Pasta Salad

After the eggs are boiled, dyed, hidden, and found, we are faced with what to do with all that protein! Here's a solution- put it in this! Pasta salads are great because you can start with the base recipe and add or subtract ingredients to your taste bud's delight! I also like this because I can make it in the morning and let it chill all day, so come dinner time I may not even have any dishes left to do! Great cool meal or side dish on those hot summer nights.

2 Cups cooked elbow or shell macaroni
1 carrot, peeled and grated {I used diced baby carrots}
1 C frozen green peas {my frozen green peas were frostbitten, so I used a vegetable blend that worked out nice}
1 C grated cheddar cheese
4 hard boiled eggs {plus at least 2 for garnish}
1 stalk celery, chopped
1 can tuna, shrimp, or chicken {cubed ham or bacon would also be good}
2 C miracle whip
1/2 C milk
2 tsp dry onions
1/4 C sweet pickle relish
salt and pepper to taste

In large bowl, lightly stir the first 7 ingredients. In small bowl, stir together miracle whip, milk, onions, and pickle relish. Pour sauce over ingredients in large bowl and toss to coat. Garnish with egg slices and paprika. Chill at least 2 hours before serving.

I really like onion, so I decrease the dry onion a teeny tiny bit and added one green onion to the mix. I think next time I'll do it with chicken and bacon. Maybe even Craisins or grapes...

April 21st Exchange

I was a dink and forgot to take ANY pictures this time! The exchange was held at Jayme Welly's house {Thanks again!}, and though it got off to a slow start, we had a decent turn out of 7 or 8 people dropping by. While hanging out and stuffing our faces, we contemplated how we could make these nights even better. A few of the ideas that came up are adding Bunco {prizes $1 or white elephant} or other games to some of the exchanges or having talented women give little tutorials (Jayme does AMAZING things with coupon cutting, Audrey Maycock is a ballroom dancer, I... know how to cut a pineapple or avocado..., etc). Any input??

In regards to the next gathering... The first Thursday of the month falls on May 5th. Growing up in California, this meant celebrating Cinco de Mayo- Mexican Independence day. So, in honor of that, we'll be doing the theme of Mexican food! I'm still working out the bugs on this one, because there is a possibility I will be out of town for a funeral... But bust out a sombrero, put in the Mexican Hat Dance song and get cooking!!

Apple Cobbler

My super awesome neighbor, Catrina Bowers, brought this tasty dessert. The topping is a moist, almost cake-y treat that envelops the apples... Soo good! I just wish we'd remembered to take pictures at the actual Exchange. I totally forgot, so most of the pictures you get are from the plate of leftovers I brought home for Matt! I hope it all still looks as good as it tasted...

7-8 Large tart cooking apples (9 C), peeled, cored, sliced about 1/4 inch
3/4 C sugar
3/4 tsp ground cinnamon
2 C flour
2 C sugar
2 eggs
2 tsp baking powder
3/4 tsp salt
1/2 C butter, melted

Heat oven to 350 degrees. Place sliced apples in ungreased 9x13" baking pan. Stir together 3/4 C sugar and 1/2 tsp cinnamon in a small bowl. Sprinkle over apples.

Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt into a large bowl. Beat at medium speed until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake for 40-50 minutes or until lightly browned and apples are tender. Serve warm with ice cream, if desired.

Orange Knot Rolls

I first had these at Thanksgiving last year when my sister-in-law, Kristen, brought them for dinner. I couldn't get enough! So, I tracked down the recipe in hopes of recreating the amazing-ness. I have to apologize, I slightly overcooked them so they were a little more dry than they should have been. They were still addicting! Warning- These take a good bit of work so they are great for special occasions, but a lot of effort for just any old day!

3 C hot milk

3/4 C sugar

1 C instant potato flakes

1 tbsp salt

1/2 C butter, softened

1/4 C shortening(butter flavored works)

4 whipped eggs, evenly yellow

1 1/2- 2 tbsp yeast(SAF brand- 1 1/2 tbsp. I think I used just under 2)

7-8 C All- purpose flour

Heat milk almost to boiling in microwave, should have skin on top (about 5-6 minutes). Combine sugar, potato flakes, salt, butter, and shortening in bowl and pour hot milk over all. Mix together and let cool about 10 minutes. Mix in eggs and yeast.

