The Chocolate Monk - Let's have a Shot

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 OH BOY... Let's have a Shot!!!

But not just any Shot, this drink has the flavors of Chocolate Coffee, with hints of Hazelnut!  Really, what's not to love.

I am in the midst of getting ready for my annual Super Bowl party.  This year I want to add a couple of "Let's do Shots" Games, but I want to avoid the messy ugly shots of tequila or whiskey that normally goes with that phrase.  OK... Truth be Told, I am after drinks that the ladies will want to drink.

And by gosh, bu golly, this is more than one.  Simply delicious, dangerously so since you can not taste the booze at all.  Very much chocolate flavored, with enough hints of the other two liqueurs to make this special.

Only requires a three bottles of booze, makes this affordable for a home bar.  The Baileys and Kahlua belong in every home bar anyway, you may have a half a bottle of each already.  The Frangelico, the hazelnut flavor has such a pretty bottle you may want to keep that in your regular home bar as well.  Booze really does not spoil, so buy a bottle every now and then and in no time, you have a stocked bar.

Cheers and go team!  Keep scrolling down for this easy to follow recipe...

But first, here's spmething fun to add to my want list... Mason Jar Shot Glasses...

 OK, Here's What I Did...

The Chocolate Monk

Ingredients

• 1 package (about 3) Oreos, Crushed to dust
• 1/2 ounce Baileys
• 1/2 Ounce Frangelico
• 1/2 ounce Kahlua 

Mixing Directions

1. These are best chilled... Either have frosted shot glasses ready from the freezer or stash the bottles in the fridge until ready to mix.
2. Start with the Kahlua, it will settle to the bottom
3. Add Baileys
4. Add the Frangelico
5. Allow to rest for a couple of minutes and you will see the separation of the Baileys and the other two.  Or start sipping
6. Serve Chilled and ENJOY!

And coming soon, recipes for two more drinks, The Abbot's Dream and the Bananas in Paradise that use almost the same liqueurs. making bartending at home affordable.

DOUBLE Decadent Chocolate Caramel "Hip to be Square" Pie

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 OH BOY... A Truly Decadent Chocolate Cream Pie with a Layer of Caramel...


But not just any decadent chocolate Pie, this is actually 2 pies, served up in a more practical way for a crowd.

Look, I am all for the glamour and Oohs and Aahs that come with a beautiful pie presentation.  Take a look at the photo to the left.  That's what I served for Christmas this year and it was indeed wildly popular (several comments about the vest pie they ever has).  I even did a post recently with that single pie recipe (Click HERE).

But sometimes you are more needing a delicious dessert, but more convenient to make.  This is a bit of a complicated pie, with a cookie crust, a fresh made scratch caramel center and that decadent dark chocolate silky filling.  Making this double pie n a casserole dish gets you a BIG dessert without the need for making 2 pies.

It;s just easier.

But just as good.

I served this up at my church for an after services treat on New Year's day.  Provided a bowl of whipped cream and it was of course gobbled up.

Keep scrolling down for this easy to follow recipe...

But don't you love the colored casserole dish?  I splurged recently and bought a couple of "presentation" dishess.  Something with a little rustic style that helps make my desserts shine.  These are heavy stoneware, perfect for getting an even bake for your fruit pies but make your cold pies glow as well...



But I digress... keep scrolling down for this wildly popular and decadent dessert...

 OK, Here's What I Did...

Double Most Decadent Chocolate Caramel Pie EVER!!!

