German Chocolate Pound Cake

My grandmother, Margaret Oakley, gave me this recipe at my Pampered Bride shower in 2002, a few months before I got married.

I tried making this recipe once, when we were newlyweds. For some reason, my pan was too small and it overflowed all over my oven.

This time...no such thing happened and we ended up with a delicious chocolate cake!
Grandma notes on the back of the card "No frosting needed. It's already in the cake."

Ingredients

1 box (18 1/4 oz) German chocolate cake mix
1/4 c. vegetable oil (I use canola)
1 c. water
3 lg eggs
1 carton (15 oz) coconut pecan frosting

Directions

Preheat oven to 350 degrees. Grease a 12 cup pan. In large bowl, mix cake mix, oil, water, and eggs. Mix on low speed about 1 minute. Scrape bottom of the bowl and beat on low speed for 2 minutes. Add frosting and beat on low for 2 minutes. Pour in pan and bake 55-60 minutes until cake taster inserted in center of cake comes out clean. Let cake cook in pan. Invert cool cake onto a plate and let cool thoroughly before slicing.

Sugar Cookies (great for cut-outs) & Icing

Some sweet ladies from my church hosted a Back to School day last year. The younger siblings of school-aged kids made sugar cookies to give their brothers and sisters when they got home from their first day of school. I loved the recipe and have used it ever since!
1 stick butter (1/2 cup), softened
1 cup sugar
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
2 cups flour
1/2 teaspoon vanilla

1. Cream butter and sugar together. Add egg. Mix until well blended.
2. Sift together salt, baking powder, and flour. Gradually add the flour mixture to the wet ingredients. Add the vanilla.
3. Dough will form a ball when pressed together. Chill in the refrigerator until slightly firm.
4. Roll out to about 1/4 inch thick. (I use powdered sugar to keep my surfaces dusted. It makes the dough less gummy than using flour.) Cut in your desired shapes and bake in a 350 degree oven for 8-10 minutes. (We prefer about 8 minutes so our cookies stay soft.)
Icing
1 c. powdered sugar
2 t. milk
2 t. light corn syrup
1/4 t. almond extract
paste food coloring

Mix sugar & milk until smooth. Beat in syrup & extract. This with additional milk until desired consistency. (Thin it little by little and only after mixing VERY well.)
I've also made icing using meringue powder and powdered sugar and water. The meringue powder icing dries extremely hard. The above recipe isn't quite as hard and uses items most people already have on hand.

Banana Nut Smoothies

We like smoothies.
Here's a recipe I featured on our regular blog earlier in 2009.

1 banana, frozen
1 cup vanilla yogurt
1/4 c. chopped walnuts
1/2 tsp. ground cinnamon
1 tsp. honey (optional)
1/8 tsp. ground nutmeg

Cut the frozen banana in 3 or 4 chunks and peel. (Personally, I peel the whole banana and then wrap in wax paper and put in the freezer. I just break it apart when ready to use.) Place in blender with all other ingredients. Blend on high for 2 minutes or until smooth.

I made the first batch with the walnuts and honey. I made the second batch without the walnuts. I didn't notice a big difference, so to save calories, I wouldn't put nuts in again.

Honey Wheat Oatmeal Bread

This recipe comes from Taste of Home's Healthy Cooking magazine. It makes a 2 lb loaf.
Ingredients

1 1/4 c. warm water
1/2 c. honey
2 T. canola oil
1 1/2 t. salt
1 c. quick oats
1 1/2 c. bread flour
1 1/2 c. whole wheat flour
1 pkg (1/4 oz) active yeast (2 1/4 t.)

Directions

Place all ingredients in bread machine in order as suggested by manufacturer. Select basic bread, crust color and size. Bake in machine. Check dough ball after 5 minutes--add water or flour as needed.
have made this bread in my machine several times. It is always yummy. However, my machine pan makes a funny shaped loaf and leaves a big hole where the paddle bakes in the bread. I'm still working on making the dough in my machine and baking the bread in two loaf pans in my oven. Thus far, my loaves haven't been high and fluffy like I want. I'll update this post if I get that part figured out!

