You can email me, Christy Denney, at for any questions you have. If you have a question on a recipe please leave a comment on the recipe post and I will answer you there. Then if other readers have the same question they can see the answers there and everyone can benefit. But if you have an urgent question on a recipe, by all means email me and I will answer you as quickly as possible.

 I answer all emails within 1-2 days but every once in a while an email will get in my SPAM folder somehow and I miss it so please try again.


For more info check out my FAQ page.


Speak Your Mind



  1. I made a cheese ball that had 1 8oz cream cheese, 2oz chopped beef ( i use armour 2 oz jar), 1 bunch green onions chopped, 1 tab prepared horseradish, it called for a dash of worcestershire sauce but i didnt have any, and i rolled it in chopped pecans. It was good but salty is there something i could lessen or change to make it less salty?

  2. Hi,

    I used to always use your Patriotic Berry Trifle recipe and now the link doesn’t work. I can’t seem to find it on your blog. Would you be able to repost this recipe? It was my go to dessert and my co workers are asking for more 🙂 Thanks!!


  3. I just joined Pinterest and found your recipe on French toast roll-ups. What a wonderful recipe. Am definitely going to make that. And just checked your other recipes. Got to try them too!!

  4. Your blog is stuck on Nov. 20th, Pizza Chili.

  5. Hi there! I don’t know if this is an issue for you or not, but there is a page on Facebook called Foodgasms that posted your Melted Snowmen Oreo Balls without giving you credit for the recipe. To me, this is claiming it as their own and I just don’t think that’s right! This is the link to their page: Anyway, just thought I’d mention it.

    • Christy {The Girl Who Ate Everything} says:

      Thanks for the heads up Kat! It happens so often that I’ve realized I can’t spend the energy on it. Thanks though!

  6. I’m definitely trying this bloomin bread recipe. Looks amazing. Just wondering, is all the green in the pic from the onions, or did you add basil?

  7. I used to receive your newsletters but haven’t received in ages. Are you still doing that? Love all the recipes I have tried.

  8. Shirley M. Ferreira says:

    I am looking for individual pumpkin dessert dish. Maybe a individual cakes with cream cheese or pudding topping. Like a Molten Cake but in pumpkin style. Thanks

  9. If you get a complaint about me, there is nothing wrong with your post, it is stuck on my Facebook and I can’t get it off.

  10. Christy, I would like to know if the Blueberry Croissant Puff can be prepared the night before and put in the frig, and baked in the morning? I need it for a breakfast buffet at another location. Please respond ASAP if you receive this message.

  11. Why do you add 1/4 cup sugar to the On-the-Go Muffins?

  12. Hi I can’t access your desserts page? It says 404 error when I click on it. Is it just me?

    • Christy {The Girl Who Ate Everything} says:

      Yes, sorry! You can search for specific recipes but the site is having issues. I have my tech guy on it.

  13. I’m not sure what kind of yellow mustard you use when making the Ham and Cheese Sliders. Do you use dry mustard or the liquid mustard from the squeeze bottle? Thanks!

  14. trinidad lemus says:

    holaa estoy aqui con elder perkins hijo de shelly podrias enviarme una receta para preparar con el aqui en colombia gracias

  15. Your “Healthy” recipe page is down… says error 404.

  16. Louella Chrisman says:

    When trying to get subscribed to your site I was unable – received the message “Web Site Not Found”.
    Will you please add me to your site.
    Louella Chrisman

  17. Hello, Love your website. But I have a question. I could have sworn that you had a recipe on your site last year for oatmeal cream pies that my family loved. I have tried to find it, or anything like it on other sites but I can’t. Do you still have it?

  18. Hi Christy,
    I am a fellow blogger putting together an article about Cinco de Mayo to submit to Buzzfeed for consideration. Would you allow me to use a picture of your 7 layer dip cups in my post? The picture would be credited to you with a link to your recipe. Let me know when you get a chance, thanks so much!

  19. Hi,

    Just wanted to let you know that Pinterest is blocking your site as possible spam. Recipes that I had pinned are now blocked. Thought you might want to know.


