Cheddar Cheese Mustard Swirl Honey Wheat Bread BREAD MACHINE EASY - Photo DIY Essay

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 Oh Boy Fresh Made Bread...

But not just any fresh made bread, this has such an incredible presentation.  Beautiful stunning presentation with the swirled braided look on top.  But the star of the show is the swirl center with ribbons of cheese throughout.

Such a a winner.

I like to use a wheat dough recipe (with honey) for this recipe.  Adds a little extra strength to the dough to hold up to all the extra moisture added with the cheese and mustard.

This is very easy to do.  Just takes a little know how.  So, here's a photo essay to give you that know how...


First, run the bread machine (keep scrolling down for the easy to follow recipe).

On a lightly floured surface, roll the dough out to a large rectangle...

 Next, slather the Mustard evenly on top of the rectangle of dough.

 Then Sprinkle the cheese on top of the mustard.

 And then roll the dough up tight to form a long tube.

 Now, Slice the tube lengthwise.  Some of the cheese will spill out.  Just tuck it back in.

 Start your braid look.  Put half the tube on top of the center of the other half (Open part on top of each half).

 And just tuck under both half until you have a braid

 Cut in half, put each half into a prepared bread loaf pan.

 Put in a warm dry spot, cover with a towel and allow a second rise for 1 hour, until the dough has risen double.

Bake in a preheated 350 degree oven for 25 minutes.  Allow to cool in the pans for 20 minutes before removing and slicing.

And that's it... easy peasy, spectacular, fun presentation and DELICIOUS!

Keep scrolling down for the easy to follow recipe.

 OK... Here's what I did...

Cheddar Cheese Swirl
Honey Wheat Bread

BREAD MACHINE EASY

Ingredients

• 1 Cup plus 2 TBS Warm (100 degrees) 2% Milk
• 2-1/2 Cups White Bread Flour
• 1/2 Cup Wheat FLour
• 1-1/2 TBS Powdered Milk
• 2 TBS Honey
• Large pinch Salt
• 2 TBS Butter
• 1 package (2-1/4 Oz) Bread Machine Fast Acting Yeast
• FOR THE CHEDDAR MUSTARD SWIRL
  1/4 Cup Plus an additional 1/4 Cup Whole Grain Mustard
• 1 Cup Plus an additional 1 Cup Cheddar Cheese

Cooking Directions

1. Set your bread machine to the "Dough" setting. This recipe makes 2 swirled loaves.
2. Put all of the ingredients in the machine in the order listed. NOTE: be sure to warm the milk slightly to about 100 degrees but NO HOTTER than 120. I microwave mine for 30 seconds.
3. Run the machine according to manufacturer's instructions. Meanwhile prepare the loaf pan(s) with nonstick spray.
4. When the machine has run it's course, the dough should be rising, double in size. Remove from the machine box and knead for just a minute. You may need to add a sprinkle of flour if the dough is too sticky.  Prepare 2 standard size loaf pans with non-stick spray
5. Divide dough into 2 equal pieces.  On a floured surface, roll the first dough ball into a flat rectangle, about 12X24 inches.
6.  Spread the first 1/4 Cup Mustard evenly over the flat bread dough.  Then sprinkle the first 1 cup cheese just as evenly over the mustard.
7. Roll the dough into a log starting with the short end – picture rolling a jelly roll. Pinch the seam.
8. Slice the roll in half the entire length of the roll and face the cut sides up as best you can. Cheese will spill out – just tuck it back into place.
9. Pinch the farthest end from you. Carefully bring the piece on the left side over the piece on the right side. Repeat, completing the twist. Pinch the end closest to you.
10. Carefully transfer the twist into your prepared loaf pan.
11. Repeat with second dough ball.
12. Preheat the oven to 350 degrees. Transfer the loaf pan(s) to the top of the oven, cover with a towel and allow the bread to rise a second time for 1 hour.
13. Move to the oven and bake for about 25 minutes.
14. Allow to cool in the pans for 30 minutes before removing and slicing.
15. Serve Warm and ENJOY!

Frangelico Cranberry Mini-Muffins

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 OH BOY MINI MUFFINS!!!

