This recipe was in the April newsletter...but this is a good place for it as well. It's yummy. I tweaked it a bit for our family -- no coconut and pb chips instead of butterscotch. Oh, and I would cut down the time you bake the crust...15 minutes was way too long...it was really dry by the time you bake it 30min with the topping.

Chocolate Pretzel Coconut Layer Bars http://www.verybestbaking.com/recipes/

Ingredients:
1 pkg. (18.25 oz.) German chocolate cake mix
1/2 cup crushed pretzels
1/2 cup (1 stick) butter, melted
1 large egg, slightly beaten
1 cup (6 oz.) Semi-Sweet Chocolate Morsels
1 cup (6 oz.) Butterscotch Morsels
1 cup flaked coconut
1 cup chopped pecans
1 can (14 oz.) Sweetened Condensed Milk
Directions:PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan. COMBINE cake mix, pretzels, butter and egg in large bowl; stir until well mixed. Press pretzel mixture into bottom of prepared pan.BAKE for 15 minutes or until crust puffs and appears dry. Cool in pan on wire rack for 5 minutes. LAYER semi-sweet morsels, butterscotch morsels, coconut and nuts. Pour sweetened condensed milk over nuts. BAKE for 30 minutes or until edges are golden brown. Cool completely in pan on wire rack. Cut into bars.

Naughty Peanut Butter Pie

I fed this to the Elders & the Dixon Family last night. There were no leftovers.
This is not a healthy desert but it will fill you with complete pleasure as you indulge...

1 Graham Cracker Pie Crust
1 jar Hot Fudge
1 package (8 oz.) cream cheese
3/4 cup powdered sugar
1/2 cup peanut butter
2 T. milk
1/2-1 cup crushed peanut butter cups
1 package whipped topping, thawed

1. Spread a thin layer (or a thicker layer if you're feeling really naughty) of hot fudge in the pie crust. Set aside.
2. Cream together cream cheese, powdered sugar, peanut butter and milk. Mix in peanut butter cups.
3. Spread into pie crust on top of fudge. Let pie chill in fridge/freezer until firm.
4. Add another thin (or thick) layer of fudge on top of peanut butter filling. Top with whipped topping.
5. Keep chilled in fridge until ready to serve.
6. Enjoy with a glass of milk!

Creamed Chicken and Asparagus Casserole

I had 1/2 a rotisserie chicken from Sam's leftover so came up with this casserole tonight. We really liked it.

3 c. uncooked ziti pasta (elbow macaroni or other pasta would work fine)
1 lb. fresh asparagus
2 c. cubed, cooked chicken (or the 1/2 chicken)
1 small can mushrooms, drained (or 1 c. fresh would be great)
1 can cream of celery soup
1 can cream of chicken soup
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. milk
1/2 to 1 c. shredded cheddar
1/3 tsp. celery seed
1/2 tsp. poultry seasoning
1/2 tsp. celery salt
1/2 sleeve Ritz crackers, crushed
1/4 c. butter, melted

Preheat oven to 350 degrees. Cook pasta in boiling, salted water for 10 minutes; drain. Cook asparagus just until tender, then cut into 1" pieces. Put into bowl with chicken. Mix soups, mayonnaise, sour cream, milk, cheddar, & seasonings. Pour over asparagus mixture & mix to coat. Add pasta & stir to coat. Add pasta & stir to coat. Pour into greased 9"x 13" baking dish & sprinkle with cracker crumbs mixed with the melted butter. Bake for 30 minutes at 350 degrees or until heated through. Serves 8-10.

Falafel or Chickpea patties

We had these at bookgroup tonight...several asked for the recipe. A middle-eastern treat. I got the recipe from Martha Stewart.

Ingredients
Serves 4.
2 scallions, trimmed and coarsely chopped
2 medium carrot, coarsely chopped
1/3 cup firmly packed fresh cilantro leaves
1 tablespoon dried parsley
1 1/2 teaspoons ground cumin
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup plain mashed potatoes, room temperature or chilled (1 potato cubed, boiled and mashed)
1 can (15.5 ounces) chickpeas, drained and rinsed
Assorted garnishes, such as olives, crumbled feta cheese, lettuce leaves, lemon wedges, and warm pita bread (optional)
Directions
In a food processor, combine scallions, carrot, cilantro, parsley, cumin, 1 tablespoon oil, and 1 teaspoon each salt and pepper; process until finely chopped. Add potatoes and chickpeas; pulse until just combined (mixture should be stiff). Shape into eight 2-inch patties.
Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium, and cook until golden brown and heated through, 5 to 6 minutes per side. (after pan frying, I put my patties in the oven to bake so they would become toastier (is that a word??) 350 for 20-30min --
Transfer patties to a platter, and serve with garnishes (we had ours with hummus, naan, and olive tapenade) as desired.

