Final Answer from

On June 25, 2014 Familycrossings received the email below from regarding our requests that they step up and provide additional support for the subscribers of MyFamily. Our development team has worked quickly to provide you with a way of importing your members and adding your photos. Both tools work perfectly however we will not be able to provide any further tools to make for a better transition because of’s response.

Click the image below to read the actual email. answer regarding will continue to assist subscribers in transitioning to our family web site product.

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Transfer Photos From MyFamily Via FTP is Now Available members who already have zip archives containing photos can begin uploading them via FTP. The process will be at least 6 times faster than http based uploads. We have also made it easier rotate and add titles, descriptions and tags to your family photos as you review each new gallery.

Save time and read the instructions before you start. Check this space for webinar times for the Week June 23 to June 29, 2014.

BTW As of 6/22/2014 the status of is not available. (Day 5). We will let you know by tweet @familycrossings and this blog when we have more info about

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Transfer Files From MyFamily to Familycrossings Ready

MyFamily is providing web site subscribers with a zipped archive that contains photos organized in folders. There are no comments, titles, or descriptions. Starting June 20, 2014 subscribers who enter the “myfamily” promo code will get access to a special tool to transfer those files. Subscribers will need to use FTP to upload the MyFamily zipped archives. These files from MyFamily can be as big a 1.5 GB each. Once uploaded to your family site the administrator can click a link to start unpacking your archive. We suggest that you return the next day to sort through all the Galleries. Editing Galleries and Photos navigation are located on the left menu.

If you used the “myfamily” promo code when you signed up you will automatically get an email when the transfer file tool is ready for you to start using on your family website.

  • Share/Save/Bookmark and Updates and Transition to Familycrossings has attempted to speak with informed individuals at Ancestry about the subscriber problems. No phone calls have been returned. An email replied from Eric included the following:
“We apologize for any confusion.
Currently we the exporting tool is only able to export the site photos. We have taken feedback about expanding our export options. If we are able to expand the export tool we will send out an update email.”

The exported archives that we have seen from subscriber do indeed include photos and folders, unfortunately there are only a few photos and folders in an archive. However these subscribers believe that there are 1000s of photos and are very disappointed with the export function.

I believe that the script that MyFamily / Ancestry is using is broken. They may not know it, but we can’t tell them if they don’t call back.

On the positive side of the transition we have installed a script in our Administration area that will import a text file to add multiple users at once. The HELP files inside your Familycrossings website covers the details of “how to” to do this. It is very simple.

The web development team is also working on the FTP function that will allow Administrators to auto recreate folders and photo inside our Gallery system. We hope to have it finished by the end of this weekend. Unfortunately you will still need to add photo titles, description, keywords, and location info manually.

We will be scheduling webinars for MyFamily administrators next week to help with learning the Familycrossings functionality.

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More info about ending service

Yes it is true has ended taking new subscription to its service and will close its doors in September of 2014. Familycrossings has requested samples of “export” sample files. This will allow us help you migrate from to our family website service.

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If MYFAMILY.COM IS CLOSING where can I move my family site?

If you are one of the thousands of families that are loosing their website because is shuttering the service you can relax. will be able to take your photos and files and help you transport them into a better, more flexible family site. Sign up here: Enter the PROMO CODE: MYFAMILY and then select the FREE VERSION OF FAMILYCROSSINGS.COM

In the next few days we will be providing subscribers who have entered the promo code with special information that will make the uploading of files and transition to a reliable dedicated service easier.

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A Balancing Act

Protecting Your Dog’s Immune System

(Family Features) – Allie stopped eating when she was 16. Her owner, Dr. Elizabette Cohen says she went crazy trying to find a healthy diet for her beloved pet.

“Her problem is that she has a very sensitive digestive system and would suffer from upsets pretty often,” said Cohen, a New York veterinarian and popular radio show host. With a majority of a dog’s immune system residing in the gut, it was critical to address Allie’s digestive health.

