Friday, December 11, 2009

Chocolate Chip Cookies - soft

I love treats and cookies are no exception but rarely do I eat a chocolate chip cookie that I'm totally in love with. They're usually to dry or hard for my liking. Then my best friend in college introduced me to these. The recipe actually came from her hubby and I've never made another chocolate chip recipe since. I think the vanilla pudding is the key ingredient and keeps them soft and moist - even after sitting for days! I brought these to a meeting last week and they were goggled up pretty quick - give them a try - they definitely won't disappoint!

The total points for the entire recipe is a tad over 175. I used a tablespoon to drop mine on the cookie sheet and it yielded 73 cookies which made each of mine around 2 1/2 weight watcher points. If you make yours smaller or larger adjust the points accordingly.


1/2 cup sugar
1 1/2 cup brown sugar
1 cup butter
4 eggs
2 tsp vanilla
4 cups flour
2 tsp baking soda
2 small packages of instant vanilla pudding
1 bag of chocolate chips


1. Cream both the sugars with the butter.

2. Add the eggs and vanilla.

3. Sift and add flour, soda, and pudding.

4. Add chocolate chips.

Cook time:

Bake at 375 for 6 minutes.


Tuesday, December 8, 2009

Baked Ziti with Spinach and Sausage

Here is one of my newest most favorite blogs:

Your Homebased Mom

I found many lovely recipes that I'm just dying to try and yesterday when we had the missionaries over I gave this one a shot. (This is my picture before I popped it in the oven - head on over to her site to check out much more appealing pictures of the yummy dish)!

Baked Ziti with Spinach and Sausage. It was heavenly. And eating the leftovers today tasted like something straight out of Olive Garden. So head on over to her place and check out the other recipes she's got. No reason to go out to eat next month for my birthday, I told the hubby I want him to make me the Penne Rustica - it looks -to die for-!!!

My most favorite part of the dish - you can make part of it the night before. That way when the craziness of life and screaming kids gets in the way I just had to boil the noodles, do a few last minute things, and mix it all up!

Baked Ziti with Spinach and Sausage

This makes 11 - 1 cup servings. Each serving is 8 weight watcher points.

I ate a 1/2 cup (4 points) with a nice size salad and 1 roll and that was plenty for me. Of course I was REALLY wanting more but I maintained my self control :)


1 pound sweet or hot Italian sausages (I used 4 links - sweet)

1/2 C chopped onion

3 large garlic cloves, chopped (I use the already minced kind)

1 28-ounce can diced peeled tomatoes

1/4 C pesto (I used the CLASSICO - traditional basil pesto in a jar because it was the cheapest)

10 ounces ziti or penne pasta (about 3 cups), freshly cooked

4 cups or handfulls of baby spinach leaves

6 ounces grated or cubed mozzarella cheese

1 Cup grated Parmesan cheese


Cook sausage, onion, and garlic until sausage is cooked through. Add tomatoes with juices. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Add pesto. Season sauce with salt and pepper(I ended up forgetting to add any salt or pepper and it tasted fine). You can prepare up to this point a day ahead and refrigerate. Bring mixture back to simmer before continuing (I just stored mine in a glass dish and reheated it in the microwave before moving on).

Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in warm/hot tomato mixture. Place in prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.


Saturday, December 5, 2009


Asparagus are BY FAR one of my most favorite vegetables to have at dinner! They are so healthy, delicious, and oh so easy to make!

I take one bunch of asparagus and trim off the bottoms. Then I toss them in a tad (like 1-2 teaspoons of extra virgin olive oil) then lay them on a baking sheet and sprinkle with salt and pepper. Then I cook them at about 400 until the desired firmness/softness is reached

1/2 the bunch (1-2 WW points)

I thought by getting the toddler involved would make her more prone to wanting to eat them - ha ha ha - no such luck - playing with them did however keep her entertained the entire time I was making dinner! I never knew vegetables could talk and have such elaborate interactions with one another - it was quite cute to watch :)

Thursday, December 3, 2009

Store-bought Cinnamon Rolls

I heart cinnamon rolls.

Nothing warms my heart or expands my belly like a giant gooey Cinnabon.

I have made different homemade cinnamon rolls in the past and this Thanksgiving I had wanted to make some for breakfast. However, I knew with all the other food I'd be cooking (since I was hosting this year) and with my mommy waking me up at 5am to go shopping that day I wasn't going to have the time or really feel to up for the task.

