Thanks, terriks. What is up( pun!) with ipad. Now yours is upside-down on my ipad!.

Peach time here. Trucks filled with baskets of peaches for sale everywhere. Southern Peach Pound Cake 1 cup butter (can use margarine) 2 cups sugar 4 eggs 1 tsp vanilla 3 cups fresh peaches (chopped fine) 3 cups plain all purpose flour 1 tsp baking powder 1/2 tsp salt Directions: Let the butter soften a bit. Then cream the butter and sugar. Add the eggs one at a time and beat well. This gives pound cake more air and lift, so it will be a higher cake if you do the eggs right. Add the vanilla and mix. In another bowl, mix the peaches with about 1/4 cup of the flour. This coats the peaches and keeps them from floating up to the top of the cake during cooking. Stir the peaches in the sugar mixture. In a small bowl, mix up the remaining flour with the baking powder and salt. Stir around to get the baking powder and salt mixed in. Then, add this to the batter. Bake at 350 degrees F for 1 hour and 10 minutes in a pound cake pan which is the tube type with the hold in the middle. Grease the pan and flour lightly, so the cake will come out easier. This is a really tasty cake. It smells really nice with the peaches.

Glenda, it was a thread that SamKaren started the other day, inviting the KT'ers to do a story. A bunch of us did one last winter using tv shows. You won over the great, arrogant Mr. Flay! Yaay!

I've posted this one before but it is absolutely delicious! Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition 1 pound potato gnocchi **I buy the boxed at Publix 1 pkg Knorr's three cheese sauce mix 2 cups milk 3 garlic cloves jarred crushed not minced 6 ounces Gorgonzola crumbles 1 store-bought roasted chicken (approximately 2 pounds), shredded 2 tablespoons chopped fresh parsley leaves To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm. In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat. Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.