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Cocoa Banana Bran Muffins

Reviewed: May 29, 2014
These muffins are awesome! I got the recipe from my mom and have made two double batches, giving half of each away. I used a light tasting olive oil, because that's what I had. Instead of doubling chocolate chips, used 1/3 cup chips, 1/3 cup walnuts. Turned out great, though doubling the recipe yields fewer than 24 muffins.
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Bread Pudding II

Reviewed: Dec. 15, 2013
I have been making this delicious breakfast/dessert substituting eggnog for the milk. This allows you to back off the sugar, and reduce the number of eggs to three, if you wish. It is definitely best made with a loaf of crusty bread, as opposed to a 2/3 of a loaf of regular bread. I substituted craisins last time I tried it, and next time will sprinkle a little grated orange zest on top for some added zing. Yummy!
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Mexican Bean and Rice Salad

Reviewed: Dec. 1, 2013
This is chilling in the fridge now. Early taste tests indicate it is absolutely fabulous, even better than I imagined. A wonderful taste of summer in the winter and a side that should be able to take a little heat in the summer. Thank-you so much for sharing.
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Butter Soup

Reviewed: Oct. 1, 2013
This is very tasty as long as you use broth, not water. I also added garlic and other spices. We don't have half and half in Canada so I added cream of celery soup instead. I also added celery to the veggies. First time "noodle" makers spooning the very thick dough into the soup will want to go tiny. The dough dumplings get much bigger when they cook. I wouldn't double the flour and eggs until you're sure that's the part your family likes best. I think this is a recipe you can experiment with, even the first time out, and be pleased with the results.
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