Happy Baking!

Strawberry Pretzel Dessert

Our Christmas dinner this year included a turkey, stuffing, sweet potatoes, green bean casserole, cranberry sauce, giblet gravy, corn, homemade bread, and this yummy dessert!The recipe I used was written in my husband's handwriting from when he was a teenager! Our friend Paul also made this dessert several years back when we had Thanksgiving together (oh, how I miss those times!).

Ingredients & Directions

2 c. crushed pretzels (not too fine; 9 oz of thin pretzel sticks works)
3 T. sugar
3/4 c. butter, melted (I used about 2/3 c this time)

Mix pretzels, sugar and butter. Press into a 9 x 13 pan and bake at 375 degrees for 6-8 minutes. Let cool.

8 oz. cream cheese
1 c. sugar
8 oz container Cool Whip, thawed

Mix cream cheese and sugar well. Fold in Cool Whip. Mix well. Pour over cooled pretzel crust.

1 lg (6 oz) box strawberry jello
2 c. boiling water
2 10 oz pkgs frozen strawberries

Mix jello and water until jello dissolved. Add frozen strawberries until thawed. Let the mixture thicken. Pour over cream cheese mixture and chill in refrigerator until firm.

Navy Bean Soup

This recipe joined my collection in the spring of 2009. We had a ham for Easter and I didn't want to just throw away the bone.

This soup is super simple and very delicious!

Ingredients

2 c. dried split peas or navy beans (I've also used pinto and a mixture of other beans)
6 c. water
2 chopped carrots
1 lg onion, chopped (didn't have any, so just used some onion powder and it was still delicious)
ham bone
1 t. thyme
1 t. basil
salt
pepper

Directions

1. Rinse peas thoroughly.
2. Combine all ingredients in a crock pot.
3. Cook on low for 8-10 hours.
4. Remove bone, cut ham off and return to soup. Discard bone.

OR

1. Soak beans overnight.
2. Combine all ingredients.
3. Bring to a simmer. Cook for 2 hours or until beans are tender.
4. Remove bone, cut ham off and return to soup. Discard bone.

Goes wonderfully with cornbread!

Ginger Crinkles

I received this recipe from a woman who worked with my mom. It makes a double batch, which is about 7 1/2 dozen according to my last baking day!
Ingredients

1 1/3 c. vegetable oil (I use canola)
2 c. sugar
2 eggs
8 T. molasses (not black strap)
4 c. sifted flour
4 t. baking soda
1 t. salt
2 t. cinnamon
2 t. ginger
sugar for dipping

Instructions

1. Heat oven to 350 degrees.
2. Mix oil and sugar. Add eggs and beat well. Stir in molasses.3. Sift together dry ingredients. Add to molasses mixture.4. Form into balls and roll in sugar.
5. Bake for 8-10 minutes.
I use a teaspoon scoop to make the balls. You just scoop and then plop them in sugar and flip over. I also bake them until just done. They stay moist and get gobbled up quickly!
Enjoy!

Cornbread - Sweet & Yummy

I saw this post in a comment on someone else's blog. We made it to go with a yummy Navy Bean soup I made. We all enjoyed the cornbread and the kids were asking for seconds!

I believe this is the Betty Crocker Recipe. It's pretty similar to the Jiffy mix, but made from scratch. It makes one 8 or 9 inch pan or 12 muffins.

1 1/4c cornmeal
1 c. flour
1/2c. sugar
1 Tbsp baking powder
1/2 tsp salt
1 egg
1/4c butter or margarine, melted
1 c. milk

combine dry ingrediets. add wet ingredients. (I melt the butter in a big measuring cup in the microwave and add the milk and egg to that before adding it all to the dry ingredients). stir until just mixed.
pour into greased pan and bake at 400 F for 20-25 min, probably 15-20 for muffins.

Apple-Stuffed Chicken

We had this tonight for dinner. I like to try new recipes and this one seemed to use items I already had on hand. The only exceptions were that I had Granny Smith apples and only apple juice (not cider). It was still a very good recipe--definitely a keeper.

