Green bean bundles

Bacon-Wrapped Green Bean Bundles
4 (15-oz.) cans of whole green beans ~ not “cut”, not “french-style”
bacon strips, cut in half
1 cup melted butter
1 cup packed brown sugar
1/2 tsp. garlic salt
1 tsp. soy sauce
Gather 10 beans into a bundle. Wrap bacon around beans and secure with a toothpick. Arrange in a 9×13 pan.
Combine melted butter, brown sugar, garlic salt, and soy sauce in a bowl. Mix well. Pour over beans.
Chill overnight or for several hours. Bake at 375° for 45 minutes – 1 hour, or until bacon is cooked.

Here you go!!! You should drain the pan so that they are easier to dish.

Green Bean - Bacon Bundles

OK SUMMER, WHERE'S THE RECIPE?????

White Chocolate Raspberry Cheesecake

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Jalapeno Jelly

This is a fun thing to make for the holidays.

Jalapeno Jelly
3 Jalapeno Peppers
1 green pepper
1 C. white vinegar
5 C. sugar
1 bottle liquid pectin (Certo)

Remove seeds from Jalapeno and green peppers. Run them through a food processor until finely chopped. In a heavy saucepan pour in the peppers, the 1 C. vinegar, and the 5 C. sugar. Cook for 10 minutes to a rolling boil. Take off heat and add one bottle liquid pectin (Certo). Return to heat and boil 1 more minute. Pour into jars. Put on hot lids and rings and turn upside down to seal. Makes 2 quarts (We usually do about 10-12 small jars). You may add red or greed food coloring. Serve with lamb or cream cheese and crackers.

Pie

I got this recipe from allrecipes.com. They have some really good recipes that are rated by their viewers...join for free! This turned out really good and was very easy! Enjoy!

German Chocolate Pie

Ingredients

• 1/3 cup white sugar
• 3 tablespoons cornstarch
• 1 1/2 cups milk
• 1 (4 ounce) bar German sweet chocolate, chopped
• 1 tablespoon butter
• 2 egg yolks, beaten
• 1 teaspoon vanilla extract
• 1 (9 inch) pie crust, baked
• 1 egg
• 1 (5 ounce) can evaporated milk
• 1/2 cup white sugar
• 1/4 cup butter
• 1 1/3 cups flaked coconut
• 1/2 cup chopped pecans

Directions

1. In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
2. Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
3. Turn the hot pie filling into the baked pie shell.
4. In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
5. Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.

Olive Garden's Zuppa Toscana Soup

This is my FAVORITE soup from the Olive Garden, I absolutely love it. We tried this recipe last year for New Year's Eve and it was a huge hit! It tasted exactly the same! Try it!

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.


2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft.

3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4.Add the sliced potatoes and cook until soft, about half an hour.

5. Add the heavy cream and just cook until thoroughly heated.

6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

TO LYNDSEY!

PLEASE, POST YOUR GERMAN CHOCOLATE PIE RECIPE!!!!!
Thanks,
Kerry

Chocolate Cream Pie

This is the pie I made for Thanksgiving this year. It was beyond chocolately and probably too much so for my taste. But if you're looking for something super rich, this is it, Emeril Lagasse's Chocolate Cream Pie.

Ingredients
1 cup plus 2 tablespoons sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
4 ounces good-quality semisweet chocolate, finely chopped
1 tablespoon butter
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar

Graham crackers to yield 2 cups crumbs
Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
1/4 cup granulated sugar
1 stick unsalted butter, melted

Preheat oven to 375 degrees F.
In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.
Yield: 1 (9-inch) crust

Filling Directions
1 (9-inch) Chocolate Cookie Crust, baked, recipe follows
In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.

Cranberry Nut Bread

I have had this bread before made by my Grandma Yancey and had forgotten how yummy it was. So I got out the recipe and made some this morning. Yum!! It is so good and something different from the usual banana or pumpkin bread.

Cranberry Nut Bread

4 C. flour
2 C. sugar
3 tsp. baking powder
2 tsp. salt
1 tsp. baking soda
1 1/2 C. orange juice
4 Tbsp. vegetable oil
2 Tbsp. grated orange peel
2 eggs, well beaten
3 C. Fresh or frozen cranberries (12 oz bag), coarsely chopped
1 C. chopped nuts

Preheat oven to 350 degrees. Grease 3 loaf pans (I use the med size disposable pans). Mix together the flour, sugar, baking powder, salt, and baking soda in a mixing bowl. Stir in orange juice, oil, orange peel, and eggs. Mix until well blended. Chop cranberries (Mine were frozen and I threw them in the food processor for about 15 pulses and they were perfectly chopped). Add cranberries and nuts. Blend. Spread batter evenly into loaf pans. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack 15 minutes. Remove from pan and cool completely!

