Apple Nut Bread Recipe

Ingredients:

• 1/2 cup shredded carrots
• 1 1/3 cups applesauce
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 2 eggs
• 3/4 cup sugar
• 2 1/4 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
•  1/2 cup pecans or walnuts, chopped

Directions:

1. Preheat oven to 350 degrees.

2. Combine carrots, applesauce, oil, and vanilla. 

3. Add in eggs and sugar to carrot mixture and mix well.

4. In a separate bowl, mix the rest of the dry ingredients together.

5. Stir dry ingredients into carrot mixture until blended.  Do not over mix.

6. Put mixture into a greased loaf pan and bake for 45 - 55 minutes (or until done).*

7. Allow to cool completely before cutting.

(*The recipe I got from my MOPS group said to put it into two loaf pans, but I just didn't have enough to put into two loaf pans.  Either I did it wrong or they made an error in the directions.  Or, they wanted it in really small loaf pans.  If you put it in two loaf pans, be prepared to cut the baking time.) 





 


This post is linked to:  Tasty Tuesday and Tempt My Tummy Tuesday.

Chocolate Molten Lava Cakes

When we used to have Schwan's Delivery, I used to get these little chocolate cakes where chocolate oozes out of the inside when you heat them up.  These are desserts that they have at a lot of restaurants and in the grocery freezer case.  I have been craving one for a long time, but refused to pay the grocery store prices for them.

Not too long ago, I found a recipe that I had long ago filed away to make these goodies. I think I never made them because I was worried that it would be difficult.  Well, as you may have noticed, if I post a recipe here, that means it is not difficult.  That's just how I roll.

Chocolate Molten Lava Cakes
Yield: 4 cakes (These can be shared between two people, unless you have a big sweet tooth) 

Ingredients:

•  4 squares Baker's Semi-Sweet Baking Chocolates
• 1/2 cup (1 stick) butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 tablespoons flour (I used half white/half whole wheat)
• Whipped Cream (my favorite is ReddiWhip)

Directions:

1. Preheat oven to 425 degrees.  Butter (or spray) four custard cups (3/4 cup) or souffle dishes.  Put these cups/dishes on a cookie sheet.

2. Microwave your chocolate and butter in a large bowl for one minute (on high), or until your butter is completely melted.  Stir this mixture with a wire wisk until the chocolate is completely melted.

3. Stir in sugar until well blended.

4. Wisk in eggs and egg yolks.

5. Stir in flour.

6. Divide batter between your four cups/dishes.

7. Bake for 13 - 14 minutes.  You'll want the sides of the cakes to be firm, but the centers to be soft.  After taking them out of the oven, let them stand for one minute.

8. Carefully run a thin knife around the cakes to loosen them from the cups.

9. Invert the cakes onto dessert plates, and serve immediately (topped with whip cream).

I went to take a picture of my finished product, because I was so proud that I had made the cakes that I had been longing for.  I placed one on a beautiful plate for photographing it.  It promptly broke open and deflated.  I took a few pictures anyway, but they were ugly.  (Even though the cake was delicious!)

I then plopped out one out on a Blue's Clues plate, not as worried, since I wouldn't be taking a picture of it.  It, of course, came out beautifully.  So, here it is.  My beautiful Chocolate Molten Lava Cake, on a Blue's Clues plate:

These were delicious!  They were very rich and chocolately though.  So, like I said earlier, these can easily be shared, unless you have an especially sweet tooth.

Also, be sure to warn those that you're serving that they are very hot when served. 

This post is linked to:  Tasty Tuesday and Tempt My Tummy Tuesday.

Easy Make Ahead Crab Dip

One of my favorite things about having parties or get-togethers that my Mom goes to with me is that I can ask her to make crab dip for it.  I love that crab dip.  I crazy love it.

I recently needed to take an appetizer to a dinner and I had my mind on crab dip.  It has not been unusual for me to just buy things to make the crab dip and then give them to my Mom, who would make it up for me.  Yeah, I know.  That sounds bad.  Don't judge me -- let's call it learned helplessness instead.  So, back to my need for this crab dip.  My Mom was out of town, and I was on my own.  But, do you know what that means?  That means that I now know how easy it is to make, and I will never again have to sadly wait for a party to have some.

