Love them...I used to always write my kids names on the pancakes. But you have to learn how to write the name backwards. I wasn't smart enough to put the pancake batter into a bottle...I always just let a small amout run off the edge of a spoon. But I've got great grandkids now I can make those for. I'm sure they'll be having sleep overs in grandma house tent soon enough.

Does anyone have a hint for me for Stage 33 (just a hint). I've gotten all the rest except one more "?" which I'm sure will open if I can get this little bugger. Thanks

Easy Oven-Baked Vegetables -- e-w Yield: 5 servings - 1 pound frozen broccoli, cauliflower, and carrot medley - or - your favorite combination - 1/4 teaspoon salt - 1 teaspoon dried parsley or salt-free herb blend - 1 tablespoon extra virgin olive oil Preheat oven to 400º. Coat a 9x13-inch pan with nonstick cooking spray and place the frozen vegetables in the dish. Sprinkle with the salt and herbs and toss to mix well. Drizzle with the olive oil and toss to mix. Cover the pan with aluminum foil and bake for about 20 to 25 minutes, or until steaming hot and tender. Serve hot. One 2/3-cup serving: Calories: 50, Carbohydrate: 5 g, Cholesterol: 0 mg, Fat: 2.9 g, Saturated Fat: 0.4 g, Fiber: 2.6 g, Protein: 2 g, Sodium: 91 mg +++EXC: 1 Vegetable, 1/2 Fat +++WWP: 1

Welcome home, Casey! Hope you had a fabulous time ... seeing the "sights" ... some news, possibly? And now you're back to the familar "sites" game. Thanks for them. ole joyful