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These days, we all have to work smarter and harder to earn the mind share of an audience that’s already bombarded by 30,000 media messages every single day. Is there a trick? Is there a secret weapon that you need to have in your toolkit that will put you – and your project or business – at the forefront of all these competing messages? At the end of this 60-minute session, you will know the 7 social media strategies for creating the buzz you need to win and keep business, sell books, and pull off fabulous, rewarding events, including:
· How to garner publicity from online sources
· How often and when the best time is to Facebook, Twitter and Linkedin
· How to get viral videos to do your PR for you
· Why Ning, Goodreads or ConnectPlatform work better than the “big boys”
· Which social media tools and techniques can save you the most time and your sanity
ABOUT THE SPEAKER
Pam Perry is a PR Coach and Social Media Strategist delivering online branding and marketing solutions for best-selling authors, nonprofits and entrepreneurs. She is the Chief Visionary of Ministry Marketing Solutions, Inc. and internet radio host of Chocolate Pages where she has interviewed authors such as Kirk Franklin, Rev. Run, Demond Wilson and Yolanda Adams. Perry, an Emmy-award winning TV producer, is also a columnist with Gospel Today and blogs for MyBlogalious.com, Examiner.com on Branding, Marketing and Public Relations 2.0 tactics.
E3 Publications' 2nd Annual Seminar for Aspiring Christian Writers
2010 The Year of The Anointed Pen
This dish is a take on chili, but with a delightful twist of soup with a grilled cheese Panini for those cold, winter days.
1 tbsp Olive Oil
1 onion, diced
1 red bell pepper, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tsp ground cumin
1 lb extra lean ground beef (turkey or vegetarian crumbles)
1 packet chili seasoning mix
2 (14.5 oz.) cans stewed tomatoes
2 cups water
2 cups chicken stock
3 tbsp chili powder
1 (16 oz.) can kidney beans, rinsed
1 (16 oz.) can cannellini beans, rinsed
1 (16 oz.) can chili beans w/ sauce
1 small can tomato sauce
Directions:
Heat a stock pot on med/high heat, add olive oil, ground beef cook until down, add chili packet, onions, bell pepper, carrots, celery, garlic cook 3-5 min., add water, chicken stock, then add stewed tomatoes, cumin, kidney, cannellini, chili beans, salt, pepper, chili powder, bring to a boil and let simmer 45-60 min. Serve in soup bowl w/ grilled cheese sandwich. You’ve made it at your place. Enjoy!
Grilled Cheese Sandwich
4 slices bread (any kind)
Butter
Cheese, sliced (any kind)
Directions:
Heat grill pan on high heat, add butter to one side of each slice of bread, buttered side down in grill pan, add cheese, top w/ other slice, buttered side up. Turn when brown on both sides, serve hot
This dish is a take on chili, but with a delightful twist of soup with a grilled cheese Panini for those cold, winter days.
Things U Need
1 small onion, finely chopped
1 clove garlic, minced
1 small red bell pepper, chopped
1/2 pound ground Italian sausage (pork, turkey)
1/2 medium shrimp, peeled and deveined
Optional: 16 ounce package of craw fish tails
1 8oz box dirty rice ( follow directions on package)
4 bell peppers ( red, yellow and orange)
2 tbs butter (sliced into 8 pieces)
olive oil
salt and pepper
Directions:
1. Pre heat oven to 400 degrees
2. Heat oil in a medium skillet, add Italian sausage cook 8-10 minutes, add onions, peppers, garlic cook 5 minutes, add shrimp, craw fish, salt and pepper to taste, add dirty rice mixture and cook as directed on the package.
3. Cut bell peppers length wise, keeping stems, remove seeds and rinse, add butter to all halves
4. Fill peppers with rice mixture, place in oven 30-25 minutes.
5. Remove from oven.
You've made it at your place, now enjoy!!
Juicy Delicious Peppers Stuffed to Perfection!
THINGS U NEED
4 Eggs
1/2 cup red, yellow peppers-sliced
1/2 cup zucchini-sliced
1/2 cup squash-sliced
1/4 red onions-sliced
1/2 cup mushrooms (any kind)
1 clove garlic (minced)
1 tsp Basil
1 cup cheddar cheese (shredded)
Olive oil
salt & pepper
Optional: Toast and Fresh Fruit
Special Equipment: 8" Non-stick saute pan (oven safe)
Directions:
1. In a skillet, heat oil over medium high heat, add onions, zucchini, squash, mushrooms, yellow/red peppers and garlic, add salt and pepper. Saute until veggies are tender, remove from heat and let cool slightly.
2. In a large bowl , beat eggs together, add veggies back on stove medium high heat, pour egg mixture over veggies, let cook 6 to 8 minutes add cheese. Place in a 500 degree oven until brown around the edges and the center is set.
Remove from oven, cut into wedges and place on a plate with toast and fresh fruit. Now you have made it at your place, enjoy!!!
Frittata is the Italian word for omelette. These are great dishes to highlight fresh, seasonal ingredients and a way to use leftovers.
