Halloween Poke Cake

October 28, 2016 at 9:31 AM | Posted in baking, dessert | 1 Comment
Tags: , , , , , , , , , , ,

I’m passing along the perfect cake for your Halloween Party, Halloween Poke Cake. I found this version on the Kraft website (http://www.kraftrecipes.com/). Check the Kraft website out for any recipe that you may be looking for! Happy Halloween!

 

Halloween Poke Cake

What You Need
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor GelatinKraft 2
1/2 cup cold water

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 tsp. yellow food coloring
1/4 tsp. red food coloring
3 Tbsp. Halloween sprinkles

Make It
1 – Prepare cake batter and bake in 13×9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
2 – Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
3 – Tint COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.

Kitchen Hints
How to Thaw COOL WHIP
* Place unopened 8-oz. tub of whipped topping in refrigerator for 4 hours. Do not thaw in microwave.
Substitute
* Prepare using COOL WHIP LITE Whipped Topping.
Substitute
* If orange food coloring is available, use that instead of the yellow and red food colorings. Add enough drops of food coloring until frosting is of desired shade.
Nutritional Information
Serving Size 16 servings
AMOUNT PER SERVING
Calories 220
Total fat 8g
Saturated fat 4g
Cholesterol 0mg
Sodium 230mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 22g
Protein 2
http://www.kraftrecipes.com/recipes/halloween-poke-cake-53886.aspx

Harvest Pumpkin-Oatmeal Raisin Cookies

September 15, 2015 at 5:15 AM | Posted in baking | Leave a comment
Tags: , , , , , , , , ,

This recipe has Autumn written all over it, Harvest Pumpkin-Oatmeal Raisin Cookies. It’s from one of my favorite recipe sites the CooksRecipes website. http://www.cooksrecipes.com/index.html

 
Harvest Pumpkin-Oatmeal Raisin Cookies

A healthy pumpkin cookie delicious not only at harvest time, but any time of the year.

Recipe Ingredients:Cooksrecipes 2

2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1/2 cup Splenda® Sugar Blend
1/2 cup Splenda® Brown Sugar Blend, packed
1 cup LIBBY’S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped walnuts
3/4 cup raisins

 

Cooking Directions:

Preheat oven to 350°F (175°C). Spray baking pans with nonstick cooking spray; set aside.
Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, Splenda® Sugar Blend and Splenda® Brown Sugar
Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 48 cookies.

 

Nutritional Information Per Serving (1/48 of recipe; 1 cookie): Calories 110 | Calories from Fat 50 | Fat 5.0g (sat 2.5g) | Cholesterol 15mg | Sodium 90mg | Carbohydrates 12g | Fiber 1g | Sugars 6g | Protein 2g.

 

http://www.cooksrecipes.com/diabetic/harvest_pumpkin-oatmeal_raisin_cookies_recipe.html

Cold Cut Trio Baked Mini Sub w/ Baked Fries

August 6, 2014 at 5:18 PM | Posted in baking, Ham, Ore - Ida, turkey | Leave a comment
Tags: , , , , , , , , , , , , , , ,

Today’s Menu: Cold Cut Trio Baked Mini Sub w/ Baked Fries

 

Waffles2

 

Made another thing I haven’t had for Breakfast in quite a while, Waffles. I used the leftover batter from the Pancakes from yesterday, got my Waffle Griddle out and made Waffles. Then along with the Waffle I had some Jimmy Dean Applewood Smoked Chicken Sausage. If you’ve never given these a try you need to, delicious! For dinner tonight, a Cold Cut Baked Mini Sub w/ Baked Fries

 

 

 

Baked Cold Cut Trio Mini Sub 008

I used Kroger Private Selection Smoked Off the Bone Sliced Ham, Boar’s Head Honey Smoked Turkey Breast, and Kahn’s Deluxe Bologna for my Baked Mini Sub. I had picked the Turkey up while at Jungle Jim’s Market yesterday. Then I used a Meijer Wheat Mini Sub Bun. Layered the Meats on the Bun and topped it with some Kraft Reduced Fat Mayo w/ Olive Oil and Sweet Hot Stone Ground Mustard and a thin slice of Sargento Ultra Thin Swiss Cheese. I brushed some Extra Virgin Olive Oil on the top bun, which makes it brown up better. I baked it in a shallow baking pan at 400 degrees until the Cheese started to melt and the Meats were heated. I love using these Meijer Wheat Mini Sub Buns, their just the right size and they toast up fantastic! I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Boar's Head HONEY SMOKED TURKEY BREAST
Boar’s Head HONEY SMOKED TURKEY BREAST
An all white turkey breast, lightly smoked and dipped in golden honey for a smoky, sweet flavor that is sure to be a favorite. Wonderful on Sourdough bread with lettuce, tomato, and our Vermont Cheddar Cheese for a lunchtime treat.

