Local Entrepreneur Linda Fritz with Sustainable Produce Container

Cincinnati Children's has teamed up with First Ladies on health-- for health screenings and flu shots at area churches.. joining me now is co-chair of the First Ladies for Health-- Marcia Boyd .... AND pediatric psychologist -- Monica Mitchell

Ingredients: French Bread- store bought or see recipe 2 chicken breasts-cooked and shredded BBQ Sauce-see recipe or store bought 1/4 cup red onion-diced 1/2 cup smoked cheddar cheese -grated 1/2 cup Monterey Jack shredded cheese 1 Tbs fresh parsley-chopped fine 3 Tbs Butter melted 1/2 tsp salt 2 garlic cloves minced 3 slices crisp bacon crumbled (optional) Directions: Preheat oven 375 degrees Slice French bread length wise. Place cut sides up on a foil lined baking sheet. Melt butter, add salt and minced garlic-stir. Drizzle the garlic-butter evenly between each pieces of bread. Pour 1/2 cup of BBQ sauce over the shredded-prepared chicken-Mix together to coat the chicken. Top the bread with a layer of the Monterey Jack cheese, add the BBQ chicken, add smoked cheddar, red onions, crispy bacon bits and parsley. Drizzle with additional 1/4 cup of BBQ sauce if desired. Bake in a 375 degree oven on middle rack for 12-17 minutes-until heated through and the cheese is melted. Slice and serve. Homemade BBQ Sauce 3 Tablespoons yellow onion diced finely 3 cloves garlic minced 1 1/2 cups ketchup 3/4 cup light brown sugar 2 Tbs Dijon mustard 1 tsp chili powder 1 tsp salt 1/4 tsp Allspice 1 tsp paprika 1 Tbs Worcestershire sauce 3/4 cup cider vinegar 2 Tbs butter Over medium heat, melt butter, cook onion for 4 minutes until soft, add garlic. Turn heat to medium-low and add ketchup, sugar, spices, mustard, Worcestershire, and vinegar and stir well. Cook on low for at least one hour to thicken. Stir occasionally. Place leftover BBQ sauce covered in refrigerator for up to 10 days. Recipe for Homemade French Bread: In a stand mixer: Place 1 cup of lukewarm milk (2% or whole) AND 1 cup of lukewarm water (not hotter than 110 degrees--or it will kill the yeast) Add: 2 Tablespoons dry active yeast 2 Tablespoons softened butter 2 Tablespoons granulated sugar 2 tablespoons of oil (olive or vegetable) 3 teaspoons salt 5 cups all-purpose flour Let the yeast, liquids and sugar rest in the bowl and begin to activate for 10 minutes. Then add the butter oil, salt and the flour one cup at a time as the mixer is on low speed. When dough pulls away from the bowl, stop mixing, form into a ball, cover and let double in size for 1 hour. After 1 hour, punch down dough and let rest for 10 minutes. Form dough into 4 loaves on two-parchment lined baking sheets. Let the loaves of dough rise, covered for 40 minutes-1 hour. Bake in a preheated 375 degree oven, on the lower middle and uper middle racks for 30 minutes or until golden. Rotate the baking sheets half way through the bake.

If you're looking to open up your home to furry friend.... we may just have the perfect guest in studio for you... Boone County Animal care and control

Makes Two 9x5 loaves Bake 350 for 60 minutes on middle oven rack. Ingredients: 3 cups all-purpose flour 1 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt 15 ounce can pumpkin purée 3 large eggs 1 cup granulated sugar 1/2 cup (packed) light brown sugar 1/2 cup milk 1 cup vegetable oil 1 tsp cinnamon 1 teaspoon pumpkin pie or apple pie spice 1/2 tsp allspice 1 cup cinnamon chips (I used Hershey’s cinnamon baking chips) Cinnamon-Sugar Sprinkle: 2 tablespoons + 1/4 tsp cinnamon mixed-together and divided between the two loaves. Lightly sprinkle on batter before baking. Directions: Spray two 9” loaf pans with nonstick spray-add a piece of parchment-allowing the extra parchment to overhang the edges. (The extra parchment with be the handles to help remove bread from the pan) Mix dry ingredients: flour, baking soda, powder, salt-set aside. In a medium bowl with a spatula, mix together the pumpkin, sugars, oil, eggs, milk, and spices. Add the flour mixture to the wet mixture. Stir to combine-leaving no white streaks of flour. Fold in cinnamon chips. Pour batter evenly into the two prepared pans. Sprinkle the top of each loaf with cinnamon-sugar, 1Tablespoon/loaf. Bake in preheated 350 degree oven for 60 minutes on the middle rack. Check the center of each loaf with a knife or toothpick-should come out cleanly when finished baking. Allow to cool 5 minutes then promptly transfer loaves to a wire rack, remove parchment paper, cool before slicing. Can be made in 8x4” loaf pans-you may need adjust bake time by a few additional minutes to accommodate pan size change. Finished bread will have no wet batter when tested with a toothpick or knife.

This weekend -- three spirits tavern and the b-line are hosting the first ever northern kentucky cocktail classic! And bourbon enthusiasts from across the region are invited to indulge in the competition... Joining us now -- from three spirits tavern -- are Charlie Zimmeman and Alex VanWinkle

For 150 years, dentists have used amalgam fillings--- to repair cavities... but a newly released study indicates those fillings – which contain 50% mercury may slowly be poisoning the people-- they were designed to help. Dr. Mark Geier and David Geier- authors of a new study that evaluates mercury vapor safety limits... are joining us this morning to give us more insight...