
Bad Breath

Green tea fights mouth viruses and reduces bad breath.

Green Tea Benefit #15:
Builds bone

Studies found that drinking at least 2 cups of green tea a day helps preserve bone density and reduce osteoporosis risk. The longer you drink, the greater the benefits.

Green Tea Benefit #16:
Boost immunity.

Tea contains antigens, which are found also in some bacteria. They build up immune defense and prepare us for bacterial invasion to enable us to better fight off colds and flu.

Green Tea Benefit #17:
Green Tea reduces anxiety.

Green Tea Benefit #18:
Green Tea help to relieve allergies.

Green Tea Benefit #19:
Healthier Skin.

The antioxidants in green tea can protect your skin from harmful free radicals.

Green Tea Benefit #20:
Reduces Cholesterol and blood clots.

Green tea helps to keep the artery passageway clear by reducing cholesterol, triglycerides and blood clots.

DR OZ - 5 SUPERFOODS TO EAT NOW

1. Sweet Potatoes


2. Turmeric Tea


3. Mangosteen


4. Mustard Greens


5. Barramndi


Go to Dr. Oz Show website to read the article 5 Superfoods To Eat Now,

MEEMO'S 2011 DIRTY DOZEN PLUS

1. Apples
2. Celery
3. Strawberries



4. Peaches
5. Spinach
6. Nectarines-Imported


7. Grapes-Imported
8. Bell Peppers
9. Potatoes


10. Blueberries-Domestic
11. Lettuce
12. Cherries



13. Kale and Mustard Greens
14. Cantalope-Imported
15. Cucumbers
16. Pears

Whenever possible it would be worthwhile to buy organic when purchasing the above fruit and vegetables.

100 FOODS DR. OZ WANTS IN YOUR SHOPPING CART

Click on this list to print a copy of this grocery list from the Dr. Oz Show Website.