 
Nutrition Facts
Serving Size 2 oz (56g)
Serving Per Container Varied
Amount Per Serving
Calories 70 Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 25mg 8%
Sodium 480mg 20%
Potassium 190mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 13g 25%

 

http://boarshead.com/products/turkey/958-honey-smoked-turkey-breast-skinless

Honey-Ginger Chicken with Lime w/ Scalloped Potatoes and Cut Green Beans

August 2, 2014 at 5:23 PM | Posted in baking, chicken, greenbeans, Idahoan Potato Products | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Honey-Ginger Chicken with Lime w/ Scalloped Potatoes and Cut Green Beans (Spoiler Alert) One delicious chicken Thigh recipe!

 

 

Honey Ginger Chicken Thighs 012
A little warmer and a bit more humid out today, but not real bad out. Ran a couple of errands for my Mom and then picked up a friend of mine and we went to see an old friend of ours that was in the hospital. He was involved in a bad car crash a couple of days ago, thankfully he’s doing a lot better now. For dinner tonight I tried a new recipe from the website of Food and Wine. I prepared Honey-Ginger Chicken with Lime w/ Scalloped Potatoes and Cut Green Beans.

 

 

 

To prepare this dish I’ll be using; 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1/3 cup minced fresh ginger, 1 jalapeño, finely chopped, 2 teaspoons garam masala, 1/2 teaspoon cayenne, 1 tablespoon plus 1 teaspoon salt, 1 teaspoon cracked black pepper, 3 1/2 teaspoons grated lime zest, 1 package of 6 Boneless and skinless Chicken Thighs, 2 teaspoons sugar (Splenda), 4 tablespoons unsalted butter, 2 tablespoons canola oil, 2 tablespoons fresh lime juice, and Lime wedges, for serving (optional). *I couldn’t find garam masala at the store so I made my own. The garam masala recipe I used contained a lot of the ingredient listed in the original recipe, so some of the ingredients are not listed above. There are different garam masala recipes that I seen but I went with this one that contained ingredients needed for this recipe. Chicken Thighs are quickly becoming my favorite cut of Chicken. I left the original recipe and web link at the bottom of the post.

 

 

 

Honey Ginger Chicken Thighs 001
To prepare it I preheated the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, cayenne, salt, and 3 teaspoons of the lime zest. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest. In a large ovenproof skillet, I melted 2 tablespoons of the butter in the oil over moderately high heat. Add the chicken and cook, turning, until golden, 5 minutes. Sprinkle with the lime sugar and roast for 25 minutes, or until the chicken is cooked. Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges. If you want some incredible tasting Chicken Thighs you have to try this one out! I love using Spices and this one is packed with a varied assortment that all comes together to make one fabulous Chicken Thigh Dish. One of those Keeper Recipes. You have the bite of the Ginger, the heat of a Jalapeno and Cayenne, and then the sweetness of Honey to balance everything out. I could have eaten the entire package of Thighs, but the leftovers will make a fantastic Chicken Slider for lunch tomorrow!

 

 

 

Then for one side dish I prepared a box of Idahoan Scalloped Potato Casserole. I love all the Idahoan Potato Products, all easy to prepare and all delicious! Then I also heated up a can of Del Monte Cut Green Beans. For dessert later some Breyer’s Carb Smart Vanilla Bean Ice Cream topped with some fresh sliced Georgia Peaches!

