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A recent discussion with my twins club got me thinking about cookbooks. Every year, someone from the club decides that creating a club cookbook would be a great idea (I was one of those people about 2 years ago…and then last year, VP, WAC, and I even got together to discuss it.) Life happened and we never actually got around to publishing one, but it was a good conversation.

But what did this recent discussion get me thinking about? Two things.

First: Would people actually purchase a cookbook? In this day and age where millions of recipes are at your fingertips online, would you purchase a cookbook? Perhaps if it were billed as a fundraiser for something I’d support anyway… Don’t get me wrong. I have a ton of cookbooks. There are even a few I crack open from time to time. My favorite one though? A Levenger Circa Junior notebook that I’ve written all of my favorites in. Some from cookbooks I own, some from online, some passed down from my grandmother and Mike’s mom.

Second: Where do these recipes come from? I know…members submit their favorites. But…what about people like me who mostly just use OTHER people’s recipes? Isn’t that, like, copyright infringement or something? I’ve found a few recipes online that I’ve changed around a bit to meet my tastes…does this mean that it’s now my recipe? And what about those that have been passed down from family members..? For all I know, they did the same thing that I did…found their favorites and just wrote ’em all down in one spot.

So…would you purchase a cookbook? Would you contribute to one? And would it be your “own” recipe?

Didja Win? (Plus Yummy Recipes!)

Thank you to everyone who participated in my first giveaway! Random.org chose the 3 winners:

  1. Debi B – Comment 6
  2. Lisa – Recipe submission 4
  3. Mary Jenkins – Comment 8

I’ll try to email all of you within the next few hours. Please email me your address so Progresso can send the basket to you.  If I don’t hear from you within 3 days, random.org will pick a new winner.

And now for the recipes!


From the Kitchen of:  Jessica Brown

  • 1/2 cup flour
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. onion salt
  • 1 tsp. garlic powder
  • 1  stick butter – melted 16 oz
  • sour cream 24 oz chicken broth
  • 1 1/4 cup mozzarella cheese
  • 16 oz linguine noodles
  • 5 chicken breasts – boiled and  cubed  or Cube (2 1/2) 6oz.  packages of pre-cooked  chicken slices
  • 1 stick butter melted Italian seasoned bread crumbs
  • Approx. 2 cups
  1. Preheat oven to 350 degrees. Spray a 9x 13 pan or two smaller pans with cooking spray.
  2. Boil Linguine noodles, drain and mix with chicken.
  3. In a small bowl, melt 1 stick of butter and whisk together with flour, salt, pepper, garlic salt, and onion salt for one minute.
  4. In another bowl, mix together sour cream and chicken broth.  Combine both mixtures and cook on high until it becomes thick.
  5. After mixture is thick, add mozzarella cheese.
  6. In a large bowl, mix cheese sauce with noodles and chicken.  Pour into baking pan(s).
  7. Topping – mix 1 stick of melted butter with enough bread crumbs to make a crumbly topping.  Place on top of linguine and bake at 350 degrees for 15 minutes.



From the Kitchen of:  Nicole

  • 4 egg whites
  • 2 1/4 cups confectioners’ sugar


  1. Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
  3. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.



From the Kitchen of:  Lisa (through allrecipes.com)




From the Kitchen of: Debi B




From the Kitchen of: Nancy Zimmer
(through a magazine from way back when…can’t remember which one!)

  • 1 Box of gingerbread mix + ingredients to make the mix
  • White chocolate chips (The original recipe had an amount, but I just use what looks good)
  • Jar/bottle of caramel topping (The original recipe had an amount, but I just use what looks good)


  1. Preheat the oven to 350 degrees. Grease and place parchment paper in the bottom of a round cake pan. (cut the parchment paper to fit.)
  2. Prepare the gingerbread mix as described on the box.
  3. Pour 1/2 of the mix into the pan and bake for 12 minutes or until firm.
  4. Pour White chocolate chips into pan. Pour caramel topping over the chips. Pour the rest of the mix on top. Bake for another 12 minutes or until firm.
  5. Cool 5 minutes and then remove from pan and place on cooling rack.