Add one cup of flour and then scrape the sides of the bowl until sides are clean. Usually takes just 7 cups of flour, but it can vary with every batch. {I adjusted for the climate and elevation and put about 6 1/2 Cups in and don't think I'd recommend more if you are in Arizona...} Knead for 5 minutes. Put in large greased bowl and cover with a dish towel. Let rise about 1 hour or until doubled.

Pinch off a third or half of dough at a time and roll out oblong on a pastry mat or floured surface{I just realized that I plopped the whole thing onto the counter at once. That might explain why my rolls were so MASSIVE! I find that using Pam on a clean counter works just as well, if not better than flour.} (Flip over and roll out both sides for prettier look.) Spread softened butter over all and flop over bottom and top two thirds to make 3 layers. Flatten slightly with a rolling pin. Use a pizza cutter to make 1/2 inch strips. Hold strips at both ends and twist in opposite directions, then tie into a knot. Place rolls on greased baking sheet. Repeat with the remaining dough.

Cover rolls with waxed paper and let rise 2-3 hours until about doubled.

Bake at 350 degrees for 10-13 minutes until barely golden {slightly less golden than the picture above...} Makes about 4 dozen rolls. {Unless you forget to pinch off half the dough. Then it makes maybe 2 dozen... hehehe}

Variations:

Crescent rolls- Easier and quicker method. Divide dough into thirds, rolling each third into a flat circle about 16-18 inches in diameter. Using a pizza cutter, cut each circle into 16 slices, rolling each slice from the wide end first. Follow remaining directions

Orange Rolls- mix 1 1/2 Cups sugar, 3/4 cups butter, and grated rind of 2 oranges. Spread on dough before layering like knot rolls or spread on circle before rolling up like crescent rolls, or roll into a jelly roll and cut like cinnamon rolls. After baking, frost with 1 1/2 cups powdered sugar, juice from 2 oranges, chunk of butter and some grated rind.

Cinnamon rolls- spread butter the sprinkle mixture of 3/4 C brown sugar, 3/4 C white sugar, and 2 tsp cinnamon(or just substitute cinnamon chips for the mixture). Roll dough into jelly roll and slice into 3/4- 1 inch slices using dental floss. Place on greased pan, cover and let rise about 2 hours. Bake at 350 degrees for about 15 minutes. Frost with a mixture of powdered sugar, milk, vanilla, pinch of salt and butter.

Malad Salad Dessert

Again, sorry for the totally unacceptable picture! This tastes much better than it lookes, I PROMISE!! This is from Brooke Haskett. I'm not sure where this recipe gets off calling itself a salad, as it is primarily pudding, cool whip and cookies, but we'll take it anyway!

1 large pkg instant vanilla pudding
1 C buttermilk
1 small can crushed pineapple
1 8 oz carton Cool Whip
1 pkg Fudge Striped cookies, crushed

Mix together the pudding and buttermilk. Add remaining ingredients, saving 6 cookies. Spread into the bottom of a 8-9" baking pan. Top with remaining crushed cookies.

Deviled Eggs

I, for one, LOVE deviled eggs. I think I ate six that night. I always go right for them when someone brings them to a potluck, but I am extremely partial to this recipe. I was put in permanent charge of bringing these to our massive extended family Easter dinners. Again, from my mom.

8 eggs

1 tsp sweet pickle juice

salt and pepper

1/2 tsp Worcestershire sauce

1/3 C miracle whip

Paprika

Boil eggs for 12 minutes, cool. Remove shells and carefully slice eggs in half. Carefully remove the yolks and put in a small bowl. Add remaining ingredients, except paprika. Stir until smooth. Spoon yolk mixture into egg halves, sprinkle with paprika. Keep refrigerated.

Posting

It has come to my attention that not everyone who wants to post knows how. So, brief tutorial:

Click the link that was emailed to you inviting you to this blog. It's been awhile, so if you want me to resend you the link or if you haven't had it yet let me know and I'll re-invite you. The link will take you to the site. If you have a Google account you should be good to go from there. If you don't have a Google account, you'll have to create one. It's free and easy, just click "Sign In" in the upper right hand corner. It'll take you to a page to sign in and there's a link where it says Don't have a Google Account? Get Started. Once you have an account, try following that link in the email again. It should now allow you to post.

