Thanks, Cindy! I just passed on your thanks to Duke, the artist. He's really good with pens/pencils but he's just begun getting into watercolors so they're still a bit... abstract. LOL Before I forget, here's the no-bake recipe: 2 cups sugar 1/2 cup milk 1/2 cup butter 1/2 tsp salt 1/2 cup cocoa powder Bring the above to a boil. Boil for a few minutes (3-5? I'm always distracted so whenever I remember I'm making cookies. LOL) then remove from heat and add: 1 tsp vanilla 1 cup peanut butter 3-5 cups quick oats Mix and spoon onto wax paper, then let cool & harden. My mother uses only 3 cups of oats but I like more so I go up towards the 5 cups. Hubby likes coconut in his (blech!) and his grandmother used rice crispies in hers. There are all sorts of variations you can use. Some even omit the cocoa and just make it a PB cookie. For the swap cookies, I ran out of cocoa powder (gasp!) so subbed in a few chocolate chips for the cup of cocoa I was short on. Diane

Strange coincidence - I put an 8lb pork shoulder in the oven this morning. I use a roasting bag. I cut slits into the meat and insert garlic cloves about six or seven. Then rub the whole shoulder with head & country dry rub. Place it in the bag --fat side up-- then marinate overnight in the fridge. I got up this morning and preheated the oven to 400. Cut six slits into the top of the bag, placed the shoulder in the oven and turned the temp down to 300. I let it cook until I get an internal temp of 195-200 (Pulled Pork). Then take it out and let it rest for 20-30 minutes. After that it should just pull apart. Half will be for bbq - head & country bbq sauce. Half will be for pulled pork enchiladas, pulled pork nachos, and whatever else we think of. Yummy! I've made several recipes from the pioneer woman website. Thats where I got the pulled pork nachos recipe. It just doesn't get much better than pulled pork, except maybe home grown tomatoes and fried okra. :)

MARBLED BANANA BARS An easy-to-make bar with chocolate and bananas marbled together. Preparation 15 min. Baking 20 min. Ingredients: 1 cup sugar 1/2 cup margarine, softened 1 1/2 cups (about 4) mashed ripe bananas 1 egg 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsweetened cocoa Powdered sugar, if desired Instructions: Heat oven to 350°F. Combine sugar and margarine in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas, egg and vanilla; continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat, scraping bowl often, until well mixed. Drop 1 1/2 cups batter by spoonfuls into greased 13x9-inch baking pan. To remaining batter in bowl, add cocoa; beat at low speed until well mixed. Drop spoonfuls of chocolate batter in pan over banana batter. Gently swirl chocolate batter through banana batter using knife. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Just before serving, sprinkle with powdered sugar. Cut into bars. Yield: 36 bars Sue

Tomorrow on the Recipe of the Day thread. I just wanted everyone to have a chance to peruse the website. Nita, thanks for posting the link.