THIS WEEK:
Monday, July 20th:

Tuesday, July 21st:
Dianne Olchitree, A SEASHELL KIND OF DAY

Wednesday, July 22nd:

Thursday, July 23rd:
LIVE REMOTE AT VERIZON WIRELESS

Friday, July 24th:
Shaun Usher, LISTS OF NOTE


NEXT WEEK
Monday, July 27th:
BEAVER DAM WOMEN'S HEALTH: 9:30-10AM

Tuesday, July 28th:
Richard Cerasani, LOVE LETTERS FROM MOUNT RUSHMORE

Wednesday, July 29th:
Charles Morgan, MATTERS OF LIFE DATA

Thursday, July 30th:
Barbara Seilig-Brown, SECRETS OF HEALTHY COOKING

Friday,  July 31st:
Ashley Rhodes-Courter, THREE MORE WORDS


CCH

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Monday, July 20th ~ Friday, July 24th


Midwest Cream Cheese Competition

www.creamcheesecompetition.com



WE ALL SCREAM FOR ICE SCREAM


Ice Cream Cupcakes


Layer softened ice cream into a lined muffin tin and freeze for 30 minutes. Crush up about 3/4 c. of your favorite cookie (or pretzels, sugar cones, graham crackers, ‘Nilla Wafers). Mix with 1/4 c. chocolate shell topping and divide over ice cream layer. Freeze for an hour; add another layer of ice cream; freeze again for an hour and a half. Top with chocolate shell and broken cook garnish. Give it a final 30 minutes freeze and then serve.

Ice Cream Heaven


Start with store-bought chocolate or vanilla ice cream; Scoop into stand mixer; blend quickly until just soft; mix in fruit, purees or candy; transfer to airtight container and freeze. To make swirls of hot fudge, caramel or peanut butter sauce, etc.; spoon ice cream into container, layering it with sauce. Freeze until solid; scoop and serve. 
Combo Ideas:
Chocolate Banana Split: mix 1 c. chopped banana, 1/2 c. chopped toasted walnuts and 1/2 c. chopped maraschino cherries into 1 quart chocolate ice cream.
S/Mores: stir 1 c. mini marshmallows and 1 c. crumbled graham crackers into 1 quart chocolate ice cream
Cinnamon Toast: make 3 pieces of buttered cinnamon sugar toast on white bread; cut into small pieces. Stir into 1 quart vanilla ice cream.
PB/J Swirl: Stir together 1/3 c. peanut butter, 2 Tbsp. sugar and 1/4 c. milk until smooth. Mix 2/3 c. grape jelly into 1 quart vanilla ice cream and swirl in peanut butter sauce.

Strawberries and Cream Ice Box Pie


1 pre-made (or homemade) 9 inch graham cracker piecrust
Strawberry Layer:
1 pint strawberries, hulled and sliced (divided)
1/4 c. sugar
1 Tbsp. flour
1 tsp. vanilla extract
Cream Layer:
1 (8 oz.) pkg. cream cheese, room temperature
3/4 c. sugar
1 tsp. vanilla extract
1 (16 oz.) container Cool Whip, thawed (but cold)

In saucepan, combine about 3/4 of the strawberries, 1/4 c. sugar, flour and 1 tsp. vanilla. Cook over MEDIUM heat, stirring occasionally, until mixture starts to boil and thicken, about 5 minutes, then remove from heat. Allow to cool 10 minutes while making cream layer. In bowl with hand mixer, cream together cream cheese, 3/4 c. sugar and 1 tsp. vanilla. Cream until smooth, about 2 minutes; add whipped topping and beat until smooth and fluffy. Spoon strawberry mixture from saucepan into bottom of pie crust. Spoon cream mixture on top of berry mixture and smooth top with spatula. Decorate top with remaining fresh strawberries. Refrigerate pie 4 hours or overnight before slicing and serving.


Your Health

HEALTH

FUN 

EASY WAYS TO DOWN A PILL

BREATH DEEPLY before you put the tablet in your mouth to help suppress your gag reflex.

SIP A BUBBLY BEVERAGE (like seltzer) along with the medicine. The carbonation prompts you to swallow more quickly.

LOWER YOUR CHIN TO YOUR CHEST as you take the pill. This will direct it straight to your esophagus so it doesn’t linger in the back of your throat.



ZIPCICLES

Divide 6 oz. containers of fruit-flavored yogurt between two Zipsicle plastic bags. Freeze for some easy, cool snacks on the go.

BRR-BERRY POPS

Fill each ice pop mold with 5-10 gummy bears (depending on their size). Then fill with about 3-4 oz. clear soda. Add sticks and freeze for several hours.

TIP

WHIPPED CREAM

One Ingredient Ice Cream

Peel ripe bananas; cut into pieces and freeze until sold. Blend in food processor until super smooth. Freeze in airtight container; scoop and serve!


Temperature matters. 

For maximum volume and the best texture, it’s crucial to use cream straight from the refrigerator. 

Chilling the bowl and beaters can also help ensure that cream stays cold though the whipping process. 

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