Free Recipe Cookbooks to Download

Free Eversave Recipes Cookbooks! Free cookbook collection is made up of their best user submitted recipes. You'll find recipes, tips and ideas on many topics such as weeknight dinners, seafood, kid friendly recipes and so much more!

I was emailed this link being a long time member of Eversave and I thought I would share. Enjoy!
Some of these cookbooks include but there are many more:

8 Budget Friendly Recipes Check out our "8 Budget Friendly Recipes" cookbook, filled with delicious member submitted recipes such as: Beef Stir Fry, Baked Zucchini, Broccoli Bake, Fried Chicken and more!

Best of Burgers -Looking for a new twist to your everyday burger? Check out these delicious recipes.

Best Recipes of 2007 Can't decide! Then check out some of our members highest rated recipes.

Breakfast Ideas -Breakfast is the most important meal of the day, so start things off right with these quick and easy breakfast ideas.

Comfort Foods -Enjoy free cookbook filled with delicious member submitted comfort food recipes that will make you feel warm and cozy inside.

Cookies, Cakes and Candies -Their "Cookies, Cakes and Candies" cookbook is filled with delicious member submitted dessert recipes sure to delight friends and families alike.


Grilling with Seafood -View great seafood recipes for a summer BBQ, family dinner or a quick on the go meal for yourself.

Last Minute Recipe Ideas -"Last Minute Recipe Ideas" is filled with recipes great for parties, family gatherings and anytime you need to quickly whip up something delicious!

Pasta Recipes -Try their pasta recipes cookbook and you'll find recipes sure to delight friends and family alike. Featured recipes include: Aglio e Olio with Sausage, Tortellini with Veggies, Grandma's Chop Chop and more.


Summer Grillin' -A unique recipe collection sure to spice up your grill!

Summer Recipes -Try these fun recipes - great for summer parties or family gatherings.

Weeknight Dinners Got a busy schedule? Save time with these simple dinner recipes.

Weeknight Dinners Looking for something new to cook this week? Try a recipe or two from our "Weeknight Dinners" cookbook.

Again to get these and more click here.

Sweet Baby Jack Carrot Cake

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 16 servings
User Rating: * * * * *
Recipe courtesy Paula Deen





Butter, for greasing pans
Flour, for dusting pans

For the cake:
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 (4-ounce) jars strained carrot baby food
4 eggs
1 1/2 cups vegetable oil

For the frosting:
1/2 cup (1/2 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees F. Grease and flour 3 (8 or 9-inch) cake pans.

For the cake: Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until golden brown. Allow to cool in pan for 5 minutes. Invert onto lint-free dishcloth, or waxed paper, and allow to cool completely.

For the frosting: Mix all ingredients with handheld electric mixer and blend until smooth and creamy.
Frost layers, top, and sides of cooled cake.

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

7 Foods to Keep You Young

WebMD Feature from "EatingWell"
By Peter Jaret

Secrets of long life from around the world

1: Olive oil
Four decades ago, researchers from the Seven Countries Study concluded that the monounsaturated fats in olive oil were largely responsible for the low rates of heart disease and cancer on the Greek island of Crete. Now we know that olive oil also contains polyphenols, powerful antioxidants that may help prevent age-related diseases.

2: Yogurt
In the 1970s, Soviet Georgia was rumored to have more centenarians per capita than any other country. Reports at the time claimed that the secret of their long lives was yogurt, a food ubiquitous in their diets. While the age-defying powers of yogurt never have been proved directly, yogurt is rich in calcium, which helps stave off osteoporosis and contains “good bacteria” that help maintain gut health and diminish the incidence of age-related intestinal illness.

3: Fish
Thirty years ago, researchers began to study why the native Inuits of Alaska were remarkably free of heart disease. The reason, scientists now think, is the extraordinary amount of fish they consume. Fish is an abundant source of omega-3 fats, which help prevent cholesterol buildup in arteries and protect against abnormal heart rhythms.

4: Chocolate
The Kuna people of the San Blas islands, off the coast of Panama, have a rate of heart disease that is nine times less than that of mainland Panamanians. The reason? The Kuna drink plenty of a beverage made with generous proportions of cocoa, which is unusually rich in flavanols that help preserve the healthy function of blood vessels. Maintaining youthful blood vessels lowers risk of high blood pressure, type 2 diabetes, kidney disease and dementia.

5: Nuts
Studies of Seventh-Day Adventists (a religious denomination that emphasizes healthy living and a vegetarian diet) show that those who eat nuts gain, on average, an extra two and a half years. Nuts are rich sources of unsaturated fats, so they offer benefits similar to those associated with olive oil. They’re also concentrated sources of vitamins, minerals and other phytochemicals, including antioxidants.

6: Wine
Drinking alcohol in moderation protects against heart disease, diabetes and age-related memory loss. Any kind of alcoholic beverage seems to provide such benefits, but red wine has been the focus of much of the research. Red wine contains resveratrol, a compound that likely contributes to its benefits—and, according to animal studies, may activate genes that slow cellular aging.

