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Most popular cookies is the Chocolate Chip Cookie. Fresh out of the oven is how my husband, my kids and I like them best.

Chocolate Chip Cookies are drop style cookie. They traditionally consist of a dough with brown sugar and white sugar and butter and semi-sweet chocolate chips in it.

There are variations of the cookies with oatmeal or nuts or M&M’s like my kids love. Another favorite is Macadamia nut in with white chocolate.

Mrs. Fields make a cookie-wich that I love. It is two cookies with frosting in the middle! Talk about sugar rush and calories! Thankfully for me our Mrs. Fields stand is no longer at the local mall.
Who do we owe thanks to for this great treat? The Chocolate Chip Cookie was first made by a lady named Ruth Graves Wakefield. They were called Toll House Chocolate Chip Cookies.

Why “Toll House”? It was because she had bought an inn with her husband, Kenneth Wakefield in Massachusetts and was the cook there.

“Toll House Inn” was an inn, restaurant and a toll stop. Being built on a toll road, folks stopped there to pay their tolls like a modern day toll both for us.

Ruth Graves Wakefield had written a cookbook in 1940’s that had her recipes in it from the years of cooking at the inn. The cookbook was called “Ruth Wakefield’s Recipes:Tried and True”. It became a best selling cookbook.

In the 1960’s the Toll House Inn was sold by the Wakefields. It went through changes and in the 1970’s was bought, restored and then it was claimed by fire in the 1980’s.

From 1903-1977 was when Ruth Graves Wakefield lived. Her grave is in Massachusetts.

Massachusetts has the chocolate chip cookie as it’s official cookie thanks to a proposal in 1997.

There are billions of chocolate chip cookies eaten each year by cookie lovers everywhere. Thanks Ruth Graves Wakefield for this delicious, classic dessert!

There is hardly anyone who doesn’t enjoy the aroma and taste of a freshly made waffle. It is the perfect weekend morning treat. They are light, fluffy, and utterly delicious. If you do own one of the fabulous waffle makers on the market then you know what I mean, and if you don’t then you may want to get one.

There are many different types and brands of waffle makers on the market. Each one offers special features and options. Trying to sort through all of the choices can be overwhelming. Picking the right one does not have to be a hassle. You just need to understand the basic functions of each kind.

Sorting by type

Although all waffle makers have the same rudimentary functions each one offers some type of different features. The similarities are that they make it easy for you to make quick and tasty homemade waffles in a short amount of time. The differences include shape of waffles, how big the waffles are, and kind of waffles that are made. Being familiar with all of the kinds that are offered will help in your decision making.

Belgian waffles: This maker will enable you to produce those thick and tasty Belgian waffles that you get in restaurant topped with sweet berries and whipped cream. The pockets are extra deep and there are usually four wells so that you can turn out a whole plate of waffles in only a small amount of time.

Belgian flip waffle maker: You will feel just like a professional with this waffle maker. It offers deeper wells than the regular Belgian waffle maker and sits on a stand that allows you to turn the waffle maker as it cooks. This process will make the waffles extra fluffy. This too makes 4 square waffles.

Standard: These are the regular waffles that you are most familiar with. They usually make one at a time and are very quick to use. If you live on your own then you may want one of these.

Pizzelle cookie maker: Make delicious pizzelles cookies with this machine. You can eat them alone and serve them with tea or ice cream.

Stove top: Very similar to the standard quick makers, but they have to be heated and flipped on the stove. These makers will require a bit more attention than the ones that sit on the counter, but the quality of waffles that they produce is just as delicious.

Waffle cone: A maker that you can use to make waffle cones. These are especially tasty with homemade ice cream in the summer time.

No matter which one of these high quality waffle makers you choose it will produce great tasting waffles in a short time. It is a winning situation.

I read my first Atkins Diet book when I was working in an office in Barry, south Wales. I had been working there for about five years and had put on a lot of excess weight. I had never enjoyed taking part in sport, but my previously, I had worked on building sites, which meant a fair bit of physical activity ” enough anyway to keep me in decent shape. After five years on the office computer, I weighed 18 stone 12 pounds (264 lbs or 120 kg), three stone more than I had before and neither I nor my GP were happy about it.