But not just any Mini-Muffins... These have hints of that Hazelnut Liquor Frangelico.  Although you could easily double down on the Orange flavor and use Cointreau. Triple Sec, Grand Marnier  or  even Orange Juice (for a Virgin Muffin) to re-hydrate the dried fruit.

These muffins are perfect for a special occasion (Christmas and Cranberries just seem to go together).  I love mini muffins, just a couple of bites with a cup of coffee seems the perfect amount sometimes.  They sit around the counter to munch on throughout the day and they add a whimsy factor to your conversation!


Sadly, for the record, it would be impossible to get any type of buzz from the booze.  The actual alcohol will cook out as they bake, leaving that Earthy nutty flavor behind (and the name... Frangelico)...

Although Grand Marnier Mini muffins would sound even MORE GRAND!


Keep scrolling down for this easy to follow recipe and of course...

ENJOY!

 OK... Here's what I did...

Mini BLT Muffins
Bacon Lettuce (Basil) and Tomatoes

Ingredients

• 2 Cups Craisins (Dried Cranberries)
• 1 Cup Frangelico Liquoer 
• 3 Cups Flour
• 3/4 Cup Sugar
• 3/4 Cup Brown Sugar
• 1-1/2 TBS Baking Powder
• 1 tsp Salt
• Zest and Juice from 1 Fresh Orange
• 1 Large Egg, whipped
• 1/2 Cup Sour Cream
• 1/2 Cup Whole Milk (for extra moistness, use 1/2 and 1/2)

Cooking Directions

1. Rehydrate the dried Cranberries, soak overnight in the Frangelico.
2. Prepare a mini-muffin pan with non stick spray.  Pre heat the oven to 350 degrees
3. In the bowl of a stand mixer, Egg, Sour Cream, Milk and Orange Juice.
4. In a separate bowl, whisk together the dry ingredients, Flour, Baking Powder, Salt, Orange Zest Brown Sugar and Sugar.
5. Add the wet ingredients to the dry and fold to mix.
6. Add the re-hydrated Cranberries and stir to evenly mix.  Fold gently to mix, do not over mix,
7. In a prepared mini muffin baking sheet (non-stick spray is a must, the extras will caramelize and stick), Spoon the batter into the pan, filling each cup to the level of the rims.
8. Bake for 25-30 minutes until the tops just start to turn golden brown and delicious.
9. Allow to rest for 5 minutes in the pan then transfer to a cooling rack.
10. Serve warm with a COLD Glass of milk or room temperature with a HOT cup of coffee and ENJOY!

Roasted Garlic Savory DRESSING - 52 Holiday Side Dishes

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I am posting the dishes that I made for my Holiday meal this week.  What would a turkey meal be like without a big pan of dressing.

Dressing is nothing more than a simple savory bread pudding.  Always use stale bread when making dressing.  the staleness lets  the bread absorb the seasoned liquid better, adding flavor thorughout every bite.

There are dozens fo dressing recipes out there.  This is a simple savory style, heavy with fresh herb flavors.  I add a little bit of Parmesan cheese for a nutty aroma and a ticker almost alfredo built in gravy.  There are people who do not like their dressing very moist.  That's OK for this recipe, just continue to bake until desired doneness... About 20 minutes extra with the dressing covered to prevent the top from over browning.

I like the "timing of this recipe.  You can roast the garlic ahead of time, then about an hour before dinner do most of the work on the dressing on top of the stove.  Once you remove the turkey from the oven, allow the bird to rest for 20 minutes or so before you carve the bird, pop the dressing into the oven and it will be done just as the bird is carved and everything is ready to serve.

Fresh and hot from the oven and very aromatic

This is what holidays smell like!

ENJOY and Merry Christmas!

 OK... Here;s what I did...