So I bought these. Rhodes GIANT cinnamon rolls. NOT the ANYTIME ones. I let them rise overnight and after shopping in the morning we baked these beauties. They were good. And even better after that sat for awhile and were reheated later - my favorite. Let's just say these were gigantic and didn't last very long in our house - I definitely gobbled down more than my fair share - that's for sure!

Wednesday, December 2, 2009

Apple/Crasin Salad

This has got to be my all time favorite salad. It's quick, healthy, and oh so yummy.

(1 cup lettuce, 1 TBSP. dressing, 1/2 a small apple, a tad of craisins, and a tad of bacon = 3 WW points)

- 1 head of lettuce - whatever kind you like. I usually go for green leaf lettuce.
- about 1/2 - 1 cup of craisins.
- a couple of tablespoons of real bacon bits (the soft kind in the bag- way easier than frying and crumbling your own bacon - and healthier too!)
- 1-2 chopped apples (any kind you like will do)
- as much Poppyseed dressing as you like. I prefer T. Marzetti's.

1. Mix it all together and ENJOY!

Tuesday, November 24, 2009

Corn Chowder

I got this recipe from
THIS cooking blog. Our Best Bites. Love that site!

not the most appealing picture - but it sure was delish!

Yields around 7 cups - Each cup is a between 3 - 3 1/2 weight watcher points.

Creamy Corn Chowder


2 Tbsp. butter
1/4 cup flour
1 cup water
2 1/2 cups skim milk
2 chicken bouillon cubes
1/2 lb bacon (I used 6 Tbsp. real bacon bits)
1 onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic
1 can corn, drained
salt and pepper
a few dashes of hot sauce


1. Melt butter in soup pot over low heat.
2. When melted, add flour to make roux.
3. When comes together into ball, add water and whisk until lumps are gone.
4. Add milk and chicken base and bring to simmer.
5. Add potatoes, onion, and garlic. Simmer - stirring frequently. - don't boil.
6. Continue for about 20 minutes or until potatoes are tender.
7. Add bacon and corn.
8. Add hot sauce, salt, and pepper.
9. When heated through, serve!


Saturday, November 21, 2009

Classic Caramel Corn

I can't make this very often because I will literally munch on the entire thing until it is ALL gone!!! So I usually make it and then bag it up to give away to friends!

I found this recipe over at but of course I had to read the reviews and then make some changes. Here it is:

I didn't calculate the exact points (frankly because I really don't want to know!) but I've found that around 1 cup is about 3 Weight Watcher points.


1 cup unpopped popcorn

1 1/2 cup packed brown sugar
12 tablespoons butter
6 tablespoons light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla

1. Pop popcorn and distribute into 2 - 9x13 pans.
2. Mix sugar, butter, corn syrup, and salt in a saucepan. Cook over medium heat stirring until it starts to boil.
3. Let it cook for 5 minutes without stirring.
4. Remove from heat and add baking soda and vanilla.
5. Pour over popcorn and stir around.
6. If you like it chewy - eat it now.
7. If you like it crunchy - bake for 25 - 30 minutes in the oven stirring every 10 minutes.
8. Remove from pan and let cool.


Thursday, November 19, 2009


I love soups and stews and yummy bread at this time of year. It's one of my favorite parts of this season. So I have been on the hunt to find and try lots of different ones this year to add to my cookbook.

I gave this one a shot and it's definitely a keeper! I found the recipe over here at The Sister's Cafe - check them out - they have lots of yummy looking goodies I want to try!

1 cup = 2.5 WW points


2 tablespoons olive oil
3 potatoes, peeled and cubed
5 carrots, chopped
4 stalks celery, chopped
1 onion, chopped
4 cloves garlic, chopped
1 (16 ounce) can of tomato paste
1 (15 ounce) can of kidney beans, drained and rinsed
1 can petite diced italian tomatoes
2 (14 ounce) cans of chicken broth
4 cups of water
a couple of handfuls of chopped fresh spinach leaves
2 tablespoons fresh basil (I used the dry equivalent)
1 tablespoons fresh oregano (I used dry again)
1 tablespoon salt
2 cups of cooked shells (I used 4 cups)

1. Heat olive oil in large pot over medium heat.
2. Add potatoes, carrots, celery, onion and garlic.
3. Mix in paste, beans, tomatoes, broth and water.
4. Add seasonings and salt.
5. Cook and stir for 30-40 minutes until veggies are tender.
6. Add spinach during the last 5 mintues.
7. Cook pasta separately and add at the end.


Tuesday, November 17, 2009

Potato Soup

Last week at my Weight Watcher Meeting we were given two different potato soup recipes. I have to admit I have yet to try a WW recipe I've received from a meeting but this sounded good and simple to make - so this week I decided to give it a try.

