Loaded "Baked Potato" Soup

Now that fall is here, soups are one of my most favorite things to make. Here is one I love (and it's so easy & is done in the microwave under 15 minutes).

What you need:
1 1b baking potatoes (about 2) cubed
1 can (14 1/2 oz) chicken broth
1 cup milk
3 slices cooked bacon (crumbled and divided)
1 c shredded Cheddar cheese (divided)
1 green onion sliced, divided
1/4 cup sour cream

Make it:
Microwave Potatoes in large bowl on high 5 min., stirring after 2 1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with masher.
Reserve 2 Tbs each bacon and cheese and 1 Tbs onions for topping. Stir in remaining bacon, cheese and onions into soup.

Serve:
Topped with reserved bacon, cheese, onions and sour cream.

Makes:
4 servings, about 1 cup each (I usually double this recipe).

This was really good and very easy. I'm cooking it up tomorrow with my left over bacon.

Food Slut!

I have to share one of my friends cooking blogs with you all. It is adventuresofafoodslut.blogspot.com/2007/02/recipe-index.html
She is a great cook and I've tried a number of her recipes. She's now gone vegan, which has inspired me to try and cook 1 meatless meal a week. I'm going to be cooking up her version of Haystacks... included below (her blog is loaded with tons of recipes, not are vegan style).

Haystacks
1 cup dry lentils
4 cups water
4 cups hot cooked rice (white or brown)
assorted toppings; cheese, red onions, sour cream, jalapenos, sliced veggies, salsa, salad dressings

Combine lentils and water in medium sauce pan. Boil, reduce heat to medium-low and simmer 20-30 minutes until tender.
Serve lentils over rice and top with desired toppings.

Cheesecake

Fathers day is right around the corner and Jay has requested cheesecake. Our family are cheesecake lovers!! My girlfriend gave me this recipe and I know that Chelsea makes a mean cheesecake... so let's get together and share our cheesecakes ;)

"You top it" Cheesecake

3 8 oz packages of cream cheese
3/4 cup sugar
3 eggs
1 tsp vanilla
1 ready made Pillsbury extra large graham cracker crust (the one with the extra serving)

Combine cream cheese and sugar, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees; continue baking 25-30 minutes or until set. Cool cheesecake then chill. Top with pie filling of your choice.

Our favorite is chocolate syrup or raspberry syrup. This is the easiest recipe I've found and we love it!

Beer Bread

One of my girlfriends was talking about this bread the other day and so today I cooked it up and oh my gosh, sooooo yummy! I'm cooking a fryer chicken and thought this would go good with it. I can't believe how it taste's just like bread (the alcohol cooks right out of it) and the yeast in the beer is what makes it rise. Plus it is soooo easy!

Beer Bread

3 cups flour
2 Tbsp sugar
2 Tbsp baking powder
1 12 oz can of beer (the cheaper the better they say)
1/4 cup butter melted.

Preheat oven to 375, grease 9x5 loaf pan. Combine all ingredients except butter. Mix until well blended, pour into pan. Pour melted butter over top and bake for 45-60 minutes.

THAT'S IT!! What a fun treat for dinner... fresh baked bread that didn't take me all day.. go to love it!

Oreo Ice Cream Cake

So I made this cake for Lanee's Birthday and it was awesome!! Lanee loves anything having to do with oreos and this was no exception! It was so easy and so delicious! I also sprinkled oreos on top of the cake I made - yummers! If you want to watch a short video on how to make it, click on this link.

http://kraftfoods.com/kf/recipes/oreo-fudge-ice-cream-106562.aspx

Prep:10 min--Total Time:4 hr 10 min--Makes:12 servings

INGREDIENTS

* 1/2 cup hot fudge ice cream topping, warmed
* 1 tub (8 oZ.)Whipped Topping, thawed, divided
* 1 pkg. (4-serving size) instant chocolate pudding (I used sugar free, although it probabley doesn't matter that much with everything else that's in this - mmmm)
* 8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
* 12 vanilla ice cream sandwiches, unwrapped


POUR warmed fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.


ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.


FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Kitchens Tips

Note
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.

Substitute
Prepare as directed, using any flavor of ice cream sandwiches you want!

Size-Wise
Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.

Butt Chowder...HALIBUT that is...

This is one of my FAVORITE things to make. I love, love, LOVE it. My recipe is for Halibut, but really, you can use it for anything. I have substituted with smoked salmon, corn, clam, ham, whatever you have or love. Kellee, this would be just as wonderful with Flounder. It is so easy, and delicious. Soups are my favorite thing to cook. I usually don't measure anymore, and I love to substitute with it. Just make it your own!!! Oh, and since this site is all about tips...here is a good one. The tip for cooking soups is to not use water...use broths. It adds sooo much more flavor to you soups and stews. And when it calls for flour or corn starch for thickening...use flaked potatoes...then you never have to worry about clumping and it thickens just as good. 

