Erin Kloepfer, 29, of Spanish Fork, admits to being an Internet junkie and has her own savvy recipe blog to prove it. "Nowadays, I think it's easier to find just the recipe you want ... thanks to the Internet and great Web sites," said the stay-at-home mother of four.

Erin says she's always liked "recreational" cooking and adds, "Since I make meals for my family, I figure I might as well make meals as tasty as possible with the limited time and ingredients I have. Whenever I don't enjoy cooking it means it's time to scour the Internet for new recipes."

So she decided to find a place for herself online at myyummyfood.blogspot.com, "where others can enjoy the great recipes I've found and keep finding." She's been online a few months and loves when she "can help someone find a recipe they will use over and over again."

Sweet is how she likes her foods. "I tend to like combinations of sweet and spicy," she said. "I love Mexican and Chinese dishes that have that going for them. But give me a choice of a brownie or an enchilada and I will choose the brownie!

"I am definitely a save-my-appetite-for-dessert kind of person."

She does caution -- when trying a new recipe -- to halve the recipe the first time you make it "so you don't waste ingredients and money." Erin also suggests pairing the new recipe with a side dish or two the family already enjoys. "Trying new recipes is good for kids," she said. "You can be surprised what they end up trying and liking."

If you relish P.F. Chang's (China Bistro) lettuce wraps, you'll definitely like the ones below, said Erin.

Chicken Lettuce Wraps

• 2 tablespoons canola oil, divided

• 1 tablespoon minced fresh ginger root

• 2-3 chicken breasts, cooked and chopped

• 2 tablespoons rice vinegar

• 2 tablespoons teriyaki sauce

• 2 teaspoons honey or 1 tablespoon brown sugar

• 1/3 cup Craisins

• 2/3 cup chopped fresh mushrooms

• fl cup shredded carrots

• 1/2 cup chopped green onion

• 1/3 cup toasted and sliced almonds, optional

• 12 leaves of lettuce

Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger and chicken and sauté until cooked through, about 7 to 10 minutes. Set aside.

In large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, Craisins, mushrooms, carrots, green onion and almonds; toss together.

To serve: Spoon 1/12 of the chicken mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.

Cook's note: Erin cooks the chicken in a slow cooker with a little teriyaki sauce. She also uses red leaf lettuce "because it's healthier, but iceberg is crisp and rolls up better."

-- Adapted from www.allrecipes.com.

Try another chicken recipe plus a summer-y dessert from Erin's cache of recipes on B7.