Lynne Hewitt and Toni Bradley Smith had a list of nos — no pressure, no gossip, no job talk — and a resounding yes to organizing a book club that has grown to 20 members.

Launched in November 2008, the group is on its fifth novel in as many months in a self-proclaimed “no leader, no protocol, reading free-for-all.”

This book group is composed primarily of busy, young, degreed professionals who are also wives and mothers. Time is of a premium to these women, but they make it a priority to have some fun along with good, thought-provoking conversation.

“It’s so easy to lose your identity as a wife, mother and employee,” Smith said. “Women are taught to be selfless, but this is something we do just for us once a month to maintain balance.”

Member Annie Czaruk, who hosted the last meeting, said her goal as a mother of two small children was to read books that aren’t only five pages long with pictures on every one of them. Activities like book clubs for on-the-go mothers have proven beneficial for rejuvenating the spirit and mind, allowing them to continue their hectic pace of caring for others.

Most members agreed they read before going to sleep, but finishing a novel is not mandatory for participation in the club.

“I’ve found that I don’t watch TV anymore because reading is so much more engaging,” Hewitt said. “I’ve always loved reading, but now my nightstand is literally covered in books.”

Members also feel it sets a good example for their children, who observe them reading grown up “chapter books.” So far, the club has read “The Secret Life of Bees,” “The Time of My Life,” “Water for Elephants” and “One Fifth Avenue.” Their current selection is “The Poisonwood Bible.”

Czaruk said meetings are hosted by whoever is brave enough to take on getting their houses ready, children and husbands accounted for, and food prepared. The members’ favorite meeting was on a snowy evening when everyone showed up in pajamas, but the meal was served on crystal and china, highlighting the playfulness the group tries to intermingle with serious intellect. Their advice to new groups is keep it simple, thought-provoking, and fun, and people will want to come.

Here are some no pressure recipes for high pressure days. You’ll even have time to read.

CLASSIC WALDORF SALAD

2 large tart apples, unpeeled and diced
1 large green apple, unpeeled and diced
1/2 pound green seedless grape, halved
1/2 cup coarsely chopped pecans
1/2 cup finely diced celery
1/3 cup raisins
1/4 cup mayonnaise, plus 2 tablespoons mayonnaise

Mix all ingredients and stir well.


CROCK POT CHAMPAGNE CHICKEN
Sounds crazy, but produces a succulent roasted chicken.

1 packet onion soup mix
1 bottle Girard’s® Champagne salad dressing
1 4-pound young hen

Rinse chicken and place in crock pot.
Sprinkle packet of onion soup mix over top of chicken.
Pour salad dressing on chicken, covering the breast and sides; dressing will fill up the bottom of the crock pot only.
Cover and place on high cook time of six hours or low cook time of ten hours.

Thirty minutes before serving time, remove hen from crock pot and place in oven-proof dish.
Set oven at 400° and cook for 30 to 45 minutes until chicken is a nice brown and cooked through.
Meat should be pulling away from the bone and joints move easily.


INSTANT MASHED POTATO CASSEROLE

6 servings Instant Potato Flakes
6 ounces cream cheese
2 tablespoons chopped green onion
1 tablespoon butter
Paprika
1 tablespoon dried parsley

Prepare mashed potatoes according to the package, substituting cream cheese for the butter.
Stir in green onion and parsley.
Spoon into a 1 quart glass baking dish.
Dot with butter and sprinkle with paprika.

Bake in a 400° oven for about 30 minutes, or in the microwave on full power till bottom of the dish is very hot and heated through.


CHEESY BISCUITS

2 1/2 cups Bisquick® baking mix
3/4 cup cold whole milk
1/2 stick (4 tablespoons) cold butter
1/4 teaspoon garlic powder
1 heaping cup grated cheddar cheese
2 tablespoons butter, melted
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
Pinch salt

Preheat oven to 400°.
Combine Bisquick® with cold butter in a medium bowl using a pastry cutter or a large fork.
Don't mix too thoroughly.
There should be small chunks of butter in there that are about the size of peas.
Add cheddar cheese, milk, and 1/4 teaspoon garlic.

Mix by hand until combined, but don’t over mix.
Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in microwave.
Stir in 1/2 teaspoon garlic powder and the dried parsley flakes.

Use a brush to spread this garlic butter over the tops of all the biscuits.
Use up all of the butter.
Makes one dozen biscuits.

Source: Todd Wilbur, “Top Secret Restaurant Recipes 2.”


ESPRESSO CRINKLES

4.5 ounces all-purpose flour (about 1 cup)
1 1/4 cups powdered sugar, divided
1/4 cup unsweetened cocoa
1 1/4 teaspoons baking powder
1/8 teaspoon salt
5 1/4 teaspoons canola oil
1 1/2 ounces unsweetened chocolate, chopped
1 teaspoon instant espresso granules
3/4 cup packed brown sugar
3 tablespoons light-colored corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites

Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk.
Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly.

Add espresso granules to pan; stir until blended.
Remove from heat.
Pour chocolate mixture into a large bowl; cool five minutes.

Stir in brown sugar, syrup, and vanilla.
Add egg whites, stirring with a whisk.
Add flour mixture to egg mixture, stirring gently just until combined.
Cover; chill at least two hours or overnight.

Preheat oven to 350°.

Roll dough into 1-inch balls.
Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on two baking sheets lined with parchment paper.

Bake at 350° for 10 minutes or until tops are cracked and almost set.

Cool cookies on pan two minutes or until set; remove from pan.
Cool cookies on a wire rack.

Source: Cooking Light, December 2008.