  20. Just discovered your site when I looked up a recipe on Pinterest. I am definitely coming back to find/try more of your recipes! So enjoyed reading the info about you and your family. (what a beautiful family it is!!)
    I LOVE sports including football, but sorry, I’m a BEARS fan. (smile)
    I enjoy food blogs and appreciate all the time and dedication each of you put into them.
    I am so glad I have found THE GIRL WHO ATE EVERYTHING. (what a cute name)
    Thank you for your time.
    I am Char Riippi in Northern (DEKALB)) IL.

  21. Chris Pocelinko says:

    Thanks for so many great recipes and ideas that don’t require large chunks of time or hard to find ingredients. The Blueberry Lemon Crescent Ring is magnificent! With all the fresh blueberries and no time, I’ve made it for my wife several times. Is the bottom doomed to always be so moist? It’s not underdone, just the liquids from the cream cheese. I flipped it half way into the time and it came out better. You make me look good with all your hard work.

  22. Ma version de Baked spaghetti: Une recette de ma belle-mère: le début de viande hachée, oignons et ails est semblable, on ajoute 1 bte de soupe aux légumes Aylmer ou autre,non diluée, un rg de spaghetti cuit et on ajoute un deuxième rg de spaghetti cuit, et on recouvre le tout avec 1 bte de soupe tomates Aylmer,non diluée, en parsemant de fines herbes et de fromage râpé. Cuire au four environ 30 minutes 350*
    C’est vraiment bon, mais je vais essayer votre recette cette semaine.

  23. Cris Buscetto says:

    Hi Christy I am in love with your recipes!!! My daughter found a lot of your recipes on pintrest about 2 years ago. I was looking for some new things to make for our holiday parties and I started with the apple cheesecake bars. My family went nuts over them!!! My daughter kept sharing recipes only to realize most of them were from you so I decided to google you and found your website. We’re at our beach house in Roatan Hondorus and I was in the mood for cinnamon rolls. I have never made anything with yeast and was afraid. I don’t have a big mixer here and the dough was clogging up my mixer and the mix seemed dry and I didn’t check to see if the yeast was still good so I thought my batch was a dud. I waited it out and it finally rose after several hours. Much to my surprise they were the best things ever. My husband of 20 years said it was better than cinnabon and he wasn’t sharing. I’ve proceeded to spend the whole weekend writing down recipes because the printer here won’t work and I intend to bake and cook the rest of the summer. Thankfully we found a trainer here this year that is killing us so we can cheat a little. Can’t wait till Amazon delivers your cookbook so I can try out even more of your yummy food. I also want to thank you for including pictures – I need to know how things are suppose to look. Thanks!!!!

  24. Hi Christy,

    How are you?
    I’d love your permission to link your ‘Individual 7 Layer Dips’ Recipe in my free e-book. Full credit will be given to your website showing people where to find more recipes. It is an e-book called ‘Top 10 children’s parties you can host from home’ which I’ve spent quite some time writing. I’d like to feature your blog and recipe
    How do you feel about this?

    Please let me know as i’d be ever so grateful..
    Many thanks,
    Carla Monson

  25. Hi Cristi! I just discovered you, and I am so very happy I did! I can’t wait to make the no bake peanut butter bars, as you said, usually have all ingredients on hand, sure do! I too, love to bake, so again, thank you for all the recipes, can’t wait to try many more. 😊 Thank you, Irishpat🍀

  26. You need to check your facebook, it has been hacked and is sending out spam posts!

  27. Hi!

    I just want to say how much I love your blog! I don’t make as many of the recipes as I used to now that I’ve developed a hypersensitive food allergy, but I’m working on reintegrating foods.

    Also, I’m sure many people have already let you know, but appears that your facebook page has been hacked. I’m not certain what would need to be done, but on the rather unlikely chance that you didn’t know, I figured I should mention it.

    Thanks for all the food inspiration!
    Hannah K

    • Yes, thank you Hannah. I’ve been completely locked out and cannot prevent what is happening. Facebook will not respond to me. Hopefully it gets resolved soon.

    • Help her out! Cut and paste this message everywhere you see a spam comment. The hackers have blocked my commenting so I can’t do it, but let everyone know it’s not her doing! “From Christy: The Girl Who Ate Everything page has been hacked and I have been locked out of accessing the page. I’m aware and am awaiting response from FB to fix the problem. For your protection, do not click any links that seem irrelevant to TGWAE.”

  28. Cindy Johnson says:

    I’m sure you know this already, but your Facebook page has been spammed.

