Thanks, Cindy! I just passed on your thanks to Duke, the artist. He's really good with pens/pencils but he's just begun getting into watercolors so they're still a bit... abstract. LOL Before I forget, here's the no-bake recipe: 2 cups sugar 1/2 cup milk 1/2 cup butter 1/2 tsp salt 1/2 cup cocoa powder Bring the above to a boil. Boil for a few minutes (3-5? I'm always distracted so whenever I remember I'm making cookies. LOL) then remove from heat and add: 1 tsp vanilla 1 cup peanut butter 3-5 cups quick oats Mix and spoon onto wax paper, then let cool & harden. My mother uses only 3 cups of oats but I like more so I go up towards the 5 cups. Hubby likes coconut in his (blech!) and his grandmother used rice crispies in hers. There are all sorts of variations you can use. Some even omit the cocoa and just make it a PB cookie. For the swap cookies, I ran out of cocoa powder (gasp!) so subbed in a few chocolate chips for the cup of cocoa I was short on. Diane

I came across Company Potatoes in an earlier thread. It was using mashed potatoes with onions, cheese and sour cream and baking it in a casserole. I tried it and we love it! I've passed it on to some friends and they love it as well. The taste is identical to twice-stuffed baked, but a lot less effort. I also requested some rib recipes, and I used a spice rub that Cynic recommended and a barbecue sauce on top.

Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.

Luckygardnr, I'm sorry about your health problems and sure hope you feel better soon so you can enjoy your travels. I thank you for starting this thread and enjoy reading everyone's recipes so much. I've used a lot of your recipes and they've all been so good, so I hope you'll still contribute when you feel like it. I really look forward to it every day. But you've left it in good hands!! Jasdip loves to cook just about more than anyone I know. Jasdip, I feel the same way about the "What's for dinner" post. Anyone who wants can start it. It isn't exactly a novel idea as just about every cooking forum has a similar post. I like to see what everyone is eating and get some good meal ideas, too! I saw this someplace yesterday and got so excited I forgot to credit the author. We just love curry. I'll have to cut the recipe in half though. CURRIED CHICKEN WINGS 5 lbs Chicken Wings, tips trimmed, wings cut into 2 pieces 1/2 c Flour 1/4 c Curry Powder 14 oz Coconut Milk 3 T Curry Powder 3 T Honey 1 1/2 T Fish Sauce 1 1/2 T Chili Garlic Sauce Preheat oven 475F. Line 2 baking sheets with foil and spray with oil to lightly coat. Rinse and pat dry chicken wings. Combine flour and 1/4 c curry powder in a large bowl. Toss chicken wings into flour/curry mix. Lay out wings into a single layer on baking sheets. Bake in oven approx. 40 minutes or until golden brown and crispy, rotating baking sheets half way through cooking (bake time will depend on wing thickness.) While wings bake, make curry sauce. Combine coconut milk, 3 T curry powder, honey, fish sauce, and chili garlic sauce in a medium saucepan. Simmer over low heat for 20 minutes or until it thickens to a gravy-like consistency. In a large bowl, toss wings with curry sauce and serve immediately.