Rent A Mom

This week I my youngest daughter had a school project due that involved food. For her 5th grade Social Studies class she had to find a dessert to make from a country that her ancestors came from.

We have basically become mutts over the years in my family. I am 25% Irish, 25% Danish, and 50% French and my husband is Polish, German and French as far as he knows. My daughter chose France as her country. We decided to make Eclairs for her project. They were actually very easy to make! 

Chocolate Eclairs

5th Grade Social Studies Project

Chocolate Éclairs

Ingredients:
Filling:
1 (3.5 ounce) package instant chocolate
pudding mix prepared to directions on box
 
Pastries:
1/2 cup butter (1 Stick)
1 cup water
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs
 
Chocolate Icing:
2 tablespoons butter
2 ounces semi sweet chocolate, chopped
1 cup confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla extract

Directions:

1. Prepare pudding according to instructions on box. Chill 1 hour in refrigerator.
2. Preheat oven to 400 degrees F. Grease baking sheets.
3. In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, let rest 5 minutes. Then beat in eggs, one at a time, until well combined.
4. Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4×1/2 inch rectangle.
5. Bake in preheated oven 35 minutes, until golden. Remove from oven and with a paring knife make a hole at one end of each éclair. Reduce heat to 375 degrees F. Return éclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.
6. Prepare icing while éclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners’ sugar, 2 tablespoons milk and vanilla. Set aside.
7. To assemble: Using a pastry bag with a small tip, pipe the filling into each éclair. Frost with chocolate icing. Chill until serving.

 

Yesterday afternoon I went to pick my daughter up at school. As usual there are a few of us moms who buck the Car Line Rule and stand at the school’s front doors to pick up the kids. I know, we are such rebels! This way we can gossip talk about what is going on at school and such.

Well yesterday I asked one of the other moms what her daughter was making for the Social Studies project. I got a blank look from her at first and then the look of fear started to show! She had no idea that there was a project due the next day! She asked me what we were doing and I told her what we had picked. She offered me $30 to make her a batch of Eclairs for her daughter! I asked her if they were part French and she said “We will be for tomorrow if you can make them for us!” I took her up on her deal and we made an extra dozen Eclairs. I filled her Eclairs with vanilla pudding and used white chocolate for the frosting.

This little incident has got me to thinking… maybe I should start a new business. Rent A Mom! I could hire myself out to make desperately needed cookies and cupcakes. What, you can’t make little Timmy’s school play?! Have no fear Super Mom is here! For $50 an hour I will attend the play for you! Just e-mail me a recent photo of little Timmy and I will videotape and take pictures for you. But wait, there’s more! Act now and for just an extra $20 I will stand up a give your child the old “Way to go Timmy!” shoutout!

Hey, I’m just thinking out loud here!

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Baked Pork Chops In A Mushroom Sauce

Baked Pork Chops In A Mushroom Sauce

Mushroom Pork & Potato Bake 

Pork chops baked with potatoes in a creamy mushroom and onion sauce.

INGREDIENTS

  • 6 pork chops
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • garlic powder to taste
  • 2 tablespoons butter
  • 2 large onions, finely chopped
  • 1 to 2 cloves garlic
  • 1 large can of mushrooms or sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 1/4 cups milk
  • 4 cups thinly sliced potatoes (You can leave skin on or remove)

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  2. Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions and garlic in skillet, and cook until browned. Add mushrooms and cook until done. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
  3. Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
  4. Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.

Nutritional Information

Servings Per Recipe: 6
Amount Per Serving:
Calories: 339
Total Fat: 15.1g
Cholesterol: 52mg
Sodium: 1145mg
Total Carbs: 32.2g
Dietary Fiber: 2.9g
Protein: 18.9g

Notes: I am going to try this recipe with chicken breasts next time. I added the mushrooms and the garlic to this recipe. I used sliced portabella mushrooms and it was great!

Artichoke Tomato Salad

Artichoke Tomato Salad

8 large tomatoes (about 2 pounds) cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar marinated quartered artichoke hearts, drained
1 can sliced ripe olives, drained
2 Tablespoons minced fresh parsley
2 tablespoons white wine vinegar
2 garlic cloves, minced

Directions

Arrange tomatoe wedges on a large serving platter; sprinkle with salt and pepper. In a small bowl combine the remaining ingredients. Spoon over tomatoes. Refrigerate the leftovers.

Nutritional Facts
Per serving: 3/4 cup
Calories: 74
Fat: 5 g (1 g sat)
Cholesterol: 0
Sodium: 241 mg
Carbohydrates: 7 g
Fiber: 2 g
Protein: 1 g
Diabetic Exchanges: 1 vegetables, 1 fat
Serving Size: 8

Potato Salad

3 to 4 medium potatoes, cooked, peeled and cubed
3 eggs, hard-boiled, chopped
1 small onion chopped
2 stalks celery, chopped
1/4 cup chopped dill pickles or dill pickle relish
1 teaspoon salt
1 teaspoon celery salt
3/4 cup mayonnaise (I use Miracle Whip)
In a large bowl, combine all ingredients; mix well. Cover; refrigerate until serving time. (I like to make mine a day ahead of time.)

