Thanks...I was planning on making plain old chocolate cake this weekend, and I was thinking I could add them crushed to the top icing as a design....What do you think???

Must have over 100 of the small two inch type. I read on a blog you can crush them and sprinkle them on cookies or whatever.
Should I just pitch 'em??? Ann

SOLUTION-my DH's friend took it, he drank half of it last night and got hammered....

Like I said, how would YOU take the news-" I appreciate the dish you left me when I was sick. So thoughtful. I was unable to enjoy it since I am on a sodium restricted diet and both cream of mushroom soup and canned tuna are very high in Sodium...Perhaps the single mom in 1719 would like it....." I cringe. I hate to be dishonest, but.....I don't want to hurt your feelings.

I am hesitate to cook with it...or marinate with it.....Since I won't drink it..I appreciate the gift, and the thought is wonderful.
Think about it this way-what would YOU do if a friend make a batch of strawberry jam and it was awful.
Ask if any others had imput? Tell them the flavor was off? Be honest.
Would YOU like to know?
Maybe it wasn't just us. Was it a bad batch?!? Ann

Local man and customer of ours makes some type of wine-I think mullberry or some fruit...He has one of those pro style cork things so its pretty serious. I guess he gives them out every year to lucky friends and we got one last year. It was horrible. We each had a sip and dumped the rest out....
To my shock, we received another bottle last Christmas.
Can I regift it to a friend who likes wine or should I dump it out.....Ann
PS I will send it to anyone here who wants it...

Here's my Grapefriut Cake recipe. Been making it for decades...from southern Living Magazine.
1 1/2 cups sifted cake flour. 3/4 c sugar. 1 1/2 tsp b powder. 1/2 tsp salt. 3 eggs, seperated. 3 tbsp grapefruit juice. 1/2 tsp zest. 1/4 tsp cream of tarter. 1/4 c vegetable oil. 1/4 c water
Seperate eggs. Beat whites until dry. Sift together flour, bp, salt. Set aside.Mix yolks, sugar, juice, zest, tarter, water, and oil. Add dry and to well mixed wet just until combined. Fold in whites. 350 2 9 inch pans until done (I forget) Also, If you want, add a few drops of yellow foodr coloring to make it POP)
Icing-2 8 ounce cream cheese packages, softened. 1 tsp lemon juice. 1 tsp lemon zest. 1 c xxx sugar, sifted. yellow food coloring.

Also, I lived in Florida until we retired to Southern Illinois 4 years ago (don't ASk) and I would make a triple batch of marmalade/freeze curd/double this cake recipe and freeze/freeze juice.

I recently had to return my 5.5 quart Le Ceueset for warranty. Some tips.
the phone number works best early, otherwise you sit in hold forever.....I put my cel on speaker and went about my day. Don't leave a message. They didn't call back..
I saw the same reviews.....patience is needed....Also, I had a limited selection of colors-Dune, dijon, Cherry-which was fine with me. I really loved the Cobalt, but the dune is brilliant. I had no receipt. I bought mine 6 years ago at the outlet in Orlando and honestly use it 3 times a week. Maybe more...
I had made a roast and soaked the pot in a basic dish soap warm water solution. I was livid to see a golfball sized piece of coating come off.....
I would say I was pleased with the way they handled it.....

I bought the kit like all the beginners do. I need a huge pot for soup today and my 5 1/2 quart Le Creuset is on vacation (long story). Can I use the flimsy enamel coated 21 quart stockpot for canning??

If not, then just a puny 4 quart saucepan worth of soup on a snowy weekend sucks....Ann

I was forced to PURGE 6 years ago for a cross country move. Down to 200 ESSENTIALS. I went through the rejects, cooked anything I wanted, put the recipe on a DB, then donated it or sold it on Ebay. Now I am up to 450, sooooo I am thinking we need to all address the adictive aspect of this "hobby".

Can you recommend a recipe for stuffing? Just leave on counter to defrost/dry out a bit and go from there? The blandness gets me. That's why bread pudding was a question.
I figured hot dogs in winter would be weird-stuffing/ bread pudding is "in season" now....LMAO.