Peanut Butter Chocolate Chip Toast

Here is the recipe for my toast Alison liked so much. It's really, really easy and really, really good, especially if you want a Reese's Peanut Butter Cup and don't have one:

1 slice white bread
1 tbs smooth peanut butter (more or less to taste)
10-15 milk chocolate chips (more or less to taste)

Toast bread in toaster. Immediately smooth peanut butter on toast and sprinkle with chocolate chips. Eat right away. If you're craving more sugar, you can sprinkle powdered sugar on top, too.

Muffin/Quick Bread recipes

Here are the muffin/quick bread recipes:

Apple-Cranberry Wheat Muffins

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup granulated sugar
1/4 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
2/3 cup (5 fluid-ounce can) Evaporated Fat Free Milk
1/3 cup Apple Juice
1/4 cup vegetable oil
1 large egg
1 1/4 cups finely chopped baking apple
3/4 cup Sweetened Dried Cranberries
1 tablespoon cinnamon-sugar
Directions:PREHEAT oven to 400º F. Grease or paper-line 12 muffin cups.COMBINE all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.BEAT evaporated milk, Juice, oil and egg in small bowl until blended. Add to flour mixture; stir just until moistened. Fold in apple and cranberries. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with cinnamon-sugar.BAKE for 14 to 16 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire rack for 2 minutes. Remove to wire rack to cool slightly. Serve warm.

Pumpkin Cranberry Bread
Makes 2 loaves
Ingredients:
1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 cups granulated sugar
3/4 c brown sugar
1 can (15 ounces) Pumpkin
2 large eggs
2/3 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries
Directions:PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves.FOR THREE 8 x 4-INCH LOAF PANS:PREPARE as above. Bake for 55 to 60 minutes.

Banana Bread
¾ c. whole wheat flour
¾ c. all-purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
1 tsp. cinnamon
¼ tsp nutmeg
(I added 1tbsp of wheat germ – you could add more)

1 tsp. vanilla
1 egg
2 medium smashed bananas
1 4 oz. jar butternut squash/carrot/sweet potato or prune w/pears baby food (use whatever variety you like)
3 tbsp. veg. oil.
¾ c. sugar (I mixed ½ c. brown with ¼ c. white)

Mix dry ingredients together…then mix wet ingredients…add wet to dry…mix until blended…bake at 350 for 45-55 min.

Spinach Smoothies - great for St Patrick's Day

This is my sister's recipe for spinach smoothies. You can really just add spinach to any smoothie recipe and it adds lots of vitamins without changing the flavor.

fresh spinach leaves
orange juice*
1/2 C frozen pineapple tidbits
2 frozen bananas
1/2 C plain yogurt
ice cubes

Fill blender with spinach leaves to the top, then mash down. Pour the orange juice to spinach level. Add pineapple and bananas, then add yogurt. Blend until smooth. Add ice cubes if it needs thickening. (*You can use other fruit juices).

Breakfast Cookies

So, I think these are worthy of a post...Mike and I tried one tonight. Very tasty! However DOUBLE the recipe if you want more than 9 cookies!! This recipe doesn't make a very big batch, especially if you want to freeze some for later. ( I got this recipe from foodnetwork.com)

3/4 cup whole-wheat pastry flour (I'm not sure what the difference is between pastry flour and regular flour -- I just used regular w-w flour)
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil (I used veg oil)
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins (I used mixed fruit)
1/3 cup walnut pieces (I used peanuts, they were CHEAPER), lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Pistachio Pudding Cake (Green Slime)

When I worked, my coworkers used to ask for this cake, which one of the guys named Green Slime Cake, each St. Patrick's Day.
1 pkg. white or yellow cake mix
1 pkg. pistachio instant pudding mix
3 eggs
1 c. club soda
1 c. oil
1/2 c. chopped nuts

Blend all ingredients in large bowl; beat 2 minutes at medium speed. Bake in greased & floured 10" Bundt pan at 350 degrees for 50 minutes. Cool 15 minutes on wire rack; remove from pan & cool completely on rack. Cut cake into 3 layers. Spread about 1 c. frosting between layers; spoon rest into center. Chill. Garnish with chopped nuts.

