TasteBook Giveaway

by Cate on July 30, 2008

One of these days, I swear I’m going to organize my tried-and-true recipes once and for all.  I will.  I really will.  My vague goal is to go through and make whatever ones I haven’t talked about on here yet, that way I can get them online and actually just get rid of the tried-and-true file altogether.  But that’s going to take awhile.  Until then, the mishmash of clippings and printouts sits in the corner of my office and mocks me.

But for you guys, there is actually another way, and it’s pretty cool and a great testament to technology these days.  With TasteBook, you can create your own cookbook, full color and personalized to the hilt and everything.  You can add in favorite recipes from the ‘net, and even personal family ones.  Certainly is a far cry from those little index card files that our mothers had, isn’t it?

To help inspire you, the team at 3-A-Daygave me 20% off coupon codes to give away to Sweetnicks readers for the Nourish Your Morning book.  If you’re one of the first six readers who leave your favorite dairy recipe as a comment here, it’s yours!

The cookbooks are actually pretty spiffy … colorful, tabbed and hardback covers.  You can even pop them open to add or remove recipes.  You can check out the demo right here on how it works.

Have at it!

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{ 12 comments… read them below or add one }

Tatiana July 30, 2008 at 8:51 pm

Sleepin’ in Omelette

6 onion rolls
1 cup grated cheddar cheese
1 1/2 sticks butter
1 8 ounce package cream cheese
10 eggs
2 cups milk
1/2 teaspoon dry mustard
dash of cayenne pepper
1/2 teaspoon salt
1 teaspoon chopped chives
Generously butter 9 x 13 baking dish. Tear onion rolls into chunks. Sprinkle with cheddar cheese, then tear cream cheese into small piece and place over the top. Cut 1 1/2 sticks butter into pats and place over the top. Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.


Darius T. Williams July 30, 2008 at 10:37 pm

Oh – I think I’ll need to try this out. I’m just creating some tried and true recipes – my problem is though that I don’t write ANYTHING down…I just cook…and it comes out good. I’m gonna start recording things though…I really am.



Joel July 30, 2008 at 11:10 pm

Blueberry Pancakes to start your 3-a-day off right:



Mary July 31, 2008 at 8:37 am

We love these buttermilk biscuits with all meals of the day!



Ali July 31, 2008 at 8:48 am

Secret Banana Smoothies
Makes 1 large serving, shown

In a blender, add 1 cup milk, 1 cup ice cubes, 1 banana, 1 tsp. almond extract and 1 tsp sugar (optional). Blend until smooth. Recipe courtesy of Penzeys One magazine.


Ali July 31, 2008 at 8:49 am

btw, that is ali from divine domesticity :)


The Neighbor (Wife) July 31, 2008 at 9:00 am

HAPPY BIRTHDAY CATE!!!!!!!!!!!!!!!!!!!!!!!


Nerissa July 31, 2008 at 2:11 pm

Ahhh well, I didn’t arrive in time to give any milk recipes. NOt that I had one on the ready mind you. I did drop by to see if you’d like to participate in a meme. I have tagged you if you’d like to join in.
Oh.. and it seems Happy Birthday is in order too, I see? Felicitations!


Nancy Mihalich July 31, 2008 at 2:16 pm

1 loaf challah bread, cut into 2″ dice, 6 eggs, beaten, 2 c. heavy cream, 1 c. light brown sugar, loosely packed, 2 lemons, zested, 1 tsp. vanilla extract, whipped cream, blueberries, powdered sugar for garnish – Put bread cubes in large bowl. Mix eggs, cream, brown sugar, zest & vanilla together; pour over bread. Mix well & let sit for a minimum of 15 min. Butter a casserole dish & pour the mixture into the dish. Put into the top half of the oven until the center is slightly firm to the touch, about 30 min. Serve warm garnished with whipped cream, blueberries and powdered sugar.


Robyn July 31, 2008 at 11:51 pm

Happy birthday Cate!


Reeni August 1, 2008 at 10:00 am

One of my favorite refreshing summer dairy recipes is a
Blueberry Milk Shake:
3/4 cup milk
1/2 cup fresh or frozen blueberries
1 and 1/2 cups vanilla ice cream

In blender blend the milk and blueberries first, add ice cream and blend until smooth.
I’ve had this for breakfast on those days when you just wake up and it is already hot and sticky!


Cate August 5, 2008 at 12:50 am

Mary, Nancy and Tatiana – please let me know your e-mail addresses so I can send you the code (you can email me at sweetnicksplace AT aol DOT com.

Robyn – thank you!

Nancy, Reeni and everyone else – all the recipes sound delicious … printing now. :)


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