1-1 1/2 lb. Halibut filets cut into 1-2 inch pieces (I usually use 2-3 medium filets)

1 1/2 c cubed ham - (You can also use bacon, but I think the taste of bacon is too overpowering.)

1 c chopped onion

5 c chicken broth

5-6 potatoes diced

1 c celery diced

1 c half and half - (I usually use fat free to reduce on fat!!!)

Salt, pepper, and garlic to taste

I also sometimes add corn, carrots, whatever I have. Not only does it add substance, it adds color too!

In a large stockpot saute ham and onion until tender. Add chicken broth, potatoes and celery; bring to boil. Cover and reduce to simmer; cook until potatoes are tender, about 10 minutes. Stir in halibut and cook 5 minutes.

Stir in cream; bring to boil and cook 3 minutes longer. Add seasonings to taste, if it needs to be thicker add potato flakes, if it is too thick, and more chicken broth. At this point it just comes down to playing around and making it what you like. 

Now you just sit down and enjoy!!! YUMMY!

Chelsea's Chocolate Chip Cookies

I think that some people have a chocolate chip cookie recipe that works best for them - I've tried Kellee's before, and they never turn out as good as Kellee's are. I've tried my neighbors recipe, and they've never turned out as good as my neighbors. So here is my recipe that always works for me!! I use the Nestle Toll House recipe, but I changed the butter down to 1 1/2 sticks instead of 2 sticks. I also put in a little more flour then the original recipe calls for (the recipe calls for 2 1/4 cup, and in my recipe I use 2 1/2 cups). Whenever I used 2 sticks of butter they were good but then one day I didn't have enough butter so I just used 1 1/2 sticks and VOILA - they turned out to be my most favorite tasting cookies that I can make! But, remember to follow Kellee's instructions on not melting the butter in the microwave - the temperature of the dough is the trick!!

INGREDIENTS

*1 1/2 sticks butter (softened)

*3/4 cup brown sugar

*3/4 cup white sugar

*2 eggs

*1 tsp. vanilla

*2 1/2 cups flour

*1 tsp. baking soda

*1 tsp. salt

*1/2 cup to 1 cup of chocolate chips (or more depending on your taste)

Preheat oven to 375. Mix the butter, and sugars together until well blended (kind of fluffy). Add the eggs and vanilla and beat well, until kind of bubbly. Add the flour, baking soda, and salt. Mix again, until it is all well incorporated. Dough shouldn't be too wet or too dry, just perfect to take spoonfuls of dough and plop them on the cookie sheet. Stir in the chocolate chips (I've tried putting in a whole package of chocolate chips with this recipe and it is WAY too many - it turns out that half of your cookies have more chocolate chips then dough. Don't grease your cookie sheet. Bake at 375 degrees for about 7 to 10 minutes. Depending on your stove - I usually cook mine about 7 to 8 minutes.

Po Po Potatoes!!!

These are so yummy and make such wonderful side dishes (cheap too). Let's share some of our favorite potato recipes!

Mashed Potato Casserole

2 1/2 pounds potatoes, pealed and cubed
4 oz cream cheese, softened
1/2 cup sour cream
2 Tbsp butter
1 tsp onion salt
1/2 tsp salt
1/8 tsp pepper

Cook potatoes in boiling water for 20 minutes or until tender; drain and mash. Add remaining ingredients, and beat and medium speed with electric mixer until smooth. Spoon into lightly buttered 2 qt baking dish. Bake immediately, or cover and refrigerate up to 8 hours. If refrigerated, let stand at room temperature 30 minutes before baking.
Bake at 350 for 30-40 minutes or until thoroughly heated.

My girlfriend made this for Thanksgiving one year and we all loved it. This is a big hit every time I make it. Now when ever I make regular mashed potatoes I always add cream cheese and sour cream... It is soooo good.

Twice Baked Potato

4 large baking potatoes
1/4 cup milk
1/4 cup butter softened
1/4 cup mayo
1/4 tsp salt
dash of pepper
1 cup shredded cheddar cheese
1 Tbsp chopped fresh chives (grass hehehe... remember Keith??)

Bake the potatoes (I usually microwave them).

Cut potatoes length wise in half; scoop out inside leaving thin shell. Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. Add butter, mayo, salt and pepper; beat vigorously until potato is light and fluffy. Stir in cheese and chives. Place on ungreased cookie sheet.
Bake at 400 for 20 min.

