With some good chunks of time off of work (yay, for the life of a nurse--working three days a week!), I have been able to spend some time in the kitchen. Some recipes are new, some are oldies but goodies. bread made from Taste Connections bread mix: I have gotten this bread to turn out pretty well. It's delicious white bread that if made right, is fluffy yet not crumbly and slices well with an electric knife. It took some work to figure out the trick to getting the bread to turn out well--sometimes it rose too much, sometimes it didn't rise enough, sometimes it was too fluffy and crumbly, etc. If you're wanting to try it and need some tips, I can give you what I've got. It's still not 100% great 100% of the time for me, but my odds are much better these days. With this bread, I have had several good batches of French Toast. It's actually pretty easy to make--a little Ener-G egg replacer, some non-dairy creamer (my creamer of choice is mocha mix), salt, and I like it with some cinnamon, sugar, and nutmeg, and wha-la! Throw on some syrup and/or other topping and this is what you've got: Yet another spin-off of the bread recipe: add a little garlic and use olive oil instead of canola oil and you've got pizza crust! I have used shredded low pro cheese for many years and have decided that it doesn't add enough flavor and certainly doesn't add to the "look" (because it doesn't melt) so not worth the money and effort to use it on my pizza. I am a black olive fiend, so that's always a staple on my pizzas. Also here, are red bell pepper, onions, and a simple sauce made of basic tomato sauce and spices/herbs of choice. I didn't brush the edges of the crust with olive oil, so it looks somewhat dry from the extra baking mix, but still delicious! For these cookies, we cheated. Matt pulled out a tub of cambrooke sugar cookie dough. The pictures are probably pretty self-explanatory. Matt seemed to have luck with this batch. In the past, I've had trouble with this dough, as it has always been runny and seemed extra greasy. The dough has never kept shape for me. Matt had better luck. I don't know what the secret was. Below are #1: a simple sugar cookie with fun sprinkles #2: a cookie with just a few chocolate chips added on top. Not too high in phe if you don't use many chocolate chips #3: a thumb print cookie. We didn't have any actual jam on hand, so used strawberry jelly, and it turned out well #4: a traditional snickerdoodle Last, but not least. The pasta that I bought at the store! Not only that, but I bought it in the produce department. I was actually first introduced to this by my best friend back in September. I was re-introduced to it at a cooking seminar up in Phoenix in January. This is actually spaghetti squash. I have tried it several times with regular pasta sauce, and it is okay. The nature/consistency of the spaghetti squash doesn't quite mimic actual pasta, so instead of pretending that it is, I try to treat it as its own category of food. So...I like this way of preparing it. It's simply olive oil and basil (a little salt and pepper to taste, if desired). The recipe used at the low pro cooking seminar used a different sauce, which used lemon juice, I believe. I may have to try that next time. Because it's squash, it's not too high in phe! haha. looking at the pictures (the spaghetti squash one, especially), I can't help but chuckle. Chef Anne from "Worst Cooks in America" would rip me a new one because my "dish is sloppy". Oh well, hopefully my friends on here will be more forgiving! :) I'm still working on making my "BBQ Eggplant" look good, and therefore photogenic. I recently became adventurous and made my first "meat" dish for Matt. I've always said that if I marry a guy who wants to eat meat, he's going to have to make it for himself. That's what happens when you have PKU and grow up in a vegetarian household your entire life I guess. (When I did move away from my parents, I shared an apartment with my best friend who had become a vegetarian in high school because she didn't like the taste of meat!) Fortunately, Matt DOES cook his own meat. I felt like being a good wife and giving it a shot. I decided in an effort to minimize my chances of screwing up, I'd follow the advice of some co-workers and friends who love crock-pot meals. I found an online recipe for BBQ chicken and made a little extra sauce and cooked up a slice of eggplant on the skillet. I'm not always a big fan of eggplant, but this turned out good! Maybe pictures will follow at some point... Happy cooking!