Search
Recommended Sites
Related Links






   

Informative Articles

crockpot tips - don't forget the slow cooker!
Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You'll find a basic time/temperature guide for converting recipes, some do's and don'ts for specific ingredients and a few...

Garlic: A Quick Guide
Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on it's own, and it's wonderful mixed with butter and slathered on bread and then baked. The scientific name for garlic is Allium Sativum. It is...

Lima Bean Delight
The numerous health and thermogenic (fat burning) benefits of vegetables have been extensively documented by intensive scientific research in recent years, but did you know that it doesn't take much at all to concoct a veritable feast out of...

Lobster Was Not Always The King Of Seafood
Lobster wasn't always a top dish.... The succulent shellfish started out branded as a scavenger, bottom feeder and food for the impoverished. However, thanks to the progress of modern transportation, lobster could be shipped from Canada to...

Mexican Family Night Menu
--------------------------------------------- Chicken Enchilada Casserole Recipe --------------------------------------------- This is a Tex-Mex casserole dish that will be eaten up so fast. It is petty simple to make. It is assembled just...

 
Recipes for your baby shower

Sunflower Cheese Balls
Ingredients:
3 oz. package of Philadelphia cream cheese
½ cup of shredded cheese (Monterey Jack, American or Brick cheese)
1 cup of sunflower seeds
2 tbs. toasted wheat germ

Directions: Leave the cream cheese out for 30 minutes in room temperature. After the 30 minutes have expired, proceed to mix the cream cheese with shredded cheese. Add sunflower seeds to the mixture and stir them in well.
Once the mixture has been prepared, make 1 in. cheese balls from it, and for the final touch roll the balls in wheat germ until they are fully coated.
This recipe serves 12 people


About the Author
Cathy is the Owner of Baby Shower Moments and the author of Baby Shower Moments A to Z Guide. If you are looking for baby shower recipes pay Cathy a visit.

Sign up for PayPal and start accepting credit card payments instantly.