Friday, December 16, 2016

White Chocolate Fudge with Pecans and Caramel

This is a family favorite around this time of year.  And the best part is that it makes a lot, so we even get to share with others. :)  It truly is a delight!  Enjoy!
Ingredients:
-4 Tbs (1/2 stick) unsalted butter, cut into small pieces
-1 (24 oz) bag white chocolate chips
-1 (14 oz) can sweetened condensed milk
-1 tsp vanilla extract
-1 cup pecan chips
-1/2 cup caramel sauce
Directions:
Line a 9x13 inch pan with parchment paper.  Set aside.
In a medium saucepan, melt the butter, chocolate and milk.  Make sure to stir constantly.  Once melted, add the vanilla and give it a good stir. Remove from the stove and add the pecan chips.  Mix well and pour into prepared pan.  Spread it evenly with a spatula.  
Drizzle the caramel sauce and swirl it in with the spatula.  Place in the fridge for 4-5 hours.
Once set and ready to enjoy, remove from fridge and gently separate it from the parchment paper onto a cutting board.  Cut into pieces and enjoy.  Immediately refrigerate leftovers. YUM!

Wednesday, December 14, 2016

Slow Cooker Southwestern Stuffed Peppers

This is a nice, easy dish for a busy week night. The flavors are wonderful together.  Enjoy!
Ingredients:
-1 lb extra lean or lean ground beef
-1 (8.8 oz) package Uncle Ben's ready rice Spanish style with tomatoes and peppers
-8 oz shredded Colby-Monterey Jack cheese, divided
-1 (15 oz) can black beans, well rinsed and drained
-1 1/2 cups chunky, medium salsa
-1 Tbs Louisiana hot sauce
-6 bell peppers, tops and seeds removed
-1 cup water
-sour cream
Directions:
In a large skillet, brown the beef. Add the rice, 1 1/2 cups of the cheese, beans, salsa, and hot sauce.  Mix very well.
Place prepared bell peppers on bottom of slow cooker.  Fill evenly with the beef mixture. Pour water around the stuffed peppers.
Cover and cook on low for 5 hours.
To serve, place 1 stuffed pepper on a plate. Top with some of the remaining cheese and a dollop of sour cream.  Enjoy!

Monday, December 12, 2016

Crispy Cheesy Chicken in a Cream Cheese Sauce

Oh, how delicious this dish is!  The chicken is covered in an egg-panko crumb mixture, then baked to perfection. Afterwards, it's covered in a cream cheese sauce and topped with fresh jalapenos. I like to serve ours on top of mashed potatoes, but rice would do just fine too.  Or, serve it as is with a side salad.  Either way, enjoy this super tasty dish!
Ingredients:
For chicken:
-4 chicken thighs, skin on, bone in
-1 large egg, beaten
-3 Tbs milk
-1/2 tsp salt
-1/2 tsp pepper
-2 cups Italian style panko crumbs
-2 cups shredded fiesta cheese blend
For sauce:
-2 Tbs salted butter
-2 Tbs flour
-1/2 tsp salt
-1/2 tsp pepper
-1 1/2 cups milk
-8 oz cream cheese, at room temperature
For garnish:
-1 jalapeno, halved and sliced
Directions:
Preheat oven to 375 F. Coat a 9x13 inch pan with cooking spray.  Set aside.
Score your chicken thighs (cut a couple of large slits on each thigh on the skin side).
In a shallow bowl, mix the egg, milk, salt and pepper.  Dip each thigh into that, then dredge through the Italian style panko.  Place skin side up onto prepared pan. 
Bake in preheated oven for 45 minutes.
Top each thigh generously and evenly with the cheese. Bake for an additional 10 minutes.  
Meanwhile, let's make the sauce. In a medium saucepan, melt the butter.  Add the flour and whisk until no more lumps. Season with the salt and pepper.  Add the milk and give it a good stir. Cook, stirring occasionally, until mixture thickens, about 5 minutes. 
Stir in the cream cheese.  Mix until cheese is all melted. Remove from stove and adjust salt and pepper, if necessary.
To serve, top each piece of cheesy chicken with the sauce and some jalapeno slices.  Enjoy!

Friday, December 9, 2016

Chocolaty Banana Chocolate Chips Cookies

Yes, lots of chocolate in these little gems, but also a generous portion of sweet, ripe bananas.  Oh, the combination is so, so delicious!  Enjoy!
Yields 32-34 cookies
Ingredients:
-1/2 cup (1 stick) unsalted butter, at room temperature
-1/4  cup sugar
-1 cup packed brown sugar
-3 ripe bananas
-2 tsp vanilla extract
-1 tsp salt
-1 tsp baking soda
-1 Tbs cornstarch
-2 cups flour
-2 Tbs unsweetened cocoa powder
-1 1/2 cups semi sweet chocolate chips
Directions:
Preheat oven to 350 F.  Line a couple of cookie sheets with parchment paper and set aside.
In your mixer's bowl, cream the butter, sugar and brown sugar.  Add the peeled bananas, one chunk at a time.  Mix very well.  Add the vanilla, salt, baking soda and cornstarch.  Keep on mixing.  Stir in the flour, 1/2 cup at a time.  Add the cocoa powder and chocolate chips.  Once well mixed, scoop dough with a spoon and arrange cookies on prepared sheets.
Bake in preheated oven for 20 minutes. Remove from oven and let cool on sheets.  Enjoy!

Monday, December 5, 2016

Simple Roasted Chicken with a Hint of Orange

My parents gave me this awesome Sicilian orange extra virgin olive oil.  I thought that would go great with chicken and I was so right! I don't know where they got it from, so if you can't find it, no worries, just some orange zest would do just fine.  The chicken is slowly roasted in the oven, then broiled to give the skin that nice, crunchy crisp.  Yum!  Enjoy!
 
Ingredients:
-4 Tbs Sicilian orange extra virgin olive oil OR the zest of a large orange plus 3 Tbs extra virgin olive oil
-4 chicken thighs, skin on, bone in
-1 Tbs salt
-1 Tbs pepper
-1 Tbs garlic powder
Directions:
Preheat oven to 350 F.  Pour 2 Tbs of the oil on bottom of 9x13 pan.
Score the chicken (cut a couple of large slits on each thigh on the skin side). Generously season each thigh on both sides with the salt, pepper, and garlic powder. Place skin side up on the bottom of prepared pan. Drizzle with remaining oil and orange zest, if using that method.
Place in preheated oven and roast for 45 minutes, basting occasionally.
Leave the chicken in the oven and switch the oven from baking to broiling on HIGH.  Broil for about 5 minutes or until skin is beautifully crisp and golden brown.
Enjoy with your favorite side and veggies!

