To help tackle childhood cancers, Wahl Clipper is bringing pro-football rivals together for good.

New York linebacker and cancer survivor Mark Herzlich, and Washington wide receiver and cause champion Pierre Garcon, will compete to see who can raise the most money for the St. Baldrick's Foundation to conquer childhood cancers.

Here's the kicker: the one who raises the most money gets to shave the other guy's head November 12 in New York City.

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Cocoa Puffs® Carbonara

Prep Time: 20 Minutes
Start to Finish: 35 Minutes

2 eggs
1/2 teaspoon grated lemon peel
2 teaspoons fresh lemon juice
1 cup grated fresh Parmesan cheese
1/2 cup Cocoa Puffs® cereal
4 slices bacon, diced
2 2/3 cups rotini pasta (8 oz)
Finely chopped fresh parsley

 
1. In small bowl, beat eggs, lemon peel, lemon juice, cheese and cereal; set aside.
2. In 12-inch skillet, cook bacon until crisp. Reserve bacon drippings with bacon; set aside.
3. Cook pasta as directed on package; drain.
4. Add pasta to skillet with bacon and drippings; toss. Over medium heat, gradually add egg mixture, stirring constantly, to make a sauce. Toss; sprinkle with parsley.

4 servings 

Banana Nut-Split Pea Soup

Prep Time: 1 Hour
Start to Finish: 3 Hours

1 cup dried split peas (8 oz), rinsed
4 cups water
2 cups chicken broth
1 cup water
1 small onion, peeled, quartered
2 cloves garlic, smashed
1/3 cup carrot brunoise (finely cubed)
1/4 cup chopped almonds
6 oz smoked ham hocks
1 1/2 cups chicken broth
1 cup Banana Nut Cheerios® cereal
1 banana
1 teaspoon salt
1/2 cup grated fresh Parmesan cheese
1/4 cup frozen peas, thawed, drained
Kosher (coarse) salt

 
1. In 3-quart saucepan, place split peas; add 4 cups water. Heat to boiling. Boil 2 minutes. Remove from heat; let peas stand in water 2 hours. Drain peas; rinse with cold water and drain again. Return peas to saucepan.
2. To split peas in saucepan, add 2 cups chicken broth, 1 cup water, onion and garlic. Heat to boiling. Reduce heat to simmer; cook 45 minutes.
3. Meanwhile, in 2-quart saucepan, place carrot brunoise, almonds, ham hocks and 1 1/2 cups chicken broth. Heat over medium heat to boiling. Reduce heat to simmer; cook 10 minutes.
4. Heat oven to 375°F. Using tongs, remove ham hocks from broth to cutting board. Pull apart hocks; dice ham and set aside. Discard bones. Drain broth from carrot-almond mixture into saucepan of split peas; reserve carrot-almond mixture.
5. Spray 4 regular-size muffin cups with cooking spray. In medium bowl, mash 1/2 cup of the cereal, the banana, 1 teaspoon salt, the ham and carrot-almond mixture. Divide mixture evenly into muffin cups. Bake 15 minutes.
6. Reduce oven to 350°F. Place silicone nonstick baking mat or cooking parchment paper on cookie sheet. In small bowl, stir together cheese, thawed peas and remaining 1/2 cup cereal. Divide mixture into 4 (3 1/3-inch) rounds on cookie sheet. Bake 8 to 10 minutes or until bubbly and golden.
7. Season soup with kosher salt to your liking. In 2 batches, blend split pea soup mixture in blender until uniform. Divide heated soup into 4 bowls. Place 1 "muffin" in center of each serving; place 1 Parmesan-cereal crisp on top of soup.