Ingredients:

• 1.5 pounds imitation crab
• 16 oz reduced-fat sour cream
• 1 package green onions, diced (use as many as is your preference)
• Dill weed (again, this is to taste, but use it liberally)

Directions:

1. Cut up imitation crab. 

2. Add sour cream into crab and stir to combine.

3. Add diced green onions and dill weed to crab mixture.

4. Refrigerate.  (It is best if this can be refrigerated overnight, or at least for several hours.)

We normally serve this with crackers, though you could have it on salads or in a sandwich, if desired.

On a side note: Sorry, Mom, for always having to share your recipes.  Although you said the other day that I was turning in to Martha Stewart (which I thought was wildly hilarious, though you meant it sincerely), any domestic things I know are thanks to you.  I don't have any desire to be a Martha Stewart if there is a chance that I can be more like you instead.








This post is linked to Tasty Tuesday and Tempt My Tummy Tuesday.

Double Fudge Coca Cola Cake Recipe

 

I have actually only made this cake once, but I've had it many times, since it is my Mom's favorite cake.  Oh man -- it is good.  Crazy good.

I made this last week for the first time when we were having dinner over at our friends Amanda and Keith's house with a priest friend of ours.  So, knowing that I was making dessert for 14 people (there were nine kids), I wanted something that could go a long way.  (Incidentally, I made Rice Krispie Treats too, just because I can't help myself.)

I like that this recipe gets better as time goes on.  So, since we were having dinner on Friday night, I actually made the cake on Thursday.  (When we worked on the last of the leftover cake on Sunday night, it was even better!)  My Mom has also had great success with cutting this into pieces and freezing individual pieces.

Ingredients for Cake:

- 1 cup Coca Cola

- 1/2 cup oil

- 1 stick butter

- 3 tablespoons cocoa powder

- 2 cups sugar (white)

- 2 cups flour (I used half unbleached white & half whole wheat, though you can use whatever your preference is at your house)

- 1/2 teaspoon salt

- 2 eggs

- 1/2 cup buttermilk 

- 1 teaspoon baking soda (careful - this is not added in with the other dry ingredients)

- 1 teaspoon vanilla extract

Directions for Cake:

1. In a sauce pan, bring oil, butter and cocoa powder to a boil.

2. Move to a mixing bowl after items in step one have come to a boil.

3. Mix the sugar, flour, and salt.  Pour them into the mixture that you just put in the bowl.  Beat well.

4. Add in Coca Cola.  Blend well.

5. Add eggs, buttermilk, baking soda, and vanilla.  Beat well.

6. Pour into a greased and floured sheet cake pan.  (I used a 16-inch cookie sheet that had one inch sides.  A jelly roll pan is also a great option.)

7. Bake at 350 degrees for 20 -  25 minutes.  (My Mom specifically says 22 minutes though, and that did work for me.)

Ingredients for Frosting (start making this when the cake has about four or  five minutes left to bake -- you'll be frosting this cake while it's still hot!):

- 1 stick (8 tablespoons) butter

- 3 tablespoons cocoa powder

- 6 tablespoons cream or milk (honestly -- I used skim milk.  I used it to make the buttermilk too.)

- 1 teaspoon vanilla

- 1/2 - 1 cup pecans, chopped (optional - I don't use them)

- 3 3/4 cups (3.75 cups) confectioners (powdered) sugar

Directions for Frosting:

1. In a saucepan, combine the butter, cocoa powder, and milk.  Heat until butter melts.

 

2. Beat in the remaining ingredients, and spread on the hot cake.

3. Cool cake before cutting.

The yield on this recipe all depends on how big of pieces you are cutting.  I would imagine you could make large pieces and cut 30 pieces.  I cut it so that I got around 40 pieces of cake from the pan.

Enjoy!

 

This post is linked to Tasty Tuesday and Tempt My Tummy Tuesday.