Roasted Garlic Savory DRESSING

Ingredients

• FOR THE ROASTED GARLIC - 1 head Garlic, top cut off
• 1 TBS Olive Oil
• Large Pinch of Sea Salt
• FOR THE DRESSING - 1 Large Sweet Onion
• 4 TBS Butter, Melted
• 4 TBS Flour
• 3 Cups Chicken Stock
• 1 Cup Half and Half
• 1 Cup Grated Parmesan Cheese
• OPTIONAL You can add extra vegetables if you like, diced Celery, Carrots, Peppers, Cook's Choice. Saute in butter to soften
• 1 Cup Fresh cut Herbs Mix of Traditional Herbs like Sage, Thyme, Parsley... I like Basil and Rosemary as well... Can substitute 1/2 cup Dried Herbs
• 2 Pound Ciabatta Bread (Left out cut in half dollar size pieces to get stale for a full day
• Optional Chopped Parsley for garnish

Cooking Directions

1. First, FOR THE ROASTED GARLIC... Use whole heads of garlic. Rub off the loose paper like skins, but leave some intact. Slice off about 1/4 inch of the top, exposing the garlic heads...get a large sheet of aluminum foil and center the garlic on the foil... And generously drizzle olive oil over each of the heads,being sure to coat each individual exposed clove.Add a pinch of Kosher Sea Salt to bring out the flavor...And finally, a few turns of a fresh peppercorn grinder...wrap and seal the aluminum foil. The Olive oil will steam the garlic, so put the seam side up or the oil will seep out into your oven....
2. Preheat oven to 400 degrees
3. Roast the aluminum pouch for 45 minutes
4. Pop out of the oven, open the pouch to cool slightly. As soon as the garlic is cool enough to handle, squeeze the bulb and each roasted garlic clove will just pop out. No need to remove skins or anything more.
5. FOR THE DRESSING... Preheat oven to 375 degrees.
6. In a LARGE HEAVY Cast Iron Skillet, over medium high heat, melt butter. Add the Onion and saute for about 5 minutes until the Onions begin to soften.
7. Turn heat to low, add flour and stir continuously for 5 minutes until the ROUX takes on a nutty smell. Add the Chicken Stock, Half and Half and stir to mix.
8. Turn heat back up to medium high and heat to a low simmer. Meanwhile, mince the roasted garlic. Add this to the simmering liquid. Add the Parmesan Cheese and herbs and stir to mix.
9. Add the bread cubes and stir to combine. Everything should be well coated.
10. Bake in a preheated 375 degree oven for 40 minutes until the top is golden brown and delicious. For a crispier dressing, cover with aluminum foil and bake for an additional 20 minutes.
11. Serve warm with a little Turkey gravy in the side and ENJOY!

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

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

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

Anadama Rolls Bread Machine EASY - 52 Holiday Side Dishes

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Like nearly every Holiday Side Dish, these rolls only seem to grace my table at Holiday Time.  Don't know why.  My wife always proclaims them among her favorites.

And for good reason, the dark(er) color of the rolls comes from Molasses as the sweetener.   No Sugar.

In preparing this post, I did a quick Internet search for the origins of this food.

ANADAMA is a traditional bread of New England made with white flour, cornmeal, molasses and sometimes (not this time) rye. But, there is a legend surrounding the rolls...

From Anadamabread.com/history.php - This is truly a "bit" of Rockport, MA... for Anadama Bread originated in this town many years ago. This is the true story of a local fisherman whose lazy wife always gave him steamed corn meal mush and molasses for dinner. One day when he came in from fishing, he found the same corn meal mush and molasses for dinner and being very tired of it, he decided to mix it with bread flour and yeast and baked it saying,

"Anna Damn Her."

The rolls are dense, a little heavier than a "normal" bread.  The Corn Meal added to the bread creates a combination of a yeast roll and corn muffins.... And a wonderful surprise mix of textures, tastes and well, a uniqueness.

A unique Corn Meal Muffin, Yeast Bread Dough Biscuit and An Earthy sweetness from the Molasses!  And worthy of a place at your holiday table... And MADE EASY IN A BREAD MACHINE!

Enjoy And Merry Christmas!

 OK... Here's what I did...