Posting:
From the blog, make sure you are signed in and click "New Post". When you are posting a recipe, please make the title of the post the name of your recipe. To include a picture of your food click the "add image" icon to the right of the spell check icon just above the section you type the post in. It looks like a picture- Surprise!! Once you type your post, just click "Publish Post" at the bottom of the page.

I hope that makes sense. If not, you can call me and I'll walk you through it. Or just bring your recipes to the Exchanges!!

Oatmeal Pancakes

OK, I guess it’s time for me to jump in! If you’re going to start in on breakfast food I have to put in a plug for oatmeal pancakes. These are so easy and good for you, there are lots of variations, and they’re a nice break from traditional buttermilk pancakes.

Oatmeal Pancakes

¾ cup flour ½ tsp. salt

¾ cup quick-cooking oats ¼ cup shortening

3 tblsp. brown sugar 1 egg

2 tsp. baking powder 1 cup milk

Mix all ingredients until well blended, let set for 10 minutes. Spoon onto hot griddle, turn when bottoms are golden. Makes 10 4” pancakes.

Variations – stir the following into the batter after mixing:

Ø 1 mashed banana and ¼ cup chopped nuts

Ø ½ cup raisins, ½ tsp. cinnamon, and ¼ tsp. cloves

Ø ½ cup dried cranberries, ½ tsp. allspice, and ¼ cup chopped pecans

Ø ½ cup chocolate chips

Ø ¾ cup fresh or frozen blueberries

Ø Whatever else suits your fancy!

Egg Salad Sandwiches

This is what we'd eat for about a week after Easter, but I did NOT mind! I love hard boiled eggs and this is a great, easy way to use them.

6 hard boiled eggs
6 tbsp miracle whip
6 tsp sweet pickle relish

Peel the eggs, place them in a bowl and chop with a fork. Add remaining ingredients, stir together.

My husband doesn't even like miracle whip. At all. But he loves these sandwiches. They're great for lunch, though I usually will put the egg salad in a separate container for Matt to put on the bread when he's ready to eat, since he's not a fan of even slightly soggy bread.

Funny story- I only recently learned how to make a decent hard boiled egg. As in, the last year or two. For the first 4 or 5 years of our marriage our eggs were either under cooked or would stick to the shell like it was concrete. I could make 10 different kinds of cheesecake before I could boil an egg!! I still prefer to let Matt do it... my kryptonite. That and the grill.

Beef Stroganoff

This is my last contribution in the Go-To category. For now, anyway. This is seriously one of the easiest, tastiest recipes in existence. I'm sorry it's not very photogenic and my camera is very nearly awful, so pictures don't adequately convey the yumminess!

1 lb ground beef
2 cans cream of mushroom
1-2 tbsp dehydrated onion
salt and pepper to taste
2/3 C sour cream

Brown the beef and drain. Add the cream of mushroom, onion, and salt and pepper. Simmer for 10 minutes. Add the sour cream right before serving. Serve hot over noodles.

This is also good with shredded beef or meatballs. I usually just fry some frozen meatballs until they are thawed then follow the recipe from there. For some reason the act of defrosting beef or chicken is the most daunting task for me when it comes to cooking...

Spiral Ham with Mango Salsa

What is Easter without some ham??? I wanted to kick start this exchange with the good stuff and this is AAAAAMAZING!! There aren't many excuses to make it, so I'm really hoping to get the go-ahead from Hubby to make it Wednesday... So many recipes I have to choose from... I got this from a Campbell's email.
1 tbsp butter
1 large onion, chopped
1 1/2 C Chicken Stock
1 can mango juice or nectar
1 pkg (4 oz) Dried Mango, coarsely chopped
1/2 C packed brown sugar
4 medium green onions, chopped (about 1/2 C)
1 unglazed fully cooked bone-in ham (about 9 pounds) or boneless (about 6 lbs) spiral sliced ham

Heat the butter in a 2 qt saucepan over medium high heat. Add the onion and cook until tender, stirring occasionally. Stir in the stock, mango juice, dried mango and brown sugar and heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the mixture boils and thickens. Remove the saucepan from the heat and let the mixture cool slightly. Pour the stock mixture through a sieve into a medium bowl. Reserve the liquid for the glaze. Place the strained mango mixture into a small bowl. Stir in the green onions. Cover the bowl and refrigerate until serving time. Place the ham into a shallow roasting pan and cover loosely with foil. Bake at 325 degrees for 1 1/2 hours. Remove the foil. Spoon the reserved glaze over the ham. bake for 30 minutes or until the ham is heated through, basting the ham frequently with the pan drippings. Serve the ham with the mango salsa. I am salivating.