One day a representative of a legal firm came in for an appointment, and, while we were waiting for the other directors to arrive, we got talking about office life and its propensity to put on weight. He said that he had had the same problem before, but that now he made sure he got out of the office regularly and walked everywhere time would allow. He also said that he’d read a good book on losing weight while on holiday in America and that he would send me a copy. I thought nothing more of it and never saw the man again. Mr. Blackwell, I think his name was.

One day the book arrived out of the blue, but it remained on my desk unread for months and months, until one day, I had a dentist’s appointment. I had forgotten to take a book to work to read while I was waiting ” something I nearly always did/do because the magazines are always so old and boring. Anyway, I read 50 or so pages that day and I was really impressed. I had never been on a ‘proper’ diet before and I thought I should give it a a go. I had stopped eating pastry, cakes and chocolate months ago, but it hadn’t had much effect and my weight was still on the up, albeit slightly more slowly.

It seemed to me that it was a ‘thinking person’s’ diet There is a huge amount of scope for individual tastes and lifestyles and self-discipline did not seem to be much of an issue because of that. The book warned of addictions and fads and how best to overcome or prevent them. These did not seem to be an issue for me. I liked coffee, but could take it or leave it and I had already given up chocolate. Beer and bread could be a problem though.

The only ‘must do’ in the seven-day induction phase is to eat not more than 20 gram of carbohydrate per day. The book had a clear list of almost all foods and their carbohydrate content. I found it really easy. In fact, I started eating in a more healthy manner in the induction stage than I had been eating before it! I bought a tub of Ketone sticks from the local chemist to check whether the Atkins Diet was working and found that I was in ketosis on the third day. It was very satisfying to know that now I would be losing weight whatever I did and wherever I was every minute of the day!

I gave up bread (and beer!) for a fortnight and felt great. I actually felt ‘bouncy’ or ’springy’ as you see a boxer in the ring before a fight. I had no trouble whatsoever staying within the 20 gram limit, although I missed fruit more than I’d expected. But I found ways to compensate for everything. The book has loads of recipes and suggestions so I won’t go into them here, but I started eating breakfast before I went to work and in the evenings, took great care and attention over preparing a lunch box for work the next day, usually consisting of a salad, some cheese and various nuts to snack on. You can eat a few strawberries too. In the evening, I would cook up something like a curry (no flour) eating it with green beans instead of rice; or a traditional British meal without potatoes followed by cheese and strawberries and cream. I lost 18 pounds in two weeks and felt wonderful.

Opening a restaurant is not rocket science but a few simple mistakes especially in the early stages can mean success or failure. Deciding to become a restaurant owner is always risky business. Opening up is the easy part. Keeping the doors open and the seats filled is where it gets tricky. There is a whole smorgasbord of things to consider before blindly rushing forward.

If you do not own the building where you plan to open your business, you will have to enter into a lease arrangement with the landlord. Typically these leases require a long term commitment, which means that you had better investigate thoroughly the feasibility of that location. If you select a bad location and try to get out early, you could be faced with law suits or stiff penalties.

The initial capital expenditures for building lease, leasehold improvements, outfitting the kitchen, seating, lighting, flooring and all other pre-opening costs can easily reach $200,000 or more. And if you pour all your money into the wrong location, that money is as good as gone. You cant take the leasehold improvements with you. On the other hand, the owner of a mobile food business has a substantially lower initial investment with a much smaller risk factor. If things do not work out at one location, he can hook up his concession trailer and bring his business to customers at a different location. And take his entire investment along with him.

In the initial 6-12 months or longer, be prepared to spend long hours and weekends away from your friends and family. If you are fortunate enough to make it, it will be due to a combination of hard work and dumb luck. If, on the other hand, your efforts prove futile, be prepared for the inevitable, specifically, you ending up as another statistic in the food industry, without friends, family or savings to fall back on.