Anadama Rolls Bread Machine EASY

Ingredients

• 1-1/2 Cups Luke Warm Water (110 degrees)
• 1/4 Cup Molasses
• 1/4 Cup Powdered Milk
• 1 tsp Sea Salt
• 4 TBS Butter, cut into 8 pieces
• 3/4 Cup Corn meal
• 4-1/2 Cups Flour
• 2 Packages Instant Bread machine Yeast
• FOR GARNISH - 1 Large Egg for an egg wash.
• 16 Pinches of Extra Course Ground Sea Salt

Cooking Directions

1. In the bowl of the bread machine, add all of the ingredients in the order listed (Except the last two "Garnish" Ingredients)..
2. Set your machine to the "DOUGH" setting and allow the machine to do all of the mixing, kneading and rising. About an hour and a half total.
3. When the machine is done, Pull the dough from the bowl. Form into the size of a ball. Cut this ball in half, creating 2 pieces. Take those two pieces, form into a smaller ball and cut those in half, forming 4 pieces. Form those four pieces into balls and then cut each of those into FOUR pieces each, making a total of 16 pieces. Form each of those into balls.
4. Preheat oven to 375 degrees.
5. Spray a 9X13 Casserole pan with non-stick spray.arrange each of the 16 balls in the dish. Brush with an egg wash (1 Egg, whisked then brushed over the top of the rolls). Then sprinkle a bit of Extra Course (Large Granular pieces of - ) Sea Salt on each ball.
6. Cover with a towel and allow a second rise for 30 minutes.
7. Bake uncovered for 20 minutes.
8. Serve Warm to room temperature and ENJOY!

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

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

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

Rosemary Corn Muffins - 52 Side Dishes

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OH BOY do I love these little gems.  On their own, they are an authentic scratch corn muffin that is moist tender delicious and has the most fantastic aroma.   The added fresh herbs (can used dry if you need to) set this apart.  But also the extra Buttermilk used in the recipe gives these an extra moistness that you just will never get from that little inexpensive box corn muffin mix.

This is destined to become your GOTO Corn Muffin recipe.

BUT WAIT, THERE'S MORE...

My real favorite use for this is my very favorite use of leftovers ...

Take a corn muffin, slice in half and add leftover Ham (or Turkey) and a bit of Cranberry Sauce (Come back tomorrow for a recipe for this Craisin Cranberry Chutney).

Midnight on Christmas Day after all of the rush and bustle and one of the biggest meals of the year is finished...

This is the midnight snack I crave!

Happy Holidays, Cook well and ENJOY!

 OK... Here's what I did...

Rosemary Corn Muffins

Ingredients

• 2 Cups Flour
• 2 Cups Corn meal
• 1 Cup Sugar
• 3 tsp Baking Powder
• 1 tsp Baking Soda
• Large Pinch of Sea Salt
• 2 TBS Finely Chopped Fresh (if available or Dried) Rosemary
• 2 Cans (Divided) Sweet Corn (drained)
• 2 Cups Buttermilk
• 2 Large Eggs (Slightly Beaten)
• 1/2 CUp Canola Oil

Cooking Directions

1. Preheat Oven to 375 Degrees
2. Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary and 1 cup corn.
3. In a small bowl, combine buttermilk, egg and oil. Add to the flour mixture, then stir until just combined.
4. Spoon batter into muffin cups, filling three-quarters full. Top with remaining 2 tablespoons corn. Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes. Let cool in the muffin tin on a wire rack for 5 minutes.
5. Serve warm with Butter OR Save for leftovers, add a little ham (or turkey) and some Cranberry Chutney and of course... ENJOY!

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

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

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

Challa Bread from a Bread Machine EASY DIY Fresh made bread - 52 Holiday Dishes

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Here's one of those presentation loafs of bread.  The braided look on the top resting on a ring of dough around the bottom just screams that this is something special.

BUT... Amazingly enough this is very easy to make.  Especially made easy in a bread machine that does all of the mixing, kneading and proofing (first rise).  Truly one of the best presentations possible considering the ease of DIYing.

Follow th recipe, remove from the machine, divide into 4 balls, braid three and use the fourth to encircle the base and bake... Easy peasy.

Keep scrolling, after the recipe I added a couple of photo essay instructions that make this a never fail glorious addition to any Holiday Table or special occasion or occasion you just want to feel special...

ENJOY indeed and happy holidays!

Keep scrolling down, easy to follow recipe below.

 OK... Here's what I did...