Friday, December 2, 2016

Steak and Bacon Pasta Salad

This is a family favorite.  It's very quick to put together and super delicious!  I mean, how can you go wrong with bacon, steak and pasta?  😉 Enjoy!
Ingredients:
For salad:
-1 lb small pasta (garden rotini, shells, etc)
-6 slices bacon, cut into chunks
-1 lb steak, cut into small strips
-1/2 tsp salt
-1/2 tsp pepper
-1 (7.5 oz) jar marinated artichoke hearts, drained and roughly chopped
-1 bell pepper, seeded and chopped
For dressing:
-1 clove garlic, minced
-1/2 cup mayonnaise
-1/2 cup sour cream
-2 Tbs lemon juice
-1 1/2 cups shredded Parmesan cheese
Directions:
Cook pasta according to package directions.  Drain into colander and rinse with cold water.  Drain completely and add to large salad bowl.
Meanwhile, in a large skillet, cook the bacon chunks until golden brown.  Using a slotted spoon, remove bacon from skillet onto plate lined with paper towels.
Return skillet with bacon drippings to stove.  Add the steak strips and season with the salt and pepper.  Cook until done to your likeness.
Add bacon and steak to the salad bowl, along with the chopped artichoke and bell pepper.  Mix well.
In a large bowl, combine the dressing ingredients.  Pour over pasta mixture.  Give it a good stir, scoop into bowls and enjoy!

Wednesday, November 30, 2016

Spicy, Cheesy Corn Chowder

This is perfection in a bowl!  The flavors are absolutely amazing together.  My family and I love the kick to it too.  Delicious!  Enjoy!
Ingredients:
-4 Tbs salted butter
-1 onion, finely diced
-4 slices bacon, chopped
-1 red bell pepper, chopped
-1 yellow bell pepper, chopped
-1 orange bell pepper, chopped
-12 oz frozen corn
-1/4 cup flour
-3 cups chicken stock
-2 cups half and half
-8 oz shredded hot habanero and jalapeno jack cheese
Directions:
Melt butter in large saucepan.  Add the onion and cook for a couple of minutes.  Add the bacon chunks and cook until golden brown, for about 4-5 minutes  Toss in the bell peppers.  Cook for a couple of minutes. Add the corn and cook for 3 more minutes.
Sprinkle flour on top and give it a good stir. Pour in the broth and let it cook for 5 minutes. Add the half and half.  Give it a good stir, cover, and let it simmer for 15 minutes.  Add the cheese and stir until melted. Ladle into bowls and enjoy!

Monday, November 28, 2016

Simplified Chicken Cordon Bleu

This is super easy to put together and oh, so delicious.  Everything you love about chicken cordon bleu, but easier and faster. YUM!  Enjoy!
Ingredients:
-1 Tbs extra virgin olive oil
-2 garlic cloves, minced
-2 chicken breasts, boneless, skinless, cut into chunks
-8 oz diced ham
-10 oz small pasta (garden rotini, small shells, etc.)
-3 cups water
-1 tsp garlic powder
-1/2 tsp onion powder
-1/2 tsp dry mustard
-1/2 tsp salt
-1/4 tsp pepper
-8 oz shredded Swiss cheese
-1 Tbs salted butter, melted
-1/4 cup Italian style bread crumbs
Directions:
Heat oil in large skillet or wok.  Add the garlic and cook for 30 seconds.  Add the chicken and cook until golden brown, for 2-3 minutes.  Add the ham, pasta, water, garlic powder, onion powder, mustard, salt and pepper.  Mix very well and bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.
Remove from heat and stir in the cheese until all melted.
Preheat broiler to high.
Combine the melted butter with the breadcrumbs and sprinkle on top of pasta mixture.  Broil for 1-2 minutes or until golden brown.
Scoop onto plates and enjoy!

Monday, November 21, 2016

Pumpkin Caramel Poke Cake

Oh, I can't even begin to describe how delicious this cake is!  You get spice cake, with pumpkin spice pudding, whipped topping, caramel, toffee bits, chocolate...It's such an amazing combination! Enjoy!
Ingredients:
-1 (15.25 oz) box spice cake mix
-1 (3.4 oz) ox pumpkin spice instant pudding and pie filling
-1 (15 oz) can pumpkin puree
-1 large egg
-1/3 cup vegetable oil
-2 tsp pumpkin spice
-1 (12 oz) can sweetened condensed milk
-1 (12.25 oz) jar caramel topping
-8 oz whipped topping, thawed
-1/2 cup toffee bits
-1/2 cup mini semi-sweet chocolate chips
-1/2 cup caramel syrup
Directions:
Preheat oven to 350 F.  Coat the bottom and sides of a 9 x 13 pan with baking spray (the one with flour and butter).  Set aside.
In your electric mixer's bowl, add the cake mix, pudding mix, pumpkin and egg.  Mix well. Slowly, add the oil and pumpkin spice.  Beat on low for a couple of minutes.  Pour into prepared pan and spread evenly.
Bake in preheated oven for 35 minutes or until toothpick comes out clean. Remove cake (in the pan) onto wire rack and immediately poke it everywhere with the back of a wooden spoon.
Quickly mix the milk and caramel topping and pour all over the "holey" cake. Let it cool for 1 hour on the wire rack.
Spread the whipped topping on top and sprinkle with the toffee bits and chocolate chips.  Drizzle the caramel sauce right on top.
Cover the cake and refrigerate for a couple of hours.  Slice and enjoy!

