THIS WEEK:
Monday, May 11th:
Terrie & Jon Hull, A LEGACY UNDONE
Tuesday, May 12th:

Wednesday, May 13th:
Yolanda Gault-Daviness, CHILD, PLEASE
10:30:  GARDEN DOCTOR PROGRAM

Thursday, May 14th:
Tying the Knot in Millenial Style

Friday, May 15th:
Joann Chang, BAKING WITH LESS SUGAR


NEXT WEEK
Monday, May 18th:

Tuesday, May 19th:

Wednesday, May 20th:
10:05: Stephen Moore, TEXAS RISING
10:30-11am:  GARDEN DOCTOR PROGRAM

Thursday, May 21st:
Sarah Bird, ABOVE THE EAST CHINA SEA

Friday, May 22nd:

CCH

WBEV Poll

The Los Angeles City Council voted to raise the city’s minimum wage to $15 per hour over a period of 5 years. How would you have voted?

View Archived Polls
Eaton Side Ad Great Jobs Dodge County's Most Wanted
Frank Porth Banner

Listen Weekday's at 9:30am



Monday, May 11th ~ Friday, May 15th










Chocolate Peanut Bars


1 pkg. white cake mix
1 c. peanut butter, divided
1 egg
1 (8 oz.) pkg. cream cheese, softened
1/3 c. milk
1/4 c. sugar
1 (6 oz.) pkg. semisweet chocolate chips
3/4 c. salted peanuts

In mixing bowl, beat cake mix, 2/3 c. peanut butter and egg until crumbly. Press into greased 9x13 pan. In mixing bowl, combine cream cheese and remaining peanut butter gradually beat in milk and sugar. Carefully spread over crust. Sprinkle with chocolate chips and peanuts. Bake at 350 for 25-30 minutes or until edges are lightly browned and center is set. Cool completely before cutting. Store in refrigerator.

Yield: 2 1/2 dozen. 




Oatmeal Cinnamon Drops


1/2 c. margarine
1/2 c. shortening
2 eggs
2 tsp. vanilla
2 c. flour
1 1/2 tsp. baking soda
1/2 c. chocolate chips
2 c. sugar
1 Tbsp. molasses
1 c. chopped nuts, optional
2 tsp. cinnamon
2 c. oatmeal

Cream margarine, shortening and sugar. Add eggs, molasses & vanilla. Combine flour, cinnamon & soda. Gradually add dry mixture to creamed mixture. Stir in chocolate chips, oatmeal and nuts. Drop by teaspoonful onto cookie sheet. Bake at 350 for 12 minutes or until golden brown.

Yield: 6 dozen.


Oatmeal Cranberry White Chocolate Chunk Cookies


2/3 c. butter, softened
2/3 c. packed brown sugar
2 eggs
1 1/2 c. rolled oats
1 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 1/4 c. dried cranberries
2/3 c. coarsely chopped white chocolate

Preheat oven to 375. In medium bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time. Combine oats, flour, salt and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire racks.
Yield: 30.

134 calories; 6g fat; 24mg chol; 120mg sodium; 18.8g carbs; 0.8g fiber; 1.9g protein.


Your Health

HEALTH

FUN 

Eating a whole avocado every day as part of healthy diet could lower your LDL cholesterol (bad kind) as much as 13.5 milligrams per deciliter

Smoothie: swap 1/4 ripe avocado for yogurt or milk. Add fruit (banana or mango), then 1 c. ice. Blend until smooth

Brownies: replace the butter or oil with an equal amount of pureed avocado. Mix into your favorite brownie recipe

•Salad Dressing: Whisk equal amounts vinegar and ripe mashed avocado. Add salt & pepper to taste.


Dodge County Flea Market and Craft Fair begins May 9th; every other Saturday from 6am-7pm; 

FREE admission and parking; plus weekly raffles with a variety of prizes

5/23; 6/6 & 20; 7/11 & 25; 8/29. Call Mary at 920-350-5360 if you are interested in renting a space.


TIP OF THE WEEK

FREEZING ASPARAGUS

Hummingbird Solution:

4 to 1

4 parts water to 1 part sugar


Rinse in water

Cut or snap woody ends

Cut to fit size of container

Bring water to boil and blanch 2 minutes for thin stalks; 3 minutes for medium; 4 minutes for thick stalks

Drain and immediately immerse into ice water until asparagus is cold. 

Dry on kitchen paper; Pack in airtight container

Will keep in freezer for up to 7 months