Peanut Butter Popcorn

This is a family recipe. Everyone loves this stuff. My mom likes to make it with plenty of peanuts. She would always make an extra batch just for my dad that he would stash in his room.

4 quarts popped corn (1/2 c. unpopped kernels)

1 c. sugar

1/2 c. light corn syrup

1/2 c. honey

1 c. peanut butter

1 tsp. vanilla

1 1/2 c. peanuts (I like to use lightly salted, dry roasted)

Combine sugar, corn syrup, and honey in a small saucepan. Boil for 2 minutes on medium high. Remove from heat and stir in peanut butter and vanilla until smooth. Pour over popcorn and peanuts. Stir with a long handled spoon until well coated. Spread out on a cookie sheet to cool. Store in an airtight container.

Chocolate Chip Cookies

These are Jaxon's favorite cookies! He especially likes to snitch the cookie dough.

1 c. butter, softened (the best way is to leave it out on the counter until it reaches room temperature. Don't warm it up in the microwave!)

3/4 c. sugar

3/4 c. brown sugar

2 eggs

1 tsp. vanilla

3 c. flour

1 tsp. baking soda

1 tsp. salt

1 c. (or more;) chocolate chips

Cream together butter and sugars in a mixing bowl. Beat in eggs and vanilla. In another bowl, combine all dry ingredients. Add dry ingredients to butter mixture a little at a time. Use a 1 inch cookie scoop to form balls on a cookie sheet. Bake at 375 for 10 minutes.

I place as many 1 inch balls of cookie dough on a cookie sheet as I can and place them in the freezer until they harden. Then I put them in a gallon freezer bag and save them for those moments when you just have to have a fresh baked cookie.

Cornmeal Blueberry Pancakes

This is a recipe that I go off of the foil top of Dannon yogurt. The original recipe calls for plumped raisins, but we use fresh blueberries instead.

Dry ingredients:

1 c. all-purpose flour

1/2 c. cornmeal

3 Tab. granulated sugar

2 tsp. baking powder

1 tsp. baking soda

1/8 tsp. salt

Wet ingredients:

1 1/2 cups Vanilla, Strawberry, or blueberry nonfat Yogurt

2 large eggs

1/4 c. canola oil

1/2 c. fresh blueberries, rinsed

Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, stir together yogurt, egg and oil with a fork. Stir this into the flour mixture just until incorporated.

Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.

Pour 1/4-cup of batter onto skillet in batches, forming 3 1/2-inch cakes. Add blueberries to the individual cakes. Cook about 3 minutes, or until golden, turn and cook 1 minute more.

Serve immediately or transfer to a baking sheet and keep warm in a 250°F oven while cooking remaining cakes.

Serve warm vanilla buttermilk syrup or maple syrup.

Chicken Cordon Bleu in a Blanket

This is a recipe that my SIL Aubrey came across. It is simple and tasty. I tweaked it just a bit.

1 tube Grands! Flaky Layers Buttermilk Biscuits

8 chicken tenders

8 pieces hearty sliced, deli ham

8 slices swiss cheese

In a skillet add 1-2 Tab. oil. Place chicken tenders in the oil and sprinkle with lemon pepper. Cook on medium-high heat till done and juices run clear.

Roll biscuits out in a rectangle. Place one slice ham, one slice cheese and one chicken tender on top of each. Fold ends and edges and pinch to seal. Place on a greased baking sheet and cook at 350 for approximately 20 minutes.

Serve with dipping sauce:

1/4 c. mayo or miracle whip

1 Tab. honey

1/4 c. Apricot Spread

1 Tab. mustard

1 Tab. sour cream

1/4 tsp. poppy seeds

Apple & Sage Pork Chops

I go this recipe from my friend, Erin. It is a recipe from McCormick. You can find a pack of spices at the store with this recipe. I have changed a few things, however. I used cayenne pepper instead of paprika, and garlic powder instead of minced garlic.