Bird's Nests

I have heard these called several things before, but I grew up on bird's nests. See, ya have a little egg to go in the middle. Cute, right? However, this was not a recipe my mom included in her famous cookbook, so this is the variation I came up with. If you have a variation of this, please comment so we can see what else might be better! It whips together quick for a good, hot breakfast yet isn't as heavy as pancakes or waffles, and it's quicker than french toast. Plus you can make as much or as little as you want, which is why this recipe is not exact...

2 pieces of bread per person
1 egg for every 2 pieces of bread
About 2-3 tbsp milk per egg
Salt and pepper to taste

Using a biscuit cutter or cookie cutter, cut a hole in the middle of each piece of bread. Set aside. In a small bowl (I like to use a liquid measuring cup, makes it easier to pour), mix the egg, milk, and salt and pepper. Stir well with a fork. Heat your griddle to about 350 degrees and grease with butter. Put the crust part of the bread on the skillet and pour a small amount of the egg mix into the hole, just enough to cover the bottom. Repeat. Then go back and pour a little more into each hole. It's best to do a little egg at first so it creates a little seal. If you try to fill the hole, it will just seep out from under the bread and make a mess. Not that I've ever done that... Place the centers of the bread on the skillet to toast. When the egg is mostly set (2-3 minutes), flip the crust/egg part and the center pieces. It's ok if you end up with egg smeared all over the bread- that part is my favorite! Cook another 3-5 minutes. Serve hot with your favorite syrup and jam for the toasted center pieces.

Homemade Oreo Cookies

I am totally exploiting my darling son to emphasize how good these are! Actually, he was in the process of eating the last one when I decided this was a great go-to recipe and wanted a picture. Luckily, I have such an adorable model that can make even half-eaten food look good! I got this recipe from my sister-in-law, Kristen. I think most everyone has some variation of this (and I hope to see some if yours is slightly different...), but it is a must in every lazy, I mean good recipe book.

1 pkg Devil's Food cake mix

2/3 C shortening

2 eggs

1 can or recipe of your favorite frosting

Cream eggs and shortening together. Add cake mix. Roll into balls and place at least 2" apart on an ungreased cookie sheet. Bake at 350 degrees for 6-10 minutes or until they barely bounce back when touched lightly. Cool completely. Frost the bottom of one cookie and press into the bottom of a cookie of the same size.

It's also fun to do different color frosting for different holidays. We usually end up doubling this since one recipe doesn't make a ton. Or maybe it just seems like that because these cookies are so addicting that they don't last long... My hubby used to eat these like potato chips until he helped make them one time. After he saw what they were made of he thinks twice. Then eats them anyway!

Artichoke and Sun dried Tomato Pasta

Jenn Fulton brought this yummy pasta. The sun-dried tomato give it a nice restaurant-worthy air to it. The sun-dried tomato is also what broke all over her driveway that night!

1 box (16 oz) Penne Pasta
1 (8 oz) Can artichoke hears in water (drained and chopped)
1 jar julienne sliced sun dried tomatoes in oil
3 to 4 cloves garlic, minced
2 tbsp olive oil
1 chicken breast, cooked and sliced

Cook pasta according to the instructions on package. While pasta is boiling, saute garlic in oil. remove tomatoes from the jar (reserve oil for later) and add to garlic. Add artichokes and chicken and continue to saute until everything is heated. Drain pasta and return to pan. Add sauteed mixture along with the oil from the tomatoes into the pasta. Stir and serve.

Mama's Sweet Meatloaf

This is from Jayme Welly. Ironically, I missed getting a picture of this and it was HER camera I used all night! Sorry! Well, it looked at yummy as it tasted. Jayme had a visiting teacher bring this to her after the birth of one of her kids then the VT moved. It took Jayme a year to track her down for the purpose of getting this recipe!