7: Blueberries
In a landmark study published in 1999, researchers at Tufts University’s Jean Mayer Human Nutrition Research Center on Aging fed rats blueberry extract for a period of time that in “rat lives” is equivalent to 10 human years. These rats outperformed rats fed regular chow on tests of balance and coordination when they reached old age. Compounds in blueberries (and other berries) mitigate inflammation and oxidative damage, which are associated with age-related deficits in memory and motor function.

We personally use all of these items in our regular diet and believe this information to be worthy of everyone's attention. To sign up for weekly newsletters from WebMd click here.

Lesbian Chefs

List contributed by Aefa Mulholland, with Ed Salvato at Planet Out .

Addition and pictures contributed by Websketch.

Outside the home, they say the kitchen is a man's world. Yet amid the industrial blenders, macho egos and tempers, is a talented crew of gay women at the helm of some of the country's best restaurants. To stimulate your appetite, we present the top women chefs who play for our team.

1. Tamara Murphy, Brasa
2107 Third Avenue, Seattle
206/728-4220; www.brasa.com; dinner entrées: $24-39

Adored by resident and visiting celebrities alike, sumptuous Brasa is presided over by Iron Chef America contender Tamara Murphy. After six years creating masterpieces (mistresspieces?) of French cuisine at Campagna, Tamara created the beautiful, romantic Brasa -- 'coals' in Portuguese. Mediterranean influences on the menu are paired with local produce, such as Oregon rabbit and Cascade beef.

2. Traci Des Jardins, Jardiniere
300 Grove Street, San Francisco
415/861-5555; www.jardiniere.com; $24-35

Also a survivor of Iron Chef America, culinary star Traci Des Jardins opened the two-tiered Jardiniere in 1997 -- a dramatic venue with mahogany columns, sweeping staircase and a golden dome in a landmark "theatre for food." Californian-French cuisine is her specialty. When not bent over a hot grill, she also hurtles morsels onto plates at her other project, Acme Chophouse (24 Willie Mays Plaza; 415/644-0240; http://www.acmechophouse.com/).

3. Elizabeth Falkner, Citizen Cake
399 Grove Street, San Francisco
415/861-2228; www.citizencake.com; $20-28

James Beard-nominated Elizabeth Falkner, of TV and cruiseship fame, (wo)mans this hip patisserie/restaurant/bar -- a showcase for sugar explosions, avant-garde pastry and caramelized teeter totters. Specializing in architecturally- and pop culturally-inspired desserts, this art school graduate wants you to enjoy fabulous entrées but leave room for a hefty portion of Retro Tropical Shag or Mocha Mi Su -- a couple of her architecturally ambitious and sumptuously delicious cakes.

4. Susan Feniger, The Border Grill
Mandalay Bay Casino, 3950 Las Vegas Boulevard, Las Vegas
702/632-7403; www.bordergrill.com; $10-38

This fabulous spot, run by Susan Feniger with her 'Too Hot Tamales' TV show co-presenter Mary Sue Milliken, offers Las Vegas visitors a delicious culinary gamble, where every choice is a winner. Innovative empanadas and tamales star and Nevada's best margaritas add to the experience. An incredible outdoor patio is the perfect place for delectable desert city dining.

5. Anita Lo, Annisa
13 Barrow Street, New York
212/741- 6699; www.annisarestaurant.com; $24-31

Kitchen goddess Anita Lo named her intimate den 'Annisa' after the Arabic word for 'women.' This Greenwich Village oasis is subtly attired in neutral earth tones, lit by tabletop oil lamps and filled with diners stunned by eclectic à la carte miracles. From a foundation in French cuisine, Ms Lo has adventured to exciting frontiers of new American food, proffering astounding dishes, filled with intrigue. Wines are mostly from female vintners or from wineries with female proprietors.

6. Kerry Heffernan, The Laurel Court
The Fairmont, 950 Mason Street, San Francisco
415/772-5260; www.fairmont.com; $20-27

Another James Beard honoree, Kerry Heffernan, executive sous chef of San Francisco's Fairmont, specializes in Northern California cuisine. Formerly executive chef at St Helena's Pinot Blanc, executive chef/owner of Oakland's award-winning Autumn Moon and chef at the Palace, Kerry infuses seasonal produce and fresh local products with her own creativity to produce bold, memorable flavors.

7. Jamie Leeds, Hank's Oyster Bar
1624 Q Street N.W., Washington D.C.
202/462-4265; www.hanksdc.com; $12-19

Having helmed the stoves at 15 ria, James Beard-honored chef Jamie Leeds opened her intimate 65-seater restaurant in May 2005. An array of oysters and seasonal seafood star at this wonderfully welcoming Dupont Circle venue, named after the chef's father.

