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Recipes I've Shared:
I adapted this recipe from Martha Stewart's Chicken Barley soup. I didn't have any barley, so I substituted brown rice.
I adapted this from http://www.inhabitots.com/how-
Oh, so tasty! Rich, dense, moist... Frosting not required, it's just GOOD.
Each "serving" is about 4.85 oz.
I LOVE these cookies. It's nice to have a combination of dark and white chocolate chips.
A tasty dish that's even good as left-overs.
Very tasty and they don't overpower you with sweetness.
Source: Betty Crocker
This recipe came from Betty Crocker. I substituted applesauce instead of butter/shortening.
Griddle tea cakes made by Great Grandma Cecilia Rees Elias Welsh while she was still in Wales (married there in 1910) and for all major holidays in the US. Not a sweet cookie but rather more of a tea biscuit. Family tradition dictates that the cooks have tea and cakes when the cooking is complete.
This is good in individual cupcakes too... you can "frost" it with mashed potatoes
These are absolutely lovely and a smash hit with chocolate frosting.
Yummy and healthy!
Super easy to make and practically addictive.
NOT a low fat option.
Very easy and tasty cookie recipe I got from a Ziploc Bag coupon.
It's a good one to make with your kids.
Easy, tasty, good (relatively) for you.
Created in honor of my first son as a baby.
Yummy and healthy.
This bread is great for dessert or breakfast. It's a tasty, dense sweet bread.
I often eat this bread as my complete breakfast.
A favorite in my mom's family in the 1940's and '50's. You can make bread pudding by substituting 4 cups of cubed bread for the 4 cups cooked rice.
This is great for dessert or BREAKFAST!