2 large containers Cool Whip
2 Crispy Crunch Bars
1 package (400 g) chocolate chip cookies
1 cup (approx.) Bailey’s Irish Cream, Kaluha or Tia Maria (for a non-alcoholic version, you can use milk)
Dip chocolate chip cookies one at a time in Irish Cream. Do not let them soak too long, just dip once and remove. Line the bottom of a springform pan with cookies. You may have to break some up to fill all the gaps. Cover cookies with one container of Cool Whip (slightly thawed to make spreading easier), Crush Crispy Crunch bars and sprinkle half of the crumbs over the top. Repeat process again for the second layer.
Cover and keep in freezer until ready to serve.
** This will be a hit every time!!! **
Wednesday, February 17, 2010
Friday, February 12, 2010
Oh Henry Bars
1c. brown sugar
1/2 c. milk
1/2 c. butter
1 tsp. vanilla
1 c. graham wafer crumbs
1/2c. walnuts
1c. coconut
Graham wafer biscuits.
Bring Sugar, milk, butter, and vanilla to a boil. Then add graham wafer crumbs, walnuts and coconut. Line the pan (brownie pan) with graham wafer biscuits. Pour mixture over biscuits, and spread evenly. Place another layer of biscuits over mixture. Let cool. Then add icing.
Icing Recipe:
3 tbsp. butter
3 tbsp. cocoa
2 tbsp. hot water
1/2 tsp vanilla
1/2 c. sugar
Cream butter, blend in cocoa, hot water and vanilla. Add sugar. Beat until creamy. Spread over bars.
1/2 c. milk
1/2 c. butter
1 tsp. vanilla
1 c. graham wafer crumbs
1/2c. walnuts
1c. coconut
Graham wafer biscuits.
Bring Sugar, milk, butter, and vanilla to a boil. Then add graham wafer crumbs, walnuts and coconut. Line the pan (brownie pan) with graham wafer biscuits. Pour mixture over biscuits, and spread evenly. Place another layer of biscuits over mixture. Let cool. Then add icing.
Icing Recipe:
3 tbsp. butter
3 tbsp. cocoa
2 tbsp. hot water
1/2 tsp vanilla
1/2 c. sugar
Cream butter, blend in cocoa, hot water and vanilla. Add sugar. Beat until creamy. Spread over bars.
WW Blueberry Pancakes
Makes 8 servings
Ingredients
1 1/4 cups flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 1/4 cups milk
3 tablespoons oil
1 egg
1/2 cup blueberries
Preparation
1. Mix together flour,sugar,baking powder and salt.
2. Beat egg well.
3. Add milk, oil and blend together.
4. Add wet ingredients to dry.
5. Mix together until all dry ingredients, wet do not over mix.
6. Add blueberries and fold into batter.
7. Use lightly oiled frying pan and heat.
8. Fry each pancake until cooked.
I cook these and have 2 strips of Turkey bacon (2pts). Quite yummy for breakfast or supper! :o)
WW POINTS per serving: 4
Nutritional information per serving: 167 calories, 7.3g fat, 0.8g fiber
Ingredients
1 1/4 cups flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 1/4 cups milk
3 tablespoons oil
1 egg
1/2 cup blueberries
Preparation
1. Mix together flour,sugar,baking powder and salt.
2. Beat egg well.
3. Add milk, oil and blend together.
4. Add wet ingredients to dry.
5. Mix together until all dry ingredients, wet do not over mix.
6. Add blueberries and fold into batter.
7. Use lightly oiled frying pan and heat.
8. Fry each pancake until cooked.
I cook these and have 2 strips of Turkey bacon (2pts). Quite yummy for breakfast or supper! :o)
WW POINTS per serving: 4
Nutritional information per serving: 167 calories, 7.3g fat, 0.8g fiber
Easy Red Velvet Cupcakes
1 pkg. (2-layer size) chocolate cake mix
2 Tbsp. red food colouring
125 g (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, softened
1/4 cup butter, softened
3 cups icing sugar
1/2 cup thawed COOL WHIP Whipped Topping
1 square BAKER'S White Chocolate, shaved into curls Make It!