8. Deborah Scott, Indigo Grill
1536 India Street, San Diego
619/234-6802; www.cohnrestaurants.com; $18-29

Deborah Scott's menus of 'Beginnings' and 'Sunset Offerings,' and her tantalizing Ceviche Bar, are laden with thrilling delicacies such as pipian pesto, epazota and mescal cured salmon. High-end Alaskan seafood hustles for diners' attention with exotic Oaxacan food.

9. Deborah Stanton, Deborah's (Life Love Food)
43 Carmine Street, New York
212/242-2606; www.deborahlifelovefood.com; $16-24

Having graduated to her eponymous Greenwich Village spot from Galaxy and Tribeca Bar & Grill, Deborah Stanton serves up three courses of life, love and food to an appreciative (largely gay) clientele. Her energetic modern American gems are served in generous portions.

10. Pitita Lago, The Blue Mill Tavern
50 Commerce Street, New York
212-352-0009; $15-27

Having done time at Gotham Bar & Grill, Rainbow Room and Atmosphere, Pitita Lago now dishes up upscale old style originals -- three course blue plate depression-era specials -- with respect, flair and charm. The whirring fans and Art Deco surrounds feel far from the West Village as Pitita plates up classics from bygone days.

11. Jenny Cates, Bonfire
Park Plaza Hotel
64 Arlington Street, Boston
617-262-3473; $18-30

Knock back a crisp draft beer, glass of wine (the restaurant offers a nice selection from the world over) or a stiff cocktail while enjoying the frenetic, but controlled energy of the open kitchen. Helmed by Jenny Cates, Bonfire is really a gussied-up steak house with warm South American influences. Most diners -- including locals who love Todd English (he of Olives) and out-of-towners staying upstairs at the storied Park Plaza -- follow with a steak. The service is professional: informative and available but not intrusive. The ambience is urbane with walls of windows looking upon a pleasantly busy street scene.

And we have to add our favorite:

Cat Cora, the first woman to win the "Iron Chef America" competition, acclaimed chef, author and UNICEF spokesperson has been named Executive Chef of Bon Appetit magazine.

Cora is a classically trained professional, having worked with some of the biggest names in the industry. She holds the distinction of being the first female Iron Chef and is a familiar face on the Food Network. Cora is also the president and founder of Chefs for Humanity, a coalition of celebrity chefs and culinary professionals working together to raise funds and provide resources for humanitarian aid, nutritional education and hunger-related initiatives throughout the world.

Cora, 39, a Greek-American from Jackson, Miss., lives in Santa Barbara, California, with her partner Jennifer and sons Zoran and Caje.

Cookies???

Okay so right now it is just cookie recipes but this can be a place for all the overflow from the main page. We have a media page and that is the Bee Haven Boredom Busters page and that has mostly videos so that the main page is not so slow loading. I am a media freak so to speak and a TV junkie so there are lots of things I would like to share and that's where they will be. However there are some recipes and crafts and some non-Les/bi oriented stuff that seems out of place on the main page that will be here, so here are a few cookies recipes for now. Check back and there will be more, promise!

Holiday Cookies Number Three

Florentines (Italy)
From Food Network Kitchens

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 45 minutes
Cook Time: 20 minutes
Yield: 5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine.
These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.
1 3/4 cups sliced, blanched almonds (about 5 ounces)
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tbsp)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Chocolate Topping, optional: 2 to 4 ounces semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350 degrees F.
Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty.
Stir together the nuts, flour, zest and salt in a large bowl.
Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Holiday Cookies Number Two

Coconut-Cranberry Macaroon

From Food Network Kitchens
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: about 24 cookies
2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut



Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment.
Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
Store macaroons in a tightly sealed container for up to a week.

Holiday Cookies Number One

Citrus Shortbreads
From Food Network Kitchens
Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Yield: 32 cookies


3 clementine oranges or small tangerines, washed and dried
3/4 cup sugar
3 cups all-purpose flour
6 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 pound unsalted butter (3 sticks), softened

Preheat oven to 325 degrees F. Butter a 9 by 12 1/2-inch baking sheet pan, line with parchment paper, and butter the paper.
Finely grate the skin (zest) off all 3 clementines, making sure you peel only the orange skin and not the bitter white pith. Puree the zest with 1/4 cup of the sugar in a food processor until minced, about 1 to 2 minutes.

Whisk the flour, cornstarch, and salt in a bowl. In a standing mixer fitted with the paddle attachment, cream the butter with the remaining 1/2 cup sugar on medium, until light and fluffy, about 8 minutes. Add the clementine-sugar mixture and beat for another minute. While mixing on low speed, add the dry ingredients and mix just until combined. Do not overwork the dough. Transfer dough to prepared pan, spreading it out as evenly as possible. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Cut the dough into bars about 1 by 3 inches with a sharp knife, while still in the pan. Prick a decorative pattern in the shortbreads with a fork or a wooden skewer. Bake until golden, about 1 hour and 10 to 20 minutes. Let stand for 5 minutes and then re-cut the bars along the previous cuts. Let cool completely on racks. Store the cookies in a sealed container for up to 2 weeks.