  29. STEFFI KLOTZER says:

    bräuchte das Rezept mit den Blaubeerkuchen auf Deutsch übersetzt.
    Danke Steffi

  30. Good Day

    I have just printed your Chocolate Caramel Turtle Flan recipe. I see the recipe requires 3/4 gold medal flour and 1 cup cake flour. what is the difference between the two? I’ve never heard or seen Gold medal flour. is there a substitute or should it be 1 3/4 cup cake flour?



    • Glynnis,
      I don’t have a Chocolate Caramel Turtle Flan recipe on this site? But if the recipe calls for cake flour you should use cake flour or the substitute. For one cup of cake flour measure one cup of regular flour and remove 2 tablespoons and put back in your flour container. Then add 2 tablespoons cornstarch. Done!

  31. Darin M. Dark says:

    Okay, I’m mad as hell! Just reading your menus (and copying many) I pit on about fifteen pounds (and I’m ALREADY about 50-60 lbs overweight!) This is some incredibly good sounding stuff! And the thing I like most is that the ingredients are NOT exotic stuff you employ once and never have a use for again! I’m a little skeptical, though, because that can’t POSSIBLY be you in the photo! If you eat these things, you should weigh about 400 lbs.!!!

  32. Paula Robertson says:

    Came upon your website by browsing the web looking for a buffalo chicken recipe. Found your insanely delicious BUFFALO-CHICKEN-POTATO-CASSEROLE, made it, fed to my hubby and 17-year old son – both picky eaters. THEY LOVED IT! We became OBSESSED with it! Went back for more … and MORE! Took some to work since I made massive quantities! They DEVOURED it & begged for the recipe! One girl then made it for her family and they cleaned it up, practically licked the baking pan! So then I was perusing the recipe list in your book …and it’s not there! WHAT?!? 😱 I am SOOOO BUMMED! But I’ll get the book anyway… But how could you leave it out?!?

  33. Jocelyne Gaudreault says:

    how to receive my pinterest in french?

  34. Sharon Turner says:

    Good morning! First I want to thank you for all your amazing recipes! My hubby and I are really enjoying them…. our waists, not so much lol! You asked for a good pastry recipe. I have been making this one for the past few decades to rave reviews. Never fails. 🙂

  35. hi what kind of dinner rolls do you get for the ham and cheese sliiders? Which store 🙂 Thank you

  36. Thanks for the Artichoke Chicken recipe. Will definitely use it this Thanksgiving when our house will be invaded by children, in-law daughters and grandchildren. Blessings to you.

  37. Hi, do you leave the centres in the Oreo cookies when you smash them for the snowman truffles?

  38. Hi Christy, My name is Mary Ann. Your site and your recipes are wonderful. But I don’t believe that mad mini is working properly. I have been subscribed for at least 3 months and have never received a message from you. When I enter my email address to subscribe a message pops up saying thank you and “Get recipes from your site. Could you please check it out to see if there is something wrong with the subscription system?

    Thank you,
    Mary Ann

  39. Hi Christy,

    First of all would like to say you have a perfect blog. Like what you’re doing.
    We are small startup company. We provide service that allows everybody cook and sell.
    It would be a big pleasure if you write about our service –
    Thank you.


  40. I’m writing to you about a technical issue I have had with your blog (which I have loved and followed for years). There seems to be an issue will the ads on your web page that for sometime now will highjack the page and make It impossible to see your posts completely or in some cases at all. I just thought I would pass this along in case this is something you are not seeing. My husband is an IT specialist and asked him if he thought my iPad had a cookie or cached info that was causing the problem on my side. He looked at my setting and browser info and cleared some stuff but it is still happening and only on your site. Anyways this is just an FYI. Regardless, I have enjoyed your recipes and my family thanks you for all the wonderful meals.

  41. zouhair Najjar says:

    Hi i tried to follow you on facebook but i got the following reply”page not available”also i tried to subscribe to newsletter, i got a reply forbidden. kindly comment how to follow you? Thanks

  42. I want your oatmeal cake and frosting. I couldn’t find it on your cake recipe.

  43. How did you get the chocolate on your Oreo snowmen so smooth? I used Choco Maker candy wafers. It was very thick so I got a very bumpy looking product. I added a little oil hoping it would thin the chocolate, but it didn’t help much. Any suggestions? Such a cute idea!

