Barbara:
How dare you to post that picture,:lol: I almost eat the monitor of my computer when I saw it, that looks really Yummy! :drool::hun:

Milca, down, baby, down. I know, she's got me convinced. Not that I even know what our Easter plans are yet, but I must make that cake!

Yeah, girl I know, I know, need to take a cold shower! :lol:

How do you guys think I felt at the hair dressers and seen the pic I wanted to eat the paper:) How would you guys count it I was thinking for sure a S and F, but I'm not to sure about the pudding mix, since you aren't putting any milk in it.

I would just stick with a starch and a fruit. The pudding has a lot of sodium, but this is one of those special occasion kinds of food that you won't be eating on a regualr basis anyway.

Depending on how much is leftover that is:) No I plan to cut large slices and have them take it home if that helps. When I made that peach cake I was more then satisfied to make that my starch daily. Do you think it would be better to us regular pudding then? I'll have to compare the boxes at the store.

Barbara and Katie:
I posted in the LAWL friends that I would count it as a starch, but seeing Katie's post is true, it could be a fruit and a starch, I haven't thought about the sodium in the pudding!

I am making

• rotissiere turkey breast,
• faux mashed taters,
• broccoli or baby carrots,
• turkey gravey,
• hot rolls (these will be the hardest for me to avoid, but since I am depriving my kids of ham, I figure I ought to give them SOMETHING in return)

I've made them before and they are really good

Barbara - Can you post the recipe for the balsamic potatoes you mentioned? They sound like they would be yummy. I love balsamic vinegar and was looking for a potato recipe. Why not combine the 2, then? Thanks!

Balsamic Roasted New Potatoes

2 lbs new potatoes quartered
1 T garlic miniced
1 t fresh thyme, chopped
1 t fresh rosemary, chopped
3 T balsamic vinegar
1/4 t black pepper

Heat large cast iron skillet, coated with nonfat cooking spray, med high high flame.

Add potatoes and seasonings and heat through.

Remove skillet from heat; place in oven, uncovered, at 425F for 30 min or until potatoes are tender, stirring osccasionally.

Add vinegar, and toss well.

Sprinkle with salt and pepper. Roast uncovered for 6 more mins & serve immediately.

I couldn't find new potatoes and used red potatoes. I also used a regular frying pan and then put them in a baking stone to bake. Enjoy!

I made the Creamed Crab and Veggie Dip from the cookbook. I figured we could take carrots, celery, and crackers to dip into it. OMG...it is sooooo good!

I made the deviled eggs for a cookout today i know there isnt really much to that but i have to say they were good. Just wondering if any of you are doing anything like making notes in your cookbook after you try one of the new reciepes?

I always mark up my cookbooks. I have notes about variations I made, tend to cross it out if it was horrible, notes about a special occasion something was made for - my great grandmother started me on it after I inherited some of her cookbooks. I was looking through them after she passed and saw that she had made a cake for my great grandfather's 80th birthday - and that it made him break out in hives! She wrote a really funny story in the margins about it. It was a great little piece of family history, and I started doing it too.

Ladies go to the southbeach diet page and find the recipe for southbeach mashed potatoes. They are made from cauliflower and taste great. They are also op.