We love these and I always cook them for the Superbowl, but we have them for dinner often too. Jay and I love the crispy shell... Yummy.

Quick and easy Peanut Butter Cookies

You are going to die at how wonderfully yummy these cookies are and how easy they are to make. This is a recipe I use when we all feel like cookies and we need to grocery shopping, but we always seem have these ingredients. Or if I've been asked to bring a baked good last minute! A girlfriend shared these with me. YUMMMMMMY!

Peanut Butter Cookies

1 cup creamy or crunchy peanut butter
1 cup sugar
1 large egg beaten

1. Heat oven to 350.
2. Combine all ingredients in a mixing bowl and stir well with a wooden spoon until smooth.
3. Take 1 heaping tablespoon and roll into a ball. Place balls on un-greased cookie sheet 1 inch apart. Press down on each ball with a fork in two directions to make a crosshatch pattern.
4. Bake in oven about 10 minutes or until cookies turn lightly golden brown.
5. Let cool slightly on cookie sheet then cool on wire racks.
yield 24 cookies.

Kellee's Chocolate Chip Cookies

I got this recipe out of the Betty Crocker Cook Book (this is a favorite cook book of mine... everything you need to know about cooking. I really recommend this cookbook to anyone who cooks. I learned to cook from this book).

Anyway, back to cookies. I bake these all the time and I'm told that they are the best chocolate chip cookies ever. I've repeatedly given out the recipe.

The secret to making perfect chocolate chip cookies though is in the temperature. The dough should be cold before cooking. Never microwave your butter to soften it. Let it sit on the counter a while. Then when the dough is mixed... stick it in the fridge for about 1/2 hour. The warmer the dough, the flatter the cookie's will be after you bake them. So to keep them plump, keep the dough colder (this usually goes for all cookie dough).

3/4 cup granulated sugar
3/4 cup packed brown sugar (I always use light brown when cooking these cookies)
1 cup stick butter softened
1 large egg
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 package semi sweet chocolate chips (12 ounces) or 2 cups

1. Heat oven to 375
2. Mix sugars, butter and egg in large bowl (with beater). Stir in flour baking soda, salt, and chocolate chips (with spoon... believe me or not, but the way you mix up these cookies does make a difference).
3. Bake 8-10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

**These cookies will turn out perfect if you follow directions precisely, but once you fiddle with them, they won't be as good... I know because I've tried.

Let's talk MEATLOAF

Meat loaf is one of my favorite things to cook for my family!! One, it is delicious and everyone loves it. And two, it is so easy to make. Here are a couple of my favorite recipes. Don't forget meatloaf sandwiches the next day.... MMMMM!

Meatloaf
I originally got this recipe from the betty crocker cook book, but I've made it my own.

1 pound ground meat (I usually use venison)
3/4 cup milk
1 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp ground mustard (dry)
1/4 teaspoon pepper
1 clove garlic finely chopped or 1/8 tsp garlic powder
1 large egg
3 slices bread torn into small pieces or 3/4 cup quick cooking oats or 1/2 cup dry bread crumbs (I usually use the oats or bread crumbs).
1 small onion, chopped (1/4 cup)
1/2 cup barbecue sauce or ketchup (we like barbecue sauce best).

1. Heat oven to 350
2. Mix all ingredients except BBQ sauce. Spread mixture in un-greased loaf pan. Spread BBQ sauce over top.
3. Bake for 1 t0 1 1/4 hours or until meat thermometer reads 160. Let stand 5 minutes.


Meatloaf surprise (by Aunt Kaye... Dad says Grandma Maxine used to make this also). This is really good too!

1/2 cup onions 1/4 cup bread crumbs
1 egg 1/4 cup ketchup
1 tsp salt 1/8 tsp pepper
1 1b ground meat
Combine

3/4 cup boiling water 2 Tbsp butter
1/3 cup milk 1 egg
1/4 cup shredded cheddar cheese
1 1/2 cup potato flakes
1/4 tsp salt
Mix together

Divide burger mixture in half. Place in 9x9 baking dish (or loaf pan) and flatten out. Put potato filling. Put the rest of the burger mixture on top. Bake at 350 for 50-60 minutes.

**When Dad was here visiting we were talking about Grandma Maxine's meatloaf and he told me she would add a can of cream of mushroom soup to her meatloaf instead of milk. I'm going to try this the next time I'm making meatloaf and give it a shot.

Cute Cookie Flowers

I realize I'm not the best picture taker, but these will have to do!