1 lb raw ground beef
3/4 C milk
1 egg
1 C shredded Cheddar cheese
1/2 C oats
1/2 C onions, diced
1 tsp salt
2/3 C ketchup
1/2 C packed brown sugar
1 1/2 tsp mustard

Preheat oven to 350 degrees. In a large bowl beat egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into 8 loaves; place on greased 9 x 13 pan. Combine ketchup, brown sugar, and mustard. Spoon over loaves. Bake uncovered for 45 minutes or until meat is no longer pink and meat thermometer reads 160 degrees. Jayme makes these into patties which is GENIUS! Regular meatloaf takes about an hour and a half, so this cuts cooking time in at LEAST half. Plus, leftover meatloaf makes delicious sandwiches and these already come in the right size for that.

3 Layer Jello

I got really excited, so I couldn't help myself from making a few different things. This is the first. A tasty jello recipe I give props to my mom for. This sets up in about an hour, so it's a great quasi-last minute jello side. It makes a frothy layer on the top that's almost like eating cotton candy jello. The lighting is pretty yellow, giving this an orange-y hue, though it was very red... Sorry for the weird color!

1 (6 oz) pkg Jello gelatin
2 C boiling water
1 small can fruit( or about 1 C fresh or frozen)
8-10 ice cubes

Pour hot water into blender. Add jello and blend until dissolved (30 seconds). Add fruit and ice cubes, blend until mixture looks smooth and foamy. Immediately pour into serving bowl and chill at least 1 hour. The layers form as the jello cools. You can mix and match the flavor of Jello and the fruit. My favorites are red raspberry Jello with strawberries (the kind pictured) and purple jello with pears.

Cauliflower Soup

This is from Emily Ray. She is a life-long friend that Angie Randall brought with her, and I'm so glad she did! Yay for bringing friends! This picture doesn't do justice to the soup. It tastes kinda like a lighter potato soup and since the cauliflower is the same color as the soup, the kids don't realize all the healthy vegetables they are eating. This serves 6-8 and only takes about 30 minutes.

1 head cauliflower
Instant potato flakes{recipe doesn't say how much... Emily? Desired consistency, I assume}
Salt and pepper to taste
8 oz cream cheese
1 small jar Old English Cheese(or about 1 cup shredded cheese)
1 can cream of mushroom soup
1 small jar sliced chipped beef(or sliced luncheon meat. {I bet bacon would be good...})

Cut up cauliflower and boil in 4 cups of water until soft. Mash. Add potato flakes until the thickness of a chowder. Add remaining ingredients and mix well. Simmer 15-20 minutes.

Butterscotch Sticky Buns

This was from me. Again. ;) I've tried several sticky bun (aka monkey bread, aka pull-apart) recipes, and this is my favorite so far. I got this recipe from my sister-in-law, Ashley Nebeker, who got it from a family friend. This kind of stuff is the reason I work out! We have it for breakfast, so we prep the night before and have warm, delicious(sugary) rolls in the morning. I recommend eggs and/or fruit with it, cause it is pretty heavy if that's all you have.

1 pkg frozen roll dough
1 pkg (3 oz) butterscotch pudding(recipe calls for cook and serve, but I use instant)
3/4 C melted margarine (I just realized I only put in 1/4 cup that night! It was still good, but I recommend all 3/4 Cups for maximum delight. Sorry, ladies!)
1 C brown sugar
1 tsp cinnamon

Place frozen rolls into the bottom of a greased bundt pan. Sprinkle with dry pudding mix(I only use about 1/2 a pkg. For some reason, I feel healthier. More butter, less pudding mix. Healthier...) Melt butter in a small sauce pan with brown sugar(I just stick it in the microwave for 30-60 seconds). Stir until well blended. Pour over pudding covered rolls. Sprinkle with cinnamon. Cover with a clean towel. Let rise at room temperature overnight. Bake at 350 Degrees for 25 minutes. Let sit in pan for 5 minutes. Invert onto serving plate.

The Best Chocolate Chip Cookies

Don't they look just amazing?? They were! This is from Alexa Kessler. Her grandma got this recipe from a ward cookbook and their family loved it so much, they've adopted it as their own.