Shrimp Veggie Pasta Salad

Shrimp Veggie Pasta Salad

Veggie Pasta Salad Recipe

8 ounces cooked tricolor spiral pasta, rinsed
1 pound small shrimp, boiled, peeled and deveined
3 small tomatoes, chopped
1 cup chopped onions
1 cup chopped celery
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small cucumber, chopped 
1 cup carrots, chopped 
1 small can of black olives, rinsed
1 small bottle of your favorite Italian Dressing
1 teaspoon salt
1/8 teaspoon pepper
  
In a large bowl, combine all ingredients. Cover and refrigerate for at least 2 hours before serving. (I like to make this a day ahead of time)

Minestrone Soup

Minestrone Soup

Preparation time: 20 minutes

Cooking time: Low 8 hours

Yield: 6 servings

3 tablespoons olive oil          

1 medium onion, chopped                                   

1 tablespoon dried Italian seasoning     

2 cans (14.5 ounces) Italian flavored tomatoes      

1 cup finely diced carrots           

1 cup finely diced celery 

1 cup finely diced zucchini         

1 can cut green beans

1 cup peeled and finely diced potatoes

1 tablespoon salt

3 cloves garlic, minced

1/2 teaspoon freshly ground black pepper

8 cups water

1 can (19 ounces) red kidney beans, drained and rinsed under cold water

1 1/2 cups uncooked ditalini (small, tube-shaped pasta)

1/3 cup freshly grated Parmesan or Romano Cheese            

                          

1Spray a 6-quart slow cooker with vegetable oil cooking spray.

2Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook until soft, 7 to 8 minutes. Add the Italian seasoning, tomatoes, carrots, celery, and zucchini and cook for 5 minutes.

3 Place the cooked vegetable mixture in the slow cooker. Add the string beans, cabbage, potatoes, salt, pepper, and water. Stir to combine.

4 Cover and cook on low for 8 hours. Add the kidney beans and pasta 20 minutes before serving. Cook until the pasta is tender.

5 Stir in the cheese and serve immediately.

 

Per serving: Calories 297 (From Fat 27); Fat 10g (Saturated 2g); Cholesterol 4mg; Sodium 1770mg; Carbohydrate 42g (Dietary Fiber 9g); Protein 12g.

*I add cooked pork chunk and kielbasa sausage to this and it came out great. Next time I make it I plan on adding some canned minced clams to it instead.

Christmas Tradition

A long time ago when I was in the 8th grade I took Home Economics as one of my electives. We learned how to make a recipe called Cream Cheese Braids. They are similar to a Cream Cheese Breakfast Danish. That year I made them as Christmas presents for friends and family. Little did I know 20 plus years later it would be a family tradition.

Every year we make them and give them to family, friends, neighbors, and teachers. I took a count yesterday and we are making 3 batches this year which will give us 12 loaves.

Since I can not make them for everyone that stops in and takes the time to read my blog I will post the recipe. My Christmas present to all of you. 🙂

braided_bread

 Cream Cheese Braids

 

1 cup sour cream                                       2 pkg. dry yeast

½ cup sugar                                              ½ cup warm water

1 tsp. salt                                                   2 eggs

½ cup melted butter                                   4 cups flour

 

Heat sour cream over low heat, stir in sugar and butter.

Dissolve yeast in warm water (NOT HOT).

Combine sour cream and yeast; add eggs, salt and flour.

Cover tightly and refrigerate overnight.

 

The next day, divide dough into 4 equal parts.

Roll out each on well-floured board into 12” x 8” rectangles.

Spread ¼ of the filling on each rectangle.

Roll jellyroll style, beginning on a long side.

Pinch edges together and fold ends under slightly.

Place seam side down on a greased baking sheet.

Slit each roll at 2” intervals about 2/3 of the way through to resemble a braid.

Cover and let rise until doubled in bulk.

Bake at 375 for 12-15 minutes.

Spread with glaze while warm.

 

Filling: Mix all ingredients together

 

16 oz. cream cheese, softened

¾ cup sugar

1 egg beaten

2 tsp. vanilla

 

Glaze: Mix all ingredients together

 

2 cups powdered sugar

4 tbsp. milk

2 tsp. vanilla

Beef Barley Mushroom Soup

This is what we are having for dinner tonight. Due to the fact that my husband acquired some hog meat I am using cubed pork instead of the beef.