I'm posting these because I always think they turn out so cute! I got a whole bouquet of these from one of my Kindergarten students one year and I think it's just an adorable idea. So this year for preschool graduation which is tonight by the way!! I have made one flower for each parent. I'm going to have the students bring them to their parents to say I Love You and a little Thank You from me.

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THINGS YOU'LL NEED:

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*Anytype of cookie with a hole in the middle, I usually use the Fudge Striped ones.

*Gum drops

*Kabob sticks

*Green Paper

*Tape, glue, or hot glue

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Take a Kabob stick, place a gum drop on it with the flat side up. Put two cookies on it with the middles together. Place another gum drop on top with the flat side down. It's that easy. Now you just need to cut out one or two leaves and somehow put them on your stick. My favorite way is to hot glue them on because it's so quick and easy with no drying time.

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These are cute for Thank You's, for Teachers, for friends, for your kids, or for your kids to make for friends ----- whatever you want, but they are cute and fun!!

Brownie Chocolate Mousse Trifle

Seeing Kellee's "Must Have Dessert" reminded me of our favorite Choclate Trifle dessert! If you are in the mood for chocolate - this is it! It's easy and delicious!

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Prep time: 25 min - - Baking: 25-30 min - - Assembly: 10 min

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INGREDIENTS

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Chocolate Mousse

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1 cup semisweet chocolate chips

1 cup heavy (whipping) cream

HINT: if you are watching calories, you can change the chocolate mousse to fat free chocolate pudding. It doesn't taste quite as good, but it's still delicious!

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Brownies

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Box of your favorite brownie mix or the cheapest kind.

If you want to have it a little more rich, follow this recipe......

1 package (19.8) oz.) brownie mix

1 stick butter, melted

1/4 cup buttermilk or milk

2 eggs

1 cup semisweet chocolate chips

pecans if you like them (I don't in brownies)

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Topping

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1 12 oz container whipped topping

toffee chips or almond brickle chips

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DIRECTIONS

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1. Chocolate Mousse - Heat cream in a small saucepan over medium heat, bring to a boil. Remove from heat and add the hot cream to the chocolate chips and stir until it melts. Place the bowl in fridge or freezer until completely cooled.

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2. Meanwhile, make your favorite brownie mix or follow these directions........Place mix, butter, milk, and eggs in a bowl. Stir with spoon until combined. Pour the batter into the pan, and smooth it out. Scatter with chocolate chops and pecans (if desired) evenly over top. Bake the brownies for 20 to 30 minutes in 350 degree oven or until it feels firm. Cool

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3. Now beat the mousse mixture with beaters on medium-high speed until soft peaks form (3-4 minutes).

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4. Cut the brownies into two portions. Break 1/2 of the brownies into bitable squares and scatter them evenly over the bottom of your clear bowl or trifle dish. Spoon large blobs of mousse or pudding (whatever you decided to use) over the brownie layer and spread it out. Spread half of the whipped topping over the mousse and sprinkle with toffee chips. Break the remaining brownies and repeat the layers, finishing by scattering with toffee chips.

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HINTS

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* You can store this trifle dish, covered with plastic wrap, in the refrigerator for up to 1 week.

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* Although the pudding doesn't taste quite as good, it is faster and less fattening - depending on your time committment and calorie watching.

Must try dessert

I always keep the ingredients to this dessert on hand. This is a kid friendly, fun and good looking dessert.

3 cups crushed vanilla waffers
1 box instant vanilla pudding (I use sugar free)
1 box strawberry jello (I use sugar free)
1 banana sliced
8 0z container of cool whip

Put 1 & 1/2 cups crushed vanilla waffers in the bottom of a 2 quart dish (I use my trifle bowl to show off layers and everyone thinks this dessert took me hours). Prepare pudding according to directions on box and layer it on top of cookies. Add sliced banana arranging it as the next layer. Place remaining cookies on top of bananas. Prepare Jello according to directions and let firm then spoon on top of cookie layer. Cover with cool whip and serve.

Italian Chicken

This is a wonderful way to cook up chicken and a big hit at my house. Easy to prepare as well. (Sorry I don't have a picture)... It looks a lot like a fried chicken breast but so much healthier.

Italian Chicken

1/2 cup mayo (you can use a light version to save on calories)
1 Tbsp lemon juice
1/2 tsp. garlic salt
1/2 tsp Worcestershire sauce
Dash of pepper
1 1/2 cup Italian bread crumbs
6-7 pieces of chicken breast (I usually use 1 1b).

Mix first 5 ingredients. Coat chicken breast in mixture. Roll in bread crumbs. Bake in 9x13 greased cake pan at 425 for 40 minutes or until golden brown.

