Archive for June, 2010

I honestly didn’t know what I was making for dinner the other night.  I was drawing a total blank. Mark (my husband) is hungry and is looking at me with those eyes that say are we gonna eat tonight or is it a fend for yourself night!?  I went into automatic mode and this is what I came up with. I was quite pleased with how it turned out! It’s just like Chicken Cordon Bleu, (not the same cheese, but close enough) but wrapped with bacon. So, that’s what I’m calling it!

Bacon Wrapped Chicken Cordon Bleu

Cheese Mixture:

6 oz. Cream Cheese, room temperature

1/4 Cup Onions, diced

1/4 Cup Red Bell Pepper, diced

1/2 tsp. Garlic, diced

Salt & Pepper, to taste

Freshly Chopped Chives (I used 4 pieces, from the Garden)


4-6 Chicken Breasts, skinless, boneless

4-6 Pieces of Ham

8-12 Slices Bacon

Frying Ingredients:

1 Tbsp. Olive Oil

2 Tbsp. Butter


Preheat oven to 350 degrees F.   In a small bowl, combine cream cheese, diced onion, diced red pepper, garlic, salt, pepper and chopped chives. Mix well. Set aside.  Rinse Chicken and pat dry with paper towels. With a paring knife, cut a pocket into the thickest part of each chicken breast, about 3 to 4 inches long, being careful not to go all the way through. Cut Ham piece in half.  Place one on top of the other. Take a knife and spread cream cheese mixture across the ham, and carefully roll up.  Make ready remaining ham slices.   Stuff the ham roll-ups into the pocket of the chicken. You can add more cream cheese at this point if desired.  Carefully wrap the bacon around the chicken, (you’ll need 2 pieces for each one) sealing the pockets up. Secure with toothpicks if needed.

In a skillet, melt the butter and olive oil. When the pan is hot, set the chicken pieces into the skillet, lightly browning them on both sides and then transfer to a baking dish. I used a rack underneath my chicken to keep them off of the bottom of the baking dish. Cook chicken in a 350 degree oven for 30 to 40 minutes, or until chicken is done and registers 165 on an instant thermometer. (Do not over cook.)

Meanwhile, make these potatoes to go with it.

Potato Planks

Potatoes, (However many you would like to serve.) I used 4

Zesty Italian Dressing

In the same skillet you cooked the chicken in, drain grease except for 2-3 Tablespoons. Peel and cut potatoes into 1/2 inch slices. Cook potatoes in boiling, salted (make your potato cooking water taste like the sea) water, cooking just til tender. Drain water. Lay potatoes out onto a baking sheet, sprinkle with zesty Italian dressing, using the back of a spoon to insure the dressing is completely covering the potatoes and let sit for 5 to 10 minutes to absorb the dressing. The potatoes should not be swimming in the dressing. Add the potato slices to the skillet you cooked the chicken in. Fry for about 8 minutes on one side, and then flip and cook on the other side. Season with salt and pepper to taste and serve with the chicken.  Make a salad to round out the meal.  The Rave’s of this meal were many!!

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Recently I was sent and asked to review:  United Cakes of America by Warren Brown.  A Collection of Recipes Celebrating Every State! How Unique! What fun!  I couldn’t wait to dive in and see what cakes went with what states.  Almost all recipes have big beautiful pictures, and some history to the origins, or an explanation as to why the cake fits the state it was cataloged under.  I  liked that the dedicated cakes weren’t just cake, but also included cheesecakes, whoopie Pies, Pancakes, Johnny Cakes, cobbler,  rice crispy treats, (not cake, but can’t be passed up) and even a Cherry Trifle!  Making a selection was once again hard to do. What to make out of so many eye candy, taste tempting recipes. I went through the book over and over finally settling on one recipe, making 2 different desserts. I opted for the Bundt cake,  following the variation to make his version of The Tunnel of Fudge Cake. (Minnesota – The pan itself was created in the 1950’s by David Dalquist of Nordic Products, based in Minneapolis. It rocked to fame when Pillsbury (another Minneapolis-based company) promoted it nationally along with the Tunnel of Fudge recipe by Ella Rita Helfrich of Houston, Texas, winner of the 1966 Pillsbury Bake-Off contest.)

