Tough Cookie

!±8± Tough Cookie

It's time to find your Fierce and Fearless voice! If you've ever been called a "smart cookie" or a "tough cookie". It means you're sweet & will stand up for yourself any day of the week. Yet speaking up and having a voice doesn't mean we use it well.

What is it that you want right now? I'd like you to write it down. Think about it. If this is something that you really want. Please tell me why aren't you going after it? Are you feeling weak? Are you feeling like you're not equipped to bring it to fruition? What is holding you back?

I was once described as a "tough (chocolate chip) cookie". The irony about that is I don't particularly care for chocolate chip cookies. In fact my favorites are peanut butter, oatmeal & lemon cookies.

You see sometimes women hear the word tough & they immediately think it will diminish their femininity. When in fact it's the complete opposite. When you are tough, you are 100% unequivocally standing in your feminine power.

Speak your mind.

I see so many women who are afraid to stand up for themselves. Yes "Worrying About What Other People Think Syndrome" is on the rise. We have been taught to be strong and overcome our fear of asking for what we want. It's time to put it to good use.

I think it's important to be outspoken & develop your communication skills so you are taken seriously & still get the results you want.

If "smart cookie" or a "tough cookie" is resonating with you. Congratulations! You are brave and chances are go through problems in your life easily, you can stand up for yourself, and you are not a pushover.

If you've never been called a "tough cookie" it might be time to align with the characteristics of one so you can be more secure with who you are, develop your own identity & refuse to be treated like a subordinate.

"Tough cookies" have spent years developing a strong character; they don't complain and work diligently to overcome obstacles. It doesn't have to take you years but if you commit you'll find yourself reaping the benefits of your new characteristics a lot sooner.

If you are holding back right now, playing small, being soft or taking baby steps. Make your move BEFORE you are ready. Make the decision to be the woman who is determined to do what they want and know that you will succeed even in difficult situations. Life will be a lot sweeter!

Tough Cookie

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Breakfast Cereals-2007's Best

!±8± Breakfast Cereals-2007's Best

The most healthful breakfast is whole grain cereal. If you're trying to lose weight, control cholesterol or diabetes, or just need a lot of energy, your best bet is a hot cooked cereal of whole grains, such as oatmeal; or barley, brown rice or wheat berries cooked and served like oatmeal. Flavor it with raisins or other dried fruits, cinnamon, and perhaps a handful of nuts such as pine nuts.

If you prefer cold cereal, you need to check the list of ingredients carefully. The FIRST ingredient should be a whole grain. Then scan through the entire list and if you see the words "partially hydrogenated," put the box back on the shelf. We recommend that you avoid foods with partially hydrogenated oils (or "trans fats"), and they still show up in many cereals (see the list below.)

Once you've eliminated all the brands made with refined grains or partially hydrogenated oils, check for ADDED sugars (you want little or none) and fiber (you want a lot.)

Raisins or other dried fruits will add a lot of grams of sugar to the listing on the nutrition panel; they are not distinguished from added sugars, so you can only estimate the amounts.

The fiber content listed on the nutrition label can be confusing because it's based on serving size, and very light cereals (such as puffed wheat) show little fiber per serving, but an acceptable amount when you adjust for weight. Cereals made from bran (the outer covering removed from whole grains) will have higher fiber content than cereals made from whole grains (which have the germ and starchy parts of the grains as well as the fiber), but they can be hard to digest.

2007 Update:I'm delighted to note that partially hydrogenated oils (trans fats) have been taken out of many cereals. The old list included 56 brands with PHO's; the new list has only 13! Most of the popular General Mills, Post and Quaker cereal brands no longer have them. Kelloggs is the one major cereal maker that has not yet removed them from many of their leading products; hopefully they will respond to consumer pressure soon.

Is it really whole grain? Manufacturers have also responded to the call for more whole grains in our diet, so you will find a lot more choices that meet my recommendation of "whole grains as the first ingredient". However, many that claim to be "whole grain" still include refined grains. You may need to do some detective work to see what you're getting. One-ingredient whole grain cereals (i.e., shredded wheat, puffed wheat, oatmeal) are sure bets. If you see milled corn, corn meal, wheat flour or rice in

Recommended: Cereals made from Whole Grains
(No trans fats, little or no added sugars; but check the list of ingredients -- recipes can change.)

