Another New Kitchen Gadget

Post Christmas I shared with all of you what a lucky foodie I was during the holiday season. I received so many wonderful new kitchen items to use and cook with, I was in food blogger heaven! One of the many new fun items I now have to experiment with is a mandolin!

I have wanted one for so long, and one day while shopping at a kitchen outlet store my mom and I found one for under $10. She bought it and marked it off my Christmas list! (And yes, this was in May, and by December 25th I had forgotten about it!) It's nothing fancy, but perfect for what I will need it for. It comes with various attachments for slicing, julienne, and grating.

I knew the first thing I wanted to do with it was make homemade potato chips! To be honest, I've tried to do these before by thinly slicing the potatoes with a sharp knife, and they never turned out crisp enough, obviously because I could never get the slices thin enough! Well, now I can and did! These make a great side dish that you can feel good about giving your family, because you control the ingredients! Flavor them however you like, from garlic, to cheese to herbs! If you are going to be hosting a Super Bowl party, wow your guests with a big bowl of these so they can snack without feeling too guilty!

I am such a foodie, new kitchen gadgets make me so happy! They are only topped by a new Coach purse...but you can't cook soup in it!

Baked Potato Chips
4 large baking potatoes, scrubbed, peeled and patted dry
1/4 cup butter, melted
French Fry Seasoning

Preheat oven to 500. Using a mandolin, thinly slice potatoes about 1/8" thick. Pat slices dry between paper towels. Place on 2 greased baking sheets. Brush with melted butter. Cook 20-25 minutes, until golden brown and crisp. Start checking after 15 minutes and rotate baking sheets once during cooking. Be careful, once these start to brown, they can burn easily. Remove from oven and sprinkle with French fry seasoning. Allow to cool before serving.

Shared on Miz Helen's Country Cottage Jan. 24, 2013
Shared on The Country Cook Jan. 25, 2013

Potatoes at Very Good Recipes
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Post Christmas I shared with all of you what a lucky foodie I was during the holiday season. I received so many wonderful new kitchen items to use and cook with, I was in food blogger heaven! One of the many new fun items I now have to experiment with is a mandolin!

I have wanted one for so long, and one day while shopping at a kitchen outlet store my mom and I found one for under $10. She bought it and marked it off my Christmas list! (And yes, this was in May, and by December 25th I had forgotten about it!) It's nothing fancy, but perfect for what I will need it for. It comes with various attachments for slicing, julienne, and grating.

I knew the first thing I wanted to do with it was make homemade potato chips! To be honest, I've tried to do these before by thinly slicing the potatoes with a sharp knife, and they never turned out crisp enough, obviously because I could never get the slices thin enough! Well, now I can and did! These make a great side dish that you can feel good about giving your family, because you control the ingredients! Flavor them however you like, from garlic, to cheese to herbs! If you are going to be hosting a Super Bowl party, wow your guests with a big bowl of these so they can snack without feeling too guilty!

I am such a foodie, new kitchen gadgets make me so happy! They are only topped by a new Coach purse...but you can't cook soup in it!

Baked Potato Chips
4 large baking potatoes, scrubbed, peeled and patted dry
1/4 cup butter, melted
French Fry Seasoning

Preheat oven to 500. Using a mandolin, thinly slice potatoes about 1/8" thick. Pat slices dry between paper towels. Place on 2 greased baking sheets. Brush with melted butter. Cook 20-25 minutes, until golden brown and crisp. Start checking after 15 minutes and rotate baking sheets once during cooking. Be careful, once these start to brown, they can burn easily. Remove from oven and sprinkle with French fry seasoning. Allow to cool before serving.

Shared on Miz Helen's Country Cottage Jan. 24, 2013
Shared on The Country Cook Jan. 25, 2013

Potatoes at Very Good Recipes
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Let's Begin The Countdown

Three weeks people. Let me say that again. THREE weeks!! That's right just 21 days from now we will all be sitting down with our loved ones around a big table of delectable holiday dishes, giving thanks for all this year has brought to us. Kinda hard to believe, huh??!! So for all of you uber planners, like me, it's time to start narrowing down the menu and deciding exactly what will be served at your Thanksgiving spread. So I thought for this first day of November, it would be a great time to give you some side dish inspiration! I actually tested this recipe back in October when I hosted my in-laws for dinner to celebrate their birthdays. We love glazed carrots, and these are a new twist on those. They were a huge hit for everyone, including Alex. Both my mother and father in law took seconds, and he described them best when he said "These taste a little bit like Thanksgiving. Kind of like pumpkin pie, but in carrots." And he was exactly right! They are sweet with a hint of spice that would be perfect alongside your turkey and cranberry sauce. All of us can always use some new side dishes, especially veggies, for holiday meals to mix in with the traditional ones that are loved so much. So if you are looking for something new for your Turkey Day gathering, I hope you try these! Let the countdown begin!