Ingredients

1 Empire, Fuji, or Braeburn apple, cored and finely diced
1/2 cup shredded reduced-fat cheddar
2 T. seasoned dried bread crumbs
1/2 t. thyme (use 1 1/2 tsp if using fresh, which is suggested)
1 T. lemon juice
1/2 t. each salt and pepper, mixed and divided in half
4 boneless, skinless chicken breast halves (about 6 oz. each)
1/4 c. all-purpose flour, for dredging
2 t. canola oil
3/4 c. apple cider
1/2 c. chicken broth
2 t. Dijon mustard

Directions

1. You'll need 12 wooden toothpicks coated with nonstick spray. In a small bowl, mix apple, cheese, bread crumbs, thyme, lemon juice, and half the salt mixture. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket (do not pierce top, bottom, or far side of breast).
2. Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, pin closed. Sprinkle the remaining salt mixture over breasts. Dredge chicken in flour to lightly coat; tap off excess flour. (At this point, chicken can be refrigerated, covered, up to 6 hours.)
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 minutes per side. Pour 1/2 cup of the apple cider and the broth into the skillet. Bring mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes until chicken is cooked through and stuffing registers 165 degrees on an instant-read thermometer.
4. Remove chicken to a serving plate; cover with foil to keep warm. Whisk mustard and remaining 1/4 cup cider into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and serve.

Balsamic Pork Chops

I love, love, love balsamic vinegar. These pork chops are absolutely delicious. Lately I have purchased bone-in pork chops and they are even better! They seem to retain more moisture than boneless. And, I just season the chops with whatever I have on hand before frying them (garlic, onion, sea salt)

Ingredients

4 pork chops, pounded to 3/4 inch thickness
1 t. salt
fresh pepper
1 t. pork chop seasoning
2. T. olive oil
2/3 c. balsamic vinegar
2 t. sugar

Directions
1. Pound pork chops, if necessary, and season them.
2. Heat pan for 1 minute over medium-high heat. Add olive oil, heat one more minute, then add chops. Cook until well browned on both sides and cooked through, about 5 minutes total.
3. Remove chops to a plate and lower the heat to medium. Add vinegar and sugar.
4. Cook vinegar mixture until slightly thickened, about 2 minutes.
5. Place chops (and any juices on the plate) into the pan and cook about 4 more minutes, turning the chops to fully glaze. Serve the chops with the sauce.

Optional: add shallots with chops and cook them in the vinegar/sugar the entire time.

To make this a "freezer meal", I place the chops in a bag already pounded and seasoned. The day of cooking them, I let them thaw in the fridge, then pick up the recipe with cooking them in the pan.

Chicken in Wine Sauce

My sister-in-law, Pam, gave me this recipe at my Pampered Bride shower back in April 2002. It has been a favorite dish of ours since the first time I made it!

Ingredients

1 package dry beef strogonoff mix
1 package dry spaghetti sauce mix
1 small can mushrooms, drained
1/2 c. white wine
4 boneless, skinless chicken breast halves

Directions

1. Preheat oven to 375 degrees.
2. Mix dry sauces together.
3. Roll chicken in sauces to fully coat the chicken. Place in a 9 x 9 pan.
4. Pour wine over the chicken.
5. Top chicken with mushrooms.
6. Cover with foil.
7. Bake for 1 hour. Remove foil and bake an additional 10 minutes, uncovered. (Check with a meat thermometer after about 45 minutes to ensure you don't overcook the chicken.)

To "freeze" this meal, I just place the chicken breasts in a ziploc in the freezer and label with the recipe. All the other ingredients can stay together in the pantry until assembly the day of baking.

Creamy Enchilada Casserole

My friend Erin gave me this recipe last December when we went to visit and she made this for dinner. It was easy and yum-o.

You can use canned chicken breast or some that you have cooked. I bought a whole chicken on sale, boiled it and then separated the chicken into several batches to be used in a few recipes. Plus, I strained the broth and now have frozen, healthier chicken stock in my freezer.

After making this dish a half dozen times now, I think I might add a few things to the "insides" of the enchiladas. More chicken and some cheese inside each enchilada might be nice.