PREPARE cake batter and bake as directed on package for 24 cupcakes, blending food colouring into batter before spooning into prepared muffin cups. Cool.
MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in Cool Whip. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Poke hole in top of each cupcake with handle of wooden spoon. Insert tip of bag into hole in cupcake to pipe about 1 Tbsp. frosting into centre of cupcake.
FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.
2 Tbsp. red food colouring
125 g (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, softened
1/4 cup butter, softened
3 cups icing sugar
1/2 cup thawed COOL WHIP Whipped Topping
1 square BAKER'S White Chocolate, shaved into curls Make It!
PREPARE cake batter and bake as directed on package for 24 cupcakes, blending food colouring into batter before spooning into prepared muffin cups. Cool.
MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in Cool Whip. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Poke hole in top of each cupcake with handle of wooden spoon. Insert tip of bag into hole in cupcake to pipe about 1 Tbsp. frosting into centre of cupcake.
FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.
Thursday, February 11, 2010
Taco Dip - non Weight Watchers lol
1 pkg. cream cheese
1 sm. container sour cream
1lb. lean ground beef
1pkg. taco seasoning
1bottle salsa
1/2c. grated cheese
1/4 c. green pepper, chopped
1/4 c. onion, finely chopped
Mix cream cheese with mixer until soft. Add sour cream, mix until well blended. Spread in bottom of dish. Fry ground beef until brown, add taco seasoning. Spread over cream cheese mixture. Spread salsa over ground beef. Top with Cheese, pepper, onion.
**Add any other topping you might like! **
Serve with nachos!
1 sm. container sour cream
1lb. lean ground beef
1pkg. taco seasoning
1bottle salsa
1/2c. grated cheese
1/4 c. green pepper, chopped
1/4 c. onion, finely chopped
Mix cream cheese with mixer until soft. Add sour cream, mix until well blended. Spread in bottom of dish. Fry ground beef until brown, add taco seasoning. Spread over cream cheese mixture. Spread salsa over ground beef. Top with Cheese, pepper, onion.
**Add any other topping you might like! **
Serve with nachos!
WW Taco Dip
1 large container Fat Free Cottage Cheese
1 large container Fat Free Sour Cream
1pkg. taco seasoning (I use the less salt one)
1 jar of salsa (whatever kind u like)
3 green onion chopped
1/4 c. low fat cheese grated
Mash cottage cheese to get some of the "lumps" out. Then add sour cream, stir together. Add taco seasoning to mixture, stir. (Depending on how spicey you want it, you can use as much of the seasoning as you want. I taste as I go).
Spread into a round dish. Cover with salsa. Sprinkle with grated cheese and chopped green onion.
** You can also use green pepper and red onion. **
This is approx. 1 WW point per 1/4 cup.
Serve with whole grain nachos or melba toast.
1 large container Fat Free Sour Cream
1pkg. taco seasoning (I use the less salt one)
1 jar of salsa (whatever kind u like)
3 green onion chopped
1/4 c. low fat cheese grated
Mash cottage cheese to get some of the "lumps" out. Then add sour cream, stir together. Add taco seasoning to mixture, stir. (Depending on how spicey you want it, you can use as much of the seasoning as you want. I taste as I go).
Spread into a round dish. Cover with salsa. Sprinkle with grated cheese and chopped green onion.
** You can also use green pepper and red onion. **
This is approx. 1 WW point per 1/4 cup.
Serve with whole grain nachos or melba toast.