Understanding Bacteria

Like humans, dogs and cats have short digestive tracts and a complex gastrointestinal (GI) ecosystem. Bacterial cells in their digestive tracts outnumber animal cells. In fact, they account for approximately 95 percent of the cells in the GI tract. As many as 500 different species of bacterial cells may be represented.

Some of these bacteria are beneficial, and some have the potential to be pathogenic. It’s the balance between the two types of bacteria that determines whether the digestive system is healthy and functioning optimally. When the bacterial balance is disrupted, the result is often digestive upsets and loose stools.

Continue reading A Balancing Act

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Real Holiday Helpings from Bobby Flay Cuban Style

Turkey Cuban
Roasted New Potatoes with Blue Cheese Ranch Dressing and Green Onions
Oven Roasted Apple-Cranberry Crisp with Creamy Spiced Chantilly
“Stuffing” Crusted Turkey Cutlets

(Family Features) – It’s time to heat things up and set the holiday table for delicious food. Chef Bobby Flay has teamed up with Hellmann’s® and Best Foods® Mayonnaise to help parents prepare a holiday meal of real, nutritious ingredients the whole family will love.

Complement your holiday dinner with delicious sides that satisfy family and guests alike. Roasted New Potatoes with Blue Cheese Ranch Dressing and Green Onions are sure to please even the pickiest of palates. For an appetizing main dish even the kids will eat, try “Stuffing” Crusted Turkey Cutlets. Finish the meal with a simple, seasonal dessert like Oven Roasted Apple-Cranberry Crisp with Creamy Spiced Chantilly.

Bobby Flay

Lost when it comes to leftover ideas? Celebrate the day after the holiday by using your leftover turkey and traditional holiday sides to create a Turkey Cuban. For a simple twist on the classic day-after turkey sandwich, mix some mayonnaise with leftover cranberry relish to create a creamy cranberry sandwich spread.

For more real food recipes, tips and videos from Bobby Flay featuring simple, nutritious food you can feel good about feeding your family this holiday season, check out the Real Holiday Helpings Web series at or

Turkey Cuban


  • 1/4 cup Dijonnaise
  • 2 tablespoons leftover cranberry relish
  • Salt and freshly ground black pepper
  • 4 slices good quality Italian bread
  • 8 slices thinly sliced Swiss cheese
  • 4 slices thinly sliced deli ham
  • 6 slices leftover sliced turkey, white or dark meat or a combination
  • 8 dill pickle slices
  • 4 tablespoons Hellmann’s® or Best Foods® Real Mayonnaise


  1. Whisk together the Dijonnaise and cranberry relish in a small bowl and season with salt and pepper.
  2. Put the bread on a flat surface and spread each slice with some of the Dijonnaise mixture. Top 2 of the slices of bread with 1 slice of the cheese, ham, turkey another slice of cheese and pickles (in that order). Place the remaining bread on top, mayonnaise side down.
  3. Heat a hot skillet over medium heat or a panini press. Wrap a brick in heavy duty aluminum foil (if not using a panini press).
  4. Spread 1 tablespoon of the mayonnaise on the top of each sandwich and place in the skillet if using or in a panini press, mayonnaise-side down. Place the brick on top of the sandwiches and cook until the bottom is golden brown, about 2 minutes. Remove the brick, spread the top of the sandwiches with the remaining mayonnaise, turn over, place the brick back on top and cook until the bottom is golden brown and the cheese has melted, about 2 minutes longer. Cut in half and serve warm.
  5. With real, simple ingredients including eggs, oil and vinegar, Hellmann’s® or Best Foods® Real Mayonnaise is a great complement to any post-holiday sandwich.