Ingredients

1 can cream of chicken soup
1/2 c. sour cream
1 T. margarine
1/2 medium onion chopped (about 1/4 c.)
1 t. chili powder
5-6 oz can of chicken breast, drained
4 oz. can chopped green chiles
8 (8 inch) flour tortillas
1 c. cheese

Directions

1. Preheat oven to 350 degrees.
2. Mix soup and sour cream. Spread 1/2 c. of mixture into a 2 qt. dish (8 x 8 pan; not enough for a 9 x 13).
3. Over medium heat, melt butter. Add onions and chili powder. Cook until tender. Remove from heat.
4. Stir in chiles, chicken, and 2 T. soup mixture.
5. Spread 1/4 c. of mixture on each tortilla. Roll up and place seam side down in dish.
6. Pour remaining soup mixture on top. Sprinkle with cheese.
7. Bake at 350 degrees until cheese melts. (about 30-40 minutes)

This recipe freezes well. I made a double batch two weeks ago. We ate one batch that night and I froze the second batch and we ate it last night. Make the recipe as directed and then seal the dish with two layers of heavy duty foil. It's best to pull the casserole from the freezer the night before you plan to eat it and let it thaw in the refrigerator for about 24 hours. However, mine was still a little frozen in the middle when I placed it in the oven yesterday and it was fine; it just took twice as much time to bake (with foil covering it for the first 30 minutes).

Make sure to leave a comment if you make this dish. Let me (and others) know what you think!

Artichoke Chicken

I made this dish last week when a friend was coming over. It got rave reviews!

It is super easy and very tasty. I could eat the extra topping on a cracker...it was so good.

I used boneless, skinless chicken breast tenders, which had been on sale. I'm sure you could use almost any skinless chicken.

Ingredients

1 (15 oz) can artichoke hearts, drained and chopped
3/4 c. grated Parmesan cheese
3/4 c. mayonnaise
1 pinch garlic pepper
4 boneless, skinless chicken breast halves

Directions

1. Preheat oven to 375 degrees.
2. Combine all ingredients (except chicken).
3. Place chicken in a greased 9 x 13 dish and cover with artichoke mixture.
4. Bake uncovered for 30 minutes or until juices run clear when the chicken is pierced. (I use a meat thermometer to ensure it's cooked through but not overdone.)

I found this recipe on makelifedelicious.com

If you try this recipe, please make sure to come back and comment.

Big Batch Vegetable Soup

Ingredients:
2 T. extra virgin olive oil
2 c. chopped onions
1 c. thinly sliced celery
2 t. Italian seasoning
3 (14 1/2 oz) cans chicken broth [I use 5 1/2 c. water and 5 t. Better Than Bouillon chicken base]
1 can diced tomatoes
2 T. tomato paste
8 c. vegetables (carrots, corn, green beans, peas, potatoes, lima beans, zucchini, squash)

Directions:
1. Cook onions and celery in oil with seasoning until onions are translucent (medium heat about 5-8 minutes)
2. Add broth, tomatoes (in juice), paste, and 3 cups water. Bring to boil. Reduce heat to simmer and cook uncovered 20 minutes.
3. Add veggies. Simmer uncovered until tender, about 20 minutes.
4. Season with salt and pepper.
*I used the following vegetables for my "8 cups"--3 medium-sized carrots, 2 zucchini, 2 squash, 1 cup corn, 1 drained can of green beans. I also happened to have a piece of leftover chicken, so I shredded the meat and threw that in too!

Easy (Dairy Free) White Rolls

I found this recipe when a friend's son, who cannot have dairy, was staying with us. I was looking for a bread recipe to use making little "bread bears". We all enjoyed the bread immensely.
I've made this bread to accompany dinner, use for sandwich rolls, or as buns. It's also great with some butter and honey.
I use my bread machine to make the dough, then shape the buns and bake in my oven.
Ingredients:
1 c. warm water
2 T. sugar
1/4 c. vegetable oil
1 t. salt
3 c. bread flour
2 1/4 t. bread machine yeast
Directions:
Place items in bread machine, in the order directed by your machine's owners manual. Set to dough cycle. (For me, this takes about 1 1/2 hours) Remove and divide into rolls or loaves. Bake 14-18 minutes or until slightly golden.