 

 

 

 

 

Honey-Ginger Chicken with Lime

Honey Ginger Chicken Thighs 005

 

Ingredients:

 

2 tablespoons balsamic vinegar
1 tablespoon honey
1/3 cup minced fresh ginger
1 jalapeño, finely chopped
2 teaspoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 tablespoon plus 1 teaspoon salt
1 teaspoon cracked black pepper
3 1/2 teaspoons grated lime zest
4 chicken legs, cut into drumsticks and thighs
2 teaspoons sugar
4 tablespoons unsalted butter
2 tablespoons canola oil
2 tablespoons fresh lime juice
Lime wedges, for serving

 
*I couldn’t find garam masala at the store so I made my own by adding the following spices:
2 teaspoon ginger
1 teaspoon cinnamon
2 teaspoon black pepper
3 teaspoon ground cumin
3 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves

 
Directions;
Preheat the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper and 3 teaspoons of the lime zest. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest.
In a large ovenproof skillet, melt 2 tablespoons of the butter in the oil over moderately high heat. Add the chicken and cook, turning, until golden, 5 minutes. Sprinkle with the lime sugar and roast for 25 minutes, or until the chicken is cooked.
Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges.

 
http://www.foodandwine.com/recipes/honey-ginger-chicken-with-lime

Kitchen Hint of the Day!

June 26, 2014 at 5:48 AM | Posted in baking, Kitchen Hints | Leave a comment
Tags: , , , , , ,

When making an apple pie don’t cut the apples pieces too thin when you are using fresh apples. Larger chunks will hold  together and have more apple flavor.

Swanson Pan Sauteed Chicken with Vegetables and Herbs

May 29, 2014 at 5:19 PM | Posted in baking, carrots, chicken, potatoes | 3 Comments
Tags: , , , , , , , , , , ,

Today’s Menu: Swanson Pan Sauteed Chicken with Vegetables and Herbs

 

 

Swanson Pan Sauteed Chicken with Vegetables and Herbs 005

It started off as a beautiful morning but it turned quickly, as I left this morning to run some errands and stop by a local Kroger I came upon a terrible 4 car wreck at an intersection just blocks from where I live. 1 person was killed and another 4 injured. And the idiot that caused it ran a red light while fleeing from an accident he caused just up the road! So, so, STUPID! I’ve been thinking about that all day, you just never know. For dinner tonight I prepared one of my favorite comfort food dinners, Swanson Pan Sauteed Chicken with Vegetables and Herbs.

 

 

 
I wanted a good hearty comfort food for dinner so I went with the Pan Sauteed Chicken With Vegetables And Herbs. I Just love these one pan wonder meals! Chicken, Herbs, Potatoes, and Carrots you know it has to be good! To prepare it I’ll need; Black Pepper, Hungarian Paprika, All Purpose Flour, Chicken Breasts, Extra Virgin Olive Oil, Red Onions, Red Potatoes, Whole Baby Carrots, Swanson Chicken Stock, Lemon Juice, Fresh Oregano, and Fresh Thyme. If you’ve been looking for one delicious Chicken Dish for the family, this is it!

 

 
To prepare just Pre – Heat the oven to 350 degrees F. Then Season the chicken as desired and Coat with a Flour and Paprika mix. Heat the Extra Virgin Olive Oil in a 12-inch oven-safe skillet over medium-high heat then add the Chicken and cook until it’s well browned on all sides.

 

 

Swanson Pan Sauteed Chicken with Vegetables and Herbs 002

Remove the Chicken from the skillet and add the Onions and Potatoes to the skillet and cook for 5 minutes. Add the Carrots, Chicken Stock, Lemon Juice and Oregano and heat to boil and return the Chicken to the skillet. Cover the skillet. Time for the oven, Bake at 350 degrees F. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the Chicken is cooked through and the Vegetables are tender. Sprinkle with the Thyme or any other fresh Herb.

 

 

 
The Chicken comes out super moist and with a fantastic flavor! The Seasoning, Herbs, and the Lemon Juice gives the Chicken that perfect taste. The same with the Vegetables, Carrots and Potatoes which burst with flavor. The original full recipe is at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 
Swanson Pan Sauteed Chicken with Vegetables and Herbs

INGREDIENTS
1/8 tsp ground black pepper
1/8 tsp paprika
2 tbsp all-purpose flour
4 chicken breasts
2 tbsp EVOO
2 small red onions, cut into quarters
1 lb new potatoes, cut into quarters
8 oz fresh whole baby carrots
1 1/2 cups Swanson Chicken Stock
3 tbsp lemon juice
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme

 
DIRECTIONS
1 Heat oven to 350. Combine black pepper, paprika and flour. Coat chicken with flour mixture.
2 Heat oil in 12″ skillet over medium-high heat. Add the chicken and cook until it’s well browned on all sides. Remove chicken from skillet.
3 Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover.
4 Bake at 350 for 25 minutes. Uncover the skillet and bake for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with thyme.