Cinnamon Syrup

This recipe was given to me by a friend and I hope she won't mind me sharing. This is so yummy on french toast or pancakes. I especially like it on pumpkin french toast or pumpkin pancakes because they usually have cinnamon in them as well.

1 C. Light Corn Syrup
½ tsp. Cinnamon
2 C. Sugar
½ C. Water
1 C. 2% milk

Bring to a boil the corn syrup, cinnamon, sugar and water. When it comes to a good rolling boil turn off heat. Add Milk and stir. Keep refrigerated. Makes 2 pints.

LOVE IT!!!!

Just thought I would add my new favorite cookbook!!

Pumpkin French Toast

I made this the other day and it was so yummy. I too love everything pumpkin and decided that this recipe needed to be shared.


4 eggs
1/2 C. milk
1/2 C. pumpkin puree
1/2 tsp. cinnamon
1 tsp. vanilla
8-10 slices bread (I use whole wheat)

In a bowl whisk all the ingredients together. Preheat a griddle to 360 degrees. Right before dipping the bread spread the griddle with a little bit of butter. Dip the bread in the egg mixture and place on griddle. Cook for about 3 minutes on each side or until golden brown. Serve with maple syrup or cinnamon syrup.

Frosted Pumpkin Cake

I tried this recipe out of the latest Cooking Light Magazine and it was very yummy. I love all things pumpkin!

Cake:
2 1/4 cups flour
2 1/2 t. baking powder
2 t. cinnamon
1/4 t. salt
1 cup packed brown sugar
1/4 butter, softened
1 t. vanilla extract
2 large eggs
1 (15 oz) can pumpkin puree
Cooking spray

Frosting:
2 T butter, softened
1/2 t. vanilla extract
1 (8 oz) package 1/3 less-fat cream cheese
2 cups sifted powdered sugar

Preheat oven to 350. Combine flour, baking powder, cinnamon, and salt in a small bowl, and stir with a whisk. Set aside. Combine brown sugar, 1/4 cup butter, and 1 t. vanilla extract in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 9 X 13 inch baking pan coated with cooking spray. Bake at 350 for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

To prepare the frosting, combine 2 T butter, 1/2 t. vanilla extract and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.

Hot Little Hammies

Stephen loves hot little hammies!
2 pkgs Hawaiian King rolls
3/4 pound of sliced ham
3/4 pound of sliced swiss cheese

Mix- 1 Stick of butter, 2 T poppy seeds, 3 T mayo, 1 T Dijon Mustard, 1 t of worcestershire

Cuts rolls horizontally, Spread mix on both sides, place ham and cheese on bottom half. Put top half back on. Bake at 350 for 15 minutes. Cut rolls apart.

Cookies

Oatmeal Butterscotch Cookies

Ingredients:

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick-cooking or regular rolled oats, uncooked
• 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips(or 1/2 butterscotch 1/2 milk chocolate)
  

Directions: 1. Heat oven to 375°F.

2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.

3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Baked Frech Toast with Berries

I had something similar to this while I was on scrapbooking retreat and thought it was great. Found a recipe when I got home and it was pretty tasty! Erika

1 8 oz loaf or 1/2 of a 1 lound loaf of French Bread, cut in 3/4 inch slices
2 slightly beaten eggs
2 C. milk
1/4 C. granulated sugar
1 tbsp. vanilla
2/3 C. flour
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. butter
1 C. fresh or frozen blueberries
1 C. sliced strawberries
Frozen whipped topping, thawed (optional)

Lightly greasea 3 qt. rectangular baking dish. Arrange bread sliced in baking dish.

In a large bowl stir together eggs, milk, granulted sugar and vanilla. Slowly pour over bread. Press lightly with the back of a large spoon to moisten bread. Cover and chill in refrigerator for 8 to 24 hours.

Combine cinnamon, flour, brown sugar. Using a pastry blender, cut in butter until pieces are the size of small peas. Cover; chill in refrigerator for up to 24 hours. Before baking sprinkle blueberries over bread; sprinkle flour mixture over berries. Bake uncovered in a 350 degree oven for 25-35 minutes or until a knife inserterd off center comes out clean. Let stand 5 minutes; top with berries and cool whip, Cut into squares. Makes 8 servings.