Frosting:
1-1/2 c. cold milk
1 envelope Dream Whip
1 pkg. pistachio instant pudding mix

Whip until thickened, about 5 minutes.

Luck O' the Irish cookies

I saw these on one of the may food blogs I stalk and thought they would be cute for St. Paddy's Day. If you're in a rush just use store bought refrigerated sugar cookie dough instead.

Shamrock Shortbread (Inspired by the Brown Sugar Shortbread recipe originally published in the April 2007 issue of Everyday with Rachael Ray)

1 cup unsalted butter

1 cup flour

1/3 cup brown sugar

Preheat the oven to 350°. Using an electric mixer, combine the flour, butter and sugar. Press the dough into a ball and roll out on a lightly floured counter. Use cookie cutters to cut the dough into shapes. Place the cookies onto a well greased baking sheet or silpat.
Bake until just slightly golden around the edges, 8-10 minutes.

Note: Do not overcook or you’ll have mini shortbread hockey pucks.

Let the shortbread cool and decorate as desired with your favorite icing and sugar sprinkles.

Extra! Extra! Read all about it!

So Jennie made the Ooey Gooey Butter Bars tonight for a fireside....they were soooooo good!!!!! We talked about some other ways I've made them or that you could make them and I thought I would share the add-in's with y'all.

~Double Chocolate Ooey Gooey Butter Bars~
Use a chocolate cake mix in place of the yellow and add 3-4 tablespoons of cocoa powder to the cream cheese batter. You could also add chopped pecans to the batter if you like.

Jason provides lunch to a couple of his clients during December and they always ask that I make the original and chocolate version.

Here's a few more ideas from Paula Deen as well......Add a 20oz. can of drained crushed pineapple and an extra egg to the cream cheese filling.
Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to the cream cheese filling. You could also sprinkle the batter with chopped peanuts if you like.
With either the yellow or chocolate cake mix you could sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of the filling.
You could also add white chocolate chips, PB morsels, butterscotch morsels or toffee bits to the batter as well.

As you see the options are endless. With all of the additions the rest of the recipe stays the same unless otherwise noted.

My Favorite Quiche

I modified this very basic quiche to use our garden products a couple summers ago. I love its versatility.

1 deep dish (9") pie shell
1-1/2 c. grated cheddar
1-1/2 c. chopped ham (or 1/2 lb. browned sausage)
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. milk
4 eggs
Optional: use any or all: sliced mushrooms, 1/2 c. ea. chopped tomatoes & green peppers, green onions, 1/8 tsp. dried jalapeno pepper.

Preheat oven to 350 degrees. Bake pie shell 5-7 minutes. Remove from oven. In layers cover crust with 1/2 the cheese, meat & other ingredients. Repeat layers.
In medium bowl, combine flour, salt & pepper. When I use tomatoes, I add a little basil to the flour mixture. Gradually pour in milk, blending well. Add eggs one at a time, beating after each addition. Pour mixture into pie shell. (I have even substituted canned diced tomatoes & substituted the tomato juice for part of the milk.)
Bake 45-55 minutes or until knife inserted in center comes out clean. Cool 5 minutes before cutting. Serves 6-8.

Golden Cheesies

I have adapted this recipe from one I got from a ward member a million years ago. My husband's family likes it for our Christmas gatherings.

2-1/2 c. all-purpose flour
1 c. margarine, softened
1 c. sour cream
3 c. shredded cheddar cheese
Seasoned Salt
Pepper
Paprika
1 lb. crumbled browned sausage, optional

Mix flour, margarine & sour cream into a dough. Divide into 4 portions, wrap in waxed paper & chill well. I usually chill overnight.
Roll out 1/4 at a time into a rectangle. Sprinkle with the Seasoned Salt & pepper, then with 3/4 c. cheese & 1/4 of the sausage, if using. Roll up like jelly roll & seal ends. Place seam side down on cookie sheet. Cut 1/2 way through at 1" intervals. Sprinkle with paprika (sometimes I substitute chili powder) & bake at 350 degrees for 30-35 minutes. Serve warm or cold.

PB Cookies

I made these last night...oh so good. Lots of fiber!!!
Peanut Butter Oat Bran Cookies
1/2 c butter, melted
1/2 c white sugar
1/2 c brown sugar
1 egg or 2 egg whites
1/2 c peanut butter
1/2 tsp vanilla
1 c whole wheat flout
1 1/2 c oat bran cereal (found in the cereal aisle near oatmeal)
3/4 tsp baking powder
1/4 tsp baking soda
Preheat oven to 350 degrees F. Mix melted butter with sugars. Add egg (or whites); mix well. Stir in peanut butter and vanilla; beat until smooth. Add remaining dry ingredients; mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Criss-cross on each cookie with the tines of a fork. Bake 10-12 minutes or until golden brown.
Makes 36 cookies. Each cookie: 86 calories: 1.33 g. dietary fiber, 12 g. carbohydrates; 2 g. protein; 4 g. fat; 6 mg. cholesterol; 67 mg. sodium.