1 1/2 tsp. rubbed sage

1 tsp. thyme leaves

1 tsp. salt
1/2 tsp. garlic powder

1/2 tsp. ground allspice

1/4 tsp. cayenne pepper

1 Tab. flour

4 boneless pork chops 1 to 1 1/2 inches thick (about 1 1/4 lbs)
2 Tab. olive oil
1 medium onion, thinly sliced
2 red apples, thinly sliced (I use pink ladies, they are my favorite)
1/2 c. apple juice
1 Tab. brown sugar

Mix flour, salt and all spices in a small bowl. Sprinkle both sides of chops with 1 tablespoon of the seasoned flour.

Cook pork chops in hot oil in large skillet on medium-high until browned on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

Stir in remaining seasoned flour, sugar and apple juice. Return pork chops to the skillet and bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until internal temperature reaches 160. I always use a meat thermometer when cooking so meat doesn't get tough and dry.

Shrimp Skewers

1 lb. uncooked jumbo shrimp

1/2 of a fresh pineapple

6 Tbsp. orange marmalade

1/2 c. water

1 Tbsp. soy sauce

4 servings cooked rice

1/4 c. snipped fresh cilantro

Peel and devein shrimp (I buy mine raw with this already done); thread on 4 *skewers. Cut pineapple in 4 crosswise slices, core if desired, then quarter each slice to make 16 wedges. Thread on 4 skewers.

In a small saucepan, combine 4 Tbsp. of the marmalade, 1/2 c. water, and the soy sauce. Brush some of this mixture on shrimp and pineapple before grilling.

Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.

Bring remaining marmalade mixture in saucepan to a full boil. Use this as a side for dipping.

Stir cilantro and remaining 2 tablespoons of orange marmalade into rice and serve on the side.

*Tip* To save time, soak skewers well ahead of time and put them in a plastic bag in the freezer. That way they are always ready when you feel like a kebab.

Lemon Bars

This is one of my mom's favorite treats.

Crust:

1 c. butter, softened

1/2 c. powdered sugar

2 c. flour

Dash of salt (only if you use unsalted butter)

Combine all ingredients and mix well. I use a pastry blender for all my crusts to make them extra soft and flaky. Press into an ungreased 9x13 inch pan. Bake at 350 degrees for 15 minutes of until lightly browned around the edges.

Filling:

4 eggs

2 c. sugar

1/4 c. flour

6 Tab. lemon juice

Beat eggs in a mixing bowl. Combine flour and sugar and add to eggs. Add lemon juice and beat until smooth and fluffy. Pour over slightly cooled crust. Return to oven and bake for 25 minutes or until set. The top will look golden brown. Do not over cook! Dust with powdered sugar while it s still warm. Cool completely before cutting into squares.

Lemon Blossoms

This is a Paula Dean recipe that was passed on by Bonnie Benjamin. They are so good! I could drink the glaze.

18.5 oz. pkg. yellow cake mix

3.5 oz. pkg. instant lemon pudding mix

4 large eggs

3/4 c. vegetable oil

Glaze

4 c. powdered sugar

1/3 c. fresh lemon juice

Zest of 1 lemon

3 Tab. vegetable oil

3 Tab. water

Preheat oven to 350 degrees. Spray two mini muffin tins with vegetable oil cooking spray.

Combine cake mix, pudding mix, egg, and oil; mix well. Drop small amounts of batter, filling each muffin tin only half way (important). Bake for 12 minutes (less if using dark non-stick pans). Turn out onto a tea towel.

Glaze: Sift sugar into a mixing bowl. Add the lemon juice, zest, oil and water.Mix with spoon until smooth.

Use your fingers to immerse the cupcakes into the glaze while they are still warm, covering as much of the cupcakes as possible.

Place on a wire rack with waxed paper underneath (to reduce clean up time) to cool and set. Store in an airtight container.

If you think they are good the first day, wait for tomorrow. . . if you can.

Meatloaf

We love meatloaf. Strange?... maybe, but it is a comfort food, and this is the best recipe I have come up with for it so far.

2 lbs. lean ground turkey

2 eggs

2 Tab. worchestershire sauce

2 Tab. dried minced onion

1 tsp. seasoned salt

1/4 tsp. black pepper

2 pieces whole wheat bread, crumbled ( I use the heels)

Ritz crackers (opt.)

I usually get the bread out in the morning and leave it on the counter to dry.

Combine all ingredients in a large bowl by squishing together with your fingers. (:

Form into a loaf and place in a loaf pan. Crumble Ritz crackers over the top and cover with foil.