Wednesday, February 10, 2010
Thick & Crunchy Chocolate Chip Cookies with Corn Flakes
3 1/2 cups all purpose flour or white whole wheat (440 grams)
1 Tbsp baking soda (15 ml)
1 tsp salt (5 ml)
1 cup butter (2 sticks) – salted (230 grams)
1 cup packed brown sugar – (220 grams)
1 cup granulated sugar or evaporated cane juice sugar (199 grams)
1 large egg
1 tablespoon vanilla extract (15 ml)
1 cup vegetable oil (240 ml)
1 1/2 cups corn flakes, lightly crushed after measuring (60 grams)
1 1/2 cups quick cooking (not instant) oatmeal (140 grams)
1 cup toasted chopped pecans (60 grams)
2 cups semi-sweet chocolate chips (336 grams)
Preheat oven to 350 degrees F. (or it’s 275 degrees C).
Mix together flour, baking soda, and salt. Set aside
In a mixing bowl, cream butter and both sugars, then beat in egg and vanilla. Stir in oil.
Add flour mixture and stir until it is almost fully incorporated, then stir in the corn flakes, oatmeal, pecans and chocolate chips. Continue stirring until flour disappears.
Chill dough for at least an hour – it will get very firm and almost crumbly. When ready to bake, scoop up with a spoon and form into golf ball size mounds. Space 3 inches apart on ungreased cookie sheets and press the dough mounds down slightly to make round discs. Bake for 13-15 minutes. Baking them longer should make them a bit crunchier.
1 Tbsp baking soda (15 ml)
1 tsp salt (5 ml)
1 cup butter (2 sticks) – salted (230 grams)
1 cup packed brown sugar – (220 grams)
1 cup granulated sugar or evaporated cane juice sugar (199 grams)
1 large egg
1 tablespoon vanilla extract (15 ml)
1 cup vegetable oil (240 ml)
1 1/2 cups corn flakes, lightly crushed after measuring (60 grams)
1 1/2 cups quick cooking (not instant) oatmeal (140 grams)
1 cup toasted chopped pecans (60 grams)
2 cups semi-sweet chocolate chips (336 grams)
Preheat oven to 350 degrees F. (or it’s 275 degrees C).
Mix together flour, baking soda, and salt. Set aside
In a mixing bowl, cream butter and both sugars, then beat in egg and vanilla. Stir in oil.
Add flour mixture and stir until it is almost fully incorporated, then stir in the corn flakes, oatmeal, pecans and chocolate chips. Continue stirring until flour disappears.
Chill dough for at least an hour – it will get very firm and almost crumbly. When ready to bake, scoop up with a spoon and form into golf ball size mounds. Space 3 inches apart on ungreased cookie sheets and press the dough mounds down slightly to make round discs. Bake for 13-15 minutes. Baking them longer should make them a bit crunchier.
Lemon Crumbles
Prepare pkg lemon pie filling according to box instructions, allow cooling slightly.
Mix together
2 cups flour
1 tsp. baking powder
1/4 cup sugar
1/2 tsp. salt
2 cups fine coconut.
Rub in 1 cup butter until it is well incorporated. Press half of this into bottom of 8" square pan, spread on pie filling and top with remaining crumb mixture. Bake at 400 for 20 minutes. Cool completely before cutting into squares.
*** I followed the recipe for the 13 x9 inch pan, and they turned out great, Simple and easy. ***
Mix together
2 cups flour
1 tsp. baking powder
1/4 cup sugar
1/2 tsp. salt
2 cups fine coconut.
Rub in 1 cup butter until it is well incorporated. Press half of this into bottom of 8" square pan, spread on pie filling and top with remaining crumb mixture. Bake at 400 for 20 minutes. Cool completely before cutting into squares.
*** I followed the recipe for the 13 x9 inch pan, and they turned out great, Simple and easy. ***
Saturday, February 6, 2010
Fudgesicle Cheesecake
1 cup Oreo baking crumbs
2 tsp melted butter
combine and put in greased 9 inch springform pan,freeze.
8oz cream cheese
2tsp sugar
1/2 cup canned milk
1 pkg hershey milk choc chips
3/4 tub(lge tub) cool whip lite or reg not ultra lowfat partly thawed
2 aero bars
melt choc chips with about 1/4 cup of the milk in a double boiler,blend cream cheese with mixer and add milk and sugar. Add melted choc mixture & cool whip.grate 1 aero bar & add to mixture mix well. Pour over base & grate the other bar on top freeze well. Delicious!! allow to thaw little before eating but keep cake frozen.