Wednesday, November 16, 2016

Loaded Tuna Casserole

I saw this on Pinterest the other day and it looked good and satisfying.  So, I altered it a little and made it for my family.  It turned out great!  It's loaded with lots of good stuff, like mushrooms and onions, and topped with crunchy French fried onions.  Yum!  It goes great with some salad on the side.  Enjoy!
Ingredients:
-3 Tbs extra virgin olive oil
-1 onion, finely diced
-8 oz baby bella mushrooms, chopped
-8 oz small pasta (rotini, shells, etc)
-1 (10.5 oz) can cream of mushroom soup
-1 cup sour cream
-3/4 cup milk
-1 tsp garlic powder
-1/2 tsp salt
-1/2 tsp pepper
-4 cans (5 oz each) tuna in water, drained
-1 1/2 cups shredded Monterey Jack cheese
-1 package (3 oz) French fried onions
Directions:
Preheat the oven to 375 F.
Heat olive oil in large skillet.  Add the onions and mushrooms and cook until veggies are nice and tender, for about 5 minutes.
Bring a small pot of water to a boil.  Add the pasta and cook for only about 8 minutes.  Drain.
While the pasta is cooking, to the onion mixture, add the mushroom soup, sour cream, milk, garlic powder, salt and pepper.  Mix well and cook for a couple of minutes.
Add the drained pasta and tuna.  Mix well.  Pour into 9x13 baking dish.  Sprinkle on top with the cheese and the French onion.
Bake in preheated oven for 10 minutes. Enjoy!
Adapted from a recipe found here.

Friday, November 11, 2016

Peaches and Cream Bars

I love peaches and I love my peach tree.  I also like to freeze some of my fresh peaches in the summer so that I can use them throughout the colder months. I was looking for something a little different to do with some of my frozen peaches when I found this recipe.  It's perfect!  Fresh peaches are the best choice, but frozen will work just as well.  If using frozen though, make sure after thawing to discard as much as you can of the liquid.
These bars are seriously so amazing!  They are sweet and light, they melt in your mouth and they will really make you happy. :)  Enjoy!
Ingredients:
For crust and topping:
-3 cups flour
-1 1/2 cups sugar
-1/4 tsp salt
-3 sticks (1 1/2 cups) unsalted butter, slightly brought to room temperature (still cold)
For filling:
-4 large eggs
-2 cups sugar
-1 cup sour cream
-3/4 cup flour
-a pinch of salt
-2 lbs fresh peaches, pitted and thinly sliced OR 2 lbs frozen peaches, thawed with juice squeezed out
Directions:
Preheat oven to 350 F.  Coat a 9x13 baking dish with baking spray (the one with flour and butter).  Set aside.
In your electric mixer's bowl, using the paddle attachment, mix the flour, sugar and salt from the crust ingredients.  With the mixer going, add chunks of butter.  Mix until nice and crumbly.
Reserve 1 1/2 cups of the mixture for topping.  Pour the remaining mix into the prepared pan.  Press down with your fingers. Bake in preheated oven for 20-25 minutes or until crust is golden brown. Remove from oven (do NOT turn off the oven) and let it cool for a few minutes.
While the crust is cooling, in a large bowl, mix the eggs and sugar.  Add the remaining ingredients and mix well. Pour over golden crust.
Sprinkle with the reserved crumbly mixture. Bake in preheated oven for about 60 minutes or until toothpick comes out clean.
Remove from oven and let it cool completely (about 3-4 hours). Cut into bars and enjoy!
Slightly adapted from a recipe found here.

Monday, November 7, 2016

Hazelnut Soup

Yes, hazelnut soup, just like in the movie Tangled.  As a foodie, every time I watched that movie with my kids, I had to wonder how would hazelnut soup taste.  Well, let me tell you that it is absolutely delicious!  First off, chopped hazelnuts are quite easy to find.  Any grocery store has them in the baking section with the other nuts.  The ones I got were already chopped, which is nice.  Second, there is a wonderful concoction of flavors going on in this soup; there's red onion, leeks and parsnip.  Yes, all the goodness!  Everything is cooked to perfection then blended for a nice, smooth texture.  So, so good!  Enjoy!
Ingredients:
-2 cups hazelnuts, chopped
-5 Tbs salted butter
-1 red onion, chopped
-2 large parsnips, peeled and chopped
-2 medium leeks (white parts only), very well cleaned and chopped
-2 Tbs flour
-1 tsp salt
-1/2 tsp pepper
-2 cups water
-6 cups chicken broth
-2 cups heavy cream
Directions:
Place hazelnuts in large skillet and toast for about 5 minutes, on medium-low heat, stirring frequently.  Once done, remove from heat.
In a large saucepan, melt the butter.  Add the red onion, parsnips and leeks.  Give it a good stir and cook for about 10 minutes, or until veggies are softened.
Sprinkle the flour, salt and pepper on top of veggies.  Mix well and cook for 1 minute.  Add the water, chicken broth, and 1 1/2 cups of the hazelnuts.  Bring to a boil, lower the heat and simmer for 30 minutes, stirring occasionally.
Using an immersion blender, process the soup until nice and smooth.
Add the heavy cream.  Mix well and cook for 1 more minute.
Ladle into bowls, top with some of the remaining hazelnuts and enjoy!

Friday, November 4, 2016

New England Clam Chowder

We're big fans of clam chowder at our house.  This homemade version is truly the best. The veggies are sauteed in bacon grease, then everything is simmered for a while to blend all those yummy flavors together.  Great comfort food!  Enjoy!
Ingredients:
-6-7 slices bacon, cut into small pieces
-1 1/2 lbs potatoes, peeled and diced
-1 onion, finely chopped
-1 tsp salt
-1/2 tsp pepper
-1/2 tsp dried thyme
-4 (6.5 oz each) cans minced clams
-1/2 cup flour
-6 cups milk (whole or 2%)
Directions:
Cook bacon in large sauce pan until nice and crisp.  Using a slotted spoon, remove the bacon from pan onto paper towel lined plate.
Return pan with bacon grease to stove.  Add the potatoes and onion.  Give it a good stir.  Add the salt, pepper, thyme, and clam liquid from the clam cans.  Bring to a boil.  Reduce heat to low, cover and simmer for 10 minutes.
While that's cooking, in a large bowl, mix the flour and milk until no more clumps.  Add this gradually to the chowder.  Mix well and cook, over medium heat, for 15 minutes, stirring frequently.
Stir in the clams and cook for 1 more minute.
Ladle into bowls, top with some of the cooked bacon and enjoy!