Maple Glazed Carrots From Food Network
1 lb. baby carrots
1/4 c. maple syrup
1/4 c. orange juice
1/4 c. water
4 TBS butter
1/2 tsp. cinnamon
1/4 tsp. allspice
Salt to taste
Parsley for garnish

Place all ingredients except parsley in medium saucepan. Bring to a boil over medium high heat, stirring occasionally. Cook for approximately 15 minutes until carrots are tender and glaze is slightly thickened. Stir often Garnish with parsley.

Shared on Miz Helen's Country Cottage Nov. 1, 2012

Shared on The Country Cook Nov. 2, 2012

Shared on Make Ahead Meals Nov. 5, 2012

Carrots at Very Good Recipes

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Three weeks people. Let me say that again. THREE weeks!! That's right just 21 days from now we will all be sitting down with our loved ones around a big table of delectable holiday dishes, giving thanks for all this year has brought to us. Kinda hard to believe, huh??!! So for all of you uber planners, like me, it's time to start narrowing down the menu and deciding exactly what will be served at your Thanksgiving spread. So I thought for this first day of November, it would be a great time to give you some side dish inspiration! I actually tested this recipe back in October when I hosted my in-laws for dinner to celebrate their birthdays. We love glazed carrots, and these are a new twist on those. They were a huge hit for everyone, including Alex. Both my mother and father in law took seconds, and he described them best when he said "These taste a little bit like Thanksgiving. Kind of like pumpkin pie, but in carrots." And he was exactly right! They are sweet with a hint of spice that would be perfect alongside your turkey and cranberry sauce. All of us can always use some new side dishes, especially veggies, for holiday meals to mix in with the traditional ones that are loved so much. So if you are looking for something new for your Turkey Day gathering, I hope you try these! Let the countdown begin!

Maple Glazed Carrots From Food Network
1 lb. baby carrots
1/4 c. maple syrup
1/4 c. orange juice
1/4 c. water
4 TBS butter
1/2 tsp. cinnamon
1/4 tsp. allspice
Salt to taste
Parsley for garnish

Place all ingredients except parsley in medium saucepan. Bring to a boil over medium high heat, stirring occasionally. Cook for approximately 15 minutes until carrots are tender and glaze is slightly thickened. Stir often Garnish with parsley.

Shared on Miz Helen's Country Cottage Nov. 1, 2012

Shared on The Country Cook Nov. 2, 2012

Shared on Make Ahead Meals Nov. 5, 2012

Carrots at Very Good Recipes

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One Pot Short

A few weeks back it was a cold, dreary Sunday and comfort food was on our menu. Comfort food in the form of Beef and Noodles. And in our house, if those are on our table, there is a big bowl of mashed potatoes right next to them! It's the only way we eat them....no exceptions! So as I ventured into the kitchen, taking the ingredients out of the cupboards, beginning my prep work I remembered one very important detail since the last time I made this meal. One of the two big stock pots I had was scorched, ruined and now resides in a garbage dump somewhere. So I had one pot to prepare the beef and noodles in, but what was I going to do about the potatoes? I could borrow one from my friend 3 doors down, I could drive the 20 minutes to my mom's house and borrow hers, I could head to the Walmart down the street and buy a new one...but to be quite frank, none of those sounded like good options. Why? I don't know if you are grasping just how cold it was this day, (Okay, on the scale of cold, it wasn't freezing, but after a week of 60s and one 80 degree day, 43 felt like the arctic tundra!) and I simply did not want to leave the house. So after the 60 seconds it took me to determine what ever solution I was going to come up it needed to be something "in house", it finally came to be. My Crock-Pot! Of course! Put the potatoes in some water, cook them all day. And then continue as planned. Why not? All I needed was to achieve the same goal as boiling them. Lucky for me, it worked perfectly! I am so glad to have this little tip in my back pocket! How easy when you are cooking a huge meal, or when you have company! Especially since after they are mashed, you can put them back in the slow cooker to keep warm throughout the whole evening. I knew there were more reasons to love my Crock-Pot, and I'm so happy I discovered this one. Because I'm telling you right now, beef and noodles with no mashed potatoes would mean riots at my house!

Crock-Pot Mashed Potatoes
2 1/2 lbs. russet potatoes, peeled and cubed
Water
1/4 c. milk
1/4 c. butter, room temperature
Salt and Pepper to taste

Place potatoes in Crock Pot. Add just enough water to cover. Set on HIGH and cook 4-5 hours until fork tender. Drain. Place in a large mixing bowl. Mash with a potato masher. Add butter and milk. Using an electric mixer, whip until smooth. Add salt and pepper. Stir to combine. If placing back in Crock-Pot to keep warm, turn heat to LOW and stir occasionally. Garnish with extra butter and pepper if desired.

Shared on Miz Helen's Country Cottage Oct. 25, 2012
Shared on The Country Cook Oct. 26, 2012

Potatoes at Very Good Recipes
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A few weeks back it was a cold, dreary Sunday and comfort food was on our menu. Comfort food in the form of Beef and Noodles. And in our house, if those are on our table, there is a big bowl of mashed potatoes right next to them! It's the only way we eat them....no exceptions! So as I ventured into the kitchen, taking the ingredients out of the cupboards, beginning my prep work I remembered one very important detail since the last time I made this meal. One of the two big stock pots I had was scorched, ruined and now resides in a garbage dump somewhere. So I had one pot to prepare the beef and noodles in, but what was I going to do about the potatoes? I could borrow one from my friend 3 doors down, I could drive the 20 minutes to my mom's house and borrow hers, I could head to the Walmart down the street and buy a new one...but to be quite frank, none of those sounded like good options. Why? I don't know if you are grasping just how cold it was this day, (Okay, on the scale of cold, it wasn't freezing, but after a week of 60s and one 80 degree day, 43 felt like the arctic tundra!) and I simply did not want to leave the house. So after the 60 seconds it took me to determine what ever solution I was going to come up it needed to be something "in house", it finally came to be. My Crock-Pot! Of course! Put the potatoes in some water, cook them all day. And then continue as planned. Why not? All I needed was to achieve the same goal as boiling them. Lucky for me, it worked perfectly! I am so glad to have this little tip in my back pocket! How easy when you are cooking a huge meal, or when you have company! Especially since after they are mashed, you can put them back in the slow cooker to keep warm throughout the whole evening. I knew there were more reasons to love my Crock-Pot, and I'm so happy I discovered this one. Because I'm telling you right now, beef and noodles with no mashed potatoes would mean riots at my house!

Crock-Pot Mashed Potatoes
2 1/2 lbs. russet potatoes, peeled and cubed
Water
1/4 c. milk
1/4 c. butter, room temperature
Salt and Pepper to taste

Place potatoes in Crock Pot. Add just enough water to cover. Set on HIGH and cook 4-5 hours until fork tender. Drain. Place in a large mixing bowl. Mash with a potato masher. Add butter and milk. Using an electric mixer, whip until smooth. Add salt and pepper. Stir to combine. If placing back in Crock-Pot to keep warm, turn heat to LOW and stir occasionally. Garnish with extra butter and pepper if desired.

Shared on Miz Helen's Country Cottage Oct. 25, 2012
Shared on The Country Cook Oct. 26, 2012

Potatoes at Very Good Recipes
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If You Can Pour...

 Then you can make this dessert! Last Thanksgiving I shared my Pumpkin Dump Cake with you in the spirit of the autumn season. The idea of a "dump cake" is pretty straight forward. You dump everything into the baking dish, cook it and in little less than an hour you have a dessert warm from the oven. What I love about them is the use of a dry cake mix making it so time friendly; and giving the cake a more cobbler or crisp texture. By using the mix dry and adding butter instead of the normal eggs, water and oil, it becomes something totally different than the prepared cake. So in that same spirit I decided to do another one this fall with pumpkin's distant autumn cousin...the apple. Or more specifically apple pie filling. Not to mention another favorite of this time of year, pecans. There is just something about the smell of apples, spices and nuts baking the oven that make me want to put on a hoodie, grab a mug of hot apple cider, and go on a hayride. This is great served warm w/ a scoop of ice cream, or with a little dollop of whipped cream. If you are looking for a sweet treat to get your family into the autumn spirit, this is definitely one to try. Or, even jot down and tuck away for next month and Turkey Day!

Apple Dump Cake
2 cans no sugar added apple pie filling
1 (18.25oz) box butter pecan cake mix
2 sticks butter, thinly sliced
1 c. pecan chips
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 c. brown sugar

Preheat oven to 350. Lightly spray a 9x13 baking dish with cooking spray. Spread pie filling into bottom. Sprinkle with cinnamon and nutmeg. Stir well. Sprinkle with brown sugar and then cake mix. DO NOT MIX. Sprinkle with pecans. Top with butter slices. Cover dish with foil and bake for 45 minutes to an hour until browned and set. Refrigerate leftovers.

Shared on Miz Helen's Country Cottage Oct. 11, 2012
Shared on The Country Cook Oct. 12, 2012

Apple at Very Good Recipes
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 Then you can make this dessert! Last Thanksgiving I shared my Pumpkin Dump Cake with you in the spirit of the autumn season. The idea of a "dump cake" is pretty straight forward. You dump everything into the baking dish, cook it and in little less than an hour you have a dessert warm from the oven. What I love about them is the use of a dry cake mix making it so time friendly; and giving the cake a more cobbler or crisp texture. By using the mix dry and adding butter instead of the normal eggs, water and oil, it becomes something totally different than the prepared cake. So in that same spirit I decided to do another one this fall with pumpkin's distant autumn cousin...the apple. Or more specifically apple pie filling. Not to mention another favorite of this time of year, pecans. There is just something about the smell of apples, spices and nuts baking the oven that make me want to put on a hoodie, grab a mug of hot apple cider, and go on a hayride. This is great served warm w/ a scoop of ice cream, or with a little dollop of whipped cream. If you are looking for a sweet treat to get your family into the autumn spirit, this is definitely one to try. Or, even jot down and tuck away for next month and Turkey Day!

Apple Dump Cake
2 cans no sugar added apple pie filling
1 (18.25oz) box butter pecan cake mix
2 sticks butter, thinly sliced
1 c. pecan chips
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 c. brown sugar

Preheat oven to 350. Lightly spray a 9x13 baking dish with cooking spray. Spread pie filling into bottom. Sprinkle with cinnamon and nutmeg. Stir well. Sprinkle with brown sugar and then cake mix. DO NOT MIX. Sprinkle with pecans. Top with butter slices. Cover dish with foil and bake for 45 minutes to an hour until browned and set. Refrigerate leftovers.

Shared on Miz Helen's Country Cottage Oct. 11, 2012
Shared on The Country Cook Oct. 12, 2012

Apple at Very Good Recipes
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They Better Be The Best Apples Ever...

The weekend of Alex's birthday, one of the fun things we treated him to was a trip to Fort Wayne's fall classic, The Johnny Appleseed Festival. My boys had actually been a couple years ago, but in my 31 years of living here this was my first time! For those of you who don't know, John Chapman, also known as Johnny Appleseed, was an American pioneer nurseryman who introduced apple trees to large parts of Pennsylvania, Ohio, Illinois and Indiana. And for the 38th year in a row, our city held a festival over 2 days celebrating all things apple and autumn related. There are crafts, fall inspired foods, military reenactments, all sorts of fun for the whole family. We had such a great time, and one of my favorite parts was, as we were leaving, I found the Farmer's Market table with fresh produce and fall decor. I treated myself to some pumpkins and gourds to decorate our landscaping with, and then I saw these beautiful bags of fresh apples. I asked Mr. Everyday to please get us some, and at $1.99/bag, I said "get two bags." Well, he came back  and said "I only got 1 bag." I was about to ask why when he offered up the explanation. "They were actually $1.99 per pound, not bag, and after spending over $9 on one bag, I thought it was enough." Oops. Well, didn't I feel silly! I couldn't believe we had just spent that on apples. Don't get me wrong, they are beautiful, but I could have gotten something very close at the grocery store for much cheaper. Yes, I realize these were straight from an area farmer, and it's better to buy from them, and I'm okay with that, I'm just pointing out the other side. But my hubby is such a good sport. He never flinched. He knew I wanted some apples, so he gladly paid the $9...but not without teasing me for the rest of the night saying over and over "Those better be the best apples ever!" And actually, they are pretty tasty and I'm super excited to have a whole bag of them, but I wanted to make sure I came up with something yummy to make with them, or in this case, for them! I guess next time I need to read a little closer, or if it's going to turn out this yummy, maybe not!

Cinnamon Dip for Apples Adapted from Yummly.com
1/2 c. vanilla yogurt
1/4. c. packed brown sugar
1/2 tsp cinnamon
1 tsp honey
1 tsp butter

In a microwave safe bowl combine sugar, cinnamon, honey and butter. Don't stir. Microwave for 20 seconds until butter is melted. Remove and whisk well to incorporate. Add yogurt and stir to combine. Chill about an hour before serving.
*NOTE* If you use stick butter like me, 1 tsp is equal to 1/3 of a TBS. So cut 1 TBS into 3 equal pieces and use 1.

Shared on Miz Helen's Country Cottage Oct. 4, 2012
Shared on Jen's Favorite Cookies Oct. 4, 2012
Shared on The Country Cook Oct. 5, 2012

Apples at Very Good Recipes
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The weekend of Alex's birthday, one of the fun things we treated him to was a trip to Fort Wayne's fall classic, The Johnny Appleseed Festival. My boys had actually been a couple years ago, but in my 31 years of living here this was my first time! For those of you who don't know, John Chapman, also known as Johnny Appleseed, was an American pioneer nurseryman who introduced apple trees to large parts of Pennsylvania, Ohio, Illinois and Indiana. And for the 38th year in a row, our city held a festival over 2 days celebrating all things apple and autumn related. There are crafts, fall inspired foods, military reenactments, all sorts of fun for the whole family. We had such a great time, and one of my favorite parts was, as we were leaving, I found the Farmer's Market table with fresh produce and fall decor. I treated myself to some pumpkins and gourds to decorate our landscaping with, and then I saw these beautiful bags of fresh apples. I asked Mr. Everyday to please get us some, and at $1.99/bag, I said "get two bags." Well, he came back  and said "I only got 1 bag." I was about to ask why when he offered up the explanation. "They were actually $1.99 per pound, not bag, and after spending over $9 on one bag, I thought it was enough." Oops. Well, didn't I feel silly! I couldn't believe we had just spent that on apples. Don't get me wrong, they are beautiful, but I could have gotten something very close at the grocery store for much cheaper. Yes, I realize these were straight from an area farmer, and it's better to buy from them, and I'm okay with that, I'm just pointing out the other side. But my hubby is such a good sport. He never flinched. He knew I wanted some apples, so he gladly paid the $9...but not without teasing me for the rest of the night saying over and over "Those better be the best apples ever!" And actually, they are pretty tasty and I'm super excited to have a whole bag of them, but I wanted to make sure I came up with something yummy to make with them, or in this case, for them! I guess next time I need to read a little closer, or if it's going to turn out this yummy, maybe not!

Cinnamon Dip for Apples Adapted from Yummly.com
1/2 c. vanilla yogurt
1/4. c. packed brown sugar
1/2 tsp cinnamon
1 tsp honey
1 tsp butter

In a microwave safe bowl combine sugar, cinnamon, honey and butter. Don't stir. Microwave for 20 seconds until butter is melted. Remove and whisk well to incorporate. Add yogurt and stir to combine. Chill about an hour before serving.
*NOTE* If you use stick butter like me, 1 tsp is equal to 1/3 of a TBS. So cut 1 TBS into 3 equal pieces and use 1.

Shared on Miz Helen's Country Cottage Oct. 4, 2012
Shared on Jen's Favorite Cookies Oct. 4, 2012
Shared on The Country Cook Oct. 5, 2012

Apples at Very Good Recipes
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Remembering Is So Delicious

Do you have a food from your past that you absolutely loved, ate it whenever you got the chance, and for whatever reason haven't had in forever? If you answered "yes", jump in the boat next to me. When I was a waitress at Bob Evans, one of my favorite things to treat myself to after a long shift was Eggs Benedict. When I began working there, I had never even heard of it, and by time my 5 years were over, I was an expert! I remember the first time I bit into the runny eggs mixed with the decadent sauce...I was hooked instantly! I think hollandaise is one of those things you either love or hate, with few people falling in between. For those of you who don't know, hollandaise is a sauce consisting of egg yolk and butter, mixed with lemon and seasoned. It's one of the 5 "mother sauces" in French cuisine. I will be honest with you. The first time I ever saw it served during my training, I thought it was a cheese sauce! But it's so much better than that! It's smooth, creamy and has just a little tang from the lemon. And with as much as I loved it years ago, you would think I would still be indulging whenever I could, but I'm not! It's not that I forgot about my love for it, I just never think to order it anymore. Until now! That's because I am making it at home whenever I want. Plus, it's not just for eggs anymore! I've seen lots of recipes using it with veggies, especially asparagus, and even chicken. I'm looking forward to expanding my hollandaise collection; but for now, I'm just happy to be enjoying an "old" favorite once again!

Eggs Benedict
4 English muffins, toasted and split
8 slices Canadian bacon, cooked
8 eggs, cooked to your liking, I like them over easy
3 egg yolks
1/2 lemon, juiced
1 tsp cold water
1 tsp salt
1 tsp pepper
1 stick butter

In a small bowl whisk together egg yolks, lemon juice, water, salt and pepper. Melt butter in a saucepan on low heat. Gradually whisk egg mixture into butter. Continue whisking over low heat for 8 minutes, or until thickened. When sauce is cooked, lay English muffins open, 2 halves per person. Top each half with 1 slice of Canadian bacon and 1 egg. Ladle sauce over each. Garnish with parsley if desired.
*NOTE* To warm Canadian bacon, simply fry in skillet after cooking eggs for about 1 minute per side.

Pictured here with my Baked Home Fries

Shared on Lady Behind The Curtain Oct. 3, 2012
Shared on Miz Helen's Country Cottage Oct. 4, 2012
Shared on The Country Cook Oct. 5, 2012

Breakfast at Very Good Recipes
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Do you have a food from your past that you absolutely loved, ate it whenever you got the chance, and for whatever reason haven't had in forever? If you answered "yes", jump in the boat next to me. When I was a waitress at Bob Evans, one of my favorite things to treat myself to after a long shift was Eggs Benedict. When I began working there, I had never even heard of it, and by time my 5 years were over, I was an expert! I remember the first time I bit into the runny eggs mixed with the decadent sauce...I was hooked instantly! I think hollandaise is one of those things you either love or hate, with few people falling in between. For those of you who don't know, hollandaise is a sauce consisting of egg yolk and butter, mixed with lemon and seasoned. It's one of the 5 "mother sauces" in French cuisine. I will be honest with you. The first time I ever saw it served during my training, I thought it was a cheese sauce! But it's so much better than that! It's smooth, creamy and has just a little tang from the lemon. And with as much as I loved it years ago, you would think I would still be indulging whenever I could, but I'm not! It's not that I forgot about my love for it, I just never think to order it anymore. Until now! That's because I am making it at home whenever I want. Plus, it's not just for eggs anymore! I've seen lots of recipes using it with veggies, especially asparagus, and even chicken. I'm looking forward to expanding my hollandaise collection; but for now, I'm just happy to be enjoying an "old" favorite once again!

Eggs Benedict
4 English muffins, toasted and split
8 slices Canadian bacon, cooked
8 eggs, cooked to your liking, I like them over easy
3 egg yolks
1/2 lemon, juiced
1 tsp cold water
1 tsp salt
1 tsp pepper
1 stick butter

In a small bowl whisk together egg yolks, lemon juice, water, salt and pepper. Melt butter in a saucepan on low heat. Gradually whisk egg mixture into butter. Continue whisking over low heat for 8 minutes, or until thickened. When sauce is cooked, lay English muffins open, 2 halves per person. Top each half with 1 slice of Canadian bacon and 1 egg. Ladle sauce over each. Garnish with parsley if desired.
*NOTE* To warm Canadian bacon, simply fry in skillet after cooking eggs for about 1 minute per side.

Pictured here with my Baked Home Fries

Shared on Lady Behind The Curtain Oct. 3, 2012
Shared on Miz Helen's Country Cottage Oct. 4, 2012
Shared on The Country Cook Oct. 5, 2012

Breakfast at Very Good Recipes
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