Ingredients

• 1 package (about 3) Oreos, Crushed to dust
• 1/2 Cup (1 Stick) Butter for the Crust
• An additional 1 Cup (2 Stick) Butter for the Caramel
• 1-1/3 Cup Packed Brown Sugar
• 1/2 Cups Heavy Whipping Cream to mix with the sugar and butter for the Caramel
• An additional 2 Cup Heavy Whipping Cream for the Chocolate filling
• 2 (12 Ounce) bag Dark Chocolate Chips
• Optional, additional Whipped cream for garnish

Cooking Directions

1. In the bowl of a food processor, finely crush the Oreo cookies with a food processor or blender. Stir crumbs together with i stick of  melted butter until well combined.
2.  Press into the bottom and sides of a 9X13 Casserole Dish. Freeze crust for 10 minutes, until set.
3. While the crust is chilling, combine remaíníng stick butter and brown sugar ín a small saucepan. Cook over medium heat, whískíng constantly, until mixture begins to bubble. Continue cooking, whískíng constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want the caramel to fully freeze.)
4. Place chocolate chips in a glass bowl. in a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve.
5. Before serving, garnish with a bit of Whipped Cream, or provide a bowl of whipped cream on the side.
6. Serve Chilled and ENJOY!

Most Decadent Chocolate Caramel Pie EVER!!!

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 Oh BOY... Chocolate Pie!

BUT by no means is this an ordinary Chocolate Pie.  No, No, this is about the most decadent Chocolate pie you could imagine.  Loaded wit deep rich dark chocolate, beautiful dark color with a layer of fresh made soft caramel between a crumble cookie crust and that Sweet Creamy Chocolate decadence!

Oh My Indeed, Oh Boy indeed!

This is a bit of a complicated seeming recipe.  You will make your own scrstch caramel from brown sugar, butter and a bit of heavy cream (remember, decadent).  You will make the thick "pudding" from scratch.  and you will make that crumble fudgy cookie crust.  Seemingly complicated, but honestly, very easy when you separate each step.

Any novice cook can make this and just wait until you get the Oohs and Aahs from your guests.  This is a company "dressed to impress" dessert.  Do not try to eat this alone.

Celebrate and enjoy!

Keep scrolling down for this easy to follow recipe...

But don't you love the pie plate?  I splurged recently and bought a couple of "presentation" pie plates.  Something with a little rustic style that helps make my desserts shine.  These are heavy stoneware, perfect for getting an even bake for your fruit pies but make your cold pies glow as well...



Worth ever cent... here's the recipe...

 OK, Here's What I Did...

Most Decadent Chocolate Caramel Pie EVER!!!

Ingredients

• 1 package (about 3) Oreos, Crushed to dust
• 1/2 Cup (1 Stick) Butter for the Crust
• An additional 1/2 Cup (1 Stick) Butter for the Filling
• 2/3 Cup Packed Brown Sugar
• 1/4 Cups Heavy Whipping Cream to mix with the sugar and butter for the Caramel
• An additional 1 Cup Heavy Whipping Cream for the Chocolate filling
• 1 12 Ounce bag Dark Chocolate Chips
• Optional, additional Whipped cream for garnish

Cooking Directions

1. In the bowl of a food processor, finely crush the Oreo cookies with a food processor or blender. Stir crumbs together with i stick of  melted butter until well combined.
2.  Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes, until set.
3. While the crust is chilling, combine remaíníng stick butter and brown sugar ín a small saucepan. Cook over medium heat, whískíng constantly, until mixture begins to bubble. Continue cooking, whískíng constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want the caramel to fully freeze.)
4. Place chocolate chips in a glass bowl. in a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve.
5. Before serving, garnish with a bit of Whipped Cream, or provide a bowl of whipped cream on the side.
6. Serve Chilled and ENJOY!

Chocolate Fudge Cream Cheese Brownies - 52 Cookies, Brownies and Bar recipes

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Oh Boy do I love a good chocolate brownie!

These are OVER THE TOP good with that inner layer of Sweet Cream Cheese frosting built into the bars.

there is a trick, be sure everything has cooled completely before trying to plate them.  The appearance in the photos has a bit too much crumbling as I cut them.  But i assure you as they cooled, the cream cheese became more firm and these were hand holdable as brownies.