Coffee Mocha
1 pkg. vanilla mousse (whip n chill)
Nutriwhip (about 2 cups when mixed)
2 tbsp. coffee
1 pkg Chocolate Wafers
Mix mousse and nutriwhip according to directions on package, mix coffee in with mousse. Put approx. 2tbsp nutriwhip in bottom of bowl, add a layer of chcolate wafers. Top wafers with layer of mousse, then nutriwhip. Repeat layers until dish is full, ending with nutriwhip. Decorate with chocolate curls or grated chocolate wafer crumbs. Let refrigerate at least 5 hours for cookies to soften.
Nutriwhip (about 2 cups when mixed)
2 tbsp. coffee
1 pkg Chocolate Wafers
Mix mousse and nutriwhip according to directions on package, mix coffee in with mousse. Put approx. 2tbsp nutriwhip in bottom of bowl, add a layer of chcolate wafers. Top wafers with layer of mousse, then nutriwhip. Repeat layers until dish is full, ending with nutriwhip. Decorate with chocolate curls or grated chocolate wafer crumbs. Let refrigerate at least 5 hours for cookies to soften.
Chicken Chow Mein
2 Boneless Skinless Chicken Breast, cut into bite size pieces
1/2 head of cabbage, cut into thin strips (approx. 2 cups)
2 celery stalks, cut into pieces
2 carrots, grated
2 medium onions, cut into thin strips
2 tbsp. olive oil
salt and pepper to taste
1/2 cup of chicken broth
1 tsp. sugar
1 tsp. soya sauce (I use lite)
1 c. bean sprouts
Heat Olive oil in pan, add chicken breast. Once chicken is cooked, add remaining ingredients. Stir fry until vegetables are semi-tender (al dante). Add a little salt and pepper. Add chicken broth, sugar, bean sprouts and soya sauce. Let simmer a few minutes more until veggies are tender. Do not over cook the veggies!!!
1/2 head of cabbage, cut into thin strips (approx. 2 cups)
2 celery stalks, cut into pieces
2 carrots, grated
2 medium onions, cut into thin strips
2 tbsp. olive oil
salt and pepper to taste
1/2 cup of chicken broth
1 tsp. sugar
1 tsp. soya sauce (I use lite)
1 c. bean sprouts
Heat Olive oil in pan, add chicken breast. Once chicken is cooked, add remaining ingredients. Stir fry until vegetables are semi-tender (al dante). Add a little salt and pepper. Add chicken broth, sugar, bean sprouts and soya sauce. Let simmer a few minutes more until veggies are tender. Do not over cook the veggies!!!
Weight Watchers Chocolate Chip Cookes - 1pt. each
2 tbsp light butter, softened
2 tsp canola oil
1/2 cup packed brown sugar, dark-variety
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white
3/4 cup all-purpose flour
1/4 tsp baking soda
3 oz semi-sweet chocolate chips, about 1/2 cup
Preheat oven to 375ºF.
In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
Drop rounded half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Makes 24 servings.
Serving size is 2 cookies
Each serving = 1 Weight Watchers Point
2 tsp canola oil
1/2 cup packed brown sugar, dark-variety
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white
3/4 cup all-purpose flour
1/4 tsp baking soda
3 oz semi-sweet chocolate chips, about 1/2 cup
Preheat oven to 375ºF.
In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
Drop rounded half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Makes 24 servings.
Serving size is 2 cookies
Each serving = 1 Weight Watchers Point
Chunky Toblerone Shortbread Cookies
2 cups butter, softened
1 cup super-fine sugar
3-1/2 cups flour
1/2 cup cornstarch
2 bars (100 g each) TOBLERONE Swiss Milk Chocolate, chopped
3 Tbsp. sifted icing sugar
HEAT oven to 350°F.
