I think it would be fun to post our favorite holiday recipes, and even post requests for recipes we would like, or that we lost, or for restaurant items we would love to try at home. I have a number of the Top Secret Recipe books and will share recipes from that via PM if anyone wants them. Even recipes for gifts in a jar are cool. When we rehomed Goldi, Jessie's bird, the woman brought us the most amazing brownies. They truly were incredible. I think frozen they would keep well - if they ever made it to the freezer. These can be put in jars to give as gifts, or just kept for yourself at home. Ingredients 12 cups all-purpose flour 8 teaspoons baking powder 8teaspoons salt 17 cups sugar 16 ounces unsweetened cocoa powder (ounces by weight) Directions To make the mixing as painless as possible, I often take 1 cup of sugar and blend it with the baking powder, salt, and cocoa powder. This breaks up all the little clumps before you tackle the monster-big bowl of dry ingredients. I've found a whisk to be most helpful for this task. Once you've got a clump-free mixture, mix in the rest of the flour and sugar, being very careful that no pockets of un-mixedness remain. I put mine in quart-sized ziploc bags, 2 1/4 cups per bag. (sandwich bags can be used, but they don't come in the heavey-weight freezer-caliber plastic -- the last thing I want all over my pantry is a batch of brownie mix. Also, the freezer weight has a label on it already) Label each bag with the recipe which is as follows:. 1 bag of brownie mix, 2 eggs, 1 teaspoon vanilla, and 1/4 cup melted butter or margarine. Blend well (mixture will be very thick). Add 1/2 cup chopped walnuts if desired (I've never tried the walnuts due to allergies). Pour mixture into a cooking-sprayed 8x8" inch pan. Bake at 350° for 30-35 minutes. For a very fudgey brownie, turn the heat down to 325° and cook for 35 mins, until a toothpick tests clean. Be sure to refrigerate extra-fudgy brownies. To serve, I cut 1/4" off of each side (while still in the pan) and remove the "brownie sticks" before cutting and removing individual pieces. My family loves the brownie sticks, and the serving pieces are much more clean. Store them covered. These brownies never need frosting (in my opinion) and make a great source for emergency chocolate. I don't put it in bags, just write the directions down and tape them on the outside of the container. I also just found the Top Secret Restaurant book with Outback bread's Bushman bread, Mimi's corn chowder and their onion soup and carrot raisin bread. It even has Olive Garden soups and chocolate lasagna! So, what recipes have you loved, lost or always wanted??