Great site and great idea! I have one problem with it though, that background. I found it very difficult to read text on it. It just really bothered me. Thanks for the info. It's a great idea.

You can also go to Allrecipes(allrecipes.com)and use the recipe box there. You can add recipes from the site or add recipes from other sites. Even add your own. You have to sign up for an account, it's free(although they want you to become a member)and only takes a minute.

Congratulations on your first grandchild - the first one is always so special! I recently found a recipe website that I like a lot and they happen to have a baby shower feature that you might find interesting. I'm not exactly certain what types of foods you might want, but here are some sandwich ideas I might choose for an afternoon baby shower. I love appetizer type foods and think they're always nice to have a large assortment at a party so I've posted some favorite recipes. Wizardnm/Nancy's Cream cheese filling for wraps 8 oz pkg. cream cheese 2 green onions (white part and about 1 inch of the green part) 2 tbsp. dry ranch dressing mix 2 to 3 tbsp white wine (optional) Combine all in a food processor and process until smooth. Spread a couple tbsp of mixture on each tortilla. Fill using leaf lettuce, sliced deli meat of choice. A great cocktail pinwheel can also be made using the above mixture and the following. Olive and Green Chili Blend ¾ C chopped green olives ¾ C chopped black olives 1 can (4.5 oz) chopped green chili's Combine the olives and green chili's. Spread a tortilla with the cream cheese mixture then spread with olive mixture. Roll up tightly and wrap in plastic wrap. Refrigerate 2 hrs or longer. Unwrap and slice into pinwheels about 1 inch thick. During the holidays I like to combine cream cheese with a bit of cranberry relish, spread on a tortilla and place deli thin sliced smoked turkey on it. Roll up and refrigerate as above. Yummy! (Nancy) CREAM CHEESE SANDWICHES Posted by: Lindac (My Page) on Fri, Aug 16, 02 at 12:35 8 oz cream cheese, softened, add 2 oz blue cheese,2 tsp w'shire, a rounded teaspoon chopped parsley, fresh if possible,2 T sherry ( dry or cream) and 1/4 cup chopped pecans. 8 oz cream cheese, 2 tsp grated lemon rind, 2 tsp rosemary, chopped fine and a couple of squeezes lemon juice to make it spreadable. Cream cheese with a can of tiny shrimp, drained and seasoned with grated lemon rind and horse radish. Date nut bread spread with cream cheese. MARILYN'S HOLIDAY DEVILLED EGGS Pink and Blue for this shower, I would think! Posted by: DanaIN (My Page) on Sat, Jul 5, 03 at 10:04 Place eggs in single layer in saucepan. Cover completely with water and add a large amount of salt, 2 tablespoons and about 1 tablespoon vinegar. Cover and bring to a boil. Remove from heat, keeping covered and allow to sit undisturbed for 25 minutes. Drain water and plunge eggs into ice water. If coloring eggs, for each color bring about 2/3 cup of water to a boil. stir in about 1/4 teaspoon vinegar and food color as desired. Carefully drop in cooked egg white and leave it in the water until it reaches the color you want (color will become more intense out of the water). Drain well on a rack until cool, fill as desired. Also, I got my egg plate at Walmart for about $3 I think! If you be sure to put a few drops of vinegar in your hot water with the food color, you will get darker eggs. Cool completely before peeling and remove yolks. Mash yolks and stir in other desired ingredients (Miracle Whip, mustard, pinch of sugar). Fill eggs (using a pastry bag) with yolk mixture and garnish as desired. Posted by: cookingrvc (My Page) on Sun, Nov 7, 04 at 12:49 Had a lot of eggs in the fridge, and a fair amount of cheese, so I put together a crustless quiche in a 13x9 pan. This one was good, I must say. They key is finding the perfect ratio of eggs to cream, which I think I've nailed. As long as there are 1 1/2 cups cream (I guess you can use milk, although I haven't used it straight yet) to 4 large eggs, it is foolproof... Measurements are approximate. I just make sure that the fillings substantially fill up the baking dish before the liquids are added. Can make ahead and refrigerate. Remove from fridge and let sit for 30 minutes before heating in 200° oven for 30 minutes. Large Quiche 4 1/2 Cups cream 12 Eggs Salt & Pepper 1 lb bacon - crisp 1/3 lb ham (I had sliced, but you can get the ham slabs and cut into cubes) 1 large onion - chopped 8 oz swiss - grated 4 oz. goat cheese - crumbled 5 oz. cheedar - shredded Preheat oven to 350° Mix eggs, cream, salt, and pepper - set aside Fill baking dish with fillings. Pour egg mixture over filling. Bake for 50 - 60 minutes, or until center is set. "Sweet Sausage Puffs" Vivian31 1 pkg cocktail sausages 1 can (10) biscuits Preheat oven to 350 Roll biscuits flat, cut into quarters, roll 1 cocktail sausauge into it and seal edge. Please seam side down in a greased baking dish. Sauce: 1/2 c. butter 1 c. brown sugar 1/2 cup fine chop pecans 2 tbsp. water Melt butter, add brown sugar, pecans, water, bring to boil. Pour over top of sausage rolls and bake at 350 for 15 minutes. PARTY SHRIMP SPREAD Posted by: Ruthanna (My Page) on Mon, Oct 7, 02 at 17:07 2 (8 oz.) pkg. softened cream cheese 1 cup cocktail sauce 1 1/2 cups (1 lb.) cooked baby shrimp 1/3 cup chopped green onions 1/3 cup chopped green pepper 1/3 cup sliced ripe olives 1/3 cup diced fresh tomatoes, drained 1/2 cup freshly grated Parmesan cheese and/or mozzarella On a pizza pan or large, flat round tray, spread the cream cheese evenly. Spread the cocktail sauce on top. Sprinkle the shrimp, green onions, green pepper, olives and tomatoes onto the cocktail sauce. Distribute the Parmesan cheese evenly over all the other ingredients so it looks like a pizza. Cover and chill until serving time. Serve as a spread with crackers. Posted by brenda55 (My Page) on Thu, Dec 28, 06 at 15:37 I know, most are familiar with the cream cheese topped with the Raspberry Roasted Chipotle Sauce. I was served a recent appetizer where the cream cheese had actually been blended with the Raspberry Roasted Chipotle Sauce and then topped with toasted pecans. It was very good and relatively quick and easy

I don't know what kind of cocoa you used but unless it's Dutch process, it will have a bit of a bitter taste.....due to the alkalai used in the processing. You can't successfully substitite cocoa powder for semi sweet chocolate.....you are also forgetting that semi sweet chocolate contains some sugar....as well as the cocoa butter removed to make the powder. Here's a recipe using just cocoa powder......it's simple enough, but not outrageously chocolate as Martha Stewart's. But if you try to sub milk for the yogurt or oil for the butter, they won't turn out.....they need the acid of the yogurt, brown sugar and the cocoa to make them light. COCOA FUDGE COOKIES 1 cup flour ¼ tsp baking soda 1/8 tsp salt 5 Tbsp butter 7 Tbsp unsweetened cocoa 2/3 cup sugar 1/3 cup packed brown sugar 1/3 cup plain low-fat yogurt 1 tsp vanilla extract Cooking spray 1. Preheat oven to 350° 2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. 3. Bake at 350° for 8-10 minutes or until almost set. Cool on pans 2-3 minutes or until firm. Remove cookies from pans; cool on wire racks. Yield: 2 dozen cookies.