BEAT butter and super-fine sugar in large bowl with mixer on high speed until light and fluffy. Mix flour and cornstarch. Gradually add to butter mixture, beating well after each addition. Stir in chocolate.
DROP by heaping tablespoonfuls, 1 inch apart, onto baking sheets.
BAKE 20 to 25 min. or until lightly browned. Cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Sprinkle with icing sugar.
1 cup super-fine sugar
3-1/2 cups flour
1/2 cup cornstarch
2 bars (100 g each) TOBLERONE Swiss Milk Chocolate, chopped
3 Tbsp. sifted icing sugar
HEAT oven to 350°F.
BEAT butter and super-fine sugar in large bowl with mixer on high speed until light and fluffy. Mix flour and cornstarch. Gradually add to butter mixture, beating well after each addition. Stir in chocolate.
DROP by heaping tablespoonfuls, 1 inch apart, onto baking sheets.
BAKE 20 to 25 min. or until lightly browned. Cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Sprinkle with icing sugar.
Diabetic Friendly Sweet and Sour Pork
1 can ( 14-oz ) Pineapple tidbits ( Diabetic= no sugar added )
2 Tbs. cornstarch
2 Tbs. brown sugar ( Twin or Splenda brown sugar substitute )
¾ tsp. Salt
¼ tsp. Ground ginger (optional)
¼ tsp. Pepper
1/3 cup water
1/3 cup Ketchup
2 Tbs. white Vinegar
2 Tbs. low sodium soya sauce
1 pound pork tenderloin, cut into 1 ½ -inch x ¼-inch strips
1 medium onion, chopped
2 Tbs. canola oil or olive oil
1 green pepper, cut into thin strips
Hot cooked rice ( Diabetic= Brown or long-grain )
Drain pineapple, reserve juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth.
In a large skillet or wok, stir-fry pork and onion in oil for 5-7 minutes or until pork is no longer pink. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve over rice
2 Tbs. cornstarch
2 Tbs. brown sugar ( Twin or Splenda brown sugar substitute )
¾ tsp. Salt
¼ tsp. Ground ginger (optional)
¼ tsp. Pepper
1/3 cup water
1/3 cup Ketchup
2 Tbs. white Vinegar
2 Tbs. low sodium soya sauce
1 pound pork tenderloin, cut into 1 ½ -inch x ¼-inch strips
1 medium onion, chopped
2 Tbs. canola oil or olive oil
1 green pepper, cut into thin strips
Hot cooked rice ( Diabetic= Brown or long-grain )
Drain pineapple, reserve juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth.
In a large skillet or wok, stir-fry pork and onion in oil for 5-7 minutes or until pork is no longer pink. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve over rice
Friday, February 5, 2010
Tanya's Japenese Chicken Wings
The wings to the left are Japanese, the ones on the right are a dry wing (used to dip in hot sauce - recipe to follow for those).
3 lb Chicken Wings (tips discarded, then cut remaining wing in half)
2 eggs, beaten with about 1/2 c. water
1 c. flour
1 c. oil
Sauce:
3 tbsp water
3 tbsp. soya sauce
1/3 c. white sugar
1/2 c. vinegar
1 tsp. accent (optional)
1/2 tsp. salt
Pre-heat oven 350 degrees.
Heat oil in wok. Dip wings into egg mixture, then roll in flour. Fry in hot oil until brown and crisp. Transfer to baking dish.
Mix all Sauce ingredients together. Pour over chicken. Cover, and bake for approximately 45 minutes. (Turn wings when half way through cooking time)
Nachos
1 lb lean ground beef
3 green onion, finely chopped
1 bag of your favourite nachos
2c. grated cheese (I usually use mozza).
Preheat oven to 350 degrees.
Brown beef in frying pan. (I sometimes put some taco seasoning in there).
Spread nachos out on baking sheet. Sprinkle beef and green onions over the top, top with cheese, bake in oven until cheese melts.