I started these at 6 AM for a 9 AM Delivery to our children's church worship hour (Babysitting time?) so I had to rush the slicing which caused the cracking.  But delivered in the trunk of our car with below freezing temperatures, by the time we hot the church, the bars were firm.

Actually, I like the look.  Like a little chocolate bonus plopped on top of a frosted brownie.

But enough of the explanation for the photos, in fact these were WONDERFUL!  EXTRA Chocolate-y and incredibly easy.  The chocolate part is a store bought cake mix upgrade (easy peasy).  The Cream Cheese "Frosting" center is the icing on the top (in the middle).

LOVE this idea, will probably revisit sometime soon to get a better look, but as far as taste... NOTHING BETTER for a CHOCOHOLIC!

Enjoy!

 OK... Here's what I did...

Chocolate Fudge
Cream Cheese Brownies

Ingredients

• 1 Store bought Chocolate Fudge Cake Box Mix
• 2 Large Eggs, used separately
• 1/2 Cup Olive Oil
• 1 Brick (8 Oz) Cream Cheese, room temperature
• 1/4 Cup Sugar
• Sprinkle of Powdered Sugar for Garnish

Cooking Directions

1. Preheat oven to 350 degrees
2. Mix dry cake mix, 1 egg, and oil until crumbly; reserve 1-1/4 cup.
3. Press remaining mixture lightly into an ungreased 7x9 inch pan.
4. Bake for 10 minutes at 350 degrees
5. Beat cream cheese, 1 egg and sugar  until smooth.
6. Spread over baked layer and then sprinkle reserved crumb mixture over the top.
7. Bake for an additional 13 minutes.
8. Cool completely before cutting into bars.
9. Refrigerate for 1 hour
10. Add a Sprinkle of Powdered Sugar for Garnish
11. Serve Chilled and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 

Stop on by, there's always a new cookie in the cookie jar!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

M and M Gravity Chocolate Fudge Cake - 52 Holiday Cake and Pies at Home

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The idea for this cake has been popping around the internet and Pinterest for awhile.  But I was never really able to find directions, just photos.

So I thought about it for a bit, what it would take to get the bag held up, how to get the look of the gravity defying cascading M and Ms.

Turns out, this is about as easy as it gets!


There is one tricky part...

The brace in the cake.

If you are not careful to use a little engineering math, the weight of the M and Ms/Dowel/Frosting will gradually force the whole AMAZING part to fall.

I have made this cake a few times now and the braces turn out to be pretty easy.  I have used a dowel rod as the main center.  In the photo shown to the right I used long skewers (like for BBQing).  The real secret is the extra side pieces that form a tri pod to hold the dowel upright and take the pressure of the weight of gravity.

Remember, Gravity - It's not just a good idea, it's the law!

Other than that, the cake is pretty obvious.  I went ahead and used box mix and canned frosting.  Sure I have scratch versions of each but honestly, no one is eating this based on the taste.

Kit Kat brand candy bars line the edge (use the mini size).

Buy 2 cans of frosting, use extra around the sides to "glue" the bars to the cake.

Then use extra frosting to coat the dowel and support pieces so that you can stick the bag and M and Ms on.

And that's it.  Easy Peasy and an AMAZING CROWD PLEASER!

Enjoy!

 OK... Here's what I did...

M and M Gravity Chocolate Fudge Cake

Ingredients

• 1 BOX Chocolate Fudge Cake Mix, Baked according to directions on the box, in 2 (8 Inch) Springform pans
• 2 CANS Chocolate Fudge Icing (No one is eating this because of your scratch recipe skills, use the boxes and cans for ease)
• 25 to 30 "Kit Kat" Brand Mini bars (the Halloween give away sizeType)
• A BIG Bag of M and M Brand Candy
• A one foot long 3/4 inch thick DOWEL ROD
• a Single Chopstick, broken in half
• a metal twist tie from a bread wrapper