Light and Airy Homemade Vanilla Frosting

Do you know what makes me happy?  Well, lots of things.  But, the one that I have in mind right now is my children's great love for the frosting I make.  Jack, in particular, will sometimes say (just out of the blue), "Mom -- you make the best frosting I've ever had.  It's so much better than frosting from the store."

Love that kid.

This recipe is simple, and you probably have everything in your house right this moment to make it.

Ingredients:

• 3 cups powdered sugar (aka confectioners' sugar)
• 1/2 cup (1 stick) of butter, soft and at room temperature (this is important -- so try to remember to set it out before you want to use it)
• 2 teaspoons of vanilla (sometimes I put in a tiny bit more)
• 3 tablespoons of milk (although I always end up adding a bit more than that -- if you want very thick frosting though, you can even go less than 3 tablespoons)

Put the butter in a bowl first.  Since I have a handy dandy Kitchen Aid mixer, I beat the butter pretty well after adding it to the bowl.  You can do this with a hand mixer as well, of course.  But, you know what?  I'm pretty spoiled by my Kitchen Aid.

Add the powdered sugar a bit at a time to the butter, and cream them together. 

Stir in the vanilla and milk.  Then, beat the mixture well.  If it is not thick enough, add in some more powdered sugar.  But, if you're like me, you are always apt to add in just a bit more milk to make it slightly thinner.

If you want to add in food coloring, this is the time to do it!

So, at this point, I beat the frosting for several minutes.  I didn't always do that though.  However, one time, I was trying to make the frosting orange, and I had a horrible time making it happen.  I just kept having to add more yellow, then more red, then more yellow, then more red, and so on.  All that time, of course, I was mixing it in my Kitchen Aid.  I was then rewarded with not only orange frosting, but light, airy, and delicious orange frosting.  I got so many compliments, and people even asked how it was so light.

Perhaps you don't want to make orange cupcakes though.  Just keep in mind, there's always blue cupcakes with monkeys instead.

Thanks to Party Cupcake Ideas for the Barrel Full of Monkeys cupcake idea.  I sent them in to Eric's work, and everyone loved them.  (Plus, as a bonus, I filled the barrel they came in with extra frosting and sent in graham crackers.  Yum!)







This post is linked to: Tasty Tuesday, Tempt My Tummy Tuesday, Works for Me Wednesday, and Finer Things Friday. 

Homemade Cake Donuts

Although I last made these before Christmas, with Autumn starting today, it seemed perfect to post about cake donuts.  This recipe is one that my Mom used when we were growing up.

Before I post this recipe, please know this is from an old cookbook.  These are not low cal donuts.  Hang on, are there low cal donuts?  If so, please let me know!

To start, you'll mix up your dough.

1. Beat 2 whole eggs well.

2. Beat in 1 cup of sugar and 2 tablespoons soft shortening.

3. Stir in 3/4 cup buttermilk.

4. Add the following ingredients together (before putting them into the mixture):

• 3 1/2 cups sifted flour (shhh...I didn't sift it)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon

4. Stir in the #3 ingredients into your egg, sugar, shortening, buttermilk mix.

5. Chill dough for two hours.


Okay, so now you have the dough, let's get started on making the donuts.


Flour the kitchen surface of your choice.  They say a cloth, I did wax paper.  Either way -- flour it.

Roll out the dough to about 1/3" thick.  Then cut out the donuts with a donut cutter that has been floured.

While you're cutting your dough, make sure to start heating oil for frying.  It should be about 370 - 380 degrees when you are actually frying the donuts.  This is much more easily done in something where you can set the heat.  We ruined one thermometer (the one in the picture) and then had a difficult time with another.  This is because we were having a hard time controlling the heat. 

Next time I make these, I will definitely be using something where I can set the heat.  But, that's just because I enjoyed the hole whole process of making it, but got a big headache with the actual frying because I worried so much about the heat.

Using a special donut cutter, you can make donuts and donut holes at the same time.  Personally, we liked the donut holes best.  I don't know why -- we just did. 

Me admitting this apparently shocked the donuts.