Cheerios - General Mills

Chex, Wheat or Multi Grain - General Mills

Cinnamon Toast Crunch - General Mills

Cinnamon Grahams - General Mills

French Toast Crunch - General Mills

Golden Grahams - General Mills

Grape Nuts - Post

Grape Nut Flakes - Post

Great Grains, all varieties - Post

Healthy Choice Toasted Brown Sugar Squares - Kelloggs

Kashi (all varieties) - Kashi Company

Life - Quaker

Mini-Wheats, all varieties - Kelloggs

Muesli - Familia

Nutri-Grain, all varieties - Kelloggs

Oatmeal Crisp, all varieties - General Mills

Oatmeal Squares - Quaker

Organic Healthy Fiber Multigrain Flakes - Health Valley

Puffed Wheat - Quaker and others

Shredded Wheat, all varieties and sizes - Post and others

South Beach Diet Toasted Wheats

Total - General Mills

Uncle Sam - U.S. Mills

Weetabix

Wheaties - General Mills

Barbara's, Cascadian Farm, Mother's, Nature's Promise and other smaller brands that specialize in "healthful" cereals (but always check the list of ingredients).

Recommended: All Bran or High Bran Cereals
(no trans fats, little or no added sugars. )

100% Bran - Post

All Bran, all varieties - Kelloggs

Bran Flakes - Post

Chex, Multi-Bran - General Mills

Complete Wheat Bran Flakes - Kelloggs

Complete Oat Bran Flakes - Kelloggs

Cracklin' Oat Bran - Kelloggs

Crunchy Corn Bran - Quaker

Fiber 7 Flakes - Health Valley

Fiber One - General Mills

Fruit & Bran - Post

Granola, Low Fat - Kelloggs

Oat Bran - Quaker

Oat Bran Flakes - Health Valley

Oat Bran Flakes with Raisins - Health Valley

Organic Bran with Raisins - Health Valley

Raisin Bran - Kelloggs

Raisin Bran Flakes - Health Valley

Raisin Bran, Whole Grain Wheat - Post

Raisin Nut Bran - General Mills

Shredded Wheat 'n' Bran - Post

Total, Raisin Bran - General Mills

Weight Watchers Flakes 'n' Fiber

100% Natural Granola - Quaker

Not Recommended - Cereals that Contain Partially Hydrogenated Oils (Trans Fats)*
Many also are primarily refined grains and high in added sugars.

Basic Four - General Mills

Cocoa Krispies - Kelloggs

Corn Pops - Kelloggs

Froot Loops - Kelloggs

Golden Crisp - Post

Granola with Raisins, Low Fat - Kelloggs* (see note below)

Healthy Choice Mueslix - Kelloggs

Healthy Choice Almond Crunch with Raisins - Kelloggs

Healthy Choice Low Fat Granola with Raisins - Kelloggs

Mini-Swirlz - Kelloggs

Smacks - Kelloggs

Smart Start - Kelloggs

Special K - Kelloggs

Not Recommended - Cereals Made from Refined Grains
Many of these also contain a lot of added sugar

Apple Jacks - Kelloggs

Cap'n Crunch, all varieties - Quaker

Chex, Rice or Corn - General Mills

Cocoa Frosted Flakes - Kelloggs

Cocoa Blasts - Quaker

Cocoa Pebbles - Post

Cocoa Puffs - General Mills

Cookie Crisp/Chocolate Chip - General Mills

Corn Pops - Kelloggs

Corn Flakes - Kelloggs and others

Count Chocula - General Mills

Crispix - Kelloggs

Frosted Flakes - Kelloggs

Fruity Pebbles - Post

Honey Bunches of Oats - Post

Honey Comb - Post

Honey Nut Clusters - General Mills

Kix - General Mills

Lucky Charms - General Mills

Product 19 - Kelloggs

Puffed Rice - Quaker

Reese's Peanut Butter Puffs - General Mills

Rice Krispies, all varieties - Kelloggs

Total Corn Flakes - General Mills

*When I checked these cereals on 1/26/07, Kelloggs' Low Fat Granola with Raisins contained partially hydrogenated oils while their plain Low Fat Granola had none. I hope this means that Kelloggs is following the lead of the other cereal makers and that PHO's will soon be gone from all of their products. Meanwhile, protect yourself and check the list of ingredients! Cereal recipes change.