Cooking Directions

1. Please refer to the photos in the post for a better guide to get "the Look".
2. Bake the cake according to the package directions. Use one can of frosting to frost the cake as you would a "normal" 2 layer cake.
3. Use 1/4th of the second can of frosting to add an extra thick layer of frosting around the sides. This will make it easier to add the Kit Kat bars.
4. Add the Kit Kat bars, sticking them to the side of the cake, pressing into the frosting. Work for an even appearance, level across the top and uniform looking around the sides.
5. Now is the only tricky part... Stick the dowel rod into the cake at about a 120 degree angle. A little higher than a right angle 90 degree angle. Press in until the dowel hits bottom.
6. Close to where the dowel emerges from the cake. insert the two halves of the chopstick so that when combined with the dowel they form a tripod for stability. arrange the leg braces so that you can wrap a bread wrapper metal twist tie around the meeting point of the dowel and braces (again, see photo).
7. Coat the dowel and leg braces with the remaining frosting.
8. Open the bag of M and M Brand Candy in such a way that the bag only has a small opening where you can insert the empty bag onto the top of the dowel rod for the appearance of M and M Brand Candy cascading out of the bag.
9. Press M&Ms into the frosting covering every inch as best you can except the top one inch. Insert the opening of the M and M Brand Candy bag into the top of the dowel, pressing the bag into the frosting to act as a glue.
10. Pour remaining M and M Brand Candy on top of the cake so it looks like they have come from the bag. Chill until ready to serve. You don't want the frosting on the dowel to weaken.
11. Serve chilled to the Oooohs and Aaaahs of amazement and... ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

TRIPLE Chocolate CHUNK Cookies - 52 Cookie recipes

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Oh BOY... I LOVE How Much Chocolate is in These Cookies!

The Chunky part is a puffed up eggy almost a cake like cookie flavored with unsweetened chocolate.

The Chunk bits of chocolate inside are a semi sweet chocolate bit (for an even more interesting look, try substituting white chocolate chips... But I digress...)

And finally the whole double chocolate cookie is then dipped in a sweet melted chocolate to make a TRIPLE Chocolate Cookie fit for any chocoholic!


Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

TRIPLE Chocolate Cookies

Ingredients

• 2 Ounces (1/2 "Bar") Baker's Unsweetened Chocolate
• 3 Large Eggs
• 1 Cup Olive Oil
• 3/4 Cup Brown Sugar
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Vanilla
• 1 large Pinch (1/4 tsp)` Salt
• 2-1/3 Cup Flour
• 1 Package (12 Ounces) Semi Sweet Chocolate Chunks
• 1 Cup Sweet Chocolate Chips (Melted in microwave 15 second bursts, stirring in between)

Cooking Directions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or a Silipat non-stick Mat
2. Melt Unsweetened chocolate in 15 second bursts in a microwave (or over a double boiler). Stir to mix in between each burst. Repeat until thoroughly melted. Allow to cool for 5 minutes.
3. Meanwhile, whip eggs in a large mixing bowl. Add Oil and sugar and continue to beat until light and frothy.
4. Blend in Baking Powder and Soda, vanilla, salt and melted chocolate.
5. Mix in flour, folding in until smooth. For big poofy cookies, DO NOT OVER MIX. If you mix too much, your cookies will be flatter. Add Chocolate chunks and fold to evenly mix.
6. Shape dough into walnut size balls, place on the lines cookie sheet about 2 inches apart.
7. Bake 11 minutes or until firm in the center. Do not over bake.
8. Cool on the pan for 3 minutes then transfer to a wire rack and allow to cool completely.
9. When the cookies are cool, melt the remaining chocolate chips in a microwave, again, 15 second bursts stirring after each burst. Do not over heat, when the chocolate has just blended smooth, dip 1/2 of the top of each cookie in the melted chocolate. Return to wire rack and allow to cool. Let Set.
10. Serve with a COLD glass of Milk and ENJOY!