Once the oil has reached the correct temperature, start setting the donuts into the oil using a spatula or something that allows you to place the donuts in and not worry about being splattered by hot oil.  Or, you know, to get drops of it on a black shirt that you really like, like I did.

Only put in as many donuts as you can easily get in to flip the donuts.

Turn the donuts as they rise to the surface and start to brown a bit.  You're going to fry them for about 3 minutes to brown them completely on both sides.  This is why oil temperature is important.  If it is too hot, the donuts will brown before they properly cook inside.  If it is too cool, they'll take longer to fry and soak up too much oil.

When the donuts are done, take them out of the oil and place on a plate with paper towel (or the like) to soak up excess oil.

Hello my little sweeties.

Donuts can be eaten plain or covered in sugar, cinnamon sugar, powdered sugar, or some type of glaze.

We went with sugar.  So, we just put some hot donuts in a brown paper bag and shook them around in the sugar.

The recipe says this makes 24 donuts that are 3" in size.  Ours were slightly smaller, so they made even more.  When I make them again, it will definitely be before some kind of event or to send in to Eric's work, because there were just so many. 




 

This post is linked to: Tasty Tuesday, Kitchen Tip Tuesday, and Tempt My Tummy Tuesday.  (I'm also posting it to Tackle It Tuesday, even though I didn't tackle it this week, it was something that I wanted to do for so long and then put off over and over.  So, it was a great tackle.  It just wasn't recent.)

Delicious Bread and Butter Pickle Recipe (Quick and Easy)

I mentioned on Friday that I had eaten bread and butter pickles at my Mom's house not long ago. When she asked if I wanted to try some of the sweet pickles she made, I quickly said no, since I can't stand sweet pickles.

But, when Eric had some, I decided to try a little taste. Then, I had to steal them off of his plate. And, just a few days later, I had to make my own batch. I was pleased at how easy they were to make.

My Mom picked up almost all of the ingredients I needed for me. So, the first step was to wash the pickling cucumbers that she had picked up for me. I forgot to count how many I started with. I think somewhere in the neighborhood of 14 - 16.

Next, I thinly sliced all of the pickling cucumbers. I ran out of room in the bowl I was putting them in, so you'll see that I just stuck a cucumber's worth in each of the big jars that I was getting ready to use.

I also chopped up the onion. And I cried. And I chopped some more, and I cried some more.

I am normally not crazy about onions, so I only used about half the amount in the recipe, but I decided that it was probably important to the recipe to actually put them in. (Plus, on the up side, the onions get pickled too, and they just taste a lot like pickles in the end.)
I filled up six jars with cucumber slices and chopped onions. My Mom warned me many times to really jam the jars full of cucumbers and onions. I thought I had. Let me tell you -- I definitely had not. Next time I make them, I am going to push much harder than this. They aren't all that full, though they do look really full.

I boiled the mixture. I also got too close and sniffed just at the right moment, and it kind of burned my sinuses. Okay, maybe not really burnt them, but it was not pleasant.

Do you know what was less pleasant? When I did it again.

(Quick note: Be sure to check out number four on this list to see my tip about buying the spices very inexpensively.)

I'm funny about pouring boiling hot liquids. So, instead of pouring the boiling hot liquid from the pan straight into the jars, I used a super-sized mixing cup (okay, it's really the batter bowl or something like that from a certain company that sent me a cease and desist email).


Yummy! Hello pickles and onions and spices! You look so good.

So, here's the proof that I did not pack in the jars full enough. See how each jar has quite a large area of liquid at the bottom? Yeah, you see it? Well, that's the proof. (It got a little bit worse after this too!)

Bread and Butter Pickles Recipes

Ingredients:

1 teaspoons Celery seeds

1 teaspoons Mustard seeds

4 cups sugar

2 cups vinegar

2 tablespoons salt

1 large onion

pickling cucumbers

Directions:

1. Slice unpeeled cucumbers (thinly) and sliced onion into glass jars. Pack tightly.

2. Bring spices, sugar and vinegar to a boil.

3. Pour over cucumbers and onions.
(Quick note: I didn't have enough liquid for the amount of cucumbers I had, but the nice thing is that the mixture comes together really fast. So, I just whipped up another 1/4 batch of the liquid to finish up my jars. So, don't worry if you don't have the right amount.)

