CAUTION: Woman In Progress

Recipes I tried that weren't total fails but probably won't make again: Trisha Yearwood's Zucchini Cakes  from her cookbook Trisha's Table . I made these one day last week. They're not hard to make...the hardest part was shredding two zucchini. They are pretty good but I don't know if I'd make them again. The recipe made a TON of fritters and I still have a lot left over in my fridge that I should have frozen, I guess. I wasn't in love with them, though, so I guess that's why I didn't think to freeze the leftovers. To be fair, though, I didn't make the herbed sour cream because, well, who can afford herbs? Instead, I used a little smear of jalapeno ranch dressing to zing these up a bit. Andie Mitchell's Breakfast Egg Salad from her cookbook Eating in the Middle . I haven't eaten egg salad in a really REALLY long time and this one looked good. In theory it should have been but...It was rather bland. I liked the addition of bacon ...

Recipe I've made recently and loved: Toffee Cookies I've made these a few times and it makes a HUGE batch of cookies and They. Are. Delicious. The last time I used this recipe (at Easter) before adding in the toffee bits, I split the cookie dough in thirds and made three types of cookies from it. One third with chocolate chips, one third with white chips and macadamia nuts and one third with the chocolate toffee bits. They were a big hit with the family at Easter lunch. It's the perfect base dough for all sorts of add-ins and I look forward to trying it with other things. One of my favorite things about it is that instead of having softened butter, you melt the butter and then let it cool. I like this technique better because certain times of the year it's too cold in my house for butter to ever truly soften and softening in the microwave can be a disaster. If you don't need a HUGE batch of dough, I have cut the recipe in half which involves some creative ma...