Things U Need
1 Medium Spaghetti Squash, halved lengthwise and seeded
1 TBS Olive Oil
1 Small Onion, chopped
1 Clove garlic, minced
1 1/2 Cups chopped tomatoes
1 Small eggplant,peeled and cubed
1/4 Cup stock (chicken or vegetable)
Optional: ( Spinach, Broccoli or Bok Choy)
Directions
1. Pre heat oven 350 degrees, lightly grease a baking sheet.
2. Place spaghetti squash cut side down on the baking sheet, bake 25-30 minutes or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool.
3. Mean while, heat oil in a skillet over medium heat, Saute eggplant until tender, add onions, garlic saute 2-3 minutes, stir in tomatoes add stock and simmer 5-6 minutes.
4. Use a fork to scoop the stringy pulp from squash, add to tomato mixture, toss and serve warm.
Enjoy at your place!
In this healthy dish the strands resemble"noodles" are tossed with vegetables. You can substitute different veggies that fit your family. Remember to add contrasting colors.
Things U Need
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 pound ground sirloin (turkey)
3 tbs finely chopped onion
1 tbs Worcestershire sauce
8-10 cubed cheese
1 package rolls (dinner/Hawaiian)
Optional: ( lettuce, tomato,mustard, ketchup and pickles)
Pre heat grill to medium high heat
1. Combine sirloin onions, Worcestershire, salt, pepper. Divide meat mixture into equal portion, shaping into a ball, adding cheese to the center and making 1/4 inch thick patties. Place patties on grill for 6 minutes on each side or until done.
2. Cut rolls in half layer a patty on one half of the roll, add toppings you like..top with other half and enjoy every bite..
Eggplant Slider
Things U Need
1 medium eggplant
1 can tomato puree
1 cup shredded part-skim milk mozzarella cheese
1/3 cup grated Parmesan cheese
Olive oil
4 rolls (dinner/Hawaiian)
salt and freshly ground black pepper
Cut eggplant crosswise into 8 equally thick slices. Lightly coat with olive oil, grill until soft when pressed. Top 4 with tomato mixture, then sprinkle with Parmesan. Cover each with remaining rounds, add more tomato mixture, mozzarella cheese. Place on buns and enjoy!
Zucchini Fries
2 Zucchini
1 egg white
1/4 cup milk (soy/skim)
1/4 cup Parmesan cheese
1 cup seasoned breadcrumbs
Pre heat oven to 425 degrees. Cut Zucchini into 3-inch sticks, in a bowl whisk milk an egg white. In a separate bowl combine Parmesan and seasoned breadcrumbs. Dip zucchini sticks into egg mixture and then roll in breadcrumb mixture. Coat a baking dish with cooking spray..Bake for 25-30 minutes or until golden brown. Remove from oven and serve.
This dish give you choices: a hearty burger with cheese oozing in your mouth with every bite or a classic Italian dish eggplant Parmesan on a bun with baked crispy on the outside and tender on the inside Zucchini fries.
Things U Need
1 can refried beans
1 can black beans
1 pkg shredded cheese (Mexican)
1 container sour cream
1 pkg Taco seasoning
1 lb ground meat (Turkey, Beef or Chicken)
1or 1.5 lb Skirt/Flank Steak
Special Equipment: (Boston Bibb Lettuce will be used as the shell)
Note: Place steak (skirt or Flank) in a large plastic Ziploc bag 2 TBS olive oil, sliced jalapeno, clove of garlic chopped, 2 TBS cilantro chopped, red onion sliced, add salt and pepper. Close bag, mix together and refrigerate 30 minutes.
Heat a grill pan on med/high, remove steak from plastic bag, cook 6 or 7 minutes on each side. Let rest 10 minutes before slicing on a bias. Place on a plate for serving.
Heat a medium skillet on med/high add olive oil, then add ground meat, cook until done, add taco seasoning (follow directions on the package) remove from skillet and place in a bowl for serving.
Salsa:
1 med red onion (small dice)
2 jalapenos (small dice)
2 cloves garlic (minced)
2 med Roma tomatoes (halved, insides removed, small dice)
¼ c olive oil
2 TBS Cilantro (chopped)
Add all above ingredients to a medium bowl, mix add salt and pepper to taste and refrigerate.
Assemble Taco Bar: In med bowls add, Refried beans, Black beans, Shredded Cheese, Sour Cream, Salsa, Ground Meat and Skirt/Flank Steak. Using the Bibb lettuce it’s time to create your own meal. Enjoy at your place!
A Taco with Variety
Things U Need
½ c butter (diced)
2 eggs
1 c sugar
2 ½ c flour
1 tsp vanilla extract
1 tsp baking powder
Assorted candy bars
Note: (Freeze candy bars before chopping and adding to cookie dough)
Special Equipment: (1” Ice cream scoop)
Pre heat oven 350 degrees
In a mixing bowl add sugar and butter, slowly add flour and baking powder, and then add vanilla and eggs (one at a time). Refrigerate mixture up to 3 hours. Remove and divide cookie dough into equal parts for the different kinds of candy bars. Scoop onto ungreased cookie sheet making sure to space 1 inch apart. Bake 8-10 minutes but, checking after 6 minutes, all ovens bake differently. Remove let cool on a wire rack. Enjoy at your Place!!
Delicious Candy Filled Cookies For any Occasion
Peek at Pamela's Place Fall Season