Crab Cake Slider w/ Baked Fries

May 19, 2014 at 5:30 PM | Posted in baking, Crab Cakes, Ore - Ida | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Crab Cake Slider w/ Baked Fries

 

Crab Cake Sliders Fries 007

 
Finally a beautiful, and warm, Spring Day today! It started out in the 40’s but warmed up after that. Sunny all day and high in the 70’s! Now that’s Spring Time Weather. Went to Walmart and Kroger to pick up some items for myself and my Mom. After that started going through the shed again, throwing out some things and straightening up. Still a lot of junk to go through. For dinner tonight Crab Cake Slider w/ Baked Fries.

 

 

 

Crab Cake Sliders Fries 006
I just had Crab Cakes the other night and they were so delicious I’m having more tonight, but as a Slider Sandwich. Once again I used Kroger Private Selection Maryland Style Crab Cakes. They come frozen and there’s 2 to box. To prepare them just preheat the oven on 400 degrees and bake for 30 minutes. Nothing beats a fresh made Crab Cake, but these are too good to be frozen! They’re just the right size, about 3.5 ounces each, and full of flavor. Baked them for about 30 minutes and they were done. Served then on a Pepperidge Farm Wheat Slider Buns. Topped them with Louisiana Remoulade Dressing and Arugula. This makes one delicious Slider! The taste of the Crab Meat and Remoulade Sauce, then the Peppery taste of the Arugula is perfect together!

 

 

 
Then I also prepared one of my 2 favorite sides, Green Beans being the other, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Love these Fries, they’re 130 calories and 20 carbs per serving. And a serving is 13 Fries, which is plenty. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

Pepperidge Farms Wheat Slider Buns

Pepperidge Farm Wheat Slider Buns

Timeless and without pretense, our “Bakery Classics” stand for quality, with premium ingredients, perfectly orchestrated with a baker’s touch. Make your barbecues a little more special with our delicious buns. We hope you agree that our bakers have created a delicious, premium quality bun.
Pepperidge Farm® Fresh Breads & Rolls
Sliders Wheat Buns
Nutrition Facts*
Amount per Serving (serving size) = 1 bun

Calories 100
Fat Calories 15
Total Fat 2g
Sat. Fat 0g
Trans Fat 0g
Polyunsat. Fat 1g
Monounsat. Fat 0g
Cholesterol 0mg
Sodium 130mg
Total Carb. 17g
Dietary Fiber 1g
Sugars 3g
Protein 5g

% Daily Values**
Vitamin A 0%
Vitamin C 0%
Thiamin 6%
Riboflavin 6%
Niacin 8%
Folic Acid 10%
Calcium 4%
Iron 0%

 
http://www.pepperidgefarm.com/ProductDetail.aspx?catID=757&prdID=120929

 

 

 

 

 

Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style FriesOre Ida Simply

 

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 
http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

 

Skillet Crisp Tilapia w/ Potato and Cheddar Pierogies

May 18, 2014 at 5:18 PM | Posted in baking, fish, potatoes | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Skillet Crisp Tilapia w/ Potato and Cheddar Pierogies

 

 

 

Skillet Tilapia and Potato and Cheddar Pierogies 006

One chilly morning to start the day off, 39 degrees. As the day went on though it warmed up to about 65 degrees and sunny. Got the cart out and went fishing for most of the day. Caught 5 small ones, some sun, and caught with a few people in the neighborhood. So it was vert relaxing afternoon. For dinner it was all from the freezer tonight. Skillet Crisp Tilapia w/ Potato and Cheddar Pierogies.

