HOTLINE: Sunday July 17

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Street League DC Pro Tour
Brittney Shipp was live previewing the finals for the Street League DC Pro Tour.  The event will start at 2pm at Arena in Glendale.  For more information go to

New Move Over Law
For more information on the new Move Over law visit

Dr. Art Mollen
For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806

Summer Beauty Steals
For more information on Arizona Spa Girls go to  The company will be holding a special event Thursday July 21 from 6pm to 9pm at Deegie's Carma in Scottsdale Quarter.  For details or to RSVP visit

Wally's Weekly Car Review
For more on Wally Cahill:

Sunday's Sweetheart
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit  For more information about Project 121 go to

Chef Amee's Oatmeal Peach Muffins
For more information on Chef Amee Hoge go to

Oatmeal Peach Muffins
Makes 12

16 oz. can of peaches, drained (or 3 fresh, diced peaches) 
1 tsp. baking soda      
10 Tbsp. butter, softened     
1 c. brown sugar      
2 eggs        
1/2 tsp. pure vanilla extract
1 1/4 c. regular flour or whole wheat pastry flour
1/4 tsp. salt 
1 1/2 c. rolled oats

· Preheat oven to 350 degrees and coat muffin pan with non-stick spray.
· Finely chop peaches with knives or in a food processor.  Place into bowl and add baking powder.  Set aside.
· In a large bowl, cream butter and sugar with a fork.  When mixture becomes smooth, add eggs and vanilla.  Quickly mix them in. 
· Add in peaches, flour, salt, and oatmeal. Stir to combine.
· Fill muffin liners about halfway and bake for 20-25 minutes.  Serve warm.

Poached Eggs
Serves 4

4 eggs        
1/4 c. vinegar       
optional: 4 pieces of bread

· Bring water to a boil in a saucepan and add vinegar.  (This will help set the egg.)  Lower the temperature to medium-high heat.  Break eggs one at a time into a ramekin to check the quality of the egg and to make ensure an intact orange yolk.
· Carefully add the eggs to the water and cook for 3 minutes.  The whites should be firm, and the yolks should remain liquid and covered with a film.  When the eggs are cooked, remove and quickly place into a cold bowl of water to stop the cooking. Drain on a paper towel. 
· Serve immediately on toast.  (To reheat, quickly dip into hot salt water.)  For amazing flavor, top with Heavenly Hollandaise Sauce.