Now I am hungry for Egg Foo Yung! I think it will be on my menu one night this week. It really is simple to make although it seems like it would be difficult. Glad you both liked it! Linda

This is, hands down my favorite dessert ever. It's an old Pillsbury bake-off winner that my mom has been making for close to 30 years. A couple of changes-I never, ever use raw eggs. Too risky. Instead I pick up some egg beaters. Also if I'm in a hurry I just use a container of cool whip instead of whipping cream. I describe this to people as a frozen peanut butter mousse with a peanut butter crust and chocolate swirls. MARBLE - OUS PEANUT BUTTER DESSERT 1/2 c. firmly packed brown sugar 1/2 c. peanut butter (I use crunchy & it is great!) 1/4 c. butter, softened 1 c. flour 1 c. (6 oz. pkg.) chocolate chips FILLING: 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sugar 1/4 c. peanut butter 1 tsp. vanilla 2 eggs 1 c. (1/2 pt.) whipping cream, whipped & sweetened In small mixer bowl, cream brown sugar, peanut butter and butter until light and fluffy. Add flour; blend until crumbly. Sprinkle into ungreased 13 x 9 inch baking dish. Bake at 350 degrees for 10-15 minutes until golden brown. Set aside half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture over bottom of pan. Prepare filling. Pour over crumb mixture in pan. Melt chocolate chips; drizzle over filling. Gently cut through to marble. Sprinkle with reserved crumbs; press in slightly. Freeze at least 2 hours or until serving. Remove from freezer 10 minutes before serving. Filling: In small mixture bowl, combine cream cheese, sugar, peanut butter and vanilla; beat at medium speed until smooth and creamy. Add eggs, one at a time, beating well after each. By hand, fold in whipping cream. Tip: If desired, you may substitute 2 cups (4 1/2 ounce carton) frozen whipped topping.

We had baked tilapia with panko coating. I've been feeling side dish-challenged a lot lately, so I figured this salad had enough veggies in it to count for 2 sides. Oh yeah - we had lemon meringue pie, too. The recipe said "makes 6 cups of slaw" - didn't say what a serving size would be, but I would think one cup. To be honest, I'm not a very good judge of weight measurements when it comes to cabbage and bok choy, so I probably made more than 6 cups. Shredded chicken does sound good. I'm thinking that ramen noodles would be good, too,instead of cooked pasta, as the recipe suggests.

Here are a couple of my favorites too. I keep the brownie mix on hand for the kids, better than the boxed brownies anyday, and it's from the King Arthur website: Make-Your-Own Brownie Mix A 2 1/4 cups (16 ounces) sugar 1 1/4 cups (3 3/4 ounces) Dutch-process cocoa (we love our deep-dark Double- Dutch Cocoa) 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour 2 cups (12 ounces) chocolate chips In a large bowl, thoroughly stir together everything but the chocolate chips. If you’re using a stand mixer, let it mix on low speed for 5 minutes; it’s important to make sure everything is well combined, especially if you’re making a double batch of the mix. Stir in the chocolate chips at the end. Note: If you’re making a double batch, stir 2 cups of chips into each separately (rather than stirring 4 cups of chips into the entire batch). Scoop mix into an airtight container, and store at room temperature for up to 6 months. Deep-Dark Fudgy Brownies Their name says it all��"these are dark, moist, and delicious. 1 batch Make-Your-Own Brownie Mix* 1 cup (2 sticks, 8 ounces) unsalted butter 1 tablespoon vanilla extract 4 large eggs *Use 6 cups mix (2 pounds, 6 1/2 ounces) if you’re scooping out of a multiple-mix batch. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Place the mix in a large bowl. In a medium-sized microwave-safe bowl, or in a saucepan set over medium heat, melt the butter and continue to heat till it’s very hot and starting to bubble around the edges. Note: Heating the butter like this helps give the brownies an attractive, slightly satiny top crust. Add the hot butter to the mix, stirring till everything is thoroughly combined. Beat in the vanilla, then add the eggs one at a time, beating till each is totally mixed in. Spoon the batter into the prepared pan. Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out clean, or with just a tiny amount of moist crumbs clinging to it. The edges of the brownies should be set, but the middle still soft. Remove the brownies from the oven, and cool them completely before cutting and serving. Yield: 2 dozen brownies. Variation: For ultra-thick brownies, spread the batter in a 9" x 9" x 2" pan*, and bake in a preheated 325°F oven for about 45 to 55 minutes, till a cake tester inserted in the very center reveals no liquid batter, only moist crumbs. Remove from the oven, and cool completely before cutting and serving. *Be sure to use a pan that’s at least 2" deep, to prevent overflow. I like this pancake mix, the graham crackers give it a nice flavor. Graham Pancake Mix 4 cups whole wheat flour 1 cup graham cracker crumbs 1 cup whole bran 4 tablespoons brown sugar 4 tablespoons baking powder 2 teaspoons salt Mix all ingredients together and keep in a tightly covered container. When you're ready to make the pancakes, use 1 ½ cups mix with the following: One egg, 2 tablespoons vegetable oil and 1 ½ cups of milk. Stir together until moistened and cook on a hot greased griddle (400 F) until done. Serve hot with maple syrup or crushed fruit. Finally, chocolate oatmeal. I like it, but I haven't had a chance to play with different flavors yet: Heart Smart Oatmeal Breakfast (this makes a LOT) 42 ounces of old fashioned oatmeal (not the 1 minute kind) 4 cups raisins/cherries/cranberries,dried fruit 1/2 container cocoa (the regular grocery store size) 16 ounces ground flaxseed 2 ounces ground cinnamon Mix it all up and store. It'll keep for a long time, but the flaxseed will get rancid eventually, so I just made half a batch. To make oatmeal, put 3 heaping tablespoons in a bowl, add 1/3 cup water (more if you like it a bit less "thick", experiment and add water to suit your tastes) and stir. Microwave for 2 and a half minutes, stir well and top with yogurt and fresh fruit, or milk and sugar, whatever you like on oatmeal. Annie