I now have about 300 of our family's favorite recipes in my computer and also on a zip drive for backup or taking on vacation. They are all Microsoft Word documents. Like Linda, the ease of use for me is how I have the folders and sub-folders set up. For example, if I want a recipe for scallops, I go to "Recipes", "Main Dishes", "Seafood", "Shellfish" folders and all the scallop recipes would be there. That system works fine for me and my girls so I haven't explored any cookbook software programs. I don't know what additional advantages they have.

Here ya go Dinkie... Carrot Cake...from page 172 Jenn Aire cookbook 2c all purpose flour ¾ c granulated sugar ½ c packed brown sugar 1 tsp. baking soda ¾ tsp baking powder ½ tsp. salt 1½ tsp. ground cinnamon ½ tsp. ground allspice ½ tsp. ground nutmeg Dash of ground cloves 3 eggs 2/3 cup vegetable oil ½ c. milk 1½ tsp. vanilla 1 3/4 c. shredded carrots 3/4 c. chopped walnuts Grease and flour a 13x9 inch baking pan. Set aside. In large mixing bowl combine all ingredients except walnuts. Blend on low speed of electric mixer until moistened. Beat on high speed 1 minute, scraping bowl occasionally. Stir in nuts. Pour into prepared pan. Bake in preheated 325F°( convection oven on rack 3 for 30 to 35 minutes ) or Bake in preheated 350F° radiant bake oven for 35 to 40 minutes or until top springs back when touched lightly. Cool 5 minutes. Loosen edges. Remove from pan. Cool on wire rack. Frost with Cream Cheese Frosting. ( recipe to follow ) Cream Cheese Frosting for Carrot Cake 2½ c. confectioner's sugar 3 oz. cream cheese, softened 2 Tbsp. butter or margarine softened 2 to 3 Tbsp. half-and-half or milk ½ tsp. vanilla In medium mixing bowl combine confectioners sugar,cream cheese, butter, 2 Tbsp half-and-half and vanila. Blend on low speed of electric mixer. Beat on high speed until smooth and creamy. Gradually beat in additional half-and-half ( about 1 Tbsp. ) until frosting reaches desired consistency. Makes about 1 3/4 cups...frosts one 13x9 inch cake.

Daisyinga, wow! Thanks for the run-down on all you are doing! You offered some wonderful suggestions. I hope he can go to a nutritionist for some help. DD plans to go with him to his next few appointments. The only issue there is he has a cochlear implant and still has some hearing difficulties, so he needs more demonstration type or written instruction I think. However, I can pass the recipe tips along to DD. And I think he can use a crock pot which would be great! Bbstx, thanks for the reminder about the American Diabetes Assn link. I'll also make sure DD knows about that one. Sometimes the most obvious things escape your attention, and she has been so busy. She shopped for him yesterday and made him a big pot of taco soup made with ground turkey. Kswl, you are sweet to say that about DD, and yes, I will pass on your comments. Are your DH and mine brothers? I love your suggestion about adding the bouillon powder or Knorr's to the rinsed ground beef! I have rinsed ground beef often but you are so right, the flavor goes right down the drain. Another great hint I'll pass on to DD. She can cook up a large batch of ground beef for him to use for chili, taco salad, spaghetti, etc as you all have suggested. Thank you all for responding. As soon as I have a few more minutes, I will go over to the cooking forum and ask for some input over there. I just knew there had been some good souls here who probably had faced this at one time or another.

sweet_betsy I was glad to see there was an egg in the pastry in the recipe you linked to. I thought it would take pastry similar to what would be used for a hefty meat filling. The protein in the egg will reinforce the structure of the pastry making it strong enough to hold all that filling. -Grainlady