Crock Pot Chocolate Pudding Cake

This is the most heavenly sinful chocolate creation I have ever made. For the ultimate diet-busting experience, I recommend serving this cake warm with a scoop of vanilla ice cream.

1 chocolate cake mix
1 3.9 oz box instant chocolate pudding
2 cups sour cream
4 eggs
1 cup water
3/4 cup vegetable oil
1 cup chocolate chips - The original recipe only calls for 1 cup, but I always throw in the whole 2-cup bag.

In a mixing bowl combine everything except the chocolate chips. Beat on medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased 5-qt. slowcooker. Cover and cook on low 6-7 hours or until a toothpick inserted near the center comes out with moist crumbs. The top may be a little gooey where the pudding "ices" the cake. I've also cooked this in the oven in a 9x13 pan for an hour at 350, but I think it's much yummier cooked in the crockpot.

I can't pick just one!!!

Taco Salad Dressing
This is my favorite! Good on taco salad, nachos or just to dip chips.

1 C mayo
1 C sour cream
1 C salsa
1 pkg taco seasoning mix
1/3 C milk (less or more, depending on desired thickness)

Mix and enjoy!

Red Lobster Biscuits
2 C Bisquik baking mix
2/3 C milk
1/2 C shredded cheddar cheese
1/4 margarine or butter, melted
1/4 tsp garlic powder

1. Preheat oven to 350*
2. Mix baking mix, milk, and cheese until soft dough forms; beat vigorously 30 seconds
3. Drop dough by spoonfuls onto ungreased cookie sheet
4. Bake 8-10 minutes or until golden brown. Mix butter and garlic powder: brush over warm biscuits before removing from cookie sheet. Serve warm.

Hot Sesame Noodles
Cook 1 lb linguine based on the package directions; drain. Toss with 2 tsp sesame oil; set aside. In a skillet, heat 2 Tbl olive oil. Add 2 cloves minced garlic and cook for a minute. Add 2/3 C chunky peanut butter; mix well. Stir in 1 C low-sodium chicken broth, 1 C shredded cooked chicken, 1 C shredded zucchini, 1/3 C low-salt soy sauce, and 1-2 tsp sugar. Bring to a boil, remove from heat. Mix with noodles and serve.

Weight Watchers Lemon Tea Bread

This is a really good bread - even if you aren't watching your weight!

Bread
2 eggs
1 1/2 cups all purpose flour
1/2 cup butter, softened (I use smart balance)
1/2 cup milk (I use 2%)
1 cup granulated sugar (I use Splenda)
1 tsp. finely shredded lemon peel
1 tsp. baking powder
1/2 cup chopped pecans

Lemon Glaze
3 Tbs. lemon juice
1 tsp. finely shredded lemon peel
1/4 cup granulated sugar (again, I use Splenda)

Orange Cream Cheese
1 (8 oz.) package cream-cheese, softened (I use the fat free)
1 Tbs. orange juice
1 tsp. finely shredded orange peel
1/4 cup sifted powdered sugar

Directions for Bread:
1. oven to 350 degrees. Grease and flour bottom and halfway up the sides of an bread loaf pan; set aside.
2. In a large mixing bowl, cream the softened butter and the sugar together with electric mixer until fluffy.
3. Add the eggs and 1 tsp. lemon peel. Beat the mixture well.
4. Stir together the flour and baking powder in a bowl. Add the flour-baking powder mixture to the sugar mixture alternately with the milk, beating well after each addition.
5. Stir in chopped pecans.
6. Spread the batter in the prepared loaf pan and bake in the 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted near the center of the bread comes out clean.
7. If necessary, cover the bread with alum foil for the last 15 minutes to prevent over browning.
Directions for the Lemon Glaze:
8. Stir together 1/4 c. sugar, lemon juice and 1 tsp. lemon peel. Spoon the lemon glaze voer the hot bread. Let the bread cool in pan 10 minutes.
9. Remove bread from the pan and cool on wire rack.
Directions for the Orange Cream Cheese:
10. In a small bowl, stir together the cream cheese, powdered sugar, orange juice, and orange peel until mixture is well blended. Serve orange cream cheese with the lemon tea bread.

