Hmmmm. I've found that temperature is the most critical component, and I always add the dry milk, it makes a thicker yogurt, especially when using low fat milk. (I usually use skim, because that's what I have on hand). I heat the milk in my big Calphalon pan, it's not stainless. I stir with whatever spoon or utensil I grab out of my countertop holder and I pour it into quart canning jars that I've set in the sink because I always slop it. I usually dip the hot milk out of the pan with a coffee cup that I grab out of the cupboard, and I use my plastic canning funnel to pour it into the jars, so if there is any chance for contamination, mine's been contaminated! So, I'm thinking that either your milk was a bit too hot when you started or the temperature was a little too hot or too cool while the yogurt was "working". I'm only assuming that you did add the dry milk, because you were using 2% milk? I always make sure I use a good amount of my prior batch of yogurt to make sure I have enough starter and I always use the dry milk because I want it thick but I want it low fat. It must just be dumb luck because I've made a lot of batches of yogurt and I've only had one fail to thicken. I've used the dehydrator to keep the stuff warm, I've used a cooler with hot water, it's all been good. The only failure I had was when my starter was getting old. I always use the last of the present batch to start the next batch and eventually it got thinner and thinner (and sourer and sourer, LOL), until I gave it up and bought a new container of yogurt as a starter. Now I'm back to yogurt so thick it'll mound on a spoon, like the picture on the WFD thread. It is kind of a science, though, Glenda, so I can only say for sure to try again. Not much help, I guess. Oh,and don't scorch the milk, that's my trick... Annie

Joanna, you may want to ask the butcher about those bones... Years ago my Mother would buy soup bones from a local butcher who bought whole animals from the local stock yards... On one visit to the butchers shop she noticed a sign for Free dog bones and asked for a few pounds of beef dog bones... The man behind the counter told her they were NOT for human consumption for various reasons, most weren't properly refrigerated, they were all dumped in one container ( beef, pork, lamb, veal... ) some had fallen on the floor or fished out of the trash... Granted most stores today wouldn't take the chance of selling contaminated bones but... Better safe than sorry, ask if they ARE fit for human consumption. Rita

Yes, I've seen it, Loves2cook4six noticed it last week too9, LOL. They "featured" that recipe last year too, for some reason it's the recipe that I have that everyone goes creazy over. My girls love it and say if I get rich and famous, it'll be for that salsa. In the meantime, I eat about 1 jar per year of the stuff, LOL. Thank you for the props! Annie

Sorry I'm so late, sooz, I was weeding the strawberries and moving baby chicks to their new/bigger home. Then I planted 100 asparagus crowns. It's spring you know. (grin) I've topped the brownies with chocolate chips, but not in an effort to keep them from sticking to the wrapping. Maybe the M&M's would work, if you put them on thickly enough, but I've not tried it and I'm not optimistic, as the ganache gets pretty soft and sticky at room temperature. I've also frozen brownies by themselves, but never frosted. I've also frozen the frosting for later use, so I'm only guessing that those components would be fine, although I think the ganache might separate or even bloom. I've used a 9x13, but I'm happier with a 9 inch pan, just because I like my brownies thick. The thinner brownies in the 9x13 can get especially crunchy in the corners, if they are overbaked at all. By the time you add the peanut butter layer and the frosting/ganache layer, it makes a reasonable sized brownie in the 9x13, but I still prefer the texture of the thicker brownie baked in a smaller pan. It must be in the air, I made a gluten free banana/chocolate brownies with peanut butter frosting today, as Amanda was here with Dave and the kids for dinner. They were pretty good, even gluten free! Have fun and good luck, I hope you have a great and successful bake sale. Annie