Breakfast Cereals-2007's Best

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Nestle Toll House Cookies Commercial

!±8± Nestle Toll House Cookies Commercial

Bunch of kids eating cookies made from toll house chocolate chips

Nestle Toll House Cookies Commercial

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Simple Cookie Recipes for The Young and Old

!±8± Simple Cookie Recipes for The Young and Old

Cookies have always been favorite baked products of both children and elders. They are also the preferred dessert for a dinner party or potluck gatherings. Nobody can resist the smell of baking homemade cookies. With the advent of simple cookie recipes, baking cookies is just as easy and quick as reciting your alphabet.

Some people are just crazy for cookies. There are variations in types of cookies that allow even people who are watching their diets to enjoy them. There are simple cookie recipes that use low carb ingredients as well as low fat or fat free ingredients.

Some types of cookies that you commonly find baking in many home kitchens are thumbprint cookies, chocolate chip cookies, oatmeal cookies and peanut butter cookies. Mother and children find do their bonding while creating no bake cookies. Take a look at some simple cookie recipes that you may want to try the next time you plan on entertaining at home.

Sunflower Seed Butter Cookies:

This cookie recipe is a good substitute for peanut butter cookies. The ingredients are 2 cups of all purpose flour, a teaspoon of baking soda, 3/4 cup each of sugar, packed brown sugar, softened butter and cold sunflower seed butter, ½ teaspoon baking powder, ¼ teaspoon salt, 2 large eggs and 1 and ½ teaspoons vanilla.

Preheat your oven to 275 degrees. In a medium mixing bowl, combine together baking soda, baking powder, flour and salt. In another mixing bowl, combine together and beat sunflower seed butter, sugar, butter and brown sugar until fluffy. Then add eggs and vanilla and beat to combine.

Gradually add the flour mixture and mix them well. Then wrap the dough in plastic food wrap and chill for about 3 hours. Roll dough into balls and placed on ungreased cookie sheet. Dip into the flour the back of a spoon or fork, then press in each cookie to flatten. Bake for 10 minutes and then allow to cool slightly before placing the cookies on wax paper or cooling rack.

Snickerdoodle Cookie:

Another must-bake recipe, this cookie needs ½ cup softened butter, a cup of sugar, ¼ teaspoon each of baking soda and cream of tartar, a large egg, 1 and ½ cups of all purpose flour, ½ teaspoon vanilla, 1 and ½ teaspoons of cinnamon and 4 tablespoons of granulated sugar.

Preheat the oven to 375 degrees. In a bowl, beat the butter for 30 seconds. Then add sugar, cream of tartar and baking soda. Combine together and beat well. Add egg and vanilla and beat well to blend. Also blend in the flour. Cover with plastic wrap and refrigerate for about an hour. Combine the sugar and cinnamon. Roll the ball-shaped dough into the cinnamon sugar mixture to coat.

Then place the dough on an ungreased cookie sheet, making sure that each is 2 inches apart. Bake for 10 to 11 minutes and allow to cool before serving.

There are thousands of simple cookie recipes that you can try. Be creative when it comes to ingredients because the fun of baking cookies is substituting the usual ingredients and coming up with cookies that are more to your taste or suit the occasion.

Simple Cookie Recipes for The Young and Old

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Tangy Lemon Curd

!±8± Tangy Lemon Curd

If you've ever enjoyed afternoon tea at an elegant hotel or B&B, you probably know how delicious lemon curd is with traditional scones, cookies, or biscuits. But maybe you thought lemon curd was difficult to make. It isn't. And not only is it delicious on scones, cookies, and biscuits, it also makes a tangy filling for cakes, tarts, and pies.