Bake at 350 degrees for 45-60 minutes (or until meat thermometer reads 165).

Sweet Potato Streusel

This is a recipe that we got from Jaxon's aunt Sherri. I love it! I have tweaked it to my liking of course. I usually request it for my birthday dinner which always consists of Thanksgiving food, my favorite!

3 lbs. yams peeled and diced

1/2 c. sugar

1/4 c. butter

1/3 c. milk

2 eggs

Cover the sweet potatoes with water in a large pot. Boil until fork tender. Drain and return to pot. Add remaining ingredients, in order, and whip with a hand held beater. Spread evenly in a 9x13 in pan. Top with streusel topping.

Streusel Topping

1 c. brown sugar

1/3 c. flour

1/3 c. butter, softened

1 c. chopped pecans

Cut butter, flour and brown sugar together with a pastry blender. Stir in pecans. Crumble over the sweet potatoes.

Bake at 350 degrees for 30-45 minutes.

Stir Fry

We love to eat stir fry with either fresh or frozen veggies. It is one of Jaxon's favorite meals. I like to get a big vegetable platter from Costco, and after we have snacked on them with hummus or veggie dip for a few days, I chop what's left and toss them in my wok. The best things about stir fry are that it's packed with healthy vegetables and fiber, it's low in fat, and you can make it just the way you like it. The following is an example of what I get from my veggie platter.

1-2 Tab. olive oil

1 small onion, chopped

broccoli crowns

sugar snap peas

carrots, matchstick size or ribbons

bell peppers

cauliflower

your favorite stir fry sauce, to taste

(I like to use Yoshida's, or any of the House of Tsang sauces. Sometimes we just fry up the veggies and set the bottles on the table with dinner so everyone can choose their favorite)

Serve with brown rice or quinoa.

First, heat the oil in your wok, then saute onion until tender. Add vegetables according to cook time. For example, I always put sliced carrots in first (ribbons cook faster) and broccoli toward the end (I don't like it to be mushy). If you are using frozen, toss them all in at once. Sometimes I will add a few tablespoons of water to steam the veggies. Cook until tender, stirring frequently. Then add your sauce and simmer for a few minutes. Spoon over rice or quinoa and enjoy!

Texas Sheet Cake

This is the best chocolate cake I have ever had. PERIOD. *WARNING* Not all Texas Sheet Cake Recipes are created equal. This one is absolutely the best. No question.

In a large bowl combine the following:
2 c. sugar
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

In a small sauce pan put:
1 c. butter
1 c. water
4 Tab. cocoa

Bring to a good boil and pour over the flour mixture. Stir well and add
2 eggs
3/4 c. buttermilk

Mix well and pour into a well greased 12x17 inch cookie sheet. Bake at 350 degrees for 20 minutes. Top with Texas Sheet Cake Frosting.

Texas Sheet Cake Frosting

In a medium saucepan bring the following to a boil:
1/2 c. butter
2 Tab. cocoa
6 Tab. buttermilk
1/2 tsp. vanilla

Take off heat and add:
3 1/2 c. powdered sugar
1/2 tsp. vanilla
1 c. chopped nuts (Optional...Jaxon says No WAY. My mom puts hers on after...so many you can't tell the cake is chocolate. Whatever floats your boat, I guess.

Stir this well with a wire whisk and immediately put on cake. You want the frosting to still be hot to give you a smooth shiny texture otherwise it will set up fast and look crusty.

Try this and let me know if you think you can top it. (0:

Candied Walnuts

I love to eat these on green salads with cranberries, feta, and diced apples or pears with pomegranate vinaigrette. This homemade recipe is way better than any you will find at the store. We eat them so often, I always make a double batch.

1 Tab. sugar

1/2 tsp. coarse salt

1/4 tsp. black pepper

2 Tab. light corn syrup

1 c. walnuts

Preheat oven to 375. Spray a cookie sheet with nonstick cooking spray.

In a medium bowl, combine sugar, salt, pepper and corn syrup. Add walnuts and stir until evenly coated.