Wednesday, November 2, 2016

Southwestern Brunch Casserole

I love an easy egg-sausage casserole.  This is easy to put together and I love all the veggies that go in it. Of course, serve it with a nice serving of medium or spicy chunky salsa and you're in for such a treat. This also works  great for dinners, not only breakfast or brunch.  Enjoy!
Ingredients:
-1 lb bulk sage sausage
-1 onion, finely chopped
-1 bell pepper, chopped
-salt and pepper
-2 lbs potatoes (Yukon work great, but any will do)
-8 oz shredded Cheddar cheese
-8 large eggs
-3/4 cup milk
-medium or spicy chunky salsa
Directions:
Preheat oven to 350 F.  Coat a 9x13 baking dish with cooking spray. Set aside.
In a large skillet, start browning the sausage, along with the onion and bell pepper.  Season with some salt and pepper and cook until sausage is nice and brown.
While that's cooking, peel the potatoes and slice very them very thin**a mandolin would work great for this, but manually can work as well.  Once sliced, placed potatoes on bottom of prepared dish (it's ok to have more than 1 row).  Season with salt and pepper.
Sprinkle half of the cheese on top of the potato layers.  Top that with the sausage mixture.  Top with remaining cheese.
In a large bowl, beat the eggs.  Stir in the milk and season with some salt and pepper.  Pour oven casserole.
Cover tightly with foil and bake in preheated oven for 1 hour.  Uncover and cook an additional 15-20 minutes, or until knife comes out clean.
Remove from oven and let it rest for 5 minutes.  Slice, top with salsa, and enjoy!

Monday, October 31, 2016

Bacon-Chicken Melts

I grew up with open faced sandwiches and it's always fun to come up with different variations of them.  This is a melt in your mouth type, with chicken and onions sauteed in bacon grease, topped with cheese and broiled to perfection.  YUM!  Enjoy!
Ingredients:
-1 lb bacon, each slice cut in half
-1 red onion, halved and sliced thinly
-2 chicken breasts, skinless, boneless
-honey mustard SAUCE or bbq sauce (we like Sweet Baby Ray's for both of them)
-honey wheat bread, sliced (or any bread you like)
-shredded mozzarella cheese
Directions:
Cook bacon in large skillet until nice and crispy.  Remove onto plate lined with paper towels.
Keep the drippings in the skillet and return to stove.  Add the onion slices, season with a little salt and pepper, and cook until nice and soft.  Remove onion from skillet, but keep the drippings.
While the onion is cooking, cut the chicken breasts into 3 strips.  Using a kitchen mallet, pound each strip until tender.
Once the onion is done cooking, return the skillet with the bacon drippings to stove.  Season each pounded chicken strip with salt and pepper on both sides and place in hot skillet. Cook until no longer pink.  Remove chicken onto plate lined with paper towels.
Preheat oven to HIGH broil.
Toast 6 slices of the bread. Place each piece of toast on large baking sheet.  Place desired amount of honey mustard sauce or bbq sauce on each slice of bread.  Spread with a butter knife.  On top of that, place a piece of chicken.  Top with onions, bacon and shredded cheese.
Place in preheated oven and broil for 2 minutes.  Enjoy!

Friday, October 28, 2016

Banana-Nutella Muffins

Bananas and Nutella are a match made in heaven.  :)  They seriously go absolutely perfect together.  These muffins are a great way to enjoy the two together.  They are sticky, sweet, fluffy, and delicious!  Enjoy!
Ingredients:
-1 cup sugar
-2 large eggs
-1/2 cup apple sauce
-3 very ripe bananas
-1/4 tsp salt
-1 tsp baking soda
-1 1/2 cups flour
-1/3 cup Nutella
Directions:
Preheat oven to 350 F. Line a 12 muffin pan with paper liners. Set aside.
In your mixer's bowl, cream the sugar and eggs.  Add the apple sauce, then the bananas, one half at a time. Stir in the salt, baking soda and flour, half of cup at a time.  Once well mixed, add the Nutella.  Mix very well.
Pour batter evenly into prepared pan.  Bake in preheated oven for 30-35 minutes or until toothpick comes out clean.
Remove pan to cool onto wire rack.  Cool for 15 minutes.  Carefully remove muffins from pan and place on wire rack until completely cooled.  Enjoy!

Wednesday, October 26, 2016

Slow Cooker Chicken and Mushrooms

The picture really doesn't do this dish justice.  I wish I could capture the taste!  It is so flavorful, tender, and simply delicious!  I served ours on top of mashies with a side salad.  Easy and delicious.  Enjoy!
Ingredients:
-2 chicken breasts, sliced into large strips
-2 tsp salt
-2 tsp pepper
-4 cloves garlic, minced
-8 oz baby bella mushrooms, sliced
-1 cup chicken broth
-1/2 cup water
-1/4 cup cornstarch
Directions:
Coat the bottom of your slow cooker with cooking spray.  Season the chicken strips with the salt and pepper (this is the seasoning for the entire dish, so, yes, be generous with it).  Place chicken in prepared slow cooker.  Top with garlic, mushrooms and broth. Cover and cook on LOW for 4-5 hours.
At the end of that, mix the water and cornstarch and small bowl.  Pour into slow cooker and give it a stir.  Cover and cook on HIGH for 20-30 minutes or until sauce thickens. Serve on top of mashies or even rice.  Enjoy!

Monday, October 24, 2016

Kielbasa with Creamy Garlicky Pasta

This is one of those well under 30 minute meals that's also finger licking good.  The flavors are wonderful together.  Enjoy!
Ingredients:
-1 Tbs extra virgin olive oil
-4-5 garlic cloves, minced
-2 Tbs butter
-1 cup milk (at least 2 %)
-2 cups chicken stock
-1/2 lb fettuccine or any pasta you like
-1/2 tsp salt
-1 tsp pepper
-1/2 lb Polska kielbasa
-1/2 cup shredded Parmesan cheese
Directions:
Heat oil in large skillet.  Add the garlic and cook for 30 seconds.  Stir in the butter until melted.  Add the milk and chicken stock.  Bring to a boil.  Add the pasta, salt and pepper.  Give it a good stir and cook for 10-11 minutes, until pasta is tender.
While the pasta is cooking, coat another skillet with cooking spray and heat up.
Cut the kielbasa in half lengthwise, then cut each half into thick slices.  Add to heated skillet and cook until golden brown. Drain on paper towels.
Once pasta is done cooking, add the cheese and cooked sausage.  Give it a good stir.  Serve and enjoy!