Some lemon curd recipes call for butter, but you'll only need 4 ingredients for this variation. For 1 cup of lemon curd use:

4 egg yolks (at room temperature)

1/2 c. granulated sugar

Grated zest of 1 lemon

1/2 c. fresh lemon juice (you'll need at least 1 large lemon or 2 small ones to get this much juice)

Juice the lemon(s) to get 1/2 cup of fresh juice, then grate the outside of the lemon being careful not to get any of the white pith (this can be bitter). Set the juice and the zest aside.

Whisk together the egg yolks and sugar in a small stainless steel bowl. Add the zest, then whisk in the lemon juice. Set the bowl over a pot of simmering water and whisk the mixture constantly for about 10 minutes until it thickens.

Remove bowl from heat and strain the lemon mixture through a fine sieve into a pretty glass or ceramic container. Cover with plastic wrap. Refrigerate until cool. Lemon curd can be stored in the refrigerator for about 2 weeks.

Variations: Instead of lemons and lemon juice, use limes or oranges for a tangy lime curd or a sweeter orange curd.

Tangy Lemon Curd

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The Whole Wheat Tortilla Tango

!±8± The Whole Wheat Tortilla Tango

For those living in the southwest states, tortillas are a common substitute for a piece of bread. Everything from thin slices of grilled steak, chicken or pork to scrambled eggs with chunks of bell pepper, onions and shredded cheese for breakfast, tortillas and their fillings are a great form of take-out. For the calorie-conscious, one wheat tortilla has (130) calories and (2) grams of fat. Since these tortillas are made from low-cholesterol vegetable oils instead of lard like the flour ones, they are the right choice for the cholesterol wary.

Breakfast Tacos

(Serves 1-2)

2-eggs or 2-Tablespoons of an substitute egg product

1/2-cup onion, cut into thin slices

1-small cooked potato, chop one-half and reserve the other

½-cup red or green bell pepper, chopped

1/4-cup shredded cheese, or low-fat cheese

1-tsp. low-fat or fat-free butter

Salt & pepper-to taste

Garnish: 1-teaspoon Picante Sauce

Directions: In a skillet; add a teaspoon of butter and season with the salt and the pepper. Sauté the onion, bell pepper and half of the pre-boiled in one-fourth teaspoon salt and boiling water potato or the half of one that has been pre-baked until the vegetables are slightly wilted. Into a bowl: Crack two eggs and add a half teaspoonful of cold water. Stir with a fork until the yolks, egg whites and water are combined. Pour over the potato and vegetable mixture cooking over medium-low heat. As soon as a crust on the bottom of the eggs are formed. Use a wooden spoon to combine the ingredients together until the eggs have the appearance of being scrambled. In a microwave, heat a wheat tortilla or two for thirty seconds. Spoon the filling into the center adding a teaspoon of Picante Sauce for garnish. Wrap it making sure that the filling is intact. Put on a plate and enjoy.

The Whole Wheat Tortilla Tango

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Nestle Toll House Chocolate Chip Cookie Recipe

!±8± Nestle Toll House Chocolate Chip Cookie Recipe

Nestle Toll House Chocolate Chip Cookie Recipe Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups chocolate chips 1 cup walnuts Preparation Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nestle Toll House Chocolate Chip Cookie Recipe

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An Overview Of Modelling Chocolate For UK Cake Makers

!±8± An Overview Of Modelling Chocolate For UK Cake Makers

Introduction

Lots of people in the UK watch popular cake making TV shows - and many will want to try and recreate some of the amazing cake designs. A big problem is when it comes to obtaining or making modelling chocolate for creating figures. A main ingredient used in the typical recipe is unavailable in the United Kingdom.

Modelling Chocolate.

Modelling chocolate or "Chocolate Clay" is an edible food, and works exactly as the name suggests - it allows the user to use it like a clay - A Chocolate clay that can be made into figures and once allowed to dry, remains in the fixed position, and can be eatten!

The main recipe used to make modelling chocolate on the TV, and in the USA is either: milk chocolate, white chocolate, and corn syrup.

These 2 basic ingredients: "chocolate and corn syrup", will leave UK cake makers annoyed, and baffled to why their modeling chocolate never works.

The main problem is Corn Syrup - this ingredient, despite being very popular in the USA is a very niche product in the UK, and very hard to buy in shops. It can be obtained online - but even if you obtain the corn syrup - you also have to cope with this problem...