Staffing a restaurant and keeping it staffed will be one of the most difficult and time consuming tasks the new restaurant owner will face. Unless you have a large family and friends to tap from, you will be constantly hiring, training and firing both full-time and part-time employees.

Managing a restaurant staff is a difficult task. It can be one headache after another. Employers find that many restaurant employees are unreliable and uncooperative. The restaurant business is plagued with staff turnovers. To add insult to injury your good employees are often wooed away by your competitors.

There are a number of other factors to take into consideration which will be covered in detail in subsequent articles. The list includes city ordinances and Health Department rules and regulations; advertising and marketing; menu selections; working capital reserves; inventory control; waste; bookkeeping; incorporation; income taxes, payroll and more. Running a successful restaurant is not a one-man job. You need a team of professional dedicated people and even then it never runs smoothly.

Opening a restaurant in the best of times is difficult. A weak economy certainly doesnt help. Before you dive in head first, do your homework and weigh all your options. One journalist jokingly commented that, If your restaurant is failing at least you dont have to worry about competition. On the other hand, if you are successful, that too may be short-lived as competitors move into your area, to capitalize on your new found wealth, with bigger and fancier restaurants to steal your customers away.

Exercise burns fat. Excess weight causes a cycling effect. You become more fatigued with more weight and less apt to exercise or do other things that will help maintain a lower weight. Even eating moderately without exercise will result in increased weight. It doesn’t have to be a 3-hour stint at the gym to become healthier. You can lose weight without that huge block of time at the gym. Gradually increase the exercise and you’ll find yourself breaking that negative cycle.

Eating well balanced meals are the key to maintaining your health as a diabetic. Combine this with a daily exercise regime to use more calories than you take in. “Give me meat and potatoes!” used to be my motto. Then the doctor told me my triglycerides were up and if I didn’t start eating better I’d end up with diabetes. Talk about a scare! That caused me to start eating on a smaller plate, taking smaller portions and eating more vegetables. Eating fewer calories than you use (i.e. eat 1200 calories - use 1400 calories) is the key to gradual weight loss and a healthier body.

There are two schools of thought about vegetables. One supports the benefit of more enzymes in raw vegetables. The other raves about the extra flavor you can add even though you lose some of the beneficial enzymes in the cooking process. Raw fruits and vegetables provide more enzymes and fewer calories. Those vegetables that provide extra fiber in your diet also help you feel full without eating a lot of extra calories.

Don’t feel like a “health nut” if you consider squeezing your own juice. That’s a stereotype given to people who generally put health above all else in life. Well, let’s face it. If you’ve been diagnosed with diabetes, you SHOULD be taking better care of your health and squeezing your own juice is one way to do that. Using a blender and avoiding adding extra sugar will give you juices that have a lot of good enzymes, lower sugar content and are better for you. You might even try guava or red grapes. They make a tasty juice as well as controlling your blood sugar level.

High carbohydrates, fat and sugar content are the bad parts of this society’s eating habit. So many fast food restaurants have popped up that make meals quick (i.e. frying) and sweet (soda, shakes and even little sweet pies) it is difficult to find ways to eat away from home and maintain a healthy diet for the diabetic. No one said you couldnt have ANY of those things, but you MUST balance the things you eat.

A lot of vegetables are rich in fiber that helps clean fats and blood glucose from your body. This helps you lower blood sugar levels. A lot of people eat salads (frequently) to maintain their diabetic diets. The real confusing part of this plan is that salad dressings many times contain mayonnaise and sugars to improve flavor. While the flavor is improved, the sugar level of the salad skyrockets to concerning levels. The main thing to consider here is either low calorie salad dresings or moderation. Moderation can be used as a control factor.

While the pancreas produces insulin to regulate the sugar level in the blood, one of it’s main purposes is to produce enzymes to help with digestion. Over time, it loses the ability to function properly in most people. Then come the problems associated with diabetes. Our job at that point is to help the body digest foods and regulate sugar levels. We may add acidophilus to help digestion. Then we regulate the diet to reduce the need for insulin production.