Challa Bread from a Bread Machine

Ingredients

• 3/4 Cup Warm Water (between 105 and 115 degrees)
• 3 Cups White Bread Flour
• 3 TBS Sugar
• Large Pinch Sea Salt
• 1/4 Cup (Half a Stick) Butter, cut into 8 pieces
• 2 Large Eggs
• 1 Large Egg Yolk Only
• 1 TBS Poppy Seeds
• 1 Package Instant Bread Machine Yeast

Cooking Directions

1. Follow the set up directions for your Bread Machine. Add the ingredients (in order) to the bowl of the machine.
2. Set machine to the DOUGH SETTING and allow the machine to perform the mix, knead and first rise steps of bread making.
3. When the machine has finished it;s cycle (usually 1 hour and 20 minutes to an hour and a half) and the bread has risen to the top of the lid (maybe an additional 15 minutes), remove the dough. Form into a ball and divide into four equal size balls.
4. Take three of the balls and form three equal size ropes about a foot and a half long.
5. Press one end of each rope together (one on top of the other). Braid tightly like you would a little girl's hair.
6. Take the 4th ball and form a LOOOOONG rope about 2 and a half foot long.form a horseshoe shape with long feet.
7. Transfer the braid section on top of the long footed horseshoe. Tuck all of the ends under to form even looking balls on top of a rope.
8. Brush the top of the loaf with melted butter or Olive Oil (optional but will make your bread glow!).
9. Preheat oven to 375 degrees, cover the bread with a damp (but not wet) tea towel and allow a second rise for 30 minutes.
10. Bake uncovered for 22 minutes until the crust is golden brown and delicious looking.
11. Allow to cool for 10 minutes before slicing. Serve warm with some fresh Pineapple jam (or Butter) and ENJOY!

Loaded Baked Potato Bread (Bread Machine Easy) - 52 Side Dishes

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Here's a fantastic loaf of bread.  Plenty of flavors... the flavors of that classic appetizer... Loaded Potato Skins...

Instant Potato Flakes makes this soft and a great "crumb" for sandwiches.

Sour Cream adds extra moisture throughout with a hint of that snappy flavor.

BACON BACON BACON... YOU BET!  Real bacon mixed throughout.

Chives for a hint of Savory Onion flavor!

This is a fantastic flavored bread that would be perfect to serve along side a soup (Getting cold isn't it a great time for soup?).

And all made easy with that handy dandy favorite of mine, the Bread Machine doing all of the work of mixing, kneading and the first rise. Making this a real CROWD PLEASER, and a very easy DIY Bread that people will RAVE about!

Enjoy!

 OK... Here's what I did...

Loaded Baked Potato Bread (Bread Machine Easy)

Ingredients

• 3/4 Cup Water
• 3 Cups Bread Flour
• 2 TBS Dry Milk Powder
• 2 TBS Sugar
• 1 tsp Sea Salt
• 1/2 Cup Sour Cream
• 1/4 Cup Instant Mashed Potato Flakes
• 3 Pieces CRISPY Fried Bacon, crumbled to bits
• 3 TBS Chives
• 1 Package Instant Bread Machine Yeast

Cooking Directions

1. Follow the set up directions for your Bread Machine. Add the ingredients (in order) to the bowl of the machine.
2. Set machine to the DOUGH SETTING and allow the machine to perform the mix, knead and first rise steps of bread making.
3. When the machine has finished it;s cycle (usually 1 hour and 20 minutes to an hour and a half) and the bread has risen to the top of the lid (maybe an additional 15 minutes), remove the dough. Form into a ball , lightly coat the ball with a bit of Olive Oil, place in a large bowl, cover the bowl with a towel, place bowl in a warm dry place and let rest for 30 minutes to an hour until the dough has risen nearly double in size.
4. Transfer the ball to a baking sheet lined with parchment paper/
5. Brush the top of the loaf with melted butter or Olive Oil (optional but will make your bread glow!).
6. Preheat oven to 375 degrees, cover the bread with a damp (but not wet) tea towel and allow a final rise for 30 minutes. Take a SHARP bread knife and gently make 2 or 3 slashes 1/2 inch deep and across the length of the top of the loaf. Be gentle, do not deflate the risen bread.
7. Bake uncovered for 27 minutes until the crust is golden brown and delicious looking.
8. Allow to cool for at least 10 minutes before slicing.and ENJOY!

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

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

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