UK chocolate is VERY different from that available in the USA. UK chocolate is sometimes referred to as "vegolate" by the EU as it contains such a low quantity of the actual ingredient that makes chocolate -chocolate. Chocolate from the USA does not suffer from this problem. This means 100g of american chocolate contains a much higher quantity of chocolat than the UK product.

The UK Modelling Chocolate Recipe.

Without any more explanation, this is the recipe you should use if you live in the UK and want to make modelling chocolate or chocolate clay.

100g of Tesco Own brand white/milk chocolate. (UK chocolates vary - this is the exact one tried and tested) Any brand will work - but the amount of syrup will need to be changed to suite the cocoa content. 50g of Tate and Lyle golden syrup.

Guide:

Step 1: Heat the Syrup for 30 seconds in the microwave. It will turn very runny. Step 2: Crush the chocolate into as small chunks as possible - consider blending into a powder. Step 3: In short microwave bursts - melt the chocolate until there are no lumps Step 4: Reheat the syrup for 15seconds, and then pour into the melted chocolate. Step 5: Mix the ingredients until they form a ball. The sides of your dish will clear, and then pour the lump onto silver foil and put into the fridge. It will look oily but it is fine. Do NOT mix once the ball is formed, otherwise the ingredients will start to separate and you will have wasted your chocolate. Leave for a couple of hours. Step 6: The chocolate will turn hard. Break off the amount you want to use, and knead it back into soft clay.

Tips: Avoid Water - Anywhere. The chocolate will react to it! Make sure your hands are dry and cold. Too hot and the chocolate will melt too fast.

Remember: Modelling Chocolate is very oily - if it seems really greasy while you are using it - that is normal. You must take breaks when the chocolate starts getting too hot.

An Overview Of Modelling Chocolate For UK Cake Makers

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Quick And Easy Way to Make Homemade Potato Chips

!±8± Quick And Easy Way to Make Homemade Potato Chips

Oh, how I ADORE potato chips. Ever since I can remember, I hoarded the potato chip bag and could hardly manage to share. Yes, how self-absorbed ! So, to get over my selfishness, I decided to share my passion for potato chips by always having a supply on hand - without having to run to the store every 3 or 4 days!

At any rate, I may convert you to a snack-aholic with these beyond belief homemade potato chips that are simple to make and you'll never want to go back to the bagged, store-bought kind again. Trust me, you'll love them!

Are you the creative type? How about making your chips of the mixed variety? Make them not just with Russet potatoes, but try making some of your chips from Finnish yellow or Peruvian purple potatoes.

Just be aware that each kind of potato has its own moisture content. So, you'll need to fry up batches individually. Once finished, you'll have a lovely mix of homemade delicacies - no longer everyday, but splendidly done potato chips.

Making your own potato chips doesn't have to be a chore. Enjoy frying up fresh batches and sharing them with your family and friends. The freshness makes such a huge difference and the people you share with, will love you for the little bit of extra effort.

What you'll need:

- 4 large russet potatoes

- large bowl of ice water

- 2 quarts of peanut oil

- sea salt to taste

- Electric fryer

First, scrub, your potatoes thoroughly. Get all that earthy stuff off of them until they are as clean as they'll get. Then, with a sharp knife, thinly slice the potatoes, or use a vegetable slicing machine. Place the slices in a the bowl of ice water and soak for 1 hour.

With your electric deep-fat fryer or deep-fat fryer, pour in the oil to a depth of 4 to 5 inches, making sure that the oil doesn't come up the sides of your pot more than halfway. Heat the oil until the temperature registers between 375 and 400 degrees F. Use a deep-fat thermometer to gage the temperature.

Drain your slices and pat dry with some paper towels. Fry the slices in small batches until golden brown. Turn them frequently using a slotted spoon. Then, transfer your chips to a paper towel to drain.

Season your chips with the salt or use your favorite seasoned salt like Dash or Spike. Seasoned salt gives plain old potato chips a face lift. But go easy! A little seasoned salt goes a long ways.