Spider Cookies

I used the Double Chocolate Chip Cookies recipe for the cookies

2 C. all-purpose flour
2/3 C. cocoa powder
3/4 tsp. Baking soda
1/4 tsp. salt
1 c. (2 sticks) butter, softened
1 1/2 C. sugar
2 eggs
2 tsp. vanilla
2 C. Milk Chocolate Chips

Heat oven to 350 degress. Stir together the flour, cocoa, baking soda and salt. Set aside. In a mixer cream together the butter, sugar, eggs and vanilla. When that mixture is light and fluffy gradually add in the cooca mixture, beating well. Stir in the chocolate chips. Drop by spoonful onto an ungreased pan. (I use a Silpat they come off perfectly!) Bake 8-10 minutes (I went 12 because I wanted them a little more firm). Cool slightly then remove from pan to a wire rack. Cool completely. About 4 1/2 dozen small. (I got 3 dozen big cookies)

After the cookies cooled completely I frosted them with Milk Chocolate Frosting (from the can :( ) and then I separated 1 can of vanilla frosting into 5 sections. I made white the biggest section because it is neeeded the most for the webs. Then I made, pink, green, blue, and purple to match what was going to be used as the spiders body. On Bakerella she used Trix cereal. I couldn't fnd Trix so I used Captain Crunch with Berries and used the berries for the spiders bodies. After separating the frosting. I put the frosting into ziploc baggies and snipped the very tip off to make it into a piping bag. I then piped 3 circles onto each frosted cookie. Using a toothpick I drug the frosting from the center outward to create a web. Then I piped 8 little legs out of the colored frosting and placed 1 crunch berry in the center for the body and presto!! The cookies are finished!! Enjoy!! Erika

Double Chocolate Chip Cookies

I got this recipe from the Hershey's Choclate website and I absolutely love it when I am in the mood for a lot of chocolate!! Enjoy!! Erika

2 C. all-purpose flour
2/3 C. cocoa powder
3/4 tsp. Baking soda
1/4 tsp. salt
1 c. (2 sticks) butter, softened
1 1/2 C. sugar
2 eggs
2 tsp. vanilla
2 C. Milk Chocolate Chips

Heat oven to 350 degress. Stir together the flour, cocoa, baking soda and salt. Set aside. In a mixer cream together the butter, sugar, eggs and vanilla. When that mixture is light and fluffy gradually add in the cooca mixture, beating well. Stir in the chocolate chips. Drop by spoonful onto an ungreased pan. (I use a Silpat they come off perfectly!) Bake 8-10 minutes (I went 12 because I wanted them a little more firm). Cool slightly then remove from pan to a wire rack. Cool completely. About 4 1/2 dozen small. (I for 3 dozen big cookies)

Oven-roasted Tomatoes, Olives and Capers Pasta

I adapted this recipe from chef Curtis Stone's recipe for Rigatoni with Spicy Italian Salami, Oven-Roasted Tomatoes, Olives and Capers. I cut down on the oil, upped the meat(using sausage instead of salami), added artichoke hearts, used chicken stock instead of wine and replaced the rigatoni with penne pasta. This is one of our family favorites.

Ingredients:
25 cherry tomatoes on the vine
3 tsp. extra-virgin olive oil
1/4 cup kalamata olives, sliced
1/4 cup extra-fine capers
10 ounces penne pasta
2 t. minced garlic
1 cup chicken stock
12 oz chicken sausage (I preferred Bistro sensations smoked mozzarella with artichoke and garlic)
1 cup marinated California style artichoke hearts
1/4 cup coarsely chopped fresh flat leaf parsley
Preheat the oven to 375°. Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split. Remove from oven and set aside. Heat the remaining 1 teaspoon of oil in a large, heavy sauté pan over medium heat. Add the sausage and cook for 30 seconds on each side until light golden in color. Remove the sausage from the pan and reserve. Return the pan to the heat, add the garlic and sauté for 1 minute, or until tender. Add the chicken stock and simmer for about 3 minutes. Add the roasted tomatoes, olives and capers to the hot pan and toss gently. Bring the mixture to a simmer and add the sausage, artichoke hearts and parsley. Meanwhile, cook the pasta in a large pot of boiling, salted water for 8 minutes, or until the pasta is al dente. Strain the pasta and toss it in the pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates, spooning any sausage and tomato mixture from the pan around the pasta, and serve.

Hoppin John Chowder

This recipe is yummy and easy! (My two favorite things for a recipe to be)

Hoppin John Chowder (this makes quite a bit 18 cups)
4 (15.8 ounce) cans black-eyed peas undrained
2 (10) cans diced tomatoes and green chiles undrained
1 (14 oz) can of beef broth
1 pound smoked sausage sliced ( I use turkey less fat)
1 cup finely chopped onion
3/4 cup chopped green pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 family size package boil in bag rice

Combine all ingredients except rice in crock pot
cover and cook on low for 6 hours
Pour uncooked rice into slow cooker and stir.
Cook on high for 20 minutes or until rice is tender.
This recipe can also be done in a big pot on the stove!