Apple Betty

I love fall! My friend Kristin said she's come to realize she loves the first part of every new season. I'd have to completely agree! I do love every season and the fresh start it brings. (Although, I love all of summer!) I love the cooler, crisp air of fall. I love the smells associated with fall -- cinnamon and apples in particular.
I stumbled upon this recipe last week and decided I just had to make it. The twins and I went to a local store that was having apples on sale for 77 cents/lb and I loaded up.
Apple Betty
4 cups thinly sliced apples (peeled if you want, I didn't bother)
1/4 cup orange juice
3/4 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash each cloves and allspice
1 pinch salt
1/2 cup butter

Preheat oven to 375 degrees F. Lightly grease a 9 inch pie plate.

Mound sliced apples in the pie plate. Sprinkle with orange juice.

In a medium bowl, mix the flour, sugars, spices, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples.

Bake in preheated oven for 45 minutes. Serve warm.Rylee was so cute because we have an "Auntie Betty" at GFA. She kept talking about Auntie Betty as we were getting the dessert ready and then enjoying it's sweet goodness. My kids love Auntie Betty and they loved thinking about her as we were enjoying the ooey-gooey apples and topping with ice cream.

Pizza Meatloaf

I have to admit that every time I have this dish prepared in my freezer, for some reason I think "I guess we'll have that meatloaf for dinner". Then, I prepare it and we all love it to pieces. I don't know what I have a ho-hum attitude about it. Maybe there's just something about the name meatloaf. The loaf part makes me think of some processed, bland, nastiness.

However, this meatloaf is far from bland and always gets rave reviews around our house. Even my picky eater who dislikes ground beef will eat her helping with little fuss. I usually serve this dish with mashed potatoes and a green veggie. This week we had asparagus (rolled in olive oil and sprinkled with salt & pepper, then roasted in the oven at 375 degrees for about 12-15 minutes). That same pickier eater also devoured the asparagus, claiming "I love these things!" It was a good dinner that night.
One more thing to note: This recipe makes two dinner portions. Half of this recipe feeds our family (2 adults, 3 young children) with 2 portions left over for the next day.

INGREDIENTS

1 envelope onion soup mix
2 lbs lean ground beef
1 lb bulk breakfast sausage
3 eggs
1 small green bell pepper, chopped
1/4 cup water
3/4 cup pasta sauce
1 cup shredded mozzarella cheese

DIRECTIONS

Combine all ingredients in a large bowl and mix thoroughly. Divide the mixture into two batches. Place each batch in a quart size freezer bag.

To cook, thaw the meat completely. Place in a loaf pan. Top with 1/4 - 1/2 cup pasta sauce. Bake at 350 for 30-45 minutes. Top with 1/2 - 3/4 cup mozzarella cheese and cook 5 additional minutes. Let stand before serving.

Chicken Fajitas

I buy boneless, skinless chicken breast in bulk when it's on sale and then prepare the meat in a variety of recipes and freeze them. When it's time to decide what to eat for dinner, I have meals already half prepared and not just packages of frozen meat. It's my "sort of" freezer cooking method.

One of our favorite chicken recipes is this fajita marinade. I prepare the meat and freeze it, then when it's time to cook it, I made sure I have tortillas, cheese, sour cream, and salsa. We like to have tortillas chips, refried beans, Mexican rice, and/or a salad alongside these yummy fajitas.

INGREDIENTS

• 2 pounds boneless, skinless chicken breasts (3-4 large breasts)
• green pepper (I use 2)
• onion (I use 2)
  

marinade:

• 1/2 teaspoon salt
• 1/4 cup Worchestshire sauce
• 2 tablespoons dry mustard
• 1 cup oil (any kind)
• 1/2 cup red wine vinegar
• 3/4 cup soy sauce
• 1 teaspoon pepper
• 1 teaspoon garlic
• 1 1/2 teaspoons parsley
  

DIRECTIONS

Mix marinade ingredients together and pour in a ziploc bag. Add chicken, green pepper strips, and onion strips. Seal and double bag if freezing. This full recipe serves 6-8 adults, depending on appetite.

