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Teacher’s “Bread Trick” Reminds Kids Hand Washing is important

Flu season is officially here. It’s time to stock up hand sanitizers, antibacterial soap and, of course, Kleenex. If you or your kids ever questioned if maybe our modern obsession with hand washing wasn’t just all a little overboard, just ask Donna Gill Allen, a Health Occupation teacher at Cape Fear High school in Fayetteville, North Carolina. A shocking experiment Allen did with her students has gone viral. “You let all the kids see you put a piece of bread in a baggy with a glove on, hence “controlled,” then you wash your hands and put a piece of bread in a baggy for “clean.” Last, but definitely not least, you pass a piece of bread around and let every kid in class touch it, then you put it in a baggy and label it dirty,” Allen said in a Facebook post. Then you let the bags sit in a place where…

Artichoke dip stuffed bread appetizer perfect for fall football games

The part I enjoy most about fall football season is the food — no shocker there. Most specifically, the appetizers — we can get burgers anytime. With the NFL regular season kicking off, I thought I’d share this unusual take on the classic artichoke dip and pitas. It’s fun and easy to eat, and more importantly, incredibly delicious. When you bring this to the tailgate or table, it’s sure to win big. I first saw this recipe at a tailgate. A crafty friend of mine made and stuffed the loaves ahead of time, wrapped them in foil, and popped them on the grill alongside the burgers and dogs. Try is both ways and see which you prefer. They’ll never be leftovers — guaranteed. Artichoke DIP stuffed bread Serves 4-5 Ingredients 1 fresh french loaf 8 oz. can artichoke hearts, drained and chopped 6 oz. package of cream cheese 1/2 cup mozzarella 1/2 cup soup cream…

Houston bakers make hundreds of loaves of bread for Harvey victims after hurricane strands them

When four bakers at El Bolillo Bakery in Houston, Texas became trapped in the shop by Hurricane Harvey for two days, they decided to make the most of their uncertain situation. Since the specialty Mexican bake shop still had electricity, the men decided to keep the ovens running and churned out countless loaves of bread for those who they knew would be affected by the devastating downpours. Brian Alvarado, the manager of the shop told The Independent: “When they realized they were stuck, they decided to keep themselves busy and help the community and made as many loaves of bread as they could.” The loaves were delivered to emergency centers across the city. The men didn’t count how many loaves they made, but they used 4,400 pounds of flour. (For reference, the sack in your cabinet is probably a measly 5 pounds.) The bakery’s Facebook post about the baker’s efforts has gone…

Caprese garlic bread, a can’t miss

Garlic bread and sauce can be a meal in my house. But what do you do to give an upgrade to this basic bread staple? Add melty mozzarella, fresh sliced tomatoes and green basil, of course. Serve as a side with pasta, or eat all on its own. Caprese Garlic Bread Serves 6-8  Ingredients 1 loaf Italian bread, halved 1 stick butter, softened 2 cloves garlic, minced 1 1/2 cups shredded mozzarella 2 medium tomatoes, sliced 1/4 cup balsamic reduction 6-8 fresh basil leaves, sliced Himalayan cooking and table salt Directions  Preheat oven to 350ºF. In a medium bowl, add butter, garlic and salt. Mash together until soft and blended. Spread mixture on both halves of bread. Place bread halves on a baking sheet, and bake about 15 minutes or until bread is lightly toasted and just barely brown. Evenly sprinkle the mozzarella over both halves of the loaf. Top with tomato slices, and bake…

Chick-fil-A rolling out gluten-free bun, but there’s a catch

Chick-fil-A has gone gluten free! Not entirely, but the nationwide chicken sandwich chain is poised to capitalize on its consumers’ dietary needs with a new menu offering. Chick-fil-A announced on Monday that it will offer gluten-free buns at restaurants nationwide, after reportedly receiving positive feedback from test marketed areas in 2016. The gluten-free bun is made with ancient grains quinoa and amaranth and sweetened with molasses and raisins. “We know our customers are looking for more gluten-sensitive alternatives. They asked, and we listened,” said Leslie Neslage, senior consultant of menu development at Chick-fil-A in a release on the company’s Chicken Wire. “Our hope is that the Gluten-Free Bun addition opens up options for gluten-sensitive customers to enjoy more of our menu.” The new bun can be ordered with any of the restaurant’s sandwiches. But there is one catch. Customers who order the gluten-free buns will have to assemble their sandwiches themselves. According to…

25 Years of Loving Cheddar Bay Biscuits at Red Lobster

If all of the Red Lobster Cheddar Bay Biscuits served in one day were stacked up, it would tower the height of the Empire State Building 137 times! We’ve been eating Cheddar Bay Biscuits at Red Lobster for 25 years now. Surely that calculation would have our biscuit consumption reaching the moon and back. That’s right. For a quarter century we’ve been craving those fresh out-of-the-oven cheddary carb bombs. The mid-range seafood restaurant first starting offering the biscuits in 1992. Originally offered as “freshly baked, hot cheese garlic bread,” the biscuits changed name a few years later to better reflect the other seaside offerings of the restaurant and more accurately describe what they are — I mean, they are definitely biscuits, no? You may remember, they were also originally served to guests waiting to be seated, rather than in a basket table side. The biscuits became so popular, guests requested them…

Mermaid Toast is Instagram’s Latest Trend

Hot on the heels of unicorn toast, aquatic-inspired toast is Instagram’s latest food trend. People are topping toast with watercolor-like spreads in blues and greens and finishing the look with edible gold flakes. Florida-based food stylist Adeline Waugh, @vibrantandpure, was the first to post photos of the trend. She currently has more than 50,000 followers on Instagram waiting for her next decadent creation. To get the dreamy colors, she mixes matcha or algae powders and liquids with almond milk cream cheese or greek-yogurt bases or berry-based jams. Radishes and mandarins sometimes serve as fun, colorful pops. Waugh has recognized it’s not exactly a practical recipe, and she wasn’t trying to create the next food trend but said, “I just like to play around in the kitchen and attempt to create something aesthetically pleasing and unique from time to time.” In reference to how it got its name, Waugh wrote, “not sure…