Four of the fat-fighting compounds you can always count on are calcium, fiber, omega-3s and vitamin D. Calcium is found in dairy products. When considering dairy keep in mind it’s best to use fat-free or soy milk products. Whole grains, fruits and vegetables are high in fiber. Walnuts, flax seed and fish contain a lot of omega-3s while vitamin D is found not only in dairy products, but also in eggs and fish like tuna, salmon and sardines.

Any diet that requires you to go low carbohydrate and use only low carbohydrate vegetables is telling you that you need to hunt for vegetables that are low in carbohydrates. You need to use these vegetables in stead of your regular vegetables. There are many great tasting meals that you can make with low carb vegetables.

They can be used in your various diet recipes or used for salads. They are great by themselves as healthy snacks and you can also blend them for a nutritious drink. The many websites that offer recipes for low carb cooking and meals might have some recipes that will let you use your low carb vegetables.

How about turning out a magnificent meal using only low carb foods. You can give a great side dish full of low carbohydrate vegetables that have been transformed into a tasty salad. This salad can be garnished with many interesting foods that are also low carbohydrate but taste great by themselves as well.

For example, you could make a salad from low carb vegetables that include boneless beef, top sirloin steak, fresh lemon juice, gourmet salad greens, medium plum tomatoes, ranch or blue cheese dressing. You can make a seasoning for this salad from dried oregano, garlic cloves and pepper.

As you can now see, there are many ways that you can combine your low carb vegetables with other foods to make superb meals for you and others to eat. The main thing to remember is not to put foods like a heavy French dressing on your low carb vegetables. This will turn your nutritious low carb vegetables into something heavy.

There are times|instances| in your low carb cooking when you can make use of only one of the low carb vegetables to give you a fantastic dish that looks mouth-watering. This type of low carb recipe will call for only a low carb vegetable like an aubergine. This vegetable is very versatile and you can use it in very many ways.

When you decide to eat low carb vegetables in this way, you take your cooking experience into another realm of gourmet food. The many low carb recipes that you can find on the Internet, will let you make great dishes with your low carb vegetables. After all, low carbohydrate just means eating other types of vegetables and showing your taste buds low carb meals.

Once you have your ingredients prepared, there are many things that you can do to prevent ruining your dish. The most known recipes do not add cheese or butter while the cream is on the heat, as this can cause the cheese to stick to the pan or the butter to cause the cream to separate. When the cream is added to the pan, it should be done off of the heat, with the cream being returned to the heat after it has been warmed in the pan. Have your pasta pot prepared in advance Alfredo sauce is best eaten immediately. Also, ingredients may be altered depending on whether or not there are attempts at making the Alfredo more healthy.

This makes this dish an excellent alternative to the standard red sauces and meats normally associated with Italian meals. The secret to good Alfredo sauce is a combination of ingredients and technique. Add toppings to Alfredo sauce, it is flexible. Plan to make your Alfredo sauce when you can dedicate time to it. Great with meats and seafoods, as well as with vegetables, you can easily turn Alfredo into a one course meal.

While mainly affecting aesthetics and lengthening cleanup time, it can also affect the flavor of the dish. The process of making the sauce goes by very quickly, so you will want to make certain you have everything nearby so that you don’t risk scorching your cream as you cook. Unlike many Italian dishes, Alfredo sauce is extremely rich, with the base ingredient being cream. Start boiling the water part way through the sauce making process so that your Alfredo sauce and pasta finish at the same time. Prepare any toppings in advance, and warm them on a grill prior to serving.

As scorching the cream is the most common cause of ruin of an Alfredo dish, this simple preparation can prevent disaster. The common ingredients of standard Alfredo sauce are: Heavy Cream, Parsley, White Salt, Pepper, Butter, Parmesan Cheese. Cooking times and amounts may vary from recipe to recipe. In the case of zucchini and other vegetables that don’t sit well, put them on the grill or in the frying pan just as the sauce is nearing completion. As Alfredo is so heavy on cream, butter and cheese, it is often viewed as a treat or avoided on many diets.