Bundt Cake

Dry Ingredients:

15 oz. (3 Cups) All Purpose Flour

1/4 tsp. Baking Soda

1/2 tsp. Salt

Wet Ingredients:

1 Cup Milk

2 tsp. Vanilla

Creaming Ingredients:

8 oz. (2 Sticks) Unsalted Butter

21 oz. (2 1/2 Cups+2 Tablespoons) Superfine Granulated Sugar (Blitz in a food processor if you don’t have superfine sugar)

6 Eggs

For the Glaze:

1/2 Cup Milk or Water

8 1/2 oz. (2 Cups) Confectioner’s Sugar, plus more if needed


Preheat the oven to 335 degrees F and place the rack in the middle position. Spray a 12 Cup Bundt pan with non stick oil and starch spray.   Combine the dry ingredients in one bowl and the wet ingredients in another. Set aside.

Combine the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment and mix on low-speed for about 5 minutes, until light and fluffy.  Add the eggs one at a time. Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix until everything is thoroughly combined. Alternately add the dry and wet mixtures about a quarter at a time without pausing between additions. Scrape the sides of the bowl again and mix on low another 20 seconds.  Gently scoop the batter into the prepared pan and bake for 50 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the deepest part comes out clean.   Cool the cake in the pan for 5 minutes, then invert it onto a rack so it’s resting right side up. Let it cool completely.

Combine the ingredients for the glaze and whisk. Drizzle the mixture over the cooled pound cake and let gravity push the glaze down the sides of the cake. If it wont’ pour well, add a little more liquid, as needed.

Note: To make it the Tunnel of Fudge Cake, you add 1 oz. of Cocoa to the dry ingredients, 1 ounce of  melted unsweetened chocolate and 3 ounces of melted bittersweet chocolate to the wet ingredients.  Replace the white sugar glaze with a chocolate glaze.

Bring 1/2 cup of half and half to a simmer in a small saucepan and pour it over 4 ounces of bittersweet chocolate chunks or pistoles. Let the chocolate cool slightly, then drizzle it over the top of the cake and let it drip down the sides.  (I made this exactly as written, but the glaze was way too runny.  I checked the recipe several times to make sure I had the correct amount the recipe specified.  Maybe a typo? I would suggest 1/4 cup of half and half and 4 oz. chocolate, adding more or less liquid or chocolate if needed.)

VERDICT:  I baked my cakes in mini bundts,  saving enough to make one 8 inch round cake for another recipe.  I wouldn’t classify this as a tunnel of fudge cake, as I found no tunnel of fudge in the center of the bundts. I remember my mom making the tunnel of fudge cake and tasting that definite chocolate-y fudge-y center.  This didn’t have that, but it made a Great tasting chocolate cake (and tasted even better the second day) and the kids loved the mini’s. Some I drizzled with the glaze, and some I sprinkled with powdered sugar.

My second choice and the reason I baked an 8 inch round with the mini bundt’s recipe was so that I could serve something that just spells summer! The Baked Alaska!  (Alaska – Baked Alaska  bears the name of the state, but it didn’t begin in Alaska. As with many other after-dinner delights, the origins of the first dessert to include ice cream and sponge cake encased in pasty dough or meringue are disputed. It’s believed that Thomas Jefferson indulged his guests at the White House with the version encased in pastry. The reigning story credits Charles Ranhofer – a famous French-born chef at Delmonico’s restaurant in New York – with creating the dessert, which he included in his 1893 cookbook and dubbed “Alaska, Florida”.) Who can resist cake and ice cream!? Certainly not I. Baked Alaska is one of my favorite desserts.

Baked Alaska

1/2 Recipe of  Amazing Vanilla Cake (recipe follows)

2 Pints Ice Cream (Any flavor)

For the Meringue:

1/4 Cup Water

10 oz. (1 1/4 Cups) Superfine Sugar (use your food processor it you don’t have superfine sugar)

5 Egg Whites

Once you’ve made the Amazing Vanilla Cake, line a 9 inch cake ring with plastic wrap and place it on a heat proof platter. Slice the cake twice horizontally to make 3 layers about 1/4 inch thick.  Stir or whip the ice cream until it’s spreadable.  Place one thin layer of cake inside the ring and smear about 1 1/2 cups of ice cream on it. Repeat for the remaining cake layers, ending with ice cream on top.  Cover with plastic wrap and freeze for 24 hours.  Preheat the oven to the highest setting – 550 degrees F, if possible. While the oven heats, prepare the meringue.