 

 

 
I used Gorton’s Skillet Crisp Classic Seasonings Tilapia Fish Fillets. They come frozen and easy to prepare. You can pan fry or bake them, I baked them. Preheat the oven on 425 degrees, lay the fillets on a baking sheet and bake for 23 minutes. They brown up just right and are seasoned just right with a light breading. They’re 200 calories and 16 net carbs per fillet. Great item to have in the freezer!

 

 

 
Then to go with the Tilapia I prepared some Mrs. T’s Potato and Cheddar Mini Pierogies. Another good to keep in stock for your freezer. As the Tilapia you can pan fry it or bake it, and I baked these also. Bake at 400 degrees for 17 minutes and they’re ready! Nice even balance of Potatoes and Cheese in a Pastry Shell. If you’ve never had them, they’re like a stuffed dumpling. It’s been way too long since I’ve had these. A very good meal to be all freezer products! For dessert later a slice of Pillsbury Nut Quick Bread.

 

 

 

 

Gorton's Skillet Crisp Tilapia
Gorton’s Skillet Crisp Classic Seasonings Tilapia Fish Fillets

Crisp and delicious from your skillet! Gorton’s 5-Star Tilapia® is carefully selected for the mildest, flakiest fillets, then lightly coated in classic seasonings with a touch of real lemon for more fish in every bite. Deliciously crisp from your skillet!
Gorton’s Skillet Crisp Classic Seasonings Tilapia Fish Fillets:
* 40mg of EPA and DHA omega-3 fatty acids per serving
* Lightly coated with more fish in every bite
* With a touch of lemon
* 5-star tilapia selected for the mildest, flakiest fillets
* Flash frozen for freshness
* Crisp and delicious from your skillet
* 190 calories

 
http://gortons.com/product/skillet-crisp-tilapia-classic-seasoning

 

 

 

Mrs Ts Potato and Cheddar Mini Pierogies
Mrs. T’s Potato and Cheddar Mini Pierogies
PRODUCT DESCRIPTION
This perfect blend of delicious whipped potatoes and cheddar cheese gently folded in a mini pasta shell is a family favorite that’s sure to keep everyone smiling.
INGREDIENTS
WATER, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID), DEHYDRATED POTATOES (POTATOES, MONO & DIGLYCERIDES, SODIUM ACID PYROPHOSPHATE, CITRIC ACID), DEHYDRATED CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], MALTODEXTRIN, WHEY, PALM OIL AND/OR SOYBEAN OIL, SALT, DISODIUM PHOSPHATE, YEAST EXTRACT, NATURAL FLAVOR, ANNATTO AND TURMERIC [COLOR], CITRIC ACID), SALT, SOYBEAN OIL, ONIONS, EGGS, SPICE
CONTAINS
WHEAT, MILK, SOY, EGG

 
http://www.pierogies.com/retail/products/product.aspx?product=845

 

 

Kitchen Hint of the Day!

May 8, 2014 at 5:30 AM | Posted in baking, Kitchen Hints | 4 Comments
Tags: , , , , , ,

Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.

Kitchen Hint of the Day!

April 21, 2014 at 5:36 AM | Posted in baking, Kitchen Hints | Leave a comment
Tags: , , , , ,

For all the home cooks that bake your own breads, this ones for you! Save your store-bought-bread bags and ties–they make perfect storage bags for homemade bread!

 
Here’s a great site to trouble shoot some common bread baking problems

* Yeast Bread Baking Tips
Common Bread Problems and Cures

 
http://www.great-recipes.com/baking-tips/bread-baking-tips.html

« Previous PageNext Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

WELLINGTON BAKEHOUSE

sharing the joy of making delicious things

VeteranMovesforMenIntheKitchen.com

How to feed yourself and your loved one

Simply Grateful Cooking

Chopping, peeling, cutting, frying, baking, boiling, and mixing my way to Food Worth Coming Home To!

Gluten Free Rhi

Coeliac Made Easy

Bonnie Brazil

Recipes & Nutrition

Healthy Fresh Recipes

The best source of Healthy Fresh Recipes News

My Day Is Booked

Read All About It

PLAN-B-EATRIZ

All that life is to me. Good, not so good, but always real.

eat. run. southern.

a guide to food and health with a southern twist

Homemaker's Habitat

Homemade Food & Fun for Families

Nordic Violet

Food photography, easy recipes & magical slow life