Last night I made 1/2 the recipe and fed 4 adults and 4 young children. Yum. Yum!

Best Ever Popcorn Balls

I discovered this recipe in the fall of 2008 while my in-laws were visiting around Thanksgiving. I had lots and lots of popcorn and decided it would be fun to make sweet, sticky popcorn balls. After trying several recipes, we (my MIL and I) decided this was the best!

INGREDIENTS

• 3/4 cup light corn syrup
• 1/4 cup margarine
• 2 teaspoons cold water
• 2 5/8 cups confectioners' sugar
• 1 cup marshmallows
• 2 teaspoons vanilla
  
• 5 quarts plain popped popcorn (I use my large Pampered Chef Micro Cooker and put just plain popcorn kernels in it. I microwave on high for about 3-5 minutes until it stops popping. Good, pure, plain popcorn!)
  

DIRECTIONS

1. In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar, marshmallows, and vanilla. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
2. Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

The process of pressing it into balls can be really, really sticky (I know...they're popcorn balls!). But, we found that we liked it just as much if we tossed the sugar mixture with the popcorn, spread it on a sheet to cool, and just ate it as sweet popcorn crunch!

Peanut Butter Cup Cookies

This recipe is so simple. I found the original idea on the Picky Palate website, but decided the extra marshmallow, chocolate, and mini M&Ms was too much fuss!

This makes such a yummy, easy cookie. Everyone loves them!

Peanut Butter Cup Surprise Cookies

1 Cup creamy peanut butter

1 Cup sugar

1 egg

12 mini Reeses Peanut Butter Cups, unwrapped (Sam's Choice works great...the WalMart brand)

36 mini marshmallows (Don't use)

1 Cup semi sweet chocolate chips (Don't use)

2-3 Tablespoons heavy cream (Don't use)

1/4 Cup mini M&M’s (Don't use)

1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 24 count mini muffin pan. Cook for 10-12 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. (I don't do anything else except wait for them to cool and then pop them out to eat!)

If you want to top the cookies with the extra stuff:

2. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.

3. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M’s.

Mexican Chorizo & Cheddar Cups

Chorizo is a Mexican pork sausage that is somewhat spicy, depending on the brand you get. Having grown up in Arizona, I loved chorizo, egg, and cheese burritos from a few spots in town, like Stan's or Chile Pepper. This recipe is a nice new way to enjoy this old favorite.

Mexican Chorizo & Cheddar Cups

1 can Pillsbury Crescent Dinner Rolls, reduced fat, 8 count

3 eggs

2 Tablespoons milk

¼ Cup diced green chilies from can (I usually don't add these b/c they aren't on hand)

½ Cup smoked cheddar cheese, shredded (I use regular cheddar)

½ Cup cooked chorizo, about ¼ lb (just brown it in a skillet for about 10 minutes over medium heat)

1. Preheat oven to 375 degrees F. Unroll crescent rolls and press the widest part of triangle into 8 muffin cups, pressing up the sides and bottom of cups, leaving points of dough hanging over sides. In a large bowl, mix together the eggs, milk, chilies, cheese and cooled chorizo. Pour into muffin cups filling nearly to the top. Take 2 longest points of dough and lightly twist them, then set on the top and middle of cup. Bake for 25-28 minutes or until cooked through and golden brown. Let cool for 5 minutes, remove from muffin cups and EAT!

8 servings

This recipe is from Picky Palate. She is creative, fun, and has a neat website to browse. Visit her here!

An Introduction to the GoFletch Food blog

Welcome to our Food Blog. I have decided to publish all food related posts here. From now on our family blog will link to this blog.

I will try to label posts with categories and main ingredients for easy browsing.

As my friend Beth says about her blog writing "blogging with discipline. regular writing. occasional brilliance", my cooking is "cooking with discipline. everyday cooking. occasionally amazing."

I hope you can find this tool useful!