Drunken BRISKET Sliders (Onlly 3 Ingredients (Plus a Dry Rub)) - 52 Church PotLuck and Catering Recipes

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I love Brisket... Slow roasted, slow smoked... Toss in a Turkey Roaster (You knew it was good for other things besides turkeys)...  Anyway you like and you get such a rich flavor of fork tender juicy meat.

This recipe is my GOTO Winter Brisket recipe.  It is roasted in the oven overnight (low and slow remember). And when finished simply is the most tender piece of beef you have ever eaten.   LOADED with flavors from the inside out.

First, a word about injection... EASY is that word.

If you only intend to make this once as an experiment, there is a company called "Cajun Injector".  They manufacturer and sell not only an already made injector sauce but along comes a disposable injector (Looks like a syringe).  For about 10 dollars you can get a good injected sauce (Internal marinade), but also the delivery system.  Almost any well stocked large grocery store will stock the Cajun form of the injection marinade.  A large outdoor sportsman store (Think Cabelas or Bass Pro Shop).  If you can't find one of those, of course Amazon.com will be able to help.  They have a large section of their store devoted to outdoor cooking and how to make wild shot game tasty... including over a dozen flavors of their Cajun Injection,

BUT, once you get the hang of this and more importantly, once you taste this dish you will want to get more serious about injecting.  That's when you can start making your own sauce (recipe below).  But when you do that you will need to supply your own needle.

      

Once you get your own injector (and for over a year I simply reused the Cajun Injector disposable syringe before I bought a more permanent (and easier to clean) needle); you will fall in love with the idea of injecting a marinade inside your meat.  Butterball turkeys have been doing this for years and made themselves the largest selling brand of turkeys.

My 3 ingredient marinade adds Butter for a butter tender brisket, a bottle of Beer (See, the "Drunken" meat comes in here).  Beer adds lots of flavor to the meat.  People have been marinading in wine for centuries... time to add a beer marinade to your repertoire!

Love the idea of sliders.  It is a tricky way to make brisket stretch.  Adds deliver system (hand held) and gives you an opportunity to add a condiment bar (Pickles, BBQ sauce, Fancy Mayo and Aioli, Lettuce and something new you like!).

Pound for pound, this is about as easy as it gets considering the HUGE payoff in flavor.  Even in the worse snowmagedon, friends and family will beat a trek to your doorstep (Tell them to bring a shovel)!

And ENJOY!

 OK... Here's what I did...

3 Ingredient
Beer Brisket Injection

Ingredients

• 1 Bottle Beer (I used Boulevard Unfiltered Wheat). Room temperature
• 1 Cup Apple Juice
• 1 Stick Butter, Melted

Cooking Directions

1. Trim the brisket first,
2. Melt the Butter,
3. Whisk together the beer, juice and butter
4. Inject every square inch, top bottom and sides of the Brisket.
5. Allow to rest for 30 minutes before adding the Dry Rub.
6. As Always, ENJOY!

Use a store bought BBQ Rub (or make your own)

Cooking Directions for the Brisket...

1. Generously apply Rub to every exposed part of the brisket, top, bottom, sides, ends.
2. Wrap in plastic wrap and allow to come to room temperature, about 1-2 hour
3. Roast the  brisket LOW and SLOW... bake in oven, 20 hours at 225 or until internal temperature is 195 degrees.          
4. Wrap in Aluminum Foil and keep in an ice chest (no ice) for up to 4 hours until rest of the meal is ready.  Brisket will stay warm enough to serve and will actually get even more tender during this wrap rest time.
5. Slice, make your sandwiches Serve warm and ENJOY!

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

So,  I am also adding to my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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

Also,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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

Cheesy Stuffed Acorn Squash - 52 Side Dishes and Cooking with Beer Recipes

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Double click the photo above for a link to this
Doritos and Beer Spinach Dip

Did you happen to catch yesterday's post about a party dip - Doritos and Beer Spinach Dip?

This is a planned vegetarian main dish that I made from extra dip.  I have a friend who happens to be a vegetarian.  She is invited to just about all of my larger dinner parties, so I am always on the look out for something new that I can serve and not make her feel like an afterthought.