Combine the water and 8 ounces of the sugar in a small saucepan over medium to high heat. Insert a candy thermometer.  Whip the egg whites on low speed  in bowl of a standing mixer fitted with the wire whip attachment.  When the  sugar syrup measures 200 degrees F on the thermometer, tun the mixer on high speed. Beat until the whites are a stiff peak, then slowly pour in the remaining 2 ounces of sugar.  When the syrup reaches 245 degrees F, slowly pour it into the meringue, as you continue to whip at  high-speed. After adding the syrup, whip for 2 minutes longer, then reduce to medium speed and whip the meringue for another minute or two. Use immediately.  Remove the cake from the mold, using a dish towel soaked in warm water against the ring to help release it. Remove any plastic wrap. Working fairly quickly, apply the meringue. Use a pastry bag fitted with  a star tip or just spread with an offset spatula. Cover the cake completely.  Place the  cake in the oven and set the timer for 3 minutes. Check often to monitor progress. As soon as the meringue peaks are browning, remove the cake from the oven. Alternatively, use a chef’s blowtorch to brown the meringue.  Immediately cut the dessert tableside with a knife dipped in warm water, and serve.

Amazing Vanilla Cake

Dry Ingredients:

8 oz. (1 1/2 Cups) All Purpose Flour

1 oz. Potato Starch

2 Pinches Salt

1 Tbsp. Vanilla Powder

Wet Ingredients:

4 oz. (1 Stick) Unsalted Butter

2 Tbsp. Rum

6 Eggs, separated

12 oz. (1 1/2 Cups) Superfine Granulated Sugar

1/2 Vanilla Bean, seeds only

Directions for Vanilla Cake:

Preheat the oven to 325 degrees F and place the rack in the middle position. Line two 9X2 inch round cake pans with parchment.  Measure dry ingredients into a bowl and whisk to blend. Set aside.  In a small saucepan over medium heat, melt the butter until it is browned, then remove from the heat. Stir in the rum and vanilla and set aside.

In the bowl of a standing mixer fitted with the wire attachment, beat the egg whites on high-speed until fluffy, about 1 minute.  Slowly  pour 2 ounces of the sugar into the whites and whip for another 20 seconds.  Transfer the whites to a clean bowl and set aside.

In the mixer bowl, beat the egg yolks, vanilla seeds, and remaining 10 ounces of sugar until the mixture is pale yellow.  Reduce the speed of the wire whip to slow, and add the dry ingredients to the mixer in three portions.  Stop the mixer and fold in the meringue with a flexible spatula, followed by the browned butter mixture.  Divide the batter between the prepared pans.  Bake for 18 to 20 minutes, or until the top is golden brown  and a wooden skewer inserted in the center comes out clean.  Cool the cakes in the pans. Use an offset spatula to release the cakes if they stick to the sides when you invert the pans.


Absolutely Delicious!!  I’ve never seen a recipe for Baked Alaska that divides the cake with layers of ice cream, but I sure like the idea! If you don’t want to split the layers and want a more traditional Baked Alaska, follow these easy directions.  Do not cut the cake layers. Find a bowl (upside down)  that will sit over the 9 inch cake all the way to the edges.   Spray the bowl with nonstick spray, and then line with plastic wrap. Make 2 pieces of plastic wrap the same length that fits all the way into the bowl with leftover hanging over the edges. Put one sheet of plastic one way, and place the second piece the other way. Spray the plastic wrap with non stick spray.  Fill the bowl with ice cream of your choice of ice cream(s). I usually use two different flavors, freezing the ice cream for a couple of hours in between adding the layers. After you have your bowl filled with ice cream, freeze ice cream in bowl for at least 4 to 8 hours, preferably overnight.  Invert the bowl onto the layer cake. (You should be able to remove the ice cream from the bowl without too much difficulty. The hang over plastic wrap should aid in the removal. If you have difficulty, sit the bowl in warm water for a couple of seconds. You should have a nice dome of ice cream sitting on the layer cake. Peel the plastic wrap from the ice cream and continue with the recipes directions.) I cut my cake into 2 layers. I had to stop for a minute, mid meringue making and my meringue paid the price. It did not come out as it should have. But you know what, it still tasted great!

This book earns a place on my cook book shelf and comes highly recommended. It’s one of those books that you will reach for time, after time when wanting to make a cake. The quality of the book is first rate. United Cakes of America, will round out my collection of Cook books for years to come.

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American Sandwich Bread

Admittedly, I love eating bread. And baking it too! But, my Grand kids have me beat in the bread eating hands down. They love it toasted, spread with Goober Grape (Peanut butter & Jelly mixed), or buttered.  (Just don’t expect them to eat the crust, I have to cut that off for them. I wonder if they will ever discover the best part is sometimes that crust they have me take off!) When we go over to my in-laws, they buy them a large loaf of bread, give them their own tub of butter and let them have at it.  Recently I made American Sandwich Bread. I Love this loaf of bread. It baked up nice and high and had great taste. The kids devoured it!   Go fire up your oven, roll up your sleeves and get the flour out! You won’t be disappointed!