1 1/2 C brown sugar
1 C butter
2 tsp vanilla
5 1/2 C flour
2 tsp baking soda
6 tsp hot water
12 oz chocolate chips(2 cups)
1 1/2 C white sugar
1 C butter flavored Crisco
4 eggs
2 tsp salt

Mix soda and hot water and set aside. Mix sugars, shortening, butter and eggs. Add soda water, vanilla, salt, and flour. Fold in chips. Bake on ungreased cookie sheet at 375 degrees for 8-9 minutes. Makes 8 dozen.

Tostada's

Brooke Anderson couldn't make it, but sent in the following: We make tostada's with the store bought tostada shells, the refried beans from the recipe below, some cooked hamburger meat with taco seasoning in it, and whatever else you want to add(cheese, lettuce, tomatoes, olives, sour cream, salsa, lime). It is way quick if you can plan ahead by starting your beans in the morning. Plus it makes your house smell delicious all day!! Here is the recipe.

Refried beans without the refry

1 onion, peeled and halved
3 cups dried pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped
1/2 tsp garlic powder
5 tsp salt
1 3/4 tsp black pepper
1/8 tsp ground cumin, optional
9 cups water

1. Place onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a crock pot. Pour in the water and stir to combine. Cook on HIGH for 8 hours, adding more water when needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. 2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. Note: I use my blender to mix it all up. I just put beans in, add some of the liquid, and mix. I prefer to do it all that way because it is easy.

Swedish Meatballs

This is my contribution. I got this recipe from my mom. She gave each of her kids a cookbook of all her recipes and I pull from this more than any thing else. I meant to get a picture of one serving size, but forgot to grab it once the food was on my plate. I was too excited to try it all! You can do your own meatballs, or use frozen ones. I use meatballs from Costco. If you use frozen meatballs, add the allspice to the sauce. This is one of Matt's favorite recipes and I like it cause it tastes good and comes together in about 20 minutes.

Meatballs:
1 lb lean ground beef
1/2 C bread crumbs
1 tbsp minced, dry onion
1 tsp salt
1/8 tsp pepper
1/2 tsp allspice
1/3 C evaporated milk

Sauce:
3 tbsp butter
2 tbsp flour
1 (12 oz) can evaporate milk
1 beef boullion cube
1 C hot water
1 tbsp Worcestershire sauce

Making your meatballs: Mix together ground beef, crumbs, onion, salt, pepper, allspice and 1/3 C evaporated milk. Shape into meatballs using about one tsp of mixture for each. Melt butter in large skillet. Add Meatballs. Fry over medium heat, turning meatballs frequently to brown on all sides. (If using frozen meatballs, fry meatballs until thawed, add the butter and go from here!) Sprinkle flour over meatballs and stir to coat. Dissolve boullion cube in water, add to pan. Stir in remaining canned milk and Worcestershire sauce to make a smooth mixture. Return pan to low heat and cook, stirring frequently, until sauce is thickened. Serve over hot, cooked noodles.

April 7th Exchange

The first official meeting of this recipe exchange group went great! Alexa Kessler with Mason and Melissa Skinner.

Ohhh... sorry for this picture, Jayme! With Angie Randall and her friend, Emily. Thanks for bringing a friend, it was great to meet Emily.

Jennifer Fulton and Rachel Hutchings made a fashionably late entrance due to a key ingredient to Jenn's recipe crashing all over her driveway! But it was worth the wait!!

We had quite the spread, and I was impressed with the variety of it all. We were all sufficiently stuffed!

After all the great food, my husband, Matt, has offered to host at our house anytime! Since we hadn't all met, or knew each other by face only, we started out with each person introducing themselves, telling a little bit about their recipe and answering a silly question about themselves which led to some great conversations ranging from touching General Conference talks to poop! Personally, I think it went really well and a big thanks to everyone for making it such a fun night! That includes the wondeful husbands who supported us in this and took the kids so we could have a girls night! Also, a good change came out of our first meeting. Since Thursday's don't work for some people, and other nights don't work for other people, we'll be doing the 1st Thursday and 3rd Wednesday of the month to hopefully accommodate as many people as possible! So, mark your calendars for April 20th for more food, friends, and fun! The theme will be Easter so boil your eggs, cook up some ham and potatoes, or sort through your favorite spring desserts and come for more of the wonderful same!