** Be careful so the nachos do not burn! It does not take these long to bake! **
NOTE: I sometimes put green and red peppers on the nachos with the green onion.
Serve with sour cream and salsa... YUMMY!
3 green onion, finely chopped
1 bag of your favourite nachos
2c. grated cheese (I usually use mozza).
Preheat oven to 350 degrees.
Brown beef in frying pan. (I sometimes put some taco seasoning in there).
Spread nachos out on baking sheet. Sprinkle beef and green onions over the top, top with cheese, bake in oven until cheese melts.
** Be careful so the nachos do not burn! It does not take these long to bake! **
NOTE: I sometimes put green and red peppers on the nachos with the green onion.
Serve with sour cream and salsa... YUMMY!
Flakey Dessert
1 pkg. vanilla instant pudding - prepared according to directions on package
1 lg. tub Cool Whip
1 lg. bottle of your favourite jam (put jam in blender and puree, this will take the pectin out of the jam)
Layer crackers on the bottom of 9x13 pan.
Spread with 1/2 bottle of jam, then spread 1/2 tub of cool whip and 1/2 of your vanilla pudding. Layer with crackers again and repeat layers. Drizzle with jam when done.
**IMPORTANT: cover and place in refrigerator for at least 4-6 hours.. the longer you leave it the softer the crackers get (which makes it more yummy!!).**
Tanya's Eggrolls
2 c. bean sprouts (I used fresh and let them soak in hot water for about 5 minutes before adding to meat mixture)
1 c. cabbage shredded
1 c. carrot shredded
½ c. onion, chopped fine
2 cloves garlic, minced fine
1 tin mushrooms, chopped
1 tsp. Celery salt
salt / pepper to taste
a few shakes of Worcestershire sauce
a few shakes of soya sauce ( I used lite)
Brown meat, and then add remaining ingredients until all is cook through. I used 2 packages of egg rolls wrappers bought from the store. I put a little more then a tablespoon on each wrapper, rolled them, and sealed them with egg wash. I deep-fried in the wok until golden brown. Transfer to baking sheet and bake in a 350 degree oven for approx 20 minutes (turning after 10 minutes)
NOTE: **I froze them after deepfrying and then re-heated them 350 degree oven for about 25 minutes**
My First "Blogging" Experience
Well I just finished watching "Julie and Julia" (loved it by the way), and as I am sitting here typing I am wondering how many others started blogging after watching that movie? How many decided to take on a challenge and blog about it? I must admit, it did get me interested in the whole blogging thing, but not to take on a challenge. I do love to cook and try new recipes, but I have had so many friends and relatives ask me for recipes for things I have made, or maybe they have a function coming up and they ask if I have a recipe for something they might be able to take along, that I figured if I could just put some recipes into one spot online, then they can go get them themselves! It would be much easier for all of us!!
I do want to let everyone know, that the recipes are not recipes I necessarily made up myself. A few I have! But for the most part they are recipes I have tried and enjoyed. Some I have found in cookbooks, some online, some I got through friends, family, and co-workers. Where possible, I will include where I got the recipe from.
Please keep in mind I am new to "blogging" and it may take me some time to get used to actually posting recipes, and setting up the page. Please be patient, and I hope to have some of my favourite recipes posted, that I hope you will enjoy as much as I do! This is just something fun for me to do when I am bored, and I thought I would share it with my friends. Thanks! :o)
I do want to let everyone know, that the recipes are not recipes I necessarily made up myself. A few I have! But for the most part they are recipes I have tried and enjoyed. Some I have found in cookbooks, some online, some I got through friends, family, and co-workers. Where possible, I will include where I got the recipe from.
Please keep in mind I am new to "blogging" and it may take me some time to get used to actually posting recipes, and setting up the page. Please be patient, and I hope to have some of my favourite recipes posted, that I hope you will enjoy as much as I do! This is just something fun for me to do when I am bored, and I thought I would share it with my friends. Thanks! :o)
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