It was AWESOME! I was shocked at how good it was. It is by far now one of my absolute favorite soup recipes.

1 cup = 2 WW points. Yields 10 servings

1 - 32oz. package of frozen Southern Style hashbrowns (make sure they have 0 fat)
3 cans of fat free low sodium chicken broth
1 packet of McCormick's Original Country Gravy
1 cup skim milk
1 cup water
6 Tbls. of real bacon bits (in a bag - not the fake ones)

1. Spray soup pot with non-stick cooking spray.
2. Heat your pot and put in hashbrowns.
3. Brown them slightly, be sure not to burn.
4. Pour in 1 can of the chicken broth, scrape down the sides (it's okay if some of the hashbrown's had stuck).
5. Pour in the other 2 cans and bring to a boil. Reduce heat and simmer.
6. In a separate bowl whisk together the water and milk with the gravy mix.
7. Once the potatoes are soft and breaking down pour in the gravy mixture.
8. Mix in bacon bits and let cook till thick and creamy.
9. Add salt to taste.
10. It's perfect just the way it is but I sprinkled the hubby's with some cheese (green onions would be divine on top as well!)

Sunday, November 15, 2009

Cupcakes galore!!!

Have you seen this site yet?

Way too cute! I just might attempt to make some of these - attempt is the key word here.

Great place for drooling and lots and lots of ideas!!!

Monday, October 26, 2009

Oreo Balls

These just might be my favorite dessert out there!

My college buddy Jaclyn first introduced me to them - I believe she got them from a Kraft recipe. I have been in love ever since.

The last time we made them was for Halloween and tried to make them look like spooky little ghosts!


1 1/3 package of cream cheese (I use 1/3 less fat)
1 package of Oreos
1 - 1lb. packages of melting chocolate (I love using white)


1. Grind up the entire package of Oreo's in a food processor.
2. In a large bowl mix the cream cheese and Oreo's together. I try to use a fork but always end up using my hands.
3. Roll them into walnut size balls and dip in melted chocolate.
4. Drop on waxed paper and store in refrigerator until ready to serve.


Wednesday, October 21, 2009

Pittsburgh Salad

When I first traveled to Pittsburgh I knew I had fallen in love with their food when I saw this...

yes, those are fries on top of a salad. One word - heavenly! Almost anywhere you go there you can find fries as the last topping to be added to your dinner. It's absolutely delicious! So now whenever we have salads for dinner in our house (mostly containing lettuce, veggies, egg, cheese, chicken, etc.) they are ALWAYS topped with my favorite - french fries!

Try it out sometime - you too just might fall in love!

Thursday, October 15, 2009

Cheese Ball

A holiday favorite in our house...

I got this recipe from a website a long time ago (I can't remember where - I'm sorry) and I love it for how EASY it is!

2 packages of cream cheese
1 dry ranch seasoning packet
Shredded cheese (1/2 - 1 cup)
1 cup of chopped pecans
Your choice of crackers

1. Mix the first 3 ingredients.
2. Roll in the nuts.
3. Serve with crackers.


Tuesday, October 13, 2009

Bread Bowls

I saw on a blog somewhere these cute little pumpkin bread bowls. So since we were having chili yesterday for dinner I attempted to make some myself. I just used Rhode's dough since I wasn't up to making some homemade stuff. I did everything the day before - I thawed the loaf, divided it into three, then used food coloring. After forming the bowls I let them rise and finally baked them according to the directions. I'm not sure if they look the most appetizing but I thought they were awfully cute and festive for this time of year!

Tuesday, October 6, 2009

Red Lobster Biscuits

44 weight watcher points total for the entire recipe. Divide up according to how many biscuits you end up making.



2 cups Bisquick -24 points

2/3 cup milk (fat free) - 1.5 points

½ cup shredded cheese - 6 points


¼ tsp. garlic powder

¼ cup melted butter - 13 points

Sprinkle with parsley


1. Mix first 3 ingredients together.

2. Scoop onto cookie sheet.

3. Bake.

4. Right after pulling rolls out of oven poke with holes using fork.

5. Drizzle topping while warm.

Cooking Time:

Bake for 8-10 minutes at 450 degrees.


Sunday, October 4, 2009

herb roasted potatoes

2 Weight Watcher points per potato you use
1 Weight Watcher point per teaspoon of oil you use

Potatoes are my absolute FAVORITE food. They're pretty healthy and I love them cooked just about EVERY way they can come so I'm always looking for new ways to make them so I can pair them with just about any meal.