  44. Everything looks wonderful. Please put me on your mailing list for your wonderful recipes. Don’t want to miss anything — they all look great.

  45. I used a photo from your blog on my blog you are given photo credit and are a link in my post. If there is anything else you would like me to do let me know. I’m new to this it is my second post.
    Homemade hominy

  46. Hello Christy,

    Crushed Pineapple Upsidedown Cupcakes:
    Can I use cupcake cup liners in the pan and or can I use Ramakins?

  47. .yes, I would like to tell you , I’ve tried to enter my e-mail address but your blog would not accept it .
    that is totally weird . So, I had to use another e-mail address. Mine is
    the “z” there , you see how it refuses to accept the “z” in my e-mail address
    weird, and I don’t understand or get it why it does not accept these letters
    well, it did accept it writing to you , but not in the message box

    I would like to have info send to me on
    the one starting with the “z” can’t finish the sentence , that is really stupid
    , well, I’m in the US maybe that’s why
    I’m not pleased
    Like I mentioned , send e-mails to the one starting with the z
    not the g


  48. Hi,
    I just had to tell you how I rely on you for appetizers! Everyone is a hit!! Christmas people couldnt stop from telling me how great they all were!! I just pinned a few more to my board! The salami cups are a sensation
    from your cookbook!

  49. Hello. I am a culinary teacher who must cater. I am looking at your pineapple upside down cupcakes in muffin tins. Can that be frozen and thawed at the time of event?
    Thank you !

  50. Joan Callanan says:

    I am new to Yummly and of course, your recipes. I thought that the Ham and cheese Stromboli sounded wonderful and decided to try it before an upcoming party. I have visited 3 different Market chains here in the Pasadena CA area, searching for the main ingredient: the “crusty french bread loaves” and have come up with absolutely nothing. And as you did not mention a brand, I had no way to Google the ingredient and find out where on the planet I could find it.
    Please advise
    Joan Callanan
    P.S. Non techy that I am, I had not idea how to “comment on the recipe post”. I do hope you get this.

  51. How much do you charge to make a Banana pudding cake

  52. Hi Christy,
    Would like to talk to you about doing some writing for us.

  53. Any chance that you’ve tried the mediterranean salad at portillo’s? I absolutely love it MORE than the chopped salad. I know that they must use the kalamata olive juice in the dressing. I would love to make the dressing…however, I am at a loss. I would appreciate your input. Thanks

  54. The link for taco stroganoff on today’s menu is not working

  55. I tried making the blueberry coffee cake but it was sort of undercooked in some parts, why was that? Do you suppose that it needed more time or more mixing?

  56. Bonnie Sexton says:

    I found you by accident and I am so glad! You are most impressive! I don’t normally write to people that I find on the internet, however, you are special and have a certain “pull”. I look forward to following more about you and your reciipes. Keep up the good work with your recipes and beautiful family!! God bless you and those you love!


  57. The Chicken Caesar Sliders look wonderful Just to clarify, did you use bone-in chicken pieces or were they boneless/skinless?

  58. Hello!

    your CHICKEN AND CHEESE QUESADILLA PIE looks awesome, but one question, 1 cup of flour??

    can you confirm?

    Many Thanks
    Janice Tkach
    Midland, Ontario

  59. you have a picture of an what looks like a apple crisp cheesecake
    I would like the recipe

  60. Hi there: I just read you’re from Mesa, Az. This is probably a long shot request…our family made yearly summer treks to Somerton, Az. to visit friends. Up until then, we’d only had generic, blah Mexican food. We lived in Portland, Or. We routinely ate at a tiny, non-descript hole-in-the-wall restaurant that happened to serve authentic, real deal Mexican food. When I moved out to get married, those trips ended. I have never had anything close to that wonderful food since. The closest I came was The Red Onion in Los Angeles. The taquitos were darn good but no bulls eye. Anyway, they went out of business. Those taquitos in Az. were nothing short of mouth watering. They were made with frish corn tortillas, and tightly rolled with beef. The quacamole was equally delish, simply made but oh, so flavorful. It’s been mega years and I still salivate at the memory of that food. Everything else was great too but I could only focus on those addictive taquitos. Do you happen to have an inside recipe for anything close to what I’ve described? I haven’t given you much to go on but hopefully, you recognize my dilemma and know what’s missing. I’ll be eternally grateful and SO happy. Just in case, thank you so very much, even for listening…or reading. Oh yes, thank you for the chewy oatmeal raisin cookie recipe. I just printed it out and will make them tomorrow. I know they’ll be fabulous.