Friday, October 21, 2016

Creamy Pumpkin Delight

This dessert is so creamy, light, fluffy and absolutely delicious!  It's a wonderful combination of cream cheese, white chocolate pudding, whipped cream, pumpkin, and pecans.  Super delicious!  Enjoy!
Ingredients:
For crust:
-3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
-1 1/2 cups flour
-3/4 cup pecan chips
For layers:
-16 oz frozen whipped topping, thawed, divided
-1 (8 oz) package cream cheese, at room temperature
-1 cup powdered sugar
-2 1/2 cups milk
-3 (3.5 oz each) packages white chocolate instant pudding mix
-3 cups canned pumpkin
-1 tsp pumpkin spice
-1/4 cup pecan chips
Directions:
Preheat oven to 350 F.  Coat the bottom of a 9x13 baking dish with butter flavored cooking spray.  Set aside.
Place all crust ingredients in a food processor.  Mix until well combined.  Spread mixture on bottom of prepared pan, pressing down.  Bake in preheated oven for about 20 minutes or until golden brown.
Remove from oven and cool completely.
Once crust is completely cooled, place 1 cup of the whipped topping, cream cheese and powder sugar in a large bowl.  Using a hand mixer, whip until smooth. Spread over cooled crust.
In a large bowl, mix 1 cup of the whipped topping, the milk, pudding, pumpkin and pumpkin spice.  Mix well, then pour over cream cheese layer.
Finally, spread evenly remaining whipped topping.  Sprinkle with the remaining pecan chips.
Place this goodness in the fridge and let it set for 4-5 hours.
Slice and enjoy!

Monday, October 17, 2016

Southwest Cheesy-Beefy Pasta

This dish is super quick to put together and so yummy!  It's very filling and delicious, with the perfect little kick.  Enjoy!
Ingredients:
-1 lb extra lean or lean ground beef (if using fattier beef, drain excess grease after browning)
-1 (1.25 oz) packet taco seasoning
-1 (10 oz) can diced tomatoes with green chilies (do NOT drain)
-1 (15 oz) can sweet corn, drained
-2 cups dry pasta (I like using elbow macaroni)
-3 cups water
-4 oz cheddar cheese, shredded
-1 small tomato, chopped, for topping
-sour cream, for topping
Directions:
In a large skillet/pot or even wok, brown the ground beef, breaking it as it cooks. Sprinkle the taco seasoning and give it a good stir.  Add the tomatoes with chilies, corn, pasta and water.  Mix well and bring to a boil.  Cover, reduce heat, and simmer for 10-12 minutes.
Uncover and remove from heat.  Top immediately with the shredded cheese.
Serve with a dollop of sour cream and fresh chopped tomato.  Enjoy!

Friday, October 14, 2016

Pumpkin-Chocolate Chip Bread

Here's a simple, classic recipe for a pumpkin bread with chocolate chips. It's moist and delicious!  This one is a family favorite, something my kids are always looking forward to.  Enjoy!
Ingredients:
-1 cup sugar
-1/2 cup packed brown sugar
-1/2 cup (1 stick) unsalted butter, at room temperature
-2 large eggs
-1 Tbs vanilla extract
-1/2 tsp baking soda
-1/4 tsp baking powder
-1/4 tsp salt
-1/2 tsp cinnamon
-1/2 tsp ground nutmeg
-1 1/2 cups flour
-1 1/2 cups canned pumpkin
-1/2 cup semi sweet chocolate chips
Directions:
Preheat oven to 350 F.  Generously, coat the bottom and sides of a loaf pan with baking spray. Set aside.
In your electric mixer's bowl, cream the sugar, brown sugar and butter.  Once nice and smooth, stir in the eggs and mix well.  Add the vanilla, baking soda, baking powder, salt, cinnamon and nutmeg.  Add the flour, 1/2 cup at a time.  Stir in the pumpkin and chocolate chips. 
Pour in prepared pan.  Bake in preheated oven for 65-75 minutes or until toothpick comes out clean. Cool, in the pan, on a wire rack for about 20 minutes.  Carefully, remove from pan and cool completely.  Slice and enjoy!

Wednesday, October 12, 2016

Pasta with Bacon-Ranch Chicken

This is a pretty quick meal to put together and so, so delicious!  The chicken is cooked in the bacon grease, then everything combines beautifully in a delicious ranch sauce.  YUM!  Enjoy!
Ingredients:
-1/2 lb garden rotini
-6 slices thick cut, apple-wood smoked bacon
-2 chicken breasts, boneless,skinless, cut into bite size chunks
-1 (1 oz) packet ranch dry salad dressing mix
-2 Tbs flour
-1 1/4 cups milk
-shredded Parmesan cheese
Directions:
Cook pasta according to package instructions.  Drain.
Meanwhile, heat up a large skillet.  Cut the bacon into small strips.  Place in skillet and cook until nice and crisp.  Remove onto plate lined with paper towels.  
Drain most of the bacon grease, leaving about 2-3 Tbs in the skillet.  Return skillet to stove and add the chicken chunks.  Cook until golden brown.  Sprinkle chicken with the flour and dry ranch.  Give it a good stir and cook for 30 seconds.  Add the milk.  Cook for a couple of minutes or until thickened.  Stir in the bacon and drained pasta. Mix well.
Scoop onto plate and top with shredded Parmesan.  Enjoy!

Friday, October 7, 2016

Lemon Pound Cake

I had 3 lemons that I needed to use and I immediately thought about making a pound cake.  It's easy, light, and super delicious!  YUM!  Enjoy!
Ingredients:
For cake:
-1 cup (2 sticks) unsalted butter, at room temperature
-2 cups sugar
-3 large eggs
-1 cup sour cream
-2 lemon, zested and juiced
-1 tsp vanilla extract
-1/4 tsp salt
-1 tsp baking powder
-2 cups flour
For glaze:
-1/4 cup (1/2 stick) unsalted butter, at room temperature
-1 1/2 cups powdered sugar
-1 lemon, zested and juiced
-1 Tbs milk (whole or 2%)
Directions:
Preheat oven to 350 F.  Coat a bundt cake pan on bottom and sides generously with baking spray.  Set aside.
In your electric mixer's bowl, cream the butter and sugar.  Add the eggs, one at a time.  Stir in the sour cream, zest and juice from lemons, vanilla, salt, baking powder and flour, half of cup at a time. Mix very well, then carefully pour into prepared pan.  
Bake in preheated oven for 1 hour or until golden brown and the toothpick comes out clean.  Place pan on top of wire rack for about 15 minutes.
While the cake is cooling, mix all the glaze ingredients using a hand mixer. Beat until nice and smooth.
Turn cake over on serving plate and cover with half of the glaze. Let it cool for 1 hour.  Pour remaining glaze and let it cool completely.  Slice and enjoy!