You can serve these beautiful chips either warm (absolutely my favorite way) or cold. Or, just store them in an air tight container. Definitely make sure you have more on hand than you think you'll need, because these yummy potato chips will disappear faster than you can say, "Potato Chip Heaven!"

Quick And Easy Way to Make Homemade Potato Chips

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Medifast Bars - An Overview Of Taste, Flavors And Nutrition

!±8± Medifast Bars - An Overview Of Taste, Flavors And Nutrition

I've lost over 75 pounds on medifast and I find that many people mistake this as a diet that's made up of mostly protein bars and shakes. Although both are very popular and tasty options, they are only one choice out of many. There are over 70 food choices on this diet. The bars just happen to be one of them.

That said, I understand why the bars are so popular. They are good, filling and extremely convenient. They are also guilt free at only about 150 calories each, with only about 10 grams of sugar, 11 grams of protein, and 5 grams of fiber. Admittedly, the portion size is a bit small at first glance, but they are more filling than you might guess. Here are the flavors available and my take on how they taste:

Chocolate Mint: One of my favorites. These remind me of the Girl Scout Thin Mint cookies. These have more of a crunchy, rather than chewy, taste. I have several of these per week.

Oatmeal Raisin: Many people feel this one taste like oatmeal raisin cookie dough. This one is probably most similar to what you would envision when think of a protein bar, sort of like the Quaker variety. This one has more of a chewy texture.

Lemon Yogurt: I'm not sure where the yogurt comes in here. I don't taste it. I can taste a lot of lemon flavor though, almost like the filling for lemon meringue pie. This bar has more of chewy texture as well.

Chocolate: This is your classic chocolate bar, but it has a crunchy texture which I really like. If I had to compare this to something you might recognize, I'd have to say a nestle crunch bar, mostly because of the texture, but the taste is pretty good too. I believe this is probably most people's favorite.

Fruit And Nut / S'more Granola: These are your typical granola type bars. I don't like granola in general, so these are my least favorite.

Caramel Nut: Again to use the candy bar analogy, this one is a bit like a Twix.

Peanut Butter: This one taste exactly as you might expect. Peanut taste with a crunchy texture. I love it. Also a favorite.

I really do love the medifast bars. They allow me a bit of a dessert or candy indulgence without the guilt.

Medifast Bars - An Overview Of Taste, Flavors And Nutrition

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The History of Chocolate Chip Cookies

!±8± The History of Chocolate Chip Cookies

The chocolate chip cookie was invented by a lady named Ruth Wakefield in 1933 and like many great recipes today it was discovered completely by accident. Ruth was the owner of the Toll house Inn which was located in Whitman, Massachusetts which was a very popular place to take in some good home cooked meals.

They say Ruth regularly made chocolate cookies using bakers chocolate, but one day she ran out and only had access to a nestle semi sweet chocolate so she broke the bar into pieces and mixed it into the batter thinking it would melt and mix with it. And of course the chocolate pieces did not mixed like the bakers chocolate and the nestle toll house chocolate chip cookie was born.

Ruth Wakefield then sold the recipe to Nestle in exchange for a lifetime supply of chocolate chips. Nestle has since printed the recipe on the back of every bag of chocolate chips they have sold in North America with one small variation which is the option of using margarine over butter.

During world war two nestle toll house cookies were being sent to GI's from Massachusetts who would then share them with other American soldiers from different parts of the states. This lead to several soldiers writing home asking for Nestle toll house cookies which lead to many people contacting Ruth wanting her recipe which lead to a nation wide craze for these delicious cookies.

However the history of chocolate chip cookies has more then just one story. George Boucher and his daughter Carol Cavanagh worked together at the toll house inn and Carol states that Wakefield being a seasoned baker and publisher of books would know the property of chocolate and know it wouldn't melt and mix in.

Boucher states the real story is that his electric mixer knocked some nestle chocolate off the shelf into his sugar cookie mix from the vibrations and it got mixed together and formed chunks of chocolate in the mix. Boucher claims Wakefield wanted to throw away the mix because in her eyes it was ruined, but he wanted to keep it and bake it.

And so he did forming chocolate chip cookies. Who knows if his story is true or not, but it very well could be.

The History of Chocolate Chip Cookies

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