My kids love to dip there cut up pieces in catsup and then we use the left overs on sandwiches the next day. Yummy

Kellee's Chicken Pot Pie

I want to be able to have this on hand so I can make it whenever I want!! It's sooooooo good!!

Prep Time:20 min...Total Time:50 min...Makes:6 servings

INGREDIENTS

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup Light Zesty Italian Reduced Fat Dressing
4 oz. (1/2 of 8-oz. pkg.) 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. flour
1/2 cup chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.)

PREHEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape.

BAKE 30 min. or until crust is golden brown.

Kitchen Tips

Substitute
If a deep dish 10-inch pie plate is not available, pour chicken mixture into round 2-qt. casserole. Arrange pie crust over mixture; flute edges. Cut four slits in crust to allow steam to escape. Bake as directed.

Healthy Living
This comfort food classic has 210 fewer calories, 15g less fat and 5g less saturated fat compared to a double crust pot pie made with cream cheese and regular dressing.

Simply Lasagna

Ok, so I made this for the first time the other night and shared it with some friends, and they went absolutely CRAZY over it!! It is my all time absolute favorite lasagna recipe!! Not only is it soooo easy, it's cheap too! I usually never want to make lasagna because it's usually more expensive to buy the ingredients for then to buy it frozen - not this one!! So good!!

If you want to see a video on how to make it, click on this link http://kraftfoods.com/kf/cookingschool/videos/videoplayer.htm?vid=296

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Prep Time:20 min ...Total Time: 1 hr 35 min....Makes: 12 servings

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Ingredients:

1 lb. ground beef
1 egg, beaten
2-1/2 cups Mozzarella Cheese, divided
1 container (15 oz.) Ricotta Cheese
1/2 cup grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked



PREHEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix egg, 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese and the parsley until well blended; set aside.



DRAIN meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil.



BAKE 45 min. Remove foil; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve.

Or try Kellee's Miracle Lasagna - it's a bit more saucy!

Kellee's Miracle Lasagna

Ingredients

1b ground meat (I often use venison)

1 jar spaghetti sauce

1/2 cup water (use to rinse out rest of sauce in jar)

6 cooked lasagna noodles

1 container ricotta cheese

2 cups shredded Mozzarella

1/4 cup grated parmesan cheese

1. Brown meat and add spaghetti sauce and water. In a 11x7 pan spread 1 1/2 cups meat sauce. Top with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese, parmesian cheese and 1 1/2 cup sauce. Top with 3 remaining uncooked noodles and then add remaining sauce. Cover

2. Bake at 375 for 1 hour. Uncover and top with remaining cheese. Let stand 5 minutes.This is a perfect size for our family. Also it freezes beautifully. I usually make a double batch and freeze one before baking it. Then I have an easy meal ready to go.

My Secret :(

Hey, I cannot believe you shared my all time favorite cooking secret about Kraft Food and Family!! I'm never sharing another cooking tip with you again!!!!! Just kidding...
This happens to be my most favorite cooking site. Go to their website and sign up for their free magazine which comes out 4-5 times a year. A new one is coming soon. These are loaded with wonderful recipes that are easy to prepare and delicious (my famous chicken pot pie came from this very site). I always check there first for recipes.
Tomorrow for church I'm cooking glazed carrots from Betty Crocker. I'll let you know how it turns out and post the recipe if it is good.
I just cooked a wonderful Banana Bread, the recipe is on the Kraft site. It is called "favorite banana bread". It is made with a brick of cream cheese... YUMMY. Anything made with cream cheese is the best!
Kel

Food, food, glorious food!

Welcome family and friends! Mainly family right now since you are the only ones who know about this blog currently!

I think this will be so much fun to share and eat each others good food ideas! I don't know why, but I LOVE a great recipe, and who better to share it with then family!!

So here it goes, start blogging up your favorite recipes and lets all eat!!

Rules:

1. The recipe has to be fairly easy - 30-45 minutes to make (not including baking time of course, just prep time)

2. Be sure you make and try the recipe before posting it. This is a good time to take a picture of your creation to post it - a picture says so much with a recipe. If you didn't take a picture of it when you made it, try and find a similar picture of it on the internet to post with the recipe. If that's all too much trouble - don't worry about a picture.

3. HAVE FUN! If this gets to be too much trouble or worry - don't do it!! I just thought it would be fun to share each others recipes. If you get the recipe off of the internet, it would be easy to copy and paste it. If not, hopefully it won't take too much time to type in.

Good luck and I hope we all get some great food to eat and share!!

Love you all!