  61. Hi Christy – do you have a chicken fried rice recipe?


  62. France Leonard says:

    Missy, I just love your blog! You’re always so upbeat and happy and the food you post is awesome! I’ve made the Cowboy Caviar and slow cooker Caesar Chicken and I look forward to making more of your recipes. My friends love your posts too! Thank you too for links to other great bloggers and recipes; it’s so nice to see women supporting other women. Miss Christy, thank you so much for being you and I appreciate you.

  63. Hi Christy,

    My name is Anuj Agarwal. I’m Founder of Feedspot.

    I would like to personally congratulate you as your blog The Girl Who Ate Everything has been selected by our panelist as one of the Top 100 Food Blogs on the web.

    I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 100 Food Blogs on the internet and I’m honored to have you as part of this!

    Also, you have the honor of displaying the badge on your blog.


  64. i wanted to email your recipe for Baked Spaghetti to my brother and a friend. Of course I had to subscribe to your info which I did, but after I confirmed and activated my email I went back to email the recipe. It again asked me to subscribe but then tells me I am already subscribed. Unable to get the process of emailing the recipe ask it would let me past the subscribe action.


  65. Hello,
    My name is Barb Johnson and I sell an amazing garlic press on Amazon. I love garlic and had so many lousy presses for so many years and found that the design works so well that the garlic clove does not even need to be peeled. The press also presses ginger easily and can crack open a hazelnut perfectly. The You Tube link follows if you care to take a look at a quick video: I would love to send you one free and if you want to see it on Amazon you can go here:
    Take care and use more garlic i is good for your health,

  66. Hello,

    My name is Karen Miller and I represent Zupply, a new Start Up in Australia. We are looking to get the word out about our new site and business.

    We’re looking to expand our reach through blog posts about our website and service that we offer.

    Would you be interested in writing and publishing an article for a fee on your site ?

    Looking forward to your reply.

  67. I just discovered this site, I absolutely LOVE it! I would love to be on your mailing list if you have one, please!

  68. could not find the video showing the roll up for rolls-did not quite understand it???

  69. Dena Ohnesorge says:

    Hi Christy,

    I saw your site, ‘ The Girl Who Ate Everything,’ very cute, and fun! I am writing to find out where
    exactly your friend found those sweet mugs, the ones with the Knomes and snow man?

    Thank You 🙂

  70. Leslie Hurwitz says:

    Could I use peanut butteror any jellies instead of cream cheese and nutella. For the roll up french toast.

  71. Connie Plugge says:

    I am in search of a cookie bar that I tasted at Christmas, and can’t seem to locate a recipe for it. It had a cake cookie base . Next layer was a marshmallow layer and the top layer was a brown sugar caramel layer. Would appreciate you letting me know if you would have a recipe similar to this

  72. Christy,

    I have been meaning to email you for quite some time. I discovered your blog about 4 years ago and it has been such a blessing to me and my family!! I feel like I have found my “cooking soulmate” in you!!! I always kid my family and say before a meal that features one of your recipies…”This is going to be good, it’s from my girl!!” They have come to agree with me:) So many of our favorite meals have started with you and I just wanted to say thanks and I think you’re great!!!



  74. Diane Ericson says:

    I I made your carrot cake recipe yesterday and it was delicious. I would like to make it in two eight inches pans. Do you have any idea how long to bake it for? Have you tried this? Thank you

  75. Suzy McCollum says:

    I want to make the Almond Cookies but I’m not sure if the “flour” is self rising or all purpose. Usually the substitution for All Purpose is add baking soda and salt but it says baking powder so I’m not sure…Help ! Thanks

  76. Found your site by accident. The kids are grown, it’s just the two of us. I am constantly trying to find something different to cook. I work 10 hours a day so dinner has to be relatively quick and easy. You and your friends are ROCK STARS! My wife and I have actually had small arguments about which recipe is going to be next. Normal ingredients, minimal prep time, love ’em. Thanks for sharing.