It is supposed to make 16 servings but I think that depends on how thick or thin you slice the bread : - ) If you go with the thin slices and you are counting points it will be 6 points per slice with the orange cream cheese. This bread is good with or without the orange cream cheese. I hope you all enjoy it as much as we do.

So excited!!!!!

Jennie - I'm so excited for the new blog. As most of you know, I LOVE to cook so I can't wait to try some new recipes and share some of my own. I thought I would start out by sharing 2 of my most requested recipes.

~Ooey Gooey Butter Bars~
These ARE NOT low-fat!!!!!

Preheat oven to 350 degrees.
1 yellow cake mix
1 egg
1 stick butter, melted
Mix these 3 ingredients together with an electric mixer. Pat into the bottom of a lightly greased 9x13 pan.
1 - 8oz. pkg. cream cheese, softened
2 eggs
1 tsp. vanilla
1 - 16 oz. pkg. powdered sugar
1 stick butter, melted
With an electric mixer, beat cream cheese until smooth, add eggs and vanilla. Mix in powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter. Pour filling over cake mixture and spread evenly. Bake for 40 - 50 minutes. You want the center to be a little gooey so don't over bake. Cool completely and cut into squares. Dust with powdered sugar before serving.

~Cheese Ball~
An easy appetizer that is hard to beat.

2 - 8oz. pkg. cream cheese, softened
1 jar Armour sliced dried beef, chopped
3 green onions, chopped
Dash of Accent seasoning
Chopped pecans

Combine all the ingredients except pecans and chill for at least 30 minutes. Form into a ball and roll in chopped pecans. Serve with your favorite crackers.

Ember-Kates

Emberlee and I were making some really good gooey chocolate chip cookies one day and decided to add everything in her pantry! At first I was calling them our "everything cookies." But we decided to name our sweet little creation after ourselves. ;) So now we call them "Ember-Kates." Ember after Emberlee of course, and Kate after my own nickname. But just like a rose by any other name would smell as sweet, it doesn't matter what you call these cookies...they're the best thing since sliced bread!
Here's the recipe...

Ingredients:
2 1/4 cups all- purpose flour
1 tsp baking soda
1 tsp salt1 cup butter - softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 teaspoons vanilla
2 extra large eggs (or 2 large eggs with one large egg yolk)
1/4 cup milk chocolate chips
1/4 cup white chocoalte chips
1/4 cup butterscotch chips
1/4 cup chopped Ande's chocolate mints
1/4 cup chopped pecans
1/4 cup chopped walnuts
(Like I said earlier, we really put everything available in Emberlee's pantry into these cookies!)

Directions:
Preheat oven to 375F.
Combine flour, baking soda, and salt in a bowl, set aside.
Cream together butter, granulated sugar, brown sugar, and vanilla.
Do not over beat mixture.
Add eggs one at a time, combining well after each addition.
Gradually stir in flour mixture.
Stir in all chocolate & butterscotch chips and nuts, in 2 or 3 additions, mixing well.
Drop by rounded tablespoon onto ungreased cookie sheets.
Bake for approximately 10 minutes, until lightly browned and centers have just set - they should look almost a bit underdone.
Let stand for 10 to 15 minutes to cool before moving to wire racks to finish cooling.
Enjoy your ooey, gooey, tastey Ember-Kates!

I posted this "recipe" on my facepage...but maybe it will get more viewship here. The easiest treat ever.

Chocolate Rice Krispie treats

1/3 c. butter
1 package of chocolate marshmallows
6 cups cocoa krispies/puffs
Melt butter and marshmallows together; add cocoa puffs; spread in a pan. Eat the whole pan!
I discovered chocolate marshmallows at Target. I haven't seen them at Kroger. I think they are new...or I'm just clueless.

Here's How it Works...

So a girlfriend of mine started a Recipe Group in her ward. I get updates from her often & thought it was such a great idea I would try one out in our ward.

Just post a current or all-time favorite recipe, one that's been a hit with the hubby or the kiddos, one that's incredibly simple or just indulgent.

If someone tries it out, post a comment on how yours turned out, what the family thought of it, if you tweaked the recipe at all, etc.

I'm always looking for new recipes for dinner, so hopefully we'll all benefit from it!

If you've never blogged before, don't fear. It's simple. Click on "New Post" on the top of this page. You write your recipe down for us all to see & then click "Publish Post" at the bottom of that page.