This stuffed acorn squash was so popular many of my other guests thought about asking for a vegetarian option next party.

Cheese, spinach, rice and the thick meaty squash made for a very tasty meal.

And simple.

PLUS I had a plate of dip and chips the night before for a few family members that came for a visit.

Win - Win - Win - And I get a cheesy dip!

As I am writing this, Thanksgiving meals are being planned throughout the US.  Here's a great option, easy for a lunch but just special enough to serve on any holiday when you want to include your vegetarian friends in a meal other than just asking them to double up on the sides.

And you can easily add an appetizer cheesy dip and chips to your menu!

Enjoy indeed!

For the Cheesy Beer and Doritos Spinach Dip recipe, double click the Blue Letters.

You will need that base to make the stuffed Acorn Squash...

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

Cheesy Stuffed Acorn Squash

Ingredients

• 1 Cup Doritos and Beer Spinach Dip
• 1 Cup Cooked Brown Rice
• Half and Half (Can use whole milk) to thin the dip as needed.
• 1 Acorn Squash, Halved lengthwise and de-seeded
• 2 TBS Butter, Melted
• Pinch of Sea Salt

Cooking Directions

1. Position a rack in the upper third of the oven; preheat to 425 degrees.
2. Cut and de-seed the squash. Brush the butter onto the flesh of the squash. Put the squash, cut-side down on a parchment paper lined cookie sheet. Bake for 1 hour until the shell skin can be pierced easily with a knife.
3. While the Squash is cooking, Cook the brown rice according to the package directions. Add the cheese dip to the hot rice and stir to mix (and melt). If need be, add a few TBS of Half and Half (or Milk) to this to thin.
4. When the squash has cooked through, flip the squash over and top with the cheese/rice mix. Return to the oven and cook for about 20 minutes until the cheese has started to brown - Golden Brown and delicious. You can use the broiler setting to brown faster, only 2-3 minutes but be sure to keep an eye on it so it doesn't burn.
5. Serve HOT 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!

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

Also,  I am pleased to list this as one of my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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

Doritos and Beer Spinach Dip - 52 Appetizers and Cooking with Beer Recipes

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It's PARTY TIME!

And here's a favorite dip of mine.  A couple of varieties of melty cheese, flavored with a half bottle of beer, made rich and thick with cool sour cream and made pretty (and even an illusion of health) with a package of frozen spinach.

This is the stuff they charge a lot for as an appetizer at restaurants (or charge less and skimp corners).

Add the Doritos and you have a dip that party goers hover over.

Enjoy indeed!



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

 OK... here's what I did...

Doritos and Beer Spinach Dip

Ingredients

• 1/2 Pound Velveeta Brand Cheese food
• 1/2 Pound Queso Cheese
• 1/2 Bottle (6 OZ) Beer
• 1/2 Large Sweet Onion, small dice
• 1 tsp Taco Seasoning
• 1 tsp Garlic Powder
• 1 (10 OZ) Package Frozen Spinach, thawed, drained and squeeze as much water as possible out.
• 1 Cup Sour Cream
• 1 Bag Taco Doritos Chips

Cooking Directions

1. In a large pot, add both cheeses with the beer and stir to combine. Set over medium heat and continue to occasionally stir until melted and well combined.
2. Add the onion, spinach and seasonings and continue to stir.
3. Add the Sour Cream to thin the dip. Add additional sour cream as needed for best dipping consistency.
4. Serve heated and hot with Doritos Taco Corn chips and ENJOY!

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

So,  I am pleased to list this as one of my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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

I am also pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************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... 

In order to join you need to start following the group board as well as at least one of my boards.

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

PULLED PORK - EASIEST Tastiest Crock Pot 3 Ingredient EASY - 52 Crock Pot Easy Recipes

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OH BOY PULLED PORK!

Now to be honest, I am a grill and Smoker guy.  I am one of those guys with a gas grill, I have three Weber Kettle Grills, a Smoker and even a couple of old ones that I just can't part with in my garage (sorry honey, I'll clean it out one day)... but I digress.