Beef Barley Mushroom Soup
1 large onion, minced
1/2 lb very lean beef stew meat, cut into 1/2 inch cubes
3 carrots, diced
3 celery stalks, diced
1/2 lb small white mushrooms, stems trimmed, quarted
1/4 lb shiitake mushrooms, stems trimmed, quarted
1 bay leaf
3 tbs minced Italian flat-leafed parsley
1 cup pearl barley
1 tsp salt
1/4 tsp black pepper
1 can (48 ounces) chicken broth
2 cups water
  1. Lightly spray a 4 to 6 quart slow cooker with vegetable oil cooking spray.
  2. Place the meat, onion, carrots, celery, white & shiitake mushrooms, bay leaf, parsley, barley, salt, and pepper in the slow cooker. Pour the broth and water over all and stir to combine.
  3. Cover and cook on low for 5 to 7 hours, or until the meat, vegetables, and barley are tender. Add salt to taste.
Yield: 6 servings
Nutritional Information Per Serving:
Calories: 281 (from fat 70)
Fat: 8g (Saturated 2.5g)
Cholesterol: 24mg
Sodium: 969mg
Carbohydrate: 38g (Dietary Fiber 8g)
Protein: 17g

Roasted Pumpkin Seeds

 Roasted Pumpkin Seeds

Don’t toss those pumpkin seeds! Toast or roast pumpkin seeds in your oven in no time at all. They can be salted or spiced to suit your palate. The shells are edible and are a good source of fiber. Use this method with other seeds such as acorn squash and butternut squash.

Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Preparation:

Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above. 

Preheat oven to 250 F. Line a baking sheet with non-stick foil.

Toss

Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool

If you like your toasted

Pepper Shrimp Scampi

Pepper Shrimp Scampi Recipe

Pepper Shrimp Scampi

6 ounces uncooked angel hair pasta
1 small zucchini, quartered and sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 small sweet red pepper, chopped
4 garlic cloves, minced
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1/4 cup reduced-fat butter, cubed
2 teaspoons dried oregano
1 teaspoon dried basil
2 tablespoons grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a largenonstick skillet coated with cooking spray, saute the zucchini, onion, peppers and garlic until tender. Add the shrimp; cook and
stir for 2-4 minutes or until shrimp turn pink. Stir in the butter, oregano and basil. Drain pasta; add to skillet and toss to coat.
Sprinkle with Parmesan cheese.

Yield: 6 servings.  

 Nutrition Facts

  • One serving: 1-1/3 cups
  • Calories: 258
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Cholesterol: 183 mg
  • Sodium: 275 mg
  • Carbohydrate: 27 g
  • Fiber: 2 g
  • Protein: 24 g
  • Diabetic Exchange: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1 fat. 

Cajun Baked Catfish

This recipe should work with any type of white fish and it’s healthier than frying!

Cajun Baked Catfish

   

2 tablespoons canola oil
2 teaspoons garlic salt
2 teaspoons dried thyme
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
4 (8 ounce) fillets catfish
  1. In a small bowl, combine the first seven ingredients; brush over both sides of fish.
  2. Place fish in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 450 degrees F for 10-13 minutes or until fish flakes easily with a fork.

Ribs To Die For…

I found this recipe over at The Kitchen Sink. The ribs came out awesome! I will admit that being a bit lazy, I did not make the Bourbon Glaze but I instead used a really good BBQ sauce. The key is to cooking the ribs in the pineapple juice! My youngest daughter doesn’t like BBQ sauce so we left hers plain and she ate every last piece!

Bourbon-Glazed Baby Back Ribs
Bon Appetit

5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice

Whisk first 11 ingredients in small bowl.

Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 2 hours.* Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.

Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.

Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.

* The original recipe calls for baking the ribs for 1 hour, but Epicurious commenters suggested 2 hours.

Baked Chicken & Mushrooms

I am going to try this recipe next week. I will be omitting the cheese from this recipe to reduce the fat and cholesterol.  

Baked Chicken and Mushrooms
From Light & Tasty
INGREDIENTS
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon paprika

1/2 pound fresh mushrooms, sliced
1 tablespoon butter or stick margarine
1/2 cup sherry or chicken broth
3 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
DIRECTIONS    
     Arrange chicken in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes.
    Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. Bake 10-15 minutes longer or until chicken juices run clear. Top with cheese. Bake for 3-5 minutes or until cheese is melted. 
Yield: 6 servings.
Nutrition Facts
One serving: (1 chicken breast half)
Calories: 198
Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 79 mg
Sodium: 361 mg
Carbohydrate: 3 g
Fiber: 1 g
Protein: 31 g
Diabetic Exch: 4 lean meat.  

Grilled Basil Chicken and Tomatoes

I love this recipe, it’s a family favorite! If you have any leftover chicken it is great on a salad the next day.

