Earlier this week, I got to make a totally new cookie design...40th birthday frogs. A fellow volunteer at the food pantry ordered these for...

When I saw this deliciousness over at recipegirl.com ( great site!), well, I knew it was a must make...and a must make NOW!!! :) This in...

A few tips for fruit pies that worked for me for Flavor-of-the-Month Pie Edition ... To prevent a soggy bottom crust, brush on a thin layer ...

When I worked for Mary Engelbreit years ago, that was always one of my favorite illustrations of hers...No Matter Where You Go, There You A...

Back-to-School Edition! Works For Me Wednesday is a themed version this week and the theme is Back-to-School . You may remember I made the...

There is something about making a fruit pie that makes me feel like my grandmother and a domestic goddess all rolled into one. Fruit pies a...

Are you ready?!? If you are participating in the first ever Flavor-of-the-Month (yay!), here are just a few tips for posting.... {I promis...

Have you ever made ice cream with raw eggs and wondered whether it's safe or not? Here's my solution: pasteurized eggs. You can fi...