4. Store in fridge. Mix occasionally. (Keeps for many months.)

Enjoy! (I know I have been. I actually had 12, yes 12, pickles on my hamburger at dinner time tonight.)

This post is linked to: Tasty Tuesday, Kitchen Tip Tuesday, Tempt My Tummy Tuesday, Tackle It Tuesday, and Frugal Friday.

Easy, Beautiful, and Tasty "Ice" Ring for The Punch Bowl

One of my favorite recipes for an easy punch for parties is super simple. Just one can of pineapple juice (the size you would buy in the juice aisle) to one two liter bottle of either raspberry or strawberry soda. (I just buy the generic store brand.)

Because I typically don't have a lot of refrigerator room when we are having a party, I can't keep all of the juice and soda for the punch in there. So, this could mean for the need to throw ice in the punch bowl. Of course, not only is that not so pretty, but then the ice melts and waters down the punch.

Before one party, however, I had a brainstorm. I filled a pretty bundt pan half way with equal parts of the pineapple juice and soda that I was going to use for the punch. Then, I also put in sliced strawberries (and sometimes orange slices). Then, just pop this into the freezer (preferrably over night, or at least until frozen solid).

I love that not only is this pretty, but when it melts, it doesn't water down the punch. (Plus, some lucky party guests end up with some fruit slices in their punch -- one of my favorite parts!)

Do you have a favorite punch recipe?

This post is linked to Works for Me Wednesday, Tasty Tuesday, & Kitchen Tip Tuesday.

Sugar-Topped Blueberry Muffins

I found this recipe on Allrecipes.com and it has been very popular at our house. When I made them, we ate a few right afterwards, but then put the rest in the freezer.

I have been taking a few out of the freezer at a time, and the kids have been enjoying them for breakfast. (They especially like it when I pop one in the microwave for about eight seconds before giving the blueberry muffin to them.)


Ingredients:

• 1/2 cup butter
• 1 and 1/4 cups white sugar
• 1/2 teaspoon salt
• 2 eggs
• 2 cups of all-purpose flour, divided (I used a mix of equal parts unbleach all-purpose flour and whole wheat flour)
• 2 teaspoons baking powder
• 1/2 cup buttermilk (I made my own buttermilk with milk and vinegar)
• 1 pint of fresh blueberries (washed, drained, and patted dry)
• 2 extra tablespoons of white sugar (though I would like to try a more coarse sugar sometime, as this is what is used for the top of the muffins)

Directions:

1. Preheat oven to 375 degrees. Fill a muffin tin with paper cupcake liners.

2. In a large bowl, cream together the butter, sugar (1 1/4 cups), and salt (until light and fluffy). Add in eggs and beat, one at a time.

3. Mix together 1 and 3/4 cups of flour and baking powder.

4. Beat in the flour mixture (into the butter/sugar mixture) alternating with the buttermilk, mixing just until incorporated.

5. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of flour, and fold into the batter.

6. Scoop into muffin cups. Sprinkle tops lightly with sugar. (As I said, I would like to try this part with coarse sugar.)

7. Bake on the middle rack of the oven (that you have preheated) for 30 minutes or until golden brown. Tops of the muffins should spring back when lightly tapped.

This post was submitted to: This post is linked to: Tasty Tuesday, Kitchen Tip Tuesday, Tempt My Tummy Tuesday, and the MckLinky blog hop (see below)

Zucchini Raisin Walnut Muffins

That's a mouthful of a name, isn't it? In truth, we just call them Zucchini Muffins. But, Zucchini Raisin Walnut Muffins is a much more descriptive name, don't you agree?

I got this tasty recipe from my Mom, and with a bounty of zucchini from the garden, decided to whip up a couple of batches of it this weekend. That way, we got to eat some right away (and for breakfast on Sunday morning), and then I froze most of them for us to work on a little at a time.