These are simply red skinned potatoes (I also use other varieties made the same way) cut into tiny chunks. I then tossed them in a little extra virgin olive oil with sprinkles of rosemary, thyme, salt, and pepper.

I then baked them on a cookie sheet at 425 degrees until they were as soft as I like them (about 15 minutes).

Herbs are the best way to add lots of flavor to a dish without adding any fat or calories - so give them a try and add as much of any spice as you like you never know what you'll end up liking!

Monday, September 28, 2009

Cinnamon Caramel Popcorn

I found this recipe on a cooking site I follow and just knew I had to try it.

I am a sucker for caramel popcorn - especially at this time of the year. It was risky of me to make two batches because of course I ate almost an entire bowl (a really really BIG one) of it!!!

The recipe is called Cinnamon Caramel Popcorn with Pecans and White Chocolate - the cook also labeled it A.K.A. Cinnamon Bun Popcorn.

The recipe is from Our Best Bites and can be found here.

The only alterations I would make would be to make a little more of the caramel (not double but maybe 1 1/2) because I love each piece of popcorn to have a really good coating.

Second, I would probably add the pecans to the popcorn while it's nice and sticky (I added mine to the popcorn while waiting for the caramel to cook and they just all sank to the bottom).

Third, buy regular size pecans and then coarsely chop them like the recipe calls for. I bought already chopped pecans and since they were so teeny they had a hard time sticking.

Give this new recipe a try! It's worth it!


Wednesday, September 23, 2009

Salsa and Black Bean Chicken

Salsa and Black Bean ChickenRecipe from my sweetpea friend

I love meals that are easy and quick! Especially when I have a 5 month old attached to my hip most of the time. This is one that you just throw in and never have to worry about till you are ready for dinner. It has very few ingredients (which for me is always a plus) and still yummy when it comes to flavor!

Yields 16 - 1/4 cup servings
Each serving is a little under 1.5 weight watcher points

2 - 3 boneless skinless chicken breasts (I used 2 - 8oz pieces)
1 can of black beans
1 pint of fresh salsa

1. Throw it all in the crock pot and cook all day on low or for a few hours on high.
2. Shred chicken and throw back in.
3. Serve by itself or on tortillas with desired toppings (sour cream, cheese, cilantro, green onions, etc.)


Monday, September 21, 2009


Almost every night I have to read 'Snow Friends'. It's one of the favorites on Brooklyn's list. It's about three little animals who meet one another and together build a snowmen. Before the night is over they realize they now are friends and before leaving their snowman by himself they make him a friend as well.

Although it hasn't snowed here yet (thank heavens!!!) we did have some s'more goodies leftover from summer and I thought I'd attempt making a craft with my lovely toddler.

I'm not sure how much of the craft that she actually made but she did however have fun eating the goodies.

All we did was use stuff I scrounged up from around the house. A graham cracker, marshmellows, pretzels, mini chocolate chips, an orange skittle, and something to hold it all together (we used Elmer's glue but if you want them edible I would go for some frosting).

We had fun and she enjoyed seeing her snowman all day! I'm looking forward to all of the fun little crafts and treats we can make together in the future.

Saturday, September 19, 2009

Peanut Butter Striped Delight

Peanut Butter Striped Delight
Photo and Recipe from
35 OREO Cookies (definitely use OREOs - I decided to try out the off brand because they were cheaper - bad idea - not too much taste)
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (make sure it is softened. I forgot that part and had a really hard time getting it to spread nicely)
1/4 cup sugar
3 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1/3 cup peanut butter


1. PROCESS cookies in food processor until fine crumbs form; mix with butter. Press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.

2. BEAT pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining COOL WHIP.

3. REFRIGERATE 4 hours.


Thursday, September 17, 2009

Steak and Pepper Stir Fry

Steak and Pepper Stir Fry
Photo and Recipe from

Growing up I was the pickiest eater around. No peppers, onions, cucumbers, pickles, tomatoes, etc. You name it I probably did not eat it. Something happened as I aged and got married and have found that I am in love with so many foods that I once would not touch. The best part - most of those foods are so healthy and provide SO much flavor (but without the fat) at the same time. So when I ran across this recipe I knew I had to give it a try and it turned out to be a winner!

The recipe makes 4 servings. Each serving is 6 weight watcher points.


1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. lite soy sauce
1/2 cup KRAFT Original Barbecue Sauce
2 cups hot cooked brown rice (the hubby wished there was more rice. So if you are a rice fan make more depending on how much you want).


1. HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Transfer to large bowl; keep warm.

2. ADD meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through.

3. SPOON meat mixture into bowl with vegetables; toss gently. Serve over rice.


Tuesday, September 15, 2009

Chicken Tetrazzini

Chicken Tetrazzini
Picture and Recipe found at

I'm always looking for new recipes. Since I joined Weight Watchers 3 weeks ago I've been on the search for new and healthy recipes (I don't think the hubby is in love with grilled chicken and veggies every night for dinner!) and have been cooking up a storm in our kitchen ever since. Of course not all turn out to be recipes you want to eat over and over again but this is one that will definitely be added to my cookbook. It was very yummy and healthy as well.

It makes 6 servings and each serving is 7 Weight Watcher points.


1/2 lb. (8 oz.) spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced fresh mushrooms
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup flour
1 can (14 oz.) fat-free reduced-sodium chicken broth
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese


1. Preheat oven to 350°F. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove from skillet; set aside.

2. Place Neufchatel, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 min., stirring frequently.

3. Drain pasta; return to saucepan. Add Neufchatel cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 25 min. Top with mozzarella and remaining 1 Tbsp. Parmesan cheese; continue baking, uncovered, 2 min. or until mozzarella cheese is melted.


Tuesday, August 18, 2009

Spaghetti Sauce

Spaghetti Sauce

by Grandma Jahraus


1 onion

1 green pepper

1 celery stalk

1 Tbs. minced garlic

3-4 Tbs. olive oil

2 lbs. ground hamburger

2 Tbs. Italian seasoning

8 - 15oz cans of tomato sauce

3 - 6oz cans of tomato paste

Italian Sausage (optional)


1. Cook meat in skillet with Italian seasoning.

2. Add onion, green pepper, celery, garlic, and oil.

3. Once cooked thoroughly place in large pot with sauce and paste.

4. Cook all afternoon.

Makes about 6 quarts.

Sunday, August 9, 2009

Dessert Heaven

Almost all of my favorites in one dessert -


Layer 1 - crumbled brownies
Layer 2 - chocolate pudding
Layer 3 - whipped cream
Layer 4 - crumbled Oreo's


1. Layer ingredients as many times as desired!

Thursday, August 6, 2009

Crunchy Asian

Asian Salad
given to me by my mother-in-law

Ingredients -


1 cup oil
¼ cup apple cider vinegar
1/3 cup sugar
2 Tbs. soy sauce

2-3 green onions
16 oz. shredded cabbage
2 packages of Raman noodles (crunched up)
1 cup butter
5 oz. almonds

1. Mix salad ingredients together.
2. Mix dressing ingredients together.
3. Mix dressing and salad together right before serving.

Tuesday, August 4, 2009




2 lbs hamburger

1 (29oz) can of tomato sauce

1 (29oz) can of kidney beans w/liquid

1 (29oz) can of pinto beans w/liquid

1 cup chopped onions

½ cup green chili peppers

¼ cup celery

3 medium tomatoes (I used 3 cans)

2-3 tsp. cumin

3 Tbs. chili powder

1 ½ tsp. black pepper

2 tsp. salt

2 cups water


1. Brown the meat with celery and onions.

2. Add everything else.

3. Heat through (preferably for a couple of hours).

Creamy Tomato Bacon Pasta

One of my favorite websites to get recipes from is Kraftfoods .com. They have pictures (I love that part), are simple and easy, include lots of reviews (a must!), and feature all of the nutrition facts (one of my favorite parts).

This became an immediate family favorite in our household as soon as we had the first bite. It's now become a regular at our dining table!

Creamy Tomato Bacon Pasta


3 cups bow-tie pasta

1 lb.boneless skinless chicken breasts, cut into bite-size pieces (I just used two breasts)

6 slices of bacon, chopped (I doubled the bacon)

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

4 oz. cream cheese, cubed

1/2 cup water

1/4 tsp. pepper

3 Tbsp. Parmesan Cheese

(I added in fresh mushrooms)


1. COOK pasta as directed on package.

2. MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until chicken is done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water and pepper; mix well. Cook 3 min. or until Neufchatel cheese is completely melted and mixture is well blended, stirring frequently.

3. DRAIN pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.

Recipe and Photo are taken from

Sunday, August 2, 2009

the start of something new...

I love to cook and am always looking for new recipes. It's become quite difficult with kiddos so I'm always on the search for new and pretty easy recipes.

Most of my favorite recipes I have received from friends or family but I also come across lots of good finds on different websites.

I have loved finding some of our favorite family recipes from other's blogs and have now decided to start my own (don't count on me for posting all too often)! But I hope that maybe there will be some little gem you come across that becomes a regular on your family's dinner table as so many of yours have become on mine!