Occasionally I have a need for that unique taste without all the fuss of smoking.

This comes very very close and is very very good (and very very easy).

Meat spices and beer... just that easy.

Trimming the meat is the only challenging part... And even that is optional.  I like to trim the fat cap (there will be a layer of about 1/2 an inch or more of fat on the top side of a pork shoulder) before I cook in a slow cooker,  You could trim after cooking and before shredding.  The cap just pulls off then.  But trimming before allows more of the flavors of the beer to absorb into the meat and less fat in the reserve liquid at the end.

Be sure to add the skimmed reserve liquid before serving (think Au Jus for a prime rib).  Makes the meat glow, glisten and reinforces that deep rich flavor.

PERFECT for a big gathering, serving as sliders, garnish with a few pickle slices, some cole slaw and a favorite  BBQ sauce and you have something special with just a few minutes of hands on work!

 As to the beer.  Use something with lots of flavor (No Lite Beer please)/  The alcohol does cook out as the meat simmers in the juices.  No one will get a buzz from these.  The ingredients in the beer are perfect to add layers of flavors into the meat.

I chose my home town brewery, Boulevard Brewing Company and their Boulevard Wheat beer.  Hints of Citrus and a sweet bready malt flavoring.

Enjoy indeed!

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

3 Ingredient Pulled Pork

Ingredients

• 1 (8 Pound) Pork Butt (May be labeled Pork shoulder)
• 6 Ounces Your favorite Beer (I used Boulevard Wheat)
• 1/4 Cup Your Favorite BBQ Spice Rub

Cooking Directions

1. Trim your Pork Butt. Slice off the fat cap from the top of the meat, leaving thin stripes of fat but not too much. Any exposed fat is trimmed to within a small fraction of an inch to the meat.
2. Rub the Spice Rub into the meat side of the Butt (side opposite the trimmed fat cap).
3. Fill the bottom of a 5-6 quart Slow Cooker with 1 inch worth of Beer.
4. Put Butt into the cooker, set on low and cook for about 10-12 hours with cover on... NO PEAKING, releases a lot of heat and changes the cooking time.
5. After 10 hours, check internal temperature. The pork is done when measured in several spots at 195 degrees.
6. Remove from cooker.
7. Skim off the fat from the liquid left in the cooker. Save 1 cup and discard the rest.
8. Pull the pork. Using 2 forks, the pork is easily shredded.
9. Return the meat to the cooker, mix with the reserved liquid and set the cooker on low.
10. Serve on a slider bun with optional Pickles, Cole Slaw and your favorite BBQ sauce and ENJOY!

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

So,  I am pleased to list this as one of my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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

So,  I am pleased to list this as one of my Growing list of "52 Ways to Cook SLOW COOKER-CROCK POT Easy Recipes"!!!

From meat dishes (Like an AMAZING Root Beer Pulled Pork that will feed a small army), to kitchen staples (FREE Gallon of Chicken Stock anyone?) to a slew of Soup and Stew recipes, these are the dishes that will change the way you cook.  Start in the morning, set and forget and dinner is on the table... Easy Peasy indeed!!!

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

Beer Battered Fried Fish Fillets - 52 Cooking with Beer Recipes

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OH BOY FISH!

Takes me back to my youth.  My Grandpa lived on a lake and for awhile he owned and ran a bate shop.  I remember being about 5 years old and he would let me dip the minnows!

Just about every night we would eat fish (occasionally the ones I caught).  I even recall the open fire and cast iron pan that was used... Fancy set up, being balanced between a couple of cinder blocks.

But I digress...

This recipe is for a very basic beer batter.  Equal parts flour and cornmeal, seasonings and add beer until the batter is the right consistency.

The type of beer does very much change the flavor of the crispy coating.  In my opinion, a heavy dark beer like Guinness is overpowering.  A flavored beer (like an Amber Killian's) adds  a wonderful taste.

But for me, I like something with a little Citrus aftertaste like my Hometown brewed Boulevard Wheat.  Light and crisp taste with hints of lemon.