Monday, October 3, 2016

Pan Seared Chicken with Bacon, Cheese, and Caramelized Onions

YUM!  This is probably one of the best chicken recipes ever!  I mean, what's not to like?  The chicken is lightly seasoned and seared in bacon grease, then topped with cheese, caramelized onions and bacon.  Super delish!  Enjoy!
Ingredients:
-8 strips of smoked bacon, cut into chunks
-4 chicken thighs, skin-on, bone-in
-2 tsp salt
-2 tsp lemon-pepper
-1 large onion, halved and sliced
-1/4 cup packed brown sugar
-1/2 cup shredded cheese (Colby-Monterey Jack, mozzarella, cheddar, etc)
Directions:
Cook bacon chunks in large skillet until nice and crisp.  Using a slotted spoon, remove bacon chunks onto paper towel lined plate. Turn the heat on medium-low.
Season chicken on both sides with salt and lemon pepper. Place, skin side down, into skillet with bacon drippings.  Sear until chicken is golden brown, with crispy skin, and cooked through.  Remove chicken from skillet and place on plate lined with paper towels.
The skillet should still have plenty of bacon and chicken drippings.  To it, add the onion slices and brown sugar.  Mix and cook until onions are nicely caramelized-about 10 minutes.
To serve, place a  piece of chicken on a plate and top immediately with some of the onion, then shredded cheese and bacon chunks.  Enjoy!

Friday, September 30, 2016

Pumpkin Surprise Cups

I love surprising my kids with a nice treat after school.  These cute, delicious cups are super easy to put together and very tasty.  The fun part is that you can put anything you want in them, like chocolate kisses (of any kind), chocolate chips, caramel, marshmallows, etc.  It's fun to enjoy the little surprise in the middle of the pumpkin cup. :)  Enjoy!
Ingredients:
-1 cup packed brown sugar
-1 large egg
-1/2 cup canned pumpkin 
-1 stick (1/2 cup) unsalted butter, melted
-1/4 tsp salt
-1/4 tsp ground nutmeg
-1/4 tsp ground cloves
-1/2 tsp cinnamon
-1 cup flour
-24 pieces of candy (chocolate kisses of any kind, caramels, chocolate chips, marshmallows, etc)
Directions:
Preheat the oven to 350 F.  Coat a mini muffin pan with baking spray, the one with butter and flour.  Set aside.
In your electric mixer's bowl, cream the sugar and egg.  Add the pumpkin and mix well.  Slowly, add the melted butter. Give it a good stir, then add the salt, nutmeg, cloves, cinnamon and flour.  Mix well.
Pour batter evenly into the prepared pan.  Bake in preheated oven for about 20 minutes or until toothpick comes out clean.
Remove from oven and immediately press a piece of the candy in the middle of each cup.  It will begin to melt immediately. :)  Cool the cups in the muffin tin for about 15 minutes.  Carefully remove each cup and place on wire rack until cooled completely.  Enjoy!

Wednesday, September 28, 2016

Pepper Jack Potato Soup

The soup is so delicious!  I love the combination of all the flavors, especially the little kick from the pepper jack cheese. Perfect for the colder days.  It's cheesy, filling and hearty.  Enjoy!
Ingredients:
-3 strips of bacon
-2 garlic cloves, finely minced
-1 small onion, finely diced
-1 bell pepper, diced
-6 cups chicken broth
-3 potatoes, peeled and cubed
-1/4 cup salted butter
-1/4 cup flour
-1 (12 oz) can evaporated milk
-8 oz Pepper Jack cheese, shredded
-1/2 tsp white pepper
-1/2 tsp salt
Directions:
Cut bacon into small strips.  Place in large sauce pan and fry until nice and crisp.  Using a slotted spoon, scoop up the bacon from the pan onto a plate lined with paper towels.
Do NOT discard the bacon drippings.  Return the pan to the stove. Add the garlic, onion and pepper in the bacon grease. Cook for 5-7 minutes or until veggies are nice and soft.  Add the chicken broth and potatoes.  Bring to a boil.  Lower the heat and cook for about 10 minutes, or until potatoes are cooked through.
While the potatoes are cooking, melt the butter over low heat.  Whisk in the flour and until nice and smooth. Add the evaporated milk and give it a good stir. Add mixture to the soup.  Cook for about 5 minutes or until soup thickens a little. Add the cooked bacon and cheese  Give it a good stir. Season with white pepper and salt.  Stir, ladle into bowls and enjoy!

Monday, September 26, 2016

Quick and Easy Blackened Salmon

I just love cooking fish.  It doesn't take much time or a lot of fuss, and the results are delicious!  This is a very simple recipe, similar to how my mom used to cook it for us.  It goes perfect with a side dish like mashed potatoes or seasoned cheesy rice and some veggies.  Simple and delicious.  Enjoy!
Ingredients:
-4 salmon filets, skin on
-5 Tbs vegetable oil
-1/2 Tbs smoked paprika
-1/2 Tbs cayenne
-1/2 tsp dried thyme
-1/2 tsp dried oregano leaves
-1 tsp salt
Directions:
Pat dry the salmon filets and set aside.
Heat oil in large skillet.
Meanwhile, in a small bowl, combine the paprika, cayenne, thyme, oregano and salt.  Generously season the top of each salmon filet.
Once the oil is very hot (smoky), turn off the heat and add the season fish, flesh side down.  Cook for a couple of minutes, then turn the stove back on, on medium heat.  Continue cooking for a couple more minutes.  Carefully, flip the fish with the skin side down.  Cook for about 5 more minutes. Enjoy!

Wednesday, September 21, 2016

Hot Cheesy Sweet Onion Dip

One of our favorite things to do as a family, after a busy week, is to sit down and watch a good movie while munching on chips and dip.  I also love making new dips for us once in a while.  This is a new addition to our family and it quickly became a favorite.  It's sweet, oniony, creamy, cheesy, etc, etc.  It's so, so, so good that you'll have a hard time stopping to eat once you start!  YUM!  Enjoy!
Ingredients:
-3 (8 oz each) packages cream cheese, at room temperature
-1 large sweet onion, cut into chunks
-2 cups Parmesan cheese, grated
-1/2 cup mayonnaise
-1 tsp cayenne
-3 Tbs chopped chives, divided
-1 tsp salt
-1 tsp pepper
Directions:
Preheat the oven to 425 F.
In your food processor, add the cream cheese and onion.  Process until smooth.  Add the Parmesan, mayo, cayenne, 2 Tbs of the chives, salt and pepper.  Process until well combined and smooth.
Transfer mixture into an 8x8 baking dish. Bake in preheated oven for 25 minutes or until puffed and golden brown.
Remove from the oven and let it sit for 10 minutes.  Sprinkle with remaining chives and enjoy warm!