By properly preparing your pan by preheating and cooling the pan slightly with water, you can prevent the cream from scorching. Prepare your Pan Scorching Alfredo is only the first of the risks. Alfredo is not a sauce that you can leave alone for long. Don’t to stir frequently Reducing cream by half requires patience and dedication. Do not add cheese while sauce is on the burner A common mistake is for individuals to add the butter and cheese to the sauce while it is still on the burner.

Do not make this error unless the recipe calls otherwise. Before you begin cooking, have your water for your pasta already prepared, and the amount of pasta you want cooked put to the side. When you go to make your Alfredo sauce, you should ensure you have all of your ingredients ready in advance.

It’s difficult to find acai berry recipes. I’m a big fan of Rachel Ray, and she recently featured the acai berry on one of her shows, so I thought for sure that I could find some Rachel Ray acai berry recipes online. But after a few days of searching, I decided that I should just start inventing some of my own.

One of the best things I can think of to do with different juices is to make a chicken marinade. The best recipe I have is one I learned in Central America, and is a combination of citrus juices, garlic, white pepper, a little sea salt, and some chicken stock. Occasionally I add some soy sauce or Bragg, but with my acai berry version I’m going to leave that out.

I generally butterfly chicken breasts so I can reduce cooking time, lessening the chance that I will overcook and dry them out. I should also note that this citrus recipe works best if you bar-b-q or cook your chicken on an open grill. I use a pyrex dish to add all the ingredients to marinate the chicken. I would normally add the juice of 2 oranges, but for this recipe I’m adding juice from one orange, 1/2 cup of acai berry juice, juice of one lime, 4-8 cloves of garlic, 1/2 t white pepper, 1/4 cup of extra virgin olive oil, and a little ground sea salt. Well, after it I marinated overnight, and bar-b-q’ed the pollo, the consensus was that although the acai version was tasty, the original recipe was still the best marinade. Well, perhaps that’s for the best, acai berry is pretty expensive to have most of it burn off or drip down onto the coals.

So my next recipe was a variation on another favorite of mine, and I hoped it would turn out better than the chicken experiment. In fact it did meet with very positive reviews. This is my own version of acai berry frozen yogurt. Mix acai berry juice with a non-flavored low fat yogurt. Then set a strainer and cheese cloth in a bowl, pour through the yogurt, put it in the fridge and let it drain through the yogurt for a day. Once the yogurt has drained, you are left with a cream cheese like mixture, which in fact is quite good as a spread or dip at this point.

I continued with the frozen yogurt recipe and peeled the creamy acai berry yogurt from the cheesecloth into a plastic container. Whip the yogurt with a whisk for several minutes to lighten it up, and then throw it in the freezer. After 8 hours it should be frozen enough to try. I just loved this recipe! It was a perfect mixture of the acai berry juice and frozen yogurt so that it wasn’t overly sweet like ice cream would be. I think a good variation would be to put the yogurt mixture into Popsicle cups so you have individual servings ready to eat on the go.

Finally, I tried my own version of the old standby, the fruit smoothie. Actually there are a lot of acai berry juice mixes that have a creamy consistency and are called ’smoothies’ on the label, but I like to make my smoothies fresh so I get the little bit of ice chips right in the smoothie. I mixed ice, banana, yogurt and acai berry juice in my blender, and blended until smooth. A trick I like to use is to freeze the banana before adding it, which makes the smoothy even creamier. In any event, as predicted, this was pretty delicious.

So as you can see, it’s not all that hard to find some interesting dishes to make with acai, so you can get the health benefits from this very popular new super food. As you can see, I was able to make a breakfast (the smoothie), snack and main dish all using acai berry. Maybe I should write in to Rachel Ray and see if she has any actual recipe ideas. Until then, I’ll just keep experimenting.

Are you fond of pastries? If yes, you are most probably well aware of the many food ingredients including the famous seeds baked in or sprinkled in your favorite pastries. If not, then clicking on this page will make you acquainted with important seeds whose facts are interesting enough to have this article devoted for them.

