Discovering new food, Making Friends, Gaining Knowledge
i have been a server previously. I worked in a few different types of restaurants. I do miss some of the aspects of being in the restaurant business. I love throwing parties and small get togethers. And I am always looking for ideas.
Years in the Industry
13 years of serving tables and 3 years of catering experience
My husband had a sweet tooth, so I went to the kitchen to see what I could do about it. And this is what I conspired. It's sugar free chocolate pieces, topped with sugar free cheesecake pudding. Then topped with sugar free cool whip, and more chocolate pieces. I think the martini glass adds a nice… Continue
I like to make this one around Christmas and Thanksgiving. It's graham cracker crust, with sugar free cheesecake pudding, (you use less milk to get the consistancy of a cheesecake and blend with almond extract and cool whip), cool whip and almonds.
The ever popular sugar free chocolate pie. Again, store bought graham cracker pie crust, sugar free chocolate pudding, sugar free cool whip, and garnished with shaved sugar free chocolate bars. The girls at work ask for this one alot.
This is one of several puddings pies that I have done. The name pretty says ot all. It's a store bought graham cracker crust with white chocolate sugar free pudding, topped with cool whip and splenda sweetend strawberries. I have done this very same pie with chocolate… Continue
This is a strawberry jell-o poke cake. I used sugar free cool whip for the icing and garnished wtih splenda sweetened strawberries. I have since used a variety of flavors. A friend of mine got married last September and asked me to do one of these cakes for her rehersal dinner. For that cake I used raspberry jell-o and garnished with fresh raspberries and strawberries also sweetened with… Continue
Hello Sara! Welcome to FOHBOH. My name is Andy Swingley. This is such an awesome site for sharing your ideas and learning some cool stuff! Check out my page for some great groups to join! You will bump into some of the smartest people on this site and the more you participate, the more you will get from it!
Looking forward to talking to you!
Take a look at joining the Corporate Leadership group, I would love to hear your opinion.
Hi Sara. I noticed you use a lot of sugar free things. Are you or someone you know diabetic? My oldest daughter is & I'm always looking for a good recipe for her. I'm a pastry chef & make everything from scratch but she's a teenager & loves her boxed cakes & puddings.
Somehow my from scratch butterscotch pudding cannot compete with the Jello brand.
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All-new pasta dish features Grand Cru® Alpine-style cheese Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
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If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
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Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.