  77. Hello, I ended up on one of your articles about learning to cook one day while doing some research. I had already realized that I spend way too much on restaurants and wanted to fix that since besides the money saved, home cooked meals are so much healthier for both the body and soul.

    Given your interest in the culinary arts, I wanted to let you know that I recently put together a visual representation of the financial benefits of cooking at home versus eating out which I’d love to show you; maybe it will help convince your readers to start to learn cooking as well. Just hit reply to let me know if you’re interested in checking it out!

    Regardless, keep up the great work!


  78. Hi, love your recipes, just wondering why all of sudden I can’t find your cookbook. I went to put it on my Amazon wish list for mother’s day and they don’t have it and then I looked many other places and they don’t have it either. So sad, any advice as where I can get it? Thanks.

  79. Hi just wondering how to get the recipe for croissant blueberry breakfast cake?

  80. I love your recipes. I’ve made many of them . Thank you for sharing. I see in the comments people saying they follow your blog. How do I do that or be sure I am? I’m not really tech savvy. Thank you.

  81. Hi there! 
    I’m reaching out from Country Living magazine, where I work on food and lifestyle stories for our website. I wanted to let you know that we’re planning to use your amazing roquefort pear salad recipe from your website in an upcoming article.
    We will of course credit you and link back to your website and encourage readers to go there for the full recipe. If you do NOT want us to use this photo and idea, please let us know as soon as possible.
    We are excited to show support for your work! And the story featuring your recipe may be featured on our sister sites such as,, and others, which will mean more exposure for you.
    To get a link to the article, follow us on Facebook ( where we’ll be posting it once it’s published.
    Thank you,

  82. Hi
    I’m interested in starting a club at my school called Baking for
    Change. We will not have access to a microwave, fridge, or oven, and I
    was wondering if you had any recipes that don’t need a microwave,
    oven, or fridge or know how to find them.
    Thanks so much

  83. love your recipes but why cant I print them =please advise thanks Doreen

  84. Stephanie Johnson says:

    I love your website!!! On the Melt in your mouth pumpkin cookies, is the nutrition information posted for 1 cookie? Thanks!

  85. Wondering if there is a link to the nutrition facts for your recipes. We have long been a fan of your food! I need to count fat/pro/carb ratios and total calories; hoping this is already calculated somewhere and I don’t need to reinvent the wheel:)
    Angela Testa
    Leavenworth KS

  86. Hi Christy. I have your cookbook and absolutely love it. Have you considered publishing another one? I can certainly understand why while raising 5 children as I am sure you are pulled in many directions. Thanks again for sharing your recipes!

  87. Do you mean salsa or hot sauce when you call for picante sauce in you bean dip recipe? Thanks

  88. Is your cookbook going to be available again? I just remodeled my kitchen and my husband built be an amazing set of shelves to start a cookbook collection and I feel like your is a must add!!

  89. I had your one pot cheesy chicken rice and broccoli dish pinned and it was one of my favorites but the link is broken now and I can’t find it on your site! Help, thanks 🙂

  90. The S’mores Cookie Bars definitely don’t bake in 20 minutes. I turned the oven down to 325° and baked at least 15 minutes more. They are cooling now and look beautiful. Hope they are set in the middle. I’ll leave them alone!

  91. Hi Christy,
    If you are accepting contributors on your Pinterest Group Board, The Most Popular Pins on Pinterest, I would love to join.
    Thanks so much!
    Jennifer Grissom

  92. Betty Beckham says:

    Hi Christy…I just made your oatmeal raisin cookie recipe…and they are SO good! After church today, my husband wanted me to bake him some cookies. I searched for a good, moist and chewy oatmeal cookie, and this did not disappoint! They are fabulous!! Definitely will be making more.

  93. Michaela Dimond says:

    Just thought I’d let you know that there are some really inappropriate comments on your chocolate chip cookie dough cupcake recipe. You might want to take them down, if you can.

    P.S. Loved the recipe though! haha! SOO good!

  94. Hello Christy, I just wanted to let you know that I recreated your Almond Cookies for my new blog. I did reference you in the post and added a link to your site. My new blog is about how I need to recreate recipes that my family was used to eating to accommodate our daughters new lifestyle, which has to be gluten free because of health issues. Thank you for giving me something to recreate and they were amazing.