Serves 2

Roasted New Potatoes with Blue Cheese Ranch Dressing and Green Onions


  • 2 pounds new red or yellow potatoes, halved
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup buttermilk
  • 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 2 cloves finely chopped fresh garlic
  • 2 teaspoons Dijon mustard
  • 1/4 pound crumbled blue cheese
  • 4 green onions, thinly sliced


  1. Preheat oven to 375°F. Toss potatoes on a baking sheet with the oil and season with salt and pepper. Roast in the oven until golden brown and tender, about 25 minutes. Transfer potatoes to a platter.
  2. Whisk together the buttermilk, mayonnaise, mustard and garlic in a bowl and season with salt and pepper. Fold in the blue cheese and green onions. Spoon the sauce over the potatoes and serve.

Serves 4

Oven Roasted Apple-Cranberry Crisp with Creamy Spiced Chantilly


  • 1/2 cup very cold heavy cream
  • 3 tablespoons light brown sugar
  • 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1/2 teaspoon ground cinnamon
  • 1 cup plain granola
  • 5 granny smith apples, cored and cut into eighths (about 2-1/2 pounds)
  • 1 cup fresh or frozen, thawed cranberries
  • 1/2 cup granulated sugar


  1. Combine the cream and brown sugar in a bowl and whip to soft peaks with a large whisk or hand-held mixer. Whisk together the mayonnaise and cinnamon in a medium bowl and fold in the whipped cream until combined.
  2. Preheat oven to 375°F. Combine the apples and granulated sugar in a medium baking dish and roast until slightly soft, about 15 minutes. Stir in the cranberries and cook until the apples are very soft and golden brown and the cranberries have popped and released their juices, about 15 minutes longer.
  3. Divide the fruit into 4 bowls or goblets and sprinkle with the granola. Top each with a large dollop of the spiced chantilly mayonnaise.

Serves 6

Notes, Tips & Suggestions

Substitution: This recipe is also great when substituting 5 peaches for the apples and 1 pint of fresh raspberries for the cranberries.

“Stuffing” Crusted Turkey Cutlets


  • 2 cups panko breadcrumbs or regular dried bread crumbs
  • 3 tablespoons finely chopped fresh flat leaf parsley
  • Salt and freshly ground black pepper
  • 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon poultry seasoning
  • 4 turkey cutlets about 1/2-inch thick
  • 1/4 cup canola oil, divided


  1. Combine the panko and breadcrumbs on a large plate and season with salt and pepper.
  2. Whisk together the Mayonnaise, Dijon and poultry seasoning in a small bowl and season with salt and pepper.
  3. Season the turkey cutlets on both sides with salt and pepper. Brush one side of each cutlet with some of the Mayonnaise mixture and coat in the breadcrumbs.
  4. Heat 2 tablespoons of the oil in a large nonstick sauté pan over high heat until the oil begins to shimmer. Place 2 cutlets in the pan, breading side down and cook until golden brown and a crust has formed, about 3 minutes. Flip the cutlets over and continue cooking until the bottom is golden brown and the cutlets are just cooked through, about 2 minutes longer.
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Parenting for the Miley Cyrus Generation

A Thoughtful read from Lindsay Bentley

I didn’t watch the VMA’s last night, but one glance at Facebook this morning told me that Miley did something. I was curious, so I looked it up. I watched about 10 seconds of her performance before becoming overwhelmed with sadness and turned it off.

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Red Tart Cherry Glazed Ham

Red Tart Cherry Glazed Ham Ingredients 1 4 to 5-pound fully cooked boneless ham, sliced 1/4 inch thick 1 12-ounce jar Smucker’s Orchard’s Finest Michigan Red Tart Cherry Preserves 1 tablespoon apple cider vinegar 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Dash ground cloves, if desired 2 tablespoons raisins, if desired Preparation HEAT oven to 325°F. Overlap slices of ham in shallow baking pan; cover with aluminum foil. Bake 50 to 60 minutes, or until internal temperature reaches 140°F. COMBINE preserves, vinegar, cinnamon, nutmeg and cloves in a small microwave safe bowl. Microwave on high for 2 minutes. ARRANGE ham slices on serving platter. Spoon 1/4 cup glaze over center of ham. Serve with remaining warm glaze. Serves Makes 16 servings Preparation Time: 10 minutes Cook Time: 50 minutes

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