Sounds perfect for a mess 'o Fried Catfish (or the cheaper Asian version, Swai that I used here!

Enjoy!

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

Beer Battered Fried Fish Fillets - 52 Cooking with Beer Recipes

Ingredients

• 1 Cup Flour
• 1 Cup Cornmeal
• 1 TBS Sea Salt
• 1/2 tsp Cajun Spice Mix (Make your own (Like my Big Easy in a Jar Spice Mix) or use a store bought mix)
• 1 Bottle (12 OZ) Beer, room temperature
• 4 - one inch thick Fish Fillets (I used Swai, an Asian Catfish)
• Enough Vegetable Oil to cover 1 Inch of the bottom of heavy bottomed Frying Pan
• Malt Vinegar, Lemon Wedges and Tartar Sauce for Garnish

Cooking Directions

1. Prepare the Frying pan, add enough Vegetable or Canola Oil to cover about 1 inch of the bottom. Heat to 350 degrees.
2. While the oil is heating, take each of the fish fillets and dry them with a paper towel. Allow to air dry while you ...
3. Prepare the batter... Whisk together the Cornmeal, Flour, Salt and Cajun Spices. Add the beer and stir to mix.
4. Dip each fillet into the Beer Batter and carefully drop into the frying pan HOT oil. Move them around a bit so they do not stick. Fry until they are golden brown and delicious looking and crispy. About 3 minutes depending on the oil temp. Flip and continue to fry until both sides are evenly golden brown and delicious.
5. Remove from the oil and drain on a paper towel.
6. Serve warm with Lemon Wedges, Tartar Sauce and Malt Vinegar... And Enjoy!

Spicy Brown Beer MUSTARD - 52 Small Batch Canning

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Ah Mustard... Everyone's favorite backyard condiment.  Just would not seem right to have a BBQ without that yellow squeeze bottle.

But if you dig a little deeper you will find a seemingly endless variety of mustards and their cooking duties...

"Commonly paired with meats and cheeses, mustard is a popular addition to sandwiches, salads, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades; as a cream or a seed, mustard is used in the cuisine of India, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world."

This particular recipe makes a deep rich mustard, flavored with a bottle of English Porter style Stout Beer.  I like shopping locally for produce and for my beer.  Kansas City's own Boulevard Brewing Company makes a Bully! Porter, just perfect to season this mustard.

Also this recipe adds a touch of horseradish.  I use a prepared creamy horseradish that mixes and blends when whisked into the other ingredients.


Love this recipe.  It is very easy, just measuring and mixing.  Only cooking part is a simmering the beer and adding the mustard seeds at the very beginning.  I like a grainy mustard so the step that uses a food processor (or blender), be careful and only process until you reach your desired amount of whole graininess.  Some like their mustard smooth and require extra processing.  Just Pule away until you are happy!

Works great as a simple dip, for that Dog at the ball game, or fine to cook with.  Many times I do a mustard coating on a meat to hold seasonings and add a crust.  Like this Christmas when I made a mustard/pistachio crusted Ham (but that's a post for another day (soon))!  SO tasty, SO useful!

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

Spicy Brown Beer MUSTARD

Ingredients

• 1 Bottle English Porter Style (or substitute Stout) Beer.  I used Boulevard Brewing Co's Bully! Porter.
• 1/2 Cup Brown Mustard Seeds
• 1/2 Cup Yellow Mustard Seeds
• 1 Cup Water
• 1/2 Cup Malt Vinegar
• 3/4 Cup Brown Sugar, packed
• 1/4 Cup Dry mustard powder
• 2 TBS Onion Powder
• 1 TBS Creamed Horseradish

Cooking Directions

1. Combine beer and mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours. Meanwhile, Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. Place mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy. When you process the beer gorged seeds, the volume will expand 3 or 4 times the original
3. Transfer mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard, onion powder and creamed horseradish. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
4. Ladle hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
6. Serve as Condiment or use to add SPICY Deliciousness to ay recipe calling for mustard.... AND ENJOY!

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

So,  I am also adding to my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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

Also,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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