Found three packs in the freezer from summer. Any ideas besides make bread crumbs??

No....LMAO....

I know..I messed up. Thanks...

We invited some friends and neighbors over for Thanksgiving and one family hasn't returned my plastic bundt carryer and lidded pie case. I need both this week. They are very busy-3 kids, both work and I rarely see them. Can I leave a note?? I am afraid I'll seem pushy.
There is a backstory-many years ago in another neighborhood, I gave a dish of something (I forget what) to a neighbor and it was never returned. I knocked on the door to ask about the bowl a month later (It fit in my steamer and I used it to cook rice) and the husband didn't know anything about it, but I looked down at the coffee table and they were using it as an ashtray.

Any advice....Ann

GREAT cookbook.

Nope. Vitamix 3600 and 4000 whole food cookbook. 78 pages.
Like this-http://www.ebay.com/itm/VITA-MIX-3600...

I ordered a manual/cookbook from the company years ago, forgot the price. I've given away tons of copies over the last 15 years....ITs from an older machine, but still works great on breat, smoothies, everything.

This reminds me of my mother's famous gravy recipe-
1-buy Franco American chicken gravy in a glass jar.
2-unscrew jar. discard lid
3-nuke for 2 minutes
4-serve in a bowl with spoon (IMPORTANT-shake paprike over hot gravy to make it look hiomemadey)
Actually, I taught myself to cook through books/TV because my mother loathed cooking in a very intense manner. 20 years ago I would have loved this.

Sounds silly, but I kept the lidless bottoms in the car. If I went to a yardsale or goodwill that had a box of lids for free, I'd try to match......

I put a lauindry tote in the bottom corner cabinet. Try to keep lids on, but if I find a lid/bottom seperate I date it...After 12 months I take it to goodwill...

OP, I have never used a garlic press..I just use a knife and cutting board.

Don't know what you mean by boil...I use mine to make taco meat.....

THese all say Kerr or Mason and are the pint jars that we all know....I remembered Alton' Brown's fav mulitasker the melon baller and it sort of worked with dish soap. Still a lot of work...ONe won't budge, so I'll put it back in the freezer overnight...Still a lot of work...Not sure what I'm going to do with the candles I haven't burned yet..........

Well, that's my thinking...Too much work?!? Plus, too toxic....Can you recycle canning jars? My town doesn't have glass, so I get a box then take it 20 miles away when I go there...

I'll try the freezer, then chuck'em.....THanks, all............Ann

Look...(trying not to yell)...I just spent 15 minutes and got 3 stupid metal things off...Glue still there. One STILL has the metal part....I tried a phillips and even bent a cheap paring knife into an "L"....I have accepted that the paper labels on the outside are OK....But, I can't use these 4 jars...The last time I put jars in a cast iron skillet and boiled 1 inch of water and only got the wax out.....Plus I broke 2 jars..
Getting cranky here.....What kind of glue did this person use?!? Nail polish remover didn't work...Grrrrr Pant PANT PANT...

I have 8 regular Ball canning jars that held candles. Bought them in a store. The metal wick thing is very tough to get out of the bottom and the paper label left residue on the outside bottom and front.
I boiled them for 7 minutes and they aren't clean looking.
Any advice? I was told to either try a weak bleach solution or GOOP.
Planning to do a huge batch this weekend and need the jars!!!
Ann

I'd be more worried about the mashed potatoes!! I always have shephards with beef/cottage with turkey or chicken in the freezer!!! Aso, venison. Just defrost, pour in a dish, top with hot mash potatoes......

I concurr about The Pioneer Woman's recipe. Idiot proof, freezes great, and I have become a legend at the monthly Moose Lodge Breakfast as Cinnamon Roll Girl...

I DID THE OLD STAND BY LEMON BARS-USED KEY LIME JUICE/ZEST FROM THE FREEZER. Sorry, didn't see caps was on!!! Thanks! Ann