*************************************************************************

Double Click the Photo Above
for a Link to my list of
MORE THAN 52 Cookies 

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 

Stop on by, there's always a new cookie in the cookie jar!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by over 100,000 (Yes, One HUNDRED THOUSAND) followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Chocolate Milkshake - 52 Drinks for the Home

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What more can be said...

Rich Thick DELICIOUS Chocolate Milkshake!



Just keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

Chocolate Milkshake

Ingredients

• 1 Pint Premium Chocolate Ice Cream, Softened a bit, leave out for 30 minutes before making
• 1/4 Cup Whole Milk
• 2 TBS Malt Powder
• 2 TBS Chocolate Syrup
• Dollops of Whipped Cream
• Shavings from a Chocolate Bar for garnish

Cooking Directions

1. Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, about 30 to 45 seconds. Pour into 2 tall glasses and serve immediately.
2. Serve COLD and ENJOY!

SUPER MOIST Fudgy TRIPLE Chocolate Brownies with Chocolate Fudge Glaze - Church PotLuck Dessert

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We all get asked to contribute sometimes.  Maybe for a family gathering, Holiday meal, neighborhood BYODish party or for my personal favorite, the Church PotLuck dinner.

It always takes a bit of nerve to bring brownies.  First, everyone will assume that you just opened a box so you will have to explain over and over again that these are a bit better than the box (lots of bits better).  But, once someone takes a bite, word will spread...

Moist and fudgy cake brownies... just a  little ooey and gooey!  There is a tiny extra texture in the cake as there are mini chocolate chips inside!

Now for many, that would be good enough.  Adding the thin layer of sweet fudgy glaze on the top gives this that "next level" of look and taste.

Total package, best brownie EVER!

Chocolate gooey cake brownie with...

Chocolate Chips added to the mix PLUS...

Sweet Fudge Glaze topping

SUPER MOIST Fudgy TRIPLE Chocolate Brownies with Chocolate Fudge Glaze

This is simple... A little special, just a little mixing, a little stirring and a little baking and you have a fresh made, home made, brag worthy dish that is always well received. One of those, "Anyone can make this" Dishes. Plus, as I like to say...

Church PotLuck Suppers are a chance to share God's Bounty with your Church family and friends. That bounty should be made with love and caring.

OK... Here's what I did...

SUPER MOIST Fudgy TRIPLE Chocolate Brownies with
Chocolate Fudge Glaze

Ingredients

• For Brownies ...
• 1 Cup Sugar
• 1/2 Cup Flour
• 1/3 Cup Cocoa
• Pinch of Baking Powder
• 2 Large Eggs
• 1/2 Cup Olive Oil
• 1 tsp Vanilla
• 1 Cup Semi-Sweet Chocolate Chips
• For Chocolate Fudge Glaze
• 1 Cup Sugar
• 2 TBS Cocoa Powder
• 1/3 Cup Whole Milk
• 4 TBS Butter
• Splash of Vanilla

Cooking Directions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine all of the dry ingredients (Flour, Cocoa, Sugar and Baking Powder).
3. Mix in the wet ingredients (Eggs, Olive Oil and Vanilla). Be careful to not over mix or the brownies will fall in the center. Mix by folding wet into dry until just combined and all dry ingredients are glazed chocolate.
4. Add the chocolate chips and fold in a few more times until well mixed.
5. Pour into 9X9 greased baking pan
6. Bake for 25 minutes. Allow to cool completely before adding glaze topping
7. While the brownies are cooling, prepare the Ganache... Over medium low heat, in a small sauce pan, combine sugar, Cocoa and Milk (Whole Milk only please). Continue to stir and gradually increase heat until the mixture begins to boil.
8. Allow a slow boil for 1 minute. Add the Butter and Vanilla and continue to stir over medium heat until the mix begins to thicken.
9. Pour Glaze over cooled brownies, making sure all are coated.
10. Cut into 9 one inch square brownies, serve chilled and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 

Stop on by, there's always a new cookie in the cookie jar!

******************************************************

This recipe has also been added to my growing list of
"52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...


Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest