Yum

Friday, June 28, 2013

Hawaiian Strawberry Tart #CanadaDay



Good morning! Today is our first day of Summer vacation! It was glorious to sleep until 9am and I love that the kids were content to play quietly in Mr.B's room, until Mommy woke up. We did wake to rain, so that puts a damper on our strawberry picking. We did go this past Sunday, but I wanted to get a few more baskets, just to snack on. On Sunday we came home with 8- 4L baskets and I froze 2, made jam with 4 and kept 2 for baking and snacking. Yesterday was the first day in a long time that I didn't have to help at school, so I took the opportunity to make some muffins and this gorgeous tart, which I found in an Foodland Ontario recipe pamphlet.




The ingredients in the crust, must be why it is called a Hawaiian tart. A mixture of Nilla wafers, macadamia nuts and sweetened coconut, give this tart a really great tropical flavour. I love how the cream cheese became so fluffy and light, with the addition of the lime juice. Served with a fresh berry sauce, this tart is phenomenal. Mr.B inhaled his serving, so you know that it's a pretty yummy dessert. Perfect for Canada Day, this red and white tart, could easily be altered for the Fourth of July, by adding some blueberries on top.





Hawaiian Strawberry Tart
adapted from Foodland Ontario

1 1/2 C vanilla wafer crumbs
1/4 C flaked sweetened coconut
1/4 C toasted macadamia nuts, finely chopped
1/3 C unsalted butter

Filling:
3 pkgs (8oz) light brick cream cheese, softened
1 C powdered sugar
1/4 C fresh lime juice (about 2)
1 tsp each grated lime zest and vanilla

Crushed Berry Sauce:
2 1/2 C strawberries, quartered
2 tsp sugar
1/2 tsp vanilla

Garnishes:
12 strawberries, halved
2 Tbs toasted chopped macadamia nuts

In a bowl, combine the wafer crumbs, coconut and macadamia nuts; stir in butter until evenly moistened. Press onto bottom and up sides of a 9-inch tart pan with removable bottom. Bake in 350 degree oven for 8 to 10 minutes or until golden brown around the edges. Let cool completely.

Filling: In a bowl with an electric mixer, beat the cream cheese until light and fluffy. Gradually beat in sugar until well combined. Add in lime juice, lime rind and vanilla; mix until smooth and pour over crust. Refrigerate for 2hrs or until set and thoroughly chilled.

Crushed Berry Sauce: In a bowl, combine strawberries with sugar and vanilla; let stand for 15 minutes. Lightly crush with a fork.

Garnish: Arrange strawberries on tart and sprinkle with macadamia nuts.

To serve, cut into wedges and spoon sauce over top.

Tip: To quickly cool crust, place in freezer for about 15 minutes.





This post linked to

Thursday Favorite Things
Full Plate Thursday
Create it Thursday
Your Creative Timeout
Tasty Thursdays
Inspired Weekends
One Sharendipity Place
Weekend re-Treat 
 Weekend Potluck
Saturday Show & Tell
Saturday Spotlight
Super Saturday Show & Tell
Swap N Share Sunday
Sweet & Savory Sundays
#CakeFriday
Church Supper
Super Sunday

Wednesday, June 26, 2013

Sweet Potato & Chickpea Pizza



Hubby and Mr.B are totally in love with pizza. I’m sure they would eat it everyday, if I let them. I try to accommodate their love for it, by making homemade pizza, at least 3 times a month. I usually get bored with the regular cheese and pepperoni pizza and let’s face it, I hate the fact that their pizza is seriously lacking vegetables and protein. So, I’ve been trying to make myself some different, more healthy pizza versions. It also doesn’t help that Hubby can eat anything under the sun and loose weight, while I dream of cookies and gain 5 lbs…. Why does being a woman have to be so hard??*grumble*




I’m crazy for chick peas, so I thought it would be fun to top a pizza with them. I also wanted to add extra nutrition, so I thinly sliced some sweet potatoes to go on top. This pizza is very addictive! I love that the sweet potatoes pair so well with the sweet golden caramelized onion and creamy chick peas. I added a bit of crushed red pepper flakes for heat and some spinach for a healthy color contrast. A small sprinkle of cheese adds just the right amount of saltiness, without adding too many calories. The guys think I’m crazy for trying to make healthy pizza, but it sure does help me from getting bored on pizza night!!



Sweet Potato and Chickpea Pizza
printable version

2 large onions, thinly sliced
3 Tbs olive oil
1 Tbs brown sugar
1 Tbs balsamic vinegar
a pinch of salt and pepper
1 small sweet potato, peeled and thinly sliced
1 C cooked chick peas, drained and rinsed
1/4- 1/2 tsp crushed red pepper flakes
1/2 C frozen spinach, thawed and squeezed dry
1 C mozzarella cheese, shredded
1 Tbs fresh thyme, chopped

Crust:
3 to 3 1/2 cups all-purpose flour
1 package (2 1/4 tsp) Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120 to 130F)
2 tablespoons olive or vegetable oil
Cornmeal

Preheat oven to 400 degrees

In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s).

In a skillet, heat the olive oil over medium low heat. Add the onion, toss to coat and cook until the onion start to become a nice golden colour; about 15 minutes. Add the brown sugar, balsamic vinegar and season with salt and pepper; cook for a few minutes more, until nicely golden brown. Spread caramelized onion over rolled out pizza dough.

Place sweet potato slices over caramelized onion and sprinkle with chick peas and spinach. Season with desired amount of crushed red pepper.  Toss mozzarella cheese with thyme and sprinkle over toppings. Bake for 15-20 minutes; until crust is golden brown around the edges.




This post linked to

See Ya in the Gumbo
In & Out of the Kitchen
Tasty Tuesday
Meatless Monday
You're Gonna Love it
What's Cookin' Wednesday
Wicked Good Wednesday
Wednesday Extravaganza
Swap N Share Sunday 
Church Supper
Super Sunday Party
Sweet & Savory Sundays

Tuesday, June 25, 2013

Guest Blogger~ Life with the Crust cut off

Good morning! Today I have a really fun and talented blogger helping me out. Please Welcome Parrish, from Life with the Crust cut off! Thank you so much, Parrish, for helping me out!

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 Ahem…excuse Dean’s dinosaurs, they think photo bombing is a riot and having dinos photo bombing my pictures comes with the territory of a having a little boy so I don’t mind :) When it is getting chilly out and I always turn to warm comforting foods most of which are heavy in carbs and cheese, but that is what makes them soo yummy! This dish is creamy, hearty and has a little kick to it and always hits the spot. This dish is one my family loves. My whole family extended and all have been making this dish since we discovered it years and years ago and it still makes a monthly appearance and at all my family’s dinner tables. The best part is you can make this in the crockpot, you can make it ahead and freeze it, you can make it earlier in the week and warm it up later, it is easy going like that. The other great thing about this dish is, you can leave out the chicken and have a great cheesy side dish for tacos or grilled chicken, or you can leave out the rice and it makes a great dip for tortilla chips so this meal is beyond versatile. If you are not keen on spicy food you can swap it out for cheddar easy peasy. Next time you need a warm filling meal to fight these cold autumn evenings or a new side dish to spice up the table or even a quick appetizer that everyone will devour this is the recipe for you! P.S. Dinosaurs love it too!  



 Jalapeno Chicken and Rice Casserole 

 4 boneless skinless chicken breasts boiled or roasted and cubed
1 block of jalapeno monterey jack cheese (pepperjack) shredded
Can of cream of chicken
8 oz sour cream
1 small can diced green chiles
Fried onions (you know the kind in a can you put on green bean casserole)
Splash of milk (not always needed)
2 cups uncooked rice, cooked  

For Casserole Version: Mix soup, sour cream, chiles and chees together, add in chicken and rice, (add splash of milk if too thick) pop into casserole dish and bake till bubby and warm through. Top with fried onions and serve. You can also put the whole shebang in a crockpot on low until you are ready to eat. You can also pop the casserole (sans onions) in the freezer for a quick meal one busy night.  

For Side Dish Version: Everything above applies just omit chicken.  
For Dip Version: Omit rice and chicken and serve with tortilla chips.







Hi!! I'm Parrish, I am married to the milkman and am mommy to one ridiculously rambunctious toddler Dean. I like creating and sharing recipes and I love sharing "war" stories about parenting. I strive to create a site free of the "mommy judgement" where all moms can go and feel comfortable about how they decide to raise their kids. Thanks so much for letting me share my Jalapeno Chicken and Rice Casserole with you all :)

Monday, June 24, 2013

Simple Supper Tuesday #22

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!


Recipe(s) with the MOST CLICKS



 Melt in Your Mouth Pot Roast- The Tip Toe Fairy




Slow Cooker Sticky Chicken- Six Sister's Stuff/My Recipe Magic




Kung Pao Pork and Noodles- Tales from a Middle Class Kitchen








Recipe that CAUGHT MY EYE








 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />


Party Rules

  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please link back to THIS post on Hun... What's for Dinner?
  3. Please use link to direct recipe, not to your home page.
  4. Please visit others and leave comments if a recipe catches your eye
  5. Any post that DOES NOT contain a recipe or food tutorial, will be deleted




     

Sunday, June 23, 2013

Pink Cream Soda Cupcakes



The other day, when Hubby and I were shopping, we stumbled upon some 2L bottles of pop, for only $.98. So, we scooped up a bunch of flavours, that we'd never buy a whole case of. We came home with several bottles of lime, root beer, orange and pink cream soda. The only problem is, we haven't been drinking them fast enough and they tend to get flat by the third day. Which was the case with the cream soda. I was trying to think of something to make with it, and cupcakes immediately came to mind.





You could use regular cake mix for these, I bet they'd be a bit better than the angel food cake ones I made. Though these weren't gross, they did become sticky the next day. When biting into the cupcakes, on the following day, they kind of compacted and were very chewy. The first day, they were light and airy, so I'm sure plain ole white cake mix would have been better. The frosting is out of this world. I loved how creamy and fluffy it became, as I beat the cream soda into it. Queenie, only liked the frosting (she so takes after her mommy!), while Mr. B loved everything about the cupcakes. These are a fun way to jazz up cupcakes.


 

Pink Cream Soda Cupcakes
printable version

1 box cake mix (I used Angel Food Cake, but white would work better)
1 1/2 C (or 1 can) of Pink cream soda
1/3 C softened butter
3 C powdered sugar
1/4- 1/3 C cream soda

Preheat oven to 350 degrees. Line a muffin tin, with paper liners. Set aside.

In a large bowl, mix together the cake mix and 1 1/2 C soda. Fill liners to 2/3 full and bake according to directions on the back of the cake mix box. Let cool completely.

Once cupcakes are cool, prepare the frosting by beating the butter until fluffy and very pale in colour. Slowly add in the powdered sugar, 1/2 C at a time, beating well between each addition. Once all the powdered sugar has been added, add in remaining cream soda, one TBS at a time, until desired consistency is acheived. Beat for 5 minutes, to get a nice fluffy frosting. Scoop into a large piping bag, or zip top bag and pipe onto cooled cupcakes.




This post linked to


Thursday, June 20, 2013

Baked Creamy Chicken & Bacon Taquitos~ #SupriseRecipeSwap



It's that time of month again! It's Surprise Recipe Swap time, brought to you by Hungry Little Girl. A bunch of bloggers have been assigned each other's blogs to choose and try each others recipes. We aren't allowed to say who's blog we are cooking from, so on the 20th of each month, we get to find out who cooked what, from our blogs. This month I was assigned to Like Mother, Like Daughter. Aimee is the one who started this blog, which in turn inspired her mom, Ellen, to be more creative in the kitchen. As a team, they share amazing recipes, with spectacular photos.




I had so much fun going through this blog. I had a hard time choosing what I wanted to make, because well I wanted to make everything!! I actually did make 2 recipes, but forgot to take photos of the Neapolitan Pancakes (pancakes with chocolate chips and strawberries cooked in). I don't mind though, because it gives me a reason to make the pancakes again, so I can share them with you, LOL.




The recipe I did take the time to photograph was the taquito recipe. We love Tex Mex food, but I seldom make taquitos. I did make some once and they just weren't that spectacular. However, these sounded REALLY good, so I went ahead and tried them. Boy, am I glad I did! These are super yummy and so easy to make. I love that the chicken is cooked in the crock pot, so I could throw it in, in the morning and then in about 30 minutes, at dinner time, dinner is ready. I LOVE the addition of the bacon, corn and black beans in here. They add wonderful salty, creamy sweetness to the taquitos. I also love that these are baked, so they are a bit more figure friendly. I had 2 for lunch and my tummy was pleasantly full, until dinner time.




Baked Creamy Chicken & Bacon Taquitos
adapted from Like Mother, Like Daughter

1 cups water
1 cube chicken bouillon
1 1/2 TBS cumin
1 1/2 TBS chili powder
1 TBS garlic, minced
1 can diced green chiles
3 chicken breasts
——————————————–
4 oz cream cheese (I use low fat, or no fat), softened
2 cups cheddar jack cheese (or Monterrey jack, Colby jack, cheddar, etc)
3 green onions, diced
6-8 pieces of bacon
1 can corn, drained **
1 can black beans, drained and rinsed **
small or medium tortillas
**optional : I used half a can each of corn and black beans, after I’d already used half the mixture. Both ways were delicious.

1. Combine  water, bouillon cube, cumin, chili powder, garlic, green chiles and chicken breastsin the crock pot and cook chicken for about 4 hours on high or about 6 hours on low.
2. Remove chicken and shred.  Using either 2 forks. Or by putting the chicken in the kitchen aid bowl and flat mixer, for about 30 seconds, till shredded.
3. Return shredded chicken to the crock pot.
4. Meanwhile, cook bacon. Crumble into small pieces.
5. Preheat oven to 425 degrees
5.  Combine cream cheese, cheddar jack cheese, green onions, bacon, corn and black beans in a large bowl.
6. Pour crock pot chicken and sauce mixture through a strainer and add to mixture. Stir well.
7. Spread chicken mixture down the middle of tortilla (about 3 TBS)
8. Roll tortilla up tightly. Place seam side down on a greased cookie sheet.
9. Spray tops of taquitos with cooking spray, and salt lightly.
10. Bake for about 15-20 minutes, flipping after 10 minutes.
Enjoy dipped in salsa, guacamole and sour cream. Yum!



If you'd like to also participate in the Surprise Recipe Swap every month, click on the photo below, to sign up!!







HungryLittleGirl


This post linked to

See Ya in the Gumbo 
Tasty Tuesdays
Wednesday Extravaganza
What's Cookin' Wednesday
Wicked Good Wednesday
Tasty Thursday
Your Creative Time Out
Create it Thursday 
Full Plate Thursday
Thursday Favorite Things

Tuesday, June 18, 2013

Guest Blogger~ It's Yummilicious

Hi everyone! Today my guest is my very good friend Becca, from It's Yummilicious! I am so excited to have such a talented lady share with you today. Enjoy!
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Hello everyone! I'm tickled pink that Cindy gave me the opportunity to share a recipe with you! Over on It's Yummilicious, I talk a lot about the importance of making a difference in the life of others. That's why I was more than happy to help, Cindy. She deserves to have some great things happen to her! I'm SO glad that she's taking a much needed blogging break this week. She works tirelessly every day to be a great wife and wonderful mom, on TOP of keeping up with her blog, her social media pages, and her Pampered Chef business. I also have a blog, social media pages, and a Pampered Chef business. Just thinking about her added responsibilities makes me tired. I think we should all sit down and take a little break. But let's eat while we rest. I made you some potato salad. Oh, but it's not just ANY potato salad. This stuff belongs in the summer salad hall of fame, you guys!


Tarragon Potato Salad from ItsYummi.com
 


One of my good friends, Chef Chris Hill, is the culinary genius behind this recipe. Chris runs the show over at Bachelor Kitchen. I love potato salad, but typically, I prefer cool salads to warm ones. This recipe changed all of that for me. The fresh tarragon marries with the creamy dressing and coats the war, potatoes perfectly. It's a salad that can be eaten cold, of course, but I think the warm version will be making repeat performances at my dinner table all summer long!  




Tarragon Potato Salad from ItsYummi.com
   

TARRAGON POTATO SALAD 
 Yield: 4-6 servings  

WHAT YOU'LL NEED
10-12 small red skinned potatoes, washed & diced
1/2 cup tarragon, finely chopped
1/2 cup celery, finely diced
1/3 cup scallions, finely chopped
1 lemon, zested and juiced
2 cloves garlic, minced
1 Tablespoon kosher salt
2 Tablespoons Dijon mustard
1/3 cup mayonnaise
2 Tablespoons extra virgin olive oil  

HOW TO MAKE IT
 Bring 8 cups of water to a boil in a large pot. Add diced potatoes to the water and boil until they can be pierced with a fork, about 7-8 minutes. Meanwhile, in a large mixing bowl, combine remaining ingredients and whisk to incorporate. Remove potatoes from water and drain well; place potatoes back into the warm pot briefly, to extract excess moisture. Add potatoes to dressing and toss gently to coat. Serve immediately, or refrigerate to chill for serving later.

Monday, June 17, 2013

Simple Supper Tuesday #21

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!


Recipes with the MOST CLICKS







Buffalo Chicken Bake- Tales from a Middle Class Kitchen





 Carnitas- Who Needs a Cape?





Recipe that CAUGHT MY EYE



 







 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />




Party Rules

  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please link back to THIS post on Hun... What's for Dinner?
  3. Please use link to direct recipe, not to your home page.
  4. Any post that DOES NOT contain a recipe or food tutorial, will be deleted
  5. Please visit others and leave comments if a recipe catches your eye

     

Sunday, June 16, 2013

What's for Eats? June 16th, 2013




Happy Father's Day to all the Dad's out there!! I hope your day is filled with wonderful time with your families! To the two men in my life, who mean so much to me (my Dad and Hubby); I love you so very much and thank you for all you do, to keep out family strong!


















Our day was off to a great start. The kids helped me prepare breakfast in bed, for Hubby. I think I have the cutest toast butterers of all time, LOL. We served Daddy a Western Omlet, some bacon, toast, orange juice and coffee. Once everyone's tummies were full, we treated Hubby to his Star Wars Kit we had put together. I found these cutest printables to turn ordinary snacks into Star Wars snacks. Hubby loved them so much, he's not sure he wants to open them. Now that's a sign of a die hard SW fan!



As I type this, Hubby and the kids are in the basement, playing on the X-box. We'll have a quiet lunch and hopefully go out for dinner. I have a ton of stuff to get ready for the upcoming school week, so a night off dinner duty would be wonderful. This week should be quieter than last, but next weekend I'll be doing my first vendor event (for Pampered Chef) at a Wellness Expo in East Gwillimbury. My mother in law if coming to help and I'm hoping it's a huge success. Here is my menu for the week



  • Out for Father's day- Hubby's choice
  • grilled Italian Sausages with Broccoli Slaw (new recipe)
  • Lemon Butter Poached Sole with rice pilaf and asparagus
  • Veggie burgers with a salad (or leftover broccoli slaw)
  • leftovers
  • Creamy Chicken & Bacon Taquitos (new recipe) with Spanish Rice
  • Hubby's on his own, I'll be at my vendors event


Saturday, June 15, 2013

White Chocolate-Raspberry Chocolate Banana Loaf



This recipe was originally suppose to be these fabulous cookies, I had seen over on It's Yummilicious. I made a trip to the grocery store, just to buy white chocolate for those cookies! I had all intent to make those spectacular mouthwatering cookies, but then I noticed I had some bananas that were very ripe and raspberries about to turn. So, I ended up making a banana loaf. I know I must have over a dozen banana loaf recipes on here already, but I'm always looking for new ones, to mix things up a little.