Friday, September 16, 2016

Raspberry-Cheesecake Cookies

These little cookies are like a bite of Heaven.  The dough is a beautiful mixture of butter and cream cheese.  I also used homemade raspberry preserves, which gave the cookies an even better flavor. They are fluffy, sweet, super delicious.  Enjoy!
Ingredients:
-1/2 stick (8 Tbs) salted butter, at room temperature
-4 oz cream cheese, at room temperature
-3/4 cup sugar
-1 1/4 cups flour
-about 1/4 cup raspberry preserves
Directions:
In your electric mixer's bowl, cream the butter and cream cheese until light and fluffy.  Add the sugar and mix very well.  Add the flour and mix well.
Cover the bowl with wrap and refrigerate for 1-2 hours.
Preheat oven to 375 F.  Line a baking sheet with parchment paper and set aside.
Take the dough out of the fridge.  Scoop out a small piece of dough (about 2 Tbs each) and roll into a ball.  Place it on the prepared sheet and lightly press your thumb in the center.  Repeat with remaining dough. Fill each indentation with about 1/2 tsp raspberry preserves.
Bake in preheated oven for about 15 minutes or until golden around the edges.
Remove sheet from the oven and let cookies rest on it for 15 minutes.  Carefully, transfer cookies onto wire racks until completely cooled.  Enjoy!

Wednesday, September 14, 2016

One Hour Artisan Bread

Yes, it is possible.  And yes, it is delicious!  I love making this over and over.  Enjoy!
Ingredients:
-5 1/2 cups flour
-1 Tbs active yeast
-2 Tbs sugar
-1 Tbs salt
-2 cups hot water
-sesame or poppy seeds, optional
Directions:
Line a baking sheet with parchment paper.  Set aside.
In your mixer's bowl, mix 4 cups of the flour with the yeast, sugar and salt.  Pour in the hot water and, using the hook attachment, mix for about 3 minutes.  Stir in remaining flour, 1/2 cup at a time, until the dough is no longer sticky.  Knead for 10 minutes. 
Remove the hook attachment and cover the bowl with a damp towel.  Let it rest for 15 minutes.
After that, punch down the dough. Divide into 2 and shape into large balls.  Place loaves onto prepared sheet.  Cut a few slashes (about 1/2 inch deep) into each loaf. Brush each loaf with some warm water on top.  If desired, sprinkle with sesame or poppy seeds.
Place a small pan half full with hot water on bottom of oven.  Place the bread on the middle shelf of the cold oven.  Heat the oven to 400 F.
Bake for about 40 minutes (including the time it takes for the oven to heat up) or until the loaves reach a beautiful golden brown.  
Enjoy!

Monday, September 12, 2016

Spicy Spinach and Sage Sausage Soup

Oh, what a delight this is!  The sage sausage is definitely the star of this dish, with all of that extra flavor it brings.  Everything combines beautifully together.  Super YUM for this one!  Enjoy!
Ingredients:
-1 lb bulk sage pork sausage
-1/2 cup heavy cream
-6 cups chicken broth
-2 medium potatoes, peeled and cut in large chunks
-1 (6 oz) bag baby spinach
-1/2 tsp salt
-1/2 tsp crushed pepper flakes
Directions:
In a large skillet, brown the sausage, breaking it as it cooks.  Once cooked, set it aside.
In a large saucepan, mix the cream and broth. Add the potato chunks and spinach.  Mix well.  Stir in the cooked sausage, salt and pepper flakes.  Mix very well and bring to a simmer.  Simmer, uncovered, for about 40 minutes or until potatoes are nice and soft.  Make sure to stir occasionally.  Ladle into bowls and enjoy!

Friday, September 9, 2016

Double Chocolate Zucchini Bread

Yes, yet another zucchini bread!  Our awesome neighbors have an amazing garden and they keep on sharing fresh veggies with us, including lots of yummy zucchini.  This bread is definitely a big time winner in our family.  The kids love all that chocolate mixed in with the zucchini.  Win-win!  Enjoy!
Ingredients:
-1 1/4 cups flour
-1 cup sugar
-1/2 cup unsweetened cocoa powder
-1 tsp baking soda
-1 tsp cinnamon
-1/4 tsp salt
-2 large eggs
-1 tsp vanilla extract
-1/2 cup (1 stick) unsalted butter, melted
-1 large zucchini, shredded (should have about 2 cups)
-1 cup semisweet chocolate chips
Directions:
Preheat oven to 350 F.  Coat a 10x5 loaf pan on sides and bottom with baking spray (the one with flour and butter).  Set aside.
In your electric mixer's bowl, add the flour, sugar, cocoa powder, baking soda, cinnamon and salt.  Mix well.  Add the eggs, one a time and mix well.  Stir in the vanilla and melted butter.  Add the shredded zucchini.  Mix very well.  Stir in the chocolate chips.  Mix well, then pour all that goodness into the prepared pan.
Bake in preheated oven for 60-65 minutes or until toothpick comes out clean.
Remove from the oven and place the pan onto a wire rack.  Cool for 15-20 minutes.  Carefully, remove the bread from the pan and place onto wire rack.  Cool completely.  Slice and enjoy!
***you could also bake this as muffins.  Simply pour the batter into lined muffin pans and bake for only 25-30 minutes or until toothpick comes out clean.  Follow the same cooling instructions and enjoy!