This recipe uses a standing electric mixer. You can hand-knead the dough, but we found it’s easy to add too much flour during this stage, resulting in a somewhat tougher loaf. To promote a crisp crust,we found it best to place a loaf pan filled with boiling water in the oven as the bread bakes.

American Sandwich Bread

Source: Baking Illustrated

3 3/4 Cups (18 3/4 oz.) Unbleached All Purpose Flour, plus more for dusting

2 tsp. Salt

1 Cup Warm Whole Milk (110 degrees F)

1/3 Cup Warm Water (110 degrees F)

2 Tbsp. Unsalted Butter, Melted

3 Tbsp. Honey

1 Envelope (2 1/4 tsp.) Yeast

Adjust an oven rack to the lowest position and heat the oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.

Mix 3½ cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to ¼ cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.

Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40 to 50 minutes.

Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes.

Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour the boiling water into the empty pan on the bottom rack and set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf read 195 degrees, 40 to 50 minutes. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature. Slice and serve.

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These French Dip Sandwiches, are the quick easy way. Made with Lunch meat. If you’ve never tried the Dietz & Watson London Broil Beef, you haven’t lived!  This is the only brand of roast beef I will buy, and it must be on sale too! So, I recently caught it on sale and decided to make French Dip Sandwiches. Dietz & Watson also have a horseradish cheddar and Roast Garlic Cheese and usually when the roast beef is on sale, they usually have the cheeses on sale at the same time. Either one, goes great on the sandwich. Pick up some sub buns and dinner’s on the table in no time.

Now I wouldn’t really call this a recipe but here’s how I make my Quick & Easy French Dip Sandwiches. I took my sandwich Rolls and put 2 pieces of the London broil on the bun, and set the cheese on it. Put it under the broiler until the cheese has melted. Add Fried onions to the sandwich and serve at once with Au Jus!

Quick & Easy Au Ju

1 Cup Hot Water

2 tsp. Minor’s Demi-glace or Beef Base (If you can’t find minor’s try the better than Bouillon (Beef flavored in the jar) OR

1 can Beef Broth

Stir the ingredients together, taste, correct seasonings if needed  and serve in small dipping bowls.

If you’d like a little crunch to your sandwich, add some Durkee Fried Onions. They’re great on this sandwich too!   Yum!

NOTE: Dietz & Watson also has a London Broil Turkey that’s out of this world too, give it a try if you like turkey.

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This recipe comes from Chef David Lawrence’s Blog.  I am not really into par-boiling my ribs, I like to put them on the grill and give them a nice slow long roasting period! However, I decided to give this recipe a go.  The entire family loved it. I only had a couple of ribs left. These had Great taste and were falling off the bone tender. Would I make them again? Yep, you bet!

Cocoa Cola BBQ Ribs

From: Forking Delicious (Chef David Lawrence)

This is the ONLY rib recipe you will ever need. Sticky and sweet. Absolute perfection!

Serves 6
1 (1.5 liter) bottle of Coca-Cola (not diet!)
1 large onion, quartered
6 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon whole black peppercorns
2 racks baby back ribs (about 4 pounds)

2/3 stick unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1 cup ketchup
1½ tablespoons yellow mustard
¼ cup dark brown sugar
1 teaspoon Worcestershire sauce
1 (12 ounce) can Coca-Cola (not diet!)
Kosher salt & freshly ground black pepper, to taste

In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.

Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.

Preheat the grill to high.

Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.

Garlic Roasted BBQ Potatoes
8 Large Potatoes, peeled, cut into desired sizes
1/2 Cup Olive Oil
1/2 Cup Chardonnay Wine
3-5 Heads of Garlic, tops cut off to expose garlic
1/2 tsp. Rosemary
1/2 tsp. thyme
Seasoned Salt
Black Pepper
Peel potatoes. Cut into desired bite size pieces and place in a large bowl.  Combine Olive oil, chardonnay,  rosemary, salt and pepper.  Stir to coat well. Spread contents out onto a cookie sheet, add garlic heads, drizzle with olive oil than cover with foil, and throw them in the BBQ Grill (350 degrees) while your ribs are simmering. Stir, every so often, or let them be, and they will have a nice, crispy crust on the bottom of them. Check potatoes at about 50-60 minutes. When they’re fork tender they’re ready to serve. Remove from grill, squeeze garlic cloves out and serve at once.  (If you’re not serving them right away, tent with foil and put into a 200 degree oven to stay warm, while you finish up the ribs. Serve as soon as possible).

