Okay, okay. You shamed me into it. Particularly since I'm on a diet and my every day meals are going to be pretty boring for a long while. I will start with an appetizer today. Tomorrow you will get a main dish and on friday, a dessert. I love to share recipes but I'm too lazy to get up and get my books out and type them up. This one is real easy. Both to make and to type. Good, too. Artichoke Ham bites. One jar of artichoke hearts. You can buy the marinated ones but I think they're too oily so I buy just plain artichokes, quartered and marinate them in Good Seasons Italian dressing. Wrap each artichoke piece with a thinly sliced piece of ham folded and wrapped like a pig in a blanket, secure with toothpick and place on foil-lined baking sheet. Just before serving, broil a few minutes until hot. Not too high in calories very tasty, and so so easy!

I've used this recipe for years. Beef Stroganoff 1 lb. sirloin steak, cut into 1/4" strips 1 Tbsp. flour 1/2 tsp. salt 4 Tbsp. butter 1/2 c. onion, chopped 1 c. mushrooms, chopped 1 or 2 cloves garlic, minced 2 Tbsp. butter 3 Tbsp. flour 1 Tbsp. tomato paste 1 can condensed beef broth 1 c. sour cream 2 Tbsp. sherry (optional) Combine 1 Tbsp. flour and salt. Dredge meat in this and brown on both sides in 4 Tbsp. butter. Add mushrooms, onions and garlic. Cook 3-4 minutes until onion is tender. Remove from skillet. Add 2 Tbsp. butter to pan drippings. When melted, blend in 3 Tbsp. flour. Add tomato paste. Slowly add broth, stirring constantly til mixture thickens. Return meat to skillet. When ready to serve, stir in sherry and sour cream. Heat briefly. Serve over rice, noodles or potatoes.

I made these ribs yesterday for dinner and posted the pic on the What's for Dinner thread. We love them! Leave yourself time, they have to marinate for a few hours. Chipotle-Glazed Ribs 3 lb back or side ribs 2 tbsp lemon zest 1 tsp salt 1 cup ketchup 2 chipotle peppers, minced 1 tbsp adobo sauce 1 1/2 tbsp cider vinegar 1 tbsp molasses 1 1/2 tsp cajun seasoning, or blend of paprika, cumin, cayenne, etc. (I make my own blend) 2 tbsp brown sugar Pour water in roasting pan to come 1/2" up sides. Cut ribs in 2-rib portions and place in pan in single layer. Cover and steam-roast at 325 degrees 75-90 minutes. Transfer to a large baking dish. Combine lemon zest and salt, rub all over ribs. Meanwhile, combine remaining ingredients and simmer 1/2 hour. Brush 1/2 the sauce over the ribs. Cover and refrigerate 4 hours, turning and brushing with glaze at least once. Preheat oven to 375 degrees. Let ribs come to room temperature. Bake, brushing with remaining sauce until heated through and glazed, brushing with sauce at least once.

oh I have got to make that deviled egg dip, my husband will knock people out of his way to get to deviled eggs I swear! He would love that dip. Glenda we love the cracklin cornbread too! I also love cream cheese cornbread, so easy to do. make up your regular fave cornbread batter, pour half of it into your pan then drop dollups of soft cream cheese here and there in the pan, then pour the rest of the batter over that so the dollups are sandwiched in the batter, do not stir, bake as usual. When you bite in to the cornbread and hit a pocket of that warm cream cheese it is like heaven.