Get the latest recipes from Momoften http://www.grouprecipes.com/people/momoften Quick and easy soup that was used as a pasta sauce since my daughter is not able to eat tomato based sauces. http://www.grouprecipes.com/102936/quick-creamy-broccoli.html Makes a good soup or sauce for pasta or rice. We divided into 4 servings and froze. http://www.grouprecipes.com/102935/creamy-mushroom.html A simple and tasty squash soup. We divided it into 4 servings and froze for easy lunch time or anytime meals. http://www.grouprecipes.com/102933/creamy-squash-soup.html This is the same recipe I use to make a Chocolate Ganache Frosting which I named Who-Needs-Cake Chocolate Frosting, of course I use semi-sweet chocolate chips. I think there would be a whole lot of versions - dark chocolate, butterscotch, use the flavored chocolate chips or add extracts - peppermint, cherry, almond extract (which I do add about 1/4 tsp of almond when I make the chocolate), with the white chips you could add peppermint, cherry, lemon, and of course any cake coloring you would like. It is not overly sweet and no "lardy" feel to the mouth after eating the cake. You can also use decorating tips with it. I haven't tried flowers yet, but I will experiment with that by adding more powdered sugar. I was even contemplating how to add cream cheese to the mix. I would probably lower the amount of butter to 1/2 stick and then use 8 oz. of cream cheese. http://www.grouprecipes.com/92485/white-chocolate-ganache-frosting.html You can make a variety flavors, only limited by the types of frozen juices available. Works great in a pinch or with the price of fruit syrups it helps with the budget. http://www.grouprecipes.com/92336/juice-syrup.html Our soon-to-be 5 year old wants burgers for his birthday meal, so I wanted to make a nice fluffy bun. I took the Country White Bread recipe I use and made some additions. The buns are very fluffy and the bread rose high. I made hamburger buns, hot dog buns and 1 loaf of bread. I freeze what I am not going to use right away. http://www.grouprecipes.com/92335/fluffy-egg-bread-or-buns.html This is a culmination of a variety of recipes and tweeks to each attempt making this recipe. It is chewy and firm, not crumbly or gooey. http://www.grouprecipes.com/92239/our-favorite-brownies.html Using the brownie recipe I like and have developed I wanted to make a version my non-chocolate kid can eat. http://www.grouprecipes.com/92237/white-chocolate-peanut-butter-bars.html Another Low-Sodium experiment. http://www.grouprecipes.com/90362/15-bean-burger-lower-sodium.html I am still working on low-sodium recipes. I wanted to eliminate the eggs and needed a binder, so I tried instant potato flakes. Panko crumbs are one of the lowest sodium crumbs, unless you make your own low-sodium bread. The flavor is very mild. I served on a low-sodium french bread roll. http://www.grouprecipes.com/90352/low-sodium-salmon-patties.html