Friday, July 16, 2010


Hello again!
Well the cookbook is in full swing...but I'm lacking one important! I've gotten some, but I need more! I'd potentially love to have at least 500'ish. So start sending. I'll put in every single one you send...whether it's 1 or 50! Send them to BY AUGUST 15TH!!!!!!!!!!! I can use any type of recipe: drinks, app's, main dishes, side dishes, desserts, salads, soups, etc. The sky's the limit!
Thanks in advance for your help!

1 comment:

  1. Hi Girl! I just wanted to stop by and share a recipe with you and wish you guys the best of luck and let you know you are in my prayers always! I think what you are doing here is fantastic and witty and I will definitely preorder my book tomorrow when I get paid! God bless you always! Heidi Haeflinger

    If you love breakfast bread like I do this one is to die for!

    Blueberry Zucchini Bread

    3 eggs, lightly beaten
    1 cup vegetable oil
    3 teaspoons vanilla extract
    2 1/4 cups white sugar
    2 cups shredded zucchini
    3 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1 tablespoon ground cinnamon
    1 pint fresh blueberries
    1.Preheat oven to 350 degrees F (175 degrees C) C). Lightly grease 4 mini-loaf pans and sprinkle with mixed sugar and cinnamon for that extra little yum.
    2.In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
    3.Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Just before the bread cools down brush with a little melted butter. Grab a cup of coffee and enjoy.