Chicken Rolls

2 cups cooked chicken (or turkey)
8 oz. creamed cheese
4 TBS melted butter
***
6 TBS melted butter
2/3 cup cracker crumbs
24 Pillsbury crescent rolls

Mix first three ingredients together. Divide up rolls, place spoonful of chicken mixture on each and wrap into a ball. Roll in 6T melted butter and 2/3 cup cracker crumbs. Bake at 375 until golden brown.

Gravy: 1 can cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1 TBS lemon juice
dash of garlic powder

Heat together but do not boil. Serve over hot rolls.

* The "full fat" version is better but we've tried it with reduced fat cream cheese, butter, rolls and sour cream. We've even done it without rolling them in butter and cracker crumbs. It all works and isn't too much different.

Low-fat Zucchini Bread

Low-fat Zucchini Bread

This recipe makes a dense, very moist zucchini bread that is almost more like a brownie in consistency. My mom is a super zucchini grower so I shred it and freeze it to use in this recipe for months after the harvest.

3 eggs
1 ½ cup sugar
2 t. vanilla
1 cup unsweetened applesauce
2 cups grated zucchini
3 cups flour
1 t. baking powder
1 t. baking soda
½ t. salt
1 cup crushed pineapple, drained
1 cup chopped walnuts (I usually only put half in, Derek isn't crazy about walnuts)
½ cup raisins (I usually add in more)

Beat eggs, sugar, vanilla and applesauce until fluffy. Add zucchini, then dry ingredients. Stir in pineapple, raisins and nuts. Pour into a 9x13 dish that has been greased and floured. Bake at 325 degrees for 40-50 minutes or until a toothpick comes out clean from the center.

Poppy Seed Chicken

4 to 6 boneless, skinless chicken breasts
1 can cream of chicken soup
1 cup sour cream
1 package Ritz crackers
1 cube butter
1 TBS poppy seeds

Boil chicken breasts, cut into small cubes. Place chicken in the bottom of a casserole dish. Warm soup and sour cream in a small sauce pan on stove, mix together and pour over the chicken. Crush Ritz crackers and add melted butter and poppy seeds to the cracker mix, the top the chicken with cracker mix. Bake at 350 for 20-25 minutes.

Soup

Creamy Potato

8 bacon strips, diced
3 c. cubed peeled potatoes
1 (14 1/2 oz) can chicken broth (or 14 oz water & 2 chicken bullion cubes)
1 small carrot, grated
1/2 c chopped onion
1 T. dried parsley flakes
1/s tsp. each: celery seed, salt & pepper(or celery salt & pepper)
3 T. flour
3 c. Milk
1(8 0z) pkg. American Cheese (or Velveeta) cubed
2 green onions, thinly sliced, optional
2 tsp. chives, optional

In a large saucepan, cook bacon until crisp; drain and reserve drippings. Add potatoes, broth, carrot, onion, parsley, celery seed, salt, and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine four and bacon drippings in separate bowl and whisk until smooth, then add milk. Stir this mixture into the soup. Bring soup to a boil and stir for 2 minutes. Add cheese and bacon; stir until cheese is completely melted and heated through. Garnish with grated cheese, pieces of bacon, green onions or chives if desired. Makes 8 servings.

EASIEST SWEET PORK EVER!

Large Pork Roast about 5# (with or without bone)
1 Cup Pork Roast Juices
1 Cup Pepsi (can use rootbeer or no caffeine)
1 Cup Salsa
1 Cup Brown Sugar

Cook roast in crock pot until it falls apart when you poke a fork in it. (6-8 hr)
Remove roast from crock pot, reserving the juice. Use a fork to pull the
pork apart. Mix other ingredients together and put into crock pot. Add
the pulled pork. If you need more moisture in the meat just mix more
sauce using equal amounts of each to get the desired amount. Cook together
in crock pot on high til it heats through, or at least an hour.Serve on buns,
or on tortillas with any of the following, black beans, sour cream,
shredded cheese, lettuce, salsa, or whatever else sounds good.

Calling all Cooks...

I love trying new recipes and I know I have wonderful cooks in my family, so thus, the creation of this blog. I thought it would be fun to invite whoever wants to participate and post some of our favorite recipes here. As long as we include the appropriate labels for each post (salad, dessert, quick dish, crock pot, etc.) it should be super easy to find something new to try. Best of all, someone we know has already tried it and worked out the kinks. Feel free to post as often as you want, the more the merrier!