Spread mixture onto baking sheet as best you can; the nuts will want to clump together. Bake about 15 minutes until nuts are golden brown and sugar mixture is bubbly. Stir occasionally to break up clumps.

Allow to cool completely on baking sheet. Store in an airtight container.

Black Bean Tamale Pie

I love this recipe. I found it in a Quick Cooking magazine. It takes about 40 minutes start to finish. The cornbread is my favorite addition.

1/2 lb ground beef/turkey
1/2 c. chopped onion
1/2 c. chopped green pepper
1 can (15 oz.) black beans, rinsed and drained
1 c. salsa
1 pkg. (8.5 oz) corn bread/muffin mix (I use Jiffy)
1/4 c. milk
1 egg
2 c. shredded cheddar cheese, divided

Sour cream and sliced black olives as a garnish (Opt.)

Brown beef, onion, and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside.

In a medium bowl, combine muffin mix, milk, egg, and 1 cup of cheese. Pour into a greased 9 in pie plate. Bake at 375 for 5-6 minutes.

Spoon beef mixture over crust, leaving a 1/2 inch edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese and bake 1-2 minutes more, or until cheese melts.

Cut into wedges and serve with sour cream and olives. Feeds 6-8.

Honey Lime Chicken Enchiladas

This is a recipe I got from my sis-in-law. We love to make just enough enchiladas for dinner, then save the rest of the marinaded chicken for salads or quesadillas the next day.

3/4 c. honey

2/3 c. lime juice

2 TB. chili powder

1 tsp. garlic powder

2 lbs. cooked, shredded chicken (I always bake mine)

8-10 whole wheat tortillas

2 cups shredded cheese (I use colby jack or sharp cheddar for flavor)

16 oz. green enchilada sauce

1 c. sour cream

Combine honey, lime juice, chili powder, garlic powder and toss with shredded chicken. Marinate in the fridge for at least 1/2 hour.

Cover the bottom of a 9x13 in pan with about 1/2 c. of enchilada sauce. Fill tortillas with marinated chicken and shredded cheese. Reserve about 3/4 c. of cheese for the top.

After tortillas are filled and rolled, place in the dish. Mix the remaining marinade with the remaining enchilada sauce and 1 c. sour cream. Pour this sauce over the enchiladas and sprinkle with cheese.

Bake at 350 degrees for about 30 minutes or until hot all the way through.

We always eat these with a side of black beans.

Cran-Razz Pizazz

So,this is a punch I threw together for New Beginnings, and it was so good, I just had to share it. I wish I could have taken a pic of how it looked in the punch bowl, but it didn't last long enough!

1 can of frozen cranberry juice concentrate

2 liters of lemon-lime soda

16 oz. frozen raspberries

Individual Cheesecakes

I recently made these delicious treats for my family for Valentine's Day and again for New Beginnings. They are so yummy and beautiful.

Crust:

1 c. graham cracker crumbs

1 TB. sugar

4 TB. unsalted butter, melted

Filling:

2 - 8 oz. pkgs. of cream cheese (I tried nuefchatel and it works great too)

2/3 c. sugar

2 large eggs

2 tsp. pure vanilla extract

1/2 c. sour cream

Garnish with your favorite fresh fruit, or drizzle with melted chocolate, caramel or fruit sauce.

Place rack in the center of the oven and preheat to 300 degrees. Line muffin tins with strips of parchment paper or cupcake liners.

In a small bowl, combine graham cracker crumbs and sugar, then pour melted butter over and mix with a fork. Press about one tablespoon of crumbs into each cup. Place in the refrigerator to firm up with you mix the filling.

It is very important that all of your filling ingredients be at room temperature before mixing! Beat cream cheese with a mixer until nice and smooth. Add sugar and beat on low until incorporated. Add eggs one at a time, beating after each one. Don't forget to scrape down the sides of the bowl to make sure every little bit is thoroughly mixed. Add vanilla and sour cream and mix until incorporated.

Pour filling evenly into crusts. The recipe claims to make 12, but I always seem to get more out of it. You can fill these almost to the top because they don't expand much while baking. Bake for 18-20 minutes. They will be firm, but the centers will still wiggle a little.

