I've had this problem before but every time I post a video the system tells me it's adding points...  I'm still sitting at the same number and I've since posted almost 10 videos...  Just wondering if anyone else is having the issue?

I've posted this in the Help Group with and have recieved no answers to the issue so I thought I would try here...  I keep uploading videos but my 'Points' are not moving an inch.  I'm stuck on the same number I was months ago...  Anyone else having this problem or know how to fix it?

Foodie fans today is National Peanut Butter and Jelly Day!  I have to admit that I don't eat them often, but there are times that I get a hankering for a good old PB & J.  Lately my favorite way to use the creation is with chicken wings.  Yes believe it or not Peanut Butter & Jelly Chicken Wings!  It's more of a chicken with with a jelly glaze and a peanut butter dipping sauce.  It works well - don't argue with a fat man when it comes to food...  Open your mind and give it a try sometime!

Recipe to be added soon...

Foodie fans today is National Chocolate Souffle Day!  Anything with chocolate is goodas you know.  Chocolate souffle is not all to hard to make.

 

1/3 cup sugar plus additional for sprinkling 5 oz bittersweet chocolate (not unsweetened), chopped 3 large egg yolks at room temperature 6 large egg whites Accompaniment: lightly sweetened whipped cream Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish

Foodie fans today is Molasses Bar Day... 

 

Walnut Molasses Bars Recipe 

Foodie fans it's National Fettucini Alfredo Day!  I like Fettucini Alfredo but I hate how heavy it is...  I only eat it two or three times a year...  It's not too hard to make:

 

 

 

 Foodie fans today is Nutella Day!  Hazenut chocolate goodness...  Nutella goes well with just about any type of bread, any type of frut - and good just by itself on a spoon...

 

Some Nutella info from Wikipedia...  http://en.wikipedia.org/wiki/Nutella

Predecessors

Although Nutella was first marketed in 1964, its predecessor — a spread named "Supercrema", had been marketed by Ferrero since 1951 though records indicate that supercrema was developed in 1949, and it was in turn derived from a previous product known as "Pasta Gianduja"; the latter was a solid block (not a spread) created by Pietro Ferrero, the brand founder, in 1946 with an initial sale of 660 pounds. The main chocolate-like flavoring ingredient, hazelnut, is a typical product of the Langhe, the area of Piedmont where the Ferrero family originates (Pietro had its patisserie in Alba, Province of Cuneo). These products were all preparations of gianduja, a chocolate and hazelnut blend developed in Italy after excessive taxes on cocoa beans hindered the diffusion of conventional chocolate.

Foodie fans today is a very good foodie day - It's National Chocolate Fondue Day!  Chocolate, chocolate, chocolate - before I die I would love to swim in a river of chocolate - Just like Augustus in Charlie and the Chocolate Facotry...  Not that you really needed to know that - Anyhoo, chocolate fondue is very easy to make

Chocolate Fondue

Ingredients:

Foodie fans today we have two good ones....  Homemade Soup Day & National Stuffed Mushroom Day.  I love soup with a passion - I have been known to eat a hot bowl of soup when it's a 100 degrees outside.  My favorite soup to make from scratch is tomato soup.  I buy those italian plumb tomatoes (in the can) to use  - they're picked at the height of freshness so they bring a good flavor to the mix.  If you have fresh ones growing on the vine I'd use those first thought...  Anyway - chicken stock some fresh basil and maybe a spot of butter and cream to finish it off...  I'm going to do a video tonight and will post it so you can see...  As for stuffed mushrooms - YUMMERS!  My favorite filling for stuffed mushrooms is a crab mixture.  I made some the other day with left over fajita makings - just chopped up the meat and veg really small and stuck it in the caps - backed them off and they turned out really good!

Foodie fans today is Heavenly Hash Day in the USA & Crepes Day in France.  I love hash but it has to be home made...  There are some good recipes on here for hash so do a seach for them...  We eat crepes once or twice a week around here.  My dad is a crepe fanatic.  I've gotten making them down pat...