Wednesday, September 7, 2016

Zucchini Bread with Pecan Chips

I love zucchini bread!  There are so many varieties of it out there and they're all so yummy!  This is yet another version and the pecans add that awesome crunch and unique taste to it.  Super delicious!  Enjoy!
Ingredients:
-3 cups sugar
-1 1/2 tsp salt
-1 tsp cinnamon
-2 tsp baking soda
-1 tsp ground nutmeg
-3 1/4 cups flour
-4 large eggs
-1 cup vegetable oil
-1/3 cup water
-1 tsp lemon juice
-1 medium zucchini, shredded
-1 cup pecan chips
Directions:
Preheat oven to 350 F.  Coat 2 (10x5 inch ) pans with baking spray-the one with flour and butter.  Set aside.
In your mixer's bowl, add the sugar, salt, cinnamon, baking soda, nutmeg and flour.  Mix well.  Add the eggs, one at a time, until well incorporated.  Add the oil, water and lemon juice.  Mix well.  Stir in the zucchini and pecan chips.
Pour mixture evenly into the prepared pans.  Bake in preheated oven for 1 hour or until toothpick comes out clean.
Remove onto wire racks and cool for 10 minutes.  Carefully, remove the bread from the pans and place back on wire rack until completely cooled.  Slice and enjoy!

Friday, September 2, 2016

Fresh Peach Pie with an Almond-Coconut Crust

Yes, this pie is as delicious as it sounds! The crust is absolutely amazing, the filling super creamy and delicious, and, of course, the fresh peaches (straight from our peach tree) are simply delightful.  YUM!  Enjoy!
Ingredients:
For crust:
-1 cup slivered almonds
-1 cup sweetened coconut flakes
-1/4 cup sugar
-1/4 cup (1/2 stick) unsalted butter, melted
For filling:
-1 cup sour cream
-1/8 tsp salt
-4 Tbs powdered sugar
-1 tsp vanilla extract
Toppings:
-1 lb fresh peaches, pitted and sliced
-1 cup heavy cream
-3 Tbs sugar
Directions:
Preheat oven to 375 F.
In a small food chopper, process the almonds until they form nice small crumbs.  Pour into small bowl.  Add remaining crust ingredients and mix well.  Press  mixture on the bottom and sides of a 9 inch round pie pan.
Bake in preheated oven for about 15 minutes or until golden brown.  Remove from the oven onto wire rack and let it cool completely (it might take a little over 1 hour).
Once crust is cooled, mix the filling ingredients in a bowl, until nice and smooth. Pour into cooled crust.
Top that with the fresh peaches.
Beat the cream and sugar until soft peaks form.  Spread it over the peaches.
Slice that goodness and enjoy!

Friday, August 26, 2016

Pineapple Meringue Pie

We love pineapple in our family, so why not make a pineapple pie, instead of the regular lemon meringue pie.  This is super easy to put together and very delicious.  The flavors are wonderful together.  Enjoy!
Ingredients:
For pie and filling:
-1 (9 inch) pie shell, deep dish, frozen
-1 cup sugar
-2 Tbs cornstarch
-a pinch of salt
-1 (20 oz) can crushed pineapple, do NOT drain
-3 egg yolks (keep the whites for the meringue!)
-1 Tbs lemon juice
For meringue:
-3 egg whites (from the pie filling)
-1/4 tsp cream of tartar
-6 Tbs sugar
Directions:
Bake the pie shell according to package directions.  Set aside to cool.
Preheat the oven to 350 F.
In a large saucepan, combine the sugar, cornstarch, salt, and crushed pineapple with its juice.  Mix well and bring to a boil.  Once boiling, cook for 2 minutes, stirring occasionally.  Remove from the heat.  Gradually, stir 1 cup of the pineapple mixture into the egg yolks.  Mix well and add to the saucepan.  Return mixture to the stove and bring to a boil again.  Cook for 2 more minutes, stirring occasionally. Remove from the stove and stir in the lemon juice.  Set it aside.
Now let's make the meringue.  With a hand mixer, beat the egg whites and cream of tartar until soft peaks form. With the mixer going, add the sugar, one 1 Tbs at a time.  Beat until stiff peaks form.
Pour pineapple mixture into pie shell.  Top with meringue-make sure it's evenly spread.
Bake in preheated oven for about 20 minutes or until meringue is golden brown.
Remove pie from oven and cool on wire rack for 1 hour.  Then place in the fridge for at least 3 hours.  Slice and enjoy!

Wednesday, August 24, 2016

Super Easy Cold Cucumber-Avocado Soup

All you have to do is put everything in the blender!  Then you have to wait several hours for it to properly chill.  But the wait is worth it!  The flavors are absolutely amazing in this cold soup.  YUM!
Ingredients:
-1 large cucumber, peeled, seeded and cut into large chunks
-1 large, ripe avocado, pitted and peeled
-2 green onions, cleaned and cut into large chunks
-1 cup chicken broth
-3/4 cup sour cream
-2 Tbs lemon juice
-salt and pepper, to taste
-garlic croutons, for topping
Directions:
Place all ingredients, except for croutons, into your blender.  Process until smooth.  Check the seasoning to make sure it's to your liking.  Pour into large bowl, cover and let it chill in the fridge for 4-6 hours.
When ready to serve, ladle into bowl, top with some garlic croutons and enjoy!
Slightly altered from a Food Network recipe.

Monday, August 22, 2016

Chicken Caesar Salad

I absolutely LOVE Caesar dressing and this is one I've been making for a few years now.  It's easy and so, so delicious!  The chicken is also full of flavor and adds to this beautiful dish.  Enjoy!
Ingredients:
For chicken:
-2 chicken breasts, boneless, skinless
-2 tsp seasoned salt
-1 tsp garlic powder
-1 tsp ground pepper
For dressing:
-1/4 cup mayonnaise
-2/3 cup plain yogurt (plain Greek works fine too)
-1 Tbs extra virgin olive oil
-1 (.2 oz) can flat anchovies, in olive oil, drained
-1 1/2 Tbs lemon juice
-2 tsp Worcestershire sauce
-1 tsp Dijon mustard
-3 garlic cloves
-a little ground pepper
For salad:
-1 head Romaine lettuce, torn into bite size pieces
-1 pint grape tomatoes
-1/2 cup shaved Parmesan cheese
-garlic croutons, for topping
Directions:
Coat a large skillet with cooking spray and heat it up.
Cut the chicken breasts into bite size chunks.  Place into hot skillet.  Season with the seasoned salt, garlic powder and pepper.  Stir so that seasoning coats chicken pieces evenly.  Cook until golden brown.  Remove skillet with chicken from stove and set aside to cool.
Place all dressing ingredients in food processor.  Process on high until well blended and smooth.
In a large salad bowl, mix the lettuce, tomatoes and cooled chicken.  Toss.  Place desired portion into salad bowls.  Top with shaved Parmesan cheese, garlic croutons and a generous portion of that delicious dressing.  Enjoy!

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