Remove from oven, and let cool on a wire rack. Cover with plastic wrap and refrigerate a few hours or over night. I leave mine in the muffin tin. Run a knife around between the liner and cup to make them easy to remove. Peel off wrappers to serve. Garnish and enjoy!

One loaf of French Bread

Butter, softened for spreading

1/4 packet dry Ranch Dressing

Halve the loaf of french bread horizontally, like you would if you were opening it to make a sandwich. Spread a thin layer of butter on the open face of each piece and place on a foil lined cookie sheet. Sprinkle ranch dressing mix over each loaf. Place on the top rack of the oven and broil until it turns golden brown. This doesn't take very long, so watch it! Slice and serve immediately.

This is one of Jaxon's favorite sides. When he was in high school he used to come home from football practice and eat an entire half with dinner.

Grilled Cheese with Apples

This is just a little something we like to change up our grilled cheese sandwiches.

Two Pieces of whole wheat bread

Two slices of Havarti cheese (You can also use provolone)

1/4 of a large tart apple, sliced (granny smith or pink lady are my favorite)

honey

Arrange slices of apples on a piece of bread and drizzle with honey. Top with cheese and other slice of bread. Toast and enjoy!

I usually only use one slice of cheese to ease up on the calories, two makes it more decadent.

Buttons

So this is not a recipe that I invented, but for lack of a better name we chose to call them buttons. :) I have not found a person who doesn't love these little gems!

1 bag Snyder's Pretzel snaps

1 package Hershey's Hugs

1 package plain M&M's

Preheat oven to 200 degrees. Arrange as many snaps on a cookie sheet as you can without letting them touch each other; discard any broken ones.

Unwrap all hugs and place them in a bowl. Put a hug in the center of each snap.

Put sheet into the the oven for about 3 minutes. This part is tricky because you don't want to melt the hugs to the point that they lose their shape, just enough to soften them.

Carefully remove from the oven and immediately press an M&M into the middle of each hug. Let the chocolate reset before serving (If you can wait that long :)

I am going to try caramel Hershey's and pecan halves next time. I will let you know how that goes. Stay tuned...

German Pancakes

We call these "mountains" at our house because of the way they look when they come right out of the oven. . . Jaxon learned to make what he calls German Pancakes in Germany which are more like a thick crepe and since these get so big in the oven we decided they look like mountains. So, this is how we differentiate between the two.

6 TB. butter

6 eggs

1 c.flour

1 c. milk

Remove all but one rack from your oven and put it on the second to the bottom slot. Slice butter into a 9x13 pan and place in the oven while preheating it to 425 degrees. Beat eggs until frothy, add flour and milk. Mix well. Remove the pan from the oven and pour batter into hot butter. Put the pan back into the oven and bake at 425 for 20 minutes.

White Chicken Chili

1 lb. chicken cubed

1 medium onion, chopped

1 1/12 tsp. garlic powder

1 tsp. oil

2 (15 oz.) cans great northern beans (rinsed and drained)

1 (14 oz.) can chicken broth

2 (4 oz.) cans diced green chilies

1 tsp. salt

1 tsp. cumin

1 tsp. oregano

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

1 c. sour cream

1/2 c. whipping cream

Saute chicken and onion sprinkled with garlic powder in 1 tsp. oil in the bottom of a large pot. Once chicken is cooked through, add beans, broth, chilies and seasoning. Bring to a boil, reduce heat and simmer uncovered for about 30 minutes. Remove from heat. Stir in sour and whipping cream. Serve immediately.

This recipe reminds me of Jaxon's mom. She doesn't prefer to add the full strength of all the spices, but we think it is the perfect balance of spicy and creamy goodness. Yummy.

Cream Cheese Frosting

8oz. cream cheese (softened)

1/4 c. butter (softened)

1/2 tsp. vanilla

1 1/2 c. powdered sugar

Whip cream cheese and butter together. Add vanilla and lemon juice, then ad powdered sugar a little at a time until you reach the consistency you desire. *If your cream cheese and butter are not at room temperature, your frosting will be chunky.