Although pastries are sold in large quantities everyday, many people rarely take time to find out the facts about the poppy seeds sprinkled in these pastries. Only food enthusiasts and people who work as chefs or cook know the important information related to poppy seeds. If you want to be one of the few who know the facts, read on and find out.

Asias general climate provide for the most suitable temperature for the poppy seeds to grow. The seeds are actually taken from the head of poppy plants and are like nuts when tasted.

Today, poppy seeds are most popular as food ingredient, however during the ancient times, they were known for their medicinal properties. Hippocrates brought these seeds in Greece that were prescribed for patients suffering from insomnia. Due to the recent studies conducted, poppy seeds are now used as natural remedies for coughs, earaches, toothaches, inflammation, fever, dysentery, and other sickness. Because of these benefits, dried poppy pods are cultivated in many parts of the globe.

Most of the time, poppy seeds are used in baking. They are used as condiments or baked in or sprinkled on our favourite pastries. They are in-demand for cooking rolls, breads and cakes. Aside from their savory tastes, poppy seeds are also recommended by nutritionists because of the nutrients they contain. Based on studies, poppy seeds contain linoeic acid, oleic acid and unsaturated fatty acids. In addition to nutritional value, poppy seeds extracted oil can be used in cooking and soap making.

Apart from its health benefits, poppy seeds are perceived to be a symbol of fertility and prosperity. They are used in rituals and as amulets to fight off bad luck and to attract love, money, and luck. Red poppy seeds are also a symbol for fallen warriors.

Poppy seeds may bring a lot of advantages, but they can also be dangerous when taken without knowing its negative effects. Aside from nutrients, poppy seeds contain alkaloids such as morphine and codeine which are addictive. According to health experts, poppy seeds can be eaten when ripe because at that stage alkaloids are only minimal and hardly detrimental to the body. Unripe seeds contain a lot of alkaloids, hence can pose danger to physical and mental health.

Knowing all these facts is very necessary in order to know how we can benefit most from poppy seeds and how to avoid their undesirable effects.

Pasta is one of your best options for a fast and uncomplicated meal. The pasta merely needs to be placed in boiling water and can be ready in less than 15 minutes. And while the pasta is boiling you can make your desired sauce. Whether you go for a tomato based sauce, pesto or a creamy sauce, you can be finished in an instant. Here are a few guidelines for a fast and uncomplicated pasta meal.

Don’t add the pasta to the water before it arrives at a complete boil. This will keep the noodles from getting mushy and gluey. Additionally, keep the water at a boil at all times. You can help the pasta stay less mushy if you add some salt to the water. Keep in mind that you should not cover up the pot after you put in the pasta. You have to test every now and then to find out if the noodles are cooked. Pasta cooks rather quickly and leaving it too long can give rise to mushy noodles. When the pasta is done, remove it from the water without delay. It is going to continue to cook if you leave it there.

With that, half of your work is accomplished. The other half is making the sauce. The good thing about pasta is that there are countless choices for adding to it. If you’re a pasta lover then having a couple of varieties of sauces sitting in your refrigerator is the best route to go.

Pesto makes a quick and simple topping. Add a bit of garlic, mushrooms or possibly a little Italian sausage, top it off with some grated cheese, and you have a flavorful dinner in no time. Some canned or bottled sun-dried tomatoes also go well with pasta and let you enjoy tomato based pasta without the traditional sauce. Cover with grated parmesan and accompany it with some fresh bread for a nourishing meal. If you prefer a creamy topping, simply combine some cream, oregano and sliced black olives. Top it off with a bit of grated parmesan cheese. It’s a simple sauce but quite delicious.

Olive oil is also ideal with pasta and can be quite easy to use as well. Try mixing olive oil with canned seafood or slices of meat or sausage. You can throw in some basil for taste and don’t forget the grated cheese. If you wish to experiment, try including some spicy meat such as pepperoni.

Pasta helps you get dinner on the table in an instant. In only 15 to 20 minutes you can cook a substantial dinner of pasta blanketed with a variety of tasty sauces. With all the potential alternatives, it’s a fast and easy cooking meal that you won’t ever become bored with.