ok i have edited the post below 4 times now to include the proper spacing and what not and for some reason it's not working. So I give up. if anyone else wants to fix it, please do so.

A couple of recipes

Alright ladies, loved these recipes. The first one, fits perfectly in with Brit's challenge. Don't let the fact that it's stuffed meat scare you. Easy and good. The second was an easy and delicious conference breakfast. And it's actually not loaded with sugar and crap. I forgot to add some maple syrup over the top of my first serving and I was thinking " maybe I should add some more sugar." But don't! Just remember to pour a little syrup over it . :) Also, you make it the night before so no work in the morning and it's a hot and fresh breakfast. love that. You should give them a try: Gorgonzola Stuffed Pork Ingredients: 1 pork tenderloin (about 12 oz) 1/2 tsp each salt and pepper 1/4 cup crumbled Gorgonzola cheese 1/2 Tbsp chopped fresh thyme or 1/2 tsp dried 1 tsp lemon zest 1/4 cup chopped walnuts 2 tsp olive oil Preheat oven to 400 *. Cut Pork in half lengthwise. Use a meat mallet to pound to about 1/2-inch thick. Season with salt and pepper. In a small bowl, combine cheese, thyme and lemon zest. Mash well with fork; set aside. Heat a large, oven-safe skillet over medium-high heat. Add walnuts and toast, until light brown, 1 to 2 minutes. Stir walnuts into cheese mixture. Spread mixture down the center of each pork piece. Roll up and secure with toothpicks. Heat oil in skillet over medium-high heat. Sear on all sides for 30 seconds. Place skillet in oven for 10 minutes. Remove, cover with foil and let rest for 10 minutes. Blueberry Breakfast Bake 1 (12-oz) day-old baguette, cut into 1/2-inch cubes 1 pint blueberries, divided 12 oz Neufchatel (1/3 less fat cream cheese), softened 1/2 cup sugar 8 eggs 1 cup sour cream 1 tsp vanilla 1/2 tsp ground cinnamon 2/3 cup milk Maple Syrup Place half of the bread cubes in a greased 9x13 baking dish. Sprinkle with blueberries, reserving only a few for garnish. In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, sour cream, vanilla and cinnamon. Gradually add milk until blended. Pour half over bread. Top with remaining bread, then remaining cheese mixture. Cover and chill overnight or up to 24 hours. Remove from the refrigerator 30 minutes for baking. Cover and bake at 350* for 30 minutes. Uncover and bake about 25 minutes longer, or until a knife inserted into the center comes out clean. Sprinkle with reserved blueberries. Let stand 5 minutes. Serve with maple syrup. Note: I also added about 1/4 tsp nutmeg, because I like it. And I used frozen blueberries, that I thawed and rinsed so the color wouldn't run.