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I saw this recipe over at Our Best Bites Blog, and HAD to try them!  They were SOOOO Good, that we had to try the same recipe using Asparagus! Oh my!!  Both are so good, they will be made often in our house!  Stop on over at Our Best Bites  Blog and check out the website, if you haven’t already because you’re in for a treat!

Bacon-Wrapped Green Bean Bundles

From: Our Best Bites Blog

1 lb. green beans with the ends snapped off (buy or pick about 1 1/2 pounds so you’ll have 1 lb. after the beans’ ends have been snapped)
8 slices lean, regularly sliced bacon
3 Tbsp. real butter (no substitutions!)
1 Tbsp. rice vinegar
1 Tbsp. white sugar
1 Tbsp. minced red onion
1 clove minced garlic
1/4 tsp. Kosher salt
Bring a large pot of lightly salted water to a boil.
If you’re using fresh green beans, wash and snap the ends off.  Discard any overly skinny, limp, or yucky-looking beans.  When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green.  Quickly drain and rinse in cold water until the beans have cooled.
If you’re planning on completing the beans immediately, preheat the oven to 400 degrees F on broiler setting.
On a cookie sheet, divide the green beans evenly into 8 piles.  Carefully bundle each pile of beans with one slice of bacon and return to the baking sheet.  This step can be done up to a day ahead of time.
When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling.  While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan.  When the butter is bubbly, add in the onions and garlic and saute for 2-3 minutes or until the onions are softened and fragrant.  Reduce heat to low and add in vinegar, sugar, and salt.  Remove from heat and set aside.
When ready to serve, place bean bundles on a serving platter and drizzle with sauce.  Serve immediately.
Bacon Wrapped Asparagus Bundles

1 Bunch Asparagus, ends snapped off
5 slices lean, regularly sliced bacon
3 Tbsp. real butter (no substitutions!)
1 Tbsp. rice vinegar
1 Tbsp. white sugar
1 Tbsp. minced red onion
1 clove minced garlic
1/4 tsp. Kosher salt
Wash and snap the ends off of asparagus.
If you’re planning on completing the asparagus immediately, preheat the oven to 400 degrees F on Broiler Setting.
On a cookie sheet, divide the green beans evenly into 5 piles.  Carefully bundle each pile of Asparagus with one slice of bacon and return to the baking sheet.  This step can be done up to a day ahead of time.
When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling.  While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan.  When the butter is bubbly, add in the onions and garlic and saute for 2-3 minutes or until the onions are softened and fragrant.  Reduce heat to low and add in vinegar, sugar, and salt.  Remove from heat and set aside.
When ready to serve, place asparagus bundles on a serving platter and drizzle with sauce.  Serve immediately.

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Attention Michigan Readers! An Act of Tenderness!!

Rewarding tenderhearted helpers.

Do you know a Michigan resident in the habit of helping others?

Tender Ridge Angus is hoping to recognize those people who usually go unnoticed. They don’t have to be the leaders of charities, they can be:
•    The man who coaches a little league baseball team, and dedicates his weekend to their competition and to being a positive role model

•    The woman who watches out for an elderly neighbor – bringing over meals, offering rides and always a listening ear.

•    The high school student who started a service project as a requirement, but became inspired and continued giving.

Someone who tutors children after school, volunteers rides for the elderly, feeds the homeless or does other nice things for people in their community? Nominate them. You’ll both receive a Tender Ridge® Angus $5 coupon.

Now through August 2010, Michigan readers can submit nominations of a few short sentences online at www.TenderRidgeAngus.com/Tenderness. They simply share a description of how the person they’re nominating gives back to the community and if they work with an official charity. Anyone who lives in and gives back to Michigan is eligible to be nominated.
Tender Ridge Angus beef, the beef known for tenderness, will honor Michigan residents who do nice things for others. Nine Michigan residents will be chosen to be recognized on WOOD-TV’s “eightWest” May 17 through Sept. 6.We will also recognize the local charities that benefit from their acts of tenderness by donating $1,000 to these charities in the name of each tenderhearted honoree.

Our Tender Ridge Facebook page has a video with some easy instructions on how to nominate:
We very much want this to be a true community effort. So the more people who are aware, the more opportunities we have to recognize Michigan citizens.
So Easy!  So rewarding to the soul to be involved and able to pass this message on. Feel free to copy this information and share it with your Michigan Readers, neighbors, friends, co-workers, and anybody else you come in contact with!!

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