My Mom reports that she makes two batches (in separate bowls) at the same time sometimes. I knew that I wanted to make two batches as well, but I just made a double batch in my Kitchen Aid Mixer with no problems.

Zucchini Raisin Walnut Muffins

Ingredients

1 ½ cups flour
¾ cup sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
½ cup vegetable oil
¼ cup milk
1 egg
1 teaspoon vanilla
1 cup shredded zucchini
¼ cup raisins
¼ cup chopped walnuts

Directions

1. Mix together flour, sugar, baking soda, cinnamon and salt.

2. Add oil, milk, eggs and vanilla and mix.

3. Add zucchini, raisins, and walnuts.

4. Bake at 350 degrees for 25 minutes. Fill muffin tins 2/3 full (I used muffin liners) - makes approximately 12 - 14 muffins.

This post is linked to: Tasty Tuesday, Kitchen Tip Tuesday, Tempt My Tummy Tuesday, and Talk about Tuesday.

My Most Favorite Oatmeal Cookies Ever

These don't look like impressive cookies, but they are some of my favorite cookies ever. They are so good. And, even more fun, they are unsuspecting. Usually when people pick them up and take a bite they say, "Wow -- these are really good." It's kind of fun to surprise people like that.

I'm not saying these are some miracle cookies that will bring about world peace or anything. I'm just saying that I love them. They are quick and easy, and everyone seems to love them.

The recipe is primarily just the recipe for Vanishing Oatmeal Raisin Cookies from the Quaker Oats carton, with some modifications by me.

Ingredients (include my modifications, which amongst other things, includes ditching the raisins):

• 1/2 pound (2 sticks) of butter (not margarine), softened (honestly -- I throw it in the microwave until it just almost starts to melt)
• 1 cup of brown sugar, firmly packed
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla (sometimes I do about just under this, but not by much)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3 cups Quaker Oatmeal (quick oats only), uncooked

Directions:

1. Preheat oven to 350 degrees.

2. Beat together butter and sugars until creamy.

3. Add eggs and vanilla; beat together well.

4. Add in flour, baking soda, salt, and cinnamon; mix well.

5. Once those are all mixed in, add in the oatmeal and mix well.

6. Drop by tablespoonfuls (or with a cookie scoop) onto ungreased cookie sheet.

7. Bake 10 - 12 minutes or until golden brown.

8. Cool for approximately one minute on the cookie sheet and then move to a wire rack.

9. Enjoy!

This post is linked to: Tasty Tuesday, Kitchen Tip Tuesday, Tempt My Tummy Tuesday, Talk about Tuesday, and I Am Blissfully Domestic

Quick and Easy Party Recipe: Cucumber Sandwiches

I went to a small get together this evening with a church group that I belong to that was having a farewell for one of our priests who is being transferred. I had a problem though -- I needed to bring along food, but wouldn't have much time to put it together (at all!).

Thanks to cucumber sandwiches, I had a beautiful platter of food to take along with me with just about 15 minutes (or less) worth of effort. As a matter of fact, when everyone saw that I brought cucumber sandwiches, they all acted like I had brought something quite fancy along. (I didn't admit to slapping them together as I was almost literally running out the door.)

For a quick, but lovely, addition to summer get together, this was my simple "recipe" for cucumber sandwiches:

Ingredients

One loaf of Pepperidge Farm Very Thin White Bread
One (or one and a half) tubs of Philadelphia Garden Vegetable Cream Cheese
One large cucumber

Directions

1. Peel and slice cucumber.

2. Apply a layer of cream cheese to all slices of bread. (Having cream cheese on each slice of bread helps to avoid the bread getting soggy from the cucumber.)

3. Put cucumbers on one slice of bread (for each sandwich). I usually do four slices per sandwich. You'll then put on piece of bread on top that has only cream cheese on it. (So, each sandwich has four cucumber slices, for example.)

4. Slice the sandwiches in triangles, because that's a rule with cucumber sandwiches, right?

5. Display on a pretty plate, and be prepared to have your friends ask if they need to hold up a pinkie finger while they eat your sandwiches.