We really enjoyed this one! It was chocolaty, with nice bursts of tart rasberries and creamy white chocolate. I loved how moist the bread was, even the following day it was nice and moist. This would make a great gift for new neighbours, or even to bring to your school's staff room as a little end of the year treat for teachers.



White Chocolate-Raspberry Chocolate Banana Loaf
printable version

1 2/3 cup flour
1/3 cup HERSHEY'S cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup brown sugar
2 eggs
1/2 C coconut oil
2 ripe bananas, mashed 
1 tsp vanilla
1 cup fresh raspberries
1C cup white chocolate chips

Preheat oven to 350 degrees. Generously grease a large loaf pan and set aside.

In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Mix thoroughly with a whisk and set aside.  In a large bowl, beat the coconut oil and brown sugar until fluffy. Add in eggs and vanilla, and beat well. Stir in mashed bananas and stir to combine. Gently stir in dry ingredients, until just about combined. Add in raspberries and white chocolate chips, stirring gently until just incorporated. Pour into prepared loaf pan and bake for 50-60 minutes; until a toothpick inserted in the center of the loaf comes out clean.




This post linked to

Inspired Weekends
Saturday Spotlight
One Sharendipity Place
Saturday Show & Tell
Super Saturday Show & Tell
The Weekend re-Treat
Weekend Potluck
Church Supper
Super Sunday
Sweet & Savory Sundays

Wednesday, June 12, 2013

Pampered Chef Apple Cinnamon French Toast



I decided to host a brunch this morning, for some of the Mom's at school. Our school year is ending in about 2 weeks and I thought it would be a great way to unwind, and get ready for summer. Unfortunately only 3 of ladies joined me, for some really delicious food. The menu I had planned with Apple Cinnamon French Toast from The Pampered Chef, bacon and fruit with dip. The perfect brunch, in my opinion! The ladies loved the fruit and dip and we managed to polish off about half of the french toast, LOL.




The french toast is super simple to make and took about 40 minutes in the oven. Just enough time for us to chat and catch up. The smell wafting out of the oven was intoxicating and we all were anxious to eat! The french toast was awesome! Crispy edges with a fluffy center. Not too sweet, with wonderful tender apples on top. Served with some organic maple syrup, it was a total hit!!
 




Apple Cinnamon French Toast
adapted from The Pampered Chef

1 loaf (8 ounces) French bread
6 eggs

1 1/2 cups milk
8 tablespoons sugar, divided
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 Granny Smith apples (I used Gala)
2 tablespoons butter
Maple-flavored syrup

Spray Rectangular Baker with vegetable oil using Kitchen Spritzer. Cut bread into 1-inch-thick slices (10-16 slices) using Color Coated Bread Knife; arrange closely in single layer in Baker.

In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of the sugar, vanilla and salt. Pour over bread. Combine the remaining 5 tablespoons sugar and cinnamon in Flour/Sugar Shaker. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut into rings by slicing down one side of each apple with Petite Paring Knife. Place half of apples over bread. Sprinkle half of the sugar-cinnamon mixture evenly over apples. Repeat layers. Cover and refrigerate 1 hour or overnight.

Preheat oven to 400°F. Cut butter into small pieces and arrange over apples. Bake, uncovered, 30-35 minutes or until apples are tender. Let stand 5 minutes before serving. Serve with syrup.

Yield: 8 servings of 2 slices French toast and 2 tablespoons syrup

Cook's Tips: French bread loaves come in a variety of sizes. If using a very thin loaf, cut slices on the diagonal.






This post linked to'

See Ya in the Gumbo
Wednesday Extravaganza
What's Cookin' Wednesday
Wicked Good Wednesday
Tasty Thursday
Thursday Favorite Things
Full Plate Thursday
Your Creative Timeout