in preping for turkey day i made this in my machine as a dough only. my oven has a warm setting just for riseing breads and doughs so after the final rise in the machine i rolled it into a braid and raised it agian covered in the warm oven untill nearly trippled in size once it was finished baking i brushed it with some mealted butter for shine. i'll be making four of these for the holiday! i can't waite to see the reactions!

everyone loved it boyfriend even asked me to make it agian i think it will officially make it to the thanks giving table too :) if it makes it out of the kitchen!

so boyfriend hasnt' issued his vote yet but i did make a few maijor changes.. first being i used two tabs of butter not 2/3 a cup i also used soy milk and red onion rather than green (green is a garnish)rather than bacon i used some left over sprial ham the boyfriend kindly parted with. the cheese and sour cream stayed but i used a bit less of the cream and added some organic chicken broth (it was on sale!) a bit more fresh ground black peper and some cajuin spices and garlic oh and a pinch of thyme too...soup seemed a little thin still so i added a bit of corn starch to thicken it up and it looks great! even the boyfriends brother who hates soymilk with a passion said it smelled good in here will post the restults after dinner :)

at room temp fresh it was great but after putting it in the fridge it was way to thick boyfriend vetoed this recepie

not a fan of this recepie at all i gave it a fair shot but to each their own i suppose

i am going to whip this up and freeze slices for yule this year. along with various other recepies i have collected and saved perfect for yule though i am going to add a little sugar over the top and broil for a min for extra crunch on top so it will hold up better to the freezing!

i poured this over the french chocolate cake i left out the rum as i didnt have any and thank goodness i didn't because the 7 month old grate dane gave it his nod of approval he was caught the next morning eyes closed licking the frosting off the cake he swore we wouldn't notice...the chocolate thankfully didn't make him sick as there wasn't alot on the side but the last thing we needed to explain to the vet how the puppy got chocolate and rum in his system lol i can't waite to make this agian for the boyfriends dad agian on his birthday in 8 days we'll keep it away from the dane this time though!

last christmas i made this cake as a supprise for my boyfriends father who grew up in france. he loves this cake and i am making it agian for his birthday in 8 days :)

i just made the dough it is in the fridge right now though following others opnions i made my own changes. i upped each spice to 1T and after seeing somone complain about the taste of the shortening i cut that to 1/2 a cup with a half a cup of melted butter to make up the difference. with the additional spices and butter the dough tasted pretty good but i'll update after i roll it and make the cookies

the dough came together very easyily and i didn't need to flour the fork at all. i added semi sweet chocolate chips and they are a hit! my mom even said they were better than grandma's!

added ground chicken (we just wanted to add more veggies to our diet) also took out the bell peper replaced it with an eggplant. and this rocks!

i used splenda insted of sugar because simple i didn't have sugar in the house. i screwed up the recepie and i know it but the pie still came out wonderful not bad for my first attempt at making a pie. i plan to use this recepie again and again hopefully getting it right in the feature sence we just found an apple tree behind our home...

i didn't have cardamom on had but i used ginger and clove and they came out wonderful. i followed advice from others to roll them in balls and press a little for a better look and they are great topped with a sprinkle of powdered sugar. i will make these cookies agian and agian!

i made this recepie and it was great! then i made it again with a twist. i added 1/4 a cup of baking coco and used gingersnaps for the crust topping it with pieces of candy canes for a decoration. my pickie eater of a man asked for seconds. this is a dessert that has quickly made the holiday table and because splenda works just as nicly in place of sugar i will make it again and again for any guest that comes over....though one tip if you wish to convert this to a full size cheesecake i would add a little melted butter to the crust to help it hold i would say 1/4 a cup would do that job nicely.

as others said the marinade didn't "stick" to the chops. i tried corn starch yes it thickened but didn't help tasted good but i think i will only use as a marinade in the feature.