What are some of your quick and easy things to put together if you have to dash out the door at the last minute?

This post is linked to: Tasty Tuesday, Kitchen Tip Tuesday, Tempt My Tummy Tuesday, Talk about Tuesday, and Works for Me Wednesday (themed edition: Best Summer Recipes)

photo by Alex Mahan

Virtual Great American Bake Sale Cookbooks Now Available

Welcome to the Virtual Great American Bake Sale. 100% of the proceeds from the sale of these ebooks will go toward Share Our Strength's Great American Bake Sale program. Funds raised through Great American Bake Sale are donated to after-school and summer feeding programs--food programs that many kids depend on when school is not in session. Great American Bake Sale is a program of Share Our Strength, a national organization working to make sure no kid in America grows up hungry.


The ebooks are a compilation of recipes from submitters across the blogosphere and beyond. The ebooks are available for purchase based on any donation amount of the buyer's choosing.

The Complete 2009 VGABS Recipes Ebook

Features all 170 of the submitted recipes. Many of the recipes include pictures.

On the checkout page, manually change the amount (USD) field to your donation amount.


Shopping cart courtesy of E-Junkie.

Because we know file size may be an issue for some, the below ebooks have split the 170 recipes into 4 categorized ebooks so that you can choose just 1 or 2 of your favorites, if you'd prefer. Just like for the Complete ebook, many of these recipes include pictures. And again, they are available for purchase based on any donation amount of the buyer's choosing.

Muffins & Breads

Features 24 recipes.

On the checkout page, manually change the amount (USD) field to your donation amount.

Cookies, Candy, Cakes, Bars & Brownies

Features 50 recipes.

On the checkout page, manually change the amount (USD) field to your donation amount.

Desserts

Features 49 recipes.

On the checkout page, manually change the amount (USD) field to your donation amount.

Beyond Baked Goods (Appetizers, Breakfast, Main Dishes, etc.)

Features 47 recipes.

On the checkout page, manually change the amount (USD) field to your donation amount.

Great Way to Organize Recipes

I have been using binders for a while to organize my recipes, but I have been using a few different binders. Last week, I finally decided to tackle a project that I had been thinking about -- I put everything into one large binder together.

To start the process, with Eric, I went through all of the recipes that I had in the binders. We pulled out all of the recipes that we didn't actually like, some that were duplicates, and then any that I pulled out of magazines (or the like) at some point because I thought we would try it, but we now know that we will just never try it. This step alone cleared out a lot of recipes.

(On a green side note, any of those that were printed from the computer were cut in half, stapled at the top in a stack, and will be used as pads of scrap paper.)

I had originally had things organized into the following categories: (1) Tips and Ideas, (2) Main Dishes, (3) Salads and Sides, (4) Desserts, (5) Main Dishes to Try, (6) Salads and Sides to Try, and (7) Desserts to Try.

Here's the problem with all of these "to try" sections. While it was nice to have those tried and true recipes all together, I also realized that I was hardly ever going into the "to try" sections.

I moved everything I had from 1 inch binders into a 2 inch binder (which is plenty big, especially after culling through the recipes).

This time, however, I put all of the "to try" recipes that we kept in with the tried and true recipes. And, I also broke up the sections into what I thought would be more helpful for me. I could still break them down more, but I think what I have for now is broken down enough for my purpose.

My new categories are: (1) Tips and Ideas (this includes things like a grilling chart and a sheet of ideas for kids' snacks), (2) Appetizers, (3) Breakfast, (4) Main Dishes, (5) Salads and Sides, (6) Breads, (7) Desserts, and (8) Scanned Recipes.

On a side note, the "scanned recipes" is a section of color scans that I did of an old magnetic photo album that my Mom put together of all kinds of handwritten recipes from family and friends, as well as newspaper clippings, etc.

I just love having my recipes in binders, and it's great to have them all in the same binder now!

Now...if I didn't just have an entire bookshelf of cookbooks, I might be even more organized!

This post was submitted to the following memes: I am Blissfully Domestic, Talk About Tuesday, and Tackle It Tuesday.