4 servings 
 

Fizzy Trix®

Prep Time: 20 Minutes
Start to Finish: 30 Minutes

Drink 
1 cup (8 oz) vodka
1 cup Trix® cereal
1/2 cup whipping cream
1/2 cup sugar
1/2 cup water
1/4 cup fresh lemon juice (2 lemons)
1/4 cup fresh lime juice (2 limes)
2 pasteurized egg whites*
2 cups ice cubes (not crushed)
Garnish 
Dash aromatic bitters
Trix® cereal


1. Place vodka in small bowl. Stir in 1/2 cup of the cereal; let stand 15 minutes.
2. Place cream in another small bowl; stir in remaining 1/2 cup cereal. Refrigerate 15 minutes, stirring once.
3. In 1-quart saucepan, combine sugar and water. Heat to boiling; stir until sugar is dissolves. Remove from heat; set aside to cool.
4. Stir vodka and cream mixtures. Strain mixtures into 2-cup glass measuring cup to remove cereal; discard cereal. Pour vodka-cream mixture into beverage shaker or quart-size jar with lid. Add lemon and lime juices, egg whites and sugar mixture. Shake drink like crazy. Add ice cubes to shaker; shake again like crazy.
5. Strain drink into 4 chilled martini glasses. Hit the foamy top with a dash of bitters; garnish with cereal.

4 servings 

Ingredients:

For Hollandaise Sauce
4 egg yolks
1 tbsp lime juice
7 tbsp melted butter
salt
a pinch of cayenne pepper

For Eggs Benedict
4 sliced english muffins, or crumpets;toasted and lightly buttered
8 slices of thinly sliced prosciutto, cut in half
1 tbsp extra virgin olive oil
1 lb fresh spinach, washed and dried
4 eggs
2 tsp distilled white vinegar
salt and pepper
chopped chives for garnish

Directions:

For Hollandaise sauce:

In a metal bowl, whisk together the egg yolks and lime juice until thickened. Place over simmering water. The bowl should not touch the water. Whisk constantly until doubled in volume. Slowly drizzle in the butter, then remove from heat once it is thickened. Add the salt and cayenne.

For Eggs Benedict:

In a large pan, place the prosciutto in over medium high heat. Cook, flipping a couple times until slightly crispy. Take out the prosciutto. Add olive oil in along with any drippings from the prosciutto. Add the spinach with some salt and pepper. Cook until wilted, about 2-3 minutes. Place 2 pieces of prosciutto on the muffins, then a bit off spinach.

In a large pot filled with simmering water, add the white vinegar. Stir the water to make a whirlpool. Place one cracked egg in and poach for exactly 2 minutes and 30 seconds. Using a slotted spoon, remove from the water and place on top of the assembled muffins. Pour some of the hollandaise sauce over top the egg, enough to cover the whole egg and some to drizzle down the plate. Garnish with some chopped chives. Serve immediately.

Gluten free:

Omit the english muffin and replace with a potato latke, recipe follows below:

Ingredients:

2 large potatoes
½ and onion 
1 large egg
canola oil
salt and pepper

Directions:

Grate the potatoes and onion. Squeeze out all of the liquid and place in a dry bowl. Add the egg, salt and pepper. Mix well. Shape into small rounds and fry in hot canola oil until golden brown. Take out of oil and place on a paper towel. Serve below of everything as in the original recipe.

Hard-hitting former football and WWE star Chris Nowinski founded the Sports Legacy Institute to "solve the concussion crisis" by advancing the study, treatment and prevention of the effects of brain trauma in athletes and other at-risk groups.

Click here for the SLI concussion checklist to help keep the athletes in your family safe

Actor Gilles Marini has teamed with the Ford Motor Company's Warriors in Pink campaign to help raise cancer awareness and funds for the Dr. Susan Love Research Foundation.

As one of the charities supported by the sale of Ford Warriors in Pink wear and gear, Gilles has helped design a new Warriors in Pink t-shirt.

Click here to check out Gilles' design.

"Ford Motor Company has been active in the fight against breast cancer since 1993. In 2006 Ford intensified its efforts by introducing Warriors in Pink and the Ford Warriors in Pink line of wear and gear. 100% of the net proceeds from all wear and gear sales is dedicated to the cause with donations going to charities that offer a wide-range of support."

Click here for more information.

Building Homes for Heroes is a national non-profit, non-partisan 501(c)(3) organization founded in 2006.

Building Homes for Heroes is strongly committed to supporting the brave men and women of the military who have returned home from the wars in Iraq or Afghanistan with severe wounds and disabilities, with a goal to build homes for families in dire need.

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