Grilled Basil Chicken and Tomatoes Recipe

 

8 plum tomatoes, divided
3/4 cup balsamic vinegar
1/4 cup tightly packed fresh basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)

Cut four tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended. Pour 1/2 cup dressing into a small bowl; cover and refrigerate until serving. Pour remaining dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear. Cut remaining tomatoes in half; grill for 2-3 minutes on each side or until tender. Serve with chicken and reserved dressing.

Yield: 4 servings.

Nutrition Facts

  • One serving: 1 chicken breast half with 1 tomato and 2 tablespoons dressing
  • Calories: 174
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Cholesterol: 63 mg
  • Sodium: 179 mg
  • Carbohydrate: 7 g
  • Fiber: 1 g
  • Protein: 24 g
  • Diabetic Exchange: 3 very lean meat, 1 vegetable, 1/2 fat.

Kielbasa & Cabbage Soup

Kielbasa and Cabbage Soup

1 Tbs (15 ml) vegetable oil
1/2 lb (225 g) kielbasa or other smoked, cooked sausage, diced
1 onion, chopped
2-4 cloves garlic, finely chopped
6 cups (1.5 L) beef or chicken stock
1 Tbs (15 ml) red wine vinegar
1/2 medium cabbage, chopped
2 medium potatoes, diced
2 carrots, diced
3 Tbs (45 ml) finely chopped fresh dill
1 bay (laurel) leaf
Salt and freshly ground pepper to taste

Heat the oil in a large pot over moderate heat and saute the kielbasa until lightly browned, about 5 minutes. Add the onion and garlic and saute until tender, about 5 more minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 45 minutes. Serves 4 to 6.

Baked Tilapia

Baked Tilapia

Go easy on the capers, they can over power the fish if you use too many.

4 tilapia fillets (6 ounces each)
3 tablespoons butter, melted
3 tablespoons lemon juice
1-1/2 teaspoons garlic powder
1/8 teaspoon salt
2 tablespoons capers, drained
1/2 teaspoon dried oregano
1/8 teaspoon paprika

Place tilapia in an ungreased 13-in. x 9-in. x 2-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
Yield: 4 servings.

Makeover Swiss Chicken Supreme

Makeover Swiss Chicken Supreme

This is a great recipe that does not dry the chicken out!! To make this recipe even lighter I omit the Swiss cheese and the sour cream. I also use spray butter instead of the melted butter. I use cream of mushroom soup instead of the cream of chicken soup. We have tried cream of celery soup as well which works pretty good. Just depends on your taste buds.
 

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices (3/4 ounce each) reduced-fat Swiss cheese
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/3 cup reduced-fat sour cream
1/2 cup fat-free milk
1/3 cup crushed reduced-fat butter-flavored crackers (about 8 crackers)
1 teaspoon butter, melted.

Place the chicken in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of
cheese. In a small bowl, combine the soup, sour cream and milk; pour over chicken.
Toss the cracker crumbs and butter; sprinkle over chicken.

Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden.Yield: 4 servings.
 

Baked Lemon Shrimp With Garlic

BAKED LEMON SHRIMP WITH GARLIC
Serves 6.
Ingredients
2 pounds large shrimp (about 30), peeled
1/4 stick unsalted butter
1 1/2 teaspoons salt, or to taste
1 tablespoon mined garlic, or to taste
1/2 cup flat-leafed parsley leaves, washed well, spun dry, and chopped fine
2 tablespoons fresh lemon juice, or to taste

Preheat oven to 450°F.
In a flameproof baking dish large enough to hold shrimp in one layer melt butter with salt over moderately low heat. Stir in garlic and half of parsley. Add shrimp and bake 5 minutes. Turn shrimp and sprinkle with remaining parsley and lemon juice. Bake shrimp until just cooked through, 5 to 10 minutes more. Serve shrimp with rice.
 

New England Boiled Dinner – Corned Beef & Cabbage

New England Boiled Dinner – Corned Beef & Cabbage

2 1/2 pounds corned beef brisket
The spice packet that comes with the corned beef or 3 tablespoons pickling spices, 3 bay leaves and 5 black peppercorns, tied in a cheesecloth bag
2 potatoes, peeled and cut into large chunks
3 carrots, cut into 4 pieces
1 onion, quartered
1 small cabbage, cut into wedges
1 tablespoon salt
  

In a large pot combine meat, spices and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more.  

Welcome To Mom’s Diner

For some strange reason I love to be in the kitchen. I grew up bugging my mom in the kitchen and now my kids are taking their turn at bugging me in the kitchen. But hopefully while they are bugging me they are learning a few life lessons at the same time! I know I did.

I like looking at and trying new recipes, not that anyone likes trying them a whole lot!! I am going to try and add one new recipe a week to my blog. I hope you all enjoy and don’t choke on any chicken bones!! 🙂 
Update 8/26/08: OK, I failed at adding a recipe a week! Oops, sorry! I will add recipes as I come across them. 🙂