Get the latest recipes from Bitsyskitchen http://www.grouprecipes.com/people/bitsyskitchen Found this on a major discount stores website. Boy are they good! I made these in our pizza oven and they did very well. Give 'em a try! http://www.grouprecipes.com/103146/pepperoni-pizza-twists.html Another staple of Jamaica http://www.grouprecipes.com/90090/rice-and-peas.html More comfort food from Jamaica. Delish! http://www.grouprecipes.com/90089/cornmeal-porridge.html Just got back from Jamaica and had these for lunch (and breakfast and dinner lol) with a salad. Yummy! Very easy to make. Enjoy! http://www.grouprecipes.com/90017/authentic-jamaican-coco-bread.html Was craving some mexican food and decided to try out this recipe I've had laying around for awhile. I really enjoyed it. There's nothing fancy about this recipe and it's far from healthy or lowfat.... This my friends is pure comfort food. : ) Enjoy! http://www.grouprecipes.com/89968/tex-mex-cheese-and-onion-enchiladas-with-chili-gravy.html Had some large zukes and thought I would try this recipe.I didn't have plain yogurt so I used sour cream instead. Worked just fine. Just a note...This bread when finished baking didn't have a "hump" in it like most quick breads seem to have. It was however still moist and tasty. So don't let the look of it scare you. : ) http://www.grouprecipes.com/58944/zucchini-bread.html Another brownie recipe. I wonder how many zillions of them are out there? Anyway, this one was tasty. Not my favorite but a good one. Enjoy! http://www.grouprecipes.com/58938/easy-double-chocolate-chip-brownies.html Okay obviously this isn't a wedding cake. I made this for my sons end of the baseball year party. But boy oh boy is this cake good! It's moist and flavorful yet dense enough to layer and hold fillings. This recipe starts with boxed cake mixes then is doctored up with sour cream, flour, sugar and flavorings (I prefer Betty Crocker. But you can use what ever brand you so desire.) Keep in mind this makes a large batch of batter but can easily be halved and several flavor variations are listed below. The picture above is of a 1/2 sheet cake made in Wilton's 18x12x2 inch cake pan. (and isn't finished being decorated I might add.) I greased the pan well with Crisco using a pastry brush, lined bottom with parchment paper, then greased paper and floured the whole pan. Cake popped right out with no troubles. I recommend this pan. I torted this cake and filled with 3 cups of Rose Levy Beranbaums "Lemon Curd" (from The Cake Bible). I then frosted and decorated with about 6-7 cups of cream cheese frosting. Got rave reviews! *NOTE* Be sure all wet ingredients are at room temperature. This really does make a difference. http://www.grouprecipes.com/58702/white-almond-sour-cream-wedding-cake.html I found this recipe in my Cooks Illustrated cookbook. The changes I made to this recipe was I omitted the almonds, used fine sugar in place of the regular sugar and halved each layer to make a 4 layer cake. I also made 1-1/2 of the buttercream frosting so I would have enough for the 4 layers. Anyway, give it a try and let me know what you think. The frosting by the way is lighter than it looks I didn't have good lighting in my kitchen when I took the picture. http://www.grouprecipes.com/57225/classic-white-layer-cake-with-butter-frosting-and-raspberry-almond-filling.html This cake comes from a combination of recipes. Its basically a chocolate torte cake filled with a cherry filling then topped with a stabalized whipped cream then toppped with more cherries and grated chocolate. Very good! http://www.grouprecipes.com/52524/black-forest-cake.html