Banana Bars

I got this recipe from my MIL. :) (Sorry about the sad pic)

1/2 c. unsalted butter (softened)

1 1/2 c. sugar

2 eggs

3 ripe bananas (mashed)

1/2 tsp. vanilla

2 c. flour

1 tsp. baking soda

1 tsp. salt

3/4 c. milk

In a large mixing bowl, cream butter and sugar together until fluffy. Then beat in eggs. Add bananas and vanilla. In a separate bowl, combine flour, baking soda and salt. Add flour mixture to the butter mixture alternately with milk. Pour into a well greased 10x15 in pan. Bake at 350 degrees for 20-25 minutes. Frost with cream cheese frosting.

Soda Pop Chicken

This is the recipe that Jaxon, the uncontested reigning champ used to win first place at the Second Annual Ron Anderson Reunion (2010) grilling competition. We got this recipe from the Duncan family. They were our good friends when we lived in Ammon, ID.

1 c. soy sauce

1 c. canola or olive oil

2 c. soda pop (Pepsi or root beer are our favorites, do not use diet soda!)

Marinade chicken tenders (you can use chicken breasts, but they will not be quite as flavorful) for 4-8 hours, turning occasionally. You can marinade them longer, but it makes the chicken a bit too salty for my tastes. I usually marinade them in a Ziploc bag or glass 9x13 pan. Someday, I would like to have a marinading pan like my mothers that seals tightly so you can flip it over.

Hawaiian Haystacks

This is one of our favorite meals. And it includes something from every food group!

Layer 1: Rice
Layer 2: Chicken gravy
In a small sauce pan, simmer the following over medium heat, stirring frequently:
1 can condensed cream of chicken soup
1 cooked chicken breast, cube (Sometimes if I am in a hurry I use a canned chicken, drained)
Then I usually add a half of the soup can of milk and a scoop of sour cream/Greek yogurt
Dash of garlic salt (to taste)
Layer 3: Fresh fruits and veggies.
Some of our favorites are: broccoli, red and green bell peppers, green onions, diced celery, pineapple, and mandarin oranges.
Layer 4: Toppings
We like coconut, cheddar cheese, sliced almonds and chow mien noodles (Jaxon LOVES these and doesn't consider haystacks complete without them :-)

Sweet Potato Soup

2 TB. canola oil

1 large sweet onion, diced

2 tsp. ground cumin

1-1/2 qt. chicken broth ( I use 6 tsp. chicken bullion with 6 cups water)

3 sweet potatoes peeled and cubed

1-1/2 c. plain yogurt

2 T. chopped cilantro (you can use parsley, but who would want to? I LOVE cilantro!)

1/4 c toasted pumpkin seeds (opt.)

In a large pot, saute onion and cumin in oil 2-3 minutes. Add potatoes and chicken broth. Simmer 25-30 minutes. Take off heat and add 1-1/2 c. yogurt and cilantro. Puree in blender a portion at a time. Be careful not to overfill the blender, the steam from the soup may cause the top to "pop" off and leave you with a tasty mess on your hands, and counter, and wall, I am speaking from experience here. Garnish individual portions with a dollop of yogurt, a sprig of cilantro, and a sprinkle of pumpkin seeds. We love to have this soup with grilled cheese. (I found this recipe on a tub of Dannon Yogurt :-)

Welcome to This Dish is Delish!

Help Yourself

Have any of you ever found yourself...

-Searching through books, binders, boxes and piles of handwritten, mismatched, chicken scratched recipes just to find that one dessert your mom used to make that you're sure must be here somewhere.
-Improvising to fill in the missing ingredients or vital measurements in that prize winning cookie recipe that has been used so many times the butter smudges have made the type magically disappear.
-Tired of your typical go-to dishes and know that you are capable of making a variety of things, you just can't remember what they are.
-Swallowed in a mountain of cookbooks that only have a few recipes that you even like, dreaming of other ways to make better use of that cupboard space.

These are a few of the reasons why I decided to create this blog. Most recipes are not original, but honestly how many are? Some are from friends or cookbooks, some were found online, others are family recipes. I have personally made and sampled each recipe and love them all. They are seriously tasty. Each of the pictures were taken by me or my hubby; thus the amateur photos. We are not photographers, but it is always nice to see what it is your are trying to make. I love to access my recipes with my iPod, and someday I will make a book for my kiddos.

Please feel free to share any recipes with your friends, and let me know if there is something you like. Dig in!